Putting the New in Shehecheyanu

By: Rabbi Chananya Jacobson

Kashrus Kurrents, Spring 2023

Shehecheyanu is a bracha
that is said on special occasions, which the Gemara defines as something that
only “happens from time to time.”[1] We
say Shehecheyanu not only on religious occasions, such as the Yamim
Tovim, but also to express our appreciation for new experiences and pleasures.
Unlike the obligatory Shehecheyanus said on the zmanim and their mitzvos,[2] these
brachos are voluntary; perhaps that is why people are not always careful to say
them in every situation that would warrant it.[3]

New Fruit

The Shulchan Aruch writes, “One who sees a fruit which grows anew every year says Shehecheyanu, even if he sees it in his friend’s hand, or while still on the tree.”[4] In other words, the primary motivator for the bracha should be the sight of the new fruit. This is indeed how the halacha was originally codified by the Rambam.[5] However, the Mechaber concludes, “The custom is to […]

Mashke Goes Mainstream

By: Rabbi Zvi Holland

Kashrus Kurrents, Spring 2023

In the last year, STAR-K certified a host of iconic brands in the
alcoholic beverages category from almost all the way around the globe: from the
green pastures of Kentucky, to the shores of Baltimore’s Inner Harbor; crossing
the Atlantic Ocean to the Emerald Isle, Ireland; and completing the journey in Italy.
These newly kosher-certified brands include selected products from Baltimore’s
own Sagamore spirits; Wild Turkey and Skyy Vodka; Bailey’s Irish Cream Original
(STAR-D Dairy, non-cholov Yisroel); and Frangelico, all of whom have joined
the STAR-K Family just this year.

Kosher certification for spirits addresses a number of serious issues that have cropped up, as the industry has globalized and consolidated operations. Growing use of additives and processing aids that need certification – such as flavor chemicals, glycerin and the use of shared transportation bottling lines with dairy and non-kosher products – makes kosher certification more and more relevant, even in product categories that […]

Who Has Whom…Over the Barrel?

By: Rabbi Tzvi Rosen

Kashrus Kurrents, Spring 2023

The immortal words of Koheles, “l’kol zman va’eis” – there
is a time and a place for everything – rings true in all of life’s twists and turns
and is certainly relevant in the world of kashrus and kashrus standards. Kosher
food certification has grown exponentially, and standards have improved with
age. Who would have dreamed that pas Yisroel, bishul Yisroel, and
cholov Yisroel would be available to the wider kosher marketplace?

Forty years ago, a can of tuna with bishul Yisroel and hashgacha
temidis was a rare commodity. Many a yeshiva would resort to stam cholov
when cholov Yisroel wasn’t available, something that would be
unheard of half a century later. Yoshon was an anomaly, except for the
meticulous few; today, yoshon is a kosher household term and it
continues to proliferate.

These amazing developments across a variety of industries are a
testament to the tireless diligence of kashrusagencies who strive to
provide the kosher consumer with the finest […]

STAR-K Goes to College: An Interview with Rabbi Mayer Kurcfeld

Kashrus Kurrents, Spring 2023

Some of the top colleges in the U.S. boast a 10-25 percent Jewish
student population. In 2022, Jewish students were well-represented at all eight
Ivy League schools, with Columbia leading the way at 24%, followed by Brown
(19%), Cornell and UPenn (tied at17%), and Yale (13%).[1] The
continually increasing number of kosher and other Jewish amenities on the American
college campus mirror these statistics – and act as magnets to attract Jewish
students. For some, STAR-K’s presence on campus offers a first – and sometimes
only – taste of Yiddishkeit.

Rabbi Mayer
Kurcfeld, a STAR-K kashrus administrator, has been engineering and overseeing the
agency’s many certified on-campus facilities since 1999, custom-designing those
that were not pre-existing. I asked him to describe the kashruschallenges
of certifying the ever-evolving college campus dining platform.

KK: Which
U.S. colleges and universities are certified by STAR-K?

RMK: We currently certify kosher dining at American University, Cornell
University, Franklin & Marshall College, Ithaca College, Johns Hopkins
University, Muhlenberg College, […]

Wanting the Best for Our Children: Meeting Kashrus Challenges in Yeshiva, Camp, and Day School Kitchens

By: Rabbi Dovid Heber

Kashrus Kurrents, Winter 2023

Kashrus has come a long way over the
past fifty years. Agencies ensure the highest standards of kashrus in factories
and food establishments worldwide, with experts in halacha, food technology, equipment,
and ingredients. Consumers have been trained to know which products are acceptable
and how to maintain a kosher kitchen l’mehadrin.

However, one area of kashrus that
has received far less attention – even throughout the past several decades of unprecedented
kashrus growth – is kashrus in our schools. This is due to several inaccurate reasons,
including the following:

Myth #1: “Religious teachers are in
the building all day and they oversee kashrus and everyone is careful.” Realistically, this is not the case.
Unless a teacher is told to “be on top” of the situation, only minimal oversight
will typically occur. Unfortunately, not everyone is familiar with the intricacies
of kashrus, and without guidelines a lot can go wrong.

Myth #2: “Unlike a for-profit eating
establishment, which obviously needs oversight […]

Rice: Nature’s Answer To Hashem’s Blessings

By: Rabbi Tzvi Rosen

Kashrus Kurrents, Winter 2023

It has been touted as nature’s most versatile food. There is no single
grain that feeds more people around the globe and, because it is free of gluten
and allergens, can be tolerated by most everyone. It is the most widely
consumed staple for over half of the world’s human population.[1]

When the Gemara in Brachos discusses the brachos that
are made before and after eating this versatile grain, the mnemonic used to
remember the poskim’s conclusion is אמן: Orez, Mezonos, Nefashos. The grain we are discussing is
Oryza sativa, which the Gemara refers to as orez.[2] We
know it, simply, as rice.

There are over 7,000 varieties of rice grown worldwide. Rice is mostly consumed in the Asian regions from Japan in the east
to Pakistan in the west and, after sugarcane and maize, is the third most
produced agricultural crop in the world.[3] China
and India account for more than half […]

Everything You Need to Know About Storing and Checking Brown Rice

By: Rabbi Sholom Tendler

Kashrus Kurrents, Winter 2023

Brown rice is a whole natural grain that goes through minimal
processing. It is therefore more susceptible to infestation concerns than
grains that are more processed.

Whole unprocessed grains can have microscopic eggs attached to
them. If left in improper conditions, like warm or humid environments, they can
hatch and may pose a seemingly ‘sudden’ infestation, even in well-sealed
containers. Insects like beetles and weevils found in packages of brown rice
are known as ‘pantry pests’ and are the result of improper storage. This can
happen at any point in the supply chain, from the initial processing or packing
plant to the kitchen pantry.

To minimize the risk of infestation, STAR-K recommends brown
rice be checked prior to use using the method outlined below. Anyone who wishes
to stock up on large quantities of brown rice (or any grains) should first
check the rice, then store it for at least 96 hours at below freezing
temperatures. This will effectively […]