There are few things I love more in this world than a steaming bowl of chicken soup. The hot soothing broth and easily digestible protein has always been just the ticket when I am sick. While I greatly enjoy this traditional medicinal food, I’ve also always felt that it lacks sufficient depth and flavor. Only recently did I learn how to make real chicken soup. It turned out like I always thought it should be: thick, rich, yellow, and bursting with flavor. Compared to my most recent creation, all other chicken soups I’ve encountered literally tasted like flavored water.
Hello, Welcome to the world's only blog focusing exclusively on the topics of kosher slaughter, kosher meat and animal welfare. My name is Yadidya Greenberg and I'm a Kosher Omnivore on a mission. A mission to create a better world for animals and people. I'm a certified shochet (kosher ritual slaughterer, and animal welfare advocate & educator. Follow the blog as I journey into the depths of the human-animal relationship.