You’ve got plenty of reading ahead of you this yom tov season with the latest editions of some of the Orthodox Union’s most-popular publications. Jewish Action and its supplements, including the ever-popular Guide to Passover, are a benefit of OU membership, which can be had for the annual rate of just $54. Learn more Click
On the opening day of ASK OU 12, Rabbi Avrohom Gordimer pondered the many ways of whey. As the OU Kosher Rabbinic Coordinator in the dairy industry, and Chairman of the OU Dairy Committee, Rabbi Gordimer delved into the technical composition of milk before proceeding to a discussion of the relevant halachic sources applied to
When Rabbi Shoshan Ghoori of the Orthodox Union first traveled to La Rinconada, Peru, the world’s highest city, the air was so thin that he needed an oxygen tank just to stay conscious. But the lack of air did not deter him from his peculiar mission: deciding whether quinoa should be kosher for Passover. Over
Tablet magazine has a fascinating write-up of Rabbi Moshe Yurman, a Brooklyn shochet who is one of the only three ritual knife-makers in America (and they’ve got a witty, if obvious title for it). The knife a shochet uses, called a chalif, is required to be homemade and exceedingly sharp. And given how long a shochet spends with his
With just a passing glance, you might mistake him for a character on one of Comedy Central’s mock news shows, but take a second look. You really did just pass the chief rabbi of Idaho Falls, walking down a street in lower Manhattan. The honorary chief rabbi, that is. His name is Rabbi Avraham (Avi)
Steve and Rabbi Elefant discuss the finer points of Kosher certification for Pesach. Learn more about the Orthodox Union’s Kashruth division and how products become certified.
Rabbi Chaim Loike talks about how we know which birds are kosher and birds you’d be surprised are kosher, including his famous duck.