The Kosher Kitchen

Service Description

Most of us navigate the halachos of kashrus through habit, instinct, and half-remembered rules — and most of the time, that works. But the kitchen is also where some of the most common halachic questions arise in daily life. The wrong knife was used, a pareve food was prepared with milchig keilim, a fleishig fork shows up in the wrong drawer — these moments call for real knowledge, not guesswork. This course is designed for people who want to deepen their understanding of the practical kashrus halachos and the reasoning behind the many details. Rather than presenting kashrus as a checklist of do's and don'ts, we will explore the halachic reasoning and principles that underlie the laws — because when you understand the logic of the system, the rules stop feeling arbitrary. The material is taught at an advanced level, grounded in sources and reasoning, and designed to challenge and sharpen even experienced learners. At the same time, it is relentlessly practical — every principle connects directly to the kitchen you walk into every day. Recordings will be available for this class. Dates (10 sessions): June 15, 22, 29, July 6, 13, 20, 27, August 3, 10, 17