Bread: Staff of Life, or Stuff of Traif?

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 Paretzky, a Rabbinic Coordinator who serves as OU Kashruth’s Group Leader for baked goods, as he clearly and thoroughly elucidates the surprising issues. If you have questions or comments for Rabbi Paretzky please send them to:

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