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This article is cross-posted on joyofkosher.com.

On Rosh Hashanah we are asked to reflect on two thoughts, the year that came before and the year to come. As wine lovers, we hold these same thoughts in our glass. 5771 is shaping up to be a wonderful year, with exciting new releases from some of our favorite wine regions: Australia, California, Israel and Italy.  As you finalize your guest list and prepare your menu, joyofkosher highlights several new wines for the new year that would feel right at home on your holiday table!

Our friend, Daniel Rogov,wine and restaurant critic for the Israeli daily newspaper HaAretz, graciously offered to share his tasting notes for our wine selections.  Rogov is the author of a number of wine and culinary books, including Rogov’s Guide to Israeli Wines 2010 and Rogov’s Guide to Kosher Wines 2010 and his frequent musings on the world of wine and food are available at: http://www.wineloverspage.com. 

Australia

Shiraz (the same grape as Syrah grown in France’s Rhône Valley) was one of the first varieties to arrive in Australia in 1832 and has become the grape most closely associated with Australian wine. It is spicy and fruity and can take on mint, chocolate and leather flavors. Kosher wine lovers have long been deprived premium Australian Shiraz, but that is about to change. The Harkham Windarra Winery, situated in the Hunter Valley, is creating unique wines with a natural philosophy.  Since the Harkham family took over the estate in 2005, they have upgraded the facilities and focus on small batches of hand selected grapes from hillside vineyards in the Hunter Valley. 

2009 Harkham Windarra Shiraz (Hunter Valley); $N/A.  Garnet towards royal purple, medium-bodied, opening with cherry, raspberry and cranberry fruits, those supported by notes of milk chocolate and exotic spices. After minutes in the glass takes on a note of stewed fruit compote. 

California

If you are looking for a burst of Northern California sunshine this holiday, uncork a bottle of Hagafen Cellars sparkling wine. Under the direction of owner and winemaker Ernie Weir, and using the traditional method, Hagafen created a festive, food-friendly choice for Rosh Hashanah that pairs well with most dishes.

2007 Hagafen Brut Cuvée Sparkling Wine (Napa); $35.  Made by the méthode champenoise, a blend of 78% Pinot Noir and 22% Chardonnay. Light gold with orange and green tints, medium-bodied, with a long mousse and well focused bubbles that linger nicely. On first attack citrus and citrus peel, papaya, raspberries and chocolate, those followed by notes of cantaloupe melon and black tea. Long and generous. 

Israel    

Israel continues to make great wines, many of which just so happen to be kosher, with more on the way. Flam, Saslove and Tulip recently announced their plans to produce their critically acclaimed wines under kosher supervision beginning from this year’s harvest. While we anxiously await these new arrivals, below are some new choices you should be able to find at your favorite wine shop.

2009 Domaine Netofa (Galilee); $20.  A Rhone blend of Syrah and Mourvedre. Medium to full-bodied, with chunky tannins that give the wine a country-style. On the nose and palate: blackberry, cassis and dark chocolate, all with a lightly spicy note. 

Further north, the Golan Heights Winery continues their successful run of organic viticulture with the release of two new organic single vineyard wines.   

2006 Yarden Merlot Odem Organic Vineyard; $N/A.  Developed in French barriques, 2/3 of which were new for 14 months, showing much as at an advance tasting. Dark, almost inky purple in color, with gently mouth-coating tannins and sweet and smoky oak and black cherries on the first attack, those parting comfortably to reveal blackcurrants, blackberries and notes of both Mediterranean herbs and espresso coffee that linger nicely on a long and generously mouth-filling finish.

2008 Yarden Chardonnay Odem Organic Vineyard; $19.  Living fully up to its pre-release promise. Bright burnished gold in color, full-bodied, opening with a note of butterscotch on the nose. On first attack summer fruits and pears, those yielding to notes of citrus and crème brulee. Gentle wood and a near buttery-texture balanced finely with acidity. Not a lively wine but indeed destined to be complex, mouth-filling and, for lack of a better term, delicious.

Italy

While a tour of Tuscany may be an extravagance, a taste of Tuscany is well within reach. A new line of wines from Bartenura arrive stateside under the ‘Ovadia’ label providing the kosher wine drinker with a trio of appealing choices for the new year. These wines are perfect with pizza and pasta and would pair nicely with a brisket or any rustic slow-cooked meat.

Bartenura Ovadia Estates Barbera D’Alba; $20.  Medium-bodied, with soft tannins and quite generous acidity, opens to reveal raspberries, cassis and pink grapefruit on the nose and palate.  Uncomplicated, but clean and pleasant. 

2009 Bartenura Ovadia Estates Chianti; $12.  Ruby to garnet in color, medium-bodied with soft tannins and an appealing berry, black cherry personality. Not complex but easy to drink. 

2009 Bartenura Ovadia Estates Morellino di Scansano; $20.  Made from Morellino grapes (the name for the Sangiovese grape in the Maremma district), showing dark royal purple in color, medium-bodied with soft tannins and with appealing plum and blackberry fruits. Quite pleasant but meant for early drinking. 

Shanah Tovah and Lechaim!

Originally posted on Food Forever – the AJWS Food Justice blog

Though media coverage of the flooding in Pakistan is far less robust than the coverage of the Haiti earthquake, there’s been some recent buzz in the blogosphere. In assessing Pakistan’s crisis, many bloggers have asked some version of the question “Why is no one helping?”

Some suspect the reason is donor fatigue. Others stress it’s because the death toll in Pakistan is lower than the number of casualties in Haiti (though human death is certainly not the only indicator of severity). Still others argue that compassion from Westerners (especially if they’ve maxed out with their donations to Haiti and aren’t being bombarded with flood-related news reports) is a difficult sell since Pakistan’s public image is so fraught with controversy.

Max Fisher of The Atlantic offers his own four reasons why Americans aren’t giving to Pakistan flood relief, reminding us that in the aftermath of the Haiti earthquake, when a text message campaign raised $32 million within days—generating as much as $200,000 per hour—aid groups were awash in cash. Not so with Pakistan.

What hasn’t been heavily discussed in the blogosphere is the toll that the flood is taking on Pakistan’s food production. Reuters AlertNet reported that agriculture, the mainstay of the Pakistani economy, has been hit especially hard. The floods have destroyed or extensively damaged over 4.25 million acres (1.72 mln hectares) of land – including crops of cotton, rice, sugarcane, maize – Food Minister Nazar Muhammad Gondal told Reuters.

4.25 million acres. Think about it. That’s a lot of land.

Efforts to distribute food aid to the millions of people affected by the floods are ongoing, but of the 14 million who are in dire need of urgent assistance, only 1.75 million have received the aid they need. The flood began nearly one month ago, and delays in food handouts are a direct result of the flaws in our international food aid system—delivery lag-time, inequitable distribution, and privileging agribusiness over local, sustainable solutions.

AJWS has set up an emergency flood relief fund to support the relief work of our existing grantee partners in Pakistan. Our partners have assessed needs in the affected areas and are already mobilizing to provide support for victims of the flooding. They are distributing food packets and essential medicines to those who are stranded, erecting temporary shelters, facilitating access to clean water in relief camps and working with government and local authorities to expedite larger-scale efforts.

While emergency food aid should be our immediate priority, we mustn’t underestimate the resources that will be necessary replenish Pakistan’s local agriculture once the flood waters dry up.

This article is cross-posted on joyofkosher.com.

Weekdays are challenging when it comes to feeding a family. Getting the kids off to school with an energizing breakfast in their bellies and making it to work on time is tough. And by mid-afternoon when they get off the school-bus you know they’re going to be ready for a snack, regardless of what they ate for lunch. Making sure that your kids eat balanced and healthy meals that are still filled with flavor is no easy feat, but it can be done.

You’ve heard it many times before: Breakfast is the most important meal of the day. Guess what? It’s true, especially for kids and teens. Children who eat breakfast have higher test scores and faster memory recall. Plus, they get more of the nutrients they need to grow and stay healthy, such as protein, calcium, and fiber. And with rising rates of childhood obesity, it’s note-worthy that children who eat breakfast weigh less than those who don’t.

A nutritious breakfast will include a combination of protein, whole grain carbohydrates, and healthy fat. Here are some quick and easy ideas: 

• Better Bowl of Cereal. Combine a cup of low-sugar, high-fiber cereal with fresh fruit, and low-fat milk or yogurt. Some kid-friendly cereals that aren’t loaded with sugar are Kashi Honey Sunshine, MultiGrain Cheerios, and Barbara’s Original or Cinnamon Puffins. If your kids are very resistant to trying these healthier cereals, you can combine half a serving of your child’s favorite cereal with half a serving of one of the whole-grain, high-fiber cereals.  
• Waffles on a Weekday. Top a frozen whole-grain waffle or a set of mini waffles with natural peanut butter or low-fat yogurt and fruit (blueberries, strawberries, and bananas are some kid faves!). Try Earth’s Best Organic Mini Blueberry Waffles or Van’s Multigrain Waffles, both of which are made with whole wheat flour. 
   
• Smoothie Time. Blend fresh or frozen fruit with low-fat plain or Greek yogurt or milk. 
   
• Cheese Muffin. Top a whole-wheat or multigrain English muffin with low-fat cheese. Add a side of fruit to balance out the meal.
   
• Eggs in a Hurry. Prepare hard-boiled eggs over the weekend so your kids can grab a couple weekday mornings. Make sure they have a piece of fruit too! 

Some other ways you can make sure your kids don’t go to school without some fuel: 

• Prepare baggies of cereal with some nuts and dried fruit and keep them by the door for an easy grab-and-go breakfast.
   
• Pack breakfast the night before – yogurt cups, hard-boiled eggs, and string cheese with fruit work well for easy eating on the way to school (just don’t forget to pack utensils!).
• Have breakfast/granola bars on hand as a last resort. Some of these bars are nutritionally better than others. Choose bars that have less than 5 grams of fat and at least 3 grams of fiber and 5 grams of protein. 

After school is another time of day that your kids will be hungry – even if they’ve had a balanced lunch. You don’t want them to spoil their dinner by grabbing candy bars or a slice of pizza on the way home, so it’s important to have nutritious snacks on hand that will hold them over until dinner. Below are some nutritious and delicious after-school snacks your kids will love: 

• Veggie Dippers. Slice up raw vegetables like carrots, cucumbers, and peppers (you can do this over the weekend) and serve with 1 to 2 tablespoons (or an individual snack pack) of hummus.
   
• Fruit and Yogurt Parfait. Layer 6 ounces nonfat or 1% low-fat plain yogurt with fresh fruit and 1/4 cup whole-grain cereal.
   
• Ants on a Log. Fill celery slices with 1 tablespoon of natural peanut butter and top with raisins or dried cranberries. 
   
• Trail Mix. Mix together dried fruit, raw, unsalted nuts and/or seeds, honey-wheat pretzels, and dark chocolate chips. Portion 1/4-cup servings into resealable bags.
   
• Fruit and Cheese Plate. Slice your child’s favorite seasonal fruit (apples in the fall, oranges in the winter, nectarines in the spring and summer) and serve with an ounce of low-fat cheese.
   
• PB & J Smores. Spread natural peanut butter on a whole-grain graham cracker square. Top with blueberries, strawberries, or raspberries and another graham cracker square to make a sandwich.
   
• Green Beans. Microwave 1/2 a cup of Edamame (soybeans) in pods. Your kids will have fun eating them and get lots of protein too (just make sure they don’t eat the pod). 

By Jessica Fishman Levinson, MS, RD, CDN.  Jessica is a Registered Dietitian in New York City with a private practice in midtown.  She also writes a blog, Nutritioulicious: Nutritious and Delicious.

(x-posted from The Wet Sprocket)

A new award has been developed by the Seedling Projects in San Francisco designed to support food producers who put as much thought into how they produce their foods as they do to what they are producing.  For sustainably minded, small-scale, artisanal and craft producers, this should be your thing.

According to the Seedling Projects, “Winners will receive a Good Food Awards seal to place on their product, an invitation to participate in the ceremony and marketplace tasting, and connections to a network of national buyers who seek out foods that meet the holistic Good Food Awards Criteria.”

The idea of rewarding and supporting those foods whose narratives are as special as their tastes, and whose values back up their production methods, is a beautiful one.  That is why I implore any small-scale food producers in the United States to submit your creations in the fields of  cheese, preserves, chocolate, coffee, charcuterie, pickles and beer.

The judging panel includes Ruth Reichl, Nell Newman, Paul Bertolli, editors from Sunset Magazine, The San Francisco Chronicle and Chow.com, and chefs from Chez Panisse.

Logistics (from The Good Food Awards Website):

We are seeking products from all states in all food categories—three finalists will be awarded and one overall winner will be selected from each regions of the United States for each food category.

To enter, basic product information must be submitted through the Good Food Awards website: www.goodfoodawards. org ($10 processing fee). All products must be self-certified by the producer as meeting the criteria of social and environmental responsibility outlined on the form. Confirmed entrants will be invited to mail samples for the blind tasting.

This article is cross-posted on joyofkosher.com

We are excited to invite Bonnie Taub-Dix into our joyofkosher kitchen.  Bonnie is a national spokesperson for the American Dietetic Association and Director and Owner of BTD Nutrition Consultants.  Bonnie’s website can be found at http://bonnietaubdix.com.  

Bonnie collaborated with Susie Fishbein to create Kosher by Design Lightens Up: Fabulous food for a healthier lifestyle.  Her new book, Read It Before You Eat It: How to Decode Food Labels and Make the Healthiest Choice Every Time  will show you how to make sense of food labels and avoid tricky marketing ploys. 

1     Michelle Obama has helped draw international attention to the problem of childhood obesity in this country.  You have been an advocate for healthy eating and wellness for nearly thirty years.  What do we need to do to win the war against obesity in this country? 

Obesity is a result of many factors and cuts across all age groups and ethnicities. Although simplistic, the 4 words “eat less” and “move more” says it all. Fad diets and skipping meals have generally been shown to create an unrealistic weight loss followed by weight gain. The easiest way to embark upon a weight loss journey is to try to cut back on portion sizes, eat more vegetables, and try to be more physically active than you have been.  Don’t compare yourself to others, compare yourself to yourself and aim for progress… not perfection.

2      You worked with Susie Fishbein on the popular cookbook, Kosher By Design Lightens Up.  Do you have any suggestions for lowering the fat without losing the flavor?

When it comes to kosher cooking, I have found that there’s a tendency to repeat the recipes of our ancestors while also repeating their diabetes, hypertension, and cholesterol levels! At almost 2,000 calories per cup, even healthy oils can break the calorie bank. Although fat provides flavor, it’s a lot healthier to try to cook with broths and a host of delicious seasonings and spices. These seasonings not only jazz up a dish, but studies have shown that they also provide numerous health benefits. 

3     You recently published your newest book, Read It Before You Eat It (Plume 2010) exploring the information available on food labels and how to make healthier choices when food shopping.  Why did you decide to write this book?

If only I had a dollar for every time a patient said, “I wish I could take you shopping with me.” Food labels have become confusing and in some cases, they are downright deceptive. There were no books around that described how to choose the healthiest foods in the supermarket in a realistic, shopper-friendly voice and I wanted to take on the role of making sense of the science. You can take Read It Before You Eat It shopping with you because it provides an aisle-by-aisle supermarket tour – like a GPS of your store.

4     What is the most common mistake people make when reading a product label at the grocery store?

We each have items on the label that speak to us: some people focus more on “calories” while others always check “cholesterol” or “sodium.” Although you shouldn’t have to feel like the supermarket is a library, a big problem is that so many of us rush when we go food shopping and we don’t take the time to read labels and compare products. We spend more time buying shoes and clothes – items that go ON our bodies instead of IN our bodies.  Try not to be fooled by the flashy front of the package; flip the box or bag over to learn the facts about what’s really in your food.  And the next time that you go to the supermarket, try to buy one new item, perhaps a new vegetable that you’ve never made before. You never know…this could become your next family food favorite!

5            What are some recommendations for making better choices at the supermarket?

It’s hard to answer this question in a sentence or two after writing 250 pages about this subject, but here are a few labeling hot spots to look for: Even though a product may say “zero trans fats” on the front of the package, check the ingredient list for the words “hydrogenated” or “partially hydrogenated fats.” Because of a labeling loophole, manufacturers are allowed to boast, “zero” if the product has less than .5 grams of trans fat. Couple this with unrealistic serving sizes (like “1/2 muffin”) and you have a recipe for clogged arteries!

Another misleading label is “wheat bread.” If bread is made of flour it’s made of wheat – even if it’s white and stripped of important nutrients and fiber. Look for “whole wheat” or “whole grains” listed first on the ingredient list for products that are more valuable.

My book has lists of these misleading or confusing labeling terms to help you shop smart. For more hot tips and to read my blogs, check out my website at www.bonnietaubdix.com.

6             It’s back to school time.  Do you have any ideas for healthy school lunches?

Most importantly when packing or buying school lunches, try to be sure your meal is balanced including a combo of protein, whole grain carbohydrates, and healthy fats. Some examples might be a cheese or nut butter sandwich on whole grain bread with a fresh fruit or if meat is permitted, a turkey sandwich with lettuce and tomatoes and some baby carrots with hummos.  Especially when consuming dairy, don’t forget that kids need at least 3 servings of dairy like low fat or skim milk or yogurt each day to get enough calcium. Get your kids involved in deciding upon and preparing their own lunches so that they are not the first kids to trade with others!

7            What advice would you give the busy home cook?

Although I adore cooking, I don’t always have the time to make everything everyday from scratch. It’s important to plan ahead and make sure you have all the ‘ammunition’ you need in your cabinets and fridge. Keep frozen veggies on hand to combine with some fresh ones so that you don’t have to shop every day. It might be easy to pick up a bar-b-qued chicken and then just throw together a few sides.

8            Sometimes we just have to get out of the kitchen and let someone else do the cooking.  What do we need to know before ordering food at a restaurant?

Read the menu carefully to look for hidden words like “crispy”, “fried”, “creamy”, or “buttery” in the description. Ask for dressings and sauces on the side so that you can be in charge of how much or how little you add. Don’t be shy about asking if something can be grilled instead of fried or steamed instead of sautéed. Remember that you are the customer and they want you to come back, so you should be happy about what you’re eating.

9             Tell us about mealtime with your family. With three boys and a husband at home, do you argue more about leaving the toilet seat up or what is for dinner?

Mealtime is negotiable…the toilet seat is not! My husband loved my cooking from day one and I have always involved my children in the wonders of food, including shopping, cooking, and food safety (hand washing, storage, etc.) Raising a family of foodies is something I “kvell” over since they truly appreciate all that goes into making a dish from scratch whether its sautéed spinach and Portobello mushrooms or a warm molten chocolate lava cake. They were introduced to a wide variety of foods at early ages and were also taught about how foods directly affect the way we look and feel each day. We’d all agree that so many of our unforgettable memories are laced with the aroma of something yummy on the stove or home baked in the oven.

10            The Jewish High Holidays arrive early this year – always early or late, but never on time!  What are some resolutions we should consider making for a healthier, happier New Year?

A life-saving goal is to try to preserve tradition while also preserving good health: food plays such an important role in our lives, whether it’s a week-day, shabbos, or a special holiday. The New Year is a perfect time to take a new look at your old eating habits – can you eat more vegetables, can you eat more slowly, can you cut back on some of the fat and sugar you’re used to cooking with and substitute more whole grains and leaner foods? My father always loved the expression, “health is wealth.” I wish you all a holiday rich in good health.

Thank you to Bonnie for sharing a healthy and delicious Shabbat Menu with the joyofkosher Community.

Just got back from Feast in the Field, where we were treated to a veritable feast cooked with produce from the Adamah harvest, served to us in a beautiful tent right in the field where the vegetables grew.

One Adamahnik, Rachel English, exclaimed, “I never knew our vegetables could be cooked like this!”  Indeed, the roasted red pepper coulis, eggplant caponata and fatoosh-roasted garlic flatbread chicps tossed with cucumbers, tomatoes, feta and mint in a lemon-sumac citronette dressing are hardly your standard hippie stirfry.  The meal also featured egg tarts, asian chopped salad with nappa cabbage, carrots and scallions, and platters of “the freshest tomatoes of the season, drizzled with extra virgin olive oil and dusted with sea salt and fresh herbs.”

Isabella Freedman’s director Ellen Carton talked about the transformations that happen at the retreat center — not only in the soil, which is cared for by Admahniks, enriched by compost, and from which has been coaxed a cornucopia of produce this season — but also in the people who come to visit.  “You can see it in their faces.  They arrive on Monday, faces tight and strained.  By Shabbat, they are relaxed.  On Sunday when they are ready to go home, they are different people.”

What is it about a field that can have this effect on people?  For some, it’s the melding of twin passions, hitherto unconnected.  Adamahnik Ayelet Singer spoke about her Modern Orthodox upbringing in New Jersey, and her passion for environmentalism she developed in college.  It wasn’t until coming to Adamah, she explained, that she could put the two together.

For others, it was quite simply a day out in the country, away from the hustle and bustle.  We took a moment to pause after the meal, to look around and to listen.  The bird song and the gentle rush of wind through the wildflowers growing at the edge of the field were the only sounds.  Delightful.

For me, it was a great reminder that both souls and soil will blossom when they are seen for what they are and celebrated for what they can offer to the complex ecosystem of community.  What a feast, for all the senses!   Many thanks to everyone who made it happen!

A new study by John Guthman, PhD, director of counseling services at Hofstra University, uncovered more severe depression among college students. In 2009, 41% of students counseled at his college were diagnosed with moderate or severe depression, compared to 34% in 1997. Fewer were suicidal, however, perhaps due to improved services or perhaps because being surrounded by other depressed people makes you feel less alone.

Future Shocked?

Dr Guthman opines that the reason more students have more severe depressive symptoms is that more of them are being diagnosed with depression before coming to college. Doesn’t that just put off the real question: Why are more kids depressed?

Maybe it’s future shock. In the early 1970s, in his book Future Shock, Jewish-American writer Alvin Toffler predicted we would soon enter a state of change so rapid that we would flip out and all go crazy.

The accelerated rate of technological and social change will overwhelm people, leaving them disconnected and suffering from ‘shattering stress and disorientation’ – future shocked.

The element of change unique to the 21st century is the loss of nature.

I’ve read several articles suggesting that today’s moms and dad’s worry over the contrast between their own childhood experiences of summers spent outdoors playing with the wired lives of 21st century kids. Writer Richard Louv expands on this thought with an intriguing diagnosis: Nature deficit disorder.

“As children’s connections to nature diminish and the social, psychological, and spiritual implications become apparent, new research shows that nature can offer powerful therapy for such maladies as depression, obesity, and attention deficit disorder.” from LAST CHILD IN THE WOODS : SAVING OUR CHILDREN FROM NATURE-DEFICIT DISORDER

As a primary care doc, I find this idea of a nature deficit disorder fascinating because I believe we can’t be healthy in a completely artificial environment, Yet decade after decade, we continue to celebrate the fabrication of an increasingly unnatural world.

When Jamie Oliver showed a potatoe and a tomatoe to room full of first graders and asked “Does anyone know what this is?” there was silence. Given kids’ extreme disconnection from all things natural, I am not at all surprised that more kids are sick and depressed than ever before. The cure for this societal depression is not new antidepressants, counseling, or a better Sony Wii. It’s a prescription for a daily dose of nature.

This Article is Cross-Posted on KosherEye.com

Now it’s on to the Farm – a 50-mile drive from the plant.

As city dwellers, we did not know what to expect at the “chicken” farm. Wise Organic Poultry contracts with farmers willing to raise chickens to its high specifications – combining humane methods, proper feed, and ample space. To visit one such farm, we traveled to a picturesque well–maintained farm, owned by a grower in the Susquehanna Valley of Central Pennsylvania.

We donned disposable shoe coverings, a full body protective bodysuit, and head apparel. Prior to entering the main area where the chicks are kept, we stepped into an antiseptic, granular shoe disinfectant and proceeded into a large temperature controlled barn where the little chicks are raised. The birds, in this case Cobb chickens, were 8,000 in number. The chicks are vaccinated at the hatchery one day after birth, prior to their arrival at the growers. The vaccine dye shows up as pink on their backs to show they have been vaccinated. Although no antibiotics are ever used, vaccines are administered at the hatchery. A vaccine builds the birds’ immune system, allowing it to resist certain diseases. Think of it as similar to our “flu” vaccinations. When we exited the barn, we again stepped into the granular shoe disinfectant, removed the disposable covering and deposited them into a large disposable plastic bag.

The chicks are kept primarily indoors until they are three weeks old and then, weather permitting, given protected outdoor access. They are then considered “free roaming” and can come and go as they please. The barns have 8 hours of darkness every evening, “sleeping time”, a rule for growing organic birds.

Issac selected this grower because of the grower’s long time family farming history, his excellent reputation, and his dedication to a fully organic program. Theirs is a high–tech organic facility monitored with the latest equipment for health and welfare of the chickens.

A computer controls temperatures in each barn: It is automatically adjusted depending on the age of the chicks. The temperature usually starts at 92 degrees and is gradually lowered to 70 degrees as the birds age. Layers of saw dust cover the floor about 2–3 inches deep and the covering remains for the duration of the life of the particular flock.

To monitor the health of the flock, official monthly reports are required: barn record sheets are kept daily with documentation relating to  temperature, litter quality, health, air quality, rodent control, and water. Organic birds are required to each have one square foot of space in the barn as compared to .34 square feet for commercial birds.

Automatic feeding and water systems run the length of area. There is a stainless steel “nipple” for water. The steel glistens and attracts the birds to the water.  The chicks are not handled until they are hand caught for shipping. Most of Wise Organic Pastures’ chicks are shipped for slaughter at 6-8 weeks of age. Isaac processes 10,000 chickens per week, and he tries to increase production by at least 10% for holidays

Organic poultry is usually more costly than conventional poultry. Why? As we observed first hand, there are more stringent growing conditions. The feed must be organic and there are multiple space and atmosphere considerations. Not only is Issac Wiesenfeld concerned about the quality of the feed, the sanitation and health of the birds, but he is currently working diligently to add an additional label to his kosher, organic chickens; a humane notation on his label, indicating that the birds were raised in accordance with an officially recognized Animal Welfare Policy.

In the twelfth century, the writings of the Jewish physician Maimonides, detailed the medicinal properties of chicken and chicken soup. We hope that we have informed our readers, so that they can choose just the right healthy, delicious and nutritious chicken for every pot.