Pioneers of the Periphery: Olim of the SouthGot that pioneering spirit? You’re invited to help build Israel’s periphery by planting roots in southern soil with Nefesh B’Nefesh.
One of the most delightful aspects of Kosherfest is the opportunity to meet and converse with people from across the kosher food spectrum. Over two days I had the opportunity to speak with small business owners, representatives of various kashrus agencies, supermarket/grocery buyers and kosher food consumers.
One of the nicest conversations was with Robert Van Naarden, the new CEO of Empire Kosher. Gracious and friendly, Mr. Van Naarden spent about 15 minutes discussing Empire and its place in the kosher world with Shimon Lewin and myself.
First some history. Founded in 1938 by Joseph Katz, Empire Kosher Poultry made its first deliveries in Mr. Katz’s station wagon. By the 1950′s, the business had moved to Allentown, PA to be closer to chicken and egg farmers. In the 1990′s, the Katz family sold the business and for a while the business floundered. A new management team took over in 2003 and has energized the company with new and innovative ideas.
Earlier this year, Empire added a new kashrus symbol to its packages. For many years now, Empire has proudly carried the OU certification on all of its products. And while their relationship with the Orthodox Union continues to be a strong one, Mr. Van Naarden explained Empire’s desire to address a more right-wing market. For that reason, they entered into an additional kashrus agreement with KAJ, K’hal Adath Jeshurun (Breuer’s). The response was both positive and immediate.
As the kosher market continues to grow and expand, Empire is working to grow with it. At Kosherfest, Empire introduced 14 new products. They include fully prepared chicken breasts in four different varieties, fresh ground chicken in one-pound containers, quarter-pound size frozen chicken and turkey burgers and gourmet chicken sausages in three wonderful flavors.
The goal, Mr. Van Naarden explained, is to combine high-quality, nutritious foods with the easy-to-use requirements of modern day life.
For the future, Empire is working on expanding its frozen line and increasing its imports to South America and Canada. As always, Empire products can be found in kosher groceries and major supermarkets across the United States.
About the Author: Magazine Editor, The Jewish Press
If you don't see your comment after publishing it, refresh the page.


Comments are closed.

No tweets found.

It’s all over.
The orchestra is still, the lights are dimmed. Your simcha outfits hang in your closet, silent witnesses to a time you will treasure in your mind and heart forever.
Mayonnaise. That’s right, you read it correctly. And I’m sure it’s not the first time you’ve read it, either. And the thought of it has probably made you go ‘”blech.” But this is me saying it, so let’s break it down logically, and you’ll see that the idea isn’t as far-fetched as you might think. [...]
With our focus now turned to the upcoming Pesach holiday, I wanted to share with you some lighter and healthier meal ideas. We have some baked, not fried eggplant, low-carb “rice” created in a unique way, a nice salad and a refreshingly light dessert. I hope this will enhance your Pesach and bring you many nice compliments.
When cooking early for Pesach I always start with foods that require patience and attention, which we have in short supply as Yom Tov gets closer.
So here’s what most of you missed Monday night while you were at home being lazy. The Gush Etzion Wine Festival (have to work on the name) was held in Elazar, which at 20 minutes south of Jerusalem is no big deal to get to. Ten boutique wineries presented over thirty different wines in a setting [...]
So there is good news and bad. Which one do you want to hear first? Me? I always want to hear the bad news first. I need to get it over with. So here goes. Purim 2013 is now something we can discuss in the past tense and that can only mean one thing. Actually two.
Makes 40-45 villain’s severed ears!
In 2001, David Ehrlich, an Israeli promotional filmmaker originally from New York, was down on his luck. He and his wife, Gail, a pre-school teacher, had recently moved their family from Jerusalem to Efrat, but the Second Intifada and a dip in the finances of non-profits had thrown a wrench into his business.
Like any other Shepherd’s pie, this vegetarian rendition is just as filling and plentiful.
A green bell pepper affectionately dubbed “Godzilla” by the children of Moshav Ein Yahav in the northern Arava desert has won a place in the Guinness Book of World Records.
Though the permissibility of watching hired sports players go to battle in a large stadium is a source of controversy amongst Torah observant Jews, the food being served at the upcoming Super Bowl games in New Orleans is not.
We asked our writers and contributors to share some of their favorite “fruit” recipes for Tu B’Shevat.
Artisan gefilte fish.
For some, the phrase seems like an oxymoron. While salmon, chilean sea bass and tilapia may all be in vogue, gefilte fish, the traditional ground fish mixture that is de rigueur in Ashkenazic Jewish households at Shabbos and Yom Tov meals, is like the Henny Youngman of fish: it gets no respect.
Goodbye humdrum. Hello, gorgeous!!
With the release of CHIC Made Simple, an all new cookbook written by food stylist, columnist and recipe developer Esther Deutsch, kosher food continues to blaze new trails, offering sophisticated, appealing recipes that are, (surprise, surprise!) both delicious and deceptively easy to prepare.

The first few post-Pesach days are filled with the hurried rush to consume as much “chometz” as possible – and then the weight concerns begin. For some, the gut reaction (pun intended) is to stop eating – never a good idea. We all know that the best way to lose those extra pounds is by focusing on eating healthy.
WORLD CHEESE COMPANY AND MILLER’S CHEESE CORP. IN VOLUNTARY RECALL OF SHREDDED CHEESE DESPITE TESTING NEGATIVE World Cheese Company, producer of Haolam cholov yisrael cheese products, and Miller’s Cheese Corp. have issued a voluntary recall on a limited amount of shredded cheese packaged in a Wisconsin plant. The Voluntary Recall was requested by the [...]
Is there a more perfect way to end your day then with a bowl of soup? They soup is comfort food – even during the summer months. So, how about sharing soup with a group of friends? That’s the idea behind a “soup soiree”. Click here for recipes and tips. Visiting Chicago or want to send [...]
For those of you looking for a great place to eat in New Jersey, look no further than Fumio, a steak and sushi house in Livingston. From all I have read they have a great selection of meat and fish dishes, plus great desserts. They are under the supervision of the Vaad Harabonim of MetroWest.
Ever wonder if baking fortune cookies is halchically permitted? I never thought about it, but really how do you know if the ink is kosher? Well, according to HaRav Aviner, it is okay. The Kosher Chef blog has a recipe for low-fat blueberry cobbler that sounds good enough to make us cheat on our diets, while [...]
If you love cheese, take a look at this deal on Parmigiano-Regginao cheese from igourmet. This one-pound block is made in Italy and kosher for Pesach and all year round. The green edition of the Kosher Cooking Carnival can be found by clicking here. Add raisins to the list of foods that have become problematic. According to [...]
Drakes, restaurants and much more.
Printed from: http://www.jewishpress.com/food/kashrut-scene/empire-kosher-past-present-and-future/2004/11/17/
Scan this QR code to visit this page online:
No related posts.