{"id":11573,"date":"2023-04-20T01:28:56","date_gmt":"2023-04-20T01:28:56","guid":{"rendered":"https:\/\/www.star-k.org\/articles\/?p=11573"},"modified":"2023-04-20T01:28:56","modified_gmt":"2023-04-20T01:28:56","slug":"star-k-goes-to-college-an-interview-with-rabbi-mayer-kurcfeld","status":"publish","type":"post","link":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/11573\/star-k-goes-to-college-an-interview-with-rabbi-mayer-kurcfeld\/","title":{"rendered":"STAR-K Goes to College: An Interview with Rabbi Mayer Kurcfeld"},"content":{"rendered":"\n

Kashrus Kurrents, Spring 2023<\/p>\n\n\n\n

Some of the top colleges in the U.S. boast a 10-25 percent Jewish\nstudent population. In 2022, Jewish students were well-represented at all eight\nIvy League schools, with Columbia leading the way at 24%, followed by Brown\n(19%), Cornell and UPenn (tied at17%), and Yale (13%).[1]<\/a> The\ncontinually increasing number of kosher and other Jewish amenities on the American\ncollege campus mirror these statistics \u2013 and act as magnets to attract Jewish\nstudents. For some, STAR-K\u2019s presence on campus offers a first \u2013 and sometimes\nonly \u2013 taste of Yiddishkeit.<\/p>\n\n\n\n

Rabbi Mayer\nKurcfeld, a STAR-K kashrus administrator, has been engineering and overseeing the\nagency\u2019s many certified on-campus facilities since 1999, custom-designing those\nthat were not pre-existing. I asked him to describe the kashruschallenges\nof certifying the ever-evolving college campus dining platform.<\/p>\n\n\n\n

KK: Which\nU.S. colleges and universities are certified by STAR-K?<\/strong><\/p>\n\n\n\n

RMK: We currently certify kosher dining at American University, Cornell\nUniversity, Franklin & Marshall College, Ithaca College, Johns Hopkins\nUniversity, Muhlenberg College, Penn State University, Rollins College, Towson\nUniversity, UMBC, Yale University and, most recently, University of Rochester.\nI constantly get inquiries regarding on-campus certification.<\/p>\n\n\n\n

KK:\nWhy would a regional college campus reach out to a national kashrus\norganization for<\/strong> <\/strong>certification?<\/strong><\/p>\n\n\n\n

RMK: One of the practical reasons is to attract more domestic and\ninternational students to their location. They understand that offering kosher on\ncampus is a draw for some of their Jewish and Muslim clientele who prefer not\nto eat non-kosher or non-halal foods, and who \u2013 though they might not be\nreligious \u2013 are interested in tradition . <\/p>\n\n\n\n

Secondly, many times, it is demanded by the college itself to\nservice all students. As part of their contract with the hired contractor (such\nas Aramark or Sodexo), it must also provide kosher for those who demand it \u2013 much\nas it must provide an allergen-free station or halal offerings.<\/p>\n\n\n\n

KK:\nHave things changed much since you began certifying college campus facilities\nalmost<\/strong> 25 years ago?<\/strong><\/p>\n\n\n\n

RMK: When we first started certifying college campuses, kosher was a\nself-contained program, with a separate kitchen area and a dedicated dining\nroom. Students had to be on the kosher food plan and were charged more to be on\nit. That has become obsolete. <\/p>\n\n\n\n

The new style is preferred by the students, since they don\u2019t want an\nisolated kosher dining experience. They want to sit with their friends who may be\nnon-Jewish and\/or not interested in eating kosher food. <\/p>\n\n\n\n

Today, kosher is served at one or two stations \u2013 depending on if it\nserves both meat and dairy, such as in our Muhlenberg and Franklin &\nMarshall programs. The setup is like a food court at a mall, where anyone can\ncome up and pick up food; it is all-you-can-eat for one flat fee. We provide\nred and blue paper mats to differentiate between those eating meat and dairy or\neating kosher and non-kosher at the same table.<\/p>\n\n\n\n

KK: Are\nthere any other restrictions necessary in such a dining setting?<\/strong><\/p>\n\n\n\n

RMK: Yes, since people are walking around with non-kosher food from\nthe adjacent non-kosherfood stations, extra restrictions are put in\nplace. Diners cannot approach the counter with anything non-kosher. If they do,\nthey will be politely asked to place it on a dedicated table before they\napproach the counter. In addition, they get served on disposables and get new\ndisposables every time they come back for more food. <\/p>\n\n\n\n

True self-serve is only available in the colleges that still use the\noriginal self-contained kosher program \u2013 such as at Yale University\u2019s Slifka\nCenter and at Cornell\u2019s primary kosher dining hall, 104 West. But Cornell\u2019s\nnewer satellite station, Kosher Dining (located in Toni Morrison Dining Hall) is\nusing the food court model. <\/p>\n\n\n\n

KK: Are there any other kashrus challenges in the food court model?<\/strong><\/p>\n\n\n\n

RMK: Yes, you must have a logistical setup which takes into consideration\nwhere to store the food. Since space in our station is at a premium, we\ndedicate it to kosher-specific ingredients and foods, such as bulk meats,\npoultry, fish, and cheese, for which we have our own designated storage and\nrefrigeration areas. Kosher certified ingredients, such as condiments and oils\nthat are used by the entire dining program, are kept in a general storage area.\n<\/p>\n\n\n\n

Other challenges include how you deal within a non-isolated,\nnon-kosher food court environment and how you deal with platforms that provide\nboth dairy and meat. For example, if the location has a dedicated pareve prep\narea which services both the dairy and meat operations, how do you service\nthese separate food genders? One can\u2019t take the pareve keilim<\/em> and bring\nthem to the meat or dairy areas, or bring the meat or dairy keilim <\/em>into\nthe pareve area. The challenge is how to preserve each gender\u2019s integrity. <\/p>\n\n\n\n

You also must figure out how to travel kosher food through a mostly\nnon-kosher area within the food court setup. And, since every college setting\nis different, I must set up a specific logistical system custom-tailored to\neach location, taking into consideration where the kosher counter in the food\ncourt is located. Is it on the same floor? In the basement? <\/p>\n\n\n\n

KK: Do Shabbos and the Yamim Tovim present additional challenges?<\/strong><\/p>\n\n\n\n

RMK: Not every college has Shabbos and Yom Tov programs, but for\nthose that do, yes, certain issues must be addressed. <\/p>\n\n\n\n

On a Shabbos, all the rules that apply for a shul bar mitzvah, for\nexample, apply to the Shabbos program on campus, with one major difference \u2013 how\nto figure out payment. Since the kosher food is available to both Jews and\ngentiles, you need to come up with a method by which they can get their meal\nwithout having to pay. You can\u2019t have a customer carry money or swipe a credit\ncard. <\/p>\n\n\n\n

Another potential challenge is providing a viable entrance option\nfor the mashgiach and students so they can get into the kosher dining facility\nwithout having to violate Shabbos.<\/p>\n\n\n\n

Similarly, and at times overlooked, is to offer bathroom facilities\nthat do not operate solely with electronic flush or have motion sensor lighting.\nAnd, if the mashgiach or mashgicha must stay on campus over Shabbos, the accommodations\nmust be Shabbos-compliant and within reasonable walking distance of the kosher\ndining facility.<\/p>\n\n\n\n

KK: Are\nthere special challenges to running a Pesachprogram?<\/strong><\/p>\n\n\n\n

RMK: Pesach programs are particularly challenging. Both Yale and\nCornell, for example, in addition to offering Pesachprograms, offer sedarim<\/em>.\nUp to five hundred people can take part in Cornell\u2019s first-night Pesach\nseder<\/em>. <\/p>\n\n\n\n

Since 104 West cannot accommodate that many diners, the Pesach\nprogram has to go to another, larger platform \u2013 one of Cornell\u2019s food courts, Trillium,\nwhich is not kosher. First, we block off all the non-kosherfood\nstations with pipe and drape. All the space that we would be using, such as the\ndining room, food display areas, etc., has to be thoroughly cleaned for chometzand covered. <\/p>\n\n\n\n

As caterers do at an off-site event, we have to first figure out a\nsystem of traveling the food there and set up hotboxes and a staging area from\nwhich to serve the food. It\u2019s basically like setting up a one-night military\noperation! The second seder<\/em>, attended by fewer diners, takes place back\nat 104 West.<\/p>\n\n\n\n

KK: Is it difficult to find mashgichim to oversee the kashrus on campus?<\/strong><\/p>\n\n\n\n

RMK: Finding competent mashgichim to work on a college campus is a major\nchallenge because they are often in isolated locations. Sometimes, a campus\nmashgiach job can be an 80-hour-per week job and it must be split between two\nmashgichim. If you want a mashgiach for a kosher program out in a far-flung\nplace, you have to offer decent pay. They may have to move there, rather than\ncommute. I try to get a husband-and-wife team, especially in a remote place; this\nway, if one of them needs to take off, there is an easily accessible\nsubstitute.<\/p>\n\n\n\n

KK: With\nanti-Semitism rampant on college campuses today, does providing a kosher<\/strong> <\/strong>platform\non campus provide additional challenges? <\/strong><\/p>\n\n\n\n

RMK: Overall, I have never had any substantial issues. But now that\nwe instituted a partnership with halal through the Etimad certification agency on\nsome of our campuses \u2013 such as at Rollins College in Winter Park, Florida \u2013 it\nhas been very helpful. It sends a message that the Jewish and Muslim student\ncommunities can work together.<\/p>\n\n\n\n

KK:\nThank you for this enlightening interview, Rabbi Kurcfeld. It\u2019s amazing how you\nhave kept up with the challenges of the college campus food service industry \u2013\nkashrus and otherwise \u2013 through these changing times.<\/strong><\/p>\n\n\n\n

RMK: Thank you! I understand the dynamic of the kosher kitchen on\ncampus, and I always assure our potential clients that we always try to find an\namicable solution when problems arise. Administrating kashrus with a\nsolution-oriented attitude and mutual respect strengthens kashrus both in the short\nand long run.
<\/p>\n\n\n\n

\n\n\n\n

[1] Belasco, Andrew. “Best Colleges for Jewish Students.” September 2, 2022. https:\/\/www.collegetransitions.com\/blog\/colleges-with-the-best-jewish-life<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"

Kashrus Kurrents, Spring 2023<\/p>\n

Some of the top colleges in the U.S. boast a 10-25 percent Jewish
\nstudent population. In 2022, Jewish students were well-represented at all eight
\nIvy League schools, with Columbia leading the way at 24%, followed by Brown
\n(19%), Cornell and UPenn (tied at17%), and Yale (13%).[1]<\/a> The
\ncontinually increasing number of kosher and other Jewish amenities on the American
\ncollege campus mirror these statistics \u2013 and act as magnets to attract Jewish
\nstudents. For some, STAR-K\u2019s presence on campus offers a first \u2013 and sometimes
\nonly \u2013 taste of Yiddishkeit.<\/p>\n

Rabbi Mayer
\nKurcfeld, a STAR-K kashrus administrator, has been engineering and overseeing the
\nagency\u2019s many certified on-campus facilities since 1999, custom-designing those
\nthat were not pre-existing. I asked him to describe the kashruschallenges
\nof certifying the ever-evolving college campus dining platform.<\/p>\n

KK: Which
\nU.S. colleges and universities are certified by STAR-K?<\/strong><\/p>\n

RMK: We currently certify kosher dining at American University, Cornell
\nUniversity, Franklin & Marshall College, Ithaca College, Johns Hopkins
\nUniversity, Muhlenberg College, […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[259,27,318,261],"tags":[407,229],"class_list":["post-11573","post","type-post","status-publish","format-standard","hentry","category-kashrus-kurrents-2023","category-kashrus-kurrents","category-kashrus-kurrents-in-app","category-spring-kashrus-kurrents-2023","tag-college-kosher-dining","tag-kashrus-kurrents"],"yoast_head":"\nSTAR-K Goes to College: An Interview with Rabbi Mayer Kurcfeld | STAR-K Kosher Certification<\/title>\n<meta name=\"description\" content=\"Kashrus Kurrents, Spring 2023 Some of the top colleges in the U.S. boast a 10-25 percent Jewish student population. 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