Roundtable Extra: Kashrut and Jewish Food Ethics
Since the turn of the millennium, rapid advances in technology, globalized markets, and atomized politics instigated in the American and Israeli Jewish communities questions about the morals of food consumption. Contemporary issues such as workers’ rights, animal welfare, environmental protection, among others, intersect with basic Jewish food ethics: while Jewish communities respect ancient laws, they also appreciate the importance of progress and look forward to a more repaired world. In Kashrut and Jewish Food Ethics, edited by Shmuly Yanklowitz, readers will have the unique opportunity to delve into the minds of the brightest Modern Orthodox thinkers of the current generation. Here’s an excerpt:
“As a child, I didn’t think much about what I ate. I wasn’t concerned with the cost, or nutritional value. I certainly never thought about the quality of the kashrut or about the ethical dimensions that were involved in bringing the food to my table. It wasn’t that I disregarded those concerns per se, I was just oblivious. When I began adhering to the laws of kashrut on a strict basis, I experienced an awakening. Never before in my life had I applied so much self-restraint. When I was younger, I never paused to consider what I was eating; now I think about each bite as an opportunity to fulfill a moral imperative.
Yet, the contemporary reality of kashrut poses pronounced difficulty for me. As my personal evolution continued, I felt the need to keep kosher based on my commitment to the Torah. I view the commitment to the timeless ritual of holy kosher laws as central to Jewish survival and continuity. Yet my kosher diet did not reflect any particular ethical pursuit per se, and was merely connected to my being only by necessity of the tautology of keeping kosher because the Torah says that is the ethical purist of the laws. My deeper awakening of kosher consciousness only emerged after I realized that the mechanisms of kashrut were touchstones for a much deeper value system. Indeed, I began to realize that the opportunities for food consciousness were vast. I began to appreciate the deeper temporal dimensions of kashrut (as a vision): its overall effects on human health, worker treatment, animal welfare, care for the environment, and the scourge of poverty. Corresponding to the ethical call of kosher law, a personal spirituality of consumption began to stir within my soul. Consequently, I wondered why this spiritual element seemed absent from the broader Judaic consciousness. For instance, why, as demand for kosher meat grew, did kosher slaughter follow the trend of the non-kosher meat industry towards mass industrial production methods, with animals often penned in for extended periods of time in the harshest conditions? How could a community as demanding and painstakingly particular about the laws of kashrut allow for such treatment of animals, deemed so inhumane in secular culture?
Something deeply troubling, spiritually unsettling took hold in the Orthodox Jewish community. Could a different voice—steeped in the love of Torah and mitzvot, reverent toward the sages and sensitive to the pace of change—call for a kosher consciousness to emerge? Or better yet, to revive?
…In the depths of Jewish tradition and law, there is one refrain that echoes through each and every story, each and every law: to do what is yashar v’tov, what is right and good; to uphold the banner of justice and treat all our fellow human beings with dignity and respect. For millennia, the purpose of living a Jewish life has been to uplift the soul to perform its heavenly duties here on earth and bring about positive change to a world occupied with conflict, exploitation, and woe. This need to exercise the everyday potential of the soul expands to all facets of life, yet nowhere is this more immediate than in the food industry.”