By Rabbi Eliyahu Safran
The restaurant was bustling. Joyous noise and laughter filled the room as waiters and waitresses bustled to and fro, bringing trays of food or removing the empty plates of sated diners. The tables were filled with people enjoying their meals – extended families celebrating a birthday or graduation or promotion at some of the tables, small families sharing the evening together, friends crowding into a booth in the corner, laughing about something one of them had just said. There are couples, some older, some just married, sharing a quiet, intimate meal together at candle lit tables.
Canada's Consul General Daniel Sullivan hosted a Kosher Cuisine event which introduced 25 Canadian food manufacturers, many of which are OU certified. Seen at the event on February 22, 2010 in New York City, where the Consulate had identified the kosher niche market as having good potential for prospective Canadian exporters to the New York area, are: Phyllis Koegel, OU Kosher Marketing Associate; Consul General Daniel Sullivan; and Rabbi Menachem Genack, OU Kosher CEO. Also in attendance representing OU Kosher, was Rabbi Dovid Jenkins and representing OU Communications and Marketing was Stephen Steiner, Director of Public Relations.
By Rabbi Andrew Gordimer
“Fair words butter no parsnips”. This out-of-use phrase, which the Oxford English Dictionary dates back to at least 1639, means that words without action are of no use.
By Rabbi Yosef Goldberg
Company Overview: American families have been reserving a place at the table for Breakstone’s® Butter for more than five generations. The perfect butter for all types of breads and vegetables, Breakstone’s uses only the best kosher ingredients to assure the rich flavor and quality that complement any meal. Breakstone’s Butter is Grade AA, kosher certified by the Orthodox Union, and the only butter certified Kosher for Passover. Visit http://www.breakstonesbutter.com to locate retailers that carry Breakstone’s butter and to browse delicious recipes.
Melty rich and the secret to so many dishes, who doesn’t love butter? Certainly not the folks at Organic Valley, America’s largest cooperative of organic farmers and one of the nation’s leading organic brands. Organic Valley has several butter products under its umbrella of offerings, not the least of which is its award-winning and OU Kosher certified European Style Cultured Butter and Pasture Butter.
Making the kosher switch from OU-D to OU Pareve means much more than removing a letter from a company’s packaging. For gluten-free granola manufacturer Bakery On Main, it means a whole new world of possibilities.
Judaism and the Jewish way of life are full of cycles—from holidays that reoccur every year to the moon that renews each month; from milestones that mark significant events in one’s life such as birth and death, Bar/Bat Mitzvah, to marriage and family. Now, in July, an OU Kosher cycle will renew, the Harry H. Beren ASKOU program held every other summer, which for the tenth time will train kosher professionals to become experts in their fields. Applications are now being accepted for the ASKOU10 elite education program.
By Rabbi Aharon Brun-Kestler
Baby food is big business. Infant nutrition is a multi-billion dollar sector! There are several major players in the “jarred” or “ready” baby food market. Probably the two most familiar producers are Gerber (a division of Nestle´) and Beech-Nut Nutrition (a division of Hero). Other major players include Nature’s Goodness (a division of Bay Valley Foods) and Earth’s Best (a division of The Hain Celestial Group) – the largest manufacturer of organic baby foods.
By Rabbi Yisroel Hollander
Bordered by Georgia (the one Stalin came from, not the one Scarlett O’Hara came from), Azerbaijan, Turkey and Iran, and located between the Black and Caspian Seas, the former Soviet republic of Armenia, independent since 1991, has become the latest country to produce kosher products certified by the Orthodox Union.
By Rabbi Chaim Goldberg
By the time you see this article, you may have heard that there is serious discussion currently going on in the Torah world regarding “bugs” in many of your favorite fish. You may have heard snippets of the back and forth, seen a list of which rabbis permit and which rabbis forbid. I hope this article gives you a better understanding of the issues at hand, and provides a better understanding of where each side is coming from.
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