No Antibiotics, No Hormones - OU Kosher Pasture-Raised Beef and Poultry
NEWS AND UPDATES
|I rarely cook red meat, but every year for my husband's birthday, I make him a steak. This year, I ordered a delicious brisket from you. It was tender, delicious, and lasted my family for multiple meals.
Thank you for all that you do to provide healthy, kosher meat to us!|
|- Vera, White Plains|
|The grilled hamburger has excellent texture. My grandmother would have approved.|
|- Rachel, New York|
These organizations are doing great work in educating the Jewish community around issues of food and sustainable farming:
Here are some sites that explain some of the complicated issues around eating meat:
Books about meat, Jews, farming and how we eat:
- Kosher Nation: Why more and more of America's food answers to a higher authority by Sue Fishkoff (Random House, 2010). Sue travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve (including a trip to the Hazon Food Conference schechting where she interviews Naf and Anna). Available October 2010.
- Jewish Farmers of the Catskills: A century of survival by Abraham D. Lavender (University Press of Florida, 1995)
- The Omnivore’s Dilemma: A Natural History of Four Meals by Michael Pollan (Penguin, 2006)
- Food of a Younger Land: A Portrait of American Food, Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal by Mark Kurlansky (Riverhead Hardcover, 2009)
- Fast Food Nation: The Dark Side of the All-American Meal by Eric Schlosser (Harper Perennial, 2002)
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