To Life!

ON THE COVER

Under close supervision,
Detroit's kosher venues
are growing.

Rabbi Joseph Krupnik,

kashrut director at the Vaad

Shelli Liebman Dorfman
Senior Writer

0

rdering a kosher restaurant meal used to mean get-
ting a typically Jewish dish like brisket or roasted
chicken or a hamburger from the long-gone JCC

cafeteria.
The bakery carried limited types of challah, and shopping
for kosher meant spending time reading ingredient labels.
These days, Detroit's kosher eateries still serve the tra-
ditional staples, but also vegetarian chili, Greek salads and
Japanese yakitori glazed salmon. Bakery goods include nut-
free items; the butcher carries "homemade" spaghetti and
meatballs; and we have a supermarket that's entirely kosher.
The Council of Orthodox Rabbis of Greater Detroit's kosher
division is working to keep the options and variety. The coun-
cil, or Vaad, provides kosher supervision to nearly all kosher
businesses in Michigan.
Outside the Detroit metropolitan area, the Southfield-based
Vaad supervises venues including Cornbelt slaughterhouse
location in Millington, Mich., and the five statewide plants of
Michigan Sugar Company. They partner with the Orthodox
Union in supervising products like those at Faygo's Detroit
beverage production plant and supervise a number of senior
citizen residences within the Detroit suburbs.
On the following pages is a sampling of Vaad-supervised
kosher facilities that are new, remodeled, offering innovative
choices, under new ownership or have new menu choices.

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What To Eat? on page 34

August 30 • 2007

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