Kosher Food For Life. The Meat & Veg Standoff.
by Perry Estelle
If you look within the Pentateuch, or, the first 4 books of the bible, there is a very long list on food preparation ideas. Within 3000 maxims on the Mosaic law regarding food, health, and hygiene, lies a very simple but extensive set of strict regimes for general health and mutual community respect.
Yes, kosher food that our Hebrew friends (or others whom love Jewish customary cuisine) have some great recipes. How many Jewish vegetarians do you know? I have no doubt there many Jewish vegetarian recipes, and I want to explore them here.
Westerners who are vegetarian, choose to be, for many different reasons. Such staunch beliefs include never to harm animals and to avoid the indulgence of meat via the ‘out of sight’ mechanized animal food process. Some simply think that eating a vegan diet is more healthy. That it is purer way to eat and that eating meat or dead animals, carries health risks. Others, believe that vegetarianism is a path to spiritual enlightenment. Yet, vegetarian diets are accepted culturally nearly all over the world. But such culinary choices are age old and not a new trend, whatsoever. The Indian Shakyamuni Buddha considered ‘flesh-eating’ as a block to that spiritual journey. Egyptian priests from ancient times abstained from meat. The same goes for famous Greek icons like Plato, Socrates and Diogenes and who advocated, as a culture to promote a meat-free diet.
Food is supposed to be akin to spirituality? Yet, I thought fasting was?
I am happy to eat good food, meat or veg, but the other two thirds of the global population cannot enjoy such choices. In fact, the poverty stricken may have to live off huge rubbish dumps daily? Yes, you knew that, but maybe we like to choose not to think about that sadness, while we look for the latest faddish vegan treats, or munch on a BLT at Subway? Our days in this country don’t usually start to have to skim the scum off a cesspool, before, we have to drink the rancid water that could kill us, while trying to quench our thirst.
Vegetarianism, is a right, and food a choice for those who enjoy the luxury of that choice.
I do believe that food has holds spiritual purpose, and have enlightening value, but certainly killing a chicken, to eat is ending the life of that chicken. It’s still taking away their conscious being. Is that chicken on the shelf worth just £5 of consciousness? Has it realization? Is it capable of feeling and thought? If we want to sacrifice any animal for cultural or religious reasons..what is in it, for that animal?
But surely, there is nothing wrong with attaching ritual or ceremony to our diet, if it makes us feel better inside and out? That is, the only thing sacrificed on the altar, as far as I can see, is the unprivileged. I am not saying abundance is wrong, but not at the expense of that prosperity to the most disadvantaged of humanity.
If the only way to feed my family, was to hunt and animal and kill it. Then I would. Would I ceremonially pay homage to the death of that animal out of respect that that life, forfeited, so I could live?
That would seem a bit bonkers? Or, just exactly what should I do? I am an atheist. I don’t pray before a meal. However, I think I should thank the animal for its involuntary offering of its life.
I think before we grab the lean pork shoulder from the sanitized supermarket freezer for our roast, in my view, one should be prepared to kill and dismember and gut the animal, before consuming it. Primitive, maybe, but you cannot be immune to the implications of taking the life of that animal, without the respect to the sanctity of that life. The North American Native culture is not only to hunt and kill for the Tipi village, but the hunter should, according to the tribal custom, name himself after the very animals they hunt, kill, and devour. Ceremonial dancing and ritual was a way to give respect to the ‘kill’ and The Great Spirit. The land and all upon it was their means to survive. How many Westerners actually give one thought to their wanton consumerism?
Call me a Philistine, but when the majority of civilization who exist on 2 bucks a day on the planet, we have to remember that when 1000’s of children die of starvation before they reach their first birthday, because of the greed of the food corporations who have no honour, or decency and kill millions of the starving for extra profit. Think before you scour 30,000 vegetarian or meat options at the local supermarket that being a meat eater, or a vegetarian, is just wishful thinking for the impoverished.
One day when we stop thinking about our needs and look to the needs of the less fortunate, then the human shift of consciousness will occur, and finally dismantle the profiteering within the corrupt and political food oligarchy that we put our trust in today.
Until recently, it was close to impossible for the kosher or health conscious traveler to keep his religious or healthy meals while in transit. Now developments in the kosher food industry are making this challenge much easier.
The health conscious and dieters are finding Kosher food is better for you and offers a very wide range of items and dishes, and this trend is spreading rapidly.
Keeping kosher means following dietary laws handed down through the centuries among the Jewish faithful. Kosher has its roots in the Old Testament. Kosher laws are generally more strict than U.S. Department of Agriculture (USDA) standards.
Religious inspectors also rule out sick or injured animals that would be normally be accepted in non-Kosher markets.
In our modern world where most animals are often treated roughly, keeping Kosher means eating a much healthier grade of meat.
Kosher tradition features a major group of foods known as Parve. Parve includes a huge variety of fruits, vegetables, and grains in their natural, unprocessed state. This is exactly what many people who are trying to eat a healthier, low-fat, high-fiber diet are looking for.
These days Kosher food is widely available and often can be ordered pre-packaged via the Internet or mail. This makes a perfect option for anyone who wants to try Kosher, eat Kosher occasionally, or needs a stash of good Kosher meals when traveling.
Options include a wide variety of vegetables and salads along with meat, chicken, and fish dinners. Also available are salt-free meals and veggie dinners for people with special dietary needs. You can chose from menu items with traditional Jewish names to items that might seem to come from your average neighborhood restaurant. The difference is that everything is prepared with very high Kosher standards for ingredients and preparation.
People everywhere are starting to view Kosher certification as a mark of a food’s superior quality, cleanliness, and healthfulness.
For thousands of years, food prepared under kosher supervision has been a guarantee of the purity and cleanliness of that food. When it comes to ingredients and hot dogs, the word “beef” in particular can mean lots of things, including meat from sources you might not immediately think of. What you can expect from choosing kosher franks such as Hebrew National is 100 percent kosher beef, made from only the finest cuts of beef, without artificial flavors, colors, fillers and by-products. The kosher symbol certifies both high-quality ingredients and clean preparation processes that meet strict kosher standards. And Hebrew National’s century of experience producing only kosher foods means it’s a name you can trust, especially when you’re looking to feed quality, great-tasting food to your kids.
Glazed Frank Kabobs
1/2 cup chili sauce
3 tablespoons brown sugar
2 tablespoons Hebrew National® Deli Mustard
1 package (16 ounces) Hebrew National Dinner Beef Franks, cut into 16 (11/2-inch) pieces
1 small red onion, cut into 1/2-inch wedges
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
2 medium ears fresh corn, shucked, cut into 1-inch-thick slices
Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Combine chili sauce, brown sugar and mustard in small bowl until blended. Set aside. Thread franks and vegetables alternately on 4 metal or heavy wooden skewers. Place kabobs on grill. Brush with half of the sauce; grill 5 minutes. Turn kabobs; brush with remaining sauce. Grill 5 minutes or until vegetables are tender and franks are hot.