Explore every episode of the podcast Keeping it Kosher

Rabbi Daniel Sharratt is an expert in the halacha and science of produce, overseeing hundreds of plants and traveling to commercial indoor farms around the globe. With a background in mechanical engineering, he brings a unique scientific perspective to the world of kashrus and bug checking.   In this episode, we cover:

• Triple-Washed, Organic, & Frozen: The truth about why "triple-washed" and "organic" labels do not mean produce is bug-free, and why frozen vegetables still require strict kosher certification.
• Smoothies & Blended Bugs: The halachic rules of blending infested produce and why grabbing a green smoothie at an uncertified juice bar poses serious kashrus risks.
• The Halacha of Bug Size: The fascinating debate over what size bug actually counts as "visible to the naked eye" and how globalized farming changed the reality of bug checking.

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/

Rabbi Donneal Epstein is an expert in the practical halachos of kosher travel, helping people navigate the real-world questions that arise on the road. He also oversees new companies at the OU, bringing years of experience applying halacha to modern-day situations. Rabbi Epstein shares how to travel seamlessly without compromising on kashrus. In this episode, we cover:

• The Highway Coffee Run: Why it's a common practice to get black coffee at non-certified rest stops, and how the halacha of Stam Keilim applies.
• Airbnb Kitchens: The practical rules for using rental microwaves, kettles, and glass top stoves, plus why double-wrapping in plastic is safer than using paper towels.
• The Shabbos Dateline: The fascinating halachic debate over where the international dateline falls, and why traveling to places like Hawaii or Scandinavia over Shabbos can be complicated.
• Hotel Room Dilemmas: From in-room coffee makers to automatic hallway lights and electronic key cards on Shabbos, we cover the practical halachic questions that can arise during a hotel stay.

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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/

Rabbi Chaim Goldberg is the OU's resident expert on everything that comes out of the water. Having traveled to fish factories on five different continents, Rabbi Goldberg joins us to discuss exactly what it takes to ensure the fish on your plate is 100% kosher.

In this episode, we cover:

• The Supermarket Salmon Dilemma: The crucial difference between buying vacuum-packed raw salmon from big box stores versus local retail fish counters.
• Skinless Fish & Species Substitution: The halachic requirement of identifying fish by fins and scales and why you simply cannot trust the label on the box.
• The Herring Scale Mystery: A fascinating story from the factory floor about why some herring appear perfectly smooth out of the water, and how their lost scales end up in the cosmetics industry.
• Halacha & Consumer Questions: A rapid-fire breakdown of everyday consumer dilemmas such as summer grilling, clearing your palate between fish and meat, and what bracha you make on sushi.

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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.

Have kashrus questions? Reach out to the OU Kosher Hotline at kosherq@ou.org or 212-613-8241.

Welcome back to Keeping It Kosher, where Rabbi Ezra Sarna takes listeners behind the scenes of the kosher industry. This week, he's joined by Rabbi Avrohom Gordimer, the OU's resident dairy expert, for a fascinating deep dive into the world of kosher cheese.

 

From halacha to food science to the realities of factory supervision, this episode explores what makes cheese one of the most complex products in kashrus.

In this episode:

• The Halacha of Cheese: Why cheese has stricter kosher requirements than milk (Gevinas Yisroel), and how ancient concerns still matter today
• Life on the Factory Floor: What it takes to supervise kosher cheese production around the clock, including mashgichim stationed on-site year-round
• The Science of Whey: Why whey has a different status and how shared equipment can impact its kashrus
• Waiting After Cheese: Why aged cheeses require a waiting period before eating meat

Whether you're getting ready for Shavuos or simply curious about how kosher cheese is made, this episode offers an eye-opening look at the halacha, science, and dedication behind every slice.

Be sure to like, subscribe, and share.Have a topic you'd like us to cover next? Let us know in the comments.

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.

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.

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!