Popular Shows by Kosher Ed Kosher Ed

What did the world of Kashrus look like before the OU, and how did it evolve into the global standard we know today?  In this exclusive interview, KosherEd sits down with Rabbi Menachem Genack, CEO of OU Kosher, for an in-depth conversation spanning over 50 years of Kosher history. From the early challenges of industry supervision to the cutting-edge innovations shaping the future of food standards, Rabbi Genack shares unparalleled insights into the growth of the world's largest kosher certification agency. 📌 Subscribe to KosherEd for more deep dives, interviews, and educational insights into the world of keeping kosher! 👇 TIMESTAMPS 👇 [00:00:05] - Introduction & Welcome [00:00:11] - How Kashrus Was Administered in the Past (Pre-OU Era) [00:03:21] - The Impetus to Create Organized Kashrus [00:04:36] - 100 Years of the OU: Exponential Growth & Global Expansion [00:05:31] - How Technology & AI Are Affecting Kosher Production [00:06:07] - The Future of Kashrus & Protecting Food Standards [00:07:07] - The OU's Position on Lab-Grown & Synthetic Meat [00:10:32] - Certifying Culture-Based, Non-Dairy "Milk"  [00:11:02] - The Halachic Issues of Mar'as Ayin (Serving Fake Dairy/Meat Together) [00:13:33] - Closing Remarks & Thank You For Sponsorships, Dedications and more information Email us [email protected] #Kosher #Kashrus #OUKosher #KosherFood #JewishHistory #KosherEd #FoodStandards

What are the hidden halachic boundaries of modern kosher certification? When a single venue under a major corporate brand seeks a kosher hechsher, but its sister branches continue to operate as non-kosher, how do major agencies navigate the complex halachic question of Lifnei Iver (placing a stumbling block before the blind)? In this extensive presentation by Kosher Ed and Ask OU, Rabbi Moshe Elefant Shlit"a, COO of OU Kosher, breaks down the exact operational parameters, consumer misconceptions, and halachic responsibilities involved in certifying split-chain restaurant portfolios.  Following the main address, an elite halachic panel joins the program for an interactive Q&A session. Rabbi YD Krakowski Shlit"a (Rosh Badatz, Vaad HaKashrus Mehadrin OU) and R' Zevi Carlebach (Mifakeach for OU Kosher) dive deep into the daily mechanics of global food administration, comparing regional policies and shedding light on the unique operational challenges of maintaining elite kosher oversight within Eretz Yisroel. ⚠️ DISCLAIMER: The opinions expressed by the speakers do not necessarily reflect the views of Kosher Ed. This discussion is intended solely to elevate and expand the study of Torah (Lehagdil Torah Ulehadira); it does not constitute a practical halachic ruling, and viewers are encouraged to consult their personal Rav for actionable guidance. 📌 Subscribe to Kosher Ed for more deep dives, expert interviews, and data-driven insights to help you stay an educated consumer!  Join our WhatsApp group to stay up to date. https://chat.whatsapp.com/Jx1apcsvIpu3Nq3uma8P7A?s=cl&p=i&ilr=2&amv=0

#Kashrus #OUKosher #KashrusSymposiumOn Motzei Shabbat Parshat Devarim 5783 (July 22, 2023), over 200 people gathered at Mishkan Yechiel Shul in Ma'alot Dafna, Yerushalayim, and participated in a pre-bein hazmanim Kashrus Symposium, where they heard from renowned experts in the world of Kashrus (Kosher supervision).Moderated and arranged by noted mashgichim, Rabbi Zevi Carlebach and Rabbi Dov Kagan, the evening began with divrei brocha and hadracha from the Mara D'asra of Ma'alot Dafna and talmud muvhak of Harav Hagaon Rav Elyashiv Ztz"l, Harav Nachum Eisenstein shlita, who discussed many unknown issues that can arise while vacationing, both in Eretz Yisrael and abroad.Harav Chaim Tzvi Senter shlita, Rosh Yeshiva of Aderes Hatorah and the son of Rabbi Zecharia Senter z"l, the founder of Chof-K, spoke to the oilam about the general world of Kashrus and enlightened the crowd on how vast and thorough Kashrus agencies need to be in order to meet the high standards of bnei torah. He also juxtaposed the differences between the agencies who strive to uphold the standards of the bnei torah and baalei nefesh, and those who try to bring Kashrus to the masses and therefore rely on kulos that a ben torah should be wary of.The oilam was given an in-depth look into the world of Kashrus from Harav Yissachar Dov Krakowski shlita, Rosh Kolel of Heichal HaTorah and the head of OU - Kosher in Eretz Yisrael. Rav Krakowski, a musmach of Hagaon Rav Yisrael Belsky Ztz"l, was tapped by Rabbi Menachem Genack and Rabbi Moshe Elefant to run OU - Kosher and has over 14 years of experience in the field. Rav Krakowski discussed the myriad of issues that go into certifying over 1.4 million products worldwide, and how one has to be knowledgeable about the issues that arise when overseeing such massive operations.Next, the floor was open to a question and answer session, where the two rabbanim fielded inquiries that spanned the world of Kashrus, masterfully answering each shaila and enlightening the oilam with useful information on how to research which products can be used abroad, the differences between the American Kashrut Agencies and their Israeli and European counterparts, the difference between OU in Israel and OU globally (spoiler alert - there are no differences), why you can't just trust a mashgiach outright, and how to find out what you can eat in non-mehadrin hotels, among many other fascinating topics.00:00-01:15 Divrei Psicha from Rabbi Zevi Carlebach01:15-06:40 Harav Nachum Eisenstein Shlita06:41-17:33 Harav Chaim Tzvi Senter Shlita17:34-28:34 Harav Yissachar Dov Krakowski Shlita28:35-34:32 Q&A34:33-40:37 Can one rely on Chabad Shlichim in various locations for Kashrus?40:38-48:35 Is there an orginazation with information about where one may eat worldwide?48:36-54:21 Can one rely on any Rabbi of any city's hashgacha or must one be wary and do research for each city?54:22-1:04:20 Is the OU in Israel the same as the OU in America?1:04:21-1:08:50 Is 100% juice ok without a hechsher?1:08:51-1:29:06 What key question should you ask when visiting a hotel to determine whether you can eat there? Is there a better standard of Kashrus in hotels over Yuntif?1:29:07-1:32:48 Can one bring their own products such as fish to a non-kosher hotel abroad for the staff to use and prepare? what potential issues can there be?1:32:49-1:35:35 Why its important to hear the horror stories of Kashrus1:35:35-1:48:56 What is the deal with the Triangle K in Europe? Can one buy from 7-11 in Tel Aviv? Is it true that if you eat OU in America, you can also eat Rabbanut Mehadrin in Yerushalayim? If there is such a financial gain in Kashrus, why can you trust anyone? Why do I need to look any further than a teuda on the wall?1:48:57-1:50:00 Closing remarksThe event was sponsored by Skyline Restaurant, under the supervision of the OU and Rav Efrati. For reservations, please visit https://skylinejerusalem.com/skyline/

In this packed episode of KosherEd, industry veterans Rabbi Ari Senter, The Kashrus Administrator of the Chof - K and Rabbi Zalman Krems address a live audience to answer deep, complex questions about modern kashrus, halachic frameworks, and how food and drinks are genuinely prepared in the global market. The speakers pull back the curtain on critical halachic inquiries, including:• The operational reality of Bishul Akum (cooking by non-Jews) in modern homes versus large-scale commercial restaurants.From examining how industrial ovens and induction burners affect certification to reviewing why cross-border kashrus agencies clash over policies, this seminar provides you with the inside knowledge needed to navigate modern eating and drinking securely.💡 Be an Educated Consumer! ⚠️ DISCLAIMER: The opinions expressed by the speakers do not necessarily reflect the views of Kosher Ed. This discussion is intended solely to elevate and expand the study of Torah (Lehagdil Torah Ulehadira); it does not constitute a practical halachic ruling, and viewers are encouraged to consult their personal Rav for actionable guidance.📧 Contact Us:For questions, comments, donations, or sponsorship/dedication opportunities, please email us at: [email protected]📲 Join the Community:Sign up using the list at our live events or join the KosherEd WhatsApp group to stay updated on upcoming weekly events, newly released materials, and to get direct answers from kashrus professionals.#Kosher #Kashrus #KosherEd #BishulAkum #Halacha #JewishDietaryLaws #KosherCoffeeKosherEd Seminar: Rabbi Ari Senter & Rabbi Zalman Krems on Global Kashrus Protocols. Here is the chronological breakdown of topics discussed during this seminar on Bishul Akum (food cooked by a non-Jew), industrial food production, and the differences between US and Israeli kashrus supervision:00:00:01 - Introduction and the Purpose of the Seminar00:04:07 - Rabbi Ari Senter Starts: Bishul Akum in the Home00:06:05 - Halachic Foundations of Bishul Akum00:08:19 - The Pilot Light and Restaurant Realities00:19:42 - Bishul Akum in Microwaves and Electric Cooking00:30:07 - Rabbi Zalman Krems Starts: Israeli vs. American Kashrus00:38:25 - The Reality of Hotel and Restaurant Oversight00:42:03 - Conveyor Belt Logic & The Ben Ish Chai00:47:07 - Q&A Session: Donuts, Bagels, and Bakeries00:54:29 - Behind the Scenes of Kellogg's Rice Krispies01:01:28 - Is Coffee at Starbucks Safe?01:16:11 - Is Beer Kosher Without a Hachshacha?01:30:33 - The History of Coca-Cola's Kosher Formula01:36:42 - Induction Burners and Final Q&A

Welcome to a special pre-Pesach panel discussion presented by KosherEd—an organization dedicated to helping the kosher consumer navigate modern food processing and international kashrus frameworks through clear, educational guidance. In this comprehensive seminar, host Rabbi Shmuel Weiner sits down with prominent kashrus experts Rabbi Yissachar Dov Krakowski (Director of OU Kosher in Israel) and Rabbi Zalman Krems to break down the three distinct timelines of Passover: structural pre-holiday home setup, handling hidden ingredients and flavorings on Pesach, and resolving sensitive post-holiday supply chain transitions. Key Topics Discovered: • Spring Cleaning vs. Halachic Bedikah: Understanding the parameters of a "kezayis" and avoiding friction over minor crumbs. • High-Risk Ingredients & Flavorings: The chemistry behind complex industrial food flavorings and how hidden alcohol carriers can compromise a product. • Deciphering Global Certificates: Why certain items are approved by top-tier American certifications like the OU but are missing local Israeli approvals. • The Sweetener Matrix: An inside look at chemical modifications behind citric acid extraction, artificial sugar substitutes, Diet Coke, and Coke Zero. • Demystifying the Post-Pesach Transition: Tracking "Chometz SheAvar Alav HaPesach" timelines, identifying hidden malt/caramel coloring in cereals, and warning signs at pizza shops. • Vet-Testing Pesach Hotels: Red flags regarding kitchen personnel quotas, shared equipment rentals, and third-world agricultural processing. 💡 Be an Educated Consumer!  ⚠️ DISCLAIMER: The opinions expressed by the speakers do not necessarily reflect the views of Kosher Ed. This discussion is intended solely to elevate and expand the study of Torah (Lehagdil Torah Ulehadira); it does not constitute a practical halachic ruling, and viewers are encouraged to consult their personal Rav for actionable guidance. 📧 Contact Us: For questions, comments, donations, or sponsorship/dedication opportunities, please email us at: [email protected] 📲 Join the Community: Join the KosherEd WhatsApp group to stay updated on newly released materials, upcoming seminars, and to ask professionals your personal kashrus questions. #Kosher #Kashrus #Passover #Pesach #Kitniyos #DietCokeKosher #Chometz #OUKosher  #Halacha #TorahStudy

Welcome to a special pre-Pesach episode of KosherEd—an organization dedicated to helping the kosher consumer become an educated consumer by providing educational content, training, and personal guidance.  In this session, host Rabbi Chaim Ribiat (COR Toronto) sits down with Rav Yissachar Dov Krakowski (OU Kosher in Israel) to address and clarify crucial halachic issues, annual shailos, and modern kashrus questions submitted by the community.  This year features a unique halachic landscape with Erev Pesach falling on Shabbos. Our experts map out exactly how to handle the timeline shifts, burning and disposing of chometz early, and navigating the third meal (Seudah Shlishis) when matzah is restricted.  Key Topics Explored: • Erev Pesach on Shabbos: Logistical and halachic solutions for meals and chometz disposal. • Egg Matzah (Matzah Ashirah) & Cookies: The science behind fruit juice processing, 18-minute industrial mixing rules, and Ashkenazi vs. Sephardic rulings. • Defining "Chometz Gamur": What needs to be sold, destroyed, or locked away over the holiday. • The Kitniyos & Sweetener Matrix: The biochemical extraction behind oils (canola, cottonseed, palm) and artificial sweeteners (aspartame vs. sucralose) in Diet Coke and Coke Zero. • The Quinoa Debate: OU research, agricultural cross-contamination, and specific Passover certification requirements. • Troubleshooting Private Labels & Pesach Hotels: Red flags to look out for regarding supervision and kitchen staffing. 💡 Be an Educated Consumer!  ⚠️ DISCLAIMER: The opinions expressed by the speakers do not necessarily reflect the views of Kosher Ed. This discussion is intended solely to elevate and expand the study of Torah (Lehagdil Torah Ulehadira); it does not constitute a practical halachic ruling, and viewers are encouraged to consult their personal Rav for actionable guidance. 📧 Contact Us: For questions, comments, donations, or sponsorship/dedication opportunities, please email us at: [email protected] 📲 Join the Community: Join the KosherEd WhatsApp group to stay informed on newly released material, upcoming events, and to ask professionals your Kashrus questions. #Kosher #Kashrus #Pesach2025 #Passover #Halacha #Kitniyos #ErevPesachOnShabbos #EggMatzah #OUKosher #CORToronto

Welcome back to KosherEd—the platform dedicated to helping you become an educated kosher consumer by pulling back the curtain on modern food processing and halachic applications.  In this episode, host Rabbi Chaim Ribiat (COR Toronto) sits down with Rav Yissachar Dov Krakowski (Director of OU Kosher in Israel) to answer top community questions right before the busy season of Passover. They untangle complex processing questions ranging from decaffeinated coffee beans to the meticulously timed engineering inside automatic and manual matzah bakeries. Key Topics Discovered: • Decaf Coffee on Pesach: The chemical processing of getting caffeine out of a coffee bean and why uncertified decaf poses structural chometz risks. • Inside the Matzah Bakery: Machine vs. hand matzah, the 18-minute threshold, and why industrial mixing hoods must be swapped out every 17 minutes and 20 seconds. • Spring Water vs. Tap Water: The halachic discussion around mayim shelanu (water left overnight) and modern filtration additives. • The Quinoa & Kitniyos Matrix: The historical origins of the Ashkenazi custom, why the OU certifies quinoa without a kitniyos label, and the biochemical processing behind canola, cottonseed, and palm oils. • Kitniyos SheNishtanah & Citric Acid: How microscopic bacteria feeding on corn, wheat, or cane sugar molasses alters the halachic status of artificial sweeteners like aspartame and sucralose. 💡 Be an Educated Consumer!  ⚠️ DISCLAIMER: The opinions expressed by the speakers do not necessarily reflect the views of Kosher Ed. This discussion is intended solely to elevate and expand the study of Torah (Lehagdil Torah Ulehadira); it does not constitute a practical halachic ruling, and viewers are encouraged to consult their personal Rav for actionable guidance. 📧 Contact Us: For questions, comments, donations, or sponsorship/dedication opportunities, please email us at: [email protected] 📲 Join the Community: Join the KosherEd WhatsApp group to stay updated on newly released material, upcoming events, and to get answers from leading kashrus professionals. #Kosher #Kashrus #Passover #Pesach #DecafCoffee #MatzahBakery #Kitniyos #Halacha #OUKosher #CORToronto

Welcome to a special live Question and Answer event hosted by KosherEd—an organization dedicated to the practical education of the kosher consumer.  In this comprehensive panel discussion, top industry experts break down the modern challenges of maintaining reliable kashrus across home businesses, international restaurant certification, and digital food delivery apps. Our Expert Panel Features: • Rabbi David Lewin: Specializing in the kashrus dynamics, oversight, and unique standards required for home-based takeout businesses. • Rabbi YD Krakowski (OU Kosher in Israel): Discussing the logistics, standard alignment, and recent upgrades to OU Kosher restaurant certifications within Israel to meet Mehadrin expectations. • Featuring founders and special insights from Rabbi Kagan and Rabbi Carlebach. From risk assessment and tech surveillance (like video cameras in commercial kitchens) to the hidden halachic and political complexities of global food certification—this episode provides the necessary tools to help you become a truly educated consumer. 💡 Be an Educated Consumer!  ⚠️ DISCLAIMER: The opinions expressed by the speakers do not necessarily reflect the views of Kosher Ed. This discussion is intended solely to elevate and expand the study of Torah (Lehagdil Torah Ulehadira); it does not constitute a practical halachic ruling, and viewers are encouraged to consult their personal Rav for actionable guidance. 📧 Contact Us: For questions, comments, donations, or sponsorship/dedication opportunities, please email us at: [email protected] 📲 Join the Community: Sign up using the papers at our live events or join the KosherEd WhatsApp group to stay updated on upcoming weekly events, newly released materials, and direct access to kashrus professionals. #Kosher #Kashrus #KosherEd #FoodDelivery #Wolt #OUKosher #CORToronto #Halacha #JewishDietaryLaws #HomeBusiness