Posts Tagged: kashrut Results 5
A new way to detect whether food contains pork traces will soon be available online
When I decided to go vegan this past February, I expected to feel healthier and to have a clearer conscience regarding my dietary and shopping choices. I found that while it was easier to eat food that technically fit the requirements of being vegan than I had imagined, it did not always mean more healthful or ethical food. While one can be mindfully vegan, it is also easy to eat a lot of unhealthy and unethical foods that don’t contain animal byproducts such as Oreos. I also found myself eating much more soy than I previously had, which made me bloated and gassy. Of course, I could have taken the time and effort to plan a more conscientious diet, as friends of mine have, but I most often found it easier to take the easy way out and go along enjoying my tofu-wrapped Oreos stuffed with Twizzlers.
James E. McWilliams wrote in a recent NYT Op-Ed, “The Myth of Sustainable Meat,” that consuming animal products can never be sustainable, even when approached with an eye toward ecology. He breaks out his calculator, multiplying the number of cows that Americans currently eat by the number of acres required to farm them responsibly. The result: an impossible amount of grazing land, among other problems. I normally expect this tone from guardians of the status quo who dismiss organic farming as inefficient or naive. What I didn’t expect was McWilliams’s suggestion: Stop creating animal products. He pits sustainability-minded omnivores not just against industrial farming, but against herbivores. His argument is so snide and riddled with flaws that it distracts us from his conclusions. It also points to a rift within the sustainable food movement. Can omnivores and herbivores talk to each other about food issues? And can a Jewish perspective help us through this seemingly intractable conflict?
For centuries, the system of kashrut helped us to decide whether food was “fit” for us to eat, but contemporary food issues are raising a whole new set of questions about what food we should and shouldn’t eat, which kashrut may or may not be able to answer.
Last May, Siach: An Environment & Social Justice Conversation brought together social justice leaders from across the United States, Israel, and Europe, including those who are developing the idea of Kashrut, to consider such factors as where food come from, who’s serving it, and how are those people treated.
Bring over 300+ foodies, chefs, nutritionists and rabbis together to talk about food… and you better have a good plan for what to feed them! Planning food for the Hazon Food Conference is a delightful challenge. We have a list of food values which we try to meet at all Hazon events — and yet the values themselves sometimes conflict with each other. Add the fact that we’re not throwing a dinner party for 12, and the decisions get a lot more complicated. Food procurement and institutional cooking is an area that has a long way to go in terms of sustainability, and we’re proud of our efforts to nudge us along on that route — but we’re far from there yet. Here are some of the values we try to meet, and the choices we made to get there at this year’s Hazon Food Conference at UC Davis.