Orthodox Union Approves Placement Of Kosher Symbol On Old World Kosher Sausage
Old World Kosher Sausage today announced that it has been certified kosher by the Orthodox Union, the world’s largest kosher certification agency. The new variety of kosher chicken sausage bearing the OU symbol will be distributed nationwide beginning in the next few weeks
Lo Basi Ella L’orer: Bitul issur Lechatchila
In general, one is not permitted to be mivatel issur lichatchila. There is a machlokes whether this is an issur d’oreisah (Ravad) or an issur d’Rabbanan (Tosfos). Though most poskim hold that it is only an issur d’rabbanan[1], yet many[2] (including Rav Belsky) feel that one should be choshesh for the opinion of Ravad.
OU Kosher Marketing Tips: If you’ve got it – flaunt it
It’s a textbook of sophisticated food technology that is utilized in refining oil, a compendium of kosher law, and therefore, a remarkable combination of centuries-old halacha and the most up-to-date developments. After a long production process, it is now available to set kashrut standards for the entire industry.
If It’s Monday, It Must Be Latvia (With Tuesday In Lithuania And Wednesday In Estonia)
Lithuania, Latvia, Estonia, the Baltic States, the frozen north, and particularly in Lithuania, home to great Jewish communities — now these communities are gone and only memories remain. I share these memories — my grandparents trod this ground 70 years ago.
A Kosher Formula
I have heard it said that running a successful kosher program is as easy as PIE: Products, Ingredients and Equipment. One must keep an updated schedule B (products) an updated schedule A (ingredients) and have a proper system for keeping track of the kosher/pareve status of equipment. I would like to add another interpretation to this wise adage. Running a successful kosher program is as easy as π (as in 3.14159…).
Decay? No Way! Kosher Preservatives To The Rescue
“May I have a steak well done, please, and a fruit cocktail?” is a request that is commonly heard in a restaurant. It’s very rare to hear someone in a restaurant say, “Waiter, I’d like an order of rotten fruit, please, and do you have any steak that causes botulism?”
For A Traveling RFR, It’s A Long And Winding Road To The Nearest Plant
As a traveling RFR (rabbinic field representative) for more years than I care to admit to, one quickly learns that regardless of how carefully we plan our days, flexibility is the key to success.
Vanilla, Hurricane Hudah, And The OU Flavor Department
In order to get to Indospice, a vanilla bean export company deep in the jungles of Bondowasa Java, Indonesia, Rabbi Moshe Machuca arrives at a local airport, drives up, down, and around steep mountains, past fishing villages, thatched huts, caribou, monkeys, and exotic birds for five difficult, but colorful, hours until he reaches the plant. There he watches as workers at Indospice scald vanilla beans in vats of boiling water and set them in the sun for three to four weeks. The process, called curing, initiates a series of biochemical events within the vanilla bean that yields one of the most cherished, and expensive, flavors in the world: natural vanilla.
Aracouna And The Derivative Breeds:
Breed History
The origins of the Aracouna chicken have baffled scientists for the last century. The Aracouna Indians kept no written records and the source of the mutations observed in these birds is unknown. European explorers took note of these birds shortly after reaching South America. The birds are mentioned in the writings of the Portuguese explorer Magelhaes (Magellan) who documented their presence in 1519, less than thirty years after the maiden voyage of Columbus. The sky blue eggs were mentioned seven years later by Sebastian Cabot (1526). Although it is possible that the chickens were introduced by the Europeans, the immediate dispersal and distinct husbandry of these birds suggest that the bird was being raised by the natives before 1492. Similarly, radiocarbon and DNA analysis indicate that these birds are not of European origin (Story et al., 2007).
Peru Revisited: A Rabbi’s Second Trip Opens New Horizons For Himself And OU Companies
If a picture is worth a thousand words, actually visiting a place, interacting with the people and seeing what they do and how first-hand is transcendental. Recently, I had the privilege of making my second trip to Peru. The purpose? To better understand the country and the business environment so that the OU can best service both current and potential kosher clients. To that end, I met with several Peruvian firms and also spent critical time with Mr. Sandro Monteblanco (the OU Business Liaison in Peru – featured in the last BTUS), as well as members of the local Jewish community.
