Tag Archives: Temple

Why is Chicken Forbidden with Dairy?

In this week’s parasha, Re’eh, we find one of three instances in the Torah prohibiting to “cook a kid in its mother’s milk.” (Deuteronomy 14:21) The most literal understanding of this prohibition is not to cook a baby goat specifically in its own mother’s milk. Certain sources suggest this refers to an ancient pagan practice where idolaters did exactly that. The Rambam (Rabbi Moshe ben Maimon, 1138-1204) writes in his Moreh Nevuchim (III, 48):

Meat boiled in milk is undoubtedly gross food, and makes overfull; but I think that most probably it is also prohibited because it is somehow connected with idolatry, forming perhaps part of the service, or being used on some festival of the heathen. I find a support for this view in the circumstance that the Law mentions the prohibition twice after the commandment given concerning the festivals…

Since twice the Torah juxtaposes this prohibition with celebrating festivals, the Rambam reasons that it must have been something done by pagans on their festivals. Archaeologists have indeed found evidence of a possible ancient Canaanite fertility ritual where they would cook a kid in its mother’s milk, then sprinkle the soup on their farms. Idolatry aside, this ritual is undoubtedly cruel, too. Way back in the 1st century CE, Philo Judaeus wrote in his On Virtues how anyone who does such a thing “is exhibiting a terrible perversity of disposition” (XXVI, 144).

Intriguingly, Philo also explains the meat-dairy prohibition as having more of a mystical reason: There is something spiritually incompatible in mixing meat and dairy, for “it is a very terrible thing for the nourishment of the living to be the seasoning and sauce of the dead…” (143) In other words, milk is that nourishing substance that represents new life, whereas meat requires slaughter and represents death. It is important to remember that God originally prohibited mankind from eating any meat whatsoever. Adam and Eve were vegetarians. Meat was later permitted by God after the Flood, though in a very limited capacity, and mainly for a spiritual reason (as explained in the past here). And spiritually, meat and dairy are simply incompatible.

Now, everyone agrees, as did Philo, that the Torah’s prohibition is not just specifically for goats, but for any domesticated herd flesh such as sheep and cows. Undomesticated animals are a different story, since they are not milked, so it wouldn’t be possible (or it would be extremely difficult) to cook them in their mother’s milk. Birds, of course, are not mammals and have no milk at all. Hence, Rabbi Akiva teaches in the Mishnah (Chullin 8:4) that “an undomesticated animal or bird in milk is not prohibited by Torah law.” Rabbi Akiva also adds non-kosher animals, meaning that a Jew who, say, works as a cook in a non-kosher restaurant would be allowed to mix pork and dairy for the non-Jewish diners. According to Rabbi Akiva, this is why the Torah mentions the meat-dairy prohibition three separate times, to teach that three categories of animals are excluded: undomesticated, birds, and non-kosher.

The Talmud then discusses this Mishnah in more depth. The implication of Rabbi Akiva’s statement is that while those three categories are not prohibited by Torah law, they are prohibited by Rabbinic law (Chullin 116a). However, Rabbi Yose haGelili held that consuming birds with dairy is not prohibited at all, not even by Rabbinic law, and that in his hometown it was normal for Jews to eat fowl and dairy regularly! Then, in a story about the sage Levi, the Talmud presents the possibility that the hometown of Rabbi Yehuda ben Beteira may have permitted fowl and dairy, as well. Earlier in the Talmud (Chullin 104b), Agra teaches that fowl and cheese are permitted to be eaten together, though his statement is later qualified to mean that he meant they can be consumed one after another, not actually together.

There is no doubt that by the close of the Talmudic period, consuming fowl and dairy was prohibited just as any other meat. And everyone agrees that this is a Rabbinic fence. The big question is: why? The Talmud does not give a reason for the expansion of the prohibition to include fowl. One cannot argue that the Sages simply extended the prohibition to include all animal flesh with dairy, for they did not extend the prohibition to fish and the kosher locusts, which remain pareve. Only fowl became forbidden.

For many years, I searched for a satisfying answer to the problem. Surprisingly, there is a serious scarcity of discussion on the matter. The most oft-repeated reason is that fowl may be easily confused with red meat, so the Sages worried that people might unintentionally break a Torah law, hence the need for a fowl fence. Yet, there doesn’t appear to actually be an ancient source for this answer, nor does it make much sense upon closer examination. If we are worried about appearances, some fish might also be confused with meat (they call tuna the “chicken of the sea” after all), but fish and dairy was not prohibited. Eating a hamburger with artificial pareve cheese, or eating a vegan cheeseburger, have not been prohibited either, and those situations are far more visually confusing. Besides, people are generally careful to know what they are eating—especially Jews who have many dietary restrictions.

A better answer I came across looks at the question more practically. For most of history, red meat was prohibitively expensive.* Cows, sheep, and goats are a lot more valuable alive than dead. One could get years’ worth of nutrition—milk, butter, cheese—not to mention other goods like wool and lanolin, as long as the animal remains living. Also, there is too much meat on these animals for a single family to consume in one sitting, and there were no freezers to keep the leftovers. Thus, red meat was typically only consumed on special occasions and big events. The most common meat was chicken, which was easy and quick to raise and slaughter, not expensive at all, and small enough that there was little waste. Practically speaking, for most people in the past, “meat” meant chicken, and had more day-to-day significance than rare red meat. Thus, it wasn’t much of a leap to include chicken (and thereby other fowl) in the prohibition.

Having said that, another answer might seem totally the opposite. The Mishnah (Bava Kamma 7:7) states that it was forbidden to raise chickens in Jerusalem during Temple times, and kohanim were not allowed to raise chickens at all, anywhere in Israel. This is because chickens are scavengers that will eat anything, including garbage, and might pick up bones and move them from place to place, spreading tumah impurity. One of the peculiar archaeological findings in Qumran—famous for the Dead Sea Scrolls—is that while many bones of cows, sheep, and goats have been dug up, there are absolutely none of chickens! Those Essenes who likely inhabited Qumran were very strictly-observant Jews, so it makes sense that they kept the same purity laws as would be kept in Jerusalem. Considering how much the Essenes influenced Rabbinic Judaism (or reflected an element of that era’s Rabbinic Judaism), it is quite possible that many of the early Sages avoided chicken as well. The Torah itself never mentions chickens at all, the Midrash describes them as “the most brazen of birds” (Shemot Rabbah 42:9), while the Talmud (Berakhot 6a) associates chicken feet with demons.

So, it is quite possible that Jews in those days actually ate little chicken. In fact, we know that the main fowl that was consumed in Israel was pigeon and dove. Perhaps chicken was designated “meat” (for dairy-mixing purposes) because it was uncommon and unfamiliar. Once chicken was prohibited, other birds slowly followed suit. Indeed, the episode in Chullin mentioned above describes how Levi was presented with a peacock and dairy dish, and did not object. Perhaps the fence started with chicken, and over time expanded to include other birds.

A study highlighting one issue of eating meat and dairy together.

Whatever the case, what we find is that during the Second Temple era, consuming fowl with dairy was not prohibited, and shortly afterwards was prohibited Rabbinically. It took several centuries for the prohibition to be cemented and universal. Intriguingly, the Ethiopian Jewish community knew of no prohibition for fowl and dairy, and only accepted it upon themselves when they began settling in Israel in recent decades. (This may be a valuable point of evidence suggesting the Ethiopian Jewish community branched off in the very early years of the exile after the Temple’s destruction, or even earlier). I believe that here, in this chronology, lies one more possible answer as to why fowl and dairy was forbidden. And this answer is a mystical one.

Elevating Birds

Illustration of a kohen washing his hands in the Temple’s copper laver.

From the information above, we can deduce that the critical moment in the birth of the fowl-dairy prohibition was the destruction of the Temple. A great many things changed with that seismic event. Our Sages stated that since we no longer have a Temple altar, the meal table now takes its place (Berakhot 55a, Chagigah 27a). As such, the Sages instituted a number of meal-time rituals to parallel the Temple services. First is netilat yadayim, which parallels the priestly washing in the Temple’s copper laver before service (as well as the washing before their consumption of terumah). Second is dipping bread in salt after hamotzi, since all sacrifices in the Temple had to be salted. Then there’s the final washing, mayim achronim, as explored in depth in Secrets of the Last Waters. Such practices were meant to commemorate, reinforce, and facilitate that what was spiritually accomplished in the Temple before could now be spiritually accomplished at the meal table. So, what is it that we seek to accomplish spiritually here?

Across Jewish mystical texts (particularly the Arizal), it is made clear that the purpose of the Temple was to elevate the holy sparks of Creation trapped in this lower physical world. The soul of an animal that was sacrificed in the Temple was able to break free of the kelipot, and return Above. Any lost holy sparks (nitzotzot) trapped within the animal were restored to their true place in the cosmos. The same goes for eating, which serves to elevate the spiritual matter within the food, thereby rectifying Creation. (See, for instance, Sha’ar HaGilgulim, ch. 22; Sha’ar haMitzvot on Ekev; and the Zohar on Ekev.)

In Temple times, a person was able to elevate sparks on things like fruits, vegetables, and fish through eating and reciting an after-blessing. Fowl and herd animals were more difficult to elevate, and generally required sacrifice in the Temple. Once the Temple was destroyed, the spiritual potential within each Jew declined. Now, an additional pre-blessing was necessary to properly elevate the sparks, which is the mystical reason for the Sages having instituted the berakhah rishonah. This works for low-level sparks and kelipot like those in produce or fish, but what about the more difficult fowl and herd animals, which were offered in the Temple? For those, we have the meal table, and thus the necessity of the additional rituals instituted by the Sages, mirroring those in the Temple.

The kelipot within fowl and herd animals are particularly strong, and their souls are greater than other animals. (This has a biological aspect, too, in that birds and mammals are the only two categories of animals that are warm-blooded.) To accomplish their elevation in a spiritually-weaker reality devoid of a Temple, the Sages had to introduce a number of spiritual supports. For instance, there was the directive to preferably leave meat consumption only for Shabbat, when a Jew has an additional soul and more spiritual power. Another suggestion was that only a tzadik should eat meat since the average ‘am aretz is not spiritually refined enough to process it (see Sha’ar HaMitzvot on Ekev).

I believe that it is for this mystical reason that the prohibition on mixing fowl and dairy emerged. Without a Temple, it became more difficult to spiritually process fowl meat. In the same way that it is biologically harder to digest meat and dairy mixtures, and effectively absorb their nutrients (see here, for example), it is more difficult to spiritually “digest” them together, too. This would also explain why the meat-dairy prohibition did not extend to other animals like fish and kosher locusts, since those animals were never brought as offerings in the Temple anyway. Finally, it would explain why the fowl-dairy prohibition was not instituted by a decree of the Sanhedrin, and was not universal for several centuries, since it would have been taught specifically by the mystics, and the general rule is that we don’t impose mystical stringencies and rituals upon the general public. Of course, due to their power and allure, mystical practices spread widely over time anyway, and become normative halakhah. That could very well be what happened with fowl and dairy.

A study highlighting one issue of eating meat and dairy together.

Shabbat Shalom and Chodesh Tov!

*My parents often relate how lucky we are to have so much meat today, and so cheaply. In Soviet Uzbekistan where they lived, a kilo of beef cost 5 rubles. To put that in perspective, the average monthly salary then, as mandated by the government, was about 85 rubles. So, a single kilo of beef was worth roughly 6% of one’s monthly income. To compare, average monthly income in the US today is $3000, so it would be like paying $180 for a kilo of beef—and that’s not even kosher beef! A whole live chicken, meanwhile, would go for as little as 4 rubles. My mother says how, when she was a child, her mother would ask her to walk down the street to the shochet, and he would do a kosher chicken slaughter for just 5 kopeks! (My mom always put the chicken in a closed box because she didn’t want anyone to see!)

Why is Adar Lucky?

Today is the first day of Adar, the happiest month on the Jewish calendar. The Talmud (Ta’anit 29a-b) famously states that “when Adar enters, we increase in joy” and that this is the month when a Jew’s fortune is especially “healthy” and good. However, no clear explanation is given as to why this is the case. Presumably it is because the holiday of Purim is in Adar, with Purim being particularly joyous, and associated with luck (Purim means “lotteries”). Yet, the same Talmudic tractate suggests that Tu b’Av and Yom Kippur were the most joyous days of the Jewish calendar, not Purim. How did Adar become so happy and lucky?

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What is Tekhelet?

At the beginning of this week’s parasha, Tetzave, the Torah describes the special garments worn by the Kohanim. Making these garments requires the use of three unique dyed fabrics: tekhelet, argaman, v’tola’at shani, “blue, purple, and crimson wool”. Last year, we discussed tola’at shani and the practice of wearing a red string on the wrist. This year we will explore the other two ingredients: tekhelet and argaman. What are they and where do they come from?

In Greek mythology, the hero Hercules discovered Tyrian purple when his dog chewed on sea snails, as depicted here in Peter Paul Rubens’ “Hercules’ Dog Discovers Purple Dye”

Argaman is more commonly known as “Tyrian purple” or “royal purple”, a famous and prized dye in ancient times. Historical records and archaeological findings show that as early as 3500 years ago, trade in Tyrian purple was widespread across the Mediterranean and the Middle East. It was the Phoenicians who were experts in its production, and carried it around the region. (In fact, the root of the term Phoenician means “purple” in Greek. Similarly, some scholars have found evidence that Canaan means “dye merchant”.) Tyrian purple was worth at least as much as silver, and in some points in history, more than gold.

By the Roman Era, it was so expensive and prized that it was essentially only worn by royalty, hence “royal purple”. An average Roman, or even a Roman senator, would wear a toga pura, plain white, while magistrates and priests wore a toga praetexta, with a purple stripe or hem. Only the emperor would wear a toga picta, one that was entirely dyed purple, with gold embroidery. (Such a toga might also be worn by high ranking generals during their victory processions, as well as by the consuls.)

Shells of the Murex snails that produce purple and blue dye. (Credit: U.Name.Me)

How did the Phoenicians produce argaman? It was extracted from the glands of shellfish on the Phoenician shores of the Eastern Mediterranean. These Murex snails make the dye as a defense mechanism, spraying it on potential predators (just as squids and octopuses, their mollusc relatives, famously do). Research shows that the snails also use the dye for their own predatory behaviour when catching prey, and also as an antimicrobial to protect their eggs. To extract the dye, the snails are either “milked”, which takes a very long time, or more commonly, pierced through their shells to have the glands removed. It would take over 10,000 snails to produce just a few grams of dye!

Tekhelet was made the same way. Though not nearly as popular in ancient times, it was known as “royal blue”. The Phoenicians made it the same way, extracted from a snail. Some say it was derived from a different species of snail, while others point out that the same Tyrian purple, when exposed to large amounts of UV radiation (sunlight), becomes blue.

The Talmud (Menachot 44a) states that the dye was made from chilazon, a snail “whose body resembles the sea, and its form resembles a fish, and it comes up once in seventy years, and with its blood one dyes tekhelet, and therefore its blood is expensive.” It’s not quite the blood of the snail that makes the dye, of course, nor do the snails emerge only once in seventy years. This bit probably entered the Talmud because by that point in history, tekhelet production among Jews had long ended, and knowledge of its exact extraction forgotten. It was probably difficult, if not entirely impossible, for Jews to get their hands on it.

Tzitzit with tekhelet (Credit: Tekhelet.com)

Dr. Baruch Sterman, in a paper for B’Or HaTorah (vol. 11, pg. 185), points out that by the 4th century CE it was actually a crime for a commoner to wear tekhelet across the Roman world. It is highly likely that it was then, for this reason, that most Jews stopped using tekhelet in their tzitzit. Dr. Sterman brings proof from the Talmud (Sanhedrin 12a), where we read how two rabbis were arrested by the Romans for possessing tekhelet. Wealthy Jews living in the Persian Empire continued to pay exorbitant rates to import and use it, until sometime in the middle of the 7th century. It was then, likely due to the rise of Islam and the rapid Arab conquest of the region, that use of tekhelet among all Jews essentially ceased. This is why until today the majority of Jews do not use tekhelet in their tzitzit (as the Torah commands). However, in recent decades, the Murex snails have been rediscovered, and tekhelet is once again available.

Having said all that, Karaite Jews—a small group that rejects the Talmud—believe that tekhelet (and argaman) could not have been derived from snails. And they actually have a couple of seemingly valid points.

The Problem of Karaite Tekhelet

The Karaites believe that tekhelet cannot come from a snail because the Torah would not command something so important to come from a non-kosher animal. They also argue that royal blue tekhelet from snails would have been far too expensive for the average Israelite. Finally, they point out that God commanded this to the Israelites in the Wilderness—so where would they find sea snails in the middle of the desert? Instead, Karaite scholars proposed that tekhelet came from an indigo plant, such as the Indian Indigofera tinctoria (incidentally, this is the indigo once used to dye jeans blue).

Another, more likely, possibility is the woad plant, Isatis tinctoria, which contains the same indigo dye. This plant actually grows in Israel, and was once known as “Asp of Jerusalem”. Interestingly, the Mishnah (Megillah 4:7) states how Kohanim are forbidden from blessing the congregation if their hands are stained with “istis”, ie. the Isatis tinctoria dye. The Bartenura (Rabbi Ovadiah of Bartenura, c. 1445-1515) confirms that istis is a dye “whose colour resembles tekhelet”. This makes it clear that Kohanim in the ancient Holy Temple did use woad as a blue dye, though for what purpose is unclear.

Karaite Jews today continue to make tekhelet from indigo or woad to dye their tzitzit. Since Karaites hold strictly to the Written Torah, they maintain that tzitzit must be blue (and cannot be entirely white like most current “Rabbinic” tzitzit). They hold that any blue dye is fine, since the Torah does not explicitly say that other blue dyes are forbidden. The Talmud, meanwhile, states that a person who uses plant-derived blue dyes instead of authentic tekhelet is sinning, and God declares that He will “exact retribution” from such a person (Bava Metzia 61b, see also Tosefta on Menachot 9:6). And here the Karaites should take heed, for when it comes to tekhelet they are absolutely mistaken.

The big problem for the Karaites is basically everyone else. Aristotle (384-322 BCE) wrote in his History of Animals about the production of blue and purple dyes from snails, as did the Roman philosopher and historian Pliny the Elder (23-79 CE) in his Natural History. These were the choicest and best dyes for clothes and fabrics. While tekhelet and argaman were expensive for the distant Greeks and Romans to procure, they would not have been expensive for the ancient Israelites. After all, these dyes were only expensive to purchase; there is no indication that they were expensive to produce. And the Israelites, like the Phoenicians and Canaanites, were the producers. They made the dyes cheaply, and exported them far and wide, for a healthy profit.

It was only in later centuries, when Israel was no longer an independent entity and was subject to a series of foreign empires, that Jews lost control of the means of tekhelet production. Tekhelet became rarer, and more expensive, and eventually forbidden. This development only occurred in the late Second Temple era, and possibly later. Still, when chemists in the 1990s analyzed blue fabrics uncovered at the Masada archaeological site, they discovered that the fabrics were indeed dyed with Murex snail tekhelet. Even in the late Second Temple era, tekhelet was available and used widely. Besides, the average Israelite in those days would have needed only a minute amount to dye a handful of strings to fulfil the mitzvah of tzitzit.

Another bit of evidence for the fact that snail dye was the real tekhelet comes from the Tanakh itself. While we’ve already seen how historical and archaeological records make it clear that the ancient Phoenicians were experts in snail dyes (not any plant-based blue dyes), we mustn’t forget that these same Phoenicians were heavily involved in the production of Israelite holy items, too! We read in the haftarah for last week’s parasha (I Kings 5:26-6:13) how King Solomon made an agreement with the Phoenician King Hiram, and the latter’s workers played an instrumental role in the construction of the Holy Temple. Granted, this was not the Mishkan of the Wilderness, but the later Temple was based on the earlier Mishkan, and the items were fashioned to the same specifications.

Where was Hiram’s capital city? The Tanakh always refers to him as melekh tzor, “King of Tyre”. This is the selfsame Tyre as the Tyre of Tyrian purple and Tyrian royal blue. We read how “Hiram, king of Tyre, sent his servants to Solomon…” (I Kings 5:15) It is hard to believe that it’s only a coincidence that the Tyrians renowned around the ancient world for their snail dyes are the same ones that the Tanakh tells us worked in Jerusalem! The evidence is therefore quite strong that tekhelet and argaman are the same as the snail-derived Tyrian dyes.

Tekhelet in the Wilderness

The nail on the coffin comes from an even more ancient historical text. Long before Pliny, Aristotle, and even Hiram, the ancient Egyptian Papyrus Anastasi I—dated back to the Nineteenth Dynasty (c. 1292-1189 BCE)—mentions how a royal blue dye is made from sea creatures and smells like putrid fish. This is particularly important because the Nineteenth Dynasty was the time of Pharaoh Ramses II, who is the one most associated with the Exodus. Ramses II built a new capital city which, of course, he named after himself, and which archaeologists have uncovered and refer to as Pi-Ramesses. This is the same city that the Torah mentions the Israelite slaves built (Exodus 1:11). Putting the pieces together, we now have an answer to the question posed by the Karaites: how did the Israelites find tekhelet and argaman in the Wilderness?

The Torah tells us that when the Israelites left Egypt, God commanded them to ask the Egyptians to give them precious materials: “And the children of Israel did according to the word of Moses, and they asked of the Egyptians jewels of silver, and jewels of gold, and raiment.” (Exodus 12:35) The Israelites got tekhelet and argaman from the same place they got their gold and silver (also used in constructing the Mishkan): from the Egyptians. The Papyrus of Anastasi proves that the ancient Egyptians, too, produced blue and purple dyes from Mediterranean snails. They made “raiment”, garments and fabrics dyed with these colours. The Torah informs us that the Israelites took these fabrics with them. And this is how they had them available for the Mishkan in the Wilderness!

Despite all that’s been said, the Orthodox world today has been very slow in readapting the use of tekhelet. Some rabbis maintain that these Murex snails are not the right ones. The Radziner Rebbe (Rabbi Gershon Henoch Leiner, 1839–1891) didn’t know about the snails at all and instead consulted chemists to produce a blue dye from the common cuttlefish, Sepia officinalis. The problem is that the cuttlefish only produces black ink, and turning it blue was a long chemical process that required adding iron filings. When later analyzed by experts, it was found that the Radziner Rebbe’s dye was basically synthetic, and the blue was simply a result of the added iron. (For more, see Dr. Sterman’s article in B’Or haTorah, cited above.) Meanwhile, Rabbi Isaac Herzog (1888-1959, Israel’s first Chief Rabbi) was an early proponent of snail-derived dyes.

In recent decades, more and more researchers have explored the subject, and today everything points to tekhelet being the blue dye of the Murex trunculus snail. The scientists at Masada confirmed it chemically, and although some state that there is no chemical difference between woad, indigo, and Murex blue, there are small differences in their molecular structure. One with a chemistry background will agree that the addition of even a single atom can dramatically change the nature of a substance. Still, many rabbis are reluctant to adopt tekhelet, and have decided it is best to wait until Mashiach comes just to be sure.

Comparing the chemistry of blue dyes: though looking similar to the untrained eye, the chemical structure of plant-based Indigotin (top left) is different from synthetic indigo (bottom left) and the indigo of Murex snails (bottom right).

And as for the Karaite argument that the Torah wouldn’t command something derived from a non-kosher animal, this argument falls apart when considering the third ingredient that always goes along with tekhelet and argaman: tola’at shani. The word is literally translated as a “crimson worm” or, more accurately, “red insect”. Tola’at definitely refers to a bug of some sort, as we read in Exodus 16:20 how leftover manna was infested with tola’im.

Tola’at shani is undoubtedly referring to the common carmine dye used around the world, and known commercially in food as E120. This dye is derived from a variety of scale insects, most commonly the cochineal family of bugs. Professor Zohar Amar of Bar Ilan University spent many years researching tola’at shani and concluded that it is unquestionably a red insect, which nests in the common Israeli oak tree. In fact, the Temple Institute has already begun harvesting these insects to produce an authentic avnet, the priestly belt that requires the red dye, in preparation for Mashiach’s coming and the return of priestly service in the forthcoming Third Temple.

Clockwise from top left: Professor Amar leads the Temple Institute’s Tola’at Shani harvest; the “crimson worm” on a branch of an Israeli oak tree; Professor Amar holds a cup of crimson water produced by crushing a single worm.