Yadidya Greenberg serves as the Kosher Meat & Animal Welfare Specialist at the Jewish Initiative for Animals, where he works to help increase access to and popularity of higher welfare kosher meat products. He teaches about his experience as a shochet and animal advocate to audiences throughout the United States.
I am a shochet. A shochet is a trained and certified practitioner of kosher slaughter (shechita). I am also an individual who cares deeply about animal welfare. My interest led me to help co-found The Jewish Initiative for Animals, an innovative new faith based animal welfare organization, and serve as their Kosher Meat and Animal…
It’s 5777, and it’s time to change the conversation about Kapparot. Next week, in the day or two before we observe Yom Kippur, we’ll hear about or participate in the long-standing Jewish folk tradition that attracts explosive debate over its use of live chickens: Kapparot, or Kapporos, a ritual practiced by some Jews in which…
“Campers Receive a Hands-On Lesson in the Tradition of Kosher Slaughter” reads the title of a recent New York Times article reporting on the religious slaughter and hand processing of 120 quails, partridges and ducks at a highly regarded wilderness-themed Jewish summer camp. The article opens by describing the campers holding the birds just before…
thinkstock In August of 2012, I ran one of my first kosher slaughter workshops at the Urban Adamah educational farm in Berkeley. I explained the kosher process and demonstrated live slaughter and processing on a few of their spent laying hens. Several participants cried during the slaughter and while some were inspired to eat better…
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