A Kosher Comeback

Kosher. An ancient Hebrew word that has entered into modern vocabulary. From our business dealings to our personal relationships, if something is suspect, we say, "it doesn't seem Kosher". Its true definition, though, refers to those foods that are fit and proper under Jewish dietary laws that have been in existence for thousands of years. Rabbi Psach Z. Levovitz of Lakewood, NJ explains: "Only those animal that chew their cud and have split hooves, those animals are fit for consumption. Of those animals in the bird kingdom, domesticated birds are permissible, wild birds are prohibited, seafood is required to have fins and scales. With regard to the creeping beings, insects and such, none are permissible for use. Because of the variety of laws pertaining to foods permissibility, it is therefore important that some authority give their approval that this particular produced item meets all those requirements. The largest of the agencies that authorizes the permissibility of food is the Orthodox Union, their symbol "OU" is under the jurisdiction of the Union of Orthodox Congregations of America."

Today however it seems it is not only Jewish people who are looking for the "OU" symbol on their food labels. Increased desire on the part of consumers for more wholesome and natural products, coupled with an awareness of the OU seal as a symbol of quality, has lead to a dramatic increase in the popularity of kosher foods. The bagel once considered "Jewish" is now the largest selling breakfast bread nationwide. And many popular sports arenas now offer kosher concession stands. "With the growth of the number of people that are trying and liking kosher foods, and the fact that more and more people are looking at labels generally, and they're finding the Kosher seal on labels, its become a real plus and its become almost like the Good Housekeeping seal of approval. In fact you'll find kosher foods well represented now in about 65-70% of the major supermarkets in America." Says Paul Mulcahy a food marketing consultant.

One such kosher food enjoying a gastronomic renaissance is the blintz. A blintz is a very light pancake, similar to a crepe, often filled with cheese or fruit. Blintzes have been a staple among the Jews of Eastern Europe for more than a century. For more than half a century several companies have been baking blintzes in this country and their old family recipe is still used today, baked, and frozen fresh, to keep up with the demand for nutritional meals that can be prepared quickly and easily. And although Grandmas kitchen is now a modern facility, the blintzes are still made under strict rabbinical supervision using only natural ingredients. According to Paul Mulcahy this is just the tip of the iceberg. "Ethnic foods as such have been growing, and kosher foods all of a sudden have developed this ever growing niche for themselves."

So, whether it's Sushi in Seattle, Tamales in Toledo, or Bagels in Biloxi, America is now more than ever a "Melting Pot" as foods once considered foreign, are finding their way into our daily diets.