When food writer Lisë Stern needs fresh vegetables to roast with a chicken, she bicycles to the green market near her Cambridge, Mass., home where local farmers sell organically grown produce. Once back in her kitchen, she prepares the meal using knives, bowls, utensils, a cutting board and a roasting pan dedicated solely to cooking with meat, and serves it to her two teenage sons (her 11-year-old daughter is a vegetarian) on glass plates never touched by milk, cheese or other dairy foods.
Stern, the author of How to Keep Kosher: A Comprehensive Guide to Understanding Jewish Dietary Laws, is one of a million or so American Jews (out of around six million total) who keeps her kitchen year-round according to the laws of kashruth, or kosher. She's also interested in the environment. So how does keeping kosher contribute to--or undermine--her efforts to go a little lighter on the planet?
Read the article at Scientific American online.
Photo credit: Me
Stern, the author of How to Keep Kosher: A Comprehensive Guide to Understanding Jewish Dietary Laws, is one of a million or so American Jews (out of around six million total) who keeps her kitchen year-round according to the laws of kashruth, or kosher. She's also interested in the environment. So how does keeping kosher contribute to--or undermine--her efforts to go a little lighter on the planet?
Read the article at Scientific American online.
Photo credit: Me
