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

An Interview With Rabbi Moshe Heinemann
STAR-K Rabbinic Administrator


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.

All Washed Up

In the health conscious world of the new millennium, healthful fine dining and garden fresh vegetables have taken an honorable position of prominence. Salad bars are in vogue. A colorful salad helps dress up the bland dinner plate. Fresh vegetables are healthy and wholesome. Unfortunately, it also causes havoc with the G-d fearing housewife, or the caterer’s mashgiach, who want to make sure that the vegetables served are not only clean and fresh, but insect-free, as well. Oftentimes, this task is tedious, time consuming, and frustrating. This is particularly true when dealing with large quantities of exotic, leafy vegetables that have to be inspected in a relatively short amount of time. What is the answer?

Star-K’s Kosher for the Clueless but Curious

Rabbi Apisdorf, well-known author of the successful award-winning Rosh Hashanah Yom Kippur Survival Kit, has collaborated with STAR-K on the just released Kosher for the Clueless but Curious.


“All of us grew up believing that if we ate a reasonable diet, that would take care of our vitamin needs,” says Harvard University’s Dr. Robert Fletcher. That may be good enough to ward off such vitamin-deficiency disorders as scurvy, beriberi and pellagra, but the latest evidence, he notes, is that supplementing our diets with multi-vitamins may be able to prevent the usual diseases we deal with every day – heart disease, cancer, osteoporosis and birth defects.