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As for the food, it was lavish and delicious, though no dainties. We had meat every day, not only on the weekend. Meat was bought in kosher stores. Poultry was taken to shochet in the synagogue. An old shochet with a long beard cut the fowl, hang it over the tub for the blood to trickle down and then gave it to me. He did it in line with kashrut rules.
Period
Location
Lithuania
Interview
Boris Shteinas