The Good Book, that is. This New York Times article excerpted below talks about how and why religion is driving people to get into the humane and organic farm business:
NEAR a prairie dotted with cattle and green with soy beans, barley, corn and oats, two bearded Hasidic men dressed in black pray outside a slaughterhouse here that is managed by an evangelical Christian.
What brought these men together could easily have kept them apart: religion.
The two Hasidim oversee shehitah, the Jewish ritual slaughtering of meat according to the Book of Leviticus. The meat is then shipped to Wise Organic Pastures, a kosher food company in Brooklyn owned by Issac Wiesenfeld and his family. When Mr. Wiesenfeld sought an organic processor that used humane methods five years ago, he found Scott Lively, who was just beginning Dakota Beef, now one of the largest organic meat processors in the country.
Mr. Lively adheres to a diet he believes Jesus followed. Like Mr. Wiesenfeld, he says the Bible prescribes that he use organic methods to respect the earth, treat his workers decently and treat the cattle that enter his slaughterhouse as humanely as possible.
“We learn everything from the Old Testament,” Mr. Lively said, “from keeping kosher to responsible capitalism.”
Humane, sustainable practices like Mr. Lively’s are articles of faith for many Americans concerned with the way food gets from farm to plate. But they are even more deeply held matters of faith for a growing number of farmers and religious groups. In the past few years protecting the environment has emerged as a religious issue. Now, something similar is taking place in the way people of faith view their daily bread.
Christians, Jews and Muslims who see food through a moral lens are increasingly organized and focused on showing their strength. The Religious Working Group on the Farm Bill, a national coalition of more than a dozen religious organizations, is lobbying Congress for legislation to help small farms. The National Catholic Rural Life Conference is helping congregations and universities in the Midwest buy local produce from family farmers.
Environment-minded Jews are asking the leaders of Conservative Judaism to rewrite their kosher certification rules to incorporate ethical concerns about workers, animals and the land. Hazon, the Jewish environmental organization, has set up community-supported agriculture programs, or C.S.A.’s, in which customers purchase shares of a farm’s harvest.
“This is the first time I have seen such a deep and growing involvement of the faith community,” said Brother David Andrews, who is on sabbatical from his job as executive director of the National Catholic Rural Life Conference and has followed these kinds of issues for 30 years.
If this nascent cause was taken up by large numbers of churches and synagogues, the economic effect alone could be profound. “The religious movement is a huge force,” said Arlin S. Wasserman, the founder of Changing Tastes, a consulting firm in St. Paul that advises food companies and philanthropic organizations on trends in food and agriculture. “Already, religious institutions oversee the production of $250 billion per year in food if you bundle together halal, kosher, and institutional buying.
“Religious leaders have been giving dietary advice for decades and centuries, telling us to eat fish on Friday or to keep kosher in your home. What we are seeing now are contemporary concerns like the fair treatment of farm workers, humane treatment of animals and respect for the environment being integrated into the dietary advice given by the churches.”
Religious officials say agricultural issues seem to be particularly appealing to younger people.
“Food and the environment is the civil rights movement for people under the age of 40,” said the Rev. John Wimberly, pastor of the Western Presbyterian Church in Washington.
The church recently helped restore a small farmers’ market called the Fresh Farm Market at Foggy Bottom, using its facility to house tents, signs and carts. At the end of the day parishioners glean the food left at the market for their soup kitchen.