Kosher Spirit Kislev 5769

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Dear Reader,

SHARE YOUR SPIRIT

QUESTIONS FOR THE ~ ANGELS IN OUR MIDST

By Sophia Franco

WHEN THE SEAL IS BROKEN

By Rabbi Yosef D. Chanowitz

A TRUE BEACON OF LIGHT

14 16 17 20 21 ~ 22 24 26 27

By Dovi Scheiner

A DAY IN THE LIFE OF RABBI LEVY CHANUKAH RECIPES

CENTER FOR KOSHER CULINARY ARTS

CHASSIDIC INSIGHTS THE MONTH OF KISLEV Compiled by Dina Fraenkel

IN ACTION

KOSHERFEST

135 WAYS OK KOSHERED YOUR WORLD IN 2008

ODDS & ENDS

IN MEMORIUM

EDITOR-IN-CHIEF:

Rabbi Chaim Fogelman EDITOR:

Dovi Scheiner ASSOCIATE EDITOR:

Dina Fraenkel DESIGN:

www.SpotlightDesign.com 2 • www.OK.org

s we celebrate Chanukah, the Festival of Lights, the bright light of holiness illuminates our dark world. After Hashem created the Heavens and the Earth, the very first thing He said was, “Let there be light.” Hashem created light right away even though He did not place the sun in the sky until the fourth day.

The world and the Torah were created so that the light of G-dliness would shine. The Torah is often referred to as Torah Ohr, the Torah of light. Light dispels the darkness and the unknown; light gives clarity and understanding. The message of Chanukah is the same – we light up the outside world and illuminate the darkness. One small flame can chase away a lot of darkness and give us clarity and understanding.

Our Sages tell us that there are two ways that Hashem can become known in the world. The first way is through consistency – the sun rises and sets each day and that is the work of Hashem. The second way is through a nes (miracle) or when something extraordinary happens. For example, the wildfires in California and the tsunami in the Far East showed us the strength of Hashem through fire and water. An historic election, an economic meltdown, an unprecedented assault on the biggest kosher slaughterhouse…events like this need a little light to give us clarity and understanding.

There is a famous story told about the Baal Shem Tov. One night the flame in his lantern was about to burn out and no extra fuel was available.

Well aware that his Rebbe was exceedingly fond of light, his attendant began to panic. “Go outside and snap off some icicles hanging from the roof,” instructed the Baal Shem Tov, “and light them!” The attendant rushed outside, grabbing the large icicles that hung on the sides of the roof. After bringing them inside, the attendant held a match to the icicles and watched in amazement as the frozen water caught flame and burned brightly!

As we see, light can come from many different places. We all have to do our part to increase light – read about Chassidus Mivueres spreading the light through Torah, the Sephardic Angel Fund spreading the light through chessed, and see the Center for Kosher Culinary Arts, in conjunction with the ~, spreading the light of kashrus to the chefs of tomorrow.

At the ~, we strive to be lamplighters through our annual kashrus conference for ~ mashgichim. We also offer many workshops and education classes for children and adults.

In addition, delve into the fascinating journal account of a day in the life of ~ Kashrus Administrator Rabbi Don Yoel Levy. Like the story of Chanukah, find out what is behind the kosher seal/symbol on your favorite product with Rabbi Chanowitz’s insightful article, “When the Seal is Broken”.

The Torah tells us that olive oil gives off the purest light, but an olive has to be squeezed to collect the oil. When we feel like the world around us is squeezing us, it helps to remember that we are being squeezed in preparation for the ultimate light of Moshiach.

Best Wishes for a Freilichen and Lichteken Chanukah,

Rabbi Chaim Fogelman Editor-in-Chief

FEEDBACK

Share Your Spirit

Readers share their thoughts about the last issue...

Dear Kosher Spirit,

I

very much enjoyed your magazine. I have the Elul issue and I would like to be on your mailing list for all the publications. Please let me know how we can arrange this.

Thank you, Dr. Chersky KS: In order to educate and reach the most people possible, we don’t offer a subscription or mailing list anymore. Instead, the magazine is distributed in Jewish newspapers and is always available at www.kosherspirit.com.

Dear Kosher Spirit,

I

read with great interest Rabbi Chanowitz’ article on Chodosh in the Diaspora and I have a question. Does the Bac”h hold that Chodosh is allowed in all of the Diaspora, or only in the field of a non-Jew?.

Regards, YB Rabbi Chanowitz responds: Thank you for writing. According to the Bac”h, Yoshon is only applicable when a Jew owns a field and Chodosh is permitted in the field of a nonJew. Some even hold that this applies to the fields in Israel as well.

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

MAIL: 391 Troy Avenue

Brooklyn, NY 11213

E-MAIL: editor@kosherspirit.com

Dear Kosher Spirit,

I

In the Chodosh article, you wrote about spring wheat and why it is usually Chodosh. Can you please explain what winter wheat is and if it is a problem for those who keep Yoshon?

Sincerely, MS Rabbi Chanowitz responds: Winter wheat includes hard red winter, soft red winter, hard white, and soft white. Winter wheat is planted between September and December. The wheat sprouts before freezing occurs and then becomes dormant until the soil warms up in the spring. Wheat grown in the winter tends to be softer and more crumbly, since there is a lower percentage of gluten and protein. Usually winter wheat is used for cookies, crackers, cakes, pretzels, matzos and other baked products that are soft or crumbly. One would not need to be concerned about Chodosh with regard to winter wheat, since it takes root before Pesach and is not available to the consumer until after Pesach.

www.OK.org • 3

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

Dear ~, I’ve been wondering, do granola and granola bars need to be Pas Yisroel?

F

Rabbi Hanoka responds:

irst, let me explain what falls into the category of “pas” and is therefore subject to the classification of Pas Yisroel. According to most poskim, dough made from the five grains (wheat, oat, spelt, rye and barley) and then baked, and would satisfy a person as a meal (if enough is consumed) is considered “pas” and would require one to bentch Birkas HaMazon.1 This includes bread and cookies, cakes, pizza, etc.

On the other hand, stalks of wheat or oats have the brocha of Ha’adama. When deshelled or cooked, they lose some of their appearance (like oatmeal) and have the brocha of Mezonos, but they always carry the brocha achrona of Al HaMichya, regardless of how much is consumed. Because these foods always carry the after brocha of Al HaMichya, thus they are exempt from Pas Yisroel.2 Granola is made from solid ingredients (as opposed to flour), such as oat flakes, nuts, fruits and flavorings, which are stuck together by using hot honey, malt syrup and liquid sugar first (in the case of the granola bar are pressed together) and then dried in an oven, thus not having the ruling of a dough. In addition it does 1. Yoreh Deah siman 112 seif 6 and PriChodosh, end of the Siman.

2. Shulchan Oruch HaRav, Birchas HaNehenin, Perek 1, seif 8 & Perek 2, seif 15.

3. Shulchan Aruch Yoreh Deah 113 seif 1 and Rambam Hilchos Machalos Asuros perek 17 halacha 15

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not carry the appearance of bread, as it is made of bits and pieces and thus never requires one to bentch Birkas HaMazon regardless of how much is consumed.

In terms of the question of Bishul Akum, granola does not require Bishul Yisroel for numerous reasons, including that it is not eaten as a meal, but rather as a snack food, and is not a food that can be classified as being of a royal nature. (It is not the norm to eat it with bread, a person does not invite one’s friend to come over just to eat it, etc.)3

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s Jews, we have been trained from the beginning of time to help each other, guide each other, and be there for each other.

The scope of this “help” has grown a hundred fold over the generations.

The Angel Fund, created in the Sephardic community in 2002 as a quasi “hatzolah” for working men and business owners, was visionary in its philosophies. In response to a desperate need for business advisement and guidance, Angel started out consulting companies in crisis, advising start up businesses, providing loans, creat-

ing partnerships and supporting people as they navigated career and business options.

Today, Angel still operates as a free service and a not-for-profit organization open to everyone, but since its inception, several new branches have sprouted from this extraordinary tree: SCS, making successful job and career placements daily; Generation Angel, educating and raising the awareness of our young people; The Executive Seminar Series, tapping the resources of business’s best and brightest; The Merchant Banking Group, navigating

clients through all stages of business opportunities including purchasing, selling, investing and raising capital; and most recently, The Ladies Angel Network, specifically geared to help women grow their career dreams.

Today, The Angel Fund proudly presents its newest venture, “Angel Foods,” an incubator program for culinary entrepreneurs.

Just Like Grandma Used to Make

We all have to eat. Not once, but www.OK.org • 5

three times a day. The food industry is booming. Apart from the myriad of restaurants stationed on and around every street corner in Manhattan, there are over 900 food production firms employing over 16,000 people in New York City alone, and another 2,500 New Yorkers who are self employed in the field. Each of those is an entrepreneur waiting for their big break.

In our community, hundreds of men and women are preparing food to sell from home to bring in extra income.

The Angel Fund cannot help but recognize this as one of the most prevalent business choices available today.

As with every entrepreneur, we want to help bring these enterprises to the next level.

While cooking or baking as a side business works ideally for a stay-athome mom, the situation is sure to get sticky as her product gains momentum, and …sells! While this is the general idea, lack of oven space, time, organization, insurance, licensing from Department of Agriculture and many other logistical problems leave a girl -or guy-with nowhere to turn. Until now.

Good Enough To Eat

Renting a kitchen is not like renting an office. You can’t just plug in your Mac and get started. Good kitchen 6 • www.OK.org

equipment is expensive and needs constant maintenance. Workspace must be immaculate and insurance and health regulations must be up to date and strictly adhered to. In our case, an added requirement is the halachic supervision that is required to sell food and baked goods to the stores that bring big business.

If you are looking for all the above, I guess today is your birthday!

This past July, The Angel Fund began their kitchen initiative in earnest. Searching for a proper kitchen to fit the bill was not an easy task. While the National Incubation Association includes 21 kitchen programs, only a handful exist in the tristate area. The executives at Angel originally set out to build their own kitchen, but they decided that a situation in which they were sharing the burden of work and upkeep with other people might benefit everyone involved.

When it came to their attention that Kingsborough College’s Culinary Institute had a kitchen to offer, they knew it would be the perfect fit. Located on Oriental Boulevard in lovely Manhattan Beach, Kingsborough’s Rotunda directly overlooks the water. The setting is ideal, the appliances and ovens are top of the line, and the staff is knowledgeable and helpful.

Fresh From the Oven

Currently there are six to eight different bakers and/or cooks using the kitchen twice a week. For an eight-hour

shift, the charge is less than two hundred dollars, which includes a locked storage space to keep utensils and supplies. The Angel Fund provides a cleaning service to help “kosher” the kitchen and to clean up throughout the day, and provides the halachic supervision of the ~ at no charge to the chefs.

Rabbi Fogelman explains ~’s passion and involvement in The Angel Fund’s kitchen, “As a Jewish organization, we like to say that we are in the kosher business, not in the business of being kosher. We want to help and encourage every Jew who approaches us in any way we can. You can give a man a fish or you can teach him how to fish. Teaching him is the highest level of the mitzvah. We are here for The Angel Fund and all of their clients.

We want to help.”

Businesses Rising With the Dough

Once the cooking and baking are complete, Angel Fund’s job begins.

Irwin Dayan, Executive Director of The Angel Fund, explains, “The product itself is only half of it. Once you are up and running we are here to help you with packaging, promoting and

marketing. We want you to succeed, and we will be with you every step of the way.” Angel Foods is also proud and excited to take part in Kosherfest on November 12, 2008, a nationwide food trade show open to all kosher food vendors and services.

Response so far has been fantastic.

The food industry is a billion dollar business and Angel’s clients are getting a chunk of it. Esther Faham, baker, launched her sticky buns with the help of the Ladies Angel Network last year.

In that short time, her business has exploded, “Thank G-d, since I started cooking in the Angel Foods kitchen and got the ~ supervision, my business has doubled. My bake time is one-third and the orders have simply snowballed. I love it!”

Claudia Bildirici, of Lottie’s Biscotti, has been selling her cookies for years but is excited to present her cool new packaging simultaneously with the opening of the Angel Foods Kitchen.

“The kosher certification is incredible.

I was doing great before but now the possibilities are endless. I have already gotten shelf space in Pomegranate, Kosher Corner, Grace’s Marketplace and Fairway. I also sell to two differ-

ent kosher caterers and many small shops along Kings Highway and Avenue U in Brooklyn. It’s been a whirlwind. In this kitchen I can do in one day what used to take me two, and the people here are incredibly helpful.

We are trying new recipes and perfecting the old ones, and still we are having fun.”

Check It Once, Check It Twice

The Angel Fund encourages all culinary entrepreneurs to do their homework. Find out how much your ingredients cost; your assistants, gas, traveling time, pots, pans, and trays…

You will also need to factor in the cost of liability insurance. Ask yourself if there is a need or desire for your product. Can you get shelf or freezer space in the stores you are looking to sell to?

All these factors must be considered carefully before starting any endeavor.

Angel Fund will assist you in figuring out these costs and if the kitchen will be a profitable venture for you, but you’ll need to come organized and prepared.

Culinary trends and market forces

have made the kitchen incubator an idea whose time is now. Current sales of specialty foods at retail were $24.7 billion, and jumped 17.9% between 2002 and 2004 versus a 7.7% rise for sales of all food. Over half of all the products sold in specialty food stores are purchased directly from the manufacturer. No matter the economy, people still crave the luxury of home cooked food. If you are good at what you do, there is money to be made in the food industry. The Angel Fund can help you take the first step.

If you are interested in joining our Angel Foods Community Kitchen and would like to set up a consultation to discuss terms and fees please log on to our website www.angelfundnetwork.org and register. In 24 hours you will receive a phone call to set up an individual meeting.

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When the

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hen the Maccabees reclaimed the Beis HaMikdash from the Greeks, one of the most important tasks they had was to light the menorah. In order to do so, the Maccabees had to find a bottle of oil with the seal of the Kohen Godol still intact. It was essential that the oil was pure olive oil with the seal.

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by Rabbi Yosef Dovid Chanowitz

is Broken Today, every Jewish home is considered a Beis HaMikdash Me’at (a miniature sanctuary). Any food we bring into our homes should be kosher and processed on kosher equipment. In addition, processed food product that we bring into our homes may need to be sealed with a kosher symbol, which remains intact until we break the seal ourselves.

Kosher certification can be broken down into a two-part process – first, the product has to be produced with kosher ingredients on kosher equipment; and, second, the product has to be marked with a kosher symbol

to show consumers that the product is kosher certified and has not been tampered with. If the kosher symbol is missing, or the package is not factory-sealed, then the consumer must assume the product has been altered and may not still be kosher. Sometimes, stores repack bulk kosher items without a mashgiach present or authorization from the certifying agency and continue to use the original kosher certificate to claim the repackaged item is kosher certified.

Once an item is opened, one does not have the authority to use the kosher symbol, since the original

kosher organization does not oversee the repacking. In addition, some non-kosher vendors buy kosher products and may reheat them or resell them alongside non-kosher food items and still claim the food is kosher under the original certification!

The sample cases below are examples of the kosher symbol as merely an indicator and not a seal.

At the ~, the kosher symbol is treated as a seal of approval, with the kosher symbol serving as one in a series of many

CASE 1:

safeguards, which ensure that the products you buy are indeed kosher.

The ~ only gives its certification and allows a company to display the ~ symbol if the following conditions are met:

• A signed contract between the ~ and the company that requires the company to adhere to all kosher laws and provides legal consequences if the contract is breeched.

• A database of all ingredients, products and product formulae that are approved as kosher for the facility.

Each product approved by the ~ is assigned a seven-letter kosher

identification code (“K-ID”) that is linked to the kosher certificate. As a general rule, anyone can request a K-ID from a certified company and view the kosher certificate at www.ok.org. (Due to confidentiality, some certificates are not available online.)

• Many facilities have a label book with a copy of each label as it is displayed on the product. The mashgiach periodically reviews the

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concerned consumer once called ~ Kosher Certification regarding baked goods that were displayed with a small sign claiming the ~ certified the items. However the store itself was not kosher certified. I was sent to investigate. When I arrived, I indeed saw a sign advertising that the ~ certified the baked goods. I asked the owner to show me the kosher certificate for the baked goods. He handed me a kosher letter certifying the bakery where he bought the baked goods. I thought to myself, “How are we to know that he is buying baked goods from this vendor, and only from this vendor? How are we to know he did not process them further? He has no obligation to the ~ to uphold the standard of kosher that we require.” I advised him that if he continues to display this sign, we will immediately take legal action to protect the kosher consumer and inform the public that this is an unauthorized kosher claim. He took down the sign and the ~ continues to monitor this location to make sure that the ~ symbol is not erroneously displayed.

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CASE 2: nother startling incident occurred when consumers alerted the ~ that a hot dog stand in Brooklyn was selling knishes and claiming the ~ certified them as kosher. I was immediately dispatched to this location. When I arrived I was shocked to see a cart filled with items as far from kosher as you can get: ham and cheese, crab slammers, etc. First, I introduced myself, without letting them know I worked for the ~, so that I would be able to get all the facts straight. The worker explained to me that they were getting kosher knishes sealed in a box, and all they were doing was slicing them, filling them with ketchup and mustard (and G-d knows what else), then warming them up (on the same equipment as non-kosher) to sell to the customers. I immediately got a hold of the owner and explained the situation to him. He answered innocently, “I especially kept the original box to show the consumer that the knishes were kosher.” www.OK.org • 9

CASE 3:

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here is another case with a well-known producer of Cholov Yisroel cheese (not certified by the ~). The company used stickers to affix a kosher symbol to the individual cheese packets. It was later discovered that someone secretly removed the stickers from the kosher cheese and affixed them on non-kosher cheeses to pass them off as kosher. In light of this incident, the company was advised to change the way it labeled the products with the kosher symbol. The ~ requires all of its certified companies to print the kosher symbol either directly on the plastic packaging and/or on stickers that cannot be removed.

“For example, when something is labeled “dairy,” it must be considered Cholov Stam unless the words Cholov Yisroel are printed on the packaging.”

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CASE 4:

ompanies often use the “K” symbol to indicate that they consider their product kosher. In contrast to the symbol of a kosher certification agency, which is trademarked to prevent fraud, the letter “K” is only a letter of the alphabet, not a distinct symbol, so it cannot be trademarked. If a company fraudulently uses a trademarked kosher symbol, the owner of the trademark may start legal proceedings for trademark infringement, but there is no recourse for a company printing the letter “K” on its product to indicate kosher status, therefore the letter “K” has no validity to indicate kosher supervision. (Some states require a rabbi to stand behind a letter “K,” but that is not the universal practice.)

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book to ensure accuracy. This is in addition to having the company send the ~ a copy of labels for review before printing.

• Certain industrial facilities have additional restrictions such as a kosher stamp, signature or a kosher letter accompanying the product. We also record the lot number or assign a lot number to be printed on the product to track what day and hour the product was produced.

• Each facility is assigned a mashgiach who oversees the plant for kosher compliance. Depending on the complexity of the plant, the ~ determines how often the mashgiach visits; some facilities require full time mashgichim. The assigned mashgiach reviews all receiving and production log forms. He also fills out an inspection report at each visit, which gets processed and reviewed by the Rabbinic Coordinator, who is equipped to handle any changes or issues.

• Identifying information on removable stickers. The ~ does not allow a company to print a generic “~” sticker to apply to the product label.

The sticker must display the company name and product name, to ensure that it cannot be affixed on another product. The ~ sometimes uses holographic stickers, which are extremely difficult to counterfeit.

The sticker contains the ~ logo, an ID number and a special holographic design to ensure the highest level of kosher security.

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onsumers are an integral part of the kosher system. As illustrated above, many times it is the consumer that notifies the ~ when someone is improperly displaying the ~ symbol.

To further understand your role as a consumer, it is important for you to understand how to read a kosher symbol and to verify its authenticity.

• Each kosher certified product is

SYMBOLS What do they mean? ~

~D

~DE

~D l`xyi alg

Pareve

Cholov Stam

Dairy Equipment

Cholov Yisroel

assigned a list of restrictions by the certification agency, which is displayed on the kosher certificate.

Some products just require the company name to be displayed, some require a kosher symbol as well, some even require a kosher stamp, kosher tape, mashgiach signature or kosher letter accompanying the product. The kosher certificate for every product contains the list of its particular restrictions.

~M (Meat)

Chassidishe Shechita

~F (Fish)

fish). The requirement for two seals makes it more difficult for someone to fraudulently claim a product is kosher. In the case of meat, a fraud may be able to print a kosher symbol on the label, but the meat would be missing the second sign, often a plumba.

• Certain items have additional kosher indicators displayed on the packaging. For example, once, I was inspecting packages of tilapia.

I saw that under the kosher symbol was printed (in small letters) “only kosher when patch of skin is displayed”. There was no patch of skin on the fish, so it could not be considered kosher.

• One should closely examine any designations displayed alongside the kosher symbol, including: dairy, meat, Cholov Yisroel, Yoshon, Pas Yisroel, fish, kosher for Passover etc. If a kosher designation is not displayed, a designation cannot be assumed. For example, when something is labeled “dairy,” it must be considered Cholov Stam unless the words Cholov Yisroel are printed on the packaging. The same applies to Pas Yisroel. Products are only Pas Yisroel if it is clearly written on the product.

• Meat, fish and wine require two simanim (signs) indicating their kosher status, such as a symbol and plumba (metal tag affixed to the meat), or a symbol and skin tag (for

• Often a kosher certification is issued only for particular products in a facility, not to the entire facility.

This is common in stores that sell repackaged bulk items with their

~P (Pesach)

~ Pas Yisroel

own label, as well as sell other items in their original packaging.

The hechsher may only certify the repacked items, not items that are sold in their original packaging.

One should always check the kosher certificate to ensure the individual product is on the certificate.

• All products with kosher certification should be sealed. Once they are opened, one cannot be assured that the container was not reused for a non-kosher product, or that a non-kosher ingredient was not mixed in. This holds true for stores that repackage products, mishloach manos gift baskets and candies sold loosely in machines.

The Mishna says that the world stand on three things and the same holds true in the world of kashrus.

Expert rabbonim, a tight kashrus protocol, and the watchful eye of the consumer ensure that kosher products remain kosher from the moment of production until they are served at your table. www.OK.org • 11

Light

A True Beacon of ‫חסידות מבוארת‬

By Dovi Scheiner

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hanukah is all about light. Every night we kindle the menorah in an effort to fill our hearts, homes, and environments with as much light as possible. Chanukah is a time when we celebrate our good fortune in being Jews, and connect with the many lights in our lives.

There is the light of the candles, the light of mitzvos, and of course, the light of Torah.

One great light that is increasingly burning bright in our generation is the light of Chassidus, Pnimiyus HaTorah, the study of which has helped strengthen the connection of many Jews, and provide deeper perspective in the ways of Yiddishkeit, the will of Hashem, and the very purpose of creation.

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One daunting obstacle that stands in the way of those who wish to study Chassidus, is the sheer depth of its teachings, which are often inaccessible to the layman.

Fortunately, in November of 2000, an organization emerged to address this challenge.

Machon Eliezer Yitzchak, the publishing arm of Heichal Menachem, is headquartered in Boro Park, Brooklyn, NY, and produces the very popular Chassidus Mivueres series.

Rabbi Yaakov Leib Altein, Editorin-Chief of the Machon, heads up a talented team of Jewish thinkers, including Assistant Editor-in-Chief Reb Meir Kleinman, along with Rabbi Dovid Olidort, who work tirelessly to render complex texts of Chabad Chassidus accessible, by way of brilliant commentary.

The work of Chassidus Mivueres is extremely important in our times.

We are living in a period in Jewish history when the frum community is outwardly growing as never

before, and yet, inwardly, the soul of the frum community faces its greatest challenge, as the myriad realities of our modern world impose great hardship on the effort of the individual to attain a significant degree of inspiration in the service of Hashem.

The challenges the frum community faces in today’s day, and the role that Chassidus can play in easing these pressures, is best illustrated by the following true story.

A number of young Yeshiva students set up a mobile seforim store on a street corner in Boro Park. A Chassidishe gentleman approached, reviewed the offerings, and selected three copies of the exact same sefer, a volume of Chassidus Mivueres. As he paid for the seforim, the student asked him why he is purchasing three copies of the same volume. The man responded simply, “One copy is for my house, one copy is for my office, and one copy is for my car.” This only made the students more curious. “Why,”

“As I read the pages of this sefer, it spoke to me as no sefer ever has. The light literally jumped off the pages...”

they asked, “do you need a copy of Chassidus Mivueres in three different locations?” The man paused for a moment, pondered, and explained: “If you look at me,” he said, “I wear the clothing of a Chassidishe Yid, and you would assume that is who I am. But inside, I have struggled for so long. I have so many doubts, so many questions.

In fact, there was a time when I nearly gave it all up. And then something happened. I came across a volume of Chassidus Mivueres. As I read the pages of this sefer, it spoke to me as no sefer ever has.

The light literally jumped off the pages.”

The Chossid concluded, “I hope this explains why I am buying three copies of this sefer. In a world full of darkness, Chassidus Mivueres sheds light, and wherever I am—at home, at work, or in my car—I never want to know darkness again!”

As this story illuminates, the Chassidus Mivueres movement, which began in the year 2000 with

the printing of a handful of pamphlets, and has since gone on to produce a slew of handsomely bound and ever popular seforim.

These seforim were projected to sell 2000 copies in the first year and sold out in one week, and have thus far sold more than 75,000 volumes. The Chassidus Mivueres movement has had a remarkable impact on the frum world. Indeed, it has been embraced in the most far ranging quarters, from Boro Park to Bnei Brak, from Gerer Chassidim in Ashdod, to members of Israel’s Settlement movement, from Rabbi Weinberg of Aish Kodesh in the Five Towns, to Rabbi Bentzion Twersky of Milwaukee.

All have found in the texts of Chassidus Mivueres the very essence of Torah, brought to life in the light of Chassidus, in a fashion that energizes the soul as nothing else can.

When I asked Rabbi Altein about the secret of the Machon‘s success, he pointed to his partner in the founding of Machon Eliezer Yitzchok, Rabbi Don Yoel Levy, Kashrus Ad-

ministrator of ~ Kosher Certification, and Chairman of the Board of Machon Eliezer Yitzchok. “Rabbi Levy was there from the very beginning,” explains Rabbi Altein, “in fact, he was there before the beginning. Rabbi Levy witnessed the good work of Heichal Menachem, and as a leading student and proponent of Chassidus, he wanted to extend the reach of the organization. It was his vision and constant encouragement, guidance, and support, which enabled the establishment of Machon Eliezer Yitzchok and helped (and continues to help) spread the light of Chassidus to the masses.

To learn more about Machon Eliezer Yitzchok, and to order volumes of Chassidus Mivueres, including the latest sefer - Volume 1 of Chassidus Mivueres on Tanya, please call (718) 633-1076, or go online to www.chassidus.com.

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LIFE

DAY in the

Journal by Rabbi Don Yoel Levy

Commentary by Rabbi Chaim Fogelman 5:30 AM

My Blackberry is vibrating. I get out of bed to see what it is. It’s an e-mail from Rabbi Levy arriving in my inbox.

No, it’s not a major kashrus emergency; it is a typical morning for Rabbi Levy – just checking his e-mail and forwarding relevant e-mails to me.

Even so, that e-mail got me wondering… what time does Rabbi Levy wake up? What is on his “To Do List” on an average day? Just what does it take to run one of the largest kosher certifying agencies in the world? What is typical for a day in the life of Rabbi Levy?

I asked Rabbi Levy to keep a journal for just one day to give us all a glimpse into the reality of life as a Kashrus Administrator.

9:20 AM After davening Shacharis and learning, I arrive at the office and meet with my assistant to pick up phone messages and review my schedule.

Part of Rabbi Levy’s responsibilities involve reading all reports that come in for new facilities. In order to make sure the companies are set up properly, Rabbi Levy outlines exactly how a facility is set up and how a report is written. The report has to be written so that any member of the ~ office staff

14 • www.OK.org

of Rabbi Levy

can pick it up, read it and understand the production and kashrus restrictions for the particular facility. The report must also include instructions for the plant personnel and instructions for the inspecting rabbi. All of these reports come across Rabbi Levy’s desk for final approval.

9:35 AM I read through a report and notice that certain details, regarding the heating of the equipment need clarification. In the next report, I notice that the rabbi’s instructions are incomplete. Although I knew what they meant, I sent the report back to the rabbis for proper completion. In another report, I do not agree with the number of visits the rabbi assigned to the mashgiach, so I call the rabbi to discuss the situation. I also receive a report about a company in China that is using alcohol certified by a major kashrus organization. For all alcohol productions in China, I like to investigate the number of visits by the other kashrus organization to the plants. To my consternation I find out that it is visited only once a year!

Rabbi Levy is also responsible for setting policy on daily operations and

adapting policies due to ever-changing food production issues, such as the recent problem of tainted food products from China.

10:00 AM I have to revisit the ~’s policy regarding dairy products from China.

Many kosher consumers in America use Cholov Stam, based on Rav Moshe Feinstein’s heter. The heter is based on government controls in the United States. Recent food production scandals confirm that my longstanding policy to accept only dairy products with a mashgiach temidi from the milking process (Cholov Yisroel) from China is correct. The most recent issue in China is the contamination of Cholov Stam products with melamine (a chemical used to enhance the proteins in milk), which has caused death in infants. Therefore, the ~ policy remains to reject all non-Cholov Yisroel products originating from China and certified by other hechsherim. In addition, the United States has now banned many dairy products originating in China.

Furthermore, the ~ policy remains to certify products (such as candy, etc.) in China only with a mashgiach present.

Rabbi Levy often has to decide the

~’s response to problems in the

kosher world, including tightening restrictions to prevent problems and working out solutions for affected companies.

10:30 AM I have a meeting with our Restaurant and Catering department regarding the recent closings of major kosher slaughterhouses. We discuss installing extra precautions to prevent any non-kosher meat from “slipping in” to our facilities (G-d forbid). (On top of the fact that we already require a mashgiach temidi with sole control of the meat in ALL meat facilities, even if the owner is a religious Jew.) Since the challenge of getting acceptable meat is so great, extra precaution has to be taken.

12:30 PM I receive an e-mail from one of the ~’s top rabbis in China. It appears that someone is producing fish products in China, stamped with an unauthorized ~ and, of course, without using a mashgiach temidi as required by the Shulchan Oruch. A nerve-wracking ninety minutes go by as we investigate this matter. The ramifications are enormous. Thank G-d it turns out to be a misunderstanding and the product is actually from Thailand and the production is authorized and done with two mashgichim present. However, until we verify these facts my blood pressure goes through the roof!

It is essential that kashrus organiza-

tions have interaction with each other, so Rabbi Levy makes an effort to regularly meet with rabbis from many different certifying agencies. Today, Rabbi Levy meets with a rabbi from one of the major kashrus certifications in Israel.

2:00 PM Rabbi Avrohom Rubin from Eretz Yisroel visits the ~. We meet to discuss the latest kashrus issues in Israel.

Since our capable Israeli regional coordinator, Rabbi Haskel, from Eretz Yisroel, is also in our New York office today, he is present at the meeting.

One of the topics we discuss is shmitta, since shmitta produce is still in circulation during the year after shmitta. This is especially true regarding fruit, which of course includes wine. (The ~ certifies the majority of the prestigious wines in Israel, so this is an important issue for us!)

Rabbi Levy takes a break to daven Mincha with the office minyan before resuming his intensive schedule of meetings.

3:45 PM Rabbi Rubin and I continue our meeting to discuss kashrus issues of ingredients and plants around the world, since Rabbi Rubin and the ~ both permit the use of ingredients certified by each other’s agencies.

4:15 PM With Rabbi Haskel in town, I take the opportunity to meet with him and discuss many kashrus issues and continue the discussion started over

a month ago when Rabbi Steigman and I traveled to Israel to meet with him. Since ~ Israel is closer to the Far East than America is, many relevant responsibilities are delegated to Rabbi Haskel. We discuss making common policies, among all hechsherim for kashrus in the Far East. This is sorely needed. Instead of competing with other agencies that may not have the highest kashrus standards, I feel that the correct direction to take is to try to institute a common minimum standard that all hechsherim must meet in the Far East. This is always better for kashrus and only benefits the consumer in the end. I schedule a meeting with some of the major agencies that certify companies in the Far East to discuss this at length. After this meeting, I am heading home. It is almost 6:00 PM and it’s been a long day.

It’s been told that many great people, from the holy Rambam to the busiest executives, somehow find time each day for some physical activity to stay healthy. Before he arrives to the ~, Rabbi Levy manages to get in a three-mile constitutional almost every morning after learning and Shacharis!

Rabbi Levy is also very tech savvy — if you need advice on the latest cell phone, or a quick tip for your Blackberry, he’s the go-to rabbi.

It takes a certain kind of person to run a large organization with everchanging issues, a certain kind of person to shoulder the responsibility for hundreds of thousands of kosher products. It takes a certain kind of person to run the ~, and that person is Rabbi Levy.

www.OK.org • 15

Chanukah Recipes 16 • www.OK.org

Spicy Potato Patties 1-1/2 pounds potatoes 1 egg, beaten 1/4 cup all-purpose flour 1/2 teaspoon baking powder 1/4 cup EACH chopped onion, coriander, tomatoes, cashews 2 tablespoons EACH chopped green, red bell peppers 1 teaspoon EACH salt, curry powder, minced ginger, jalapeno Olive oil for frying Cucumber Raita

Cook potatoes in boiling water until tender.

Cool under cold running water. Peel when cool enough to handle. In mixing bowl, mash with fork or masher. Blend in egg, flour, and baking powder. Add onion, coriander, tomatoes, cashews, peppers, salt, curry, ginger, and chile. Mix well.

Shape into 8 balls; form into patties in one layer on a platter. Cover and refrigerate until ready to fry. In large non-stick skillet, heat enough oil to cover bottom of pan over medium heat. Cook two at a time, until crisp and golden brown on one side, about 2 minutes. Turn and cook on other side, adding oil as needed. Remove to platter and keep warm in 200° oven until all patties are fried. Serve with Cucumber Raita. Makes 8 servings.

AT LAST!

Center for Kosher Culinary Arts

A

t last, the professional culinary world has risen to the challenge of serving an increasingly sophisticated, demanding – and hungry – Jewish populace. In July 2008, The Center for Kosher Culinary Arts (CKCA) in Brooklyn, NY became the only venue in the United States for “Professional Training in Kosher Culinary Arts”.

Many others have tried and failed to establish such a program. So, what made CKCA different? A bit of history: CKCA Founder, Dr. Elka Jacobs Pinson, a psychologist, saw the opportunity to develop the school from an original base of activity in Happy Home, her husband’s cookware/ bakeware store, which had an ongoing program of cake decorating and fruit and vegetable garnishing classes since its opening in 1993. She re-

cruited CKCA Director Jesse Blonder to make her vision a reality. Jesse studied Communications at Cornell University, apprenticed at the New School Culinary Center of New York and later served as kitchen manager, and worked at Macy’s Degustibus Cooking School, Saffron 59 catering company, and as a freelance caterer.

Dr. Pinson and Jesse have weathered their first year of operations with success well beyond expectation. www.OK.org • 17

Founded in mid-2007 and initially offering a recreational program (the motto is “We cook and bake, then eat what we make.”), Blonder brought in highly trained chefs each offering a class in their specialty. Classes have included diverse offerings such as Knife Skills; a wide array of ethnic cuisines such as Provincial and Classical French, Rustic Italian, Greek; as well as techniques such as Challahbaking and chocolate-making. Not surprisingly, the exotic Oriental menus (such as Thai and Japanese) have consistently been the most popular. The cake decorating and garnishing programs have expanded, advanced Master Classes added and appearances by international food celebrities and demonstrations by popular cookbook authors rounded out the curriculum.

Initially, the plan was to just expand the recreational program, but the phone rang frequently with calls from people who were searching for kosher professional training. Until now, US culinary students could only attend non-kosher programs; where they were not able to taste the food

18 • www.OK.org

Until now, US culinary students could only attend

non-kosher programs; where they were not able to

taste the food they prepared and all of their expensive knives and equipment became treif and unusable.

they prepared and all of their expensive knives and equipment became treif and unusable. Yes - they spent $40,000 or more to attend top-level, prestigious culinary schools and were never able to eat!

Fortuitously, CKCA received a call from Professor Jon Deutsch of the Department of Tourism and Hospitality at Kingsborough Community College of The City University of New York, located in Brooklyn. Himself a trained chef, he proposed a meeting to discuss the development of a kosher version of an existing KBCC culinary arts course. The unique collaboration between public and private institutions has proved fruitful and the first CKCA Pro class graduated in August 2008. Students

hailed from as far away as California, Toronto, and Florida to take part in the 6-week program. A part-time night program is now also being offered as well. A “Professional Baking and Pastry” specialization program is slated for later this winter.

CKCA students earn academic credits upon enrollment at KBCC. With a curriculum modeled on those of established culinary schools, students learn skills and techniques used in a professional kitchen. They learn how to obtain important food safety certifications, such as ServSafe (National Restaurant Association) and NYC Food Handler’s Certificate.

Upon completion of the program, students can consolidate their skills in the professional world through

placement in apprenticeships and job referrals are in the works. Graduates of culinary programs may become professional chefs, choosing to work in restaurants and catering companies, but many become personal chefs, or go into food production, food styling, and other creative culinary fields.

Naturally, the larger part of the Professional Training Program is in actual cooking skills. However, the kosher culinary professional must be trained to maintain kosher integrity in all stages of work: purchasing, preparation, handling, even serving.

Not only do ingredients need to be kosher-certified, so do techniques. In addition, kosher chefs must gain experience in running a professional environment that may include non-Jewish workers.

Therefore, another unique collaboration was developed – between CKCA and ~ Kosher Certification.

Under the direction of Rabbi Chaim Fogelman, Rabbinic Coordinators at the ~ and experienced mashgichim

The CKCA has already become the “go-to” resource in the Jewish world.

lecture culinary students on a variety of topics, such as the general tenets of kashrus, checking fruits and vegetables for infestation, the laws of Cholov Yisroel and Pas Yisroel, and working with a mashgiach. This constitutes the first “kashrus curriculum” developed for kosher chefs. ~ Rabbinic Coordinators, Rabbi Marrus, Rabbi Gornish, Rabbi Hanoka as well as Rabbi Fogelman, have participated in this, offering both halachic direction and practical guidelines and advice borne from extensive experience in real-world kitchens.

The CKCA has already become the “go-to” resource in the Jewish

world. At Kosherfest, the premier kosher trade show, their exhibit heralded numerous services in addition to the cooking school. They showcased a referral service for personal and professional chefs, as well as a service that provides “kitchen support” personnel for demonstrations and events. Also available from CKCA were privately hosted classes and consultations on program development including developing vocational education programs for Jewish high schools.

Even “gastronomic tourism” plans are in the works. Visits to wineries, trips to local farms to handpick fresh produce, and even vacations focused on various cuisines! With the CKCA’s top-notch culinary curriculum and ~ Kosher Certification’s top-notch kosher curriculum, aspiring chefs have found a winning combination at CKCA. B’teavon!

The Center for Kosher Culinary Arts 1407 Coney Island Ave, Brooklyn, NY 718.758.1339 www.KosherCulinaryArts.com

www.OK.org • 19

dic Insig assi ht h C s

KISLEV :

The Month of

E

very month in the Jewish calendar represents a unique way to serve Hashem. This is exemplified in its central theme and its numerical place in the order of the year.

The central theme of the “third month” is Matan Torah, the giving of the Torah to the Jewish people. There are two ways to count the months of the Jewish year – beginning with Nissan or beginning with Tishrei. Biblically the first month is Nissan, and Sivan is the third month. When counting from Tishrei, Kislev is the third month of the year.

In Sivan, on Shavuos, we received the Written and Oral Torah through Moshe Rabbeinu on Har Sinai. According to the Talmud, the three parts of Tanach (Torah, Nevi’im and Kesuvim) were given to the nation of three people (Kohanim, Levi’im and Yisroel), through the third person (Moshe Rabbeinu was the third child in his family), on the third day of preparation for receiving the Torah.

In the month of Kislev, the other 20 • www.OK.org

ke en a r iled by Dina F

l

Co mp

“third month,” the Jewish people received the hidden Torah, the wellsprings of Chassidus. Although Chassidus, the secrets of Torah, were included in Matan Torah, they were not revealed to the people at large.

On the 19th of Kislev, with the liberation of the Baal HaTanya, Rabbi Schneur Zalman of Liadi, the light of Chassidus won out over the darkness of the Soviet empire and was allowed to be freely spread across the world. Thus, the 19th of Kislev was the Matan Torah of Chassidus.

The festival of Chanukah occurs in the third month for a reason. It is written in the Midrash that the Mishkan was finished in the month of Kislev, but it was not erected until Nissan. Since Kislev did not get the recognition for the completion of the Mishkan, G-d promised to give Kislev a dedication of its own, and He made the Chanukah (dedication) of the Beis HaMikdash by the Maccabees occur in Kislev. This dedication was the rededication of the Second Beis HaMikdash, which is actually the

third Sanctuary if you count the Mishkan built by Moshe Rabbeinu, connecting it to the number three.

The rededication of Chanukah was necessary, because the Greeks defiled the Beis HaMikdash. When the Maccabees restored the Beis HaMikdash to its glory, they enabled the revelation of G-dliness, the eternal illumination of the darkness through the Chanukah lights. This is the central theme of Kislev. This illumination is also linked to the revelation of Chassidus in the month of Kislev, because the light of Chassidus came out of the darkness of exile in Russia.

Just as we light the Chanukah menorah at the entrance to our homes to light up the darkness outside, Chassidus illuminates the darkness of our world through the Baal Shem Tov’s promise: “Your wellsprings will spread forth to the outside.” When all of the darkness has been converted into light, the illumination will be so great that the world will shine with G-dliness and Moshiach will bring us into Geulah.

in

Ac-

2008 ~ Mashgichim Conference

Rabbi Chaim Fogelamn

to Featured nts an awardFe Rabbi Levy prese Mashgiach Rabbi Dovid der

Rabbi Ahron Haskel

Rabbi Shlomo rowits – Kosher EducaHotio n

eichal Menachem Rabbi Leibel Altein – H ~

Mashgichim Conference www.OK.org • 21

ods Conf. Pictures Ardalin1FoMashgiach Golden Taste

Haggada P assover Bak ery

Sabra Foods

Setton Farms

22 • www.OK.org

Weberman’s Traditional Foods

Golan Heights Winery

Beigels Bakery

Tiv Tirat Tsvi

Anderson Cheese Prigat

Kleins Natural

Rabbi Levy with Menac hem

Lubinsky

L,chaim! www.OK.org • 23

N E W C O M PA N I E S

135 WAYS

~ Koshered your world in 2008!

CALIFORNIA NUGGETS RIPON, CA USA Snack Foods

PROMIND AGROINDUSTRIAL, S.A.

DOMINICAN REPUBLIC Coloring

MACOLIVE S.A.

LAMIA, FTHIOTIS GREECE Pickled Products & Olives

THAI OLEOCHEMICALS

BANGKOK, THAILAND Fatty Alcohols, Glycerine, Methyl Ester

HYDROTEX

FARMERS BRANCH, TX USA

THAI FATTY ALCOHOLS

BANGKOK, THAILAND Fatty Alcohols

AEB GROUP - SPINDAL

HUFF HISPANIC HOLDINGS, LLC

NUTKAO S.R.L.

KARN CORN COMPANY

GRETZ, FRANCE

CANOVE DI GOVONE, ITALY Cocoa Products

ROLADIN

KADIMA, ISRAEL Flour

MENDY’S PASSOVER BAKERY FLUSHING, NY USA

VEGETABLE JUICES, INC. BEDFORD PARK, IL USA

CODY KRAMER IMPORTS ORANGEBURG, NY USA

SUDSPRIT GMBH

SCHROBENHAUSEN, GERMANY Glycerine

WESTLAKE VINYLS, INC CALVERT CITY, KY USA

24 • www.OK.org

MORRISTOWN, NJ USA THAILAND

ZOOP SDN BHD

MALAYSIA Fatty Acids, Methyl Ester, Glycerine

TERRAFINA LLC

BROOKLYN, NY USA Fruit (Dried), Legumes, Nuts & Seeds, Organic Foods, Rice & Rice Flour

MOLKEREI ALOIS MULLER GMBH & CO. KG

BAVARIA, GERMANY Fruit (Fresh Packaged)

BARBER MILK COMPANY BIRMINGHAM, AL USA

PERFECTION FOODS CO. PHILADELPHIA, PA USA

YAEYAMA SHOKUSAN CO.

WISKERCHEN CHEESE AUBURNDALE, WI USA

CARR VALLEY CHEESE .

LA VALLE, WI USA

CHALET CHEESE COOP MONROE, WI USA

NORTH AMERICAN BIOPRODUCTS, INC

NEW YORK, NY USA Baked Goods, Cereals, Organic Foods, Snack Foods

KLONDIKE SPECIALTY FOODS

THE GIFT OF GAB LLC

BLUE SEASON INT. LTD

MOSHAV BEIT ARIF, ISRAEL

MILL CREEK CHEESE ARENA, WI USA

P.T. LAUTAN OTSUKA CHEMICAL

JAKARTA, INDONESIA Food Additives

VANDA FROZEN CO, LTD. BANGKOK, THAILAND

BAYONNE, NJ USA Nuts & Seeds, Snack Foods

KANCHANABURI, THAILAND

LENA, IL USA

VITA FOOD FACTORY

SAN ANTONIO, TX USA

ISHIGAKI, OKINAWA JAPAN

VANDA PRESERVED FOOD CO., LTD. THAMAKA, THAILAND

HILL COUNTRY BAKERY

EMPIRE GOURMET SNACKS TORKELSON CHEESE

DULUTH, GA USA Chemicals

MONROE, WI USA

ZIMMERMAN CHEESE SOUTH WAYNE, WI USA

SHANGYU YONGJIA FOOD

SHANGYU, CHINA Vegetables (Frozen)

BLETSOE’S CHEESE INC MARATHON, WI USA

CHULA VISTA CHEESE CO BROWNTOWN, WI USA

NORTH HENDREN CO-OPERATIVE DAIRY WILLARD, WI USA

WHEY TO GO LLC ARENA, WI USA

ARENA CHEESE INC ARENA, WI USA

ZILA LAGUNA

DAUGAVPILS RAJ., LATVIA Fish Products, Pickled Products & Olives, Salads & Salad Spreads

W & W DAIRY INC. MONROE, WI USA

FOSTER FARMS DAIRY MODESTO, CA USA

SHANGHAI AGRO FROZEN FOOD ENTERPRISE CO. MEGIDO, ISRAEL Fish Products

CARUSO’S COFFEE

BRECKSVILLE, OH USA

XUWEN TONGDA FRUIT JUICE & BEVERAGE

ZHANJIANG, CHINA Fruit (Canned), Fruit Concentrates, Juice & Juice Concentrates

URUMQI SUMMER INDUSTRIAL CO.,LTD

URUMQI, XINJIANG CHINA Juice & Juice Concentrates

SHANDONG YONGKANG FOOD CO., LTD

YANTAI, SHANDONG CHINA Fish Products

KUKU FASHION ACCESSORIES

EIN VERED, ISRAEL Cosmetics

PT. SORINI TOWA BERLIAN CORPORINDO

PASURUAN, EAST JAVA INDONESIA

PETER CREMER (S) GMBH SINGAPORE

BGL, LLC

WISCONSIN RAPIDS, WI USA

SIME DARBY BIODIESEL SDN.

KUALA LANGAT, MALAYSIA Esters, Fatty Acids, Glycerine, Oil & Shortenings

SWEET-NES ENTERPRISE, INC. BROOKLYN, NY USA

NEXSOL PTE LTD SINGAPORE Glycerine

INTEGRATED FORMATION

KAMUNTING, MALAYSIA Oil & Shortenings

GLICK’S BAKERY AT EMPIRE KOSHER BROOKLYN, NY USA

MOZART COFFEE SHOP LLC DANIA, FL USA

AGUR WINERY

EMEQ HA’ELLA, ISRAEL Wine

OURI’S SUPERIOR CATERER BROOKLYN, NY USA

PAGODA 770

SUNNY ISLES, FL USA

SHILANG PHARMA (NANJING) CO.LTD NANJING, JIANGSU CHINA Sweeteners

THE KOSHER FRESH DIET BROOKLYN, NY USA

CHINA SHAANXI DACHENG INTERNATIONAL TRADE CO. LTD XI’AN, SHAANXI CHINA Juice & Juice Concentrates

MR. WHEAT

BROOKLYN, NY USA

SOYAWORLD INC.

BRITISH COLUMBIA, CANADA

DAICEL CHEMICAL INDUSTRIES, TOKYO, JAPAN

WEINAN UPRISING FOOD CO.

SPICE HOUSE INT’L SPECIALTIES, INC.

HICKSVILLE, NY USA Coating Mixes, Flour, Fruit (Dried), Herbs, Legumes, Nuts & Seeds, Pasta & Grains, Potato Products, Rice & Rice Flour, Seasonings & Spices, Snack Foods, Soup & Soup Mixes, Sugar, Vegetables (Dried)

BARNEY’S PREMIUM FOODS FRESNO, CA USA

AMYEL LLC

SURFSIDE, FL USA

ACEITUNAS TORRENT S.L.

XICHANG FOVALLEY FOOD

XICHANG, SICHUAN CHINA Juice & Juice Concentrates

DECHANG YUANKUN GREEN FRUIT INDUSTRY LTD.

DACHANG, SICHUAN CHINA Juice & Juice Concentrates

SICHUAN XICHANG GUOGUO FRUIT CO.LTD

XICHANG, SICHUAN CHINA Fruit Concentrates

GUANGZHOU RUNHUA FOOD ADDITIVE CO.,LTD

GUANGZHOU, GUANGDONG CHINA Emulsifiers & Stabilizers

WEINAN, SHAANXI CHINA Juice & Juice Concentrates

CORDOBA, SPAIN Pickled Products & Olives

XIANYANG, CHINA Juice & Juice Concentrates

RISHON LE ZION, ISRAEL Beverages

ZHANGQIU, SHANDONG CHINA Juice & Juice Concentrates

PLATRES, CYPRUS Wine

NANTONG, CHINA Fatty Acids, Fatty Alcohols

SHAANXI SHIJI MINGDA JUICE PRODUCTOS QUIMICOS GALLEGOS PROQUIGA SA BERGONDO, SPAIN Cultures & Rennets

LAIWU MANHING VEGETABLES FRUITS AND PROVISIONS PROCESSING LAIWU, CHINA Vegetables (Fresh)

DAVIDOVICH BAGEL & LOX FACTORY INC. JAMAICA, NY USA

MARUBENI AMERICA CORPORATION HOUSTON, TX USA

LIONSING (GROUP) FOOD CO. GUIYANG, GUIZHOU CHINA Rice & Rice Flour

SUN UNION INC. VERNON, CA USA Vegetables (Fresh)

DANISCO SUGAR A/S

COPENHAGEN, DENMARK Sugar

MR. BAGUETTE RESTAURANT BROOKLYN, NY USA

TRIGO L.L.C.

NORTH MIAMI, FL USA

HIGH DESERT MILK BURLEY, ID USA

N.K. HURST CO

INDIANAPOLIS, IN USA

SEPHARDIC ANGEL FUND BROOKLYN, NY USA

SYMRISE, INC.

TETERBORO, NJ USA

CAGLIFICIO CLERICI S.P.A. CADORAGO, ITALY

GOURMET EXPRESS FOLCREST, PA USA

NIKUY HAGALIL 91 LTD AKKO, ISRAEL Beverages

SASOL YIHAI (LIANYUNGANG) ALCOHOL INDUSTRIES CO. LTD. LIANYUNGANG, JIANGSU CHINA Fatty Acids, Fatty Alcohols, Oil & Shortenings

MILCHVEREDELUNG NIEDERGRAFSCHAFT EG UELSEN, GERMANY

KESHMESH LTD.

LAMBOURI WINERY LTD. MONARCH CATALYST PVT. LTD THANE, INDIA

GANSU XUEJING BIOCHEMICAL

LANZHOU, CHINA Food Additives

HAMSA

JINAN DONGCHEN FRESH JUICE TECKGUAN (CHINA) LTD

PAN INTER FOODS CO., LTD.

BANGKOK, THAILAND Vegetables (Canned)

SINGSINO GROUP LIMITED

QINGDAO, SHANDONG CHINA Food Additives, Starches

HENAN JINGYUAN FRUIT INDUSTRY CO. LTD

TENAFLY, NJ USA

LINGBAO, HENAN CHINA Juice & Juice Concentrates

KORLA, XINJIANG CHINA Vegetables (Canned)

BUENOS AIRES, ARGENTINA

XINJIANG LUYUAN TOMATO PRODUCTS CO., LTD SONS OF HANNA SHAMSHOUM NAZARETH, ISRAEL

UNISERVIS LTD GEDERA, ISRAEL

FUJIAN DONGSHAN HAIKUI AQUATIC PRODUCTS GROUP

ZHANGZHOU, FUJIAN CHINA Fish Products

ANTARES HEALTH PRODUCTS

BATAVIA, IL USA Pharmaceutical, Drug & Personal Care Products

HAITONG FOOD GROUP CO.

CIXI, ZHEJIANG CHINA Juice & Juice Concentrates, Vegetables (Frozen)

PROLIANT, INC

ANKENY, IA USA Dairy Products

B2B ECUADOR S.A.

GUAYAQUIL, ECUADOR Fruit (Dried)

CAFECO VIETNAM LTD.

LONG THANH, DONG NAI VIETNAM Coffee

EQUINOX CHEMICALS

ALBANY, GA USA Esters

POST FOODS LLC. ST. LOUIS, MO USA Cereals

MEYTIN IC VE DIS TICARET TORBALI, IZMIR TURKEY

SPEEDY CHEF

MONSEY, NY USA Frozen Foods

LEBANESE CUISINE BROOKLYN, NY USA

CHR. HANSEN ARGENTINA SAIC HERBO SPICE S.L.

SAN GINES, MURCIA, SPAIN

VALRHONA SAS

TAIN-L’HERMITAGE, FRANCE Candy & Chocolates

BARBOUNIA

BROOKLYN, NY USA

KIKAR TEL-AVIV RESTAURANT AND CATERER MIAMI BEACH, FL USA

SUNWIN STEVIA INTERNATIONAL FRISCO, TX USA Sweeteners

QINGDAO ZHUOYUE CONTAINER PACKING MATERIAL CO. LTD.

QINGDAO, CHINA Packaging

CHOPIN DRINK LTD.

TEL AVIV, ISRAEL Beverages

ALDERFER POULTRY FARM

TELFORD, PA USA Egg Products

SHAANXI TIANYUAN FRUIT AND VEGETABLE JUICE DEVELOPMENT CO., LTD

XI’AN, SHAANXI CHINA Juice & Juice Concentrates

HANDAN YONGFENG FRUIT & VEGETABLE JUICE CO. LTD

WEI, HEBEI CHINA Fruit Concentrates, Juice & Juice Concentrates

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

www.OK.org • 25

ODDS & ENDS

Chanukah

In Kabbalah it is taught that the decrees of Rosh Hashanah are not fulfilled until the end of Chanukah. There are hints to this in the Chumash as well.

Parshas Vayeshev is always read in close proximity to Chanukah. There we read the story of Yehuda and Tamar. The scene in heaven is played out this way: Yehuda represents Hashem and Tamar represents Klal Yisroel. The Satan tells Hashem that Tamar/Klal Yisroel sinned, so Yehuda/Hashem decrees we must be punished. Tamar then says, “To the one who owns the seal, cord and staff - that’s the one who is guilty. Pardon me on account of these 3 things.” Klal Yisroel also asks Hashem to pardon us on the account of those 3 thing: the seal - we went the extra mile to find oil with a seal; the cord - the wicks for the Chanukah candles, and the staff - the walking stick representing our difficult path in life. Yehuda/Hashem says, “She is right,” and exonerates Tamar/Klal Yisroel.

There is another hint to this concept in Parshas Noach. It says in Bereishis (8;6), “Vayehi mikeitz arbaim yom...” (And it was at the end of 40 days). This can refer to the 40 days from Rosh Chodesh Elul to Yom Kippur. If one hasn’t done proper teshuva yet and thinks it’s all over… “Vayiftach Noach es Chalon” can be interpreted to mean “Hashem opens a window of opportunity to do teshuva on Noach (‫[ ”)נח‬Nun-Ches = Neiros Chanukah] When the word Chalon (‫ )חלון‬is broken down into two parts: Ches-Nun = Chanukah Neiros and Lamed-Vov = 36 candles, the equivalent of all the candles lit on Chanukah.

Did You Know:

In the Diaspora, on Chanukah we spin a dreidel that has 4 Hebrew letters on it: Nun Gimmel Hey and Shin (which stands for Nes Gadol Hayah Sham; A great miracle happened there). The gematria (numerical value) of Nun-Gimmel-Hey-Shin is the same as that of the word Moshiach (358).

In Israel, the dreidel has the letters Nun Gimmel Hey and Pey (which stands for Nes Gadol Hayah Poh; A great miracle happened here) The gematria of Nun-Gimmel-Hey-Pey is the same as that of the word Menachem (138). Menachem is one of the names for Moshiach.

‫ג‬

‫נ‬

‫ה‬

‫פ‬

– Maharsha”h Pesachim, Daf Hey

‫ג‬

‫ה‬

‫ש‬

Q. Did you know that many Jews don’t say the blessing over the Chanukah candles “L’hadlik ner shel Chanukah,” rather they say “L’hadlik ner Chanukah“?

A. This is because the candles of Chanukah are different from Shabbos candles (where all say “L’hadlik ner shel Shabbos“), since one cannot benefit from the light of the Chanukah candles. Therefore, the candle is not a candle for Chanukah (ner shel Chanukah), it is a Chanukah candle (ner Chanukah).

How are Chanukah and Purim different?

On Chanukah the nes (miracle) was an open and revealed miracle

from above (l’maalah) while on Purim the nes was hidden and seemingly natural (l’matah). To commemorate the way the miracles happened, on Chanukah we spin the dreidel from the top, while on Purim we spin the gragger from the bottom.

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‫נ‬

~ In Memorium ~

RABBI GAVRIEL & RIVKAH HOLTZBERG s”hv ~ Kosher Certification, along with Klal Yisroel, are numb and heartbroken upon the news from Mumbai where our colleagues, our brothers and sisters, Hakedoshim Rabbi Gabi and Rebbetzin Rivka Holtzberg, Rabbi Leibush Teitelbaum, Rabbi Benzion Kruman, Yocheved Orpaz and Norma Schwartzenblat-Rabinovitz, were murdered in the terrorist attack on the Chabad House there.

Gabi and Rivka gave up the comforts of life in the West to share their love of Judaism and the warmth of their family with people of all backgrounds in India. With lots of hard work and dedication, they opened the Chabad House in Mumbai — a home to thousands of Jewish tourists, Israeli backpackers and international business-travelers.

Not only did Rabbi Gabi Holtzberg work hard for the people who lived in and visited India, he was a dedicated rabbi who made many regular and unannounced kashrus inspections on behalf of the ~ to ensure that people all over the world would have kosher ingredients without compromise.

The Holtzbergs were a ray of Jewish light in Mumbai, and like directors of thousands of Chabad centers worldwide, they proudly served on the frontlines of a raging spiritual battle—spreading Jewish knowledge and observance to the far-flung corners of the earth.

Gabi and Rivka made the ultimate sacrifice for their faith and their community. They lived and died as exemplars of the Jewish people. Two bright lights have been extinguished.

We have no words; we have no answers. We do not begin to understand G-d’s ways – and are not expected to.

We only know that we must continue their life’s work; they deserve no less.

A special fund has been set up for Chabad of India and for Moshe, their toddler son who just marked his second birthday. You can contribute to the fund at ChabadIndia.org as well as to TeitelbaumOrphanFund.org, and KrumanFoundation.com During this Chanukah, the Festival of Lights, we remember the lights that were extinguished in Mumbai and pray for the ultimate light of redemption.

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~KOSHER

CERTIFICATION

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