{embed=/includes/.head title="Summer 2010" description="" author="" title="Spring 2009" description="" author="" title="OU-P: What’s New For ‘10?" description="

Kedem continues to bottle grape juice under its own name as well as under the Savion, Gefen and Lipschutz labels. All these items have always been and will continue to be Mevushal. Kedem has one not Mevushal grape juice. This is bottled in 1.5 liter glass bottles and clearly labeled Non-Mevushal. In addition, Rokeach will have its own OU-P grape juice. This will appear under the Rokeach label, as well as the Mishpacha labels. Manischewitz will once again have an OU-P grape juice under its own label. This grape juice is made from concentrate. Kedem will offer a variety of OU-P Sparkling Grape Juices. Manischewitz has also introduced Sparkling Concord and Niagara grape juice. All these grape juices are Mevushal. In addition, Rokeach will again produce a variety of OU-P cooking wines. Kedem and Rokeach will also produce a variety of OU-P cooking wines. Kedem has introduced Pomegranate and Sparkling Pomogrape Juices with the OU-P certification as new items this year. Two new alcoholic OU-P items will be available. Jelinek will have OU-P pear brandy in addition to traditional slivovitz and Distillerie will have OU-P gin.

The OU has certified the Manischewitz matzah bakery in the United States for the past years. For a long time this was the only OU matzah bakery in the world. It continues to be the only one in the United States. Other OU-P brands such as Horowitz Margareten and Goodman’s are all baked at Manischewitz. The bakery has relocated and is fully functioning this year. All regular Manischewitz items will again be available. The OU has also agreed to place the OU-P on Aviv, Osem, Yehuda and Rishon matzah products coming from Israel. The items are supervised by local Rabbanim and are satisfactorily made with OU Pesach guidelines. They are certified by the OU when the OU-P appears on them. In addition, we have this year certified Yanovsky matzah baked in Argentina. This matzah is widely distributed in Latin America. This company manufactures various types of matzah. All matzah is always an eighteen minute product. Rabbi Feigelstock of Buenos Aires serves as the OU rav hamachshir at this factory.

Manischewitz has whole wheat matzah meal and whole wheat matzah farfel. These items are made from Manischewitz OU-P whole wheat matzah. Manischewitz will again have a type of matzah ashirah known as grape matzah, in addition to traditional egg matzah. The grape matzah is made from flour and grape juice and may only be used when egg matzah is permitted, i.e. for Sefardim or those Ashkenazim who cannot eat regular matzah. It is so marked on the box. Manischewitz produces Passover Tams in two forms. The regular Tam Tams in different flavors are small egg matzah crackers coated with different flavorings. They are marked as Matzah Ashirah on the box. The Whole Grain Tams are regular matzah crackers coated with different flavorings. These are not Matzah Ashirah. Manischewitz will continue to sell OU-P machine shmurah matzah under both the Manischewitz and Goodman’s labels. In addition, OU-P hand shmurah matzah will be available from Kfar Chabad and Rokeach. Kedem will be selling, as they did last year, Savion matzah sticks. This is matzah baked in stick form under the Savion label. Manischewitz makes a product known as matzah crackers. Both of these are ordinary matzah products and not matzah ashirah. The various Israeli OU matzah companies will all be selling machine shmurah matzah as well.

Coca Cola will again be available with an OU-P for Pesach. Aside from the New York metropolitan area, Coke will be available in Boston, Baltimore-Washington, Miami, Atlanta, Houston, Philadelphia, and Los Angeles. This year, in New York, Coca Cola items will be made with an OU-P in 2 liter bottles. All these items, of course, require the OU-P symbol. Most of the bottling plants servicing these markets will designate the Passover Coke items with a distinctive yellow cap in addition to the OU-P symbol on the cap or shoulder of the bottle.

The Haddar line of products has now received the OU-P symbol. All the Haddar Passover items will now be available with the OU-P symbol. The traditional OU-P candy brands such as Oneg, Alprose, Elite and Empress will again be available. This year the Barton brand which was not available last year will be back again with the OU-P. In addition Barracini has now received the OU-P. A full line of Barricini candy items will be available with the OU-P symbol. Elyon, Manischewitz, Gefen and Granny’s will continue to have OU-P marshmallows.

This year the OU-P will appear on various Cholov Yisroel dairy products. These include milk with the Best Moo label as well as a full line of Kahal dairy products. Norman’s has introduced the OU-P Machmirim brand of Cholov Yisroel milk and yogurt. In addition there will be OU-P Cholov Yisroel goat cheese and sheep cheese from Barkanit and mozzarella, provolone and pecorino cheese from Yotvata. Cabot Creamery will be introducing OU-P cheddar cheese. This item is not Cholov Yisroel.

There will be two OU-P brands of packaged cakes available this year. These will be Reisman and Lily’s Bakeshop. Both are baked in a special Passover bakery and do not contain matzah meal. In addition the Willmark line of industrial bakery products has been purchased by VIP and many of these items are appearing with the OU-P label this year. Gedilla cookies and Gefen cookies will be available with OU-P. These items are not made with matzah meal. Bernies Foods will have Frankels blintzes, waffles and pizza as well as LeTova Kichel and bread sticks. These are not made with matzah meal. Dayenu pizza, rolls and pierogies are made with matzah meal.

Manischewitz has kept the Season name on OU-P fish items which include tuna, sardines, salmon and anchovies. Season has introduced a number of new Moroccan sardine items in various sauces for Pesach. All of these items are made with Mashgiach Temidi and bishul yisrael. In addition, the Season label will continue to appear on OU-P bamboo shoots and water chestnuts as well as some sauces and oil. Tuna fish is available with an OU-P from Season, Gefen and Mishpacha. In addition Shoprite OU-P tuna fish in water will be available. Season and Gefen will have OU-P salmon in both regular and no salt versions. All these items are made with Mashgiach Temidi and Bishul Yisrael. Dr. Praeger’s continues to produce breaded fish fillets and fish sticks with an OU-P. These products contain no matzah meal.

The OU position remains that extra virgin olive oil can be used without special supervision for Pesach. In addition, Bartenura, Carmel, Gefen and Mishpacha olive oil will be available with an OU-P label. Mother’s olive oil pan coating spray, Mishpacha olive oil spray and Manischewitz buttery safflower cooking spray, olive oil spray and olive oil garlic cooking sprays will also be available. Prepared olives with an OU-P will be available from Gefen, Osem, Kvuzat Yavne, Gilboa and Mishpacha. Manischewitz is introducing two new flavored OU-P olive oil products for Pesach. Bartenura will be introducing an OU-P grapeseed oil this year.

Manischewitz, Mishapacha, Rokeach and Savion will continue to make OU-P sauces. These include different types of tomato sauce, dressings and marinades. Savion has introduced a new OU-P line of sauces known as Fireman’s Frenzy. These include spicy marinades, salsa and spicy ketchup. In addition, VIP and Kojel wil have OU-P ready to eat soup in a bowl items.

The OU position remains that regular tea bags, which are not flavored or decaffeinated, are acceptable for Pesach without special supervision. In addition we have clarified once again this year that all Lipton decaffeinated tea bags are acceptable without special supervision. This is not true of other decaffeinated tea bags. Shoprite also has specially marked OU-P plain tea bags on the market. In addition Swee-Touch-Nee and Wissotsky will continue to have Pesach herbal teas. Nestea instant unflavored tea powder and instant unflavored decaffeinated tea powder are acceptable for Pesach without special supervision. Our position in former years in regard to coffee had been similar to tea. We maintained that all regular coffee, that is unflavored and not decaffeinated, is acceptable for Pesach without supervision. This is no longer true. Some coffee companies add maltodextrin, which is either chametz or kitniyos, to instant coffee. As a result this coffee is not kosher for Passover. Only coffee bearing an OU-P symbol or brands listed in the gray area of the OU Passover Directory should be used. Both Folger’s and Taster’s Choice instant coffee remain acceptable. Other brands should be checked in the Directory. Ground coffee remains acceptable from any source as long as it is unflavored and not decaffeinated.

This year a number of supermarket labels will have OU-P flavored seltzers for Pesach. These include America’s Choice, Shoprite and Price Chopper. Cornell will have flavored sodas with an OU-P.

It remains the position of the OU Poskim that aluminum pans do not require Passover supervision. Pro Pak will be producing a line of OU-P parchment paper and Plasti Made food storage bags.

" author="Rabbi Shmuel Singer" title="Winter 2009" description="" author="" title="Spring 2008" description="" author="" title="Summer 2007" description="" author="" title="Glossary of Kosher Terms for Companies" description="

The following are some non-English kosher terms that you may come across along with their explanations:

Bishul Yisroel (also spelled Bishul Yisrael): Certain foods require increased a Rabbi’s involvement in the cooking process.
The OU requires Bishul Yisroel on all of those products deemed to be included in the requirements for Bishul Yisroel under Jewish law.

Cholov Yisroel (also spelled Chalav Yisroel): Milk and milk products that was supervised by a Rabbi from the time of milking.
The OU does not require products to be Cholov Yisroel, but will certify a product that is Cholov Yisroel as such.

Glatt: Literally “smooth”. An animal whose lungs contained no questionable adhesions that could pose potential Kosher problems.
It is now commonly used to describe a higher level of Kosher supervision.

Kosher L’Pesach: Kosher for Passover; containing no leaven and no legumes and manufactured with Mashgiach Temidi.

Mashgiach Temidi: A manufacturing production with continuous supervision by a Rabbi. This is often called a “Special Production”.

Pareve: A food item that is neither meat or dairy (and can therefore be eaten with either) and was not manufactured on meat or dairy equipment.

Pas Yisroel (also spelled Pat Yisroel): Bakery products that were baked by a Rabbi. This can be fulfilled by having a Rabbi turn on the oven.
The OU does not require products to be Pas Yisroel, but will certify a product that is Pas Yisroel as such.

Yoshon: Grain products that are made from certain types of “winter” grains as defined by Jewish law.
The OU does not require products to be Yoshon, but will certify a product that is Yoshon as such.

" author="" title="Medicine Guidelines" description="

The following are guidelines for the use of medication on Pesach for individuals who are ill:

1. Creams, non-chewable pills and injections may be owned and used on Pesach even if they contain chametz, since they are inedible. This covers
most medicines used by adults.

a. It is permissible to grind pills and mix the powder into food items so that a child can take medicine on Pesach. However, a doctor must be consulted to make sure that the child is getting the correct dosage and that the potency of the pill isn’t compromised by grinding it up. Furthermore, pills cannot be ground on the Shabbat or Yom Tov, but rather should be prepared beforehand.

If an equally effective chametz-free alternative is available, it should be used.

2. Liquid medicines, chewable pills (and pills coated with a flavored glaze) are edible and may contain chametz. Therefore:

a. If possible, they should be replaced – under the direction of a doctor – with a non-chewable, uncoated pill.

b. If substitution is not possible and the person is in a state of sakanah or safek sakanah (any possible danger to human life), they may own and consume the medication. The same applies if the condition is not yet a safek sakanah but may deteriorate to that point.

A Rabbi should be consulted as to whether it is preferable to purchase the medicine before or on Pesach, and as to how to dispose of the medicine once
the danger passes.

c. If substitution is not possible and a doctor determines that there is no possibility of sakanah if the person doesn’t take the medicine, a Rabbi should be consulted. He may be able to determine that the medicine doesn’t contain chametz or he may decide that the medicine may be consumed due to the seriousness of the patient’s condition.

3. In many cases, medicinal items which contain kitnios are permitted for people who are ill. Questions on this issue should be directed to your
local Rabbi.

4. People should exercise extreme caution and consult with their doctor and Rabbi before making a decision to not take a medicine.

5. These guidelines do not address the question of consuming medicines on Shabbos and Yom Tov.

" author="" title="Pas Yisroel Products" description="
OU Kosher Pas Yisroel List
as of Elul 5769


The Tur (Orach Chaim, Siman 603), based upon the Talmud Yerushalmi, cites the custom for Jews to be stringent during the Aseret Yimei Teshuva to eat exclusively ‘Pas Yisroel’ bread. Even those Jews who generally do not exclusively eat ‘Pas Yisroel’ are encouraged to accept this practice during the period between Rosh Ha-Shanah and Yom Kippur.

We are therefore presenting the list of all OU Pas Yisroel products.

What is Pas Yisroel?

How do you certify Pas Yisroel products?

Please note:
1) All OU-P (Kosher for Passover) Matzah products (e.g. Matzah, Matzah Meal, Matzah Meal products) are Pas Yisroel, even if not listed below.

2) Not all products on this list are available in all countries or geographic regions.

3) The OU Poskim are of the position that breakfast cereal and wafers are considered a tavshil and not pas and, therefore, are not subject to the the laws of Pas Yisroel.

4) Products which are also cholov yisroel and/or yoshon are so indicated.

5) Items manufactured in Israel are noted with an asterisk(*) and are all yoshon.

6) Food service establishments such as restaurants and caterers are noted with a (FSE).

Company/Brand Product Type
Abadi Bakery*All items
Acme [Albertson’s] (FSE)Clifton, NJ – all fresh baked products
Acme [Albertson’s] (FSE)Milltown, NJ – all fresh baked products
Acme [Albertson’s] (FSE)Narberth, PA – all fresh baked products
Albertson’s in-store Bakery (FSE)Boca Raton and Del Ray Beach – all fresh baked products
Aladdin BakeryAll products only when bearing the words "Pas Yisroel" on the label
Amnon's Kosher PizzaFrozen Pizza (cholov yisroel)
Amnon's Kosher PizzaFrozen Pizza (cholov yisroel)
Angel’s Bakery*All products (when bearing an OU)
Awrey'sMicrowaveable Sandwich Bagel Halves, Mini Bagels, Cinnamon Raisin Bagels, Plain Bagels, Blueberry Bagels
Bag N’ SaveBread, rolls, buns
Bagel CityChallah, challah rolls (yoshon)
Bagels-N-More Challah, challah rolls (yoshon)
Barry’s Bakery Café and French Twists (when Pas Yisrael is written on the label)(yoshon)
Barth* Crackers
Bayit Vegan Guest House*All baked items
BellBialys (with special Hebrew packaging only) [Only available in Israel]
Betz Boys (Continental Food)Pizza (cholov yisroel)
BJ'sPlain Sliced Mini Bagels,Cinnamon Raisin Mini Bagels
Block & BarrelPlain Bagel, Classic Mini Plain Bagel
Brickfire BakeryPlain Sliced Mini Bagels
Brooklyn BagelFrozen, Poppy, Sesame Bagels (With special Hebrew packaging only) [Only available in Israel]
Bubba’s and Novelty Kosher PastriesAll baked goods (yoshon)
Burry FoodserviceMini Bagel Plain, Cinnamon Raisin Mini Bagels, Blueberry Mini Bagels, Wrapped Plain Bagel, Wrapped Cinnamon Raisin Bagel, Wrapped Blueberry Bagel
Canada BreadMini Bagel Plain, Mini Bagel Cinnamon Raisin, Mini Bagel Blueberry, Plain Bagel, Cinnamon Raisin Bagel, Blueberry Bagel
Circa-NY Midtown (FSE)Pizza (cholov yisroel) and breads
Continental BakeryBreads & Cakes
Continental Pastry, Inc.Various cakes, pies & pastries
CopenhagenButter cookies & low cholesterol cookies
Cub FoodsBakery Style Egg Bagels, Bakery Style Honey Wheat Bagels, Bakery Style Blueberry Bagels, Bakery Style Plain Bagels, Bakery Style Cinnamon Raisin Bagels
CVSButter cookies & low cholesterol cookies
Daily PitaAll pita bread
Dakota BrandsBagels, rolls
Damascus Must state pas yisroel on package
David’s CookiesHamentashen (only when labled as Pareve and Pas Yisroel)
Davidovitz*All products (when bearing an OU symbol)
Delacre*Cookies
Delancey DessertExclusively pas yisroel rolls, cookies, cakes, breads
Dr. Praeger's Fishies, fish sticks, and fish cakes, pizza bagels
Edwards & Sons*Breadcrumbs, croutons
Einat*Breadcrumbs, croutons
Elite*Biscuits
Elsa's Story*Cookies, crackers, pastries (not cholov yisroel)
EmpirePizza (cholov yisroel);
Ener-G*Gluten-free pretzels and crackers
EskalGluten-free cakes
European BakeryBreads
Everything SpeltAll baked products
Father SamAll pita bread
Fischer Brothers & Leslie (FSE)Challah, challah rolls
FlavoriteBakery Style Plain Bagels, Bakery Style Blueberry Bagels, Bakery Style Cinnamon Raisin Bagels
Friedman'sAll products (when Pas Yisroel is written on the label)
GefenCrackers, cookies, matzoh (matzoh is yoshon)
Gefen*Chocolate cake, honey cake, marble cake
Giant EaglePocket breads (when Pas Yisroel is written on the label)
Gold StarGranola
Golden StarCookies and pastries (when Pas Yisroel is written on the label)
Glutino*Gluten free pretzels, crackers
Goodman, Goodman's (Joyce Food Products)Cakes & cookies (yoshon)
Grandpa’s “Old Southern” Coffee CakeAll baked items
Grandpa's Coffee CakeAll coffee cakes
Grandpa's Gourmet BiscottiBiscotti
Grandpa's International BakeryBreads
Guiltless GourmetWraps
Hadar*Assorted biscuits
Hafners Pastry shells w/ OU and Rabbi signature
Healthy Palate/Chef MartiniEggplant parmesan (breadcrumbs are pas yisroel)
Hema*Crackers
Hy-VeeEgg Bagels, Plain Bagels, Cinnamon Raisin Bagels, Blueberry Bagels, Onion Bagels, Bakery Style Onion Bagels, Apple Cinnamon Refrigerated Bagel, Honey Wheat Bakery Style Bagel
J & PPita bread
Jake's BakesAll products (when Pas Yisroel is written on the label)
Jewel-Osco [Albertson’s] (FSE)Evanston, IL – bread and kosher cakes
Jewel-Osco [Albertson’s] (FSE)Highland Park, IL – bread and kosher cakes
Josef’s OrganicAll products
KedemCookies, Cereal bars, Biscuits, Crackers
Kedem*Assorted crackers
Keefe KitchenPlain Bagels, Cinnamon Raisin Bagels
Kem KemCrackers
Kemach Food ProductsCookies (yoshon when stated on package), crackers (when Pas Yisroel is written on the label)
KineretCakes, rugalach
KitovAll products
L’Esti DessertsCakes and pastries (also yoshon)
Lakewood KollelAll products (when Pas Yisroel is written on the label)
Lilly'sAll products
M & M Kosher Bakery (FSE)Pita, baklava and lady fingers
Maadanot*Bourekas, malawah, pizza squares
MacabeePizza (cholov yisroel), Pizza Bagel (cholov yisroel), Breaded Eggplant (yoshon), Breaded Mushrooms (yoshon), Mozzarella Sticks (cholov yisroel, Yoshon)
Malon Shaarei Yerushalayim* (FSE)All baked products
Mani's*Cakes and tortes
Manischewitz Co.Tam tams (yoshon), Italian coating crumbs (yoshon), Matzah and Matzah Meal (Year-round, non-Kosher for Passover)
Maple Leaf BakerySafeway Natures Blend Plain Mini Bagel, Mini Bagels
MaplehurstBlock & Barrell Classic Mini Plain Bagel
Marzipan*Ruggelach
Matzot Carmel*Matzah
Max and HarryCakes and cookies
Mehadrin BakeryBreads, cookies, and pastries
Mendelson’s Pizza (FSE)Pizza (cholov yisroel) and breads
Mezonos MavenAll products
Milk ‘N Honey NYC (FSE)All baked products
MishpachaAll products
Moishy’sExclusively pas yisroel rolls, cookies, cakes, breads
Mother'sPie Crusts
Mount Sinai Hospital (FSE)Products bearing an OU symbol
Mountain FruitAll products (when Pas Yisroel is written on the label)
Mr. Baker*Assorted crackers,
Nana SylviaMandel bread
Naomi Caterers* (FSE)All baked items
Neeman Bakery* (FSE )All items
Neri’s Breads and bagels
Novelty Bakery and Novelty Kosher PastryAll products (cholov yisroel, yoshon)
Of Tov*Chicken Breast Nuggets
Original Bagel CompanyPlain Bagel, Cinnamon Raisin Bagel, Blueberry Bagel, Everything Bagel, Sesame Bagel, Plain Sandwich Bagel, Park Avenue Plain Mini Bagels, Park Avenue Cinnamon Raisin Mini Bagels, Park Avenue Blueberry Mini Bagels ,
OrionPlain Par-Baked Hot Stuff Bagel, Cinnamon Raisin Par-Baked Hot Stuff Bagel
Osem*All products
Ostreicher’sHamentashen (only when labled as Pareve and Pas Yisroel)
Pita Express (FSE)Pita bread (also yoshon)
Pituyim Cafe* (FSE)All items
Quality Food Industries*Croutons
Raft Foods*Croutons
Red Heifer Restaurant* (FSE)All baked products
Reisman Bros. BakeryAssorted cakes, cookies, rugalach
Renaissance Hotel Jerusalem * (FSE)All products
RokeachHamentashen (only when labled as Pareve and Pas Yisroel), snackers crackers, cookies, soup nuts
RomaBread, rolls, buns
Rottella’s Bread, rolls, buns
Royal Bakery HouseAll breads
Royal DanskLow cholesterol cookies (when indicated on package) [Available only in Israel]
Sabba*Biscuits
SavionCroutons
Shapiro’sAll products (when Pas Yisroel is written on the label)
Shop'n SaveBakery Style Plain bagel 12/5/3/ Oz., Bakery Style Cinnamon Raisin bagel 12/5/3 Oz., Bakery Style Blueberry Bagel 12/5/3 Oz., Bakery Style Honey Wheat Bagels 12/5/3 oz. Cinnamon Raisin Bagels, Onion Bagel, Egg Bagels, Plain Bagels, Blueberry Bagels
ShopriteChallahs and assorted breads (only when labeled Pareve and Pas Yisroel)
Simply BreadChallah (when stated on the label)
SmilowitzExclusively pas yisroel rolls, cookies, cakes, breads
SmunchiesAll baked goods
Spring Valley-MilmarMini pizza bagels (cholov yisroel), food service
Sruli'sAll products (when Pas Yisroel is written on the label)
Super 13All products (when Pas Yisroel is written on the label)
Tavor*Assorted cookies and cakes
Tel Aviv Kosher Bakery (Chicago) (FSE)Breads & cakes (yoshon)
The Fillo FactoryBaklava and pastry shells/cups (when marked pas yisroel)
The Old City Café (Upscale Foods)Pizza (cholov yisroel, yoshon); Burrito [cholov yisroel (where applicable), yoshon]; Macaroni and Cheese (cholov yisroel); Apple Strudel (yoshon)
Tierra Sur at Herzog Wine Cellars (FSE)All baked items
Tova-Sovata Exclusively pas yisroel rolls, cookies, cakes, breads
Village Crown Caterers (FSE)All baked items
Velka Café* (FSE)All baked items
V.I.P.Bread crumbs
Wegman’s Tortillas (when Pas Yisroel is written on the label)
Wein'sAll products (when Pas Yisroel is written on the label)
Weiss Kosher Cuisine (FSE)All baked items
Wholly Wholesome Pocket breads (when Pas Yisroel is written on the label)
Yarden*Assorted cookies
Yoni-Neptune Food Products*Schnitzel coatings
Zaatar Herb Pizza
" author="Rabbi Yonatan Kaganoff" title="Kashering for Passover" description="

One of the many preparations one must make for Pesach is kashering, a process to prepare chametz vessels for Pesach use. (Although most people only kasher their utensils in preparation for Pesach, the following directions apply to kashering utensils all year-round as well.) As with all areas of halachah, those who are unsure of how to apply the rules of kashering to their situation should consult their local Orthodox Rabbi.

General rules

There are two steps in kashering: 1. Cleaning—removing all tangible traces of chametz, and 2. Purging—using heat to remove all absorbed chametz flavor.

Cleaning

All chametz utensils that will be used for Pesach must first be thoroughly cleaned.

This involves the removal of all food, rust, dirt, calcium deposits and anything else that protrudes; it does not include the removal of discolorations. Items which have narrow cracks, crevices, deep scratches or other areas that cannot easily be cleaned, cannot be kashered for Pesach. Therefore, the following, for example, cannot be kashered: • Colanders • Decanters or baby bottles (due to their narrow necks) • Filters/screens over drains in sinks • Graters • Knives (or other utensils) where food or dirt can get trapped between the blade and handle • Slotted spoons • Sponges • Toothbrushes

Additionally, the common custom is to cover tables, counters, refrigerator shelves and other areas where one might not have been able to clean away every trace of chametz.

Purging

In addition to cleaning, most items require some form of hot purging in order to remove the flavor that has been absorbed. As a rule, any utensil that came in contact with hot food, was washed with hot water or was used to store liquids, requires hot purging. A comprehensive analysis regarding when hot purging is required and how one determines which form of purging is effective is beyond the scope of this article. Rather we will describe the standard method of purging flavor from the most common items.

Utensils made from the following materials cannot be kashered: • Ceramic—all types—including brick, china, coffee mugs and enamel. • Glass—all forms—including Corning Ware, Corelle, fiberglass, porcelain enamel (for example, porcelain sinks and enamelized pots), Pyrex or Thermoses. • Plastic—Rabbinical authorities disagree as to whether it is possible to kasher plastic and other synthetic materials (including Teflon, rubber, Formica). You should consult your local Rabbi. If a synthetic material is a minority component of a substance (like Silestone), many rabbis believe that one may kasher it, even if one does not normally kasher artificial materials for a number of reasons.

As a rule, materials such as fabric, metal, wood, rubber and stone (for example, granite and marble) can be kashered.

Specific Items

All methods of kashering noted in this section presuppose that the equipment was thoroughly cleaned, as described above.

Silverware, Pots and Other Small Items
Small items are kashered with hagalah, which involves: 1. Not using the utensil for anything, including non-chametz, for twenty-four hours. This also applies to the (non-Pesach) pot in which the hagalah water will be boiled. 2. Submerging the utensil in boiling water that is over the fire. The water must be at a rolling boil before the utensil to be kashered is put into it, and the water must touch every surface of the utensil. Therefore, each item should be kashered individually, and the water should be allowed to return to a boil before the next item is placed into the pot. Large utensils may be submerged in the water one part at a time. 3. Removing the utensil from the water and rinsing it in cold water.

Ovens

Kashering a Self-Cleaning Oven: 1. Remove any visible pieces of food (or other items) from the oven; 2. Go through one complete self cleaning cycle with the racks in place.

Kashering a Non-Self-Cleaning Oven: 1. Clean walls, floor, door, ceiling and racks thoroughly with an abrasive cleaner (for example, Easy-Off ) to remove tangible chametz. Pay special attention to the temperature gauge, the window in the door and the edges of the oven chamber. Black discolorations that are flush with the metal do not have to be removed. 2. Once the oven is clean, it is preferable that it remain unused for twenty- four hours. 3. Place the racks back into the oven, and turn the oven to broil for one and-a-half hours. 4. Pesach food or pans may be placed directly on the door or racks once the oven has been kashered.

If the oven has a separate broiler chamber, it should be kashered in the same manner as the oven chamber.

A broiler pan that comes in direct contact with food cannot be kashered.

Note: The method of kashering described above is based on the ruling of Rav Aharon Kotler zt’l. However, Rav Moshe ruled that the oven must either be kashered with a blowtorch, or that an insert should be placed into the oven for the duration of Pesach. Consult your own Rabbi for guidance.

Stovetops

The grates of a gas stovetop should be kashered in the oven chamber in the same manner described above. For an electric stovetop, just clean the coils and turn on high for ten minutes. If you have a glass-topped stovetop, you should consult your Rabbi for directions on if/how it can be used for Pesach.
For a gas or electric stove, it is preferable to replace the drip pans that are under the burners; if this isn’t possible, the area should be covered with aluminum foil. The work area between the burners should be cleaned and covered with aluminum foil. The knobs and handles of the oven and stovetop should be wiped clean.

Sinks

Kashering a Stainless Steel Sink: 1. If the filter covering the drain has very fine holes, remove the filter and put it away for Pesach with the chametz dishes. If the holes are larger, the filter may be kashered with the sink. 2. Clean the sink, faucet and knobs, and don’t use the sink for anything other than cold water for twenty-four hours. 3. Boil water up in one or more large pots (clean pots that have not been used for twenty-four hours). The pots may be chametz pots. 4. Dry the sink, then pour the boiling
water over every spot on the walls and floor of the sink and on the faucet. One may kasher part of the sink and then boil more water for the rest of the sink. Extreme care should be taken during this type of kashering to ensure that none of the boiling water splashes onto the person doing the kashering or others who are nearby. 5. Rinse the sink and faucet with cold water. 6. Put a new filter over the drain. One should also purchase new sponges and a fresh bottle of dishwashing liquid.

Kashering a Porcelain Sink:
Since a porcelain sink cannot be kashered, one should kasher the faucet and knobs as outlined above and, for the duration of Pesach, place a basin (or insert) into the sink. All dishes, silverware, etc., should be washed in the basin, and wash-water can be disposed of through the sink’s drain. One should be careful not to allow the sink to fill with hot water while the basin is in the sink.

Microwave Oven

Ask your Rabbi for guidance.

Dishwashers

To kasher a dishwasher, one should wait twenty four hours, make sure that the dishwasher is clean, and then run two cycles. If the dishwasher is plastic, there is a debate as to whether one may kasher it, and an Orthodox rabbi should be consulted.

Ceramic dishwashers cannot be used for an entire year before they are kashered them. Therefore, we cannot recommend a way of kashering a ceramic dishwasher for Passover.

Refrigerators, Freezers, Food Shelves and Pantries

These areas should be thoroughly cleaned—paying special attention to the edges where crumbs may get trapped—and the shelves lined with paper or plastic. The refrigerator and freezer will operate more efficiently if one pokes a few holes in the lining.

Tablecloths, Kitchen Gloves, Aprons and Other Items Made of Fabric

Any item made of fabric can be kashered by washing it in a washing machine set on ‘hot’ and then checking to make sure that no pieces of food remain attached to it. Vinyl and plastic-lined tablecloths cannot be kashered.

Chag kasher vesame’ach! May you have a kosher and an enjoyable Pesach!

" author="" title="Essential Information for Observing the Holiday" description="

No other ceremony or ritual of the Jewish year is as beloved or is observed by so many as the Passover Seder. Yet celebrating Passover properly requires close familiarity with all the laws governing Passover foods, ownership of chametz, preparing the home, and so on.

In this website, we have provided much of the basic information you will need. However, if you are unsure about any aspect at all of how to observe Passover, or how to make sure your home fully conforms to the Passover requirements, you should not hesitate to ask an Orthodox Rabbi for his guidance.

" author="" title="The OU symbol: A Mark of Trust" description="

With an array of religious, youth, social action, educational, public policy and community development services, programs and activities, the Orthodox Union is among the largest Jewish organizations in the world. Its kosher supervision label, the OU, is the world’s most recognized kosher symbol.

Over 60% of kosher supervised foods in the USA carry the OU on their labels. That translates to more than 275,000 products from over 2,400 manufacturers, produced in nearly 6,000 plants in 77 countries. Respected and trusted the world over, OU Kashrut makes it easy to shop for kosher products and to keep kosher at home and away.

The OU symbol is a registered trademark in the U.S., Israel, Canada, and the European Union. It may only be used with written authorization of the Orthodox Union Kosher Division. This site includes a list of OU certified kosher products for use for Passover, 2005.

Products appearing in this website are certified as kosher only when bearing the emblem on the label. It is recommended that consumers check the ingredient panel of products with no dairy designation to insure that the pareve status is accurate.

Consumers should look for the P or Kosher for Passover symbols on all products. There are, however, some OU products which do not require special Passover supervision. These are so noted in the Pesach Online Database. Kosher for Passover stickers are generally not acceptable.

This website does not deal with medicines or cosmetics. Personal products such as these also fall under the Passover laws and you should ask an Orthodox Rabbi which products may be permissible to be used, and which must be disposed of or sold.

We encourage you to ask your local grocer or supermarket manager to stock those OU endorsed products that are not readily available in your area.

Kosher updates appear regularly on our website, in our weekly Shabbat Shalom e-mail, and in Jewish Action, our quarterly family magazine.

" author="" title="Kosher Alerts Introth" description="" author="" title="Community Service" description="" author="" title="ASKOU 10 Kosher Seminars Draw Participants from Near & Far" description="

Where would you go if you wanted to learn the fine art of kashrut from experts, combining studies of the laws of kosher with the hands-on experiences that only those experts can provide? For dozens of rabbis and advanced rabbinical students this summer, the answer was the Orthodox Union.

When OU Kosher presented its Harry H. Beren ASKOU 10 program at its headquarters in New York, participants came not only from the local area, including most prominently Brooklyn and Monsey in New York and Lakewood in New Jersey, major centers of Torah study, but they came from further away as well – from Montreal in Canada and Watertown in the far reaches of upstate New York; from Baltimore and Cleveland; from Cherry Hill, NJ and Norwalk, CT; but also from communities not exactly in the New York metropolitan area – from Savannah, Georgia; Edmonton, Alberta Canada; Portland, Oregon; and Rouen, France — the same Rouen where six centuries ago Joan of Arc was burned at the stake. Immediately following the program, one of its graduates was scheduled to leave for his new rabbinical assignment: Sydney, Australia.

Rabbi Yerucham Schochet from Savannah; Rabbi David Laufer from Edmonton; Rabbi Dr. Dov Yitzchak Neal from Portland; Rabbi Chalom (pronounced Shalom) Levy from France; and Rabbi Avraham Colman of Lakewood, soon to be from Sydney, were among the 64 registrants in the courses.

The purpose of ASKOU10, like its nine predecessors, was to educate the new generation of kashrut professionals or to provide background for those who will not practice kashrut certification full time, but who will benefit in their daily work from advanced kosher education. As in past years, many of the graduates of the program – which is offered in alternate summers — are expected to work for large kosher certification agencies or for their local Va’ad HaKashrut. Including the current class, ASKOU has produced more than 650 graduates from all over the globe, many of whom have gone on to take important positions in the kosher world.

ASK OU 10 is made up of three-week and one-week sessions. The three-week group consisted of semicha (rabbinical students) or members of a kollel for post-rabbinic education. The one-weekers included congregational rabbis, semicha students, kollel members, or members of a local va’ad.

Funding for ASKOU10 comes from the Harry H. Beren Foundation of Lakewood, NJ. The Beren Foundation provides financial support to a wide variety of OU kashrut education programs for all levels of knowledge and ages.

“It has been our great pleasure and privilege to once again service young men from around the globe who have turned to the Orthodox Union and its experts for guidance in the intricacies of practical kashrut procedures,” declared Rabbi Yosef Grossman, OU Senior Educational Rabbinic Coordinator, who organized the program, “The high standards of kosher protocol they have observed will do much to strengthen kashrut worldwide.”
Worth The Time and Expense

Each of the long-distance students agreed that it was worth the time and expense to come all the way to New York to sit at the feet of OU Kosher’s staff experts and guest lecturers. These experts included Rabbi Menachem Genack, Chief Executive Officer of OU Kosher; Rabbi Hershel Schachter, Rosh Yeshiva at the Rabbi Isaac Elchanan Theological Seminary of Yeshiva University, and one of two OU Kosher poseks – halachic decisors; as well as a long list of OU Kosher rabbinic coordinators and rabbinic field representatives, who taught their specialties to often enthralled audiences. Outside experts such as a skilled butcher demonstrated their wares; field trips to OU certified restaurants, banquet facilities and plants allowed the students to see how kosher laws are put to practical use in the field.

Rabbi Schochet from Savannah (with a name that certainly indicates interest in kashrut – it means kosher slaughterer) speaks with a southern accent – southern Africa that is. He is a native of Johannesburg, who has studied and worked in Baltimore; Des Moines, Iowa; Eugene, Oregon; and New Haven, Connecticut. He does kashrut work and is a member of the local kollel in Savannah.

“I came because I’m working in kashrut, to increase my knowledge, to go behind the scenes at the OU to understand the practical aspects of kashrut and to be more effective when I go back to Savannah,” Rabbi Schochet explained.

Rabbi Laufer has done kashrut work in both Jerusalem and Edmonton, where he has lived for four years and is director of the local kollel. “People, both religious and non-religious, are constantly asking me kashrut questions, so the OU is the best place to be connected to, with the resources and the information it provides,” he explained. “You see things live that you learned in yeshiva,” he said. “That’s what the program is all about.”

Rabbi Dr. Neal moved recently to Portland from Bakersfield, California, where he taught for years on levels from pre-school through college. He also did kashrut work in Bakersfield and Los Angeles, helping people make their kitchens kosher. “Between a couple of pots of boiling water and my blowtorch I fixed them up,” he said. Now, in Oregon, he intends to be involved in kiruv (outreach) work while doing industrial kashrut in factories.

As an expert in education, Dr. Neal sees ASKOU 10 as a giant exercise in show and tell. “Educationally, it is a program that takes in all the modalities of education: auditory, visual, kinesthetic (moving around) and thematic approaches,” he explained. “Yesterday was an entire day based on kashering everything from kitchens to factories. One day we do fish, one day we do meat. From an educator’s point of view, the program follows the criteria of reaching out to every technique of learning.”

Rabbi Levy, from France, was a mashgiach in Manchester, England as well as in Rouen and elsewhere in France and wants to establish a Va’ad HaKashrut in Rouen. He came to New York “to have a wide overview of many kashrut issues that I learned in Yoreh Deah (the section of the Shulchan Aruch compendium of Jewish law dealing with kosher), and to bring this wide expansion of knowledge home with me.”

Rabbi Colman, a native of Toronto, is a student at Beth Medrash Govoha in Lakewood, the famed yeshiva where OU Kosher has presented well-attended kashrut seminars in its outreach program, also sponsored by the Harry H. Beren Foundation. “We all appreciate the OU giving us this opportunity to see the workings of this large, international organization,” he said.

The entire class was fascinated by the demonstration of nikkur – removing the veins from meat, as required by Jewish law. After an introductory explanation by Rav Aharon Teitelbaum, the Nirbater Rav, the group saw a dazzling display of skill by master butcher Reb Yaakov Jakubowits of Alle Processing in Maspeth, Queens, NY, wielding a knife in a huge slab of meat. “It’s the first time I saw nikkur and it was fascinating and educational,” exclaimed Rabbi Colman, the soon-to-be-resident of Australia. Agreed Savannah’s Rabbi Schochet, “Clearly there is expertise in this area, knowing exactly where to cut. It is always wonderful to see experts at work.”

Before leaving for home, these young men agreed that the makeup of the group, spanning the spectrum of Orthodoxy from centrist to Hassidic, was an asset to the program and that there was a bonding between the different wings of Torah Judaism. The dedication of both the teachers and the students made an impression as well. “The bug checkers were very, very intense. These men are passionate at what they do,” said Rabbi Dr. Neal of Portland. Noted the OU’s Rabbi Grossman, “With their attention and with their enthusiasm, the participants made it clear that whether they came from neighboring Brooklyn or from across the ocean, they were there to learn and to improve their skills.”

From left: Rabbis Laufer (Edmonton),
Schochet (Savannah), Levy (France),
Colman (now Lakewood, soon Sydney)

From left: Rabbi Dr. Neal (Portland, OR),
Rabbi Grossman of the OU, Rabbi Laufer (Edmonton)


Reb Yaakov Jakubowits of Alle Processing
gives a demonstration of nikkur (deveining) to…


…fascinated participants in ASKOU 10

" author="" title="List of Things That Do Not Require Kosher Supervision" description="

The following items that do not require Kosher supervision or certification. Please note that this list is not meant to be exhaustive.

Inedibles

1) Candles
2) Cardboard
3) Cleaners and cleansers
4) Paper
5) Plastic
6) Soap
7) Styrofoam
8) Aluminum foil

Beverages

Non-Alcoholic Beverages
9) Coffee (unflavored)
10) Tea (unflavored)
11) Water (unflavored)
12) Seltzer (unflavored)
13) Milk
14) Cream

Alcoholic Beverages
15) Beer (domestic, unflavored)
16) Vodka (domestic, unflavored, not distilled from grapes or milk)
17) Gin (unflavored)
18) Rum (light, unflavored)
19) Tequila (clear, unflavored)
20) Bourbon

Fruits and Vegetables
21) Canned fruits without any additives, colorings, or grape juice (excluding products of Israel & products infested with insects)
22) Frozen fruits & vegetables (excluding products of Israel & products infested with insects)
23) Fresh fruits & vegetables (excluding products of Israel & products infested with insects)
24) Dry beans
25) Bagged grains
26) Raw nuts
27) Raw oats
28) Domestic raisins (dark and not infused)

Baking items
29) Flour (all types)
30) Sugar (all types)
31) Baking powder
32) Baking soda
33) Eggs
34) Pure spices (not spice blends)
35) Virgin and extra virgin olive oil
36) Salt
37) Honey
38) Pure maple Syrup
39) Lemon juice

40) Fish (raw, unprocessed, when bearing Kosher scales). It must be checked properly as explained here.
41) Salmon (raw, unprocessed, even without scales)

" author="" title="ACOLSA" description="" author="" title="Flandor Flavours International" description="" author="" title="DaLi Hyaluronic Acid Co., Ltd. of Liuzhou Chemical Group" description="" author="" title="The Tea Nation" description="" author="" title="Golden - Grilled Eggplant" description="" author="" title="Suntree Swiss Mix" description="" author="" title="Zhaodong Sun Shine Enzyme Co., Ltd." description="" author="" title="Zhangzhou Fumei Industry Co.,Ltd" description="" author="" title="Masson Group Co. Ltd." description="" author="" title="Poplar Valley Organic Farms Inc" description="" author="" title="Nouvelle Aveiro Maroc" description="" author="" title="Brother Kane’s Potato Chips" description="" author="" title="Vitner’s Potato Chips" description="" author="" title="Vitner’s Potato Chips" description="" author="" title="PT. SORINI TOWA BERLIAN CORPORINDO" description="" author="" title="Linyi Lumeng Food Co.,Ltd" description="" author="" title="Shaanxi Haisheng Fresh Fruit Juice Co.Ltd." description="" author="" title="DSM" description="" author="" title="Av-Elul 5770/ July-August 2010" description="" author="" title="Tomintoul Whisky" description="" author="" title="Fresh & Easy Rocky Road Ice Cream" description="" author="" title="Northern Catch Salmon Fillets" description="" author="" title="ABF Beverage LLC, Cedarhurst, NY" description="" author="" title="Anita’s Organic Grain & Flour Mill, CANADA" description="" author="" title="Best Milk Products, GERMANY" description="" author="" title="Bridgewell Resources, Clackamas, OR" description="" author="" title="Cooperativa Agraria Cacaotera, PERU" description="" author="" title="Creative Flavor Concepts, Inc., Irvine, CA" description="" author="" title="Daiya Foods Inc., CANADA" description="" author="" title="Electric Beverage Company, Miami, FL" description="" author="" title="Farmer Direct Co-operative Ltd., CANADA" description="" author="" title="Fujian Lixing Foods Co., Ltd., CHINA" description="" author="" title="Grasas Y Derivados S.A., COLOMBIA" description="" author="" title="Hempco Canada, CANADA" description="" author="" title="Innova Andina S.A., PERU" description="" author="" title="Johnson Seeds Ltd., CANADA" description="" author="" title="Majestic Food Industry Co., Ltd., THAILAND" description="" author="" title="Midlake Specialty Food Products, CANADA" description="" author="" title="Peanut Butter & Co., New York, NY" description="" author="" title="Phospholipid GmbH, GERMANY" description="" author="" title="PT. Sorini Towa Berlian Corporindo, INDONESIA" description="" author="" title="Quercegen Agronegocios Ltda., BRAZIL" description="" author="" title="R & J Milling (Balfour Farms), CANADA" description="" author="" title="Teany Beverages, New York, NY" description="" author="" title="XS Energy LLC, Sante Fe Springs, CA" description="" author="" title="Lo Basi Ella L’orer - Ain mivatlin issur lichatchila" description="

A Jew is not permitted to intentionally be mivatel any issur, even an issur d’rabbanan (Y.D. 99:5-6). Additionally, Chazal instituted a k’nas, forbidding the food for the mivatel and any intended recipient. Rebbi Ekiva Eiger (99:5) based on Teshuvas Rivash (498) includes in this k’nas any consumer for whom the product was intended for sale, and extends the k’nas not only to the food but also to require kashering kailim1.

However, Rav Moshe Feinstein Zt”l in his famous teshuva about margarine (Igros Moshe Y.D. II:41) says that this k’nas is only on a Yisroel. There is no k’nas on a non-Jew even if he intentionally is mivatel issur for the sake of selling it to Yidden. Only if a Yisroel asks a non-Jew to be mivatel issur is it considered as though the Yid was mivatel it himself, and the k’nas would apply. Similarly, one may not certify a product in which issur is batel since at the very least this would be included in what Rav Moshe refers to as michuar hadavar. Although most Poskim are of the opinion that there is no issur to purchase this product, it is preferable to avoid doing so, as this is considered by some to be a form of bitul issur2 and also leads to questions of ikro l’kach3.

Rav Belsky said that he had heard from Rav Moshe zt”l that one may not suggest to a company that they lower the amount of issur that they add to their products in order that it should be batel. An RC or RFR might have an interest in doing so in order to avoid having to kasher the kailim. This too would be included in the issur of being mivatel issur lichatchila, since the issur is becoming batel on the say so of the Yisrael. For example, if a company adds 1.8% gelatin to a product, and this will now require kashering kailim, one may not suggest to the company that if they lower the amount of gelatin to 1.5%, we can avoid the need for kashering. Likewise, if the company adds 1% gelatin but it is added first as a premix, one should not advise the company to add the gelatin directly to the vat so that it will become batel.

Although Rebbi Akiva Eiger (cited above) writes that if a Yid is mivatel issur the kailim must be kashered, Rav Belsky felt that this would have limited implications for Jewish owned companies. In most cases, the intention of the company is not to be mivatel issur, but rather to manufacture their product. If it just so happens that the amount that they need to add is batel, but bitul was not their intention, then they would not be subject to the k’nas, since they are not intending on creating a kosher product. However, if the Jewish company knows that by lowering the amount of issur that they add they can avoid kashering their kailim, then this will not help. In this case they are intentionally trying to be mivatel issur and the kailim must be kashered.

In summary:

• A Jew may not be mivatel any issur

• If a Jew is mivatel issur there is a k’nas on the food and kailim

• There is no k’nas on a non-Jew that is mivatel issur, though it is proper for a Yid not to buy such a food

• If a non-Jew is mivatel issur, there is no need to kasher the kailim.

• One may not recommend that a company be mivatel issur to avoid kashering

• A Jewish company would only need to kasher if they intended to be mivatel. If they had no intentions of bitul there is no need to kasher. If they intentionally lowered the amount to avoid kashering, it would not help

Notes:

1 Rebbi Akiva Eiger is based on Tevuas Shor (39:2), which is based on Teshuvas Rivash. Some poskim such as Yad Yehuda (99:18) disagree and maintain that there is no k’nas on the kailim.

2 Radvaz 3:547; Though Rav Moshe zt”l in this teshuva is clear that he is not choshesh for this chumrah.

3 Teshuvas Harashba brought by Shulchan Aruch (Y.D. 134:13) holds that if a non-Jew intentionally adds issur it is not batel. However, Noda Biyehuda shows that the ikar halacha does not follow Rashba, and Rav Moshe zt”l (Igros Moshe Y.D. I:63) limits psak of Shulchan Aruch to issurim such as stam yaynam which are assur b’hana’ah. Rav Belsky has said that aside from Pesach and issurei hana’ah, the minhag is to follow the Noda Biyehuda.

" author="Rabbi Eli Gersten" title="Jovy" description="" author="" title="Greenseas Tuna" description="" author="" title="Tomintoul Single Malt Whisky From the Scottish Highlands Announces OU Kosher Certification" description="

From the highest of the Scottish Highlands now come varieties of single malt whisky manufactured by Tomintoul Distillery and newly certified by OU Kosher. Tomintoul, located in the community of the same name, the highest village in the Highlands, is owned by Angus Dundee, an independent company with over 50 years’ experience in producing, blending, bottling and distributing top-quality Scotch whiskies and other spirits.

These Tomintoul varieties, known in the industry as “the gentle dram,” include Tomintoul 10, 16 and 33 years old; they also include Peaty Tang, which is crafted using peated malted barley to impart a distinctive smoky and heathery flavor to the product.

Medek Wine & Spirits, a division of Royal Wine Corporation, is distributing this “Gold Medal” line of whisky that now is available to a wider audience worldwide thanks to its OU certification. “Given the growing popularity of Scotch whisky among kashrut observant Jews, Medek feels that providing the highly regarded OU kosher certification adds value to the Tomintoul offerings,” declared Gary Landsman, public relations spokesman for Royal Wine Corp.

Rabbi Eliyahu Safran, OU Kosher’s Vice President of Communications and Marketing, commented that the Orthodox Union is pleased to add Tomintoul to the growing number of highly regarded OU certified scotch liquor products, and is gratified that the-ever growing kosher market place will now also be able to enjoy this ‘Gold Medal’ line of whisky.”

Angus Dundee, the parent company of Tomintoul, has a broad range of stocks of Scotch whisky of all ages, up to 45 years of age, which are supplied either as bottled in Scotland or in bulk for bottling locally. These whiskies are exported to more than 70 countries around the world, producing solid business growth, year after year, over the last decade. A key to the company’s success is the special relationships it establishes with its customers, who are treated very much as partners. Angus Dundee tailors product specifications to meet customers’ requirements, providing a rapid response to customers’ demands and expectations anywhere in the world by supplying excellent products at competitive prices.

Tomintoul, with its OU certification, is a perfect example of this business plan.

" author="" title="Tastychoco Foodstuff Co., Ltd" description="" author="" title="Shanghai Kerry’s Various Oils" description="" author="" title="Pat Yisroel" description="" author="Rabbi Yonatan Kaganoff" title="Mimoola Restaurant" description="" author="" title="OU Kosher Educational Materials Order List" description="

Check item(s) being ordered. Compute total payment. Make checks payable to the Orthodox Union and mail with this completed order form to Rabbi Yosef Grossman c/o Orthodox Union, 11 Broadway, NYC, NY 10004.

NAME OF ITEM COST
____ How To be an Excellent Mashgiach audio disc……………..$5
____ How To Check for Treifos DVD……………………………….$5
____ How To be Menaker disc*…………………………………….$5
____ How To Set Up a Vaad HaKashrus disc*………………….. $5
____ How To Check for Insects DVD………………………………$5
____ How To Kasher disc*………………………………………….$10
____ ASK OU 91 Programs disc*……………………………………$10
____ Entire “How To” Series………………………………………..$25
____ Entire “How To” Series plus ASK OU disc*………………….$30
____ Any One Volume of The Daf HaKashrus……………………..$10
Indicate Volume ____________
____ Any Two Volumes of The Daf HaKashrus …………………..$18
Indicate Volumes ____________ ____________
____ Entire Set of Three Volumes of The Daf HaKashrus……….$25
____ Kosher Kidz DVD………………………………………………..$10
____ The Kosher Fish Primer DVD…………………………………..$10
____ Kosher Birds – Who Are They? DVD………………………….$10
____ Kosher Meat DVD…………………………………………….. $10
____ Insect Free DVD……………………………………………….$10
____ What’s Wrong with this Chicken? DVD………………………$10
____ 6 DVDs – (Fish, Birds, Meat, Insect, Chicken, Kidz)……….$40
____ The OU Guide to Checking Fruits, Vegetables and Berries..$10
__________
Total Cost: __________

Name:
Address:
City/State/Zip:
Day Phone Cell:
Email Fax:

PDF Order Form

" author="" title="Grandessa Signature’s Chocolate Covered Fruit Bars" description="" author="" title="Kashering of HTST Systems-Plate Pasteurizers" description="

Many of our plants feature kashering of HTST plate pasteurization systems. It is particularly common for this kashering to occur via automated CIP, whereby the CIP system is programmed to operate at kashering temperatures.

Unless such a CIP system is set up very meticulously, there is a significant likelihood that it will not kasher. Please allow me to explain.

The typical automated CIP kashering system includes a caustic wash at 190 F or above to achieve pegimah, followed by a fresh water flush at 200 or so (high of 212 and low of 190), which is the actual hag’alah. (If there will be 24 hours of down-time before the fresh water hag’alah, there is no need for the caustic to provide pegimah.)

There are some areas of an HTST system which are not necessarily included in every CIP as set up by the plant, and which often will not be included in a hot fresh water flush. These areas – the divert system, including the balance tank, as well as the cooling section and leak detect valves – are not intended for full, normative hot product flow, and they will often be cleaned at lower temperatures and thus not kashered properly, unless we specifically program for them to be kashered as required.

It is thus important to communicate and verify with our plants that have CIP kashering of HTST systems that the divert and leak detection valves be opened periodically during each phase of kashering, and to specify and monitor that the cooling section likewise be subject to both phases of kashering. This will assure that the entirety of the system is kashered as per the stages and temperatures that we require.

Rabbi Stone, who provided most of the following information and has an extremely impressive mastery of this topic, cautions that RCs and RFRs should only address this issue with companies once the RCs and RFRs are sufficiently proficient in the matter, as major michshol can otherwise result. RCs and RFRs who need guidance should always consult with those who have the requisite proficiency before making changes in CIP/kashering systems.

The only effective method for educating about this important issue is on-site training; this memo is merely an overview.

That having been said, let’s turn our attention to how HTST systems work and the kashering that they require.

Processing

Although during normal production, we encounter the balance tank as operating at cold temperatures, the balance tank actually is a hot-use vessel, for when plants start production, they recycle hot product through the system, including the balance tank, until the system’s heat is sufficient to make finished product and send it to the filler for packaging.

Typically, during start-up, product will leave the balance tank, become pre-heated in the raw regen area, then be pasteurized and held hot in the holding loop, after which it begins to be cooled in the pasteurized regen area. Product then proceeds through the cooler, which may be turned off at this point. Product is then diverted back to the balance tank, often quite hot.

During regular production after start-up, product is cooled after exiting the holding loop, and the balance tank does not get hot – unless hot product which needs to be reheated is diverted there.

In sum, the balance tank is initially exposed to hot product and needs to be kashered.

CIP

During CIP, the balance tank will be subject to some hot caustic water, but likely not enough to kasher or perhaps even be pogaim it. This is because the CIP features very brief pulsation of divert valves, in which the valves which can divert product that has been heated (and not yet cooled) back to the balance tank are opened; however, the valves are opened for very short intervals (usually 30 seconds), likely not enough to overflow the balance tank with roschin (boiling water) or anything close.

The cooling sections of the system are off during CIP, and caustic water circulates through the whole system, including the balance tank. However, this water is often not roschin when it gets to the balance tank, as by the time it exits the heating sections and travels through the pasteurized regen and cooler, this water is commonly below roschin temperatures, only after which it then reaches the balance tank.

Kashering

When kashering, it is thus necessary to assure that roschin water will indeed enter (and overflow, or at least maximally fill) the balance tank. How can this be achieved?

The answer is by opening the divert valves during part of the kashering for intervals of several minutes, so that roschin water, freshly heated to the maximum by the heating unit, will go directly to the balance tank (rather than arriving there after a full loop through the pasteurized regen and cooling areas, where it loses temperature even if these areas are not cold). However, the valves cannot be open for all of the kashering, as otherwise the water will not get through the rest of the system, leaving it unkashered!

Again, the cooing section must be turned off for kashering.

Verification

How does one know that the divert vales were opened for part of the kashering? There are two ways to determine this:

a. The outer area of the Taylor chart, around its perimeter, often has a pen line, which features a solid line that does not fluctuate. This line measures the divert valve: when the valve is closed, the line is in one position, and when the valve is open, the pen line drops at a 90-degree angle and turns at 90- degree angle, so as to create a clear indentation. This indentation shows that the divert valves opened or closed. One can thus tell that the valves were open and closed and for how long.

b. Every valve has a number, as does every pump and every piece of equipment in the system. The number identifies the valve and shows where the order was sent. Thus, one can use a CIP pin chart or computer graph to show the opening and closing of each valve. One must identify the relevant valves that need to be opened – and one needs to be trained to be able to read a CIP pin chart or computer graph for this purpose.

Please note that every system features two temperature probes – one at the end of the pasteurization holding tube and one at the exit of the cooling system.

Also, typically, divert and leakage valves open and close in tandem.

This memo is a mere overview for those who asked to know more about these systems; it does not suffice and cannot act as a training tool.

Please consult those who have mastered this topic for guidance toward implementation.

" author="" title="Fish Industry Kashrus Meeting" description="

For the past several months there has been much public discussion about the presence of parasites found in the flesh of fish, with the OU’s position consistently lenient. On June 1st, the OU hosted Rabbi Moshe Vaie, the world renowned expert in the field of hilchos tolaim and author of Bedikas Hamazon Ke’halacha. Rabbi Vaie, along with two other speakers, gave a thorough presentation about the current issue and its impact on the kosher fish industry. Also in attendance were kashrus professionals and representatives from the major kashrus agencies in the United States and Canada.

The current issue centers on the scientifically accepted lifecycle of the anisakis worm, a common parasite that is found in the flesh of fish. The anisakis is assumed in its immature form to originate in the ocean and undergoes a series of developmental stages until it finds its way into a fish, where it migrates from the stomach to the flesh. Although Chazal and the Shulchan Aruch unequivocally permit worms found and grown in the flesh of fish, halachically those found in the stomachs are considered forbidden since they are assumed to have been directly swallowed by the fish from the ocean. The scientifically accepted lifecycle of the anisakis seemingly describes a sheretz that is halachically forbidden, whereas Chazal and the Shulchan Aruch permit worms found in the fish’s flesh without qualification.

Rabbi Vaie began by discussing and presenting a slideshow about the prevalence of anisakis and similar parasites throughout the fish industry.

Rabbi Vaie emphasized the following points:
1. There are thousands of species of parasites that may be found in the flesh of fish that are commonly consumed.
2. The presence of parasites in fish flesh is highly prevalent and in large volumes. It is therefore not possible to properly clean fish from these parasites, as only a modest % will be removed.
3. Parasites in the flesh of fish is not a new phenomenon, but can be traced back 700 years ago in the literature of Rishonim, which also recognize that these worms are not dormant but can migrate.
4. The size of the immature parasites while in the ocean is microscopic and therefore not forbidden at that stage. It is possible to suggest that since the microscopic parasite develops as noticeable in a host after it is ingested, it is therefore not considered a sheretz hayam.
5. There are still several unknowns in the world of science regarding parasite development.
6. This precise issue was presented years ago to numerous gedolei yisroel, many of whom ruled leniently.

Rabbi Vaie also summarized the current positions of certain gedolei yisroel in Eretz Yisroel:
1. Rav Shmuel Wosner shlita and Rav Yosef Shalom Elyashiv shlita advise one to be vigilant.
2. Rav Nissim Karelitz shlita has ruled that one may eat fish without checking for parasites, although if a parasite is noticed it should be removed.
3. A well known and highly respected kashrus agency in Eretz Yisroel certifies herring; despite consistently high concentrations of anisakis. This is because their Beis Din essentially assumes that parasites found in the fish flesh are permissible.

Rabbi Moshe Yosef Blumberg, an associate of the Tartikover Beis Din who has researched a significant amount of scientific data in this area also presented.

Rabbi Blumberg demonstrated the following points:
1. Scientific studies assume that migration between the stomach and flesh occurs while the fish are still living, unlike what others have suggested that it occurs after death since the fish are not gutted properly.

2. There are discrepancies and differences of opinion amongst scientists with details about the anisakis’ lifecycle.

The third and final presenter was Rabbi Yechezkel Meisels, mora de’asra of Ehel in Williamsburg. Rabbi Meisels related that he was present with Dayan Gross in 1978, when this same sheilah was presented to Rav Moshe Feinstein zt’l. Rabbi Meisels proceeded to tell the background of the sheilah prior to visiting Rav Moshe and that he received letters from two scientific experts outlining the lifecycle of a parasite that is found in the flesh of fish. Rabbi Meisels recounted how he and Dayan Gross came to Rav Moshe with samples of fish and these two letters, showing them while explaining that modern science assumes that these parasites originate from outside the fish. Nevertheless, Rav Moshe unwaveringly responded that since the parasite is found in the flesh of the fish, it should therefore be permitted in accordance with Shulchan Aruch. When asked if a teshuva could be written, Rav Moshe declined since the answer is clearly found in the Mechaber.

Throughout the meeting there was ample and extensive discussion of the differing sides of the issue.

" author="Rabbi D. Bistricer" title="Cholov Stam: An Update from the Farm (and Lab)" description="

In a recent issue of Daf HaKashrus, we presented information about the contemporary controls and regulations that pertain to government inspection of milk, demonstrating (with the concurrence of Rav Belsky, shlita) that the Igros Moshe’s heter for cholov stam is alive and even stronger than before1.

In brief, we noted that current protocol includes government inspection of farms (which was not always the case in prior days – see Igros Moshe YD 1:49), which precludes milk from non-kosher species from entering the commercial milk chain. We described how milk used in commercial dairy plants can only be provided by government-approved source farms, and how government inspectors track documentation for all milk shipped to commercial dairies to assure that it indeed originates from exclusively government-inspected farms.

After discussion with a high-ranking senior dairy farm inspector in upstate New York, as well as with administrative officials at departments of agriculture of several states, the following additional points of information were determined to be worthy of publication for the readership:

• Goat and sheep milk farms must be licensed specifically for these types of milk. Otherwise, all milk licensing applies only to cow milk.
• Farms which have animals other than cows (most notably Amish farms) must either keep the other animals in different quarters from the cows, or – if this is not feasible – a partition must be erected to physically prevent the other animals from contacting the cows.
• Animals other than cows (or goats and sheep, as per the farm’s license) are never permitted in farms’ milking parlors or in milking areas of barns. The presence of such animals in these milking areas would be a red flag violation.
• Dairy farms are strictly prohibited from adding milk from any other species to cow milk.
• Milk from all dairy farms that provide the commercial market must be sent to laboratories for analysis. Unlike the laboratory analysis conducted on milk samples taken from dairy processing plants, the analysis of dairy farm milk tests for protein, fat and cell levels, all of which indicate whether the milk is from cows or other species. Even one pail of milk from other species intermingled in a silo sample of cow milk would show up in the results and indicate that the milk is not pure cow milk.
• The state routinely reviews the laboratory analyses of milk from all dairy farms which supply the commercial milk chain.

Notes:

1 This new information does not in any way negate the validity of the p’sakim which do not accept cholov stam, such as Chelkas Yaakov 2:37-38, and the apparent objection to any notion of cholov stam in the Aruch Ha-Shulchan in YD 115:5

" author="" title="OU Kosher Experts Provide Hands-on Knowledge for Advanced YU Rabbinical Students in June Workshops" description="

OU Kosher brought its Harry H. Beren ASK OU Outreach program, Kashrut in the Community, to Yeshiva University’s Rabbi Isaac Elchanan Theological Seminary (RIETS) for a well-received series of lectures and field trips to OU certified facilities for advanced rabbinical students.

Rabbi Yosef Grossman, Senior Educational Rabbinic Coordinator of OU Kosher, declared, “We are extremely proud that RIETS has decided to partner with the OU so that the ASK OU OUTREACH Kashrut in the Community Program has now become an integral part of its semicha program, being offered every two years for their students as they prepare to assume rabbinic positions throughout the U.S. and Canada.”

For the first half of June, thirty rabbinical students attended daily sessions ranging from the shul kiddush; the local bakery; eating out; setting up the local Vaad HaKashrut; fish and the local fish store; how to be an excellent mashgiach; bedikas toyloim; identifying treifos in birds; the halachot of kashrut; parasites in fish; contemporary meat issues; contemporary dairy issues; the local butcher store and meat distributor; bagel and pizza stores; factory kosher supervision/ingredients/labels/ kosherization process.

According to Rabbi Menachem Genack, Chief Executive Officer of OU Kosher, who himself received rabbinic ordination at RIETS and now serves as a Rosh Yeshiva there teaching Yorah Deah, “I am extremely gratified that this generation of rabbinical students at RIETS can receive hands-on experience and practical Kashrut information through the ASK OU OUTREACH Program. They are able to see first-hand the practical applications of the theoretical knowledge they have acquired in their study of Yorah Deah at Yeshiva. This is certain to be an asset to them in their rabbinical careers.”

In addition to a variety of question and answer sessions (ASK The Rabbonim), the students were given hands-on experiences regarding the topics discussed. Representatives from Pos’tiv Produce, a company specializing in vegetables, brought their own bugs and microscopes to explain proper methods on checking fruits and vegetables for insect infestation.

Rabbi Moshe Perlmutter of Passaic, N.J. guided the students around the kitchen at Yeshiva University to illustrate foodservice kashering performed in large kitchens (such as those found in schools, hotels and catering establishments). Participants were given a tour of the Oasis Food Company in Hillside, N.J., a factory that manufactures margarine and other condiments, to demonstrate industrial kosherization performed in plants and factories. A visit to the OU certified restaurant Prime KO, located in Manhattan, addressed issues dealing with food service providers.

Students were instructed in how to properly prepare field audits of OU certified restaurants and how to submit their reports. According to Rabbi Grossman, this practice, which was reviewed together with participants by senior OU rabbinic staff, Rabbi Yaakov Luban and Rabbi Dov Schreier, was in order to “help the students understand what they observed in the restaurants during their visits.”

“The students I have spoken with found it extremely worthwhile and expressed a strong sense that it added a valuable dimension to their training,” declared Rabbi Chaim Bronstein, RIETS Administrator.

Survey results showed participant feedback was very positive. “It was an excellent program and I felt like I learned a lot and got a great overall feeling about kashrut,” was one response. Others included, “It was very informative, organized and professional. I was very impressed with the OU and have gained a new appreciation for their work,” and “It gave me a great appreciation for all the innumerable issues of giving hashgacha (kosher certification).”

Additional comments stated, “I feel this is the perfect completion of this year of learning Yorah Deah. I am very impressed with the OU organization; ” “Organized well in an interesting fashion,” and “the OU rabbis presented us with the most up to date and reliable information on kashrut.”

The presenters included Rabbi Menachem Genack, Chief Executive Officer of OU Kosher; Rav Hershel Schachter, Rosh Yeshiva at RIETS; Rabbi Luban, OU Kosher Executive Rabbinic Coordinator; and OU rabbinic coordinators with specialties in a wide variety of products and procedures.

Next in line for OU Kosher Educational Programs is the ASK OU 10, coming up in August to provide advanced training for mashgichim, synagogue rabbis and students.

Advanced rabbinical students at YU’s Rabbi Isaac Elchanan Theological Seminary participate in Kashrut in the Community, a project of the Harry H. Beren ASK OU Outreach Program of OU Kosher. Seated from left: Rabbi Yaakov Luban and Rabbi Menachem Genack. Standing at right: Rabbi Yosef Grossman.
http://www.ou.org
http://www.oukosher.org

" author="" title="Santorini’s Stuffed Vine Leaves" description="" author="" title="Fudgstix - Lite Frozen Fudge Bars" description="" author="" title="Lo Basi Ella L’orer - Cooling water systems" description="

A common way to cool products is through the use of a cooling water system. In a cooling system, ambient or chilled water is used to cool hot products. The product transfers its heat with the cooling water (for example through the use of a heat exchanger) and then the water in turn is cooled. Most cooling systems accomplish this through the use of a cooling tower. Cooling towers make use of the cooling effect of evaporating water. Allowing a small portion of the water to evaporate into a moving air stream provides significant cooling to the rest of the water. While cooling towers are efficient ways of cooling water, they are also known to breed dangerous pathogens such as legionnaire’s disease. Therefore, although as we will discuss there are situations where we need to be pogem cooling water, under no condition should anyone taste cooling water חמירא סכנתא מאיסורא.

Shulchan Aruch (Y.D. 92:5) says “if a drop of milk falls on the outside of a pot (of meat) that is next to the fire … it can penetrate into the pot, and is as though it fell inside the pot”. Taz Y.D. (92:21) says that this halacha even applies to a kli rishon that was removed from the fire. Rav Belsky and Rav Schachter have said that this halacha does not apply to a kli sheini1. Let us see how to apply this halacha to a cooling water system.

Kli Rishon shelo al ha’aish:
If cooling water is circulated around a hot kettle even though the steam is off (kli rishon shelo al ha’aish) the water can be boleya ta’am from the kettle. If this kettle is not kosher, the cooling water will become non-kosher. If this water is recycled and then used to cool a hot kosher kettle, the kosher food can become non-kosher as well.

In this situation:
• One must either drain the cooling system before a kosher production.
• Or add a davar hapogem. Because cooling systems always lose a certain percentage of their water due to evaporation, fresh water is always being added.

Therefore, a davar hapogem (such as Bitrix) must be metered in with the fresh water to retain the proper level of pegima at all times. The OU works with certain boiler maintenance companies that can set up metering systems. (As mentioned earlier one should not taste the water from a cooling system to see if it is sufficiently pagum, since it may contain harmful bacteria.)

Cooling water in a heat exchanger:
A very common method for cooling products is with a heat exchanger. Hot product is pumped from the kettle through the product side of the heat exchanger while cool water is pumped through the opposite side. If the walls of the heat exchanger become saturated with heat, we will treat the heat exchanger like an extension of the kli rishon and cooling water that shares a wall with the assur product will become assur.

However, if the cooling water exits the heat exchanger while it is still below yad soledes, then we assume that the entire thickness of the plate did not become hot and no ta’am transferred to the water. For example, in one cooling system that was reviewed recently, the cooling water entered the heat exchanger at 80 F and exited at 90 F. Although the non-kosher product being cooled was 200 F, the company did not allow the cooling water to increase more than 10 degrees since their cooling tower only had 10 degrees of cooling capability, and the cooling equipment was not rated for hot temperatures. Every cooling system is different but this is a question that is worth asking.

Another common scenario involves chilled water that is used to cool product after it has initially been cooled in a regen system. HTST pasteurizers typically have a regeneration section (hot product against cold product) to most efficiently heat and cool. Though it is difficult to determine the exiting temperature of the product from the regen section, still even if it were surely above yad soledes, at this point the product is no more than a product exiting a kli sheini. It has already lost much of its heat as it traveled through the regen section with its difanos mikareros. When it finally enters the chilled water section it can no longer cause a bliya through the walls. In this case there is no concern of recirculation.

Cooling bath:
Cans exit a retort and are dropped into a cooling bath. This is a situation of cham l’toch tzonen and only a k’dei klipa of water can become assur. So long as the water in the bath always remains below yad soledes, Rav Belsky has said that we need not be concerned that the water becomes assur. He considers the kdei klipa in this case to be like a mashehu. Even thousands of these kdei klipos are still such a small amount that we can assume that they will always be batel in the overall bath.
Summary:
• Cooling water against a hot pot can transfer ta’am
• In such cases the cooling water must be drained or made pagum
• Cooling water through a heat exchanger where the water gets above yad soledes transfers ta’am.
• If the water remains below yad soledes, there is no transfer of ta’am.
• If cooling water cools product that was initially cooled, such as in a regen system, it is like a kli sheini and will not transfer ta’am.
• A cooling bath for cans is not a problem, so long as it always remains below yad soledes.

Notes:
fn1. Irui kli rishon into a kli is only maflit a kdei klipa of the kli. The liquid in the kli is then considered a kli sheini and is not more chamur than the irui. Similarly, when kashering a kli sheini it is sufficient to kasher with irui, since that is how the bliya entered.

" author="Rabbi Eli Gersten" title="American Roland’s Artichoke Hearts" description="" author="" title="Bioriginal Food & Science Corp" description="" author="" title="Bora Bora, Ltd." description="" author="" title="What’s the Beracha on?  Larabar" description="

A Larabar is a date bar made by the Larabar company, and is certified kosher by the OU. There are multiple varieties, but each of them contains, as the primary ingredient, dates. The other ingredients, depending on the variety, are nuts, spices, and other fruits.

What is the beracha rishona? How many bars must be eaten before making a beracha achrona, and what should the beracha achrona be?

Process and Ingredients

Dates, along with the other ingredients, are mixed together and pressed into a dough. According to Larabar, the amount of date in a bar ranges from 40-70 percent, depending on the product. Even when date constitutes only 40 percent of the product it is the ingredient present in greatest proportion. The dates, besides giving flavor, also serve as a base for the bar.

What is the Beracha Rishona?

Although dates, when pressed into a dough, are not readily identifiable, at least visually, as dates,
Shulchan Aruch (O.C. 202:7, and cited in Mishna Berurah, 202:42) nevertheless states that the appropriate beracha is Borei pri ha’eitz (in many other cases, when a fruit, or food, loses its identity and is subsumed in a mass or dough, the appropriate beracha is she’hakol (See Mishna Berura 202:42).

What is the Beracha Achrona?

One must eat a minimum of a kezayis of the date itself or in combination with other fruits of the shivas haminim (grapes, figs, olives, pomegranites) in order to make an “al ha’eitz”. The size of a Larabar is 2.8 inches long, 1.3 inches wide, and .56 inches thick. This means that it is just over two cubic inches, or about 34 cubic centimeters (or 1.1 fluid ounces). According to Rav Chaim Nah, a kezayis is 27 cubic centimeters.

Therefore, even in a bar which contains 70 percent date, there is only about 23 cubic centimeters of dates. Even if the bar contains some raisins it is unlikely that there would be a kezayis of shivas haminim fruit. Therefore, an “al ha’eitz” would be inappropriate after eating only one Larabar.

However, two Larabars definitely contain a kezayis of dates – even if dates were to make up only 40 percent of the bar and the bar contains no raisins.

After eating only one Larabar, the appropriate beracha is borei ne’fashos (see Mishna Berura 210:1). After eating two bars, the appropriate beracha is al ha’eitz.

There may or may not be a kezayis of date after one and a half Larabars, and therefore unless one can tell that there is clearly a kezayis of dates and possibly raisins, the safest strategy is to either eat no more than one bar or to make sure to purchase at least two bars.

" author="Rabbi Eli Gersten" title="All American Pharmaceutical & Natural Foods Corporation, Billing, MT" description="" author="" title="American Italian Pasta Company, Excelsior Springs, MO" description="" author="" title="Bonomelli s.r.l., ITALY" description="" author="" title="Emerald Foam Control LLC, Cheyenne, WY" description="" author="" title="Emerald Seed Products Ltd., CANADA" description="" author="" title="Eurofusion S.A., PANAMA" description="" author="" title="General Mills, Minneapolis, MN" description="" author="" title="GPOD of Idaho, Shelley, ID" description="" author="" title="Grainworks, Inc., CANADA" description="" author="" title="Hemisphere Beverages, LLC, Durham, NC" description="" author="" title="Kerry Ingredients & Flavours, Inc., Beloit, WI" description="" author="" title="Keystone Grain Ltd., CANADA" description="" author="" title="Meyer zu Venne Gmb H & Co. KG, GERMANY" description="" author="" title="Nature’s Path Foods, CANADA" description="" author="" title="Nest Collective, Emeryville, CA" description="" author="" title="Northern Star Co., Minneapolis, MN" description="" author="" title="Rockin Products, LLC, Old Greenwich, CT" description="" author="" title="Rockstar Inc., Las Vegas, NV" description="" author="" }

Summer 2010

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