In mid-October, the OU officially rejected certification of Impossible Pork, causing a flurry of contention from kosher-keeping consumers. What does it mean for rabbis to declare a product of 100% kosher ingredients treif based on name and taste alone?
In this episode, Yehuda Kurtzer sits down with our very own producer, David Zvi Kalman, to explore the origins of this rationale and discuss the ethical factors that weave through Jewish dietary law as the climate crisis careens us toward an uncertain future of sustainable protein.
David’s opinion piece on the subject can be found here.
Hartman Director of Faculty Elana Stein Hain and Scholar-in-Residence Mijal Bitton discuss the Pew 2020 study, and the conversations Jews are - and aren't...
In this episode, Yehuda Kurtzer spoke with Rabbi Annie Lewis and Rabbi Yosef Goldman of Shaare Torah in Gaithersburg, Maryland, about the experience of...
On Friday, SCOTUS issued an order by Justice Sonia Sotomayor that allows Yeshiva University in New York to refuse to recognize an LGBTQ club...