KosherEye was founded in May, 2009 by Lois Held and Roberta Scher. Together, the pair worked diligently, reaching out to the food and culinary industry and to a growing base of readers to accomplish their goal of sharing the best in kosher with the world. In March, 2013 Lois stepped back from KosherEye to pursue other interests and passions, and " to decide the next path to travel". Her talents and creativity will be missed!
The Mission of KosherEye
We invite you to get to know KosherEye. Please email us, send suggestions, come visit often, and help us discover everything new and delicious. We want to know which kitchen gadgets you find indispensable, which cookbooks you love, where you eat and what you eat! Our site is your site! As we say here in the south (we are based in Atlanta), "Y'all come see us, y'hear"!
Meet Roberta Scher, Co-Founder and Managing Editor
Roberta, originally from the Bronx, NY, moved to Atlanta at the age of 13. She grew up in a large, extended close-knit family – all celebrating holidays together - with a focus on traditional foods! Out of a kitchen as small as some closets came huge platters of traditional Polish-Jewish foods. One of her most vivid memories is that of the “soon-to-be-gefilte-fish” – the Passover “carp” coming home from the fish store in a bucket, and then swimming in the bathtub. (Yes, really!) Talk about fresh and local!
Roberta’s mother, Rose Schoen Snyder, not only was a master home cook, but a generous, kind lady who shared her delicious foods with neighbors and friends. Her very special family recipes were always greatly in demand!
Roberta’s career includes 25 years as a retailer, co-founder and owner of Paper Parlour, Atlanta’s largest party store; 10 years as a business consultant; 6 years as a kosher food columnist for The Jewish Georgian newspaper. Her professional accomplishments include national and local TV appearances, trade show speaking engagements and substantial volunteer work. She was founder and organizer of the Southeast Kosher Festival. Roberta has authored two “how to” books, including her favorite, Party Atlanta, a widely read guide to entertaining in Atlanta. She is the mother of 3 married children, and has 8 quite special grandchildren. Roberta, a graduate of Emory University, has been married to her talented husband Allan since 1966. Much to his chagrin, she attempts to prepare healthy gourmet meals for him nightly.
The KosherEye Team
Allan, Becky, Andrea and a team of contributing food and product testers, cookbook authors, chefs, brands, and of course, our readers.
Because of our multiple social media platforms, our website, and newspaper column, representatives of KosherEye are occasionally invited to complimentary meals at restaurants, offered special travel and entertainment arrangements, and receive products for review. . . all to provide background and content for features. We appreciate this privilege and consider it a serious responsibility. When we sample food and products, we share opinion and news of those that we enjoy with our readers. We strive to be totally honest in our reviews, and do not write about experiences or products that we would not recommend. If we like something, we feature it; if we don't, it will not appear on KosherEye or in any of our media outlets.
The connection between kashrus and Yom Tov is fairly apparent during Pesach. During this special holiday, chometz is strictly prohibited and we fulfill a very unique mitzvah of eating matzah. There are many intricate halachos associated with baking matzah, which if not performed properly, render one’s matzos to become chometz. There are also many halachos associated with the kashrus of wine used for daled kosos, the maror that we eat at the seder, and the list goes on. However, Pesach is not a holiday that has a monopoly on kashrus concepts. Areas of kashrus are also touched upon during other times of the year, even though sometimes the connection may seem hidden. Succos is no exception, as there are topics dealing with kashrus and eating, which are associated with this special time.
OU Kosher Presents Consumer Hotline FAQ’s for Sukkot
OU Kosher presents frequently asked questions to-date on the OU Kosher Hotline (212-613-8241) by consumers in preparation for Sukkot. Questions may also be submitted to firstname.lastname@example.org. The questions below were answered by Rabbi...
ASK OU comes to Monsey with “Contemporary Issues & Halachic Applications In Dairy Kashrus”
The Beis Midrash Ohr Chaim’s Community Learning Center and Night Kollel of 18 Forshay Road, headed by Rabbi Nachum Scheiner Shlit”a, hosted a number of shiurim on the topic of...
IN REMEMBRANCE OF OUR LOVED ONES
by Rabbi Moshe Zywica It is customary on Yom Kippur when Yizkor (the memorial service) is recited, as well as on the Shalosh Rigalim (Pesach, Sukkot and Shavuot), to light a candle in...
An Eruv Tavshilin Primer
by Rabbi Moshe Zywica, Executive Rabbinic Coordinator This year’s holiday season is fast approaching and we will be given the opportunity to perform the rabbinic edict of Eruv Tavshilin three separate times;...
Pas Yisroel List – 5775
The Tur (Orach Chaim, Siman 603), based upon the Talmud Yerushalmi, cites the custom for Jews to be stringent during the Aseres Yimei Teshuva to eat exclusively ‘Pas Yisroel’ bread....
Trade Shows: Meet the OU Representatives
OU Representatives will be more than glad to meet you at the following trade shows. Please stop by! SIAL October 19 -23, 2014 Paris Nord Villepinte, Paris, France Visit website...
The Spiritual Significance of Shemittah
by Rabbi Dr. Tzvi Hersh Weinreb Why would the Torah dictate such a challenging set of laws, requiring that landowners relinquish their land and neither plant nor reap for an entire...
Everything You Need To Know About Shemittah
Photos courtesy of Keren Hashviis By Y. Dov Krakowski While shemittah (the Sabbatical year of the land) has unfortunately become a hot political topic in modern-day Israel, it is important to remember...
TO LARGEST GROUP EVER, ASK OU 12 PROVIDES KNOWLEDGE FROM ORTHODOX UNION EXPERTS ON ADAPTING KASHRUS HALACHA TO MODERN FOOD PRODUCTION
70 participants from ASK OU 12 at the OU’s New York City headquarters. Seated foreground from left: Senior Educational Rabbinic Coordinator Rabbi Yosef Grossman; OU Executive Vice President Allen Fagin; and OU...