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    <channel>
    
    <title>OUKosher.org Featured Article/title>
    <link>http://oukosher.org/index.php/articles/featured</link>
    <description></description>
    <dc:language>en</dc:language>
    <dc:creator>cooperl@ou.org</dc:creator>
    <dc:rights>Copyright 2010</dc:rights>
    <dc:date>2010-03-09T18:17:00-05:00</dc:date>
    <admin:generatorAgent rdf:resource="http://www.pmachine.com/" />
    

    <item>
      <title>Glossary of Kosher Terms for Companies</title>
      <link>http://oukosher.org/index.php/articles/single/glossary_of_kosher_terms_for_companies/</link>
      <description></description>
      <dc:subject>Industrial Kosher, The Kosher Certification Process</dc:subject>
      <content:encoded><![CDATA[Some non-English kosher terms that you may come across along with their explanations.
]]></content:encoded>
      <dc:date>2006-12-25T19:40:01-05:00</dc:date>
    </item>

    <item>
      <title>Pas Yisroel Products</title>
      <link>http://oukosher.org/index.php/articles/single/ou_pas_yisroel_products/</link>
      <description></description>
      <dc:subject>Consumer Kosher, Practical Kashruth, Kosher in the Kitchen</dc:subject>
      <content:encoded><![CDATA[A list of products certified as Pas Yisroel by the OU.]]></content:encoded>
      <dc:date>2005-09-12T18:55:00-05:00</dc:date>
    </item>

    <item>
      <title>The Tempering of Grains and its Chometz and Hafrashas Challah Implications</title>
      <link>http://oukosher.org/index.php/articles/single/the_tempering_of_grains_and_its_chometz_and_hafrashas_challah_implications/</link>
      <description></description>
      <dc:subject>Kosher Professionals, Articles</dc:subject>
      <content:encoded><![CDATA[The milling of grains has been going on for millennia, and in all that time, the process has not changed dramatically. Milling is still done by simply grinding kernels, albeit with rollers instead of stones. Sifting is still done with sifters, although by automated machines instead of by hand. There is another part of milling known as tempering. Tempering refers to spraying grain kernels with water before they are milled. This makes the bran tougher and less brittle. If the wheat kernel has not been tempered, the bran may shatter and leave brown flecks (“ash”) in the flour when the kernel is milled. This is undesirable in regular white flour. Tempering strengthens the bran so that it is removed from the endosperm easily and does not cause brown flecks in the flour. ]]></content:encoded>
      <dc:date>2010-03-09T18:17:00-05:00</dc:date>
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    <item>
      <title>Kli Rishon &amp;amp; Kli Sheini</title>
      <link>http://oukosher.org/index.php/articles/single/kli_rishon_kli_sheini/</link>
      <description></description>
      <dc:subject>Kosher Professionals, Articles</dc:subject>
      <content:encoded><![CDATA[Both a kli sheini and a kli rishon shelo al ha'aish are pots of hot water that will gradually cool down. Since it is difficult to distinguish between them, we require Tosafos's help to properly understand the distinction.  Although they look almost identical, a kli sheini has difanos mikareros (walls that cool down the product) while a kli rishon shelo al ha'aish has difanos michamemos (walls that maintain the heat of the product). An extended irui is none of the above, for the simple reason that the walls of this pot will not cool down. So long as the irui continues, there is a heat source that is preventing the kli from cooling. For this reason it is most similar to a kli rishon al ha'aish. ]]></content:encoded>
      <dc:date>2010-03-09T18:12:00-05:00</dc:date>
    </item>

    <item>
      <title>SHAKING UP YOUR PASSOVER MENU, OR HAVE SOME FUN IN THE PESACH KITCHEN – IT’S NOT JUST MATZAH</title>
      <link>http://oukosher.org/index.php/articles/single/shaking_up_your_passover_menu_or_have_some_fun_in_the_pesach_kitchen_its_no/</link>
      <description></description>
      <dc:subject>Kosher Professionals, Articles, Kosher in the Kitchen</dc:subject>
      <content:encoded><![CDATA[On Passover, we’re all looking for those new and different appetizers and entrees that aren’t the same old same old recycled boring ones. This year, shake up your Pesach menus with the following extra special and fun recipes by Eileen Goltz.]]></content:encoded>
      <dc:date>2010-03-08T17:39:00-05:00</dc:date>
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    <item>
      <title>ORTHODOX UNION ANNOUNCES NEW KOSHER FOR PASSOVER ITEMS FOR 2010</title>
      <link>http://oukosher.org/index.php/articles/single/orthodox_union_announces_new_kosher_for_passover_items_for_2010/</link>
      <description></description>
      <dc:subject>Industrial Kosher, The Kosher Market, Kosher Professionals, Articles</dc:subject>
      <content:encoded><![CDATA[The number of kosher for Passover products increases every year. The Orthodox Union’s Daf Hakashrus, OU Kosher’s magazine, annually prints an updated list that includes new Kosher for Passover items. Following are several major highlights of that list.]]></content:encoded>
      <dc:date>2010-03-04T16:29:00-05:00</dc:date>
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    <item>
      <title>OU PASSOVER GUIDE, THE GOLD STANDARD FOR ALL YOUR PASSOVER QUESTIONS,NOW AVAILABLE FOR PASSOVER 2010</title>
      <link>http://oukosher.org/index.php/articles/single/ou_passover_guide_the_gold_standard_for_all_your_passover_questionsnow_avai/</link>
      <description></description>
      <dc:subject>Kosher Professionals, Articles</dc:subject>
      <content:encoded><![CDATA[Those charged with cleaning the house for Passover, shopping for seders and eight days of bread-less meals and snacks, and cooking and baking those meals would be a lot more frantic and frazzled if not for the annual OU Guide to Passover. A special issue of Jewish Action, the family magazine of the Orthodox Union, this year’s Guide, for 5770/2010, is now available to help facilitate Passover preparation and observance. ]]></content:encoded>
      <dc:date>2010-03-03T17:08:00-05:00</dc:date>
    </item>

    <item>
      <title>Lo Basi Ella L&#8217;orer &#45; Glass</title>
      <link>http://oukosher.org/index.php/articles/single/lo_basi_ella_lorer_glass/</link>
      <description></description>
      <dc:subject>Kosher Professionals, Articles</dc:subject>
      <content:encoded><![CDATA[The laws regarding kashering glass are especially confusing, because the opinions range from one extreme to the other מקצה לקצה.
•	Rashba (Teshuva 1:233), Ran (Pesachim 9a) - glass is smooth, hard and does not absorb (or absorbs very little) and therefore does not need to be kashered. דשיעי וקשים ובליעתם מעוטה מכל הכלים 
•	Ra’ah (Brought by Ritva Pesachim 30b) – Glass is boleya and is polet like metal, but may not be kashered with hagalah because we are concerned that it might crack, משום דחייס שמא פקעה.
•	Mordechai – Glass has the status of cheres, הואיל ותחלת ברייתו מן החול.
]]></content:encoded>
      <dc:date>2010-03-03T17:06:00-05:00</dc:date>
    </item>

    <item>
      <title>OU PRESS PUBLISHES HAGGADAH COMMENTARY BY RABBI NORMAN LAMM</title>
      <link>http://oukosher.org/index.php/articles/single/ou_press_publishes_haggadah_commentary_by_rabbi_norman_lamm/</link>
      <description></description>
      <dc:subject>Kosher Professionals</dc:subject>
      <content:encoded><![CDATA[Imagine being able to invite one of the most eloquent and insightful rabbis in the world to be a guest at your Passover seder. His presence would transform the event, adding words of wisdom that inform and inspire all who are there. With OU Press’ publication this year of The Royal Table: A Passover Haggadah by Rabbi Norman Lamm, everyone can have the distinguished Chancellor and Rosh HaYeshiva of Yeshiva University at their home.]]></content:encoded>
      <dc:date>2010-03-03T16:37:00-05:00</dc:date>
    </item>

    <item>
      <title>ORTHODOX UNION’S PRE&#45;PASSOVER WEBCAST ANSWERS VARIETY OF PESACH&#45;RELATED QUESTIONS, TUESDAY, MARCH</title>
      <link>http://oukosher.org/index.php/articles/single/orthodox_unions_pre_passover_webcast_answers_variety_of_pesach_related_ques/</link>
      <description></description>
      <dc:subject>Kosher Professionals, Audio Shiurim</dc:subject>
      <content:encoded><![CDATA[Almost everyone knows the four questions that are read in the haggadah during the Passover seders, but for two OU Kosher poskim (halachic authorities) – Rabbi Yisroel Belsky and Rabbi Hershel Schachter – multiple other questions are asked of them every year during the Orthodox Union’s Pre-Passover webcast, which this year will take place on Tuesday, March 23 at 2:30 p.m., EDT. ]]></content:encoded>
      <dc:date>2010-03-03T16:35:00-05:00</dc:date>
    </item>

    <item>
      <title>Yoshon</title>
      <link>http://oukosher.org/index.php/articles/single/yoshon1/</link>
      <description></description>
      <dc:subject>Consumer Kosher, Behind the Scenes (Theoretical Kashruth)</dc:subject>
      <content:encoded><![CDATA[A brief summary of the laws of Yoshon and Chadash.]]></content:encoded>
      <dc:date>2010-02-23T15:15:00-05:00</dc:date>
    </item>

    <item>
      <title>Dairy Industry Training Webinar</title>
      <link>http://oukosher.org/index.php/articles/single/dairy_industry_training_webinar1/</link>
      <description></description>
      <dc:subject>Industrial Kosher, OU Programs</dc:subject>
      <content:encoded><![CDATA[On Friday October 16th the OU presented the first of a two-part webinar (Internet seminar) on dairy hashgacha.  The second session took place one week later on Friday, October 23. Rabbi Yaakov Mendelson, Senior Dairy RC, moderated the sessions and presented e-mail questions sent in advance and on-the-spot by RFRs; Rabbi Avrohom Gordimer and Rabbi Avrohom Juravel responded verbally and live to the questions.]]></content:encoded>
      <dc:date>2010-02-04T16:14:00-05:00</dc:date>
    </item>

    <item>
      <title>Lo Basi Ella L&#8217;orer &#45; Cheres</title>
      <link>http://oukosher.org/index.php/articles/single/lo_basi_ella_lorer_cheres/</link>
      <description></description>
      <dc:subject>Kosher Professionals, Articles</dc:subject>
      <content:encoded><![CDATA[In the times of Chazal, cheres was made from various baked clays. In modern times common examples of cheres include earthenware and stoneware. The Gemara Pesachim (30b) tells us that a cheres utensil cannot be kashered with hagalah התורה העידה על כלי חרס שאינו יוצא מידי דופיו לעולם. Even libun gamur is not permitted in situations where there is a concern that one might not be milaben properly for fear of cracking. Therefore, one may not kasher china by putting it through a self cleaning cycle of the oven. In such cases, the only permissible kashering is to place the utensil into a potter’s kiln which gets much hotter than libun chamur. This demonstrates that one is not concerned about potential damage.]]></content:encoded>
      <dc:date>2010-02-04T16:10:00-05:00</dc:date>
    </item>

    <item>
      <title>Lo Basi Ella L&#8217;orer &#45; Ta’tah Gavar</title>
      <link>http://oukosher.org/index.php/articles/single/lo_basi_ella_lorer_tatah_gavar/</link>
      <description></description>
      <dc:subject>Kosher Professionals, Articles</dc:subject>
      <content:encoded><![CDATA[When a cold item is placed onto a hot surface, Halacha tells us to view the cold item as though it were hot, even though the item remains cold. Conversely, if a hot item is placed on a cold surface, we view the hot item as becoming cooled down. However, in this case we say that until it cools down, there is a kdei klipa transfer of ta’am. This concept is brought in the Gemara Pesachim (76a) and referred to as ta’tah gavar (the bottom surface overpowers).  
The Shach (92:36) brings two criteria for deciding which surface is considered the “ta’tah”.
•	The bottom surface because heat rises or because the top item weighs down upon the bottom.
•	The stationary surface because the item that remains in its place is considered dominant. 
]]></content:encoded>
      <dc:date>2010-02-04T16:08:00-05:00</dc:date>
    </item>

    <item>
      <title>Lo Basi Ella L&#8217;orer &#45; Extended irui</title>
      <link>http://oukosher.org/index.php/articles/single/lo_basi_ella_lorer5/</link>
      <description></description>
      <dc:subject>Kosher Professionals, Articles</dc:subject>
      <content:encoded><![CDATA[Irui can only kasher the outer layer of a kli. Hot water poured against a cold kli is an example of חם לתוך צונן (hot onto cold) of which we say (Pesachim 76a) תתאה גבר ואדמיקר ליה בלע. The bottom surface succeeds in cooling down the water but not before the water succeeds in kashering the topmost layer.

]]></content:encoded>
      <dc:date>2010-02-04T16:05:00-05:00</dc:date>
    </item>

    <item>
      <title>The Kosher Status of Papain</title>
      <link>http://oukosher.org/index.php/articles/single/the_kashrus_of_papain/</link>
      <description></description>
      <dc:subject>Consumer Kosher, Behind the Scenes (Theoretical Kashruth), Kosher Professionals, Articles</dc:subject>
      <content:encoded><![CDATA[In the early twentieth century, Belgian colonists in the Congo noticed that the Congolese were careful to store elephant meat in papaya leaves. Intrigued, they found that the papaya leaves, besides protecting the meat, tenderized it. Laboratory analysis demonstrated that a particular enzyme, called papain, was the agent of the process. ]]></content:encoded>
      <dc:date>2010-02-04T15:59:00-05:00</dc:date>
    </item>

    <item>
      <title>KOSHER TIDBITS: INFORMALLY EXPLORING THE COMPLEXITIES OF HALACHA THROUGH TECHNOLOGY</title>
      <link>http://oukosher.org/index.php/articles/single/kosher_tidbits_informally_exploring_the_complexities_of_halacha_through_tec/</link>
      <description></description>
      <dc:subject>OU Kosher News, Technology</dc:subject>
      <content:encoded><![CDATA[Kosher Tidbits, an initiative of OU Kosher which presents audio and visual learning sessions regarding contemporary kashrut issues, is nearing the 150 mark with the announcement of its 143rd production last week, “Onions and Radishes: Proceed with Caution,” with Rabbi Hershel Schachter, OU Kosher Senior Halachic Consultant. Available on <a href="http://www.ouradio.org">http://www.ouradio.org</a> and geared toward the general Kosher-observant community across the globe, Kosher Tidbits are an informal and enjoyable means of developing substantial kashrut knowledge. New Tidbits are added to provide insights into aspects of kashrut in today’s world and to show how centuries old halacha is applied to modern technology processes.]]></content:encoded>
      <dc:date>2010-02-04T15:55:00-05:00</dc:date>
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    <item>
      <title>ASK OU OUtreach Presents Kashrut and You: A Kosher Consumer Education Seminar February 14 in Queens</title>
      <link>http://oukosher.org/index.php/articles/single/ask_ou_outreach_presents_kashrut_and_you_a_kosher_consumer_education_semina/</link>
      <description></description>
      <dc:subject>OU Kosher: Consumer News</dc:subject>
      <content:encoded><![CDATA[Harry H. Beren ASK OU OUtreach presents Kashrut and You: A Kosher Consumer Education Seminar on Sunday, February 14th 9:30-5:00. The event will take place at Lander College, 75-31 150th Street, Kew Gardens Hills. ]]></content:encoded>
      <dc:date>2010-01-19T19:47:00-05:00</dc:date>
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    <item>
      <title>Ta’tah Gavar</title>
      <link>http://oukosher.org/index.php/articles/single/tatah_gavar/</link>
      <description></description>
      <dc:subject>Kosher Professionals, Articles</dc:subject>
      <content:encoded><![CDATA[Rabbi Eli Gersten
When a cold item is placed onto a hot surface, Halacha tells us to view the cold item as though it were hot, even though the item remains cold. Conversely, if a hot item is placed on a cold surface, we view the hot item as becoming cooled down. However, in this case we say that until it cools down, there is a kdei klipa transfer of ta’am. This concept is brought in the Gemara Pesachim (76a) and referred to as ta’tah gavar (the bottom surface overpowers).  
]]></content:encoded>
      <dc:date>2010-01-11T15:18:00-05:00</dc:date>
    </item>

    <item>
      <title>Jody&#8217;s of Virginia Beach is now OU Kosher Certified</title>
      <link>http://oukosher.org/index.php/articles/single/jodys_of_virginia_beach_is_now_ou_kosher_certified/</link>
      <description></description>
      <dc:subject>OU Companies Speak, Company Profiles</dc:subject>
      <content:encoded><![CDATA[Jody’s, a Virginia Beach confectionary specializing in popcorn, fudge and caramel apples, started 2010 off right. On January 4, 2010, Jody’s became Orthodox Union, OU Kosher certified. 
]]></content:encoded>
      <dc:date>2010-01-07T17:06:00-05:00</dc:date>
    </item>

    <item>
      <title>Yoshon &amp;amp; Chadash</title>
      <link>http://oukosher.org/index.php/articles/single/yoshon_chadash/</link>
      <description></description>
      <dc:subject>Kosher Professionals, Audio Shiurim</dc:subject>
      <content:encoded><![CDATA[A chaburah discussing how the OU certifies food that is potentially Chadash as Kosher.]]></content:encoded>
      <dc:date>2009-12-28T14:12:01-05:00</dc:date>
    </item>

    <item>
      <title>Franklin Foods Is on a Mission to Reinvent Cream Cheese</title>
      <link>http://oukosher.org/index.php/articles/single/franklin_foods_is_on_a_mission_to_reinvent_cream_cheese/</link>
      <description></description>
      <dc:subject>OU Companies Speak</dc:subject>
      <content:encoded><![CDATA[Nestled in Enosburg Falls, Vermont, the state’s dairy capital, Franklin Foods began producing cheese in 1899 using fresh cream and milk from nearby farms. Today, the Franklin Foods mission is simple — reinventing cream cheese for today’s consumer and culinary professional. ]]></content:encoded>
      <dc:date>2009-12-21T19:03:00-05:00</dc:date>
    </item>

    <item>
      <title>Fish from the Fjord Flourish at Fjordlaks</title>
      <link>http://oukosher.org/index.php/articles/single/fish_from_the_fjord_flourish_at_fjordlaks/</link>
      <description></description>
      <dc:subject>OU Companies Speak</dc:subject>
      <content:encoded><![CDATA[In the bustling Norwegian town of Aalesund, with its wide range of businesses specializing in marine aquaculture, fisheries and other maritime activities, Anita and Anders Pedersen founded Fjordlaks in 1973, to produce and sell smoked wild salmon.]]></content:encoded>
      <dc:date>2009-12-21T18:25:00-05:00</dc:date>
    </item>

    <item>
      <title>Too much to eat: Is gluttony a disease or a choice?</title>
      <link>http://oukosher.org/index.php/articles/single/too_much_to_eat_is_gluttony_a_disease_or_a_choice/</link>
      <description></description>
      <dc:subject>Industrial Kosher</dc:subject>
      <content:encoded><![CDATA[Judaism teaches that we are to enjoy the beauty, benefits, and bounty of creation.  However, when it comes to overeating, Judaism is clear that too much of a good thing is a bad thing.]]></content:encoded>
      <dc:date>2009-12-21T18:22:00-05:00</dc:date>
    </item>

    <item>
      <title>Clearbrook Farms: “Taste Them Once, Be Spoiled for Life.”</title>
      <link>http://oukosher.org/index.php/articles/single/clearbrook_farms_taste_them_once_be_spoiled_for_life1/</link>
      <description></description>
      <dc:subject>OU Companies Speak</dc:subject>
      <content:encoded><![CDATA[Clearbrook Farms has been in the business of making the finest fruit-based products for 85 years. At Clearbrook Farms we believe in only using Grade A fruit to make our preserves and fruit butters. Our fruits are grown by small, family-owned farms in the premium growing regions of the United States. Oregon Black Raspberries are one of the smallest and most unique berries grown in the United States. We use Michigan Red Tart Montmorency Cherries and hand-picked Wild Maine Blueberries. These fruits exemplify the types of regional fruits found in Clearbrook Farms preserves. Clearbrook Farms follows a four-generation family tradition of using the highest-quality ingredients combined with time-honored production methods. ]]></content:encoded>
      <dc:date>2009-12-21T18:18:00-05:00</dc:date>
    </item>

    <item>
      <title>At City Winery, You Don’t Just Enjoy the Product, but Can Make Your Own Wine as Well</title>
      <link>http://oukosher.org/index.php/articles/single/at_city_winery_you_dont_just_enjoy_the_product_but_can_make_your_own_wine_a/</link>
      <description></description>
      <dc:subject>OU Companies Speak</dc:subject>
      <content:encoded><![CDATA[City Winery in Manhattan, the borough’s first winery in 40 years, includes a kosher wine facility under the supervision of the Orthodox Union. At the same location, separate from the winery, City Winery is also a special events venue with live music and private event space.  Billed as “New York’s innovative winery and seated concert venue,” it’s a 21,000 square-foot space filled with an eclectic range of music and wine-related activities, many with Jewish themes. ]]></content:encoded>
      <dc:date>2009-12-21T18:11:00-05:00</dc:date>
    </item>

    <item>
      <title>Baker’s Cheese: On the Crossroads Between Acid Cheese and Rennet Cheese</title>
      <link>http://oukosher.org/index.php/articles/single/bakers_cheese_on_the_crossroads_between_acid_cheese_and_rennet_cheese1/</link>
      <description></description>
      <dc:subject>Industrial Kosher, The Certification of Specific Industries</dc:subject>
      <content:encoded><![CDATA[Leaf through any cookbook and you will be convinced that baker’s cheese is crucial for gourmet dining. I have heard it said that a cheesecake made with anything other than baker's cheese is just simply not worth the calories. With its soft, spongy consistency, baker’s cheese fills the gap between rennet cheeses (such as mozzarella and cheddar) and acid set cheeses (such as cottage cheese and cream cheese). As its name implies, it is often the baker’s cheese of choice for creating real cheese fillings for pies and cakes. Although fundamentally an acid set cheese, because baker’s cheese is made with a touch of rennet, it has the proper degree of firmness that gives cheese cake its proper texture. Baker’s cheese lies on the crossroads between acid cheese and rennet cheese, and as we will see, exactly how it is classified will have important ramifications on its kosher status. ]]></content:encoded>
      <dc:date>2009-12-21T18:09:04-05:00</dc:date>
    </item>

    <item>
      <title>Ask the Rabbi</title>
      <link>http://oukosher.org/index.php/articles/single/ask_the_rabbi1/</link>
      <description></description>
      <dc:subject>Industrial Kosher, The Certification of Specific Industries</dc:subject>
      <content:encoded><![CDATA[Dear Rabbi:
While visiting the Summer 2009 Fancy Food Show in New York it was indeed impressive to see more OU certified companies than ever before featuring baked goods, chocolates, olive oils from all around the globe, condiments from Turkey, rice from India, tea from Australia and the list goes on. But I did not notice too many exhibits featuring OU certified cheeses, soft or hard cheeses produced in Italy, Spain, Chile... Why is that? Are there special kosher laws for cheeses? Someone told me that it was more difficult to kosher certify cheeses than chocolate chip cookies. Is that true? 
Awaiting your response, with thanks.
]]></content:encoded>
      <dc:date>2009-12-21T18:08:00-05:00</dc:date>
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    <item>
      <title>Recipe for Success: The Making of an OU Restaurant</title>
      <link>http://oukosher.org/index.php/articles/single/recipe_for_success_the_making_of_an_ou_restaurant/</link>
      <description></description>
      <dc:subject>Consumer Kosher, Behind the Scenes (Theoretical Kashruth), Industrial Kosher</dc:subject>
      <content:encoded><![CDATA[Kosher dining definitely ain’t what it used to be. “Will it be French, prime rib or sushi tonight?” is not a question kosher diners would have ever imagined asking before the last quarter of the twentieth century. Yet, it looks like the growing attraction to the more exotic kosher fare has joined the classic craving for pastrami on rye with a side of pickles. ]]></content:encoded>
      <dc:date>2009-12-21T18:05:00-05:00</dc:date>
    </item>

    <item>
      <title>How Sweet it Is! Jams and Jellies Reflect Their Own Kosher Issues</title>
      <link>http://oukosher.org/index.php/articles/single/how_sweet_it_is_jams_and_jellies_reflect_their_own_kosher_issues/</link>
      <description></description>
      <dc:subject>Industrial Kosher</dc:subject>
      <content:encoded><![CDATA[People have enjoyed the sweet taste of processed fruit for ages. Jams and jellies were originally produced many centuries ago in Middle Eastern countries where sugar cane grew naturally. The returning crusaders introduced these products to Europe and they became quite popular by the late Middle Ages. When the Spanish arrived in the West Indies in the 16th century, they preserved the fruit using domestic sugar cane. It is interesting to note that the word jelly can be traced to the French word “gelée” which means “to congeal.” Some claim that marmalade was created in 1561 by the physician to Mary, Queen of Scots. He mixed orange and crushed sugar and this product was able to contain her seasickness.]]></content:encoded>
      <dc:date>2009-12-21T18:04:00-05:00</dc:date>
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