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Fit to Eat

Author Sue Fishkoff reports on the world of kosher food production and consumption

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Half of all food sold in U.S. supermarkets today is certified as kosher, according to some estimates. Depending on who’s doing the certifying, that means not just that milk and meat haven’t mixed, but potentially also that the food was handled only by certain people, that animals and workers were treated humanely, and that tiny insects have not made their way into the food’s crevices (consumers of broccoli, beware!), among other things. Journalist Sue Fishkoff spent the past few years studying the vast and expanding world of kosher food. She talked to manufacturers, mashgichim (who give kosher certification), rabbis, restaurateurs, and home cooks, all committed to adhering to Jewish dietary laws as variously interpreted. She’s gathered her findings in a new book, Kosher Nation, and she joined Vox Tablet host Sara Ivry to discuss who’s eating kosher these days, what makes a good mashgiach, and about how her research and writing changed her own approach to food. [Running time: 15:02] 

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Matt Zvi says:

Lovely, and in the same thoughtful tone I found The Rebbe’s Army to be. I may just be Sue Fishkoff’s biggest fan.

Although I would have like to hear more about the reasons non-Jews are buying kosher foodstuffs. It can’t just be that they think kosher bacon is “healthier” than regular bacon, can it?

I’ve said that least 3383664 times. The problem this like that is they are just too compilcated for the average bird, if you know what I mean

At 7 weeks the kittens are now more confident and coordinated. This is a time the mother will teach the kittens a great deal.

Materialism is buying things we don’t need, with money we don’t have, to impress people who don’t matter.

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Fit to Eat

Author Sue Fishkoff reports on the world of kosher food production and consumption

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