OUkosher.org

Wednesday, August 05, 2009

Daabon of Colombia: Environmentally Friendly, Delicious, Organic and Natural Agricultural Products.

Daabon is a grower, refiner, and producer of OU certified kosher palm fruit oil-based organic and natural shortenings, hard fats and fry oils. All products, organic as well as natural, are the result of sustainable agricultural and socially responsible business practices. Numerous melting point fractions are available to meet the needs of a wide variety of food and personal care manufacturer’s requirements. Palm kernel oil in various presentations is also available. From the soil to the market, Daabon is a vertically integrated producer of highest quality and superior performance functional products and your best choice for organic and natural, trans-free fats.

Daabon Group of Santa Marta, Colombia is a family-owned business that was founded in 1914. In the last 20 years, Daabon has focused on environmentally and socially sustainable palm oil production, among other things. Our company is progressively committed to ensuring that we are socially, economically and environmentally sustainable. It is with great satisfaction that we offer customers and consumers worldwide delicious tasting and healthy certified organic and kosher natural food products. We export our products to the United States, Canada, Europe, Australia and Japan.

Our unique food products are natural, organic and sustainable palm fruit fractions: olein, stearin, and shortenings for trans-fat free baking, frying & manufacturing. All of our oils are expeller pressed and mechanically refined without the use of chemicals ensuring the freshest, most natural ingredients for your product applications.
All Daabon products are certified kosher by OU. Having the OU certification insures customers that our high quality kosher products are suitable for anyone observing a kosher diet.

Visit us at http://www.daabon.com.
Rabbi Nosson Goldberg serves as Orthodox Union rabbinic coordinator for Daabon Group of Santa Marta.

The Babies Choice Kosherization Awards

Babies throughout the United States cooed contentedly and threw their pacifiers in tribute to the outstanding individuals of the Gerber facilities of Fort Smith, Arkansas and Fremont, Michigan, whose dedicated efforts have been recognized at the Babies Choice Kosherization Awards. Through the hard work of these people, who facilitated the kosherization of the Gerber plants, millions of babies can now sink their gums into the company’s quality line of fruits and vegetables. The mention of each group’s accomplishments was met with outbursts of pureed emotion, and the apple juice spilled freely at the post-awards nap.

Your humble correspondent, the RFR who planned the gala kosherization events on behalf of the OU, recounted numerous recollections from his experience in working with these teams to prepare the plants to produce kosher product. Prior to that, he named some of those at the Gerber facilities whose input into the kosherization process had made the project a success.

Members of the Fort Smith team included such outstanding luminaries as Steve Crider, Quality Service Manager and rabbi in training; Scott Duffey, Business Unit Manager for Glass; Mike Moore, the Production Scheduling Guru; Dave Stockberger, the veteran Process Leader who started at the plant when Stage 4 was labeled Stage IV; and Lee Lindsey, third shift Sanitation Manager and King of Kosherization. Selvyn Smith, vacationing Supply Chain Manager and Patsy Price, Inventory Controller who steadfastly controls inventory, were also prominently mentioned.

The Fremont team was made up, among others, of a trio known as the “Masters of Mush” — Alan Stover, Quality Assurance Manager; Mike Hikade, Thermal Process Coordinator and amateur rabbi; and Chuck Durham, Formulation Supervisor and unofficial “Go-To Guy.”

Rabbi Stone noted that planning the transformation of Gerber’s fruit and vegetable products from non-kosher into kosher items was far from child’s play. Both Gerber facilities are large, multi-faceted production environments and the project was marked by its complexity and by the constant awareness that much of Gerber’s product line consists of items that are inherently non-kosher, which could potentially compromise the kosher status of certified products.

Referring back to his crib notes, the rabbi recounted that the strategy from the beginning was to try to split the facilities into the theoretical equivalents of two facilities in each plant; a kosher and non-kosher one. However, this proved to be twice as challenging as was anticipated. He had expected that, since both facilities have similar lines and equipment and produce similar products, any solutions that would address issues at one plant could automatically be applied to the other. Instead, he discovered that the two plants have their own unique procedures, practices, customs and cultures that work for them based on the specific products and the markets they have dealt with over the years. To remedy a concern at one plant, using the same approach that would work perfectly at the other, would just not work. Each plant had to be addressed independently, as its own unique entity.

While there were many noteworthy aspects to this project, the rabbi specifically highlighted the measures that were taken to limit the impact and interference caused by kosherizations, an area that was of great concern to the company:
• Scheduling – perhaps the key to the entire kosher system in both plants is the creative scheduling of kosher and non-kosher productions. Both plants do extensive non-kosher productions, and in each situation, by necessity, non-kosher productions will compromise to some degree the kosher status of equipment. Kosherization in such plants can be quite time consuming, and the goal was, as much as possible, to keep the kosher programs from interfering with the facilities’ normal way of operating. Use of resourceful scheduling by the amazing scheduling masters at both facilities has limited the need for kosherizations to only a few times per year.
• Dedicated equipment – after the rabbi explained in detail the parameters necessary for kosher productions, the team at one of the plants devised a method that would consistently maintain the kosher status of various pieces of equipment through as much of the system as possible, even when producing non-kosher products. This has resulted in kosherizations that are extremely limited in scope, and which affect only a fraction of the equipment in the plant.
• Dedicated processes – by making minor modifications to aspects of the processes necessary for kosher productions, the plants succeeded in isolating significant parts of the process that will remain in kosher status all of the time. This eliminates the need to kosherize these areas and, more significantly, insures that the same fruits and vegetables regularly used in daily production in the plants are also always acceptable for use in kosher productions.
There were a number of other important facts discovered over the course of the project. Among them were:
• Steve Crider and Rabbi Stone both grew up in St. Louis, where they attended different high schools. The rabbi’s school regularly beat Steve’s alma mater in football, a fact which shocked no one.
• Alan Stover can leap tall buildings in a single bound and still make it home in time for dinner.
Keeping Gerber kosher is an intricate task that requires a high degree of skill and experience. Charged with maintaining the kosher programs at the facilities and kosherizing the plants are some of the OU’s most experienced field rabbis, including Rabbi Weg at Fort Smith and Rabbis Weingarten, Smolensky and Turkletaub at Fremont.
The successful certification of Gerber would not have been possible without the tenacity of OU Kosher’s Vice President of Communications and Marketing, Rabbi Dr. Eliyahu Safran, who ceaselessly pursued his vision of providing these quality products to the kosher babies of America; the expert direction of Rabbinic Coordinator Rabbi David Bistricer, whose nieces and nephews no longer have to figuratively drool over these products; and, of course, the good people of Gerber and its parent company, Nestlé Nutrition, who steadfastly continue in their mission of providing even America’s youngest consumers with the best, high quality kosher foods.
Rabbi David Bistricer serves as Orthodox Union rabbinic coordinator for Gerber Products Company.

Rabbi Avrohom Stone serves as OU Kosher Senior Rabbinic Field Representative, visiting with countless OU certified companies throughout the country. His instructive, enlightening and entertaining features appear frequently in Behind the Union Symbol. His “Your Kosher HorOUscope,” which appeared in the Spring 2008 issue, elicited many positive responses. In spite of his demanding schedule, Rabbi Stone also shares his extensive kosher knowledge and experiences through the “OU Kosher Coming” forum. Most recently, he lectured to college students at the University of Pennsylvania.

Gerber Expands Kosher Baby Food Offerings, Launches Kosher 2nd Foods® Fruit & Vegetable Purees

FLORHAM PARK, NJ – Gerber Products, a part of Nestlé Nutrition, is introducing a line of purees that are certified kosher by the Orthodox Union (OU), a highly recognized and valued symbol of kosher certification.

These new purees products available in ten of Gerber’s most popular flavors, provide a kosher option for parents who want to feed their babies with the most trusted brand in baby food. Product details include:

 Flavor Varieties: Ten great tasting flavors certified by the Orthodox Union (OU): Applesauce, Pears, Bananas, Apple Strawberry Banana, Apple Blueberry, Sweet Potato, Carrots, Squash, Green Beans and Peas.

 Nutritional Profile: Made with 100 percent natural fruit and vegetable puree and no added sugar, salt, starch, artificial colors or flavors. Many of these products provide an excellent source of Vitamin A or C.

 Product Availability: Available nationwide this Spring, and packaged in Gerber’s classic 4 oz glass jars.

“These purees are the latest Gerber products to carry the OU symbol, joining select infant cereals, juices and Graduates snacks,” said Cathy Abramski, Senior Marketing Manager for Nestlé Nutrition. “We are committed to helping parents make good nutritional choices for their children. One of the best ways we can do this is by offering them a variety of options for each stage of their children’s development from infancy through preschool.”

“We are proud to partner with Gerber on their new line of kosher purees. These new varieties expand the range of kosher products for parents who want to provide their babies with nutritious, certified kosher food,” said Rabbi Eliyahu Safran, Vice President of Communications and Marketing for the Orthodox Union Kosher Division.

Delivering the high level of quality that consumers expect from Gerber, the new line of certified kosher purees provide the nutrition that growing infants’ need, while introducing them to new tastes as they grow and develop.

About Gerber
Gerber Products Company officially joined the Nestlé Nutrition Family – part of Nestlé S.A. – on September 1, 2007. Combining resources, Nestlé and Gerber are leveraging research and expertise to become the leaders in early childhood nutrition. With headquarters in Florham Park, N.J., Gerber is a worldwide provider of more than 200 food products from cereals to GERBER® 1st FOODS® purees to GRADUATES® meals and snacks, the Gerber product line covers each phase of early childhood development with diverse flavors and textures.

Since its founding in 1928, Gerber has been committed to helping parents raise happy, healthy babies through extensive research aimed at understanding and improving infant and toddler nutrition and feeding. In 2002, the Company launched the Start Healthy, Stay Healthy™ initiative, providing stage-by-stage information, tips, tools and advice for parents and their children 0-48 months. By laying a foundation of good nutrition and establishing good eating behaviors early, parents can help their children prevent later life health problems like obesity and related diseases.

Over the last six years, Gerber’s Start Healthy, Stay Healthy™ initiative has delivered groundbreaking research, science-based advice and practical feeding guidelines for parents to adopt. For more information about Gerber, please visit http://www.StartHealthyStayHealthy.com or contact the Start Healthy Stay Healthy Resource Center (U.S. only) at 1-800-4-GERBER.

About Nestlé Nutrition
Nestlé Nutrition, part of Nestlé S.A., the world’s largest food company, is dedicated to infant, healthcare and performance nutrition and weight management. For consumer information about Nestlé Infant Nutrition products in the U.S. as well as expert advice on pregnancy, infant care and nutrition, visit http://www.StartHealthyStayHealthy.comwell as expert advice on pregnancy, infant care and nutrition, visit http://www.StartHealthyStayHealthy.com.

Tuesday, August 04, 2009

OU Kosher senior Rabbi to appear with legal expert on Food Institute’s webinar Let’s talk Kosher

Rabbi Eliyahu Safran, Senior Rabbinic Coordinator and Vice President of Communications and Marketing of OU Kosher, will be one of two experts appearing in the webinar, “Let’s Talk Kosher! Kosher Food: What Does it Mean for Food to Be Labeled as Kosher and What Are the Implications for Food Producers, Distributors and Marketers?” The webinar will be presented by the Orthodox Union and the Food Institute on Thursday, August 27, 2009 at 12:00 p.m., Eastern time.
The Food Institute, a non-profit organization founded in 1928, is an important source for current, timely and relevant information about the food industry.

The webinar has been rescheduled from a similar program in early June.

Rabbi Safran will share the program with its moderator, Philip Katz, Partner at the international law firm of Hogan & Hartson and Co-Director of the firm’s pharmaceutical and biotechnology practice group.

Rabbi Safran will define “kosher,” explain how food products and facilities are certified as kosher, and will talk about the OU and the Food Institute’s role in the process. He and
Mr. Katz will discuss how kosher certification has significance to consumers well beyond observant Jewish communities, and why it is increasingly important to the businesses that serve those consumers.

The program, which will last 90 minutes, is targeted at retailers, manufacturers and other professionals who are interested in learning about kosher certification and its advantages.

Rabbi Safran may be reached at . Registration can be arranged through the Food Institute website, foodinstitute.com.

Wednesday, July 29, 2009

Go South Young Mashgiach: An OU RFR Travels the Highways and Byways of the Old Confederacy…

It was said about Rabbi Samson Raphael Hirsch that when he was well into his 70’s he decided to travel from Germany to Switzerland for a vacation. This was in the late 1800’s when cars and airplanes were unheard of. The trip was an arduous trek by train and coach. He was asked, ‘Rabbi, you’re an old man. Why are you taking such a trip?’ Replied Rabbi Hirsch, “After 120 years, I’ll meet my maker and he will ask me, ‘Raphael, did you ever see my Alps?’”
The world is truly a magnificent creation filled with all of God’s beauty. One of the benefits that I have in being a mashgiach (kosher supervisor) for the OU is that I have an opportunity to travel and see much of this beauty. My territory encompasses most of the Southeastern part of the United States, namely, Eastern Tennessee, Georgia, Alabama, Mississippi and Northern Florida. This area, known as the “Bible or Sun Belt,” offers much diversity as to scenery as well as to history. This is the South of Gone With the Wind fame. Let’s take a look at some of the highlights of my territory.

Starting in Charleston SC, we come to the flower of the South. This city, with Fort Sumter in its harbor, was involved in the incident that began the Civil War. One can travel through the area and still see antebellum houses. Not far up the road in Summerville is an OU company, JW Aluminum. Taking the highway as well as side roads (watch out for logging trucks) we come to Augusta, GA, home of the Masters Golf Tournament. While there, we can stop by Kellogg’s Snack foods for some Famous Amos Cookies or go to Nutrasweet, makers of Aspartame Sweeteners. The Science Museum in Augusta is a hands-on/must see for families with children. Traveling south through back roads we come to Savannah.

Savannah is a beautiful city with old-time charm. The downtown area is arranged with small park squares that you have to drive and weave around. Tybee Island is just due east for a nice relaxing vacation spot. While in Savannah, we can visit a number of OU plants, among them Dixie Crystal and Fuji Oil.
We then travel south on I-95 to Jacksonville, FL where we can go to Heinz/ Portion Pak and Whitewave Foods. As one travels through Jacksonville one cannot help but go over the various bridges that span the local waterways. We then can take a trip up to Blackshear and Alma in Georgia. These small towns have OU plants like American Egg, Southland’s Best, and Richmond Baking. Then it’s on to Fitzgerald, GA to American Blanching and Deep South Products. Deep South bottles product for Arizona Tea as well as Winn Dixie sodas.

We are now in the heart of the South. As we drive through, we pass pecan orchards all around us. This is also peanut country. A side trip up I-75 takes us to Andersonville, GA— the site of the notorious Civil War prison and its cemetery.

I once was at the Holiday Inn in Fitzgerald and was talking to the hotel manager. He told me that it was a good thing that I came that week and not the week after. I asked him why. “Well,” he replied, “next week is your Jewish New Year and all of the old families come here from all over the South for High Holiday services and I wouldn’t have a room for you.” It seems that all of these small Southern towns had at one time been vibrant Jewish communities.
From Fitzgerald we continue to visit OU plants in Tifton, Ashburn, and Sylvester before coming to Albany, GA. I tell people that I go to most of the ‘nut’ houses in Georgia. This area is responsible for the vast majority of peanut production. It gets hot here in the summertime so a refreshing stop in Albany is the Miller’s Coors Brewing Co. Not far away we also can stop at Tara Foods. (Tara? Wasn’t that a plantation in a certain novel?) Just be careful in booking flights, cars or hotels. Many a time I have had the reservations made for Albany (all bany), NY rather than Albany (al beny), GA. Around an hours’ drive north of Albany, one can go to Warm Springs. There you can visit the Little White House — the summer home of President Franklin D Roosevelt, the place where he died.

Continuing west we cross into Alabama going through Abbeville, home of Golden Egg, and proceed to Dothan. Golden Oval, formerly known as Cutler Egg, processes eggs in both liquid and dried forms. Dothan touts itself as the Peanut Capitol of the world so naturally we go to Flavorhouse to see their operation. We then travel north towards Montgomery. There we visit Flowers Foods. Traveling west we proceed through rolling hills of beautiful countryside to Selma. Montgomery as well as Selma were key cities during the Civil Rights movement of the 1950’s, 60’s and ‘70’s.

We continue traveling west going to plants in Marion, AL heading towards Mississippi. With OU plants in Hattiesburg, Jackson and Columbus, we literally travel around the whole state. While in Jackson, between visits to DeBeukelaer, Clorox and Reckitt-Benckiser, one can drop in at The Museum of Southern Jewish Life.

Another part of my territory is Tennessee. We will start in Crossville to see Mizkan Vinegar and another Flowers Baking facility, then proceed on I-40 across the Middle Tennessee Valley to Knoxville and Newport. This stretch of Interstate is simply gorgeous. Whether in the fall when all the leaves are changing colors; in winter when the trees are bare and sometimes white; or in spring and summer when they are in full bloom, this is a truly beautiful drive. Green Mountain Coffee, Bush Beans, and Rich products, among others, are situated in the foothills of the Smokey Mountains.

We travel down through the mountains to Cleveland and Chattanooga. With all of the abundant fresh water springs that come from the mountains, it is no surprise that many of the OU bottled water plants are in this area. Among them are Green Mountain, Crystal Springs and Nature’s Purest. While in Chattanooga, you also don’t want to miss The Tennessee Aquarium. From Lookout Mountain and Rock City you can seven states before heading back to Atlanta.

Atlanta is the home of Coca-Cola so a must see is the Coke Museum, downtown. No visit to Atlanta would be complete without a visit to Stone Mountain. This large granite mountain depicts a carving of heroes of the Civil War as well as a plantation and museum about the War Between the States. Lastly, one can visit the Martin Luther King Memorial.

As one can see, traveling such a vast area inspecting over 100 companies is very demanding and time consuming. Yet, I have a chance to meet people from all walks of life. We talk about varied subjects from news to sports and I can truly say that I never have a dull day. The breadth of my work for the OU takes me to a vast diversity of products. I see facilities producing everything from baked goods to chemical companies making cleaning products. I recently went to a company that was making adhesives. At the plant, they were vastly impressed that the OU took the issue of kashrut so seriously that we would even check their product which is used to adhere foil to the cardboard core.

Let me end with one last story. I was at a plant on a day where everything was going wrong. I apologized to the plant personnel for coming on such a day, but I needed to do my inspection. “Rabbi Norm,” the official said, “I’m always glad to see you. Sometimes I’m glad to see you come and sometimes I’m glad to see you go. But I’m always glad to see you.” Talk about Southern Hospitality!

Thursday, July 23, 2009

OU Kosher Baking Manual Sets Industry Standards

The Orthodox Union Kosher Division, the world’s largest and most respected kosher certification agency, today announced the publication of the “OU Manual for the Baking Industry,” a compendium of the knowledge and experience of the expert OU rabbis who travel the world applying the time-honored laws of kosher to the industrial practices of today.

The manual, printed in full color with many illustrations, is the first in a series of such guidebooks scheduled for publication, with the objective that uniform standards of certification be established for entire industries conforming to the rigorous requirements of the OU. It is another in a series of departmental initiatives that makes OU Kosher a major force in kashrut education as well as in certification. In the case of the first manual, these standards are not only for the baking industry in the United States, but for Israel and around the world as well.

After all, as the kosher certifier of Drakes’, Entenmann’s, Nabisco, Famous Amos, Keebler, Kellogg’s baked items, Arnolds and Thomas’, the OU puts its coveted kashrut symbol on some of the most iconic names in the baking industry.

The intended audience for the manuals is a wide spectrum of kashrut professionals – including those at other kosher certification agencies – as well the vaadim, local bodies which provide kosher certification in retail businesses, food service facilities, and plants in their local communities. Laymen wanting to explore the intricacies of kosher law will be fascinated as well.

There is surely a need for this kind of material. Just as the baking manual was rolling off the presses, OU Kosher received an email from a Midwestern vaad, in which its administrator wrote, “I would assume that the OU had a mashgiach handbook that covers policy and procedures for various settings. Would the handbook discuss industrial bakeries? Can I get a copy? I would like to compare our policy with the OU’s to make sure that nothing falls or fell through the cracks.”

The manuals are the brainchild of Dr. Steven Katz, OU Senior Vice President from Teaneck, NJ who is also Chair of the Kashrut Commission, which oversees the worldwide activities of OU Kosher.

Each of the manuals will focus on three important areas of concern for its specific industry – technology; practical kashrut concerns and the methodology of supervision; and halachic rulings of the OU decisors, or poskim, Rav Hershel Schachter of Yeshiva University, and Rav Yisroel Belsky of Yeshiva Torah Vodaath. The project is a collaborative effort of OU rabbinic coordinators based in OU Kosher New York headquarters; rabbinic field representatives, around the world; the poskim, and administrative staff.

To create the baking manual, a group was put together with Executive Rabbinic Coordinator Rabbi Yaacov Luban as editor, Rabbi Moshe Zywica, Director of Operations of OU Kosher as coordinator, and Rabbi Yisroel Bendelstein, the OU Rabbinic Coordinator overseeing commercial bakeries to write the text. Rabbi Bendelstein, in turn, drew on his colleagues overseeing the industry, such as Rabbi Israel Paretzky and Rabbi David Rockove, for their insights.
They reported to Rabbi Moshe Elefant, Chief Operating Officer of OU Kosher. Because of his broad understanding of the Jewish community and its needs, Rabbi Elefant provided the guidance which was so helpful in seeing that the manual accomplished its objectives.

Rabbi Bendelstein was the perfect choice to write the manual. A graduate of the Chofetz Chaim Yeshiva in Queens, NY and of Yeshiva University with a BA in chemistry, he obtained his rabbinical ordination (semicha) from the REITS seminary at YU and has been at the OU for nine years, steadily deepening his knowledge of the baking industry.

The complexities of the kashrut involved with the baking industry are multi-faceted, Rabbi Bendelstein says. “We try to outline these complexities from soup to nuts beginning with the basics of kosher certification, focusing on ingredients and the nuances therein and the different categories of ingredients; then working through production and focusing on the different manufacturing processes of the various items manufactured in the baking industry; and finishing with packaging and labeling and how that manifests itself in kosher certification.”

There’s more. Rabbi Bendelstein says, “Then we have areas which are unique to baking which we touch upon such as Pat Yisrael (Jewish involvement in the baking process), yashan (seasonal flour), and hafrashat challah (tithing from the dough).” Standards are established for breads, cakes, cookies and crackers, breakfast items, and baking aids such as fillings, glaze, icing and mixes.

The entire project, including planning, research and design, took more than a year, with the writing taking four months; the text was reviewed countless times, mostly by Rabbi Luban, so that it could appeal to as wide an audience as possible.

“The work is very significant on several levels,” explained Rabbi Menachem Genack, CEO of OU Kosher. “It’s important to know that each industry has its own requirements and specifications; each of these manuals represents the standards for its industry and what a mashgiach has to be aware of. They enhance the departmental goal of kosher education. And in terms of our corporate culture, they provide transparent standards to be met.”
These standards are clearly intended for other agencies as well as for local vaadim. “We are very careful not to give away proprietary information of the companies we certify,” Rabbi Genack said. “But regarding OU information, the interests of kashrut have to come first.”

Industries such as oil, fish and flavors are in the pipeline with the texts already written and will follow soon, according to Dr. Katz, the originator of the idea. When the work is done, something new will exist in the kosher world.

Rabbi Genack declared, “This new manual will be a great addition to sources explaining Jewish law for our times. The halachic guidelines of Rabbis Belsky and Schachter, our poskim, will certainly make an extraordinary resource for the kosher world. Only the OU, with its knowledge and emphasis on education, could have done it.”

To obtain copies of the manual, contact Rabbi Bendelstein at 212-613-8253, or .

Thursday, July 16, 2009

The Fascinating Story of Kosher Gelatin, or How a Product from Beef Can Be Used in Dairy Delicacies

It is hard to resist squeezing a bag of marshmallows as one passes it in the supermarket aisle. Who would have thought that a colorless, brittle, almost tasteless substance called “gelatin” can transform a lump of sugar into an irresistible confection? The truth is that gelatin is a very versatile and important ingredient whose value has long been recognized in many sectors of the food industry. Gelatin is a key component in a whole array of gummy and jelly-style confections. Typically, it is added to yogurts and ice creams to give them a thicker consistency. Pies, mousses and whipped creams are all enhanced with the inclusion of a small bit of gelatin. Because gelatin is also an excellent adhesive, it may even be used to affix sprinkles to pastries. New and innovative uses for gelatin are being created all the time. While this is wonderful news for the general population, it has not always been great news for the kosher consumer.

Gelatin is derived from collagen, a substance found in the skins and bones of animals such as pigs and cows. There is no vegetarian source for collagen, and while one might see “vegetable gelatin” listed on a product label, it would typically be, in actuality, agar agar, a seaweed derivative. In some products, it can be a fair substitute for gelatin.

Since “real” gelatin is derived from animal sources, it has been the focus of debate for nearly 100 years among leading rabbis. The question is: Can gelatin from non-kosher sources be permitted? Although cows that were not ritually slaughtered, and, of course, pigs, are certainly not kosher, some rabbis were lenient in allowing products that had very small amounts of gelatin added. This is because they felt that the gelatin extraction process caused the skins and bones to be sufficiently denatured, to the point that they are no longer considered food.

This is not the mainstream position. It has been rejected by every major kosher certifying agency. Indeed, equipment that processed gelatin products might need kosherization, depending on the nature of the contact between the equipment and the product.

Another variety of gelatin, which has proven useful in meeting the needs of kosher consumers as well as the Muslim and Hindu communities, is fish gelatin. Kosher fish gelatin is extracted from the skins and bones of kosher fish, those that possess both fins and scales. Since kosher fish skins are plentiful and relatively inexpensive, fish gelatin has been a boon for meeting the growing world-wide demand for kosher. There are currently several OU-certified companies that produce fish gelatin. Of course, there are products that require beef gelatin, and no suitable alternative exists. The kosher consumer will be pleased to note that the OU certifies such a gelatin as well. This special gelatin is made exclusively from the skins of kosher ritually slaughtered cows. Strikingly, this variety of beef-derived gelatin is considered pareve, and may even be combined with dairy ingredients! Although kosher laws are very strict concerning the segregation of milk and meat, the processing of these hides renders them pareve. Therefore, even kosher milk chocolate delicacies can be made with kosher beef gelatin. Orthodontists of the world rejoice: every sticky gummy treat is now available to the kosher consumer.

Wednesday, July 08, 2009

Is Sake Kosher?

Every so often the OU kashrus hotline desk is asked whether sake that is not kosher certified is nonetheless acceptable. For the uninitiated, sake (pronounced “saw-key”) is rice beer. It originated in Japan, and most sake is still made there.

Usually, the answer to questions about the acceptability of uncertified products hinges on whether we can assume the ingredients used to make the product are kosher and the utensils, or equipment, used in its production are dedicated to that product. In the case of sake, however, there is an additional consideration: whether it is subject to bishul akum.

Bishul akum is a prohibition created by Chazal that, when respected, prevents intermarriage. It applies to a food that is both inedible raw as well as prepared in such a way that it would be appropriate to serve a king (in contemporary terms, whether it would be served in a dignified setting such as a state dinner). Rice meets both of these criteria. Would sake also be subject to the prohibition?

Tosefos (Avodah Zorah, 31b) notes that Chazal did not consider beer, which is made from barley and which was considered appropriate for a king’s table, subject to the issur of bishul akum. Tosefos explains that since the beracha on beer is shehakol, the barley is secondary to the water. Aruch Hashulchan (Y.D. 113, 22) further explains that this reasoning applies to beer because there is a fundamental, or substantive, change to the barley during the process of production from barley to beer.

The same reasoning, he argues, applies to coffee; a coffee bean is not eaten raw, and coffee is served in dignified settings. Nevertheless, it is not subject to the issur of bishul akum because coffee is secondary to water, which is manifest by the beracha of shehakol (see also Pri Chadash, 112, 17).

The beracha on sake is also shehakol. However, there is a fundamental difference between sake production and beer or coffee. During sake production the main ingredient is made edible before it is made into a beverage.

The process begins with specially cultivated rice, which is then polished, or milled (it looks a bit smaller than the rice grains we are familiar with). The rice is steamed. (picture 1 here) It is then delivered to a tank where koji, a fermenting agent from bran, is added. Water too is added, and the rice is stored for several weeks, a process that converts the rice starch to sugar, which in turn becomes alcohol. Rice particles are filtered out of the mixture, and the product, after pasteurization, is translucent and golden (picture 2).

Already at the initial stage, when the rice is steamed, the rice is subject to the issur of bishul akum. Does the process of rendering it into a beverage afterwards undo the issur?

Rav Schachter, shlita, concludes that this process does not undo the issur.

Nevertheless, there are other points to consider when evaluating the bishul akum status of sake. Some poskim rule that bishul akum is never brought about by steaming. As the teshuva makes clear, the OU does not rely on this leniency – by itself. Another leniency cited by poskim is that bishul akum does not apply when the factory machinery used to produce a product is unlike any that one would encounter in a domestic situation, which is where the original issur of bishul akum was formulated. Traditional Japanese sake manufacturers often use domestic-like pots (often just in a larger size) as the picture above indicates. Therefore this leniency should not be assumed to apply.

Further, there is more water than rice in the final product. Shach Y.D. 113, 21 rules that bishul akum is batel b’rov. However, bitel b’rov may not apply when the issur is the main ingredient in the taruvos, is avidah l’taimah, or the ingredient that gives the food chashivus (importance).

Finally, what, indeed, do we say about the ingredients and equipment used to make sake? If sake is unflavored, we can assume the ingredients are kosher. However, some sake manufacturers store and pasteurize their product on equipment that also processes non-kosher wine.

As Rav Schachter makes clear in his teshuva, we should not assume that all sake in the marketplace is kosher.

Thursday, July 02, 2009

The Perfect Pet of the Pentateuch: Pigeon

Peace, loyalty, sacrifice and food are most often associated with the biblical pigeon. The tranquility of the post-flood landscape is forever immortalized in the torn olive branch which the pigeon dispatched by Noah carried back to the ark. The prophet Isaiah (59:11) urges the penitent to cry to the Lord as the cooing of a pigeon and return to the Lord in the manner of the pigeon to the dovecote (60:8). The pigeon, along with the dove, are the most frequently referenced of the bird sacrifices brought in the Tabernacle and later the Temple. The flight of the pigeon was admired by King David in Psalms (55:7 & 68:14), and its beauty was referenced by King Solomon multiple times in the Song of Songs (1:15, 2:14, 4:1, 5:2, 5:12, & 6:9).

On the most basic level, the pigeon was food. If properly maintained, the bird would forage and return nightly to its roost, rewarding the owner with eggs on a monthly basis. The birds could function as a rudimentary savings bank; when there was extra food, the pigeons would be allowed to multiply. When food was scarce, the eggs and ultimately the birds themselves could be harvested and then consumed or bartered.

The homing ability of the pigeon has been utilized by man since biblical times. Ancient mariners would take pigeons on their boats. If they lost their way, the sailors would release the pigeons and then follow the flight path of the birds to the safety of the shore. It was perhaps in this tradition that Noah released the pigeon to determine if the waters of the great flood had receded. The first bird sent by Noah was the raven, but it failed to complete its mission and refused to venture forth from the ark. The raven is described in the Bible (Genesis 8:7) as being sent forth, in contrast to the pigeon which in the language of the Bible (Genesis 8:8) Noah “sent forth the pigeon from him.” The implication of the verbiage is that the raven was merely one of the birds on the ark; the pigeon was dear to Noah and thus sent “from him” as one were to send one of his cherished possessions. This would make Noah the first documented pigeon fancier.

Although it is clear that pigeons were extensively raised in biblical times, aside from Noah, there is no indication of the birds being raised for reasons other than consumption until the Second Temple Period. The Mishnah and the Talmud, written at the end of the Second Temple Period, are replete with admonitions against racing and gambling with pigeons. An interesting game, enjoyed in biblical times, involved challenging the homing and flocking inclinations of pigeons. Birds belonging to different people would be flown at the same time, with the flocks being encouraged to mingle. The owner of each flock would fly his birds is such a manner as to entice the birds from the other flocks to join his own. The birds which deserted their flock, were then collected and either sold or ransomed back to their owner.

The Bible does not distinguish between the breeds of pigeon, although by Talmudic times there were a half dozen recognized breeds. The breeds generally had descriptive names such as, baysos, house pigeons; yonei aliyah, attic pigeons; and yonei shovach, dovecote pigeons. The different breeds were distinguished by their behavior, but it is unclear whether the behavior of the birds was the result of selective breeding or perhaps the conditions under which the birds were raised.

One exceptional pigeon breed was the Herdosios pigeon, which was named after the infamous King Herod, who ruled Israel at the end of the Second Temple Period. It is unclear whether the breed was actually developed by Herod, or he merely imported the birds. Some speculate that the bird might have been imported from Rhodes and as a result King Herod merely manipulated the name from Hordosios to Herodosios. These birds could be distinguished from other birds by physical characteristics, most importantly their inability to forage. Indeed, these birds needed to be maintained exclusively in the home. It is unclear if the Herodosios pigeons still exist, but based on Talmudic as well as the description of Josephus, who lived shortly after the Herod’s reign, the Herodosios pigeons were probably similar to the breeds now known as the Roman runts or the Hungarian house pigeons.

Although Talmudic law does distinguish between the breeds of pigeon, there is only limited discussion as to the definition of a pigeon. They were identified by a handful of physical characteristics as well as their lack of any predatory tendencies (Hulin 59). The Talmud (Hulin 22) notes the distinction between doves and pigeons, but only so far as they can be compared and contrasted with each other. Interestingly enough, today pigeons are often derided as the rats of the sky. In the Talmudic times they were noted for their cleanliness, because unlike other birds which drank water which then dripped back from the mouth as the bird raised its head to swallow, the pigeon drank continuously from the water without any backwash.

In the two thousand years since the Talmud was codified, hundreds of pigeon breeds have been developed. Pigeons are raised in a rainbow of colors; the feathers have been manipulated to a dazzling array of patterns. Even the basic feather and bone structure of the breeds have been altered. The dominant scientific theory for the last three hundred years has been that all the domestic breeds of pigeon share an exclusively rock dove ancestry. There are dissenters who question the possibility that so many varied breeds could have been derived exclusively from the rock dove. The position of the Orthodox Union is that pigeons are kosher. The question which continuously arises is whether all breeds of pigeon are to be considered pigeon.

To research the pigeons, the OU has maintained a loft (that is, a pigeon coop), with a diverse selection of common meat pigeons as well as some of the more exotic breeds including owls, Brunner pouters, runts, frizzles, archangels and New York highfliers. Fantail pigeons were observed and kept in the loft of MD Laufer. The basic behavior of the pigeons was observed as well as their communication between other members of the respective breeds. With the exception of the runts, the birds were bred and eggs were produced. The breeds examined were observed to eat the same food and flock together, with the exception of the runts and the Brunner pouters, since the respective sizes required separate housing for these breeds. The shape, but not the size, of all the eggs observed was similar, as was the texture.

Pigeons tend to be monogamous and when not purchased as a pair, many of the birds seemed to disregard species classification when choosing a mate. Currently, the majority of the pigeon breeds raised for meat are the biblical pigeon (or some mutation) and are accepted as kosher by the Orthodox Union. The more exotic breeds are rarely raised for food, being slow to mature and extremely valuable. However, the research continues if nothing more than as a scholarly pursuit.

Wednesday, June 24, 2009

Colombia – Land of (Kosher) Opportunity

In Colombia, it seems the people are as bright and warming as the tropical sun. Like most of Central and South America, this is a country with a disturbing past and a bright future. Once known more for cocaine drug lords and kidnapping than for legitimate businesses and opportunity, Colombia is coming into its own. OU certified companies there offer excellent products ranging from consumer items like coffee, hot pepper sauces and tuna fish to industrial ingredients like tropical oils and citric acid. All are made with the finest ingredients – and just a bit of the brightness that comes with the tropical sun.

Like many Latin American countries, Colombia offers a number of opportunities to food manufacturers. Its weather and history provide for an abundance of agricultural based products and old-world know how in food manufacture. Because of its colonial and European roots, there are long established ties with the European Union. Due to relatively low labor costs, increasingly favorable trade terms and geography, Colombia offers special benefits to North American concerns. While the unfortunate past of the drug cartels continues to weigh heavily, a strong will and strong government are changing things.

This was my second trip to Colombia in the past two years. During my first trip, the focus was primarily on palm oil products used in chocolates and other industries which use tropical oils. Interestingly, Colombia is one of the few places outside of Malaysia able to develop a significant palm industry. It is blessed with just the right weather and growing conditions: the palms that produce palm oil only grow in a narrow band around the equator. The company Acegrasas, a long established name in Colombia and in the oil business, is working hard to expand its United States exports. To date, the OU has worked with them on a limited basis to make special productions of palm olein and stearin. Long term, the hope is to develop a broad certification for a wide range of specialty fats and oils.

It is much more common in Latin America to find production and consumption of animal fat based products. As a result, oil companies are commonly more complicated than in the United States and Asia. This is especially true in facilities making hardened fats and margarines which often contain tallow and lard. As these items are intrinsically not kosher, their presence makes any kosher program much more complicated. Sometimes the effect is limited to specific equipment where items are blended; sometimes the entire plant may be non-kosher. For example, if there are common supply and handling lines or a common steam system – even between separate production areas — the entire plant may be affected. At the very least, it becomes necessary to set up segregated and non-compatible systems. When possible, we work with a company to segregate kosher and non-kosher in completely different facilities.

Of course, there are also more familiar issues with dairy components, many of which require careful kosher monitoring in and of themselves and must be sourced from acceptable kosher suppliers. For example, whey is a byproduct of cheese production and has special considerations. When curds and whey are separated to make cheese, a number of kosher concerns are involved. For example, Swiss cheese is traditionally started by adding rennet to milk. Rennet is a naturally occurring enzyme in calf stomachs and itself subject to many kosher complications. If the rennet is not kosher, the cheese is not kosher.

Since Swiss cheese making includes cooking the cheese and whey before separation, the whey itself is also not kosher. Other common dairy ingredients – milk powder, lactose — are often spray dried or processed in facilities that handle non-kosher production. Then, of course, there is the generic problem of making certain that dairy and non-dairy are strictly segregated.

Because of its tropical climate, Colombia is blessed with miles and miles of sugar cane production. The result is a prime opportunity for not only year-round kosher but for Passover as well. Many key products used in industry, including citric acid and alcohol, are products of glucose fermentation. In the United States, the primary glucose source is corn; in Europe, it is wheat and other grains. The Bible specifically forbids the use of anything made from wheat, barley, spelt, oats and rye during Passover. Additionally, Jews of Ashkenazi (Western European) descent do not use products made from kitniyot, including corn and soy. Cane sugar, however, is clearly permitted.

The multinational Tate & Lyle is a global producer of citric acid with a strong interest in providing Passover grade product to the international market. Their Sucromiles facility near Cali, a world center for cane sugar production, is an excellent potential source. Since citric acid can start from any glucose source and since the plant also manufactures alcohol and other potentially grain-based products, the need arose for a thorough forensic audit of both raw materials and products to determine if cane sugar was, in fact, the only glucose source for the production in question. After many hours of work in the plant as well as extensive follow up, it was determined that the citric acid in question met strict Passover requirements for this year.

Among Colombia’s kosher assets is a long established Jewish community. While it has suffered during the country’s dark years, its presence means there are qualified people on the ground to develop and service kosher. The OU continues to work with these communities to make certain their kosher standards meet the highest standards and to help them bring those companies which are ready into the international kosher marketplace. Of course, having people on the ground also presents us with the ability to service companies locally – with all of the attendant benefits.

During my two trips, I have seen the areas around Barranquilla, Bogota and Cali as well as the surrounding countryside and have worked with local rabbis from all three cities. I have visited plants making exotic fruit purees and juices, candies and a wide array of other top-notch consumer products. While many of these firms have not yet joined the OU family, we are working with them and the local rabbis to make the transition when they are ready to enter the international kosher scene.

This tropical paradise, whose climates range from temperate mountain regions to steamy Caribbean coasts, produces a wide array of other OU certified products as well. These include world famous Juan Valdez brand coffee as well as hot pepper pickles and tuna fish. By working directly with companies, importers and local communities, the sincere hope is to bring more Colombian products to the world kosher marketplace. Especially as the world community increasingly embraces Latin influences, Colombia is well poised to be a key contributor to the world of OU certified products and ingredients.

Thursday, June 18, 2009

OU Announces Advanced Kosher Course for Women

It was about a year ago that Rabbi Yosef Grossman, Director of OU Kosher Education, began to hear from women that they wanted an advanced program on the technicalities and practices of kosher law. In the following months, more than 80 women were in touch with Rabbi Grossman, seeking such a course.

Now, they’ve got it.

From August 24-28, OU Kosher will offer a special kashrut course specifically geared for women. In the course, according to Rabbi Grossman, participants will enhance their kashrut knowledge and skills by “hands-on” instruction from OU experts, as well as from OU instructional DVD’s in areas of kosher food management such as checking vegetables for insects; Hafroshat Chalah (the separation or tithing of challah); blood spots in eggs; shaylos (or questions) dealing with chickens which should be brought to a Rav for a psak (halachic decision); meat and dairy control; identifying and purchasing kosher fish; and becoming an educated kosher consumer.

They will go on field trips to OU certified factories, hotel kitchens and food service establishments which, Rabbi Grossman said, will give participants “an appreciation for the complexities of modern day kashrut.” The students will tour OU Kosher, meet its rabbinic staff – both those who are based in the OU office (rabbinic coordinators) and those who work outside (rabbinic field representatives) – and come away with a heightened sense of how kashrut operates commercially and in the home.

“The course will go into the home kitchen as well,” Rabbi Grossman said, “for proper control of a kitchen requires extensive kashrut knowledge.”

Rabbi Grossman and his colleagues “have spent much time and thought on how to structure this special week,” he said, recognizing the uniqueness of the audience and determined to provide the best program possible. The course will be limited to about 20 participants, and is intended to serve the needs of “a large spectrum of women.”

Rabbi Grossman interviews all applicants, including two who have already been accepted – a young woman from Sydney, Australia who will return home and marry a rabbi immediately following the program and then serve as an informal kashrut advisor to women in their community; and a woman from Efrat, Israel, who is coming to New York specifically for the program.

To apply, contact Rabbi Grossman at , 212-613-8212; or . There is a $75 registration fee for accepted applicants.

Thursday, June 11, 2009

The Tasty Muffin: Starting off Your Day the OU Way

From sea to shining sea in this blessed country of the United States of America, there are a myriad of breathtaking views where nature’s wonders will enthuse and invigorate all that behold her. Each of this great nation’s fifty states has much to contribute in this regard. Whether it is Arizona’s Grand Canyon, Florida’s Everglades, New York’s Niagara Falls, Alaska’s glaciers, Colorado’s Rocky Mountains, or Utah’s Rainbow Bridge, the list goes on and on for anyone who seeks to become awe-inspired by America’s offerings of nature’s best.

And while adventurers are whetting the appetite of their souls with these American marvels, they would be happy to know that in the course of their travels, there are delectable state muffins to nourish their bodies. Some notable state muffins are Massachusetts’ corn muffin, Minnesota’s blueberry muffin and New York’s apple muffin. This doesn’t mean that one won’t be able to find a lemon poppy muffin in all of Minnesota. All states tender muffins at thousands of nationwide eateries in a host of varieties, flavors, and shapes. The state muffin however, is a source of pride and joy for the state among many other prized possessions.

What makes the muffins even more attractive is that so many bear the world’s premier kosher emblem – the OU Symbol on their packaging. The companies that manufacture these muffins are to be commended for adhering to the most rigorous standards of kosher supervision for which OU kosher certification is renowned. In order to appreciate the requisite kosher supervision entailed for muffins, an historical perspective of this fabled product proves quite revealing.

The origin of the word muffin is derived from the French moufflet or soft, and is usually used in the context of bread. In other words, muffins resemble a soft bread. The parallel drawn between muffins and bread insofar as kosher dietary law is concerned is extremely significant. This is because kosher dietary law precludes bread from containing any dairy or meat ingredients. Bread can only be made pareve. This is attributed to the fact that bread, as a main food staple, can readily find itself available for either a dairy or meat meal. As a necessary precaution to avoid eating dairy bread at a meat meal, which is in violation of kosher law, the bread must be pareve.

By extension it follows, that if muffins are indeed a soft bread as their etymology implies, then kosher dietary law would mandate that they only contain pareve ingredients, and no dairy components. Notwithstanding the word’s French roots, whether or not muffins are bread is contingent upon what constitutes bread according to kosher dietary law. Three criteria that identify the distinctive nature of bread are: shape, taste and function. Concerning shape, it is most common for bread to come in the form of loaves, rolls, buns and baguettes. Regarding taste, bread is yeasty and not sweet. Pertaining to function, bread primarily is eaten as a whole meal as in a sandwich, and not merely munched upon as in a snack.

Americans have grown accustomed to enjoy their breakfast with one of two types of muffins. First there is the American muffin which is baked from a batter mix and deposited in uniquely configured muffin baking pans. This batter mix is very thin, does not contain yeast, and could be sweet as in a chocolate chip muffin, or savory as in a carrot cheese muffin.

Since the American muffin is altogether shaped differently than any roll, bun or baguette, is sweet or savory, and is not normally used to make a sandwich, it does not qualify to be considered bread in any of the aforementioned three criteria of shape, taste or function. Accordingly, American muffins are considered more like cake than bread, and can therefore be kosher certified even when containing dairy ingredients. For this reason, there are literally hundreds of luscious American muffins that contain dairy ingredients and have been approved by my office as OU-D. In addition, for the more health conscious, the trendy succulent real dairy low fat American yogurt muffins can also be certified OU-D providing all ingredients meet schedule A (ingredients) specifications.

The second muffin enjoyed usually at breakfast time is the English muffin. In contradistinction to the American muffin, the English muffin is not sweet, but rather stems from a thick yeast dough that is proofed and then deposited in griddle cups while being conveyed through a griddle oven. This difference in manufacturing leads to the English muffin satisfying two of the three kosher dietary law criteria for bread. English muffins have the yeasty taste of bread and function like bread since they are used to make a sandwich to be eaten for a meal. Their spongy texture however, disqualifies them from meeting the shape criterion for bread.

The upshot is that since English muffins resemble both bread and cake, it is in a singular category of kosher certification. For the most part, as in the case of bread, OU kosher certified English muffins do not contain any dairy ingredients nor share equipment with products made with dairy, and hence are in fact pareve. However, there are some brand English muffins that are certified OU-D. This is either because the dairy component is less than 1 ½% of the total ingredients, or on account of the English muffins being produced on equipment that make dairy product. Companies that have been approved to manufacture OU-D English muffins must keep the dairy component for these products below the 1½% threshold of the total ingredients. Rabbinical field representatives closely monitor the batch sheets for these dairy English muffins, to ensure the dairy components meet the requirements.

A further glance into history reveals another unique quality indigenous to English Muffins that serves as an additional benefit for many kosher consumers. Mr. Samuel Bath Thomas left England for the shores of this country in 1874 with an English Muffin recipe that Americans would absolutely relish. Thomas’ English Muffins were the very first English Muffins enjoyed by Americans. Mr. Thomas recommended that his customers toast the English Muffins before serving for maximum flavor. These same toasting instructions are to this very day included on the packaging of Thomas’ English Muffins.

The fact that English Muffins are most preferred when toasted is most important for a further expanding market among kosher consumers known as ‘pas yisroel’. Literally meaning ‘bread of a Jew’, the ‘pas yisroel’ status is an elevated level of kosher for baked goods. It is obtained by an observant Jew igniting the oven in which the product is being baked. The method that the OU recommends to accomplish this task is for the bakery to install an electric panel by a designated oven that enables that oven to be turned on off-site by a rabbinic field representative using a remote control telephone hook-up. This system meets the strictest of the kosher pas yisroel requirements and has received great approbation among leading rabbinic authorities. The device is known as the “Shain system,” named after a Rabbi Shain who made this innovation.

Accordingly, since English Muffins have their flavor enormously enhanced via the product being toasted before serving, this may facilitate a kosher Jewish consumer in effectuating a pas yisroel product by toasting the English muffin in their own toaster at home. This is a kosher bonus for English Muffins which is not found in most other commercially baked products.

For over one hundred years Americans have been enjoying the famous Thomas’ English Muffins. Kosher consumers too are delighted to be able to benefit from the premium taste of Thomas’ English Muffins because its packaging bears the worlds premium kosher OU-D logo. Scores of other quality brand English Muffins have followed Thomas’ stunning example and are also proud bearers of the OU or OU-D kosher logo. Regardless, if they are American or English, kosher consumers the world over have a great way to start off their day by eating any of the thousands of muffin products that are OU kosher certified.

Monday, June 08, 2009

Not For The Birds: OU Rabbi Visits IDT Yeshiva In Newark To Present On The Mesorah Of Kosher Birds

Rabbi Chaim Loike, the Orthodox Union’s expert on kosher birds, recently visited the Yeshiva at IDT in Newark to present the OU Kosher Harry H. Beren ASK OUtreach shiur (class) on the Mesorah (traditional roots and history) of kosher birds. The Rosh Yeshiva, Rabbi Dovid Weiss, called Rabbi Yosef Grossman, Director of Kashrut Education at OU Kosher, to express the entire yeshiva’s great satisfaction with Rabbi Loike’s fascinating shiur.

Rabbi Chaim Loike enthralling IDT students with his presentation on the Mesorah of Kosher Birds. Rabbi Dovid Weiss, rosh yeshiva at Yeshiva IDT, sits with his students, enjoying Rabbi Loike’s demonstration.

http://www.ou.org

Tuesday, May 19, 2009

Bazooka Candy Brand’s Top Selling Ring Pop Certified Kosher

Tuesday, May 12, 2009

OU Kosher Expert To Appear With USDA Official On Food Institute’s Webinar, Let’s Talk Kosher!

Rabbi Eliyahu Safran, Senior Rabbinic Coordinator and Vice President of Communications and Marketing of OU Kosher, will be one of two experts appearing in the webinar, “Let’s Talk Kosher! Kosher Food: What Does it Mean for Food to Be Certified as Kosher and What Can it Mean to You?” to be presented by the Orthodox Union and the Food Institute on Wednesday, June 3 at 12:00 p.m., Eastern time. He will share the program with Phillip Derfier, Assistant Administrator in the Office of Policy, Program Development at the Food Safety and Inspection Service of the U.S. Department of Agriculture. The program, which will last from 60-90 minutes, is targeted at retailers, manufacturers and other professionals who are interested in learning about kosher certification and its advantages. Rabbi Safran and Mr. Derfier will explore what it means for food to be labeled as kosher and its implications for food producers, distributors and marketers. The Food Institute, a non-profit organization founded in 1928, is an important source for current, timely and relevant information about the food industry. Rabbi Safran may be reached at .