Author Archives: Admin

Good Fences Make Good Home Owners

by Dr. Tzvi White, reviewed by Rabbi Moshe Heinemann, Star-K Rabbinic Administrator

Home ownership, the American dream. After moving in one hopes it doesn’t turn in to an American nightmare. So many things to take care of; so many things to consider. Utilities, the structure, the appliances – the list is seemingly endless. Dealing with normal home issues is hard enough, just think how many more issues have to be considered in a kosher compliant home. Kosher mezuzas on all entrances. Kosher appliances to make the kosher kitchen user friendly. No trees hanging over the backyard area where the sukkah is to be built. Moreover, does anyone realize that roofs, porches, balconies and landings have to be kosher as well? How do you make a porch kosher compliant? The answer – build a ma’akeh.

What is a ma’akeh?

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Pas Habah B’Kisnin Chart

I. Varieties and circumstances that warrant a Birchas Hamotzi:

A Mashgiach’s Job is Never Done

David Mitnick, Star-K Mashgiach

The world of Kashrus is exciting, stressful, and always a challenge for a Mashgiach. Changes in product certification, facility protocol, and current events, in addition to a working knowledge of Kashrus, are items in which every Mashgiach must be well-versed to be a powerful player in any kitchen. The role of the Mashgiach, once typecast as that of an old man with a white beard sitting on a chair, has changed. Not only does the Mashgiach need to know to keep dairy and meat separate, the “new-age” Mashgiach must relate to the kitchen and serving staff with diplomacy and grace in order to be a respected member of the team.

OTZER BAIS DIN: Proper Distribution of Shmitta Produce

Rav Aharon Tendler, Ner Israel Mechina High School

Our rabbis have taught that if the Jewish nation would observe two Shabbosos, they would be immediately redeemed1. Generally, this is understood to mean that the redemption will come if we observe two consecutive Shabbosos. The question arises as to the significance of two Shabbosos, and many responses have been provided. There is a beautiful answer offered by the former Chief Rabbi of Moscow, Rabbi Fishman, in his introduction to a commentary on the Yerushalmi Mesechta Shevi’is. Rabbi Fishman maintains that the two Shabbosos actually refer to the seventh day of the week when we refrain from all melacha, constructive work, and the seventh year of shmitta, when we withdraw our ownership from the land of Israel and declare all produce ownerless and available for all to take.

It’s a Siman that it’s Kosher: Avoiding Bosor Shenisalaim Min Hoayin

An Interview With Rabbi Moshe Heinemann
STAR-K Rabbinic Administrator

INTRODUCTION:

The world of kashrus has played, and continues to play, a dominant role in the life of a Jew and the life blood of Judaism. This centrality is evidenced by the significant halachic treatment of kashrus in the Shulchan Aruch, by our Poskim, and in contemporary Torah journals, as well as the particular attention paid to the kosher consumer stretching from the aisles of the supermarket to the media portfolios of the marketplace.

Star-K Certified Canned Vegetables

(The following list of certified canned vegetables are certified kosher only when bearing the Star-K symbol)

Aegean Gourmet
Finesse
Ningbo Orient Jiuzhou
Sysco

Agro Dutch
Foodtown
Noam Gourmet
Sysco Arrezzio

Alessi
Freshlike
Olympion
Sysco Classic

Allens
Fronte
Pacific Delite
Sysco Imperial

Alma
GFS
Pathmark
Taco Mac

Ambrosia
Gandules
Pocahontas
Taylor

America’s Choice
Geisha
Popeye
Tongfa

American Roland
Georgia Belle
Premium
Tops

Ashley
Giant
Princella
Trappey’s

Assagio Classico
Gold Plum
Red Feather
Tuna Delight

B-Tam
Great Value
Red Rooster
Tyling

Bellagio
Guiguo
Reese
U.S. Blue

Benz’s Bilo
Happy Chef
Restaurant Row
U.S. Food Service Roseli

Bountiful Harvest
Harvest Valu
Roland
U.S. Red

Brown Beauty
Herko
Royal Prince
Uncle Williams

Bruce’s
Homefolks
Royalty
Ungers

Butterfield
Horn of Plenty
Ruby
Veg-All

California Delight
Inter-Food
Rykoff Sexton Green
Vigo

Casa Diva
Jeraci
San Pablo
Vitarroz

Casa Fiesta
Jinke
Santa Lucia
Viva Mexico

Chai-Kee
La Romanella
Saruhan
Vivaci

Chopsie’s
Lijiang
Selena
Wegman’s Whyte’s

Classic/Arrezzio
Louisiana
Smart & Final
Wolco

Conservas Martinez Garcia
Mancini
Snack Delite
Yarden

Crest Top
Manolito
Southern Home
Yilong

D&S
Marco Polo
Stone Mountain
Zumdieck

Del Destino
Marcove
Stop & Shop

Dintel
Mexene
Sugary Sam

Dorman
Milfiore
Sun of Italy

Dunbars
Mistral
Sunfield

East Texas Fair
Monte Lupo
Sunshine

Eden
Montecito
Super G

El Rio
Moody Dunbar
Supremo Italiano

Empress
Natural Value
Sylvia’s

A “TAIL” OF TWO CITIES: Worldwide Fish Production

By: Joel Weinberger, Star-K Field Supervisor

The following article describes the saga of two diverse Star-K fish productions in two very different parts of the world – Kodiak, Alaska, and Sarong Irianjaya, Indonesia. Salmon is produced in Alaska, and tuna is produced in the Far East. Traveling to both locations is equally arduous and each location presents its own set of challenges to the traveling Mashgiach.

Money-Saving Tips and Strategies for Passover and Year-Round

When we prepare to celebrate our freedom from Egyptian slavery on Pesach, the last thing we want to do is enslave ourselves to debt in paying for that eight-day celebration! Although the Gemorah states that when Hashem assigns a person’s livelihood on Rosh Hashanah for the coming year, He does not deduct Shabbos and Yom Tov expenses from the sum allocated, it is no mitzvah to spend money for those expenses, needlessly. With a little forethought and planning, you can implement some helpful money saving tips, year-round, in anticipation of Pesach.

Optimally, it would be wise to budget for Pesach, well in advance. Decide how much you will have to spend, and what you might need to cut from your budget to achieve that figure, by asking yourself: How much do I typically spend on groceries, monthly? How much did I spend on Pesach, last year? What are the specifics of […]

Star-K Side Bar Summer 2007

Other News From The STAR-K

STAR-K Kashrus Training Program!

Hotel Kashrus on the Front Lines

Rabbi Mayer Kurcfeld, Star-K Kashrus Administrator

Published Summer 2007

Introduction

The world of hotel kashrus is exciting, stressful and always a challenge. Effective hotel
kashrus demands a keen understanding of modern equipment and complex facility
dynamics, along with an excellent mastery of the hotel food and beverage industry. These
criteria are essential in facilitating the role of the administrator and mashgiach as respected members and powerful presence in the hotel kitchen. The role of the mashgiach, once typecast as that of an old man with a white beard sitting on a chair, has changed. Not only does the mashgiach need to know that dairy and meat must be kept separate, the “new-age” mashgiach must relate to the kitchen and serving staff with diplomacy and grace.

Star-K Side Bar Spring 2008