The first time I had my hands inside a still-warm turkey, I wondered just how far I was willing to take this business of getting up close and personal with my food.
I was at an organic turkey farm an hour and a half north of San Francisco with two dozen other volunteers on a wet, cold winter morning in December 2008, preparing what would become the main entrée for the Hazon Food Conference’s Shabbat dinner later that week. We stomped around in the drizzle and fog, as organizer Roger Studley explained what we were about to do.
Read More: @ myjewishlearning.com
You might also like: