More than 550 coins photographed and discussed in this book are NOT KOSHER...in other words they are forgeries, often intended to deceive unwitting collectors. David Hendin has collected and researched these neglected forgeries for more than 35 years, and now makes his diagnostic methodology and huge database of photographs available to scholars, collectors, and dealers. Hendin writes: "When apparently legitimate college professors and scholars were prepared to authenticate, as genuine, ancient Jewish coins that even a beginning collector could identify as suprious, the time had come to document all those known fakes."

Kosher USA follows the fascinating journey of kosher food through the modern industrial food system. It recounts how iconic products such as Coca-Cola and Jell-O tried to become kosher; the contentious debates among rabbis over the incorporation of modern science into Jewish law; how Manischewitz wine became the first kosher product to win over non-Jewish consumers (principally African Americans); the techniques used by Orthodox rabbinical organizations to embed kosher requirements into food manufacturing; and the difficulties encountered by kosher meat and other kosher foods that fell outside the American culinary consensus. Kosher USA is filled with big personalities, rare archival finds, and surprising influences: the Atlanta rabbi Tobias Geffen, who made Coke kosher; the lay chemist and kosher-certification pioneer Abraham Goldstein; the kosher-meat magnate Harry Kassel; and the animal-rights advocate Temple Grandin, a strong supporter of shechita, or Jewish slaughtering practice. By exploring the complex encounter between ancient religious principles and modern industrial methods, Kosher USA adds a significant chapter to the story of Judaism's interaction with non-Jewish cultures and the history of modern Jewish American life as well as American foodways.

When Baxter the pig hears about the joys of Shabbat dinner he tries to become kosher so that he can participate.

An Abe Lieberman mystery Abe Lieberman is a strong, sympathetic character, an Everyman whose love for his family is only matched by his quiet, zealous commitment to justice. "A figure out of Talmudic lore-endearing, wise in his crotchets, weary with his wisdom," says The Washington Post. He loves what he does, but it takes its toll as his commitment to what is right is sorely tested every day on the mean streets of Chicago. As a moral man, he is sometimes faced with some uncomfortable ethical choices in order to see that justice-rather than the letter of the law-is meted out. And in Not Quite Kosher, the latest Abe Lieberman mystery by veteran Edgar Award-winning Stuart Kaminsky, our hangdog sleuth is up to his eyeballs in tsurris, the kind of trouble that will drive a man to madness. From tracking a pair of low-rent thieves who stumble into a heist way over their heads to finding out what happened to a man who predicted his own death in a bizarre twist of fate, not to mention planning for a grandson's bar mitzvah that threatens to send him to the poorhouse, Lieberman will do much to find a way to make everything right, even if it takes years off his life. And his Irish partner, Bill Hanrahn, the Priest to Lieberman's Rabbi, is in trouble of his own making. For the woman he loves is the object of affection of one of the kingpins of the Asian crime syndicate in Chicago and the notion of this woman marrying anyone from a different culture is anathema. How far will he go to win the woman he loves? And at what cost? Just another day in the lives of a pair of Chicago's most amiably odd detective team . . . At the Publisher's request, this title is being sold without Digital Rights Management Software (DRM) applied.

In an era of anxiety about the safety and industrialization of the food supply, kosher food—with $12 billion in sales—is big business. Timothy Lytton tells a story of successful private-sector regulation: how independent certification agencies rescued U.S. kosher supervision from corruption and made it a model of nongovernmental administration.

Kosher? That means the rabbi blessed it, right? Not exactly. In this captivating account of a Bible-based practice that has grown into a multibillions-dollar industry, journalist Sue Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve. She explains why 86 percent of the 11.2 million Americans who regularly buy kosher food are not observant Jews—they are Muslims, Seventh-day Adventists, vegetarians, people with food allergies, and consumers who pay top dollar for food they believe “answers to a higher authority.” Fishkoff interviews food manufacturers, rabbinic supervisors, and ritual slaughterers; meets with eco-kosher adherents who go beyond traditional requirements to produce organic chicken and pasture-raised beef; sips boutique kosher wine in Napa Valley; talks to shoppers at an upscale kosher supermarket in Brooklyn; and marches with unemployed workers at the nation’s largest kosher meatpacking plant. She talks to Reform Jews who are rediscovering the spiritual benefits of kashrut, and to Conservative and Orthodox Jews who are demanding that kosher food production adhere to ethical and environmental values. And she chronicles the corruption, price-fixing, and strong arm tactics of early-twentieth-century kosher meat production, against which contemporary kashrut standards pale by comparison. A revelatory look at the current state of kosher in America, this book will appeal to anyone interested in food, religion, Jewish identity, or big business.