Teacher: Rabbi Steven Rein

 

Where do we meet? In-person only at Agudas Achim

 

Not eating food in the same way as everyone else has been one of the central markers of Jewish identity for millennia. But many core questions about this practice of Kashrut remain open. Why do we keep Kosher in the first place? What is in our food and how do we know? What about how the food is prepared? Does it matter who prepared it? Who do we trust to prepare food that we can eat? How do we apply these ancient sources on what we can and can't eat in a modern world with abundant soap, dishwashers, and stainless steel?

 

These 10 sessions are a whirlwind tour through the theoretical and the practical, the whys, whats, and hows of keeping kosher in an overwhelmingly non-kosher world.