From the Beautiful Hills Of Athens…Whoops, New York…Comes Creamy Chobani Greek Yogurt
From the Beautiful Hills of Athens…Whoops, New York… Comes Creamy Chobani Greek Yogurt…And it’s Nothing But Good
Chobani is based in the beautiful hills of Upstate New York, where it was founded by Hamdi Ulukaya. From this rural area, Chobani has quickly grown into the number one brand of Greek yogurt in the country and is now a household staple among American consumers.
Easy to Eat, Complex to Certify: Yogurt is a Favorite Food for the Cultured Among Us
Yogurt was first produced thousands of years ago. Dairy history and legend indicate that yogurt originated in Iran or Turkey. One story has it that an ancient Turk was carrying milk in his goatskin for some time, whereupon he noticed that the substance had developed into a thick, creamy mass (precipitated by the bacteria in the goatskin and the warm temperature).This new product was referred to as ‘yogurut’.
Rudolf Jelínek‘s 400-Year Tradition of Making Slivovitz Bears Fruit in the U.S.
Rudolf Jelínek is a joint stock company engaged in the production of alcoholic beverages and currently ranks among the major producers of fruit brandy in the world. The company was founded in 1894 and follows a 400–year-old tradition of slivovitz-making in Walachia, Czech Republic.
An OU Expert Finds He Can Go Home Again to a Town Where Both He and Scotch Have a History
My grandfather was what they call in the United States a “revenooer.” He was the excise man for the Scotch whisky distilleries in Campbeltown, a little town on the west coast of Scotland. I was born there and still vacation there. A little town now, but in its heyday it had more than 30 distilleries. There was a distillery/maltings not far away from our house, and as a little boy I routinely played in the maltings with the cats who “lived” in the barley. I retained an interest in Scotch whisky, including drinking it when I was old enough, and was thrilled when Rabbi Safran asked me to audit some distilleries which wanted OU kosher certification on their single malt whiskies. One of them was only a few miles over the water from my vacation cottage!
From the Highlands of Scotland
For the Discerning Palate Comes Tomintoul Speyside Glenlivet Single Malt Whisky – OU Certified, Of Course
With its beautiful location near the village of Tomintoul, the highest village in the Highlands of Scotland in the prestigious Glenlivet Estate at the heart of the Speyside region, lies Tomintoul Distillery, one of two malt distilleries owned by Angus Dundee, an independent company with over 50 years’ experience in producing, blending, bottling and distributing top-quality Scotch whiskies and other spirits. (The other distillery is Glencadam, in the Highland region of Scotland.) Tomintoul Distillery has been owned by Angus Dundee Distillers since 2000.
Food Matters: The Growth of Kosher
If you would have suggested to an observant Jew that in the earliest part of the 21st century our ancient diet would become one of the hottest new food trends and that the kosher food market would be amongst the fastest growing food sectors in America and Europe, you would surely have been rewarded with a bemused look worthy of an encounter with an inhabitant of the wistful land of Chelm, inhabited by a population of sweet, confused citizens who can make neither heads nor tails of anything.
Lo Basi Ella L’orer: Kavush
If a liquid remains in a container for 24 consecutive hours it becomes kavush k’mivushal, and we are choshesh that there is a transfer of ta’am between the liquid and the entire container[1]. The transfer of ta’am takes place only after 24 hours. Before 24 hours there is no transfer of ta’am. Therefore, bidieved if one did leave cold kosher liquid in a non-kosher container for 24 hours the product remains kosher, since the bliyos in the walls of the container after 24 hours are nosain ta’am lifgam[2].
ASKOU 10 Kosher Seminars Draw Participants from Near and Far
Where would you go if you wanted to learn the fine art of kashrut from experts, combining studies of the laws of kosher with the hands-on experiences that only those experts can provide? For dozens of rabbis and advanced rabbinical students this summer, the answer was the Orthodox Union.
Lo Basi Ella L’orer: Ein Mevatlin Issur Lechatchila
A Jew is not permitted to intentionally be mivatel any issur, even an issur d’rabbanan (Y.D. 99:5-6). Additionally, Chazal instituted a k’nas, forbidding the food for the mivatel and any intended recipient. Rebbi Ekiva Eiger (99:5) based on Teshuvas Rivash (498) includes in this k’nas any consumer for whom the product was intended for sale, and extends the k’nas not only to the food but also to require kashering keilim[1].
Tomintoul Single Malt Whisky from the Scottish Highlands Announces OU KOSHER Certification
From the highest of the Scottish Highlands now come varieties of single malt whisky manufactured by Tomintoul Distillery and newly certified by OU Kosher. Tomintoul, located in the community of the same name, the highest village in the Highlands, is owned by Angus Dundee, an independent company with over 50 years’ experience in producing, blending, bottling and distributing top-quality Scotch whiskies and other spirits.