On the eve of Thanksgiving, a local shochet provides a sharp contrast to the big slaughterhouses.
Special to the Jewish Week
Walton, N.Y. — Andy Kastner rarely eats meat and wishes others would eat less, too.
So why, you might ask, was this man slaughtering kosher turkeys this week for Thanksgiving?
Kastner is a shochet, the fellow ordained to kill livestock according to Jewish law. But he also considers himself an educator. It’s his job, he explained, to remind the public about the cost of meat beyond the sticker price: in blood and emotion.
“It’s a profound experience that is generally written off as disgusting or brutal,” he said.