Printer Friendly

Kosher Butchers on the Chopping Block.

It was after hours, at a storefront on 72nd Street in New York City. Inside, about a dozen journalists, myself included, chatted over glasses of wine and hors d'oeuvres, while the store's proprietor, Paul Whitman, readied himself behind a table for a presentation. He fiddled with a computer and projector and invited everyone to take seats. Then he stopped to scrape a knife across a whetstone while one of his coworkers plunked a 25-pound beef shoulder in front of him.

Whitman owns Fischer Bros. & Leslie, a 66-year-old kosher butcher shop on the Upper West Side, thought to be the oldest in the city. He had invited us to his store for a hands-on demonstration in the art of kosher butchery. Since Morris and Louis Fischer first opened their business in 1949 (Whitman's father-in-law, Leslie Niederman, a Holocaust survivor, joined the company a few years later), the store has been a constant on Manhattan's Jewish food map. And Whitman, a trained biochemist and business school graduate-turned-full-time butcher, has kept business chugging well into the 21st century. But as he discussed the virtues of different knives, pointed out which veins need to be removed from a kosher animal, and broke down the shoulder into familiar cuts, I realized Whitman is one of a dying breed.

Continue reading "Kosher Butchers on the Chopping Block" at...

COPYRIGHT 2015 Nextbook
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2015 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Author:Koenig, Leah
Publication:Tablet Magazine
Date:Nov 11, 2015
Previous Article:Action Bronson Hospitalized for Emergency Surgery in Alaska.
Next Article:In His Film 'Hate,' Israeli Journalist Nadav Eyal Examines 'The Virus of Anti-Semitism' in Europe.

Terms of use | Privacy policy | Copyright © 2020 Farlex, Inc. | Feedback | For webmasters