What is "Kosher"?
Kosher refers to the preparation and eating of food in accordance with Jewish dietary laws found in the Old Testament. These laws of Kashrus place restrictions on what food may and may not be eaten as well as which foods can and cannot be eaten together with other foods. For example, meat cannot be prepared or eaten with any dairy products. The entire food preparation process, from the slaughtering of an animal to the use of pots and pans, dishes and utensils, is covered in detail in these laws and must be followed under the strict supervision of a rabbi.

Tabatchnick soups are kosher according to the supervision of:

Kof-K Teaneck, NJ 07666-3514 Tel: 201-837-0500

What makes meat "Kosher"?
The meat from all animals that have a split hoof and chew their cud can be prepared kosher. This includes the meat from cattle, sheep, goats, and even deer if slaughtered correctly. The kosher slaughtering process is considered by many (even non-Jews) to be the most humane way to kill an animal. Most domestic fowl, including chicken, turkey, duck, and geese can be prepared kosher. Only the clean parts of healthy animals may be used. Many people who are not Jewish choose to eat only kosher meat because they believe it's healthier and better tasting than non-kosher meats.

What is "Parve"?
Any food that does not contain meat or dairy products can be considered parve. This includes all fruit and vegetables, eggs from kosher birds, and fish that have both fins and scales. Many vegetarians look for a kosher symbol and the parve designation for assurance that the food they buy contains no meat.

What is "Milchik & Fleishik"?
Milchik is the Yiddish word for dairy or any food product containing milk. Fleishik is the Yiddish word for meat. For people who observe the rules of Kashrus (Kosher), Milchik food can never be prepared or eaten together with Fleishik (meat).