Kashering Liver

By: Rabbi Moshe Heinemann

Published Spring 2016

Before one is permitted to indulge in kosher Jewish delicacies such as chopped liver, liver steaks and onions, or sauteed chicken livers, raw liver must undergo various processes before the liver is deemed fit for kosher use. First, as with all kosher meat, the liver must come from a kosher species of animal or fowl that has been schechted, slaughtered, in the proper manner prescribed by the Torah. If it is an animal liver, all the fat must be meticulously removed. Furthermore, the Torah forbids eating the blood of an animal or bird. Therefore, it is necessary to extract the blood from the kosher slaughtered meat or liver.
How is the blood removed? With meat, this process is commonly known as kashering and is accomplished by soaking the meat in water, salting it, and then rewashing it. With liver, this method of extraction is insufficient. Since liver contains such a large concentration of […]

When to Recite Hatov V’Hameitiv Over Wine

By: Rabbi Mordechai Frankel

Kashrus Kurrents Spring 2016

Q: When is the brocha of Hatov v’Hameitiv recited over wine?

A: Before drinking a cup of wine, one recites the brocha of Borei Pri Hagofen. Under certain circumstances, if a different wine is subsequently drunk one recites an additional blessing – the brocha of Hatov Vehameitiv.1 The brocha gives thanks to Hashem for blessing the person with a richness of wine. The Hebrew text of the brocha is 2ברוך אתה ה’ אלקינו מלך העולם הטוב והמטיב

This brocha is recited only if a number of conditions are met:

If the second wine is of lesser quality than the first wine, Hatov Vehameitiv is not recited.3 There is one exception to this rule. If the first wine is red and the second one is white (but not the other way around), Hatov Vehameitiv is recited even if the second wine is known to be of slightly inferior quality. This […]

A Crystal-Clear Halachic Approach to Glass

By: Rabbi Tzvi Rosen

Published Spring 2016

Glass is one of nature’s most versatile products created from some of nature’s most prevalent raw materials: sand, soda and lime. In the food industry, glass applications are extremely diverse. Glass can be made into delicate drinking glasses, as well as tough heat resistant ceramic cooktops tops withstanding temperatures over 1000°F.

How is glass made? Basically, the raw ingredients are heated and melted in a large furnace. The molten glass is shaped, blown, or pressed into its desired shape. The finished product is then annealed in an annealing oven and tempered to give the newly formed glass strength and durability.

Although glass can be made to be stronger and less porous than steel, the halachic status of glass remains enigmatic. On the one hand, Chazal recognized the fact that glass is tough, resistant and non-porous. On the other hand, glass raw materials are the same as earthenware which is very porous, extremely […]

STAR-K Meat Team: Humane Standards Accreditation

Published Winter 2016

While the act of shechitah itself is an exquisitely humane form of animal slaughter, the manner in which an animal is handled prior to reaching the shochet should also conform with the Torah’s sensitivity for tza’ar ba’alei chaim (the prohibition against causing unnecessary pain and harm to creatures). Our mission to certify meat products of the highest quality was recently enhanced when two prominent members of our meat team, Rabbi Zvi Holland and Rabbi Tzvi Shaul Goldberg, traveled to Iowa in order to take part in an accredited certification program through PAACO (Professional Animal Auditor Certification Organization). Instructors included world renowned experts in the field of animal welfare such as Dr. Temple Grandin, professor of animal science at Colorado State University and consultant to the livestock industry. She is considered a leading authority on animal welfare.

Consumer Confidence

Published Winter 2016

Often when consumers purchase meat from a butcher shop, or eat at a restaurant or catered event, they are unaware of the original hashgacha that certified the meat as kosher at its point of origin. They place their confidence in the retail establishment’s kosher certification to determine the acceptability of the received product.
Some shoppers have a preference for meat produced by specific companies, trusting that this producer always conforms to a single set of kosher standards. However, unbeknownst to the consumer the company may actually produce their products at different locations, supervised by various hashgochos that do not all share the same standards. In January 2016, Congress repealed country-of-origin labeling laws for packaged meat products, making it more difficult for consumers to track where their meat comes from.
STAR-K certified meat/poultry companies and retail establishments consistently satisfy the requirements set by HaRav Moshe Heinemann, shlit”a, regardless of […]

Checklist for Approving a Shechitah Facility

By: Rabbi Shmuel Heinemann

Published Winter 2016

All the knives of the shochtim must be checked to ensure that they are sharp and without even the slightest ‘pegima’. This must be done before and after the shechitah.
There must be a sink with running water near the place of shechitah for the shochtim to sharpen their knives.
Animals may not be prodded to the shechitah box with a plug-in electric prod.
The head restraint in the box which holds the animal during shechitah must be calibrated so that the animal’s head cannot move during shechitah, but not so tightly that it affects the animal’s breathing.
A system must be in place, to track any animal that becomes a nevaila.
Animals may not be stunned at any time after the shechitah.
No hot water may be used on the animals anywhere in the slaughter house.
No electric current may be applied to the animal at any point, including when used to tenderize the […]

Making the Cut: Assuring that Glatt Really Means Kosher

By: Rabbi Moshe Heinemann

Winter 2016

It is written in our Torah, “Ubosor basodeh treifa lo socheilu” (Shmos 22:30), it is forbidden to eat treif meat. While the expression “treif” (non-kosher) has become the universal connotation for food that is not kosher, in truth, the word treif specifically refers to an animal whose flesh was torn or ripped. Technically speaking, if a kosher species of animal or fowl was attacked by a predator, the meat of the victim may be deemed treif. However, the meat of an animal improperly kosher slaughtered is not treifah, it is called a neveila. Technically, meat of a non-kosher animal species is the meat of a temeiah. Yet, the term “treif” has found its way through the portals of the slaughterhouse, as well as the aisles of the non-kosher meat section of the supermarkets. No matter what the name, all of these categories of meat are forbidden to be eaten.
[...] Read More

Kosher Meat in the Marketplace

By: Rabbi Moshe T. Schuchman

Published Winter 2016

Keeping kosher does not preclude being a locavore,[1] but it definitely presents substantial challenges, particularly for omnivores. Barely a handful of communities in the world today still host facilities where kosher meat is processed from slaughter to salting, and sold from steak to salami, all within close proximity to a kosher consumer base. Like most items in the modern marketplace, it’s much more common to find beef and poultry products traveling vast distances from slaughterhouse to processor, and from distributor to retailer, before reaching the dinner table.

The Old Way
This very untraditional configuration has uprooted the once prominent communal fixtures of shochet and bodek (one who checks for abnormalities that render meat treifah). It’s also a complete departure from an extreme version of locavorism that was practiced in many pre-war European kehilos, which legislated bans on ‘sh’chutay chutz’, not allowing meat slaughtered in a different city […]

Last Dates of Kedushas Shevi’is, Sefichin and Biur 5775/5776

Published Fall 2015

LAST DATES OF KEDUSHAS SHEVI’IS, SEFICHIN
AND BIUR 5775/5776

The
following are ending dates of Kedushas Shevi’is, Sefichin and the
dates of Biur.

ITEM

KEDUSHAS SHEVI’IS/ SEFICHIN UNTIL

IF SEFICHIN APPLIES

[...] Read More

Charting the Course of Shmitta 5776: A Consumer’s Guide to Post-Shmitta

By: Rabbi Dovid Stein

Published Fall 2015

I. INTRODUCTION

The mitzvah of shmitta poses many challenges for those who live in Eretz Yisrael. The main challenge, of course, is for the farmers. However, the consumer has his challenges, as well. It is always preferable to purchase produce from stores that have reliable kosher certification to ensure that there are no halachic problems. If there is no such store available, one must be certain not to transgress the laws of shmitta in the purchase, consumption, or interaction with shmitta produce. These are the different categories of halachos that one has to take into consideration:

1. Sfichin

2. Kedushas shevi’is

3. Schora (doing business) with shevi’is produce

4. Dmei shevi’is (shevi’is money)

II. THE POST-SHMITTA ISSUE

The laws of sfichin refer to a rabbinic prohibition of eating produce that started to grow during the shmitta year, [1] i.e., the plant started to grow from Rosh Hashanah תשע״ה until תשע״ו. This is the opinion […]

Just The Tip Of The Iceberg: A Few Facts On The Shortage of Kosher Iceberg Lettuce

By: Rabbi Sholom Tendler

Published Fall 2015

As many consumers are aware, there has been a shortage of Kosher-certified iceberg lettuce on the market over the last few months. Many people have been wondering why this shortage suddenly happened this year and when it will end. While it is true that iceberg lettuce is generally easier to clean and check than romaine, it still poses some of its own unique challenges. To clarify this issue, it is important to understand some background about how iceberg lettuce is grown, harvested and processed.

HOW ICEBERG GROWS

Iceberg lettuce initially grows open, just like romaine, during the first few weeks of its development, before cupping over and closing up. Once it cups, all of the newer leaves grow inside the closed head. If the time period when it was open was subjected to high levels of insect pressure, insects could crawl inside the open head and become trapped once the […]

Dried Fruit: Nature’s Way of Wrinkling Gracefully

By: Rabbi Tzvi Rosen

Published Fall 2015

It has been called nature’s candy and is a sweet source of nutrition whose popularity is on the rise. Commensurate with its growing popularity is its demand. In today’s global economy, the dried fruit trade literally spans the entire globe – apples from China, prunes from Bulgaria, figs from the Middle East, dates from Tunisia, raisins from South America, and of course apples, peaches, plums, raisins, figs, and dates from the good old U.S.A. Naturally, this growth presents a whole new set of challenges to kashrus agencies. How do they send a mashgiach to supervise date productions in Pakistan, raisin productions in Iran, or plum productions in Bulgaria? Let’s learn about this popular healthy snack alternative.

The Process

Fruit is dried through a process known as dehydrating, which removes enough moisture from the fruit to retard the growth of bacteria and mold while retaining the great taste and nutrients of […]

Year-Round Money Saving Tips and Strategies

Published Winter 2014

With a little forethought and planning, you can implement some helpful year-round money saving tips in anticipation of Pesach.

To assess your budget, ask yourself:-  What do I typically spend on groceries per month?

–  What did I spend for Pesach last year?

–  What are the specifics of this year’s Pesach plans?

–  Will I be eating meals at home or eating out?

–  Will I have more expenses because I am entertaining guests?

–  What can I afford this year?

–  How can I cut back on expenses a month or two prior to Pesach?

–  What can I live without?

Decide on your menu, taking into account where chol hamoed falls out on the calendar, as well as fleishig/milchig meals.  Be sure to make a list before you go shopping. Hopefully, you can refer to your post-Pesach notes from the previous year to remind you of your ever-changing Pesach needs.  These could include:

– Number of boxes of matzah, matzah meal, cake meal, and potato starch used

– Number of bottles of wine needed

– Popular brands

– Amount of milk used

– Amount of chicken used

– […]

Correcting Al Hamichya Mistakes

By: Rabbi Mordechai Frankel

Kashrus Kurrents Winter 2014

Q:   When I say Al Hamichya and make a mistake, I don’t know what to do.  Could you give me some guidelines?

A:    There are three places in the brocha me’ein shalosh (colloquially known as Al Hamichya) where the text changes, depending on what was eaten:

(1)    The brocha starts with the words “ Boruch atah Hashem Elokeinu melech ha’olamal …”, followed by either “ hagefen ve’al pri hagefen” if a person drank wine, “ ha’eitz ve’al pri ha’eitz” if he ate fruit from the shivas haminim, “ hamichyeh ve’al hakalkalah” if he ate food made from any of the five types of grain (wheat, barley, oats, rye, spelt), or a combination of these phrases if he ate or drank a combination of items.1

(2)    Further on in the brocha , one says “… ve’nodeh lecha al ha’aretz ve’al …”, followed by either “ pri hagofen”, “ ha’peyros”, “ hamichya”, or a combination of these phrases.

(3)    The brocha concludes with the words “… Boruch atah Hashem al …”, followed once again by either “ hagefen ve’al pri hagefen”, […]

From The Chronicles Of A Kosher Caterer

By: Rabbi Moshe T. Schuchman

Published Winter 2014

A Fictional Account of a Factual Situation1

Pictures: Large industrial stove, oven, fryer, elegantly set ballroom with tables

Mendy enjoyed his job at Elegant Touch Catering (ETC). His primary responsibilities were in the office, but his sharp eye was noticed by Rabbi Ephraim Rubin, the caterer’s veteran mashgiach, who needed extra help with vegetable checking. Finding people with the skill and acumen to determine acceptability of leafy greens, especially in the pressurized environment of a commercial kitchen, was a challenge for Rabbi Rubin and he was eager to recruit Mendy as an assistant.

After two months of training, and hours squinting in the harsh glow of a light box covered by microfiber mesh cloth, Mendy became adept at detecting tiny translucent thrips and aphids hiding in the folds and crevices of romaine, kale, broccoli, dill, and parsley. Finally, the STAR-K Kashrus Administrator overseeing foodservice establishments approved him as a vegetable checker. Eventually, Mendy […]

‘Beer Halacha’: Clarifying The Kashrus of Beer

By: Rabbi Tzvi Rosen

Published Winter 2014

Hashem , in his ultimate kindness, has provided man with the keys to unlock some of nature’s most amazing secrets.  For centuries, a great secret has been revealed to man – the bubbling elixir known as beer.

Beer’s ingredients – water, barley, yeast and hops – bear no resemblance to the finished product.  These natural ingredients undergo a series of simple yet fascinating processes to convert them into one of the world’s most popular beverages.  It is not coincidental that alcoholic beverages have been given the distinctive appellation “spirits”, alluding to the fact that these beverages seem to magically emerge from these natural ingredients as if they have been assisted by spirits.  The four steps of beer making are malting, roasting, brewing and fermenting.

THE PROCESS :  The first step of beer making combined barley and water in a process […]

Getting Into Hot Water-Urns and Pump Pots in Halacha: Part One, Tevila and Workplace

By: Rabbi Zvi Goldberg

Spring 2014

Remember when making coffee meant putting a kettle on the stovetop and waiting until it whistles?  Today, electric heating has taken over the market in order to fill the need of having hot water on-demand.

Two of the popular types of electric hot water heaters on the U.S. market are the common aluminum urn with a plastic spout, and the relatively newer ‘pump pot’, which requires that you push down on the top plunger to pump out the water.

I. TEVILA

The Torah requires that utensils used for a meal be immersed in a mikvah if they were in possession of an aino Yehudi at any time.  The Talmud1 states that mechamei chamin, hot water kettles, also require tevila. Rav Moshe Feinstein2 explains that there is a novelty in this ruling.  One can argue that a kettle requires no tevila at all. The kettle doesn’t perform any meal preparation function since heated water has not really changed; it is just water that is hot. The Talmud is teaching that […]

Does Using Early-Bird Discounts Create a Ribbis Issue?

By: Rabbi Mordechai Frankel

Kashrus Kurrents Spring 2014

Q:        I would like to send my young children to a backyard camp during the summer.  The camp is offering an ‘early-bird special’ if I register my children now.  If I wait until the summer to register, they will charge more.  Is there any ribbis issue with registering now and receiving the discount?

A:         Ribbis involves lending money to another Jew and charging interest.  Doing so may violate a Torah prohibition or a rabbinic prohibition, depending upon the situation.  If it is necessary to charge interest, the two parties may sign a document known as a “heter iska”, which converts the loan into a business investment, thereby avoiding the prohibition of ribbis.1  People are often unaware that a number of common transactions may violate the prohibition of ribbis.  Here are a couple of examples:

(1)   Reuven buys an item with Shimon’s credit card, and assures Shimon that he will pay the credit card bill.  However, Reuven forgets to pay the bill on time, and […]

Bishul Yisroel Sephardi: And Now For The Rest Of The Story

By: Rabbi Tzvi Rosen

Published Spring 2014

If anyone ever visited New Orleans, one of the must-see tourist highlights in Metairie, a suburb of New Orleans, is a quaint Cajun wooden floor coffee shop known simply as Morning Call.  Morning Call is a café that sold one product only – a delightful, deep fried square doughnut that you smothered with heaps of confectioners’ sugar and enjoyed along with a delicious hot cup of French market coffee.  These square doughnuts are known as beignets (pronounced ben y’ays).  I don’t know if a beignet matches a fresh jelly-filled sufgania , but beignets are a New Orleans favorite and Morning Call is still frying beignets.When I was a member of the New Orleans Kollel many years ago, Morning Call was certified kosher by the local congregational rabbi, and at that time there was no Kosher Cajun restaurant to go to for a kosher bite to eat.  The proprietor of Kosher Cajun was […]

Food Fit for a King: Reviewing the Laws of Bishul Akum and Bishul Yisroel

By: Rabbi Moshe Heinemann

Published Spring 2014
It is not uncommon for food manufacturers to call us with a keen interest in kosher certification without the the slightest idea what it takes to produce a kosher product.  What complicates matters is that they would like to have a kashrus tutorial capsulized into a telephone conversation.  Obviously, we can’t give a thorough kashrus course over the phone, but we can categorize practical kashrus into three main areas: ingredients, equipment, and process.Occasionally, there may be circumstances where both ingredients and equipment are 100% kosher.  Through a violation of a rabbinic ordinance, some foods or food products would be prohibited, while other food products undergoing the very same process would […]

Separating Challah When Giving the Bread Away

By: Rabbi Mordechai Frankel

Kashrus Kurrents Summer 2014

Q: I have heard that someone who bakes loaves of bread with the intention of giving them to other people does not separate challah with a brocha. Can you explain the parameters of this halacha?

A: One is obligated to perform the mitzvah of separating challah when kneading dough which will be baked into bread. The amount of flour one must knead in order to be obligated in this mitzvah is an asiris ha’aifa, which is equivalent to the volume of 43⅕ beitzah.1 The exact volume of a beitzah is a matter of dispute. L’halacha, one should separate challah without a brocha when kneading 2.6 lbs. of flour, which on average is equivalent to 8⅔ cups of flour. According to Rav Chaim Noeh, one can separate challah with a brocha when kneading 3.675 lbs. or more of flour (on average, 12¼ cups). Many follow the opinion of the […]

A Halachic Guide to Seudas Shabbos and Lechem Mishna

By: Rabbi Dovid Heber

Published Summer 2014

One of the highlights of the week is the Shabbos seuda. The divrei Torah, zemiros, Shabbos delicacies, family and guests allow us to come closer to the Ribbono Shel Olam and recharge our ruchniyos and gashmiyos (spiritual and physical) batteries. Although a delicious bowl of chicken soup on Friday night and hot cholent during the daytime seuda enhance the Shabbos meals, one does not fulfill his obligation of “seudas Shabbos” with either of these items. What is necessary to fulfill one’s obligation for seudas Shabbos?

I. Seudas Shabbos

Men and women are obligated to eat three meals every Shabbos. Each “meal” must consist of bread.1 Chinuch-age children are also obligated. On Yom Tov, one2 is obligated to eat only two seudos as there is no obligation for a third meal.

Ideally, one should eat the volume of a “k’baytza v’yoser”3 from challos, […]

Zman Cheiruseinu

By: Rabbi Tzvi Rosen

Published Summer 2014
There was a story told about a very elderly Yid who was in the hospital with medical complications. The doctor came in with the patient’s test results and said, “Mr. Goldberg, your blood pressure is high and your cholesterol is high. You must change your diet. No more chopped liver; nothing cooked in chicken schmaltz.” Mr. Goldberg peeked out from under his blanket as his children were attending him, looked the doctor straight in the eye and said, “Vos vais a doctor vos a yid darf essen!”1

Although Judaism frowns upon a ‘Live to Eat’ mantra, eating does play a central role in the life of a Torah observant Jew. How can one observe Shabbos without Kiddush and Hamotzi? Who can observe a Pesach seder without matza? A Melava Malka, a Purim seuda, dipping an apple in the honey on Rosh Hashana – our calendar and our chagim […]

Taam Tov Btuv Taam: A Flavorful Blend of Kashrus and Spices

By: Rabbi Tzvi Rosen

Published Fall 2014

Unquestionably, the one area of food ingredients that attests to the global nature of the food industry is the spice trade.  The Torah is replete with reference to the spice traders who carriedYosef to Egypt to the ketores, that was fundamental to the avoda in the Bais Hamikdash.  The spice commerce has thrived from the beginning of commercial trade.  New World exploration forged forward fueled with the hope of finding shorter spice routes to the Far East.  Centuries earlier, Marco Polo witnessed flourishing spice trade first hand, during his travels to the Orient. Spice empires thrived as the European powers deepened their trade with the Far East. Today, spice trading continues to prosper.  Spices hail from Albania to Zanzibar and arrive to these shores in many different forms as whole spices, spice extracts, oleoresins and essential oils. What are the kashrus issues facing this fascinating ancient/contemporary industry?  Have modern processing techniques simplified or complicated matters?
What are spices?  Are spices and herbs synonymous?
The term spice is […]

Shmitta 5775

Published Fall 2014

For over nineteen hundred years, the Jewish people have longed to return to Eretz Yisroel, the Land of Israel.  It is only in the Land of Israel that we can realize our full potential as a nation; it is only in the Land of Israel that the Torah’s blueprint for life can be completely fulfilled.  For the millennia, the most important dimension of this longing was the yearning to once again be able to fulfill the mitzvos hatluyos ba’aretz (agricultural laws), the commandments that can be observed only in the Land of Israel.  With Hashem’s help, many of us in this past generation have realized part of this two thousand year old dream.  Yet, this realization has presented us with new challenges.

Without a doubt, one of the greatest mitzva challenges of all times is the fulfillment of the mitzva of Shmitta, the year of Sabbatical rest for the land of Israel.  The Midrash perceives this multifaceted mitzva as being so challenging and difficult that he who meets […]

Security Cameras on Shabbos

By: Rabbi Mordechai Frankel

Kashrus Kurrents Winter 2015

Q:   It has become common for businesses and stores to have security video cameras which monitor the foot traffic in front of their properties. Similarly, many apartment buildings have video cameras which record anything that enters or exits the building. Is a Jew allowed to walk in front of such a video camera on Shabbos? Can a Jew operate a video camera knowing that other Jews will walk in front of it on Shabbos?

A:    In order to answer this question, we need to address four issues.

(1) The video camera may be connected to a monitor that displays the recorded image.  May a person walk in front of a video camera on Shabbos if it will cause his image to be displayed on a monitor?

One of the forbidden melachos on Shabbos is kesiva, writing.  Drawing a picture is also considered to be kesiva mideoraissa (writing which is forbidden by the Torah). 1However, […]

Inspections In All Directions

By: Rabbi Dovid Heber

Published Winter 2015

The STAR-K certifies tens of thousands of products manufactured across the globe. There are well over a million ingredients and products certified by hundreds of kashrus agencies worldwide. The following example may provide an idea of how many products are kosher certified.One million different products that are in containers measuring 6 inches in diameter lined up side by side (with no space between them) would stretch from Manhattan to Philadelphia. Since there are considerably more than a million kosher certified products, and industrial products are often sold in wider containers (e.g., 55 gallon drums), this line of products would most likely continue all the way to Baltimore. Furthermore, every kosher certified item (i.e., every container of every kosher product certified by every reliable kashrus agency) would easily stretch from the earth to the moon.To certify all of these products, kashrus agencies must adequately communicate with companies and mashgichim […]

Sushi L’Mehadrin

By: Rabbi Tzvi Rosen

Published Winter 2015

For time immemorial, our sojourns throughout galus, the Diaspora, have not only defined and influenced the minhagim, laws and customs, emerging from those foreign lands, they have also rejuvenated our Jewish cuisine with a burst of ethnic diversity –  holopshkes (stuffed cabbage),borsht, and falafel, to name a few.  As our migration advanced to the shores of the ‘goldine medina’, a whole new ‘Yiddishe’ repertoire of American delicacies was bestowed upon us.  Who among us didn’t grow up with Sunday  morning whitefish, bagels, and lox?  Not long after, there emerged a proliferation of pizza shops in practically every Jewish neighborhood and community. The most recent food trend that has been introduced to the Jewish palate is Sushi.

Sushi, that unique combination of rice, rice vinegar, raw fish, and vegetables rolled in black seaweed sheets called ‘nori’ has found its place of prominence in virtually every kosher restaurant, smorgasbord and pizza shop.  Furthermore, we are fortunate in […]

A Guide To Purchasing Chometz After Pesach

Published Spring 2015

The Torah forbids a Jew to own chometz on Pesach .  In order to dissuade people from owning chometz on Pesach , there is a rabbinic injunction not to eat or benefit after Pesach from chometz which was owned by a Jew during Pesach .  Such chometz is known as chometz sheovar olov haPesach , and it remains forbidden permanently.1

For this reason, one should not buy chometz from a Jewish-owned store immediately after Pesach , unless the owner sold all chometz that he owned before Pesach to a non-Jew for the duration of Pesach , and did not acquire any further chometz during Pesach .  The laws of mechiras chometz (selling chometz to a gentile for Pesach ) are complex, therefore the sale must be made by a competent rabbi or kashrus authority.

If a Jewish-owned store did not […]

Laws of Biur Ma’aser

By: Rabbi Zvi Goldberg

Published Spring 2015 | Updated Spring 2022

The Land of Israel follows a unique seven-year cycle. For the first six years, fruits and vegetables grown there are tithed.1 The seventh year is Shemita, the sabbatical year, which has its own set of special laws. These laws mainly affect those living in Israel, but also those living in the Diaspora if they are in possession of Israeli-grown produce.2

For the tithing of the first six years, the Torah 3 sets an end date for the process called Biur Ma’aser. Biur Ma’aser includes a number of components, which are still applicable today:

Biur Ma’aser

Any untithed produce (tevel)  in one’s possession must be tithed by Erev Pesach 4 of the fourth and seventh years of the  Shemita  cycle.5

Ma’aser Sheini is the second tithe separated on produce harvested in the 1st, 2nd, 4th, and 5th […]

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