In this webinar, originally broadcast Feb. 12, 2020, STAR-K Kashrus Administrators Rabbi Zvi Goldberg and Rabbi Boruch Beyer discuss current issues of kashrus including STAR-K certified kosher airline meals and book lice – bugs in quinoa.
A podcast with in-depth conversations about all things kashrus-related. Featuring interviews with kashrus professionals discussing their successes, challenges, and what you need to know to be an educated kosher consumer. Send your questions and comments to [email protected].
Rabbi Farkash, of ZNT Kosher (www.zntkosher.com) is intimately familiar with the kosher scene in Israel, and regularly advises tourists on navigating that scene, including restaurants and hotel breakfasts.
Rabbi Tendler is STAR-K’s Baltimore administrator of caterers and restaurants and is a frequent traveler all over the U.S. He discussed managing kashrus on the road. He also provided general travel advice for these challenging times.
Listen to host Rabbi Zvi Goldberg and his guest, Jewish time expert Rabbi Dovid Heber discuss Jewish time (10/6/21). They answer your questions in addition to discussing:
• a ‘behind the scenes’ review of Rabbi Heber’s new book, The Intriguing World of Jewish Time
• how time affects kashrus certification
• the “World Calendar” and how it would have affected Jewish life
• why a girl cannot become bas mitzva in Adar 1
The Jewish calendar is complex, but Rabbi Heber makes the topic clear and easy to understand. In addition to his newly published work which includes 150 questions and answers on Jewish time, he previously authored Sefer Shaarei Zmanim.
Out of Town Kashrus with Rabbi Nosson Dubin of Houston Kosher
In today’s episode Rabbi Nosson Dubin shares with us what it is like to “do kashrus” in an out-of-town community.
We talk about a wide array of topics, including:
The challenges of kosher supervision in a place where everyone knows you personally.The mandate of ensuring that kosher food is available to local consumers.How one small conversation changed the entire paradigm of kosher supervision.The Kosher Institute of America’s mashgiach training program.What it’s like to participate in the AKO Executive Committee.
In this episode we explore the halachic ramifications of cultured meat, (also known as lab-grown or synthetic meat). Rabbi Daniel Friedman shares his pioneering work with us, and Rabbi Joel Kenigsberg keeps us abreast of the latest developments in the field.
Learn how synthetic meat is made! What is it? Can it be Kosher? Can it Be Parve?
Also, a rare recording of Rav Moshe Heinemann. shlita, addressing these issues.
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In this episode we go in depth about the steps taken to prepare kosher meat for consumption – nikkur and melicha.
Rabbi Kurcfeld, drawing on his experience in this field, and describes the various parts of the animal, and how they are prepared by removing cheilev, the forbidden fats, and how the blood is removed through salting.
Kosher Meat Production with Rabbi Tzvi Shaul Goldberg
In this episode, Rabbi Tzvi Shaul Goldberg, Kashrus Administrator at the STAR-K, takes us through the various steps of kosher meat production. Hear about the thought, the training and the skill that go into shechita, bedika, nikkur, and melicha, as Rabbi Goldberg talks about his personal experience and training in the field.
Learn about some of the gritty details that need to be observed to determine if a shechita is acceptable.
Finally, unravel some of the mystery surrounding chassidishe shechita!
Margarine and More With Rabbi Simcha Smolensky of the OU
Today, we continue our conversation with Rabbi Smolensky, an industrial mashgiach for the OU. Picking up from the discussion of oil production in the previous episode, Rabbi Smolensky discusses margarine and hard fats.
Learn about the history of margarine! What is it? What oils can it be made from?What are the challenges in making kosher margarine?How does government legislation affect Kosher for Passover Margarine?
All this and more in this episode of The Kosher Conversation!
The Kosher Conversation returns from a Pesach hiatus.
In this episode we discuss how to make Cholov Yisroel milk in modern dairies, with special attention paid to Pride of the Farm.Curious about how to watch the milking of thousands of cows? Want to know who’s at the dairy on Shabbos and Yom Tov? Is Pride of the Farm really better than other milk? Wondering what could possibly go wrong?
All this and more on this week’s episode. Just press play.
As always comments, questions, and suggestions are welcome at [email protected]./html
Pesach hotels are a long-standing, much maligned institution in Jewish communities in America and around the world. Rabbi Holland takes us behind the scenes and gives us his insight into what it takes to plan, prepare and run a Kosher for Passover program.
Talking Food Service Kashrus with Rabbi Mayer Kurcfeld of the STAR-K.
In this episode we discuss how Rabbi Kurcfeld got his start in Kosher Supervision, the ins and outs of kosher food service, and setting up facilities such as restaurants, colleges, hotels and hospitals.
Learn the three crucial factors in successfully setting up a kosher vendor!
Hear what happens when it doesn’t go according to plan!
Rabbi Moshe Yurman is one of the few chalaf-machers (knife makers) in the United States today. In this episode, he discusses the requirements and techniques of working steel into the best possible knife for shechita with Rabbi Zvi Holland.
How do you make a blade from a blank?How do you keep it sharp?Does modern technology affect these specialized chalafim?Do Italian barbers come into the picture?
All this and much, much more on this Episode of the Kosher Conversation
Rabbi Yurman has been interviewed in the following magazines: