Take One Daf Yomi

On today’s pages, Chullin 113 and 114, a discussion of how food absorbs flavor becomes a recipe for a meaningful Jewish life. Rabbi Dovid Bashevkin joins us to consider three paths to experiencing the divine: the heat of passion, immersion in community, and the salt of life’s most difficult moments. Where do we find the flavor in faith? Listen and find out.
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On today’s page, Chullin 112, a meaty knife and a humble radish lead the rabbis to a deceptively simple principle: Taste is taste, and taste is boss. Their intricate rules make keeping kosher more complicated—but they might also make eating infinitely more delightful. What can a pastrami-flavored radish teach us about tasting the world? Listen and find out.
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On today’s page, Chullin 111, the rabbis debate how to prepare one of Jewish cuisine’s most divisive delicacies: liver. If you think its staying power comes down to tradition or nutrition, you’re only halfway there. Take our hand as we explore a food that is humble and luxurious, beloved and reviled—and somehow still here after thousands of years. We’ll make it, we swear. What could be more Talmudic than a food that is itself an argument? Listen and find out.
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On today’s page, Chullin 110, the rabbis continue their discussion of the laws surrounding udders before we turn to a different question: What can Moses teach us about despair? In this special episode from The Republic of Moses, former Israeli Chief Rabbi David Lau explores why so many people have lost hope—and what Deuteronomy can teach us about finding it again. Listen and find out.
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On today’s pages, ⁠Chullin 108 and 109, Yalta observes that for everything the Torah forbids, God provides something permitted in its place. It’s a striking teaching from one of the Talmud’s most fascinating women, whose appearances range from smashing 400 barrels of wine in a rage to offering profound insights into Jewish law. What happens when law and poetry meet? Listen and find out.
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