Hello Chaim,
Imagine we organise a one-week international JTF-conference of both Gentile and Jewish JTF-ers at a hotel in New York.
First of all our security officers make sure no arms are brought in, in order to prevent suicide attacks from muslim and nazi-infiltrators.
We want to express our respect for each-other in every way, especially regarding the prayers and different food-regulations.
We will thus prepare kosher and non-kosher meals, but we will eat as one group: at the same time, at the same table, perfectly according to the different food regulations, but we do not want to force the Gentiles to eat kosher, and we don't want to force Jews to eat non-kosher.
On one of those evenings, I'd like to be your chef, a Jew will instruct and assist me to prepare the kosher food.
My menu will be the national Belgian dish: Steak, salad,
french Belgian Fries.
How do we organise the kitchen(s)?
I know I can't mix meat and milk products for the kosher food, so I drop the butter and cream, and use different cooking pans for both versions.
To make things easy we assume the salad will be kosher.
What are the guidelines to make those Gentile-inspired kosher menus?
(Of course, it will not be possible to 'kosherise' when the Danish JTF-fraction presents their (best in the world) pork bacon.
In that case the only alternative would be to choose a different kind of meat.)
What do we do with the prayers? Agree about a neutral single one, or have a real Jewish and a real Christian one, at the risk of proselytising?
Would you drink a Belgian Trappist beer, knowing that the best of the best is brewed in Catholic monasteries?
Would a Rabbi Meir Kahane ever tolerate a JTF conference where non-kosher meals are served?
Thank you for answering my complicated every week.
Wishing you the best,
to transform JTF into a mass movement that
brings a bright future for the Western World,
Ambiorix.