by JL Wall
Rod Dreher wants to hear the stories of vegetarians. Well, dear readers, I’m one of them and haven’t eaten meat in either almost two years, or almost sixteen months, depending on how you want to count it. (I’ll come back to that later.)
I don’t, however, have a strong ethical objection to eating meat; at least not like I did when I first stopped. You see, I’d been a “vegetarian sympathizer” for some time, and then I found myself involved in a college charity fundraiser that involved selling hotdogs. So to help out/support the cause, I was (in addition to grilling and serving and cashiering and impersonating the hot dog guys who work at Wrigley Field), I was also eating hot dogs – and only hot dogs – for lunch and dinner for a week. I knew, of course, that a plate or silverware or oven could be made “fleschig” (the kosher designation of, essentially, “meaty-ness” as opposed to “milkhig,” or “dairy-fied”), but up until then I didn’t realize that one could feel fleschig, and that the feeling is disgusting (and, unlike grill smoke, long showers are not a solution). So, more or less, I couldn’t stand the sight of meat for a week. And then it somehow stretched out into another week. Then, I realized, I had no reason to start eating meat again.
Back to that odd distinction from the first paragraph: “meat” so far only designates what comes from mammals and birds, not fish. That happened eight months or so later. The reason, of course, is that kashrus doesn’t treat fish like other meats: you can mix it with dairy. (And it tastes better than other meats. Have I mentioned that I didn’t really like red meat to begin with – until I stopped eating it and started fantasizing about filets.) So fish isn’t meat, right?
But I don’t have an ethical objection any more, right? Well, you see, the matter is that resuming eating meat would involve making a value-judgment about rightness of eating meat, which I never actually did when I gave it up (I just kind of stumbled into it, like studying Classics and blogging – do you sense a pattern here?). So I don’t have an ethical objection to eating meat because I haven’t been able to decide whether there is one – but resuming eating meat in the meantime would be, essentially, the judgment in itself. So I’m stuck.
Even then, there are pragmatic reasons for me: it’s certainly healthier (at least when compared to the American norm) to reduce intake of meat (and, in a family with a history of heart disease, the traditional hunk-of-read-meat I grew up with for dinner each night was probably not the best of ideas in the long run). And there’s the problem of ethical treatment of animals, and sustainable livestock habits. (Doing both at once isn’t as easy as it sounds: see here, and be sure to read the comments.)
There’s still one more reason I haven’t mentioned. Way back when I still ate meaty things, I’d essentially stopped eating any meat except fish that came from outside my own home’s kitchen. I could trust that my mother was keeping the meat and the dairy straight for me, but that steakhouse my brother loves so much? Yeah, I doubt it. And, honestly, there are times in secular Jewish society when it’s less awkward not to eat something because you’re a vegetarian than because you kinda-sorta-try to keep kosher (confession: my dishes, and my kitchen surfaces, are technically not kosher, and I still haven’t reached the point where I give too much thought to them – but it isn’t as big a concern when I’m not eating meat off of them).
Which brings me to Agriprocessors. In and around Chicago, I was finally living somewhere with regular access to kosher meat. The dining hall with the kosher station happened to be right next to where I was living – and, for assorted complicated reasons, all the food had to be made to-order, so it was far and away the best on campus. What this means is: by the end of the year, the only time I was eating meat that hadn’t been kosher from start to finish (as opposed to the supermarket meat at home which was treated more or less kosherly once purchased, for my sake) was when I ordered Chinese take-out. I’d grown so used to it, I wasn’t (and wouldn’t be) comfortable eating meat that hadn’t come from a kosher butcher/slaughterhouse.
But Agriprocessors might follow the laws well enough to get certified, but how they treat their animals, the land nearby, and their employees, is despicable. It’s big agribusiness with beards and kipot. But the worst part is that the rabbis who were in charge of granting certification didn’t care: to say anything, to report it, to try to stop it. Which is to say: I don’t trust that a kosher certification on my meat would mean it meats my standards of the type of meat I should be eating, which limits quite drastically my potential options.
So if I were to give it all up, and eat meat again, I’d still be faced with a question: short of whatever I kill myself, what meat can I eat?
In the end, despite my mother constantly offering rather large bribes to my friends if they can get me to eat meat again, it’s just easier not to.
You, however, are free to go on your happy carnivorous ways without any complaint from me. Well, just try to give factory farming as little of your money as is humanly possible, and we’ll call it a day.
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