Keeping kosher — a Jewish term for eating food that is properly prepared and supervised and for limiting the species of animals that a Jew may eat — is central to Jewish practice. Its laws originated in the Torah, and they have evolved over the millennia.
Today, however, the kashrut industry is ripe with inconsistencies and hypocrisies, often setting aside righteous practice under the justification of “following the letter of law”. Phil Cohen, founder and director of Mayever and of Dugmah, joins me to discuss where the kashrut industry went awry and what it means on a practical, ethical, and spiritual level for Jews today.