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.
Comfort Me With Kasha
Buckwheat kasha has been one of my favorite foods since I was little. My Russian-born mother always prepared kasha (buckwheat groats) exactly the same way that her mother and grandmother did before her. She poured the kasha into her big, blackened, aluminum skillet and mixed it with a lightly beaten egg until each grain was well coated. She then toasted it over medium-low heat until the grains were dry and separate, with a wonderful, nutty aroma. She slowly added homemade hot chicken soup, creating a giant cloud of steam. Mom covered the skillet and cooked the kasha on the stovetop until the grains were swollen, tender and fluffy, 10 to 15 minutes. Then she moved the pan off the heat and stirred in a big spoonful of golden schmaltz (chicken fat), salt and pepper, covered it and let it rest for 20 minutes. Then she tasted it, hot from the pot, to make sure it was just right…and it was.
Is The Kasha Kosher? At The Birkett Mills, The Answer Is Yes
Founded in 1797, The Birkett Mills is the oldest and one of the primary millers of buckwheat in America. The company is located in Penn Yan, New York, and has been family owned for over 200 years. Originally the mill was water powered and it generated electricity for both milling of grain, but also for the village of Penn Yan until the village had its own source of electricity. The town was founded by Connecticut Yankees and Pennsylvania Dutch and thus got its name from both of these groups.
Mom And Pop Still Dream Big Small Companies Gone Successful
“There’s no business like food business, like no business I know!” It may not be the lyrics you’re familiar with, but for every company-founder of any segment of the industry, be it beverages, dairy, baked goods, or flavors, the dream to make it big definitely rings true – and when it happens, the taste is mighty sweet.