In a new regular segment to be published every Thursday I thought I’d offer an update on the Alinsky-esque long march of all things related to halakhah (jewish religious law) into Western society, which advocates of Sharia law are currently attempting to emulate.
First off we have Ira Stoll of the Algemeiner claiming that the New York Times is obsessed with kosher food, but isn’t telling its readers about the ‘meaning of Passover’ or jewish spirituality in general.
Stoll doesn’t seem to think it is a problem that the New York Times spends an inordinate amount of time describing how‘wonderful’ kosher food is – after all it is infinitely superior to goyische eatables apparently – (2) which only speaks to a tiny minority of American citizens.
The problem according to Stoll is that the New York Times doesn’t spend enough time extolling jewish religious ideas to its largely non-jewish readership. He is specifically referencing the subject of Pesach (i.e. Passover).
One therefore assumes that Stoll wants the New York Times to remind its readers that according to the account of the events of Pesach in the (Written) Torah.
In other words: the Israelites murdered the first born sons of the Egyptians, stole and then absconded with the wealth of Egypt. Oh and then they proceeded to massacre an Egyptian army sent in pursuit without daring to fight it.
I happen to agree with Stoll. The New York Times should remind its primarily non-jewish readership of the mass murder and theft committed by the Israelites and the how the virtues of this sort of behaviour are continually extolled by their jewish descendants.
Oh and who is the New York Times food critic who Stoll is getting so upset with?
Julia Moskin: who is jewish herself.
Oy Vey!
Speaking of kosher food: we now have kosher-certified medical cannabis. (3) This is the latest in a long string of products which don’t need certification in order to be kosher, but unscrupulous jews being what they are. Kashruth certification organizations look at these products as a way to further increase their ill-gotten gains. (4)
Oh and if anyone tells me that because a product is certified kosher it is ‘okay for those with lactose intolerance’ (5) then they are going to get thumped. Statements like that are spectacularly ignorant since kosher certification only informs you that a product doesn’t have both a ‘meaty’ (fleischig) or ‘milky’ (milchig) nature.
It doesn’t tell you whether it has milk in it or not: for heaven’s sake.
However this little tit-bit from the Econotimes about how widespread the use of jewish religious law in regard to food is should make you think:
‘Whatever the mix of reasons, the U.S. Kosher market generates more than $12 billion in annual retail sales. In fact, more products are labeled Kosher than are labeled organic, natural or premium.’ (6)
That this is understated should be even more alarming since over half of all food products in the United States are kashruth certified. (7) A food product being kashruth certified (i.e. kosher) has absolutely nothing to do with it being cleaner or having health benefits either. (8)
This can be seen in the fact that Rabbi Yaakov Horowitz, the former head kashrus supervisor at kosher foods manufacturer Manischewitz (whose kosher wines now primarily sell to Chinese customers weirdly), (9) who is seeking damages from the Orthodox Union, the world’s largest rabbinical certification organization, for misrepresenting the integrity of their methods of kashruth certification, which is incidentally an extremely common problem in said industry. (10)
Predictably Rabbi Horowitz is asking for millions of dollars in compensation from his former employers.
Who would have guessed?
Talking of kosher products being expensive, and contrary to the myth that ‘it doesn’t cost very much’ spread by the Anti-Defamation League among others, it turns out that kosher food, especially when combined with the stricter than normal halakhic requirements for food eaten at Pesach (i.e. Passover), is significantly more expensive. Sometimes to the tune of five to six times what the product would cost if it was not certified as being kashruth. (11)
Hence why only 55 of the 182 branches of the McDonalds fast food chain in Israel are kashruth certified! (12)
To end on some good news however: a 100,000 people in Britain have signed an online petition and forced the British parliament to hold a debate to ban halal and kosher slaughter there.
Remember guys and girls: this is how it all started last time! (13)

(2) A common enough point of view among jews. For example see the comments of Solomon David Sassoon, 1956, ‘A Critical Study of Electrical Stunning and the Jewish Method of Slaughter (Schechita)’, 3rd Edition, Self-Published: Letchworth, p. 14; Isidore Grunfeld, 1966, ‘The Religious and Moral Basis of the Jewish Dietary Laws’, 1st Edition, National Council of Schechita Boards: London, p. 9; Shaul Wagschal, 1991, ‘The New Practical Guide to Kashruth’, 1st Edition, Feldheim: Jerusalem, p. 1 and Yacov Lipschutz, 1988, ‘Kashruth: A Comprehensive Background and Reference Guide to The Principles of Kashruth’, 1st Edition, Mesorah: New York, p. 10
(4) Described well with the examples of aluminum foil and bottled water in Timothy Lytton, 2013, ‘Private Regulation in the Age of Industrial Food’, 1st Edition, Harvard University Press: Cambridge, pp. 136-138
(6) Ibid.
(7) Sue Fishkoff, 2010, ‘Kosher Nation: Why More and More of America’s Food Answers to a Higher Authority’, 1st Edition, Schocken: New York, p. 5
(8) For example see the comments in: Grunfeld, Op. Cit., p. 12; Victor Geller, Irwin Gordon, n.d., ‘Kashruth’, Rabbinical Council of America: New York, p. 3 and Lipschutz, Op. Cit., p. 27 
(10);—Manischewitz-Kosher-Lawsuit; also see Stephen Bloom, 2001, ‘Postville: A Clash of Cultures in Heartland America’, 1st Edition, Harcourt: New York and John Cooper, 1993, ‘Eat and Be Satisfied: A Social History of Jewish Food’, 1st Edition, Jason Aronson: Northvale
(13) Cf. Robin Judd, 2007, ‘Contested Rituals: Circumcision, Kosher Butchering, and Jewish Political Life in Germany, 1843-1933’, 1st Edition, Cornell University Press: Ithaca