Kosher Spirit Chanukah 5775

‫ב”ה‬

‫חנוכה תשע”ה‬

CHANUKAH 5775

CERTIFIED SOUL NUTRITION

‫א פריילעכן‬ !‫חנוכה‬ Wishing You a Happy Chanukah!

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SHARE YOUR SPIRIT

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WHEN CHOLOV YISROEL GOES HUNGARIAN…

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KEEPING KOSHER IN… BELGIUM

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BALABUSTA OF THE CENTURY – REBBETZIN THELMA LEVY

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ALEXIA FOODS – QUALITY, TASTE, CONVENIENCE

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“HASHGACHA” PROTIS

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WHO’S BEHIND THE ~

QUESTIONS FOR THE ~ HEALTHY SPIRIT

8 Foods to Help You Sleep

by Maayan Meir

By Leigh Hershkovich

by Dina Fraenkel

Interview with Rabbi Sholom Ber Hendel

CHASSIDIC INSIGHTS 20 The Chanukah Candles Compiled by Dina Fraenkel

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CHANUKAH RECIPE

Arugula, Beet, Goat Cheese Salad

~ KOSHERED YOUR 22 115 WORLD IN 2014 NUTRITION 23 SOUL

By Rabbi Chaim Fogelman

Dear Reader,

Once again, we have reached the celebration of Chanukah, the time when we openly display gratitude to Hashem with menorahs in our windows and doors, in city squares and even atop cars.

As Yidden, it’s the time to show the world that Yiddishkeit can be “mainstream” and that’s not always an easy task. However, every once in a while it seems like Hashem secretly tells the world to help the Yidden out a bit and it becomes fashionable to do what we do and live according to our Torah.

Today, it is becoming more common to see people wearing wigs and growing beards and to find modest clothes in mainstream stores.

Now kosher is becoming trendy as well. Younger Jews are keeping kosher at twice the rate of their baby boomer parents, with 28 percent of 18- to 49-year-olds keeping kosher compared with 16 percent for those aged 50 and older. The kosher diet is becoming popular, supported by millennials’ desire for ethical eating. Their habits have led to success for specialty kosher farms that raise animals sustainably, organically and antibiotic free and process dairy products or meat slaughtered according to the standards of kosher law.

Some of the finest wines are kosher certified and some of the fanciest resorts in the world, from the Bahamas to Switzerland, now have kosher programs.

This increase in kosher observance is very significant. We all know that “you are what you eat” and eating kosher food brings strength and sustenance to the Yiddishe neshama and influences a kosher way of thinking, speaking and acting.

This can be seen as a prelude to the Geulah, when the whole world will follow Hashem’s commandments. But until then let’s be proud of who we are and what we do, not because it’s fashionable, but because it’s the Will of our Creator.

With best wishes for a Freilichen Chanukah,

KOSHER SPIRIT Chanukah 5775

Rabbi Chaim Fogelman Editor in Chief

EDITOR-IN-CHIEF:

Rabbi Chaim Fogelman EDITOR:

Dina Fraenkel DESIGN:

Spotlight Design

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

Mail: 391 Troy Avenue, Brooklyn, NY 11213 Email: editor@kosherspirit.com © 2014. 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 just saw your Tishrei issue in The Jewish Press and saw the article on shmitta and Moshav Komemiyus by Maayan Meir. Very nice, but you know, Komemiyus was established in 1950, and is not the only place observing shmitta since its inception.

Kibbutz Chafetz Chayim was established first in 1936 and resettled in 1944. The Chazon Ish went to the kibbutz to establish shmitta practices and even sent a ‘haskama’ that they were doing it properly.

They also set up a hydroponic research facility. Yet, interestingly, I never see Chafetz Chayim mentioned as an example of shmitta observance. I have to wonder why that is.

With all due respect to Komemiyus, it would be nice if somewhere along the line, places other than Komemiyus were acknowledged.

Kosher Spirit responds: Thank you so much for brining Kibbutz Chofetz Chayim to our attention. It’s always great to hear about other communities adhering to the laws of shmitta.

Dear Kosher Spirit, Thank you for your wonderful publication. I really enjoy reading it. I was wondering where is the source of the pshat Rabbi Fogelman wrote explaining the reason why the farmer is penalized a whole year. It is a very nice vort, and I was wondering if it was his own suggestion, or if perhaps he is quoting from somewhere.

Thank you, Chaim Kosher Spirit responds: Rabbi Fogelman does not recall the source of this vort.

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

I am often in a situation where I would like to kasher a microwave at work or in a hotel. What is the proper way to kasher a public microwave?

The ~ responds:

A microwave works by transmitting micro radio waves through the water content of the food being heated. As the agitation increases, the food generates heat. Once the food gets hot, it heats up the container and the entire chamber fills up with steam.

Therefore, it would seem to be relatively simple to kasher.

Just as the non-kosher food contaminated the microwave through its steam, the microwave can be kashered by filling the chamber with steam. The microwave must be clean of all food spills and splat-

ters. One possible problem is that there can be food stuck in the vent (especially problematic if the vent is on the ceiling of the microwave where food can drip down), which is almost impossible to clean.

In addition, the microwave window is made of glass and some poskim do not permit kashering glass, but others are more lenient and permit kashering glass year round (but not for Pesach). In addition, the inner chamber is made from aluminum with a coating of plastic. Some poskim state that it cannot be kashered, but others do permit kashering.

In conclusion, it is preferable not to kasher a microwave from treif to kosher and food should be double wrapped before microwaving. If one must kasher a treif microwave, it should be done in the following manner: 1. Clean the microwave and spray the vent with cleaning solution.

2. It is preferable to clean the rubber gasket and outside as well.

3. If possible, remove glass tray and kasher it with boiling water. Allow microwave to sit idle for 24 hours.

4. Fill a Styrofoam cup with water and microwave for at least 10 minutes.

5. Move the cup to a new spot and repeat step 4 to kasher the place where the cup stood.

L’chatchila, it is not a problem to kasher between kosher meat and kosher dairy, but it should not be done as a method to routinely use the microwave for both.

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FOODS TO HELP YOU SLEEP during the miracle of chanukah, Yehudis plied the general with salty foods,cheese and wine. Here are some other foods that can help induce a sound sleep…

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Tart cherries naturally boost the body’s levels of melatonin.

Walnuts contain tryptophan, an amino acid that helps make serotonin and melatonin, which set your sleep/wake cycles.

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Kale and spinach* are full of calcium, which helps the brain use tryptophan to make melatonin. * Make sure to wash and check for insects.

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R serotonin.

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Tuna is high in vitamin B6, which helps the body produce melatonin and

ALMONDS are high in magnesium, a mineral needed for a good night’s sleep.

Chamomile tea helps increase glycine, which relaxes nerves and muscles and acts like a mild sedative.

Lettuce* contains lactucarium, which has sedative properties.

Pretzels have a high glycemic index. They cause a spike in blood sugar and insulin, which increases tryptophan levels. www.KosherSpirit.com 5

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WHEN CHOLOV YISROEL GOES HUNGA INTERESTIN THINGS HAPP

Since 2008, the ~ has supervised regular Cholov Yisroel productions in Hungary for Meitav, a high-quality dairy factory in which produces milk protein concentrate, premium cheeses, concentrated milk, and more.

These Cholov Yisroel production runs are purchased by Israeli food giants such as Tnuva and Tara. “People don’t know this, but the milk from Hungary rates among the highest quality milk in Europe,” says Mr. Shmuel Haimson, owner and manager of Meitav.

Mr. Haimson went on to explain that the quality of the milk depends on

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BY MAAYAN MEIR

the percentages of protein, fat, and lactose the milk contains. “The genetics of the Hungarian cows, the food they eat, the weather conditions – everything joins together to make the Hungarian milk truly spectacular.”

To make the Cholov Yisroel productions possible, between 15 and 20 mashgichim have to fly from Israel to Hungary for each production. The team leader is either Rabbinic Coordinator Rabbi Yaakov Perlov or Rabbinic Coordinator Rabbi

ARIAN, NG PEN Yitzchak Rosenfeld, both mashgichim with vast experience in the dairy industry. “The team leader has to fly over a week before the actual production begins,” they explain. “He needs to visit all of the farms and see whether anything has changed. He needs to check the herds for any cows that have undergone an operation, which renders the milk unfit for the kosher production. We even compensate the owner monetarily for any cows that

fall under this category so that he will not have a motive to hide any information.” Mr. Haimson adds that he, along with the ~ mashgichim, have always found the Hungarians very willing to go out of their way to satisfy kosher demands. “It’s a new market for them and a very good business, and they will do everything to keep us happy.”

Once the milking sites are inspected, the team leader has to make arrangements for the entire team of mashgichim. Each mashgiach requires proper lodging and arrangements for the first Shabbos in Hungary. The entire team arrives on Friday morning and they spend Shabbos in Budapest. They all stay in the same hotel and the food comes from Carmel, a restaurant under the supervision of the local Chabad rabbi.

After Shabbos, the team leader gathers all the mashgichim for a briefing. Each mashgiach receives a bag with ~ bands, a GPS, a SIM card for a mobile phone, cash to buy gas and food, and, of course, a full list of kosher instructions. Each dairy barn has its own car and they come to pick up the rabbis very early Sunday www.KosherSpirit.com 7

morning. Some mashgichim start koshering at 4:30 AM! The mashgichim are there to watch over every step of the milking, mark the milk tanks that are kosher supervised, and send the milk off to the production facility.

The production facility then becomes the ad-hoc team headquarters.

The team leader goes to the facility on Thursdsay, the day before the mashgichim arrive to seal the entire production line. He makes the water pogum (spoiled) and informs the factory that they must remain closed on Saturday so that kashering can be done eino ben yoma (with a full 24 hour downtime). “The factory personnel know us very well by now and cooperate fully,” relate both Rabbi Perlov and Rabbi Rosenfeld. “If they have changed anything since the last production, they let us know in advance. When they changed the steam system they even invited us for a consultation.”

The kosherization process is difficult, even risky. The mashgichim use libun (fire) and boiling water to kasher the facility. The spray drier is kosherized by filling it with boiling water from the top to the bottom.

“It’s mehadrin min hamehadrin,” notes Rabbi Rosenfeld. “We have shown our work in the facility to many rabbis from various kosher organizations and they all came away 8 www.OK.org

extremely impressed.” In addition to the team leader who performs the kosherization, another mashgiach has the job of driving from dairy barn to dairy barn, to make sure the kosher work is carried out perfectly and the mashgichim have everything they need. “I love those kosher teams,” says Mr. Haimson. “The mashgichim are very hardworking, dedicated and careful, and I am always impressed by how organized the ~ is and how all the logistics are taken care of perfectly.” On his end, Rabbi Rosenfeld bestowed heartfelt praise on Mr. Haimson, whom he describes as someone who “tries to help the kosher team as much as possible and attempts to arrange the best accommodations for them, so the job will be as easy and convenient as can be.”

The kosher team stays in Hungary for two to four weeks. The works is strenuous and sometimes dangerous. “Unfortunately, we have experienced five different road accidents where the cars overturned due to bad conditions on the roads during the winter,” says Rabbi Rosenfeld. “It even happened to me once.” And the winter isn’t the only problematic season: once, the production took place in Tammuz. On 17 Tammuz the mashgichim were given instructions (after a she’ila of course) that they

should not fast – it would be too dangerous considering their work and the weather. One mashgiach, though, tried to fast anyway and he felt so ill he had to be flown back to Israel the same day and a replacement had to be found immediately.

The most memorable experience, however, happened a year ago, in Adar. It was a very snowy winter and though the team was used to coming to Budapest for Shabbos it became clear that it would not be feasible this time. The order was given: everybody was to stay where he was and fend for himself as far

as preparations for Shabbos was concerned. However, a few of the mashgichim had already set out for Budapest and all attempts to contact them were unsuccessful. “We were really worried, so we contacted ZAKA,” says Rabbi Rosenfeld. “They sent their Vienna team to look for the missing rabbis and they found them stuck in the middle of the road to Budapest, with no food, and cell phone batteries that had run out.”

But all is well that ends well and as the Cholov Yisorel productions in Hungary become more frequent every year, it is clear that the chronicles of our experience there is far from a completed work. www.KosherSpirit.com 9

BELGIUM KEEPING KOSHER IN...

By Leigh Hershkovich

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BELGIUM – A COUNTRY FAMOUS FOR ITS DELECTABLE DESSERTS, CHOCOLATES AND DAIRY PRODUCTS. People travel from near and far to taste the delicious choices that the country has to offer. But where does kosher fall into the picture? In this picturesque European country, almost nothing is off limits. From bakeries to restaurants, and even dairy creameries, locals and visitors alike always have kosher items at their fingertips.

For the rabbis in Belgium, working around the clock to ensure the security of kashrus is a top priority. Mushky Lasker, daughter of ~ Rabbinic Coordinator and Chabad shliach, Rabbi Shimon Lasker, in Brussels, shared her view on the unique experience behind keeping kosher in such a remote, yet accessible country. “My parents moved to Brussels in 1984. They’ve been in Belgium for over thirty years, Baruch Hashem. There are two grocery stores, one with a prepared food section, as well as two local catering companies.” While there is a larger variety of kosher supermarkets and restaurants in Antwerp, a forty-five minute car ride from Brussels, the locals in Brussels are far from hungry.

“Pretty much anything you would typically find in an American grocery store is available in the stores around Belgium,” a tourist who recently spent time in Belgium explained.

“We were never hungry!”

Beyond the variety of shops and choices in Brussels, there are the local chocolate and dairy production companies. After all, when you think “Belgium” you think “chocolate”. Perhaps one of the greatest delights of Belgium is that kosher chocolate is widely available throughout the country.

Kosher chocolate production companies such as Barry Callebaut have production facilities in Belgium and distribute worldwide. Rabbi Lasker is one of the world’s top experts on kosher chocolate production, and is the onsite rabbi at Barry Callebaut. The chocolate produced in Barry Callebaut’s factories are distributed to suppliers and stores around the world, such as gourmet grocery store chains, restaurants and repackers.

Belgium is a haven of culture and culinary delights. Tourists wishing to visit the country have an abundance of options for food and comfort.

Between kosher accommodations, which include hospitality, Shabbos and Yom Tov meals, and the variety of availability in the local stores, tourists are bound to leave happy and well fed. “Throughout the year, tourists are constantly coming and going,” Mushky Lasker shared. “During the week, we direct them to the grocery stores for kosher items. On Shabbos, we host meals that range from twenty guests to fifty or sixty. You never know how many people will come through the door! Every event is different. There’s always a mix of locals and tourists, especially around holidays like Chanukah. That’s usually when people are on winter break and travel the most.”

Antwerp also has a robust kosher

selection. During Chanukah, the bakeries around Antwerp pull out all of the stops. “You can smell the doughnuts from a mile away!” a local student in Antwerp shared. “You have to order considerably far in advance, because they sell out very quickly. My favorite is the chocolate filled. I wait all year for it!”

Last summer, during a ten-day trip around Europe, a group of American girls found themselves in Belgium for less than a day, a small stop over on their way to Rome.

Though they had traveled through Europe in the past, it was their first time in Belgium. They weren’t sure what to expect when it came to keeping themselves well nourished, even during the short time period.

Upon arriving in Antwerp, the girls were more than pleased to find an abundance of kosher restaurants, bakeries and grocery stores scattered across the city, more than twenty-four options in total, including a pizza restaurant and a steak house. For these European travelers, Belgium was by far the best they had seen...and tasted! “We were there less than a day, but we really managed to eat a lot! My favorite part was a bakery we visited. We practically bought the place out!”

Another group of American tourists, who spent a week in Antwerp, spent time learning about the local Jewish community and culture, including the local dairy production. “If I’m not mistaken, this company has been around since the 1950’s. Can you imagine a kosher dairy production starting up after the war? They provide all sorts of different dairy products around Europe, including milk and a variety of cheeses.”

When asked about what advice they would give to other tourists looking to travel to Belgium, they answered in unison “Come hungry!” www.KosherSpirit.com 11

Balabusta of the

REBBETZIN THELMA LEVY AT 90

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The miracle of Chanukah was accomplished in part by a Jewish woman, Yehudis, who used food and drink to lull the general to sleep and slay him, ensuring the continuity of the Jewish people. Today, too, there are many Jewish women who are helping to continue the prosperity and longevity of the Yidden through kosher food. Mrs. Thelma Levy, wife of Rabbi Berel Levy, ob”m, is one of these righteous women.

On a quiet Sunday morning earlier this year, a large group of family gathered for a festive celebration marking the 90th birthday of Thelma Levy, wife of Rabbi Berel Levy, ob”m. This group knew well the greatness of the birthday girl. A remarkable mother, grandmother, and great grandmother of 70+, and recently a great-great-grandmother too, and the devoted wife and life partner of Rabbi Berel Levy, ob”m, who was one of the most important figures in modern kashrus history.

But there is one chapter in the story of Thelma Levy that she does not

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often speak of. It is a story worth telling...

At the behest of the Lubavitcher Rebbe, Rabbi Berel Levy made seven trips to the former USSR during the 1960s – 1970s. On five occasions, his wife, Thelma, accompanied him. On three occasions, their son, Eliezer Yitzhok, ob”m, accompanied them.

On these trips the Levys risked arrest by bringing along spiritual essentials to the Jews of Russia. They would offer much needed chizzuk and inspiration to their Jewish brothers and sisters. Rabbi Berel and Thelma would gather information, often in the form of video interviews with various Refuseniks, which they’d bring back to the Lubavitcher Rebbe, along with detailed reports. On two occasions, the Russian authorities arrested and later released Rabbi Levy for having religious articles on his person.

There was a ritual that surrounded these trips. In advance, the Levys would meet with the Lubavitcher

Rebbe, who would issue guidance. In the aftermath, they would return to the Rebbe for a thorough debriefing.

Following their time with the Rebbe, they would experience a great treat... a visit with the Lubavitcher Rebbetzin, in her home, to watch the videos taken in the USSR and spend time in conversation. The Lubavitcher Rebbetzin was a very private person and rarely met with community members, Rabbi Berel and Thelma were amongst the very few who were privileged to spend quality time with her.

They greatly looked forward to their time with her, and she was gracious and warm and very interested in hearing about their travels in detail. Once,

when a post-trip encounter with the Rebbe was taking a long time, stretching until 2 AM, the Rebbetzin, who was looking forward to her time with the Levys, called into the Rebbe’s office to ask what was taking so long.

Before one of their trips to Russia, the Levys were preparing their bags and special items to bring into the country and the lucky few who knew of their plans clamored to help.

Everyone wanted to help by sharing gifts of soul and hope. A man named Rabbi Chudaitov insisted on sending many mezuzos and seforim. The Levys did their best to disperse these as subtly as possible throughout their luggage. Aaron Rubashkin, owner of Rubashkin Meats, dropped off 10 large salamis. There was no known method for concealing 10 large salamis, so Thelma packed them into her handbag. The Rebbe gave the Levys $3,000 to convert to rubles and distribute to those in need.

On a previous trip, Thelma had discussed Taharas HaMishpocha with women in Russia and they had expresses interest in wearing shaitels.

At the time there was no such thing as a shaitel in Russia. On a subsequent visit Thelma managed to smuggle five brand new shaitels to Jewish women in Russia. She was transporting them on this trip.

Upon landing, they encountered their customs agent, a tough, humorless woman. She asked if they were carrying any cash; Thelma produced the envelope. The woman took the envelope and began to walk away.

“Where are you going?” Thelma asked. The agent explained she was going to another room to count the money. “You’ll count it right here!”

Thelma exclaimed. The woman complied, and actually returned the enve-

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lope without opening it.

But their suitcases were not so lucky. They were turned upside down and inside out. Clothing and personal belongings were strewn all over the floor. Most of the kosher food was confiscated and many of the mezuzos and seforim met a similar fate. The agent spotted a shaitel box and was about to open it. “I’ll have you know I paid $50 to have that set,” Thelma interjected, “and if you mess it up you will have to pay for it.” The agent left the box alone.

Her task complete, down to removing the soles from one of Thelma’s shoes, the agent instructed Thelma to clean up the mess. Having the mezuzos, seforim and kosher food confiscated was quite traumatic, to say the least, and the Levys’ frustration was palpable. Nothing could prepare the agent for what came next. “I packed once,” Thelma said, “you made this mess, you scattered everything, you will repack my suitcases, neatly.” The agent was outraged and started to shout at Thelma, threatening to call the ‘Politzeh’. “Please call my American ambassador,” Thelma asserted, nonplussed, “and bring the police with them. I’d like to ask who is responsible for packing this all up.” The agent repacked the suitcases, neatly.

To stand up to the Russian authorities, one had to be exceptionally strong, especially in the USSR when even the most minor infraction could land you in jail. Thelma Levy knew that she would need to marshal every bit of toughness she possessed to succeed in carrying out her mission. She would not be pushed around.

From where did this All American Girl, Thelma Levy, born in the Bronx in 1924, summon the courage to confront the fearsome Soviet authorities?

How did she manage to make her profound mesiras nefesh, placing herself and her family in danger in order to bring aid to her fellow Jews, and make

it appear so effortless, as though no big deal? In what merit did she have the boundless privilege and pleasure of spending countless hours in the presence of the Lubavitcher Rebbe and Rebbetzin? I cannot answer these questions. I can only report on her real life actions.

Today, at 90, Thelma Levy is as lucid and sharp as she was at 19.

Asked what it was like to be married to Rabbi Berel Levy, she says, “Amazing!” and goes on to add, “Great, great, great!” She explains that she did her best to support his life work “in every which way.”

Asked what ~ Kosher Certification represents to her, she says a kosher agency “that does everything without departing from the straight and narrow. Its real kashrus without compromise .”

And of her son, Rabbi Don Yoel Levy, who today heads the international kosher agency her husband brought to prominence, she states warmly, “We are in the right hands, he is doing a magnificent job!”

In January of 1969, ~ Kosher Certification introduced an innovative new publication to the Jewish world.

Titled “The Jewish Homemaker”, it represented the first ever Jewish magazine focused solely on the Jewish woman, who, the inaugural editorial declared, “we feel is the mainstay of our heritage and traditions.”

The magazine had a feature called “Balabusta of the Month”, which was awarded in each issue to a great Jewish woman, one who managed to get it all done while making it look easy.

Well, we’d like to take this opportunity to award Thelma Levy the title of “Balabusta of the Century.” It can be said that her excellence as a Jewish Homemaker served as the perfect cover for her exemplary secret service of her people. May she be blessed with long life and continued health, nachas and prosperity.

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Alexia Foods Quality, Taste, Convenience By: Dina Fraenkel

THE SPLATTER of oil droplets, the distinctive aroma of potato latkes, Chanukah’s signature dish. Crisp, golden and cooked to delicious perfection. The elusive perfect French fries and hash browns, once only available in restaurants, are now available at home, thanks to Alexia Foods. Founded in 2002 by Chef Alex Dzieduszycki, a Manhattan chef who wanted to provide consumers with the same quality and ingredient sourcing 14 www.OK.org

standards as high end restaurants, Alexia quickly grew a loyal following.

When Chef Alex decided to start Alexia Foods, he got together with a few people who had experience in the potato industry and together they created the products from scratch. In the beginning, Chef Alex stood in the potato plant and personally taste-tested products as they traveled down the production line until he perfected his creations and arrived at a final product that fulfilled the criteria for brand-

ing as “All Natural”.

Alexia products do not contain any artificial colors, flavors, additives or preservatives, and feature restaurant quality ingredients. “Our vision has always been to create delicious foods that complement consumers’ everyday lives while providing a unique taste experience with every bite,” states Rob Johnson, Alexia’s Senior Brand Manager.

“Our recipes are crafted using only the best, premium ingredients and artisan production methods. From finding the

best Yukon Gold potatoes to seasoning with sea salt, every detail of Alexia Foods is thoughtfully sourced and blended to ensure a gourmet experience.”

Alexia’s first major retail foray was through the Whole Foods grocery chain, where the products have continued to be a staple in the freezer and in customers’ shopping carts. Whole Foods has a very critical component of their customer base that values kosher certification, along with a solid stronghold on the East Coast, especially the New York Area. This influenced Alexia to seek out kosher certification and place kosher in high esteem. The Alexia potato products, which are part of a larger line of restaurant products, utilize many different ingredients. It is difficult to be efficient in production when ingredients and suppliers are limited, but Alexia’s corporate office knows that kosher is very important to their consumers, so they take the limitations in stride. Kosher certification was the pet project of Alexia’s Operations Manager, who did some investigating in the plants and worked with the ~ to find out that a large subset of Alexia products could be kosher certified.

According to Rob Johnson, Alexia was acquired by ConAgra Foods in 2007 and merged with the frozen potato division Lamb Weston. He related, “This acquisition allowed us to expand our capabilities significantly.

We still operate as a small company, headquartered in Boise, Idaho, but we can marshal the resources of a food production giant to develop, produce and distribute the highest quality kosher certified products.

Alexia staff had many conversations with ConAgra Foods about the move to kosher pareve certification and ConAgra Foods gave its wholehearted support and many technical resources to aid in moving forward.”

Trace McCune, Quality Assurance Manager at ConAgra Foods Lamb Weston and the ~’s primary contact, relates, “Alexia Foods and

~ Kosher have had a strong relationship that has grown from the beginning of the brand to present day. The ~ has been an important partner in Alexia Foods’ commitment to providing customers with a level of kosher certification that is widely recognized and respected by consumers.”

Rabbi Sholom Ber Hendel, the ~ Rabbinic Coordinator for Alexia Foods, is similarly enthusiastic about the ~ - Alexia relationship. “It is amazing to see ConAgra Foods Lamb Weston’s respect and commitment to the kosher consumer. For example, when they built the brand new sweet potato processing plant in Delhi, LA, they made sure to have all the kosher

requirements addressed from the early stages of design and construction.

In addition, consumers demanded pareve Alexia potato products and Lamb Weston listened. It was a big challenge and took over a year for the Research and Development team to reformulate the recipes to exclude dairy ingredients without affecting taste.

Kosher consumers have real buying power and influence and it shows!”

Alexia currently produces in fourteen facilities across America and has products available in 80% of grocery stores nationwide, including Whole Foods, Walmart, Publix, Stop N Shop and most major grocery chains.

LOOK FOR THE ~ SYMBOL ON THE FOLLOWING ALEXIA FOODS PRODUCTS: Alexia Crinkle Cut Sweet Potato Fries with Sea Salt and Black Pepper Alexia Organic Oven Crinkles with Sea Salt Alexia Organic Oven Crinkles with Sea Salt and Pepper Alexia Organic Sweet Potato Fries with Sea Salt Alexia Organic Yukon Select Fries with Sea Salt Alexia Oven Fries Alexia Oven Fries Olive Oil, Rosemary & Garlic Alexia Rib Cut BBQ Sweet Potato Fries Alexia Seasoned Fries Waffle Cut Alexia Spicy Sweet Potato Fries with Chipotle Seasoning Alexia Sweet Potato Fries with Sea Salt Alexia Waffle Cut Sweet Potato Seasoned Fries Alexia Hash Browns (perfect for potato latkes!)

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Kosher Work

UNDER F I R E KOSHER SUPERVISION is a demanding job, requiring a variety of skills, exceptional character, and, of course, plenty of Yiras Shomayim. What we aren’t used to associating with this work is physical danger. However, if you talk to Rabbi M., the ~ mashgiach of the Matar Winery in the northern Golan Heights, you might change your opinion. Rabbi M. was almost killed this summer while doing his job.

The danger, we should clarify, wasn’t due to the work, but rather, the location. The Golan Heights borders Syria, where a bloody war has been waging for two years between the Assad regime and the rebels seeking to seize control of the country. Sometimes, the war can’t be contained within Syria, like 16 www.OK.org

on that fateful day, when a Syrian shell missed its target and landed directly on the Matar Winery.

It was the middle of the harvest season. The winery workers were busy receiving the newly-harvested grapes, when the loud boom was heard. When it was over, the winery was unrecognizable. There was destruction everywhere, many wine barrels were seriously damaged, and no fewer than 30,000 liters (approximately 7,925 gallons) of wine were spilled and lost.

“The roof was made of asbestos, so when it exploded it released toxins. We thought at first to transfer the wine to another winery – both the Golan Heights and Bazelet HaGolan wineries, certified by the ~, offered to help with

transfer and storage, and even supplying grapes if the winery finds it has lost too many. In the end it wasn’t necessary but it was an impressive demonstration of unity,” says Rabbi Yitzchak Rosenfeld, the supervisor of all ~ certified Israeli wineries.

But the loss of the wine wasn’t the worst consequence of the errant shell.

The mashgiach, Rabbi M., was gravely wounded when a piece of shrapnel entered his neck and almost killed him.

He was taken to the hospital, where he underwent an operation to remove the shrapnel. Had it gone 1-2 centimeters deeper, this story, Heaven forbid, might have ended very differently. Boruch Hashem, he was released from the hospital after two weeks and is expected to

return to work shortly.

The unexpected event called for a quick response from the ~ Israel headquarters. “I was sitting in my office when I saw an online breaking news notice about the shell,” says Rabbi Rosenfeld.

“The building in the picture looked familiar to me, so I called the mashgiach to ask whether everything was okay. His adult son, who was working alongside him in the winery, answered the phone, telling me his father was on his way to the hospital. The place was crowded with army, police and Magen David Adom forces, but we knew we must send a replacement mashgiach right away to seal all the wine barrels. I called the mashgiach of Har Odem winery and he agreed to do it, but soon he called me to say he

couldn’t reach the winery since the army closed all the nearby roads.”

In desperation, Rabbi Rosenfeld called the official rabbi of the Golan Heights district, Rabbi Yishai Samuel. (Matar is also certified by the Golan Heights Rabbinate). “Rabbi Samuel is acquainted with all the top brass in the area, so I hoped he might do something.” Indeed, Rabbi Samuel did more than something – he managed to reach the winery, sealed all the tanks while wearing a mask on his face because of the air pollution caused by the explosion, and sat down to watch over the wine from 7:00 PM until 12:00 PM the following day, when Rabbi Rosenfeld finally succeeded in arriving at the winery to relieve Rabbi Samuel.

Boruch Hashem, since the entire winery

was sealed off by the rescue forces and nobody was allowed to stay on the property, there was no kashrus issue with the wine remaining unsealed for a few hours.

“We saw many miracles on that day,” concludes Rabbi Rosenfeld. “The mashgiach, Rabbi M., recovered so quickly. His son, who was there, wasn’t hurt at all. Even the winery’s owner experienced a miracle: his children stood on the very spot the shell hit just a couple of minutes before. He had just finished putting them into his car when the boom was heard.”

The mashgichim in the Golan Heights, of course, will continue working, just like their counterparts in the south. Wars or no wars, the kosher work must go on. www.KosherSpirit.com 17

~ BEHIND MEET O UR ST AFF:

WHO’S BEHIND THE ~

Interview with

Rabbi Sholom Ber Hendel Rabbi Sholom Ber Hendel

KS: Where did you grow up?

RSBH: I grew up in Migdal HaEmek, in the northern part of Eretz Yisroel.

Where did you go to yeshiva?

I learned in Lubavitch yeshivos in K’far Chabad, Israel, Brooklyn, NY, and Miami, FL. I studied for my smicha at The Shul of Bal Harbour in Florida.

KS: What did you do after yeshiva?

RSBH: After yeshiva I spent the summer doing outreach in Greece. I traveled from island to island going to small, isolated Jewish communities. I supplied them with religious articles and kosher food to help remind them of their Yiddishkeit. I got married soon after and spent the next three years in kollel, primarily focusing on halacha.

KS: What is your current position at the ~?

RSBH: I am a Rabbinic Coordinator.

I oversee the rabbinical aspects of

18 www.OK.org

some of the Key Accounts certified by the ~, such as Snapple, Sabra, and Kellogg’s. ~ Kosher was founded with a mission to maintain the highest kosher standards, without compromise. In order to ensure that our standards are maintained, I make initial visits to set up new facilities for a kosher program and then visit each facility annually. In addition, I follow up on the regular visits of the local mashgiach and work to facilitate a seamless kosher program. I spend a lot of my time visiting my facilities and, in addition to evaluating the kosher program, these visits are a great opportunity to ensure proper relations with our customers.

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

RSBH: I have been exposed to kosher certification and high standards of kashrus since childhood. My father is the rabbi of the Chabad community in Migdal Haemek, Israel and his

father was Rabbi Yitzchak HaCohen Hendel, OBM, the former head of the Montreal Beth Din. I also took a course in food science at Rutgers University to learn the ins and outs of food manufacturing. Above all, hands-on experiences are a critical part of skill building. I was blessed to have mentors like Rabbi Levy, Rabbi Steigman and other esteemed colleagues who prepared me for my current position.

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

RSBH: Every day is a new learning experience. The same product can be processed in a few different ways, and there are always new developments. I always need to keep up with the halachic implications of the changing food industry. The most satisfying aspect of my job is assisting companies in becoming kosher certified for the first time.

Many times there are challenges, but overcoming them and delivering

a wider variety of kosher products to the consumer is very fulfilling.

KS: How would you describe the ~ today?

RSBH: The ~ is a leading global kashrus organization that assists companies in having a streamlined and efficient kosher program with high standards. We bring kosher products to the kosher consumers without making any compromises on kashrus.

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

RSBH: I spend a lot of my time reviewing facilities all over the world. Last year, while I was traveling internationally, I visited a tanker company that requested a kosher certification. In order for bulk liquids to be transferred from the manufacturer to the consumer, they are transported in large tankers that usually have holding capacities ranging between 5,000 and 12,000 gallons.

These tankers must be certified kosher to ensure that they have not been affected by carrying any non-kosher liquids.

One company claimed that they only carry kosher products for a specific customer. When I checked all the schedules and computerized records this seemed to hold true. I had a weird suspicion and decided to request to review all the hard papers for the last six months of shipments just to double check. While I was going through the documents, I noticed paperwork for a different product from a different company.

This led me to question their previous statement. The response I was given was that their trucks occasionally pick up other liquids on the way back and these are not recorded.

Needless to say, that company did not receive ~ certification.

A large part of kosher certification is trusting your instincts and going with your gut feeling. Sometimes, everything looks to be in order at first glance, but Hashem directs us to dig a bit deeper and by hashgacha protis we often find there is more to a particular facility than meets the eye.

“

Sometimes, everything looks to be in order at first glance, but Hashem directs us to dig a bit deeper

“

What Other People Say

About Rabbi Sholom Ber Hendel

“

One word that best describes Rabbi Hendel is “avreich” – av bechochma verach beshonim. Despite his youth, Sholom Ber has shown expertise not often found even in senior rabbis. Recently, he visited a complicated animal and vegetable plant that was certified by a rabbi from another agency with many years of experience and he found that the kashrus protocols needed improvement. We know that if we have a complicated facility we can send Sholom Ber and he will ensure that the plant is set up exactly according to ~ standards. Rabbi Hendel is one of the rising stars in kashrus, but as a chossid his humility is apparent.”

Rabbi Don Yoel Levy Kashrus Administrator

“

Rabbi Hendel has come a very long way in a very short time. His dedication and enthusiasm towards his work at the ~ is very admirable and he comes with a tremendous amount of knowledge in halacha, which is constantly applied to his work.

I can definitely see him following in the footsteps of his grandfather Rabbi Hendel, a”h, the Rav of Montreal for many years.”

Rabbi Dovid Steigman Senior Rabbinic Coordinator

“

With energy and dedication Rabbi Sholom Ber Hendel takes the lead on many of ~ Kosher’s kashrus matters. Most of his time is spent on the road setting the foundation of kashrus to be maintained at facilities bearing ~ certification. Everything he does is done thoroughly without wasting unnecessary words.

Rabbi Hendel fits the term “Mishichmo Ulmaaloh” (head and shoulders above), both literally and figuratively. Besides being a Talmid Chacham and expert on food production who often amazes engineers with the depth of his knowledge, his middos and eidel way of dealing with people makes him one of the bright stars in the field of kosher supervision.

Rabbi Eli Lando

Chief Customer Relations Officer

www.KosherSpirit.com 19

CHASSIDIC INSIGHTS

The Chanukah Candles Compiled by Dina Fraenkel

A

According to the Zohar, every single day of the year is unique and has its own significance in the scheme of life on this earth. In addition to the regular days, there are certain days on the Jewish calendar that stand out in their significance. These are the Yomim Tovim. Each Yom Tov imparts a specific lesson and aspect of G-dliness, which hopefully have an impact on the behavior and Divine service of the Yidden for the entire year. Each year, the lesson is learned in a deeper manner, elevating our individual service.

Chanukah has its own unique message and Divine service, which actually surpasses all of the other Yomim Tovim, as it is one of only two festivals that will stand out above ordinary days in the Messianic Era. Even now, the message of Chanukah stands out among the other festivals. Since the lessons are universal and eternal, they must be simple ones, in order to reach every single Jew – even those far from observance and Jewish education.

Although the lessons are simple, they are nonetheless very important, as the Previous Lubavitcher Rebbe, Rabbi Yosef Yitzchak Schneersohn, once stated: “The simplicity of a Jew connects him to G-d’s ultimate simplicity.” These lessons are highlighted through the Chanukah candles.

The Chanukah candles are set up in the doorway to one’s home so that the light shines out to the street. Not only the home of a Jew, but even the surrounding area, is

20 www.OK.org

enhanced and illuminated by the light of the menorah. In addition, each night we increase in light, adding a candle. This teaches us that we must always strive to increase in our Divine service and grow in holiness, progressing and illuminating the world more each day.

By the seventh night of Chanukah we have lit the candles on each unique day of the week. By lighting the candles each day in the most mehudar manner (adding a candle each day as opposed to the halachic minimum of one candle each day), it shows that nothing will stand in the way of Torah and mitzvos – that each and every day we will progress in our service and overcome every obstacle.

Finally, when we recite HaNeiros Hallalu we affirm: “These candles are holy. We are not permitted to make use of them but only to look at them.” We light an extra candle, the shamash, placed higher than the others, to ensure that we do not derive a benefit from the actual Chanukah candles and that our lighting is “l’shma”.

Lighting a shamash each night causes a Jew to incur an extra expense because of the extra candle necessary as a precaution against benefiting from the Chanukah candles. Still, we willingly take on the expense to make sure the mitzvah is performed correctly.

The customs surrounding the Chanukah candles teach an important lesson.

The highest level of Divine service is performing mitzvos “l’shma” (for the sole reason of performing G-d’s will). This is not an easy level to reach and often we do a mitzvah in hope of a physical or spiritual reward (lo l’shma). The light of the candles is a symbol of the reward for doing the mitzvah. However, by lighting the shamash we refuse to accept the reward and demonstrate that we fulfill the mitzvah l’shma. The public nature of the menorah (lit in the doorway) proclaims to the whole world that our goal is to serve Hashem l’shma, and the addition of a candle each night further proclaims our readiness to do mitzvos in the most mehudar way.

May each and every Jew reach the level of serving Hashem l’shma in all areas of Divine service, mehadrin min hamehadrin, and speedily bring about the complete and final Redemption.

RECIPE

ARUGULA BEET GOAT CHEESE SALAD The secret to this amazing salad is the truffle oil vinaigrette which is pretty simple to make. The combination of the sweet beets, creamy goat cheese, bitter arugula (washed and checked) and toasted pine nuts make for a truly gourmet salad.

NOTE: Kosher truffle oil can be found in specialty gourmet stores and many local supermarkets.

INGREDIENTS

1 package baby arugula (washed and checked) 1 large beet boiled and cut into cubes 1 package of goat cheese (comes in a round plastic “tube”) 1 egg lightly beaten

1 cup panko crumbs 1/2 cup pistachios finely chopped 1 cup mayonnaise 2 tablespoons truffle oil 2 tablespoons vinegar 1 cup toasted pine nuts

DIRECTIONS Goat Cheese Crisps:

Slice goat cheese into 1/4 inch slices. Dip into beaten egg.

Mix panko and pistachio together and coat cheese slices with mixture. Fry over low heat for one to two minutes per side. Cool on paper towels

Toasted Pine Nuts:

Toast pine nuts by placing in non-stick pan and cooking on medium heat for three minutes until they become a light brown color.

Salad Dressing:

Combine mayo, truffle oil and vinegar until smooth.

Salad Directions:

Dress arugula with mayo truffle dressing just to coat (don’t overdress salad). Mix in beets and pine nuts. Top with goat cheese crisps Recipe submitted by Shifra Klein of Joy of Kosher.

Subscribe at www.joyofkosher.com/subscribe 21 6 www.OK.org

www.KosherSpirit.com 21 www.KosherSpirit.com 21

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SOUL NUTRITION

Compiled by Rabbi Chaim Fogelman

The P’nei Yehoshua asks, “Why was it necessary to use pure, sealed oil to light the menorah? We know that if everyone is tomei, it was permissible to use tomei oil.”

Moshe Rabbeinu descended from Mount Sinai after begging Hashem to forgive the Jewish people for the Chet HaEgel on the day after Yom Kippur. Within three days they began building the Mishkon and it was completed in the month of Kislev. Even so, Hashem postponed the celebration until the month of Nissan.

The month of Kislev was unhappy and complained to Hashem. “Why was I left out of the Chanukas HaMishkon and all of the celebrations? It was finished in my month!” Hashem said, “Don’t fret; there will yet be a time when the Yidden will return to the Bais HaMikdash in your month.”

But Kislev was still not happy; he said, “The celebration for the Mishkon was in purity. Why should my celebration be in tumah?”

So Hashem made a miracle and a jug of pure, clean, untouched oil was found in the Bais HaMikdash and Kislev was happy.

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