THE DETROIT JEWISH NEWS Friday, November 30, 1984
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cent of Israeli Jews have lost a
close relative or friend in war.
Kahane seeks to exploit the
potential for anger and suspicion,
so that what might be a tragic
outcome of a future war if all goes
wrong, i.e. Arab departure — will
become a likely event induced by
Kahane's ploy could increase
Israel's security burden a
hundred-fold. It puts Israel's in-
ternational standing and ethical
future on the scales in order to
satisfy one man's ambition and
needs. The cleverness of the
scheme is that no matter which
way people react, polarization is
intensified and Kahane wins.
What is to be done? The first
step is to do what President Her-
zog did — to rally Jews to stand in
solidarity with Arabs for human
dignity and against such blatant
Kahane must not be allowed to
milk the media. The answer lies
not in avoiding the story but in
presenting it critically, pointing
out the few voters he represents
and the pitifully few followers he
can muster. Both personally and
in terms of his followers, Kahane
needs to be taken seriously to be
able to function. Accurate critical
coverage would be a real blow to
Thirdly, the American Jews
who are giving money to Kahane
now should be told in no uncertain
terms that their behavior is as
grotesque as that of the American -
Irish who are supplying money
and guns to Northern Ireland
Catholics — acting out their
macho safely from a distance
while thousands of miles away
people are dying and life in the
country is being poisoned.
Finally, the best way to block
the 'no lose' situation might well
be the direct use of humor. The
march on Umm al Fahm resem-
bles nothing so strongly as it does
the march on Skokie. It was de-
signed to go into a neighborhood
which did not want the marchers,
to preach an implicitly violent
message, which could only aggra-
vate the local people and thus
score points whether they reacted
violently or not.
What destroyed the Nazi group
was that the police let them go in.
The overwhelming show of Jews
in opposition and their barely con-
trolled anger led the neo-Nazis to
panic, thus showing the ludicr-
ousness of their claims and the
cowardice of their group.
Our gamble is that extremist
elements might blow up such a
situation. The links between
Arabs and Jews in Israel are not
disciplined and strong. The gam-
ble is that we could be joking but it
wouldn't be funny. From the
perspective of the people on the
receiving end, the very fact that
someone advocates their expul-
sion is painful, even if the advo-
cacy leads nowhere.
Still, humor is a powerful tool
designed to restore perspective
and cut situations down to size.
Humor, well done, could blow out
the international media coverage
as well, revealing their malicious
misuse of a man who does not re-
present a serious force in Israel.
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THE LETTER PRINTED BELOW IS IN RESPONSE TO EXPLAIN TO MY
CUSTOMERS WHY I AM NOW PREKASHERING (SALT AND SOAKING)
ALL MY MEAT.
DEXTER DAVISON KOSHER MEATS
OAK PARK, MICHIGAN
Dexter Davison Kosher Meat Market
24820 Coolidge Road
Oak Park, Michigan
Fine Jewelry at Discount Prices
11 AV 5744
August 9, 1984
Dear Mr. Feldman:
Please read this letter with great deliberation as we view this as a matter of great importance to you
as well as the community.
The Vaad Harabonim certifies the local butcher shops on the basis of the following conditions:
Meat must come from an animal slaughtered in one of our recognized slaughter houses by an approved
shochet. Then, it must be distributed according to our provisions wittiproper accompanying certifica-
tion to the various retailers where it must be "traibered" under the supervision of our mashgiach. The
Vaad has always recognized this meat as permissable to be sold based on the assumption that the
homemakers would bring this meat home and perform the koshering by themselves. Today we find
ourselves with a very different set of circumstances. Based upon a survey conducted by the Vaad
Harabonim it has been determined that less than three percent of the population that buys Kosher meat
will actually kasher their meat prior to cooking, thus violating the most basic principles of kosher laws.
To continue to allow "treife" meat to be sold under these circumstances would be a denial of our basic
responsibility to the community. Therefore, we have decided that only meat ready to be cooked may be
sold as kosher under our certification.
To our great disappointment members of the Vaad have taken the effort to meet with you on
several occasions to explain our position and appeal to you to meet our requirements without gaining
your agreement. Therefore it is our obligation to inform you that if you refuse to agree to the kashrus
regulations of the Vaad Harabonim by the fifth day of Tishre 5755, corresponding to the secular date of
October the first of this year, the Vaad will be forced to remove your certification of kashrus. At that point
it will be our responsibility to advertise through the media, synagogues and other local institutions that
Dexter Davison Meat Market on Coolidge Highway is no longer under our supervision due to the refusal
of its management to adhere to the rules and regulations of kashrus as set by the Vaad Harabonim.
We pray that the urgency of this matter will implore you to reconsider your position so that we may
continue to mutually serve the kosher consumer.
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This is in response to the above letter that we feel an individual should have the right to buying Kosher
meat his or her way.
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The Koshering of Meat
by Rabbi Jack Goldman
According to Jewish Dietary Laws, it is forbidden to ingest blood. Even the blood of Kosher
slaughtered flesh, both of animals and fowl, is forbidden. When an animal or a fowl has been
slaughtered, it is therefore necessary to remove the blood. This is done either by salting and soaking, or
by broiling on an open fire. The thought behind this is that fire or water will remove the forbidden blood.
The soaking and salting process follows this procedure: the meat is allowed to soak in cold water
for half an hour, to soften it and to allow the blood to rise to the surface of the tissues. Then the meat is
salted with coarse salt on all sides and allowed to remain on a slanted draining board for a period of one
hour. When the hour is passed, the coarse salt is rinsed off the meat as thoroughly as possible, and the
meat is ready for cooking.
If the meat is going to be roasted on an open fire, the soaking and salting process is not necessary.
Throughout the country, indeed, throughout history, the practice has been that Kosher butchers
Kosherize the meat upoin request, but all meats are not automatically subjected to the soaking and
salting process because some prefer to do it themselves; others prefer to roast their meat, or for health
reasons do not want their meats salted. There is nothing objectionable to this.
The Kosher Butcher's responsibility is to sell Kosher Meat and Poultry, but not necessarily to
KOSHERIZE all the meat and poultry that he sells. Some meat cannot be sold unless it has been
Kosherized. Some meat cannot be soaked and salted at all, but must be subjected to purging by fire.
such as liver which cannot be soaked and salted, but must be Kosherized over an open fire.
Many consumers cannot tolerate salted meats. For their benefit, meats should be sold to them
prior to Koshering. The responsibility of Kosherizing the meat properly is the burden of the Kosher
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