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Keeping it Kosher

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by OU Kosher

4.7(12 reviews)

4 episodes

Updated Daily

Accepts GuestsHas SponsorsLocation 🇺🇸

Podcast Overview

https://keepingitkosher.org/ The food industry is moving fast — and so is the work behind keeping food kosher. Lab-grown ingredients, GMOs, proprietary recipes, and AI-powered processes are creating kashrus issues no one has ever imagined. Every month, we sit down with leading kashrus experts — and the people on the ground — to discuss the questions that matter most to kosher consumers. Join us as we explore never-before-told stories of mashgichim, the inner workings of the world's largest manufacturers, and the fascinating challenges behind keeping our food kosher. Whether you're curious about the latest food innovations, or wondering what it takes to certify a plant in a remote corner of the world, you're in the right place. Submit your kashrus questions to the OU Kosher Hotline at Kosherq@ou.org or 212-613-8241.

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Publishing Since

3/11/2026

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Recent Episodes

May 13, 2026

Shredding Light on Cheese: The 6-Hour Rule, the Status of Whey, and Living on the Factory Floor

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

April 17, 2026

Wine Uncorked: Mevushal, Vineyards, and the Kosher Harvest

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: <ul> <li>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.</li> <li>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.</li> <li>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.</li> <li>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.</li> </ul> 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 <a id="menur497" class= "fui-Link ___1q1shib f2hkw1w f3rmtva f1ewtqcl fyind8e f1k6fduh f1w7gpdv fk6fouc fjoy568 figsok6 f1s184ao f1mk8lai fnbmjn9 f1o700av f13mvf36 f1cmlufx f9n3di6 f1ids18y f1tx3yz7 f1deo86v f1eh06m1 f1iescvh fhgqx19 f1olyrje f1p93eir f1nev41a f1h8hb77 f1lqvz6u f10aw75t fsle3fq f17ae5zn" title="https://keepingitkosher.org/" href= "https://keepingitkosher.org/" target="_blank" rel= "noreferrer noopener" aria-label= "Link https://keepingitkosher.org/">https://keepingitkosher.org/</a> Have kashrus questions? Reach out to the OU Kosher Hotline at kosherq@ou.org or 212-613-8241.

March 12, 2026

Gebrokts Unpacked: Origins of the Minhag and its Applications

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 <a href="https://keepingitkosher.org/" target="_blank" rel= "noopener">keepingitkosher.org</a> Submit your kashrus questions to the OU Kosher Hotline at <a id="menur2a0" class= "fui-Link ___1q1shib f2hkw1w f3rmtva f1ewtqcl fyind8e f1k6fduh f1w7gpdv fk6fouc fjoy568 figsok6 f1s184ao f1mk8lai fnbmjn9 f1o700av f13mvf36 f1cmlufx f9n3di6 f1ids18y f1tx3yz7 f1deo86v f1eh06m1 f1iescvh fhgqx19 f1olyrje f1p93eir f1nev41a f1h8hb77 f1lqvz6u f10aw75t fsle3fq f17ae5zn" title="mailto:kosherq@ou.org" href="mailto:Kosherq@ou.org" target= "_blank" rel="noreferrer noopener" aria-label= "Link Kosherq@ou.org">Kosherq@ou.org</a> or 212-613-8241.

4 total episodes available

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Frequently asked questions

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What is Keeping it Kosher?: https://keepingitkosher.org/

The food industry is moving fast — and so is the work behind keeping food kosher. Lab-grown ingredients, GMOs, proprietary recipes, and AI-powered processes are creating kashrus issues no one has ever imagined.

Every month, we sit down with leading kashrus experts — and the people on the ground — to discuss the questions that matter most to kosher consumers.

Join us as we explore never-before-told stories of mashgichim, the inner workings of the world's largest manufacturers, and the fascinating challenges behind keeping our food kosher.

Whether you're curious about the latest food innovations, or wondering what it takes to certify a plant in a remote corner of the world, you're in the right place.

Submit your kashrus questions to the OU Kosher Hotline at Kosherq@ou.org or 212-613-8241.
How often does this podcast release new episodes?: This podcast updates daily.
Where can I listen to this podcast?: This podcast is available on 4 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
Does this podcast accept guests?: Yes, this podcast regularly features guests.

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