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Archive for the ‘food’ Category

In the following video, from the Vayehi Or Workshop, Nigel Savage, founder of Hazon, discusses Hazon, Jews, food and Climate Change. Nigel and Hazon have been working with JCI on the Seven Year Plan for the Jewish People on Climate Change and Sustainability, and in this piece, Nigel offers some hopeful and practical tips towards how the Seven Year Plan can be most effective. Enjoy! (And feel welcome, as always, to leave your comments and feedback).

[blip.tv ?posts_id=2032481&dest=-1]

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By Yannai Kranzler

First Lady, Michele Obama, Digging out the Obama's New Veggie Garden, Together with Fifth Graders from the Bancroft Elementary School

I’m pretty sure there’s still no planned war against the species of Corn. But it turns out that the Obama family actually is turning the White House Lawn, or at least a chunk of it, into an organic garden, contrary to an article I published before the weekend. Spearheaded by First Lady Michele, the garden involves replacing 1000 square feet of grass with 55 species of veggies, herbs and berries.

To quote the NY Times article that printed the story last week:

While the organic garden will provide food for the first family’s meals and formal dinners, its most important role, Mrs. Obama said, will be to educate children about healthful, locally grown fruit and vegetables at a time when obesity and diabetes have become a national concern.

“My hope,” the first lady said in an interview in her East Wing office, “is that through children, they will begin to educate their families and that will, in turn, begin to educate our communities.”

Brought in as special advisors to the project were twenty three fifth graders from Bancroft Elementary School in Washington. Their school has mantained its own garden since 2001, and they will now till and tend at the White House.

If only I could be wrong like this all the time! What can I say- I guessed a giant kitchen garden at the Executive Mansion too good to be true.

Obviously, the global significance of the new garden is mostly symbolic. But symbolism is a powerful tool for change, and the Obamas’ new garden is a powerful symbol that hopefully will inspire change. Michael Pollan cites Eleanor Roosevelt’s famous Victory Garden as an example, when the first lady planted veggies on the White House Lawn during World War II, spawning a home gardening movement throughout the country that ended up supplying 40% of American-grown produce during the war.

At a time when the food industry accounts for more greenhouse gas emissions than anything else we do, a White House full of homegrown, local food can prove very meaningful indeed.

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By Yannai Kranzler

The American Army has yet to declare war on the species of Corn, despite Michael Pollan’s warnings that it is plotting to take over the world. But despite failing to convince the military to attack a vegetable, there is little doubt that Pollan has had a remarkable influence on the way people think about food.

Michael Pollan

Michael Pollan

In Pollan’s newest book, In Defense of Food, he suggests, among other things, reclaiming time-tested traditional menus of the past. Much of modern man’s eating disorder, says Pollan, stems from ditching mom for food science, cultural wisdom for the back of a cereal box, in order to determine the day’s menu.

Although Pollan, despite his Jewish roots does not mention it, this approach is a classically Jewish one: The Hebrew word for progress is Hitkadmut. Oddly enough, the root of the word Hitkadmut is Kedem, which means, “Before.” Moving forward well, our language is telling us, is contingent upon consulting our past. As we charge speedily ahead, we need, every once in a while, to backtrack and pick up the pieces we’ve left behind.

The following are Pollan’s rules for better eating, as written in In Defense of Food, based on the well-known Pollan mantra, “Eat Food. Not Too Much. Mostly Plants.” (Click Here to buy the book from Amazon.com) I’ve stuck these rules onto our fridge at home (Right next to the magnet with the number of the pizza delivery guy). Feel free to do the same. Beteavon! (Hebrew for Bon Apatit).

1. Don’t eat anything your great grandmother wouldn’t recognize as food.

2. Avoid food products containing ingredients that are, A) unfamiliar, B) unpronounceable, C) more than five in number, or that include D) High Fructose Corn Syrup.

3. Avoid food products that make health claims.

4. Shop the peripheries of the supermarket and stay out of the middle.

5. Get out of the supermarket whenever possible.

6. Eat mostly plants, especially leaves.

7. You are what you eat eats, too.

8. If you have space, buy a freezer.

9. Eat like an omnivore.

10. Eat well-grown food from healthy soils.

11. Eat wild foods when you can.

12. Be the kind of person who takes supplements. (Although don’t necessarily take supplements).

13. Eat more like the French. Or the Italians. Or the Japanese. Or the Indians. Or the Greeks.

14. Regard non-traditional foods with skepticism.

15. Don’t look for the magic bullet in the traditional diet.

16. Have a glass of wine with dinner.

17. Pay more, eat less.

18. Eat Meals.

19. Do all your eating a a table. No, a desk is not a table.

20. Don’t get your fuel from the same place your car does.

21. Try not to eat alone.

22. Consult your gut.

23. Eat slowly.

24. Cook and, if you can, plant a garden.

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By Rabbi Julian Sinclair

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 weekend.

Lisa Leonard, the farmer, cradled the first bird in her arms as Roger Studley, the organizer explained the order of the day. Someone asked Lisa her opinion about the intelligence of Turkeys.  “Well, let’s say they ain’t the sharpest tools in the shed,”  she answered. “But they do have personalities. Like this one here, he just hates cell phones. Like he’d attack anyone who he saw using one. “I know the feeling,” I murmured empathetically.

Then we gathered around Andy Kastner, the shochet. Andy is 28, a rabbinical student with curly brown hair and soulful eyes. He learned to be a kosher slaughter because he loved animals, but he also loved

Shochet, Andy Kastner

Shochet, Andy Kastner

meat. He decided that he needed to be able to take responsibility for the way animals were killed if he was to continue as a carnivore.

Lisa’s partner Jim held the Turkey. (Lisa doesn’t like to watch when the birds she has raised from chicks are killed.) Andy said the blessing, gently extended the animal’s neck and with two swift back and forth strokes severed its trachea and main arteries. Blood spurted on to Andy’s white coat and on to the wet ground.  Jim placed the dying bird upside down in a metal traffic cone. It kicked for a few seconds (reflex actions, said Jim) and was still.

Then we hung the dead Turkey by its feet from a bar in an open barn and started plucking. The downy belly feathers came away in clumps in your hands, exposing white, pimply skin. Within seconds the resplendent Heritage Breed bird was starting to look like meat.

When the carcass was thoroughly bald, Rabbi Seth Mandel, the Chief Kashrut Supervisor of the Orthodox Union opened up the body cavity. He removed the intestines, checked them for cuts or lesions, and then examined a lung for signs of disease. “Fine, healthy animal,” he pronounced of the free range, barley-fed bird. Next the turkey was soaked in cold water, salted inside and out, then rinsed, and placed in a polythene bag that was signed with Rabbi Mandel’s seal of kosher certification, and placed in an icebox.

Then we did the same thing 24 more times.

The goal was to produce meat that was not just kosher but also organic and local. Hazon wanted to ensure that the animals it served had lived Turkey-like lives and, so far as possible, met with humane deaths. These birds were pesticide and  antibiotic free. They were not treated with the brutality inherent in the mass production of meat, either in life or in death.

The mass production of meat is a major factor in global climate change. The UN recently estimated that a staggering 18% of greenhouse gases are produced by the meat industry. Pesticides and fertilizers for animal feed together with transportation together emit vast quantities of greenhouse gases. The average item of food on an American dinner plate has traveled 1500 miles to get there. The preparation these turkeys all took place within a 30 foot by 30 foot area of farm. In an industrial system they would have been trucked all over the country to undergo the same process.

Of course, there are big questions about whether this kind of meat could ever be produced on a larger scale. The farmers sold it to Hazon for $6 a pound. The same day (Christmas Eve) turkey in Safeways, San Francisco was marked at $1.50 a pound. The meat we helped make was just about as humane and sustainable as meat can be. Whether it could be more than a middle class indulgence is another question. (I hope to look at that next week.)  But if meat did cost more, we’d eat less of it and that would be a good thing for the earth.

Did I eat the turkey? Sure. Given that I sometimes do eat meat, it didn’t seem to make sense to turn down probably the most eco-friendly flesh I’d ever had. But when I took my first bite, I shuddered involuntarily. The mental mechitzas that we erect between meat and dead animals were ripped away as I alternately recalled and repressed the images of that wet Wednesday morning. And I tried not to leave any of it over.

Bensching, saying grace, on that meal was an entirely different experience. Normally I’m just saying thanks for the food on my plate. Heaven knows where it came from. This time I fervently thanked God for the farm, for Andy, Lisa and Jim, for the wet, muddy ground, for the proud, dignified birds pecking in the dirt when we arrived, for the wind and rain that had flayed my face the whole day and for all of the elements with which I was connected through that one act of eating.

Knowing the costs involved in producing even those most sustainably raised and humanely slaughtered animals will probably lead me to eat less meat in future. And that’s no bad thing.

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