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[quote=Anonymous]Jewish MB here.

There is a huge variety in how different Jews observe Kashrut. To outline the strictist, most "by the book" form, you will need to worry about avoiding nonKosher or contaminated with nonKosher foods and avoiding mixing milk and meat.

So, first, what is Kosher? -  Nonprocessed fruits and vegetables are always Kosher (extremely strict households will count things such as drying raisins as processing, They will also check fruits and vegetables carefully insects - which are meat) Certain foods, such as shellfish and pork are never Kosher. Anything inbetween - all meat, dairy, and processed items must be labelled as Kosher to insure they have been made according to Kosher law and do not contain any nonKosher ingrediant.

As far as milk and meat - certain foods are dairy (usually obvious - but not always. Much margarine is dairy because it contains small amounts of milk) - certain foods are meat (again, normally obvious) and other foods are "parve" or neutral. You have to not only separate the eating of such foods, anything used to prepare or serve these foods are "contaminated" for lack of a better work, with milk or meat and must be kept separate. So, two different sets of dishes, silverware, etc.

Personally, we keep Kosher, but we are vegetarian. Which simplifies things immensely.

THere is also the issue that many Jews are not as strict as this. They may allow guests to eat non Kosher foods. They may avoid mixing milk and meat but not worry about utensils. A common thing is to not worry about the strict labels on Kosher foods but just go by the ingrediants. Also, some folks keep a Kosher home, but then eat whatever they like outside the home.

Hope this is helpful. In practice, its both much simpler (as you get used to it) and much more complex (there is a huge variety of Kosher labels, for example, and different Jews accept different one. THere are also tons of little rules, such as blood spots in eggs making them nonKosher)[/quote]

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