Naftali Hanau, CEO and Founder

Naftali is a shochet (ritual slaughterer), m’naker (ritual butcher), farmer and professional horticulturist. He grew up around the corner from the kosher butcher in Rochester, NY, and has been a carnivore from a young age. After spending a summer at Adamah and learning more about the ethical and environmental issues surrounding modern meat production, Naftali realized he had to change his lifestyle a bit. He learned shechita in Crown Heights, NY, and Scranton, PA, and has studied at butcher shops and slaughterhouses across the country with many experts in the field of kosher meat production. Naftali earned a Degree in Horticulture from the New York Botanical Garden School of Professional Horticulture and spent a year as Greenhouse Manager at Adamah, a Jewish environmental farming program in northwest Connecticut; he has also worked on several organic farms and owned his own landscaping firm.

Anna Hanau, Communications Director

Anna is a farmer and Jewish educator. Once a vegetarian, she now eats meat when she knows how it’s produced and where it came from. She is an Associate Director of Programs at Hazon, and is the co-author of Food For Thought: Hazon’s Sourcebook on Jews, Food and Contemporary Life. Anna was the Farm Manager at Adamah for two years and was named one of the “Top 40 farmers under 40” by the Mother Nature Network. Anna keeps a flock of chickens (for eggs!) in her backyard in Brooklyn.