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I am in the process of becoming closer
to being Kosher. I wholeheartedly agree
with the writer who said it was easier to do it in small steps. I started out by trying to make Shabbat different from the rest of the week - so I decided to not eat traif on Shabbat. This was very difficut at first seeing as I had
become very accustomed to eating anything. That was my ultimate goal, period. But something amazing happened.
After a few months of scrutinizing menu's both in my house and in restaurants on Shabbat, I one day realized it was not Shabbat and I was
still scrutinizing the menu to remove
the traif. It was never my goal to
become Kosher but it is like something inside me is telling me it is the right
thing to do.
-1/1-/2001 |
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I'm in grade 6 and my family buys kosher meat from the states and its all glatt kosher. But if we (not me I don't) eat out at a restarant and order soup that might have some pork in it. And don't finish it and bring it home, put it in one of our bowls. Than i get very upset.
- S. K. -1/0-/2001 |
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My wife and I are in the process of kashering our home. The Rabbi we are working with wants us to take all of our dishes and serving peices to the mikvah. This is almost impossible due to the large number of dishes we have. Does anyone have any suggestions on how to simplify this procedure?
- J. K. -0/9-/2001 |
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I am also looking into making the transition, but do not even know where to begin - except for the absence of pork, which I have a natural repulsion for.
It would be good to have an introduction to Kosher on this site or a link directing the studious to where they could learn more...:*)
love and peace,
-jini
- j. . -0/8-/2001 |
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I was reared in the Reform tradition. We
ate everything, but during Pasach, our
mother would say, "It is bad enough that
we eat ham during the year, we do
not need to eat it during Pasach." I
had a stroke about 30 years ago and I
was blessed by HaShem so I joined an
Orthodox synagogue and started keeping
kosher and wearing my yamaka all the
time. I am proud to be Jewish and am not
afraid to advertise that fact.
- E. G. -0/8-/2001 |
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I'm interested in making that transition
to kosher eating but need lots of help
so will value input. Thanks to all who
can add to my proper knowledge of what
is and what is not acceptable.
- I. C. -0/8-/2001 |
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Thank you for the article. I absolutely agree that "taking small steps" is best way to go in "kosher" direction.
We have also started our transition to kosher kitchen. May be our experience will be useful for those who are also thinking about it. The process started about four years ago and we are still on the way of rising our standards, moving step-by step.
At first we eliminated non-kosher ingredients like pork and sea-food from our menu. Then we separated pots and utensils for meat, milk and pareve (neutral) dishes and we started to use only kosher meat. After several months of practice using separate dishes we invited Rabbi to kosher our kitchen. During this period we stopped to buy ready-to-eat food from non-kosher establishments.
The next step was to immerse all dishes, pots and silverware into the mikva. Buying new set for Passover was our next move.
-0/8-/2001 |
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I, too, have been trying to 'convert' to kosher but not with the 'blessing' of my family.....while I dictate what comes into my home, what they eat outside the home, I have no control over......I even made a major complaint to our local JCC camp because one of the campers brought a ham sandwich to camp and NO ONE said anything..I certainly did and I was thought a nuisance and my child felt embarrassed.......there has to be a line SOMEWHERE and the ham sandwich was it...i take it 'one meal at a time', one decision at a time....but my family members need to do what they need to do..........thanks for reading
-0/8-/2001 |
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