Spring 2020 - Kosher Spirit

Editor’s Letter

Written by Rabbi Chaim Fogelman

At the we take our responsibilities very seriously and as long as factories are producing products with the symbol on the label you can rest assured that our rabbis will be visiting and monitoring the productions.

Healthy Spirit – Chicken Soup

Written by Dina Fraenkel

Science backs what your mother has always told you—chicken soup is the Jewish penicillin!

Oh Rabbi!

Written by Rabbi Levi Schapiro

“I cut a hot steak with a milchig knife. What’s the status of my steak and of my knife?”

A Closer Look – Instant Coffee

Written by Rabbi Sholom Ber Hendel

OK Kosher recommends purchasing kosher certified instant coffee for year-round use, and kosher for Passover instant coffee for Passover use.

Rabbi on the Road – Germany & Switzerland with Rabbi Sholom Ber Hendel

Written by Rabbi Sholom Ber Hendel

One of the memorable plants that I visited during this trip was the iconic Toblerone facility. The Toblerone products have been produced in Bern, Switzerland since the early 1900s and certified by the for many years.

Your Kosher Kitchen – The BBQ

Written by Rabbi Yakov Teichman

Spring is in the air and everyone is looking forward to spending more time outside. This, of course, means its BBQ season! Let’s explore the common kashrus issues facing the kosher consumer.

Is Quinoa Kitniyos?

Written by Rabbi Shlomo Klein

The Rishonim give two reasons for the prohibition of kitniyos. First, because of the similarities to the five chometz grains (wheat, barley, rye, spelt and oat) confusion can occur. Cooked dishes made from kitniyos appear similar to those from the five chometz grains. Furthermore, kitniyos are often ground into a flour that can easily be confused with chometz flour. Finally, kitniyos are often grown in fields adjacent to those in which chometz is grown (and processed on the same equipment or stored together) and the kitniyos and chometz can easily mix together.

Sustainable Farming Meets Kosher Eating: How Your Local Greens is Paving the Way for More Accessible Healthy Eating

Written by admin

by Miriam Herst What do you get when you cross kosher eating with sustainable farming? The answer is twofold: you can reallocate the hours you usually spend checking your greens for insects while supporting a company that’s earth conscious, intent on … Continued

Pesach Recipe

Written by admin

Beet, Avocado & Arugula Salad (serves 4) This salad is a light way to start off a Yom Tov daytime meal! I find that when I am cooking with beets, plastic gloves are a must, so my hands don’t get stained pink. Ingredients 1 … Continued

Who’s Behind the <i class='icon-OK'>OK</i> – Interview with Rabbi S.B. Lepkivker

Who’s Behind the – Interview with Rabbi S.B. Lepkivker

Written by admin

“Rabbi Lepkivker is a great asset to the OK Kosher team. His youthful energy, eagerness to learn, and his knowledge of halacha, coupled with his fluency in several languages, have positioned him as one of our up and coming Rabbinic Coordinators.” -Rabbi Don Yoel
Levy, Kashrus Administrator

Chassidic Insights – The Pesach Seder

Written by admin

The Passover Seder is not meant to be merely a recollection of past events. Instead, it is a time for each of us to relive the experience to the point that we are glowing with the light of the redemption.

Soul Nutrition

Written by Rabbi Chaim Fogelman

When we say the Haggadah out loud, we add the vov of Hashem’s name to the matzah.