OP-ED: The Price of a Pound of Flesh – Are We Trading Our Values for a Bargain?

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Opinion

2 weeks ago

OP-ED: The Price of a Pound of Flesh – Are We Trading Our Values for a Bargain?

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We live in an era of unprecedented convenience. If you walk into any frum supermarket today, the shelves are bursting with every treat, gourmet dish, and high-end culinary creation imaginable. But beneath this surface of abundance, a quiet and dangerous shift is taking place in our community’s mindset—one that strikes at the very foundation of a Chassidishe home • Read More

News

9 months ago

Testing the Slaughter Knives of Shochtim in Russia

65 | Slideshow

In preparation for Rosh Hashanah, the Shochtim in charge of slaughtering poultry and meat for Russian Jews came to the Chief Rabbi of Russia, Rabbi Berel Lazar, to inspect their slaughtering knives (chalofim), as is customary in these days preceding the New Year and is mentioned by the Magen Avraham • Full Story, Photos

News

2 years ago

Insights From Rabbi Eliyahu Ezagui’s Visit to Israeli Chicken Coops

19 | Slideshow

Renowned Shochet Rabbi Eliyahu Ezagui, recently consulted with Israeli chicken coop owners to address unique concerns more relevant to Israel • Full Story, Photos

News

2 years ago

In First, Shechita Knives Checked By Harav Yaroslavsky

12 | Slideshow

After holding shechita runs in a number of countries across world, Rabbi Eliyahu Ezagui, a renowned shochet, developed his own shechita knife, which is designed for easy sharpening and benefits beginners. Recently, Rabbi Ezagui presented his knives for examination at the new Beis Hora’ah by Harav Yitzchok Yehuda Yaroslavsky • Full Story, Photos

Magazine

2 years ago

Lubavitcher Shechita: What, When, Why & Who?

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When did being particular about having Lubavitcher shechita start and why? Were our Rebbeim particular to use only “Lubavitcher shechita”? When did the Rebbe “take responsibility” for the shechita and is Lubavitcher shechita necessarily always the best, highest level of kashrus? • By Beis Moshiach Magazine• Full Article

News

3 years ago

From Farm to Table: Become a Shochet in One Year with Lemaan Yilmedu

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From the Hilchos Shechita to knife-sharpening technique and hands-on instruction, master Shechita in one year with full certification and training to make you an expert Shochet • Full Story