| Grow and Behold |
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Glatt Kosher Pastured Meat and Poultry
According to Naftali Hanau, company CEO and founder: Naftali is a shochet (ritual slaughterer), m’naker (ritual butcher), farmer and professional horticulturist. He grew up around the corner from the kosher butcher in Rochester, NY, and has been a carnivore from a young age. He learned shechita (ritual kosher animal slaughter) in Crown Heights, NY, and Scranton, PA, and has studied at butcher shops and slaughterhouses across the country with many experts in the field of kosher meat production. He holds a degree in horticulture from the New York Botanical Garden School of Professional Horticulture has been a Greenhouse Manager at Adamah, a Jewish environmental farming program in northwest Connecticut, worked on several organic farms and owned his own landscaping firm. His wife, Anna, who is Grow and Behold’s Communications director, has been both a farmer and a Jewish educator. Formerly a vegetarian, she now eats meat when she knows how it’s produced and where it came from. She is the Associate Director of Food Programs at Hazon, and is the co-author of Food For Thought: Hazon’s Sourcebook on Jews, Food and Contemporary Life.
There are many more products available that we look forward to trying. As we enjoyed the meat, we thought about the extraordinary practices of this company. We applaud Grow and Behold for its mission, its standards and its commitment to humane sustainable practices and the environment, while adhering to the highest standards of kashrut. Read more of our conversation with Naftali Hanau. Grow and Behold offers buying clubs in several cities across the U.S., and ships meat via FedEx to individuals throughout the U.S. In addition they deliver bi-weekly in the NY Area, soon to be weekly! To learn more, visit them at GrowandBehold.com. January 16, 2012 |
So how does the meat taste? In one word – exceptional. We grilled rib steaks and they were tender and flavorful. We pan–fried sweet Italian sausage (nitrite free) and added it to our 
