Kosher Spirit Kislev 5768

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Dear Reader, ur Sages tell us that the goal of the Greeks on Chanukah was to kill the “spirit” of Torah and mitzvos.

They didn’t mind if the Jewish people learned Torah – but it bothered them that the Jews were learning “G-d’s” Torah – as it says in ‫ על הנסים‬Al HaNisim: ‫להשכיחם תורתך ולהעבירם‬ ‫ — מחקי רצונך‬L’hash’kicham Torasecha v’l’haviram m’chukei ritzonecha (forget Your Torah and violate the decrees of Your will). The concept of the “spirit of the law” can be reflected in the victory as well. The Kohanim, halachically speaking, could have lit the menorah with impure oil, since there was no pure oil left, but despite the persecution at the hands of the Greeks, the Kohanim wanted to light the menorah with ‫ – שמן זית זך‬shemen zayis zach (pure oil), even though it was a hiddur (beyond the letter of the law). The Kohanim wanted pure oil because they wanted to go the extra mile, above the letter of the law, and do the mitzvah in the best possible way.

The ~ takes care to emphasize the spirit of the law as well, going beyond direct kosher supervision and branching out into community education and personal connections. Read about the interactive kosher supermarket in the Jewish Children’s Museum, sponsored by the ~, where children of all ages can learn about kosher products through their own supermarket shopping experience. We are also introducing a new feature column, “Who’s Behind the ~,” where you will learn more about the knowledgeable and experienced staff of ~ Kosher Certification. Our first article features the fascinating profile of ~ Senior Rabbinic Coordinator, Rabbi Leizer Teitelbaum.

In Rabbi Levy’s article on Kosher Transport, you will see that, like the Maccabees, the ~ goes the extra “mile” to go above the letter of the law with all of the intense paperwork that goes along with certifying bulk liquid shipments (ISO tanks). In addition, delve into Rabbi Haskel’s article on the ~’s stringent adherence to the laws of Shmitta in Eretz Yisroel. You will learn about all of the measures that the ~ takes to ensure that the products we certify adhere to all of the halachos of Shmitta to the fullest extent, without employing various heterim (loopholes).

May the glowing lights of the Chanukah menorah bring warmth to our homes and to the world around us.

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SHARE YOUR SPIRIT KOSHER QUESTIONS SHMITTA

by Rabbi Ahron Haskel

KOSHER TRANSPORT PART II

by Rabbi Don Yoel Levy

KEEPIN' IT KOSHER AT THE JCM

by Mimi Notik

CHANUKAH RECIPES

THE ORIGIN OF OKAY Book Review:

GOING KOSHER IN 30 DAYS WHO’S BEHIND THE ~ CHASSIDIC INSIGHTS INTO CHANUKAH Compiled by Dina Fraenkel

SOME OF THE WAYS ~ KOSHERED YOUR WORLD ODDS & ENDS

EDITOR-IN-CHIEF:

Rabbi Chaim Fogelman EDITOR:

Dovi Scheiner ASSOCIATE EDITOR:

Dina Fraenkel

Best wishes for a Freilichen Chanukah!

DESIGN:

Rabbi Chaim Fogelman

www.SpotlightDesign.com

EDITOR-IN-CHIEF

FEEDBACK

Share Your Spirit Readers share their thoughts on the last issue...

Dear Kosher Spirit, Thank you so much for posting the Chernobyler niggun.

I’m a chazzan, and I’m going to use it this year during hakafos. I collect niggunim, and I liked the story that went along with it, as well.

Chag Sameach, Yisroel Rosenzweig

Dear Kosher Spirit, I had an opportunity, over Rosh Hashana, to read through the Kosher Spirit Magazine and thoroughly enjoyed it. The hints for buying fish and the recipes were wonderful. The Chassidic insights into Simchat Torah were a pleasure to read.

For twenty years my husband and I were involved in kiruv and I've kashered over 50 homes. OK has been a resource for me in my teaching and I've recommended OK to all my 'families' as an organization providing up to date information and valuable tips for keeping a kosher home. May I take this opportunity to thank you for all the hard work you do?

Kind Regards, Chana V.

Dear Kosher Spirit, udos on your Rosh Hashanah issue, it was one of the most informative Kosher Spirit issues in recent months.

With regards to the article, “Getting Ahead of a Fish,” I was wondering if there are any concerns with canned salmon and canned sardines? These were not addressed in the article and I was wondering if there is anything I must be careful of.

K

Sincerely, David Levine

Rabbi Hanoka responds:

Dear Kosher Spirit, Thank you so much for those fasting tips. I had the greatest Yom Kippur ever.

Yasher koach to a publication that not only helps you eat right, but helps you fast well, too!

Regards, A Happy Faster

We welcome your comments, submissions, and letters to the editor.

MAIL: 391 Troy Avenue

Brooklyn, NY 11213 E-MAIL: editor@kosherspirit.com

Canned salmon requires a reliable hechsher and must be Bishul Yisroel. It does not require a mashgiach temidi, since the distinctive pink color of salmon is a sign of kashrus. Canned sardines, on the other hand, need a reliable hechsher to certify that the processing is done under kosher conditions. Canned sardines do not need a mashgiach temidi, because the skin is left on the fish, and according to most Rabbonim, sardines do not require Bishul Yisroel since they are such small fish and not considered of a royal nature.

The ~ receives many letters/emails with kosher questions...

DEAR ~, Do pretzels need to be Pas Yisroel?

RABBI HANOKA RESPONDS: According to one opinion, small hard pretzels that do not have the appearance of bread are required to be Pas Yisroel, but according to another opinion they are exempt from the laws of Pas Yisroel because they do not have the appearance of bread. In the case of these small pretzels, one should ask a local Orthodox rabbi. All poskim agree that large dough pretzels (i.e. soft pretzels) are required to be Pas Yisroel.

It is ~ policy that all pretzels must be Pas Yisroel.

To submit your questions to the ~, email: info@ok.org

DEAR ~,

DEAR ~,

If you brush your teeth after eating meat, is your toothbrush fleishig?

Can a baby, who is nursing and eating solid foods, eat meat (i.e. chicken soup) right after nursing?

RABBI HANOKA RESPONDS: A mother’s milk is actually pareve, but may not be consumed together with meat because of the prohibition of Ma’aras Ayin (improper appearances). However, the nursing child may eat meat or chicken immediately after nursing.

DEAR ~,

RABBI HANOKA RESPONDS: A toothbrush can only become fleishig if you brush your teeth with boiling hot water and have pieces of meat stuck in your teeth.

Any water that is below boiling temperature cannot render the toothbrush fleishig.

If a product has a warning that it may contain traces of milk, does that mean it is considered a dairy product?

DEAR ~, Do tea bags need kosher certification?

RABBI HANOKA RESPONDS:

RABBI COHN RESPONDS:

Since the warning is an allergy warning, it only refers to trace amounts of dairy particles that might be in the air (at the production facility), which are a problem for someone with a severe allergy to dairy products. As long as the product has a reliable kosher supervision that certifies the product as pareve, a consumer can rest assured that it is indeed a pareve product without question.

Plain tea does not require a hechsher, since it does not have additives. However, any flavored tea does require a reliable hechsher, because the additional ingredients may not be kosher.

Many flavorings used in flavored teas are made from dairy or nonkosher ingredients.

Dear ~, Do potato chips need to be Bishul Yisroel?

RABBI TEITELBAUM RESPONDS: While the ~ requires potato chips to be Bishul Yisroel, many poskim are meikel (lenient) on this requirement since potato chips are a snack food. This leniency does not apply to Pringles potato chips, which are first made into mashed potatoes (a choshuv, non-snack food) before being formed into potato chips.

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When simple products become complicated…

By Rabbi Ahron Haskel ~ Israel, Executive Rabbinic Coordinator

n 1952, Time magazine, published a short article about the first Shmitta to be observed in the independent Jewish state. After quoting the biblical source for this Mitzvah, Time went on to explain that young Israel could not be bothered with strict adherence to this particular law. Even most of the religious people in the country were content with the controversial Heter Mechira. “Israel’s modern Orthodox Rabbinate… technically ‘sold’ the entire territory of Israel to an obliging Arab,” explained the magazine. What about those who were dissatisfied with the solution? Well, those precious few had certainly been tested. “In a handful of Orthodox settlements, hungry farmers stoically watched their idle fields and the fruit rotting on their trees.

To vary their meat diet, some Orthodox city dwellers furtively bought apples and tomatoes from Arab hawkers.”

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e have come a long way since the 1950s. Today, Israel’s Chief Rabbinate lets local rabbis decide for themselves which level of Shmitta observance they are comfortable with, while the rabbinate’s formal policy is to minimize—and, eventually, eradicate—the use of Heter Mechira. More farmers than ever observe Shmitta to the letter, not relaying on the Heter, and Orthodox residents can enjoy a variety of agricultural product with no compunctions. Happily, Shmitta is no longer an esoteric law fully appreciated by few.

While the Holy Temple stood, keeping Shmitta was a Mitzvah M’dioraisa. “For six years you may plant your fields, prune your vineyards, and harvest your crops, but the seventh year is a sabbath of sabbaths for the land. It is G-d’s sabbath during which you may not plant your fields, nor prune your vineyards. Do not harvest crops that grow on their own and do not gather the grapes on your unpruned vines, since it is a year of rest for the land.” - Vayikra 25:3-4 In addition to the four agricultural practices prohibited in the verse

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above, the Torah also forbids planting trees, whether fruit—bearing or not, and the plowing of all agricultural land. However, unlike the four commands above, violating these two prohibitions does not call for a punishment of Malkot (lashes).

Our sages have also decreed that all agricultural and garden work may not be done during the Shmitta year. All land owned by Jews in the Land of Israel should be left fallow.

Today, however, the commonly accepted view is that all aspects of Shmitta are considered Mitzvot M’derabanan.

What is the purpose of this Mitzvah? The Sefer HaChinuch (Mitzvah 84) writes that the Mitzvah of Shmitta serves as a reminder to the Jewish nation that G-d is the Master of the world. He commanded us not only to leave our land unfarmed, but also to let go of the product, which, for this year, belongs to everybody equally, instead of being the exclusive property of the owner. By observing this Mitzvah we are reminded that the land bears fruit annually, not simply because it is its nature. G-d is the Master of the land and of the landowner, and He can order us to leave our fields uncultivated and their produce unsold.

The ~ and Shmitta

~ Kosher Certification does not rely on any leniencies when it comes to Shmitta observance. The Israeli office of the ~ was always staunch about keeping the halachos of Shmitta, without looking for loopholes. Rabbi Don Yoel Levy, Kashrus Administrator of the ~, has always made a point of making the kosher policy of the Israeli office of the ~ one that is satisfactory to all branches and sectors of Israeli Orthodoxy. We do not rely on Heter Mechira, nor do we work with Otzar Beis Din (a system whereby farmers give authority to a rabbinical court outside of Israel to tend to their fields), since it is not permissible to export Shmitta produce abroad. This produce is holy and and its holiness may not be diminshed by removing it from the boundaries of

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the Holy Land. Instead, we focus our efforts on finding other solutions for our clients.

Shmitta influences almost every branch of the food industry. Fresh fruit and vegetables are only the most obviously affected.

Jams, fruit-filled candy and chocolate, fruitflavored dairy products, canned foods, breads which contain dried vegetables, and all products that include natural ingredients extracted from fruit or vegtables. All of

the kosher certificate for orange oil.

My hosts reacted in surprise. They claimed that such oils do not need any certification and that rabbis who had visited the facility in the past had not requested to see any kosher letter. I insisted, though, on looking through the documents, and in the end it was made clear that the oil had been made in Israel. How many such oils can be found in the global market, with no

Shmitta influences almost every branch of the food industry. Fresh fruit and vegetables are only the most obviously affected...

these may contain Shmitta produce.

Essential oils are a good example of the far-reaching ramifications of Shmitta. Many kosher agencies see those oils as a bona-fide Group One ingredient (the term used by kosher agencies to describe ingredients which do not require kosher certification), but the matter is not so simple. Israel exports citrus essential oils all over the world, and the companies that purchase those oils usually repack and relabel the oils, because they want to conceal who their suppliers are, in addition to political motivations. The result, however, is that there is no way to make sure a certain essential oil is not extracted from Shmitta produce, unless it is certified by a recognized kosher agency. You cannot assume that the oil is kosher l’mehadrin just because it appears to have come from a place other than Israel. I learned this lesson in person during a visit to a Spanish facility, when I asked to see

markings to give away their source?

A popular Israeli fruit juice manufacturer, one of our main clients, produces citrus concentrates, juices and essential oils. A year and a half before the Shmitta year, we started preparations to make sure the company would have halachically permissible supplies to use through the Shmitta year. The company signed contracts with suppliers in South America and in Europe to ensure that the produce they recieve was grown abroad and can be used in their productions. A different solution was found for the production of strawberry juice and tomato juice. In both cases, they will use the harvest of the previous year.

The produce is kept in two special cold storage facilities, where advanced technology preserves it in a perfectly usable state.

One of the most popular drinks produced by the fruit juice manufacturer is grape juice drink. A lot of careful

planning went into organizing alternative sources for ingredients to this well-loved soft drink. Rabbi Weinstein, of ~ Israel, flew to Argentina in January 2007—harvest season there— to inspect a meticulously kosher production of grape juice. Assisted by a staff of local rabbis, he supervised the production of grape juice for the company. I personally went to Cyprus last July to arrange another such production. As an island located a short distance from Israel—a flight of less than an hour—this is an ideal location for out-of-the-country productions. The logistics are never very simple – a full crew of Mashgichim, who even operate the machines themselves, oversee the whole process, from the harvesting to the barreling.

It is a common practice in the juice industry to add orange pulp cells to the drinks, in order to give them a more natural texture. For the Shmitta year, we helped our fruit juice manufacturer arrange a shipment of pulp cells from Florida. Quality often depends on small details, and finding alternative sources to provide this quality is a part of our expertise as a responsible kosher agency.

The concentrates and juices which are certified by the ~ are under our full control. Every barrel is marked with a special code, so it will be easily identifiable as kosher with no Chashash Shvi’is—no doubt as to whether Shmitta produce has been used in its making. Once they are put in cold storage, every barrel receives a special ID so that we have full control over its contents. At any time in the future, we will be able to know the exact sources of its ingredients and their kosher status.

The wine industry is a whole different matter. There are eighteen Israeli wineries which are certified by the ~. In all of them, we apply our stringent kosher standards, with strict supervision starting at the planting stage and continuing until the bottling is completed. The harvest is done under the close supervision of an ~ Mashgiach as well as of a shomer Torah

u’Mitzvos agronomist.

During the Shmitta year we still supervise the vineyards to make sure that the Orlah prohibition is not violated. We also keep an eye on the wines that are going through the aging process. However, we have nothing to do with the harvesting of the Shmitta grapes. It should be noted, though, that this year’s harvest is still completely kosher; only the 2008 harvest will theoretically include Shmitta grapes, and the wines produced from those grapes will start appearing in the market no earlier than 2009. That is why Shmitta can by no means be termed as a one-year issue; its ramifications are many and diverse, both in the short and in the long term.

Another industry closely concerned with Shmitta is the pickle industry.

Among our clients are two large pickle companies. They have special production lines, which use only Yevul Nochri (produce grown and owned by nonJews) or imported produce and we certify only pickles produced in the special lines. There is full separation between the regular and the special kosher productions: the kosher line has its own steam system and operates only on Sundays, after kosherizing of the entire line. The labels, of course, are also different.

The salad industry also has its own Shmitta issues. An ~ certified salad company routinely uses imported produce for humus and some

Memories

From the last Shmitta Year One of the points often emphasized by kosher agencies is that Shmitta issues are not over at the end of the Shmitta year. One story from the last Shmita year illustrates this fact well.

An Israeli company exported dried vegetables to the U.S., which were grown during Shmitta according to the Heter Mechira. The company and its certifying agency made sure to conceal from its customers the fact that they were buying Heter Mechira produce.

The truth emerged only after the products were in use in dozens of facilities.

Thanks to the ~’s use of K-Cert’s advanced digital tracking system, we were able to track down the problematic vegetables and pinpoint the companies and facilities which had received them. With Siyata D’Shmaya, every ~ certified company that was using the problematic product was using old stock not affected by Shmitta!

When the story was made known, many other kosher agencies contacted the ~, asking for information on behalf of their customers. It took a few years before the ~ stopped hearing about this affair.

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other salads. However, Turkish and eggplant salads are usually produced from locally grown vegetables. For this year, the company set up a special production line for those salads. Two mashgichim are assigned to supervise the entire production process, and they have to identify with perfect certainty the source of each vegetable used in the production. The identification process includes checking out the grower, the delivery, and each of the crates of produce. Such procedures are made easier by the fact that the companies we work with are among the leaders in their field, and their logistics are usually very efficient. They have fully computerized control over the produce they purchase and use, and that helps us greatly.

A different solution was found for another ~ certified produce company. They have built special greenhouses in the southern prairie of Israel (Arava Hadromit), which is halachically considered to be out of the borders of the Promised Land, where they grow the produce they use. The greenhouses are needed to ensure insectfree vegetables, while their location means they can be certified as kosher even during the Shmitta year. However, these greenhouses provide only a partial solution, as they still need to import garlic for their products. To help arrange the garlic import, the company asked us to send a special letter on their behalf to the Ministry of Agriculture. The Israeli government wishes to help the Israeli farmers, and therefore imposes strict limits on any import of agricultural produce from abroad. We have, therefore, written to the government, explaining that the special requirements of Shmitta call for relaxation of these rules. This is yet another way we help our customers cope with Shmitta requirements.

Israeli companies are not the only ones to request our help. A U.S. food giant has also contacted ~ Israel, seeking to arrange a kosher production of tomato fibers and tomato juice here in Israel. They want this production to be free of Shmitta problems, and 8 • www.OK.org

Keeping the halachos of Shmitta might not be as hard for us as it was for Israeli Orthodox Jews back in 1951, but it still calls for a spirit of Mesiras Nefesh.

therefore wish us to supervise it.

As an inherently Israeli issue, Shmitta observance cannot be disconnected from Middle Eastern geopolitics. The Gaza withdrawal and the Hamas takeover have ruled out any possible transactions with Gazan farmers. Not only is it extremely dangerous to get into Gaza in order to do business there, but also the Israeli government’s decision to declare Gaza an “enemy entity” means it is simply illegal to do any business with the residents of Gaza. Even Judea and Samaria, not yet declared enemy territories, are problematic to deal with.

Too many frauds have been discovered, where local Israeli suppliers sent their produce to the West Bank to make it appear as if it originated there in the first place. Such worrying incidents resulted in a declaration, by Rabbi Yosef Efrati’s Badatz for Shmitta Affairs, that no produce claimed to be grown in the West Bank would be recognized as Yevul Nochri.

An interesting side note, a novel idea had been brought up prior to this decision, was the suggestion of sending robots to the West Bank area. The robots would photograph the relevant fields and record the harvest and the transportation of the produce into Israel. The prevalent view among rabbis, however, was that such technological devices are not impossible to fool.

Keeping the halachos of Shmitta

might not be as hard for us as it was for Israeli Orthodox Jews back in 1951, but it still calls for a spirit of Mesiras Nefesh. The farmers, of course, are the true heroes of every Shmitta year, but we all need to demonstrate more perseverance and readiness to make special efforts for the sake of this Mitzvah. For instance, ~ Israel approves Yevul Nochri only if the produce is harvested in the presence of our Mashgichim, who are required to be in the fields at all hours and in all weather conditions. Frequently the harvest starts immediately after Shabbos when our supervisors make Havdalah and leave their homes to spend a long night in the fields. This is the only way to ascertain that what we certify as Yevul Nochri is, indeed, exactly that.

According to our Sages, Shmitta is connected to Golus and Geulah, exile and redemption. Our Sages, in Avos, tell us that one of the reasons for the exile was a failure to observe the Shmitta year properly. On the other hand, the Gemara in Megilla tells us that we are destined to be redeemed at the end of a Shmitta year: “B’motzai Shvi’is Ben David Ba—The Son of David will come at the end of the Seventh Year.”

May this Shmitta year bring the final redemption. ~

n our last issue (Elul / Tishrei 2007), we discussed the many intricacies and difficulties of transporting kosher products in bulk via trucks, trains or tankers. We described, in detail, the problems involved when bulk shipments of liquids from the Far East are shipped in large tankers (called ISO tanks) or in ship hold compartments. ISO tanks are manufactured according to specifications from the International Standards Organization (ISO) and are suitable for multiple transportation methods such as truck and rail, or rail and ship.

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By Rabbi Don Yoel Levy

Part II

n the last few years, ~ Kosher Certification has taken a leading role in the effort to track these shipments and ensure that kosher product is shipped in acceptable tanks that will not affect the kosher status of the product. A Kosher Certificate must accompany each shipment for transport, certifying that the ~ has approved the tank.

Only tanks that have been steamcleaned at a temperature of at least 100° C (212° F) for at least ½ hour, and whose previous three cargoes did not contain any non-kosher material, can be approved.

The steam cleaning process can be carried out in multiple ways. For a ship’s compartment, built-in steam pipes flood the compartment with steam, while an ISO tank is steam cleaned by inserting a pipe, with a steam ball attached to the end that floods the tank with steam. The steam ball is a metal ball with many holes, which rotates to distribute the stream onto every surface of the tank. An independent inspector, known as a surveyor, who is monitored by a regulating agency, ensures that the tank or compartment is clean, steamed to 100° C (212° F) and approved for loading, must corroborate the cleaning information.

Since it is not possible to have a Mashgiach present at every bulk loading (there are hundreds each week!), an in-depth review of the shipping documentation is necessary in order to assure that our standards are met. ~ per-

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sonnel developed the detailed threestep procedure described here1, and a full-time position was created in our office to process the dozens of applications we receive each day.

STEP 1 “Application for Loading of ISO Tank or Ship’s Compartment” Companies shipping bulk products must send an application to the ~ office for EACH load to be certified.

Here is an example of some of the information contained on an application: • The application date • The name of the company • The name of the certified product (as it appears on the kosher certificate) • The product K-ID (Each product certified by OK Kosher has a unique 7-letter ID, called a K-ID). The K-ID on the Kosher Transport Certificate must match the K-ID on the product’s kosher certificate.

• The amount of product being shipped in this ISO tank of Ship Compartment.

• The number of the ISO tank, or if the product is being shipped in a ship hold compartment, the name of the ship, the voyage number, and the compartment number.

• The history detail of the three immediate previous cargoes of this tank or vessel.

Each application must be submitted together with an independent surveyor’s report and a report certifying that the tank was steam cleaned.

STEP 2 “Approval for LOADING of ISO tank or Ship’s Compartment” An ~ rabbi reviews each application. If the

three previous cargos are acceptable, and the tank has been adequately steam cleaned, an Approval for Loading of ISO Tank or Ship’s Compartment (for the abovementioned request), with the Rabbi’s signature, is issued and sent back to the company.

This approval is NOT a kosher certificate, but allows them to load their product into the ISO tank or Ship Compartment.

Often, the Rabbi will have questions regarding the application (e.g. the derivation of one of the previous cargos), or perhaps the application is incomplete. In this case, a request for information is sent to the company, and the Loading Approval is not issued until all questions have been answered satisfactorily.

STEP 3 “Kosher Certificate for Transport” After the product has been loaded, the company returns the Loading Approval form to our office, indicating the seal numbers that have been placed on the ISO Tank or Ship Compartment. We then issue a Kosher Certificate for Transport for the product, transported in the approved ISO Tank or Ship Compartment with the indicated seal numbers. This certificate must accompany the load when it arrives at its destination, and the Mashgiach there will check to make sure all details match before allowing the product to be unloaded.

The ~ currently certifies over 30 companies in the Far East whose products are bulk-shipped all over the world. Applications arrive in our office on a daily basis, and the numbers are constantly increasing. Kosher consumers can rest assured that the trans-

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port of ~-certified products is vigilantly monitored, maintaining the kashrus integrity of these products until they reach their final destinations.

In addition, the ~ maintains a reference list of all previous cargoes that are submitted to us, which are classified into three categories: 1. APPROVED Products that can automatically be approved for previous cargoes. A sub-category of this is products that are also automatically approved for Passover-certified shipments.

2. DENIED Products that are always non-kosher and cannot be approved.

3. REQUEST DERIVATION Products that could be kosher or nonkosher. Examples include: • All oleo-chemicals (oil based chemicals), which can be derived from either oil or animal fat.

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sugar are acceptable sources. Lactose is dairy and also has the issue of non-cholov Yisroel. Some alcohols can be made from wine, which is obviously not acceptable for kosher.

• Whiskey, since it could be cognac or brandy, which are wine based.

A sub-category of this is products that are automatically acceptable as Kosher Pareve, but may have a chometz source, and therefore need a derivation in order to be approved for

Applicatio n ID:

001

Sample of the certifactes used in the ISO shipping procedure.

Passover loads.

Much work has been done to develop the list of ISO tank requirements over the years and the protocol and reference list are constantly updated, ensuring traceability and transparency. As you can see, kosher supervision is not only ensuring that a mashgiach is present and that the ingredients are kosher, but there is much paperwork involved to make certain that every step of the protocol is followed and that kashrus is never compromised. ~

1. Special thanks to Rabbi Levi Y. Garelik, Mrs. Chasha Brownstein and Mrs. Estee Butman, who spent many hours developing and perfecting this system.

Keepin’ it Kosher at the

By Mimi Notik

W

hat if your family could learn everything you need to know about kosher without ever opening a book? What if your children could command their own shopping experience, and become experts in identifying kosher food? What if learning about kosher was actually fun?

Well, with the Jewish Children’s Museum’s one-of-a-kind, hands-on kosher experience, all this (and more!) is a reality.

One of the most favored exhibits at the JCM is the Kosher Supermarket, a child friendly journey through the insand-outs of keeping kosher. The permanent exhibit is sponsored by the ~, which recognized the unique and vital role a museum exhibit would have in spreading kosher awareness.

12 • www.OK.org

Chaim Benjaminson, the Marketing Director at the JCM, says, “The ~ realized the importance of this project. The theme of this exhibit is getting kosher out there in a practical and fun way. Together with the other kosher companies, the ~ is making this happen!”

Thanks to the ~’s generous involvement, children and families from all over the world are not only learning about kosher, they’re experiencing it firsthand.

At the JCM Kosher Supermarket, children get to take the reigns of their own shopping experience. The JCM Supermarket is the busiest shop in town! Children love filling their personal shopping carts and making their own food choices. Set up just like a real grocery store – filled with baked goods, “fresh” produce, and shelf items – everything about the supermarket is kid-friendly. Replicas of real kosher products make the experience

true to life. Kids delight in an educational experience, scanning their products for kosher information, and learning about the various kosher symbols. A video called “What is kosher?” answers questions on animals, symbols, and everything a person needs to know about keeping kosher. After choosing all their products, children take them to the checkout counter where a touch screen prompts questions about the product, the appropriate blessings, and more.

After an exciting and informative shopping adventure, it’s time to visit the Kosher Kitchen! So now we know there’s something called kosher food, but what’s a kosher kitchen?! In this kitchen, children learn all about what goes into maintaining a kitchen where milk and meat must always be separated. With a kitchen divider, actual pots and pans, and meat and milk labels, children get a real up-close picture of how to implement kosher

Because of the real-life product replicas, many kosher companies are using the JCM Supermarket as an opportunity to promote kosher awareness while getting their products seen...

laws. The kitchen is stocked with two sets of dishes; red for meat, and green for milk. See what happens when you try to put them together!

No matter how hard you try, you can’t get these magnetic dishes to touch!

Seated at the kitchen table, children can watch a real cooking show.

Join Eli and his Grandmother in their kitchen and get recipes to traditional Jewish foods.

The JCM’s detailed and hands-on supermarket and kitchen are shaping the way today’s children learn about and relate to keeping kosher. After visiting the JCM, children can confidently walk into a store and determine what’s kosher and what’s not.

Moreover, they know the valuable background behind the symbols.

It’s not only children that are reaping the benefits of the JCM Supermarket. Because of the real-life product replicas, many kosher com-

panies are using the JCM Supermarket as an opportunity to promote kosher awareness while getting their products seen. Companies such as Kraft, Tropicana, Sabra, Shoprite, Streits, Manischewitz and more have their products displayed on the JCM Supermarket shelf, giving their products a unique hands-on exposure to an audience showing increased interest in expanding their kosher involvement.

All around, children, families and companies are getting more involved in kosher awareness. One mother reported, “Ever since going to the Museum, my children love helping pick out kosher products when we go to the supermarket!”

Indeed, there’s no other place to get such hands-on fun learning. So get your shopping list ready and plan a visit to the JCM to learn what it really means to keep it kosher! ~

The Jewish Children’s Museum opened in April of 2005 on Brooklyn’s Museum Row. In every corner of the innovative 50,000 square foot, 35 million dollar facility, Jewish life and history come alive through creative and accessible multi-media activities designed to engage, entertain, and educate. Since opening day, the Museum has welcomed 500,000 visitors! Through exciting hands-on exhibits and dazzling technological displays, the Museum is enlightening and inspiring children of every faith and ethnicity every single day.

The Jewish Children’s Museum 792 Eastern Parkwasy Brooklyn, New York 11213 718.467.0600 www.jcm.museum

www.OK.org • 13

Chanukah Recipes 14 • www.OK.org

Traditional Donuts 1 ¾ ounces fresh yeast 1 ½ cups warm water 1 Tbsp. sugar 3 eggs ½ cup oil ½ cup sugar ½ cup non-dairy creamer 1 tsp. vanilla extract 1 tsp. grated lemon peel 6 to 7 cups of flour Also: Oil for frying Confectioners’ sugar

In a small bowl, combine yeast, water, and sugar (first three ingredients). Set aside for 5 minutes.

In a large mixer bowl: place eggs, oil, sugar, nondairy creamer, vanilla, and grated lemon peel. Add yeast mixture; add flour until soft dough is formed.

(Dough need not be dry; it should be softer than challah dough.) Knead for a few minutes. Cover and allow to rise until doubled in bulk, about 1 to 1-½ hours. Roll out dough ½-inch thick on floured surface. Cut out circles with a doughnut cutter.

Place 2 or 3 inches oil in a 2-quart saucepan and heat over a medium flame until hot. Place four donuts at a time in the oil. Brown on one side and then on the other. Remove with slotted spoon, drain and cool on paper towels. Dust with confectioners’ sugar.

Note: To test if dough is ready for rolling, place a small piece in a glass of water-if the dough floats to the top, it is ready.

Hazelnut Biscotti 3 eggs 2 egg yolks 1-1/2 cups sugar 1/2 cup light olive oil

4 cups all-purpose flour (about) 1 teaspoon baking powder

Grated zest of 1 orange

1/2 teaspoon baking soda

1 teaspoon vanilla extract

1 cup chopped toasted hazelnuts

In a large mixing bowl, beat eggs and yolks for 1 minute.

Gradually beat in sugar. Gradually add olive oil, mixing well.

Beat in orange zest and vanilla. Stir together flour, baking powder, and soda. Gradually beat in flour mixture until blended and dough can be handled. Transfer dough to a floured board; divide in half. Using palms of hands, shape into 12-inch logs 2 inches in diameter and 1 inch thick. Place logs diagonally on 10 x 15-inch jelly roll pans lined with foil and dusted with flour.

Bake at 350°F for about 35 minutes. Remove to board. Cut into 1/2- to 3/4-inch slices. Place cut side down on pans. Reduce heat to 325°F, return to oven, and bake 15 minutes longer, or until golden. Place on racks to cool. Store in airtight containers separated with foil.

Makes about 3-1/2 dozen.

No-Fry Potato & Spinach Latkes 4 teaspoons canola or olive oil, divided 3 medium Idaho potatoes 10-ounce package frozen chopped spinach, thawed, squeezed dry 1 medium onion 1 or 2 carrots 1/2 teaspoon baking powder 2 tablespoons minced fresh dill (or 2 teaspoons dried dill) 2 eggs plus 2 egg whites (or 3 eggs) 1/4 cup flour (white or whole wheat) 3/4 teaspoon salt 1/4 pepper

Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450°F. Line 2 baking sheets with aluminum foil; spray with non-stick spray.

Brush each pan with 1 teaspoon of oil. (Or use 2 nonstick baking sheets and brush each one lightly with oil.)

Peel potatoes, or use unpeeled after scrubbing well.

Using the grater of your processor, grate potatoes, using light pressure. Remove potatoes from processor. Insert a steel knife and process spinach, onion, carrots, and dill, until fine. Add grated potatoes, eggs, egg whites, and remaining 2 teaspoons oil. Process with quick on/offs to mix. Quickly blend in remaining ingredients.

Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form latkes. Bake uncovered at 450°F for 10 minutes, or until bottoms are nicely browned and crispy.

Turn latkes over. Transfer pan on the upper rack to the lower rack and vice versa. Bake about 8 to 10 minutes longer, until brown. Serve immediately. Yield: about 24 medium latkes or 6 dozen miniatures. These can be frozen.

www.OK.org • 15

rigin o O e f Th

Did you ever wonder how the word “Okay" came to be a part of our vocabulary?

What’s the right way to spell the word anyway?

Is it “ok,” “o.k.,” “okay,” “okeydokey”?

pre 1800 Ὅλα Καλά Ola Kala is Greek for “all is well.

1800s Obadiah Kelly, a railroad worker, used to mark his initials on important papers to show that everything was approved.

1840s During the presidential race for the 8th president of the United States, Martin Van Buren, one of the candidates, used the nickname “Old Kinderhook” or “O.K.” to refer to Van Buren’s hometown of Kinderhook, NY.

16 • www.OK.org

1830s

1935

In Boston, in the 1830s, people enjoyed making up acronyms, especially using incorrectly spelled words. On March 23, 1839, the Boston Morning Post printed a new, made up word – “o.k.,” meaning oll korrect (all correct).

1968

OK is chosen as the symbol for ~ Kosher Certification (Organized Kashrus).

~ becomes synonymous with “Kosher” and is globally recognized as a symbol for the highest standard of kosher certification.

2007 ~ Kosher Certification is one of the largest kosher certifications in the world and the symbol is relied on by millions of kosher consumers worldwide.

BO O K RE VI EW

Going KOSHER in

30 Days An Easy Step-by-Step Guide for the Rest of Us ave you ever thought of going kosher, but were so overwhelmed by the process that you didn’t give the idea a second thought? Do you know a friend or family member who has felt this way?

In his latest book, Going Kosher in 30 Days: An Easy Step-by-Step Guide for the Rest of Us, Rabbi Zalman Goldstein dispels the notion that going kosher has to be a stressful, overwhelming experience; a feat only an expert can accomplish. Going Kosher in 30 Days is written in a unique daily study format, with each day featuring different facets of kosher laws, practical kosher observance and spiritual encouragement. Goldstein also features quotations from people learning to go kosher through his system, which makes the goal of going kosher feel much more accessible to the reader.

In his introduction, Rabbi Goldstein discusses some of the spiritual benefits of going kosher. In one section, entitled, “Eating G-d Particles,” Goldstein says, “The Torah states, ‘Man does not live by bread alone, but by the word of G-d’ (Deut. 8:3). According to our Sages, when a person consumes

H

“Rabbi Goldstein’s informative, one-of-akind kosher handbook, Going Kosher in 30 Days, is an asset to every

Jewish home, for both the kosher novice and those who would like to help others integrate kosher living into their Jewish practice” food, the body is nourished by the nutrients in the food, while the soul ‘subsists’ on the G-dly spark contained within the food… Thus, a Jew who is careful to only eat kosher foods enlivens his Jewish soul in a powerful way, allowing it to illuminate fully from within, and ultimately positively affecting those around him.”

Rabbi Goldstein is also careful to translate “kosher jargon,” than can be intimidating to many newcomers, into easy to understand English words and examples. In Day 6, Gold-

stein devotes an entire chapter to defining common kosher terms, including “batel b’shishim,” “bishul Yisrael,” “Chametz,” “Chalav Yisrael,” “Fleishig,” etc.

In addition to offering detailed study for the kosher novice, Rabbi Goldstein provides an outline of the practical, physical steps and plans that one must make in order to convert one’s home to kosher. Goldstein recommends canvassing a local supermarket to survey the kosher items available, going through your pantry to find what kosher items you already purchase, how to divide your kitchen and appliances, and, finally, how to clean and schedule the kosherizing process.

Rabbi Goldstein’s informative, one-of-a-kind kosher handbook, Going Kosher in 30 Days, is an asset to every Jewish home, for both the kosher novice and those who would like to help others integrate kosher living into their Jewish practice. ~ Rabbi Goldstein is also the author of many books, including the critically acclaimed Jewish ritual companion series. Going Kosher in 30 Days and Rabbi Goldstein’s other books can be purchased at

www.JewishLearningGroup.com

www.OK.org • 17

~ BEHIND M EE T O U R S TAFF:

WHO’S BEHIND THE ~

Profile:

Rabbi Leizer Teitelbaum Rabbi Leizer T

eitelbaum

R

abbi Leizer Teitelbaum was born in Germany to Rabbi Michoel and Rebbetzin Esther Teitelbaum in 5708 (1948). He and his parents immigrated to the United States by boat when he was 3 ½ years old. It was a long journey and Rabbi Teitelbaum shared a cabin with his mother, while his father stayed in a communal men’s barracks! After coming to America, Rabbi Teitelbaum lived with his family in the Bronx, East Flatbush, and Brownsville before moving to Crown Heights. In 5731 (1971), Rabbi Teitelbaum married his wife, Brocha, and they lived in Crown Heights while he learned in kollel.

18 • www.OK.org

After kollel, Rabbi Teitelbaum and his wife moved first to Miami and then to Seattle where he was part of the Hanhola of the yeshivas there.

Rabbi Teitelbaum looked after the bochurim, ensuring that they came to seder on time, and was available to answer all of their questions. While living in Seattle, Rabbi Teitelbaum also served as a shochet (ritual slaughterer) for the Jewish community for many years and worked for Vancouver Kosher (now known as BC Kosher). In addition, Rabbi Teitelbaum worked as a mashgiach for the ~ while he lived in Seattle, visiting various facilities, including a grape juice plant, an ice-cream factory, and a dried fruit plant.

After a fourteen year hiatus from Brooklyn, in 1987 Rabbi Teitelbaum and his wife moved back to Crown Heights and he began working for ~ Kosher Certification full-time. When Rabbi Teitelbaum started working for the ~, the world headquarters was still located in Rabbi Bernard Levy’s house in Boro Park. After spending a few months learning the ropes, Rabbi Teitelbaum began traveling extensively on behalf of the ~.

At the time, Rabbi Teitelbaum’s travel itinerary for Annual Visits (yearly executive inspections) was

“Rabbi Teitelbaum is one of the biggest experts in kashrus today...”

– Rabbi Don Yoel Levy, Kashrus Administrator of ~ Kosher Certification

“

“

arranged so that he would return to the same area many times during the same trip. During each return trip to an area, Rabbi Teitelbaum would make surprise visits to facilities in the area and check up on their compliance with ~ policies.

One of Rabbi Teitelbaum’s early memories of working full-time at the ~ was his first trip on behalf of the ~ – supervising a new fish production in Korea. “In Korea, they work an 11 hour day, including Shabbos. I was late (due to flight problems) on my first day at the factory, and I discovered the workers already packing fish with a kosher symbol.

I had to tell the workers to remove the kosher symbol from those packages. I also realized that if the workers packed the kosher fish before I got there, they must have also packed the kosher fish without a mashgiach every Shabbos!” Since that first trip, Rabbi Teitelbaum has traveled all over the United States and Canada, as well as to India, Japan, Australia, China, Chile, Russia, Ukraine, and many countries in Europe. Our computer system has over 3,000 inspection and set-up visits logged in for Rabbi Teitelbaum!

Rabbi Teitelbaum is the kind of rabbi who does not leave anything for the last minute. He is punctual and makes sure to take care of important matters immediately. One of the rabbis once passed by the fax machine on a Tuesday afternoon and noticed a fax (with his visit report) coming in from Rabbi Teitelbaum that was dated the next day, Wednesday morning – Rabbi Teitelbaum had sent the fax from Australia where it was already a day later – and the fax was in New York a day earlier than it was sent! The office staff had to wait a day to enter the visit into our computer system because Wednesday had not yet arrived in the U.S.!

In addition to his vast expertise in the field of kashrus, Rabbi Teitelbaum is also trained in shechita (as mentioned earlier) and safrus (scribe), enabling him to write and check mezuzos, tefillin and Sefer Torahs.

According to Rabbi Don Yoel Levy, Kashrus Administrator of ~ Kosher Certification, “Rabbi Teitelbaum is one of the biggest experts in kashrus today. He has the unique combination of deep understanding of both the halachic and technical aspects of kashrus.” ~

What Other People Say

About Rabbi Teitelbaum

“Rabbi Teitelbaum has an incredi ble breadth and depth of knowledge on alm ost every subject, from obscure chemical processes to a clear, precise understanding of complicated Halachic topics. Thi s, coupled with his ability to think outside of the box, makes it a pleasure to work with him.”

- Rabbi Chaim Cohn

Rabbinic Coordinator, ~ Kosher Cer

tification

“I dormed with him and learned with him in yeshiva for many years. Rabbi Teit elbaum learned Shas and poskim with gre at hasmoda and finished the entire Talmud whi le still in yeshiva. Rabbi Teitelbaum held prominent positions in many yeshivos, but he was not able to utilize his great knowledge and understanding of halacha. When he came to the ~, I saw right away that Rab bi Teitelbaum found his place and he was very successful, deciding complex que stions of halacha and handling all of the tech nical aspects of kashrus as well. Rabbi Teitelbaum has a very unique and outstandin g combination of deep knowledge and devotion to the subject of kashru s, coupled with an understanding of technol ogy and its place in kashrus.”

- Rabbi S.B. Levin Head Librarian of Chabad Library

www.OK.org • 19

T

he final day of Chanukah is customarily called Zos Chanukah, “This is Chanukah.” Since Jewish custom is itself Torah and the entire eighth day of Chanukah is termed “This is Chanukah,” we understand that this day is Chanukah. The last day of Chanukah encapsulates all of Chanukah.

Beis Hillel and Beis Shammai had differing views on how to light the Chanukah menorah. Beis Shammai ruled that the lights should be lit in descending order (eight lights on the first night, decreasing each night), while Beis Hillel ruled that the lights should be lit in ascending order (beginning with one light on the first night and increasing each night).

Beis Hillel and Beis Shammai disagreed about the manner in which the lights should be kindled, because they had two very different ways of looking at matters. Beis Shammai was of the opinion that we look at matters as they are in their potential state, so according to his ruling, eight lights are lit on the first night of Chanukah, for the first day encompasses the potential of all of the days of Chanukah to follow.

Beis Hillel was of the opinion that we look at matters as they are in actuality, so according to his ruling, the number of lights lit are in accordance with the actual number of days of Chanukah – one light on the first day, since it is actually only the first day of the festival.

Our Sages relate that the word ‫( חנוכה‬Chanukah) is an acronym for ‫ח' נרות והלכה‬

20 • www.OK.org

‫( כבית הלל‬Eight lights are to be lit, and the law is in accordance with the opinion of Beis Hillel.) Since the name of the holiday emphasizes the opinion of Beis Hillel, it clearly indicates that, on Chanukah, we place particular emphasis on the actual rather than on the potential.

What is it about Chanukah that emphasizes the superiority of the actual over the potential?

Beis Shammai is focused on the potential of Chanukah. They see the vast amount of light that Chanukah has to offer. They understand how accessing this light can inspire and elevate any Jew. In his mind, you start with eight can-

dles, because eight lights is what Chanukah has to offer.

Beis Hillel, on the other hand, is coming from a more earthy perspective. He appreciates that Chanukah has a lot of light to offer, but prefers not to assume in advance the impact of this light, rather, to take it as it goes, one light at a time. Beis Hillel focuses on the Mitzvah as it is actually being realized, on this day, in this world, by an imperfect created being.

This approach is most appropriate for Chanukah, which is of human, Rabbinic origin. Chanukah is all about the individual who is celebrating it. It's less about what the experience has the potential to offer, and more about the actual experience of one observing the holiday. ~

Chassidic

INSIGHTS

into Chanukah Compiled by

Dina Fraenkel

SOME OF THE WAYS ~ Koshered your world in 2007

ARMOR PROTEINES / CLNB Dairy Products

BASF INC. Chemicals

BERCEN Chemicals

BERKEM Chemicals

CALABRO CHEESE Cheese

CHEF’S TABLE

MILCHWERKE INGOLSTADT THALMASSING E.G. Milk Powders

MITSUBISHI KAGAKU FOODS CORPORATION Chemicals

MITSUBISHI GAS CHEMICAL COMPANY, INC. Enzymes

MONTELOEDER S.L Cocoa Powder

Caterer

N.A. KASTRO IMPORT & EXPORT

CORN FLOUR PRODUCERS

Candy/Chocolate

Corn Flour

DAVID’S

NUTRI PHARMACEUTICALS RESEARCH INC.

Restaurant

Powders

DIVI’S LABORATORIES LIMITED, INDIA

ORGANIC VALLEY CROP COOPERATIVE

Vitamins

Organic Foods

EASTAR CHEMICAL CORPORATION

PAN CENTURY SURFACTANTS Fatty Acids

Chemicals

EVERFRESH FUTTA SUSHI

PENGLAI MARINE BIO-TECH Vitamins

Restaurant

FONTERRA COOPERATIVE GROUP Cheese

FOOD MIGLAD LTD. Fish

GLOBAL ESSENCE, INC. Oils & Extracts

GOMBO’S HOME MADE BAKERY Bakery

HIKARI MISO CO., LTD Miso

HOLLAND BUSINESS WINGED-OX ORGANIC FOOD (DALIAN) CO, LTD. Organic Foods

IMCOPA FOOD INGREDIENTS

PORTION PAC Packaging

ROSEN SPECIALTY FOODS Cheese

SARTORI FOOD CORPORATION Dairy Products

SHANGHAI GRILL Restaurant

SMET PRODUCTIONS BVBA Chocolate

SOUTH FLORIDA KOSHER MEATS, INC. Butcher

SWEETOGRAPHY INC. Chocolate

IMPERIAL TEA EXPORTS (PVT) LTD

SWISS CAPS AG

Tea

TESOROS TRADING COMPANY

IOI LODERS CROKLAAN OILS

Edamame

Oils & Shortenings

THERMAX, LTD,

ITAL LEMON SRL

CHEMICAL DIVISION Chemicals

KOSHERLAND LLC Butcher

LAND-O-SUN DAIRIES DBA FROSTBITE BRANDS Ice Cream

LIN'S KOSHER CHINESE RESTAURANT Restaurant

LONE PINE ENTERPRISES Rice

M.L.M SUPPLY CENTER LTD. Snacks

MANE Flavors

MEADOW GOLD DAIRY Visit www.ok.org for a complete list of certified companies and their products.

Restaurant

Soy Lecithin

Lemon Juice

New companies certified in 2007

PITA PLUS

Starches

THIEL CHEESE & INGREDIENTS, LLC. Cheese

TIANCI ECOLOGICAL TECHNOLOGY CO. LTD. ZHEJIANG UNIVERSITY HANGZHOU Tea

VINA CARTA VIEJA S.A. Wine

VOILA BAKERY Bakery

WING WAN Restaurant

WORLD CHEESE Cheese

Dairy/Juices

YINGHAI (CANGZHOU) AROMA CHEMICAL COMPANY

MERRICK’S OF MINNESOTA

Chemicals

Industrial Ingredients

www.OK.org • 21

ODDS & ENDS

Chanukah Insights > A woman who finds herself in danger should make a resolution to refrain from work for a day or two during Chanukah.

– The Ben Ish Chai > Chanukah is only mentioned once in the Zohar. > There are no Mishnayos dealing with Chanukah, because the observance of the halachos of Chanukah was so widespread and mehudar that there was no need to write it down.

Question & Answer Why do we celebrate 8 nights of Chanukah, not 7?

There was enough oil to last for that first night, so why is the first night also part of the miracle?

> There is a hint to Chanukah in the Torah. In the section on the Chanukas HaMishkan, there are 89 pesukim, corresponding to the gematria of ‫ חנוכה‬Chanukah (89).

• On the first day, the Maccabees found the oil, which was a miracle.

> We place the menorah on the left side of the door, as opposed to the mezuzah, which is placed on the right side, because with things that are intertwined with the outside world, we should distance ourselves (the left hand pushes away), but in our own homes we should hold our families and our home life close to our hearts (the right hand brings close).

• The Maccabees knew that it would take 8 days to make new oil, so they separated the one jug of oil to have enough to light the menorah for a few hours a day for 8 days, but the oil kept on burning the entire day.

> Chanukah [‫ ]חנוכה‬has the same root as the word chinuch [‫( ]חינוך‬education) because the best way to teach is with warmth and not all at once, adding a little more every day. > Many have a tradition to only give Chanukah gelt, and not gifts, to avoid emulating outside customs.

• After the menorah was lit on the first day, the oil jug was still full.

• The menorah was lit outside (at that time), instead of inside the Beis HaMikdash, but the flames never blew out from the wind.

Listen to the Flames On Chanukah, the Previous Lubavitcher Rebbe, Rabbi Yosef Yitzchok Schneersohn, would tell his Chassidim, “We must listen carefully to what the candles are saying.” In fact, the message of the Chanukah lights affects the entire scope of our service of G-d throughout the year, for “a mitzvah is a lamp and Torah is light.” The Chanukah lights must be kindled after sunset and burn into the night and they should be placed “at the outside of the entrance to one’s home,” which shows that they are primarily intended to illuminate the public domain. The lights teach us that when confronted with darkness, we must not resign ourselves to it. Nor may we remain content with lighting up our own homes. Instead, we must reach out and spread light as far as we possibly can, until the public domain, too, is illuminated.

www.OK.org • 23

Kosher Without Compromise.

~ KOSHER

CERTIFICATION 391 Troy Ave., Brooklyn, NY 11213 718-756-7500 • info@ok.org • www.ok.org