Kosher restaurants often have frustrating experiences for diners, leading to the question of why so many are bad.

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

Rabbi Moshe Perlmutter, a Rabbinic Field Representative for the OU, has a demanding job overseeing catering jobs, conducting inspections, and kosherizing factories and food facilities.

Rabbi Chaim Goldzweig, a longtime RFR with OU Kosher, was known for his dedication to kashrut and his encyclopedic knowledge of kosher ingredients and factory production practices.

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

Rabbi Yisroel Hollander, a senior rabbinical representative of Europe for the OU Kosher organization, has a demanding job that requires him to travel extensively throughout Europe to supervise the certification of kosher companies.

This episode is an appreciation of Rabbi Aharon Chadash, the Mashgiach of the Mir Yeshiva, presented by Rabbi Arnie Wittenstein, a renowned Torah scholar, Tanach expert, and historian.

The importance of kosher wine in Jewish religious life, its production process, and the nuances of making wine kosher are discussed.