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INBOX

// Talk of Town

‫זמנים לפרשת‬

‫אחרי‬

‫סקווירא‬

‫וויזניץ‬

‫רבינו תם‬

7:30 9:12

7:25 8:52

7:37 9:08

‫הדלקת הנרות‬ ‫מוצאי שבת‬

A PESACH KITCHEN SUCCESS (Re: Out With the Chometz, In With the Pesach, Issues 192–195) Now that Pesach has passed, and meals have been served, enjoyed and cleared away, here’s a shout-out to Chana Rivky Spitzer! Thank you so much for printing her recipes. Each one was simple, not at all intimidating, and whatever I tried turned out delicious! Also appreciated was her column on “turning over” her kitchen for Pesach. Since I don’t have a Pesach kitchen, reading about the process before I even got started was extremely helpful, especially since it was broken down into doable little pieces of instruction. A Happy Pesach Cook

845

all your needs.

ONE NUMBER

RE: MORE KASHRUS CONCERNS

356-mall 6

2

5

5

M&S SHOE REPAIR

MUMOIN CHECK CASHING

(Inbox, Issue 195) I have to admit that a letter to the editor that suggested that takanos be established that would mandate color coding kosher food labels made me raise an eyebrow. While I have no doubt that the letter-writer had only the purest of intentions, I have difficulty with the concept of anyone presuming that a piece of chocolate or a granola that comes in a red wrapper couldn’t possibly contain dairy ingredients simply because of the color of its packaging. Yes, many of us do designate red items in our kitchen as fleishig and blue as milchig. But is there anyone out there who thinks that full-fat cholov Yisroel milk, with its red label, is a fleishig item, while the bluelabeled low-fat milk is dairy and the fat-free milk with the green label is pareve? And by the same logic, shouldn’t the letter-writer have assumed that the red-wrapped granola bar was fleishig, not pareve? Taking anything for granted when it comes to kashrus is a terrible

THURSDAY MONSEY, NY

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The Monsey View