
Keeping It Kosher in Vermont
When Rachel Jacobs first started cooking kosher at the University of Vermont, she encountered an uncommon problem. The university’s Sodexo employees approached her with too much reverence. “They would talk to me from just outside the door,” says Jacobs. “When I asked why, they said, ‘We’re not blessed.’ I had to tell them, ‘Everyone is blessed.’ It’s not about being Jewish, just about keeping the rules.”