Most Jewish holidays have food as a central component of the celebration-from latkes on Hanukkah to misloach manot on Purim and blintzes on Shavuot. Yet, Passover, through the Seder and the full-scale flip from “chametz” to “matza” (from eating leavened foods to eating foods devoid of all leaven), makes food and eating an essential focus of preparation and observance. For at least this week, what we eat and with whom we eat defines us as Jews.
‘Why is a nice Jewish girl like me making a film about pigs and bacon?’ Suzanne Wasserman, who made the film ‘Meat Hooked!’ has an answer.
A personal quest for ethical kosher meat led one man to participate in a traditional sheep slaughtering. He shares his experience of the ritual known as schechting.