With the ever-growing focus on kosher food and the intricacies of kashrut, the Orthodox Union, the premier institution in kosher certification, recently established the Harry H. Beren ASK OUTREACH Initiative to provide kosher education to yeshiva students in the convenience of their yeshivot, kollelim and semicha programs. Its latest crown in a series of presentations, which also included Yeshiva Torah Vodaath, Yeshiva Ohr Hachaim, and Mesivtah Tiferes Yerusholayim, drew close to 1,000 fascinated members of the Lakewood, NJ, community, making it a standing-room only event. It was held in Khal Zhichron Yaakov synagogue, with the haskomoh of the Beth Medrash Govoha Roshei HaYeshiva and the endorsement of the KCL—Vaad HaKashrut of Lakewood.
The OU Kosher Coming program, which will encompass broad segments of the New York State Capital District region, will take place on Wednesday, March 5, featuring Rabbi Eliyahu Safran, OU Kosher Vice President of Communications and Marketing and Rabbi Yisroel Bendelstein, OU Kosher Rabbinic Coordinator who specializes in the baking industry and is a frequent lecturer at OU Kosher Coming programs.
OU Kosher today announced an exciting and much-needed new initiative to respond to the kashrut needs and questions of Jewish communities throughout North America, particularly of smaller ones distant from major Jewish metropolitan areas.
Here is a recipe for a tasty video that has just been released by OU Kosher:
OU Kosher is No Laughing Matter (So why am I still laughing three days later?)
Rabbis Stone and Bendelstein of OU Kosher were invited to visit the frozen chosen of Edmonton, Alberta, Canada for a full-day seminar on December 25, 2007. I can’t help but imagine what they were thinking coming here. Is Edmonton really a frozen wasteland? Do we live in igloos and use dogsleds for transportation? You must be kidding – Edmonton in December?
Not only Jews look for the kosher symbol on food these days. In a surprising turn of events, “kosher” has become the most popular claim on new food products, trouncing “organic” and “no additives or preservatives,” according to a recent report. A noteworthy 4,719 new kosher items were launched in the United States last year—nearly double the number of new “all natural” products, which placed second in the report, issued last month by Mintel, a Chicago-based market research firm.
31/07/2007 – The growing kosher market is prompting manufacturers in countries without much local demand to gain certification so they can export to the high-potential US, and some are exporing continuous kosher production to keep down costs.
It looks like our neighbors across the Atlantic are catching onto the power of going kosher. U.S. food companies have long understood that it’s consumer demand that drives the market. They’ve also understood that kosher certification tops most consumers’ lists of demands. “If a European company wants to sell a product to the United States, whether it’s ingredients to be used by manufacturers or finished goods which are going to be used by the kosher-conscious American consumer, it’s has to be kosher,” says Rabbi Nahum Rabinowitz, OU Kosher Senior Rabbinic Coordinator, who heads the European desk. “With the OU’s worldwide recognition, it is in the best position to open markets for these companies.” Based on the current rate European companies are seeking OU certification, the trend to go kosher is in full swing.
Consumers Trust OU to Ensure Highest Standards of Kosher, Food Safety and Cleanliness
It’s baaaaaak! The Second Annual OU Kosher Essay Contest for Grades 4-12, building upon the success of the First Annual Event, is now open for entries from students across North America, with the deadline for submissions being March 7, 2008.