ASK OU OUtreach Presents Kashrut and You: A Kosher Consumer Education Seminar February 14 in Queens
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.
Ta’tah Gavar
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).
Jody’s of Virginia Beach is Now OU KOSHER Certified
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.
Franklin Foods is on a Mission to Reinvent Cream Cheese
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.
Fish from the Fjord Flourish at Fjordlaks
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.
Too Much to Eat: Is Gluttony a Disease or a Choice?
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.
Clearbrook Farms: “Taste Them Once, be Spoiled for Life”
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.
At City Winery, You Don’t Just Enjoy the Product, But can Make Your Own Wine as Well
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.
Ask the Rabbi: Are There Special Kosher Laws for cheese?
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.
Recipe for Success: The Making of an OU Restaurant
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.
