Kosher supervision

The prohibition on eating new grain before the Omer offering — and how this ancient law still affects modern kosher supervision, agriculture, and global food today

Why is wine handled by a non-Jew not kosher? What should you do at an office party where alcohol is being served? Clear guidance for common dilemmas

Why personal trust and good intentions are not enough when it comes to kashrut, and what one restaurant owner’s dilemma reveals about the importance of kosher supervision and certification.

From beeswax to shellac — the halachic science behind glossy fruit, what’s permitted, and why it’s sometimes better to peel that perfect apple

Uncovering the halachic concerns of bishul akum, factory supervision, and non-kosher contamination in global fish processing plants

Understanding the laws of Bishul Akum, why kosher restaurants employ non-Jewish chefs, and how their food remains kosher