You remember Agriprocessors, right? You know, the kosher slaughterhouse whose practices turned out to be anything but kosher? The one that lost 76 percent of its employees in an immigration raid and that filed for bankruptcy last week?
Well, since Agriprocessors is (or, dare I say, was) the largest glatt kosher slaughterhouse in the world, the bankruptcy has led to a shortage of kosher meat. An article on www.israelnationalnews.com reports that, as a result, many Jewish Americans are eating more vegetarian meals.
Three of the five largest kosher beef slaughterhouses in the U.S. and the second-largest kosher beef supplier in South America are currently not operating. This is adding to the shortage and causing prices to escalate. In addition to troubles at Agriprocessors, operations at the nation’s third-largest kosher slaughterhouse, North Star Beef in Minnesota, stopped several months ago after a fire, and the fifth largest facility in the U.S. (Local Pride, which we investigated in 2007 and is owned by the same people as Agriprocessors) stopped operations in October.
There’s a solid case for Jewish vegetarianism in the first place, and the lawbreaking practices of Agriprocessors and its subsequent shutdown are even more reasons to have a vegetarian Shabbat. Many “meaty” recipes—even chopped “liver”!—can be made pareve (that’s no meat, no dairy).
VegCooking.com, by the way, has a nice collection of Jewish recipes. I have personally made both the latkes and the stuffed zucchini and can attest to their yumminess. For more veganized traditional favorites, www.jewishveg.com is another great resource.
Mmm, vegan knishes … I might have to buy potatoes on the way home today.
Written by Amanda Schinke