New York… by Sarah Cohen… Kosher households nowadays are likely to include two working spouses, a rushed lifestyle, and a need for quick and efficient meal ideas. Susan Fishbein, who has already authored three highly successful kosher cookbooks, wrote her newest kosher cookbook with this lifestyle in mind. Mrs. Fishbein’s Kosher by Design Short on Time, released last month, is the newest addition to the popular Kosher by Design cookbook collection. The new book includes many recipes with short preparation times and short cooking times for people who are short on time. Fishbein explained that the motivation behind the book is to accommodate those people who do not always have hours to spend in the kitchen but would like the pleasure of a home cooked meal. Each recipe in the new cookbook has a preparation time and a cook time displayed on the top left hand corner of the page. “The recipes are quick and easy, but do not compromise on presentation or flavor,” commented Fishbein. The book also describes quick and inexpensive decorative ideas. “Just because you are short on time does not mean that you need to compromise on décor and presentation,” said Fishbein.
The new cookbook also has a new look compared to the previous books. All the recipes in this book are accompanied by a picture. “The people who attend my shows explained that they were not trying the recipes that did not have pictures to accompany them,” explained Fishbein. The new cookbook does contain one section with a very long cook time: the slow cooker section. “Shabbat Observers usually use their slow cooker once a week but with these slow cooker recipes, people can use it during the week to make delicious meals with minimal hassle,” said Fishbein. Fans of the Kosher by Design series can also look forward to the next cookbook, Kosher by Design Lightens Up, which is already underway. This new book will cater to those people who are looking to incorporate healthier eating into their diet.
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Friday, December 29, 2006
Friday, November 03, 2006
Kosher Food Industry
Oogot Lekol At Bakery
"Tastes to Remember"
1048 S Moline St
Aurora, Colorado 80012
303-343-0804
All baking and decorating is done by Lea Mordehayev who has 15 years experience in baking, cooking and cake decorating. She studied under Chef Malka Ouwadiev.Oogot Lekol At product's are all fresh and made to order.
Please call two days in advance for small orders or four days in advance for larger orders.
Kosher supervision:
Vaad HaKashrus of Denver
All products are pareve Pas Israel.
Kosher Market Grows by 15% in 2005 – 2006, New Survey Shows
(New York) Sales of kosher foods in the US grew by 15% in the last 12 months, according to data released this week by LUBICOM Marketing Consulting, which co-produces Kosherfest with Diversified Business Communications of Portland ME. The annual survey released in advance of the upcoming kosher food show (November 14-15 at the Jacob K. Javits Convention Center) indicates that this is the 10th straight year for double digit growth by the industry. According to LUBICOM, an estimated 11.2 million Americans buy kosher food products on a fairly regular basis with nearly 3 times the amount (21% of all Americans) buying an occasional product, according to the 2005 survey by the Mintel Research Organization. While some of the growth is attributed to the core group of everyday kosher consumers (1.1 million), there is a growing number of consumers who say they buy kosher products for health and safety reasons. Others include vegetarians, Muslims, and members of other religious groups. The number of packaged good items on supermarket shelves is approaching 100,000 with nearly double that number for ingredient items. US sales of kosher certified items is estimated at $195 billion (nearly 40% of all foods sold) while the market for kosher products is $10.5 billion). There were more than 2500 new kosher certified items in the past 12 months.
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Duncan Hines Pareve Decision Puts Focus on Pareve Cake Mixes
(New York) The news that Duncan Hines had reversed its 2005 decision to make its cake mixes dairy was seen as a victory for consumers clamoring for the pareve cake mixes. It also put a new focus on a category that retailers say has emerged as trendy new kosher product. Some consumers could hardly contain their excitement that they could once again have the Moist Deluxe Classic Yellow - the best selling cake mix in the country - and other consumer favorites such as Devil’s Food, Lemon Supreme and Butter Recipe Golden. According to the Orthodox Union, which certifies Duncan Hines, pareve production began in September and Duncan Hines has begun shipping product to stores. It should be in most locations by November and December, the company says. “We are very excited to again offer Duncan Hines Moist Deluxe Cake Mixes as non-dairy pareve products,” declared Chief Executive Officer Jeff Ansell. “We are now able to ensure that our production facilities can produce dairy-free product with certainty. This is based on moving our dairy-based cakes to another production facility. We made this shift in production because we wanted to once again offer our long-time and valued pareve consumers non-dairy cake mixes. It was a difficult decision last year to change away from pareve. We heard both from consumers and trade customers and that is why we worked hard to make the move back to pareve,” said Ansell. “Successful companies make smart decisions, even if it means reversing a previous decision,” declared Rabbi Menachem Genack, CEO of OU Kosher.
When Duncan Hines decided to go dairy, the void was immediately filled by the R.A.B. Food Group, under its Manischewitz brand. Retailers say that the Manischewitz cake mixes have become a “best seller.” R.A.B.’s Vice President of Marketing David Rossi credits the Manischewitz success to the Duncan Hines decision. “Duncan Hines has noticed the success that we’ve had with our pareve line of cake mixes, and they want to win back their popularity,” said Mr. Rossi. He believes that Duncan Hines saw “a drop in sales since switching to dairy and probably regretted that decision.” The OU certified Manischewitz is producing the first ever “Ready to Spread Pareve Cake Frosting.” The growing pareve cake mix market recently added yet another newcomer, Brooklyn-based Willmark’s ‘Just Add Water’ Pareve Cake Mixes. Available in convenient 24oz. packaging, these fully prepared, ‘just add water’ mixes, are available in Chocolate Cake, Yellow Cake, White Cake, and Brownie. Willmark has been supplying commercial and retail bakeries all over the USA for over 50 years. Willmark’s dual Kosher certification includes Rabbi Shmuel Dovid Beck of Flatbush, NY and the nationally known Kof-K Kosher Supervision. Retailers say that a growing cadre of younger kosher consumers are using the cake mix products as a way of “doing home quality gourmet baking.”
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When Duncan Hines decided to go dairy, the void was immediately filled by the R.A.B. Food Group, under its Manischewitz brand. Retailers say that the Manischewitz cake mixes have become a “best seller.” R.A.B.’s Vice President of Marketing David Rossi credits the Manischewitz success to the Duncan Hines decision. “Duncan Hines has noticed the success that we’ve had with our pareve line of cake mixes, and they want to win back their popularity,” said Mr. Rossi. He believes that Duncan Hines saw “a drop in sales since switching to dairy and probably regretted that decision.” The OU certified Manischewitz is producing the first ever “Ready to Spread Pareve Cake Frosting.” The growing pareve cake mix market recently added yet another newcomer, Brooklyn-based Willmark’s ‘Just Add Water’ Pareve Cake Mixes. Available in convenient 24oz. packaging, these fully prepared, ‘just add water’ mixes, are available in Chocolate Cake, Yellow Cake, White Cake, and Brownie. Willmark has been supplying commercial and retail bakeries all over the USA for over 50 years. Willmark’s dual Kosher certification includes Rabbi Shmuel Dovid Beck of Flatbush, NY and the nationally known Kof-K Kosher Supervision. Retailers say that a growing cadre of younger kosher consumers are using the cake mix products as a way of “doing home quality gourmet baking.”
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Kosher Dairy an Opportunity, Experts Tell Seminar
(New York) An impressive group of manufacturers of kosher dairy products heard marketing experts call “kosher dairy” an opportunity. The occasion was a first-ever seminar convened by the Orthodox Union for its dairy certified companies. Menachem Lubinsky, president of LUBICOM Marketing Consulting and editor-in-chief of KosherToday said “dairy companies have an enormous opportunity to take advantage of lifestyle trends that make dairy important in the daily diet.” Lubinsky also noted that dairy companies that help consumer with new ideas for product usage tend to increase sales dramatically. Yaakov Rusinov, who heads the kosher marketing category for Wakefern (ShopRite chain), presented some impressive facts about the chain’s leading role in kosher retailing. He added that while the company’s estimated 250,000 kosher consumers are but a fraction of its overall consumer base, “they represent a significantly higher percentage of dollar sales than their numbers would indicate.” The dairy professionals from throughout North America gathered at OU headquarters on October 26th for a full-day program designed to help them resolve the sometimes conflicting needs of plant production vs. kosher concerns, and thereby expand their kosher market. The audience of the seminar included dairy industry plant managers; directors of quality assurance, production and marketing; and officials with responsibility for a dairy company’s kosher program.
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Kosherfest New Product Winner Literally Goes Nuts
(Louisville, KY) by Sarah Cohen... No sooner was the announcement made that Najla’s Gone Nuts has won this year’s best new product at Kosherfest 2006 that the phones at the company were ringing off the hook. Najla Aswad could hardly contain her excitement that the judges in the Best Product Competition picked her blend of nuts for the Best Snack Food and Best In Show categories. Ms. Aswad had discovered the value of coming up with a new kosher product and looks forward to taking advantage of her big win at the upcoming Kosherfest, November 14-15 at the Jacob K. Javits Convention Center. The Gone Nuts product is a blend of macadamia nuts, pecans, walnuts and almonds, with a mix of sweet and spicy seasonings. The product contains no butter, oil or trans fat and is pareve, certified by the Orthodox Union(OU). “We named our product ‘Gone Nuts’ because most companies focus on one particular nut. We decided to “go nuts” and focus on four different kinds of nuts,” says Ms. Aswad. Najla is not new to the food business. In fact, her career spans two decades that include catering in Binghamton, NY. It was the catering that gave rise to her first idea, Najla’s Cookies, and now her award-winning Gone Nuts product. The nuts idea came to her after relocating to Louisville, KY when she decided to devote all her attention to her product lines. Her new manufacturing facility is certified kosher by the OU and alternates between the pareve products like the nuts and the dairy products like the Gone Chunky cookies. Ms. Aswad is pleased that she made the move to kosher. “It opened up my whole business to a much broader market,” she says. And with the recognition she received at Kosherfest, that decision looms even larger.
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(Louisville, KY) by Sarah Cohen... No sooner was the announcement made that Najla’s Gone Nuts has won this year’s best new product at Kosherfest 2006 that the phones at the company were ringing off the hook. Najla Aswad could hardly contain her excitement that the judges in the Best Product Competition picked her blend of nuts for the Best Snack Food and Best In Show categories. Ms. Aswad had discovered the value of coming up with a new kosher product and looks forward to taking advantage of her big win at the upcoming Kosherfest, November 14-15 at the Jacob K. Javits Convention Center. The Gone Nuts product is a blend of macadamia nuts, pecans, walnuts and almonds, with a mix of sweet and spicy seasonings. The product contains no butter, oil or trans fat and is pareve, certified by the Orthodox Union(OU). “We named our product ‘Gone Nuts’ because most companies focus on one particular nut. We decided to “go nuts” and focus on four different kinds of nuts,” says Ms. Aswad. Najla is not new to the food business. In fact, her career spans two decades that include catering in Binghamton, NY. It was the catering that gave rise to her first idea, Najla’s Cookies, and now her award-winning Gone Nuts product. The nuts idea came to her after relocating to Louisville, KY when she decided to devote all her attention to her product lines. Her new manufacturing facility is certified kosher by the OU and alternates between the pareve products like the nuts and the dairy products like the Gone Chunky cookies. Ms. Aswad is pleased that she made the move to kosher. “It opened up my whole business to a much broader market,” she says. And with the recognition she received at Kosherfest, that decision looms even larger.
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News from Israel
Israel’s Deputy Prime Minister Eli Yishay to Visit Kosherfest
(New York) Eliyahu Yishai, Israel’s Deputy Minister of Industry, Trade, and Labor, will visit Kosherfest on Wednesday, November 15th, the second day of the annual international kosher food show which takes place at the Jacob K. Javits Convention Center. The visit by the senior Israeli official brings back memories of the 2003 visit of the then Vice Premier Ehud Olmert, who is today Israel’s Prime Minister. Minister Eliyahu (Eli) Yishai was appointed Deputy Prime Minister and Minister of Industry, Trade and Labor in May 2006. He is also Chairman of the (Sephardi) Shas Party. Minister Yishai has served in the Knesset since 1996. The Deputy Prime Minister will pay particular attention to the large pavilion of Israeli food manufacturers, under the aegis of the Israel Export Institute.
On Again – Off Again Israeli Tourist Industry Seeks Help
(Tel Aviv) Israel’s tourist trade is putting heavy pressure on the government to address what one hotelier called the “on-again off-again” tourist industry in Israel. Tourism Minister Isaac Herzog is asking the government to allocate $150 million over the next three years to market Israel as a tourist destination abroad. "We are working with emergency intentions to help the tourism industry and restore Israel as an attractive tourist destination on the world map," said Herzog. "In order to make this goal a reality, we need to increase our marketing efforts as a long-term policy within the framework of the budget." Within days after the lucrative holidays, many hotels in Israel reverted back to 15% occupancy rate. Hotels in the North, already devastated by the War in Lebanon, could hardly hide their anger that more was not done on their behalf including government subsidies to preserve their infrastructure. The Israel Hotels Association is leading the charge that the government move from a relatively passive involvement to more active intervention, which they mean to indicate that the $10 million government budget on tourism was far from sufficient.
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(New York) Eliyahu Yishai, Israel’s Deputy Minister of Industry, Trade, and Labor, will visit Kosherfest on Wednesday, November 15th, the second day of the annual international kosher food show which takes place at the Jacob K. Javits Convention Center. The visit by the senior Israeli official brings back memories of the 2003 visit of the then Vice Premier Ehud Olmert, who is today Israel’s Prime Minister. Minister Eliyahu (Eli) Yishai was appointed Deputy Prime Minister and Minister of Industry, Trade and Labor in May 2006. He is also Chairman of the (Sephardi) Shas Party. Minister Yishai has served in the Knesset since 1996. The Deputy Prime Minister will pay particular attention to the large pavilion of Israeli food manufacturers, under the aegis of the Israel Export Institute.
On Again – Off Again Israeli Tourist Industry Seeks Help
(Tel Aviv) Israel’s tourist trade is putting heavy pressure on the government to address what one hotelier called the “on-again off-again” tourist industry in Israel. Tourism Minister Isaac Herzog is asking the government to allocate $150 million over the next three years to market Israel as a tourist destination abroad. "We are working with emergency intentions to help the tourism industry and restore Israel as an attractive tourist destination on the world map," said Herzog. "In order to make this goal a reality, we need to increase our marketing efforts as a long-term policy within the framework of the budget." Within days after the lucrative holidays, many hotels in Israel reverted back to 15% occupancy rate. Hotels in the North, already devastated by the War in Lebanon, could hardly hide their anger that more was not done on their behalf including government subsidies to preserve their infrastructure. The Israel Hotels Association is leading the charge that the government move from a relatively passive involvement to more active intervention, which they mean to indicate that the $10 million government budget on tourism was far from sufficient.
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From Here and There... Kosher News
(New York) Vinegar and enzymes are the newest recorded topics, as the Kosher Tidbits radio program of the Orthodox Union’s Kashrut Division adds to its list of presentations intended to explain the finer points of Jewish Kosher law to a worldwide audience. Kosher Tidbits, a comprehensive series of 15-minute broadcasts on a wide variety of topics, can be heard on OU Radio, www.ouradio.org, as well as on oukosher.org.
(New York) In a first-time program, the Orthodox Union will pay tribute to several Rabbinic Coordinators at a Melave Malka of Appreciation and Recognition, on Saturday, December 9, at 7:30 p.m. at the Renaissance Ballroom in Brooklyn. The awards, which will include financial stipends, will be presented to three Rabbinic Coordinators. The event and award are sponsored by the OU’s Rabbi Dr. Eliyahu Safran and his wife Klara in memory of their parents. The tribute marks the first time that a senior professional of the OU has established an award to recognize the excellence of his colleagues. The Safrans have announced a three-year commitment to the award program.
(Pittsburgh) A new Trader Joe's in East Liberty is carrying a full complement of kosher food products, including meats. The store is the latest discount store to add kosher food products to their stores.
(Tel Aviv) McDonalds Israel will post a $4 million profit on nearly $95 million in sales in 2006. The company posted $85 million in sales in 2005. Franchisee Omri Padan said, “We lost nearly $2 million during the war as the branches in the north were closed. We planned to open five branches, but were forced to postpone them. We lost sales in the north for an entire month.” The increase in the company’s sales this year is partly thanks to the opening of ten new branches, including kosher ones. The company will open twelve branches in 2007, including two kosher ones.
(Tel Aviv) A Rishon LeZion Magistrates Court judge fined Super-Sol more than $100,000 on Friday, in a plea bargain in an indictment for overcharging on price controlled items. Three managers were also fined.
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(New York) In a first-time program, the Orthodox Union will pay tribute to several Rabbinic Coordinators at a Melave Malka of Appreciation and Recognition, on Saturday, December 9, at 7:30 p.m. at the Renaissance Ballroom in Brooklyn. The awards, which will include financial stipends, will be presented to three Rabbinic Coordinators. The event and award are sponsored by the OU’s Rabbi Dr. Eliyahu Safran and his wife Klara in memory of their parents. The tribute marks the first time that a senior professional of the OU has established an award to recognize the excellence of his colleagues. The Safrans have announced a three-year commitment to the award program.
(Pittsburgh) A new Trader Joe's in East Liberty is carrying a full complement of kosher food products, including meats. The store is the latest discount store to add kosher food products to their stores.
(Tel Aviv) McDonalds Israel will post a $4 million profit on nearly $95 million in sales in 2006. The company posted $85 million in sales in 2005. Franchisee Omri Padan said, “We lost nearly $2 million during the war as the branches in the north were closed. We planned to open five branches, but were forced to postpone them. We lost sales in the north for an entire month.” The increase in the company’s sales this year is partly thanks to the opening of ten new branches, including kosher ones. The company will open twelve branches in 2007, including two kosher ones.
(Tel Aviv) A Rishon LeZion Magistrates Court judge fined Super-Sol more than $100,000 on Friday, in a plea bargain in an indictment for overcharging on price controlled items. Three managers were also fined.
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New Product Showcase
New Twizzlers Rainbow Twists by Hershey’s ...by Eda Kram
Noshers beware: The Hershey Company has just launched a new Twizzlers in a rainbow of delicious fruity flavors! Each pack contains 6 Twizzlers Twists and the assortment includes 6 fabulous flavors: Strawberry, Orange, Lemonade, Watermelon, Blue Raspberry, and Grape. As are so many products produced by Hershey’s, the new Twizzlers is certified by the Orthodox Union (OU). For more information and to order these products, call 800-468-1714, or visit: http://www.hersheys.com.
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Noshers beware: The Hershey Company has just launched a new Twizzlers in a rainbow of delicious fruity flavors! Each pack contains 6 Twizzlers Twists and the assortment includes 6 fabulous flavors: Strawberry, Orange, Lemonade, Watermelon, Blue Raspberry, and Grape. As are so many products produced by Hershey’s, the new Twizzlers is certified by the Orthodox Union (OU). For more information and to order these products, call 800-468-1714, or visit: http://www.hersheys.com.
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Wednesday, October 04, 2006
News from Israel
Israel’s Tourism Surges For Succoth But Future Is Still Uncertain
(Tel Aviv) El Al Israel Airlines is flying at capacity this week with all seats virtually sold out. The same is true for Continental, Israir, and Delta, the other carriers with regular service to Tel Aviv. An estimated 30,000 American Jews will be spending the Succoth/Shemini Atzereth/ Simhat Torah holiday (October 7 – 15) in Israel, some arriving via European carriers that were offering lower fares than the direct flight carriers. Hotels in Jerusalem are taking full advantage of the demand, charging as much as $800 a night and $130 a meal (excluding beverage and tips) in a preferred Succah. Before this summer’s hostilities in the North, Israeli tourism officials were projecting that some 2.6 million tourists would visit Israel, but now officials are re-examining their estimates. Israel’s Minister of Tourism, Isaac Herzog, was in New York last week trying to stimulate both Jewish and Christian tourism to Israel. The minister helped kick off new television spots and met with Christian leaders while in the US. The visitors to Israel for Succoth include many well-known wealthy Orthodox Jews from around the country. Officials are trying to stimulate tourism during the last quarter of 2006 to make a serious effort to come close to their original projections.
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Jewish Recipes and Jewish Cooking
Many New Products on Shelves for Succoth
(New York) Many consumers were amazed at the array of honeys sold in kosher sections this year. Favored honey, gourmet honey, and even organic honey made some consumers ask store clerks, “where’s the regular honey?” But grocery shelves carried many other new items going into the holiday of Succoth, which begins this Friday at sundown and ends at sundown on October 15th with Simchat Torah. The HKS/Kedem family has been one of those large distributors that have given customers new choices like Tivi Valley vegetarian selections for the growing number of people who wish to stay away from meat or dairy. The frozen dishes include vegetarian patties, schnitzels, drumsticks, and burgers. The health conscious could wash down the meals with Kedem's pomegranate and grape blend of juices. Yehuda Matzos is no longer a Passover staple. It is now on shelves all year long along with the popular domestic brands of Streit’s and Manischewitz. The matzos are available in whole wheat, egg & onion, garlic & poppy together with salted or unsalted pack. Yehuda also offers garlic-flavored humus. This being a snack season for kids, there were many new candies from Paskesz, Elite and Gedilla. Retailers say that they were quite surprised with the many new items, which were previously reserved for the Passover season. Retailers expect sales to grow by 12% - 15% over the holiday period.
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Jewish Recipes and Jewish Cooking
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Jewish Recipes and Jewish Cooking
US Hotel Industry Pays Increasing Attention to Kosher Clientele
(Chicago) The new Westin Chicago North Shore Hotel located in Wheeling, Illinois, scheduled to open this month, will include two totally independent kosher kitchens, one for meat functions and another for dairy, all under the supervision of the Chicago Rabbinical Council(CRC). This may very well be the first major hotel chain to offer both kosher meat and dairy. Many hotels in major cities have designated kosher kitchens to serve the growing demand for kosher catering. Mr. Rupert Spies, Senior Lecturer, Hospitality Facilities and Operations, School of Hotel Administration at Cornell University in Ithaca, NY, is preparing his students for a career in which they are destined to come into increasing contact with kosher. He recently took his students on a tour of New York hotels including the Waldorf Astoria and the New York Marriott at the Brooklyn Bridge to learn more about kosher catering. Addressing the students, Menachem Lubinsky of KosherToday explained the intricacies of the kosher market and the implications on kosher foodservice: “With 15%-20% annual growth, kosher catering is rapidly becoming a key driving force of the kosher market in general.” Mr. Jorge Vargas, the Food & Beverage Director at the Brooklyn Marriott said that kosher represents about 20% of the hotel’s catering. Most New York hotels are said to do approximately 10%-20% of their food and beverage service as kosher. Passover is a key profit period for resort hotels in the US with new hotels being added each year. One source put annual kosher catering sales in the US at nearly $1 billion. Many hotels are investing into their kosher programs by not only designating kosher kitchens but training staff, purchasing special utensils and equipment, and offering individual meals to business clients.
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Jewish Recipes and Jewish Cooking
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Jewish Recipes and Jewish Cooking
Rabbis Debate Role of Mashgiach Temidi
(New York) Rabbi Zev is a mashgiach temidi at a local kosher restaurant. The rabbi has the key to the freezer where the meat is stored, he turns on the oven when he arrives just before 10 in the morning and he checks shipments of meat and other ingredients when they arrive. If Rabbi Don Yoel Levy, who heads the Brooklyn-based OK Kosher Certification agency had his way, Rabbi Zev would be doing a lot more. “I believe that the mashgiach temidi must have a full record of what comes in and what goes out,” he noted. In meetings following the Monsey scandal (where non-kosher poultry was sold by a “respected” kosher butcher) last month, one of the main proposals to prevent a reoccurrence was to require a mashgiach temidi (full-time kosher supervisor) in establishments where kosher food was repackaged. Rabbi Levy said that the “mashgiach must be fully engaged, totally involved with other staff persons, and be accountable to a senior rabbinic supervisor.” Some rabbis complained that many supervisors like Rabbi Zev spend most of their day reading a newspaper or actually studying the Talmud. According to Rabbi Moshe Elefant, the COO of the Orthodox Union (OU), the passive rabbi was common many years ago “when rabbis were severely underpaid and not given much authority. Today the OU encourages their mashgichim to be involved in other aspects of the plants they supervise without ever loosing sight of their main mission.” To assure that rabbis are fully engaged, the OU dispatches senior supervisors to check on their mashgichim. Like the OK, the Orthodox Union requires that mashgichim have the keys to the kosher products and in some cases, to the establishment itself. Rabbi Aaron Teitelbaum, the Nierbarter Rav, recently informed consumers that mashgichim in a Brooklyn kosher butcherie falsely rumored to be involved with the Monsey butcher actually had “the keys to the butcher store.”
Most of the rabbis who spoke to KosherToday agreed that a mashgiach temidi should be fully involved in the operations they supervise. Rabbi Levy even suggested that they maintain a relationship with staff members if only for the reason that “the workers are the best source of information.” One rabbi said that the “rabbi must be kept busy so that he is alert to any possible violation of kosher food laws.”
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Jewish Recipes and Jewish Cooking
Most of the rabbis who spoke to KosherToday agreed that a mashgiach temidi should be fully involved in the operations they supervise. Rabbi Levy even suggested that they maintain a relationship with staff members if only for the reason that “the workers are the best source of information.” One rabbi said that the “rabbi must be kept busy so that he is alert to any possible violation of kosher food laws.”
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Jewish Recipes and Jewish Cooking
Kosher Food Industry
FEATURE: New York’s Kosher Restaurants Vow to Adjust to Trans Fats Restrictions (New York) Kosher restaurants say that they will adjust their menus to meet proposed restrictions on the use of trans fats, although some were clearly unhappy. The New York City Board of Health last week unveiled a proposal that would sharply limit the use of ingredients that contain the artery-clogging substance, commonly listed on food labels as partially hydrogenated oil. If the ban goes into effect, offenders could face fines of up to $2,000 for each violation. A similar plan to restrict trans fats in restaurant food has been proposed in Chicago and is still under consideration, although it has been ridiculed by some as unnecessary government meddling. The latest version of the Chicago plan would only apply to companies with annual revenues of more than $20 million, a provision aimed exclusively at fast-food giants. New York's health department had asked restaurants to impose a voluntary ban last year but found use of trans fats unchanged in recent surveys. Under the New York proposal, restaurants would need to remove artificial trans fats from cooking oils, margarine and shortening by July 1, 2007, and all other foodstuffs by July 1, 2008. It would not affect grocery stores. It also would not apply to naturally occurring trans fats, which are found in some meats and dairy.
Elan Kornblum, publisher of Great Kosher Restaurant Magazine commented, “if all (kosher) restaurants have to do it, they will all be on same playing field.” He added: “Chefs will have to be creative in order to provide the same great taste as before. This ban would be healthier for consumers and therefore it’s a good idea.” Hyam Maryles, the Food and Beverage Director of the Prime Grill Restaurant, located in Midtown Manhattan, said that his restaurant has always focused on providing clients with a healthier menu while acknowledging that it also included fatty foods. “If the ban were to be instituted it would not pose a great problem for us. We have talented chefs who are able to change recipes on a whim.” Brocha Landau, Manager of Dougies in Brooklyn, felt the ban “would have a negative impact on kosher restaurants, especially the franchise restaurants.” She added: “A lot of restaurants have items on the menu with trans fats. We would have to change our recipes, change the way our foods are prepared and change how we buy our foods.” Michael Weltz, General Manager Park East Grill & Park East Caterers, said: “I think the proposed ban on trans fats ingredients is a step in the right direction. Even though it is more expensive to do without them, we stopped using trans fats months ago.” Yuliya Mazur, owner of Grill de Paris, told KosherToday correspondent Sarah Cohen, “We are no longer using trans fats at all in our restaurant and therefore this proposed ban poses no problem to our restaurant.” Scott Magram, CEO of My Most Favorite Dessert in Midtown Manhattan, was concerned whether certain products could be made for Passover. “If the ban becomes a reality and there is not a Passover product available, it will impact us tremendously.” Author, Chef and restaurateur Jeff Nathan was also amongst the group of restaurants who thought the proposal was “absolutely ridiculous.” He noted “We're permitted to buy cigarettes, cigars and alcohol, but not trans fat?” Nathan said that he rarely uses trans fats. “By chance, we use very little of it...it's part of the margarine spread offered before every meal, and as a part of ingredients like Crisco shortening to be used in our baked products. After all, as a meat restaurant, we often substitute shortening and margarine for butter.” Nathan felt that the ban would have a very detrimental effect on desserts.
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Jewish Recipes and Jewish Cooking
Wednesday, September 20, 2006
Rabbis and Community Look for Elusive Answers
Monsey, NY
At meetings this week of rabbinic groups and certification agencies, a number of proposals were floated to protect kosher consumers from the type of scandal that rocked the community just a fortnight ago. Shevach Meats, a popular glatt kosher butcher, was caught selling non-kosher poultry as kosher. One rabbi suggested banning the sale of fresh meats in supermarkets and returning to the days of the local kosher butcher. Others promoted the idea of requiring a mashgiach temidi, permanent kosher supervisor, at such stores, while another proposal called for rabbis and agencies to have the keys, codes for alarms, and combinations to establishments selling fresh meat. Meanwhile rabbis were busy quashing rumors that a popular Boro Park butcher was also involved in the scandal. One rabbi said that the store had actually been fingured by Mr. Shevach (the name given the proprietor of the store believed to have sold the non-kosher chickens) but that a close inspection of the store showed that there was no basis for the accusation. A source told KosherToday that rabbis interviewing Mr. Shevach found his story to be “less than credible” which was confirmed by a subsequent investigation of the Brooklyn store. A letter signed by a prominent rabbi was posted in synagogues this past weekend confirming that the Brooklyn butcher was not under any suspicion.
Residents of the community were still asking “how it could have happened” in their community. This past Sunday was declared a fast day in the community to atone for the unsuspecting violation of kashrus law by so many residents. Some residents are temporarily going vegetarian while others are eating only on paper and plastic plates and using plastic utensils. The scrubbing and cleansing of kitchens continues in many homes, but most unnerving for the residents and even for those not living in the community is the constant spade of rumors that this scandal goes far beyond the sale of chickens in the Hatzlocho Kosher Supermarket, which was supplied by Shevach. A prominent rabbi in Flatbush charged consumers with being too complacent and urged that they demand a mashgiach temidi in every establishment that sells fresh meat, even if it has to cost the store an estimated $50,000 a year, which will surely result in higher prices. While many consumers were ready to pay the surcharge, they wondered out loud whether rabbis are not too trusting of those owners they consider beyond rapproach. “After the scandal two years ago in Flatbush (where a glatt kosher takeout store sold kosher meat as glatt kosher),” said the rabbi, “there were promises of change, but nothing happened.” The question that many are asking these days is if the more serious scandal in Monsey will at last prompt both rabbis and the community into action.
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At meetings this week of rabbinic groups and certification agencies, a number of proposals were floated to protect kosher consumers from the type of scandal that rocked the community just a fortnight ago. Shevach Meats, a popular glatt kosher butcher, was caught selling non-kosher poultry as kosher. One rabbi suggested banning the sale of fresh meats in supermarkets and returning to the days of the local kosher butcher. Others promoted the idea of requiring a mashgiach temidi, permanent kosher supervisor, at such stores, while another proposal called for rabbis and agencies to have the keys, codes for alarms, and combinations to establishments selling fresh meat. Meanwhile rabbis were busy quashing rumors that a popular Boro Park butcher was also involved in the scandal. One rabbi said that the store had actually been fingured by Mr. Shevach (the name given the proprietor of the store believed to have sold the non-kosher chickens) but that a close inspection of the store showed that there was no basis for the accusation. A source told KosherToday that rabbis interviewing Mr. Shevach found his story to be “less than credible” which was confirmed by a subsequent investigation of the Brooklyn store. A letter signed by a prominent rabbi was posted in synagogues this past weekend confirming that the Brooklyn butcher was not under any suspicion.
Residents of the community were still asking “how it could have happened” in their community. This past Sunday was declared a fast day in the community to atone for the unsuspecting violation of kashrus law by so many residents. Some residents are temporarily going vegetarian while others are eating only on paper and plastic plates and using plastic utensils. The scrubbing and cleansing of kitchens continues in many homes, but most unnerving for the residents and even for those not living in the community is the constant spade of rumors that this scandal goes far beyond the sale of chickens in the Hatzlocho Kosher Supermarket, which was supplied by Shevach. A prominent rabbi in Flatbush charged consumers with being too complacent and urged that they demand a mashgiach temidi in every establishment that sells fresh meat, even if it has to cost the store an estimated $50,000 a year, which will surely result in higher prices. While many consumers were ready to pay the surcharge, they wondered out loud whether rabbis are not too trusting of those owners they consider beyond rapproach. “After the scandal two years ago in Flatbush (where a glatt kosher takeout store sold kosher meat as glatt kosher),” said the rabbi, “there were promises of change, but nothing happened.” The question that many are asking these days is if the more serious scandal in Monsey will at last prompt both rabbis and the community into action.
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New Wines for Rosh Hashanah Continue Upward Move
(New York)
The dramatic developments within the kosher wine industry in recent years has meant that there is always something to look forward to when the Jewish holidays approach, and this Rosh Hashanah will be no exception. For Bayonne, NJ-based Royal Wines, teasing the palate of the wine connoisseur has become commonplace on the eve of every Jewish holiday. This year it is Capcanes, a boutique wine that has been described as “one of the finest kosher wines I have ever tasted” by Robert Parker the guru of sophisticated wines. Winemaker Jurgen Wagner discovered Capacanes in the elevated but deserted Catalan mountains, a co-op of around 80 Spanish Catholic farmers who passed on the grapes (and profits) to a large conglomerate who in turn directed the production of a dry red table wine and its worldwide distribution. Several years ago, thanks to a family connection that pressed for a locally made kosher wine for the Jewish community, Peraj Ha’Abib was created. This Sephardic name means Early Spring Flower (Flor de Primavera in Spanish). For the farmers it heralded as a first attempt at fully producing a wine. Today, German-born Mr. Wagner, together with 2 colleagues, oversees the entire wine production at Capcanes. Peraj Ha’Abib retails in the $45.00 range.
Meanwhile, Israel continues to be the source of many new kosher wines including Carmel’s Merlot 2004, upper Galilee, Carmel’s Petit Syrah 2004, Judean Hills, Carmel’s Carignane 2004, Zichron Ya'akov, Carmel’s Sauvignon Blanc 2005, Ramat Arad, Dalton’s Chardonnay reserve 2005, Dalton’s Sauvignon Blanc reserve 2005, Binyamina’s Yogev Cabernet Sauvignon- Merlot 2005, Binyamina, Yogev, Cabernet Sauvignon Shiraz 2005.
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The dramatic developments within the kosher wine industry in recent years has meant that there is always something to look forward to when the Jewish holidays approach, and this Rosh Hashanah will be no exception. For Bayonne, NJ-based Royal Wines, teasing the palate of the wine connoisseur has become commonplace on the eve of every Jewish holiday. This year it is Capcanes, a boutique wine that has been described as “one of the finest kosher wines I have ever tasted” by Robert Parker the guru of sophisticated wines. Winemaker Jurgen Wagner discovered Capacanes in the elevated but deserted Catalan mountains, a co-op of around 80 Spanish Catholic farmers who passed on the grapes (and profits) to a large conglomerate who in turn directed the production of a dry red table wine and its worldwide distribution. Several years ago, thanks to a family connection that pressed for a locally made kosher wine for the Jewish community, Peraj Ha’Abib was created. This Sephardic name means Early Spring Flower (Flor de Primavera in Spanish). For the farmers it heralded as a first attempt at fully producing a wine. Today, German-born Mr. Wagner, together with 2 colleagues, oversees the entire wine production at Capcanes. Peraj Ha’Abib retails in the $45.00 range.
Meanwhile, Israel continues to be the source of many new kosher wines including Carmel’s Merlot 2004, upper Galilee, Carmel’s Petit Syrah 2004, Judean Hills, Carmel’s Carignane 2004, Zichron Ya'akov, Carmel’s Sauvignon Blanc 2005, Ramat Arad, Dalton’s Chardonnay reserve 2005, Dalton’s Sauvignon Blanc reserve 2005, Binyamina’s Yogev Cabernet Sauvignon- Merlot 2005, Binyamina, Yogev, Cabernet Sauvignon Shiraz 2005.
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Best New Kosher Products to be Selected on October 18th
Portland, ME
A distinguished panel of food industry professionals will select the winners of the best new kosher products at the upcoming Kosherfest (November 14-15, Jacob K. Javits Convention Center) on October 18th. The judges will make their choices for 15 categories, including beverages, wines, beer or spirits, meats, seafood or poultry, cheese or dairy, pastas, rice, beans or soups, baked goods, breads, grains or cereals, jams, preserves or spreads, snack foods, savory condiments, spices and sauces, oils, vinegars or dressings, desserts, candies, cookies or crackers, foodservice products, packaging/design, Passover products, and fine foods from Israel. The products must be received by October 6th. The competition is co-sponsored by Kosherfest 2006, the Kosher Food Distributors Association and the National Association for Specialty Foods. The competition has become an important event for the kosher food industry with winning manufacturers proudly touting the quality of their recognized new products.
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A distinguished panel of food industry professionals will select the winners of the best new kosher products at the upcoming Kosherfest (November 14-15, Jacob K. Javits Convention Center) on October 18th. The judges will make their choices for 15 categories, including beverages, wines, beer or spirits, meats, seafood or poultry, cheese or dairy, pastas, rice, beans or soups, baked goods, breads, grains or cereals, jams, preserves or spreads, snack foods, savory condiments, spices and sauces, oils, vinegars or dressings, desserts, candies, cookies or crackers, foodservice products, packaging/design, Passover products, and fine foods from Israel. The products must be received by October 6th. The competition is co-sponsored by Kosherfest 2006, the Kosher Food Distributors Association and the National Association for Specialty Foods. The competition has become an important event for the kosher food industry with winning manufacturers proudly touting the quality of their recognized new products.
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Matzoh Balls, Kugel, Gefilte Fish for Rosh Hashanah, but all Not Kosher
New York
Imagine a “High Holy Days menu” that is not holy. Why? It is not kosher. After describing such holiday “classics” as light & fluffy matzoh balls, brisket, potato kugel and homemade gefilte fish, Balducci’s ad (The Jewish Week, September 15, 2006) concludes with “And while all of our holiday food is fabulous, it is not in fact Kosher.” Sources tell KosherToday that Balducci’s is not the only one to advertise holiday fare that is not kosher, with many using the traditional “kosher style” to further create confusion. The practice is more commonplace on Passover when even publications like The New York Times list the non-kosher eateries for the holiday while advertising the traditional dishes and even using such words such as matzoh balls and tzimmes to appear to be traditional. Rabbis reached by KosherToday were aghast that a “High Holy days menu” would be non kosher. Said one: “To use the holiest days on the Jewish calendar to promote non-kosher food is a shanda (shame in Yiddish).”
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Imagine a “High Holy Days menu” that is not holy. Why? It is not kosher. After describing such holiday “classics” as light & fluffy matzoh balls, brisket, potato kugel and homemade gefilte fish, Balducci’s ad (The Jewish Week, September 15, 2006) concludes with “And while all of our holiday food is fabulous, it is not in fact Kosher.” Sources tell KosherToday that Balducci’s is not the only one to advertise holiday fare that is not kosher, with many using the traditional “kosher style” to further create confusion. The practice is more commonplace on Passover when even publications like The New York Times list the non-kosher eateries for the holiday while advertising the traditional dishes and even using such words such as matzoh balls and tzimmes to appear to be traditional. Rabbis reached by KosherToday were aghast that a “High Holy days menu” would be non kosher. Said one: “To use the holiest days on the Jewish calendar to promote non-kosher food is a shanda (shame in Yiddish).”
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Honey Sales Soar in Israel to Record $30 Million
Jerusalem by Idele Ross...
The honey market in Israel is sweet indeed and estimated to be worth some $30 million dollars in sales a year, about 60% of which take place in the month leading up to the high holidays. This season, demand is expected to reach 1,900 tons of honey and sales of over $10 million, similar to the previous year. Prices were supposed to decline by 10% ahead of the holidays, but Yoram Paz of Emek Hefer Apiaries said that the fires caused by the katyusha shelling of the north damaged the hives and many of the areas where the bees pollinate flowers, increasing the forecasted loss to between 200-300 tons of honey. Paz noted that 15% of the honey is sold in gift packages and the rest in supermarkets. The annual consumption of honey in Israel is about a half kilo per person. The main products are pure honey and honey enriched with queen’s jelly. Israel produces many different kinds of honey including eucalyptus, avocado, citrus, plum and light honey for weight watchers.
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Honey Recipes
The honey market in Israel is sweet indeed and estimated to be worth some $30 million dollars in sales a year, about 60% of which take place in the month leading up to the high holidays. This season, demand is expected to reach 1,900 tons of honey and sales of over $10 million, similar to the previous year. Prices were supposed to decline by 10% ahead of the holidays, but Yoram Paz of Emek Hefer Apiaries said that the fires caused by the katyusha shelling of the north damaged the hives and many of the areas where the bees pollinate flowers, increasing the forecasted loss to between 200-300 tons of honey. Paz noted that 15% of the honey is sold in gift packages and the rest in supermarkets. The annual consumption of honey in Israel is about a half kilo per person. The main products are pure honey and honey enriched with queen’s jelly. Israel produces many different kinds of honey including eucalyptus, avocado, citrus, plum and light honey for weight watchers.
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Kosher Food Industry
Brisk Rosh Hashanah Sales Expected
(New York) Retailers in major markets are hoping for record sales this week as shoppers prepare to usher in the New Year of 5767 this Friday evening. The weekend holiday, say distributors, is likely to play a major role in driving sales, although one distributor said that the “loss of independent Shabbos” days during the high holy days will amount to less sales. In all, the High Holy Days represent nearly 15% of the annual sales of kosher foods, estimated to top $11 billion in 2006. The tempo of marketing and merchandising picked up steam with major retailers publishing their FSI’s, many of which were dropped on doorsteps and others included in Jewish publications. For Jacob Rusanov of Wakefern (ShopRite), the big project for the holidays was a magnificent calendar. For Yakov Yarmove of SuperValu (Albertsons), producing a new creative set for his stores was the challenge this year.
Honey is, of course, a big seller at this time of the year and this week shoppers will have many brands to choose from, including Gefen and Manischewitz as well as many flavored gourmet honeys from Israel. For the first time ever, American Jews will be able to dip their challahs and apples in Yad Mordechai Honey, a popular Israeli brand owned by Strauss-Elite that has also transformed itself into a year-round staple for the growing number of health conscious consumers. Yad Mordechai produces 2000 tons of honey for their line of products. Manischewitz of R.A.B. Foods promoted holiday recipes from popular kosher cookbook author Susan Fishbein, including Peach Noodle Kugel. Tnuva USA also promoted many recipes from some of Israel’s most renowned chefs through its website. Rosh Hashanah will set in motion a near month of holidays, one of the most productive seasons for the kosher food industry. Also driving sales for the holidays will be the significant foodservice business during the holiday period. Second only to Passover, tens of thousands of Jews travel to resorts and to Israel during the Succoth holiday. Hotels in Israel have been sold out for months and even the hard hit hotels in the North report a sell-out.
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(New York) Retailers in major markets are hoping for record sales this week as shoppers prepare to usher in the New Year of 5767 this Friday evening. The weekend holiday, say distributors, is likely to play a major role in driving sales, although one distributor said that the “loss of independent Shabbos” days during the high holy days will amount to less sales. In all, the High Holy Days represent nearly 15% of the annual sales of kosher foods, estimated to top $11 billion in 2006. The tempo of marketing and merchandising picked up steam with major retailers publishing their FSI’s, many of which were dropped on doorsteps and others included in Jewish publications. For Jacob Rusanov of Wakefern (ShopRite), the big project for the holidays was a magnificent calendar. For Yakov Yarmove of SuperValu (Albertsons), producing a new creative set for his stores was the challenge this year.
Honey is, of course, a big seller at this time of the year and this week shoppers will have many brands to choose from, including Gefen and Manischewitz as well as many flavored gourmet honeys from Israel. For the first time ever, American Jews will be able to dip their challahs and apples in Yad Mordechai Honey, a popular Israeli brand owned by Strauss-Elite that has also transformed itself into a year-round staple for the growing number of health conscious consumers. Yad Mordechai produces 2000 tons of honey for their line of products. Manischewitz of R.A.B. Foods promoted holiday recipes from popular kosher cookbook author Susan Fishbein, including Peach Noodle Kugel. Tnuva USA also promoted many recipes from some of Israel’s most renowned chefs through its website. Rosh Hashanah will set in motion a near month of holidays, one of the most productive seasons for the kosher food industry. Also driving sales for the holidays will be the significant foodservice business during the holiday period. Second only to Passover, tens of thousands of Jews travel to resorts and to Israel during the Succoth holiday. Hotels in Israel have been sold out for months and even the hard hit hotels in the North report a sell-out.
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