Before the sun comes up over Brooklyn, N.Y., chefs in three kosher kitchens begin their day's work at upscale Pomegranate supermarket. While they prepare dozens of private-label delicacies under the supervision of rabbis in separate kitchens reserved for dairy, meat and pareve foods (those prepared without meat, milk or their derivatives), parts of the store's perimeter are cleared of fare prepared fresh the previous day. It's time to make room for new batches of Rich & Creamy ...

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