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July 28, 2016 – 22 Taamuz 5776

We have not yet received official confirmation from the US Dep’t of Agriculture of the start of the harvest of the Chodosh spring wheat and barley. However, it is certain that this has begun. We have received a message from a mashgiach that at least one mill received shipments of Chodosh spring wheat on Friday, Jul. 22 and a second mill has received Chodosh on Jul 27. These 2 mills are in the Midwest, near the harvest areas. I will not issue final Chodosh cutoff dates for the upcoming season until the official word is out from the US Dep’t of Agriculture, expected this coming Tuesday.  Meanwhile below are the updated revised tentative Chodosh starting dates.

Freshly baked items using spring wheat, including breads, challahs, bagels, rolls, pizza and some cakes and cookies may be Chodosh in the Midwest after the PURCHASE DATE of Jul […]

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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.