Interfaith on the Menu:
Food—growing it, cooking it, serving it, and eating it—is definitely not off the table when it comes to thinking about engaging with different religious and nonreligious groups. In this episode, we talk with Jeff Aeder and Stephen Kreisler of Milt’s BBQ, one of the few Kosher BBQ restaurants in the country. They explain how Milt’s keeps kosher while also building community among a diverse culinary clientele. We also chat with Fred Bahnson, the director of the Food, Faith, & Religious Leadership Initiative at Wake Forest Divinity School, about how growing a vegetable garden provides an entrée into understanding religious values.