The Schmooze

Getting Close to Your Food Is Harder When Meat Is Involved

On Monday, Sue Fishkoff wrote about people who only keep kosher on holidays. She is the author of “Kosher Nation: Why More and More of America’s Food Answers to a Higher Authority.” Her blog posts are being featured this week on The Arty Semite courtesy of the Jewish Book Council and My Jewish Learning’s Author Blog series. For more information on the series, please visit:


The first time I had my hands inside a still-warm turkey, I wondered just how far I was willing to take this business of getting up close and personal with my food.

I was at an organic turkey farm an hour and a half north of San Francisco with two dozen other volunteers on a wet, cold winter morning in December 2008, preparing what would become the main entrée for the Hazon Food Conference’s Shabbat dinner later that week. We stomped around in the drizzle and fog, as organizer Roger Studley explained what we were about to do.

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Getting Close to Your Food Is Harder When Meat Is Involved

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