Brandy is Dandy, but Needs Special Attention to be Kosher as Well
Brandy is short for brandywine and is derived from the Dutch brandewijn, meaning burnt, or distilled, wine. The alcohol for brandy is produced by fermenting fruits to produce wine. Because fermentation is a result of the action of microbes in yeast, there is a natural limit to the alcohol content of the fermented material. When the alcohol concentration reaches a level of about 12 percent, fermentation stops. The reason is that the alcohol kills any remaining yeast so that no more alcohol is produced; the limit of alcohol content in wine, therefore, is around 12 percent. There is, however, a type of bacteria, called acetobacter, which thrives on alcohol, turning it into vinegar, thereby souring the wine. Thus, wine is ordinarily subject to two drawbacks in quality: The one is a limit to its strength, the other, a limit to its shelf life.
Anuga: A Trade Show Lover’s Dream
Everyone close to me knows that I love trade shows. Having been a show director, exhibitor and attendee, and having visited every food industry trade event imaginable, I’ve seen them all. From specialty foods, ethnic events, ingredients, nutraceuticals and candy, just to mention a few, nothing prepared me for the enormity, scope and venue of […]
Second Annual Essay Contest for Grades 4-12
It’s baaaaaak! The Second Annual OU Kosher Essay Contest for Grades 4-12, building upon the success of the First Annual Event, is now open for entries from students across North America, with the deadline for submissions being March 7, 2008.
Profile: Meeting the Demands of Shemittah
Israeli Farmer Ariel Porat Speaks with Journalist Michael Freund
It’s that time of year again in the Jewish State. An entire industry has shut down, workers are refraining from taking up their posts, and their tools and machinery lie about idly gathering dust.
Shemittah for the Clueless
“And the land shall rest” (Vayikra 25:1-7).
Every seventh year, residents of the land of Israel are reminded that the land that flows with milk and honey is God’s property and domain. He grants the bounty of the six “regular” years and He commands that the land lie fallow during the seventh year, the shemittah year. During this period, landowners are required to relinquish ownership of their produce–whatever grows on their property must be made accessible to all. In this way, shemittah also serves as an antidote to greed and stinginess. Special halachot regarding the sanctity of the produce also prohibit their disposal as well as their profitable sale.
Sales and Marketing Expert Anthony Chan Joins OU KOSHER as Asian Sales Representative
Anthony Chan of ACESAP Marketing Services of Singapore has joined the Orthodox Union as an Asian Sales Representative, Rabbi Eliyahu Safran, Vice President of Communications and Marketing for the Orthodox Union Kosher Division, announced today
“But Rabbi, What are You Going to Eat???”
Have Tuna Will Travel: How OU Rabbis on the Road Survive without Kosher Restaurants
OU Kosher Announces Second Annual Essay Contest for Grades 4-12
It’s baaaaaak! The Second Annual OU Kosher Essay Contest for Grades 4-12, building upon the success of the First Annual Event, is now open for entries from students across North America, with the deadline for submissions being March 7, 2008.
Corn Snacks
Corn is one of the most versatile food substances found in nature. It has a wide variety of uses in the food industry as well as many other non-food uses such as ethanol for automobiles. There are a number of different types of corn. Today the primary types used in the USA are flint, dent, sweet corn and popcorn. Sweet corn is grown primarily for human consumption either on the cob or for further processing. Dent corn is the largest commercial corn. It is used for animal feed as well as for corn masa (corn flour treated with lime.) With the abundance of corn in the USA it is no surprise that there are numerous corn-based snacks produced throughout the country. Some of these snacks predate the formation of the United States. In fact one of the worlds oldest snack foods is popcorn. Others such as the cheese curl are relatively new as this was first produced in the 1930s Today, corn based snacks provide a wide range of products for consumers. While the base material is obviously kosher, there are a number of issues that arise in the kosher certification of corn-based snacks.
OU Kosher is Coming to Edmonton, Canada: OU Rabbis and Family Shul Present “Yeshiva for a Day”
On November 28, 2007, OU Kosher is coming to Edmonton to participate in the annual “Yeshiva for a Day” seminar, presented by the Beth Israel Congregation Family Shul and Edmonton Jewish General Education (EDJGE). The visit is part of the program OU Kosher Is Coming…, in which the Orthodox Union dispatches its OU Kosher rabbis far and wide to educate kosher consumers wherever they may dwell.