Consumer Kosher Articles

What’s the Bracha on Larabar?

A Larabar is a date bar made by the Larabar company, and is certified kosher by the OU. There are multiple varieties, but each of them contains, as the primary ingredient, dates. The other ingredients, depending on the variety, are nuts, spices, and other fruits.

What is the beracha rishona? How many bars must be eaten before making a beracha achrona, and what should the beracha achrona be?

If You Think All Butter is Kosher, You’re Whey out of Line

“Fair words butter no parsnips”. This out-of-use phrase, which the Oxford English Dictionary dates back to at least 1639, means that words without action are of no use.

Understanding the Complexities of Kosher Baby Food

Baby food is big business. Infant nutrition is a multi-billion dollar sector! There are several major players in the “jarred” or “ready” baby food market. Probably the two most familiar producers are Gerber (a division of Nestle´) and Beech-Nut Nutrition (a division of Hero). Other major players include Nature’s Goodness (a division of Bay Valley Foods) and Earth’s Best (a division of The Hain Celestial Group) – the largest manufacturer of organic baby foods.

What’s Going on with the “Bugs” in the Fish?

By the time you see this article, you may have heard that there is serious discussion currently going on in the Torah world regarding “bugs” in many of your favorite fish. You may have heard snippets of the back and forth, seen a list of which rabbis permit and which rabbis forbid. I hope this […]

Yashan and Chadash

A brief summary of the laws of Yoshon and Chadash.

The Kosher Status of Papain

In the early twentieth century, Belgian colonists in the Congo noticed that the Congolese were careful to store elephant meat in papaya leaves. Intrigued, they found that the papaya leaves, besides protecting the meat, tenderized it. Laboratory analysis demonstrated that a particular enzyme, called papain, was the agent of the process.

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.

Baker’s Cheese: On the Crossroads Between Acid Cheese and Rennet Cheese

A discussion of the Kosher status and rules of Baker’s Cheese.

A Peafowl by any other Name

A discussion of the history and Kosher status of the peacock.

What Bracha Does One Recite on a Granola Bar?

If one does not understand the process involved in creating a granola bar, one could study the ingredient panel a hundred times and still not be able to answer the above question. However, through our access to the companies that produce these bars we are privy to information that is important in resolving this issue.