Suddenly, kosher restaurants are serving the ultra-expensive meat. How did it catch on—and why did it take so long?
Is there a way to get kosher meat without requiring kosher slaughter?
Lab-grown meat has the potential to address issues from climate change to animal welfare. But is it kosher?
What today’s women activists can learn from a little-known uprising in 1902
A new lawsuit challenges Israeli rules for kosher meat, calling them a corrupt windfall for the Orthodox rabbinate
Ari White’s brisket recipe was recently awarded the top prize in a competition in the Big Apple
Talmudic rabbis debate the paradoxical belief in Jewish chosenness despite the evidence of Jewish powerlessness
Rabbi Moshe Yurman is one of just three men in America making ritual knives for shochtim. You can guess what’s in his basement.
The strange way I learned the story of a man who died defending his trade, his honor, and working-class Jews
A back-to-the-earth Colorado couple raises top-quality, heritage-bred livestock to produce kosher, organic, premium cuts of beef and lamb
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