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    • Drinking Responsibly: Taking stock of the Star-K Liquor List

    Drinking Responsibly: Taking stock of the Star-K Liquor List

    By: Rabbi Tzvi Rosen

    Published Fall 2009

    Introduction:
    Since the appearance of the first Star-K approved liquor list over 12 years ago, the liquor industry has become visibly spirited, sophisticated and very high profile.  As society moves in that direction, so has the kosher consumer.  Whether or not this is meritorious is not for us to editorialize.  However, baruch Hashem, life cycle simchos continue to abound, and a hearty l’chaim is still an integral part of sharing in one’s simchos.  Briefly, Kashrus Kurrents wants to update its readership concerning the past and current trends that have taken place, as well as how we arrived at our conclusions, under the direction of our esteemed Rav Hamachshir, Harav Moshe Heinemann, shlita.

    Using a Warming Tray on Shabbos

    Using a Warming Tray on Shabbos

    By: Rabbi Mordechai Frankel

    Kashrus Kurrents Winter 2009

    Q:       I would like to buy a warming tray that has been manufactured for the Shomer Shabbos community. It is a glass covered warming tray and has a variable temperature dial with a removable knob. It can be set at a minimum temperature of 110 0F and a maximum temperature of 230 0F. It has a sticker on it stating that it is intended solely for the reheating of cooked foods and is not intended to be used for cooking. How may this tray be used on Shabbos?

    A:  In order to answer this question, one must have an understanding of the Rabbinic prohibitions of shehiyah and chazarah.  The parameters of these two prohibitions differ for Ashkenazim and Sefardim.  This response will explain the halachah as it applies to Ashkenazim.

    Shehiyah:  Shehiyah is the act of placing food on an open flame before the onset of Shabbos […]

    The Halachic Guide to Kiddush

    The Halachic Guide to Kiddush

    By: Rabbi Dovid Heber

    Published Winter 2009

    One of the most beautiful scenes in Yiddishkeit is the family gathered around the table for Kiddush,  a special moment for which we wait all week.  On Yom Tov, the beautiful melody1 ushers in each of the Shalosh Regalim with much excitement.

    The Grape Seeds of Worth

    The Grape Seeds of Worth

    By: Rabbi Tzvi Rosen

    Published Spring 2010

    Webster defines oil as any greasy substance that does not dissolve in water. There are many different categories of oil, which are obtained from numerous sources i.e. animal, vegetable and mineral. Edible oils are typically derived from animal and vegetable sources. These can be broken down into two categories: fixed and volatile. Fixed oil refers to oil that does not evaporate under normal conditions, while volatile oil or essential oil evaporates easily. Essential oils are used in flavors; fixed oils are used in cooking and baking. This article will discuss fixed oils, vegetable oils and seed oils. More specifically, we will explore grape seed oil, including how it is manufactured, its halachic ramifications, and the brilliance of Chazal.

    Kosher Certification-Food Safety Quality’s Eyes and Ears

    Kosher Certification-Food Safety Quality’s Eyes and Ears

    By: Dr. Avrom Pollak

    Published Summer 2010

    Earlier this year, a couple of items in the secular media caught my attention.  I was particularly interested in them because they brought to mind how those who are not kosher observant view Kosher.

    Opening Up A Can of Worms: The Anisakis Controversy

    Opening Up A Can of Worms: The Anisakis Controversy

    By: Rabbi Tzvi Rosen

    Published Summer 2010

    Toloyim – the name strikes fear in the hearts of the G-d fearing balabusta.  It seems that toloyim abound in the supermarket produce section in romaine lettuce, broccoli florets, fresh dill, cilantro, strawberries, and raspberries; the list is seemingly endless.  From nuts to flour and from pasta to raisins, kinim in Mitzrayim seems to pale in comparison to what the kosher consumers are confronting today.  The presence of insects in leafy greens, fruits, grains, and flour is nothing new.  In fact, there is a complete section in Shulchan Aruch dedicated exclusively to the halachos of parasites found in produce and other food items a/k/a Hilchos Toloyim.1

    Eating in a Canvas Sukkah that Sways in the Wind

    Eating in a Canvas Sukkah that Sways in the Wind

    By: Rabbi Mordechai Frankel

    Kashrus Kurrents Fall 2010

    Q: I have been invited to eat out on Sukkos.  The sukkah has canvas walls which shake in the wind.  Is this a problem?

    A: The Mishna1 states that a person can use the trunks of trees as a sukkah wall. This Mishna is referring to a scenario where the tree trunks are very close to one another, or the space between them has been filled with some other material, and the overhang of the tree branches will not invalidate the schach. The Gemara2 states that this is true only if the tree trunks do not sway.  If the tree trunks are supple and sway in a normal wind, the sukkah wall is not valid. The Shulchan Aruch3 codifies this halacha, and adds that if the tree trunks are supple one can tie them to each other in such […]

    Starting the New Year Right: A Guide to the Simanim on Rosh HaShana

    Starting the New Year Right: A Guide to the Simanim on Rosh HaShana

    By: Rabbi Moshe T. Schuchman

    Published Fall 2010

    Introduction
    On Rosh HaShana, everything we do is imbued with extreme significance.  We stand in judgment before the Heavenly Court while each of our actions, words, and thoughts are scrutinized. To assist our efforts in currying Divine mercy, we employ various customs transmitted by our ancient mesorah. Among them is the regimen of the simanim, literally signs or omens. These are the foods that we bring to the table at the beginning of the evening meal as auspicious indications of a propitious year to come. What are the origins of this unusual custom? How can we be meticulous in its performance?  How do we harness its power to usher in a year of prosperity?

    Drinking Responsibly II

    Drinking Responsibly II

    By: Rabbi Tzvi Rosen

    Published Fall 2010

    There has probably never been more oversight in the food manufacturing arena than in the areas of consumer awareness, consumer protection and consumer advocacy.  Most notably, this has been evident in nutritional labeling, HAACP, ISO, QAI Organic, allergen disclaimers, and salmonella recalls – the list goes on and on.

    Do Bee Don’t Bee: A Halachic Guide to Honey and Bee Derivatives

    Do Bee Don’t Bee: A Halachic Guide to Honey and Bee Derivatives

    By: Rabbi Dovid Heber

    Fall 2010

    As we look toward the beginning of the new year, we turn our thoughts to teshuva, and the hope that our tefillos will be answered for a sweet new year.  This request has been symbolized for hundreds of years on Rosh Hashana by eating challah and apples dipped in honey.1

    The question regarding the kosher status of honey is older than the custom of dipping an apple on Rosh Hashana.  There is a well known halacha that states that derivatives of non-kosher species are not kosher;2 this would include camel’s milk and ostrich eggs.  Since a bee is a non-kosher insect, how can honey which comes from a bee be permissible to eat?  Furthermore, if honey is kosher, are all products manufactured by the bee, e.g. royal jelly, beeswax, bee venom, and propolis (described below) also kosher?

    The Kashrus of Honey

    A brief entomological review of this remarkable insect is necessary in […]

    Using a CPAP Machine on Shabbos

    Using a CPAP Machine on Shabbos

    By: Rabbi Mordechai Frankel

    Kashrus Kurrents Winter 2010

    Q: My doctor has told me that I have sleep apnea, and advised me to use a sleep apnea machine.  Can this device be used on Shabbos?

    A: Sleep apnea is a disorder characterized by abnormal pauses in breathing or instances of abnormally low breathing during sleep.  Obstructive sleep apnea, the most common form of the disorder, is caused by the relaxation of the walls of soft tissue in the airway of the throat during sleep.  Common symptoms include loud snoring, restless sleep, and daytime sleepiness.  Sleep-disordered breathing is associated with an increased risk of cardiovascular disease, stroke, high blood pressure,arrhythmias, diabetes, and sleep deprived driving accidents.1  Recent studies have shown that sleep apnea affects about 16% of men and 5% of women between 30 and 65 years of age.[...] Read More

    Sticker Shock

    Sticker Shock

    By: Rabbi Tzvi Rosen

    Published Winter 2010

    Years ago, when I was a young rabbi in Birmingham, Alabama, an important aspect of my out- of-town rabbanus was to serve as the regional mashgiach for national kashrus organizations.  If you were to ask my children which company was their all time favorite, the answer would be unanimous – the American Candy Company in Selma, Alabama.  The American Candy Company specialized in a variety of hard candies including lollipops, candy canes, stick candies and the eye popping twirl pops.  The candy was certified kosher by a very reputable national kashrus organization.  The company also produced a heimishe variety sold in the finest heimishe candy stores. What was the difference between the ingredients and process of the regular label and the heimishe label?  Absolutely nothing, save one.  I came to the plant on the day of the heimishe production and saw that the candy ingredients and the release […]

    Good Things Come in Small Packages

    Good Things Come in Small Packages

    By: Rabbi Zushe Yosef Blech

    Published Winter 2010

    The Torah extols Eretz Yisroel as the land blessed with seven types of produce:  wheat, barley, figs, grapes, pomegranates, olives and dates (D’varim 8:8).  Most types of fruit are harvested once a year.  Since fresh fruit spoils quickly, the challenge has been to find a way to enjoy them year round.  Modern processing methods, such as canning and freezing, allow for  a form of preservation similar to that of fresh fruit.  Older methods, however, involved processing the fruit into a new product markedly different from the original, but with equally tasty and desirable traits.  Dried grapes – raisins – are a case in point. Grapes are harvested in the fall within a span of about six weeks.  Some of the crop is eaten as fresh fruit, and much is squeezed to make […]

    When it’s Null and Void: Understanding Batel BShishim (One-Sixtieth)

    When it’s Null and Void: Understanding Batel BShishim (One-Sixtieth)

    By: Rabbi Dovid Heber

    Published Spring 2011

    “She is too nervous to come to the phone,” said the woman, referring to the mother of the Bar Mitzvah boy, who had just prepared a huge pot of chicken soup for the upcoming seudas Shabbos.   The woman then related the following story to me.  The Bar Mitzvah boy, who was home from school on the Friday before the big Shabbos, had warmed up some pizza in the toaster oven on a piece of aluminum foil.  After completing his lunch, he crushed the used foil into a ball and attempted to shoot it into the garbage can.  The foil ball missed the trash and landed in the large pot of chicken soup, simmering on the stove in preparation for his seudas Bar Mitzvah!  The woman on the phone got right to the point. “We discarded the foil.  Does the soup need to be thrown out, and do we need […]

    Eating Her Curds? No Way

    Eating Her Curds? No Way

    By: Rabbi Tzvi Rosen

    Published Spring 2011

    If Miss Muffet was a conscientious seminary girl, sitting down to a meal of curds and whey would not be so simple.  There is much to consider.  Was the milk Cholov Yisroel?  Does the milk have to be Cholov Yisroel?  Was the starter culture Cholov Yisroel?  What rennet was used to coagulate the milk?  Did the mashgiach add the coagulants to make the curds and whey?  Are all curds and whey created equal?

    Cholent! A Guide to Proper Enjoyment

    Cholent! A Guide to Proper Enjoyment

    By: Rabbi Moshe T. Schuchman

    Published Spring 2011

    The savory smell of cholent greets us as we awaken on Shabbos morning. The word “cholent” was coined by the progenitors of Ashkenazic Jewry who settled in the Alsace region of France, over 12 centuries ago, and likely derives from the Old French word chalant meaning heat.1 Cholent covers an array of concoctions, ranging from the typical potatoes, meat, barley, beans and onions, to avant-garde vegetarian and simple Pesachdik versions; every household has its ‘secret’ ingredient.  Whatever one calls it and however they prepare it, whether Sefardic chamim or German gruenkern, it is crucial to adhere to halacha while delighting in this permanent fixture of the Shabbos menu.  The following guidelines address common halachic issues in the preparation and consumption of cholent.2

    STAR-K Awards Grant to Baltimore Community Kollels Chananya Backer Memorial Fund

    STAR-K Awards Grant to Baltimore Community Kollels Chananya Backer Memorial Fund

    STAR-K Certification’s claim that Kosher is “not just about milk and meat” has recently extended to funding a program that is one of the few of its kind in the nation.  Known for its proactive local benevolent efforts, which have a ripple effect across the greater Jewish community, STAR-K has recently awarded a very considerable grant to the Chananya Backer Memorial Fund of the Baltimore Community Kollel.  The program (started by Rabbi Aryeh Zigdon) is a teen outreach effort memorializing a 16-year-old Baltimorean, who tragically died three summers ago from injuries sustained in a car crash; his levaya was held on Tisha B’Av, 5768.

    Can a Kohain Visit a Science Museum

    Can a Kohain Visit a Science Museum

    By: Rabbi Mordechai Frankel

    Kashrus Kurrents Summer 2011

    Q: Can a Kohain enter the Maryland Science Center, located in downtown Baltimore?

    Sharp Awareness in the Kitchen

    Sharp Awareness in the Kitchen

    By: Rabbi Moshe T. Schuchman

    Published Spring 2011

    I. Davar Charif

    On one of my first visits to a food production facility, I cried. Not because I discovered a gross kashrus violation, chalilah; and not from tears of joy over the privilege to promote the availability of kosher food. My tears flowed because at one end of the enormous fruit and vegetable processing factory, the deafening machinery was slicing and packaging – onions! Despite a distance of a few hundred feet from the onion production line, my lachrymal glands were working hard to flush out sulfuric acid from my eyes. Only veteran workers were immune to the effects of the intruding irritants permeating the air.

    Paradise Lost – Revisited

    Paradise Lost – Revisited

    By: Rabbi Tzvi Rosen

    Published Summer 2011

    Curaçao?  Where is Curaçao?  Better yet, how do you pronounce Curaçao?  Curaçao (cur-a-sow) is a small but beautiful island in the Caribbean Sea off the coast of Venezuela.  Curaçao is one of three Leeward Islands which use to form part of the former Netherland Antilles.  The Netherlands Antilles was made up of six Caribbean islands namely Aruba, Bonaire, Curacao in the south, St. Maarten, St. Eustatius and Saba in the central Caribbean region.  In 1986, Aruba left the Antillean constitution to become an autonomous island nation within the Kingdom of the Netherlands.  On October 10, 2010, Curaçao and Saint Maarten followed suit by also becoming autonomous island nations within the Kingdom of the Netherlands.  Bonaire, Saba and St. Eustatius opted to become special municipalities of the Netherlands.

    Star-K Side Bar Fall 2011

    Star-K Side Bar Fall 2011

    Women’s Mashgicha Conference Planned for Fall, 2011

    STAR-K’s first Mashgicha Enrichment Program, held in November, 2009, attracted veteran mashgichos from around the U.S. and as far away as Israel.  It was so successful that STAR-K is planning its second all-women conference this coming fall.  The two-day program will be held at its Baltimore headquarters and is open to a limited number of women who are currently employed as mashgichos worldwide.  The curriculum will include kashrus procedures, insect checking, and visits to local food service establishments.

    STAR-K Hosts Eighth Annual Kashrus Training Program

    STAR-K Hosts Eighth Annual Kashrus Training Program

    Published Fall 2011

    In the beginning of 2009, Rabbi Haim Levy moved from Israel to Panama to continue the work of his then recently deceased father, Chief Rabbi Sion Levy, z”l, rav of Congregation Shevet Ahim. When his father arrived in Panama City from Israel in 1951, the country was affluent, yet spiritually poor. Building the community from scratch, it is to the late Rabbi Levy’s credit that of the approximately 10,000-12,000 Jews living in Panama today, about 90% have a kosher home (of which a large percentage eat only kosher outside the home, as well), and Shabbos observance is on the rise. Presently, Panama boasts one of the largest and strongest Jewish communities in Central America.