New OU Kosher Podcast Offers an Inside Look Into the World of Kashrus

“Keeping It Kosher” explores minhagim, halachot, and stories from the field, and offers behind-the-scenes insights into kosher certification

From household-name foods to restaurants, simcha venues, and hotels, it’s easy to take the remarkable range of kosher options for granted. Rarely do we stop to consider the meticulous supervision, time, and effort required to ensure that each product and establishment meets the highest standards of kashrus.

OU Kosher’s new Keeping It Kosher podcast takes listeners behind the scenes of the world of hashgachot, revealing what it truly takes to certify food and facilities as kosher and highlighting the dedicated people who make it all happen.

Geared toward everyone from seasoned to new kosher consumers, the podcast, with the tagline Kashrus Conversations for the Curious, features firsthand insights from mashgichim, poskim, and global kashrus experts.

“Beyond certifying food and establishments as kosher, a key part of our mission is educating people about kashrus, something we find very fulfilling,” says OU Kosher Chief Operating Officer Rabbi Moshe Elefant, who oversees roughly 15,000 plants in 105 countries and was the podcast’s first guest.

“Keeping It Kosher is a wonderful opportunity to enlighten people about kashrus in a serious yet engaging way,” he says. “Kosher food doesn’t happen automatically, or because a rabbi blesses it. It takes tremendous effort, world travel, research, and care. Understanding what goes into kashrus certification adds a deeper dimension to keeping the mitzvah.”

Available on YouTube, Spotify, Apple Podcasts, 24Six, and Naki Radio, Keeping It Kosher emphasizes transparency and explores the intersection of technology and culture. Episodes highlight fascinating stories behind the OU symbol, relationships between mashgichim and companies, and the reasoning behind kashrushalachot and minhagim.

Ahead of Pesach, the first episode, Gebrokts Unpacked: Origins of the Minhag and Its Applications, explored navigating situations where some family members eat gebrokts while others do not; why people inchutz la’aretz stop eating it on the eighth day of Pesach; and the thousands of Pesach questions OU Kosher fields each year. The episode has reached close to 30,000 views since launch.

OU Kosher Director of Education and Community Relations Rabbi Eli Eleff hopes the podcast will highlight the challenges kashrus professionals face and show their human side.

“I think people will gain a greater appreciation for kashrus professionals, who work tirelessly on behalf of the community,” he says.

OU Director of Torah and Halacha Initiatives Rabbi Ezra Sarna hosts the podcast, and is eager to learn about OU Kosher’s inner workings alongside podcast viewers and listeners.

“The easiest part of hosting this podcast is looking genuinely interested and curious about what my esteemed guests are saying,” he says. “It’s all new to me too. Their experience and knowledge are staggering. I’m excited for the Torah world to meet the giants that work at OU Kosher—serious talmidei chachamim, experts in the practical and modern application of halacha, food scientists, and business-minded individuals with rock-solid integrity and yirat shamayim. More than just appreciating their work, you’ll hear about their lives. It’s powerful.”

New episodes are released monthly on Motzaei Shabbos. The second episode will explore alcohol and the halachic considerations of wine. The third episode ahead of Shavuot, will focus on cheese, including varieties that require waiting six hours before eating meat. The fourth, summer-themed episode, will cover kashrusconsiderations while traveling.

During his 37 years at OU Kosher, Rabbi Elefant has seen a significant shift in consumers’ interest in kashrus certification.

“In the past, people were satisfied with a limited selection of kosher food,” he reflects. “Today, kosher consumers want everything, including a different exotic wine for each of the four kosot. More than that, they are educated and genuinely care about what makes something kosher.”

The community’s fascination with every detail of kashrus is remarkable, he says.

“People are thirsty for knowledge. We see it in the volume of calls and emails we receive constantly. They are careful about what they eat and do not take anything for granted. An educated consumer is the best consumer. When consumers understand kashrus, they become true partners in maintaining its highest standards.”

To watch or listen to Keeping It Kosher: Kashrus Conversations for the Curious, visit https://keepingitkosher.org. n