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.
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Star-K Kashrus Training Program-NOW ACCEPTING APPLICATIONS
Other News From The STAR-K
STAR-K CERTIFICATION
TeleKosher Conference Series
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?
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.
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
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UPCOMING STAR-K PROGRAM
to Enhance Kashrus Awareness for Mashgichos
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?
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.
The Reviews are In:
STAR-K’s Mashgicha Enrichment Program is a Big Hit
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 […]
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.
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Star-K 7th Annual Kashrus Training Program
Now Accepting Applications
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.
Other News From The STAR-K
Star-K 7th Annual Kashrus Training Program
Now Accepting Applications
Kashrus Kurrents Spring 2010
Q: Can a child who is under bar mitzvah or bas mitzvah check eggs for blood spots or check lettuce for insects?
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.
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
Kashrus Kurrents Fall 2010
Q: I have been invited to eat out on Sukkos. The sukkah has canvas walls which shake in the wind. Is this a problem?
A: The Mishna1 states that a person can use the trunks of trees as a sukkah wall. This Mishna is referring to a scenario where the tree trunks are very close to one another, or the space between them has been filled with some other material, and the overhang of the tree branches will not invalidate the schach. The Gemara2 states that this is true only if the tree trunks do not sway. If the tree trunks are supple and sway in a normal wind, the sukkah wall is not valid. The Shulchan Aruch3 codifies this halacha, and adds that if the tree trunks are supple one can tie them to each other in such […]
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?
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.
Published Fall 2010
As we look toward the beginning of the new year, we turn our thoughts to teshuva, and the hope that our tefillos will be answered for a sweet new year. This request has been symbolized for hundreds of years on Rosh Hashana by eating challah and apples dipped in honey.1
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STAR-K CERTIFICATION
Kashrus Kurrents Winter 2010
Q: My doctor has told me that I have sleep apnea, and advised me to use a sleep apnea machine. Can this device be used on Shabbos?
A: Sleep apnea is a disorder characterized by abnormal pauses in breathing or instances of abnormally low breathing during sleep. Obstructive sleep apnea, the most common form of the disorder, is caused by the relaxation of the walls of soft tissue in the airway of the throat during sleep. Common symptoms include loud snoring, restless sleep, and daytime sleepiness. Sleep-disordered breathing is associated with an increased risk of cardiovascular disease, stroke, high blood pressure,arrhythmias, diabetes, and sleep deprived driving accidents.1 Recent studies have shown that sleep apnea affects about 16% of men and 5% of women between 30 and 65 years of age.[...] Read More
Published Winter 2010
Years ago, when I was a young rabbi in Birmingham, Alabama, an important aspect of my out- of-town rabbanus was to serve as the regional mashgiach for national kashrus organizations. If you were to ask my children which company was their all time favorite, the answer would be unanimous – the American Candy Company in Selma, Alabama. The American Candy Company specialized in a variety of hard candies including lollipops, candy canes, stick candies and the eye popping twirl pops. The candy was certified kosher by a very reputable national kashrus organization. The company also produced a heimishe variety sold in the finest heimishe candy stores. What was the difference between the ingredients and process of the regular label and the heimishe label? Absolutely nothing, save one. I came to the plant on the day of the heimishe production and saw that the candy ingredients and the release […]
Published Winter 2010
The Torah extols Eretz Yisroel as the land blessed with seven types of produce: wheat, barley, figs, grapes, pomegranates, olives and dates (D’varim 8:8). Most types of fruit are harvested once a year. Since fresh fruit spoils quickly, the challenge has been to find a way to enjoy them year round. Modern processing methods, such as canning and freezing, allow for a form of preservation similar to that of fresh fruit. Older methods, however, involved processing the fruit into a new product markedly different from the original, but with equally tasty and desirable traits. Dried grapes – raisins – are a case in point. Grapes are harvested in the fall within a span of about six weeks. Some of the crop is eaten as fresh fruit, and much is squeezed to make […]
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Women’s Mashgicha Conference Planned for Fall, 2011
Published Spring 2011
“She is too nervous to come to the phone,” said the woman, referring to the mother of the Bar Mitzvah boy, who had just prepared a huge pot of chicken soup for the upcoming seudas Shabbos. The woman then related the following story to me. The Bar Mitzvah boy, who was home from school on the Friday before the big Shabbos, had warmed up some pizza in the toaster oven on a piece of aluminum foil. After completing his lunch, he crushed the used foil into a ball and attempted to shoot it into the garbage can. The foil ball missed the trash and landed in the large pot of chicken soup, simmering on the stove in preparation for his seudas Bar Mitzvah! The woman on the phone got right to the point. “We discarded the foil. Does the soup need to be thrown out, and do we need […]
Published Spring 2011
If Miss Muffet was a conscientious seminary girl, sitting down to a meal of curds and whey would not be so simple. There is much to consider. Was the milk Cholov Yisroel? Does the milk have to be Cholov Yisroel? Was the starter culture Cholov Yisroel? What rennet was used to coagulate the milk? Did the mashgiach add the coagulants to make the curds and whey? Are all curds and whey created equal?
Published Spring 2011
The savory smell of cholent greets us as we awaken on Shabbos morning. The word “cholent” was coined by the progenitors of Ashkenazic Jewry who settled in the Alsace region of France, over 12 centuries ago, and likely derives from the Old French word chalant meaning heat.1 Cholent covers an array of concoctions, ranging from the typical potatoes, meat, barley, beans and onions, to avant-garde vegetarian and simple Pesachdik versions; every household has its ‘secret’ ingredient. Whatever one calls it and however they prepare it, whether Sefardic chamim or German gruenkern, it is crucial to adhere to halacha while delighting in this permanent fixture of the Shabbos menu. The following guidelines address common halachic issues in the preparation and consumption of cholent.2
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