In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Feb. 17, 2004 / 25 Shevat, 5764

Keeping kosher the Krispy Kreme way

By Ken Garfield

Rabbi Mordechai Roizman shows his enthusiasm for his favorite donuts
Printer Friendly Version

Email this article

http://www.jewishworldreview.com | (KRT) CHARLOTTE, N.C. — For those who keep kosher, a taste of heaven just got sweeter: Krispy Kreme doughnuts baked and served at the store in Matthews, N.C., like a number now across America, are being prepared in keeping with strict standards of Jewish dietary law.

That might not resonate with the Southern Baptist trucker drawn to a glazed doughnut and hot cup of coffee at 3 in the morning. But to many Jews, it means there is a new place to go for jelly-filled bliss. And to others, the fact that Krispy Kreme on East Independence Boulevard now keeps kosher stands as another sign that the region grows richer and more diverse by the day.

Doughnuts, says Rabbi Mordechai Roizman of Charlotte, never tasted so fine.

"We're into eating well, into elevating the physical to a higher spiritual level," says Roizman, putting the meaning of keeping kosher into stark terms: "Eating something that is not kosher is ingesting spiritual poison."

Roizman, 34, is the man behind the kosher doughnuts. After moving from Jerusalem with his family two years ago to lead the Charlotte Torah Center, he approached the Krispy Kreme folks a few months back. He offered to oversee conversion of the Matthews store.

Right now, Roizman's only pay is enough free doughnuts for the Torah Center's programs. Hanukkah, he says, is a huge doughnut holiday in Israel.

The concept isn't foreign to the Winston-Salem, N.C., company - a number of its 351 stores in the United States, Australia, Canada, England and Mexico already keep kosher. Spokesperson Robin Pfefferkorn says the Orthodox rabbi's offer to make the Matthews store one of the first of Krispy Kreme's 27 Carolinas locations to join the fold was too good to pass up.

That explains why Roizman has become a regular at the store - kibitzing with manager Everett Jordan, munching on a hot one and inspecting the equipment, ingredients and staff procedures with a keen kosher eye.

Donate to JWR

Not to worry: even Krispy Kreme lovers with the most discriminating palates won't be able to taste the difference in their favorite doughnut. Krispy Kreme was already using kosher ingredients made at the company plant in Winston-Salem, including powdered oil used in the cooking process.

But to those who keep kosher, Roizman's 10-minute unannounced visit every few weeks means they can eat that New York cheesecake-style doughnut with a clean conscience, if a tad too many calories.

While knowing that Jordan is glad to stick to the plan, Roizman verifies that all ingredients being used in Krispy Kreme products are kosher — including fillings in the new flavor-of-the-month offerings. That means no running to Sam's Club, for example, when the store runs low on cooking oil.

Roizman also checks to make sure kosher and nonkosher items are kept apart. He's heard in other places where employees warmed up burritos for lunch in a toaster meant only for kosher foods. He also confirms on each visit that employees are washing their hands. You can't have a 17-year-old part-timer polishing off a Big Mac before heading back to the hot doughnut line.

"They have to do that (wash their hands) anyway," notes Jordan.

Much of what it takes to keep kosher doesn't apply to a Krispy Kreme. No need to worry about avoiding pork, shrimp and lobster, unless some way-out-there doughnut executive decides to use it as filling. And no need to ask the kid at the counter if animals with split hooves that chew their cuds (lambs, for example) were slaughtered in accordance to biblical law.

The moral of the kosher Krispy Kreme story, then, is this:

A company that is as much a part of the Carolinas as barbecue and NASCAR respects the spiritual needs of a small group of prospective customers enough to do something about it.

"It's about spiritual cleanliness as opposed to physical cleanliness," says Roizman. "When the Torah says 'I'm clean,' it means spiritually we're more concerned about our souls than our bodies."

Every weekday JewishWorldReview.com publishes what many in Washington and in the media consider "must reading." Sign up for the daily JWR update. It's free. Just click here.

Ken Garfield is a reporter for The Charlotte Observer. Comment by clicking here.


© 2004, The Charlotte Observer Distributed by Knight Ridder/Tribune Information Services.