Rabbi Avrohom Stone
Senior Rabbinic Field Representative, OU Kashruth

The world of coffee seems so simple. Coffee beans, natural flavors—what could go wrong? The answer: Plenty! Join Rabbi Avrohom Stone, Senior Rabbinic Field Representative with OU Kashruth, as he discusses the hidden kashrus pitfalls in this staple drink. You’ll be glad you found out about these “beverage bombshells.” This seminar was given as “OU Kosher Coming” program to JLIC of Toronto (York U. and U. of Toronto) and recorded live at Second Cup Kosher on January 21, 2010.

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Rabbi Chaim Goldberg
Rabbinic Coordinator, OU Kashruth

“It’s got fins and scales: this fish is kosher.” Think so? Think again! Join Rabbi Chaim Goldberg, a Rabbinic Coordinator with OU Kosher with special expertise in fish, as he reveals the real way to identify a kosher fish. When is a scale not a scale? When is a fish list to be dismissed? When can fish-skin make you grin? Tune in and become “stuffed to the gills” with fish-facts! This seminar was recorded live at Yeshiva University on November 25, 2009.

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Rabbi Chaim Loike
Rabbinic Coordinator, OU Kashruth

Did you gobble down some poultry on Thanksgiving? Listen to Rabbi Chaim Loike and discover the lesser-known odyssey of the turkey in the world of kashrus! Rabbi Loike is a Rabbinic Coordinator with OU Kosher with special expertise in avian kashrus. In this video, Rabbi Loike uses live birds as he discusses what it is that makes a bird kosher. When is a predator not a predator? And when is a quail not a quail? And who was it that kept the turkey in the kosher kitchen? Tune in; you’ll be coming “beak” for more! This seminar was recorded live at the Bialostoker Synagogue in New York, NY on November 25, 2009. Download source sheet.

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Rabbi Chaim Loike
Rabbinic Coordinator, OU Kashruth

When is a quail not a quail? When is a predator not a predator? Join Rabbi Chaim Loike, a Rabbinic Coordinator with OU Kashruth possessing vast knowledge of avian kashrus, as he guides us to a greater understanding of kosher birds. Tune in and see him elucidate the relevant principles—with live birds! No doubt, you’ll come “beak” for more… This seminar was presented at the "OU Kosher Coming" program at JLIC - Johns Hopkins University, on November 9, 2009.

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Rabbi Hershel Schachter
Senior Halachic Consultant, OU Kashruth Division

Every kosher kitchen hosts a mistake now and then. Sometimes, the rules say that the food or utensil remain kosher despite the error…but throw out the rules when the food is sharp!!! Join Rabbi Hershel Schachter, OU Kosher Posek, Rosh Yeshiva and Rosh HaKollel at Yeshiva University, as he explicates for us the unique halachos of sharp foods (onions, radishes, etc.). Is garlic cut with a milchig knife now milchig? Did I traif up my macaroni and cheese when I added onions cut with fleishig knofe? Do I need to keep my Cuisinart parve? Tune in and sharpen your knowledge of running a kosher kitchen!

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Rabbi Chaim Loike
Rabbinic Coordinator, OU Kashruth

The peacock is among the most beautiful of all birds—and among the most mysterious! Join Rabbi Chaim Loike, a Rabbinic Coordinator with OU Kosher with special expertise in kosher birds, in a lucid and thorough discussion of the history and halachos of the peacock. Did King Solomon really bring them to Israel? Is one species kosher and another forbidden? Does any community have a tradition of eating them? Tune in and you’ll no doubt come “beak” for more…

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The Jewish tradition says that kindling a flame on Shabbos is forbidden. The Jewish tradition says that eating hot food on Shabbos is mandatory. NOW what do we do??? In this extra-special VIDEO, the Orthodox Union’s prominent Poskim, Rav Yisroel Belsky, Rosh Yeshiva of Yeshiva Torah V’Da’as, and Rav Hershel Schachter, Rosh Yeshiva of Yeshivas Rabbenu Yitzchok Elchanon, focus on issues of practical halacha related to cooking on Shabbos: How do I use a blech? How do I heat up food from the fridge? What is the proper use of a crockpot? Are there any limitations on using a conventional oven? Questions were drawn from e-mails sent in by YOU. Tune in and be awed and enlightened! Recorded live on November 17, 2009 at OU’s world headquarters in New York, NY.

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Rabbi Yoel Schonfeld
Group Leader, OU Kashruth

Just press an olive or a flaxseed, and voila, oil. What’s so complicated from a kashrus perspective? Plenty! Join Rabbi Yoel Schonfeld, a Group Leader with OU Kashruth, in an exploration of the oil and margarine industry. Aren’t they all be parve? Why does 100% pure vegetable oil need to be certified? What role do chemicals play? You won’t want to be “slip-slidin’ away” from Rabbi Schonfeld! This Tidbit was presented as part of the OU’s Advanced Kashrus Seminar for Women, held at OU headquarters on August 24 -28, 2009.

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