Now, we’re down to the marrow. Dan Libenson and Lex Rofeberg wrap a mini-series dive into the role of meat— and specifically, the pig — in Jewish life. They do this with an assessment of their own eating habits, reflections on autonomy and identity, and thoughts for practitioners the world over on how to incorporate more openness into our understandings of what it means to eat Jewishly.

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Catch up on previous episodes in this mini-series on the Jewish discourse around meat with Episode 488- Meat: The Key to Jewish History? - John Efron and Episode 487: Pigs Are Very Jewish - Jordan Rosenblum.

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