This photo essay showcases a collection of ads from past and present Jewish publications, including the Orthodox Union (OU) National Convention program in 1927 and various issues of Jewish Life and Jewish Action magazines from the 1940s to the present day.

The technology behind OU Kosher, the world's largest kashrut agency, plays a crucial role in ensuring the certification and accessibility of kosher-certified products.

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.

Manischewitz wine, a staple during Jewish holidays, is made in a unique process known as Kosher Crush where all the wine for the year is produced in a single week.

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

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

This text is a brief introduction to an online resource, The Habura, which is a virtual and physical Bet Midrash (study hall) open to international membership.

This article discusses the commonly held belief that Jews were able to largely avoid the bubonic plague during the Black Death due to their cultural practices, such as handwashing and kosher diets, and explores an alternative explanation based on genetics.

Rabbi Mendy Chitrik embarked on a 3000-mile journey across Anatolia, Turkey, this summer to inspect nearly 300 kosher factories, which produce various kosher products like milk powder and dried fruit.

"Wine, Whisky and Halachah" by Rabbi Shraga Kallus and Rabbi Avraham Chaim Slansky delves into the intricate laws surrounding wine consumption in Judaism, particularly focusing on the prohibition of stam yeinam, wine that may have been used for idolatrous purposes.

Erev Passover 2019 was filled with tension for the author as they navigated complex family dynamics around their evolving kashrut practice.

The text discusses the concept of a Jewish detox cycle, reframing traditional fast days like Tisha B'Av as opportunities for spiritual and physical cleansing.

In the Talmudic discussion of bird sacrifices in Tractate Zevachim, the focus shifts from large animal offerings to the detailed procedures of bird offerings, including sin and burnt offerings.

The text explores the author's journey towards embracing kashrut by relinquishing non-kosher foods, particularly bacon, which held special significance for him.

Diana Lipton's book "From Forbidden Fruit to Milk and Honey: A Commentary on Food in the Torah" delves into the references to food and drink in each Torah portion, using them as a springboard for insightful discussions.

Crave, a new restaurant in Jerusalem, has managed to serve American favorites like cheeseburgers and nachos while remaining kosher by utilizing vegan cheese and lamb bacon in their dishes.

Congregation Bnai Israel in Daly City, California is the only Karaite synagogue in North America, upholding traditions that diverged from Rabbinic Judaism around the 8th century.

In a discussion on the StreetWise Hebrew podcast, host Guy Sharrett delves into the multifaceted meanings of the Hebrew word "kasher" beyond its common association with kashrut rules.

In "Rhapsody in Schmaltz: Yiddish Food and Why We Can't Stop Eating It," Michael Wex, known for his work on Yiddish language and culture, delves into the realm of Yiddish cuisine, exploring its traditional roots in Eastern Europe.

Reflecting on the parallels between the Conservative Judaism movement and the Zionist enterprise, the author explores the intellectual richness and challenges faced by both endeavors.

Three Orthodox Jewish men from New Jersey undertook a challenging seven-day climb up Mount Kilimanjaro, motivated by the physical, spiritual, and emotional aspects of the journey.