Friday, August 19, 2011

The Long Tradition of Jewish Farming in America Tablet Magazine | BY LEAH KOENIG

The trend toward local and organic foods has also helped fuel a resurgence in Jewish farming, a seeming oxymoron that actually has a long and deep history in this country

Every morning before breakfast, Rabbi Rafoel Franklin, 60, an Orthodox Jew living in Swan Lake, N.Y., puts on tefillin, says his morning prayers, and then heads outside to milk his 30 cows. Three decades ago Franklin and his wife, Naomi, left Monsey, N.Y., the ultra-Orthodox hamlet outside New York City, to start their farm in the Catskills. Franklin, who became religious as an adult, had spent his childhood in Montana and once worked as a wildlife biologist. He moved out of Monsey because he wanted to live a life that reflected his love of the natural world as well as his devotion to the Torah. “In Monsey I was working as a shochet”—a ritual slaughterer—“and I was dissatisfied by what I saw,” Franklin told me. Read more »