Today, keeping kosher means greater
choices as well as defining culture, showing
respect and maintaining control. c":'

e e

knowing that how an animal is killed or why
animals and meat cuts are deemed kosher adds
to the experience of keeping kosher. For
example, there's comfort in knowing that
animals killed by a shochet (a religious Jew
trained in ritual slaughter) were treated
respectfully and spared from excessive pain.

GAINING KNOWLEDGE

Learning the whys of the dos and don'ts
enhances the kosher experience.
And though the practice of kashrut can be
quite complicated by what may seem at first
like senseless rules and exceptions, complete
abstinence from certain practices can help
avoid certain pitfalls.

C

Spotting kosher products in the
supermarket is easy, however. Simply examine
the packages of everything from jelly to cereal
and candy to dish soap. There are common,
accepted symbols of kashrut determined by
different Orthodox organizations.

Consider the commandment that dairy
must not touch meat or fowl. This applies
even when it comes to cooking methods. So,
two separate sets of cooking and eating utensils
pots, pans, dishes, knives, towels, etc. —
are standard issue in kosher kitchens. Though
there are specific exceptions when it comes to
cold foods, most keep all milk and meat
utensils separate at all times.
There also are laws that determine how
much time to wait after eating dairy before
eating meat. To learn these levels of kashrut
requires study and practice.
All raw vegetables are kosher so there's no
need for labeling them as such. Packaged foods
are a different story, however.

MANY INTERPRETATIONS

This is merely a quick jumping off point to
going kosher at home. The fact is that there are
many interpretations of kashrut within the
Jewish culture. Many believe that keeping
somewhat kosher — avoiding certain foods, not
combining others — is kosher enough. Some

RELIGIOUS EXPERIENCE continued on page 32

KOSHER TERMS

Bodeck: A trained inspector who ensures an

animal has been properly slaughtered.
Internal organs are checked, especially lungs,
to determine that no lesions are found.
Lungs without lesions are considered "glatt"
or "smooth."
),
CC
Fleishig• A Yiddish term meaning meat.

Hechsher: A kosher designation or symbol

on the wrapping of food.

Moshchiach: An examiner of kosher products

to ensure they adhere to Jewish law.

Milchig: A Yiddish term meaning "milk."

Nikon)... Butchering procedure for removing
forbidden fat, veins and other non-kosher
parts of an animal.

I

--

Salting: This is the soaking of meat in cool

water and salting with coarse salt to make
sure all blood has been removed.

Shochet: A pious Jew who is considered a

qualified, trained kosher slaughterer.

Treif Not kosher.

Pareve: Neutral food that may be eaten with

either milk or meat.

JN • SOURCEBOOK 2002 •

31

