By Larry Gordon
I like a frankfurter with lots of mustard and even more sauerkraut than the average guy. I also want my frank to be produced at the highest standard of kashrus and by a company whose CEO and upper management pay their taxes on time, do not take frivolous deductions, are extra nice to their wives and kids, and help elderly men and women cross busy streets. Now that’s what I call a really kosher frank.
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