Rav Hershel Schachter, one of the poskim for OU Kosher, spoke to us about kashrus in general and how the food business has changed dramatically over the years. Currently, because of sophisticated, technologically advanced, multipurpose equipment, one factory may produce orange juice and nonkosher soup, as well as many other items, some kosher and some definitely not kosher. The challenge for the mashgiach is twofold—knowing if the equipment can be kashered between production of nonkosher and kosher products, and knowing how to kasher the equipment. Obviously, for the kosher world, this trend will impact our lives in a serious way as products that were previously pareve would become fleishig. We made our way to the elegant Rockleigh Country Club in Northern New Jersey, about an hour away, for an inside look at how a nonkosher commercial kitchen is transformed into a fully kosher one.