Each year, Passover strikes an acute sense of panic in the hearts of most homemakers long before the spring holiday actually arrives. Several weeks in advance, the search starts – looking through cookbooks and recipe clippings, calling friends and family members asking about long-lost recipes, or searching the world-wide web for Passover recipes – something old, something new, something borrowed, something tried and true.
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
The accompanying sidebar from Martek explains the nutritional importance and benefits of DHA and ARA oils in infant development and growth and actually its nutritional value for all age groups. DHA is a long chain omega-3 fatty acid and ARA is an omega 6 fatty acid. As discussed in the accompanying sidebar, many people mistakenly think that these fatty acids can only be derived from fish. In fact, what prompted this little piece is a prior article in this magazine, which may have given the impression that all DHA and ARA fatty acids are seafood-derived. Fish is of course a category of food which is kosher sensitive, as only fish which have fins and scales are kosher. Thus, in order for fish-derived DHA and ARA oil to be accepted as kosher, we need to know that they were derived from a kosher fish source.
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).