It started with a cooking video.
I had been a fan of Binging with Babish for years when Andrew Rea made a batch of bone broth.
Bones, water, heat, and time. There was something elemental about it that drew me in, and I wanted to see what it would become in my own kitchen.
When I finally made my first pot, it was thick, rich, and unlike anything else I had tried.
I shared it with friends and family, and a few years later I began making it for customers.
Now people reserve liters every month. What began as a kitchen experiment has grown into a business I’m proud to keep building.
You don’t need a farm to live closer to the land.
I once imagined that The Judean Homestead would eventually establish a farm somewhere in the countryside of Israel. The business began in Efrat, and the name came from there.
Then I moved to Jerusalem and realized that my heart belongs in the city. So the idea changed with me.
A homestead can begin wherever you are: by paying attention to where your food comes from, what’s in season, and what you choose to bring into your home.
You can live twenty floors above Tel Aviv and still build a meaningful relationship with the land around you.
So much of Torah speaks in the language of fields, animals, harvests, and seasons—a language that can seem distant to us nowadays. Using cattle raised here in Israel is one small way I close that distance.
Even in the city, we can be rooted in the land.
Ask about the next batch.
Ask when I’ll next be in your area, or anything else you want to know.