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Artwork for Keeping it Kosher

Keeping it Kosher

OU Kosher
OU Kosher
Kosher Certification
Pesach (passover)
Kosher Fish
Food Manufacturing
Kashrut
Kosher Symbols
Gebrots (gabrots)
Salmon
Travel
Halacha
Wine
Cheese
Bycatch
Meat and Fish
Airbnb
Hotels
Shabbos

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... more

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EducationJudaismReligion & Spirituality

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Artwork for Keeping it Kosher

Latest Episodes

Rabbi Donneal Epstein is an expert in the practical halachos of kosher travel, helping people navigate the real-world questions that arise on the road. He also oversees new companies at the OU, bringing years of experience applying halacha to modern-... more

Rabbi Chaim Goldberg is the OU's resident expert on everything that comes out of the water. Having traveled to fish factories on five different continents, Rabbi Goldberg joins us to discuss exactly what it takes to ensure the fish on your plate is 1... more

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... more

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 in... more

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Recent Guests

Rabbi Donneal Epstein
Rabbi Epstein is a kashrus expert providing practical halacha guidance
OU Kosher
Episode: Navigating Travel: Kashrus on the Road
Rabbi Chaim Goldberg
OU's resident expert on everything that comes out of the water; traveled to fish factories on five continents
OU Kosher
Episode: Reel Talk: What Makes Fish Kosher?
Rabbi Nachum Rabinowitz
The OU's resident expert on kosher wine and alcohol
OU Kosher
Episode: Wine Uncorked: Mevushal, Vineyards, and the Kosher Harvest
Moshe Elefant
COO of OU Kosher, Ruv of a Shoal in Borough Park, student of Daffyomi and Kitzur Shulchan Aruch
OU Kosher
Episode: Gebrokts Unpacked: Origins of the Minhag and its Applications

Host

Rabbi Ezra Sarna
Host with OU Kosher, focusing on kashrus education and industry insights.

Reviews

4.9 out of 5 stars from 32 ratings
  • safari

    safari

    Apple Podcasts
    1
    Brgffvrfvrf
    United States4 months ago
  • An OU-approved podcast

    Makes you think about what we eat and why we eat it. Food for thought. Thanks for Keeping it Kosher

    Apple Podcasts
    5
    uuuuuuuuuuudu
    United States4 months ago
  • Living Lchaim Approves!

    Yaakov Langer here. I highly recommend this podcast. Easy to listen to, fun, important. Well done OU Kosher.

    Apple Podcasts
    5
    Jack_Langer
    United States4 months ago

Listeners Say

Key themes from listener reviews, highlighting what works and what could be improved about the show.

Engaging guests with real-world examples from plants and facilities.
Insightful, practical look at certification workflows and labeling.
Clear explanations of complex kashrus topics for both pros and curious consumers.
Helpful for sponsors seeking a knowledgeable, industry-focused audience.

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Talking Points

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Reel Talk: What Makes Fish Kosher?
Q: Can you walk into any store and buy salmon that is kosher, or are there caveats?
Yes, you can buy salmon in many cases, but you must verify the fish itself is identifiable as a salmon and ensure surfaces like knives or boards haven't carried non-kosher residues; otherwise, preparation could compromise kashrut.
Shredding Light on Cheese: The 6-Hour Rule, the Status of Whey, and Living on the Factory Floor
Q: How is cheese made in a kosher-certified plant, and what makes it different from standard cheese production?
Cheese starts with pasteurized milk into large vats where culture and rennet are added to curdle the milk. In kosher plants, mashkichim supervise the entire process, ensuring the rennet is kosher and that the equipment, brines, and aging conditions remain kosher throughout. Special attention is given to whether the rennet is bovine, synthetic, or derived from kosher sources, and how whey and byproducts are handled.
Wine Uncorked: Mevushal, Vineyards, and the Kosher Harvest
Q: Is that Kosher, Canopy Kosher with the OU ever certify a bottle with a worm inside of it?
The worm in certain spirits (mezcal) does not inherently affect kosher status, because the worm is a nocentam levgan flavor and its presence may be permitted depending on the region and product; certification decisions still depend on the overall processing and sources.
Gebrokts Unpacked: Origins of the Minhag and its Applications
Q: How should a family approach attending a gebrots-observant home for Pesach dinner when they themselves don't observe gebrots?
The guidance given emphasizes evaluating the situation, possibly declining to attend if necessary, but also finding respectful compromises—such as not imposing gebrots on guests and communicating clearly about household practices.
Gebrokts Unpacked: Origins of the Minhag and its Applications
Q: What is the volume of questions you get around Pesach and how does the OU manage them?
The OU handles hundreds of calls daily during Pesach, with thousands of inquiries overall; many are repetitive, so a dedicated team answers via phone and written channels, while online resources and hotlines help disseminate information.

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Frequently Asked Questions About Keeping it Kosher

What is Keeping it Kosher about and what kind of topics does it cover?

A practical, industry-focused show exploring the realities of keeping food kosher in a modern, global supply chain. Episodes spotlight how certification works in real-world settings—from identifying kosher fish and dairy processes to wine production and Pesach observances—through conversations with mashgichim and OU Kosher experts. Expect candid discussions about labeling, supervision logistics, technology's role in certification, and the cultural significance of maintaining kosher integrity across manufacturing plants worldwide. The program stands out for its hands-on guidance, global scope, and transparent breakdowns of complex kashrus issues for both professionals and invested consumers.

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How many listeners does Keeping it Kosher get?

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Which podcasts are similar to Keeping it Kosher?

These podcasts share a similar audience with Keeping it Kosher:

1. Inspiration for the Nation with Yaakov Langer
2. Jewish History Soundbites
3. Meaningful People
4. The Q & A with Rabbi Breitowitz Podcast
5. Kosher Money

How many episodes of Keeping it Kosher are there?

Keeping it Kosher launched 5 months ago and published 6 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

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What guests have appeared on Keeping it Kosher?

Recent guests on Keeping it Kosher include:

1. Rabbi Donneal Epstein
2. Rabbi Chaim Goldberg
3. Rabbi Nachum Rabinowitz
4. Moshe Elefant

To view more recent guests and their details, simply upgrade your Rephonic account. You'll also get access to a typical guest profile to help you decide if the show is worth pitching.

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