Kosher Spirit Nissan 5773

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HEALTHY SPIRIT

ReplAce Toxic cleAning SupplieS in The home

FROM THE DESK OF RABBI DON YOEL LEVY Kashrus Administrator

THE KORBON PESACH

By Rabbi Yitzchak gornish

KOSHER FOR PASSOVER CONTINUES TO GROW AT TROPICANA

PASSOVER RECIPE chocolATe Soufflé

~ AROUND THE WORLD... PAKISTAN

DID YOU KNOW...

ThAT wATeR cAn Be DAiRY?

WHO’S BEHIND THE ~ interview with Rabbi Shmuel levy

CHASSIDIC INSIGHTS

THE CONNECTION BETWEEN PESACH AND CHILDREN

compiled by Dina fraenkel

SOUL NUTRITION

KOSHER SPIRIT Pesach 5773

eDiToR-in-chief: Rabbi Chaim Fogelman

eDiToR: Dovi Scheiner

ASSociATe eDiToR: Dina Fraenkel

DeSign & phoTogRAphY: Spotlight Design

Dear Reader,

As we celebrate Pe sach once again, I am reminde d of how we b e c ame a nation, how Ha shem miraculously to ok us out of Eg yptian slaver y and gave us the Torah

The word “Torah” is f rom the same ro ot a s the word “ hora’ah”, to demonstrate (or show) and teach us how we are to live our lives and how we are to conduct ourselves . Like all nations , we have rules and regulations – the Torah and mitz vos by which we ne e d to abide. We must rememb er that it is Ha shem’s Torah and Ha shem’s mitz vos that we follow ; it is only Ha shem and our holy sages who dictate the details of the commandments that we follow.

Pe ople of ten c all the ~ and a sk , “How c an the ~ cer tif y a product as kosher when it’s not healthy or has some other negative quality?” Others feel that kosher should ensure the quality of life of the animals processed in kosher slaughterhouses and good working conditions . It’s true that something that is harmful and poisonous should not be eaten. But , truth be told, many people will tell you that white f lour is poison, saturated fat can kill you, and sugar is the de vil, yet all of these foods can definitely be 100% kosher. Kosher laws are chukim (statutes) that transcend logic . Kosher is not solely about what is healthy or nutritious (though we do have a commandment to guard our health) and the laws of kosher cannot be logically explained based on health concerns , or any other scientif ic explanation We ke ep kosher b e c ause Ha shem gave us these regulations in the Torah

In a recent U S court decision that has a far-reaching impact on kosher certification and religious fre e doms , the judge rule d that the protocol for kosher certification cannot be de cide d by the U S justice s ystem; it c an only b e de cide d by relig ious authorities

As we sit down to our Seder tables and relive our Exodus from Egypt let us renew our commitment to Hashem in all areas of our life and relinquish our need to understand that which cannot be understood, and let us rene w our commitment to kosher, and all of Torah and mitz vos, without compromise.

Wishing you and yours a happy and kosher Pesach

Rabbi Chaim Fogelman Editor-in-Chief

,

Shar e Your Spirit

Readers share their thoughts

Dear Kosher Spirit, I always enjoy reading your ver y informative and professional magazine. Regarding the inter vie w with Rabbi Prizant , I just want to comment on how special and refreshing it is in our times to have someone refer to his parents as “wonderful” and to his parental home as “the best atmosphere for both physical and spiritual growth.” I am almost 60 years old B”H and have ne ver heard or read such a pleasant description of a home. Ever yone I speak to, whether in N.Y. or Israel, seems to be full of complaints and blame against their parents and schools for whate ver goes “ wrong ” in their lives The y don’t internalize the fact that , as Rabbi Prizant said, “ The steps of man are ordered by Ha shem ” We have to tr y our best , but all that happens is ultimately part of the Divine plan, and people should learn to accept that in order to reach the madreigah of this special Rav

That ’s the Spirit!

even small children know that on the night of the exodus from egypt, “U’lchol B’nei Yisroel lo yechratz kelev l’shono ” not a single dog barked at B’nei Yisroel as they were departing That is why we have the din to feed meat deemed non-kosher to the dogs, as a reward to them A question is asked, “why do we honor the dogs just because they didn’t bark? The frogs had complete mesiras nefesh and jumped into the ovens and fire!” The answer is that sometimes it’s harder to bite your tongue than to jump into fire

Today, there are extraordinary dogs as well Navy SEAL Team 6, the elite special forces unit that eliminated the most wanted terrorist, has specially trained canine members to assist in dangerous missions These Belgian malinois (similar to a german Shepherd) undergo rigorous training and learn to jump from airplanes, handle difficult terrain, and scout dangerous locations wearing mounted video cameras and sensors

ways to

Replace Toxic Cleaning Supplies in the Home

Oven Cleaner: Traditional oven cleaners contain dozens of toxic ingredients , including those that can cause permanent chemical burns , blindness and poisoning if ingested. Healthy replacement : Make a thin paste with baking soda and water. Coat all oven surfaces with the paste. Let it sit overnight and wipe clean with a damp cloth. Your oven will sparkle and your family will not have to breathe the toxic fumes .

Floor Cleaner: Instead of a f loor cleaner that fills your home with fumes and can be toxic if ingested, use vinegar instead. Vinegar kills mold, milde w and bacteria . Make a solution of one cup white vinegar to one gallon of water and mop as usual. The vinegar scent does not linger after the f loor dries .

Bathtub/Shower: G et the disinfecting results without chemicals by mixing a solution of ½ cup baking soda , 1 cup vinegar and 1 gallon of warm water in a spray bottle Spray your tub and tile and wipe as usual Spray white vinegar (undiluted) directly on glass shower doors to remove soap scum Wipe with a cloth and rinse as usual.

Countertops: For a great all- purpose counter top cleaner, mix 1 quart water, 1 cup rubbing alcohol and 1 teaspoon dish soap in a spray bottle This mixture kills bacteria and can be used on granite countertops as well

Stainless Steel: Stainless steel cleaners can be costly and laden with chemicals . Care must be taken with stainless steel because citrus and other acids cannot be used. Shine your stainless steel appliances with a fe w drops of olive oil on a soft cloth. After polishing with the olive oil, polish with a clean cloth dampened with white vinegar.

Silver: Clean your silver the natural way with a paste of baking soda and water. Scoop the paste onto a damp sponge, gently polish and rinse with hot water. Pat dr y with a soft towel.

Toilet Cleaner: Replace your conventional toilet cleaner with a safer alternative Pour one cup of borax and 1/4 cup distilled white vinegar or lemon juice into the bowl Let sit for a fe w hours , then scrub with a toilet brush and f lush

*If you would like to tr y any of these cleaning methods for Pesach, please ask your Rav if the products need to be kosher l’Pesach

Wood Furniture Polish: To replace your favorite wood polish, mix ½ cup white vinegar and 1 teaspoon of olive oil. Apply with a soft cloth and polish.

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

Dear Kosher Spirit, Do cod fish oil capsules need a hechsher, even if they are made with vegetarian capsules?

The ~ responds:

All fish oil capsules, even those made with vegetarian capsules, require a hechsher when they are taken as a nutritional supplement Many companies include oil from non-kosher fish, so supervision is definitely needed (Halacha requires a mashgiach temidi for fish productions, unless the skin is left on the fish.) In addition, the processing methods need to be verified to ensure that the equipment is not also used for non-kosher products.

If a doctor prescribes a fish oil capsule it falls into a different category and the patient should discuss the specific fish oil capsule and his health requirements with his Rav. If necessary, the patient should have his Rav speak to the doctor to make sure all the information is taken into consideration.

From the Desk of Rabbi Don Yoel Levy

Kosher ingredients are constantly changing . Until now, it was assumed that freeze dr ying fruits and vegetables eliminated the issue of tolaim (insect infestation) by getting rid of the bugs completely or making them inedible (k’aitz – like wood). This was especially rele vant to raspberries and blackberries . Research was done to verif y this and it was the accepted conclusion

Recently, in the course of re vie wing some ingredients , this situation came up again and the ~ sent some product samples to a renowned posek and ka shrus authority. After a thorough inspection and rehydration, the rabbi found some whole insects in the product that returned to their original state and may no longer be in the categor y of inedible (k’aitz). We then sent additional products for inspection and the rabbonim arrived at the same conclusion

Therefore, the ~ changed our polic y and will no longer certif y or approve (as ingredients) freeze dried raspberries and blackberries . This does not affect pureed raspberries and blackberries . If we are able to guarantee that the product will not be rehydrated, freeze dried raspberries and blackberries could still receive approval.

The ~ has taken steps to share our findings with various organizations and ka shrus agencies . I am sure my esteemed father, Rabbi B erel Le v y ob”m, is proud that the ~ continues to take the high road on ka shrus issues and stands fast to our convictions e ven in the face of potential economic loss .

Wishing all of our readers a kosher and freilichen Pesach,

Rabbi Don Yoel Levy Kashrus Administrator

Rabbi Don Yoel Levy CEO/Kashrus Administrator

Close your eyes

and picture yourself in Yerushalayim during the time of the Beis HaMikdash . The city is filled to capacity with pilgrims and residents converging in the Temple courtyard on the eve of Passover. The Yidden are clustered in groups, each group with its own lamb. The scent of roasted lamb permeates the air and the atmosphere is at once both somber and festive. This is the height of the Passover service that recalls the lamb’s blood marking the doorposts of the Jewish homes and our Exodus from Egypt

kOrbOn pEsaCh

By Rabbi Yitzchak Gornish

At first glance, it seems that a study of Hilchos Korbon Pesach is somewhat impractical for most of us as we prepare for Passover. After all, we have not merited bringing the Korbon Pe sach for almost two millennia and many other halachos seem more pertinent. However, the Jewish people are a nation of b elie vers , descendant s of belie vers , and we know with certainty that e ven a s late a s Ere v Pe sach we may merit the instant rebuilding of the Third Beis HaMikda sh Just as we recite the order of korbonos e ver y day in davening, it is ver y rele vant to re vie w the basic laws of this ver y vital sacrifice and many have the custom to do so after Mincha on Erev Pesach

The Korbon Pesach was a symbol of the ver y b eg inning of the Je w ish nation In fact, it was one of only a handful of mitz vos commanded before the g iv ing of the Torah at Har Sinai. Throughout our histor y the Korbon Pesach was used to rally our people to re commit to the ethos of the Torah. B efore B’nei Yi sroel conquere d Eret z

Yi sroel, Yehoshua p er for me d a ma ss Korbon Pe sach at Gilgal.1 L ater, King Hezekiah presided over a Korbon Pesach dur ing a re de dic ation of the Torah. 2 When the Je w ish p e ople had slipp e d into a mora ss of undesirable activity, King Yoshia celebrated the Korbon Pe sach a s a spir itual reawakening . 3 The first Korbon Pesach in the Second Beis HaMikda sh is descr ib e d by Ez ra HaS ofer a s the first significant e vent of that period which established the return of Temple activity.4 Josephus , a Je wish historian during the S e cond Temple p er io d, described the Korbon Pesach rites with the par ticipation of millions of pilg r ims 5 The Talmud also relates that King Agg r ipa s w ante d to count the number of Korbon Pesachim one year, so the Kohanim set a side one kidne y f rom e ach lamb and the y numb ere d 1 2 million 6 It is clear that this commandment playe d a ver y prominent role in our histor y

Halachos of Korbon Pesach

The mit z vah of Korbon Pe sach ser ves to remind us of the tremendous miracles that occurred during our Exodus from Eg ypt and the blood of the or ig inal Korbon Pe sach w a s use d to dif ferentiate b etwe en the Je w ish homes and those of their persecutors 7 The Je wish firstb orns were thus protected from Makkos Bechoros (death of the firstb orn), the fate that b efell the firstborns of Eg ypt .

It is a mit z vah to sacr ifice a male lamb (or kid) under one ye ar old on the fourteenth of Nissan, after midday, in the Beis HaMikdash as a Korbon Pesach. 8 If one separates a female sheep, or one older than one ye ar, it is pa stured until it receives a blemish and is then sold; the proceeds are used for a Korbon Pesach. Howe ver, if the blemish does not occur until after Pesach, the f unds are use d for a Korbon Shlamim. 9

The mitzvah of Korbon Pesach is required of both men and women. One who intentionally negle ct s this mit zvah is subje ct to the punishment of kareis (dying before one ’ s time).10 Although this mitz vah was given before the Beis HaMikdash (or Mishkan) was erected, the sacrifice could only be offered on a public altar, as opposed to pr iv ate altars which were sometimes use d in the pa st . 11 It is forbidden to own chometz while sacrificing the Korbon Pe sach12 and the transgression carries a penalty of malkos (flogging).13

In order for the mitzvah to be valid, all rites p erforme d in conne ction to the mitz vah must be performed solely for the purpose of fulfilling the mitzvah of Korbon Pesach 14

All those who came to offer the Korbon Pesach were separated into three g roups for the slaughter of the korbonos, ba se d on the posuk, “ the whole community of the congregation of Israel shall slaughter it” community, cong re gation and Israel 15 A g roup could not consist of less than

ten participants . If there were less than fif ty total par ticipant s , a Korbon Pesach could not be offered at all.16 It is p ossible that during bleak p erio ds in the Temple eras this might have been an issue, but ba se d on histor ic al accounts the groups were actually filled to c apacity. In f act , af ter the Temple cour ty ard w a s f ull, the gates were closed and the sacrifices began. After the Korbon Pesach was slaughtered, its blood was poured against the base of the mizbeach. 17 The Kohanim stood in rows bearing vessels with pointed bottoms so the y could not be put down. The rows alternated between gold and silver vessels as a source of beautification Even a non-Kohain could slaughter the lamb and the closest Kohain collected the blood and quickly passed it down the row to be poure d on the mizbe ach The empty vessel w a s quickly passed back for the next Korbon Pesach 18 (This may have been one of the first assembly lines , of which we are so familiar today )

There were hooks placed along the

It is clear that this commandment

The Kohanim stood in rows bearing vessels with pointed bottoms so they could not be put down

hooks

w alls and columns for skinning the lamb, but for those who had no access to ho ok s , smo oth wo o den ro ds were av ailable for p or table skinning stations . 19 The lamb w a s then skinne d, the organs removed and burned, and the owner of the sacrifice took it home to prepare it for the Seder. 20 When the first group was done, the process was rep e ate d w ith the next two g roups . During the ser vice, the Levi’im would re cite Hallel thre e times , although the y ne ver complete d the third round.21 The silver Temple tr ump et s were sounde d during each re citation of Hallel. 22

If Erev Pesach occurred on Shabbos, the entire r itual w a s p er for me d and the participants waited to return home with their slaughtered lamb until after Shabbos 23 Any preparation that could be done before Shabbos, such as bringing the lamb f rom out side of the t’chum, etc could not b e done on Shabbos 24 Howe ver, if no knife w a s available one could transport the knife on Shabbos by sticking it into the wool

of the lamb, prov ide d the lamb w a s not yet sanctified.25

Preparing and Eating the Korbon Pesach

The Korbon Pe sach must b e consumed on the night of the 15th of Nissan. 26 While the Torah commands us to eat it together with the matz ah and maror, one still f ulfills the mitz vah if the accompanying foods are not available.27 Since it is preferable to eat the Korbon Pesach on a full stomach, a Korbon Chag ig ah is of fere d and consumed first until one is satiated 28

The Korbon Pe sach must b e completely roa ste d 29 A wo o den spit w a s force d into the mouth of the Korbon Pesach and out through the other end of the lamb and the inter nal organs were hung above the Korbon Pesach as it w a s lowere d into an oven and

roasted. A spit of pomegranate wood was preferable since the wood was dr y and did not contain liquid that could leak into the Korbon Pesach and cause it to be cooked, rather than roasted.30

If the korbon is only par tially roasted or cooked by another method, it is a transg ression deser v ing of malkos. 31 The Korbon Pesach must be roasted directly on fire, not on a metal or stone tray. If the tray has holes then the Korbon Pe sach may b e roa ste d above the tray.32 A metal spit may not be used since the interior of the Korbon Pesach will be cooked as a result of the hot metal, not dire ctly by the fire. A heated oven that had the fire remove d b efore roa sting may not b e use d 33 The Korbon Pe sach could not touch any part of the oven 34 One may not co ok the Korbon Pe sach, e ven in liquids other than water (wine or oil), after roasting After roasting , one may smear the Korbon Pesach with a liquid other than water 35

One may not eat the Korbon Pesach while it is still Erev Pesach 36 Although

played a very prominent role in our history.

along the walls were used for skinning the lamb, but for those who had no access to hooks, smooth wooden rods were available for portable skinning stations.

A wooden spit was forced through the mouth of the Korbon Pesach and out the other end and lowered into an oven and roasted

the

the Torah permits one to eat the Korbon Pesach until the morning , Chaz al shortened the time to midnight to ensure it w a s e aten w ithin the prop er time (a s w a s done w ith the e vening Shema and other mitz vos). Hallel was recited during the consumption of the Korbon Pe sach and if one fell a sle ep b efore e ating the Korbon Pe sach one could no longer par take in the korbon. 37

The Korbon Pe sach must b e e aten by the group that designated the particular korbon. Bringing a Korbon Pesach to a dif ferent g roup w a s a

transgression punishable by malkos. 38 If the Korbon Pesach is brought to another group, the correct group is also forbidden to e at the korbon. 39 One who breaks a bone in the Korbon Pesach, whether on Erev Pesach, Pesach night , or e ven days after Pesach, is deser ving of malkos as long as a kez ayis of me at or mar row is on the b one.40 E ating the korbon w ithout bre aking any b ones w a s a sig n of roy alty.41 To prevent such a transgression the bones were burned.42 One may not leave any morsel of the Korbon Pesach uneaten af ter daybre ak or one is g uilty of a

transgression, though not deser ving of flogg ing . 43 This w a s also a s y mb ol of royalty.44 Only the first Korbon Pesach in Eg ypt required smearing blood on the do or p ost , e ating quickly, b eing g irde d and wearing sho es , and brandishing sticks . 45

One who is f ur ther than 15 mil (1 mil = the distance that can be travelled in 22.5-24 minutes) f rom Yer ushalayim on Erev Pesach, 46 or not circumcise d, or tomei f rom one of se veral types of tumah47 could not partake of the Korbon Pesach. If a person transgressed this ruling , he is punished by malkos. Howe ver, the p erson could par take in the Pe sach Sheini of fer ing during the month of Iyar

Korbon Pesach in the Seder

During the time of the Beis HaMikda sh the Korbon Pesach was the highlight of the festiv al and this w a s refle cte d in the Pe sach S e der The third of the four questions asked in the time of the B ei s HaMikd a sh w a s , “ Why is only roasted meat consumed on Seder night?”48 The phrase “Pesach, matz ah, maror ” referred to the actual Korbon Pe sach, a s in the posuk, “ You should say, ‘It is a Pe sach-of fer ing to

42 Rambam, Hilchos Korbon Pesach 10:2

15 Mishna, Pesachim 5:5

Rambam, Hilchos Korbon Pesach 1:9

Rambam,

36 Ibid 8:5

37 Ibid 8:15

38 Ibid 9:1

439 Ibid 9:2

40 Ibid 10:1

41 Sefer HaChinuch, Mitzvah

16 See also “Soul Nutrition” in this issue for further commentar y

43 Ibid 10:11

44 Sefer HaChinuch, Mitzvah

8 See also “Soul Nutrition” in this issue for further commentar y

45 Rambam, Hilchos Korbon Pesach 10:15

46. Rambam, Hilchos Korbon Pesach 5:9

47 Ibid 9:8

48 Gemara, Pesachim 116a

49 Ibid and Shemos 12:27

50 Haggadah for Pesach

51 Shulchan Oruch, Orach Chaim 473:4

52 Ibid 476

53 Rosh, Pesachim, Siman 34

54 Gemara , Pesachim 114a

55 Ibid 114b

56 Shulchan Oruch, Orach Chaim 473:4

57 Mishna Berurah

58 Shulchan Oruch, Orach Chaim 473:32.

59 Ibid

60 Chayei Adam 130:6

61 Maharal MiPrague

62 Maharashal Siman 388

63 Viyagid Moshe

B’Ha’ Tosafos.

64 Shulchan Oruch, Orach Chaim 469:1

65 Haggadas Chaim L’Rosh Siddur Ha’Kaira 3

Divrei HaYamim II

Beis

,

War,

Korbon Pesach was the highlight of the festival and this was reflected in the Pesach Seder

G-d, b e c ause he pa sse d over the houses of the children of Israel in Eg ypt when He struck the Eg yptians , and He spared our households . ’ Then the p e ople b owe d dow n and prostrate d themselves . ”49 ( To day, we say, “Pe sach – the Pa schal lamb that our ancestors ate when the Holy Temple stood – is for what reason?”50)

While we have se veral reminders of the Korbon Pesach in our Seder, such a s the roa ste d w ing or ne ck on the S e der plate,51 not e ating any roa ste d meat during the Seder52 and, according to some authorities , eating the Afikomen53 , the center pie ce of the Seder is glaringly absent We pray that in this month of Nissan, in which the original redemption occurred, will be the Final Re demption and we w ill b e worthy of bringing and eating the Korbon Pe sach dur ing Pe sach 5773 in Yer ushalay im w ith the coming of Moshiach

Zero’a Facts

The original source for the zero ’ a is in the Mishnah. It is the only cooked item in memor y of the Korbon Pesach.54

E xamples of z ero ’ a in the Gemara are beets , rice, fish, egg , and meat 55

According to B ei s Yosef the z ero ’ a should use meat from the arm, including the bone 56

The z ero ’ a should b e roa ste d over coals b e c ause a p ome g ranate spit is too hard to find.57

S ome hold the z ero ’ a in the hand while roasting

The z ero ’ a should not to b e e aten Seder night or lifted during the recitation Hag gadah.

Tr y to roast Erev Pesach. If one forgot to roast Erev Pesach, one can only roast if one will eat it on the first day of Pesach. 58

One should not disc ard the z ero ’ a because it was used for a mitz vah. 59 It should b e e aten dur ing the day time meal on the second day.60

The zero ’ a represents the main mitzvah in the Hag gadah so it is placed on the top right of the k’aira because we don’t pass over mitz vos 61

There are differing opinions about how to prepare the z ero ’ a: roa ste d (eaten on the second day), cooked (can b e eaten on the first night)62, co oke d and then roasted (eaten on the second day)63.

One c annot state that the zero ’ a is the Korbon Pesach 64

Some hang the zero ’ a on the door to remember the blood on doorposts . 65

Kosher For Passover Continues To Grow At

Tropicana Pure Premium, not from concentrate, 100 percent Florida orange juice – calcium fortified – a newly available kosher for Passover product this year, moves on the new, high-speed packaging line at Tropicana’s facility in Bradenton, Fla , the largest U S -owned citrus processing plants in the United States.

For Tropicana products inc , a division of pepsico, kosher for passover production has a bit of a back-to-the future feeling –even though Tropicana founder Anthony

T R o s s i wa s n ’ t Je w i s h m ay b e t h a t ’ s

b e c a u s e R o s s i , a n i t a l i a n i m m i g r a n t , f o u n d e d

Tr o p i c a n a i n f l o r i d a i n 1 9 47, w i t h a f o c u s o n bringing high quality, not-from-concentrate, 100 percent orange juice to breakfast tables nationwide, starting with the northeast. Rossi brought to his wo r k a s t ro n g c o m m i t m e nt to f o o d s a f ety a n d quality control; and an enduring personal religious commitment.

When Tropicana began producing the countr y ’ s most p opular orange juice, Tropic ana Pure Premium notf rom-concentrate, under kosher for Pa ssover cer tific ation, more than 20 ye ars ago, it w a s a business de cision that was consistent with its founder ’ s long- time approach.

It also built on the company ’ s established track record for manufacturing Tropicana Pure Premium orange juice under a pareve designation and the sup er v ision of ~ Kosher Cer tific ation (~), year around.

To day, af ter working closely w ith the ~ over the ye ars , Tropic ana ’ s kosher for Pa ssover pro duction ha s expanded both in the markets it ships to, as well as in the number of kosher for Pa ssover pro duct s that Tropicana offers U S consumers

For 2013, Tropicana , a PepsiCo brand, is pro ducing 14 distinct kosher for Pa ssover products, or SKUs (stock-keeping unit s) – almost tr iple the five kosher for Pa ssover SKUs

that it pro duce d just a ye ar e arlier. While kosher for Passover Tropicana

Pure Premium orange juice was originally only distributed in the Northeast, Tropicana now distributes kosher for Passover products nationally.

Tropic ana ’ s ne w 2013 kosher for Passover offerings include Tropicana

Pure Premium w ith C alcium; Tropicana Pure Premium with different le vels of pulp; packaging size d from the flagship 59 oz . si ze up to 89 ounces ; and kosher for Pa ssover pro duct s in re c yclable PET packag ing . Graphic s on the 59 oz . car ton and on the PET 59 oz ., 64 oz . and 89 oz . packaging will reflect the kosher for Passover nature of the products

“For Passover, e ver y kosher home is scrubbed clean and sparkles like ne w. This is what we do at Tropic ana , a s well. There is ne w packag ing that is only used for Passover, ne wly cleaned machines and fresh bins for oranges . This is an expensive undertaking , but the cost is not pa sse d on to the customer. At Tropicana , this is their way of giving back to the kosher consumer – prov iding premium kosher for Passover orange juice, produced under the highest standards , at no additional cost , ” said ~ Senior Rabbinic Coordinator, Rabbi Dovid A . Steigman.

While Tropic ana do es not rele a se current production details for competitive re a sons , the company disclose d

Year in and year out, Tropicana buys more Florida oranges than anybody Tropicana is the number one buyer of Florida fruit The company is proud of the relationships it has with Florida growers, which date back more than 60 years

For Passover, every kosher home is scrubbed clean and sparkles like new. This is what we do at Tropicana, as well.

that 2009 kosher for Passover production at the Bradenton facility alone accounted for approximately 8.6 million cartons , 1.1 million cases , and 4.4 million gallons of orange juice. Tropicana also produces kosher for Passover production at its nearby Fort Pierce facility with both plants producing around the clock to meet increasing consumer demand.

“ Tropic ana ha s b e en making delicious orange juice for more than 60 years – and we ’ re really proud to bring consumers fresh ta sting , high-quality 100 percent pure Florida orange juice all ye ar long Prov iding kosher juices for Pa ssover is just another w ay that Tropicana tries to provide for our consumers ’ ne e ds , ” said Mike

Hayco

ck ,

Tropicana vice president of operations

Preparing for Production

A lot of work takes place before the pro duction and packag ing lines are cleaned and koshered and production begins .

Sp e cial re quirement s for kosher pro duction include an annual me eting , as well as quarterly inspections by the ~ to ensure compliance w ith all re quirement s for manuf actur ing kosher products . These visits include an inspection of the facility, segregated storage of kosher mater ial comp onents , kosher ingre dients , inspe ction of the packaging lines and a re vie w of sanitation requirements , or kosherization, pr ior to manuf actur ing kosher products .

Kosher for Passover production, includes its own strict requirements for mater ial comp onent s and kosher ingredients All packaging components must have special Hebrew markings to designate them for Pa ssover pro duction and all ingredients must be produce d under rabbinic al sup er v ision and certified kosher for Passover prior to use

“ Tropic ana ’ s Bradenton f acility is the largest U S -ow ne d, citr us - processing plant in the countr y and ever yone here is aw are of our ye ar-round

kosher certification and our kosher for Passover certification, and has a part in making sure these resp onsibilities are f ulfille d,” said Malcolm Cofer, a member of Tropicana’s quality assurance team, who manages kosher and kosher for Passover manufacturing at the Bradenton facility.

During the annual me eting , an ~ rabbi also re v ie ws Tropic ana ’ s purcha sing , re ceiv ing , and pro duction processes . He also discusses ingredient and product submittal processes , and confir ms that the data on the ~ s ystem cor re ctly refle ct s Tropic ana ’ s data For its part , Tropicana ensures that plant personnel in those department s are av ailable for explanations and questions f rom the rabbi, if needed

To f acilitate this me eting , Tropicana also has documentation available for a range of production functions including receiving , tracking of production and cleaning procedures As part of the annual meeting , Tropicana also comes prepared to compare its list of

Three finished kosher for Passover product cases, each with six 59 ounce recyclable PET containers of Tropicana Pure Premium, not from concentrate, 100 percent Florida orange juice make their way up the new spiral conveyer near the end of the packing line at Tropicana’s Bradenton, Fla , facility

Finished kosher for Passover product exits the packaging line via a spiral conveyer, which takes it to be stacked on wooden pallets for shipping to Tropicana customers around the country

all certified kosher products manufactured against the list of products that the rabbi provides

In addition to the ver y thorough training that anyone at the Bradenton facility gets based on what their job is , Tropic ana managers and hourly employe es also get additional g uidance on kosher and kosher for Pa ssover pro duction, explaine d L illian Elliott , who heads up the Tropicana’s quality assurance program at Bradenton

“Carol Haverty, our liaison at Tropic ana ’ s cor p orate office, is alw ays on top of all the kosher requirements and data ne e de d by the ~,” adde d E ste e Butman, Tropic ana ’ s account representative at the ~. “C arol obtains kosher cer tific ates , communic ates w ith us in a timely manner, alw ays submit s ne w for mula s through our Dig ital Kosher website – and is a pleasure to work with. She also has a thorough understanding of kosher and the certification process and regularly trains Tropicana employees in the basics of kosher at the annual Juice University program. ”

Inspecting For Compliance

Just a s there are gover nment insp e ctors on the premises testing for

quality e ver y day at Tropic ana ’ s production facilities , an ~ rabbi conducts f re quent , unannounce d random inspections – both day and night – during kosher for Passover production.

Malcolm Cofer ’ s approach is straightfor w ard. “It’s an honor for us to help ensure that kosher for Passover fo o d is e a sily accessible b e c ause we understand how imp or tant this core practice is to the community We do not compromise when it comes to quality or kosher standards , ” said Cofer

“For our part , we make sure that we are using the r ight comp onent s , the right packaging and that we follow the ~’s re cord-ke eping and other pro cedures to the letter b e c ause we c are about this work and doing it right

“ The ~ rabbi is great to work with He conducts regular and spot inspections , a s well a s audit s to make sure

that we are following the kosherization procedures precisely. We have an excellent working relationship. If there are any questions or concerns , we discuss them in a ver y direct and candid way, ” said Cofer.

R abbi Steig man, in tur n, ha s high praise for both Cofer and Tropicana’s commitment to prop er kosher production, b oth ye ar-round and for Passover

“Malcolm Cofer and his team are a real asset to Tropicana and its kosher prog ram While Cofer is the le ad, there is an entire te am of pa ssionate workers at Tropic ana who are committed to kosher and the importance of kosher protocols , ” said Steigman

“It is such a pleasure to work with an organi z ation like Tropic ana that demonstrates this kind of dedication, leadership and respect for the kosher program. ”

Prior to start-up, final preparations are made to Tropicana’s new high-speed, packaging line during round-the-clock kosher for Passover production

...an ~ rabbi conducts frequent, unannounced random inspections – both day and night – during kosher for Passover production.

Chocolate Soufflé

flourless and glorious, this dish demands attention to detail but is not difficult to make This soufflé is a light, chocolate dessert that is sure to satisfy all your guests

12 ounces bittersweet

chocolate

6 large egg yolks

12 egg whites

1 cup of sugar

prep: 15 min servings: 8

Preheat oven to 375 degrees

Using pastr y brush, brush oil and sprinkle sugar in ramekins , put in fridge to keep cold.

Melt chocolate in a double broiler Mix egg yolks with melted chocolate

B eat egg whites until foamy and slowly add sugar, mix until firm peaks form Incorporate 1/3 of egg whites into chocolate mix , mix in well Gently fold in the remaining egg whites into chocolate mix

Fill ramekins half way with soufflé mix , gently bang ramekins on counter so batter will settle e venly Fill ramekins till the top Smooth batter with a knife and run finger around edge of ramekin (helps soufflé rise).

Place soufflé in the oven and lower temperature to 350 degrees Bake for 12 minutes

Recipe submitted by: Shifra Klein, editor in chief of Joy of Kosher with Jamie Geller magazine

Mashgichim visits around the world...

A SHABBOS TO REMEMBER

By Maayan Meir

Have you ever thought about why the ~ is called an “international kosher organization”? It is not simply because the ~ mashgichim fly to Europe or South America to do inspections or supervise productions. Kosher productions occur in the most unlikely places, which is why a couple of ~ mashgichim could regale you with stories from the kosher work they did in… Pakistan.

Rabbi T * is one of those mashg ichim A fe w years ago he was asked by the ~ Israel office to fly to Lahore to super vise a kosher candy production in a small nearby town Rabbi T has dual American and Israeli citizenship and can enter Pakistan thanks to his American passport American citizens are entitle d to a v isa on ar r iv al, prov ide d the y c an show an invitation letter from the local company as well as a fe w similar documents .

R abbi T. got his v isa w ithout any problems and the kosher pro duction star te d a s planne d. Ever y thing went smoothly until the weekend. Then, ver y early on Shabbos mor ning , R abbi T. w a s aw akene d f rom his sle ep by loud knocking on the door of his hotel room. Sleepily, he asked who was knocking and got the reply : “Police, open at once!”

The shocked Rabbi T. got up and opened the door. No fe wer than ten people entered his room: local policemen, secret ser vice officers , and a few security guards . “ We know you are Je wish and we have no problem with that , ”‘ the y informed the obviously cha ssidish Rabbi T., “but we want to know what you are doing in such a distant location. What is your business here?”

Rabbi T. explained about kosher rules and the candy production, but the y were still incre dulous . G oing so far for

candy bars? They insisted on checking his belongings They op ene d his tefillin bag and w ante d to know what it contained The y went through his suitcase The y took his cellphone and checked the records of incoming and outgoing c alls “ Why do you have so many Israeli numb ers here?” Rabbi T explained that he had many Israeli friends Then they turned on Rabbi T.’s laptop. “ Why do you have so many documents in Hebre w, if you are an American?” Rabbi T. told them that Hebre w was the international language of the Je ws .

Fortunately, the y were satisfied with his answers . (Also, the y miraculously failed to find his Israeli passport , which would have been harder to explain.) It turned out that the y were not so much suspicious a s wor r ie d. The y simply fe are d for the safety of the Je w ish-lo oking stranger who suddenly appeared in the small Pakistani town. The Pakistani company had prov ide d R abbi T. w ith a se cur ity guard, but the police were not satisfied. From then on, the y informed Rabbi T., he would be accompanied e ver y where by a policeman as well. Also, he should always go back to the hotel by a different road from the one he used to go the plant . Finally, the y w ar ne d him, “D on’t tell anyb o dy that you are Je wish.”

“It was definitely a Shabbos to remember,” says Rabbi T And no, he didn’t get to enjoy the close attention of the Pakistani security forces for ver y long When the ~ Israel office heard the stor y, the production was halted, his flight was changed and he went back to Israel much earlier than was initially planned

“I relie d on the judg ment of the Pakistani se curity forces , ” says Rabbi Aharon Haskel, head of the ~ Israel office “Since the y obv iously thought he w a s taking a risk , we took care that he wouldn’t be at risk any longer” The ~ no longer certifies any products in Pakistan because of the security and safety risks involved.

That Water Could be Dairy?

~ Rabbinic Coordinator, Rabbi Sholom Ber Hendel recently traveled to a factory that makes products certified ~-D This plant also produces bottled water (not certified by the ~) During his recent visit the ozone tank used for bottled water broke, so the facility pasteurized the water instead and the water was approved by state regulations for sale

Now the company is contemplating whether to fix the ozone tank or to continue to pasteurize the water If that company decided to continue pasteurizing the water, they will be selling dairy water!

...he asked who was knocking and got the reply: Police, open at once!

BEHIND

who’S BehinD The ~

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

R SL: I g re w up in B’nei Brak . I went to O r Yi srael Ye shiva for thre e ye ars and then for Me’or HaTalmud Yeshiva for six more years .

KS: What did you do after yeshiva?

R SL: Af ter I got marrie d, I learne d in Kollel Tiferer t Mordechai for 6 years . I loved learning , and I especially love d le ar ning hal acha, which prepare d me well for working in the ka shrus field.

After kollel, I started working in the food industr y and I met R abbi Ha skel who w a s then the he ad of the k a shr u s depar tment in the Holon R abbinate R abbi Haskel decided I would be a ver y good ma shg iach and started putting pressure on me to quit my job and enter the ka shrus field I finally agreed and became the ma shg iach of a small baker y In the beginning , the work there w a s ver y simple – and quite b oring to o My w ife Yael convinced me not to give up and to use the opportunity to gain experience She was right – the small baker y became a big factor y and I soon found myself working with many ingredients , super vising different lines and interacting w ith rabbis and kosher agencies around the world.

Once day, Rabbi Haskel told me he got an offer to be the official representative of the ~ in Israel. I encouraged him to accept the responsibility and he rente d a small apartment in Elad to ser ve as our office – we didn’t e ven have a se cretar y back then (e ver y thing w a s done through the ~ he adquar ters in Ne w York)– and that

Rabbi Shmuel Levy

was g g ~ y come a long way since then

KS: What is your current position at the ~?

R SL: I am currently a Senior Rabbinical Coordinator, mainly in charge of the Middle and Far East

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

RSL: My work in the large baker y was the best preparation. As I have said, the company grew and started exporting its products , which ne cessitate d cooperation with kosher agencies abroad. I had to receive many rabbis for visits and make sure they were satisfied with the kosher polic y I implemented.

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

R SL: The best thing as a ma shg iach is the assurance that e ver y report of a ne w plant is re vie wed by Rabbi Don Yoel Le v y at ~ He adquar ters in Ne w York The knowle dge that someb o dy a s G-d-Fe ar ing and knowle dge able a s R abbi D Y Le v y is f ully involved in e ver y detail is invaluable I am really happy to receive his comments and corrections since I know he is purely interested in achie ving the best possible ka shrus certification

In ~ Israel, the most special thing is Rabbi Haskel’s approach to kosher work I am not talking about his expertise – that’s selfe v ident – but rather the g raciousness and kindness which he shows e ver ybody from a high-le vel rabbi of another organization to a disgruntle d factor y owner making unreasonable demands

Rabbi Haskel’s Ahava s Yisroel is well-known and he makes sure e ver ybody leaves feeling good about themselves . That is why we have come so far and the ~ is one of the premier kashrus agencies in Israel and worldwide.

Interview with Rabbi Shmuel Levy

first pass through Rabbi Shmuel Levy’s competent hands...”

KS: How would you describe the ~ today?

RSL: I belie ve the ~ is the most advanced and successful international kosher organization The K-Cert technologies we use have caused a true revolution in kosher work We can find ever y formula , report or note we need in a minute, and suggesting alternative s p pliers to clients have ne ver been easier It makes a huge differe in our work

KS: Can you share an interesting experience that you had while working at the ~?

R SL: I have had many interesting experiences , but my favorit stor y happened a fe w years ago and is a stunning example of Di vine Providence.

I fle w to B ogota , Colombia and on my return I had to take connecting flight to Cali (another city in Colombia). The fligh time changed at the last minute and the airline staff neglected to transfer my suitcase to the right plane I usually take my tefillin with me when I board a plane, but because of the time pressure my tefillin stayed in the suitcase and when I got off the plane I found out that the suitcase was still in B ogota and would arrive only the following day

I was almost frantic with anxiety I called e ver ybody I could think of, but apparently nobody kne w of any frum Je ws in Cali Then my phone batter y ran out Since the charger was also in the suitcase, I went down to the hotel reception desk , resolving to continue calling till I found a solution, whate ver the price

Suddenly, an English- sp e aking man entere d the hotel and went to check in. His cellphone rang – and he answered in Hebre w! I ran to him and asked if he happened to have tefillin. He did and lent them to me willingly.

The following day my tefillin arrived. I made a decision then and there that I would never be separated from my tefillin again – I would take them e ver y where. So, when I had to go and visit a flavor plant later that day, I took my tefillin with me.

The owner of the plant was an old woman. After giving me a tour of the facility she asked to introduce me to her husband. He was much older than her and wheelchair-bound. We talked for a while and then I found out he was Je wish! I asked him if he had e ver put on tefillin. “Ne ver ” he said. I offered to put my tefillin on him, which were with me now, according to my new decision ne ver to leave them behind. He put on tefillin and I said Shema with him. It was the only time in his life he had the zechus to put on tefillin. Two months later I got an email from the facility owner; her Je wish husband had just died My unusual experience in Colombia saved him from dying without e ver wearing tefillin

– Rabbi Don Yoel Levy Kashrus Administrator,

“

What Other People Say About Rabbi Shmuel Levy

RebShmuel is one if our charter members of ~ israel. his thoroughness and perseverance has earned him the role of Senior Rabbinic coordinator overseeing other Rabbinic coordinators All reports from ~ israel mashgichim first pass through Rabbi Shmuel levy’s competent hands before going on to ~ headquarters in new York his dedication and prowess is not only evident in kashrus work, but in learning as well; Rabbi Shmuel levy also has the distinction of making a Siyum HaShas ”

Rabbi Don Yoel Levy

Kashrus Administrator, ~ Kosher Certification

Rabbi Shmuel levy is a very special person first of all, he is amazingly dedicated to all kashrus matters his work method is ‘Naaseh Venishmah’, he undertakes a task without stopping to consider first how much of an effort he will have to make i always feel i can ask him to take care of the most challenging cases and he will do so willingly and competently he is also exceptionally hard working; his work day begins at 5 Am As everybody who knows him knows, he is available almost 24/6 Rabbi Shmuel levy is also one of our most beloved mashgichim his people skills and emotional intelligence are second to none clients, colleagues, rabbis from other organizations, you just can’t find somebody with whom Rabbi levy doesn’t get along well he can even correct people without making them feel resentful!”

Rabbi Ahron Haskel Executive Rabbinic Coordinator, ~ Israel

“All reports from ~ Israel mashgichim

The Connection Between Pesach & Childr en

Even while B’nei Yisroel were slaves in Eg y pt , the children were so conne cte d to Ha shem that the y re cognized Ha shem first at the Splitting of the S ea . On the holiday of Pe sach itself, the children are the ones who take the le ad, a sking the Four Q uestions , “ Why is this night dif ferent f rom all other nights?” Just as by the shores of the se a , the parent s follow the children’s le ad and to day the f ather answers the questions , “ We were slaves to Pharaoh in Eg ypt ”

From this we c an se e the conne ction of children to Torah and mitz vos e ver y day All Je wish children are part of Tzivos Ha shem, the Ar my of Hashem, and they have a pure connection to their Commander-in-Chief, Ha shem, and His mitz vos Just like the B en Chocham, the w ise son in the Hag g ad ah, our w ise Je w ish children a sk , “ What is the lesson or pur p ose and goal of these mitzvos which I did?”

The answer to our children is found in the Hag gadah.

“ We were slaves to Pharaoh in Eg y pt and the L -rd our G-d to ok us out from there with a strong hand and with an outstretched arm. If the Holy One, Blessed be He, had not taken our fathers out of Egypt, then we, our children, and our children’s children would have remaine d enslave d to Pharaoh in Eg ypt …Thus it is our duty to thank , to laud, to praise, to glorif y, to exalt , to adore, to bless , to ele vate, and to honor the One who did all these miracles for our fathers and for us He to ok us f rom slaver y to f re edom, f rom sor row to joy, and f rom mour ning to festiv ity and f rom de ep darkness to g re at light and f rom bondage to redemption ”

Ha shem brought us from slaver y to fre e dom, from darkness to light , and set us apart from all the other nations and gave us His mitz vos. As we say in the Hag g ad ah, “ The Je ws should rejoice in their Maker…” all of us , especially the children, and esp e cially on Pesach, strive to perform mitz vos with joy and happiness .

On Pesach we also strive to be free from the yetzer hora (Evil Inclination)

who is Pharaoh’s agent . Just a s Pharaoh wanted to destroy the Je wish children and enslave them to his way of life, as we saw when he ordered the boys drowned in the Nile and allowed the girls to live (to be inculcated in the Eg y ptian w ay of life), the yet zer hora str ives to p ersuade us against doing mit z vos. The Hag g ad ah states that Ha shem brought us out of Eg y pt “ with war and with a strong hand and an out stretche d arm ” E ach of us , le d by the children, has to fight the yetzer hora the same way and drown the yetz er hora a s Pharaoh’s ar my w a s drowned in the sea

When we w in this Gre at War and keep Torah and mitzvos with true freedom and joy, we will march “with our youth and our elders , our sons and daughters , ” to the Final Redemption to ser ve Ha shem in the Beis HaMikda sh HaShli shi in Yer ushalay im. May it come to be speedily in our days .

1 Devarim 6:20

(even for children)

Compiled by Dina Fraenkel

There is a special connection between the holiday of Pesach and Jewish children. The connection between Pesach and children is readily apparent, as the Haggadah states, “When your son will ask you…”1

From a talk g iven on 18 Nissan 5745 by the Lubavitcher Rebbe , who often spoke publicly to children around the Yomim Tovim.

when eating the Korbon Pesach the Torah tells us that we must not break any bones . The Chinuch explains that perhaps the reason for this is that when we eat the Korbon Pesach we need to eat it like rich people, not like poor people who break and che w the bones to get e ver y last bit out . This might also be the reason that we must eat the entire Korbon Pesach the night of Pesach and not leave any leftovers for the next day like a poor person who rations his food and saves some for later.

From HaRav Shlomo Zalman Ullman

The Me dra sh says on the p osuk אוה חספ חבז םתרמאו that 30 days b efore Pe sach p e ople ne e d to star t learning the laws of Pesach. “Cutting (חבז)” the word חספ you will see that פ = 80, ס= 60 and ח=8. Cutting the value of e ach letter in half would b e מ=40, ל=30 and ד=4 These letters spell the word דמל (lamed), which means “thirty ” , and דמל (lameid), which means “to learn”

have you e ver wondere d why we don’t re cite the whole Hallel e ver y day of Pesach just as we do on Sukkos? Mah nishtana why is the holiday of Pesach different from Sukkos?

On Sukkos the numb er of korbonos (sacrifices) that are brought to the Beis HaMikd a sh each day changes Therefore, e ver y day c an b e considere d like a unique holiday so we recite Hallel e ver y day Howe ver, on Pesach the exact same number of korbonos is brought each day so we don’t recite the whole Hallel.

The Torah says חמשת לא ךיביוא לופנב “D o not re joice when your enemy falls , ” therefore, Hallel is not recited on the 7th day of Pe sach , the day the Eg y ptians were drow ne d in the sea. It do esn’t fe el right to rejoice and sing Hallel on Chol HaMoed (intermediate days) and not on Shevi’i Shel Pesach, so Hallel is only recited the first day in Israel and the first 2 days in the Diaspora .

KOSHER BY THE NUMBERS

Many believe that ~ Kosher for Passover Tropicana Orange Juice is more mehudar for Pesach than making their own.

here are three reasons why:

• At home, the juice can come into contact with the orange peel, but at Tropicana no juice comes into contact with the peels

• oranges bought by consumers are coated with a waxy substance to improve the appearance, which may contain kitniyos, chometz or even casein (a dairy derivative) This is not a real problem year round, but on Pesach we try to be extra careful.

(See Kosher Spirit Pesach 5767/2007 and Pesach 5770) Tropicana buys oranges straight from the growers and they are not coated at all

• All Tropicana kosher for passover production is done before Pesach so any chashash is botul before passover if one juices at home during the holiday with produce that was purchased during passover, this may not be the case

Estimated new items are expected to be introduced for Passover, according to an early survey by KosherToday

The ~ inspects and certifies products in

The ~ certifies over 850 wine labels from about fifty different wineries for year round and Pesach