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A Slave to Trends

January 25, 2011, by

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 young child when hippies and flower power were all the rage, but I grew up loving fashion and always wanted the latest handbag, makeup

California, Here I Come…

January 4, 2011, by

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 a “foodie” is an informal term for a particular class of aficionado of food and drink. A “foodie” is different than a “gourmet”. Foodies

Kosher Around The Globe: A Marketing Director’s Odyssey

December 21, 2010, by

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 percent a year internationally. With thousands of products becoming kosher each year, the kosher consumer has choices that were not available to our parents

Is Your Oven Kosher? What Every Kosher Cook Must Know

July 1, 2010, by

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 same degree of concern should be applied to the cooking process as well. This will insure that the food we eat is healthy for

OU Kashrus Prepares for Part II of its ASK OU Outreach in Brooklyn

March 7, 2010, by

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 session that drew a standing-room audience of 500, both men and women, Rav Yisroel Belsky, OU halachic decisor, and Rabbi Moshe Elefant, OU

Kosher Meat, Any Style

February 12, 2009, by

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 of his restaurants would follow a 9-point plan that included, among other things, using eggs from hens that have not been confined, using veal