Rabbi Chaim Goldzweig, a longtime RFR with OU Kosher, was known for his dedication to kashrut and his encyclopedic knowledge of kosher ingredients and factory production practices.

The author reflects on their experience of giving up seafood after undergoing an Orthodox conversion to Judaism.

The article discusses the increasing trend of Jewish chefs and foodies incorporating pork, a non-kosher meat, into traditional Jewish cuisine in a post-modern food era.