Sue Fishkoff, in her latest book, Kosher Nation: Why More and More of America’s Food Answers to a Higher Authority, takes fifteen riveting chapters explaining just that. From who keeps kosher and why, to who certifies food and the politics encircling the agencies, to Jewish delis to and kosher wine, to the events in Postville, Iowa, and the new Jewish food movement. And each chapter is filled with interviews, history, and heavy doses of reality where necessary (have you ever slaughtered your own chicken?).
The Way, Way Back Machine
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