A recent immigration raid at the country’s largest kosher slaughterhouse has fueled a long-simmering debate: If food meets the strict rules elaborated in religious texts, does it matter how food arrives at our plates? And where do workers’ rights and other ethical considerations factor into kosher food production? We’ll explore efforts on the local and national level to produce kosher food that meets both religious and ethical standards.


  • Devora Kimelman-Block Founder of KOL Foods
  • Rabbi Morris Allen Director, Hekhsher Tzedek

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