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Monsey Meat Scandal - What went wrong
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What does the OK have to say about the latest in kosher?
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Packing up at Passover
If staying in a hotel will result in your being more lenient, the whole experience may not be worthwhile. - Kosher Sprit, Spring 2003 |
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Perrier and the OK
Why, after all, should it be necessary to hire someone to supervise the kosher status of ordinary water? - Kosher Spirit, Fall 2002 |
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The Unauthorized Symbol
Why would a food company use the OK symbol (or that of another kosher agency) without permission? - Homemaker, Summer 2002 |
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Large and Small Kosher Organizations
Some small kosher agencies are one-man operations certifying one product, others are citywide councils. - Homemaker, Spring 2002 |
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Europe Makes Its Move
The Jewish population in Europe does not approach the size of todays American and Israeli communities. - Homemaker, Fall 2001 |
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Kosher Around the World
Two decades ago we did not even certify any facilities in India. Today we travel there every other month. - Homemaker, Summer 2001 |
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The Buck Stops Here
The gathering drew more than 100 participants from Brooklyn to Bangkok - from Atlanta to Amsterdam. - Homemaker, Spring 2001 |
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The Making of Chalav Yisroel (Part 2)
Still, other milk is processed into powder, and here we will encounter issues that relate to chalav Yisrael. - Homemaker, Summer 2000 |
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The Making of Chalav Yisroel
For many centuries, there was absolutely no question that the milk in a Jewish home was chalav Yisrael. - Homemaker, Spring 2000 |
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When Something Goes Wrong
Yet living in the real world, mistakes regrettably do occur, as they most certainly do with other agencies. - Homemaker, Winter 1999 |
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Butter Spreads the Wrong Whey
Some time ago we became aware that significant kashrus issues do in fact arise with regards to butter. - Homemaker, Summer 1999 |
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Choosing the Right Kosher Agency
If a rabbi dismisses all potential problems with a wave of his hand, you'd best look elsewhere for supervision. - Homemaker, Spring 1999 |
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Global Certification for a Chocolate Giant
This global certification unifies all of Barry Callebaut's kosher production under exclusive OK supervision. - Homemaker, Winter, 1998 |
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How Oil Stays Kosher in Transit
These oils are often transported by boat from Malaysia, Indonesia, as well as from the Philippines. - Homemaker, Fall 1998 |
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Focus on Fatty Acids
Studies have demonstrated that excesive fat in one's diet can lead to serious health consequences. - Homemaker, Summer 1998 |
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A Different Standard
We schedule, at minimum, an annual visit to each OK-Certified facility by one of our home office rabbis. - Homemaker, Spring 1998 |
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A Look at Olive Oil Production
Olive oil is one of the seven types of agricultural products for which the Holy Land of Israel is praised. - Homemaker, Winter 1997
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The Intricacies of Chocolate Production
This cacao bean concoction was first introduced to the western European community in the early 1500s. - Homemaker, Fall 1997 |
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Applying for Kosher Certification
We have to have accurate records of what was produced, with which ingredients, on which equipment, etc. - Homemaker, Summer 1997 |
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Kashrus Odyssey
My odyssey begins. I am bound for Singapore - by way of Europe - and the flight takes twenty-one hours. - Homemaker, Spring 1997
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The Unknown Ingredients
These solids are then solidified with the use of various coagulants and sometimes flavored with enzymes. - Homemaker, Winter 1996 |
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Cheshbon Hanefesh
Much has been happening at the OK during the past year, and now is the time to reflect on these developments. - Homemaker, Fall 1996 |
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Reading the Label
There are literally several thousand ingredients that may comprise the flavor of any given product.
- Homemaker, December 1995 |
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The Myth of Group One
One ingredient may contain any number of sub-ingredients, each of which may itself come from various sources. - Homemaker, June 1995 |
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Window of Opportunity
Before certifying cooked products coming from Eastern Europe, we must carefully investigate the equipment. - Homemaker, February 1995 |
