Red flag ingredients, understanding dairy equipment, and not being a mother’s Cuisinart were some of the topics covered at OU’s senior seminar at Cassulas for Women.full text
a few weeks ago, Livki Lemmer Residents of Brooklyn, New York, had no idea lab-grown meat existed. Now, after attending her one-week course conducted through the Orthodox Union (OU), she feels she has a better understanding of the controversies and complexities surrounding the status of Kasyros.
“The topics covered were interesting and really touched on everything,” Rybki said. “Throughout the week, each seminar and site visit was well planned and organized.”
ASK (Advanced Seminar in Kashuras) The OU Kashuras Experience and the ASK OU Kashurath Educational Program are offered biennially for women and men respectively. This was her third group of women. This program allows participants to learn more about the laws of kosher.
This year’s program attracted 100 applicants for a capacity of 40. It was held primarily at the Orthodox Union Headquarters in Manhattan, with visits to educational sites around the New York area. The program has over 1,000 alumni.
Attendees were at the David Cookie Factory in Fairfield, New Jersey; the kitchen at the Hilton Meadowlands Hotel in East Rutherford, New Jersey; the Isle One Supermarket in the Brook Haven Mall in Passaic, New Jersey; and The Metropolitan in Brooklyn, New York.・I visited the ballroom.
Seminars included topics such as ‘Red Flag Ingredients’, ‘About Dairy Equipment’, ‘Not Mother’s Cooking: Modern Food Technology’ and ‘Ensuring a Kosher Supply Chain’.
rabbi In other words, Elef, The Managing Director of OU Kosher Regional Relations oversees the programme. he said: “It is a great honor to run ASK OU. By nature, the program attracts curious and intellectually inclined participants who want to know as much as possible about Kasylth. We are happy to provide education on topics that impact lives.”
Attendees came from nearby New York and New Jersey and as far away as Maryland, Pennsylvania and Connecticut. Many of these aspiring individuals took a week off work to participate in the program and worked full time for the duration. Participants have various life stages and backgrounds, and the age range is wide ranging from 18 to 75 years old.
The OU rabbis taught Kashurth concepts such as vedikas toim and yoshon, as well as topics such as kosherizing Pesach production and understanding dairy equipment certification.
For participants Rivka Fulda For me, a native of Baltimore, Maryland, the experience was eye-opening.
“I had no idea what was going on behind the scenes,” she said. “Technology has changed dramatically in the last few years. The industrialization of the food industry means that the world of kashuras has changed. I was able to gain realization and understanding.”
Lena Greer A man in Waterbury, Connecticut felt similarly.
“The effort towards kosher certification is very important,” she said. “People should be diligent, pay attention and appreciate the effort that goes into making kosher food available at the table.”
OU Kosher CEO Ravi menachem genak “The feedback we received was unbelievable. Participants were not only amazed at the proficiency of the staff, but found everything very engaging.”
OU Kosher Chief Operating Officer and Executive Rabbi Coordinator Rabbi Moshe Elephant “ASK OU continues to be a pioneer in experiential Jewish education. Participants don’t just learn about Kasyrth, they become part of it.”