I have been getting my chicken from the same kosher butcher in Jerusalem for years now.
***UPDATES BELOW, WITH PICTURES***
It’s a small family business that is run by people who literally sit and read a gemara when there are no customers, and it’s been that way for decades.
And the chicken and meat is good quality, and has a ‘badatz’ hechsher (for what that is worth….)
A few weeks ago, I had a lot of guests for Shabbat, and no chicken in the freezer.
I was in Bet Shemesh visiting friends that Thursday afternoon, so I decided to stock up on a different brand of ‘badatz’ chicken thighs and legs, for Shabbat.
I got that stuff home – frozen, and I wasn’t really paying close attention to it.
But the next day when I defrosted it, I was really puzzled: these chicken legs and thighs looked to be easily three times the size of the ones I usually bought, from my local place in Jerusalem.
I double-checked that I hadn’t bought Turkey by mistake – Rebbe Nachman tells his followers not to eat Turkey, and there’s a rumor that part of the persecution of Rabbenu came about because he openly stated that Turkey is not a kosher bird.
Nope – apparently, I had bought ‘chicken legs’.
Wow, what sort of steroids are they pumping into this stuff, to get it to grow like this?!
I wondered to myself.
I made that franken-chicken the usual way I’ve been making my Shabbat chicken the last few years – and it came out weirdly gross.
Instead of being juicy and yummy, the meat was kind of ‘stolid’ and unmoving, not in a good way.
I didn’t touch it, and one of my kids ate half, then stopped.
This tastes funny…. She said. But she couldn’t explain what was wrong with it.
I had a whole fit about whether I should be serving that stuff to the guests, but my husband explained that:
a) I had nothing else made; and
b) most people apparently have been eating this ‘franken-chicken’ for a while, without noticing that something is not quite right here, because most people don’t get their meat from my usual butcher.
So…. I kept my mouth shut, and the guests ate what they ate and apparently didn’t notice anything ‘off’ about the meat.
But I couldn’t shake the feeling that something really weird was going on with the chicken.
In the meantime, the turmeric I’d been sprinkling over my hot lemon and honey health drink since I bought it at Pesach time finished, and I went and got a big, fat, new jar of turmeric from my local super-duper-super-kosher supermarket.
That was right around the time we were having something of a discussion about the health benefits of turmeric on the blog here, connected to my husband’s infected foot.
Long story short, this new turmeric started clumping together in my cup in a really weird way, and kind of went spongy and ‘chewy’.
What in the world?!
At exactly that same time, one of the regular commentators, Becky, posted a link to THIS in the comments section, translated snippet below:
A powder of natural curcumin can be forged in a simple and easy way by adding and diluting the original raw material with other and cheaper substances.
Various fakes were found in which natural curcumin was mixed with chalk powder or other powders of unknown origin.
Counterfeiting and spoofing by adding cheap non-turmeric plants have also been documented.
But it turns out that the most sophisticated and common counterfeiting is the addition of synthetic curcumin extracted from residues of petrochemical fuels.
Could that yellow, weird-tasting clumpy stuff that I thought was turmeric actually be ‘residues of petrochemical fuels’?!
I chucked that whole big jar of it away, and then wondered to myself:
How would it be possible for these people to be labelling this stuff as ‘turmeric’ – and our kosher organisations, who are giving all these labels their ‘kosher OK’, apparently didn’t know that they are mixing this stuff with ‘residues of petrochemical fuels’ and I don’t know what else?
While you are pondering that, let’s get back to the chickens.
(And btw, HERE is some quick tests you can do to see if your turmeric is hopefully at least approaching the real deal.)
Last week, someone we met on holiday handed me a leaflet, in Hebrew, entitled:
The matter of the terrible prohibition of the chickens of our days.
To cut a very long story short, someone says they have spent a couple of years investigating what is going on with the apparently super-duper-kosher chickens in Israel – and they have apparently discovered something shocking.
They say that the chickens most of us are eating in Israel today are actually GM cross-breeds between the old-style ‘regular’ kosher chickens – and strange ‘birds’ that some are suspected to be unkosher, and some are known to be unkosher.
They say that the big poultry firms in Israel (and also, most other places in the world….) decided a few years ago that they needed to genetically-modify the breeds of chickens they were slaughtering, to breed ‘franken-chickens’ that grow much bigger, much faster – and can be slaughtered at 30 days, instead of 120 days, saving a ton of money in feed costs.
I am still half-way through reading that pamphlet.
I will scan all four pages of it, and add it to the bottom of this post, for anyone out there who wants to print the stuff off and go through it in more detail.
I’m not saying it’s true, I don’t know.
But I DO know that the franken-chicken I bought in Bet Shemesh last month was ginormous, gross, and didn’t cook or taste exactly like ‘chicken’.
(And again, I have to wonder, where are the kashrut supervisors in this whole story? Because clearly, something unnatural is happening with that super-duper badatz kosher ‘chicken’. Just we don’t know what exactly. Yet.)
While we’re on the subject of ‘franken-food’, let’s just finish up with something called Hek 293, which I have a feeling you are about to hear a lot more about.
Here’s a brief description of it, from Wikipedia:
HEK 293 (Human Embryonic Kidney 293) is a cell line derived from human embryonic kidneys. Due to the simplicity of cultivation and transfection, it is widely used in modern cell biology. In addition, it is widely used in the biotechnological and pharmacological industries as a producer of therapeutic proteins and viruses for gene therapy.
Another commentator, Daisy, started talking about ‘HEK 293’ being a in a whole bunch of products certified ‘kosher’ here on the blog last week, including lab-grown fake meat.
To be clear, HEK 293 is literally a line of HUMAN EMBRYONIC KIDNEY CELLS.
If you eat something with that in it, you are eating HUMAN EMBRYONIC KIDNEY CELLS.
With great British understatement, let’s say that’s clearly not kosher.
But from what I’m starting to hear from some of my contacts, this HEK 293 is being used as a chemical ‘flavoring’ in a whole bunch of bio-engineered food products that are carrying a kosher label.
And that many leading Kashrut Organisations apparently have known about this for a while, but have kept shtum.
(HERE is the updated list of brands and products using this stuff, that Daisy included in her original comment.)
From what I’m reading HERE, it’s still not clear to me if the HEK 293 is actually IN these foods, or just being used to develop the flavorings for them….
BH, this will start to become clearer soon.
But in the meantime…
This is shaping up to be extremely challenging, on so many fronts.
We Jews know that ‘you are what you eat’.
If you eat traif ‘franken-chickens’, if you eat petrochemical byproducts instead of turmeric, if you eat human kidney cells from an aborted foetus (wow, can you believe I just typed that?) – that’s clearly going to affect you spiritually, never mind what it’s doing to your physical health.
I don’t have an answer to all this.
(Other than run away from massive ‘franken-chicken’ thighs, when you see them in the supermarket….)
And pray a lot, for God to save us from all this.
What else can we do, while we’re waiting for the truth to finally come out, and for the curtain to finally fall, this time on all those ‘rabbis’ who have been running the ‘super-duper-kosher-food’ racket?
Are they also crossing chickens with pigs, and not telling us?
If that sounds far-fetched, remember they already crossed a pig with a tomato back in the 1990s, snippet from here:
The first engineered true food approved by Food and Drug administration (FDA) for the United States consumer market was the Monsanto (originally Calgene) Flavr Savr ® Tomato, introduced in early 1990s.
The tomato, created by inserting a gene from pig into the tomatoes genome, had an extended shelf life that meant it wouldn’t rot in transit from the farms to the retail stores.
The Flavr Savr tomato was an economic disaster when consumers learned that the gene responsible for the Flavr Savr’s resilience came from a pig [Biotech Industry: A Global, Economic, and Financing Overview by Bryan Bergeron, Paul Chan, publisher John Wiley and Sons, 2004, page 22].
Wherever you have big money, you have big corruption.
And we’ll just have to wait to see where this story of ‘franken-chicken’ is going to take us.
But I have an inkling, that if you thought the spiritual corruption we saw with the Covid shots and our so-called ‘rabbis’ was bad – and it WAS bad – we ain’t seen nothing yet.
Here are a couple of screenshots of the Hebrew original:
To sum up what it’s saying:
There is a new cross-bred chicken that the author calls a ‘Fatum’ (‘fattened’), in the Hebrew.
I can’t find any references to a ‘Fatum’ breed in English, BUT, the one cross-bred ‘meat producing chicken’ that seems to be exactly what he’s talking about is called a ‘Cornish Cross’.
You can read more about them HERE, this is the relevant snippet:
Since the combination of breeds that went into Cornish Crosses is highly classified, it’s impossible to breed your own birds. Cornish Crosses can’t reproduce naturally due to their size-related health issues. Even if you were able to breed Cornish Crosses, the resulting bird wouldn’t be a true Cornish Cross because Cornish Crosses are a hybrid.
Luckily, Cornish Crosses can be found at nearly every feed store during chick season. Most mainstream chicken hatcheries also provide Cornish Cross chicks.
So, no-one really knows what ‘breeds’ of bird went into creating this monstrous ‘meat producer’ – that has to be killed by 10 weeks and ‘processed’, because its legs can’t support the weight of its body, after that time, and it’ll die of a heart attack anyway.
In the pamphlet, above, the author explains that eggs of this ‘Fattum’ were spirited away on a number of occasions for careful checking by poskim in Bnei Brak.
The eggs are ‘cad cad’ – i.e. they are shaped in the way that our tradition teaches us the eggs of non-kosher fowl are shaped, more flat, and not with points at the end, like a regular, kosher chicken egg. (See the bottom of the picture above.)
The author also says that the meat of this ‘Fattum’ was genetically tested to see what cross of breeds it contains.
The results show that many different species have gone into this hybrid ‘meat producer’, including:
“some that are teimiyim (non-kosher), including: the Malay fowl, the Brahma, the Cochin, and the Minorca.”
Read more about ;Malay fowl’ HERE, snippet:
Malays possess several important traits in their pure form which is important for preservationist: namely, their ability to invigorate other breeds of fowl when used in a grading breeding system.
Their height, weight, and general good health can be used to great advantage by the breeder when any of these are lacking in other rare breeds of fowl.
Of course, we are all aware of the use of Malays to create the Cornish which is the cornerstone of our modern chicken meat industry. What many are not aware of is its use in improving many of the other non-Oriental Game breeds as well.
There is no tradition of the ‘Malay’ being a kosher bird.
There’s lots more to say, but ad kan.
Do your own investigations, ask your own questions….come to your own conclusions and decisions.
Re: HEK 293, this ‘flavor enhancer’ – based on aborted human embryonic kidney cells! – was originally the creation of a company called Senomyx, which you can read about on Wikipedia HERE.
Senomyx was taken over by a massive ‘food and fragrance’ giant operating out of Switzerland (where else?) called: Firmenich.
Here‘s a little of what that company has been up to:
The flavor was created in collaboration with Microsoft, leveraging the entirety of Firmenich’s broad raw material database.
The resulting grilled beef flavor capitalizes on Firmenich’s unique palette of ingredients and SmartProteins expertise in plant-based protein alternatives.
Who would have believed Bill Gates has his sticky fingers in this pie, too?
Pay attention, that HEK 293 (which stands for Human Embryonic Kidney) is considered to be a ‘natural product’, as it derives from dead aborted foetuses, and is not a chemical….
So, when you see that something is being called a ‘natural flavor’, that doesn’t mean it’s coming from an orange, or a herb.
It could also be coming from the kidney cells of an aborted human foetus.
(Before we all throw up….)
And stay far, far away from processed foods as you can, even stuff misleadingly labelled ‘meat free’.
That ‘meaty taste’ is coming from somewhere, and all this is just weasel words and disgusting manipulation and cover-up.
I just got sent this over email, by a reader on this guy’s mail list. It’s from the ‘technophilosoph.com’ website, and it’s more of the usual puke-inducing ‘modern technology playing God’ stuff.
Creating salmon, beef, pork and chicken from cell cultures is currently the next frontier that startups and scientists are pushing.
Synthetic biology – or Synbio -, cultured meat or cruelty free meat is what proponents want to call it, synthetic protein product from cow cells is what opponents want to call it. And there are plenty of the latter…..
Those who find cell-cultured beef or salmon from the reactor too boring, but at the same time want to live out their cannibalistic instincts, can also be served by the future of food. Why not remove and cultivate the body’s own cells? I could gorge myself on my own Mario schnitzel.
These people are total sickos.
And of course, the ‘big secret’ here is that many of those ‘cell cultures’ they are using to create ‘cruelty free meat’ is of course…. from aborted human foetuses.
And if you are relying on our kashrut organisations to save us from all this…. then that’s probably really dumb.
The change begins with us.
Stay away from as much processed foods as you can, and ask God to show you what’s good to eat, and what’s good to buy.
And of course, remember to say your blessings over all the things going in to your mouth, because that is still a Jew’s first line of defense, against all the disgusting tumah-dik stuff being shoved in our food, until Moshiach finally shows up.
Bring on the manna!!!!