I slaughter my own chickens.
For the past several years, I have seen many animals die. I have experienced a range of feelings, from total cold focus to sadness and even fear. But I recently experienced a slaughter that transformed the way I see meat.
I trained in kosher slaughter four years ago, after seeing a slaughter myself. I realized I wanted to be able to produce my own meat — I saw making local kosher meat accessible as an essential way to create a healthy Jewish community, healthy food systems and a healthy local economy.
At the Hazon Food Conference in December, I helped with a demonstration led by fellow shochet (slaughterer) and food activist Yadidya Greenberg, and I performed the actual slaughter.
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