What’s behind that hechsher? Go behind the scenes with mashgichim, poskim, and global kashrus experts to hear firsthand what it takes to keep your food kosher.
Pull up a chair — let’s dig in.
Episode 6
Rabbi Daniel Sharratt is an expert in the halacha and science of produce, overseeing hundreds of plants and traveling to commercial indoor farms around the...
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Episode 5
Rabbi Donneal Epstein is an expert in the practical halachos of kosher travel, helping people navigate the real-world questions that arise on the road. He...
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Episode 4
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,...
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Be the first to know when a new kosher conversation drops
The food industry is moving fast — and so is the work behind keeping food kosher. Lab-grown ingredients, GMOs, proprietary recipes, and AI-powered processes are creating kashrus issues no one has ever imagined.
Every month, we sit down with leading kashrus experts — and the people on the ground — to discuss the questions that matter most to kosher consumers.
Join us as we explore never-before-told stories of mashgichim, the inner workings of the world’s largest manufacturers, and the fascinating challenges behind keeping our food kosher.
Whether you’re curious about the latest food innovations, or wondering what it takes to certify a plant in a remote corner of the world, you’re in the right place.
Rabbi Ezra Sarna grew up in Montreal, is a musmach of Ner Yisroel in Baltimore, and has spent years immersed in halacha: first as a Rav in Dallas and now leading Halacha Initiatives at the OU.
Curious and hands-on, Rabbi Sarna works to solve halachic challenges and enhance our community’s observance of halacha.
When he’s not running three international halacha conferences, he’s involved in everything from eruvin software to chevra kadisha training videos, bringing practical solutions to overlooked areas of halacha.
Now, he’s taking that same curiosity into the world of kashrus — and inviting you to explore it with him.
Send us your feedback, tell us what you're curious about, or suggest a guest you'd love to hear from.
