Our Kosher Story

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Observing the Laws of Kashrut {which are the Jewish Dietary Laws} was one of the first changes we took on as a family. I admit it was curious. At first, there were a lot of “why”s but I soon realized and embraced that it just is. Much like when a mother says “Because I said so” – The Torah states these laws, and those who observe the Torah are to abide by it.
The laws of Kashrut are extensive but they all stem from a handful of simple, and thankfully very straightforward rules:

• Certain animals are forbidden {including flesh, organs, eggs and milk of such forbidden animals}. You may eat any animal that has cloven hooves and chews its cud. Therefore, cattle, sheep, goats, deer and bison are kosher. From the sea; you may eat anything that has fins and scales. So, fish like tuna, cod, salmon and halibut are all permitted where shellfish are not.
• Of the animals that may be eaten, the birds and mammals must be slaughtered a certain way as well. The method of slaughter is a quick, deep stroke across the throat with a perfectly sharp blade with no nicks or unevenness. This method is painless, causes unconsciousness within two seconds, and is widely recognized as the most humane method of slaughter possible.* Fun fact: the laws about kosher slaughter are so sanitary that kosher butchers and slaughterhouses have been exempted from many USDA regulations.
• All blood must be drained or broiled out of meat or poultry before it’s eaten. Certain parts of kosher animals may not be eaten {the sciatic nerve, for example}.
• Fresh fruits and vegetables are kosher, if checked for bugs and worms {which are not – ew!}. But grape products made by non-Jews {wine, juice, champagne} are not to be consumed.
• Meat and dairy are to be eaten separately. Fish, eggs, produce, and grains are considered pareve {neutral} and can be either eaten with meat or dairy. For us, when we eat meat, we wait 6 hours until we eat or drink anything dairy.
• Cookware, dishes, utensils and cooking services that have come into contact with meat may not be used with dairy, and vice versa. Utensils that have come into contact with non-kosher food may not be used with kosher food. This applies only where the contact occurred while the food was hot.
• *Also, there are many kosher certification symbols out there. Each with different degrees of strictness… For those keeping kosher, what may be perfectly acceptable for a Reform Jew to eat may not be for an Orthodox Jew.

We’ve yet to kosherize our kitchen. Since we’re renting, that makes things difficult. I do look forward to the time we can be fully observant though. Since the kitchen is my domain I already have a vision of what I want for organization and ensuring things are kept kosher. But we are observant with our purchases. As far as grocery shopping, honestly, at first we thought keeping kosher would be a huge struggle. But as it turns out it isn’t so tough, especially if you live near a fairly well-populated Jewish community like we do. Since we live fairly close to Seattle, we have discovered a few places that carry a plethora of kosher goods.

Many of our local Trader Joe’s stores have a small selection of kosher meats. Mostly Glatt certified ground beef, chicken or turkey breasts, etc. And the QFC in U-Village has its own designated kosher bakery, meat department and deli, a generously sized section in the “international” foods aisle, a sushi bar, as well as a Noah’s Bagels. Because the demand for kosher certified and handled food is high in the greater Seattle area, it is supplied. And with incredibly knowledgable employees, I might add. The kosher departments’ employees and managers are quite helpful at this store.

There are also certified kosher restaurants {though we’ve yet to dine at them} in Mercer Island and Seattle as well. I’m hoping we’ll get to check them out soon, as I do miss dining out once in a while. Keeping kosher while dining out is tricky. Especially if you live in an area that has very few Jews within your community. But I found vegetarian Chinese, Japanese, Pizza, and Indian restaurants that are all certified kosher {and after a quick call to Mat’s Rabbi, it was confirmed the certifications were good for Orthodox observance}.

Also, at Mat’s company holiday party, his boss was very generous and ensured that we’d be able to enjoy the evening while keeping kosher. We were extremely grateful for his consideration and thought, arranging a catered kosher meal brought to the restaurant and each course served as every one else got theirs. One might think that a steak cooked two nights earlier, wrapped in many layers of foil to be kept warm, and then served would lose a lot of its flavor and quality. Oh-ho no. I’ve honestly never had a more delicious steak in my life. And I’ve had some fantastic cuts of perfectly cooked steak in my time. Which is why Mat also called upon this same catering company {Nosh Away} to make my birthday cake this year. A beautiful, certified kosher red velvet {my fave} cake with fondant. Incredibly beautiful. Ridiculously tasty.

So far, that’s Our Kosher Story. You can also read about the non-kitchen aspects of the Judaic conversion my family is going through on my main blog, Slice o’ Heaven. I also have started a small Simple Jewish Glossary to help define some words.