Kosher Meat Distributors Must Be Under Kosher Supervision, Rabbis Say
(Brooklyn, NY) Distributors of glatt kosher meats will be required to have full-time kosher supervision, a cross section of kosher certifying rabbis unanimously agreed. The meeting last week, which gathered local community rabbis as well as representatives of major national kosher certification agencies, followed revelations that a Brooklyn glatt kosher distributor had repackaged "kosher" meats as "glatt kosher." "We will henceforth assure that the integrity of the glatt kosher meat supply is preserved as it moves through the channels of distribution," said Rabbi Moshe Elefant of the Orthodox Union, the largest certifier of glatt kosher meats. The rabbis discussed using video surveillance and other modern technological tools in addition to the rabbis to monitor the glatt kosher meat supply. In a notice published in several Jewish weeklies, Khal Adath Jeshurun (KAJ) warned consumers "that establishments not under our supervision may repack products which are sold as KAJ-supervised products. In those cases it is the responsibility of the consumer to ascertain whether those meat and poultry products are in fact KAJ-supervised products." Rabbi Luzer Weiss of the Kosher Law Enforcement Division of the New York State Department of Agriculture and Markets also pledged to use the full force of the law to prosecute those who attempt to defraud glatt kosher consumers. Retailers say that the Flatbush incident was a "wake-up call to consumers to be vigilant even when meat is sold by ‘reliable' retailers." Kosher Today has learned that agencies are also tightening up security on kosher seals and labels to avoid their unauthorized use.
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Gush Katif Farmers Looking to Relocate Hothouses After All
(Gaza Strip) It was not too long ago that representatives of the Gush Katif hothouses in the Gaza strip refused to acknowledge that they may have to relocate the hothouses even in the face of increased talk of an Israeli disengagement from the Gaza Strip. In recent weeks the discussion has shifted to the void that the vacated hothouses would leave for Israel's Orthodox Jews who consume the bug-free produce. Now there is word that farmers from Gush Katif have been conducting meetings with the Eshkol Regional Council to discuss moving their hothouses there to protect their crops. There is a 2,500-dunam plot in the Eshkol area that has similar conditions to those of Gush Katif, where the farmers can continue growing vegetables and organic produce for export, Army Radio reported. However, Yossi Tzarfati of Gush Katif told Army Radio that the land is intended only for growing crops and not as an alternative to territory that will be evacuated. "We are mainly talking about spices, which the European buyers are interested in increasing the quantity." In the meantime, USAID, the funding arm of the United States government, is said to have budgeted between $56 million and $59 million for a plan to transfer control of Gush Katif greenhouses valued at some $80 million. In general, the Palestinian Authority supports attempts to maintain these assets for continued use. According to a USAID tender, the selected international contractor will choose a Palestinian agribusiness firm to "take control" of the greenhouses upon the departure of the Israeli military, using its own or hired security. The firm "must be acceptable to the Government of Israel, including Israeli security forces, and Palestinian authorities." The firm would then restore and operate the greenhouses as "caretaker," until the lands are transferred to "the ultimate owners." The document says that titling the properties can take place much later. In the meantime, damaged greenhouses will be fixed and new greenhouses built. Indeed, the project has a three-year span and expects to create as many as 7,000 new jobs. Implicit in the proposal is the idea that Palestinian firms would work with Israeli firms to upgrade their agricultural practices. How this will effect the kosher supply of the produce is far from clear. Officially Gush Katif leaders still insist that they will fight to remain where they are.
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New Kosher Weight Loss System Takes Off
(Brooklyn, NY) A new program that literally feeds people who keep kosher and wish to loose weight is already a huge success, according to David Tropper, the 30-year old manager of KosherZoneChefs. Launched December 6th, the New York program offers participants 3 balanced meals and two snacks a day. The meals, prepared by professional chefs, are delivered to the doorsteps of enrollees for $39.95 a day. The traditional Shabbat meals are delivered on Fridays. "Participants typically lose 10-12 lbs. a month," said Mr. Tropper. KosherZoneChefs is certified kosher by the Orthodox Union (OU) and Rabbi Binyomin Gruber. "Thanks to our excellent kosher certification, our participants come from diverse backgrounds, from chasidic Jews to the modern Orthodox," said Mr. Tropper. The program is an outgrowth of Zone Chefs, launched in California nearly two years ago. The program has since expanded to New York, including a special ZoneKidsChefs to help youngsters loose weight. In the short time that the kosher version of the program was launched, it has already enrolled nearly 200 people. The program has advertised extensively in the Jewish media and mention of the kosher program is also included in ZoneChefs regular advertising. "Weight control is a big problem in the Jewish community," says Tropper, particularly due to the large number of people who suffer from diabetes, high blood pressure, and other maladies that require strict weight control." Enrollees in the program say the meals are extremely tasty and filling. In addition to the professional chefs who prepare the meals, the program is carefully monitored by Dr. Carol Forman Helerstein who has been practicing on Long Island for over 20 years. She is an Associate Member of the American Association of Bariatric Physicians, an organization dedicated to the scientific study of Weight Management. Dr. Helerstein is also one of the elite few Zone-Certified program instructors in the country.
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45,000 Square Foot Rockland Kosher Supermarket Opens to Rave Reviews
(Monsey, NY) Rockland Kosher Supermarket, a new mega kosher supermarket, opened here last week to enthusiastic reviews by Monsey's growing kosher population. The new supermarket is located on Main St. in a sprawling 2-story indoor mall that will include as many as 25 other stores. Rockland Kosher is the brainchild of Pinchas Klein, who founded Rockland Kosher a decade ago in a 7,000 square foot store. Klein's vision was to build a state-of-the-art supermarket that would be clean and beautifully laid out. Shoppers were indeed amazed at the beautiful presentation of the aisles and the large fruit and produce section which can be seen through the class ceiling while walking on the second floor mezzanine. Sruli Weiss, the store manager said that the store carries some 40,000 - 50,000 items, all kosher. Special aisles are devoted to the "heimishe" items while other aisles carry the big national brands. The sheer size and selection of each section is impressive. Mr. Weiss counts 54 freezer doors, 128 linear feet of fresh glatt kosher meats, 208 feet of produce, 280 feet of snack foods, a huge dairy case, a fully stocked appetizing department and aisles of non-food items such as paper goods, party supplies, health and beauty, cosmetics, and toiletries. Most of the 16 checkout counters were busy last week as shoppers stocked their pantries for Shabbos. Mr. Klein plans on adding a bakery, pharmacy, cash checking, and 1-hour photo lab as part of the 25 stores that will ultimately join the supermarket. The parking lot, when fully completed, will hold 300 cars. For Monsey shoppers who already enjoyed such well-stocked supermarkets as Pathmark and Wesley Kosher, the new supermarket takes kosher to the next level.
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Brazilian Leading Hospital Opens Kosher Restaurant
(Sao Paulo) Albert Einstein Israelite Hospital, considered Brazil's leading hospital, recently opened a kosher restaurant for patients and visitors. Located in the Morumbi pavilion, the Kucina eatery is under the supervision of Beit Chabad's Rabbi David Weitman. In addition to salads, fish and pasta, the restaurant's specialties include Sephardic foods using olive and grains such as baba ganoush, hummus, falafel, and tabule.
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New Teaneck Restaurant Serves Kosher Gourmet Pasta
(Teaneck, NJ) Pasta Factory, a new kosher gourmet pasta restaurant recently opened here. The restaurant is the brainchild of Sol Kirschenbaum of Levana's in Manhattan and kosher sushi king Tzvi Maller. Executive Chef Barry Bonser, formerly of Bouley and 21, is responsible for the special kosher menu of homemade pasta along with its dazzling desserts. Mr. Maller's first entry into the restaurant business was the trendy, intimate Sushi Metsuyan. The Pasta Factory opened in a store adjacent to the railroad tracks at 1400 Palisade Avenue in what used to be the lawn and garden section of Goodman's Hardware Store. The restaurant's ambiance features high ceilings, a modern industrial décor with Italian brick facing and wide-open spaces. Desserts, including the ice cream, are all homemade. There is also a children's menu and an attractive lunch menu (that includes sandwiches like Eggplant & Roasted Pepper Panini and Blackened Codfish Po' Boy). A private room at the rear of the restaurant is available for private parties. Packages of freshly made pasta will soon be made available in the store and via their website. "You certainly don't need to be kosher to appreciate our food," said Maller, which seems to mirror the mix of patrons. "In fact, some of our guests first realize that this is a kosher place when we remind them that any wine they bring in must be kosher."
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Continental Airlines Sponsors a Kosher Menu at Tel Aviv Hilton
(Tel Aviv) Continental Airlines, the only American carrier to fly non-stop service to Tel Aviv, has joined the Hilton Hotel in Tel Aviv in launching a kosher menu at the hotel's King Solomon restaurant during the month of March. Together with the restaurant's resident chef, Louis Philippe La France, world-renowned chef Paul Minnillo will present his exquisite cooking combining fine ingredients and top quality food. Minnillo is the initiator of Continental's Congress of Chefs, which caters the airline's BusinessFirst class. Consisting of 20 celebrity chefs from across the US, the Congress of Chefs gather several times each year to examine the changing trends in food and improve the service for BusinessFirst class. Diners at the King Solomon can enjoy a three-course kosher menu with appetizers such as duck confit on a bed of field greens with toasted pistachios in raspberry vinaigrette; or roasted red mullet with braised Swiss chard on a green onion vinaigrette. The choice of entrees includes delights like sautéed denise filet with wild mushrooms in a sherry Beurre Blanc; king cut ribeye with roasted garlic and mashed potatoes; and an amazing Baricelli veal osso bucco in a veal reduction with orange gremalata on a bed of risotto. Desserts are interesting as well with warm Viennese apple strudel; flourless chocolate cake on a raspberry puree; or a trio of sorbets.
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Prime Minister Sharon Urges Tara Dairy to Relocate to Mortar Weary Sderot
(Sderot) Prime Minister Ariel Sharon's office has appealed to the new owners of Tara, Israel's third largest dairy, to relocate to the western Negev town of Sderot, despite the fact that the town has repeatedly suffered from Palestinian mortar and Qassam attacks. Tara owns a large plot of land in the Noam industrial zone where it will build a new factory for 300 employees. Following a series of discussions between the Prime Minister's office, the Finance and Trade Ministries, it was decided to reinstate the approval for the Tara dairy. The process had been frozen three years ago. Establishing the factory in the Negev desert will provide employment in the area and expand competition in the dairy sector.
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Herzog Wine Cellars Already Producing New Passover Wines
(Oxnard, CA) Herzog's new 77,000 square foot winery is already bottling the latest generation of Herzog Reserve and Baron Herzog wines at their impressive new Central Coast home just an hour north of Los Angeles and only 40 minutes south of Santa Barbara. The modern, state-of-the-art winery will include a new tasting room and visitor's center, which will open to the public in late Spring. Tours and tastings are already available to the trade and media by appointment. Herzog Wine Cellars has released three new Special Reserve wines for Passover. The 2002 vintage wines are made in small quantities from select vineyard lots chosen for their exceptional quality. One wine is made from an innovative blend of Cabernet Sauvignon, Zinfandel and Syrah, while another features Napa Valley Cabernet and Edna Valley Syrah. The third wine showcases Alexander Valley Merlot. "We noticed special qualities in certain barrel samples of these varietals," said Herzog winemaker Joe Hurliman. "And we thought these blends, which are unusual for California, might be very interesting. It was a gamble, but one that paid off. The results are now in the bottle."
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OU Hosts Foodservice Mashgichim Conference
(New York) Mashgichim (kosher supervisors) who are responsible for the kashrut at restaurants participated in a special conference sponsored by the OU Kashrut Department. Presenters included Rabbi Menachem Genack, Rabbinic Administrator for OU Kashrut, Rabbi Moshe Elefant, Executive Rabbinic Coordinator; Rabbi Lenny Steinberg, Rabbinic Coordinator, Rabbi Avner Katz of Ram Caterers represented the mashgichim; Rabbi Yermia Indich, Rabbinic Coordinator, and Rabbi Dov Schreier, Rabbinic Coordinator for Restaurants. The program ended with an open discussion and a question and answer session.
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Soy Products Continue to Surge in Kosher Market
(New York) More kosher consumers are using soy based products than ever before, mainly for health reasons, kosher distributors say. Soy products, including soymilk are now routinely included on kosher shelves. The kosher surge comes at a time when food sources say that interest in soy has ebbed somewhat. Much of soy's growth occurred between 2001 and 2002, which saw an 18 percent spike in U.S. retail sales compared with just 6 percent from 2003 to 2004, according to a recent report by Mintel International Group, a market research firm. Meanwhile, manufacturers have been pumping out new soy products at a rate of 13 percent a year for the past three years. Vegans and vegetarians have long depended on soy as an alternative protein source to meat. But in the past few years, a growing number of health-conscious meat-eaters have also relied on soy to supplement their nutrition. A change in soy food labeling also helped boost the market. In 1999, the Food and Drug Administration allowed food suppliers to advertise soy-based foods as heart-healthy after studies showed that eating soy may help lower the risk of heart disease. Kosher sources say that some trends like low carbs hit the kosher market late and linger after the trend has subsided in the general market. Analysts expect the current soy market to remain steady the next few years. To jump-start it, they say manufacturers need to reach out to occasional consumers with innovative new products. (see New Product Showcase below)
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SOY VAY
Wasabiyaki sauce
Since 1982, Soy Vay has been creating sauces, marinades and dressings. Wasabiyaki sauce is the latest addition to their popular line that includes Veri Veri Teriyaki, Island Teriyaki, Chinese Marinade and Cha-Cha Chinese Chicken Salad Dressing. Wasabiyaki combines all natural wasabi, soy sauce, expeller pressed sesame and soy oils, toasted sesame seeds, fresh ginger and fresh garlic. Wasabiyaki is ideal for marinating, basting and glazing and is a perfect dipping sauce for seafood, poultry, meats and vegetables. Wasabiyaki comes in 15.7ounce bottles, 6 or 12 to a case All Soy Vay products are certified KOAOA kosher-pareve and are available nationwide. For more information please call, 800.600.2077 or visit www.soyvay.com.
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NOTE: Information on new kosher products (within last 12 months) can be sent to mlubinsky@lubicom.com or to LUBICOM Marketing Consulting, Suite 219, 1428 - 36th Street, Brooklyn, NY 11218. All submissions must include photo (pdf or diskette) of product as well as kosher certification.