The Atlantic: Young Jews Embrace Kosher

In a clear sign that kosher food is going mainstream among the U.S. Jewish population, The Atlantic reports that young Millennials follow Jewish dietary laws at nearly twice the rate of their Baby Boomer parents:

On July 11, 1883, Rabbi Isaac Mayer Wise held a historic gathering in Cincinnati: the ordination of the very first class of rabbis of Reform Judaism, a modernized version of the faith.

But Wise’s lesser known contribution to Jewish American culture lies in the four-course spread served at the banquet afterwards: little-neck clams on the half shell, salade of shrimp, soft-shell crab, and frog legs in cream sauce. Thrilling as it was offensive, the dinner that went down in history as “The Highland House Affair” ushered Judaism into modern American culture—aside from a symbolic omission of pork, everything from the air of gourmet French cuisine to the sweetbreads screamed rejection of Jewish dietary law and Old World culture.

130 years later, some parts of the Jewish community are going through another modernizing shift—but this time, in trendy pop-up restaurants and artisanal craft-food production. With their embrace of sustainable—and slightly hipster—food culture, Millennial Jews are shaping a blossoming culinary movement, and bringing non-Jews along with them.

Click here to continue reading at The Atlantic.