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Why the world's best known brands choose the OU for Kosher certification

Behind the Union Symbol



Issue: Browse past issues:

Summer 2010

  • Editor’s Letter – Food Matters – The Growth of the Kosher Market
    by Rabbi Dr. Eliyahu Safran
  • Glenmorangie, Scotland’s Favorite Single Malt, is Now Certified OU Kosher
  • An OU Expert Finds He Can Go Home Again – To A Town Where Both He and Scotch Have History
    by Dr. John Meyer
  • From the Highlands of Scotland- For the Discerning Palate Comes Tomintoul Speyside Glenlivet Single Malt Whiskey – OU Certified, Of Course
  • A 400-Year Tradition – Rudolf Jelinek Makes Slivovitz that Bears Fruit in the U.S.
  • Greek Yogurt For The Cultured Among Us
    by Rabbi Andrew Gordimer
  • From The Beautiful Hills Of New York…Creamy Chobani Greek Yogurt- It’s Nothing But Good
  • Karoun Dairies – From String Cheese To Mediterranean Specialty Yogurts
  • Stonyfield Leaves No Stone Uncovered To Produce Oikes Organic Greek Yogurt
  • Ode On A Grecian Yogurt
  • Ask the Rabbi
  • Mom & Pop Still Dream Big
    by Bayla Sheva Brenner
  • Is the Kasha Kosher? Birkett Mills is OU Kosher
    by John McMath
  • Comfort Me with Kasha
    by Norene Gilletz
  • Peru Revisited – A Rabbi’s Second Trip Opens New Horizons For OU Companies
    by Rabbi Aharon Brun-Kestler
  • Aracouna Chickens – The Presumed Source of the Chickens and their Derivative Breeds
    by Rabbi Chaim Loike
  • Vanilla, Hurricane Hudah, & the OU Flavor Department
    by Rabbi Gavriel Price
  • OU Kosher Oil Manual Sets Industry Standards
  • The Long & Winding Road (To the Nearest Plant)
    by Rabbi Simcha Smolensky
  • Decay? No way! Kosher Preservatives to the Rescue
    by Rabbi Eliyahu W. Ferrell
  • If it’s Monday It must be Latvia (with Tuesday in Lithuania and Wednesday in Estonia)
    by Rabbi Yisroel Hollander
  • A Kosher Formula
    by Rabbi Eli Gersten
  • Something’s Fishy Here – Omega-3 Can Be Derived from Algae
    by Rabbi Menachem Adler