KOSHER 101 The Hebrew word kosher means “fit.� The kosher laws define the foods that are fit for consumption for a Jew. The kosher laws were commanded by G-d to the Children of Israel in the Sinai desert. Moses taught them to the people and wrote the basics of these laws in Leviticus 11 and Deuteronomy 14; the details and particulars were handed down through the generations and eventually written down in the Mishnah and Talmud. To these were added
various ordinances enacted through the generations by the rabbinical authorities as “safeguards” for the biblical laws. Throughout our 4000-year history, the observance of kosher has been a hallmark of Jewish identity. Perhaps more than any other “mitzvah,” the kosher laws emphasize that Judaism is much more than a “religion” in the conventional sense of the word. To the Jew, holiness is not confined to holy places and times outside the everyday; rather, life in its totality is a sacred endeavor. Even the seemingly mundane activity of eating is a G-dly act and a uniquely Jewish experience. To learn more about increasing Kosher observance visit:
www.MontanaKosher.com
Kosher Food A land animal is kosher if it has spilt hooves and chews its cud. It must have both kosher signs. Examples: cows, sheep, goats and deer are kosher, while pigs, rabbits, squirrels, bears, dogs, cats, camels and horses are not. Fowl: The Torah lists 24 nonkosher bird species -- basically all predatory and scavenger birds. Examples of kosher birds are the domestic species of chickens, ducks, geese, turkeys and pigeons. In addition, a series of laws known as Shechita govern how the animals and fowl should be slaughtered and which parts of the animal can be eaten. Fish & Seafood: A water creature is kosher only if it has fins and
scales. Examples: cod, flounder, haddock, halibut, herring, mackerel, pickerel, pike, salmon, trout, and whitefish are kosher, while catfish, eel, sturgeon, swordfish, lobster, crabs, clams, lobster, oyster and shrimp and all water mammals are not. All reptiles, amphibians, worms and insects -- with the exception of four types of locust -- are not kosher animals. Fruits, vegetables and grains are basically always kosher, but must be insect free. Wine or grape juice, however, must be certified kosher.
Kosher Law Since even a small trace of a nonkosher substance can render a food not kosher, all processed foods and eating establishments require certification by a reliable rabbi or kashrut supervision agency. Meat and milk are never combined. Separate utensils are used for each, and a waiting period is observed between eating them. Pareve, is comprised of foods which are neither meat nor dairy and may therefore be eaten with either. Eggs, fish, fruit, vegetables, grains, and juices in their natural, unprocessed state, are common pareve foods. Pasta, soft drinks, coffee and tea, and many types of candy and snacks are pareve as well.Eggs must be checked for the presence of blood spots.
Kosher utensils Before most dishes and utensils can be used in the kosher kitchen, they must acquire an additional measure of holiness which is conferred through the ritual immersion in a Mikvah or certain natural bodies of water such as the ocean and live spring. The procedure is known as toveling. When immersing corelle dishes, silverware, pots and pans, glazed china, kettle, and those parts of a mixer or blender which come into direct contact with food, the following blessing is recited (When immersing several items at the same time, only one blessing is said): BA-RUCH A-TAH ADO-NOI ELO-HAI-NU ME-LECH HA’O-LAM A-SHER KID-SHA-NU B’-MITZ-VO-TAV V’TZI-VA-NU AL TE-VI-LAT KE-LI (KAI-LIM). Blessed are You, L-rd our G-d, King of the Universe, Who has sanctified us with His command¬ments, and commanded us concerning the immersion of a vessel (vessels).
Kosher Symbols
For more information regarding the Laws of Kashrut, Kosher Certification, or the kosher status of specific products, you can contact Rabbi Chaim Bruk at Chabad Lubavitch of Montana Rabbi@JewishMontana.com www.MontanaKosher.com