Farm-To-Table Meets Resistance In Kosher World

When it comes to eating local, Jewish consumers are mixed.
01/01/2013 - 19:00

The sun was shining over the Union Square farmers market on a recent chilly morning as Chris Mitchell, a 34-year-old chef at the fashionable kosher eatery Jezebel, loomed over a table of Jerusalem artichokes. The six-foot-something Georgia native carefully inspected the exterior of the root vegetable before buying a handful to serve as dried chips.

Dozens of Jewish Community Shared Agriculture food programs throughout the United States are providing locally grown produce.
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