They came from Randallstown and Baltimore, MD; Edison and Highland Park, NJ; Monsey and Spring Valley, NY. They came from Lakewood, Teaneck, Elizabeth, Passaic and Jersey City, NJ. They came from Allentown, PA, Plainview and New Rochelle, NY and throughout the Metropolitan New York area. Speakers came from Eretz Yisrael via Boston and Stamford, CT. A crowd of over 300 gathered this past Sunday at Lander College for Men in Kew Gardens Hills, NY, for a fascinating eight-hour Harry H. Beren program on the Kedushat Ha’Aretz and Its Mitzvot, that is the mitzvot especially related to the land of Israel. The audience sat mesmerized by one powerful presentation and dynamic shiur after the other.
It is well-known that when Robert A. Heinlein entitled his most famous novel, “Stranger in a Strange Land,” he adopted a phrase from the book of Exodus. Very often, the kosher consumer feels like a stranger in a strange land. Whether it’s an executive in a hotel during a business trip, or a Ba’al Teshuvah in his parents’ home, kosher consumers must sometimes navigate their way in a nonkosher kitchen. The purpose of this presentation is to offer some points of guidance to those faced with such challenges.
OU Kosher Presents Webcast On Complexities Of Keeping A Kosher Kitchen, With Rabbi Yisroel Belsky And Rabbi Hershel Schachter, May 29
OU Kosher’s China Syndrome, or How I Traveled to Shanghai to Promote the World’s Most Popular Kashrut Symbol And Experienced a Shabbat To Remember
What bigger advantage could a food producer have than being able to know the future? While there is no crystal ball that can tell us what tomorrow will bring, it is possible to get an inkling of what lies in store by reading the signs. As a service to our companies, BTUS is pleased to present Your Kosher Horoscope – a look into what to expect from your OU Kosher program.
All across North America this winter students and their teachers in Jewish schools have been entertained and enlightened by OU Kosher’s Kosher Kidz video, which takes them behind the scenes at an ice cream factory to learn what makes a product kosher and to see Jewish law put into practice in the manufacture of every kid’s’ favorite food.
It’s Not Greek to Him: An OU RFR Hits the Road to See the Nuances of Olive Production in an Ancient Land
One of the great pleasures of working for the OU is the opportunity to occasionally step away from my desk and travel into the field. While there is always a sense of thrill and adventure involved in seeing the world, these are far from pleasure jaunts. Most importantly, these journeys provide critical insight into the real world workings of kosher. As the saying goes, “Hearing (or reading) is nothing like seeing!”
Flying the Kosher Skies: OU Survey Determines that All Eight Major U.S. Carriers Contacted Provide Kosher Food on Board
Kosher snacks — such as potato chips, pretzels, cookies — and in many cases, meals, are available on eight major United States airlines, and all the kosher-keeping traveler has to do to get them is to ask, the Orthodox Union Kosher Division announced today.
OU Kosher revealed that its survey of eight major United States airlines has made it clear that all eight offer kosher meals and/or snacks on board and that guided by the OU, most of them are eager to expand on their offerings. No longer do those who keep kosher have to be hungry at 35,000 feet – or in many cases have to bring kosher food with them on board.
A few weeks ago I was attending a wedding reception, sitting at a round table with a number of other guests. An older gentleman, an interested kosher consumer but not, himself, involved in the kosher industry, turned to me. He asked me what I do, and I told him I work at the OU.
“Tell me what it is you do at the OU,” he said. I told him that, among some other things, I am involved in making sure that the transport of kosher commodities from one site to the next is on vehicles that are dedicated to kosher products. He seemed uncertain about what I meant.
A nonprofit organization founded in 1928, The Food Institute has a single purpose: providing information to the food industry in an unbiased, timely and relevant manner.
The Food Institute was founded by Seattle food broker Gordon C. Corbaley, who decided to put out a semi-regular posting for his principals — mainly canners — and his customers, so they could keep better informed about what was going on in the marketplace. He called his postings The News from Oregon and Washington. The reports were welcomed by the trade; given the poor communications when Calvin Coolidge was President of the United States, a great deal of business was still being done by poorly informed (at times actually misinformed) buyers and sellers.