What’s The Truth About … Nikkur Achoraim?
Misconception: Nikkur achoraim (rendering the hindquarters of an animal fit for kosher consumption) is a Sephardic practice that is banned by rabbinic fiat for Ashkenazim and thus not performed in the United States.
Fact: There is no such ban, and nikkur was practiced in many Ashkenazic communities into the twentieth century. The practice of some communities to refrain from eating hindquarters, owing to the difficulty in excising the forbidden sections, continues to exist among both Ashkenazim and Sephardim.
A Milestone is Achieved: Harry H. Beren ASKOU Kosher Training Program Graduates its 500th Student
This year’s programs drew the largest number ever of participants, with 24 in a three-week internship session and 75 in a one-week training program. The students who intend to go into kosher supervision full-time and have already developed an extensive background in kosher law usually attend the three-week session. They are currently pursuing rabbinic ordination or are involved in a post-ordination kollel — an institute of advanced Jewish studies. The one-week students include as well synagogue rabbis or members of a community Vaad HaKashrut who conduct kosher supervision on a local level.
Rabbi Kalinsky, OU West Coast Director, Fine-Tunes his Kashrut Skills at ASK OU 8 Seminar
Rabbi Alan Kalinsky, Director of the Orthodox Union on the West Coast, who is also one of the OU’s kosher certification experts, wanted to fine-tune his skills and so he flew to New York last week to attend the OU’s ASK OU 8 seminar on kosher certification. The ASKOU program, held every other summer, provides […]
“犹太认证（Kosher）”的益处
“犹太认证（Kosher）”……将为您的企业带来巨大的回报。
OU Invites Dairy Industry Professionals to First-of-its-Kind Seminar
OU invites dairy industry professionals to seminar to help them resolve possible conflicts between production needs and Kosher concerns. Click here to register online now
Learning from the Masters: Two OU Late Summer Programs Train the Next Generation
Following in the footsteps of some 500 of their predecessors, young men from all over the world have gathered together for three weeks at Orthodox Union headquarters in New York, concluding August 25. They are here on a mission — they want to be the world’s best in kosher supervision. Given the OU’s goal to […]
The Making of a Mashgiach: How the Orthodox Union Trains the Next Generation of Kosher Certifiers
This week and for the next two weeks, 65 rabbis and rabbinical students are participating in the eighth ASKOU program, held every other summer, in which senior rabbis from the Orthodox Union’s Kosher (Kashrut) Division provide intensive instruction in the intricacies of certifying that food is kosher. A kosher certifier – called a mashgiach – must not only be well versed in the complexities of Jewish law, but must also be familiar with rapidly changing food technology, manufacturing processes, chemistry, new products, ingredients, and other aspects of kosher certification.
Absolutely Marvelous News In The World Of Vodka!
Absoult OU. Absoult is Certified Kosher by the Orthodox Union
Salmones Multiexport & Aquafarms International
Salmones Multiexport is a salmon farming company located in beautiful Puerto Montt, Chile, where the landscape consists of towering snow-capped volcanoes, beautiful crystal clear glacier-fed lakes, and impressive and expansive fjords. Not only is this location awe-inspiring in beauty, but it is also ideal for rearing salmon and steelhead. The Puerto Montt area has become the world’s mecca for farmed salmon. The ideal water conditions and currents provide the perfect environment to grow healthy and robust fish.
An RC Explores The Lifestyles of Chilean Salmon, or, How are You Going to Keep Them Down on the Farm
As the wave of healthy eating pervades American consumers, even the most entrenched in their bags of junk food have begun to take notice of the trend. Among the foods our couch-potato society has begun to more actively incorporate in its diet is fish, particularly salmon. As such, news reports have highlighted the differences between wild and farmed salmon