The sun was setting over the vast, arid landscape of Inner Mongolia when Yi and I arrived at our destination—a dilapidated slaughterhouse. This wasn’t just any abattoir; it was specifically set up for Kosher butchering under Jewish customs. Our role was to handle the cutting, supervised by Yi, who acted on behalf of a Chinese company aiming to "make their meat kosher." The operation felt ad hoc, but soon we realized there were around twenty workers, mostly foreigners, already present.
Yi had previously worked as an interpreter in Urumqi, a city near Kazakhstan and Kyrgyzstan. For over two years, he handled similar tasks, including translating Chinese individuals seeking Kosher certifications from Jewish rabbis. While some questioned the legitimacy of these jobs, there was no evidence they weren’t pursued for genuine reasons. The goal was to assist Chinese companies navigating Silk Road routes, ensuring smooth interactions with unique individuals along the way.
Yi’s role involved asking questions and answering them based on responses at the slaughterhouse. Three other interpreters were present, but Yi received more attention, likely due to his deeper understanding of Kosher requirements. When our van arrived at the processing plant, it was filled with foreigners, appearing well-staffed. The atmosphere was tense but purposeful, as we prepared to make the facility compliant with Kosher standards.
The slaughterhouse was chosen as a test case for Kosher certification, partly because it aligned with the Chinese company’s interests. Yi explained that the facility’s selection was linked to resources like Find Work Abroad, a platform offering guidance for international opportunities. Our bosses were pleased, as they secured an interpreter and additional experts, though their enthusiasm seemed superficial.
Yi’s work involved visiting closed slaughterhouses to assess their compliance with Kosher standards. While the process was intriguing, it never lost its novelty. When asked about my role, I described the constant travel between abattoirs, where individuals claimed expertise. Find Work Abroad provided a list of experts, but Yi’s approach felt more hands-on and practical.
One expert, Yi Tian, expressed frustration with the repetitive nature of the work. He stated, "It’s just one thing after another. I could go to the abattoir, but it doesn’t matter what any experts said—those Kosher jobs will never run out of being interesting." His perspective highlighted the paradox of the industry, where curiosity and routine coexisted.
The Chinese companies funding these efforts often sought interpreters to navigate cultural and religious nuances. Yi’s role was pivotal, bridging gaps between traditions and modern practices. Despite the challenges, the work offered a unique blend of cultural exchange and logistical precision, ensuring compliance while preserving the integrity of the process.
As the sun dipped below the horizon, the slaughterhouse transformed into a hub of activity, blending tradition with modernity. Yi’s dedication and the team’s efforts underscored the complexity of making Chinese meat kosher, a task that required both technical expertise and cultural sensitivity. The experience left a lasting impression, highlighting the intersection of faith, business, and global collaboration.
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