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.
Recently a housemaker called the OU’s front desk, concerned that her non-Jewish help had just used kosher red wine vinegar to prepare a salad dressing. Is the dressing, and the…
Every year, Jews around the world anticipate hearing the pivotal four questions at their seder tables: this year they’ll be asking themselves a fifth one: Why is this Passover different from most others?
This year, Passover arrives immediately following Shabbat – a rare occurrence that creates unique circumstances, directly affecting the typical Passover preparations. (You may remember that this last occurred back in 2005. Take heart, it will not recur until 2021.) The key adjustments may sound daunting at first, but taken step by step, they are definitely doable.
The general rule is that any chametz for which a Jew violated the Biblical prohibitions of Bal Yiraeh U’bal Yimatzei becomes forbidden forever as chametz she’avar alav ha-Pesach. This penalty applies whether the transgression was violated knowingly or unknowingly, and even if the Jew was completely unaware of the prohibitions of chametz or the Yom Tov of Pesach .
On Sunday evening, November 25th, I joined Dr. Simcha Katz, Chairman of the OU’s Joint Kashrus Commission, Rabbi Avrohom Juravel, head of OU Kashrus Technical Services, and a group of senior OU Kashrus staff for a special kashering and production at a well-established ricotta cheese company. The evening’s protocol was to kasher the cheese facility’s cholov stam equipment and to supervise an overnight production of cholov Yisroel ricotta for an OU-certified ‘heimishe’ manufacturer of upscale Italian specialty products.
In the past three months, Klal Yisroel suffered the loss of two remarkable individuals, Gedolim in their own rights, who for many years maintained a special relationship with the OU. Each left an indelible imprint on the OU, and in a broader sense, profoundly influenced the world of Kashrus. These two giants were Rav Arye Lerman, zt”l, who was niftar on the 29th day of Tamuz, 5767, and Rav Shimon Eider, zt”l, who was niftar on the 16th of Tishre, 5768.
Daf Notes: The following article is taken from the soon to be published Sourcebook of the Three Day Harry H. Beren LA Halachic Adventure which is to take place Bs’d August 5-7. We thank Rabbi Seth Mandel and Rabbi Chaim Loike for their efforts in transcribing Rav Yisroel Belsky Shlita’s response concerning the specific animals and birds listed below.
On Sunday evening, November 25th, I joined Dr. Simcha Katz, Chairman of the OU’s Joint Kashrus Commission, Rabbi Avrohom Juravel, head of OU Kashrus Technical Services, and a group of senior OU Kashrus staff for a special kashering and production at a well-established ricotta cheese company. The evening’s protocol was to kasher the cheese facility’s cholov stam equipment and to supervise an overnight production of cholov Yisroel ricotta for an OU-certified ‘heimishe‘ manufacturer of upscale Italian specialty products.
We are all familiar with the mitzvah of hafrashas challah. When baking large amounts of bread, cake, or cookies, we make a berachah and take off a small piece of dough as the challah. Many bake extra dough in order to be able to perform this special mitzvah.
The Orthodox Union receives many inquiries about certification of wine. This is a typical response, as written by Rabbi Nahum Rabinowitz, Senior Rabbinic Coordinator.