There are kosher non-commestibles, such as kosher toilet tissue. so I
suspect
things once-eaten could also be so......
Another question comes to mind is whether normally kosher strings handled by
a notoriously promiscuous lutenist become unkosher, due to american
vernacular usage of pork.
RT
----- Original Message -----
From: "Daniel Shoskes" <[email protected]>
To: "gary digman" <[email protected]>
Cc: "lutelist" <[email protected]>
Sent: Wednesday, May 05, 2010 9:08 AM
Subject: [LUTE] Re: P.C. stringing
The rules of Kashrut apply only to what is eaten. It is "Kosher" to
play with a football made from pigskin or to inject pig derived
insulin. There ARE guidelines within Jewish law for the ethical
treatment of animals and avoidance of unnecessary pain or suffering
(including when they are killed for food or other uses (like
strings)).
Danny
On Wed, May 5, 2010 at 5:38 AM, gary digman <[1][email protected]>
wrote:
Many tmes in concert I've been asked to talk a little about the
lute. When I explain that the strings are made from sheep
intestines, a noticeable gasp arises from the audience, but I defuse
the situation by explaining that we are not killing lambs to make
strings, we are killing lambs to eat them. So have a nice rack of
lamb or lamb stew...we need more strings!.
Gary
----- Original Message ----- From: "Leonard Williams"
<[2][email protected]>
To: "Lute List" <[3][email protected]>
Sent: Tuesday, May 04, 2010 2:40 PM
Subject: [LUTE] P.C. stringing
Please don't anyone be offended by this inquiry about strings and
personal
philosophy!
1. Is there such a thing as Kosher gut strings? Or does the
requirement
apply only to ingestibles?
2. How do vegetarians feel about gut strings?
I ask because, in retrospect of a gut-strung hurdy-gurdy
presentation I gave
at an elementary school, I realize that those were some possible kid
questions I was not prepared to deal with. Frankly, I'm not sure
how much I
should have told them about sausage casings and gut strings had they
asked!
I was blessed with a very short time allotment.
Thanks and regards,
Leonard Williams
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