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Kashrus Kurrents
2016 Newsletters
Winter..................................................................................................
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STAR-K Meat Team: Humane Standards Accreditation
Consumer Confidence
Checklist for Approving a Shechitah Facility
Making the Cut: Assuring that Glatt Really Means Kosher
Kosher Meat in the Marketplace
Spring..................................................................................................
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Oven Kashrus 101: Using the Same Oven for Meat, Dairy, Fish, & Pareve
Kashering Liver
Insights from the Institute- Spring 2016
A Crystal-Clear Halachic Approach to Glass
Summer...............................................................................................
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Greek Table Olives: Yaft Elokim L'Yefes Vishkon B'SHULCHONEI Shem
K'zayis: A Guide to Halachic Food Measurements
Bayamim Haheim Bazman Hazeh, Olive Oil: The Contemporary Industry of Antiquity
Ten Myths about STAR-K Sabbath Mode Ovens
Fall.....................................................................................................
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Insights from the Institute - Fall 2016
Terumos and Ma'asros
Candy Take a Shellacking
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