Rabbi Moshe Elefant, COO of OU Kosher, reflects on the evolution of kosher certification over the years.

This text is a collection of reminiscences and reflections by various individuals involved with the Orthodox Union (OU) Kosher organization.

Rabbi Yisroel Hollander, the senior rabbinic representative of Europe for OU Kosher, describes a typical week in his life, which involves traveling to various locations for factory inspections and supervision of kosher production.

Phyllis Koegel, the marketing director of OU Kosher, has been instrumental in bringing kosher certification to over 2,000 new brands and 250,000 new products over the past sixteen years.

In the 1950s, American universities had limited dining options for students with specific dietary needs, particularly those who observed the Jewish dietary laws known as kashrut.

This text explores the author's father's relationship with Jewish law and observance.

The author discusses the differences between the Hebrew and Greek versions of the book of Esther.

Cilantro, also known as coriander, has deep historical and cultural roots in Jewish cuisine.

The concept of ethical kashrut, or ethical Jewish dietary laws, is gaining traction among Jewish institutions and leaders who advocate for more sustainable food practices.

The Israel Story episode "Pigging Out" explores the historical and cultural significance of pigs in Israeli society.

The article discusses the emergence of plant-based pork substitutes in the market and explores the Jewish perspective on consuming these products.

Recent scientific research has shown that antibiotics derived from insect microbiomes could potentially replace traditional antibiotics in fighting life-threatening illnesses.

When the Covid-19 pandemic began last year, the Orthodox Union (OU) faced a challenge in supervising a cheese plant in the Midwest.

"The Milchik Way" by Ben Katchor is a book that explores the history and significance of dairy restaurants in American Jewish culture.

The discussion explores the prohibition of overnight eggs in Jewish dietary laws, focusing on its evolution into a contemporary stringency despite lacking endorsement in mainstream Jewish codes.

In "Better Treyf Than Sorry," Adam Kirsch explores the Talmudic discussions in Chapter Three of Tractate Chullin regarding what renders an animal tereifa, or not kosher.

The text discusses the unique nature of Soviet Jewish cuisine, influenced by Soviet policies, anti-Jewish measures, and cultural shifts that separated it from traditional Jewish food.

Lettuce, often a staple in Pesach meals, indeed has nutritional value despite popular misconceptions.

A mother recounts the challenges of adjusting her family's diet after discovering her daughter's egg allergy, leading to the need for eggless Jewish recipes.

Kosherfest, a renowned two-day kosher food expo, featured various trends in kosher food this year, including the arrival of Israels Marzipan Bakery in America, a variety of gluten-free and health-conscious products, and unique stories of culinary entrepreneurship.

The essay discusses the question of why God chose the Jewish people to receive the Torah, exploring various perspectives from different sources.

Joan Nathan's "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France" delves into the complex and diverse world of Jewish-French culinary culture, exploring the historical development and fusion of traditions in France, a vibrant center of Jewish cuisine due to its unique cultural emphasis on gastronomy and its diverse Jewish population.