|This comment probably isn't "kosher" but those rib eye steaks are like "buttah"! The hot dogs were amazing too!|
|- Michelle, Hunter|
|The Chuck Steak was so tender, juicy and flavorful, I was totally surprised and pleased.|
|- Marcia, Berkeley|
Naftali Hanau, CEO and Founder
Naftali is a shochet (ritual slaughterer), m’naker (ritual butcher), farmer and professional horticulturist. He grew up around the corner from the kosher butcher in Rochester, NY, and has been a carnivore from a young age. After spending a summer at Adamah and learning more about the ethical and environmental issues surrounding modern meat production, Naftali realized he had to change his lifestyle a bit. He learned shechita in Crown Heights, NY, and Scranton, PA, and has studied at butcher shops and slaughterhouses across the country with many experts in the field of kosher meat production. Naftali earned a Degree in Horticulture from the New York Botanical Garden School of Professional Horticulture and spent a year as Greenhouse Manager at Adamah, a Jewish environmental farming program in northwest Connecticut; he has also worked on several organic farms and owned his own landscaping firm.
Anna Hanau, Director of Communications and Outreach
Anna is a farmer, writer and Jewish educator. Once a vegetarian, she now eats meat when she knows how it's produced and where it came from. Anna worked for ten years at Hazon, leaving in January 2014 to work at Grow and Behold full-time. At Hazon, she co-authored Food For Thought: Hazon’s Sourcebook on Jews, Food and Contemporary Life and helped to produce the Hazon Shmita Sourcebook. Over the years, she directed the New York Jewish Environmental Bike Ride, Hazon Food Conference and the Hazon CSA Program among other projects. Anna was the Farm Manager at Adamah from 2008-2010 and was named one of the “Top 40 farmers under 40” by the Mother Nature Network. In 2013, Anna was named one of the Jewish Week's "36 under 36." Anna keeps a flock of chickens (for eggs!) in her backyard in Brooklyn.