We’ve got twelve years to save the world. Could goats be the answer?
Israeli police detained seven Jewish men suspected of planning to sacrifice goats in the Old City of Jerusalem in honor of Passover.
It’s not a great week to be a chicken or a goat. Thanks to a fluke of the calendar, a Jewish ritual slaughter and a Muslim sacrifice occur within a single day of each other.
My family gets together regularly with a group of dedicated carnivore friends for a feast including some combination of roast beef, schnitzel, sausages, and sometimes a roast goose. My contributions tend toward accessories like wine, vegetables and desserts, important but less glamorous. So I was excited when friends at the Isabella Freedman Jewish Retreat Center recently offered me a quarter of a sustainably raised and humanely slaughtered goat: rib cage and a foreleg, in two large, bony pieces - a new food for me, and an adventure in ambitious meat eating.
You thought “goy” is a derogatory word for a non-Jew? Incorrect.
“So long as Kosher consumers demand cheap meat, and a lot of it, the big slaughterhouses and packing plants will continue to churn it out as quickly and inexpensively as possible.” – Sue Fishkoff, “Kosher Nation: Why More and More of America’s Food Answers to a Higher Authority”
“Goats are the Jews of the animal kingdom,” Aitan Mizrahi told a group at the Hazon Food Conference on Friday morning. The workshop participants, gathered in the warm, cream-scented air of a small industrial kitchen at the Isabella Freedman Jewish Retreat Center, immediately picked up on the tongue-in-cheek theme: They wander, they are intelligent, and they are stiff-necked, they said. And, Mizrahi pointed out, “They enjoy to be in a minyan and they also enjoy to go off on their own and shmooze.”