DOCSLIB.ORG

Download on Google Play Or the App Store Facebook.Com/Okkosher

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Download on Google Play Or the App Store Facebook.Com/Okkosher ב”ה כסלו תשע”ח KISLEV 5778 CERTIFIED SOUL NUTRITION 3 HEALTHY SPIRIT 4 QUESTIONS FOR THE ~ 5 YOU BE THE MASHGIACH OVEN CLARIFICATION 6 by Rabbi Levi Schapiro WHAT IS WHITE VINEGAR 7 by Rabbi Sholom Ber Hendel YOUR KOSHER KITCHEN – Dear Reader, 8 THE DISHWASHER Chanukah is all about the “kosher spirit” of Yiddishkeit. It by Rabbi Yakov Teichman is well known that the Greeks didn’t object to the Torah or the CHANUKAH RECIPE – mitzvos per se; it was the “kosher spirit”, the G-dliness behind 9 ASIAN MOCK CRAB RED the Torah and mitzvos, that they were intent on quashing. POTATO LATKES Here at the ~ we put special emphasis on the spirit of kosher and its ramifications. Mitzvos should be done with WHAT’S THE DEAL joy and cannot be sustained if there is a constant feeling 10 WITH DAIRY of hardship. At the ~ we are very aware of this and work by Rabbi Yoni Rappaport diligently to set up companies and factories with kosher systems that can be adhered to happily. KEEPING KOSHER IN This holds true not only for our customers, but for our 13 A HURRICANE own wonderful staff as well. We just experienced our annual by Duby Litvin Mashgiach Conference with rabbis attending from all corners 206 WAYS ~ KOSHERED of the globe, gathering to learn, grow and bond together over 16 YOUR WORLD IN 2017 their common goal of making the world a more kosher place. A vegetable checking seminar headed by the ~ Tolaim KOSHERFEST IN Committee followed the conference, with the goal of 18 PICTURES reviewing and explaining the latest findings in cleaning and checking techniques. This seminar was open to all WHO’S BEHIND THE ~ mashgichim, both those who use these techniques in their 20 Interview With Rabbi Yakov Teichman work and those who wanted to learn for their own homes and communities. CHASSIDIC INSIGHTS – 22 WHY DEFILE THE OIL We all witnessed the horrible devastation of the last few months caused by hurricanes and earthquakes, but we got a SOUL NUTRITION chance to see the wonderful spirit of humanity as well. Read 23 by Rabbi Chaim Fogelman about how the Houston kosher community managed to retain their kosher standards even in such difficult situations, while providing physical and spiritual assista nce to those affected by Hurricane Harvey. KOSHER SPIRIT Chanukah 5778 In this issue, you’ll read about sweet dairy products and EDITOR-IN-CHIEF: sour vinegar, explore all the new companies that have joined Rabbi Chaim Fogelman the kosher spirit by getting their products certified by ~ EDITOR: kosher and catch an inside look at the famed Kosherfest trade Dina Fraenkel show. DESIGN: Let our spirits soar during the Festival of Light and join me Spotlight Design in wishing all a freilichen Chanukah. We welcome your comments, Rabbi Chaim Fogelman submissions and letters to the editor. Editor in Chief Mail: 391 Troy Avenue, Brooklyn, NY 11213 Email: [email protected] © 2017. No portion of this publication may be reprinted without written consent from the publisher. 2 www.OK.org We all know about the Chanukah miracle when a tiny jar of pure, sealed olive oil lasted for 8 days, even though it was only enough for one. While olive oil was the oil of choice in the Beis HaMikdash, there are many other oils available today to optimize your healthy cooking. 3 2 Canola1 Coconut Peanut oil has a neutral taste, is low in saturated oil makes a great body cream and oil has a strong taste and a high fat, and has a high smoke point its texture makes it a perfect pareve smoke point (450° F), so it’s great (400° F), making it ideal for frying. alternative to butter for baking. for making Asian stir-fry dishes. Avocado4 Safflower5 Sesame6 oil is full of heart-healthy oil is high in omega-9 fatty acids and has a oil has a potent flavor and is an monounsaturated fats and has a relatively high smoke point (510° F). It has a neutral excellent alternative to peanut oil high smoke point (520° F). It’s neutral flavor and is low in saturated fats. (for those with allergies). It is great flavor and minimal processing makes it in salads and in Asian cooking. great all-around cooking oil. 8 Flaxseed7 Olive oil has multiple grades – from extra virgin to “pure”. Extra oil is high in omega-3 fatty acids and virgin has the most intense flavor and is cold-pressed. is great for those who don’t consume Other types of olive oil are more chemically processed, or a lot of fish. It should NOT be used in mixed with other oils to reduce cost. Extra virgin olive oil is cooking, just drizzled on salads, over the best oil to use for lighting the Chanukah menorah. hummus, or added to smoothies. *OILS (OTHER THAN EXTRA VIRGIN OLIVE OIL) REQUIRE A RELIABLE KOSHER SUPERVISION. www.KosherSpirit.com 3 CONSUMER FOR THE ~ Dear Kosher Spirit, I’m confused about why certain products WeQuestions at the ~ are are certified “D” or “DE” when I don’t see happy to receive your kosher any dairy ingredients in the product. Why questions... do some pareve products say, “May contain traces of milk.”? Can you please explain? The ~ responds: therefore makes the end product certified 1. Dairy equipment (DE) means that the dairy. equipment is also used for dairy with no kosher 5. A pareve product may say, “May contain cleaning protocol between the runs – almost traces of milk,” on the label because some always chalav stam. People who are stringent people are allergic to dairy on such a severe about Cholov Yisroel keilim should not use level that they will have a reaction from DE products. Some DE products bear the dairy airborne particles of dairy being present symbol, because the manufacturer wants to during production. Airborne particles do not be able to switch to a dairy ingredient without pose any kashrus issue, so this is merely an having to print new labels. Consumers are allergen warning. welcome to call the ~ to verify status. 6. In addition, from an allergen perspective 2. Sometimes the entire plant is certified as the main concern is lactose. If dairy (often because the company does not the lactose is removed then want to stop production for koshering or extra ingredient can be called monitoring required for pareve products) “non-dairy”, although and there are no kosher safeguards the ingredient is a in place preventing a change to milk derivative. The an actual dairy ingredient. common example is 3. Sometimes the product may non-dairy creamer that contain actual dairy, even has sodium caseinate, though it isn’t written on the which is a milk label, because the machinery derived ingredient still discharges some dairy but without product at the beginning of lactose. a new run (like some very famous chocolate chips). 4. Sometimes an ingredient used in the product came from an all dairy facility and 4 www.OK.org YOU Be The MashgiachCan you find the ”8“ differences in these pictures? If you found 15 perhaps YOU can be a mashgiach! www.KosherSpirit.com 5 Oven Question By Rabbi Levi Schapiro ClarificationRabbinic Coordinator at Kosher ~ Thank you to all of our readers who called and emailed asking for clarification about the oven chart in the Tishrei issue. It is our hope that this written explanation will clear up any confusion. I cooked a pareve If a milchig pan was used, the answer de- cake in a fleishig pends on many different factors: oven. Can I eat it Uncovered Liquid Batter with milk? Pan Ben Yomo (used within last 24 hours) Clean oven (ben yomo) – pan and cake not If a fleishig pan was kosher, oven and pan needs to be kashered used, according to Clean oven (eino ben yomo) – bidieved kosher, can be eaten with milk Ashkenazic custom one may not eat it Not clean oven – pan and cake not kosher, oven and pan needs to be kashered with milk, but does not need to wait 6 hours to Pan Eino Ben Yomo (not used within last 24 hours) eat dairy. If a new, or Not clean oven, or oven ben yomo – cake pareve, pan was used bidieved kosher, pan not kosher, cake cannot and the oven was clean, be eaten with milk, oven is kosher there is room to allow it. Clean oven (eino ben yomo) – bidieved kosher, can be eaten with milk Dry Batter or Covered Pan – bidieved kosher and can be eaten with milk 6 www.OK.org a closer look What is White Vinegar? Rabbi Sholom Ber Hendel The word vinegar is a world, vinegar can be a kosher combination of two French words, In this fermentation process, concern, since the alcohol can be vin (wine) and aigre (sour). White yeast breaks down the derived from a grape source (Stam vinegar, the most commonly carbohydrates into alcohol and Yainom), dairy source, or from used form, is a clear liquid with carbon dioxide. Carbon dioxide chometz sources such as, wheat a sour taste, which is used to add gas bubbles out of the fermenting and barley, which pose a real issue taste in cooking, pickling, and solution into the air leaving a for Passover. salad dressings. It is also used mixture of alcohol and water. The as a preservative, and to help mixture is distilled to separate the Since vinegar can be made with cleaning and for medical water from the alcohol. from anything with sugar, there purposes. The main ingredient is are many types of vinegar, acetic acid which is diluted with The next step is to ferment the depending on their ingredient water.
Load more

Recommended publications
  • Keeping Kosher by Froma Fallik 1 Subject Area: Jewish Identity Single
    Keeping Kosher by Froma Fallik Subject area: Jewish Identity Single lesson plan Target group: 5th grade through High School Objective: Students will understand the Torah commandments relating to kashrut as well as the development of kashrut over time, up to the present day, including eco- kashrut. Students will be able to determine if an animal is kosher. Description: Students discuss Torah and Rabbinic law. What is halakhah? • Jewish law • Rules and practices • The path one walks (root: hey lamed kaf = walk, go, or travel) What do we call these laws? • Mitzvoth (commandments) How many are there? • 613 (the numeric value of the word Torah, Tav =400, Vav = 6, Resh =200, Hei = 5, plus 2 for the two mitzvot whose existence precedes the Torah: “I am the Lord, your God” and “You shall have no other gods before Me” • Many can only be performed in the land of Israel (ex Shmetah = Sabbatical year) • Many cannot be performed today (Temple sacrifices) • Some are for specific groups of people (Kohanim and Levi’im) How do we divide these laws? • 248 positive and 365 negative • Between man and man. Between God and man. • chukim (laws that do not seem to have a rational basis- singular chok) and mishpatim (laws that make sense intuitively- singular mishpat). • Mitvot D’Oraita (laws found in the Torah) and Mitzvot De Rabbanan (laws instituted by the Rabbis) 1 Keeping Kosher by Froma Fallik Students discuss what kashrut is and is not, including issues of health, identity, self- control, and holiness. What is kashrut? • Jewish law dealing with food • What we are and are not permitted to eat • How to prepare and eat food • Kosher means fit, proper, correct • Can be used to describe objects (ex, a 10 branch menorah is not kosher) • Does NOT mean blessed by a rabbi Is “kosher style” food kosher? • Kosher style means foods we associate with Jewish cooking, not food that is halakhically kosher Why keep kosher? • Because the Torah says so (chok, not mishpat) • Do we keep kosher to eat in a healthy way? • These are old laws- don’t think of modern hygiene.
    [Show full text]
  • KASHRUT BULLETIN # 4 Whoever Guard His Mouth and His Tongue, Guards As Well His Soul from Suffering (Mishle 21:23)
    BSD KASHRUT BULLETIN # 4 Whoever guard his mouth and his tongue, guards as well his soul from suffering (Mishle 21:23) There is no sin so severe as forbidden foods, since entire Jewish communities were lost and turned to evil ways because of eating treifos and neveilos. (Divrei Chayim-Yoreh Deah) THE PROBLEMS IN THE FIELD OF NIKKUR (PURGING ANIMAL MEAT FROM FORBIDDEN FATS) AN EXPLANATION ON THE ISSUR [PROHIBITION] OF EATING CHELEV [FORBIDDEN FATS] by the Chofetz Chaim, z.t.l. It is written in the Torah: Any fat of an ox, a sheep, or a goat you shall not eat. All species of kosher animals are included in these three general species, and whoever eats fat of an animal that died by itself or became taref, i.e., suffered a wound or an ailment from which it would die within twelve months, is liable for stripes both for eating fat and for eating neveilah or taref. Although the rule is that one prohibition does not fall upon another, this case is an exception, since the prohibition of neveilah or taref includes both the fat and the rest of the flesh of the animal. This is known as issur kolel, an all-inclusive prohibition. Since it falls upon the rest of the animal, it also falls upon the fat previously prohibited. The prohibition of chelev, the fat for which one is liable to Kares (excision) (termination of life): Heaven help us ... This refers to: • Fat on the innards. • Fat on the flanks • Fat on the kidneys. • Fat on 2nd or 3rd stomach (of t ' he ruminant, which is part of the "fat that is on the innards,") Fat on the membrane (located on the thick part of the spleen) 1 BSD In addition there are many other varieties of fat prohibited by the Torah.
    [Show full text]
  • כשרון המעשה Going Kosher
    Going Kosher רספ כשרון המעשה על הלכות כשרות הבית למעשה Going Kosher An easy, user friendly guide to keeping kosher By Rabbi Amiram Markel Kosher Certification of America www.KCAKosher.com A Project of Torah True Judaism Inc. 5 Going Kosher Copyright © 2008, 2010 Rabbi Amiram Markel All rights are reserved. This book may not be reproduced, in part or in whole, in any form or by any means, electronic or mechanical, including photocopying, audio-recording, or by any information storage and retrieval systems now known or hereafter invented, without the express written permission of the author. ISBN 978-0-9842618-0-2 ספרי בעל המחבר-Books by Rabbi Markel ספר דעה את ה ' - The Knowledge of G-d ספר התחלת החכמה - The Beginning of Wisdom ספר שער היחוד– Gate of Unity with commentary קונ רט ס עקרי הדת – The Principles of Religion ספר כשרון המעשה- Going Kosher קונטרס ההתפעלות- On Divine Inspiration www.TrueKabbalah.com email - [email protected] 6 Going Kosher From HaRav , Rabbi Fishel Jacobs Shli’ta Author of the acclaimed books: Chochmas HaTahara-On the laws of Niddah Zemonim-On the laws of menstrual cycles Family Purity -A Halachic guide to marital fulfillment Study Guide for Choson and Kallah-A guide to family purity The Blech Book-On the Halachos of Shabbos hotplates To whom it may concern, With great pleasure, I have reviewed the manuscript of Going Kosher, written by the illustrious Rabbi Amiram Markel Shli’ta. Rarely have I seen a book on Halacha combine scope and accessibility so delightfully. For over twenty years, Rabbi Markel has been involved in many aspects of kosher food production in a way of Halacha LeMaaseh.
    [Show full text]
  • Keeping Kosher in the U.S.A
    Keeping Kosher in the U.S.A. The Harvard community has made this article openly available. Please share how this access benefits you. Your story matters Citation Keeping Kosher in the U.S.A. (2002 Third Year Paper) Citable link http://nrs.harvard.edu/urn-3:HUL.InstRepos:8852119 Terms of Use This article was downloaded from Harvard University’s DASH repository, and is made available under the terms and conditions applicable to Other Posted Material, as set forth at http:// nrs.harvard.edu/urn-3:HUL.InstRepos:dash.current.terms-of- use#LAA Introduction Every waking moment should be governed by the laws of the Torah. Every action must accord with Torah principles. Torah law dictates which shoe one should put on first.1 There are also various laws relating to the bathroom.2 The Torah also teaches not only that one must pray three times a day, but also that the three prayers must each be recited during their respective specific time periods, as laid out by Abraham, Isaac, and Jacob.3 With this in mind, it should come as no surprise that the Torah regulates what a Jew may eat and drink. Upon completing one of its renditions of the Jewish dietary laws, the Torah states that Jews have an obligation ‘‘to distinguish,’’ or ‘‘l’havdil’’ (in the original Hebrew) ‘‘between the contaminated and the pure, and between the animal that may eaten and the animal that may not be eaten.’’4 Rashi5 explains that the obligation goes beyond merely reading through the Torah passages that discuss these laws; rather one must learn the laws until he knows them, recognizes them, and is an expert in them.6 It is with this in mind that I now begin to scratch the surface of the Jewish dietary laws.
    [Show full text]
  • Government Regulations of Shechita (Jewish Religious Slaughter) in the Twenty-First Century: Are They Ethical?
    J Agric Environ Ethics (2012) 25:747–763 DOI 10.1007/s10806-011-9324-4 ARTICLES Government Regulations of Shechita (Jewish Religious Slaughter) in the Twenty-First Century: Are They Ethical? Ari Z. Zivotofsky Accepted: 1 July 2011 / Published online: 15 July 2011 Ó Springer Science+Business Media B.V. 2011 Abstract Human beings have engaged in animal husbandry and have slaughtered animals for food for thousands of years. During the majority of that time most societies had no animal welfare regulations that governed the care or slaughter of animals. Judaism is a notable exception in that from its earliest days it has included such rules. Among the Jewish dietary laws is a prohibition to consume meat from an animal that dies in any manner other than through the rigorously defined method of slaughter known as shechita. In recent decades more and more attempts have been initiated by governments around the world to either outright ban or to control and modify the practice of shechita. This paper presents the requisite background about shechita and then analyzes the ethics of some of the recent legislation. The analysis includes a rebuttal of the assertion that shechita is an inhumane method of slaughter. It further presents the consequences on the Jewish community of legislation to impose pre-slaughter stunning and explains why such legislation is unethical. The actual effect of labeling laws is discussed and it is shown why such laws are also un- ethical. Keywords Animal welfare Á Ethics Á Government regulations Á Religious slaughter Á Shechita Introduction Human beings have historically maintained animals for food production, labor, and companionship.
    [Show full text]
  • Defining Purity and Impurity Parshat Sh’Mini, Leviticus 6:1- 11:47| by Mark Greenspan “The Dietary Laws” by Rabbi Paul S
    Defining Purity and Impurity Parshat Sh’mini, Leviticus 6:1- 11:47| by Mark Greenspan “The Dietary Laws” by Rabbi Paul S. Drazen, (pp.305-338) in The Observant Life Introduction A few weeks before Passover reports came in from the Middle East that a cloud of locust had descended upon Egypt mimicking the eighth plague of the Bible. When the wind shifted direction the plague of locust crossed over the border into Israel. There was great excitement in Israel when some rabbis announced that the species of locust that had invaded Israel were actually kosher! Offering various recipes Rabbi Natan Slifkin announced that there was no reason that Jews could not adopt the North African custom of eating the locust. Slifkin wrote: “I have eaten locusts on several occasions. They do not require a special form of slaughter and one usually kills them by dropping them into boiling water. They can be cooked in a variety of ways – lacking any particular culinary skills I usually just fry them with oil and some spices. It’s not the taste that is distinctive so much as the tactile experience of eating a bug – crunchy on the outside with a chewy center!” Our first reaction to the rabbi’s announcement is “Yuck!” Yet his point is well taken. While we might have a cultural aversion to locusts there is nothing specifically un-Jewish about eating them. The Torah speaks of purity and impurity with regard to food. Kashrut has little to do with hygiene, health, or culinary tastes. We are left to wonder what makes certain foods tamei and others tahor? What do we mean when we speak about purity with regard to kashrut? The Torah Connection These are the instructions (torah) concerning animals, birds, all living creatures that move in water and all creatures that swarm on earth, for distinguishing between the impure (tamei) and the pure (tahor), between living things that may be eaten and the living things that may not be eaten.
    [Show full text]
  • Regulating Halal and Kosher Foods: Different Arrangements Between State, Industry and Religious Actors
    This article from Erasmus Law Review is published by Eleven international publishing and made available to anonieme bezoeker REGULATING HALAL AND KOSHER FOODS: DIFFERENT ARRANGEMENTS BETWEEN STATE, INDUSTRY AND RELIGIOUS ACTORS Tetty Havinga* Abstract The Netherlands, like other Western countries, is a growing market for halal food products, that is, food products that comply with Islamic food laws. Halal food is becoming more visible as Dutch supermarkets, hospitals and schools decide to include halal food in their supply. This development has been criticised by animal protectionists and people who fear the ‘Islamisation’ of Dutch society. In this article, the regulation of halal food in the Netherlands is compared to the regulation of kosher food in the Netherlands and the United States. I will analyse the division of roles between state actors, the food industry, certification agencies and religious authorities in these regulatory arrangements. Contrary to expectation, the regulatory arrangements are rather state-centred in several US states (liberal market economy), whereas the Dutch corporatist welfare state plays a limited role by allowing religious slaughter and leaving the issue of halal and kosher certification entirely to commercial and religious organisations. 1 The Developing Supply of Halal Foods In 2006, the Dutch supermarket chain Albert Heijn introduced halal meat products in some of its shops to better serve Muslim customers. Immediately, animal rights organisations protested strongly against the selling of meat from
    [Show full text]
  • Jewish Ritual Slaughter
    Shehitah: Jewish Ritual Slaughter The Harvard community has made this article openly available. Please share how this access benefits you. Your story matters Citation Shehitah: Jewish Ritual Slaughter (2005 Third Year Paper) Citable link http://nrs.harvard.edu/urn-3:HUL.InstRepos:8852091 Terms of Use This article was downloaded from Harvard University’s DASH repository, and is made available under the terms and conditions applicable to Other Posted Material, as set forth at http:// nrs.harvard.edu/urn-3:HUL.InstRepos:dash.current.terms-of- use#LAA Shehitah: Jewish Ritual Slaughter Ronit Gurtman Class of 2005 April 2005 Combined Course and Third-Year Work Abstract The laws pertaining to shehitah, Jewish ritual slaughter, are explored. The laws derive from the oral law, stemming from the prohibition to eat the flesh of live animals, in combination with the general Biblical obligation for humane treatment of animals. The first part of this paper is an exposition of the origins of shehitah, and the laws for correctly carrying out the process. The second part of this paper addresses the history of the practice of these laws in select European countries and the United States. This history includes a discussion of anti-shehitah campaigns and legislation through modern times. 2 Table of Contents Abstract ................................................................................................................................ 2 Part I: The Laws of Shehitah ..............................................................................................
    [Show full text]
  • The Jewish Dietary Laws (Kashrut) to Those Unfamiliar with Them May Seem Somewhat Daunting, but They Are Really Fairly Simple
    A BRIEF INTRODUCTION TO KASHRUT The Jewish dietary laws (kashrut) to those unfamiliar with them may seem somewhat daunting, but they are really fairly simple. The word “kosher” (in Hebrew kasher) means fit or proper. The Torah (Leviticus and Deuteronomy) delineates which animals are kosher. Among mammals only those which have a cloven hoof and chew their cud are deemed kosher. This includes cattle, sheep and goats, but excludes, for example, pigs and horses. In the category of sea creatures, only those which have fins and scales are acceptable. This excludes, for example, shellfish, catfish, squid and shark. As for birds, the Torah only explicitly mentions those species which are prohibited without listing characteristics. Interestingly, all the creatures prohibited are birds of prey. Domesticated fowl such as chickens, geese, ducks and pigeons are among those which are permitted. The Torah also prohibited the consumption of animal blood so all blood from fowl and meat must be properly removed. Rabbinic law developed a specific manner in which kosher animals are to be slaughtered (shechitah). Animals are killed by a quick slit of the jugular vein with a knife that must be kept extremely sharp. The purpose is to minimize the suffering of the animal. The killing is done by a ritual slaughterer (shochet) who receives special training. The laws of shechitah and the prohibition against eating blood do not apply to fish. The Torah three times commands, “You shall not boil a kid in its mother’s milk” (Exodus 23:19; 34:26; Deuteronomy 14:21). This prohibition became the basis for later rabbinic laws on the separation of meat and milk.
    [Show full text]
  • Kol Shofar Kashrut Policy and Guide Table of Contents
    Kol Shofar Kashrut Policy and Guide Table of Contents Policy Introduction 2 Food Preparation in the Kol Shofar Kitchen 2 Community Member Use of the Kitchen 3 Shared Foods / Potlucks 3 Home-Cooked Food / Community Potlucks 3 Field Trips, Off-site Events and Overnights 3 Personal / Individual Consumption 4 Local Kosher Establishments 5 Pre-Approved Caterers and Bakeries Kashrut Glossary 6 Essential Laws 7 Top Ten Kosher Symbols 8 Further Reading 9 1 A Caring Kol Shofar Community Kashrut Guidelines for Synagogue and Youth Education It is possible sometimes to come closer to God when you are involved in material activities like eating and drinking than when you are involved with “religious” activities like Torah study and prayer. - Rabbi Abraham of Slonim, Torat Avot Kol Shofar is a vibrant community comprised of a synagogue and a school. Informed by the standards of the Conservative Movement, we revere the mitzvot (ritual and ethical commandments) both as the stepping-stones along the path toward holiness and as points of interpersonal connection. In this light, mitzvot are manners of spiritual expression that allow each of us to individually relate to God and to one another. Indeed, it is through the mitzvot that we encounter a sacred partnership, linked by a sacred brit (covenant), in which we embrace the gift of life together and strive to make the world more holy and compassionate. Mitzvot, like Judaism itself, are evolving and dynamic and not every one of us will agree with what constitutes each and every mitzvah at each moment; indeed, we embrace and celebrate the diversity of the Jewish people.
    [Show full text]
  • The Jewish Dietary Laws and Their Foundation
    THE JEWISH DIETARY LAWS AND THEIR FOUNDATION The Harvard community has made this article openly available. Please share how this access benefits you. Your story matters Citation THE JEWISH DIETARY LAWS AND THEIR FOUNDATION (1994 Third Year Paper) Citable link http://nrs.harvard.edu/urn-3:HUL.InstRepos:8889478 Terms of Use This article was downloaded from Harvard University’s DASH repository, and is made available under the terms and conditions applicable to Other Posted Material, as set forth at http:// nrs.harvard.edu/urn-3:HUL.InstRepos:dash.current.terms-of- use#LAA S. $i A5~ THE JEWISH DIETARYn LAWS AND THEIR FOUNDATION final paper 403 8983 00 Professor P.B. Hutt Winter 1994 1 403 8983 00 1 I. Introduction While food and drug law has made its greatest contributions to the health and welfare of society over the past two centuries, it is indisputable that the history of this body of law is much older than two hundred years.1 Soon after man realized he needed to eat, he recognized a need to establish rules and regulations governing the sale, preparation and handling of food. Perhaps the oldest documented set of food laws are the Jewish dietary laws, also known by the Hebrew term, kashrut, from which the word kosher is derived. Unlike most laws related to food, which are enacted by society through government or other rulemaking bodies, Jewish dietary laws are believed to be conceptualizations of divine will that were expressed to Moses at Mount Sinai and transcribed in the Old Testament.2 Intellectual curiosity and an interest in the evolution of food and drug law compel both Jews and Gentiles to study the Jewish dietary laws.
    [Show full text]
  • The Kashrut of Cultured Meat1
    Rabbi Daniel Nevins CJLS YD 81.2017 The Kashrut of Cultured Meat1 Approved on November 14, 2017 by a vote of 21-1-0. Voting in favor: Rabbis Pamela Barmash, Noah Bickart, David Booth, Elliot Dorff, Baruch Frydman-Kohl, Susan Grossman, Reuven Hammer, Josh Heller, David Hoffman, Jeremy Kalmanofsky, Jane Kanarek, Jan Kaufman, Gail Labovitz, Amy Levin, Jonathan Lubliner, Daniel Nevins, Micah Peltz, Avram Reisner, David Schuck, Iscah Waldman, Ellen Wolintz-Fields. Voting against: Rabbi Paul Plotkin. Question: May cultured meat—also known as in vitro, clean or lab-grown meat—be considered kosher? Response: In the summer of 2013, Dr. Mark J. Post, a medical researcher at Maastricht University in the Netherlands, made headlines by presenting the world's first hamburger made of “cultured meat,” a product developed in a lab from a sample of skeletal stem cells taken from a live cow.2 Dubbed the “$325,000 Burger,” this product clearly was not close to reaching market, yet as a proof of principle, it dramatized the potential of cultured meat, which had been discussed for many decades.3 By 2016 companies such as Memphis Meats had announced their intention to The Committee on Jewish Law and Standards of the Rabbinical Assembly provides guidance in matters of halakhah for the Conservative movement. The individual rabbi, however, is the authority for the interpretation and application of all matters of halakhah. 1 In this responsum I refer to the traditional in vivo form of producing meat by raising animals for slaughter as “pastured meat,” and the proposed in vitro method of creating meat from cells in laboratories as “cultured meat.” There are also an increasing number of vegetable-based, meat-like products, such as Beyond Meat and the Impossible Burger, which is made with the protein leghemoglobin and plant ingredients.
    [Show full text]