The role of pizza in America and the general Western world has undergone a major transformation in the past quarter century.
In a world of proliferating products and differing kosher standards, one is frequently confronted with the awkward decision to accept or reject food or drink offered by a host(ess).
As we approach the Purim season, we can be thankful that today there are many reliably kosher-certified brandies, cognacs and liquors on the market. Let’s examine the kashrus issues of distilled wine spirits.
The author of this article, and the Orthodox Union, do not endorse smoking. Indeed, we shall see below that many contemporary poskim opposed smoking altogether. However, some earlier authorities did discuss various aspects of smoking. The purpose of this article is to provide the reader with information about the halachic aspects of smoking on Pesach, Yom Tov, and all year round.
There is a general dictum in Halacha that we review issues relevant to each chag prior to it.
A growing number of Americans across the country are becoming more health conscious and their shopping carts are showing it – packed with organic produce; soy franks and burgers; spelt bread and pretzels; and a variety of vitamins and herb products.Today’s national supermarket chains are responding to this wholesome trend, featuring an expanding vitamin and herb section with multiple shelves of every combination, brand and potency. Thanks to the foresight and business acumen of a number of major vitamin companies, more and more kosher customers are frequenting these supplement sections, happily perusing an assortment of OU kosher brands. Words like antioxidant, ginkgo biloba, and glucosamine have made it into the kosher community’s vernacular, kitchen cabinets and daily nutritional regimen.
As the global marketplace becomes a local reality at the doorsteps of every consumer, more and more top-quality
European specialty products as never before imagined are increasingly available on these shores. While this is the case in general, it is especially notable in the kosher market, where kosher consumers now have neighborhood access to numerous overseas products that are renowned for their quality and branding across the Atlantic but were heretofore unavailable on this side of the Pond.
The balance is a delicate one in an era when brand loyalty has diminished and tastes are ever more fickle.
The flavor industry has grown from rather humble origins in the mid-nineteenth century, when processed foods first came to prominence, into a $1.5 billion dollar industry that churns out 10,000 new flavors a year. For purposes of kosher certification, chemicals and natural ingredients the raw components of a flavor are divided into three categories: natural, non-kosher, and “in between.” The natural category includes tea, cocoa powder, honey, lemon oil and other inherently kosher materials, as well as chemicals derived entirely from natural sources, such as heliotropin, a transmutation of petroleum.
Educated kosher consumers are well aware that kosher fish require two characteristics, fins and scales. However, many are uninformed about the relevance of insects to the kashrus of fish. Despite a familiarity amongst consumers about tolayim issues in fruits and vegetables, many are unaware of discussions in Shas and Shulchan Aruch about how this area […]
As temperatures continue their upward climb, in many instances posting record highs, tired and thirsty families take refuge in the treats of summer: creamy ice cream bars, tangy fruit punches that paint one’s teeth, sticky chocolates that melt in the hand. These are the rewards for another day of heat endurance, pulled from the recesses […]