By Stancie Wilson •
August 14, 2008
Just launched in February ‘08, Saaf Pure Skincare is a British beauty brand that’s scientifically-researched, carefully formulated and one of the most certified skincare ranges in the world. Accreditations include organic certification from the Soil Association (one of the most stringest certification agencies in the world), certified 100% Vegetarian by the Vegetarian Society, Vegan Society registered, Halal certified (no GMOs, alcohol or irradition) and cruelty-free certified by Naturewatch. From rave reviews of beauty editors and bloggers, to a ”Best Organic Facial Skincare Product“ nomination, to it’s founder honored for her work at Buckingham Palace; this line boasts pure cold-pressed ingredients from a company whose ethos is founded on integrity.
Among the decidedly ungreen luxuries I allow myself is a small collection of magazine subscriptions, one of which is Gourmet - the Conde Nast foodie rag that is, to be honest, hit or miss. But this month’s issue was a favorite of mine, mostly because of a moving account by two young chefs of a trip they took to Madani Halal butcher in New York in search of a goat to serve at their summer barbecue. The chefs - Ian Knauer and Alan Sytsma - picked out a grass-fed, free-range goat and watched as the butcher thanked the animal for its life and then killed it in what is considered the most painless way possible. The chefs reported back that watching their animal die added a level of responsibility to their cooking. Not only did they want to create a delicious meal for its own sake, they felt a need to honor the sacrifice of the animal’s life.
This type of thinking is an integral part of the current movement towards more ethical meat consumption that we often discuss on this blog. Consider below the similarities between Zibah - the Halal slaughter method - and members of the slow food movement. This similarity is not lost on Riaz, the owner of Madani, who told Gourmet that he believes Halal butchery can help many Americans to accept Islam through shared eating values.
According to the Halal Food Authority the following conditions must be met in order for meat to be considered passable:
