Rob Nipe, Nora Rubel: Judaism Unbound Episode 318 - Kosher Prosciutto
Rob Nipe and Nora Rubel, the team behind Grass Fed -- Rochester, New York's vegan and kosher butcher shop -- join Dan and Lex for a conversation about what makes something count as "really" meat, and how that relates to Jewish eating. This episode is the 4th in an ongoing mini-series, exploring what Jewish food has been in the past, what Jewish food is today, what it could be in the future, and who decides.
[1] Learn more about Grass Fed by heading to GrassFedRochester.com!
[2] For an article about Grass Fed, see this piece in JTA, written by Shira Hanau.
[3] For another article, about Jewish plant-based eating more broadly, click here (this one is from the BBC, and written by Joe Baur).
[4] In this episode, Nora Rubel critiques the fact that Impossible Pork has been marked as not-kosher, by the Orthodox Union, despite other approaches in the past that have said kashrut should be just about the ingredients in a particular food (the issue with Impossible Pork, that leads to it being marked as un-kosher, is that it is called “pork” — not that there are un-kosher ingredients that are in it). For more on this story, click here.
[5] Rubel also mentions a situation in 2008, in Postville, Iowa — potentially the largest raid on immigrants in American history — which brought to light some of the scandals of the meat industry (including the kosher meat industry — the plant that was raided was a kosher-meat plant). Learn more here.
[6] Lex mentions a Milwaukee-area Jewish deli that is no longer owned by non-Jews, but does take seriously its relationship to Jewishness. For more on this, see this article!