The Quest For Perfection At Sarabeth’s Kitchen
Sarabeth’s Kitchen is a multi-faceted company that produces a gourmet line of highly acclaimed jams and preserves. The OU certification is proudly proclaimed in all its literature.
Baumer Foods, New Orleans, LA
A discussion of the manufacture of Grape Jelly and how one company has been able to use recent changes to expand their manufacture of Kosher Grape Jelly.
Jewish Ritual Slaughter: A Three-Thousand Year Old Method That Respects Animal Suffering
Theoretically, there is no problem whatsoever: Jewish ritual slaughter is explicitly allowed by the state agreement with the Italian Jewish community, and there is a special derogation in EU legislation. Actually, there is ongoing pressure on Italy and in Europe against the practice of shechita. There are various reasons for this pressure. First, there is […]
Carnauba: The Wax Which Does Not Wane
The manufacture of Carnauba Wax and its role in different industries.
Shabbos Shaylos: Asking a Non-Jew To Relight A Hotel Kitchen’s Fire
Can one ask a non-Jew to relight a hotel kitchen’s fire which has been extinguished?
The Seventh Annual ASK OU Internship Program
The seventh annual ASK OU internship program–the most intensive kosher education program to train rabbinic field representatives in the art and science of kashrut–was held this past summer at OU headquarters and in the field.
An OU Program Brings A Busy Kosher Kitchen To Cornell
OU brings the most trusted Kosher Supervision to Cornell University.
Just Another Eggsample
Possible Kosher Concerns with Raw Eggs
Fatty Thoughts
An introduction to fatty acids and their role in food manufacture.
Clarification Of The Second Cut At Agriprocessors
An explanation of the second cut done at the Agriprocessors abattoir.