The mallard duck (Anas platyrhynchos) is one of the most colorful and common ducks in the United States, being found in wetlands as well as city ponds. Many of the ducks migrate across the United States, while others are supported year round by duck enthusiasts.
Why should I use OUDirect?
Loyal readers of these pages will not be shocked to learn that the Orthodox Union has invested large sums of money and some of its top talent in the OUdirect.org project. You know what OUdirect.org is: it’s the portal which allows your company immediate and 24-hour access to major parts of your relationship with the OU.
Company Overview: American families have been reserving a place at the table for Breakstone’s® Butter for more than five generations. The perfect butter for all types of breads and vegetables, Breakstone’s uses only the best kosher ingredients to assure the rich flavor and quality that complement any meal. Breakstone’s Butter is Grade AA, kosher certified by the Orthodox Union, and the only butter certified Kosher for Passover. Visit http://www.breakstonesbutter.com to locate retailers that carry Breakstone’s butter and to browse delicious recipes.
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.
Bordered by Georgia (the one Stalin came from, not the one Scarlett O’Hara came from), Azerbaijan, Turkey and Iran, and located between the Black and Caspian Seas, the former Soviet republic of Armenia, independent since 1991, has become the latest country to produce kosher products certified by the Orthodox Union.
On Friday October 16th the OU presented the first of a two-part webinar (Internet seminar) on dairy hashgacha. The second session took place one week later on Friday, October 23. Rabbi Yaakov Mendelson, Senior Dairy RC, moderated the sessions and presented e-mail questions sent in advance and on-the-spot by RFRs; Rabbi Avrohom Gordimer and Rabbi Avrohom Juravel responded verbally and live to the questions.
While visiting the Summer 2009 Fancy Food Show in New York it was indeed impressive to see more OU certified companies than ever before featuring baked goods, chocolates, olive oils from all around the globe, condiments from Turkey, rice from India, tea from Australia and the list goes on. But I did not notice too many exhibits featuring OU certified cheeses, soft or hard cheeses produced in Italy, Spain, Chile… Why is that? Are there special kosher laws for cheeses? Someone told me that it was more difficult to kosher certify cheeses than chocolate chip cookies. Is that true?
Awaiting your response, with thanks.
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.
People have enjoyed the sweet taste of processed fruit for ages. Jams and jellies were originally produced many centuries ago in Middle Eastern countries where sugar cane grew naturally. The returning crusaders introduced these products to Europe and they became quite popular by the late Middle Ages. When the Spanish arrived in the West Indies in the 16th century, they preserved the fruit using domestic sugar cane. It is interesting to note that the word jelly can be traced to the French word “gelée” which means “to congeal.” Some claim that marmalade was created in 1561 by the physician to Mary, Queen of Scots. He mixed orange and crushed sugar and this product was able to contain her seasickness.
Ever cook or bake something only to have it not emerge from the pan in one piece? Imagine this same issue as it confronts a restaurant or commercial bakery, cooking or baking on a large scale. In Los Angeles in 1948, H. Wayne Hanson, the founder of Par-Way Tryson, had just this problem in mind when he invented an oil-based release coating for cooking surfaces. He owned a bakery and was looking for something to substitute for mineral oil, the release agent commonly used at the time. He had a friend who was performing experiments mixing different oils in order to create a blend that could be put on airplane wings to stop ice from forming on them. This gave Mr. Hanson the idea of mixing different oils for baking purposes. His original cake pan oil was a blend of soybean oil, mineral oil, and lecithin, a highly refined soybean oil product. The cake pan oil proved to work so well that eventually Mr. Hanson left the baking business and decided to devote himself to making oil-based products.