Kosher 43 articles

I’ve always been a slave to trends. In the 1970’s as I was growing up, I was fascinated by the latest trends in fashion, hairstyles, makeup, and music. I was a...

California Here I Come…. I consider myself a “foodie”, I love food, I deal with food companies daily and I travel to food trade shows for OU Kosher. Wikipedia’s definition of...

What do Paris, New York and Mexico have in common? Answer – kosher certification! Kosher certification has had steady growth over the past twenty years, by an average rate of 15...

A tasty food can be made inedible if not prepared properly. The same is true in the realm of kosher. As we are meticulously careful to purchase only kosher food, the...

Bordered by Georgia (the one Stalin came from, not the one Scarlett O’Hara came from), Azerbaijan, Turkey and Iran, and located between the Black and Caspian Seas, the former Soviet republic...

Baby food is big business. Infant nutrition is a multi-billion dollar sector! There are several major players in the “jarred” or “ready” baby food market. Probably the two most familiar producers...

The mallard duck (Anas platyrhynchos) is one of the most colorful and common ducks in the United States, being found in wetlands as well as city ponds. Many of the ducks...

OU Kashrus’ Harry H. Beren ASK OU OUTREACH program journeyed to Brooklyn Sunday night for the first of a two-part session highlighting the expertise of OU Kosher and its policies. In...

A few years ago I read with great interest that Wolfgang Puck, the famous American chef, would be using meat from animals that were raised and slaughtered using humane practices. All...

McCormick’s Spice company sells it and I believe it is under certification of the OU.