Potato chips, corn chips, puffed snacks and tortilla chips – they all seem so simple – but they aren’t. Today’s snack food industry aims to please a wide variety of tastes. Add in allergen concerns and the never ending desire to “have your snacks but cut the fat” and the permutations on a theme grow astronomically. The OU certifies many of the items in the snack food isle and is proud to work with most of the major players in this industry. Familiar OU certified brands include Bachman, Cape Cod, Frito Lay, Herr’s, Snyder’s of Hanover, Utz and Wise. Additionally, many regional players like Bettermade, Wyandot, Inventure and Condor are also OU certified. In addition, many popular store brands like Albertson’s, Kroger, and Price Chopper all display OU kosher.
Italian Volcano® Juices, Lemonade and Limeade , and Volcano Lemon Burst® and Volcano Lime Burst® have recently been OU kosher certified by the Orthodox Union. Dream Foods International is delighted to have the widely recognized OU kosher certification. Consumers will start seeing the OU symbol on the product labels in the first quarter of 2011
Old World Kosher Sausage today announced that it has been certified kosher by the Orthodox Union, the world’s largest kosher certification agency. The new variety of kosher chicken sausage bearing the OU symbol will be distributed nationwide beginning in the next few weeks
It’s a textbook of sophisticated food technology that is utilized in refining oil, a compendium of kosher law, and therefore, a remarkable combination of centuries-old halacha and the most up-to-date developments. After a long production process, it is now available to set kashrut standards for the entire industry.
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.
“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?”
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.
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).
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.
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.