Stored improperly, schach can become a target and breeding ground for insects. These insects could then drop onto the table and into your food.

When schach is wrapped in plastic or any similar non-breathing material, ambient temperature changes may lead to development of condensate inside the wrapper. This can create a moist environment ideal for breeding insects.

People tend to keep schach mats in their original bags and then store it in areas that are not climate-controlled (e.g., basement storage rooms, garages, sheds). These types of conditions often lead to infestation.

While we do not have statistics to show how often schach is infested, it would seem prudent to prevent schach infestation by not storing it in plastic. If you must wrap it, use paper, or leave the plastic open so it can vent. Under dry conditions – whether temperatures are cool or hot – insects won’t thrive.

If you are concerned your schach […]

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The following contains halachic guidance concerning some of the common issues that arise when conducting a Seder. In particular, it discusses preparation for the Seder, the four cups of wine, and the obligation to eat matza, marror, korech and afikoman. It is by no means comprehensive. For a more comprehensive guide, see HaSeder HaAruch by Rabbi Moshe Yaakov Weingarten (three volumes, 1431 pages).

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As the Yom Tov of Pesach nears, and the diligent balabusta begins to tackle the challenge of preparing the kitchen for Pesach, undoubtedly the light at the end of the tunnel is beginning to shine. Although moving into a separate Pesach home sounds very inviting, such luxuries are often not affordable and definitely not in the Pesach spirit. Among the basic mitzvos of the chag is the mitzva of “Tashbisu Se’or Mibateichem”, ridding one’s home and possessions of chometz. However, if we are to use kitchen equipment, utensils, or articles that can be found in our kitchen year-round, it may be insufficient to just clean them thoroughly. One is forbidden to use these items, unless they have been especially prepared for Pesach. This preparation process is known as kashering.
The Torah instructs us that the proper kashering method used to rid a vessel of chometz is dependent upon the original […]

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This list was revised in January. It may not be used after Pesach 2016.

Download Printable Handy STAR-K Yoshon Quick Reference Guide 2017

 

      

 

 

 

 

 

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The following schach mat manufacturers are certified by STAR-K. This certification is valid through June 30, 2017 and is subject to renewal at that time. Please see letter of certification for usage instructions.

Sukkah Systems
20 Brighton Ave.
Passaic, NJ 07055
Click here for the current letter of certification.

Click here for information on proper storage of schach

quinoa


Last updated: February March 4, 2016

WHAT IS QUINOA?
Quinoa (pronounced KEEN-wa) is a species of seeds of the Chenopodium or “goosefoot” family, and is botanically related to spinach. It was first brought to the United States from Chile nineteen years ago. Quinoa has been cultivated in the Andes Mountains for thousands of years, growing three to six feet tall despite high altitudes, intense heat, freezing temperatures, and as little as four inches of annual rainfall. Peru and Bolivia maintain seed banks with 1,800 types of quinoa.

Quinoa is Kosher L’Pesach and is not related to the five types of chometz grains, millet or rice.

IF IT’S NOT KITNIYOS, WHY DOES QUINOA NEED […]

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“A Guide to Chodosh”, published by Rabbi Joseph Herman, presents a comprehensive treatment of chodosh. Since much of the information changes between issues, it is imperative to consult the most recent guide.Copies of this Guide are available by subscription. This issue is the first of three for this year. Subscription rates for three issues are as follows: U.S. $20.00, Canada $22.00 USD, overseas, including Israel and Europe $27.00 USD. Make out your check to “Chodosh Project” and mail it to Project Chodosh Subscriptions, P. O. Box 150088, Kew Gardens, NY 11415. Please note that Rabbi Herman receives no remuneration for his services and for the countless hours required to obtain information about hundreds of different products. One can also receive much pertinent information and updates by sending an e-mail to chodosh-subscribe@jif.org.il , or by calling the Chodosh Hot Line at 718-305-5133

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This list is for Baltimore establishments and was revised in August 2015. Please check with each establishment to confirm current Yoshon status.

Download “Printable handy Yoshon/Pas Yisroel Baltimore reference list”

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When my husband first told me that he would like to start keeping yoshon I asked, “What’s that?” When I found out, my immediate reaction was panic and a feeling of being overwhelmed. To my surprise, it was far less complicated than it sounded. Nowadays, with local bakeries baking yoshon every day and the pizza shop selling yoshon pizza, it’s a breeze to keep the mitzva.

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The same Torah which does not permit us to eat the meat of an animal that does not have split hooves or chew its cud, also does not permit us to eat from new grain harvest until the barley omer sacrifice was brought in the Bais Hamikdash on the second day of Pesach.

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The story is told about how in the mid 1970’s the proprietor of a kosher bakery in an Orthodox Jewish neighborhood was asked if his products were Yoshon. Not realizing that this Hebrew word, which literally means ‘old’, actually refers to grain which had been planted before Passover, proudly, albeit naively, answered, ” I can assure you that everything in my bakery is 100 percent fresh.” Today, as we approach the millennium yoshon and chodosh have graduated and become household words which have rightfully taken their place among the more popular terms such as Glatt Kosher, Cholov Yisroel, and Pas Yisroel.

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Listen to a shiur given by Rabbi Zvi Goldberg at Congregation Darchei Tzedek, Baltimore on the subject of the various types of schach mats. The shiur includes an explanation of Star-K certified mats.

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The STAR-K currently certifies schach made from bamboo slats held together with monofilament type cord for use during Sukkos. The following is an explanation of the psak of Rabbi Moshe Heinemann regarding this item:

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Published Fall 2009

When our Torah speaks about the Festival of Sukkos it states, “Chag HaSukkos Taaseh Lecha B’Aspecha Migornecha U’Miyikvecha.”1  “The Sukkos holiday should be observed at the time that you harvest your grain and your wine,” during the fall.  Our Chachamim, sages, have taught us that this pasuk has another esoteric meaning.  The sukkah, in which we dwell during this chag, should be made from the unused parts of the harvesting grain and wine, namely the stalks of grain and twigs of the vine.  These are the items that should be used for the schach, the covering, which is placed on top of the sukkah instead of a permanent roof.

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Conscientious observance of kashrus goes beyond the identification of kosher symbols on your supermarket shelf and the separation of meat and dairy foods and utensils in your kitchen. There are many food related halachos, in addition to those involving preparation and serving. Amongst them are the halachos of shiurim, measurements. They encompass a wide range of issues relevant to food consumption, and have important halachic ramifications.

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A fundamental difference between Yom Tov observance and Shabbos observance is the allowance of ochel nefesh, food preparation on Yom Tov. “Ach Asher Yei’achel L’Chol Nefesh Hu Levado Yei’aseh Lachem…“1 The Torah permits us to cook, bake, and prepare food on Yom Tov proper, in order to eat the prepared food on that day of Yom Tov. One is not permitted to prepare from one day of Yom Tov for the second day of Yom Tov or for after Yom Tov. This prohibition of hachana, of preparing from one day of Yom Tov to the next, presents a problem when the second day of Yom Tov falls out on Shabbos or when Shabbos follows a two day sequence of Yomim Tovim. Can one halachically prepare food on Yom Tov for the Shabbos Yom Tov or for Shabbos?

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The production of matzos Kosher for Pesach (KFP) involves a great deal of meticulous work. The process begins with the inspection of wheat kernels to ensure that they have not been adversely affected by moisture in the air and have not prematurely sprouted. Grinding of the grain must be performed according to the dictates of Halacha which preludes any pre-grind soaking of the grain and which requires special preparation of the milling equipment to ensure that no contamination exists from non-Passover flour in the grinders and filters. The KFP flour is then loaded onto trucks either pneumatically or in bags under sheltered conditions and shipped to the bakeries.

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For many years, Rabbi Gershon Bess has prepared a Guide for Pesach Medications and Cosmetics.  This list has been published and distributed by Kollel Los Angeles. For over a decade, STAR-K Kosher Certification, in conjunction with Kollel Los Angeles has made this list more widely available to the general public. This guide, available in Jewish bookstores nationwide, has served as an important resource to kosher consumers.

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Passover, an eight-day springtime festival, commemorates the Exodus of the Jewish people from Egyptian bondage. Based on the injunction against eating or possessing leavened bread for eight days, Passover involves a unique set of kosher laws. Kosher consumers are most careful about what they eat on Passover. In fact, many people who do not observe kosher year-round may do so on Passover. According to some accounts, 40% of the kosher market revolves around the Passover holiday.

Passover Matzoh

1. If I have a jar of Kosher for Passover mayonnaise or a plastic soda bottle, do I need to place it in some sort of wrapper in order to put it in a refrigerator (such as in a workplace) which has Chometz in it?

2. Does pet food have to be kosher?

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1. Are peanuts kitniyos? How about anise?

2. Is quinoa considered kitniyos?  

3. Can soy cheese be used by Sefardim who eat kitniyos?  

4. Do I have to peel my fruits and vegetables on Pesach because of the wax coating?

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1. I have heard that you now say one can kasher smoothtop ranges. Is this true?

2. How do I kasher my stainless steel sink?

3. Can I use the warming drawer in my oven on Pesach?

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To some people, the concept that there are restrictions regarding what can be fed to animals may seem amusing. They wonder: “Really now, must dogs also eat kosher?” Of course,animals don’t need to eat kosher food. However, Halacha clearly instructs people regarding what, how and when to feed them.

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In the 1920’s, the Jewish community in Germany numbered close to half a million people, who were mostly professionals, in finance, and retail trade. German Jewry thrived within the general culture of the Weimar Republic. As an influx of approximately 70,000 East European Jews flocked to Germany to escape political oppression and violent anti-Semitism, Berlin soon became the center for Hebrew culture, reaching its peak from 1920 to 1924. It had become a safe haven for Hebrew and Yiddish speaking intellectuals, mostly Russian Hebrew writers. Although some Jews emigrated during this time, mostly to America or Palestine, many more did so after the rise of Nazism in 1933. Unfortunately, the majority of Jews remained in Germany, with catastrophic results.

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I. Thou Shalt Read Product Labels Carefully
     – Make sure a reliable Kosher for Passover certification appears on the package. Don’t assume the product is kosher for Passover just because it is in the Passover section of the supermarket.

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Click here to view the listing of stores where chometz may be purchased after Pesach 2016


FOR MORE INFORMATION INCLUDING THE HALACHOS REGARDING PURCHASING CHOMETZ AFTER PESACH CLICK HERE:

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Tired of potatoes, potatoes, potatoes for Pesach? Try quinoa (“Keen-Wa”), a sesame-seed-sized kernel first brought to the United States from Chile nineteen years ago, according to Rebecca Theurer Wood. Quinoa has been cultivated in the Andes Mountains for thousands of years, growing three to six feet tall despite high altitudes, intense heat, freezing temperatures, and as little as four inches of annual rainfall. Peru and Bolivia maintain seed banks with 1,800 types of quinoa.

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As Pesach nears, the grocery bills mount and the bank account dwindles, the Jewish housewife courageously attempts to hold the household budget intact without compromising her strict standard of Pesach Kashrus. She asks: Are there products in the marketplace that live up to their claims of fresh, pure, natural, or additive-free that can be purchased worry-free without special Passover certification, or are there legitimate kashrus concerns that would require the product to carry reliable Kosher for Passover certification? Let us take a behind-the-scenes look at some of these potential products.

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Erev Pesach is one of the busiest and most unique days of the year. With every hour comes another set of halachos. Many halachic times, including the time for searching for chometz and the latest time for eating chometz, are well known. However, many halachos of Erev Pesach are often confusing and not commonly understood. The purpose of this article is to elucidate some of the lesser known laws of Erev Pesach.