wsj November 23, 2007; Page W11
Yesterday, 24 New York City households served turkeys that were not only free-range, organic and raised on a nearby family farm -- but also 100% kosher. For that, their guests can give thanks to Simon Feil, a 31-year-old actor who has devoted the past 1½ years to starting Kosher Conscience, a "kosher ethical meat co-op." The co-op, which 90 people have expressed interest in joining when it begins regular poultry and beef deliveries in a few months, will offer kosher meat that has been treated humanely "at every stage," he says.
Judaism's taboos on pork and shellfish, as well as the requirement to separate meat and dairy products, are well known even among gentiles. Yet for many contemporary American Jews the taboos can feel arbitrary, cumbersome and devoid of meaning (only 17% say they keep kosher homes). At the same time, some Jews who do find spiritual meaning in the dietary laws have become frustrated that kosher food production does not always reflect their values.For the remainder of this article see: