Bal Tashchis: Waste Management in Everyday Life

By: Rabbi Nisson Dov Miller

Shockingly, the Natural Resources Defense Council reports that about 40% of all food in the United States goes uneaten; it is either left to rot or tossed in the garbage. In fact, 7% of all food doesn’t even make it out of the farm, and a significant amount doesn’t even get picked because it doesn’t meet standards for color and shape! One industry estimate claims that an average of $2,300 of food products are discarded each day by individual grocery stores due to impending expiration dates. American families throw out between 14-25% of the food and the beverages that they purchase, and restaurant diners leave about 17% of their food uneaten.1

Of course, we know the Torah teaches us that we need to be careful and not wasteful. We also know that we are not just talking about wasting food. We are charged to appreciate every chair, book and bobby […]

Getting into the Fabric of Shatnez Checking with a Man of the Cloth

By: Rabbi Tzvi Rosen

Kashrus Kurrents Winter 2018

INTRODUCTION

The Torah forbids the wearing of a garment made from tzemer (wool) and pishtim (linen) together. There are two pesukim in the Torah that refer to Shatnez. It states,1 “Ubeged kilayim shatnez lo ya’aleh alecha,” a garment composed of a mixture which is Shatnez should not be draped upon oneself. We find a different expression of this same mitzvah, “Lo silbash shatnez tzemer uphishtim yachdav2 – Do not wear shatnez, wool and linen together.” Chazal tell us that these two pesukim complement one another. In Devarim, the Torah forbids actual wearing of Shatnez – levisha, whereas the Vayikra prohibition of Shatnez includes he’elah – draping Shatnez over one’s body. The Gemara3 explains that draping is prohibited only if it is done in a way which is similar to wearing, i.e., where some benefit is derived from the Shatnez such as being covered […]

STAR-K Kosher Certified Food Options Take Off at JFK, LaGuardia, and Newark Airports

01 | 17 | 2018

Updated February 2025

Catching a red-eye flight back to JFK after a business meeting in L.A.? Landing in Newark at 5:50 a.m., after a 12-hour flight from visiting the grandkids in Israel? Leaving for LaGuardia too early to eat breakfast before going on that long-awaited Saint Martin Island vacation? Have no fear, Fresko Green Label is here. No longer do you have to subsist on pretzels and candy marked with a reliable kosher symbol.

The estimated 1.5 million kosher travelers who fly domestically and internationally from JFK, LaGuardia, and Newark airports annually can now avail themselves of a large variety of kosher prepared food options packaged under the Fresko and Yummy Sandwich labels under STAR-K Kosher supervision.

The STAR-K certified Fresko/Yummy Sandwich menu includes: Grilled Chicken Caesar Salad, Curry Chicken Wrap, Fresh Roasted Turkey Sandwich, Turkey Pastrami Sandwich, Grilled Chicken Caesar Wrap, Herb Grilled Chicken Sandwich, Tuna Salad On Greens, Tuna Salad Wrap, […]

From Wheatfield to Pesach Table: STAR-K Kosher Certification Takes You Behind the Scenes at Migrash Farm

10 | 27 | 2017

The hefty $20-$50 price per pound of handmade shmura matzah may cause you to raise your eyebrows, especially when comparing it to the price of machine-made matzah, but if you only knew what goes into manufacturing the crisp, paper-thin, artisanal specialty item you would understand why it is so pricey.

To keep up with the increasing demand for handmade shmura matzah, matzah bakeries around the world start baking as early as October! But, actually, the labor-intensive process of producing STAR-K certified shmura flour began a few months before, in July. That is when HaRav Moshe Heinemann visited the 28-acre Migrash Farm—located inside the Chesapeake Watershed, just a stone’s throw from STAR-K’s Baltimore headquarters. The farmer, R’ Yosef Hertzmark, who doubles as a STAR-K menaker, accompanied the Rav as he walked the fields to supervise the shmura wheat harvest, deeming its extra level of scrutiny– “shmurah m’shaas ketzira” (guarded from the time […]

Eating or Cooking Meat and Fish Together

By: Rabbi Mordechai Frankel

Kashrus Kurrents Fall 2017

Q: What are the halachos regarding eating or cooking meat and fish together?

A: Chazal tell us that it is unhealthy to eat meat and fish together, meat which was cooked with fish, or fish which was cooked with meat.1 The Magen Avrohom suggests the possibility that people are no longer sensitive to the combination of meat and fish, and that eating this is no longer unhealthy.2 However, common practice is to avoid eating meat and fish together and not rely on the Magen Avrohom.3 Regarding this halacha, chicken has the same status as meat.4
If a person ate fish and would like to eat meat, or if he ate meat and would like to eat fish, he is required to take certain actions. The Shulchan Aruch states that he must wash his hands, but according to the Rema it is not Ashkenzai practice to do […]

The Braekel Controversy: A Bird’s-Eye View

By: Rabbi Mordechai Frankel

Feathers are flying in Eretz Yisroel, as the Poskim debate the kosher status of the Braekel chicken. Rav Moshe Shaul Klein, shlit”a, a leading member of the Beis Din of Rav Shmuel Wosner, zt”l, feels that its kashrus is superior to that of other chickens. However, Rav Moshe Sternbuch, shlit”a, feels that its kashrus is inferior. The rest of us are left confused. How can a chicken be “more kosher” or “less kosher”, and how could respected Poskim take such contradictory positions? In order to answer these questions, we need to familiarize ourselves with the halachos of kosher birds.
The Torah1 lists the various species of non-kosher birds. The Gemara2 states that the Torah chose to list the non-kosher species, rather than the kosher ones, because the non-kosher list is shorter. In other words, there are a greater number of kosher than non-kosher species. However, the Gemara3 […]

Improving with Age

By: Rabbi Tzvi Rosen

The hallowed cornerstone of kashrus is בחלב אמו אל תבשל, do not eat a goat in the milk of its mother. The Torah repeats this prohibition, מצות לא תעשה, three times,1 instructing us that we must not eat, cook or derive benefit from a combination of milk and meat. To distance ourselves from an inadvertent mistake, safeguards have been instituted and implemented by Chazal to preserve the integrity of the essential מצות לא תעשה.

Meat and Dairy in the Kosher Kitchen

To this end, every kosher kitchen has two separate sets of pots, pans, cutlery and dishes. Similarly, if two people are eating together at the same table, one eating meat and the other eating dairy, the Shulchan Aruch instructs us to make a distinguishing separation between the two friends to avoid an inadvertent nibble.2

Moreover, the Shulchan Aruch also instructs us to wait after eating meat before eating dairy […]

Inclement Weather – Shabbos

09 | 07 | 2017

In light of the unfortunate situation in Houston–and now, possibly, Florida–STAR-K presents the following short clips, from a previously recorded webinar, which discuss various halachic ramifications of some severe weather challenges faced on Shabbos. Rabbi Mordechai Frankel, Director of STAR-K’s Institute of Halacha, is interviewed by Rabbi Zvi Goldberg.

Validity of Eruv on Shabbos During Inclement Weather: https://vimeo.com/232050647

Flooding on Shabbos: https://vimeo.com/232054341

Using A Generator on Shabbos: https://vimeo.com/232052016

State of Emergency to Keep Off Streets: https://vimeo.com/232053205

Listening to Radio on Shabbos During Inclement Weather: https://vimeo.com/23205328 7

Power Outage/Cholent: https://vimeo.com/232054375

For the entire webinar, visit https://vimeo.com/119136088. To join online classes and access past and future webinars, visit: https://www.star-k.org/telekosher

PURE Hashgacha Pratis Leads to Opening of STAR-K Certified Kosher Dining at Penn State University

09 | 07 | 2017

This year, for the first time in Pennsylvania State University’s 162-year history, its estimated 4000 Jewish students will have kosher food options, thanks to the amazing Divine Providence that inspired one student to advocate for them.

On one weekend, last year, Philadelphia native and industrial engineering student Aaron Goldberg—who was completing an internship in Pittsburgh during his junior year–came back to his college campus located in State College, Pennsylvania. At that time, he met a student who was considering attending Penn State. She was observant and told him that, although she may have wanted to go to Penn State, she decided to go elsewhere because the kosher food options at the university were limited.

Subsequently, after Aaron attended a Pesach seder in Pittsburgh, his hosts observed and commented on the fact that he kept kosher for Pesach but not year round. Both incidents got Aaron to reflect not only on his own […]

STAR-K’s Top Ten 2017 Total Solar Eclipse FAQs & the Chofetz Chaim’s Message Prior to Radin’s Eclipse

08 | 24 | 2017

Q. What is a total solar eclipse?
A. A total solar eclipse is when the moon totally blocks the sun. It turns dark during the middle of the day and stars become visible. The corona (the sun’s outer atmosphere that normally cannot be seen) is also visible and appears as a pearly glow around the dark side of the moon that covers the sun.
Q. When will it occur?
A. It will occur this Monday, Erev Rosh Chodesh Elul, August 21, 2017. The exact time will depend on one’s location. The maximum amount of totality in any one location will be 2 minutes and 40 seconds.
Q. From where can one view the total eclipse?
A. The total eclipse will be visible along a narrow band from Oregon to South Carolina. Major metropolitan areas in this path include parts of Kansas City, St. Louis, Nashville, and Charleston, SC.
Q. What if it’s cloudy?
[...] Read More

Traiboring Mesorah is Passed Down at STAR-K Certification’s 14th Annual Kashrus Training Program

08 | 02 | 2017

It didn’t take long for the boardroom at STAR-K Kosher Certification’s headquarters in Baltimore, Maryland, to be converted from a lecture hall, where STAR-K Kashrus Administrator Rabbi Zvi Goldberg presented a PowerPoint about mislabels and fraud, into a makeshift “operating room”. Dressed in a starched white butcher’s coat, performing the delicate “surgery” on the bright red, fleshy section of a beef forequarter laying before him on the table, was STAR-K Kashrus Administrator Rabbi Mayer Kurcfeld. The 38-year veteran menaker explained every step of the process of the ancient mesorah of traiboring to the huddle of the agency’s 14th Annual Kashrus Training Program’s participants surrounding him. The crash course on removing the prohibited veins, arteries, chailev (prohibited fats), and portions that attach to and get nourishment from the chailev, including enabling free flow of blood during the kashering process, was just one of the many invaluable skills that they learned from […]

Hafrashas Challah: When Challah Separation Goes A-Rye

By: Rabbi Mordechai Frankel

Kashrus Kurrents Summer 2017

Q: I made some dough in order to bake bread and separated challah. When I wasn’t looking, someone inadvertently took that piece of separated challah and added it back into the rest of the dough. Now that the dough and challah are all mixed together, how should I proceed?

A: Before we discuss how to proceed, let us clarify one point. The word “challah” has two meanings. It is used as the name of a bread which is braided, baked and commonly eaten at Shabbos meals. It is also used to describe a small piece of dough that was separated from a larger batch of dough in order to fulfill the halachic obligation of hafrashas challah. We are using the word “challah” in that second sense.

Let us discuss the case where challah was mixed with dough and can no longer be recognized. If the batch of dough that […]

Eating Chocolate With A Clear “Conch”ence

By: Rabbi Tzvi Rosen

Chocolate, the king of confections, continues to grow in popularity. Chocolate is surely nature’s sweetest combination of fruit and vegetable, sugar and cocoa beans. Kosher chocolate is a delicious study of technology and halachah. Let’s explore the intoxicating world of chocolate.

Over the years, chocolate manufacturing has continued to grow, both domestically and internationally. Chocolate connoisseurship has reached new heights. Believe it or not, the most expensive chocolate today costs in excess of $90 a pound. The chocoholic delights at the sight of Belgian truffles, French bonbons, Swiss chocolate and other chocolate bars that abound. Most major chocolate manufacturers in the U.S. have reliable kosher certification. Some specialty chocolate manufacturers are kosher certified, as well. Cholov Yisroel chocolate in particular has recently seen unprecedented growth. Today, a Cholov Yisroel consumer can feast on a Cholov Yisroel chocolate equivalent without having to compromise on taste or quality.

Chocolate raw ingredients make a long […]

In Whom Do We Trust: Examining Conflicts of Interest in Food Certification

By: Rabbi Moshe T. Schuchman

The Fundamental Question

Should someone be stigmatized because he has a conflict of interest? Apparently, the mainstream media feels this way and ethics review boards often highlight this as a red flag. People are not the only ones who are challenged by this issue. Organizations whose trust and authority hinge on an image of integrity must deal with perceived conflicts of interest, both on the corporate level and with regard to individual employees.

Food certification agencies, whether they oversee kosher, organic, non-GMO, gluten-free or a host of other popular standards1 must all face the inevitable question: How do they ensure that compliance judgements are based on whether the client is meeting its regulatory requirements, without regard to financial considerations?

Government bodies, such as USDA, FDA and health departments largely avoid this question – on the corporate level – because they are funded independently of the businesses they certify.2 Individual inspectors […]

Inaugural STAR-K Rabbinical Training Program for Yeshivas Ner Yisroel Yungeleit a Huge Success

07 | 12 | 2017

If you are learning in Kollel and wondering if Rabbanus is for you, wonder no more—if you are a member of Kollel Avodas Levi, the Kollel of Yeshivas Ner Yisroel in Baltimore, Maryland, that is. The STAR-K Rabbinical Training Program now offers yungeleit in the kollel the opportunity of capturing a glimpse into the multifaceted life inside the Rabbinate. The inaugural lecture series, held between Tu B’Shevat and Shavuos, was a huge success.

“The STAR-K Rabbincal Training Program was borne from the strong interest of a group of twenty-five Kollel Avodas Levi yungeleit to have a series of Rabbonim, community leaders, and other presenters discuss what it takes to be a Rav, community leader, and mechanech,” explains Rabbi Nosson ‘Nate’ Miller, the Kollel Avodas Levi yungerman who spearheaded the program as the Kollel’s liaison.

In the past, the National Council of Young Israel (NCYI) in conjunction with STAR-K, held a similar training […]

The Hawaiian Chicken-Chilean Sea Bass-New York Cheesecake Shavuos Cooking Challenge

05 | 26 | 2017

Cooking and baking for Shavuos can become a halachically confusing juggling act, alternating between the preparation of milchig, fleishig, pareve, and fish dishes. Unless you have the luxury of using a separate oven for each, you might want to check out, “Oven Kashrus 101: Using the Same Oven for Meat, Dairy, Fish, & Pareve” [Kashrus Kurrents, Spring 2016], written by STAR-K Kosher Certification Kashrus Administrator, Rabbi Dovid Heber.

Based upon the psak of STAR-K Rabbinic Administrator Rabbi Moshe Heinemann, shlit”a, Rabbi Heber enumerates the halachos involved for regular gas and electric ovens when “going back and forth”. Using various l’chatchila and b’dieved scenarios, he discusses which food gender preparation combinations are allowed and under which circumstances.

Rabbi Heber’s Kashrus Kurrents article, entitled, “Meat and Dairy-A Kosher Consumer’s Handbook”, also discusses halachos pertinent to Shavuos, including the status of bread served with a dairy or meat meal, eating meat after dairy, and waiting […]

HE-BREWS: A Micro View into A Microbrew

By: Rabbi Tzvi Rosen

Spring 2017

Introduction
If there is a word that can be used to describe the unprecedented growth of microbreweries it is explosive’. There are more microbreweries than ever in the U.S., accounting for $22.3 billion of revenue and 21% of market share. In 2015, the brewery count stood at 4,269 breweries: 2,397 microbreweries; 1,650 brew pubs; and 178 craft breweries. In essence, this dynamic growth has in essence reshaped the playing field, both in quality and new offerings. Of course, the success of the microbrewery is changing the face of the beer industry from traditional to innovative, which obviously impacts the typical kashrus perception of a microbrewery.
It was previously assumed that microbreweries were more purist than their ‘big brother’ counterparts. This means that they would not deviate from the strict rules of the reinheitsgebot-German Beer Purity laws. Is this still true today? And if not, what is the kosher status of a […]

Shiluach Hakan

By: Rabbi Zvi Goldberg

Published Spring 2017

Shiluach Hakan1 (sending away the mother bird before taking her young) is a mitzvah that is infrequently performed. Its reward is the blessing of a long life – similar to the mitzvah of honoring one’s parents. Let’s examine how, when and where to perform the mitzvah of Shiluach Hakan.
“If a bird’s nest happens to be before you…young birds or eggs, and the mother is roosting…you shall not take the mother with the young. You shall surely send away the mother and take the young for yourself, so that it will be good for you and will prolong your days.”2

Possible Reasons for the Mitzvah

The Rabbis ruled that a person may not state that the reason for the mitzvah is compassion for the mother bird. One commentator interprets the Talmud’s prohibition as applying strictly to reciting this in one’s prayers, as if to establish compassion as the definitive, […]

What Bracha Does One Make on Matza Brei?

04 | 09 | 2017

Have you ever taken a bite out of a coconut macaroon and later doubted your choice of bracha? Was it really “haeitz” or is it “shehakol”? And, what about that matza brei or matzah lasagna? Do they require washing for a “hamotzei” or are they “mezonos”? Guess no more, thanks to STAR-K Kashrus Administrator Rabbi Dovid Heber’s new Pesach App: “Common Pesach Foods and Their Brochos”:

1.A brochah acharonah is recited when drinking at least a reviis (3.8 fl. oz.) within a 30 second span. If one drank between 1.0 fl. oz. (kzayis according to some opinions) and 3.8 fl. oz. (and cannot drink more) within a 30 second span a brochah achronah is not recited. However, if one also requires an al hamichyah or al ha’etz at this time, one can also include al hagefen. See Mishnah Brurah [M.B.] 208:82.

2. This depends on the percentage of grape juice. If there […]

STAR-K Hotline’s Most Popular Pesach Questions

04 | 07 | 2017

Over 30 years ago, STAR-K Kosher Certification recognized a deep community need for a hotline. Today, the STAR-K Kosher Hotline answers close to 100,000 questions, annually, from consumers calling in from around the world. It is comprised of a team of seven highly-trained receptionists who answer the questions from a written script. All answers are pre-approved by one of the STAR-K Rabbonim, who are available to elaborate on certain questions. As the phones continue to ring off the hook since Shushan Purim, the hotline has received close to 6000 questions, in addition to the many hundreds we received via email and our app. These are the top ten questions that have been asked.

If my oven is self-clean, do I just turn it on to kasher it?

It’s not enough since the door and opposing face of the oven don’t usually get hot enough to clean. First clean those areas, then turn […]

“Beer” Chometz – An overview of Beer Distribution in Baltimore and Chometz She’avar Alav haPesach

It is by now well known that much of the beer sold in Baltimore and surrounding counties is distributed by Jewish owned companies, creating a significant Chometz She’avar Alav haPesach issue for our community. The following is a brief explanation of the issue.

What exactly is Chometz?

The Torah[1] forbids eating any chometz – leavened grain products during Pesach. Simply defined, leavening is dough or batter that has increased in volume either through yeasts or chemical means. The process of how this happens is the following.

A chemical leaven such as sodium bicarbonate (baking soda) react with compounds naturally present in the dough to produce carbon dioxide. The carbon dioxide (CO2) released from this reaction becomes trapped inside the dough, thereby causing the dough to expand – and rise.

Another way to cause dough to rise is through a process called fermentation. Yeast, a fungus naturally present in grains (or commonly added […]

STAR-K Certification Lectures Cornell’s Didactic Program in Dietetics Students

03 | 20 | 2017

A colorful, cutesy “Kosher Basics” PowerPoint was the springboard for a well-received interactive presentation made by STAR-K Kosher Certification Assistant Director of Supervision Rabbi Mayer Kurcfeld for Cornell University senior dietetics students, on February 28. It preceded a tour of the STAR-K certified kosher kitchen on the Ithaca, New York, campus for the future registered dietitians.

The presentation topics included: The Torah basis for Kashrus, ingredient sources, ritual slaughter, dairy and meat, vegetable checking for infestation, grape and wine products, Bishul Yisroel, the role of a Kosher certification agency, how to set up a kosher kitchen, and the practical application of the Kosher rules. Chef Jason Haus and mashgiach Gavriel Ress were also present to provide a comprehensive overview of the Cornell Dining team who work together to accomplish STAR-K certified dining at Cornell.

“To make it practical for them, we formulated and discussed various menus,” notes Rabbi Kurcfeld. “I emphasized the […]

Important Appliance Pre-Purchase Advice

When shopping for a new appliance, it is worth considering the different features each one offers and whether they meet your needs regarding Shabbos and Yom Tov use. Here are some suggestions and considerations to help you make the best decision for your needs.

Advice Re: Cooktops

Electric smoothtops may present a problem of kashering for Pesach. Check with your rav.
Electric cooktops may pose a problem with adjusting the temperature on Yom Tov.
Electronic ignition may pose a problem with initiating a flame on Yom Tov.
Some cooktops (gas or electric) have knobs that light up when the burner is turned on, and on some of these cooktops an illuminated ring displays on the knob itself. Some knobs are backlit with a soft glow to indicate an ‘On’ setting, and some knobs offer progressive illumination that adjusts to indicate the burner setting. These types of knobs pose a problem.
Additionally, be aware that some high-end […]

Oven Kashrus: For Yom Tov Use

By: Rabbi Avrohom Mushell

To download and print a handy UPDATED summary of the halachos regarding oven use on Yom Tov, click here.

Summer 2001

Yom Tov celebrations could never be complete without the traditional piping hot delicacies from past generations. However, the kosher homemaker must be well educated on how to prepare Yom Tov meals without fear of transgressing a Torah or rabbinic prohibition.

When mentioning the prohibition of work on Shabbos the Torah writes, “Do not do any melacha (work prohibited on Shabbos).”1 This prohibition applies to melacha performed for food preparation, as well as other non-food purposes. In stating the prohibition of melacha on Yom Tov the Torah writes, “You shall not do laborious work.”2

In addition, when giving the initial command about the Yom Tov of Pesach, the Torah writes, “No work may be done on them (first and seventh day of Pesach), except for what must be eaten for any […]

Mesivta Ne’imus HaTorah Bochurim Learn Shechita Basics at STAR-K Kosher Certification

01 | 11 | 2017

When Mesivta Ne’imus HaTorah Menahel Rabbi Laib Schulman approached STAR-K Kosher Certification about teaching a few of his students some Kashrus basics, the non-profit agency was eager to comply. Rather than start off with something as simple as what is behind a kosher symbol or basic kitchen kashrus rules, STAR-K Kashrus Administrator Rabbi Mayer Kurcfeld went with his gut feeling—literally and figuratively—planning a memorable once-in-a-lifetime presentation. He wowed the boys at STAR-K’s Baltimore offices, on January 4, with his three different-sized chalafim (shechting knives), two cow lungs, and a cow’s hoof!

In addition to demonstrating the chalaf sharpness test on a student’s nail and explaining which knife is used for which type of animal, Rabbi Kurcfeld discussed the five basic halachos of shechita, mentioning the types of animals that need to be schechted. He also reviewed the split hoof and fish scale kosher criteria, the difference between a neveila and a […]

Sheimos Guidelines

By: Rabbi Moshe Heinemann

Updated June 2024

Download PDF of Chart Here

The Torah forbids discarding objects with innate kedusha (holiness) into the trash or recycling bin. Objects which have innate kedusha must be placed in sheimos, which must be buried.

(Objects that acquire kedusha after being used for a mitzvah do not need to be placed in sheimos but do need to be disposed of with special sensitivity. This is discussed further below.)

SHEIMOS: Disposing of Objects with Kedusha

The following objects are included in this category:

Any of the names of Hashem

Sefer Torah or Sefer Torah cover

Seforim, whether handwritten, printed, photocopied, or downloaded and printed (e.g., Chumashim, Siddurim, Machzorim, Gemara, Shulchan Aruch, etc.)

Bentchers

Pages of a sefer that became detached or fragments of a sefer, even if there is no writing or print on them

A sefer’s cover that has been removed from the sefer

Binding tape that became detached from a sefer

Printed material primarily […]

Balsamic Vinegar: Sour Grapes or Sour Sweet Success

By: Rabbi Tzvi Rosen

Winter 2017

Vinegar is one of nature’s most unique and versatile products. Folklore maintains that vinegar was discovered quite by accident, when wine was inadvertently left to sour. This resulted in the first batch of full-bodied wine vinegar. Indeed, the word ‘vinegar’ is derived from the French word vinaigre, which means sour wine. Euphemistically, the Talmud refers to a ne’er-do-well son of a righteous father as a Chometz Ben Yayin, “vinegar son of wine.”
Folklore aside, vinegar was well known in the time of Tanach. The Torah forbids a Nazir to drink wine vinegar or eat other grape and wine products. In Tehillim,1 Dovid Hamelech asked to drink vinegar when he said, “Vlitzmaie Yashkuni Chometz”. In Megilas Rus, Boaz’s workers dipped their bread in vinegar.2
The Hebrew term for vinegar, chometz (pronounced ch-oh-metz), is similar to the word chametz (pronounced ch-aw-maitz), leavened bread products. This etymological similarity underscores the correlation between […]

Kashrus in the Workplace

By: Rabbi Dovid Heber

The new food trends that have been embraced by society at large have led to a similar preoccupation with food within corporate America. This development has obvious ramifications for the kosher consumer at the office. The following is a guide to dealing with kashrus issues in the workplace.1 While it is impossible to address all the kashrus issues that may arise, this article provides an overview. As with all halacha, when questions arise, one should consult his rav.

1) Eating in a Cafeteria Shared with Co-Workers Who Eat Non-Kosher – Food on a plate, may’iker hadin, may be eaten even when placed on a non-kosher clean table. The Baday Hashulchan2 notes that today, the general custom is to use a napkin (or a placemat or something of a similar nature) when eating on a non-kosher table, even if it is clean.3 Although, in many cases a “heker” is […]

STAR-K Kosher Certification Goes Ivy League: Cornell University’s 104 West

10 | 31 | 2016

The logistical challenge of feeding 400+ Cornell University students and staff members Rosh Hashanah dinner in “Trillium at Kennedy Hall” and an overflow in an outside tent–in addition to two daily meals throughout the school year– was one that STAR-K Kashrus Administrator Rabbi Mayer Kurcfeld was up for. Cornell’s 104 West! and It’s Kosher– the campus’ satellite kosher dining station at North Star Dining Room—is presently the sixth college kitchen under this campus kashrus expert’s supervisory guidance.

Cornell upperclassman Sam Baer, president of the college’s Center for Jewish Living, first approached STAR-K Kosher Certification in March, 2015, about the possibility of certifying an on-campus kosher kitchen. After making three 12-hour roundtrip drives from Baltimore to the Cornell campus in Ithaca, New York, the STAR-K and STAR-D logos were awarded in time for the Fall Semester.

One of the factors unique to certifying a college kitchen versus a restaurant is finding just the […]