On today’s pages, Zevachim 63 and 64, we encounter the Talmud’s vivid description of how priests prepared bird offerings and the raw, hands-on nature of the ritual. Our producer and resident bird-cooking correspondent, Josh Kross, joins us to reflect on why handling a whole creature changes the way we think about food, skill, and respect. How does facing the physicality of sacrifice help shape a more mindful relationship to what we consume? Listen and find out.