I don't have any answers. Neither am I aware of anyone else who has any answers.
I know lots of people who "think" they have "all" the answers, and that's the problem.
I suspect the trick is knowing which questions to ask, but I haven't figured it out yet!
I love it! I found it very strange experiencing a full range of emotions over this photograph of, what are essentially, just two high street shops. Laughter through to poignancy. I hope the proprietors are mates.
I'm not sure about halal, but a 'schochet' has to train for seven years to become a kosher butcher who can work independently.
The knives have to be razor-samurai-sharp; officially to split a human hair, with no nicks.
The process is a form of 'burial' in a way, in that there is the process of 'ka-soo-ee ha-dam' -the covering of the blood with earth and a prayer is said.
I've been to some very good koshering houses and it is 'bloody', (killing animals is bloody I suppose), but quick. Naturally, like the abbatoir, there are not good places I assume.
Does that mean we are going to evolve into a load of fitballers? No. We are clearly evolving into a load of fatballers.
Sorry, that's off topic. Reminds me of the old story of the Jewish (am I allowed to say that?) shoemaker who did emergency work on the Pope's shoe when he chanced by. Put up a sign saying "Cobblers to the Pope". Catholic Butcher next door put up a sign saying "and balls to the Chief Rabbi".
I know Weggis. Very old. But these young people, sometimes they haven't heard them.
I love it! I found it very strange experiencing a full range of emotions over this photograph of, what are essentially, just two high street shops. Laughter through to poignancy.
ReplyDeleteI hope the proprietors are mates.
It's the little things that count.....
ReplyDeleteGiven the similarities between Halal and Kosher, perhaps it's some form of co-operative.
ReplyDeleteOr at least fiar trade.
Fat lot you know, Roy!
ReplyDeleteThey each have a market niche/ customer base and are not in competition. Neither are going to take the other's trade.
I'm not sure about halal, but a 'schochet' has to train for seven years to become a kosher butcher who can work independently.
ReplyDeleteThe knives have to be razor-samurai-sharp; officially to split a human hair, with no nicks.
The process is a form of 'burial' in a way, in that there is the process of 'ka-soo-ee ha-dam' -the covering of the blood with earth and a prayer is said.
I've been to some very good koshering houses and it is 'bloody', (killing animals is bloody I suppose), but quick. Naturally, like the abbatoir, there are not good places I assume.
I know! I know. Having spent six years at the United Synagogue/Chief Rabbi's office I picked up a tip or two.
ReplyDeleteJust trying to raise a smile
Roy,
ReplyDeleteWhen you said you were in "Security" I didn't realise you meant "Doorman".
Roll on evolution.
ReplyDeleteThen we can leave em both in the dark ages.
Evolution favours the fittest, not necessarily the wisest!
ReplyDeleteDoes that mean we are going to evolve into a load of fitballers? No. We are clearly evolving into a load of fatballers.
ReplyDeleteSorry, that's off topic. Reminds me of the old story of the Jewish (am I allowed to say that?) shoemaker who did emergency work on the Pope's shoe when he chanced by. Put up a sign saying "Cobblers to the Pope". Catholic Butcher next door put up a sign saying "and balls to the Chief Rabbi".
I know Weggis. Very old. But these young people, sometimes they haven't heard them.