After learning Avodah Zara in Daf Yomi, we sat down with Rabbi Eli Gersten to walk through some of the most common — and misunderstood — kashrus questions people ask every day. We’re excited to share that conversation now. From pas akum and bishul akum, to yayin nesech in the home, coffee, hotel breakfasts, nanny-cooking, fish and swordfish, Cholov Stam, OU standards, and even the Pringles/potato-chip bishul Yisroel discussion — we cover it all clearly and practically. If you’ve ever wondered why kosher bread doesn’t need a chosam, what you can actually eat in a hotel, whether your wine is still fine, or how the OU handles chips, tuna, and restaurant pilots, this episode is for you. A fast, informative overview of real-life kashrus shailos — with Rabbi Gersten’s guidance and the Daf Yomi backdrop.
Rabbi Chaim Goldberg of OU Kosher explains kosher fish certification, covering tuna standards, fishing practices, and mashgiach supervision. He discusses buying from non-kosher stores, the swordfish debate, and clarifies misconceptions about smoked salmon.
In this conversation, Rabbi Yaakov Hoffman discusses the laws of Chosamos, focusing on the requirements for kosher certification in various food items, particularly wine, meat, and restaurant food. He explains the differences in practices between Ashkenazi and Sefardi communities and addresses common concerns regarding food packaging and seals.
Topics covered - What is Gevinas Akum? Why R’ Moshe’s heter for Chalav Stam isn’t relevant to cheese Is watching or actual involvement required for Gevinas Yisroel Context for R’ Moshe’s Teshuva and government oversight today Gevinas Akum only on rennet set hard cheeses? Waiting 6 hours - which cheeses?
Special Rosh Hashanah Episode Rabbi Schwed is joined by Rabbi Menachem Genack, CEO of OU Kosher.
Join Rabbi Moshe Schwed and Rabbi Nachum Rabinowitz as they discuss if there is a difference between regular grape juice and grape juice concentrate. In this new series, we answer frequently asked questions in a short 2-3 minute video.