The Jew And The Carrot

Shechting: The New Jewish Food Fad

By Nadia Schreiber

Courtesy of Hazon
Salting turkeys at the 2008 Food Conference

We’ve gotten our hands dirty making pickles. We’ve pounded sauerkraut like bubbes from the Lower East Side. We’ve planted herbs in havdallah gardens and we’ve learned amazing new braids for our challah, which we’ve leavened with natural sourdough. The DIY food movement has taken hold of the Jewish community — and it’s logical that after the vegetable growing and the bread baking that our thoughts turn to meat.

Ironically, though the DIY movement may be fueling interest in kosher slaughter, though, it’s not something you can read about on an urban homesteader blog and try in your backyard. The laws of shechita (kosher slaughter) are carefully guarded, and one must undergo rigorous training to become a shochet (a ritual slaughterer), at least according to orthodox standards. That said, there is still an opportunity for hands-on learning, and communities across the country have been gathering at farms and community centers to watch kosher shechita and in some cases, pluck a feather or two. The experiences are profound, and participants often have the opportunity to wrestle with important issues of meat eating, kashrut and Jewish tradition as a whole.

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