Europe OKs banning the practice of Judaism
Jewish institutions go beyond traditional notions of what makes meat kosher to address everything from climate change to animal welfare to workers’ rights
The spirit and the letter of keeping kosher
When keeping kosher is a lifelong journey, your parents are along for the ride
Seder plates and kosher meals are so popular behind bars some inmates convert just to get them
Kosher-keepers and vegans, rejoice
Deciding to keep kosher really meant grappling with one meaty addiction
The halachic intricacies of the Impossible Burger, explained
‘We certainly cannot support everybody that really needs help’
There’s no halachic reason not to use the popular oil, but the environmental devastation it causes ought to make us all stop and search for more ethical alternatives
A Jerusalem eatery uses innovations like lamb bacon and vegan cheese to serve up kosher and delicious versions of sinful delights
As the High Holidays kick in, one formerly obese writer reflects on going kosher, long runs, and mastering his sins
When some pious carnivores imported an heirloom species from Belgium, others cried fowl
Mirroring a model set decades ago to certify kosher products, American Muslims witness the growth of the ‘Muslim hekhsher’
When it comes to eating fast food, I’ve found my happy kosher medium
A growing number of Israeli restaurants are obtaining alternative kosher certifications, many of which are administered by an organization called Hashgacha Pratit, or ‘private supervision’
Go ahead, eat a Thin Mint after you’ve finished that helzel
Meet Gabe Greenberg, the New Orleans rabbi who gives Café du Monde its kosher certification
