“What Could Be Wrong?” – A Guide for the Informed Kosher Consumer – Part I

July 31, 2007, by

Rabbi Yaakov Luban Executive Rabbinic Coordinator, OU Kashruth In a special seminar given at the Rabbi Moshe Aaron Yeshiva High School in Edison, NJ, Rabbi Yaakov Luban, Executive Rabbinic Coordinator of OU Kosher and a two-decade veteran of kosher certification, spells out the numerous and multifarious issues that one can face in so-called “uncomplicated” foods. […]

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Drinks that are Pasteurized: What You Haven’t Realized

July 2, 2007, by

A little-known secret of kosher drinks: it’s rare for a parve drink to be made on equipment dedicated exclusively to parve! How, then, does the certification work? Join Rabbi Gordimer, an OU Kashruth Rabbinic Coordinator with special expertise in dairy products, for a masterful and crystal-clear seminar on pasteurization and kosherization. This is a must-hear […]

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Vegetable Inspection

June 27, 2007, by

An area of kosher law applicable to every home is the inspection of vegetables for insects. But how is it to be done? In this special video presentation, experts from OU Kosher demonstrate how to check some of the most commonly-used vegetables: romaine lettuce, Spanish onions, scallions, parsley, asparagus, spinach, and strawberries. Take this unique […]

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A Cogent Vignette About Kosher Vinaigrettes

June 12, 2007, by

Believe it or not, a most challenging product to certify is salad dressing. Join Rabbi David Bistricer, a Rabbinic Coordinator with OU Kashruth, for a discussion of the issues involved. What if a dressing factory makes both dairy and parve–how do we keep the parve free of dairy? And what if they manufacture non_kosher, as […]

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The Certification of Meat Part III: Bedikos

April 23, 2007, by

Even if an animal is Nishchat (ritually slaughtered) properly, it is still not yet rendered permissible without certain crucial steps. Among those steps is the Bedikah (inspection). Join HaRav Yisroel Belsky, a Senior Halachic Consultant for the Orthodox Union and Rosh Yeshiva of Yeshiva Torah V’Da’as–himself a first-tier shochet–for a thorough and invaluable examination of […]

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The Certification of Meat Part II: The Shechitah

April 13, 2007, by

The ritual slaughter (shechitah) of meat is one of the most sensitive areas in all of kashrus, and its proper performance requires someone of great piety and scholarship. Join HaRav Yisroel Belsky, a Senior Halachic Consultant for the Orthodox Union and Rosh Yeshiva of Yeshiva Torah V’Da’as–himself a first-tier shochet–for an unforgettable and invaluable review […]

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