I just saw your Tishrei issue in The Jewish Press and saw the article on shmitta and Moshav Komemiyus by Maayan Meir. Very nice, but you know, Komemiyus was established in 1950, and is not the only place observing shmitta since its inception.
Since 2008, the OK has supervised regular Cholov Yisroel productions in Hungary for Meitav, a high-quality dairy factory which produces milk protein concentrate, premium cheeses, concentrated milk, and more.
Belgium – a country famous for its delectable desserts, chocolates and dairy products. People travel from near and far to taste the delicious choices that the country has to offer. But where does kosher fall into the picture?
The miracle of Chanukah was accomplished in part by a Jewish woman, Yehudis, who used food and drink to lull the general to sleep and slay him, ensuring the continuity of the Jewish people. Today, too, there are many Jewish women who are helping to continue the prosperity and longevity of the Yidden through kosher food.
The splatter of oil droplets, the distinctive aroma of potato latkes, Chanukah’s signature dish. Crisp, golden and cooked to delicious perfection. The elusive perfect French fries and hash browns, once only available in restaurants, are now available at home, thanks to Alexia Foods.
Kosher supervision is a demanding job, requiring a variety of skills, exceptional character, and, of course, plenty of Yiras Shomayim. What we aren’t used to associating with this work is physical danger.
According to the Zohar, every single day of the year is unique and has its own significance in the scheme of life on this earth. In addition to the regular days, there are certain days on the Jewish calendar that stand out in their significance. These are the Yomim Tovim.