Gelatin Desserts: Desertion of Kashrus?

March 4, 2009, by

Among the most fascinating topics in contemporary kashrus is the status of gelatin. Let Rabbi Eli Gersten, the Rabbinic Coordinator charged with recording P’sak and Policy for OU Kashruth, guide you masterfully through an exploration of the relevant sources in halacha and science. Can gelatin derived from a pig be kosher? What about a kosher […]

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How to Be a Sharp Cookie: Cutting Through a Davar Charif

December 16, 2008, by

We don’t compare apples and oranges – but we’d better compare apples and onions! Join Rabbi Eli Gersten, the OU Kosher Rabbinic Coordinator charged with recording OU P’sak and Policy, in an exploration of strange creatures in the world of kashrus: the sharp foods (devarim charifim). Learn the ramifications of cutting an onion (or garlic, […]

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Catered Affair – or Catastrophe?

May 28, 2008, by

Thank G-d, Jews often need caterers for happy occasions-but are we always happy with the kashrus? Join Rabbi Dov Schreier, a Rabbinic Coordinator with OU Kashruth with special expertise in the food-service industry, and learn about the red-flag issues lurking behind the scenes at that fancy affair. YOU can be a smart catered-food consumer! If […]

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Bread: Staff of Life, or Stuff of Traif?

January 25, 2008, by

Your local bakery can be a dangerous place – for your Jewishness. Flour and water may be kosher, but so much more than that goes into contemporary baked goods. What would an animal derivative be doing in your apple turnovers and danishes? How could the lowly raisin lead to serious problems? Join Rabbi Yisroel Meir […]

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Making Sense of the Kosher Bakery Scent

January 19, 2008, by

The common wisdom is that baked goods are so simple: flour and water, and maybe yeast and salt. Listen to Rabbi Yisroel Bendelstein, a Rabbinic Coordinator with OU Kashruth with special expertise in baked goods, and find out that the common wisdom is dead wrong. Is shortening always kosher? What about preservatives? Can bread be […]

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Kosher Snacking: Nothing Lacking

January 3, 2008, by

The work involved in certifying potato chips is no small potatoes! Join Rabbi Aharon Brun-Kestler, an OU Kashruth Rabbinic Coordinator with special expertise in the snack industry, for a journey behind-the-scenes at kosher snack manufacture. Although there are challenges to meet, you can count on the OU in a “crunch.” Listen and learn! If you […]

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We Came, We Saw, We Kashered: The Story of a Unique Cheese

December 27, 2007, by

Change that steam! Torch that pipe! Check that milk! Expect the unexpected as you hear about the manufacture of the first exclusively-OU Chalav Yisrael product ever: Ricotta Cheese. Rabbi Avrohom Gordimer, a Rabbinic Coordinator with OU Kashruth with special expertise in dairy productions, provides his eyewitness account of this adventure in kosher production. If you […]

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“Green”ings and “Salad”ations: A-”dressing” the Kashrus Issues

December 20, 2007, by

Have you ever heard anyone say, “This restaurant isn’t kosher; I’ll just get salad.” If you have, tell them to listen to this presentation. Rabbi David Bistricer, a Rabbinic Coordinator with OU Kashruth with special expertise in insect infestation, eloquently discusses the surprising issues related to eating salads. From traif bugs to kosher croutons and […]

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Certifying Herring: Resting Assured about the Fish that’s Cured- Part II

November 27, 2007, by

In Part II of his discussion of herring certification, Rabbi Goldberg elucidates the halachic and technical basis for certifying herring–despite its lack of scales and fins when leaving the factory! Another issue that comes up is the pickling and curing processes–some of which involve wine, a very kosher-sensitive ingredient. After “herring” this seminar, you’ll be […]

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