Free Chanukah poster

Home
In this issue
December 2, 2014

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Dec. 14, 2005 / 13 Kislev, 5766

Military buys special meals for Jewish, Muslim troops

By Russell Working


Jewish troops chowing down on kosher foods in Iraq
Printer Friendly Version

Email this article



http://www.JewishWorldReview.com | (KRT) There was a time when soldiers who adhered to Jewish or Islamic dietary requirements often faced the choice of violating their consciences or lugging their own rations in their duffel bags.


But nowadays observant Jewish and Muslim troops in places as far-flung as Afghanistan and Iraq can dine guilt-free on meals like Chicken Mediterranean or Florentine Lasagna from two Chicago companies that produce military rations.


The kosher firm My Own Meals Inc. and its Islamic-oriented spin-off, J & M Co., are the military's sole providers of Meals Ready to Eat   —   a form of prepackaged rations - that meet the standards of the Jewish and Muslim diets.


Produced under the eye of Jewish or Muslim inspectors, the meals have found a market niche in serving troops whose needs the Pentagon had overlooked until the mid-1990s.


The military long ago abandoned its much-maligned C rations in favor of MREs, which feature dinners like pork ribs and beef enchiladas. These don't have to be refrigerated and can be heated in a pouch with a chemical element that boils when water is added.


But Muslims and kosher-eating Jews can't consume pork, and there are other requirements. For example, Muslims may not consume food prepared with alcohol, while kosher Jews may not eat shellfish, or dairy and meat together.


"Before we had kosher MREs, I used to travel with suitcases full of tuna fish and dried salami and kosher beef jerky   —   all sorts of stuff," said Rabbi Irving Elson, 44, a chaplain for the U.S. Marine Corps Air Station Miramar near San Diego.


Elson has spent nine months in the Middle East in the last two years and relies on the Chicago companies' MREs.


The production of My Own Meals and J & M's meals is a far-flung endeavor. Their packaging plant is in Chicago and the office in Deerfield, Ill., but the companies buy from distributors across the country. The kosher beef is slaughtered in Iowa, while halal chicken is killed in Iowa, said Mary Anne Jackson, president of My Own Meals.


The meat is shipped under seal to a plant in Salem, Ore. Production of kosher and halal food occurs at separate times, under the direction of rabbis from Organization of Orthodox Kashruth Supervision in Chicago or inspectors from the Islamic Food and Nutrition Council of America.


Preparing for production of kosher meals requires meticulous effort in the kitchen, said Joshua Sklare, an Orthodox rabbi who works as a "mashgiach," or kosher supervisor. He is one of three rabbis from Chicago who travel to the Oregon site to oversee the cooking.


Rabbis have to participate in the entire cooking process, and nothing can come on the production floor without the permission of a rabbi. They are even required to light the boilers.


"When I first get here we kahsher everything," said Sklare, referring to the process of making food and a kitchen kosher. "We submit all the utensils to heat and all of the factory to heat, either in a steam or boiling form, at 212 degrees Fahrenheit or above. ... This allows us to be able to use it for kosher."


Once cooked, the meals are shipped to Chicago for boxing, sorting and distribution. The meals are distributed with a packet of snacks that can be consumed without preparation, such as raisins, bagel chips, granola bars and even powdered cocoa.


"They can eat it plain," said Joseph D'Onofrio, president of J&M. "If you don't have water, you just pour it in your mouth. It's the greatest chocolate."


Muhammad Chaudry, president of the Islamic food council, said asking Muslim soldiers to eat haram, or unlawful food, would be asking them to commit a sin. And it could hinder troop readiness.


"Let's say you send a soldier just a regular meal," he said. "It could have pork, it could have gelatin, it could have things that Muslims or Jewish soldiers don't eat. And that soldier finds out right in the field that, 'I'm committing a sin by eating something (forbidden),' this is more serious than fighting on this earth for him. How is he going to perform his duty properly?"


My Own Meals began production in December 1992 even before it had a Pentagon contract, selling the meals to individual bases, Jackson said. In 1996, the Pentagon agreed to go forward, and the company began shipping.


James Lecollier, spokesman for the Defense Logistic Agency's Defense Supply Center in Philadelphia, said the Pentagon ordered 27,860 cases of kosher and 308,000 cases of halal MREs in the 2004 fiscal year (each case contains 12 meals) compared with a total of 6 million cases for the entire military.


But officials felt it was important to come up with something for troops with dietary requirements.


"We advertised it," he said. "The idea was ... if it was acceptable to the troops, we would add them" to the list of available rations.


The MREs are also served in prisons and universities, and people can buy them in some stores. The U.S. military distributes them to refugees in the Muslim world, and it has handed them out to Iraqi soldiers. Jackson has traveled to places like Saudi Arabia to do business.


The halal meals especially have caught the interest of competitors abroad, particularly when she had a booth at a trade show in Abu Dhabi, Jackson said.


"When the Pakistani companies came in, they would swarm around me and rip everything off the walls to take with them," she said.


Sometimes soldiers have complained that they weren't receiving their kosher or halal meals abroad, and there were reports of cases of kosher MREs stacked up in Kuwait in 2003. Jackson said soldiers or their families sometimes call or write, hoping to buy MREs directly from the company. It is possible to buy individual cases; Jackson says soldiers need to get approval from their chaplain and the military will supply them.


Elson, the Marine Corps rabbi, said the meals are surprisingly popular with the troops.


"The best comment and compliment is that people who are not Jewish want to get them," he said. "I don't know if it's because they taste better, or because they're different. When I was able to get a hold of some, my chaplain's assistant, who is not Jewish, thought it was the greatest thing."

Every weekday JewishWorldReview.com publishes what many in Washington and in the media consider "must reading." Sign up for the daily JWR update. It's free. Just click here.



Comment by clicking here.

Up

© 2005, Chicago Tribune Distributed by Knight Ridder/Tribune Information Services.