Kosher Spirit Nissan 5773

‫ב"ה‬

‫פסח תשע"ג‬

PESACH 5773

CERTIFIED SOUL NUTRITION

‫חג כשר ושמח‬ WE WISH YOU AND YOUR FAMILY A

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SHARE YOUR SPIRIT QUESTIONS FOR THE ~ 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

Dear Reader, s we celebrate Pesach once again, I am reminded of how we became a nation, how Hashem miraculously took us out of Egyptian slavery and gave us the Torah.

The word “Torah” is from the same root as 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 mitzvos by which we need to abide. We must remember that it is Hashem’s Torah and Hashem’s mitzvos that we follow; it is only Hashem and our holy sages who dictate the details of the commandments that we follow.

People often call the ~ and ask, “How can the ~ certify 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 flour is poison, saturated fat can kill you, and sugar is the devil, 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 scientific explanation. We keep kosher because Hashem 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 freedoms, the judge ruled that the protocol for kosher certification cannot be decided by the U.S. justice system; it can only be decided by religious 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 renew our commitment to kosher, and all of Torah and mitzvos, without compromise.

Wishing you and yours a happy and kosher Pesach,

A

Rabbi Chaim Fogelman Editor-in-Chief

DeSign & phoTogRAphY:

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

Mail: 391 Troy Avenue, Brooklyn, NY 11213 Email: editor@kosherspirit.com © 2013. No portion of this publication may be reprinted without written consent from the publisher.

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Share Your Spirit Readers share their thoughts...

Dear Kosher Spirit, I always enjoy reading your very informative and professional magazine. Regarding the interview 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 never heard or read such a pleasant description of a home. Everyone I speak to, whether in N.Y. or Israel, seems to be full of complaints and blame against their parents and schools for whatever goes “wrong” in their lives. They don’t internalize the fact that, as Rabbi Prizant said, “The steps of man are ordered by Hashem.” We have to try 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. Anonymous

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.

Is it Kosher For Pesach?

Download the Kosher Food Guide app and get the most updated list of the Kosher for Passover products that ~ Kosher certifies.

It’s like having a rabbi at your side whenever you go shopping...

Visit our website:

www.OK.org/Pesach

www.KosherSpirit.com 3

~

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~

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.

ways to

Replace Toxic Cleaning Supplies in the Home

Floor Cleaner: Instead of a floor cleaner that fills your home with fumes and can be toxic if ingested, use vinegar instead. Vinegar kills mold, mildew 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 floor dries.

Bathtub/Shower: Get 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 few 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 dry 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 few hours, then scrub with a toilet brush and flush.

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

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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: ll 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.

A

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.

www.KosherSpirit.com 5

~

KOSHER CERTIFICATION

Rabbi Don Yoel Levy CEO/Kashrus Administrator

From the Desk of Rabbi Don Yoel Levy osher ingredients are constantly changing. Until now, it was assumed that freeze drying 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 relevant to raspberries and blackberries. Research was done to verify this and it was the accepted conclusion.

K

Recently, in the course of reviewing some ingredients, this situation came up again and the ~ sent some product samples to a renowned posek and kashrus 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 category of inedible (k’aitz). We then sent additional products for inspection and the rabbonim arrived at the same conclusion.

Therefore, the ~ changed our policy and will no longer certify 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 kashrus agencies. I am sure my esteemed father, Rabbi Berel Levy ob”m, is proud that the ~ continues to take the high road on kashrus issues and stands fast to our convictions even in the face of potential economic loss.

Wishing all of our readers a kosher and freilichen Pesach,

Rabbi Don Yoel Levy Kashrus Administrator

HQ: 391 Troy Ave. | Brooklyn, NY 11213 | t: 718-756-7500 | f: 718-756-7503 | www.ok.org

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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 —

tHe

kOrbOnpEsaCh

By Rabbi Yitzchak Gornish

t 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 Pesach for almost two millennia and many other halachos seem more pertinent. However, the Jewish people are a nation of believers, descendants of believers, and we know with certainty that even as late as Erev Pesach we may merit the instant rebuilding of the Third Beis HaMikdash. Just as we recite the order of korbonos every day in davening, it is very relevant to review the basic laws of this very vital sacrifice and many have the custom to do so after Mincha on Erev Pesach.

The Korbon Pesach was a symbol of the very beginning of the Jewish nation. In fact, it was one of only a handful of mitzvos commanded before the giving of the Torah at Har Sinai.

Throughout our history the Korbon Pesach was used to rally our people to recommit to the ethos of the Torah.

Before B’nei Yisroel conquered Eretz

Art © from Haggadah Shel Pesach for Youth, Kehot Publication Society, 2013

A

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Yisroel, Yehoshua performed a mass Korbon Pesach at Gilgal.1 Later, King Hezekiah presided over a Korbon Pesach during a rededication of the Torah.2 When the Jewish people had slipped into a morass of undesirable activity, King Yoshia celebrated the Korbon Pesach as a spiritual reawakening.3 The first Korbon Pesach in the Second Beis HaMikdash is described by Ezra HaSofer as the first significant event of that period which established the return of Temple activity.4 Josephus, a Jewish historian during the Second Temple period, described the Korbon Pesach rites with the participation of millions of pilgrims.5 The Talmud also relates that King Aggripas wanted to count the number of Korbon Pesachim one year, so the Kohanim set aside one kidney from each lamb and they numbered 1.2 million.6 It is clear that this commandment played a very prominent role in our history.

The mitzvah of Korbon Pesach is required of both men and women. One who intentionally neglects this mitzvah is subject to the punishment of kareis (dying before one’s time).10 Although this mitzvah was given before the Beis HaMikdash (or Mishkan) was erected, the sacrifice could only be offered on a public altar, as opposed to private altars which were sometimes used in the past.11 It is forbidden to own chometz while sacrificing the Korbon Pesach12 and the transgression carries a penalty of malkos (flogging).13

ten participants. If there were less than fifty total participants, a Korbon Pesach could not be offered at all.16 It is possible that during bleak periods in the Temple eras this might have been an issue, but based on historical accounts the groups were actually filled to capacity. In fact, after the Temple courtyard was full, 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 bot-

It is clear that this commandment

Halachos of Korbon Pesach The mitzvah of Korbon Pesach serves to remind us of the tremendous miracles that occurred during our Exodus from Egypt and the blood of the original Korbon Pesach was used to differentiate between the Jewish homes and those of their persecutors.7 The Jewish firstborns were thus protected from Makkos Bechoros (death of the firstborn), the fate that befell the firstborns of Egypt.

It is a mitzvah to sacrifice a male lamb (or kid) under one year 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 year, it is pastured until it receives a blemish and is then sold; the proceeds are used for a Korbon Pesach. However, if the blemish does not occur until after Pesach, the funds are used for a Korbon Shlamim.9 8 www.oK.org

The Kohanim stood in rows bearing vessels with pointed bottoms so they could not be put down In order for the mitzvah to be valid, all rites performed in connection to the mitzvah 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 groups for the slaughter of the korbonos, based on the posuk, “…the whole community of the congregation of Israel shall slaughter it” — community, congregation and Israel.15 A group could not consist of less than

toms so they 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 poured on the mizbeach. The empty vessel was 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

walls and columns for skinning the lamb, but for those who had no access to hooks, smooth wooden rods were available for portable skinning stations.19 The lamb was then skinned, 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 repeated with the next two groups.

During the service, the Levi’im would recite Hallel three times, although they never completed the third round.21 The silver Temple trumpets

of the lamb, provided the lamb was not yet sanctified.25

Preparing and Eating the Korbon Pesach The Korbon Pesach must be consumed on the night of the 15th of Nissan.26 While the Torah commands us to eat it together with the matzah and

roasted. A spit of pomegranate wood was preferable since the wood was dry 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 partially roasted or cooked by another method, it is a transgression deserving 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 Pesach may be roasted above the tray.32 A metal spit may not be used since the interior of the Kor-

played a very prominent role in our history.

hooks 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. were sounded during each recitation of Hallel.22 If Erev Pesach occurred on Shabbos, the entire ritual was performed 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 from outside of the t’chum, etc. could not be done on Shabbos.24 However, if no knife was available one could transport the knife on Shabbos by sticking it into the wool

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

maror, one still fulfills the mitzvah if the accompanying foods are not available.27 Since it is preferable to eat the Korbon Pesach on a full stomach, a Korbon Chagigah is offered and consumed first until one is satiated.28 The Korbon Pesach must be completely roasted.29 A wooden spit was forced into the mouth of the Korbon Pesach and out through the other end of the lamb and the internal organs were hung above the Korbon Pesach as it was lowered into an oven and

bon Pesach will be cooked as a result of the hot metal, not directly by the fire. A heated oven that had the fire removed before roasting may not be used.33 The Korbon Pesach could not touch any part of the oven.34 One may not cook the Korbon Pesach, even 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

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transgression, though not deserving of flogging.43 This was also a symbol of royalty.44 Only the first Korbon Pesach in Egypt required smearing blood on the doorpost, eating quickly, being girded and wearing shoes, and brandishing sticks.45 One who is further than 15 mil (1 mil = the distance that can be travelled in 22.5-24 minutes) from Yerushalayim on Erev Pesach,46 or not circumcised, or tomei from one of several types of tumah47 could not partake of the Korbon Pesach. If a person transgressed this ruling, he is punished by malkos. However, the person could partake in the Pesach Sheini offering during the month of Iyar.

the Korbon Pesach was the highlight of the festival and this was reflected in the Pesach Seder the Torah permits one to eat the Korbon Pesach until the morning, Chazal shortened the time to midnight to ensure it was eaten within the proper time (as was done with the evening Shema and other mitzvos). Hallel was recited during the consumption of the Korbon Pesach and if one fell asleep before eating the Korbon Pesach one could no longer partake in the korbon.37 The Korbon Pesach must be eaten by the group that designated the particular korbon. Bringing a Korbon Pesach to a different group was a

transgression punishable by malkos.38 If the Korbon Pesach is brought to another group, the correct group is also forbidden to eat the korbon.39 One who breaks a bone in the Korbon Pesach, whether on Erev Pesach, Pesach night, or even days after Pesach, is deserving of malkos as long as a kezayis of meat or marrow is on the bone.40 Eating the korbon without breaking any bones was a sign of royalty.41 To prevent such a transgression the bones were burned.42 One may not leave any morsel of the Korbon Pesach uneaten after daybreak or one is guilty of a

1. Yehoshua 3:10.

14. Mishna, Pesachim 5:2.

28. Ibid 8:3.

2. Divrei HaYamim II 30:15.

15. Mishna, Pesachim 5:5.

Rambam, Hilchos Korbon Pesach 1:9

29. Ibid 8:6.

3. Melachim Beis 23:21.

4. Ezra 6:19.

5. Josephus, Jewish War, 2.14.3.

6. Gemara, Pesachim 64b.

7. Sefer HaChinuch, Mitzvah 5.

16. Ibid 1:11.

17. Rambam, Hilchos Korbon Pesach 1:6.

18. Ibid 1:13.

19. Ibid 1:14.

8. Rambam, Hilchos Korbon Pesach 1:1.

20. Ibid 1:6.

9. Ibid 4:4.

22. Ibid 1:12.

10. Ibid 1:2.

23. Ibid 1:17.

11. Ibid 1:3.

24. Ibid 1:18.

12. Shemos 23:18.

25. Ibid 1:19.

13. Rambam, Hilchos Korbon Pesach 1:5.

26. Ibid 8:1.

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21. Ibid 1:11.

27. Ibid 8:2.

Korbon Pesach in the Seder During the time of the Beis HaMikdash the Korbon Pesach was the highlight of the festival and this was reflected in the Pesach Seder. The third of the four questions asked in the time of the Beis HaMikdash was, “Why is only roasted meat consumed on Seder night?”48 The phrase “Pesach, matzah, maror” referred to the actual Korbon Pesach, as in the posuk, “You should say, ‘It is a Pesach-offering to

42. Rambam, Hilchos Korbon Pesach 10:2.

30. Ibid 8:10.

43. Ibid 10:11.

31. Ibid 8:6.

44. Sefer HaChinuch, Mitzvah 8. See also “Soul Nutrition” in this issue for further commentary.

32. Ibid 8:9.

33. Ibid 8:10.

34. Ibid 8:11.

35. Ibid 8:8.

45. Rambam, Hilchos Korbon Pesach 10:15.

37. Ibid 8:15.

46. Rambam, Hilchos Korbon Pesach 5:9.

38. Ibid 9:1.

47. Ibid 9:8.

36. Ibid 8:5.

439. Ibid 9:2.

48. Gemara, Pesachim 116a.

40. Ibid 10:1.

49. Ibid and Shemos 12:27.

41. Sefer HaChinuch, Mitzvah 16. See also “Soul Nutrition” in this issue for further commentary.

51. Shulchan Oruch, Orach Chaim 473:4.

50. Haggadah for Pesach.

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.

G-d, because he passed over the houses of the children of Israel in Egypt when He struck the Egyptians, and He spared our households.’ Then the people bowed down and prostrated themselves.”49 (Today, we say, “Pesach – the Paschal lamb that our ancestors ate when the Holy Temple stood – is for what reason?”50) While we have several reminders of the Korbon Pesach in our Seder, such as the roasted wing or neck on the Seder plate,51 not eating any roasted meat during the Seder52 and, according to some authorities, eating the Afikomen53, the centerpiece of the Seder is glaringly absent. We pray that in this month of Nissan, in which the original redemption occurred, will be the Final Redemption and we will be worthy of bringing and eating the Korbon Pesach during Pesach 5773 in Yerushalayim with the coming of Moshiach.

Try 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

Zero’a Facts The original source for the zero’a is in the Mishnah. It is the only cooked item in memory of the Korbon Pesach.54 Examples of zero’a in the Gemara are beets, rice, fish, egg, and meat.55 According to Beis Yosef the zero’a should use meat from the arm, including the bone.56 The zero’a should be roasted over coals because a pomegranate spit is too hard to find.57 Some hold the zero’a in the hand while roasting.

The zero’a should not to be eaten Seder night or lifted during the recitation Haggadah.

One should not discard the zero’a because it was used for a mitzvah.59 It should be eaten during the daytime meal on the second day.60 The zero’a represents the main mitzvah in the Haggadah so it is placed on the top right of the k’aira because we don’t pass over mitzvos.61 There are differing opinions about how to prepare the zero’a: roasted (eaten on the second day), cooked (can be eaten on the first night)62, cooked and then roasted (eaten on the second day)63.

One cannot 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

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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.

12 www.oK.org

or 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. Rossi wasn’t Jewish. maybe that’s because Rossi, an italian immigrant, founded Tropicana in florida in 1947, with a focus on bringing high quality, not-from-concentrate, 100 percent orange juice to breakfast tables nationwide, starting with the northeast. Rossi brought to his work a strong commitment to food safety and quality control; and an enduring personal religious commitment.

F

www.KosherSpirit.com 13

When Tropicana began producing the country’s most popular orange juice, Tropicana Pure Premium notfrom-concentrate, under kosher for Passover certification, more than 20 years ago, it was a business decision 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 supervision of ~ Kosher Certification (~), year around.

Today, after working closely with the ~ over the years, Tropicana’s kosher for Passover production has expanded both in the markets it ships to, as well as in the number of kosher for Passover products that Tropicana offers U.S. consumers.

For 2013, Tropicana, a PepsiCo brand, is producing 14 distinct kosher for Passover products, or SKUs (stock-keeping units) – almost triple the five kosher for Passover SKUs

that it produced just a year earlier.

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

Tropicana’s new 2013 kosher for Passover offerings include Tropicana Pure Premium with Calcium; Tropicana Pure Premium with different levels of pulp; packaging sized from the flagship 59 oz. size up to 89 ounces; and kosher for Passover products in recyclable PET packaging. Graphics on the 59 oz. carton and on the PET 59 oz., 64 oz. and 89 oz. packaging will reflect the kosher for Passover nature of the products.

“For Passover, every kosher home is scrubbed clean and sparkles like new.

This is what we do at Tropicana, as well. There is new packaging that is only used for Passover, newly cleaned machines and fresh bins for oranges.

This is an expensive undertaking, but the cost is not passed on to the customer. At Tropicana, this is their way of giving back to the kosher consumer – providing premium kosher for Passover orange juice, produced under the highest standards, at no additional cost,” said ~ Senior Rabbinic Coordinator, Rabbi Dovid A. Steigman.

While Tropicana does not release current production details for competitive reasons, the company disclosed

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

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.

14 www.oK.org

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.

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.

“Tropicana has been making delicious orange juice for more than 60 years – and we’re really proud to bring consumers fresh tasting, high-quality 100 percent pure Florida orange juice all year long. Providing kosher juices for Passover is just another way that Tropicana tries to provide for our consumers’ needs,” said Mike Haycock, Tropicana vice president of operations.

kosher certification and our kosher for Passover certification, and has a part in making sure these responsibilities are fulfilled,” 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 meeting, an ~ rabbi also reviews Tropicana’s purchasing, receiving, and production processes. He also discusses ingredient and product submittal processes, and confirms that the data on the ~ system correctly reflects Tropicana’s data. For its part, Tropicana ensures that plant personnel in those departments are available for explanations and questions from the rabbi, if needed.

To facilitate this meeting, 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

Preparing for Production A lot of work takes place before the production and packaging lines are cleaned and koshered and production begins.

Special requirements for kosher production include an annual meeting, as well as quarterly inspections by the ~ to ensure compliance with all requirements for manufacturing kosher products. These visits include an inspection of the facility, segregated storage of kosher material components, kosher ingredients, inspection of the packaging lines and a review of sanitation requirements, or kosherization, prior to manufacturing kosher products.

Kosher for Passover production, includes its own strict requirements for material components and kosher ingredients. All packaging components must have special Hebrew markings to designate them for Passover production and all ingredients must be produced under rabbinical supervision and certified kosher for Passover prior to use.

“Tropicana’s Bradenton facility is the largest U.S.-owned, citrus-processing plant in the country and everyone here is aware of our year-round

www.KosherSpirit.com 15

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

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

In addition to the very thorough training that anyone at the Bradenton facility gets based on what their job is, Tropicana managers and hourly employees also get additional guidance on kosher and kosher for Passover production, explained Lillian Elliott, who heads up the Tropicana’s quality assurance program at Bradenton.

“Carol Haverty, our liaison at Tropicana’s corporate office, is always on top of all the kosher requirements and data needed by the ~,” added Estee Butman, Tropicana’s account representative at the ~. “Carol obtains kosher certificates, communicates with us in a timely manner, always submits new formulas through our Digital 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 as there are government inspectors on the premises testing for 16 www.oK.org

...an ~ rabbi conducts frequent, unannounced random inspections – both day and night – during kosher for Passover production. quality every day at Tropicana’s production facilities, an ~ rabbi conducts frequent, unannounced random inspections – both day and night – during kosher for Passover production.

Malcolm Cofer’s approach is straightforward. “It’s an honor for us to help ensure that kosher for Passover food is easily accessible because we understand how important 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 right components, the right packaging and that we follow the ~’s record-keeping and other procedures to the letter because we care about this work and doing it right.

“The ~ rabbi is great to work with.

He conducts regular and spot inspections, as well as audits 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 very direct and candid way,” said Cofer.

Rabbi Steigman, in turn, has high praise for both Cofer and Tropicana’s commitment to proper kosher production, both year-round and for Passover.

“Malcolm Cofer and his team are a real asset to Tropicana and its kosher program. While Cofer is the lead, there is an entire team of passionate workers at Tropicana who are committed to kosher and the importance of kosher protocols,” said Steigman.

“It is such a pleasure to work with an organization like Tropicana that demonstrates this kind of dedication, leadership and respect for the kosher program.”

PASSOVER RECIPE

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 pastry 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.

Beat 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 evenly. 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.

Visit www.joyofkosher.com/magazine to subscribe and view thousands of kosher recipes.

www.KosherSpirit.com 17

Mashgi chim vi sit around the wor s ld...

Pakistan

A SHABBOS TO REMEMBER

By Maayan Meir

ave 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.

H

Rabbi T.* is one of those mashgichim. A few years ago he was asked by the ~ Israel office to fly to Lahore to supervise 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 entitled to a visa on arrival, provided they can show an invitation letter from the local company as well as a few similar documents.

Rabbi T. got his visa without any problems and the kosher production started as planned. Everything went smoothly until the weekend. Then, very early on Shabbos morning, Rabbi T. was awakened from his sleep 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 fewer than ten people entered his room: local policemen, secret service officers, and a few security guards. “We know you are Jewish and we have no problem with that,”‘ they informed the obviously chassidish 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 they were still incredulous. Going so far for

candy bars? They insisted on checking his belongings. They opened his tefillin bag and wanted to know what it contained. They went through his suitcase. They took his cellphone and checked the records of incoming and outgoing calls. “Why do you have so many Israeli numbers 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 Hebrew, if you are an American?” Rabbi T. told them that Hebrew was the international language of the Jews.

Fortunately, they were satisfied with his answers. (Also, they miraculously failed to find his Israeli passport, which would have been harder to explain.) It turned out that they were not so much suspicious as worried. They simply feared for the safety of the Jewish-looking stranger who suddenly appeared in the small Pakistani town. The Pakistani company had provided Rabbi T. with a security guard, but the police were not satisfied. From then on, they informed Rabbi T., he would be accompanied everywhere 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, they warned him, “Don’t tell anybody that you are Jewish.” *Name changed for security purposes.

18 www.oK.org

DID YOU KNOW...

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.

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

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!

“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 very long. When the ~ Israel office heard the story, the production was halted, his flight was changed and he went back to Israel much earlier than was initially planned.

“I relied on the judgment of the Pakistani security forces,” says Rabbi Aharon Haskel, head of the ~ Israel office. “Since they obviously thought he was 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. www.KosherSpirit.com 19

~ BEHIND ME ET OU R STAFF:

who’S BehinD The ~

Interview with

Rabbi Shmuel Levy Rabbi Shmuel KS: Where did you grow up? Where did you go to yeshiva?

RSL: I grew up in B’nei Brak. I went to Or Yisrael Yeshiva for three years and then for Me’or HaTalmud Yeshiva for six more years.

KS: What did you do after yeshiva?

RSL: After I got married, I learned in Kollel Tiferert Mordechai for 6 years. I loved learning, and I especially loved learning halacha, which prepared me well for working in the kashrus field.

After kollel, I started working in the food industry and I met Rabbi Haskel who was then the head of the kashrus department in the Holon Rabbinate. Rabbi Haskel decided I would be a very good mashgiach and started putting pressure on me to quit my job and enter the kashrus field. I finally agreed and became the mashgiach of a small bakery. In the beginning, the work there was very simple – and quite boring too. My wife Yael convinced me not to give up and to use the opportunity to gain experience. She was right – the small bakery became a big factory and I soon found myself working with many ingredients, supervising different lines and interacting with 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 rented a small apartment in Elad to serve as our office – we didn’t even have a secretary back then (everything was done through the ~ headquarters in New York)– and that

20 www.oK.org

Levy

was the beginning of the ~ Israel office. Needless to say, we’ve come a long way since then…

KS: What is your current position at the ~?

RSL: 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 bakery was the best preparation. As I have said, the company grew and started exporting its products, which necessitated cooperation with kosher agencies abroad. I had to receive many rabbis for visits and make sure they were satisfied with the kosher policy I implemented.

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

RSL: The best thing as a mashgiach is the assurance that every report of a new plant is reviewed by Rabbi Don Yoel Levy at ~ Headquarters in New York. The knowledge that somebody as G-d-Fearing and knowledgeable as Rabbi D.Y. Levy is fully involved in every detail is invaluable. I am really happy to receive his comments and corrections since I know he is purely interested in achieving the best possible kashrus certification.

In ~ Israel, the most special thing is Rabbi Haskel’s approach to kosher work. I am not talking about his expertise – that’s selfevident – but rather the graciousness and kindness which he shows everybody from a high-level rabbi of another organization to a disgruntled factory owner making unreasonable demands.

Rabbi Haskel’s Ahavas Yisroel is well-known and he makes sure everybody 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.

“All reports from ~ Israel mashgichim first pass through Rabbi Shmuel Levy’s competent hands...”

KS: How would you describe the ~ today?

RSL: I believe 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 every formula, report or note we need in a minute, and suggesting alternative suppliers to clients have never been easier. It makes a huge difference in our work.

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

RSL: I have had many interesting experiences, but my favorite story happened a few years ago and is a stunning example of Divine Providence.

I flew to Bogota, Colombia and on my return I had to take a connecting flight to Cali (another city in Colombia). The flight 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 Bogota and would arrive only the following day.

I was almost frantic with anxiety. I called everybody I could think of, but apparently nobody knew of any frum Jews in Cali.

Then my phone battery 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, whatever the price.

Suddenly, an English-speaking man entered the hotel and went to check in. His cellphone rang – and he answered in Hebrew! 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 everywhere. 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 Jewish! I asked him if he had ever put on tefillin. “Never” he said. I offered to put my tefillin on him, which were with me now, according to my new decision never 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 Jewish husband had just died. My unusual experience in Colombia saved him from dying without ever wearing tefillin.

– Rabbi Don Yoel Levy Kashrus Administrator,

What Other People Say About Rabbi Shmuel Levy

R

eb Shmuel is one if our charter members of ~ israel. his thoroughness and pers everance has earned him the role of Senior Rab binic coordinator overseeing other Rabbinic coo rdinators. All reports from ~ israel mashgichim firs t pass through Rabbi Shmuel levy’s competent han ds 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, ~ Kos her

Certification

R

abbi Shmuel levy is a very spe cial person. first of all, he is amazingly ded icated to all kashrus matters. his work met hod 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 beg ins at 5 Am. As everybody who knows him kno ws, he is available almost 24/6. Rabbi Shmuel lev y is also one of our most beloved mashgichim. his people skills and emotional intelligence are sec ond to none. clients, colleagues, rabbis from other orga nizations, you just can’t find somebody with whom Rabbi levy doesn’t get along well. he can even correct people without making them feel rese ntful!”

Rabbi Ahron Haskel

Executive Rabbinic Coordinator , ~ Israel

www.KosherSpirit.com 21

CHASSIDIC INSIGHTS

(even for childre

n)

The Connection Between Pesach & Children Compiled by Dina Fraenkel

here 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

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Even while B’nei Yisroel were slaves in Egypt, the children were so connected to Hashem that they recognized Hashem first at the Splitting of the Sea. On the holiday of Pesach itself, the children are the ones who take the lead, asking the Four Questions, “Why is this night different from all other nights?” Just as by the shores of the sea, the parents follow the children’s lead and today the father answers the questions, “We were slaves to Pharaoh in Egypt…”

From this we can see the connection of children to Torah and mitzvos every day. All Jewish children are part of Tzivos Hashem, the Army of Hashem, and they have a pure connection to their Commander-in-Chief, Hashem, and His mitzvos. Just like the Ben Chocham, the wise son in the Haggadah, our wise Jewish children ask, “What is the lesson or purpose and goal of these mitzvos which I did?”

The answer to our children is found in the Haggadah.

1. Devarim 6:20.

22 www.oK.org

“We were slaves to Pharaoh in Egypt and the L-rd our G-d took 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 remained enslaved to Pharaoh in Egypt…Thus it is our duty to thank, to laud, to praise, to glorify, to exalt, to adore, to bless, to elevate, and to honor the One who did all these miracles for our fathers and for us. He took us from slavery to freedom, from sorrow to joy, and from mourning to festivity and from deep darkness to great light and from bondage to redemption.”

Hashem brought us from slavery to freedom, from darkness to light, and set us apart from all the other nations and gave us His mitzvos. As we say in the Haggadah, “The Jews should rejoice in their Maker…” all of us, especially the children, and especially on Pesach, strive to perform mitzvos with joy and happiness.

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

who is Pharaoh’s agent. Just as Pharaoh wanted to destroy the Jewish 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 Egyptian way of life), the yetzer hora strives to persuade us against doing mitzvos. The Haggadah states that Hashem brought us out of Egypt “… with war and with a strong hand and an outstretched arm.” Each of us, led by the children, has to fight the yetzer hora the same way and drown the yetzer hora as Pharaoh’s army was drowned in the sea.

When we win this Great 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 serve Hashem in the Beis HaMikdash HaShlishi in Yerushalayim. May it come to be speedily in our days.

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

SOUL NUTRITION hen 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 chew the bones to get every 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. —

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From HaRav Shlomo Zalman Ullman

he Medrash says on the posuk ‫ואמרתם זבח פסח הוא‬ that 30 days before Pesach people need to start learning the laws of Pesach. “Cutting (‫ ”)זבח‬the word ‫פסח‬ you will see that ‫ = פ‬80, ‫ =ס‬60 and ‫=ח‬8. Cutting the value of each letter in half would be ‫=מ‬40, ‫=ל‬30 and ‫=ד‬4.

These letters spell the word ‫( למד‬lamed), which means “thirty”, and ‫( למד‬lameid), which means “to learn”.

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ave you ever wondered why we don’t recite the whole Hallel every day of Pesach just as we do on Sukkos? Mah nishtana…why is the holiday of Pesach different from Sukkos?

On Sukkos the number of korbonos (sacrifices) that are brought to the Beis HaMikdash each day changes.

Therefore, every day can be considered like a unique holiday so we recite Hallel every day. However, on Pesach the exact same number of korbonos is brought each day so we don’t recite the whole Hallel.

The Torah says ‫“ בנפול אויביך אל תשמח‬Do not rejoice when your enemy falls,” therefore, Hallel is not recited on the 7th day of Pesach, the day the Egyptians were drowned in the sea. It doesn’t feel 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.

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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.

KOSHER BY THE NUMBERS

300

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

The ~ inspects and certifies products in

94 countries

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

www.KosherSpirit.com 23

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KOSHER CERTIFICATION

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