Kosher Spirit Kislev 5771

‫ב"ה‬

KISLEV 5771

‫חנוכה תשע"א‬

CERTIFIED SOUL NUTRITION

Wishing You a Happy Chanukah!

‫א פריילעכן‬ !‫חנוכה‬

Dear Reader,

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QUESTIONS FOR THE ~ SHARE YOUR SPIRIT KEEPING KOSHER IN...

NEW YORK IN THE 1930s & 1940s

By Chanie Brod

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ERUV: DEFINING SPACE

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KOSHER NEWS

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CHANUKAH RECIPE

By Rabbi Yitzchak Gornish

HEALTHY SPIRIT Chocolate

Camp L’man Achai Celebrates Bris of 11 year-old Camper

Nawabi Murg Ka Tikka

WHO’S BEHIND THE ~ Interview with Dayan Yitzchak Teller

~ IN ACTION 2010 Mashgichim Conference

134 WAYS ~ KOSHERED YOUR WORLD IN 2010 CHASSIDIC INSIGHTS: LOOKING ABOVE NATURE Compiled by Dina Fraenkel

SOUL NUTRITION

EDITOR-IN-CHIEF:

Rabbi Chaim Fogelman EDITOR:

Dovi Scheiner ASSOCIATE EDITOR:

s I sit 34,000 feet above sea level, on a returning flight from Johannesburg, South Africa, I can’t help feeling a bit envious…envious of the kosher consumer who lives in South Africa. The world of kosher in South Africa is absolutely astonishing – not just the amount of kosher food that is readily available, nor the broad variety alone, but something far more incredible.

Johannesburg, South Africa has just one certifying agency, one Beis Din, that sets the kashrus standards for the whole community.

If a company wants to get its products kosher certified, they must go to the Beis Din of Johannesburg.

Now, you might say, “Well, that’s just not right. They have a monopoly on the whole market … What if the Beis Din rejects a company due to ulterior motives? Doesn’t such arrangement give the Beis Din complete (and perhaps too much) control over the entire market? That would (and should) never be allowed to happen here in the U.S.!”

But let us just step back a moment — all the monopoly issues might be true, but on the flip side, all of the kosher products in South Africa are subject to one standard of kashrus, and a pretty good standard at that. Though I’m not here to endorse or judge how the Beis Din sets or implements its standards, one thing I can say for certain — the kosher consumer is the big winner.

One might wonder, “If we all follow the same Torah, don’t we all have the same kashrus standards?”

In reality, here in the U.S. and in Europe, every time a company fails to comply with a kashrus protocol from an individual kashrus agency there is always a second-rate agency waiting to give them a hechsher. This has happened endless times here at the ~,when an ~ certified company decides to lower its standards or violates its kosher contract, and the ~ must withdraw its certification. Instead of this company losing the right to produce a kosher product, a second-rate hechsher takes over, and the standard of kashrus is lowered. It doesn’t stop there. If the same company chooses even less compliance… an even more liberal hechsher will take over the certification and the standards of kashrus are lowered once again.

I’m not suggesting that all the separate agencies form one agency, but just like in the Beis HaMikdash where all the flames of the individual arms of the menorah faced the Ner HaMarovi, it would be wonderful if we all held ourselves to the same one high standard that Hashem set forth in His holy Torah and stopped pitting agencies against one another. I may be dreaming…but at least I have a dream.

A

Dina Fraenkel

A Freilichen Chanukah,

DESIGN:

Rabbi Chaim Fogelman Editor-in-Chief

www.SpotlightDesign.com

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

Dear Kosher Spirit, remember as a child when the Jewish knife sharpener would come door to door to sharpen knives around the neighborhood.

Now, my only option is to send my knives to a professional sharpening service. Is it permissible to get a knife sharpened by a professional knife-sharpener who also sharpens nonkosher knives?

I

Rabbi Hanoka responds: t is permissible to get a kosher knife sharpened by a professional knife-sharpener, even if he also sharpens non-kosher knives. Even though the friction from sharpening causes a lot of heat buildup, the heat is meant to take away something from the knife in order to make it sharper, so it does not pose a kashrus problem.

I

Please note, an identifying sign is recommended to insure that your knife is returned to you. ~

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FEEDBACK

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

Dear Kosher Spirit, Dear Kosher Spirit,

T

hank you for the amazing Tishrei issue of Kosher Spirit. I am a volunteer at a prison through Aleph Institute and I brought a few copies of the magazine for the Jewish inmates there.

The magazine is so well-rounded and insightful and the inmates really enjoyed reading it between the tefillos.

Kind Regards,

Ephraim

Dear Kosher Spirit,

I

received the beautiful Kosher Spirit in my copy of The Jewish Press. I especially liked Chanie Brod’s article, “Keeping Kosher in the U.S. Army.” I am a chaplain for Jewish veterans and also work with Jewish soldiers. I would love to distribute copies of this article and reprint it in a few army publications.

Kind Regards, Michoel, Arlington, VA

I

read Rabbi Levy’s article in the Tishrei issue and I can only praise it, especially the way you addressed the cocoa issue with pride, and a fair and strong attitude.

I also read the interview with Rabbi Lasker and I must add a few words to the article. I was with Rabbi Lasker in Italy last year and saw his dedicated work, skills and the professional manner in which he gets things done. Companies look up to him for guidance and direction, the system of kashering the ~ has in place is great and meets the highest standards that many hechsherim will not or cannot do, the supervision and great detail accountability, the knowledge of the mashgichim, and all about the supervision is perfect. It was a great experience for me to see it first hand and get to know Rabbi Lasker in person.

May Hashem give Rabbi Lasker and the ~ leadership many years of avodas hakodesh in providing Klal Yisroel with kosher food.

May we all be zoche to a git yur and a shnas geulah.

Respectfully,

Rabbi Benyumin Arye Glick Executive Rabbinic Coordinator, Kashrus Division Central Rabbinical Congress of USA & Canada

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

MAIL: 391 Troy Avenue, Brooklyn, NY 11213 E-MAIL: editor@kosherspirit.com

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Dear Kosher Spirit,

I

had an amazing experience recently involving the ~ magazine Kosher Spirit, which I thought you would appreciate.

One late Thursday afternoon towards the end of the school year, one of the students in Machon Chana approached me. She was going to visit friends who are shluchim and had bought a Shabbos treat for the kids: a bag of organic lollipops with a certain hashgocha. She was very excited that they were organic and had the USDA Organic symbol on the package. She wanted to know if I thought it was a good treat. I told her that it looked like a very healthy and nice treat, but that not everybody uses that hashgocha. Maybe she could find an equivalent with a better hashgocha? “But,” she said, “They’re ORGANIC! LOOK! The ingredients are all ‘natural’ and ‘kosher’! And it has the USDA Organic symbol!”

I explained to her that there is a food coloring which is also ‘natural’ but is not kosher because it comes from an insect, and that the USDA Organic symbol means nothing with respect to the kashrus of the product. The kosher symbol and all that it stands for is what we rely on for the kashrus of a product. She still didn’t get it. So I suggested she just make a phone call to the shluchim, tell them she found a terrific Shabbos treat for the kids, it has a certain hashgocha, and is that good for them. We left it at that, and I didn’t see her again until after Shabbos. I didn’t ask or say anything to her, but it was really weighing on me. She’s a very bright girl who has a great passion for learning and a dedication to growing in her Yiddishkeit.

By hashgochah protis, I had been reading a number of back issues of Kosher Spirit at the time. Kosher Spirit is packed full of information that really gives the reader an appreciation of just some of the complexities that go into making every and any kind of product kosher, and for the fact that not all hachgochas are equal and hold to the same high standards. So I made a visit to the ~. The receptionist very graciously let me take back-issues of Kosher Spirit to my heart’s desire. I put together a package for my friend of about 8 or 9 issues, and gave them to her with an encouraging, “I came across these and thought it would be something you’d really appreciate.” Then I went out of town for three and a half weeks.

Within the first few days of my return, I bumped into her by hashgocha protis. It happened to be my birthday, so I sat down with her to give her a brocha. Before I could even broach the topic, she said to me, “You know, I really have to thank you so much for the kosher magazines you gave me. I’ve started to read them, and you know, I feel like the whole World of Kosher is opening up to me. Now I understand what you were talking about!”

We spoke about a variety of kosher topics, and in the end I gave her a brocha, but I think the real blessing she received was found in the Kosher Spirit.

Keep up the good work, with regards,

Malka

3rd edition of the popular

~ VEGETABLE

CHECKING GUIDE Helping you do things right Available FREE at your local ~ certified restaurant or download a PDF @

www.OK.org Also available on the App Store for your iPad, iPhone or iPod Touch www.OK.org • 5

KEEPING KOSHER IN...

New 0Yso& r19k40s in the

193

By Chanie Brod

F

rom sushi bars to steak houses, pizza joints to coffee shops, New York today has something to suit every kosher-observing palette.

For New Yorkers, keeping kosher presents a difficult challenge; the challenge of deciding which restaurant to patron or the challenge of choosing between a delicious chocolate chip and the allegedly healthier carrot muffin at the bakery on the corner. In the 1930s and 1940s, Jewish life in New York presented a different kind of challenge. There were no kosher supermarkets, no restaurants and bakeries on every corner, and a very small variety of mehadrin kosher products.

For many people today, a nickel is just spare change jingling in a pocket, or lost at the bottom of a purse, but for Miss Thelma Horowitz, a young Jewish girl growing up in the Bronx, a nickel each way was the daily travel fare to and from school. Together with her friends, the young Miss Horowitz would often forego the trolley-ride and walk about three miles each way to and from school in order to save her two nickels.

This well-saved nickel could buy a trip to Coney Island, a pound of bread, or even a quart of milk!

For Miss Horowitz

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and her family, cookies, bread and pastries were all home-baked.

“Many places sold “kosher food”, so to speak, but kosher was not clear-cut. Shomer Shabbos stores were very scarce.

In fact, in my neighborhood there was no Shomer Shabbos bakery until much later.”

Cookies and challah were not the only homemade goods. “We lived in a house where my mother made everything,” Miss Horowitz recalls. When craving a quick snack, popping a slice of frozen pizza into the oven wasn’t an option; neither was opening a can of tuna. “In our house, there was no such thing as kosher canned food, no such thing as kosher frozen food. I had never heard of canned tuna fish!”

Today, supermarket shelves are lined with products stamped with kosher symbols, yet the abundant availability of kosher food is fairly novel. Having one receipt print out with meats, yogurt, fresh produce, sliced bread, coffee, and dozens of

other kosher products paid for with the swipe of a card is the way of life in modern New York. The amount of flour and sugar bought is restricted only by the amount of space in the kitchen cabinet. Grocery shopping during Miss Horowitz’s childhood was different.

“A supermarket?” she laughs as if I had suggested something absurd.

Apparently the 1940s was decades before supermarkets became the common location for a one-stop shopping trip. “Meat was from the butcher. Dairy was from the dairy store. Bread was from the bakery.

Groceries were from the grocery store.”

Growing up in Brownsville, New York, Mrs. Chaya Popack spent much of her childhood in the grocery store. After Mrs. Popack’s father was told repeatedly not to come to work on Monday if he doesn’t show up on Shabbos, he opened up his own business, a grocery. “We stocked dairy, oil, sugar, eggs… miscellaneous grocery items.” she recalls. “The goods didn’t arrive neatly prepackaged and labeled. We received most foods in wooden bulk containers. Sugar, flour, and coffee all needed to be weighed and wrapped in wax paper. If someone was throwing a party they couldn’t just buy 10 lbs. of sugar, and after a late night you couldn’t have 7 cups of coffee to keep you functioning the next day. Many foods were rationed due to the war effort.”

A valued and limited resource, sugar was pre-weighed in ½ and 1 lb. sized packages and was kept behind the counter. Meat, chicken and canned foods were also rationed.

Based on family size, each family would be allocated a certain amount of stamps valid for different dry goods.

“Cholov Yisroel was not easily available, but we were lucky with the dairy,” Mrs. Popack continues.

“My grandfather was a mashgiach for a dairy farm. Once a week he would bring home a bucket of warm milk; it didn’t quite taste the same as the

bottles of pasteurized milk from the store. My grandmother would boil it, and then she’d make cheese and butter. It was a long time before I would walk into a store and choose between low fat, full fat, or fat free yogurts in plain, vanilla or strawberry flavor”.

Poultry wasn’t plucked off the shelf in a plastic-wrapped foam container, so Mrs. Popack and her family would go to a yard full of live chickens running around. “My mother would select our chicken, and the shochet would slaughter it in front of us. Then, we went home to soak and salt the chicken. Our trips to the chicken yard were pretty frequent as we didn’t have a freezer.” she stated.

Not all of their food came from their grocery, and fresh produce was often bought from the local market.

Pushcarts lined the streets of Brownsville and the vendors hocked their wares. Soup greens, fruit, vegetables, and beans were among the goods sold. It was a little rowdy market and multiple vendors with the same products vied for the customers’ attention. As a child Mrs. Popack’s mother would send her to the market for a bunch of soup greens—parsley, celery, and other vegetables. Three cents would pay for the bunch.

With the surge of Jewish immigrants escaping war-torn Europe came an increase in demand for kosher food and the kosher food market began to expand. In 1935, Organized Kashrus Laboratories was founded and began certifying a few kosher products; but it would be nearly half a century before reaching the more than 500,000 products it currently certifies. While today some 30-50% of products on the shelves have a kosher symbol, in the 1940’s only very few products were labeled “kosher”.

“You couldn’t go into a store and find dozens of items with a hechsher,” says Miss Horowitz. “There were not many choices of processed snacks and candy bars. You wanted a snack; you ate a fruit or a homebaked cookie. Although we didn’t have the selection we have today, we never felt we were lacking.”

Ms. Thelma Horowitz went on to marry Rabbi Berel Levy (ob”m), who took the helm of ~ Laboratories in 1967. Today, ~ Laboratories, now known as ~ Kosher Certification, is under the leadership of her son, Rabbi Don Yoel Levy, sheyichye. The ~ currently certifies over 500,000 products on six continents—a far cry from the handful of kosher certified products available during Mrs. Levy’s childhood! ~

reets Pushcarts lined the st vendors of Brownsville and the hocked their wares...’

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Eruv 8 • www.OK.org

Defining Space

By Rabbi Yitzchak Gornish

he root of the word eruv is “blend”. This concept describes what occurs whenever one makes an eruv, whether an eruv tavshilin, which allows cooking on Yom Tov for Shabbos (a blending of “cookings”) or an eruv techumos, which allows “increasing” the permitting walking distance on Shabbos (blending two distinct areas) or the eruv chatzeros which allows for carrying between properties on Shabbos (blending of domains). When the Torah chooses to describe our father Abraham’s great commitment to Torah observance, it uses the example of his adherence to eruv to demonstrate that even Shabbos rabbinic decrees were observed by him.1 The eruv is a rabbinic method to allow an otherwise rabbinic restricted activity on Shabbos and Yom Tov.

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The common form of eruv is eruv chatzeros. This eruv was established by Shlomo HaMelech to increase shalom between Jews.2 To understand how the eruv operates, it is imperative to explain the prohibition against carrying on Shabbos. As with all of the 39 prohibitions of Shabbos, carrying was practiced in the desert when the Jewish people were constructing the Mishkan. Since we were commanded not to construct the Mishkan on Shabbos, it is understood that any activity involving the construction was therefore forbidden on Shabbos.3 In the Jewish desert encampment, there were three designated domains: public, private and Makom P’tur (noman’s land, a very small elevated area, i.e. the top of a fire hydrant). The Jews were commanded not to carry from a public to private (or the reverse) and four cubits (about 6-8 feet) in the public domain. (They were allowed to carry from public to Makom P’tur or private to Makom P’tur). The rabbis created an additional domain, a carmelis (from the terms meaning wet and dry – ie. gray area).4 While this domain would be considered non-public on a Biblical level, the rabbis were concerned that it closely resembled a public domain and hence prohibited the activities there associated with a public domain. In addition, the rabbis also prohibited carrying from one private domain to another. The eruv chatzeros would allow this activity provided that certain conditions are met. The reasoning behind this eruv is to connect the non-private and private domains into one large private one. This process is somewhat complex. One can also construct a more limited eruv which will only unify actual private domains, excluding Biblical public and carmelis domains.

If one were to convert a Biblical public domain, one must first establish what constitutes this domain.

Here again, several conditions must be met, the roadway must be at least 10 10 • www.OK.org

Above: The Eruv posts along the coastline in Miami Beach, FL

cubits (approx. 15-20 feet) wide, have no obstructions overhead, and it must not be a “dead end”. Some add an additional requirement that it is travelled by 600,000 people on a regular daily basis.5 The issue of those conditions has been grounds for much controversy over the ages because if one is considering an area to be a Biblical public domain, actual gates are required to convert that area to a private domain to allow one to carry on Shabbos.6 Whereas, if the area did not meet all the necessary conditions then it would be considered a carmelis and that area would only require an enclosure of door frames or “tsuris hapesach” to allow for carrying.7 The rationale for door frames is that as a private domain may contain a doorway, it follows that doorways are considered enclosing an area.

The discussion of whether an average city street is a public domain or a carmelis has been the source of many disputes regarding creating eruvim in large cities. Both positions rely on original ideas to determine the correct classifications. The debate is whether to erect the eruv to assist those who

would carry inadvertently or are ignorant about the laws of Shabbos vs. the Shabbos observant public who will then carry in an eruv that incorporates leniencies. There is no set precedent, because each situation is unique and is subject to the positions of the rabbinical establishment located there.

One should not compare different instances since each has its specific distinctions.

After it is established that a given area is a carmelis, one sets about erecting a series of posts (called lechis) in the areas that are not fenced off.

Under certain circumstances, neutral barriers may also be considered contributing to the enclosure. These posts must be at least 10 tefachim (approximately 5 1/3 feet) high, according to the Rambam. These posts may not be placed further than 10 cubits apart, except if the majority of the enclosure is a solid fence.8 Most eruvim rely on the opinion of those who allow greater separation between the posts, as it is very difficult to construct an eruv with a post every 10 amos. Many communities follow the Rambam’s requirement that the entire

It is a common misconception that the actual enclosures constitute the eruv...

enclosure must be constructed of doorways less than 10 amos apart and forgo carrying in eruvim that use a separation greater than 10 amos. The Shulchan Oruch HaRav rules according to the Rambam’s position.9 Taught string or line connects the tops of the posts to complete the enclosure. The lines may not sway in a normal wind. While no physical requirements are made of the post, they must be able to support the lightest of doors. If the line does not pass over the top of the post the eruv is invalid.

Ideally the posts should all be the same height since they are supposed to resemble door frames, however, each individual door frame can be a separate height. Although the connecting line should not dip more than 45 degrees, this won’t invalidate the eruv.10 It is a common misconception that the actual enclosures constitute the eruv. In actuality, it is a portion of designated food that is the eruv, but the proper enclosure is always necessary.

After the area is properly enclosed, one is then required to consolidate all

the separately owned domains into one. This is accomplished by providing bread in the portion of one grogres (fig-sized amount) for every person involved up to 18 grogres (approximately 2 loaves) and placing it in one of the houses. If there are more than 18 people involved in the eruv, the 18 grogres suffices for all. Now, as all those in the enclosure own bread in one of the properties, they are all one.

Matzah is preferred since it keeps longer than bread. After everyone contributes, one person can acquire the bread in the name of all.11 There is a dispute regarding who needs to contribute bread based on whether the grouping is a property owner allowing his property to be used as a common area, or it is a partnership of all area residents. One question in this case is whether the bread collection must be kept with the actual property owner, or if it can be stored in a communal area, such as the shul.12 A blessing is recited while making the bread portion of the eruv and then a text which specifies this eruv allows for carrying between the individual houses and yards. If one is making both an eruv chatzeros and an eruv techumim together, there are opinions that one should amend the brocha to plural, or to spell out the specific eruvim (eruv chatzeros v’eruv techumim).13 While one does not need to consent to be part of the eruv, if one dissents this ruins the eruv. Regarding an eruv in a town, if one has permission of the authorities to construct the eruv it is felt that this overrides requirement of individual consent and a private person may no longer object.14 When there are non-Jewish resident

in the enclosure, one is required to procure permission to trespass on his stake of the property by leasing it.15 It should be noted that while this eruv is primarily beneficial for Shabbos carrying, in fact, even on a Yom Tov one must limit his carrying to items required for the holiday.16 An eruv helps make all carrying permitted on Yom Tov. Care should be taken that even with an eruv one does not carry items need for the following day of Yom Tov since that is part of the prohibition of preparing on one holiday for the next. An eruv allows one to carry on Yom Kippur even though in theory one cannot partake of the communal bread.17

Eruv & Kashrus hile at a glance one would not associate an eruv with kashrus, they are in fact, closely related. Admittedly, eruvai techumim would rarely be utilized (unless one needed to spot-check a certain facility on Shabbos which could only be facilitated with an eruv techumim). But eruv tavshilin is utilized in hotel programs when Shabbos follows Yom Tov.18 The event mashgiach must be instructed to correctly make this eruv and remember to implement it.

The eruv chatzeros play a big part in food service events scheduled on Shabbos. The hechsher must determine if an eruv will be required and the mashgiach must be supplied with sufficient time, material and manpower to construct the eruv. This cannot be done while supervising the kitchens.

In addition, he should request from management the schedule for deliver-

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While at a glance one would not associate an eruv with kashrus, they are in fact, closely related.

ies and trash collection since these large trucks may inadvertently destroy the eruv. Instructions must be given that if a kosher eruv is knocked down on Shabbos, it is permitted for a non-Jew to rebuild it on Shabbos.19 As the mashgiach cannot consult with the kashrus agency on Shabbos, it is imperative that he be well versed in these halachos.

Many times an eruv is required because the hotel does not have sufficient storage/refrigeration space, and the caterer must utilize his truck during Shabbos for these purposes. An eruv of 3-4 posts would allow for this activity by connecting the truck to the building. Some caterers supply posts with nails on the tops that are sunk into self-standing cement pails which and can quickly be placed in the proper positions. The posts are connected with fishing line which allows quick construction. ~ mashgichim set aside the loaves of bread for the kosher guests, but it is only required for an event going

into Shabbos and can then be eaten.

(When an event spans more than one Shabbos, the bread must be saved until the last Shabbos or prepared again before the next Shabbos.)

When the establishment is owned by a Jew, the prevailing opinion is that when a landlord has access to his apartments or keeps his belongings in them (definitely the case in hotels where you are not renting a specific room and the management can change your room at their discretion) then the loaf is not required.20 It is also assumed that a manager has a bed somewhere on the premises. Regardless if a mashgiach sets aside bread for an eruv, he will not make a brocha on it. Of course, during Passover events only matzah would be used.

There are two possible scenarios when caterers serve guests in a hotel on Shabbos. Either the entire hotel is booked (i.e. Passover), or only a certain number of rooms are books for the Jewish guests (i.e. a bar mitzvah).

In the former, since all of the guests

are supplied with food from the same kitchen and they have pre-paid, the premises can be “leased” from the non-Jewish ownership for a dollar and no eruv bread is needed since all of the guests are partners in the food.

However, the second scenario, where the guests are invited to a simcha, then the host is considered to be a guest as well. Even though the host is supplying the guest with food, it will require a common eruv. However, a brocha is not required over this eruv since some authorities do not require an eruv in this scenario.21 As stated, eruv was established to increase peace among us. The Talmud states that three commandments have a common denominator – height.22 The height of a sukkah, eruv or light of the Chanukah menorah cannot be higher than twenty cubits since the eye will not notice them above that height. The connecting thread between these seemingly unrelated mitzvos is that they all indicate a boundary of sorts. An eruv is a property boundary, the schach of the sukkah marks the boundary of where one may eat during Sukkos, and the Chanukah lights are placed at the boundary of a room (the doorway or window). In the merit of respecting these boundaries and as we celebrate Chanukah, may we merit to be speedily restored to our rightful boundaries in Eretz Yisroel and rebuild the Beis HaMikdash with the coming of Moshiach now. ~

1 Gemara Yuma, 28b.

7 Gemara Eruvin, 11b.

2 Talmud Yerushalmi, Eruvin 7, Halacha 9.

8 Shulchan Oruch, Orach Chaim 362:9.

13 Mishna Brurah, Orach Chaim 366:79.

18 Shulchan Oruch, Orach Chaim 527.

3 Gemara Shabbos, 96.

9 Shulchan Oruch HaRav, Orach Chaim 362:19.

14 Kovetz Ohr Yisroel vol. 2333; Divrei Yatziv 2:173:6.

5 Shulchan Oruch, Orach Chaim 345:7.

10 Shulchan Oruch, Orach Chaim 362:11; Sha’ar Tziyon 36.

15 Shulchan Oruch, Orach Chaim 382:1.

19 Shulchan Oruch, Orach Chaim 364:3; B’or Halacha.

6 Shulchan Oruch, Orach Chaim 364:2.

4 Shulchan Oruch, Orach Chaim 346:1-2.

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Chaim 366:3.

Chaim 477:4.

20 Igros Moshe, Orach Chaim, Aleph 141.

11 Shulchan Oruch, Orach Chaim 366.

16 Shulchan Oruch, Orach Chaim 528:1; Mishna Brurah 1.

21 Bikkurei Halacha al Tosefes Shabbos 2:13-17.

12 Shulchan Oruch, Orach

17 Shulchan Oruch, Orach

22 Gemara Shabbos 22:1.

~

Chocolate 1

According to the USDA, dark chocolate is one of the most antioxidant rich foods available (more than five times the amount in blueberries).

Antioxidant-rich diets have been linked to a lowered risk of heart attacks, stroke, cardiovascular disease, cancer, high blood pressure, cholesterol problems, arthritis, asthma, Alzheimer’s and more.

2

One study has shown that the smell of chocolate may actually relax you by increasing theta waves in the brain.

3

Cocoa butter in chocolate contains oleic acid, a mono-unsaturated fat.

This is the same type of fat found in olive oil that may actually raise good cholesterol (HDL).

4

Cacao contains antibacterial agents that actually fight tooth decay.

5

A single bar of dark chocolate contains more than twice as many antioxidants as a bar of milk chocolate.

6

One ounce of milk chocolate contains about the same amount of caffeine as one cup of decaffeinated coffee.

7

A Harvard University study found that men who ate chocolate lived one year longer than those who didn’t.

8

Dark chocolate has been proven in studies to lower blood pressure and is considered healthy chocolate. ~

he largest chocolate bar ever made weighed 9,702 pounds and was over 16 feet long. It was 10 inches thick and took 3 days to make. The average American eats 88 pounds of chocolate per year, so it would take 110 years for one person to eat this chocolate bar.

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K~SHER NEWS

Camp L’man Achai

Celebrates Bris Of 11 Year-Old Camper ecently, the Camp L’man Achai family celebrated the bris of 11 year-old Alexander Yakov Dovid (Alex). Five years ago, Alex and his family came to the U.S. from Russia. He attends Chabad’s Released Time program at his public school and his counselors there suggested that Alex attend Camp L’man Achai.

At camp, Alex learned to read Hebrew, grew in his understanding of Yiddishkeit and made many new friends.

At the end of camp banquet, Alex spoke about his immense growth at camp and declared his commitment to continue growing further in Yiddishkeit. Ten days later, he celebrated his bris with his family and camp staff who are now his good friends. Rabbi Yisroel Heller, Camp Rabbi and expert mohel, per-

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formed the bris and Rabbi Don Yoel Levy, Kashrus Administrator of ~ Kosher Certification and long time benefactor of Camp L’Man Achai, served as sandek.

After witnessing Alex’s commitment and dedication firsthand, both his father and grandfather agreed to have a bris, as well. Following the bris, Alex and his father both had a Pidyon HaBen, as they are both firstborn boys. The Kohen for the Pidyon HaBen was Camp L’man Achai Executive Director Rabbi Shmuel Kleinman.

Rabbi Chaim Fogelman, a regular performer at camp L’man Achai and one of Alex’s favorite Jewish singer, sang his favorite song, “Can You Hear the Footsteps of Moshiach”.

Rabbi Fogelman said L’Chaim and told Alex that he was so brave and the envy of all the rabbis in the

room for his Mesiras Nefesh.

He went on to say, “Surely Avraham Avinu is looking down at this bris and smiling as he welcomes you into Bris Avraham.” Alex’s counselors joined together and bought him an iPod to celebrate the great simcha.

The entire simcha was arranged by Rabbi Yitzchok Steinmetz, Director of Camp L’Man Achai.

Fifteen years ago, Camp L’Man Achai was created to fill the void in Jewish summer camping for boys from non-observant or newly observant families. The camp caters to 7-16 yearold boys and boasts a handpicked staff of superb counselors from various yeshivos. Camp L’man Achai alumni have successfully gone on to enroll and succeed in Jewish Day Schools, Talmud Torah’s and yeshivos around the world.

Ten years ago, Camp L’man Achai purchased its own

162 acre campground in Andes, NY in the Catskill Mountains. The camp can accommodate over 250 children and with a beautiful lake, sports fields and recreational facilities. The camp features a renowned Jewish educational program, as well as off-site trips and on-site extracurricular activities. “This camp is the real deal. It can and it has changed many kids’ lives and opened them up to the beauty of Torah and mitzvos,” said Rabbi Chaim Fogelman.

Camp L’man Achai strives to make the camp experience available to any Jewish boy who is interested in attending and provides large scholarship grants to ensure this is possible.

To contact Camp L’man Achai, please call (718) 436-8255 x107 or email info@camplmanachai.com

½ cup Sour Cream (non-dairy) ½ cup Cream Cheese (non-dairy) 4 tbsps. Ginger paste 4 tbsps. Garlic paste 2 teaspoons salt 2 teaspoons black pepper (crushed) 2 teaspoons red chili powder (crushed) 2 teaspoons dry coriander powder ½ cup lemon juice 1 chicken (breast or thigh) skinless and cut into 2 inch chunks ¼ cup finely chopped fresh coriander leaves (to garnish)

Combine first nine ingridents in a mixer and blend well for five minutes. Pour mixture into a large bowl and add chicken. Mix well. Cover the bowl and refrigerate. Allow to marinate for at least four hours. Thread chicken onto skewers.

Preheat oven or grill to a medium high temperature (200 C/400F). Place the skewers on the grill or oven racks with a tray underneath to catch drippings. Roast until the chicken is browned on all sides and tender.

Notes: 1. Will taste best when cooked on a grill with charcoal.

2. Squeeze fresh lemon on the chicken to serve.

The word tikka means bits, pieces, or chunks. Chicken tikka is an easy to cook dish in which chicken is marinated in special spices and then grilled on skewers. This is one of India’s most popular dishes.

Chanukah Recipe

Nawabi Murg Ka Tikka

DAKSHIN INDIAN BISTRO is certified kosher by ~ Kosher Certification. It is Glatt Kosher, Chassidishe Shechita, Pas Yisroel and has a Mashgiach Temidi on premises.

Located at 1154 1st Avenue, New York, NY 10065, (212) 355-4600.

www.OK.org • 15

~ BEHIND ME ET OUR STAFF:

WHO’S BEHIND THE ~

Interview with

Dayan Yitzchak Teller Dayan Yitzcha kT

eller

KS: Where did you grow up? Where did you go to yeshiva?

RYT: I grew up in B’nei B’rak in Eretz Yisroel and attended the Belzer yeshivos throughout my years in school.

KS: What did you do after yeshiva? When did you get married?

RYT: After yeshiva, I got married in 1986. My wife is from Antwerp, Belgium, so we moved to Antwerp where I studied halacha in the Belzer kollel for 13 years and gained practical experience in rabbonus under various rabbonim, including Rav Tuvia Weiss shlita. I knew Rabbi Levy for many years and he often stayed with me when he came to Belgium on business, so I started to occasionally visit facilities with Rabbi Levy and I saw halacha come alive in practical kashrus. In 1994, I started working as a mashgiach for the ~ and continued up the ladder to my current position.

KS: What is your current position at the ~?

RYT: I am currently an Executive Field Representative for ~ Europe. My responsibilities involve monitoring all of the kosher transport and storage in Europe.

Many liquids from Asia and all over the world come through Europe for transport and storage, including oils, oleochemicals, fatty acids, and fatty alcohols.

16 • www.OK.org

They come by barge to be stored in the ports of Rotterdam and Antwerp and my job is to monitor kosher compliance in these areas.

KS: What prepared you the most for your current position at the ~?

RYT: My 13 years of kollel, where my studies were concentrated in halacha, as well as the hands-on experience of visiting factories with Rabbi Levy prepared me most for my current position. In addition, it’s written in Chovos HaLevavos that one should work in something close to his heart. I am naturally drawn to halacha and kashrus is a field that I feel is close to my heart.

KS: What is the best thing about working at the ~?

RYT: The best thing about working in the ~ is that the ~ is very organized. I am personally a naturally organized person, so I appreciate the system and protocol in place to ensure the highest level of kashrus supervision. I feel that the ~ has the most superior database and sophisticated system of data management and mashgiach reports.

KS: How would you describe the ~ today?

RYT: I would describe the ~ as the leading authority in kashrus. The experienced rabbis at the ~ are at the

“...one of the foremost experts in the kosher oil industry” – Rabbi Don Yoel Levy, Kashrus Administrator, ~ Kosher Certification

“

What Other People Say About Dayan Yitzchak Teller

R

forefront of kosher supervision and the protocol for supervision and data management is the best in the world.

KS: Is there anything else you would like to share with us?

RYT: Many times I come to a factory and the personnel think I can give them a hechsher on the spot, with no inspection or changes necessary. Either the factory personnel have no idea about kashrus, or they were previously certified by a second-rate agency that gave a “rubber stamp” certification with little effort needed. I am always shocked by how little many people know about kashrus when it has become so mainstream in both the industrial and consumer world. A lot of my job revolves around teaching the facility personnel about kashrus and helping them have respect for the seriousness and importance of abiding by kosher protocol and having a high-level kosher certification.

Rabbi Yitzchak Teller is also a Dayan in the Belzer Kehilla in Antwerp.

abbi Teller started working for the ~ many years ago at a complicated oil plant in the Netherlands.

His grasp of the facility was sup erior and led to Rabbi Teller becoming one of the fore most experts in the kosher oil industry. Rabbi Teller’s methodical examination of every detail very carefully makes his reports a pleasure to read. Rab bi Teller’s approach, coupled with the fact that he is a prominent talmid chochom and Dayan in the Ant werp Belz community, makes him the prime candida te to be the expert in kashrus that he is. These are the attributes we look for in our personnel at the ~.

Rabbi Don Yoel Levy,

Kashrus Administrator, ~ Kos

her Certification

R

abbi Teller and I have been wor king together for over 15 years. He is a very kind and pleasant person and it is a pleasure to wor k with him. Rabbi Teller is a great scholar with a deep understanding of halacha. He has the greatest com bination of characteristics that a kashrus agency can ask for, which really brings the ~ to a higher level.

Rabbi Shimon Lasker,

Rabbinic Coordinator, ~ Europe

R

abb i Tel ler is a gre at per son to wor k wit h. He is ver y kin d, tho rou gh and is a talm id cha cha m who is ver y wel l ver sed in hal ach a.

Rabbi Leizer Teitelbaum,

Senior Rabbinic Coordinator, ~

Kosher Certification

www.OK.org • 17

in Action!

At the 2010 ~ Mashgichim Conference

Rabbi Chaim Fogelman, Conference Chairman

bbi – Rabbi Don Yoel Levy, FeatuAhredronRaHas kel Rabbi Yakov Perlov, Rabbi

Rabbi Don YoeltrLatevory, Kashrus Adminis

D. Chanowitz, f se Yo bi ab R – ch ia hg as Featured M abbi Yitzchak Hanoka R

Rabbi Yitzchak Hanoka, Rabbinic Coordinator

g Co. Featured Company, SabrMeandDipy pin Weiss (Mashgiach),

Kalman Goodman (Manager), RaMebbiiky Tollman (Exec. VP), Rabbi Don Yoel Levy, Rabbi Yitzchak Hanoka 18 • www.OK.org

Photos by Chaim Perl www.chaimperl.com

Featured Mashganiaowchitz Featured Mashgiach – Rabb i Shmuel Goldstein Rabbi Yosef D. Ch

Rabbi Zushe Ble

ch, Guest Speaker

Rabbi Yitzchak Gornish Rabbinic Coordinator

Featured Rabbi Rabbi Yakov Perlov, Israel Rabbi Don Yoel Levy, Featur iach – Rabbi Shmuel Goldstein, RabbiedYitMazchshg ak Hanoka

Rabbi Ahron Haskel, Director, ~ Israel

g Co.) Tollman (Exec. VP of Sabra Dippin

Mr. Meiky g a copy of Kosher Spirit readin

Rabbi Eli Lando – Chief Customer Relations Officer www.OK.org • 19

n e w c o m pa n i e s

4 13 WAYS ~ Koshered your world in 2010!

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ACCUTECH FILMS, INC.

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ANGEL CAMACHO ARGENTINA S.A. SAN MARTIN, MENDOZA ARGENTINA Pickled products & olives

ANHUI DANGSHAN TONGTAI FOODS CO., LTD SUZHOU, ANHUI PROVINCE CHINA Fruit (canned), vegetables (canned)

ANMAR INTERNATIONAL LTD

BUBBE HINDA’S BREADS

CAP AGROPECUÁRIA E INDUSTRIAL LTDA SÃO PAULO, BRAZIL Nuts & seeds

CAPRICORN SEAFOOD BROOKLYN, NY USA Fresh fish

CARAGUM INTERNATIONAL MARSEILLE, FRANCE Caragum

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DAKSHIN KOSHER NEW YORK, NY USA Restaurant

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FROZEN PULPS DE MEXICO, S.A. DE C.V. IRAPUATO, GUANAJUATO, MEXICO Juice & juice concentrates

FUJIAN FULONG FROZEN FOODS CO., LTD LONGHAI, FUJIAN, CHINA Vegetables (frozen)

DUCON LIMITED

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PELABUHAN KLANG, SELANGOR MALAYSIA Glycerine, oil & shortenings

EIGHTEEN RESTAURANT NEW YORK, NY USA Restaurant

ELK RIDGE ALMONDS, INC. MADERA, CA USA Snack foods

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GEL’PAM FRANCE Herbs

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GLOBAL GOODS HIGHLAND, UT USA Agave

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CHEMSYNERGY

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20 • www.OK.org

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CHENGMAI COUNTY, HAINAN CHINA Fish products

TERMOLI (CB), ITALY Acids & acidulants, cultures & rennets

HARBOES BRYGGERI A/S

MEITAV KOSHER FOOD LTD.

SKAELSKOER, DENMARK Malt extract

SZEGED, HUNGARY Dairy products

I.M. DANDAR S.R.L.

MICHAEL LERER

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NESS -ZIONA, ISRAEL Wine barrels

INNOVATIVE FLEXPAK

MIDLAND FARMS INC. #361661

BALTIC, OH USA Cheese

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SUNSHINE’S PRIDE DAIRY

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INTERNATIONAL PLASTIC ENGINEERING CO. LTD.

MORAD WINES LTD

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JERUSALEM CHEESE INC.

MOUNTAIN BREAD, AUSTRALIA

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JIUJIANG HOLLY FOODS CO., LTD JIANGXI, CHINA Ginger

JSC SPARTAK GOMEL, BELARUS Candy & chocolates

KALLE GMBH WIESBADEN, GERMANY Plastic products

KAWU SP. Z.O.O. LIPNO, POLAND Pasta & grains

KEMIN DO BRASIL INDAIATUBA, SAO PAULO, BRAZIL Food additives

KEMIRA TIANCHENG CHEMICALS (YANZHOU) CO., LTD YANZHOU, SHANDONG, CHINA Chemicals

KOLYMPARI SA GREECE Oil & shortenings

KOSHER EXPRESS/SEVAN BROOKLYN, NY USA Restaurant

KRAUL & WILKENING UND STELLING GMBH HANNOVER, LOWA SAXONY GERMANY Alcohols

KREHALON INDUSTRIE BV AK DEVENTER, NETHERLAND Plastic products

LALLEMAND SPECIALTIES, INC. MILWAUKEE, WI USA Cultures & rennets

LANG NATURALS MIDDLETOWN, RI USA Dietary supplements

RESERVOIR, VIC. AUSTRALIA Bread

MY MOST FAVORITE FOODS NEW YORK, NY USA Bakery

NANTONG NORIYA FOODS CO. JIANGSU, CHINA Seaweed

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WINE’S SECRET

BROOKLYN, NY USA Fish products

TIRAT YEHUDA 110, ISRAEL Wine

SONS OF BAHEEG KAWAR INDUSTRIAL LTD

WINONA FOODS, INC.

NAZARETZ ILLIT, ISRAEL Alcoholic beverages

WORLD PAC INTERNATIONAL AG/ SPMMAG

TUSCALOOSA, AL USA Chemicals

SCHAANWALD, LIECHTENSTEIN Plastic products

STEINER CHEESE

YC FOOD DISTRIBUTION LLC

WINCHESTER, VA USA Whey

SWISS HERITAGE CHEESE (PLANT #55-215) MONTICELLO, WI USA Dairy products

TA’AMAN FOOD MARKETING LTD MISHOR ADUMIM, ISRAEL Cereals, sauces, wine

THE NUTTY GOURMET, LLC. MODESTO, CA USA Nuts & seeds

THILMANY, LLC KAUKAUNA, WI USA Packaging

NORDIC SUGAR A/S COPENHAGEN K, DENMARK Sugar, sweeteners

RANIPET, TAMIL NADU, INDIA Chemicals

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SOTECH, INC.

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HAINAN LUSUN FOOD CO, LTD. CHINA Fruit & vegetable chips

LINGBAO XINYUAN FRUIT INDUSTRY CO LTD CHINA Juice & juice concentrates

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

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www.OK.org • 21

CHASSIDIC INSIGHTS

LOOKING Above Nature Compiled by Dina Fraenkel

n Parshas Mikeitz, which is read on Chanukah, we read the story of Yaakov’s sons’ journey to Mitzrayim with their youngest brother Binyamin. There is a famine in the land of Goshen and Yaakov’s sons go to beseech their brother Yosef — whom they previously sold into Egyptian bondage and has now risen to power – for food. When the brothers requested their father’s permission to return to Mitzrayim with Binyamin, he reluctantly responded: “May G-d Almighty grant that the man have pity on you and release your other brother and Binyamin.”1 Yaakov had a much higher level of fear than his sons about his children’s return to Mitzrayim. While they knew that they deserved punishment for their previous actions and had a negative feeling about the upcoming events, the sons viewed the situation as a personal tribulation.2 On the other hand, their father Yaakov viewed the situation as a continuation of his own tribulations and an indica-

I

22 • www.OK.org

tion of the future tragic experiences of the Jewish people in Mitzrayim.3 Why did Yaakov and his sons have such different views about the scope of the event of returning to Mitzrayim with Binyamin? There is a basic difference between Yaakov and his sons.

Yaakov was one of the three Avos, a founder of B’nei Yisroel. He was on such a high spiritual level that he saw every event in his life as a sign and precursor to events that would befall the Jewish people at a later time. His sons, the founders of the 12 Shvatim, were not on the same spiritual level as their father and, therefore, were only able to see the events as they related to themselves. Yaakov’s sons saw the events as part of the course of nature, as a natural consequence to their actions regarding their brother Yosef, while Yaakov Avinu, with his heightened level of spirituality, saw the event as it transcended nature and took on supernatural significance.

The view of Yaakov Avinu relates to the miracles of Chanukah as well.

Even though the events of Chanukah were miraculous, one could view them as occurring within the scope of nature, since the victory of the Jewish people over the Syrian-Greeks involved an actual physical war. This view misses the real truth of the

Chanukah miracle. Hashem made this miracle occur completely outside the bounds of nature. The Jewish people overcame incredible odds, as it says in V’Al HaNissim: “…the mighty into the hands of the weak, many into the hands of the few.”

Yaakov Avinu’s far-reaching view of events teaches us that anything a Jew is involved in, no matter how small it seems, no matter how mundane, one should not think of the act as a purely natural act. It should always involve a strong knowledge that one’s actions have a lasting physical and spiritual impact on the world and a prayer that one’s action should contribute to the greater good.

We know that we must live our lives within the laws of nature, as the Torah teaches, “G-d your Lord will bless you in all you do.”4 But we must also remember that our connection to nature is merely external, because we are truly bound to Hashem, who is far above nature.

May the knowledge of the everlasting effects, both physical and spiritual, of our actions compel to fill our lives with Torah and mitzvos and hasten the imminent coming of the complete and final redemption with Moshaich now.

1. Bereishis 43:14.

2. Bereishis 42:21.

3. Rashi’s Commentary on Bereishis 42:2.

4. Devarim 15:18.

SOUL NUTRITION

KOSHER

BY THE NUMBERS

11.2 million Americans regularly buy kosher food.

60%

the amount that the traditional kosher food market has increased in the past 5 years.

$200 the amount some high end kosher wines sell for today.

$

Kosher food shoppers spend an average of $1000 more every year than ordinary consumers. $

$ $

World’s Largest Kosher Menorah: The largest kosher menorah is erected each year in New York City. It is 32-feet high and weighs 4,000 pounds. It was specially designed by world renowned artist Yaakov Agam and inspired by the RaMBaM’s illustration of the menorah in the Beis Hamikdash.

Chanukah Sparks • There are two ways that the bracha is recited while lighting the Chanukah menorah: “L’hadlik ner shel Chanukah” and “L’hadlik ner Chanukah.” When we say “L’hadlik ner Chanukah” the Roshei Teivos are Lamed-Nun-Chof which are also the Roshei Teivos for “Notzer Chesed L‘alofim” – “G-d preserves kindness for thousands of generations. LamedNun-Chof are also the Roshei Teivos for “Nafshanu Chiksah L’Hashem” – “Our souls yearn for G-d.” These phrases are the essence of the message of Chanukah.

– From the Ben Ish Chai • ‫ חשמונאי‬has the same letters as ‫!משיח נאו‬ • “Maccabee” means “strong” in Greek and is an acronym for “Mi Chamocha Ba’eilim Hashem.”

In 5765, a fourth grade yeshiva class in Chicago built a menorah from 10,770 Popsicle sticks. It was approximately 7 feet tall! The following year, the same teacher had his class build a dreidel from 14,000 Popsicle sticks. It was approximately 5 feet tall. Last year, the class built a menorah made entirely of donated toys.

There were 3,770 toys and all were given to children in need.

Walking on Coals: Members of the US “Fire Walkers” walk on live coals with a temperature of 1,493 degrees F.

Biggest Doughnut: In 2003, Angel Bakery prepared the biggest jelly doughnut in the world. It was 5 feet across and weighed 331 pounds. The doughnut was fried in a pot containing 87 gallons of oil and contained 437,000 calories!

Source: Sefer HaSe’em v’HaNifla’ot, Feldheim Publishing Co.

www.OK.org • 23

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“I

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KOSHER CERTIFICATION

Kosher Spirit, 391 Troy Avenue • Brooklyn, NY 11213 • 718-756-7500 • info@ok.org • www.ok.org 24 • www.OK.org