I ‘m the kashruth, or kosher, administrator for the Chicago Rabbinical Council. We certify products, caterers, restaurants, and bakeries as kosher. Our rabbis check every single product to make sure it is what it says it is. Food science, chemistry, engineering—all of these things play a role. You walk into a factory that makes soy milk, and you have to understand the machine that makes it. You have to understand what steam infusion is, and steam traps, and what a water chill is. What are they using to heat it up? What are they using to cool it down?