University of Vermont ScholarWorks @ UVM Environmental Studies Electronic Thesis Collection Undergraduate Theses 2016 Kosher, Local, Organic, Oh My! An exploration of the challenges and possibilities of local kosher meat in the Jewish Community of Vermont. Frances Lasday Follow this and additional works at: http://scholarworks.uvm.edu/envstheses Recommended Citation Lasday, Frances, "Kosher, Local, Organic, Oh My! An exploration of the challenges and possibilities of local kosher meat in the Jewish Community of Vermont." (2016). Environmental Studies Electronic Thesis Collection. Paper 39. This Undergraduate Thesis is brought to you for free and open access by the Undergraduate Theses at ScholarWorks @ UVM. It has been accepted for inclusion in Environmental Studies Electronic Thesis Collection by an authorized administrator of ScholarWorks @ UVM. For more information, please contact
[email protected]. Kosher, Local, Organic, Oh My! An exploration of the challenges and possibilities of local kosher meat in the Jewish Community of Vermont. Frances Lasday A Thesis submitted in partial fulfillment of the requirements for the degree of Bachelor of Arts Environmental Program University of Vermont May 2016 Advisors: Katherine Anderson, Ph. D, Environmental Program Susan Leff, Executive Director, Jewish Communities of Vermont Abstract The laws of kashrut delineate the Jewish dietary practice and prohibitions. Certified kosher food is readily found in super markets across the world, despite the fact that Jews account for only .2% of the world’s population, and 1.4% of the US population. Processed kosher food is easily accessible in the United States, but kosher meat is scarce in regions where there are smaller Jewish communities such as Vermont.