Search Articles
Filter By
  • Appliances
  • Getting Certified
  • Insect Checking
  • Insights From the Institute
  • Israel
  • Keeping Kosher
  • Medicine
  • Mitzvos
  • Shabbos
  • Travel
  • Yom Tov
    • STAR-K Launches the Institute of Halacha

    STAR-K Launches the Institute of Halacha

    Summer 2008

    The Mishnah teaches us, “appoint for yourself a rav,” a Torah guide from whom you can acquire clarity through wisdom.  But, what happens when you do not have a personal rav, or you live in a large Jewish community but your Rav is unavailable and time is of the essence for your halachic query?

    STAR-K realizes that there is no substitute for a person’s own rav.  In an effort to offer a possible solution, it has launched its Institute of Halacha as a public service.  Over the years, the agency’s Kashrus Hotline has answered generic halachic questions from kosher consumers the world over, including inquiries regarding the kosher status of foods and certified Sabbath mode appliances.  The formation of a separate official division within STAR-K testifies to the need for addressing these issues.

    The Institute of Halacha is directed by HaRav Mordechai Frankel, under the guidance of HaRav Moshe Heinemann, STAR-K’s […]

    Star-K Side Bar Fall 2008

    Star-K Side Bar Fall 2008

    Other News From The STAR-K

    STAR-K CERTIFICATION

    TeleKosher Conference Program for Local Kashrus Agencies

    STAR-K’s 5th Annual Kashrus Training Program

    STAR-K’s 5th Annual Kashrus Training Program

    Published Fall 2008

    What do Plano, Texas; Thornhill, Ontario; and Olney, Maryland have in common?  They are just some of the hometowns of STAR-K’s fifth annual Kashrus Training Seminar participants.

    Profiles of Courage and Inspiration

    Profiles of Courage and Inspiration

    By: Rabbi Tzvi Rosen

    Published Fall 2008

    Part I – A Trip to the Otzer Bais Din
    Dateline:  Erev Shabbos Kodesh, Parshas Balak, 8 Tammuz
    Place:  Geula, Yerushalayim

    Charting the Course of Shmitta

    Charting the Course of Shmitta

    By: Rabbi Dovid Stein

    Published Fall 2008

    The mitzvah of shmitta poses many challenges for those who live in Eretz Yisrael.  The main challenge, of course, is for the farmers.  However, the consumer has his challenges, as well.  It is always preferable to purchase produce from stores that have reliable kosher certification to ensure that there are no halachic problems.  If there is no such store available, one must be certain not to transgress the laws of shmitta in the purchase, consumption, or interaction with shmitta produce.  These are the different categories of halachos that one has to take into consideration:

    Heating & Cooling – Using Ice from an Ice Maker on Shabbos | Using an Electric Hot Water Heater on Yom Tov

    Heating & Cooling – Using Ice from an Ice Maker on Shabbos | Using an Electric Hot Water Heater on Yom Tov

    By: Rabbi Mordechai Frankel

    Kashrus Kurrents Winter 2008

    Q: My freezer has an ice making machine, which has an arm that rises as ice is produced and lowers when ice is removed. I generally turn the machine off before Shabbos by lifting the arm until it is fully raised. If I forget to do this, can I remove ice on Shabbos from the ice maker?

    A: There are various types of ice maker machines available, and they do not all work in the same way.  However, many of the commonly available models employ the following mechanism.  The ice making process begins when the ice maker signals the water valve to open, and a specified amount of […]

    Birchas Hachama 5769

    Birchas Hachama 5769

    By: Rabbi Dovid Heber

    Published Winter 2008

    To hear a comprehensive shiur on Birchas Hachama, click here.
    Listen to a teleconference interview about Birchas Hachama, click here.
    To see Sefer Shaarai Zmannim referenced in this article, click here.

    Bayamim Haheim Bazman Hazeh: Olive Oil – The Contemporary Industry of Antiquity

    Bayamim Haheim Bazman Hazeh: Olive Oil – The Contemporary Industry of Antiquity

    By: Rabbi Tzvi Rosen

    Published Winter 2008

    Olive oil, the liquid gold of the ancients, was touted for its nutritional, medicinal, and cosmetic value.  As a fuel, olive oil illuminated the home; as a food ingredient, it was a feast to the palate.  Olive oil production is one of the world’s oldest industries.  Interestingly, much of this ancient industry has not changed over the millennia.

    Maris Ayin Using Non-Kosher Venues

    Maris Ayin Using Non-Kosher Venues

    By: Rabbi Mordechai Frankel

    Kashrus Kurrents Summer 2009

    Q: May one enter a non‐kosher restaurant to get a drink of water, use the restroom or attend a business luncheon?  If a person does enter such an establishment, may he eat kosher items such as whole fruit?  May one buy a cup of coffee at a non‐kosher facility, such as a highway rest stop or Starbucks?

    The Drinks of a New Generation

    The Drinks of a New Generation

    By: Rabbi Tzvi Rosen

    Published Summer 2009

    Those of us who remember the famous marketing jingles of years past certainly recall the memorable multitudes of people locking their arms together while singing the praises of a soft drink, “What the world wants is the real thing!”  Today, that exclamation resounds throughout the beverage industry while most of the world is looking for the healthy, natural, nothing artificial, real thing …  others just want something yummy.

    Raising Cane: The Kashrus and Other Halachic Issues of Cane Sugar

    Raising Cane: The Kashrus and Other Halachic Issues of Cane Sugar

    By: Rabbi Zvi Goldberg

    Published Summer 2009

    It is noteworthy that in both Jewish and secular sources, the first recorded references to cane sugar are attributed to Jewish kings. In Shir HaShirim1, Shlomo Hamelech writes “Yaari Im Divshi,” “My forest with my honey.” Some commentators2 deem this to be referring to cane sugar and deduce that sugar canes are considered trees. Secular sources indicate that cane sugar was first used by man in Polynesia, and from there it spread to India. Darius of Persia invaded India, where he found “the reed which gives honey without bees”. Darius was the son of Achashveirosh and Esther[...] Read More

    When Non-Mevushal Wine Becomes Stam Yeinom | Shipping Packages for Shabbos Delivery

    When Non-Mevushal Wine Becomes Stam Yeinom | Shipping Packages for Shabbos Delivery

    By: Rabbi Mordechai Frankel

    Kashrus Kurrents Fall 2009

    Q:       I had a bottle of wine stored in the shelving unit on the door of my refrigerator.  I was in the kitchen, and I saw my non-Jewish hired help open the refrigerator.   She knows that she is not allowed to touch my wine, but did not pay attention to the fact that opening the refrigerator moves the wine on the door.  Can I still drink the wine?

    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

    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.