We hear the word Kosher all the time, but what does it mean? It turns out that it may have a different definition based on whom you ask.
While the word “kosher” (כשר) directly translates to “proper” or “permitted,” in daily life, it refers to the Jewish dietary laws and customs. These laws dictate the types of animals permitted for consumption, the parts of the animals that can be eaten, and the manner in which they are prepared.
A kosher mammal such as a cow or a sheep must both have split hooves and chew its cud—that’s why a Jew who keeps kosher can’t eat pigs because although they have split hooves, they don’t chew their cud. Any fish that has fins and scales is kosher. Kashrut (the noun form of kosher) defines rules for essentially every class of animal and insect, while plants, fungi, or other forms of life are largely unrestricted.
Beyond the specific rules governing meat and dairy, one of the most common considerations for kosher-keeping students is the law separating the two. Kashrut prohibits eating dairy and meat together, so observant Jews have separate pots, pans, and cutlery for meat and for dairy to remove any risk of cross-contamination. That might raise difficulties in living with non-Jewish roommates, and it shrinks kosher-keepers’ options in residence cafeterias.
Different familial customs and upbringings lead to different stringencies in applying the regulations of kashrut, from adhering only to specific rules to extending observance to all aspects of kosher law. Some students choose to only keep kosher when it comes to meat, ensuring that the meat they consume is from a kosher animal, slaughtered according to Jewish law, and prepared properly. For these individuals, eating non-kosher dairy products or other foods without kosher certification is not an issue; they may dine at non-kosher restaurants, simply opting for vegetarian or fish dishes.
Carey Abramson, a third-year student, doesn’t mix meat and dairy and avoids eating non-kosher animals like pigs.
“I’m kosher-style. So I won’t eat pork, won’t mix meat and milk, all seafood [is] out of my house. I observe the kosher laws but [food] doesn’t need to be stamped by the rabbinate,” Abramson said, referring to the official certification process for kashrut.
My own personal custom has changed over time. I grew up eating entirely non-kosher, but I started following more of the rules of kashrut in first year. Like Carey, I started by forgoing non-kosher animals (mainly pork) before starting to add explicitly kosher meat into my diet. I no longer eat non-kosher meat, which means that I have to travel all the way to Outremont if I want to buy meat since it’s not sold in stores downtown.
The more comprehensive approach to kashrut involves stricter dietary restrictions but often fosters a deeper connection to tradition. However, Rabbi Shmuly Weiss, a chaplain of the McGill Office of Religious and Spiritual Life (MORSL) and the rabbi at Chabad McGill, expounded upon the value of even partially keeping kosher.
“Judaism isn’t an all-or-nothing religion. Anything a person does to connect to their heritage and to G-d, any positive step to keeping kosher, to me, is a worthy thing,” Rabbi Shmuly said.
To Rabbi Shmuly, there is such a thing as keeping kosher (adhering to all stringencies prescribed in the code of Jewish law), but every additional step a Jewish student takes in adhering to these laws should be celebrated.
Ultimately, the way a Jewish student chooses to keep kosher is deeply personal and shaped by their background, values, and connection to their faith. Whether one strictly follows all the laws of kashrut or only observes certain aspects, such as keeping kosher for meat, each step reflects a meaningful commitment to Jewish tradition.
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