OU Cabot Cheese!? Hallelujah!

I'm not sure why Cabot doesn't suck it up and go OU Kosher year round, especially after my horrifying incident with their hashgacha, Tablet K, over the summer in Middlebury, Vermont, but at least they have the decency to run a limited production of OU Kosher for Passover Sharp Cheddar Cheese once a year. ONCE a year, folks. One of the local shuls is doing a fundraiser, and on the Cabot website they even tout the option of selling their cheese as a fundraiser.

Anyhow, I just thought I'd rock out this public service announcement for some delicious Cabot, OU-approved kosher for Passover cheese. After all, no Passover meal is complete without a big brick of cheese with some ... matzo?

So go buy some. And then write a letter to Cabot begging them to sell the business of kashrut to the OU permanently!

A Flurry of Pesach Questions!

As always, I know that checking with my LOR (Local Orthodox Rabbi) is the best route to go, and I fully intend to throw these questions his way during our meeting Wednesday (or via email if I can't manage to get all my queries in then). But I like to throw questions out to the greater viewing community to see how different folks, from different backgrounds, approach issues of halakah! We all have different minhagim (customs), and as someone becoming more religious, I'm particularly fascinated in how different minhagim end up where they do.

For example: My rabbi, who has a German ancestral background, has a Shabbos tradition of washing before saying the blessing over not only the challah, but also the wine. So, one gets up, washes, comes back, and blesses the wine, then blesses the challah, and it's one fluid movement. His is the first house I've ever been at where such a tradition is observed, so the rebbetzin explained why! During Pesach, the children ask why the night is different than other nights, and during Pesach you bless the wine, wash, then bless the matzah. So, it makes sense to mix things up every other night of the year, no? Logical to me.

At any rate, here are a series of questions that I've derived from studying the haggadah (the text used during a Passover seder) and the OU Passover Guide. Feel free to answer, or simply to muse at my curiosities!

• Why, during the seder, do we only toss water on each hand ONCE (as opposed to thrice)?
  
• Why is red wine preferred for the seder? Why do people typically use red wine for the Shabbos wine, too?
  
• Why should the drinking of each cup of wine and eating of the matzah/maror be completed within 4 minutes?
  
• If my toaster oven is essentially free and clean of chametz, can it be koshered l'pesach and subsequently for the rest of the year? Every item ever cooked in it was cooked on a foil-covered baking pan? Thus can I kasher the baking pan without using a torch? I don't own a torch ...
  
• What's the best material to use when covering fridge shelves?
  
• As far as I'm concerned, Quinoa is legit l'pesach. Do you eat Quinoa on Pesach?
  
• I'm confused about the restriction re: the whole "avoid chametz products" after Pesach issue. Does this mean I can't go to a grocery store owned by Jews (a chain, for example) and buy bread? Ever?
  

I'm stoked for a full week of FRESH veggies and fruit, though. My fridge will be filled with fresh goodies. Although ... how seriously do I need to sit and dig through my fresh goods in order to make sure they're kosher l'pesach. I mean, is the Bug Checker really necessary?

Is it kosher?

I've taken to drinking Soy Milk in my coffee drinks, mostly because then I don't have to worry about whether I'm drinking it four hours post-meat meal or otherwise. This was a relief for Tuvia, who loves having coffee at work. Right? Wrong. I've always been conscious of the fact that  Silk Soymilk, which you can find at Starbucks and most other coffee shops, is OU-D, meaning it's Kosher by the Orthodox Union, but Dairy. A friend of mine wouldn't hesitate to order a coffee with soymilk at Starbucks after a meat meal and she was definitely kosher. So I never thought much of it. Obviously, the Soy Milk is produced on dairy equipment or in a facility where dairy is processed, and that's all there is to it, but I know plenty of vegans who live on Silk Soy Milk, so it's got to be legit. I mean, I love the Chocolate Silk!

So after thinking more about it, and needing some type of proof to back up my assumptions about why I feel okay drinking Soy Milk after a meat meal (and, to be honest, I rarely eat meat during the day, and mostly only on Shabbos or when I'm out with Tuvia), and so I found the Kosher Blog's write-up on this issue from July 2008.

The actual container of Silk Soy Milk says "It's Free! Silk Soymilk is free of lactose, dairy, cholesterol, gluten, eggs, peanuts, casein, MSG and worries." But with the OU-D label, some explaining is needed. According to the Kosher Blog:

In case you didn’t get it:

The D designates that the dairy-free product was heated on equipment also used for dairy and may not be eaten together with a meat product. It may be eaten immediately after a meat product, but not together [emphasis mine].

So there you have it. You can eat it immediately after a meat product, but not together.

I e-mailed the OU just to be 200% sure, and they confirmed that all Silk products are parve but made on dairy equipment. The e-mailer added the following:

You will not find the DE designation on a product certified by the OU. The OU designates dairy-free products made on dairy equipment with the ‘OU-D’ symbol and not ‘DE’ (Dairy Equipment). This due to the fact that the OU has seen that in industrial applications, very rarely is a proper cleanup performed after a dairy run before the Pareve run. As a result there is a problem of dairy residue entering the so-called Pareve product.

This seems reasonable to me, but I would not worry about it in the case of Silk products, since the company is adamant about its products being safe for those with dairy allergies, which requires an extremely high level of cleanliness. And of course, the OU says that you can have them after meat. So you can have them after meat.

Thus, I feel vindicated. If anyone has another take on the topic, please let me know. I know there are those who are HARDCORE with the kosher and wouldn't think of even looking into this and would rather err on the side of not even going for it, but, well, that's not my style. If it's good enough for the OU, it's good enough for me.

(PS: This is post 701! Wow!)