Even if you eat kosher meat, you probably haven’t seen an animal slaughtered first-hand using kosher methods. The Jewish Initiative for Animals organizes public demonstrations of the process to get eaters thinking about kosher food traditions and animal welfare. Contributor Sam Brasch files this field report from the Hazon Food Conference in Connecticut.
Anya Fernald worked with dairy farms and artisanal producers in Europe before launching Slow Food Nation and building Belcampo Meat Co.’s vertically integrated meat empire from the ground up. Fernald has also just published a new cookbook, “Home Cooked,” in which she shares recipes and the story of how Belcampo was born.