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Ask OU with Rabbi Eleff
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We recently hosted a group of Sephardic students from Yeshiva University at OU headquarters for a behind-the-scenes look at kashrut. They spent time learning about how kosher certification works in the real world, asking thoughtful questions, and getting a feel for how OU Kosher handles practical, everyday kashrut in the modern food industry.
Categories:Torah
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Transcript
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Hey, I'm Rabbi Dan Cohen. I'm a Rebbe
in YU. We came here to the OU offices
in downtown Manhattan with a group of guys to
learn about modern-day kashrut. It was super
informative. So many different things that
we kind of assumed were explained to us in a
very very clear way. My name is Adam Ohayon from
Miami. Coming into the headquarters, you know,
we learned all about different products, meat,
dairy, what makes something OU certified. We
definitely got a boatload of knowledge. I'm Robert
Zohar. I'm from Miami, Florida. We've been going
through kashrut for the last few months. So, we
wanted to kind of see an in-person, like preview
of what kashrut is all about and how it applies to
the sephardic life. I can tell you that I learned
a lot even about how it works in facilities and
the whole back end. It was an amazing experience.