Let’s Talk Kosher.

It’s one of those Jewish practices that people know about—even if they don’t keep it. It’s also one of the most visible and consistent expressions of Jewish identity. But let’s be honest: it can sometimes feel confusing, daunting and overwhelming. Why is that fish okay but that other one isn’t? What’s wrong with mixing a little cheese on that burger? 

This week’s Torah portion, Shemini, is where it all begins. After eight days of training and dedication, the priests are officially installed—and immediately, the Torah launches into a detailed list of which animals we can eat and which we can't. Afterall, we need to know which animals we can bring as offerings.   

But what’s the point? 

The Torah doesn’t offer an explicit reason. Unlike laws about stealing or lying, there’s no moral explanation given. Instead, we’re told, “You shall be holy, for I am holy.” (Vayikra 11:45) 

Keeping kosher isn’t about health, taste, or even ethics.  Think about the fat-rich Eastern European delicacies like p’tcha and gribbinis.  Kosher is about kedusha—holiness. It’s about making mindful choices every day that remind us of who we are and who we strive to be. 

What can maintain a kosher diet do for us? First it sets daily mindfulness. Every time we look at a label or decide what to order, we pause to ask if the product aligns with our values. Second, it connects us to our Jewishness. Kosher laws link us to thousands of years of tradition. Our people have been following dietary laws for over 2500 years.  Lastly, it affords us some spiritual discipline.  Like prayer or study, kashrut is a spiritual workout. It's about restraint and intention—training our souls through our stomachs. 

Whether you keep fully kosher, just “kosher-style,” or are somewhere in between, Shemini invites us to reflect: How can I bring a little more holiness into my eating? How can I make even my lunch a sacred act? 

Shabbat Shalom, 

Rabbi Bradley Tecktiel