Meet the Meat: Local, Organic and Kosher Converge

I spent last Wednesday at Wind Dancer Rancher, an organic farm in Northern California. The day was cold, wet and blustery. Together with 25 others, I had volunteered to take part in the slaughtering, plucking, evisceration, koshering and packing of the Turkeys that were to be eaten for Shabbat dinner at the Hazon food conference the following weeke

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What kind of meat do Jewish food activists eat?

When the executive committee for December's Hazon Jewish food conference got together last July to plan the menu for the four-day gathering, they agreed that, as much as possible, the food served should be local. No problem with produce. But when it came to meat, the discussion grew heated. First, should they serve it at all?

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