Judith Belasco
Judith Belasco is Hazon's Associate Director of Food Programs. Judith recently graduated with a Masters of Science in Nutrition and Public Health from Columbia University and holds a Bachelors degree in Urban Studies from Vassar College. She has food-related experience as Program Coordinator of Linking Food & the Environment (LiFE) where she designed, conducted, and evaluated an after-school cooking program in East Harlem for grades 3 through 6. She’s also coordinated a school food conference, served as research assistant for Anne Lappe, author of “Grub: Eating in an Urban Organic Kitchen,” and received awards in nutrition education.
Corned Beef & Cabbage Shabbat
Long before “green Shabbat” referred to stacking biodegradable dishes on the synagogue kiddush table, “Corned beef and Cabbage” became my family’s green Shabbat.
When 6th grade ended and my best friend, Shauna Ritchie, returned to Ireland with her family, I was devastated. The summer passed and middle school started. Life continued, but not without the distinct sense that something important was missing.
Mid-March arrived, and with Purim over and Pesach still in the future, my mother decided she needed an occasion in the interim to bring our family together. In honor of Shauna, my mom declared the arrival of “Corned Beef and Cabbage” Shabbat - a celebration which, not-coincidentally, coincided with the week of St. Patrick’s Day.
1 Comment »Does meat need to be hung up after it’s slaughtered?
While deciding whether or not to schect (slaughter) a goat at the Hazon Food Conference has created controversy, the question of how to schect a goat for quality meat also seems to be a cause for debate.
Yesterday Nigel wrote on The Jew & The Carrot: “The first thing we found out (and this surprised me): meat has to be hung up for a few days before you can eat it.”
Later that day, a blogger at The Failed Messiah countered with:
“Meat does not need to be “hung up” for a few days before you can eat it. Think back to the Temple, Nigel, and the sacrifices offered there…Nowhere in [The Torah] is a command to “hang up” the meat for a few days before consumption. In fact, quite the opposite is true.”
I think there was a bit of cross-conversation confusion – it seems that Failed Messiah was referring to halacha (and he’s right, there is no specific law about “hanging up” meat after an animal is slaughtered), whereas Nigel was talking about hanging up meat for taste and health reasons. Regardless, Failed Messiah’s counter post inspired me to look deeper into the logistics of schechting from my perspective as a registered dietitian who now works for Hazon.
