The Schmooze

Making Kosher Food Is an All-Night Affair

Earlier this week, Sue Fishkoff wrote about watching a goat get slaughtered and people who only keep kosher on holidays. She is the author of “Kosher Nation: Why More and More of America’s Food Answers to a Higher Authority.” Her blog posts are being featured this week on The Arty Semite courtesy of the Jewish Book Council and My Jewish Learning’s Author Blog series. For more information on the series, please visit:


The most fascinating work of kosher food manufacturing takes place in the middle of the night. That’s when factories shut down their lines for koshering, when ovens are blasted with blowtorches and boiling water is run through miles of pipes and in and out of huge stainless steel vats.

That’s when the mashgiachs, or kosher supervisors, start work in industrial kitchens and banquet halls, cleaning bugs from pounds of lettuce, celery and other fresh produce.

And that’s when the flour for Manischewitz’s kosher-for-Passover matzah begins its journey from western Pennsylvania to the company’s $15 million manufacturing facility in Newark, NJ.

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Making Kosher Food Is an All-Night Affair

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