Keeping it Kosher

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 100% kosher. In this episode, we cover: The Supermarket Salmon Dilemma: The crucial difference between buying vacuum-packed raw salmon from big box stores versus local retail fish counters. Skinless Fish & Species Substitution: The halachic requirement of identifying fish by fins and scales and why you simply cannot trust the label on the box. The Herring Scale Mystery: A fascinating story from the factory floor about why some herring appear perfectly smooth out of the water, and how their lost scales end up in the cosmetics industry. Halacha & Consumer Questions: A rapid-fire breakdown of everyday consumer dilemmas such as summer grilling, clearing your palate between fish and meat, and what bracha you make on sushi. 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. Have kashrus questions? Reach out to the OU Kosher Hotline at kosherq@ou.org or 212-613-8241.

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: 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. 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. 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. 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. 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 https://keepingitkosher.org/ Have kashrus questions? Reach out to the OU Kosher Hotline at kosherq@ou.org or 212-613-8241.

Welcome to Keeping It Kosher, a new podcast from OU Kosher. Every month, Rabbi Ezra Sarna will take you behind the scenes of kashrus — uncovering little-known stories from the front lines, exploring the inner workings of food manufacturing, and digging into the questions that matter most to you — the kosher consumer. Whether you are looking for clarity on the latest food innovations or just curious about what it takes to certify a plant in a remote corner of the world, you are in the right place. Subscribe now so you don't miss the first full episode!