{embed=/includes/.head 

     title="Spring 2009"
     description="<ul><li>From the Editor: 
In Times of Difficulty a Question of Meaning <span class="author"><br />
by Rabbi Dr. Eliyahu Safran</span></li>
<li>Babies Choice Kosherization Awards <span class="author"><br />
by Rabbi Avraham Stone</span></li>
<li>The Tasty Muffin <span class="author"><br />
by Rabbi Yisroel Bendelstein</span></li>
<li>That David is One Smart Cookie <span class="author"><br />
by Rachel Murray</span></li>
<li>At Premier Bakers, They are Passionate About their English Muffins</li>
<li>Cheryl &#38; Co, Strives to Be the Best Gourmet Food and Gift Company Ever</li>
<li>OU Kosher to Recommend Organic Certification to OU Clients</li>
<li>The Fascinating Story of Kosher Gelatin <span class="author"><br />
by Rabbi Eli Gersten</span></li>
<li><span class="caps">SGS</span> and the OU Combining Kosher Certification &#38; International Food Safety Concerns</li>
<li>Ask The Rabbi <span class="author"><br />
by Rabbi Jacob Mendelson</span></li>
<li>Chicago’s First Artisan Distillery is OU Kosher and Organic <span class="author"><br />
by Rabbi Jacob Mendelson</span></li>
<li>Lucid’s Lucid Decision</li>
<li>No Surprise at Symrise</li>
<li>The Perfect Pet of the Pentateuch <span class="author"><br />
by Rabbi Chaim Loike</span></li>
<li>Colombia Land of (Kosher) Opportunity <span class="author"><br />
by Rabbi Aharon Brun-Kestler</span></li>
<li>Go South, Young Mashgiach <span class="author"><br />
by Rabbi Norman Schloss</span></li>
<li>Bazooka Candy Brands Top Selling RingPop Certified Kosher</li>
<li>Insect-Free Home Vegetable Inspection</li>
<li>New <span class="caps">FDA</span> Ruling Opens Door to Innovative Kosher Colorants <span class="author"><br />
by Rabbi Gavriel Price</span></li></ul>"
     author=""

     title="OU-P: What’s New For ‘09?"
     description="<p>Kedem continues to bottle grape juice under its own name as well as under the Savion, Gefen and Lipschutz labels.  All these items have always been and will continue to be Mevushal.  Kedem has one not Mevushal grape juice. This is bottled in 1.5 liter glass bottles and clearly labeled <i>Non-Mevushal</i>.  In addition, Rokeach will have its own OU-P grape juice.  This will appear under the Rokeach label, as well as the Mishpacha labels.  Manischewitz will once again have an OU-P grape juice under its own label.  This grape juice is made from concentrate. Kedem will offer a variety of OU-P Sparkling Grape Juices.  Manischewitz has also introduced Sparkling Concord and Niagara grape juice. All these grape juices are Mevushal.  In addition, Rokeach will again produce a variety of OU-P cooking wines. Kedem and Rokeach will also produce a variety of OU-P cooking wines. Kedem has introduced Pomegranate and Sparkling Pomogrape Juices with the OU-P certification as new items this year.  </p>

	<p>The OU has certified the Manischewitz matzah bakery in the United States for the past years.  For a long time this was the only OU matzah bakery in the world.  It continues to be the only one in the United States.  Other OU-P brands such as Horowitz Margareten and Goodman’s are all baked at Manischewitz.  The bakery has relocated and is fully functioning this year. All regular Manischewitz items will again be available. The OU has also agreed to place the OU-P on Aviv, Osem, Yehuda and Rishon matzah products coming from Israel.  The items are supervised by local Rabbanim and are satisfactorily made with OU Pesach guidelines.  They are certified by the OU when the OU-P appears on them.  In addition, we have this year certified Yanovsky matzah baked in Argentina.  This matzah is widely distributed in Latin America.  This company manufactures various types of matzah.  All matzah is always an eighteen minute product.  Rabbi Feigelstock of Buenos Aires serves as the OU rav hamachshir at this factory.</p>

	<p>Manischewitz has whole wheat matzah meal and whole wheat matzah farfel. These items are made from Manischewitz OU-P whole wheat matzah. Manischewitz will again have a type of matzah ashirah known as grape matzah, in addition to traditional egg matzah.  The grape matzah is made from flour and grape juice and may only be used when egg matzah is permitted, i.e. for Sefardim or those Ashkenazim who cannot eat regular matzah.  It is so marked on the box. Manischewitz produces Passover Tams in two forms. The regular Tam Tams in different flavors are small egg matzah crackers coated with different flavorings. They are marked as Matzah Ashirah on the box. The Whole Grain Tams are regular matzah crackers coated with different flavorings. These are not Matzah Ashirah. Manischewitz will continue to sell OU-P machine shmurah matzah under both the Manischewitz and Goodman’s labels.  In addition, OU-P hand shmurah matzah will be available from Gefen, Tiferes and Rokeach. Kedem will be selling, as they did last year, Savion matzah sticks. This is matzah baked in stick form under the Savion label. Manischewitz makes a product known as matzah crackers. Both of these are ordinary matzah products and not matzah ashirah.  The various Israeli OU matzah companies will all be selling machine shmurah matzah as well.</p>

	<p>Coca Cola will again be available with an OU-P for Pesach.  Aside from the New York metropolitan area, Coke will be available in Boston, Baltimore-Washington, Miami, Atlanta, Houston, Philadelphia, and Los Angeles.  This year, in New York, Coca Cola items will be made with an OU-P in 2 liter bottles and in cans.  Other locations will have more limited Coke items made in different sizes.  All these items, of course, require the OU-P symbol. Most of the  bottling plants servicing these markets will designate the Passover Coke items with a distinctive yellow cap in addition to the OU-P symbol on the cap or shoulder of the bottle.</p>

	<p>This year the OU-P will appear on various Cholov Yisroel dairy products. These include milk from Ahava with the Best Moo label as well as a full line of Ahava dairy products. Dairy Delight will be selling Cholov Yisroel sour cream and yogurt under the Norman’s label. Cholov Yisroel OU-P hard cheese will appear this year under both the Norman’s label and the Kirkeby label. The Kirkeby cheeses are imported from Europe and also carry the London Beth Din hechsher. In addition there will be OU-P Cholov Yisroel goat cheese and sheep cheese from Barkanit and mozzarella, provolone and pecorino cheese from Yotvata. Cabot Creamery will be introducing OU-P cheddar cheese. This item is not Cholov Yisroel. Mishpacha will also have a new Passover non-dairy OU-P topping. </p>

	<p>There will be two OU-P brands of packaged cakes available this year. These will be Reisman and Lily’s Bakeshop. Both are baked in a special Passover bakery and do not contain matzah meal. In addition the Willmark line of industrial bakery products has been purchased by <span class="caps">VIP</span> and many of these items are appearing with the OU-P label this year. In addition Gedilla cookies and Gefen cookies will be available with OU-P as will Smunchies cookies. All these items are not made with matzah meal. </p>

	<p>Manischewitz has kept the Season name on OU-P fish items which include tuna, sardines, salmon and anchovies.  Season has introduced a number of new Moroccan sardine items in various sauces for Pesach. All of these items are made with Mashgiach Temidi and bishul yisrael.  In addition, the Season label will continue to appear on OU-P bamboo shoots and water chestnuts as well as some sauces and oil. Tuna fish is available with an OU-P from Season, Gefen and Mishpacha.  Season and Gefen will have OU-P salmon in both regular and no salt versions. All these items are made with Mashgiach Temidi and Bishul Yisrael. Dr. Praeger’s continues to produce breaded fish fillets and fish sticks with an OU-P.  These products contain no matzah meal.</p>

	<p>The OU position remains that extra virgin olive oil can be used without special supervision for Pesach.  In addition, Bartenura, Carmel, Gefen and Mishpacha olive oil will be available with an OU-P label.  Mother’s olive oil pan coating spray, Mishpacha olive oil spray and Manischewitz buttery safflower cooking spray, olive oil spray and olive oil garlic cooking sprays will also be available.  Prepared olives with an OU-P will be available from Gefen, Osem, Kvuzat Yavne, Gilboa and Mishpacha. Manischewitz is introducing two new flavored OU-P olive oil products for Pesach. Bartenura will be introducing an OU-P grapeseed oil this year. </p>

	<p>Manischewitz, Mishapacha, Rokeach and Savion will continue to make OU-P sauces. These include different types of tomato sauce, dressings and marinades. Savion has introduced a new OU-P line of sauces known as Fireman’s Frenzy. These include spicy marinades, salsa and spicy ketchup. In addition, <span class="caps">VIP</span> and Kojel wil have OU-P ready to eat soup in a bowl items.  </p>

	<p>The OU position remains that regular tea bags, which are not flavored or decaffeinated, are acceptable for Pesach without special supervision. In addition we have clarified once again this year that all Lipton decaffeinated tea bags are acceptable without special supervision. This is not true of other decaffeinated tea bags. Pathmark and Shoprite also have specially marked OU-P plain tea bags on the market. In addition Swee-Touch-Nee and Wissotsky will continue to have Pesach herbal teas. Nestea instant unflavored tea powder and instant unflavored decaffeinated tea powder are acceptable for Pesach without special supervision. Our position in former years in regard to coffee had been similar to tea.  We maintained that all regular coffee, that is unflavored and not decaffeinated, is acceptable for Pesach without supervision.  This is no longer true.  Some coffee companies add maltodextrin, which is either chametz or kitniyos, to instant coffee.  As a result this coffee is not kosher for Passover.  Only coffee bearing an OU-P symbol or brands listed in the gray area of the OU Passover Directory should be used.  Both Folger’s and Taster’s Choice instant coffee remain acceptable.  Other brands should be checked in the Directory.  Ground coffee remains acceptable from any source as long as it is unflavored and not decaffeinated.</p>

	<p>This year a number of supermarket labels will have OU-P flavored seltzers for Pesach.  These include Acme, America’s Choice, Foodtown, King Kullen, Pathmark, Shoprite and White Rose.  Cornell will have flavored sodas with an OU-P.  This year both Shoprite and Pathmark will once again be selling some sugared sodas with an OU-P symbol.</p>

	<p>This year for the first time Kosher Innovations will be selling an OU-P Tooth Wash. This item has been approved by the OU Poskim for use on Shabbos and Yom Tov. It remains the position of the OU Poskim that aluminum pans do not require Passover supervision. Nevertheless this year a special  OU-P production of these items will be available from Pro Pak. These are made with Mashgiach Temidi and also carry the Hechsher of the Hisachdus. </p>"
     author="Rabbi Shmuel Singer"

     title="Winter 2009"
     description="<ul><li>The OU Job Board Responds to the Economic Crisis</li>
<li>Editor’s Letter: Israel, Kosher food and the World’s Appetite <span class="author"><br />
by Rabbi Dr. Eliyahu Safran</span></li>
<center><li><b>OU Companies Speak</b></li></center>
<li>Aunt Berta stir’s the Pot</li>
<li>Matzot Aviv: A Family Business that Spans the Globe  </li>                            
<li>The Tnvua Story</li>
<li>Osem is Honored at OU National Dinner</li>
<i>Kvutzat Yavne: From the Soil of an Israeli Kibbutz</i>                                   
<li>Devoting Energy to Saving Energy <span class="author"><br />
by Rabbi Eli Gersten</span></li>
<li>Fancy Water Stirs Up the Beverage Boom <span class="author"><br />
by Bayla Sheva Brenner</span></li>    
<li>The Partridge of the Prophet <span class="author"><br />
by Rabbi Chaim Loike</span></li>
<li>Ask the Rabbi: Repacking <span class="author"><br />
by Rabbi Nachum Rabinowitz</span></li>
<li>Not a Day Without Class. Talmud, That Is <span class="author"><br />
by Bayla Sheva Brenner</span></li>
<li>Down in Old Kentucky: OU Certified Bluegrass Dairy Hits the Finish Line First at the Kentucky State Fair</li>
<li><span class="caps">OVAL</span>: The Brand New Super-Premium Vodka Announces OU Certification </li>
<li>Cherry Heering and Heering Coffee join the Orthoodx Union</li>
<li>Marumatok Winery: Quality Kosher Wines Argentina to the world</li>
<li>Atlantic Canada: Vacationer’s delight, OU Kosher Paradise <span class="author"><br />
by Rabbi Chaim Goldberg</span></li>
<li>Good Golly! Mollicoolz Cryogenic Ice Cream Is now OU Kosher</li>
<li>OU Direct Account Managing Tool for OU Kosher Companies Adds Online Ingredient Automation as new Feature</li>
<li>When Kosher and Allergen Issues Do Not Converge <span class="author"><br />
by Rabbi Gavriel Price</span></li></ul>"
     author=""

     title="Spring 2008"
     description="<ul><li>Editor’s Letter: A Jam-Packed Issue<span class="author"><br />
Rabbi Dr. Eliyahu Safran</span></li>
<li>On the Beam: In Largest Liquor Kosher Certification in U.S., DeKuyper 60-Flavor Line of Cordials and Liqueurs Recieves OU Symbol</li>
<li>China Goes Kosher <span class="author"><br />
by Stan L. Friedman and Ilya Welfeld</span></li>
<li>China’s Kosher Takeout <span class="author"><br />
by Ching-Ching Ni</span></li>
<li>Inspirational and Healthy Eating For Passover<span class="author"><br />
by Bayla Sheva Brenner</span></li>
<li>Sandwiches: Symbol or Meal <span class="author"><br />
by Rabbi Dr. Eliyahu Safran</span></li>
<li>A Blend of the Old and the New<span class="author"> <br />
by Menachem Lubinsky</span></li>
<li>Stolichnaya Sets the Standard </li>
<li>The Monk’s Tale: Frangelico Liqueur from Italy <br />
<span class="author"> by Rabbi Shaul Gold</span></li>
<li>Your Kosher HoOUscope<br />
<span class="author"> by Rabbi Avrohom Stone</span></li>
<li>The Cold Facts: How to Make Kosher Ice Cream</li>
<li>Flying the Kosher Skies <br />
<span class="author"> by Stephen Steiner</span></li>
<li>It’s Not Greek To Him <br />
<span class="author"> by Rabbi Aharon Brun-Kestler</span></li>
<li>The Gerentes: A Greek Family Devoted to Olives and To OU Kosher<span class="author"><br />
by Rabbi Aharon Brun-Kestler</span></li>
<li>Helping Consumers Get the Most Bang For the Buck on Food Purchases<span class="author"><br />
by Brian Todd</span></li>
<li>Martek Makes its Mark in Bioscience <br />
<span class="author">by Rabbi Menachem Adler</span></li>
<li>At Martek, Quality Assurance and OU Kosher Certification Go Hand in Hand<span class="author"><br />
by Rabbi Menachem Adler</span></li>
<li>The Tea Party Is Just Getting Started: Honest Reflections <span class="author"><br />
by Seth Goldman</span></li>
<li>Tanks for the Memories<br />
<span class="author">by Rabbi Gavriel Price</span></li>
<li>It’s Not Child’s Play</li></ul>"
     author=""

     title="Summer 2007"
     description="<ul><li>Jelly Belly Candy Company Steps Up to OU Kosher Certification: Sunkist Fruit Gems and Fruit Slices Are Now Made By the Company Known for the Finest Jelly Beans</li>
<li>Spangler and the OU: Make a Dandy, Candy Combination</li>
<li>From the Editor:
Zachlawi Fig Arak</li>
<li>Personal Notes<br>
<span class="author">by Rabbi Dr. Eliyahu Safran </span></li>
<li>Transitioning Traditional Kosher Brands to the Mainstream: There are two new truths in the kosher food industry. FIRST, kosher isn’t just gefilte fish and borscht anymore. SECOND, a typical kosher shopper isn’t a bubbie named Sadie Rosenberg. 
<span class="author"><br>
by Gayle Schindler </span></li>
<li>OU and Tribune Company Affiliate to Place Cents-Off Coupon Inserts in Major Newspapers Nationwide, in Certified Kosher Marketing Initiative</li>
<li>The OU’s Spice Maven: Tells Everything You Ever Wanted To Know About Parsley, Sage, Rosemary & Thyme
<span class="author"><br>by Rabbi Israel Rothenberg</span></li>
<li>OU Companies Speak:
Adding Spice to Life: Gel Spice Company Proudly Displays OU Symbol on its Products
</li><li>OU Certification Enhances R.L Schreiber, Inc.’s Quality Culture</li>
<li>The flowering of La Flor: A Spice Company Blossoms Under OU Certification</li>
<li>What’s New With Nu? A Spice Company Grows, With Its OU Certification</li>
<li>Foran Puts Spice in the OU </li>
<li>Schiff Food Products Spices Up Its Customers’ Business</li>
<li>The Move Away From Trans Fats & Your OU Kosher Program
<span class="author"><br>by Rabbi Chaim Goldberg</span></li>
<li>Kosher Organic: A Natural (And Profitable) Match
<span class="author"><br>by Bayla Sheva Brenner</span></li>
<li>Is Your OU Kosher Program Running Smoothly</li>
<li>The China Syndrome: Booming in Finances and in Kosher Too 
<span class="author"><br>by Rabbi Mordechai Grunberg</span></li>
<li>A Fine China For The Kosher Palate: OU Business Is Booming in the Steadily Growing Giant
<span class="author"><br>by Rabbi Donneal Epstein</span></li>
<li>Going Kosher has Become Good Business in China
<span class="author"><br>by Evan Osnos (Chicago Tribune)</span></li>
<li>An Ingredient for Success: The IAR Ensures Standards That The Consumer Associates With OU Kosher Certification
<span class="author"><br>by Rabbi Raymond Morrison</span></li>
<li>Rabbi, Wine is Fine, but Liquor?: Interesting Kosher Issues in the Liquor Industry<span class="author"><br>by Rabbi Aharon Brun-Kestler </span></li>
<li>OU Companies Speak:
Anticipation is Bubbling Over for Zachlawi Fig Arak
</li><li>Here Are the Cold Facts About Iceberg Vodka Corporation </li>
<li>A Pasteurizer Speaks Out: Being Kosherized and Loving It
<span class="author"><br>by: Rabbi Avrohom Stone</span></li>
<li>Don’t Look Now, But Nanotechnology Deals With Substances You Can’t See, But Have An Impact On Kosher!
<span class="author"><br>by Rabbi Eliyahu W. Ferrell</span></li>
<li>Kosher Food For the Princeton Tiger: How the Ou Partners With the Dining Hall at the Ivy League Campus</li>
<li>OU/SGS Partnership: Sub-Title: To Enable Simultaneous Kosher Supervision and Certification Audits
<span class="author"><br>by Rabbi Gad Buchbinder</span></li></ul>"
     author=""

     title="Glossary of Kosher Terms for Companies"
     description="<p>The following are some non-English kosher terms that you may come across along with their explanations:<br />
<br />

<b>Bishul Yisroel </b>(also spelled <b>Bishul Yisrael</b>): Certain foods require increased a Rabbi’s involvement in the cooking process.  <br />
The OU requires <i>Bishul Yisroel </i>on all of those products deemed to be included in the requirements for <i>Bishul Yisroel </i>under Jewish law.<br />
<br />

<b>Cholov Yisroel</b> (also spelled <b>Chalav Yisroel</b>): Milk and milk products that was supervised by a Rabbi from the time of milking.  <br />
The OU does not require products to be <i>Cholov Yisroel</i>, but will certify a product that is <i>Cholov Yisroel</i> as such.<br />
<br />

<b>Glatt</b>: Literally “smooth”.  An animal whose lungs contained no questionable adhesions that could pose potential Kosher problems.  <br />
It is now commonly used to describe a higher level of Kosher supervision.<br />
<br />

<b>Kosher L’Pesach</b>:   Kosher for Passover; containing no leaven and no legumes and manufactured with <i>Mashgiach Temidi</i>.<br />
<br />

<b>Mashgiach Temidi</b>:  A manufacturing production with continuous supervision by a Rabbi.  This is often called a “Special Production”.<br />
<br />

<b>Pareve</b>: A food item that is neither meat or dairy (and can therefore be eaten with either) and was not manufactured on meat or dairy equipment.<br />
<br />

<b>Pas Yisroel </b>(also spelled <b>Pat Yisroel</b>): Bakery products that were baked by a Rabbi.  This can be fulfilled by having a Rabbi turn on the oven.  <br />
The OU does not require products to be <i>Pas Yisroel</i>, but will certify a product that is <i>Pas Yisroel </i>as such.<br />
<br />

<b>Yoshon</b>: Grain products that are made from certain types of &#8220;winter&#8221; grains as defined by Jewish law.<br />
The OU does not require products to be <i>Yoshon</i>, but will certify a product that is <i>Yoshon </i>as such.</p>"
     author=""

     title="Medicine Guidelines"
     description="<p>The following are guidelines for the use of medication on Pesach for individuals who are ill:</p>

	<p>1. Creams, non-chewable pills and injections may be owned and used on Pesach even if they contain chametz, since they are inedible. This covers<br />
most medicines used by adults. <blockquote>a. It is permissible to grind pills and mix the powder into food items so that a child can take medicine on Pesach. However, a doctor must be consulted to make sure that the child is getting the correct dosage and that the potency of the pill isn’t compromised by grinding it up. Furthermore, pills <b>cannot</b> be ground on the Shabbat or Yom Tov, but rather should be prepared beforehand.</blockquote></p>

	<p>If an equally effective chametz-free alternative is available, it should be used.</p>

	<p>2. Liquid medicines, chewable pills (and pills coated with a flavored glaze) are edible and may contain chametz. Therefore:<blockquote>a. If possible, they should be replaced – under the direction of a doctor – with a non-chewable, uncoated pill.</p>

	<p>b. If substitution is not possible and the person is in a state of sakanah or safek sakanah (any possible danger to human life), they may own and consume the medication. The same applies if the condition is not yet a safek sakanah but may deteriorate to that point.</p>

	<p>A Rabbi should be consulted as to whether it is preferable to purchase the medicine before or on Pesach, and as to how to dispose of the medicine once<br />
the danger passes.</p>

	<p>c. If substitution is not possible and a doctor determines that there is no possibility of sakanah if the person doesn’t take the medicine, a Rabbi should be consulted. He may be able to determine that the medicine doesn’t contain chametz or he may decide that the medicine may be consumed due to the seriousness of the patient’s condition.</blockquote></p>

	<p>3. In many cases, medicinal items which contain kitnios are permitted for people who are ill. Questions on this issue should be directed to your<br />
local Rabbi.</p>

	<p><b>4. People should exercise extreme caution and consult with their doctor and Rabbi before making a decision to not take a medicine.</b></p>

	<p>5. These guidelines do not address the question of consuming medicines on Shabbos and Yom Tov.</p>"
     author=""

     title="Pas Yisroel Products"
     description="<center><b>OU Kosher Pas Yisroel List</b><br>
as of Elul 5769</center><br><br>

The Tur (Orach Chaim, Siman 603), based upon the Talmud Yerushalmi, cites the custom for Jews to be stringent during the <a href = "http://www.ou.org/chagim/roshchodesh/tishrei/aseretyemai.htm">Aseret Yimei Teshuva</a> to eat exclusively ‘Pas Yisroel’ bread. Even those Jews who generally do not exclusively eat ‘Pas Yisroel’ are encouraged to accept this practice during the period between Rosh Ha-Shanah and Yom Kippur.
<br><br>
We are therefore presenting the list of all OU Pas Yisroel products.
<br><br>
<a href = "http://en.wikipedia.org/wiki/Pas_Yisroel/">What is Pas Yisroel?</a>
<br><br>
<a href = "http://www.oukosher.org/index.php/common/article/creating_pas_yisroel/">How do you certify Pas Yisroel products?</a>
<br><br>

Please note:<br>
	1) All OU-P (Kosher for Passover) Matzah products (e.g. Matzah, Matzah Meal, Matzah Meal products) are Pas Yisroel, even if not listed below.<br><br>
	2) Not all products on this list are available in all countries or geographic regions.<br><br>
	3) The OU Poskim are of the position that breakfast cereal and wafers are considered a tavshil and not pas and, therefore, are not subject to the the laws of Pas Yisroel.<br><br>
	4) Products which are also cholov yisroel and/or yoshon are so indicated.<br><br>
	5) Items manufactured in Israel are noted with an asterisk(*) and are all yoshon.<br><br>
6) Food service establishments such as restaurants and caterers are noted with a (FSE).

<br><br>
<table border="1"><tr><th> <b>Company/Brand </b></th><th> <b>Product Type </b></th></tr>
<tr><td>Abadi Bakery*</td><td>All items</td></tr>
<tr><td>Acme [Albertson’s] (FSE)</td><td>Clifton, NJ – all fresh baked products</td></tr>
<tr><td>Acme [Albertson’s] (FSE)</td><td>Milltown, NJ – all fresh baked products</td></tr>
<tr><td>Acme [Albertson’s] (FSE)</td><td>Narberth, PA – all fresh baked products</td></tr>
<tr><td>Albertson’s in-store Bakery (FSE)</td><td>Boca Raton and Del Ray Beach – all fresh baked products</td></tr>
<tr><td>Amnon's Kosher Pizza</td><td>Frozen Pizza (cholov yisroel)</td></tr>
<tr><td>Amnon's Kosher Pizza</td><td>Frozen Pizza (cholov yisroel)</td></tr>
<tr><td>Angel’s Bakery*</td><td>All products  (when bearing an OU)</td></tr>
<tr><td>Awrey's</td><td>Microwaveable Sandwich Bagel Halves, Mini Bagels, Cinnamon Raisin Bagels, Plain Bagels, Blueberry Bagels </td></tr>
<tr><td>Bag N’ Save</td><td>Bread, rolls, buns</td></tr>
<tr><td>Bagel City</td><td>Challah, challah rolls (yoshon)</td></tr>
<tr><td>Bagels-N-More </td><td>Challah, challah rolls (yoshon)</td></tr>
<tr><td>Barry’s Bakery </td><td>Café and French Twists (when Pas Yisrael is written on the label)(yoshon)</td></tr>
<tr><td>Barth* </td><td>Crackers</td></tr>
<tr><td>Bayit Vegan Guest House*</td><td>All baked items</td></tr>
<tr><td>Bell</td><td>Bialys (with special Hebrew packaging only) [Only available in Israel]</td></tr>
<tr><td>Betz Boys (Continental Food)</td><td>Pizza (cholov yisroel)</td></tr>
<tr><td>BJ's</td><td>Plain Sliced Mini Bagels,Cinnamon Raisin Mini Bagels </td></tr>
<tr><td>Block & Barrel</td><td>Plain Bagel, Classic Mini Plain Bagel</td></tr>
<tr><td>Brickfire Bakery</td><td>Plain Sliced Mini Bagels</td></tr>
<tr><td>Brooklyn Bagel</td><td>Frozen, Poppy, Sesame Bagels (With special Hebrew packaging only) [Only available in Israel]</td></tr>
<tr><td>Bubba’s and Novelty Kosher Pastries</td><td>All baked goods (yoshon)</td></tr>
<tr><td>Burry Foodservice</td><td>Mini Bagel Plain, Cinnamon Raisin Mini Bagels, Blueberry Mini Bagels, Wrapped Plain Bagel, Wrapped Cinnamon Raisin Bagel, Wrapped Blueberry Bagel</td></tr>
<tr><td>Canada Bread</td><td>Mini Bagel Plain, Mini Bagel Cinnamon Raisin, Mini Bagel Blueberry, Plain Bagel, Cinnamon Raisin Bagel, Blueberry Bagel</td></tr>
<tr><td>Circa-NY Midtown (FSE)</td><td>Pizza (cholov yisroel) and breads</td></tr>
<tr><td>Continental Bakery</td><td>Breads & Cakes</td></tr>
<tr><td>Continental Pastry, Inc.</td><td>Various cakes, pies & pastries</td></tr>
<tr><td>Copenhagen</td><td>Butter cookies & low cholesterol cookies</td></tr>
<tr><td>Cub Foods</td><td>Bakery Style Egg Bagels, Bakery Style Honey Wheat Bagels, Bakery Style Blueberry Bagels, Bakery Style Plain Bagels, Bakery Style Cinnamon Raisin Bagels</td></tr>
<tr><td>CVS</td><td>Butter cookies & low cholesterol cookies</td></tr>
<tr><td>Daily Pita</td><td>All pita bread</td></tr>
<tr><td>Dakota Brands</td><td>Bagels, rolls</td></tr>
<tr><td>Damascus </td><td>Must state pas yisroel on package</td></tr>
<tr><td>David’s Cookies</td><td>Hamentashen (only when labled as Pareve and Pas Yisroel)</td></tr>
<tr><td>Davidovitz*</td><td>All products (when bearing an OU symbol)</td></tr>
<tr><td>Delacre*</td><td>Cookies</td></tr>
<tr><td>Delancey Dessert</td><td>Exclusively pas yisroel rolls, cookies, cakes, breads</td></tr>
<tr><td>Dr. Praeger's </td><td>Fishies, fish sticks, and fish cakes, pizza bagels</td></tr>
<tr><td>Edwards & Sons*</td><td>Breadcrumbs, croutons</td></tr>
<tr><td>Einat*</td><td>Breadcrumbs, croutons</td></tr>
<tr><td>Elite*</td><td>Biscuits</td></tr>
<tr><td>Elsa's Story*</td><td>Cookies, crackers, pastries (not cholov yisroel)</td></tr>
<tr><td>Empire</td><td>Pizza (cholov yisroel);</td></tr>
<tr><td>Ener-G*</td><td>Gluten-free pretzels and crackers</td></tr>
<tr><td>Eskal</td><td>Gluten-free cakes</td></tr>
<tr><td>European Bakery</td><td>Breads</td></tr>
<tr><td>Everything Spelt</td><td>All baked products</td></tr>
<tr><td>Father Sam</td><td>All pita bread</td></tr>
<tr><td>Fischer Brothers & Leslie (FSE)</td><td>Challah, challah rolls </td></tr>
<tr><td>Flavorite</td><td>Bakery Style Plain Bagels, Bakery Style Blueberry Bagels, Bakery Style Cinnamon Raisin Bagels</td></tr>
<tr><td>Friedman's</td><td>All products (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Gefen</td><td>Crackers, cookies, matzoh (matzoh is yoshon)</td></tr>
<tr><td>Gefen*</td><td>Chocolate cake, honey cake, marble cake</td></tr>
<tr><td>Giant Eagle</td><td>Pocket breads (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Gold Star</td><td>Granola</td></tr>
<tr><td>Golden Star</td><td>Cookies and pastries (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Glutino*</td><td>Gluten free pretzels, crackers</td></tr>
<tr><td>Goodman, Goodman's (Joyce Food Products)</td><td>Cakes & cookies (yoshon)</td></tr>
<tr><td>Grandpa’s “Old Southern” Coffee Cake</td><td>All baked items</td></tr>
<tr><td>Grandpa's Coffee Cake</td><td>All coffee cakes</td></tr>
<tr><td>Grandpa's Gourmet Biscotti</td><td>Biscotti</td></tr>
<tr><td>Grandpa's International Bakery</td><td>Breads</td></tr>
<tr><td>Guiltless Gourmet</td><td>Wraps</td></tr>
<tr><td>Hadar*</td><td>Assorted biscuits</td></tr>
<tr><td>Hafners </td><td>Pastry shells w/ OU and Rabbi signature</td></tr>
<tr><td>Healthy Palate/Chef Martini</td><td>Eggplant parmesan (breadcrumbs are pas yisroel)</td></tr>
<tr><td>Hema*</td><td>Crackers</td></tr>
<tr><td>Hy-Vee</td><td>Egg Bagels, Plain Bagels, Cinnamon Raisin Bagels, Blueberry Bagels, Onion Bagels, Bakery Style Onion Bagels, Apple Cinnamon Refrigerated Bagel, Honey Wheat Bakery Style Bagel </td></tr>
<tr><td>J & P</td><td>Pita bread</td></tr>
<tr><td>Jake's Bakes</td><td>All products (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Jewel-Osco [Albertson’s] (FSE)</td><td>Evanston, IL – bread and kosher cakes</td></tr>
<tr><td>Jewel-Osco [Albertson’s] (FSE)</td><td>Highland Park, IL – bread and kosher cakes</td></tr>
<tr><td>Josef’s Organic</td><td>All products</td></tr>
<tr><td>Kedem</td><td>Cookies, Cereal bars, Biscuits, Crackers</td></tr>
<tr><td>Kedem*</td><td>Assorted crackers</td></tr>
<tr><td>Keefe Kitchen</td><td>Plain Bagels, Cinnamon Raisin Bagels</td></tr>
<tr><td>Kem Kem</td><td>Crackers</td></tr>
<tr><td>Kemach Food Products</td><td>Cookies (yoshon when stated on package), crackers (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Kineret</td><td>Cakes, rugalach</td></tr>
<tr><td>Kitov</td><td>All products</td></tr>
<tr><td>L’Esti Desserts</td><td>Cakes and pastries (also yoshon)</td></tr>
<tr><td>Lakewood Kollel</td><td>All products (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Lilly's</td><td>All products</td></tr>
<tr><td>M & M Kosher Bakery (FSE)</td><td>Pita, baklava and lady fingers</td></tr>
<tr><td>Maadanot*</td><td>Bourekas, malawah, pizza squares</td></tr>
<tr><td>Macabee</td><td>Pizza (cholov yisroel), Pizza Bagel (cholov yisroel), Breaded Eggplant (yoshon), Breaded Mushrooms (yoshon), Mozzarella Sticks (cholov yisroel, Yoshon)</td></tr>
<tr><td> Malon Shaarei Yerushalayim* (FSE)</td><td>All baked products</td></tr>
<tr><td>Mani's*</td><td>Cakes and tortes</td></tr>
<tr><td>Manischewitz Co.</td><td>Tam tams (yoshon), Italian coating crumbs (yoshon), Matzah and Matzah Meal (Year-round, non-Kosher for Passover) </td></tr>
<tr><td>Maple Leaf Bakery</td><td>Safeway Natures Blend Plain Mini Bagel, Mini Bagels </td></tr>
<tr><td>Maplehurst</td><td>Block & Barrell Classic Mini Plain Bagel </td></tr>
<tr><td>Marzipan*</td><td>Ruggelach</td></tr>
<tr><td>Matzot Carmel*</td><td>Matzah</td></tr>
<tr><td>Max and Harry</td><td>Cakes and cookies</td></tr>
<tr><td>Mehadrin Bakery</td><td>Breads, cookies, and pastries</td></tr>
<tr><td>Mendelson’s Pizza (FSE)</td><td>Pizza (cholov yisroel) and breads</td></tr>
<tr><td>Mezonos Maven</td><td>All products</td></tr>
<tr><td>Milk ‘N Honey NYC (FSE)</td><td>All baked products</td></tr>
<tr><td> Mishpacha</td><td>All products</td></tr>
<tr><td>Moishy’s</td><td>Exclusively pas yisroel rolls, cookies, cakes, breads</td></tr>
<tr><td>Mother's</td><td>Pie Crusts</td></tr>
<tr><td> Mount Sinai Hospital (FSE)</td><td>Products bearing an OU symbol</td></tr>
<tr><td>Mountain Fruit</td><td>All products (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Mr. Baker*</td><td>Assorted crackers, </td></tr>
<tr><td>Nana Sylvia</td><td>Mandel bread</td></tr>
<tr><td> Naomi Caterers* (FSE)</td><td>All baked items</td></tr>
<tr><td>Neeman Bakery* (FSE )</td><td>All items</td></tr>
<tr><td>Neri’s </td><td>Breads and bagels</td></tr>
<tr><td>Novelty Bakery and Novelty Kosher Pastry</td><td>All products (cholov yisroel, yoshon)</td></tr>
<tr><td>Of Tov*</td><td>Chicken Breast Nuggets</td></tr>
<tr><td>Original Bagel Company</td><td>Plain Bagel, Cinnamon Raisin Bagel, Blueberry Bagel, Everything Bagel, Sesame Bagel, Plain Sandwich Bagel, Park Avenue Plain Mini Bagels, Park Avenue Cinnamon Raisin Mini Bagels, Park Avenue Blueberry Mini Bagels ,</td></tr>
<tr><td>Orion</td><td>Plain Par-Baked Hot Stuff Bagel, Cinnamon Raisin Par-Baked Hot Stuff Bagel</td></tr>
<tr><td>Osem*</td><td>All products</td></tr>
<tr><td>Ostreicher’s</td><td>Hamentashen (only when labled as Pareve and Pas Yisroel)</td></tr>
<tr><td>Pita Express (FSE)</td><td>Pita bread (also yoshon)</td></tr>
<tr><td> Pituyim Cafe* (FSE)</td><td>All items</td></tr>
<tr><td>Quality Food Industries*</td><td>Croutons</td></tr>
<tr><td>Raft Foods*</td><td>Croutons</td></tr>
<tr><td> Red Heifer Restaurant* (FSE)</td><td>All baked products</td></tr>
<tr><td>Reisman Bros. Bakery</td><td>Assorted cakes, cookies, rugalach</td></tr>
<tr><td> Renaissance Hotel Jerusalem * (FSE)</td><td>All products</td></tr>
<tr><td>Rokeach</td><td>Hamentashen (only when labled as Pareve and Pas Yisroel), snackers crackers, cookies, soup nuts</td></tr>
<tr><td>Roma</td><td>Bread, rolls, buns</td></tr>
<tr><td>Rottella’s </td><td>Bread, rolls, buns</td></tr>
<tr><td>Royal Bakery House</td><td>All breads</td></tr>
<tr><td>Royal Dansk</td><td>Low cholesterol cookies (when indicated on package) [Available only in Israel]</td></tr>
<tr><td>Sabba*</td><td>Biscuits</td></tr>
<tr><td>Savion</td><td>Croutons</td></tr>
<tr><td>Shapiro’s</td><td>All products (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Shop'n Save</td><td>Bakery Style Plain bagel 12/5/3/ Oz., Bakery Style Cinnamon Raisin bagel 12/5/3 Oz., Bakery Style Blueberry Bagel 12/5/3 Oz., Bakery Style Honey Wheat Bagels 12/5/3 oz. Cinnamon Raisin Bagels, Onion Bagel, Egg Bagels, Plain Bagels, Blueberry Bagels</td></tr>
<tr><td>Shoprite</td><td>Challahs and assorted breads (only when labeled Pareve and Pas Yisroel)</td></tr>
<tr><td>Simply Bread</td><td>Challah (when stated on the label)</td></tr>
<tr><td>Smilowitz</td><td>Exclusively pas yisroel rolls, cookies, cakes, breads</td></tr>
<tr><td>Smunchies</td><td>All baked goods</td></tr>
<tr><td>Spring Valley-Milmar</td><td>Mini pizza bagels (cholov yisroel), food service</td></tr>
<tr><td>Sruli's</td><td>All products (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Super 13</td><td>All products (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Tavor*</td><td>Assorted cookies and cakes</td></tr>
<tr><td>Tel Aviv Kosher Bakery (Chicago) (FSE)</td><td>Breads & cakes (yoshon)</td></tr>
<tr><td>The Fillo Factory</td><td>Baklava and pastry shells/cups (when marked pas yisroel)</td></tr>
<tr><td>The Old City Café (Upscale Foods)</td><td>Pizza (cholov yisroel, yoshon); Burrito [cholov yisroel (where applicable), yoshon]; Macaroni and Cheese (cholov yisroel); Apple Strudel (yoshon)</td></tr>
<tr><td>Tierra Sur at Herzog Wine Cellars (FSE)</td><td>All baked items</td></tr>
<tr><td>Tova-Sovata </td><td>Exclusively pas yisroel rolls, cookies, cakes, breads</td></tr>
<tr><td>Village Crown Caterers (FSE)</td><td>All baked items</td></tr>
<tr><td>Velka Café* (FSE)</td><td>All baked items</td></tr>
<tr><td>V.I.P.</td><td>Bread crumbs</td></tr>
<tr><td>Wegman’s </td><td>Tortillas (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Wein's</td><td>All products (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Weiss Kosher Cuisine (FSE)</td><td>All baked items</td></tr>
<tr><td> Wholly Wholesome </td><td>Pocket breads (when Pas Yisroel is written on the label)</td></tr>
<tr><td>Yarden*</td><td>Assorted cookies</td></tr>
<tr><td>Yoni-Neptune Food Products*</td><td>Schnitzel coatings</td></tr>
<tr><td>Zaatar </td><td>Herb Pizza</td></tr>
</table>"
     author="Rabbi Yonatan Kaganoff"

     title="Kashering for Passover"
     description="<p>One of the many preparations one must make for Pesach is <i>kashering</i>, a process to prepare <i>chametz </i>vessels for Pesach use. (Although most people only kasher their utensils in preparation for Pesach, the following directions apply to <i>kashering </i>utensils all year-round as well.) As with all areas of <i>halachah</i>, those who are unsure of how to apply the rules of <i>kashering </i>to their situation should consult their local Orthodox Rabbi. </p>

	<p><b>General rules</b></p>

	<p>There are two steps in kashering:
	1. Cleaning—removing all tangible traces of chametz, and 
	2. Purging—using heat to remove all absorbed chametz flavor.</p>

	<p><b>Cleaning</b></p>

	<p>All chametz utensils that will be used for Pesach must first be thoroughly cleaned. </p>

	<p>This involves the removal of all food, rust, dirt, calcium deposits and anything else that protrudes; it does not include the removal of discolorations. Items which have narrow cracks, crevices, deep scratches or other areas that cannot easily be cleaned, cannot be kashered for Pesach. Therefore, the following, for example, cannot be kashered:
	• Colanders
	• Decanters or baby bottles (due to their narrow necks)
	• Filters/screens over drains in sinks
	• Graters
	• Knives (or other utensils) where food or dirt can get trapped between the blade and handle
	• Slotted spoons
	• Sponges
	• Toothbrushes</p>

	<p>Additionally, the common custom is to cover tables, counters, refrigerator shelves and other areas where one might not have been able to clean away every trace of chametz.</p>

	<p><b>Purging</b></p>

	<p>In addition to cleaning, most items require some form of hot purging in order to remove the flavor that has been absorbed. As a rule, any utensil that came in contact with hot food, was washed with hot water or was used to store liquids, requires hot purging. A comprehensive analysis regarding when hot purging is required and how one determines which form of purging is effective is beyond the scope of this article. Rather we will describe the standard method of purging flavor from the most common items.</p>

	<p>Utensils made from the following materials cannot be kashered:
	• Ceramic—all types—including brick, china, coffee mugs and enamel.
	• Glass—all forms—including Corning Ware, Corelle, fiberglass, porcelain enamel (for example, porcelain sinks and enamelized pots), Pyrex or Thermoses.
	• Plastic—Rabbinical authorities disagree as to whether it is possible to kasher plastic and other synthetic materials (including Teflon, rubber, Formica). You should consult your local Rabbi. If a synthetic material is a minority component of a substance (like Silestone), many rabbis believe that one may kasher it, even if one does not normally kasher artificial materials for a number of reasons.</p>

	<p>As a rule, materials such as fabric, metal, wood, rubber and stone (for example, granite and marble) can be kashered.</p>

	<p><b>Specific Items</b></p>

	<p>All methods of kashering noted in this section presuppose that the equipment was thoroughly cleaned, as described above.</p>

	<p><b>Silverware, Pots and Other Small Items</b><br />
Small items are kashered with <i>hagalah</i>, which involves:
	1. Not using the utensil for anything, including non-chametz, for twenty-four hours. This also applies to the (non-Pesach) pot in which the hagalah water will be boiled.
	2. Submerging the utensil in boiling water that is over the fire. The water must be at a rolling boil before the utensil to be kashered is put into it, and the water must touch every surface of the utensil. Therefore, each item should be kashered individually, and the water should be allowed to return to a boil before the next item is placed into the pot. Large utensils may be submerged in the water one part at a time.
	3. Removing the utensil from the water and rinsing it in cold water.</p>

	<p><b>Ovens</b></p>

	<p>Kashering a Self-Cleaning Oven:
	1. Remove any visible pieces of food (or other items) from the oven;
	2. Go through one complete self cleaning cycle with the racks in place. </p>

	<p>Kashering a Non-Self-Cleaning Oven:
	1. Clean walls, floor, door, ceiling and racks thoroughly with an abrasive cleaner (for example, Easy-Off ) to remove tangible chametz. Pay special attention to the temperature gauge, the window in the door and the edges of the oven chamber. Black discolorations that are flush with the metal do not have to be removed.
	2. Once the oven is clean, it is preferable that it remain unused for twenty- four hours.
	3. Place the racks back into the oven, and turn the oven to broil for one and-a-half hours.
	4. Pesach food or pans may be placed directly on the door or racks once the oven has been kashered.</p>

	<p>	If the oven has a separate broiler chamber, it should be kashered in the same manner as the oven chamber. </p>

	<p>	A broiler pan that comes in direct contact with food cannot be kashered.</p>

	<p>Note: The method of kashering described above is based on the ruling of Rav Aharon Kotler zt’l. However, Rav Moshe ruled that the oven must either be kashered with a blowtorch, or that an insert should be placed into the oven for the duration of Pesach. Consult your own Rabbi for guidance.</p>

	<p><b>Stovetops</b></p>

	<p>The grates of a gas stovetop should be kashered in the oven chamber in the same manner described above. For an electric stovetop, just clean the coils and turn on high for ten minutes. If you have a glass-topped stovetop, you should consult your Rabbi for directions on if/how it can be used for Pesach.<br />
For a gas or electric stove, it is preferable to replace the drip pans that are under the burners; if this isn’t possible, the area should be covered with aluminum foil. The work area between the burners should be cleaned and covered with aluminum foil. The knobs and handles of the oven and stovetop should be wiped clean.</p>

	<p><b>Sinks</b></p>

	<p>Kashering a Stainless Steel Sink:
	1. If the filter covering the drain has very fine holes, remove the filter and put it away for Pesach with the chametz dishes. If the holes are larger, the filter may be kashered with the sink.
	2. Clean the sink, faucet and knobs, and don’t use the sink for anything other than cold water for twenty-four hours.
	3. Boil water up in one or more large pots (clean pots that have not been used for twenty-four hours). The pots may be chametz pots.
	4. Dry the sink, then pour the boiling <br />
water over every spot on the walls and floor of the sink and on the faucet. One may kasher part of the sink and then boil more water for the rest of the sink. Extreme care should be taken during this type of kashering to ensure that none of the boiling water splashes onto the person doing the kashering or others who are nearby.
	5. Rinse the sink and faucet with cold water.
	6. Put a new filter over the drain. One should also purchase new sponges and a fresh bottle of dishwashing liquid.</p>

	<p>Kashering a Porcelain Sink:<br />
Since a porcelain sink cannot be kashered, one should kasher the faucet and knobs as outlined above and, for the duration of Pesach, place a basin (or insert) into the sink. All dishes, silverware, etc., should be washed in the basin, and wash-water can be disposed of through the sink’s drain. One should be careful not to allow the sink to fill with hot water while the basin is in the sink.</p>

	<p><b>Microwave Oven</b></p>

	<p>Wait twenty four hours since using the microwave and make sure that the microwave is clean. One should then heat water in the microwave for twenty minutes and then also pour boiling water over the bottom of the microwave oven. If one cannot pour boiling water over the bottom of the microwave oven, then after heating water for twenty minutes one should move the container to another spot and repeat the heating procedure again. The glass plate should be either covered or replaced for Passover.</p>

	<p><b>Dishwashers</b></p>

	<p>To kasher a dishwasher, one should wait twenty four hours, make sure that the dishwasher is clean, and then run two cycles. If the dishwasher is plastic, there is a debate as to whether one may kasher it, and an Orthodox rabbi should be consulted.</p>

	<p>Ceramic dishwashers cannot be used for an entire year before they are <i>kashered </i>them.  Therefore, we cannot recommend a way of <i>kashering</i> a ceramic dishwasher for Passover.</p>

	<p><b>Refrigerators, Freezers, Food Shelves and Pantries</b></p>

	<p>These areas should be thoroughly cleaned—paying special attention to the edges where crumbs may get trapped—and the shelves lined with paper or plastic. The refrigerator and freezer will operate more efficiently if one pokes a few holes in the lining.</p>

	<p><b>Tablecloths, Kitchen Gloves, Aprons and Other Items Made of Fabric</b></p>

	<p>Any item made of fabric can be kashered by washing it in a washing machine set on ‘hot’ and then checking to make sure that no pieces of food remain attached to it. Vinyl and plastic-lined tablecloths cannot be kashered.</p>

	<p><i>Chag kasher vesame’ach</i>! May you have a kosher and an enjoyable Pesach!</p>"
     author=""

     title="Essential Information for Observing the Holiday"
     description="<p>No other ceremony or ritual of the Jewish year is as beloved or is observed by so many as the Passover Seder. Yet celebrating Passover properly requires close familiarity with all the laws governing Passover foods, ownership of chametz, preparing the home, and so on.</p>

	<p>In this website, we have provided much of the basic information you will need. However, if you are unsure about any aspect at all of how to observe Passover, or how to make sure your home fully conforms to the Passover requirements, you should not hesitate to ask an Orthodox Rabbi for his guidance.</p>"
     author=""

     title="The OU symbol: A Mark of Trust"
     description="<p>With an array of religious, youth, social action, educational, public policy and community development services, programs and activities, the Orthodox Union is among the largest Jewish organizations in the world. Its kosher supervision label, the OU, is the world’s most recognized kosher symbol.</p>

	<p>Over 60% of kosher supervised foods in the <span class="caps">USA</span> carry the OU on their labels. That translates to more than 275,000 products from over 2,400 manufacturers, produced in nearly 6,000 plants in 77 countries. Respected and trusted the world over, OU Kashrut makes it easy to shop for kosher products and to keep kosher at home and away.</p>

	<p>The OU symbol is a registered trademark in the U.S., Israel, Canada, and the European Union. It may only be used with written authorization of the Orthodox Union Kosher Division. This site includes a list of OU certified kosher products for use for Passover, 2005.</p>

	<p>Products appearing in this website are certified as kosher only when bearing the emblem on the label. It is recommended that consumers check the ingredient panel of products with no dairy designation to insure that the pareve status is accurate.</p>

	<p>Consumers should look for the P or Kosher for Passover symbols on all products. There are, however, some OU products which do not require special Passover supervision. These are so noted in the Pesach Online Database.  Kosher for Passover stickers are generally not acceptable.</p>

	<p>This website does not deal with medicines or cosmetics. Personal products such as these also fall under the Passover laws and you should ask an Orthodox Rabbi which products may be permissible to be used, and which must be disposed of or sold.</p>

	<p>We encourage you to ask your local grocer or supermarket manager to stock those OU endorsed products that are not readily available in your area.</p>

	<p>Kosher updates appear regularly on our website, in our weekly Shabbat Shalom e-mail, and in Jewish Action, our quarterly family magazine.</p>"
     author=""

     title="Kosher Alerts Introth"
     description=""
     author=""

     title="Community Service"
     description=""
     author=""

     title="Lo basi Ella L&#8217;orer; Bishul Akum"
     description="<p>Questions of bishul akum surface all the time, and it is important when reviewing products and ingredients to be mindful of the issues of bishul akum. The following are some recent issues that have been discussed in the office relating to bishul akum.</p>

	<p>There are several leniencies mentioned in the Gemara (Avoda Zara 38a) relating to bishul akum: <br />
1.	Cooked by a Yisroel to מאכל בן דרוסאי or cooked by a non-Jew to less than מאכל בן דרוסאי<br />
2.	A food which is אינו עולה על שולחן מלכים  <br />
3.	A food which is נאכל כמו שהוא חי</p>

	<p>Common examples of foods that must be bishul yisroel include Potatoes, Sweet potatoes, Squash, Pumpkin, Eggplant, Portobello mushrooms, Pasta, Rice, Eggs, Fish and Meat.</p>

	<p>מאכל בן דרוסאי <br />
It is important to note that although an ingredient may be certified kosher, it may still pose a future bishul akum concern. Foods cooked less than מאכל בן דרוסאי (1/3 cooked) are not yet considered edible, and do not become bishul akum. If the ingredient is cooked further then the item can still become bishul akum. Therefore, when accepting an ingredient, it is important to find out whether the item is considered cooked and was made bishul Yisroel, or whether it is still considered raw and bishul akum was not yet dealt with. As an example, when accepting blanched potatoes (squash/pumpkin/sweet potatoes…) one must find out whether the potatoes are considered raw or cooked. If they are considered cooked, find out how they dealt with bishul akum. This is especially important when dealing with other hashgachos that may have different standards for bishul akum. </p>

	<p>אינו עולה על שולחן מלכים <br />
The Rambam (Machalas Assuros 17:15) explains that since the laws of bishul akum were instituted as a safeguard against intermarriage, Chazal only forbade those foods that would be served at an invitational event (banquet), since these are the types of meals that lead towards intermarriage. Therefore, the Rambam concludes that תורמוסין (lupine beans) are not an issue of bishul akum since they are not עולה על שולחן מלכים. Rav Belsky has said that he believes this still to be true for beans in general. Although one may find beans added to a variety of fancy dishes, in general beans by themselves lack the חשיבות to be עולה על שולחן מלכים. </p>

	<p>Chickpeas – We do not consider chickpeas in America to be עולה על שולחן מלכים, however in Middle Eastern countries chickpeas and chumus should be bishul Yisroel.</p>

	<p>Chestnut- Should be bishul Yisroel</p>

	<p>Imitation foods &#8211; Seitan is wheat gluten that is formed into dough, and then boiled until it reaches a consistency similar to that of meat. It is flavored and served as a meat substitute and it can be made into very fancy looking dishes. If the king would be a vegetarian, this is what he’d eat. Is Seitan considered to be עולה על שולחן מלכים?<br />
Rabbi Belsky said that generally speaking, foods that are imitations are not chashuv and cannot be considered עולה על שולחן מלכים.  Although these foods may be healthier, they are still not as tasty as the originals that they are trying to imitate. They are only served for health or monetary considerations. Ain anyus b’makom ashirus. Since imitation foods are inherently not chashuv, they are not an issue of bishul akum. </p>

	<p>נאכל כמו שהוא חי<br />
Rav Belsky explains that an item which is good to eat raw, even if it is the derech to be cooked, is not subject to bishul akum. Therefore cooked corn need not be bishul Yisroel, since raw corn is also very tasty.<br />
Mishna Berurah (203:11) says that an item which is not eaten raw by itself, but is commonly eaten raw together with another food is also considered נאכל כמו שהוא חי. Therefore, although raw ginger is not eaten plain, since it is eaten with sugar it is exempt from bishul akum. Similarly, cranberries although not eaten raw by themselves, since they are eaten together with sugar in the form of “craisins”, are exempt from bishul akum. </p>

	<p>When there is an issue of bishul akum the Mashgiach must light the boiler. There must be a system for knowing that the boiler will not cool down to below 180 F and be turned back on by a non-Jew. </p>

	<p>In summary:<br />
•	Once must keep in mind which foods are subject to bishul akum<br />
•	One must verify whether a bishul akum sensitive ingredient was already cooked by a Yisrael to מאכל בן דרוסאי or whether it is still subject to bishul akum<br />
•	Beans, and imitation foods are not subject to bishul akum <br />
•	Foods which are tasty raw even though they are usually cooked are not subject  to bishul akum<br />
•	Foods which are eaten raw together with other ingredients are not subject to bishul akum</p>"
     author="Rabbi Eli Gersten"

     title="7-Eleven Hot Chocolate and French Vanilla Cappuccino"
     description=""
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     title="Circa Downtown"
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     title="ASKOU Outreach Program to Visit Passaic-Clifton Community for Series of Kosher Lectures"
     description="<p>Given the enormous success of the Harry H. Beren <span class="caps">ASKOU</span> <span class="caps">OUTREACH</span> program and its visits to yeshivot, kollelim and semicha programs, <span class="caps">ASKOU</span> Outreach is now expanding to major Jewish communities with its first post-Shabbat visits to the Passaic-Clifton community.  According to Rabbi Yosef Grossman, OU Director of Kosher Education, the motto of the program is “Understand Kashrut as You’ve Never Understood it Before!”</p>

	<p>Rabbi Grossman explained, “Before visiting Lakewood and Monsey, we solely concentrated on yeshivot, kollelim and semicha programs, such as Yeshiva Torah Vodaath, <span class="caps">MTJ</span>, Yeshiva University, Ohr HaChaim, Lander College for Men’s Kollel, etc. In Lakewood and Monsey, we discovered that our shiurim also attracted members of the general community, in addition to the local yeshivot such as <span class="caps">BMG</span> in Lakewood and Ohr Somayach in Monsey. As a result, we are now broadening our target service group to communities as well. We have already received a very warm welcome in the Passaic – Clifton community through our contacts with the local rabbis and lay leaders.”</p>

	<p>The schedule is as follows:</p>

	<p>Motzoei Shabbat Parshat Vayeira, November 7 at Congregation Ahavas Israel: 181 Van Houten Avenue<br />
. 
            8:00 – 9:15 PM – Industrial and Foodservice Kashering and their Equipment 
            Rabbi Moshe Perlmutter – OU Rabbinic Field Representative </p>

            9:15 – 10:00 PM – Eating Out – What Could be the Problem? Restaurants, Caterers and the Shabbat Kiddush
            Rabbi Dov Schreier – OU Rabbinic Coordinator, Foodservice. 
            Free “Eating Out – What Could be the Problem?” pamphlet will be distributed. 

            Motzoei Shabbat Pasrshat Chayei Sarah, November 14 at Beis Torah U’Tefillah: 218 Aycrigg Ave. 

            8-10:00 PM – Ask the OU Kosher (Passaic) Rabbis: A panel presentation followed by Q &#38; A 

	<p>Rabbinic Coordinator &#8211; Specialty/Topic</p>

	<p>Rabbi Yisroel Paretzky – Group Leader, Industrial Kashrut/Baking Industry <br />
Rabbi Eliyahu W. Ferrell – Chemicals<br />
Rabbi Eli Gersten – OU Psak and Policy<br />
Rabbi David Gorelik – Yoshon<br />
Rabbi Yitzchok Gutterman – Refined Oils<br />
Rabbi David Jenkins – How Tootsie Roll became OU certified.<br />
Rabbi Mordechai Merzel – Dairy<br />
Rabbi Gavriel Price – Ingredient Research: The Status of Papaya and its Derivatives in Chutz L’aretz</p>

	<p>Free <span class="caps">ASK</span> OU <span class="caps">DVD</span> will be distributed </p>

            Motzoei Shabbat Parshat Toldos, November 21 at Congregation Tifereth Israel – 180 Passaic Ave. 

            7:45-8:45 PM – Kosher Birds and Eggs &#8211; Live Viewing and Demonstration
            Rabbi Chaim Loike – OU Rabbinic Coordinator 

            8:45-10:15 – Bedikas Toyloim – A demonstration of How to Check for Insects in Vegetables and Fruits 

            Rabbi Yosef Eisen – Rabbinic Administrator-Vaad of the Five Towns and former OU   Rabbinic Coordinator, Foodservice. 
            Free How to Check for Insects <span class="caps">DVD</span> will be distributed 

	<p>Further details are as follows:</p>

	<p>• Separate ladies section available for all sessions. <br />
• Pre-registration assures you of seat. Your registration is appreciated but not required. <br />
• For registration call 212-613-8279 or email <a href="mailto:kleina@ou.org">kleina@ou.org</a>. <br />
• All presentations will be followed by Q &#38; A sessions. You are encouraged to email your questions in advance to <a href="mailto:grossman@ou.org">grossman@ou.org</a>.  </p>

	<p>For more information, contact Rabbi Grossman at 212-613-8212 or 914-391-9470. </p>"
     author=""

     title="“THE ORIGINAL” WRAPOLE’ PREMIUM QUALITY TORTILLAS® NOW CERTIFIED BY THE ORTHODOX UNION"
     description="Ellen Libfeld, Vice President of “The Original” WrapOle’ Premium Quality Tortillas®, announced the Orthodox Union will be the certification agency for product made in Florida.  All products will continue to be Pas Yisroel and made with the same ingredients customers have enjoyed since 1996.
            “The Original” WrapOle’ Premium Quality Tortillas®, known for its high quality and great taste, is sought after by the finest chefs, restaurants and caterers.  Ms. Libfeld states that this new location will help its expansion into additional markets.
            WrapOle&#8217;s are available in retail packs and restaurant sizes.  The retail packs come in six flavors: Original, Tex-Mex, Sesame, Spinach, Wheat with Honey and Challah Aloha.  Other flavors available for Food Service include Black Bean, Rye, Mediterranean (Zaatar), Southwestern, Pesto, Marinara, Multi-grain, Golden Asian Fusion and a desert wrap, Luscious Chocolate Orange.  
            For more information about WrapOle&#8216;®, contact Customer Relations, Libfeld, Inc., 866-482-7092 or <a href="http://www.wrapole.com">http://www.wrapole.com</a>. 

	<p><a href="http://www.ou.org">http://www.ou.org</a> <br />
<a href="http://www.oukosher.org">http://www.oukosher.org</a> </p>"
     author=""

     title="OU Kosher to present ‘Cooking on Shabbat’ webcast, November 17"
     description="<p>On the heels of the success of and feedback from previous OU Kosher webcasts to which thousands of listeners have tuned in, OU Kosher will present &#8220;Cooking on Shabbat &#8212; A Hot Topic &#8212; News &#38; Views about Stews &#38; Brews&#8221; featuring OU Kosher authorities and senior halachic consultants Rabbi Yisroel Belsky and Rabbi Hershel Schachter. The webcast will take place Tuesday, November 17, 3:30 PM <span class="caps">EST</span>. To watch the webcast live, visit <a href="http://www.ou.org/ouradio/kosher_webcast/">http://www.ou.org/ouradio/kosher_webcast/</a>. </p>

	<p>The webcast is part of OU Kosher&#8217;s continuing educational outreach to the community that includes the &#8220;OU Kosher Coming to Schools and Communities&#8221; program, and the informative and entertaining Kosher Tidbits postings, now numbering close to 140 on OU Radio. Recent Tidbits include: &#8220;Reputation Preservation: Kashrut and Maris Ayin,&#8221; featuring Rabbi Dovid Bistricer and &#8220;The Milk of Human Kindness,&#8221; presented by Rabbi Eli Gersten. They are newly posted on OU Kosher Tidbits <a href="http://www.ouradio.org/ouradio/channel/C301">http://www.ouradio.org/ouradio/channel/C301</a>.</p>

	<p>In announcing the upcoming webcast, Rabi Eliyahu Safran, OU Kosher&#8217;s Vice President of Communications and Marketing, spoke of the &#8220;beauty of the Shabbat and the imperative to seek every way to enhance its celebration with the finest of Shabbat meals, which include hot foods. When one is familiar with the intricate cooking laws of Shabbat, it&#8217;s so much easier to prepare. The knowledge and information to be learned during this webcast is vital for making Shabbat as pleasurable as it should be.&#8221; </p>

	<p>Topics will include: various types of keilim, bishul achar bishul, use of a blech, crock pot, and urn. </p>

	<p>Viewers of the webcast can send in questions before the session starts to Rabbi Safran at <a href="mailto:Safrane@ou.org">Safrane@ou.org</a> or fax to 212-613-0775. During the session they can email Rabbi Eliyahu Ferrell at <a href="mailto:Ferrelle@ou.org">Ferrelle@ou.org</a> or fax 212-613-0775.</p>"
     author=""

     title="Bitul"
     description="<p>Although the OU does not allow bitul of non-kosher ingredients, still there are two situations were it is relevant to ascertain whether an ingredient is batel. <br />
•	Kashering kailim – if a product is made with a non-kosher ingredient that is batel and will not give ta’am, then there is no need to kasher the equipment.<br />
	This is true even if the non-kosher item is a davar hama’amid, a beryah, or gives chazusa<br />
•	Bidieved – if an issur was inadvertently added to a product. While the decision of how to react should be left to the office, accurate information is essential.</p>

	<p>Determining whether an ingredient is batel is much more than evaluating ratios. There are numerous halachos that may be involved which require a thorough knowledge of Yoreh Deyah. The following are some points to keep in mind when determining if a non-kosher ingredient is batel:</p>

	<p>In determining if an ingredient is batel, one must make sure that the ingredient was added to the batch at a point when there was sufficient heter to be mivatel that item. Otherwise even if the ingredient subsequently becomes less than shishim, it may not be batel because of Chanan1. Therefore, it is not sufficient to know the proportions but one must know the batching process as well.</p>

	<p>If a product contains two non-kosher ingredients (e.g. gevinas akum and stam yaynam), so long as each ingredient is batel b’shishim in the product, it does not matter that their combined volume is not batel2. </p>

	<p>Bitul is always calculated based on volume not weight. Most often companies report ingredients in terms of weight; this must be converted to volume. <br />
When converting to volume a point to keep in mind is that not all ingredients take up the same amount of volume before and after they are added to a mixture. For example: When a ½ cup of milk is added to 1 cup of flour, the resulting dough will be approximately 1 cup. The milk is absorbed in the flour and may add little or no volume. Rather than viewing the milk as being 1/3 of the volume of the dough, it should be considered to be 1/2 of the dough. Even if the dough subsequently rises to triple its size, we view all of the ingredients as expanding uniformly. Therefore, the dough will remain 50% milk. </p>

	<p>It is common for dry milk powder to be used in place of liquid milk in many products. Although milk powder is a more concentrated form of milk, we still consider it to be batel b’shishim, similar to why we consider cheese to be batel b’shishim even though it is a also a more concentrated form of milk3. (A notable exception is grape juice concentrate which must first be reconstituted before evaluating bitul4). If the dairy ingredient gives a noticeable taste then it is not batel even if it is less than 1.6%. </p>

	<p>If the non-kosher ingredient can be separated, it is not batel. Therefore, if non-kosher oil is added to a water-based liquid, unless an emulsifier was added the oil will separate from the water. Even if the oil is less than 1.6% of the product it will not be batel because it can be separated5. However, provided the oil remained mixed in the product, there would be no need to kasher the kailim. Likewise powders will become batel in other powders provided that they cannot be separated6. If the non-kosher powder is a coarser consistency that can be separated with a sieve then it will not be batel. Even if a non-kosher powder is not batel in kosher powders, we do not say Chanan7. Therefore, if additional ingredients were added, the non-kosher powder can still be batel b’shishim.<br />
If oil is sprayed on the surface of a product, it will not be batel, since the oil remains b’en. If oil is baked into the surface, the oil will only be batel if there is 60 times its volume in the outer layer of the product.</p>

	<p>In summary:<br />
•	There must be shishim at the time when the ingredient is added<br />
•	Each different non-kosher ingredient is batel b’shishim even if their combined total is not batel b’shishim.<br />
•	Bitul is always calculated by volume. When calculating volume of ingredients in the product it is important to realize that volumes can change.<br />
•	An ingredient is only batel if it is uniformly distributed throughout the product. If it remains distinct or can be separated, it is not batel.<br />
•	Powdered milk is batel according to its current volume.<br />
•	Powders can be batel in other powders<br />
•	We do not say Chanan regarding mixtures of powders.</p>

	<p>&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;-<br />
1. Most issurim can create Chanan; however one notable exception is chalav stam. <br />
2. Shulchan Aruch Y.D. 98:9<br />
3. We evaluate each ingredient based on the form in which it presents itself. Chazal did not say that every item will give ta’am until 60 times but rather that we use 60 as a lo plug. However, if the ingredient does indeed give ta’am, it is not batel just like an avida l’ta’ama is not batel. <br />
4. Wine that is reconstituted to its natural form is considered to be wine for all purposes. It will only become batel if it is diluted six parts more.<br />
5. Rama Y.D. 98:4 <br />
6. Mishna Berurah 453:25<br />
7. N-25: Rav Belsky explains that we only say Chanan when there is a transfer of ta’am. This does not take place when powders are mixed. </p>"
     author="Rabbi Eli Gersten"

     title="Solomar S.A. -  Roke Smoked Salmon"
     description=""
     author=""
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     title="Cafe 11"
     description=""
     author=""

     title="Country White Bread Base"
     description=""
     author=""
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    dc:creator="glicher"
    dc:date="2009-10-13 08:46:00 PM GMT" />
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     title="Fairway Tikka Masala Seasoning"
     description=""
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    dc:description="Tikka Masala Seasoning"
    dc:creator="glicher"
    dc:date="2009-10-12 05:02:00 PM GMT" />
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     title="Lubrication Engineers, Inc."
     description=""
     author=""
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    dc:title="Lubrication Engineers, Inc."
    dc:identifier="http://oukosher.org/index.php/consumer/featured_companies/1378616/" 
    dc:subject="Lubricants &amp;amp; Mineral Oils"
    dc:description="http://www.le&#45;inc.com/"
    dc:creator="Leah Cooper"
    dc:date="2009-09-30 06:09:00 PM GMT" />
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     title="Eating Right Kids"
     description=""
     author=""
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    dc:title="Eating Right Kids"
    dc:identifier="http://oukosher.org/index.php/kosher/displayalerts/1378617/" 
    dc:subject="Alert"
    dc:description="Fruit Punch (Fitness water beverage) 4 pack of 12 fl. Oz.
UPC:  0 79893 70013 7"
    dc:creator="glicher"
    dc:date="2009-09-30 06:01:00 PM GMT" />
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     title="Sweet Delights"
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     title="DeFranco’s Espresso Secrets"
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     title="Back To Nature Blends"
     description=""
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     title="Achim Cohen"
     description=""
     author=""

     title="Aqua Technology Systems, S.A.,"
     description=""
     author=""

     title="Bharathi Associates"
     description=""
     author=""

     title="Cott Beverages USA, Inc.,"
     description=""
     author=""

     title="Emek Shall Shoshanim (Pty) Ltd. T/A Rose Garden Vineyards"
     description=""
     author=""

     title="Frontenac Crystal Springs Water Inc"
     description=""
     author=""

     title="Holy Cow! Kosher LLC"
     description=""
     author=""

     title="Indo Spanish Tasty Foods PVT. Ltd"
     description=""
     author=""

     title="International Agricultural Processing Pvt. Ltd."
     description=""
     author=""

     title="Ocean Beauty Seafoods LLC"
     description=""
     author=""

     title="Pagasa, SA de C.V"
     description=""
     author=""

     title="Perfect Renaissance"
     description=""
     author=""

     title="PURAC"
     description=""
     author=""

     title="Richfield Foods LLC"
     description=""
     author=""

     title="Zetov Inc"
     description=""
     author=""

     title="L’Chaim Kosher Vodka"
     description=""
     author=""
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     title="Sake and Miso"
     description="<br />
Mailbox <br />
<br />
י"ז תמוז אשר במהרה יתהפך לנו ליום שמחה<br />
כבוד הרבנים החשובים שליט"א<br />
<br />
תמוה לי קצת הנושא אודות חשש בישול גוים – כי ראיתי הרב בעלסקי שליט"א כותב שכל מתחלה נעשה הבישול רק כדי לעשות ממנו דבר שאינו עולה על שלחן מלכים אז אין כאן חשש בישול עכו"ם [וזה ההיתר שנוקטים האו יו ברייז קריספיס, ששם מבשלים האורז מתחלה בבישול גמור] וא"כ לכאורה לפי זה הכא נמי כיון שלבסוף יה' זה מים, אז מתחלה מעולם לא חל האיסור<br />
<br />
בכל הכבוד<br />
אהרן גאלדמינצער<br />
<br />
Dear Rabbi Goldmintzer,<br />
<br />
The psak from Rav Belsky that you were referring to is explained in Teshuva A-143 regarding miso. The reason to be maikel not to consider miso as bishul akum even though it is made from cooked rice is because it is made into a rice drink which is not olah al shulchan melachim in one continuous process תהליך בלתי-נפסק. Only then can we say that the rice never became issur and we can look at the end result. In Sake production first rice is prepared in a way that it is olah al shulchan melachim and becomes assur. Only later is this rice converted into a drink. Once the rice becomes assur, the issur can not merely be removed by making it no longer olah al shulchan melachim. <br />
<br />
A-143<br />
Rice Pudding and Miso<br />
<br />
מפעל של נכרים ובו עושים ריי"ס פודינ"ג (rice pudding), ואורז יש בו משום בשול עכו"ם, שהרי עולה הוא על שולחן מלכים אך הריי"ס פודינ"ג הזה אינו עולה על שולחן מלכים, אכן אילו היו מפסיקים את תהליך הבשול באמצע הי' האורז שפיר נשאר עולה על שולחן מלכים, אלא שהנכרי מדליק את האש (או דוחק את הכפתור) ומתחיל תהליך בלתי-נפסק שסופו של המאכל ליהפך לאינו עולה על שולחן מלכים.<br />
<br />
ונראה, דבאבני נזר סימן ק' הביא שנחלקו האחרונים במקרה שבישל הנכרי איזה מאכל כמאכל בן דרוסאי ונאסר, ושוב לקחו הישראל וגמר את בשולו, אם לדון בישולי גוים כמאכלות אסורות ולומר בו דטריפה אינה חוזרת להכשרה, או לדון בישולי גוים כאיסור התקרבות (אך לא כמאכלות אסורות), וממילא לא ינהוג בו כלל זה.  וקיי"ל לקולא בפרט זה (כמבואר ברמ"א סימן קי"ג ס"ק ט'). <br />
<br />
והוא הדין הכא, אף שבאמצע תהליך הבשול כבר נאסר האורז הזה, אך לא חל בו הך כללא דמאכל שנאסר אינו חוזר להיתרו, וממילא נראה לומר שכמו שאילו הי' הישראל גומר את הבשול הי' חוזר המאכל האסור הזה להיתרו, כמו כן בנידון זה מאחר שהבשול הזה עומד הוא מתחילתו להופכו להמאכל שאינו עולה על שולחן מלכים, נראה להתיר.  כן דעתי נוטה.<br />
<br />
צבי שכטר<br />
עש"ק פ' וירא תשס"ג <br />
Rav Belsky commented as follows:<br />
לשון הרשב"א בתורת הבית הארוך בבשלו עכו"ם כמאכל בן דרוסאי ונאסר ואחר כך גמרו ישראל "דחוזר להכשירו" וכן הכא, ויפה כתב ידידי לעיל.  <br />
<br />
אלא שלדעתי לא צריך לזה כי אין להתחשב במה שנחשב עולה על שולחן מלכים באמצע בתהליך כי בשעת מעשה לא ראוי לאכילה כי קדירה רותחת אינה ראוי' כבגמ' ביצה (דף כו: וכז.) אלא שלא נתקצה כי הויתו בידי אדם עי"ש אבל לחשבו ראוי למלכים על שם אותו רגע כמימריה באמצע התהליך בזמן שהוא רותח לא מסתבר כלל.<br />
<br />
י. בעלסקי <br />
כ"ה מרחשון תשס"ג<br />
<br />
"
     author=""

     title="Constant Review is Required: An Inspection Report"
     description="When this plant was first set up as a kosher facility, it was known that they had a non-kosher plant that produces assorted products on the same campus.  Of course, the issue of steam return condensate was brought up.  It turned out that condensation from the non-kosher factory was not being returned to the boiler so there was no problem to certify the kosher division.<br />
<br />
The condensate issue was brought up from time to time when RC’s would visit this factory and is reviewed during my inspections.<br />
<br />
During my recent visit, I inquired about the condensate return from the non-kosher plant.  It turned out that since my last visit (and not before), the company decided to return the condensate to the boiler, because: 1) since the steam system was heating the non-kosher plant all year, it would be a waste of energy and money to dump the condensate; 2) steam was heating kettles to cook non-kosher icing. <br />
	<br />
We rectified the problem by requiring the condensate return be dumped and I locked the necessary valve to prevent its return.<br />
<br />
Within the next coming month, the company will cut the steam return directly at the cooking kettles so the steam from the heating system (from the effectively kosher parts of the plant) can be returned accomplishing the original goal for the majority of the plant.<br />
<br />
In conclusion, issues like this should be constantly reviewed with the company.  In this instance, the mistake was caught early enough that major kashrus issues would not be involved.<br />
"
     author="By Rabbi Dovid Rosen RFR Maine, Maritimes and Quebec"

     title="Recycled Ingredients"
     description="A basic phenomenon in chemistry plays a crucial role in industrial kashrus. When two chemicals react with one another, one will be used up before the other. The chemical used up first is called a “limiting reactant” and the chemical which is not used up is an “excess reactant”. Often the excess reactant is recovered, purified, and used again in another production. <br />
<br />
Consider a scenario in which the limiting reactant is non-kosher, the excess reactant is kosher, and the heat needed for the reaction is 200 Fahrenheit. The excess reactant, after the reaction, becomes non-kosher. It is recovered and used in a different reaction. Without knowledge of the previous reaction, a mashgiach may believe that the ingredient is as kosher as it was originally.<br />
<br />
This scenario is not academic. One example of the reuse of an excess reactant is in the production of a chemical compound called a methyl ester. Methyl esters are used in the production of sucrose polyester, which is used as a fat replacement in some well-known snack products. <br />
In a non-kosher version of this production, methanol, which is a petrochemical, is reacted with tallow. Methanol is the excess reactant and tallow is the limiting reactant. Methanol recovered from the reaction is purified and reused in future methyl ester production: <br />
<br />
Another reaction involves lard with acetic acid (also a petrochemical). The acetic acid is the excess reactant. In this case the excess acetic acid is not reused in the same process but returned to the original acetic acid supplier:<br />
<br />
This practice prompted the IAR to review the global acetic acid industry to determine whether acetic acid could remain a group one (it turned out this practice was unusual, if not unique, and that the “dirty” acetic acid was being added not to virgin glacial acetic acid but to a side stream product).  <br />
A variation on the practice of reusing ingredients involves recycling a solvent for both kosher and non-kosher ingredients. A solvent is a liquid used to separate certain ingredients from a substance while leaving others behind (when we put tea leaves in water, water is a solvent for the flavor, color, caffeine, and other organic compounds). Solvents can be used in industrial food production to “wash” impurities from a product.  Isopropanol is used to remove impurities in the production of xanthan gum. Dichloromethane is a solvent in the vitamin encapsulation process. Ethanol, water, and other liquids are also solvents in industrial production.  <br />
<br />
Solvents are sometimes used through multiple productions. Thus, a Rav Hamachshir for a Pesach production that uses a solvent should not merely determine whether the solvent is, itself, kosher for Pesach. He must also determine whether it has been used in a previous production.<br />
<br />
An excess reactant destined for a second production or a reusable solvent may be toxic and objectionable – so foul that even a dog would think twice before eating it. The question of using such a substance that already absorbed חמץ  orאיסור  is a שאלת חכם. <br />
<br />
Finally, it is worth reminding ourselves that tracking rework should be on a mashgiach’s checklist. Manufacturers of margarine, ice cream, dressings and other foods do not throw away product simply because it does not meet their specifications. Rather, imperfect product is often reworked and reprocessed in a subsequent run. Confirming that all raw materials are in fact “raw” will eliminate any complication. "
     author="Rabbi Gavriel Price, RC Ingredient Approval Registry"

     title="Bazzini Assorted Swedish Fish"
     description=""
     author=""
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     title="Heering® Coffee OU Certification Announced"
     description="Kindred Spirits of North America, Inc. has announced that HEERING® COFFEE liqueur has been certified by the Orthodox Union. The OU, termed a “coveted seal of approval” by The New York Times, is one of the world’s best-known trademarks. Comparing it to the UL®, Forbes Magazine wrote, “If you want to know your food is kosher, you can look for the Orthodox Union’s OU symbol.” There are more than 400,000 approved OU products located in 80 countries around the world.<br />
<br />
HEERING COFFEE liqueur is made from a recipe using only natural ingredients and with no additives or artificial colouring. The base is a smooth blend of Caribbean rum, coffee and cacao. HEERING COFFEE liqueur can be enjoyed after dinner as a digestive but it is also excellent as a base for cocktails and long drinks.<br />
<br />
"Cherry Heering has long been OU certified and I have no doubt that Coffee Heering will undoubtedly find its place of distinction within the ever growing worldwide kosher market place,” stated Rabbi Eliyahu Safran, OU Kosher's Vice President of Communications and Marketing in welcoming Coffee Heering to the ever growing list of the finest liqueurs that have attained OU kosher certification.<br />
<br />
HEERING® COFFEE liqueur was introduced for the first time on the world market during the UK Bar Show in June 2007. <br />
<br />
“The Heering liqueur brands are among some of the most recognizable and credible brands in the world,” stated Adéle Nilsson, CEO, The Xanté Company/Peter F. Heering. The Heering high brand standards are now aligned with the highest standards of kosher certification.”<br />
<br />
The Heering brands have more than two centuries of history, beginning with the CHERRY HEERING® liqueur, which has been produced in Denmark since 1818. Since the re-introduction of CHERRY HEERING liqueur, the brand is making its presence undeniably known in the U.S. among discerning consumers and talented mixologists. CHERRY HEERING® liqueur, purveyor to H.M. Queen Margrethe II of Denmark and H.M. Queen Elizabeth II of the United Kingdom is the original “Cherry Brandy.” <br />
<br />
The re-introduction of CHERRY HEERING and debut of HEERING COFFEE liqueur in the U.S., brings with them new campaigns which will reinforce the brands’ authenticity and style.<br />
<br />
HEERING® COFFEE liqueur OU labeled bottles will be available starting in the Fall of 2009.<br />
<br />
For more information on CHERRY HEERING & HEERING COFFEE liqueur, please visit <a href="http://www.heering.com">http://www.heering.com</a>.<br />
"
     author=""

     title="Elul 5769-Tishrei 5770 / Sept.-Oct. 2009"
     description=""
     author=""
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    dc:subject=""
    dc:description="Vol. 18 / No. 1 "
    dc:creator="Leah Cooper"
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     title="Fish and Meat"
     description="<p>The Gemara Pesachim (76b) teaches that one may not cook fish and meat together since this combination is considered a sakana. Shulchan Aruch (Y.D. 116:2-3) adds that one may not even eat meat after fish or fish after meat unless one eats and drinks in between1. Rama adds that one should not cook open meat and fish in the same oven because of raicha (aroma), though bidieved we say that raicha lav milsa. Magen Avrohom (O.C. 173:1) questions whether this sakana still exists today, however the minhag is still to be machmir.</p>

	<p>Taz 116:2 says that fish cooked with meat is forbidden, even if the fish is batel b’shishim. Although issurim are batel b’shishim, since fish and meat is a sakana, we have no right to assume that it follows the same guidelines. “Chamira sakanta m’issura”. </p>

	<p>However, Shach (Nikudas Hakesef) disagrees and maintains that fish is batel b’shishim in meat. This is the accepted opinion of most poskim. The Shevus Yaakov adds that since today it is questionable whether there exists any sakana (Magen Avrohom), one need not be machmir when there is shishim. </p>

	<p>Therefore, products that contain amounts of fish that are not batel b’shishim must be labeled OU Fish, so that consumers will not unwittingly eat the product together with meat. If the amount of fish in the product is batel b’shishim, we do not require the product to be labeled OU Fish, provided that the fish ingredient is mentioned somewhere on the packaging. In this way, those who wish to be machmir for the opinion of Taz can do so by scanning the ingredient label. If the fish ingredient is not listed on the label or is ambiguous, (Omega-3 oil) then the product should be labeled OU Fish. </p>

	<p>However, Rav Belsky said that if the product contains fish gelatin that is batel b’shishim then there is no need to label the product OU Fish even if it does not appear in the ingredients. For example, some flavors use fish gelatin as a carrier and would not be listed. If the amount of gelatin is batel b’shishim, there is no need to label the product OU Fish, even though fish is not listed on the packaging. Since fish gelatin is denatured and then refined, it is unclear whether there is any sakana for it to be eaten with meat. In this case, we need not be machmir provided it is batel b’shishim. </p>

	<p>Although there is no chashash that dairy items will be eaten together with meat, still it is proper to label them OU Dairy Fish if the fish is not batel b’shishim to accommodate Sefardim that consider it a sakana to eat dairy and fish together. </p>

	<p>It should be noted that though there is a sakana to eat meat and fish together, it is permissible to cook meat in fish kailim or to cook fish in meat kailim3. This is even true of a davar charif. For example an onion cut with a meat knife may be cooked together fish4. However, all of this is provided that the kailim are clean from all residue. It is not sufficient to merely wipe off a knife or spatula that was used for meat to then use it for fish, but rather it must be properly cleaned.    </p>

	<p>Summary: Because of the potential sakana of eating fish and meat together<br />
•         We must label foods OU Fish if they contain levels of fish that are not batel<br />
•         If the amount of fish is batel and it is listed on the ingredient panel then it need not be labeled OU Fish.<br />
•         Fish gelatin that is batel in a product need not be labeled OU Fish<br />
•         It is proper to label dairy items that contain fish OU Dairy Fish<br />
•         Although there is no sakana to cook fish with meat kailim, the kailim must be clean.</p>

	<p>&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;-<br />
1. Shulchan Aruch also requires washing one’s hands between fish and meat, but Rama says that this is not necessary. <br />
2. It is clear from the Poskim that discuss this issue that they are still concerned about sakana even today. However, the opinion of the Magen Avrohom is used as a mitigating factor when there are other reasons to be lenient (See Shevus Yaakov <span class="caps">III</span>:70 and Yad Efrayim Y.D. 116).<br />
3. Issur V’heter brought by Taz Y.D. 116:2<br />
4. Sefer Davar Charif 15:3</p>"
     author="Rabbi Eli Gersten"

     title="Instant Oatmeal Fruit &amp; Cream Variety Pack"
     description=""
     author=""
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     title="Katz Gluten Free"
     description=""
     author=""
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    dc:title="Katz Gluten Free"
    dc:identifier="http://oukosher.org/index.php/consumer/featured_companies/1378588/" 
    dc:subject="Breads, Muffins &amp;amp; Rolls,Cakes, Pastries &amp;amp; Pies,Featured Companies"
    dc:description="http://www.katzglutenfree.com/"
    dc:creator="Leah Cooper"
    dc:date="2009-09-08 07:15:00 PM GMT" />
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     title="Jerusalem Cuisine"
     description=""
     author=""

     title="Papagaio Restaurant"
     description=""
     author=""

     title="Taiku Restaurant"
     description=""
     author=""

     title="Pituyim Café"
     description=""
     author=""

     title="OU’s First Advanced Kashrut Seminar for Women:&nbsp; Food for Thought on the Intricacies of Kosher"
     description="As millions of students of all ages were enjoying their last days of summer freedom before heading back to school, the Orthodox Union got a jump on the academic year by kicking off its weeklong Advanced Kashrut  Seminar for Women, the OU’s  first-ever course for women. Twenty-five women participated in the program. <br />
           <br />
Sessions included: Keeping Your Kosher Kitchen Kosher; Identifying Kosher Birds; Kosher Wine and Grape Juice Production; and OU Kosher Marketing, among many others; while field trips included outings to Dougies Brooklyn, a restaurant, and the enormous catering kitchen at the Grand Hyatt Hotel in Manhattan. <br />
            <br />
Among the women who not only willingly, but excitedly signed up to return to “school,” were two doctors – a clinical psychologist from Brooklyn and an MD who recently married a rabbi and returned to her native Australia immediately following the program. In addition, several school teachers; a trained chef; two graduate students in different programs at a prestigious university; several baalot teshuva (returnees to the faith); a food scientist; and even OU Kosher staff member, Ziporah Thee, who took a week’s vacation from work so she could attend this seminar. <br />
            <br />
The women unanimously agreed that the seminar, encompassing an amazing breadth of information, was a week of informative classes, interesting field trips, and dynamic teachers willing to answer any question, no matter how seemingly insignificant. <br />
            <br />
Rabbi Yosef Grossman, the OU’s Director of Kosher Education and the coordinator of the seminar, declared, “It was most gratifying to be able to be coordinate the first Advanced Kashrut Seminar for Women on behalf of the OU. Our participants ranged from near and far; from Edmonton, Canada, to Efrat, Israel, to Melbourne, Australia. They represented a broad spectrum of Orthodoxy, from modern orthodoxy to Satmar. We at the OU take great pleasure in the fact that we were able to offer an advanced, in-depth course which met the diverse kosher educational needs of our participants.”<br />
            <br />
Rabbi Steven Weil, Executive Vice President of the OU, stated in his greetings to the women on behalf of the OU staff, "At the Orthodox Union, what we do is kashrut for the sake of kashrut, providing the highest standard without the profit motive.” Rabbi Weil noted that the revenues of OU Kosher go to fund a large variety of programs worldwide, such as NCSY, the OU’s international youth organization; the Job Board; Synagogue and Community Services; educational services; the Jewish Life on Campus Initiative (JLIC); and Yachad/Our Way, the National Jewish Council for Disabilities. <br />
            <br />
Rabbi Menachem Genack, Chief Executive Officer of OU Kosher, stated, "OU Kosher is constantly expanding its horizons in terms of the educational programs it offers to the community. The Advanced Kashrut Program for women satisfied a very real need and attracted a wide variety of participants. I commend Rabbi Grossman and the kashrut staff for their continuing and extraordinary efforts and look forward to the OU's future efforts in the field of kosher education."<br />
            <br />
Among the sessions was Rabbi Chaim Loike’s class on “Identifying Kosher Birds.” Rabbi Loike, an OU rabbinic coordinator and the organization’s resident “bird expert,” spoke about how to identify kosher and non-kosher birds; controversies in the world of certifying kosher birds; and touched upon his experiences studying the anatomy of different birds in the archives of the Museum of Natural History. <br />
            <br />
Phyllis Koegel, the OU’s New Business and Development/Marketing Associate, spoke to the women about traveling around the world to promote OU kosher certification companies, a job she called alternatively “glamorous and tough work.” And, despite her job traveling to cities throughout the United States and even to China to meet with industry executives, Ms. Koegel said it was the women at the seminar who were more challenging. “The women participating in the OU kashrut seminar are all extremely well-learned and took this course very seriously,” she commented. “The extent of their knowledge, made evident by their penetrating questions and incisive comments, impressed me a great deal.” <br />
               <br />
Rabbi Dov Schreier, OU rabbinic coordinator, led the women on several field trips to various sites, including the restaurant Dougies Brooklyn, where he spoke on “Going Out to Eat – What Could Be the Problem?” Among the things covered during the class was a review of a fictitious catering menu riddled with errors for a Shabbat simcha, in which Rabbi Schreier asked the women to identify the mistakes inserted on purpose. Within each meal, the women had no problem calling out potential problems, such as making sure the lettuce was pre-washed; the strawberries were checked for bugs; and catching a fish dish that was to be served at the same time as a meat dish. Rabbi Schreier stated, “Having been involved in almost all the ASK OU seminars in the last decade, I was greatly impressed with the women’s level of knowledge, enthusiasm and with the wide range of society from which they come. These women truly enhanced the quality of our OU Kosher educational programs.”<br />
            <br />
At the conclusion of the course, the women received certificates of completion for the weeklong seminar, but it was only a small, tangible item symbolizing a lot more: a week of new connections and friendships among women all passionate about kosher food and the laws surrounding it; a week of new discoveries and lessons learned; and a week of Jewish enrichment that is sure to become a regular offering. <br />
<br />
Esther Rabinowitz, a clinical psychologist of Brooklyn, NY, said she first became aware of this course from a newspaper ad. “Since I have a scientific background in psychology, I wanted to enhance my knowledge in another science – that of kashrut,” explained Dr. Rabinowitz. “Additionally, my son is very learned and works in the food industry, and we frequently have intricate discussions about certain food issues. When I told him I was considering participating in this course, he thought it was a great idea and urged me to take it. And it really was a terrific experience.” <br />
            <br />
Tamara Rice, of Washington Heights, NY, was told of the program by her husband, a rabbinical student at Yeshiva University, who this year will coincidentally be studying kashrut with Rav Herschel Schachter, Rosh Kollel at YU and OU Kosher halachic consultant. Rav Schachter delivered a shiur (class) on “Halachos (Jewish laws) of Kashrut,” to the women before moderating an “Ask the Rabbi” session. “Since my husband spent the whole summer preparing for learning this year,” said Mrs. Rice, “I decided to take the opportunity to learn the issues he was studying myself – and even ended up sharing one of his teachers.” <br />
            <br />
Her friend Rachelle Schoenfeld, of Woodmere on Long Island, is about to begin her last year of graduate studies in an occupational therapy program at New York University; when Ms. Rice asked if she wanted to join her in the seminar, she immediately jumped at the chance. “Even though I’m on vacation from school right now,” said Ms. Schoenfeld, “I was immediately interested in taking this seminar, and I did receive quite an education. When I came home the first day and my mother asked me what I learned, I truly did not know where to start!”<br />
            <br />
Ms. Schoenfeld wasn’t the only student using the summer months to continue her education. Shayna Weiss, of Washington Heights, NY, is set to begin her second year of a five-year Jewish Studies program in the graduate department of NYU in just a couple of weeks. “Since learning about this program from Drisha Institute for Women, where I used to be a full-time student, I knew I wanted to get the OU’s take on exploring the cultural and social implications that kosher food has with people, something I study in school,” explained Ms. Weiss. Ms. Weiss said she liked learning best the cultural interaction of kosher food and people; how OU Kosher markets itself to a higher standard, which OU sales expert Phyllis Koegel touched upon in her talk; and Rabbi Loike’s experience of visiting the Museum of Natural History to explore the anatomies of many of their different birds to better understand the differences between kosher and non-kosher members of the species. <br />
            <br />
All the participants are passionate about kosher food, but two of them have helped make it hip to the 21st century. Esti Berkowitz, of Kew Gardens Hills, in Queens, NY, is a “mom blogger and kosher food advocate” who maintains several blogs about parenting and kosher food, especially traveling with children and keeping kosher on the road. Ms. Berkowitz, who is often asked about kosher food while networking with other bloggers and attending national conferences on blogging, said she hopes this course will allow her be even better-prepared to answer the numerous questions she receives. “When I’m educating other people about kashrut, I have to be the best resource I can possibly be,” she explained. “I also hope that this course not only solidifies my kosher food education but helps me connect with other people who are as excited about kosher food as I am.”<br />
           <br />
And Arlene Mathes-Scharf, of Sharon, MA, who holds a Masters in Food Science from MIT, was the first person to post real-time kashrut alerts on the Internet 13 years ago. Though a standard service now of kashrut agencies, just a little over a decade ago no one was utilizing the emerging technology of the Web to call kosher consumers’ attention to mislabeled products. “When my friend told me about a pepperoni pizza in a local grocery store that had an OU label on it,” she remembered, “I knew it was obviously mislabeled. And though I called the attention of the OU to it, and they published a notice in our local Jewish paper, I realized that people who didn’t subscribe to it or read it would remain unaware.” And so, she began posting mislabeled products online, which soon grew into a full-scale website called Kashrut.com. The site receives up to 40,000 visitors a month, a number that doubles around Passover, when she posts lists of Kosher for Passover food items and links to the sites of kosher organizations that also have extensive lists. <br />
            <br />
All the women who attended the Advanced Kashrut Seminar traveled to OU headquarters or the sites of the field trips every day, but it was Alizah Hochstead who initially had the longest commute – all the way from Efrat, Israel. “I scheduled some other things to do in America at the same time as this program” explained Mrs. Hochstead, “but the course was the primary reason of why I decided to come.” Mrs. Hochstead, who is on the Religious Council of Efrat and serves as a mashgicha (kosher supervisor) for the restaurants and other kosher establishments in the town, said, “I am always looking to increase my knowledge, especially in areas of kashrut. As I expect that Efrat will keep growing, and more kosher places will be set up, I am especially interested in learning more about the industrialization and catering sides of the kosher industry, two areas that we studied in great detail this week.” Her only complaint about the course? “It was too short,” she noted. <br />
            <br />
Rochel Bomzer, of Albany, NY, is the rebbetzin of Congregation Beth Abraham Jacob, a synagogue that is over 150 years old. Besides being one-half of the spiritual leadership of the synagogue and of Albany’s Orthodox community, Mrs. Bomzer also serves as a mashgicha (kosher supervisor) for the kosher establishments in Albany, including the kosher kitchen in the University of Albany and a small bagel café that operates in a Price Chopper Supermarket. “Because I have 20 years of experience in supervising the kashrut of different kosher places in Albany, I was interested in strengthening my knowledge about what goes on in a catering facility or restaurant,” said Mrs. Bomzer. “And while the Grand Hyatt tour was particularly fascinating, I ended up learning a tremendous amount about all different aspects of kashrut, particularly from Rav Schachter.” <br />
<br />
For Leonie Hardy, a medical doctor and native of Australia, taking this seminar was only one endeavor amid many other life-changing ventures in recent weeks: she got married a month ago and is in the midst of packing all her belongings to move back home to Australia, where she and her husband are to become the rabbi and rebbetzin of a local synagogue. “I spent the last two years in the Graduate Program for Women in advanced Talmudic Studies at Stern College for Women, where I received a very thorough education in the theoretical side of Jewish laws,” described Ms. Hardy. “When I heard about this OU program, I thought it would make a very nice adjunct of practical, hands-on study.” Ms. Hardy explained that her intensive study of kosher laws, made clearer this week by OU experts, will help her teach them herself when she becomes a community leader and informal teacher in Australia. <br />
<br />
To see photos of the event please click below!<br />
<br />
<a href="http://www.oukosher.org/pdf/OUs_Advanced_Kosher_Prog._for_Women_Pictures_.pdf">OUs_Advanced_Kosher_Prog._for_Women_Pictures_.pdf</a>"
     author="Tovah Ross"

     title="L&M Impex Corp"
     description=""
     author=""
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    dc:title="L&amp;M Impex Corp"
    dc:identifier="http://oukosher.org/index.php/consumer/featured_companies/1378582/" 
    dc:subject="Fruit Products,Snack Foods,Featured Companies"
    dc:description="http://www.crunchynyummy.com/Crunchy_n_Yummy/Home_Page.html"
    dc:creator="Leah Cooper"
    dc:date="2009-08-31 03:17:00 PM GMT" />
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     title="Honey Orange Salmon, To Be Served With Honey Orange Sauce"
     description=""
     author=""

     title="Orange Honey Sauce"
     description=""
     author=""

     title="Tuscan Chicken – Pre-Yom Kippur Fast"
     description=""
     author=""

     title="Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast"
     description=""
     author=""

     title="Smoked Salmon and Dill Cheesecake – Break-The-Fast"
     description=""
     author=""

     title="Chicken Pot Pie Soup – Sukkot"
     description=""
     author=""

     title="Quinoa and Roasted Vegetable Salad"
     description=""
     author=""

     title="Acorn Squash With Apples, Cranberries And Quinoa"
     description=""
     author=""

     title="Apple Tartlets"
     description=""
     author=""

     title="Chocolate and Honey Biscotti"
     description=""
     author=""

     title="Mustard and Avocado Dressing (Pareve)"
     description=""
     author=""

     title="Tomato and Horseradish Dressing (Pareve)"
     description=""
     author=""

     title="Soy Citrus Vinaigrette (Pareve)"
     description=""
     author=""

     title="Kopy Cat Outback Steak House Ceasar Salad Dressing (Dairy)"
     description=""
     author=""

     title="Poppy Seed Dressing for a Big Salad (Pareve)"
     description=""
     author=""

     title="Sesame and Honey Mustard Dressing (Pareve)"
     description=""
     author=""

     title="Asian Ginger Salad Dressing (Pareve)"
     description=""
     author=""

     title="Tex Mex Salad Dressing (Dairy or Pareve)"
     description=""
     author=""

     title="Sweet Lime Poppy Seed Dressing (Pareve)"
     description=""
     author=""

     title="City Winery"
     description=""
     author=""
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    dc:subject=""
    dc:description="http://www.citywinery.com/"
    dc:creator="Leah Cooper"
    dc:date="2009-08-24 02:30:00 PM GMT" />
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     title="Eastsun IQF Broccoli and IQF Cauliflower"
     description=""
     author=""
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    dc:title="Eastsun IQF Broccoli and IQF Cauliflower"
    dc:identifier="http://oukosher.org/index.php/kosher/displayalerts/1378559/" 
    dc:subject="Alert"
    dc:description="IQF Broccoli and IQF Cauliflower "
    dc:creator="glicher"
    dc:date="2009-08-20 08:56:00 PM GMT" />
</rdf:RDF>
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<h2 class="item">Glossary of Kosher Terms for Companies</h2>

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<h2 class="item">Pas Yisroel Products</h2>

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   <p><font size="2">By: Rabbi Yonatan Kaganoff</font></p>









<h2 class="item">Lo basi Ella L&#8217;orer; Bishul Akum</h2>

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   <p><font size="2">By: Rabbi Eli Gersten</font></p>









<h2 class="item">ASKOU Outreach Program to Visit Passaic-Clifton Community for Series of Kosher Lectures</h2>

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<h2 class="item">“THE ORIGINAL” WRAPOLE’ PREMIUM QUALITY TORTILLAS® NOW CERTIFIED BY THE ORTHODOX UNION</h2>

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<h2 class="item">OU Kosher to present ‘Cooking on Shabbat’ webcast, November 17</h2>

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<h2 class="item">Bitul</h2>

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   <p><font size="2">By: Rabbi Eli Gersten</font></p>









<h2 class="item">Sake and Miso</h2>

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<h2 class="item">Constant Review is Required: An Inspection Report</h2>

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   <p><font size="2">By: By Rabbi Dovid Rosen RFR Maine, Maritimes and Quebec</font></p>









<h2 class="item">Recycled Ingredients</h2>

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   <p><font size="2">By: Rabbi Gavriel Price, RC Ingredient Approval Registry</font></p>









<h2 class="item">Heering® Coffee OU Certification Announced</h2>

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<h2 class="item">Fish and Meat</h2>

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   <p><font size="2">By: Rabbi Eli Gersten</font></p>









<h2 class="item">OU’s First Advanced Kashrut Seminar for Women:&nbsp; Food for Thought on the Intricacies of Kosher</h2>

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   <p><font size="2">By: Tovah Ross</font></p>









<h2 class="item">Statement from OU Kashruth Department</h2>

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<h2 class="item">Creating Pas Yisroel</h2>

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   <p><font size="2">By: Rabbi Eli Gersten</font></p>









<h2 class="item">Drinking Coffee on the Road</h2>

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   <p><font size="2">By: By Rabbi Eli Gersten, RC Recorder of OU Psak and Policy</font></p>









<h2 class="item">No Surprise at Symrise: OU Certification Is an Important Part of Business at One of the Leading Make</h2>

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<h2 class="item">Lucid’s Lucid Decision: To Seek OU Certification to Satisfy the Kosher Market for its Genuine Absi</h2>

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<h2 class="item">In Fine Spirits—Chicago’s First Artisan Distillery is OU Kosher and Organic</h2>

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<h2 class="item">Announcing the Arrival of Geliko OU Kosher Gelatine Hydrolysate, for Kosher Food and Pharmaceutical</h2>

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<h2 class="item">Glatech Productions’ Kolatin®: Real Gelatin. Real Kosher.</h2>

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<h2 class="item">Cheryl&Co., With its OU Certification, Strives to Be the Best Gourmet Food and Gift Company, Ever</h2>

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<h2 class="item">At Premier Bakers, They Are Passionate About their OU Certified English Muffins</h2>

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<h2 class="item">That David Is One Smart Cookie</h2>

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   <p><font size="2">By: Rachel Murray</font></p>









<h2 class="item">There’ll Be a Hot Time in the Old Town (Cartagena de Indias) Tonight: Amazon Pepper Sauces Are Fie</h2>

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   <p><font size="2">By: Rabbi David Gorelik</font></p>









<h2 class="item">Buencafe, 100% Colombian Freeze Dried Coffee, Has Grounds to Celebrate its Great Success</h2>

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   <p><font size="2">By: Rabbi Yosef Grossman</font></p>









<h2 class="item">Daabon of Colombia: Environmentally Friendly, Delicious, Organic and Natural Agricultural Products.</h2>

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   <p><font size="2">By: Rabbi Nosson Goldberg</font></p>









<h2 class="item">The Babies Choice Kosherization Awards</h2>

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   <p><font size="2">By: By Rabbi Avrohom Stone</font></p>









<h2 class="item">Gerber Expands Kosher Baby Food Offerings, Launches Kosher 2nd Foods® Fruit &amp; Vegetable Purees</h2>

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<h2 class="item">OU Kosher senior Rabbi to appear with legal expert on Food Institute’s webinar Let’s talk Kosher</h2>

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<h2 class="item">Go South Young Mashgiach: An OU RFR Travels the Highways and Byways of the Old Confederacy&#8230;</h2>

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   <p><font size="2">By: Rabbi Norman Schloss</font></p>









<h2 class="item">OU Kosher Baking Manual Sets Industry Standards</h2>

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<h2 class="item">The Fascinating Story of Kosher Gelatin, or How a Product from Beef Can Be Used in Dairy Delicacies</h2>

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   <p><font size="2">By: Rabbi Eli Gersten</font></p>









<h2 class="item">Is Sake Kosher?</h2>

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   <p><font size="2">By: Rabbi Gavriel Price</font></p>









<h2 class="item">The Perfect Pet of the Pentateuch: Pigeon</h2>

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   <p><font size="2">By: Rabbi Chaim Loike</font></p>









<h2 class="item">Colombia – Land of (Kosher) Opportunity</h2>

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   <p><font size="2">By: Rabbi Aharon Brun-Kestler </font></p>









<h2 class="item">OU Announces Advanced Kosher Course for Women</h2>

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<h2 class="item">The Tasty Muffin: Starting off Your Day the OU Way</h2>

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   <p><font size="2">By: Rabbi Yisroel Bendelstein</font></p>









<h2 class="item">Not For The Birds: OU Rabbi Visits IDT Yeshiva In Newark To Present On The Mesorah Of Kosher Birds</h2>

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<h2 class="item">Bazooka Candy Brand’s Top Selling Ring Pop Certified Kosher</h2>

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<h2 class="item">OU Kosher Expert To Appear With USDA Official On Food Institute’s Webinar, Let’s Talk Kosher!</h2>

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<h2 class="item">OU Kashrus Comes To Monsey &amp; 600 People Attend Shiur On How To Be Menaker &amp; Other Meat Issues</h2>

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<h2 class="item">In Times of Difficulty: A Question of Meaning, A Meditation on Kashrut</h2>

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   <p><font size="2">By: Rabbi Dr. Eliyahu Safran</font></p>









<h2 class="item">Insects in Veggies Bugging You?</h2>

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<h2 class="item">OU Presents “How To Check For Insects”</h2>

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<h2 class="item">AskOUtreach Goes To Yeshiva Ohr Somayach In Monsey For May- June Program</h2>

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<h2 class="item">Gerber Expands Kosher Baby Food Offerings, Launches Kosher 2nd Foods Fruit and Vegetable Puree</h2>

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<h2 class="item">Initial Release Of OU Kosher’s “How To” Audio/Video Series Generates Much Excitement Worldwide</h2>

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<h2 class="item">Mechiras Chametz</h2>

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   <p><font size="2">By: Rabbi Eli Gersten</font></p>









<h2 class="item">Passover’s Ten Questions, As Answered By An OU Expert</h2>

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<h2 class="item">Mowed Lawn Aroma</h2>

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   <p><font size="2">By: Rabbi Gavriel Price</font></p>









<h2 class="item">Milui V’irui</h2>

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   <p><font size="2">By: Rabbi Eli Gersten</font></p>









<h2 class="item">OU Passover Website For 2009, WWW.oupassover.org, Is Up and Running</h2>

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<h2 class="item">Back Again This Year, Rabbi Belsky and Schachter Answer Passover Questions On OU Radio, March 24th</h2>

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<h2 class="item">OU Kosher To Recommend Organic Certification Agency To OU Clients</h2>

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<h2 class="item">Kashrut In The Workplace</h2>

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<h2 class="item">Canned Salmon FAQ&#8217;s</h2>

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   <p><font size="2">By: Rabbi Chaim Goldberg</font></p>









<h2 class="item">Major ask OUtreach-Lakewood Success Launches  OU Kosher ‘HOW TO’ DVD Series</h2>

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<h2 class="item">Rice Protein Concentrate</h2>

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   <p><font size="2">By: Rabbi Gavriel Price (Ingredients Approval Registry) </font></p>









<h2 class="item">Trucking</h2>

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   <p><font size="2">By: Rabbi Gavriel Price</font></p>









<h2 class="item">Is It OU Kosher? Newly Redesigned Product Search Feature On Website Aids Consumer In Finding OU Cert</h2>

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<h2 class="item">Kashruth In the Workplace Webcast</h2>

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<h2 class="item">Newly Redesigned Product Search</h2>

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<h2 class="item">When Kosher and Allergen Issues Do Not Converge</h2>

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   <p><font size="2">By: Rabbi Gavriel Price</font></p>









<h2 class="item">Drinking Coffee on the Road</h2>

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   <p><font size="2">By: Rabbi Eli Gersten</font></p>









<h2 class="item">Aish M’aish – Bishul Yisroel</h2>

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   <p><font size="2">By: Rabbi Eli Gersten</font></p>









<h2 class="item">Remembrance of the Mumbai Kedoshim</h2>

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   <p><font size="2">By: Rabbi Martin Grunberg</font></p>









<h2 class="item">Rav Moshe Zt’l’s Heter of Cholov Stam Revisited</h2>

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   <p><font size="2">By: Rabbi Avrohom Gordimer </font></p>









<h2 class="item">Mesorah Fish</h2>

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<h2 class="item">An Analysis of Kaskeses – Part and Present</h2>

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   <p><font size="2">By: Rabbi Chaim Goldberg</font></p>









<h2 class="item">Chometz Sheavar Alav Pesach</h2>

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<h2 class="item">Pas and the Jewish Home</h2>

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<h2 class="item">A Guide for Mitzvah-Keepers with Housekeepers</h2>

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<h2 class="item">Kashrus and Allergens</h2>

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   <p><font size="2">By: Rabbi Dovid Bistricer</font></p>









<h2 class="item">Checking Vegetables for Insects</h2>

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<h2 class="item">Retail Dairy Products: Whats, Hows and Whys</h2>

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<h2 class="item">The Kashrus of Soaps</h2>

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<h2 class="item">Maras Ayin and Kosher</h2>

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   <p><font size="2">By: Rabbi Dovid Bistricer</font></p>









<h2 class="item">The Mashgichim in the Field</h2>

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<h2 class="item">Bird pictures</h2>

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<h2 class="item">Kosher Catering</h2>

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   <p><font size="2">By: Rabbi Yermia Indich</font></p>









<h2 class="item">Next Stop, Bombay! The Life of a Wandering Mashgiach</h2>

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   <p><font size="2">By: Bayla Sheva Brenner</font></p>









<h2 class="item">ou direct, account management tool for ou kosher companies, adds online ingredient automation</h2>

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<h2 class="item">Following Major Success of Previous Event, The OU&#8217;s Harry H. Beren Ask Outreach Program Returns</h2>

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<h2 class="item">OU Kosher To Present Program On Mesorah Of Birds At Yeshiva University, Thanksgiving Day</h2>

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<h2 class="item">Back By Popular Demand: OU Kosher To Present Webcast, &#8216;Kosher Home, Sweet Home, Part II&#8217; November 25</h2>

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<h2 class="item">A Grateful Bocher Thanks OU Kosher For ASKOU9, Three Week Course For Future Kashrut Professionals</h2>

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<h2 class="item">Shechitah Seforim</h2>

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   <p><font size="2">By: Rabbi Chaim Loike<a href="http://www.oukosher.org/pdf/pheasant.pdf">pheasant.pdf</a></font></p>









<h2 class="item">Yeshiva University Non-Science Majors Come To OU Kosher To Explore Chemistry And Kashrut</h2>

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<h2 class="item">Keeping Tabs on Kosher Glycerin Totes</h2>

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   <p><font size="2">By: Rabbi Gavriel Price </font></p>









<h2 class="item">More Notes on Totes</h2>

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   <p><font size="2">By: Rabbi Gavriel Price</font></p>









<h2 class="item">Retail Dairy Products: Whats, Hows and Whys</h2>

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   <p><font size="2">By: Rabbbi Avraham Gordimer</font></p>









<h2 class="item">OU Kosher Educational Program Reaches Out</h2>

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<h2 class="item">Statement Of The Orthodox Union On Appointment Of New CEO At Agriprocessors</h2>

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   <p><font size="2">By: Rabbi Menachem Genack</font></p>









<h2 class="item">Yated Interview with Rabbi Menachem Genack, CEO and Rabbinic Administrator, OU Kosher</h2>

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<h2 class="item">Ask OU Participants Come From The Four Corners Of The Torah World</h2>

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<h2 class="item">Down In Old Kentucky, OU Certified Bluegrass Dairy Hits The Finish Line First At The Kentucky State</h2>

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<h2 class="item">Summer 2008</h2>

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<h2 class="item">At Twin Rivers Technologies, OU Kosher Glycerin Is Now in Production</h2>

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   <p><font size="2">By: Rabbi Yosef Goldberg </font></p>









<h2 class="item">All in a Day’s Work (Actually Many Days): Twin Rivers and Kosherization</h2>

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   <p><font size="2">By: Rabbi Avrohom Stone</font></p>









<p>Page 5 of 5 pages for this article <a href="http://oukosher.org/index.php/common/article/">&laquo; FirstP</a>&nbsp;&nbsp;<a href="http://oukosher.org/index.php/common/article/P3/">&lt;</a>&nbsp;&nbsp;<a href="http://oukosher.org/index.php/common/article/P2/">3</a>&nbsp;<a href="http://oukosher.org/index.php/common/article/P3/">4</a>&nbsp;<b>5</b></p>


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