Kosher Connect, the new monthly newsletter by OK Kosher, has released its second issue with informative essays providing everyday shoppers with up-to-date, relevant, and essential kashrus-related resources and information.
OK Kosher has released the second issue of OK Kosher Connect, a new publication dedicated to engaging and educating kosher consumers. This initiative marks a significant expansion in the organization’s outreach efforts, focusing not only on caterers, stores, and manufacturers but also on providing essential kashrus information directly to everyday shoppers.
This dynamic and vibrant department within OK Kosher is dedicated to providing consumers with up-to-date, relevant, and essential kashrus-related resources and information.
This month’s periodical begins with Rabbi Levi Schapiro, the rabbinical coordinator of OK, discussing if one can make a grilled cheese sandwich from a challah leftover from the seudah, and if a pareve item (i.e kugel) that has been cooked in a meat pot can be eaten together with a dairy product.
Following, Rabbi Sholom Kesselman discusses the science behind standard microwaves and whether it’s possible to use the same microwave for both milchiks and fleishiks. Experts from the OK Tolaim Lab then discuss how to check artichokes, brussel sprouts, mushrooms, and peppers. The publication ends with discussing American whisky and bourbon and a question regarding chodosh.
Rabbi Kesselman, who is the director of consumer outreach, remarked, “We recently concluded the month of Tishrei, bolstered by a renewed sense of commitment to and inspiration in our Yiddishkeit. We are confident that this publication will enhance your observance of kashrus and Halachah, helping you to start the new year on the right foot.
Anyone can receive this informative Kashrus newsletter directly to their email inbox by clicking here or emailing [email protected].
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