by Rabbi Moshe Zywica It is customary on Yom Kippur when Yizkor (the memorial service) is recited, as well as on the Shalosh Regalim (Pesach, Sukkot and Shavuot), to light a candle in memory of loved ones who have passed away. This practice was referenced as far back as the Talmudic times when it was…
by Rabbi Dr. Tzvi Hersh Weinreb Why would the Torah dictate such a challenging set of laws, requiring that landowners relinquish their land and neither plant nor reap for an entire year? Many great sages have asked this question and have offered a variety of answers. The Rambam offers two very different reasons for shemittah. Firstly, that shemittah is…
A discussion of the differences between honey and royal jelly in regards to Kosher.
Over the last ten years there has been a veritable explosion in the certification of kosher wine. Kosher wine is now produced on every continent and in most of the world’s premier wine regions. While the manufacture and handling of kosher wines (and grape juice) involves certain unique challenges, with the OU’s experience and expertise these have been met and overcome, providing consumers an ever- increasing variety of kosher wine products.
Rabbi Ranaan Broderick RFR, Texas, Arkansas, Oklahoma, Kansas, Nebraska Wellington, Kansas. Established: April 4, 1871. Location: Exit 19 on Interstate 35. Population: 8,172. Largest and most attended venue: Wal-Mart. Some people drive right by the interstate exit, without even noticing it. It would be a mere one of 627 incorporated cities in the great state…
OU Kosher presents frequently asked questions to-date on the OU Kosher Hotline (212-613-8241) by consumers in preparation for Sukkot. Questions may also be submitted to email@example.com. The questions below were answered by Rabbi Eli Gersten, rabbinic coordinator and halachic recorder. The responses were reviewed by Rabbi Yaakov Luban, OU Kosher executive rabbinic coordinator….
The Kosher pizza industry has been transformed in recent years, leading, leading to many opportunities and challenges, both for manufacturers and for the OU.
From genetically engineered microbial rennet to ‘Rocky Road’ ice cream, the dairy industry presents new challenges to the kosher kitchen. As with many other food products, modern food technology has created new concerns for the kosher consumer. All dairy products, by definition, begin with milk, and milk from a kosher species of animal is inherently kosher….
General guidelines for waiting between the consumption of milchig and fleishig foods
“Rabbi, why doesn’t most hard cheese have a hechsher? After all, the ingredients all seem kosher?”
The above question is often posed to me and my colleagues in the kashrus industry. While the question is simple, the answer is a bit more complex.