Wanting the Best for Our Children: Meeting Kashrus Challenges in Yeshiva, Camp, and Day School Kitchens

By: Rabbi Dovid Heber

Kashrus Kurrents, Winter 2023

Kashrus has come a long way over the
past fifty years. Agencies ensure the highest standards of kashrus in factories
and food establishments worldwide, with experts in halacha, food technology, equipment,
and ingredients. Consumers have been trained to know which products are acceptable
and how to maintain a kosher kitchen l’mehadrin.

However, one area of kashrus that
has received far less attention – even throughout the past several decades of unprecedented
kashrus growth – is kashrus in our schools. This is due to several inaccurate reasons,
including the following:

Myth #1: “Religious teachers are in
the building all day and they oversee kashrus and everyone is careful.” Realistically, this is not the case.
Unless a teacher is told to “be on top” of the situation, only minimal oversight
will typically occur. Unfortunately, not everyone is familiar with the intricacies
of kashrus, and without guidelines a lot can go wrong.

Myth #2: “Unlike a for-profit eating
establishment, which obviously needs oversight […]

Rice: Nature’s Answer To Hashem’s Blessings

By: Rabbi Tzvi Rosen

Kashrus Kurrents, Winter 2023

It has been touted as nature’s most versatile food. There is no single
grain that feeds more people around the globe and, because it is free of gluten
and allergens, can be tolerated by most everyone. It is the most widely
consumed staple for over half of the world’s human population.[1]

When the Gemara in Brachos discusses the brachos that
are made before and after eating this versatile grain, the mnemonic used to
remember the poskim’s conclusion is אמן: Orez, Mezonos, Nefashos. The grain we are discussing is
Oryza sativa, which the Gemara refers to as orez.[2] We
know it, simply, as rice.

There are over 7,000 varieties of rice grown worldwide. Rice is mostly consumed in the Asian regions from Japan in the east
to Pakistan in the west and, after sugarcane and maize, is the third most
produced agricultural crop in the world.[3] China
and India account for more than half […]

Everything You Need to Know About Storing and Checking Brown Rice

By: Rabbi Sholom Tendler

Kashrus Kurrents, Winter 2023

Brown rice is a whole natural grain that goes through minimal
processing. It is therefore more susceptible to infestation concerns than
grains that are more processed.

Whole unprocessed grains can have microscopic eggs attached to
them. If left in improper conditions, like warm or humid environments, they can
hatch and may pose a seemingly ‘sudden’ infestation, even in well-sealed
containers. Insects like beetles and weevils found in packages of brown rice
are known as ‘pantry pests’ and are the result of improper storage. This can
happen at any point in the supply chain, from the initial processing or packing
plant to the kitchen pantry.

To minimize the risk of infestation, STAR-K recommends brown
rice be checked prior to use using the method outlined below. Anyone who wishes
to stock up on large quantities of brown rice (or any grains) should first
check the rice, then store it for at least 96 hours at below freezing
temperatures. This will effectively […]