Ask the Rabbi: Should I Keep Kosher?

Ask the RabbiA reader asked: “I’m in the process of converting to Judaism. Should I keep kosher? How do I get started?”

First of all, thank you for asking. It’s always good to ask. I have some questions for you before I answer directly, though.

You say that you are in the process of conversion to Judaism. Are you studying with a rabbi? If you are, this is really a question for your rabbi, not for some random rabbi on the internet. Sit down with your rabbi and talk it through. If you don’t feel that you can ask your rabbi, then perhaps you haven’t found the right rabbi yet. Go meet some more rabbis! You need to work with someone with whom you can talk.

If you do not yet have a rabbi, you need to get one. Saying “I’m in the process of conversion” isn’t really accurate; the first step is to find your rabbi, one with whom you feel comfortable and who is willing to work with you. It doesn’t matter how much you’ve read, how much you know, how many holidays you’ve celebrated: until you get yourself a rabbi, you have not yet gotten serious about conversion. A lot of the conversion process takes place within the relationship of rabbi and candidate. If you are not sure how to find your rabbi, I’ve written about it in Choosing a Rabbi.

I know that this answer may be annoying or a disappointment. But it is really the truth: you need to talk this over with your rabbi. Here’s why:

When you become a part of the Jewish people, you do so as part of a specific community of Jews. Different communities have differing customs. If you check out the kashrut (kosher) customs in several different Jewish communities, there will be differences. The sage Hillel teaches us “Do not separate yourself from the community.” You need to learn the customs of your community. So talk to your rabbi, and follow his or her guidance.

You will get different answers from different rabbis. Depending on the congregation and the movement – and depending on the rabbi! – he or she might do any of the following:

  • suggest some reading about kashrut, and discuss it with you before you disrupt your kitchen and your household.
  • caution you about taking on too much too quickly, and direct you to explore other mitzvot first.
  • match you up immediately with someone in the congregation who is knowledgable and who keeps a kosher kitchen, so that you can learn from them.
  • direct you to a class on kashrut and encourage you to get on with it.
  • talk with you about your reasons for interest in kashrut and explore with you what observance might be right for you and fit in with your community.

So there’s my answer for you: talk to your rabbi. If you don’t have one, get one. Conversion is a long complex process, involving growth and change in many areas, and you need more than an anonymous rabbi on the computer. You need someone with whom you are willing to be honest, and who can read body language as well as email.

Make the most of your exploration of Judaism, and of the sacred partnership with your sponsoring rabbi. Good luck!

What Makes Wine Kosher?

This image shows a red wine glass.
Kosher or not? (Photo credit: Wikipedia)

Periodically I will hear someone say that a food is kosher because “a rabbi said a prayer over it.” Not true. Kashrut is a complex topic, so I’ll tackle in it manageable “bites.”

Since Shabbat is coming, let’s start with wine.

  • Kosher wine is wine that has been produced and handled only by Sabbath-observing Jews, and for which all ingredients were also kosher.
  • You can tell if wine is kosher by looking for the hecksher (rabbinical mark) on the label.
  • The rules for kosher wine go back to ancient times, when wine was used to worship idols. To avoid wine that has been tainted by idol worship, kosher wine must be handled only by observant Jews. This includes the servers who pour the wine.
  • Wine has an important role in many Jewish celebrations, including welcoming Shabbat, making Havdalah at the end of Shabbat, kiddush for holidays, brit milah (circumcision) and weddings.
  • Not all kosher wines taste “like cough syrup.” Some labels are now producing wines that can compare favorably with non-kosher wines on the market.
  • Some people like the sweet wines like Manischewitz.

For more information about kosher wine, check out this article from the Kosher Wine Society.