OK Kosher’s new monthly newsletter, Kosher Connect, has released its second issue featuring informative essays that provide the everyday shopper with the latest, relevant and important kashrus-related resources and information.
OK Kosher has released issue #2. OK Kosher Connecta new publication dedicated to kosher consumer engagement and education. This initiative marks a significant expansion of the organization’s outreach efforts, which are focused on providing important kashrus information directly to caterers, stores, and manufacturers, as well as everyday shoppers. .
This dynamic and active division within OK Kosher is dedicated to providing consumers with up-to-date, relevant and important kashrus-related resources and information.
This month’s periodicals start with Rabbi Levi ShapiroOK’s Rabbi Coordinator discusses whether you can make a grilled cheese sandwich with leftover challah in a seuda and whether pareve items cooked in a meat pot (i.e. kugel) can be eaten with dairy products.
Continuing, Rabbi Sholom Kesselman We explain the science behind standard microwave ovens and whether you can use the same microwave for both milchik and flyshik. Next, the experts at OK Tolaim Lab discuss how to test artichokes, Brussels sprouts, mushrooms, and peppers. The publication concludes with a discussion of American whiskey and bourbon, and a question about Chodosh.
“We recently concluded the month of Tishrei with a renewed sense of commitment and inspiration to Yiddishkeit,” said Rabbi Kesselman, Director of Consumer Affairs. I am sure it will help you strengthen your Kashrus and Halacha observance and start the new year on the right foot.
Anyone can receive this informative Kashrus newsletter directly to their email inbox. click here or by email [email protected].
