Shemita After Shemita: It’s Not Over Yet!

By: Rabbi Ahron Haskel

Fall 2023

There are those who think that whatever comes from Israel is kosher and who are not aware of the many issues associated with goods that are produced in Israel, be they concerns of orla, terumos, maasros – or Shemita. And they believe that once the Shemita year ends, Shemita issues are a thing of the past.

The Shemita year ended more than a year ago. To many of us, it already seems like a distant memory, a topic that we will next revisit in roughly five years, when we prepare for Shemita of 5789. But the truth is that Shemita of 5782 is still very relevant. It is important to remember this because our brethren in Chutz La’aretz are less aware of mitzvos hatluyos ba’aretz.[1] Since produce in the Diaspora are not subject to these laws, there is less awareness of Shemita repercussions.

We are currently in a period […]

When It’s “Not Kosher” to Eat Kosher: The Halachos of the Fast Days

By: Rabbi Dovid Heber

Fall 2023

With the impending arrival of Tzom Gedalya and Yom Kippur, now is a good time for a halachic review of the six ta’aneisim that are incorporated into the Jewish calendar.[1] In addition to the aforementioned, we fast on Asara B’Teves, Ta’anis Esther, Shiva Asar B’Tamuz and Tisha B’Av. The halachos apply to males from the age of thirteen and females from the age of twelve.[2]

Timing Is Everything: When the Fasts Begin and End

Yom Kippur[3] and Tisha B’Av[4] begin at sunset. If one wants to eat after the seudas hamafsekes, one should state before the end of the seudah that he wants to do so. Having this in mind before Birchas Hamazon is also enough.

The other fasts begin at alos hashachar (dawn).[5] On those days, if one wants to arise[6] before dawn and eat, he should go to […]

ISO Full-Time Mashgiach in Hackensack, NJ

08 | 16 | 2023

STAR-K is urgently seeking a full-time mashgiach for the Fresko commissary in Hackensack, NJ.

Available immediately

$35 to $40 per hour plus benefits

Near Teaneck, NJ; Passaic, NJ; and Monsey, NY

To apply, complete our online application and mark it to the attention of Rabbi Shmuel Heinemann

Please share this post with any qualified mashgiach who may be interested.

Thank you.

Starbucks, Dunkin’ & Other Coffee Shops: Getting Your Caffeine Boost In-Town and On-the-Road

By: Rabbi Baruch Beyer

Summer 2023

The STAR-K Hotline receives no end of calls from coffee heads who dote on their daily cup of joe, whether from a local Starbucks or a Dunkin’ on the road. Recent changes in Starbucks’ company policy vis-à-vis kosher have further elevated the confusion for the kosher coffee connoisseur. Let’s dive in to clear out some of the haze.

Unflavored roasted coffee beans, whole and ground, are considered kosher without a hechsher. Bearing this in mind, buying a cup of unflavored regular or decaf coffee should not present any kashrus issues. Some coffee vendors, however, sell kosher and non-kosher items, like bacon and ham-filled sandwiches. The keilim used for coffee and the treif items are at times washed together, causing blios (absorbed tastes) from the treif utensil to enter the coffee equipment.

For example, at Starbucks, it’s been established that the brew basket that holds the coffee grounds while the coffee is […]

Cool Drinks for a Hot Summer Day: A Review

By: Rabbi Tzvi Rosen

Summer 2023

Each summer the STAR-K Hotline fields hundreds of questions from concerned kosher consumers, thirsty to know: Is my Slurpee kosher? Do smart waters need a hechsher? What are the concerns with shaved ice and sno-cone stands? We stand ready to quench your thirst for information!

Carbonated Beverages

Carbonated beverages involve two major processes: compounding the flavor bases to create the flavor, and bottling the finished product when the sweetening agents, carbonation and water are added.

Soft drinks are compounded into soda flavor bases at one of three locations: the bottling facility, a separate technical center dedicated to blending soda emulsions, or an outside flavor house. In the latter case, the flavor house will create custom emulsions with specifications laid out by the soft drink company.

Regardless of the location, the most intensive part of kosher soft drink certification entails compounding, since this is when the kashrus of the flavors, colors, oils and blending […]

Insights From the Institute: The Mesorah on Duck Eggs

By: Rabbi Mordechai Frankel

Summer 2023

Q: My local farmer’s market sells duck eggs. Can I assume that they are kosher?

A: Although the Torah lists twenty-four non-kosher species of birds, we no longer know precisely to which species the Torah is referring.[1] The Gemara provides alternative ways to ascertain whether a bird is kosher, but notes an instance in which a mistake in identification transpired.[2] For this reason, Rashi states that we do not rely on the Gemara’s criteria, and we eat only the few species of birds for which we have a mesorah (oral tradition) that attests to their kosher status.[3]

The Baal Ha’maor, one of the Rishonim, maintains that he has a tradition that all birds with wide feet and a wide beak – those more or less resembling a goose – are deemed kosher if they meet the Gemara’s criteria.[4] The Shulchan Aruch […]

Why the “D” in Non-Dairy?

By: Rabbi Tzvi Rosen

Summer 2023

The Merriam-Webster Dictionary offers the following definitions for the noun dairy: the department of farming or of a farm that is concerned with the production of milk, butter, and cheese; milk from a cow or other domestic animal (such as a goat); and food (such as ice cream, cheese, or yogurt) made primarily of or from milk.

Today, a dairy is far more than a producer of milk products. If we were to explore a modern-day dairy, a far more accurate definition would be: an establishment that processes milk; milk products, such as ice cream, buttermilk and yogurt shakes; non-dairy alternative frozen desserts; non-dairy novelties, such as ices and popsicles; and non-dairy beverages, such as juices, fruit punch and tea.

Unquestionably, liquid milk production is the bread and butter of a successful dairy plant. Juices and teas are suitable side dishes and, of course, the pièce de resistance is ice cream […]

[Webinar] Halachic Issues of Travel

By: Rabbi Chananya Jacobson

Rabbi Zvi Goldberg and Rabbi Baruch Beyer reviewed various halachic issues involving travel with special guest, Rabbi Dovid Heber (June 2023).

TIMESTAMPS:
6:05 – Airplane travel on 17 Tammuz
9:08 – Flying on Friday in the U.S.
13:30 – Landing on Friday in Israel
16:30 – HOTLOGIC personal food warmer on Shabbos
18:05 – Washing hands on a plane
21:01 – Kosher meal on a plane
32:37 – Planning ahead
37:38 – Davening in shul out of town
43:48 – Pre-packaged kosher meal on a cruise
48:23 – Common Tefilas Haderech questions

Kosher Supervisors in Baltimore, Maryland, Area

05 | 17 | 2023

Responsibilities include:

Ensuring that workers engaged in storing, preparing and cooking meats, poultry and other foods in food prep, serving, packing and selling establishments are following Jewish dietary laws and customs pertaining to the preparation and packing of foods.

Monitoring kitchen staff to ensure that methods of cooking are in compliance with kosher dietary laws, including lighting fires.

Ensuring that meat and fowl are washed and salted in accordance with Hebrew ritual.

Complete our online application form to apply and mark it to the attention of Pat Herskovitz. Be sure to include your resume.

For more details, contact Pat at [email protected].

Putting the New in Shehecheyanu

By: Rabbi Chananya Jacobson

Kashrus Kurrents, Spring 2023

Shehecheyanu is a bracha
that is said on special occasions, which the Gemara defines as something that
only “happens from time to time.”[1] We
say Shehecheyanu not only on religious occasions, such as the Yamim
Tovim, but also to express our appreciation for new experiences and pleasures.
Unlike the obligatory Shehecheyanus said on the zmanim and their mitzvos,[2] these
brachos are voluntary; perhaps that is why people are not always careful to say
them in every situation that would warrant it.[3]

New Fruit

The Shulchan Aruch writes, “One who sees a fruit which grows anew every year says Shehecheyanu, even if he sees it in his friend’s hand, or while still on the tree.”[4] In other words, the primary motivator for the bracha should be the sight of the new fruit. This is indeed how the halacha was originally codified by the Rambam.[5] However, the Mechaber concludes, “The custom is to […]

Mashke Goes Mainstream

By: Rabbi Zvi Holland

Kashrus Kurrents, Spring 2023

In the last year, STAR-K certified a host of iconic brands in the
alcoholic beverages category from almost all the way around the globe: from the
green pastures of Kentucky, to the shores of Baltimore’s Inner Harbor; crossing
the Atlantic Ocean to the Emerald Isle, Ireland; and completing the journey in Italy.
These newly kosher-certified brands include selected products from Baltimore’s
own Sagamore spirits; Wild Turkey and Skyy Vodka; Bailey’s Irish Cream Original
(STAR-D Dairy, non-cholov Yisroel); and Frangelico, all of whom have joined
the STAR-K Family just this year.

Kosher certification for spirits addresses a number of serious issues that have cropped up, as the industry has globalized and consolidated operations. Growing use of additives and processing aids that need certification – such as flavor chemicals, glycerin and the use of shared transportation bottling lines with dairy and non-kosher products – makes kosher certification more and more relevant, even in product categories that […]

Who Has Whom…Over the Barrel?

By: Rabbi Tzvi Rosen

Kashrus Kurrents, Spring 2023

The immortal words of Koheles, “l’kol zman va’eis” – there
is a time and a place for everything – rings true in all of life’s twists and turns
and is certainly relevant in the world of kashrus and kashrus standards. Kosher
food certification has grown exponentially, and standards have improved with
age. Who would have dreamed that pas Yisroel, bishul Yisroel, and
cholov Yisroel would be available to the wider kosher marketplace?

Forty years ago, a can of tuna with bishul Yisroel and hashgacha
temidis was a rare commodity. Many a yeshiva would resort to stam cholov
when cholov Yisroel wasn’t available, something that would be
unheard of half a century later. Yoshon was an anomaly, except for the
meticulous few; today, yoshon is a kosher household term and it
continues to proliferate.

These amazing developments across a variety of industries are a
testament to the tireless diligence of kashrusagencies who strive to
provide the kosher consumer with the finest […]

STAR-K Goes to College: An Interview with Rabbi Mayer Kurcfeld

Kashrus Kurrents, Spring 2023

Some of the top colleges in the U.S. boast a 10-25 percent Jewish
student population. In 2022, Jewish students were well-represented at all eight
Ivy League schools, with Columbia leading the way at 24%, followed by Brown
(19%), Cornell and UPenn (tied at17%), and Yale (13%).[1] The
continually increasing number of kosher and other Jewish amenities on the American
college campus mirror these statistics – and act as magnets to attract Jewish
students. For some, STAR-K’s presence on campus offers a first – and sometimes
only – taste of Yiddishkeit.

Rabbi Mayer
Kurcfeld, a STAR-K kashrus administrator, has been engineering and overseeing the
agency’s many certified on-campus facilities since 1999, custom-designing those
that were not pre-existing. I asked him to describe the kashruschallenges
of certifying the ever-evolving college campus dining platform.

KK: Which
U.S. colleges and universities are certified by STAR-K?

RMK: We currently certify kosher dining at American University, Cornell
University, Franklin & Marshall College, Ithaca College, Johns Hopkins
University, Muhlenberg College, […]

[Webinar] STAR-K Annual Passover Products Webinar 2023

By: Rabbi Chananya Jacobson

Rabbi Zvi Goldberg and Rabbi Baruch Beyer present timely information about a variety of Pesach-related topics, including a quick review of what’s new, how to manage your food-buying budget, baby food, almond flour, kitniyos, matzah, and much much more (March 2023).

Listen here.

Wolf Cooktop Alert

January 27, 2023

It has come to STAR-K’s attention that there is a potential halachic issue with some Wolf cooktops that have the auto-ignite feature.

When a burner is on, opening or closing a drawer or cabinet door near the cooktop might extinguish the burner flame, which will automatically reignite.

The manufacturer has informed us that this poses no safety concern, as the flame comes back right away. However, this does present a halachic concern for Shabbos and Yom Tov.

STAR-K advises consumers to conduct the following test on a weekday:

Observe the cooktop under normal cooking conditions while opening and closing drawers and cabinet doors in the vicinity of the cooktop.

Verify that the burner remains on without interruption.

If testing indicates that opening or shutting a particular door or drawer does cause the burner to extinguish and reignite, that drawer should not be opened or closed on Shabbos and Yom Tov when the […]

Tu B’Shvat 5783

February 2023

This year, Tu B’Shvat (15 Shvat) will occur on Sunday night, February 5 and Monday, February 6. Please refer to the STAR-K Checking Fruits Chart for guidance.

If you wish, you can also review STAR-K’s full guide to Checking for Bugs, the Shemita Primer for Chutz La’aretz, and the Shemita dates of common fruits imported from Eretz Yisroel, since Shemita periods include fruits one might purchase for Tu B’Shvat.

[Webinar] Children’s Medicine Shortage

By: Rabbi Chananya Jacobson

Rabbi Zvi Goldberg and Rabbi Dovid Heber discuss kashrus issues that have arisen as a result of the recent shortage of popular OTC and prescription medications, and what kosher consumers need to consider in dealing with the shortage. (Dec 28, 2022)

Listen here.

Direct Download available upon request.

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 […]

Shehecheyanu: A Timely Blessing

By: Rabbi Chananya Jacobson

Kashrus Kurrents, Fall 2022

Shehecheyanu is part of many occasions and rituals. In the parlance of the
Gemara, it is often referred to as zman, the blessing of time. This bracha
expresses appreciation for special occasions in our lives – things that only
happen from time to time.

It is especially interesting that the minhagim of when Shehecheyanu
is said are often not in line with the strictest letter of the law. This
article will explore some of the common – and uncommon – halachos and minhagim
of this bracha relevant to the Moadim.

Times
of Holiness

Shehecheyanu is said at the onset of every Yom Tov to mark the increased
holiness of the day.[1] Although
it may be said ‘even in the marketplace’ once Yom Tov has arrived, the
implication of the Gemara in several places is that the ideal time to say Shehecheyanu
is during Kiddushand, indeed, it is included in the standard text
of Kiddush.[2]
Nevertheless, the common custom is that women […]

Seeing the Forest From the Bees

By: Rabbi Tzvi Rosen

Kashrus Kurrents, Fall 2022

Eretz zavas chalav u’devash was surely music to Moshe Rabbeinu’s ears, and no doubt filled his heart with anticipation of a yeshua.

When the Ribono
Shel Olam commissioning Moshe to assume the leadership of Bnei Yisroel at
the Sneh, He promised that Bnei Yisroel were to be emancipated from
their servitude in Egypt and brought to a wonderful land, an eretz zavas chalav u’devash, a land
flowing with milk and honey. This description surely conjured
up the glorious image of a land abounding in delicious, sweet milk and heavenly
honey, a land of prosperity and, on a deeper level, an exceptional makom
that exuded kedusha v’tahara (sanctity and holiness) and the Ribono Shel
Olam’s special Providence.

The
description eretz zavas chalav u’devash not only serves as a beautiful
metaphor to lavish praise on Eretz Yisroel. The Gemara Bechoros points
out that this possuk is actually the mekor (source) for
permitting milk produced by a kosher mammal, as well as honey made […]

Thoughts For Food and Food For Thought: Kedushas Ha’achilah

By: Rabbi Nisson Dov Miller

Kashrus Kurrents, Fall 2022

During the Yamim Noraim season, it is important to focus on
our potential, who we are now and who we want to be going forward. In that
light, I would like to touch on one aspect of the topic of קדש עצמך במותר לך – sanctifying yourself
through that which is permitted to you.[1] I would like to skim the surface of the topic
of kedushas ha’achilah – eating in a holy, noble manner.

My intent is to offer a few thoughts to help us eat a little
differently in this New Year of 5783. The Yamim Nora’im are an
auspicious time to start doing so, as it is the zman when we tend to be
in a more reflective frame of mind and become more receptive to lofty and
nuanced ideas, especially in areas of personal and spiritual growth.

Aizeh Hu Ashir: Who is
Wealthy?

The Chofetz Chaim offers a hashkafic insight related to the metzora.
The […]

Schach Mat Guidance for 5785

Guide to STAR-K Certified Schach

For a summary of Rav Moshe Heinemann’s guidance regarding kosher schach, click here.

Kosher Certified Schach Manufacturers

For a list of schach manufacturers certified by STAR-K, click here.

The Halachos of Schach

For a more in-depth review of the halachos of schach by Rav Heinemann, click here.

After Sukkos: Proper Schach Storage

For guidelines on proper storage of your schach to avoid insect infestation, click here.

Audio-Visual Guidance

To listen to STAR-K’s Kosher Conversation ‘Sukkos Special‘ podcast with Rabbi Mordechai Frankel , click here.

To watch a STAR-K webinar with host Rabbi Zvi Goldberg in which he and Rabbi Boruch Beyer discuss sukkahs-to-go and schach mats, among other related topics, click here.

[WEBINAR] Kashrus Behind Bars

By: Rabbi Chananya Jacobson

STAR-K Kashrus Administrators, Rabbi Zvi Goldberg and Rabbi Mayer Kurcfeld, discuss issues of kashrus facing those who are incarcerated.

Originally aired 12-27-2017 .

Listen Here

Direct download here.

STAR-K Fish Policy

Updated August 19, 2022

STAR-K
receives many questions about purchasing fresh fish from non-kosher stores or
sources. We hope this brief article will help clarify some of the confusion regarding
this topic.

For a fish to be kosher, the Halacha is that it needs to have fins and scales.[1] Furthermore, there is a rabbinic prohibition[2] to consume fish that has had the simanei kashrus (scales)[3] removed (e.g., a skinless fish fillet) without a Yehudi having confirmed that it was a kosher fish.

Stores with Kosher Supervision

In
stores or companies that are under STAR-K supervision, the fish are filleted
with a mashgiach present, and therefore one may buy any fish fillet without any
further concerns.

Skinless Fillet from a Non-Kosher Store or Source

Purchasing
skinless fish either from a store that is not kosher supervised, or that was
not sealed in a package bearing a reliable kosher symbol, is not permissible. STAR-K
does not consider the color of a fish […]

[WEBINAR] Current Kosher Issues – Airline Meals, Quinoa and More

By: Rabbi Chananya Jacobson

In this webinar, originally broadcast Feb. 12, 2020, STAR-K Kashrus Administrators Rabbi Zvi Goldberg and Rabbi Boruch Beyer discuss current issues of kashrus including STAR-K certified kosher airline meals and book lice – bugs in quinoa.

Listen here.

MP3 file available here.

STAR-K Podcasts

The Kosher Conversation: A STAR-K Media Production

Welcome to The Kosher Conversation, a podcast with in-depth conversations about all things kashrus-related, and featuring interviews with kashrus professionals discussing their successes, challenges, and what you need to know to be an educated kosher consumer. Send your questions and comments to [email protected].

WHERE TO LISTEN:

From Israel, Peru, and Manchester, Too: STAR-K’s Popular Summer Kashrus Training Programs’ Far Reach

August 2022

19th Annual Kashrus Training Program: STAR-K faculty sitting in front row, from L to R: R’ Zvi Goldberg, R’ Mayer Kurcfeld, R’ Eliyahu Shuman, Dr. Avrom Pollak, Rav Moshe Heinemann shlit”a, R’ Jonah Gewirtz, R’ Mordechai Frankel, R’ Nisson Dov Miller, and R’ Boruch Beyer; faculty standing in back, starting 2nd from L: R’ Dovid Heber, R’ Doniel Feldman, R’ Sholom Tendler, and R’ Avrohom Mushell; standing on far R: R’ Moshe Schuchman

STAR-K Kosher Certification’s
back-to-back 19th Annual Kashrus Training Program (July 25-28) and Food Service
Kashrus Training Seminar (August 1-3) attracted participants from as far away as
Ramla, Israel; Lima, Peru; and, Manchester, UK, to its Baltimore corporate
headquarters. Both certificate programs featured a Q & A session with STAR-K
Rabbinic Administrator Rav Moshe Heinemann shlit”a; and a variety of
lectures by STAR-K Kashrus Administrators; a hands-on vegetable checking
practicum; and tours of STAR-K certified establishments.

For the past two years, Joe Malay
worked as […]

[WEBINAR] Kosher Travel – Israel and USA

By: Rabbi Chananya Jacobson

Rabbi Zvi Goldberg and Rabbi Boruch Beyer hosted a panel that discussed tips for the kosher traveler when visiting Israel as well as the U.S.

• Rabbi Moshe Farkash – Administrator, ZNT Kosher, Jerusalem
• Rabbi Sholom Tendler – Foodservice Administrator, STAR-K

Rabbi Farkash, of ZNT Kosher (www.zntkosher.com) is intimately familiar with the kosher scene in Israel, and regularly advises tourists on navigating that scene, including restaurants and hotel breakfasts.

Rabbi Tendler is STAR-K’s Baltimore administrator of caterers and restaurants and is a frequent traveler all over the U.S. He discussed managing kashrus on the road. He also provided general travel advice for these challenging times.

The audio file can be found here.

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