ב"ה KISLEV 5773 חנוכה תשע"ג

CERTIFIED SOUL NUTRITION

Wishing You a Happy Chanukah! א פריילעכן חנוכה! FEEDBACK

3 SHARE YOUR SPIRIT Share Your Spirit 4 QUESTIONS FOR THE ~ Dear Reader, hile I was home with my Dear Kosher Spirit, HEALTHY SPIRIT family, taking cover from 5 How Is Your Child Smart? I loved reading “Keeping Kosher in Wthe super Hurricane Buckingham Palace”. Thank you for KEEPING KOSHER IN... Sandy, I was surprised to see that the sharing this interesting article with us GREECE U.S. Postal Service delivered the mail fans of all things royal. 6 By Chanie Brod right to my door. I realized the truth of the motto, “Neither snow, nor rain, SAVOR THE FLAVOR nor heat, nor gloom of night stays Dear Kosher Spirit, KASHRUS AND THE FLAVOR 8 INDUSTRY these couriers from the swift comple- Thank you for the recent Kosher By Elisha Rubin tion of their appointed rounds.” Then Spirit, it’s very exciting and it dawned on me that while most of informative. The picture on page 16 WHAT’S SO COMPLICATED us are taking a step back from our daily work schedule, taking a struck a chord with me and I’d like to ABOUT ? day off or working from home, there are people who can’t and hang it in my sukkah. I was wondering 12 By Rabbi Don Yoel Levy won’t break from their critical and vital work—firefighters, po- if you could send it to me by e-mail. licemen and women, emergency medical technicians and rescue ANNUAL Thank you, 14 CONFERENCE 2012 operators all immediately come to mind. Not only are they not stepping back, they are working even harder! YS, Monsey CHANUKAH RECIPE And perhaps in some small way, in the spiritual realm, there is 17 Basil Pea Risotto another group of people that get too little recognition for their 191 WAYS ~ KOSHERED work in the trenches and doing their job in snow or rain or 50 18 YOUR WORLD IN 2012 mile per hour winds—they are the kosher supervisors and ~ Certified “SportStrings” Tzitzis have been receiving compliments New Companies mashgichim, without whom a kosher production would not be from around the world since their debut last year! possible. While the banks and government offices were all closed WHO’S BEHIND THE ~ and the skies dimmed with hurricane clouds, the lights were “Super. It’s got a great feel” Interview with Rabbi burning brightly at the ~ headquarters in Brooklyn, 20 Yeshaya Prizant A lawyer from and our internet servers were at full capacity with office person- CHASSIDIC INSIGHTS nel logging in and just doing their jobs. “Ari has not taken them off yet. 24 hours and THE WISDOM OF THE Perhaps ~ Kosher Certification should adapt the same motto counting.” 22 CHANUKAH LIGHTS as the U.S. Postal Service: Father of a basketball player Compiled by Dina Fraenkel “Neither snow, nor rain, nor heat, nor gloom of night stays these SOUL NUTRITION from the uncompromising supervision of their appointed “They are amazing.” kosher productions.” 23 Young professional in Cleveland, OH In this issue you will read about the annual ~ Kosher “I have now been wearing the Sport Strings Tzitzit Mashgichim conference and get to know some of these wonderful for a couple weeks. They are very well made, and “I am the father of Eli. I want to tell you a quick rabbis that span the globe just to ensure that the food that is hold up well and keep pretty cool even under the hot story—last night Eli played basketball at our local served at your table and mine is kosher without compromise. KOSHER SPIRIT Chanukah 5773 sun here in Afghanistan. I am very pleased! Thank yeshiva. He used the Sport Strings tzizit, which is the EDITOR-IN-CHIEF: you so much and keep up the great work!!” first time he wore tzizit while playing basketball. In Rabbi Chaim Fogelman Wishing you a Freilichen Chanukah, David D. Stanton addition, he normally doesn't wear a yarmulke when EDITOR: Rabbi Chaim Fogelman US Contractor—Deployed, Afghanistan he plays. Last night before we went to the Yeshiva, he Dovi Scheiner Editor-in-Chief said, ‘I took clips because I don't think it is right to ASSOCIATE EDITOR: Dina Fraenkel “My son absolutely loves the tzizit—he said he is play basketball in the Yeshiva without wearing a DESIGN & PHOTOGRAPHY: never taking them off except to shower—and he yarmulke.’ follow us on Facebook Spotlight Design facebook.com/okkosher wants to sleep in them. I told him to take them off There is no doubt in my mind that it is your influence that made him decide to wear a yarmulke.” We welcome your comments, before bed…turns out he slept in them!!!” submissions and letters to the editor. A mother in Teaneck, NJ A father in Connecticut Mail: 391 Troy Avenue, Brooklyn, NY 11213 Scan the QR code with your smartphone to Email: [email protected] receive a PDF subscription © 2012. No portion of this publication may to Kosher Spirit be reprinted without written consent from the publisher. www.KosherSpirit.com 3 The ~ receives many letters/emails with kosher ~~ Chanukah has the same root as the חנוכה ...questions word chinuch —to educate. Parents חינוך and teachers have always known that children learn in different ways. An activity that captivates one child will how Is leave another child uninterested, and a method that reaches one child may lose another. The Torah calls this method Your Child “Chanoch le’naar al pi darko. Teach every child according to his way.” Reaching a child according to their individual Smart? intelligence and learning style helps the Dear Kosher Spirit, The ~ responds: child learn best and reach his or her In a previous issue of Kosher epending on where you are in the highest potential. Spirit (Tishrei 5768), the article world, fish names are surprisingly The 8 Intelligences: Dinterchangeable! In one country a on kosher fish mentioned that not certain fish is called “tuna”, while in LINGUISTIC: Sensitivity to the meaning and order NATURALIST: Recognizing and classifying all varieties of tuna are kosher. another country it is called “mackerel”. of words. Expanded vocabulary and usually like to the numerous species, the flora and fauna, of an How is this possible and what This is especially common in the “cod” 1 tell jokes, riddles or puns. They also like to read, 6 environment. These kids like to spend time family of fish. varieties are not kosher? write, tell stories and play word games. outdoors observing plants, collecting rocks and Tuna, mackerel and kingfish are part of LOGICAL-MATHEMATICAL: These learners catching insects, and are attuned to relationships the same family of fish species. A specific enjoy working with numbers, want to know how in nature. mackerel, called “snake mackerel” is NOT 2 things work, ask lots of questions, and collect items INTERPERSONAL: Understanding people a kosher fish, but depending on the and keep track of their collections. and relationships. These children have many country, it may be referred to as BODILY-KINESTHETIC: Kinesthetic learners 7 friends and tend to mediate between them and “mackerel” or “tuna”. In addition, many enjoy sports and love to be physically active. They be excellent team players. fish in the tuna, mackerel and kingfish 3 tend to use body language, dance, act or engage in INTRAPERSONAL: family have scales that fall off as the fish mime. leaves the water, making it very difficult The ability to use one’s MUSICAL: to discern the kosher status of the fish. Sensitivity to pitch, melody, rhythm 8 emotional life as a means and tone. These children love to listen to and play to understand oneself and Therefore it is important to buy only tuna 4 music, sing, hum, move to the rhythm, and create others. Children with this with a reliable kosher certification and and replicate tunes. type of intelligence control mashgiach temidi. SPATIAL: The ability to perceive the world their own feelings and accurately and to re-create or transform aspects of moods and often observe 5 that world. These learners doodle, paint, draw and and listen. They do best build with blocks. They also enjoy looking at maps, when working alone. doing puzzles and mazes, and taking things apart and putting them back together.

The easiest way to discover a child’s learning style is to ence points to another area of intelligence. Most children observe the child at play. Does the child study objects in- have multiple intelligences and many children display a tently, or feel them with the hands? Does the child prefer preference for a particular style by age 2. to exercise his body rather than play with toys? Does the Teaching a child “al pi darko” as our Torah teaches al- child focus well on a book, prefer the pictures, enjoy the lows for the mastery of new skills while minimizing frus- sound of your voice as you read the words? Each prefer- tration and developing a lifelong love of learning.

4 www.OK.org www.KosherSpirit.com 5 he year was 167 BCE. The place, Judea. Under the members of the European Union, prospect for those considering adopt- Friday nights it hosts dinners. spread the light of Chanukah through- leadership of King Antiochus, some forty thousand transporting the food is often much ing the laws of kashrus, and so the Other times it hosts kosher cooking out Greece. Several years ago, Rabbi TSyrian Greek soldiers were sharpening their spears faster since they don’t have to pass mini market was opened. classes or musical evenings. “The Mendel and Nechama set out on a through customs.” He explains. While For the Jewish residents and is much more than a place mission: to equip as many Jews as pos- and mounting their war elephants. The enemy? The Mac- the weeks leading up to Pesach are tourists of Athens, keeping kosher to eat,” agrees Rabbi Hendel. “It is a sible with the tools to light the cabees, a tiny army of poorly equipped Jewish warriors not the most relaxing for most meant sacrificing the option of dining place where we celebrate our rich Jew- Chanukah menorah. under the leadership of Mattisyahu. The objective was families, the Hendels had an extra out. There were no kosher ish culture and heritage.” “We spent days and days in the car simple, to eradicate those archaic Jewish practices such nerve-wracking couple of days when where one could enjoy gourmet cui- 2000 years after Antiochus penal- with maps and the GPS, which proved as kosher observance and circumcision and replace them a shipment from (not a member sine in celebration of a birthday, an- ized the observance of kosher with not to be always reliable.” writes of the EU) containing matzah, niversary, or just because. There was death, Judaism is thriving in Greece. Nechama. “One time we were in with Hellenism—the “enlightened” culture of the Greeks. wine and meat for the holiday was nowhere to order dinner from on the Unfortunately Greece itself is going Lykavettos, a very hilly area, and the treated to an extended stay at Greek rare occasion that one was too tired to through one of its roughest patches in authoritative voice of the GPS tells us: Antiochus had little doubt that by Rabbi Mendel Hendel and his wife Customs. The release date was cook themselves. And for the many history and its own rich heritage is ‘Turn left”… onto some stairs! We con- the end of the century, the observance Nechama moved to Athens, Greece. indefinite despite ’s date tourists, there was nowhere to enjoy a being violated. Today Greece is syn- tinued and she urged us: ‘Turn left of kashrus would have gone in the way The couple moved there as Chabad rapidly approaching. “Thank G-d, we hot meal. But all that changed last year onymous with a failed economy as un- NOW!’ and after we passed it we heard of the dinosaurs. Had someone sug- Shluchim with the aim of meeting the received it just a few days before the with the opening of Greece’s first and employment affects 25% of its citizens. the dreaded: ‘You are now off track!’. gested that two millennia later Jews spiritual needs of the local Jews. One holiday,” he exhales at the memory. only kosher restaurant, an elegant Zalman, a young man who recently Despite the difficulty involved, the would not only be keeping kosher in of the first hurdles they encountered In recent years the size of the deliv- Sephardic called Gostijo. visited Athens, describes his impres- effort was much appreciated by the Israel, but in Greece itself.... well, was keeping kosher. eries increased dramatically. No grateful recipients. After finding a chances are that Antiochus would “Keeping kosher in Greece is often longer were the groceries being or- The Jewish community in Greece is among menorah and candles on his doorstep, have enjoyed a good laugh at the ludi- difficult,” the Israeli rabbi admits. “It’s dered exclusively for the Hendel family the oldest Jewish communities still in one delighted gentleman called the cracy of the notion. And for the one a lot less accessible than in cities with and their many guests. Instead, existence, dating back to the time of the Hendels the next day. “How did you that suggested the treacherous notion? larger Jewish populations. We can’t get Chabad of Athens opened a kosher know?” He asked in wonder. “Just yes- That comment would have cost him much more than fruit, vegetables and mini market to make kosher food Second Beis HaMikdash... terday morning my wife and I were his life, but he would have been right. a few other basics at the local stores. available to the wider community and discussing how we would love to light The Jewish community in Greece is We have most of our food delivered.” many tourists. Rabbi Hendel explains Chanukah candles, but we had no idea among the oldest Jewish communities At first that sounds like something I what triggered the opening of the mini “It was a highlight of our visit to sions of the city. “It was not pretty. The where to find them. And that same still in existence, dating back to the may be able to relate to. Rather than market. Athens,” Erica, a native New Yorker, city itself is beautiful with magnificent evening you bring them to our door!” time of the Second Beis HaMikdash. being honked at by angry New York “People were learning about enthused of her recent visit to Gostijo. architecture and amazing history. But Now dozens of volunteers join the After the expulsion of the Jews from drivers and then hunting for that rare kashrus in our Torah classes. They un- “The chef produces such delightful now there was graffiti everywhere, couple in spreading the light of Spain by Ferdinand and Isabella in the parking spot that was neither by a fire derstood the beauty and significance food and the hosts are warm and wel- desecrating historical landmarks.... Chanukah by delivering the kits. fifteenth century, the small commu- hydrant nor a driveway, I, too, choose of this core mitzvah and they wanted coming, with such interesting back- The people are going through a rough The year is 2012. The place, Athens. nity grew further as many refugees to order my groceries online and have to put what they had learned into grounds. Nechama speaks four time. There were constant protests, As the city struggles through one of its made their way to Greece. Today the them delivered. I quickly find out that practice. But kosher food was not eas- languages, all with a native accent and police out in riot gear...It was a rather darkest times in history, a small group country hosts thousands of Jewish our deliveries are not all that similar. ily accessible, I can promise you that.” idiomatically correct! The Hendels depressing scene.” of Jews gather in the city center. Their tourists each year as they come to For a start, while my groceries are Rabbi Hendel recalls. “We saw that we could not be more charming.” As Greece struggles to overcome mission is simple, to share the light enjoy the perfect blend of sandy from a mile or two away, the Hendels had to provide them with more than But Gostijo is more than just a place one of their darkest times, the light of and joy of Chanukah with the hurting beaches, mountain views and histori- receive their deliveries from an en- just the knowledge about kashrus. We to sample exotic Mediterranean dishes Chanukah is even more poignant. In city. And so they sing and dance and cal architecture. tirely different country. had to make keeping kosher accessible such as Mujadera or Poyopatata. As her blog “It’s all Greek to Me!” enjoy kosher jelly doughnuts, and then Yet despite its rich heritage, there “We usually order our food from for the Jews of Athens.” Foregoing well as catering all types of events, on (chabad.gr/blog), Nechama Hendel the streets become a bit brighter as the was little organized Judaism available kosher in France, steak and cheese and subsiding on describes how their campaign to flames of the menorah dance in for the small community. In 2001, Belgium or Italy. As they too are beans and rice was hardly an appealing Athens.

KEEPING KOSHER IN...

GreeceBY CHANIE BROD 6 www.OK.org www.KosherSpirit.com 7 and artificial” (N&A) instead of just ar- ing tanks. The workers in the flavors tificial. This information is very im- house (compounders) just mix the fla- portant because now you can vors together following a recipe, with- understand why a natural cheese fla- out any complicated processes or vor can be , or conversely a nat- technology. ural orange flavor can easily be dairy To create a flavor, the flavorists test or a natural cherry flavor can be non- many combinations and amounts of kosher. chemicals to find the ideal recipe. Certifying modern food production After rigorous testing, a recipe is final- facilities is not just about walking in ized (that’s why there are so many dif- and looking around. In many factories, ferent kinds of vanilla flavored ice the kosher complexities are often hid- cream, for example). While there is den from view and not at all obvious. complex chemistry involved in the It takes an understanding of the tech- creation of the flavor chemicals (some Savor nology and production methods em- chemicals carry the skull and bones ployed in the factories to provide insignia on them and if more than the proper kosher certification. correct amount is mixed into a recipe, Flavor In reality, natural flavors are made from the bottles of chemicals just like artificial flavors are made from synthetic chemicals...

Growing up, like most people, I Flavor production facilities, also it could be poisonous), the design of KASHRUS AND thought “natural flavors” were actually known as “flavor houses”, are espe- the flavors (the actual recipe) is a THE FLAVOR INDUSTRY squeezed out of the relevant fruit, cially complex. A flavor house pro- process of mixing tastes (called notes) meaning “blueberry flavor” was duces the flavorings that are used in and is actually more of an art than a BY RABBI ELISHA RUBIN squeezed out of a blueberry and only commercial products. For example, science. artificial flavors came from chemicals. lemon iced tea contains a lemon flavor It is expected that the ingredient ap- In reality, natural flavors are made that is created by a flavor company proval department will have a chal- from bottles of chemicals just like ar- and then is used as an ingredient by lenge determining how each tificial flavors are made from synthetic the iced tea company. At first, flavor ingredient is made and which can be ne of the perks of working in kashrus is that we get chemicals. The only difference is that companies can sound scary and fore- approved or must be rejected, but that the chemicals for natural flavors are boding with ingredients like methyl is done in the central ~ office, not on to see the food we eat being made and the derived from natural materials rather cyclopentolene, 2,6 Decadeinal, 3,6 the factory floor. On the floor, the processes involved. The processes can be rather in- than from synthetic sources, like pe- methyl heptylpryazine, etc., which are mashgiach should have it easy; if all teresting, but it does not always lead to better ap- troleum, coal, gas or minerals. (In the very foreign to the average mashgiach the ingredients have been vetted by petite! As the Gemara in Sanhedrin (39a) says US, even if the item undergoes syn- or consumer. In reality, while the in- the Ingredient Approval Department O thetic chemical processing, it is still gredients used in flavor production are at the ~, and added to the mashgiach’s Antinonus asked Rabbi, “Why did Hashem have to put Adom to considered natural as long as all the in- often confusing or foreign, the ap- list of ingredients permitted in the fa- sleep when He took out the rib to create Chava? Was He trying gredients used were natural. In the Eu- proval and certification of those ingre- cility then you might think there are to steal something and therefore had to take it in a sneaky ropean Union, they require that only dients can be quite complex and no problems. Well, it’s not that simple. manner?” To answer, Rabbi took him to watch the slaughtering natural process, such as fermentation, requires special knowledge of chemi- A typical flavor facility has thousands and butchering process and showed him how watching the can be used to produce natural fla- cal processes. This will IY”H be dis- of ingredients with unfamiliar and process took away his appetite for an otherwise tasty piece of vors.) cussed in a future article. The actual confusing names. No one inspecting a Sometimes, natural ingredients are technology for making a flavor in a fla- bakery is going to confuse shortening meat. (Unfortunately, I still haven’t managed to lose much added that actually have almost no vor house is deceptively simple. A fla- and flour – they don’t even look re- weight.) Flavor companies are a prime example of a fascinating practical effect on the flavor (such as vor house contains many shelves and motely similar. Nor is one likely to industry, from both perspectives — kashrus and production fruit juices), but when added the com- racks of bottles and drums with differ- confuse Bunge Shortening with (with sometimes not so appetizing processes). pany can label the flavor as “natural ent chemicals in each, along with mix- Cargill- Magic Chef shortening. But in

8 www.OK.org www.KosherSpirit.com 9 a flavor company you can have (al- fore no heat should be needed. In fact, LIQUID (COLD) BLENDING: DRY BLEND: dry machine, including koshering all most) identical bottles – one contain- flavor companies want to avoid using The vast majority of sweet flavors Dry blends are typically exactly hoses and utensils. The koshering ing Geranyl Acetate (innocuous from heat as much as possible to prevent are made by cold blending. The what they sound like. Dry powders are process is done with boiling water a kashrus standpoint) and one holding the evaporation of volatile chemicals process is as simple as it sounds. Fla- mixed together, typically with a ribbon heated above boiling temperature to Geranyl Caproate (very kosher sensi- which would be a health and quality vors chemicals are poured out into blender (a large open container with a ensure that all surfaces, inside and tive). Additionally, a typical flavor fa- concern. tanks and mixed to create the desired “curled ribbon”, or corkscrew, shaped outside, reach boiling temperature. cility will have around 3,000 Sometimes, heat must be employed flavor. But, even “cold” blending some- blending mechanism that runs down ingredients. The ~ currently certifies to blend various ingredients into a times needs some heat in the process. the center), but there are multiple REACTIONS: a flavor house with close to 8000 in- final product. The degree of heat in- Liquid flavors are typically made by ways to mix dry powders. I have even Sweet flavors are produced through gredients and checking the thousands volved can have an impact on the mixing the active ingredients into a seen a facility where they put the pow- liquid cold blending. There are also sa- of bottles on the shelves is not an easy kosher status of the utensils and base solvent. The most common bases ders in a drum and then roll the drum vory flavors (used for meat or similar task. It takes extremely serious atten- equipment. Yad Soledes Bo is the ha- are PG (Propylene Glycol) and Etoh around on the floor. For the most part, product flavorings), which are fre- tion to detail to keep track of all the in- lachic term for heating a liquid to a (Ethyl Alcohol). Other bases, such as this blending...A isflavor done dry and house cold, but quently produced by reactions. gredients. While many of these temperature that a person cannot bear MCT (Medium Chain Triglycerides) heremashgiach too there are a few potentialneeds com- Reactions are made by reacting ingredients are readily available as to touch with a bare hand. If a liquid is and oils are also used. plications. Sometimes, liquids are amino acids and sugars under intense kosher, it is common for a flavor facil- heated to this temperature, it can Many flavor ingredients are pow- added to these blends.a thorough Typically it is heat and pressure to create new, ity to have both kosher and non- change the kosher status of the equip- ders and in order to dissolve them in a done in a process called, “plating”, with a carrier, usually a starch, in an unique flavors with the ingredients kosher versions of an ingredient on the ment or utensil used and requires a liquid base heat is often required. Ex- where the liquids are poured over an emulsion tank. The mixture is then used to make the blend (as opposed to shelves, requiring much diligence on specific kosherization process to re- amples of this are Methyl Cyclo Pen- absorbent powder, such as salt, and heated to create an emulsion. The the liquid blending described above the part of the mashgiach. turn it to its prior state. If a liquid is talone (MCP), acetoin, ethyl vanillin or mixed in before adding the other dry dryer is heated to around 400˚ F (the that is just a combination of the flavors Also challenging, the end products heated below this temperature, it is vanillin in PG (when mixed with Etoh ingredients. Sometimes these “liquid” exact temperature depends on the of the components). Theoretically are similar. A company can have hun- possible to avoid kashrus complica- they do not require heat). It is possible ingredients might require heating in product being dried), The emulsion is only ingredients that are easily avail- dreds, or even thousands, of varieties tions, as long as the equipment is that the company will use heat below order to become liquid enough to then pumped up to the top of the able as kosher could be used in these of each kind of flavor. Asking a flavor cleaned adequately. Due to the power- Yad Soledes Bo and just mix for a pour and spread. If the same equip- spray dryer and through a nozzle, usu- products. However, sometimes com- company for a “cherry flavor” is like ful nature of the ingredients used, fla- longer period of time, but this needs ment were used with kosher and non- ally an atomizer which rotates at high panies want to have a natural image, asking an Englishman for tea or a su- vor companies thoroughly clean the verification by the mashgiach. kosher hot liquids it would create a speed, to disperse the product down so frequently some of the actual prod- permarket for food. There are too equipment to avoid cross contamina- Some common flavor ingredients, kashrus problem. into the dryer (some dryers use high uct flavor they are trying to imitate is many varieties for the name “cherry tion and other healthy and quality is- such as capric acid, dimethyl an- pressure nozzles that do not rotate). used. For example, some is added flavor” to mean anything and the only sues. There are areas though where thranylate (used in every grape flavor), EMULSIONS: The product then dries as it drops to to the mixture so that the company distinguishing factor is the flavor heat may be used above Yad Soledes and AMF (Anhydrous Milk Fat = Emulsions are made by mixing a the bottom of the dryer, sometimes can say “Natural & Artificial Ham Fla- number. One mushroom flavor can be Bo and the mashgiach needs to be Concentrated Butter) are solid at starch into a water and flavor mixture hitting the walls of the dryer as it vor” even though the natural ham kosher while another can contain cas- aware of those situations due to the room temperature and need to be to create a stable blend. Many starches drops down. The product then goes plays no real role in the taste of the fla- toreum (beaver extract). Only by pay- kashrus implications. heated to be poured into a mix. There require heating to “activate” and start up and down in various pipes and vor. This of course would render the ing careful attention to every single The following are some of the typi- are a number of common ways they absorbing. Some special “pre-gela- bends, called cyclones, to concentrate flavor and the equipment not kosher. detail, including the precise flavor cal production processes that will be can be heated – storing in a hot room tanized” starches will swell even in the product and cool it down. The ramifications of this are: name and number, can we be sure of employed in a flavor company. In or box, heated in a hot water bath, cold water. As one might realize from the pre- If a formula contains amino acids the kashrus status. larger companies, each of these will be heated with a heating belt/drum ceding description, spray dryers are and sugars, it will need to be heated. Aside from the obvious attention to done in their own separate facility, but warmer (an electrically heated belt SPRAY DRYING: very expensive pieces of equipment. Proper controls need to be in place to detail, a flavor house mashgiach needs in smaller companies all of these that is wrapped around the drum to Spray drying is a process that con- While the ~ has convinced some fa- prevent non-kosher flavors from being a thorough understanding of the pro- processes often occur in the same warm it up), or heating in a standard verts a liquid into a powder. Many fla- cilities to actually dedicate a spray made on the same equipment as duction process. In order for some- building. production kettle. Obviously, we need vors will be spray dried because dryer to only kosher pareve produc- kosher flavors without proper kosher- thing to be kosher, in addition to its to make sure that kosher and non- powders are easier to store and can be tion, this is uncommon because the izing procedures. ingredients being kosher, the equip- TYPICAL PROCESSES: kosher (or parve and dairy) are not safer to work with than their liquid cost of the equipment is prohibitive to The heating of Vanillin in PG (as ment it is processed on needs to be heated on the same equipment in a counterparts. such restricted use. described previously) can take place kosher. Of the three thousand ingredi- Liquid (Cold) Blend manner that compromises the kosher Spray drying is done in a Spray Spray dryers are very difficult to on the same equipment as non-kosher ents in a typical flavor house, it is rare integrity of the equipment. Dryer. Spray dryers are interesting kasher because of their size and the formulations, so care must be taken to that all will be kosher. Therefore a part Dry blend (including Plating) Animal fat is not commonly used in pieces of equipment. A typical spray way they operate. The ~ has a com- ensure proper kosherization. of the certification process will be to liquid flavors, but would be used in dryer can be up to two to four stories plex koshering protocol in place to en- It is for these reasons that the ~ in- make sure that kosher products are Emulsion dry blends and would need to be tall and approximately 10 to 21 feet in sure the kosher status of all spray vests much effort though into moni- only made on kosher equipment. As heated to melt. If dry blends are made diameter (though a pilot dryer can be dryers used for kosher production. toring the kashrus and training we discussed, flavor blending is typi- Reaction (Savory) in the same facility, they could share as small as 6 feet tall and three feet in The spray dryer must be eino ben mashgichim of flavor companies. The cally simple blending of different in- the same melting equipment and com- diameter). yomo (not used for 24 hours) and the ~ does the work so that the consumer gredients with different flavors. There Spray Dry promise the kosher status of the Spray drying is a multi-step process. mashgiach is given detailed instruc- can savor the delicious flavor without is no cooking in the process and there- equipment. First the product is mixed together tions on how to kasher the entire spray needing to give it a second thought.

10 www.OK.org www.KosherSpirit.com 11 gets into the actual chocolate it ruins A series of calculations, based on the col and stop thoroughly cleaning out the production and causes the choco- temperature of the fire and the thick- the machine between dairy and pareve late to inflate like . In addition, it ness of the walls of the machine, are packaging runs. Unfortunately, the can introduce bacteria into the choco- made to determine the amount of time new method does not ensure that no late which is obviously a quality con- needed to complete the libbun. dairy chocolate chips are left in the cern. At ~ certified factories that want Due to the complexity of kashering packaging machine. As a result, every to use the same mixer for dairy and chocolate equipment between dairy bag of previously pareve chocolate What’s so pareve chocolate, we add a control to and pareve, the ~ encourages the use chips has a high probability of being the machine to prevent the chocolate of separate lines for dairy and pareve contaminated with actual dairy choco- complicated mixture from reaching the tempera- productions. In fact, we implemented late chips. Therefore, the kosher des- ture of Yad Soledes Bo (too hot to this standard about 35 years ago! ignation on this well-known brand touch with the hand). Of course, the Sometimes, a chocolate production was changed from pareve to dairy. about mixer is thoroughly cleaned out before does not turn out well and the choco- As you can see, even a seemingly pareve productions. late is recycled, called “rework”, and simple product with few ingredients After the blending stage, the choco- run through the entire production can present a wide array of kashrus late mixture goes through a series of process again. It is very important to concerns. Even the simple pleasure of five rollers. The center roller can reach ensure that dairy “rework” does not a requires diligent 60 degrees Celsius, which means the end up reprocessed on a pareve pro- kosher supervision from beginning to roller requires kashering between duction line. end. When you enjoy your homemade Chocolate? dairy and pareve. During the conch Once the chocolate production is cookie for dessert on stage, the chocolate is mixed for over complete, it is often stored in liquid Shabbos afternoon, or a few squares of 24 hours. The liquid gets quite hot, form in tanks and shipped to other on Pesach, you want to

Some people are under the mistaken impression that By Rabbi Don Yoel Levy is dairy, but it is in fact pareve...

Cocoa beans fermenting s many readers are aware, there was a contro- in liquid form. Some people are under in the sun versy in the world of chocolate production over the mistaken impression that cocoa Athe summer and many brands of pareve choco- butter is dairy, but it is in fact pareve. late chips became dairy. Most notably, the famous It is only called “butter” as a descrip- tion of the consistency, much like shea Trader Joe’s chips under the supervision of the ~ had a butter and coconut butter. status change from kosher pareve, to kosher dairy. In In order to make chocolate, the light of the intense focus on chocolate production and cocoa liquor (or butter or powder) is the many kashrus implications involved, I spoke at blended with sugar and lethicin. length about the general process of chocolate produc- Starch can also be introduced into the Cocoa Pod with cocoa tion and kosher certification process at our recent mix, which can be an issue for Pesach beans inisde since the starch is either chometz or Mashgiach Conference. kitniyos. The mixer is heated to main- Chocolate production begins in that occurs inside the actual bean. tain the liquidity of the chocolate. The with dark chocolate reaching a higher factories for molding, wrapping and be sure that the highest standards Africa and Central America where the After fermentation, the beans are mixer itself is one of the biggest poten- temperature than , packaging. As discussed in previous were upheld and not one tiny dairy pods of cocoa beans are hand cut from transported to factories throughout tial kashrus concerns in the chocolate above the temperature of Yad Soledes articles, bulk liquid transport has a chocolate chip entered your bag of trees, split open and the beans re- the world for the actual production. production. Many, if not most, choco- Bo. host of kosher requirements. In addi- pareve chocolate chips, and not the moved. The beans are then fermented Once the fermented cocoa beans late factories produce both pareve and Since it is rare that a company will tion, during the wrapping and packag- slightest bit of chometz was in the fac- by laying them in a sunny field and reach the factory they are roasted with dairy products and want to use the agree to kasher by hagola, we have to ing process it is vital to be sure that tory that created your delicious kosher covering the beans with banana leaves. the shells still attached and then win- same equipment for both. The typical kasher by libbun (burning with fire) dairy chocolate does not mistakenly for Pesach chocolate bar. As you bite The beans ferment and turn brown nowed into small bits called nibs. The and accepted way to kasher a pot which is much more difficult. The ma- end up in packages of pareve choco- into a chocolate coin this Chanukah after about 5-8 days. The fermentation nibs are then heated and melted into (mixer in this case) is by hagola (boil- chinery often has many layers and very late. This actual scenario happened just remember, we are what we eat and process is not an issue for Pesach be- . The liquor can be ing over with water). Companies are thick walls, so it is difficult to discern with a well-known brand of chocolate we should only accept the best for our- cause no yeast is used in the fermen- pressed and separated into cocoa but- very reluctant to bring water into a how long the fire must be lit under the chips this summer. The company de- selves and our families – kosher with- tation process. It is a natural process ter and cocoa powder, or it can be kept chocolate factory because if any water machine in order to kasher by libbun. cided to change the packaging proto- out compromise.

12 www.OK.org www.KosherSpirit.com 13 Photo Gallery Mashgiach Conference 2012

KOSHER CERTIFICATION Mashgiach Conference 2012

n 27 Mar-Cheshvan (November upholding the rigorous kashrus standards set of Hunt’s ketchup, Wesson oil, Pam cooking spray, duction which has been transcribed in this issue 12), we held our annual Mash- forth by the ~ and the sheer volume of work they and countless other kosher products was repre- of Kosher Spirit. Other speakers included noted Ogiach Conference at the Jewish do on behalf of the ~. In addition, the ~ honored sented by longtime employees and kosher li- lecturer Rabbi Yossi Jacobson, Rabbi Saul two of their Rabbinic Coordinators from the Israeli aisons Mr. Britt Nichols and Ms. Patty Harvey Emanuel, Executive Director of Montreal Kosher, Children’s Museum in Brooklyn, NY. office — Rabbi Shmuel Levi and Rabbi Yeshaya who were on hand to accept the award on behalf Rabbi Ahron Haskel of ~ Israel, and ~ Rabbinic Over 150 ~ personnel and mashgichim Prizant, as well as the liaison between ~ Head- of ConAgra Foods. Coordinators Rabbi Yitzchak Hanoka and Rabbi were in attendance, including many quarters and ~ Israel, Rabbi Moshe Fox, for their In addition, the ~ celebrated our longtime rela- Yitzchak Gornish. Rabbi Levy was also presented from around the world. dedication and exceptional work. tionship with Mr. Willy Geeraerts, who is soon to with Hakaras HaTov awards from three camps The ~ also honored ConAgra Foods, a company retire from Barry Callebaut Chocolate, the pre- whose campers benefit greatly from his generous HIGHLIGHT OF THE CONFERENCE who is making strides in increasing their kosher mier producer of kosher chocolate. camp scholarship program. The ~ honored two outstanding mashgichim — offerings, goes out of their way to uphold the high- Rabbi Levy, Kashrus Administrator, opened the The conference ended with a lavish buffet Rabbi Favish Moster and Rabbi Yehudah Pink. est kashrus standards, and works well with their conference with words of Torah and chizuk and a lunch allowing the rabbis to interact with each Both rabbis were chosen for their dedication to mashgichim and rabbis. ConAgra Foods, makers fascinating explanation of kosher chocolate pro- other and ~ personnel.

14 www.OK.org www.KosherSpirit.com 15 CHANUKAH RECIPE Mashgiach Conference 2012

Basil Pea Risotto servings: 4-6

1 cup basil divided Risotto is slow cooked Arborio rice, a very popular Italian dish that is (½ cup basil chopped featured on many menus in restaurants all over the world. The starch in +1/4 cup basil chopped) the rice releases during cooking and makes a naturally creamy rich dish. It does take a while to prepare, so if you have time and patience and want to 2 ½ cups frozen peas (divided into 2 + ½ bring the restaurant experience to your kitchen, try out this delicious cup) risotto. The risotto is great served with pan seared fish. 3 tablespoons butter 1. Place 3/4 cup chopped basil and 2 cups peas 6. Add 1 cup of stock and simmer on low, 1 tablespoon of oil in boiling water for three minutes, strain. constantly stirring rice mixture, until liquid is Place mixture in a bowl and add a tablespoon absorbed. 1 shallot of butter, sprinkle with salt and pepper and 7. Add 1 cup more stock and simmer until 1 clove garlic puree with immersion blender (or a regular liquid is absorbed. Continue to stir the 1 cup Arborio rice blender), set aside. mixture. 1 cup of room 2. Place stock in a pot and bring to a simmer. 8. Add last cup of stock and simmer until all temperature white Keep stock hot during the entire cooking liquid is absorbed. process. wine 9. Taste rice. Add salt to taste. If rice is too al 3-4 cups vegetable 3. As vegetable stock is simmering, melt dente, add a bit more stock as necessary and stock butter and oil in a large sauté pan and sauté simmer until all liquid is absorbed. shallot and garlic until shallots are translucent. ½ cup shredded 10. Once rice is fully cooked, gently stir the parmesan cheese 4. Add rice, stir rice with butter and onion for basil-pea puree with risotto and mix until about five to seven minutes until rice absorbs combined. butter and rice becomes translucent. 11. Add parmesan cheese, ½ cup reserved 5. Add wine, bring to a simmer and let the peas and 1/4 cup chopped basil to the risotto wine cook out, constantly stirring rice and serve immediately. mixture.

Recipe submitted by: Shifra Klein, editor in chief of Joy of Kosher Magazine. 16 www.OK.org Visit www.joyofkosher.com/magazine to subscribe and view thousands of kosher recipes. www.KosherSpirit.com 17 KOSHER JULIAN’S RECIPE, LLC NINGXIA WUZHONG MAOYUAN SCHACH EITAN (ACE OF CASE) V3 WATERS INTERNATIONAL CERTIFICATION BROOKLYN, NY USA NATURAL FRUIT JUICE CO.LTD KFAR CHABAD, ISRAEL HOUSTON , TX USA WUZHONG, NINGXIA CHINA NEW COMPANIES 2012 KADOYA SESAME MILLS, INC. SERENDIPOL (PVT) VENTURE MARITIME PTE. NP FOODS LTD SHINAGAWA-KU , TOKYO JAPAN KULIYAPITIYA, NORTH WESTERN SINGAPORE, SINGAPORE RIGA, LATVIA SRI LANKA KAMANI OIL INDUSTRIES PVT. VVF LLC LTD NUTRICAL, SA DE CV SHAANXI CHANGRUN TONGDA HOUSTON, TX USA RAIGAD , MAHARASHTRA INDIA JALISCO, MEXICO FRUIT JUICE BEVERAGE CO., WE GOT NUTS LLC KAPPA BIOSCIENCE AS NYL FOODS LTD. 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18 www.OK.org www.KosherSpirit.com 19 “Determination, thoroughness and

MEET OUR STAFF: follow up are some of the traits that

WHO’S BEHIND~ THE ~ characterize Reb Shaya...” BEHIND – Rabbi Don Yoel Levy Kashrus Administrator, ~ Kosher Certification “

Interview with out giving up any of our high standards. The ~ feels responsible for every Jew – for example, our website contains so much relevant, Rabbi Yeshaya timely information geared toward the consumer. Nonetheless, the ~ doesn’t rest on its laurels; we keep certifying more and more What Other People Say products that meet all of the halacha demands, while simultane- About Rabbi Yeshaya Prizant Prizant ously improving our standards on a daily basis. Rabbi Yeshaya Prizant KS: Can you share an interesting experience that you had while working at the ~? RYP: A few years ago I received a phone call from one of our etermination, thoroughness and follow senior mashgichim, Rabbi Yaacov Perlov, who was in China at Dup are some of the traits that KS: Where did you grow up? Where did you go KS: What prepared you the most for your current that time supervising a kosher production in Zhangzhou. The characterize Reb Shaya, as he is to yeshiva? position at the ~? production was finished by Thursday afternoon and his plan was affectionately known to his friends. Over the years he has also built up a substantial RYP: I was born in Eretz Yisroel in Kiryat Sanz, Ne- RYP: “MeHashem mitzadei gever konenu. The steps of man are to fly to Beijing and stay there for Shabbos in the Jewish com- network of acquaintances in the kashrus was ordered by Hashem.” (Psalms 37, 23) is the verse that comes to munity. However, that day, as he was walking through the hotel’s ,שי’ לאוי’’ט tanya. The home of my wonderful parents the best atmosphere for both physical and spiritual mind. The combination of my halacha studies and my engineer- lobby, he happened to come across a frum woman from Israel world. This helps him to be at the forefront of growth. When I was 7, shortly after my parents became ing work was exactly what led me to work in the kashrus field, who was stunned to meet a frum Jew at such a distant place. She ensuring high kashrus standards in China today. I have personally witnessed some of his mechutonim, the Klausenburger Rebbe zt”l instructed and later, to my current position. As anyone who knows some- told him her husband was very sick and they were waiting for a his accomplishments when accompanying our family to move to Tzfat, where he was determined thing about how kosher works, inspecting facilities requires a transplant. They ran out of kosher food and all they had to eat him on his visits in China.” to reestablish a kehilla and revive the Divrei Chaim’s Beis great deal of halachic knowledge as well as a great deal of tech- was fruits and vegetables. Rabbi Perlov immediately rushed to HaMedrash. I spent the rest of my childhood in Tzfat. I nical knowledge to understand the heating systems, steam sys- his room and gave them all the food he had with him. Shortly Rabbi Don Yoel Levy remember how as a boy I walked in the ancient streets tems, etc. I am fortunate to have such helpful background skills. after that, he called me and shared the story with me. By the Kashrus Administrator, ~ Kosher Certification thinking of the great tzaddikim, such as the Ari Haka- time that he was telling me the whole story a bright new idea KS: What is best thing about working at the ~? dosh, the Beit Yosef, the Ramak and many other came up in his mind. No, he won’t spend his precious Shabbos ne of the greatest things about Rabbi RYP: There are many possible answers to this question, all of tzadikkim zt”l, who used to walk through the these in the Jewish Center. His new idea was to fly to Beijing, get a Prizant is that along with the mastery of them relate to the excellence of the system. I will mention the one O streets. As a bochur, I travelled back to Yeshivat Sanz in whole new fresh supply of food and fly back to spend Shabbos kosher halachos, he brings vast technical point I consider most important and unique. The management Netanya, where I spent most of my best years studying with this Jewish couple. I immediately began arranging the experience which is very helpful in his has succeeded in making the organization one big “family”. There and advancing in Torah and halichos chaim. flights. However, I found out that there was merely 50 minutes kosher work. are no rivalries, and no personal interests. Just like it is in a good between the flight to Beijing and the flight he would need to Rabbi Prizant doesn’t ‘come to work’. He is KS: What did you do after yeshiva? family environment, everybody working for the ~ feels their col- board in order to be back in Zhangzhou on time for Shabbos. always at work. He is always connected, RYP: At Perek Ha’Ish Me’kadesh I was married to my leagues’ desire for them to succeed and each person contributes I called Rabbi Menachem Piekarski, a Chabad Shliach, who always thinking about his department and wife Esther ’ from Brooklyn, NY and we lived near their own knowledge and experience to help one another. A good works under Rabbi Shimon Freundlich. Rabbi Piekarski the accounts he is responsible for. He תחי my wonderful in-laws. I then began halacha studies in example would be the head of the Israeli branch, Rabbi A. Haskel, arranged enough food for about two weeks, including freshly- believes that our work as a kosher Kolel Sanz in Boro Park. After my family grew I had to who conducts his Rabbinic Coordinators with an extremely warm backed challos, and waited for Rabbi Perlov at the airport with organization isn’t about ‘issuing certificates’. start working, and by a wonderful Hashgocha Protis I and kind attitude. The feeling of unity and the mutual goodwill two big suitcases which he had already checked in for Rabbi It’s about giving a quality service package to decided to improve my knowledge of electricity, concen- is exactly what makes working for the ~ such a great experience. Perlov. Rabbi Perlov got off the plane, took the boarding pass the client. He is definitely a perfectionist—he trating on Industrial Heating/Cooling systems and en- KS: How would you describe the ~ today? and rushed to board the plane again… expects much from others but his highest gineering, and worked in this field for quite a few years. RYP: Our holy sages have taught us that “Hamefursamot e’inan A few days later I called Rabbi Freundlich, wishing to pay expectations are from himself.” KS: What is your current position at the ~? tzrichot ra’ya. The well-known, requires no proof.” The ~ has be- for all the food he sent. His answer was: “When Rabbi Levy Rabbi Ahron Haskel RYP: I am currently the Rabbinic Coordinator of the come an international kosher symbol, which caused a revolution does a Gemilus Chesed, I want to be his partner! I don’t want Executive Rabbinic Coordinator, ~ China Department at ~ Israel. in the Jewish world. This was done with responsibility, and with- any payment…” Israel

20 www.OK.org www.KosherSpirit.com 21 CHASSIDIC INSIGHTS SOUL NUTRITION

Compiled by Dina Fraenkel

The Wisdom of The holiday of Chanukah is a preparation for the The Chanukah Lights time of Moshiach: מדליקין שמונת ימי חנוכה = משיח. n the well-known maamar of [His] will.” They wanted the Jews to wisdom can impart a much deeper A hint of Chanukah can be found in the Torah in parshas Emor. After the “Tanu Rabbanan – Ner embrace the wisdom of kelipah (the impurity on the soul. ויקחו אליך Torah tells us about all of the Yomim Tovim, the Torah tells us IChanukah”, the Rebbe shell that conceals the G-dly light in Pure Torah wisdom uplifts the soul . Some say this is a reference to Chanukah. שמן זית זך RaShaB, Rav Sholom DovBer of something), of the sitra achra. This is and refines one’s characteristics, cul- What is Chanukah?” What is the Gemara’s“ מאי חנוכה The Gemara asks Lubavitch teaches: “G-d created why the Greeks defiled the oil in the minating in the ideal characteristic of question? Don’t we all know about the holiday of Chanukah? Rabbi Meir [the universe in such a way Beis HaMikdash. being bitul (subservient) to Hashem. Schapiro answers that the Gemara means to ask, “What is the essence of that] each being has its oppo- Oil is a common metaphor for wis- On the other hand, impure wisdom Chanukah... What gives us the strength to fight the evil and our evil site counterpart.”1 Each one of dom. The Greeks did not destroy all of brings about the opposite – an in- inclination?” The answer is the holy flames, the flames of Torah and us was created with a Nefesh the oil so there was none available. crease in self-absorption (yeshus), mitzvos give us the strength to live according to Hashem’s will. HaElokis, a G-dly soul, which They defiled it and made it unfit for which is contrary to the Torah. There were many miracles that happened on Chanukah, so why did the possesses potential for G-dly use in the menorah. The objective was The Greeks, representing the sitra Sages establish the holiday based on the miracle of oil? Because the other intellect, emotion, thought, to bring in the wisdom of kelipah to achra, wanted to hold sway over the miracles, like winning the war and the many in the hands of the few, etc. speech and action. In addition, make the holy wisdom of Torah im- Jews and destroy the bitul of the could sometimes be mistaken for natural occurrences that just happened we were all created with a Ne- pure.2 The Greeks wanted to divorce Torah’s wisdom and replace it with the to work out in favor of the Jews. With the miracle of oil it was a clear fesh HaBahamis (animal soul) the Jewish people from G-d, saying, self-centered approach of secular phi- miracle and everyone had to admit that Hashem made it happen. whose potentials stem from the “Write on the horn of an ox [that you losophy. That is why the Maccabees, sitra achra (the “other”, nega- have no share in the G-d of Israel].”3 after their victory over the Greeks, de- tive side). The Tanya (end of chapter 8) ex- clared that the Chanukah lights should Our lives can be simplified as a plains that unholy wisdom brings be lit as a symbol of the “light” of grand struggle for the G-dly soul to more severe impurity than the impu- “Torah”.5 reign over the animal soul. For most of rity brought by frivolous negative ex- Just as the Maccabees were victori- KOSHER BY THE NUMBERS us, this is a lifelong battle. A tzaddik, periences. Frivolous experiences ous over the impure wisdom of the however, is on a higher level – the level impact one’s middos (emotive attrib- Greeks, we should all be blessed with of repose. The tzaddik’s love and joy of utes) which can be corrected by in- great success in elevating our G-dly EXCLUSIVELY KOSHER OBSERVANT France G-dliness allows him to overcome his creasing in Torah.4 Negative wisdom, soul over the animal soul and placing JEWS WORLDWIDE: animal soul without difficulty and it however, brings impurity to one’s in- Torah wisdom above all other philoso- tellectual qualities – Chochmah, Binah phies. May the Jewish people achieve 40% becomes nullified on its own. of Jews observe 5,500,000 kashrus This concept can be applied to the and Daas (wisdom, understanding the success of the Maccabees and the Chanukah lights. The goal of the and knowledge). These qualities are dominion of Torah reign supreme Greeks was to make the Jews “forget part of the core essence of the G-dly with the immediate Redemption and 3,500,000 keep kosher at The largest Jewish population in [G-d’s] Torah and violate the decrees soul and damaging them with negative revelation of Moshiach. certain times of the year, such as Europe, has as many as 40% of its Rosh Hashanah and Pesach. near 500,000 Jews observing kashrus. USA 1,000,000+ keep kosher year-round.

There are aprox. 5,500,000 Jews in the USA.

Of the 6,000,000 Jews in Israel: Israel 1,200,000 are Orthodox Other countries with 10,000+ kosher observing Jews: yet over 4,000,000 Jews UK, Argentina, Canada, Australia, observe kashrus in Israel. Mexico, Brazil, and Russia.

1. Cf. Koheles 7:14. See Zohar III, 47b, and Tanya, ch. 6. 2. See Torah Or, p. 41a. 22 www.OK.org 3. Bereishis Rabbah 2:4; 16:7. 4. Torah Or, p. 29a. 5. Shabbos 21b. www.KosherSpirit.com 23 The most powerful Kosher tools... now in the palm of your hand.

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