A discussion of the Kosher certification of muffins.
They came from Jerusalem and they came from Brooklyn, and from Berlin and Paris which are roughly in between the two. Others came from Las Vegas, from Providence, Rhode Island…
In what may be considered the Kentucky Derby of cheese competitions, OU kosher-certified cheese manufactured by Bluegrass Dairy & Food/Glasgow Division of Glasgow and Springfield, KY recently won first place…
All in a Day’s Work (Actually, Many Days): Twin Rivers and OU Kosher Rabbis Make a Very Complex Kosherization a Reality
For generations, shoppers used to greet the grocer with the same refrain, “What’s in season?” Season means little to today’s consumer, save for the difference in price. After all, modern…
HAVING BEEN NURTURED in the Ashkenazic (Eastern European) Jewish tradition, as both my parents were born in Romania, it was always a special treat for me as a little boy to accompany my late father, a much sought-after rabbinic speaker in the early days of Israel’s statehood, whenever he was invited to deliver lectures in Tel Aviv’s most prominent synagogues — including the Sephardic (Middle Eastern) synagogues.
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