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My dream is to revive and maintain the messorah of kosher birds to be raised for their meat and eggs, catering to a niche market of gourmet restaurants, specialty markets, and caterers only in Israel. Eleven years of food crafts experience has shown me the value that chefs place on the purity of ingredients. However, in Kosher spheres, high quality ingredients are often extremely difficult to locate based on their limited production, and are often mistreated in an attempt to rid them of anything that might render them unkosher. Furthermore, ingredients once prevalent in the Jewish ghettos of Eastern Europe and Spain are now obsolete in the diet of Western Jewry. Both Ashkenazi and Sephardi streams of Judaism have preserved a remnant of their culinary tradition, though the messorah of eating quail, goose, and wild varieties of duck have been lost to history or to inferior Kosher standards. With quail as the introductory industry, the small farming community will have secondary focus on the production of "the seven blessed species" (boutique wine, olives, goat milk cheese etc.) in their season. In the spirit of tradition, progression, and reconnecting to the land based tradition of Judaism, Moshav Messorah promises to uphold the highest standard of kashrut and sustainability.