Today is May 1, 2025 / /
Today is May 1, 2025 / /
WARNING! THIS STORY IS ABOUT TREFE, BUT IT WAS TOO GOOD NOT TO PRINT!!! FROM THE WORLD OF CRAZY TREFE FOOD PRODUCTS: Move over, Twinkies: Deep-fried butter is here Inventor of fried Coke and fried cookie dough is ‘back with a vengeance’ State Fair of Texas Abel Gonzales Jr. says his deep-fried butter invention tastes Continue Reading »
Manhattan, Thursday, Sept 3, 2009 We had the misfortune of having to drive in Manhattan yesterday evening and what did we see? Tens of cars festooned with rabidly anti Israel posters and probably several dozen black hatted men walking carrying posters with the same anti Israel diatribe. Of course, they were protesting the existence of Continue Reading »
Many of you may recall, that years ago there was a company in NY that made pareve eclairs. The company was called Rich’s, and they also made pareve creamer and pareve whipped topping. Rich’s was an OU certified company. Well, it seems that every night as the mashgiach at the plant went to daven Maariv, Continue Reading »
A local kosher bakery bought a crucial ingredient for baking bagels from a company called (and we are not using the real name, we are using a made up name, but one that captures the name of the real entity) The Wabasha Dairy Company. The product was pareve. In those days, it was not always Continue Reading »
By DAVID KESMODEL MillerCoors LLC has begun testing the sale of $20 draft-beer systems for consumers to drink at home, part of a string of new products and package innovation from beer giants grappling for market share in a crowded, slow-growing industry. MillerCoors, the second-largest U.S. brewer by revenue, has begun testing the 1.5-gallon “Home Continue Reading »
The following appeared on AOL: Decoding Food Ingredients By JUSTINE VAN DER LEUN Posted: 2009-07-22 Sodium Bisulfite Certain toilet bowl cleaners are almost 50 percent sodium bisulfite, and most commercial wines also contain it. When dissolved in water-based liquids, sodium bisulfite releases sulfur gas that kills bacteria, yeasts, molds, and fungi. It also prevents oxidation, Continue Reading »
On July 10, 2009, the Baltimore Jewish Times ran a phenomenal article about the politics of kashruth, especially as it pertains to Hebrew National, the notion of Glatt and the majority of the Glatt eating, Orthodox community. We take minor exception to one small comment in the article offered by Rabbi Genack of the OU, Continue Reading »
The UTJ maintains a test kitchen way down South in Austin, Texas. It is there that Chef Andrea Herrera comes up with so many of the recipes that we run from time to time. Andrea is a superior chef and an amazing baker, too. She is very artistic and we are always amazed at how Continue Reading »
Alan Adler had this to say about his company’s (ie, Streit’s) re-involvement with the Kof-K: “I do not believe that the major agencies were behind [the ban]. I don’t think they are morally inclined to engage in this kind of activity to drum up business. We have good working relationships with the national agencies. They Continue Reading »
This article comes from Kosher Today (June 15, 2009), the Editor’s column: Rushing to Judgment in the Streit’s Fiasco It was an unfortunate incident for the Streit family when it learned just several weeks before Passover that its Matzoh would not be acceptable in many of the stores supervised by the Vaad Harabbonim of Queens Continue Reading »
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