Ideal Bite

Just a quick question: how do you (Ideal Bite) know that the site you posted in response to all these comments is legit? Something to think about: you may not be losing readers, but I can guarantee you are losing credibility.

I run KOL Foods which sells kosher and non-kosher, local, organic, grassfed lamb and beef (www.kolfoods.com). I also give educational programs on the problems with commerical kosher meat industry and what can be done about it. In reality kosher industrial factory produced meat is no better, and no worse than non-kosher conventional industrial factory produced meat. Kosher laws have not prevented the kosher industry from adopting the worst of the meat industry's problems. Even organic meat is usually finished in conventional feed lots. Ten years ago, a person who wanted to avoid participating in unethical meat production would have to become a vegetarian. There were truly no ethical meat options. Then, consumers began to demand grass-fed, humanely slaughtered meats from non-industrial farms. Kosher meat is very complex to produce however, and is still virtually completely industrially produced. Until July, 2007 a person in the US who kept kosher and refused to eat industrial meat had little choice but to eat vegetarian. Jews should not have to choose between eating according to their values and keeping kosher. KOL Foods makes ethical kosher meat available and puts increasing pressure on the existing kosher meat industry to raise standards and adopt more ethical practices. Some other information: 1) Generally there is little difference in the treatment of organic and non-organic animals. The difference is that they are given organic feed and they are not given hormones or anti-biotics. 2) All cattle and lamb start their lives eating grass so any conventional meat factory can claim that their meat is "grass-fed" even if most of their lives is spent in feedlots. Consumers need to be careful if they want to find animals that are also "grass-finished," meaning that they has lived on pasture their entire lives. 3) Temple Grandin (the foremost authority and designer of "humane" slaughterhouses) writes that kosher slaughter can be as humane as non-kosher despite the lack of stunning. Problems come from the design of the slaughtering as well as the skillfulness of the handler. How often do stunners get it wrong and have to stun the suffering animal more than once? Kosher slaughter when done well can be just as pain free as non-kosher. Temple Grandin's website is: www.grandin.com. 4) There is a new movement afloat. Heckscher Tzedek (or Justice Certification) is a certification for food produced in a way that meets standards of social justice for workers and animals. Its website is: http://hekhshertzedek.org/ 5) Anyone concerned with the commercial meat industry (kosher or non) should read The Omnivore's Dilemma by Michael Pollen.

So many informed posts ... Lets get this straight though: . + Humane killing??? If you were fed delicious food. (wheat) grass, & Pina Coladas until you were 25 years old and then (magically) killed without pain, would you think your killing/death was humane? . + Green meat???? Based on the UN FAO in their report Livestock's Long Shadow (2006), in which notes that Livestock production is pumping-up Green House Gases faster than ALL transportation (140%!!). Would you really drive a double-Hummer?!? . http://www.virtualcentre.org/en/library/key_pub/longshad/A0701E00.pdf

Will we be hearing a response from J or H on this blog, or in a future tip? I'm disappointed not to see Ideal Bite taking responsibility for an inaccurate and misleading post.

In case anyone is interested, there is a movement called Hekhsher Tzedek which would like to have an ethical label added on to the standard kosher label for kosher products to signify that employers were treated well (fair wages, good working conditions), the animals were treated humanely, and the environment was minimally impacted in making the product. Hopefully, this will happen and be done for all kosher products, meats included. For more information, check the website at http://hekhshertzedek.org/.

pickles, schmickles: here's a piece on a couple who have conducted both covert and overt investigations of kosher slaughter: http://www.forward.com/articles/13264/ (i learned of this article from the very well written--and documented--farmed animal net e-bulletin, which you can sign up for here: http://www.farmedanimal.net/signup.htm.)

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