Eco-kashrut supporters turn
their attention to kosher meat
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| New Yorker Linda Lantos served one of Simon Feil's organic, pasture-raised, kosher, humanely slaughtered heritage-breed turkeys at her Thanksgiving table this year--with a miso and maple glaze. |
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By Sue Fishkoff
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Published: 11/27/2007
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For decades the eco-kashrut movement has promoted sustainable agriculture, organics and local, seasonal farming. Now a growing number of those Jewish foodies are trying to apply the same values to their meat, demanding that the animals be raised and slaughtered in an ethical manner.
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