Eco-kosher Movement Gaining Ground
By Alan Cooperman
The Washington Post
First she had to find an organic cattle farm near her home. Then a shochet, a person trained in kosher slaughtering, who was willing to do a free-lance job. Then a kosher butcher to carve the beef into various cuts and other families from her synagogue to share it.
All told, it took Devora Kimelman-Block of Silver Spring, Md., 10 months to obtain 450 pounds of meat that is local, grass-fed, organic and strictly kosher. Which is a lot of effort and a lot of meat for someone who keeps a kosher vegetarian household.