Keeping it Kosher

OU Kosher
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https://keepingitkosher.org/ The food industry is moving fast — and so is the work behind keeping food kosher. Lab-grown ingredients, GMOs, proprietary recipes, and AI-powered processes are creating kashrus issues no one has ever imagined. Every month, we sit down with leading kashrus experts — and the people on the ground — to discuss the questions that matter most to kosher consumers. Join us as we explore never-before-told stories of mashgichim, the inner workings of the world's largest manufacturers, and the fascinating challenges behind keeping our food kosher. Whether you're curious about the latest food innovations, or wondering what it takes to certify a plant in a remote corner of the world, you're in the right place. Submit your kashrus questions to the OU Kosher Hotline at Kosherq@ou.org or 212-613-8241.

Épisodes

  1. 17 AVR.

    Wine Uncorked: Mevushal, Vineyards, and the Kosher Harvest

    Welcome to Keeping It Kosher, where Rabbi Ezra Sarna takes us behind the scenes of the kosher world. This week, we are sitting down in the OU Kitchen with Rabbi Nachum Rabinowitz, the OU's resident expert on kosher wine and alcohol, to discuss the incredible scale, complexity, and unique halachos of massive kosher wine programs across the globe. In this episode, we cover: Why Wine is Unique: The foundational stringencies of wine in halacha, historical handling restrictions, and why simple grape juice is treated the exact same way as wine once it's pressed. The "Mevushal" Question: What "mevushal" actually means today, why it is critical for catering and food service, and how additives or dilution impact the brachos and Arba Kosos. The 44-Man Harvest: A behind-the-scenes look at what it takes for a major winery to operate with a fully Shomer Shabbos team during a grueling 20-day harvest window. Technology & Halacha: How modern automation—like automatic pump-overs, high-tech drip sampling, and temperature divert systems—helps solve ancient halachic challenges on the factory floor. Whether you are picking out the perfect bottle for your Shabbos table or just want to understand the extreme logistics behind the hechsher, this episode provides a fascinating look at the reality of what goes into every glass. Listen, Rate, and Subscribe!  Is there a kashrus topic you'd like us to explore? We'd love to hear from you - share your ideas in the comments or leave us a review. Learn more at https://keepingitkosher.org/ Have kashrus questions? Reach out to the OU Kosher Hotline at kosherq@ou.org or 212-613-8241.

    54 min
  2. Gebrokts Unpacked: Origins of the Minhag and its Applications

    12 MARS

    Gebrokts Unpacked: Origins of the Minhag and its Applications

    Welcome to the very first episode of Keeping It Kosher, where Rabbi Ezra Sarna takes us behind the scenes of the kosher world. This week, we are sitting down in the OU Kitchen with Rabbi Moshe Elefant, COO of OU Kosher—who oversees the certification of approximately 15,000 plants in 105 countries—to discuss the fascinating halachos, history, and modern realities of gebrokts. In this episode, we cover: The Halachic Origins: What "gebrokts" actually means, where the minhag comes from, and the counter-arguments. Practical Scenarios: How to navigate a situation where one family member eats gebrokts and the other doesn't. The 7 vs. 8 Days?: Why people in Chutz Laaretz (the Diaspora) are so machmir to keep gebrokts for seven days, but then stop for the eighth day. How the OU Prepares for Pesach: What the Pesach season actually looks like inside the OU. We discuss how they handle the crazy volume on the phone lines, and reveal the most common questions asked every year. Whether you are navigating different family customs this Yom Tov or just want to understand the issue a little better, this episode provides practical clarity for your Pesach table. Listen, Rate, and Subscribe! Got a question you want us to ask an OU expert? Let us know in the comments or reviews. Learn more at keepingitkosher.org Submit your kashrus questions to the OU Kosher Hotline at Kosherq@ou.org or 212-613-8241.

    46 min
  3. Keeping it Kosher: Teaser

    BANDE-ANNONCE DE LA SAISON 1

    Keeping it Kosher: Teaser

    Welcome to Keeping It Kosher, a new podcast from OU Kosher. Every month, Rabbi Ezra Sarna will take you behind the scenes of kashrus — uncovering little-known stories from the front lines, exploring the inner workings of food manufacturing, and digging into the questions that matter most to you — the kosher consumer. Whether you are looking for clarity on the latest food innovations or just curious about what it takes to certify a plant in a remote corner of the world, you are in the right place. Subscribe now so you don't miss the first full episode!

    1 min

Bande-annonce

À propos

https://keepingitkosher.org/ The food industry is moving fast — and so is the work behind keeping food kosher. Lab-grown ingredients, GMOs, proprietary recipes, and AI-powered processes are creating kashrus issues no one has ever imagined. Every month, we sit down with leading kashrus experts — and the people on the ground — to discuss the questions that matter most to kosher consumers. Join us as we explore never-before-told stories of mashgichim, the inner workings of the world's largest manufacturers, and the fascinating challenges behind keeping our food kosher. Whether you're curious about the latest food innovations, or wondering what it takes to certify a plant in a remote corner of the world, you're in the right place. Submit your kashrus questions to the OU Kosher Hotline at Kosherq@ou.org or 212-613-8241.

Informations

  • Créateur
    OU Kosher
  • Années d’activité
    2 k
  • Épisodes
    3
  • Classement
    Tout public
  • Copyright
    © 2026
  • Site Web de l’émission
    Keeping it Kosher

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