Kosher Spirit - Tishrei 5773 8/28/2012 6:13 PM Page 1

ב"ה TISHREI 5773 תשרי תשע"ג

CERTIFIED SOUL NUTRITION

Wishing You a Happy, Healthy & Sweet New Year לשנה טובה ומתוקה Kosher Spirit - Tishrei 5773 8/28/2012 6:13 PM Page 2

3 SHARE YOUR SPIRIT Dear Reader, ere we are once again, QUESTIONS FOR THE ~ at the beginning of a 4 Hnew year, an oppor- HEALTHY SPIRIT tune time to look back at the 5 Coffee Fun Facts past year from a kosher stand- point. The year that a little KEEPING KOSHER IN... kosher chocolate chip put 6 BUCKINGHAM PALACE kosher on the front page and By Chanie Brod showed the world how impor- tant the details of kosher are to THE KASHRUS OF BEER the consumer. 8 Zushe Y. Blech I must admit, at first I thought that the myriad people STRAIGHT TO THE POINT calling and complaining about a little Trader Joe’s choco- 12 THE OF late chip that went from to dairy were overreacting By Rabbi Yitzchak Gornish a bit… Surely there are much more important issues that need to be addressed. But, as the calls and emails kept TISHREI RECIPE coming in, from New York to Los Angeles, and everywhere 17 Braciole in between, from homemakers to and community leaders, I was reminded of something that I have always SINGAPORE AND known deep down. For the kosher consumer, there are no MALAYSIA REVISITED second choices. It’s either the high road or nothing at all. 18 PART II By Rabbi Don Yoel Levy Today we are blessed that we live in a free country that allows us to serve Hashem and adhere to his command- WHO’S BEHIND THE ~ ments – the best of both worlds. Today’s kosher consumer 20 Interview with Rabbi Binyomin is not the same as the kosher consumer of yesterday. Neufeld Today’s kosher products must be of the best quality with CHASSIDIC INSIGHTS no compromise on kosher standards. Thus it came as no 22 Compiled by Dina Fraenkel surprise when I read that more than a quarter of all new foods released each year since 2007 have claimed to be SOUL NUTRITION produced in accordance with Jewish dietary laws. That’s 23 ten times the proportion of new kosher products released back in 2002, according to Mintel’s research. Moreover, all the commotion caused by the switch from pareve to dairy on a tiny chocolate chip just reaffirmed the importance of kosher in the marketplace! It just goes to show that every KOSHER SPIRIT Tishrei 5773 day the world is becoming a more kosher place and here EDITOR-IN-CHIEF: at the ~ we are humbled and proud that we are doing our Rabbi Chaim Fogelman part in making this happen. EDITOR: Dovi Scheiner Wishing you a happy, prosperous and kosher new year, ASSOCIATE EDITOR: Rabbi Chaim Fogelman Dina Fraenkel Editor-in-Chief DESIGN & PHOTOGRAPHY: Spotlight Design

We welcome your comments, submissions and letters to the editor. follow us on Facebook Mail: 391 Troy Avenue, Brooklyn, NY 11213 facebook.com/okkosher Email: [email protected] © 2012. No portion of this publication may be reprinted without written consent from the publisher. Kosher Spirit - Tishrei 5773 8/28/2012 6:13 PM Page 3

FEEDBACK Share Your Spirit Readers share their thoughts...

Dear Kosher Spirit, Since I am an animal lover, I read with great interest the article about kosher dog food in your Pesach issue. Kosher food for pets is something I never thought about. Thanks for looking out for ALL of our kosher needs! and “Spot”

Dear Kosher Spirit, Thank you for your Kosher Food Guide app. What a great help – my family and I were traveling on summer vacation in Maine, we stopped at a large supermarket and were looking for kosher products… Dear Kosher Spirit, We found Wasa bread, but I didn’t know if it was Pas I felt so proud as I read Rabbi Yisroel. Suddenly I remembered the ~ app and at the Hanoka’s article about his talk to speed of light, right there in the supermarket aisle, Quality Assurance personnel. It sure is with a touch and swipe of the finger I had my answer. a Kiddush Hashem the way he When you’re out and about and are looking for kosher presented the things the requires food your app is a life saver. us to do and its actual role in today’s modern world in a way that even a Thank you and keep up the good work. regular QA inspector in 2012 can Yehuda appreciate. If only the rest of the world would look to the way the Torah advises Dear Kosher Spirit, we would all live in a better place! I like your Kosher Food Guide app, but can you make Shua Landsman it searchable by product name? Not just the company name… Thank you. Scan the QR code Esther with your smartphone to receive a PDF subscription Ed. Note: Esther, stay tuned for an app update to Kosher Spirit in the near future!

The ~ is proud to offer lots of relevant kosher info on Twitter.

For product updates, follow @KosherAlerts For news and kosher info, follow @OKKosher ~ Twitter Map with over 1706 followers!

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The ~ receives many letters/emails with kosher questions...

Dear Kosher Spirit, What is the difference between ~D and ~DE? Can you eat ~DE with a fleishig meal? Can you eat ~DE if you keep Cholov Yisroel?

The ~ responds: The “~D” designation indicates the presence of actual dairy in the kosher Tcertified product. “~DE”, however, indicates that a pareve product was made or packaged on clean equipment that is also used for dairy and has not been kashered. “~DE” cannot be eaten during a fleishig meal or on fleishig keilim, but it can be consumed directly after a fleishig meal.

One who keeps Cholov Yisroel and is makpid to only use Cholov Yisroel keilim (as is the custom among Chassidim and many others), may not consume “~DE” products since the keilim are used for dairy Cholov Stam.

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~~

Coffee — Simchas Beis HaShoeva Lo ta’amu l’ta’am לא טעמו לטעם שינה shina… In the days of old no one slept on the nights of Simchas Beis HaShoeva. How did they do it? In this day and age TEN we have coffee to keep us going…

COFFEEfun facts

Coffee is the second produced when you are 4 most traded faced with an commodity on earth, emergency situation following oil. and need to act quickly and with extra strength. Ethiopian Coffee beans are 1 5 shepherds first roasted at a 90% of Americans 9 noticed the effects of temperature of 500 consume caffeine in caffeine when they degrees F. When some form each day. saw their goats they “pop” twice, they “dancing” after eating are finished roasting. Unflavored coffee does 10 coffee berries. not require a , Instant coffee was but decaffeinated 6 Hawaii is the only invented in coffee needs a reliable 2 state in the U.S. that Guatemala in 1906. hechsher for Pesach. grows coffee! All of All flavored coffee The term “Cup of needs a reliable the world’s coffee is 7 grown in the “Coffee Joe” comes from hechsher. (Many are Belt” between the American soldiers dairy and not Cholov Tropic of Capricorn (known as G.I. Joes) Yisroel). and the Tropic of during World War II, Cancer. because it was believed that the 70% of the world soldiers drank a lot of 3 consumes Arabica coffee. coffee (a milder, Caffeine affects your aromatic type), while 8 30% consumes the body by causing the much stronger pituitary gland in Robusta coffee your brain to (which contains 50% produce adrenaline, more caffeine!). which is normally

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KEEPING KOSHER IN... Buckingham vPalace

By Chanie Brod s a child I spent many summers with my cordingly, when a Head of State from grandparents in London. I loved the wide overseas arrives in the UK on a for- mal visit, the Queen hosts a State sidewalks that were designed for endless A Banquet in their honor. Around four games of hopscotch. I loved the crisp showers re- times a year a kosher consumer is on placing the humidity. I loved riding atop the red the guest list, usually when the ban- double decker busses. But it was Buckingham quet is honoring an Israeli or Ameri- can dignitary. Palace that really captured my imagination. At events hosted by Her Majesty, As I peered through the palace well with Her Majesty. While, for the “term fit for a queen” is more than gates separating my six year old self most of us, attending a Royal Banquet a cliché. It is a standard upheld with from the fairy-tale palace that was ac- is merely fun to fantasize about, there British perfection and pride. Despite tually real, I wondered what lay be- are Orthodox that do receive in- having a household staff of 1,200, the yond those doors so awesomely vitations. With an estimated 300,000 Queen herself is actively involved in guarded by those live toy soldiers. I Jews living in Britain, the Jewish pres- the banquet preparation. She chooses wondered what it would be like to ac- ence is represented in Parliament too. the menu and decides on the seating tually dine with the Queen. Should I Among the 775 members of the plan. The banquet tables are set with discover the solution to world hunger House of Lords, Chief Rabbi Dr. the same precision that one would ex- and earn an invitation to a Royal Ban- Jonathan Sacks and Lord Levy are pect after seeing the Changing of the quet, would I even be able to eat Jewish, Orthodox, and kosher con- Guards. Napkins are measured so there? I wondered whether I would sumers. And unlike my six year old that they are spaced precisely 17 have to pack my own sandwiches for self, they have had the honor of din- inches apart. The crockery, cutlery, my Royal dinner. I would probably ing with Her Majesty. In addition to and six glasses are all laid with perfect choose peanut butter, or maybe tuna Lord Levy and Lord Sacks, other Or- symmetry, aided by the trusted tape with cucumbers. thodox Jews too have attended Royal measure. Prior to the commence- Perhaps unsurprisingly, pulling a banquets. The responsibilities of the ment of the banquet, the Queen al- peanut butter sandwich from a paper Queen include strengthening Britain’s ways comes around to personally bag at a Royal Banquet wouldn’t sit relationship with other countries. Ac- inspect the tables. With Royal proto-

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col being so particular, how are the di- your plate has three cups of Pommes other porcelain service. And of etary requirements of the kosher Boulangère while your neighbor’s course, the kosher servings are the guests met? A slab of gefilte fish on a plate has a mere three tablespoons, ones that look like they belong to plastic plate could hardly be served you can rest assured that your food is Papa Bear. alongside glazed salmon on silver gilt. kosher. Chances are that I will not be the Rabbi Hillel Simon, Rabbinic Co- It’s not just the menu that has to one to solve the problem of world ordinator of Catering at the London match, it’s the wine too. Rabbi Simon hunger and my attendance will not be , supervises the kashrus at recalls a situation where the palace requested at a Royal Banquet. How- the Royal Banquets. The kosher wanted to match the quality and style ever I noticed many parallels between menu, crockery, and serving dishes of a certain wine for their kosher our own weekly dinner with the are all matched as closely as possible guests. The caterers had tried to find Shabbos Queen and the Royal Ban- to those of the rest of the guests. While the Beth Din usually brings in its own equipment to avoid the need to kasher as much as possible, the Did You Know? Palace is a rare exception. On the Did you know that the Queen morning of the banquet an area of the and the royal palace also have palace kitchen is allocated for the Beth Din and the work begins. The a place in kashrus? Many oven is kashered, surfaces covered, times, when there is a she’ilah menus mimicked. The palace is of bishul yisroel, there is a highly accommodating to the extent who calls an official at the that there are times when they even palace and asks if the purchase new sets of crockery to en- particular food is ever served sure that the kashrus standards are formally to the Queen! maintained and the visual appeal of the banquet table is not compro- mised. Chances are the Palace crock- ery wasn’t pulled from the clearance a suitable match but to no avail. quets hosted by Queen Elizabeth II. shelf at Costco. The Beth Din in turn “When the Palace called to say that Traditionally, the Shabbos table is laid often kasher cutlery, silver platters, they had the perfect wine, we thought with our finest silver and china. We tongs, and utensils to maintain the ‘Oy vey, there’s no way that they have dress for dinner in special clothing uniformity. Wine glasses do not usu- a suitable, mevushal wine...’ but it honoring the Shabbos, although it is ally require kashering, yet they do turned out that they did. At an earlier usually not a custom designed Tom when adorned with a gold rim as occasion the Israeli Ambassador had Ford gown. The Royal Banquet com- many are in the Palace. presented the Queen with an award- mences with a champagne toast to While much thought is given to the winning, mevushal wine... sure the Queen of Britain, we rise and seating plan, kosher observance is not enough, they brought it out for the begin our Shabbos dinners with Kid- the primary concern. In the banquet occasion.” dush – a toast to the Shabbos Queen. hall the few kosher guests are seated The banquet itself is the most mag- Following the toast, the meal is alongside the rest of the guests. Wait- nificent display of Royalty. The ban- served. Both the Shabbos dinner and ers are carefully briefed as to what quet, a black tie event, opens with the the State Banquets traditionally serve each guest is served, but when the orchestra playing the British National a fish appetizer followed by a meat plate with crayfish and the plate of anthem as the guests stand at atten- course. kosher fish are identical, how can the tion. After the anthem, there are the Dining with Her Majesty Queen Beth Din guarantee that they are not champagne toasts to Her Majesty. Elizabeth II is one of the greatest hon- accidentally switched? The banquet menu is more than a ors and experiences. As fantastic as it Rabbi Simon laughs. “They don’t feast for the palette; it is a feast for the may be, it is actually one that we can look the exact same,” he admits. “The eyes too. The first course, usually fish, experience weekly with the Shabbos crockery is the same, the food looks is served on silver gilt plates accom- Queen. Although I guess if you really the same. But in order to easily iden- panied by white wine. The meat want to increase the authenticity of tify the kosher plates, we fill them course too is served on silver gilt, this the Royal experience you can meas- with a portion several times larger time accompanied by red wine. ure the distance between the napkins than the others.” So when you are in- Dessert is fruit served on a porcelain – just make sure you do it before vited to the Palace for a banquet and service, followed by pudding on an- Shabbos!

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THE KASHRUS OF BEERBEER Overכפה Mountain עליהם the הר He Suspendedכגיגית Them Like a Keg of Beer

שבת פ"ח ע"א — Shabbos 85a

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By Rabbi Zushe Yosef Blech

n Simchas Torah, Jews throughout the world conclude—and then begin again—the annual cycle of the reading the Torah, remembering the original Kabbolas ha’Torah (the receiving of the Torah) on Har Sinai. Chaza”l tell us that, at that pivotal moment, Hashem suspended the mountain above their heads “like a keg of beer” and admonished them: “If you accept the Torah, you have done well; and if not, I will drop mountain on top Oof you and this will be your grave.” Chaza”l explain that, although the Jew- source of the sugar. For example, if we ish people had already willingly accepted start with grape juice, we call the result- the Torah (by saying Na’aseh v’Nishma— ing fermented beverage “wine.” If we start we will do and we will listen), Hashem with apple juice, we call it “cider,” and if wanted to ensure that they realized that we start with honey we call it “mead.” But accepting the Torah is not a voluntary what does one ferment when sugar is not contract, one that could chas v’sholom be available? The solution is to convert rescinded at will. The use of a “keg of something else into sugar. beer” as a metaphor should not, however, The (P’sachim 107a) records go unnoticed. Beer offers many important four different types of beer, which are (as insights into halacha and kashrus and, as explained by the Rashbam): Shay’char we shall see, has been drunk for thou- (date beer), Pirzuma (barley beer), T’ainy sands of years—even on Pesach! (fig beer), and Asni (berry beer). They are Beer is but one form of the untold called “beer” because the sugars are ex- number of fermented beverages devised tracted from the fruit by boiling them in by man to slake his thirst and revive his water—“brewing” – as opposed to spirit. It is the world’s most popular alco- squeezing the juice from them. [The holic beverage and, indeed, the English term “brewing” refers to the steeping or word “beer” comes from the Latin boiling of the fruit in water, just as one bibere—to drink! But to understand beer, brews coffee or tea.] we must first understand alcoholic bev- The problem, however, is that while erages in general. All alcoholic beverages brewing will extract sugar from fruit are produced in essentially the same (such as dates, figs, and berries), barley manner—by converting a sugary liquid contains virtually no available sugar. The into alcohol through a process called fer- production of beer from barley, which mentation. In this case, the fermentation the Talmud notes is superior to fruit beer, involves a single-celled fungus called requires an additional step called malting yeast (zymose in Greek), which works its — the understanding of which offers a magic by secreting an enzyme (zymase) fascinating insight into how Hashem en- that converts sugar into ethanol and car- sures the growth of seed. bon dioxide. The difference between var- A kernel of barley (or virtually any ious alcoholic beverages is merely the grain) is really a seed, designed to be

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planted in the ground and sprout into ically served as the grain of choice for the natural sweetness of the brew, as a new plant. It contains three parts— making beer in many parts of the well as mild sedative properties. In the germ (the part that actually world. However, beer using only fer- addition, hops act as a preservative grows), endosperm (the white, mented grain would tend to be and antiseptic, a point noted in the starchy mass that is the vast majority sweet—not the bitter, astringent beer Talmud (Avodah Zarah 31b) Tradi- of the seed), and bran (the fibrous that is preferred in many cultures. To tionally, the hops flower was added layer that protects it). The germ is the address this challenge, beer makers directly into the beer vats, although living part of the seed and lies dor- have historically added a variety of modern technology has made it pos- mant until it becomes moist after flavorings to their creations, such as sible to extract and concentrate the planting, at which point it sprouts and wild rosemary, coriander, ginger, hops rosin. requires sugar for nourishment. anise seed, juniper berries, and wood Historically, fine European beer The endosperm to which the germ bark. The most popular additive, contained only barley, water, and is attached contains starch molecules, however, is the flower from a vine hops—a recipe codified by William which are actually very long chains of called hops. The Talmud ( IV, Duke of Bavaria, in the Reinheits- glucose (sugar) molecules. Since the Katan 12b) notes that something gebot (German Purity Law) of 1516. germ cannot metabolize such large molecules, Hakadosh Boruch Hu gave While any type of grain can be converted this hungry germ the ability to pro- into sugar, malted barley has a distinctive duce amylase enzymes, chemicals that break the starch down into the flavor and has served as the grain of choice sugars that it can readily digest. Man in many parts of the world. long ago mastered the art of malting, soaking barley in water to trick the called “K’shusa” is used to make beer. Today, however, many types of beer germ into producing these enzymes translates K’shusa as humlin include less expensive corn and rice, and converting the rest of the grain which, in turn, is translated by the and may include some color additive into sugar. Brewing this malted barley M’targem as hopfen—hops. [The Ro- (usually caramel color). While none yields a sugary liquid, called wort that mans fondly referred to hops as a vine of these ingredients poses any partic- can then be fermented into beer. In that grew “like a wolf among sheep”, ular kashrus concerns, some interest- essence, beer is nothing more than and gave it the name Lupus salictar- ing issues do present themselves. grain wine. ius (“the good wolf”), from which One interesting question concerns While any type of grain can be hops took its botanical name humu- a problem that has bedeviled beer converted into sugar, malted barley lus lupulus.] Hops provide an astrin- makers for centuries. In addition to has a distinctive flavor and has histor- gency that serves as a counterpoint to starch, barley contains a certain amount of protein, a component that is not subject to fermentation. As the beer is cooled, the proteins tend to coalesce and form a haze, destroying the clarity of the product and several processes have been developed to ad- dress this concern. One involves the use of protease enzymes to break down the pro- teins—a process call chillproofing— and the need for such enzymes served as one of the primary catalysts for the development of the modern enzyme industry. Papain and bromelain, nat- urally occurring enzymes from the papaya and pineapple plant, respec- tively, were originally used for this purpose, while proteases derived through microbial fermentation are generally used today.

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The Talmud records four different types of beer:

Another process involved the use regular brews are not compromised of certain negatively charged fining by such non-kosher productions. Shay’char agents that attract the positively Therefore, microbrews should bear a DATE BEER charged proteins and thus clarify the reliable kosher symbol as well. product. One of the classic clarifiers While beer is generally recognized used for this purpose is isinglass, a as being quintessentially chometz, this Pirzuma type of non-kosher fish gelatin. The is not always the case. Many of the BARLEY BEER process involves the addition of a types of beer listed in the Talmud small amount of this gelatin to the were made from fruit, and were hazy liquid, with the gelatin attracting clearly consumed on Pesach. Indeed, the haze particles and causing both “ Beer” has recently made a T’ainy them and the gelatin to flocculate and comeback by skipping the malting FIG BEER fall to the bottom. This sediment is process entirely and using honey and then filtered out of the beer together molasses as the sugars, fermenting with the gelatin, leaving a clear brew. them with Passover yeast and flavor- Asni While the Nodah b’Yehuda (M.K. ing it with hops. BERRY BEER Y.D. 26) permits the use of isinglass— One more point about beer should and virtually all authorities concur be noted, however. Chaza”l recog- that any beer so made would be per- nized that alcoholic beverages bring mitted due to the minor amount of great cheer and merriment, and isinglass used—the major kashrus drinking them with non-Jews could agencies do not allow the use this or foster a dangerous camaraderie. They other types of gelatin to clarify beer therefore placed severe restrictions under their certification. on wine produced or handled by non- Conventional beers from major Jews, effectively precluding such par- manufacturers are flavored with tying. These restrictions were not nothing more than hops, and may placed on beer, however, and one may generally be considered kosher, with- consume beer produced by non-Jews. out requiring a kosher symbol on the However, the (Y.D. label. This applies to both light and 114:1) rules that one may still not Hashem used the mountain as a type dark beers, as well as low-calorie ver- drink beer in a non-Jewish bar. While of coercion, the Jewish people never- sions. Beers with less conventional the Ramo is more lenient, one must theless demonstrated their commit- flavorings, however, should be be ever mindful of Chaza”l’s concerns ment to the Torah by crowding under avoided unless they bear a reliable in this regard. the mountain—“tuku” from the word kosher symbol since these flavors may On Simchas Torah we read the “toch” (inside)—and not trying to es- pose significant kashrus concerns. In- final Parshah of the Torah—v’Zos cape. We can therefore understand deed, a product called Chelada® — a ha’Berachah, in which we find the why Chaza”l chose the metaphor of a blend of beer and Clamato® — con- posuk “v’hem tuku l’raglecha yisa mi- “keg of beer” to describe the moun- tains a small amount of clam juice! dabrosecha”. Rashi explains that this tain. The Hebrew word for beer is Similarly, microbreweries often verse refers to the mountain that was Shaychar, which contains the same produce unconventional concoctions suspended over the Jewish people at letters as the word “Sachar” (reward) containing non-kosher ingredients, the time of Matan Torah and how and, as Rashi explained, they thereby and one must ensure that even their B’nei Yisroel reacted to it. Although merited the receiving of the Torah.

1. The Ta”Z (Y.D. 293 s.k. 4) notes that the article, however, “beer” will refer to fermented ally do not certify such products. main drink in many countries was beer, and grain products containing alcohol. 5. Some concern had been expressed that this that it could be argued that it was critical to 3. The presence of yeast was unknown at that survival. This may be based on the fact that product might contaminate other conven- time, and was there not an official “ingredient”. tional beers packaged on the same line. Fortu- regular water was often contaminated, and the Beer fermented due to the presence of ever-pre- nately, this turned out not to be the case. brewing process actually sterilized it and made sent natural yeasts. This oversight was corrected it safe to drink. in 1857, when the Reinheitsgebot was amended 6. See P’sachim 8a, where Rav Chiya requires 2. Other botanicals can be used to produce to recognize yeast as a fourth ingredient. one to check his beer storehouse for chometz beer, such as root beer and ginger ale, and it 4. Gelatin can also be used to clarify and filter – clearly assuming that the beer itself was need not be fermented. For purposes of this fruit juices, and Kashrus organizations gener- drunk on Pesach!

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STRAIGHT TO THE Point

The Mitzvah of Lulav By Rabbi Yitzchak Gornish

he mitzvah of taking the Arba Minim The lulav merits actual mention in () — hadassim (myrtle), the brocha …Al netilas lulav recited upon shaking the Arba Minim for Taravos (willow), lulav (palm frond) and several reasons. First, the lulav is the esrog (citron) — symbolizes the ultimate joy of tallest and most noticeable of the the Yom Tov of Sukkos. As it is written in the Arba Minim.2 In addition, the letters ,(heart) לב and (36) לו Torah,1 “On the first day, you should take for in lulav spell out which symbolizes the 36 hidden tzad- yourselves: The fruit of the tree…the fronds of a dikim in every generation and the 36 …branches of a [myrtle] tree…and volumes of the Babylonian Talmud. willows of the brookside. You should rejoice The lamed and beis also refer to the before G-d your G-d, for a period of seven days.” Torah (which starts with beis and ends with lamed). The numerical The esrog is the most prominent of only has a taste, representing the value of the word “lulav” is the same the four species; it is the only one that Torah scholar whose main emphasis as “life” and one is assured a long life has a taste and aroma. In Chassidic is the study of Torah as opposed to if they are stringent in observing the circles, the esrog is compared to the the performance of mitzvos. So why is laws of lulav.3 tzaddik who studies Torah and does it that the brocha is made on the The lulav, part of a fruit tree, is mitzvos. The lulav, on the other hand, lulav? used for a mitzvah during Sukkos (the

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harvest season) to remind us that all the judgment of and stance says, “On the fifteenth day of of the produce we just gathered has a . When we hold up the the seventh month, when you gather higher purpose.4 It also symbolizes lulav it is a sign that we have emerged in the produce of the Land, you the human spine which provides from judgment favorably. This re- should celebrate the festival…6” The anatomical support to the entire body minds us that Sukkos is not a com- second mention, which goes on to de- to show that the entire body needs to pletely independent holiday; rather it tail the instructions for taking the be utilized in serving Hashem. is connected to Rosh Hashanah and Arba Minim does not include the The mitzvah of Arba Minim is Yom Kippur. It symbolizes the ascent word “hazeh”. mitzvah 324 in the Torah ( is from teshuva inspired by yirah during The Meforshim also ask a question mitzvah 325). Since the Yom Tov is the Days of Awe to the simcha and here. Why is Sukkos mentioned twice, named after the sukkah, and chrono- Ahavas Hashem of Sukkos. Listing and why does the first mention in- logically we perform the mitzvah of lulav first reminds us to keep increas- clude the word “hazeh” and not dis- sukkah first (the first night of Sukkos, ing and building on the teshuva of the cuss the mitzvah of Arba Minim? as opposed to lulav which is not done Days of Awe. One answer is that when B’nei Yisroel until the following morning), it seems Sukkos is the only Yom Tov men- first lived in the midbar, they were that sukkah really should be listed tioned twice in Parshas . In the not living in sukkos as a mitzvah con- first. The Netziv (32:43) explains that first mention, the posuk states, “On nected to the Yom Tov, so they did not the Arba Minim represent weapons the fifteenth day of this (hazeh) sev- build a sukkah or shake lulav for the of a battle – signifying our victory in enth month5,” while the second in- mitzvah. That is why the first posuk

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includes the word “hazeh” (the posuk palm and a canary palm, so one lengths is the minimum length. 11 was instructing for that first Sukkos in should only purchase a lulav from a There is no maximum height for a the midbar only). Another answer is reputable dealer or allow a halachic kosher lulav. A lulav harvested dur- that the first Sukkos in the midbar expert to examine the lulav if there is ing a shmitta year may be purchased began on Shabbos and since we do reason to harbor suspicion about its and used for the mitzvah of Arba not take the Arba Minim on Shabbos, origin.7 Minim.12 In fact, during a shmitta the first posuk gave specific instruc- year, many dealers sell the lulav for an tions only for that specific first day of How to Choose extravagant price and include the Sukkos, and therefore used the word esrog as a “gift” since the esrog is sub- “hazeh”. a Lulav ject to the laws of shmitta and may When choosing a lulav it is impor- not be sold or purchased. tant to look for one that has a straight Botany spine, resembling an arrow. The The lulav is a shoot from the date leaves should be tight together, but if Ownership palm (Phoenix dactylifera), which is they start to separate the lulav is still of the Lulav native to the Middle East and parts of kosher as long as the leaves are soft One’s ability to perform the mitz- South Asia. Date palms are dioecious enough to be potentially tied together vah of Arba Minim is dependent on (separate male and female plants) and (they do not actually have to be tied). actual ownership of the lulav and the lulav can be taken from a plant of The tyumos (top leaves) of the lulav esrog. There are a variety of halachos either gender. should be tight together and not split regarding the kosher status of stolen Originally the Jewish people prob- from the tip. 8 lulav, as well as how to lend a lulav to ably utilized a Judean variety of the According to some authorities, it is someone else. A stolen lulav is posul, date palm which was native to the preferable for the tyumos to be bent, but if one steals it and then cuts it to Land of . This Judean cultivar since this enables the tyumos to stay size one can fulfill the mitzvah with- (variety) is described by historians of intact when shaken. 9 In fact, it is a out a brocha.13 If the original owner that period and depicted on coins custom among many Chassidim to has not given up hope (which would minted in Ancient Israel. Judean date choose a lulav with twisted tyumos. render it hefker – ownerless) of re- palms were renowned for their sweet- The leaves along the entire spine of claiming his lulav, others may use the ness and succulence, but unfortu- the lulav should overlap each other, stolen and cut lulav, but not on the nately became extinct shortly after or at least reach the base of the leaf first day of Sukkos. However, a stolen the destruction of the Second Beis above.10 Some lulavim have brown lulav (that has not been cut to size) HaMikdash. bark surrounding part of the lulav. It may not be used by the thief. If one While any cultivar of the date palm is better to leave this bark alone, buys a lulav from a non-Jew, it is best is acceptable as a source for the lulav, rather than trying to remove it and to watch him cut it directly from the most halachic authorities forbid use risking damage to the lulav. tree to ensure that it was not stolen.14 of the canary palm (Phoenix ca- The spine of kosher lulav must be One may borrow a lulav from an- nariensis), which is a close relative of at least 4 tefachim long, excluding the other person without informing him, the date palm. Some expertise is re- tyumos. The preferred size is 16 since that person would not mind if quired to differentiate between a date thumb-lengths, but 13 1/3 thumb- his property was used for a mitzvah.15 On the first day of Yom Tov, one must own the lulav and cannot borrow one from someone else.16 It is permissible to give someone one’s own lulav on the condition that the receiver gifts it back to the original owner. If the sec- ond person fails to return the lulav he will not have fulfilled the mitzvah of lulav since he broke the condition and, therefore, did not actually own the lulav he used to make the brocha.17 When someone is handed the lulav without specification, the as- sumption is that he must gift it back The Date Palm, a kosher lulav tree, The Canary Island Palm is not kosher (Phoenix dactylifera). for lulavim, (Phoenix canariensis).

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to the owner.18 One should not give their lulav and esrog to a child on the first day The Ideal Lulav before all of the adults in the household • Color should be green and fresh. have used it, because a child is not ha- lachically able to gift the lulav back to • Height of spine should be at least 13 inches (excluding the owner.19 A child who understands tyumos). how to shake lulav must have his own • Lulav should be perfectly lulav, at least for the first day of Yom Tov. straight. It is preferable to buy the child his own • Leaves should be tightly lulav so he can shake it during connected to each other and with the congregation.20 only separate when shaken One may purchase a lulav in partner- with force. ship for the mitzvah of Arba Minim.21 In the past, many congregations would • Tyumos should be not be purchase the Arba Minim together split at the tip. (women did not have to contribute) in order to be able to perform the mitzvah of lulav since it was often very difficult Factors that Render a to obtain a personal set of Arba Minim. Lulav Not Kosher Although a partnership is permissible, it • Most of the leaves are dangling downwards.46 is always preferable to have one’s own private set of Arba Minim.22 • Most of the leaves are not attached to the spine.47 • Most of the leaves are split along the length of the When No lulav. (Even if the lulav grew this way, it is not kosher.)48 Kosher Lulav Is • The top leaves (tyumos) are split more Available than a tefach. There were many times in our history • The top of each leaf does not reach the that it was impossible to purchase a bottom (or higher) of the leaf above it.49 kosher lulav. Sometimes this was due to • The lulav is dried out. (While some war or import limitations, drought or authorities are very lenient with this rule, disease of the plants, and, more com- one should not use a lulav that is no monly, extreme poverty. If one cannot longer green.)50 obtain a kosher lulav, one should use a non-kosher one without a brocha.23 If • Most of the leaves have the tips the lulav is not kosher because it is dried removed.51 out, it is permissible to recite the brocha • The tyumos are missing.52 over it if there is no other kosher lulav • The lulav is split at the available. However, a non-kosher species top (in a “V” shape).53 of lulav should not be used even if no kosher one is available.24 Obviously, one • A lulav that is bent.54 may not substitute an entirely different • The top of the lulav item as a substitute for a kosher lulav, spine is bent, since it may cause another person to resembling a mistakenly use the wrong plant. hook.55 Preparing the Arba Minim Only one lulav should be used for the mitzvah25 as is decreed from the verse -which is spelled in the singu כפת חמרים lar, but read as plural. The preferred way to perform the mitzvah of Arba Minim

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is by shaking all four species together, right – in sets of three while pausing but one may take each one separately to shake it when his arms are ex- and make a separate brocha on each tended and then the hands and Arba item (only if receives each of the Minim are brought back to the species separately and speaks in be- heart.38 There are different customs tween each brocha).26 regarding the order of the six direc- The three species – lulav, hadas- tions. One cannot perform the mitz- sim and aravos – should be bound to- by a non-Jew from outside the t’chum vah of lulav if any of the other species 39 gether with a knotted binding (not for the use of the mitzvah may be are missing. 27 tied in a bow). [Some have the cus- used by a Jew on Yom Tov.34 tom to tie the three species with a One may return the lulav to water 28 When to bow, instead of a knot. ] The spine of on Yom Tov, and some authorities the lulav must always tower over the allow one to initially place a lulav in Perform other species by a tefach when bound water on Yom Tov. One can also add the Mitzvah of the 29 together. While it is permissible to fresh water to the container, but it Arba Minim use any material to knot the species cannot be emptied and refreshed The mitzvah of lulav is always per- 40 together, it is preferable to use a com- until Chol HaMoed.35 formed during the day. It is prefer- ponent of one of the three species to able to shake lulav first thing in the tie them together. If one did not tie morning and again during Hallel at the three species before Shabbos or How to Shacharis. One may not eat before Yom Tov, they can be tied with a bow Perform shaking lulav, especially on the first since it is forbidden to make knots on the Mitzvah of the day of Sukkos.41 A woman is not re- Shabbos and Yom Tov. 30 Arba Minim quired to shake lulav, but she is per- The three species should be tied at In order to perform the mitzvah of mitted to do so, so the lulav is not the bottom portion so that all three the Arba Minim, one takes the lulav muktza for her on Yom Tov.42 Bibli- are in one’s hand when shaking. The in the right hand (a left-handed per- cally, the requirement is to shake custom is to tie three separate knots son should use the left hand). The lulav seven days only in the Temple around the lulav (one that connects brocha of al netilas lulav should be and on the first day everywhere else.43 the species and two for niceness) to recited while standing and the brocha However, we shake all seven days in symbolize the three patriarchs – shehechiyanu is recited after al netilas remembrance of the Temple service.44 Avraham, Yitzchak and Yaakov.31 lulav.36 One may shake the lulav We do not shake lulav (and it is muk- Some authorities stipulate that the while it is in a holder specially pre- tza) on Shabbos, even if it falls out on three knots are in addition to a pri- pared for lulavim, but not in a utensil the first day of Sukkos, since one mary connecting knot. One must (like a cup) or wrapped in a cloth37 might carry it in a public area.45 leave a tefach of all three species (we even remove shel [for As mentioned, in our times we above the highest knot to allow the those who wear tefillin on Chol shake lulav all seven days only as a re- lulav to shake properly.32 Some have HaMoed] before shaking lulav). One membrance of the Temple. In this the custom to remove the three knots shakes the lulav when preforming the merit, may we soon actually shake the around the lulav and some remove mitzvah, as well as during Hallel. The lulav seven days, as commanded, in two of the five knots (not those hold- method of shaking includes pointing the rebuilt Beis HaMikdash with the ing the three species together) on the the lulav in each of the six directions coming of Moshiach speedily in our last day of Sukkos.33 A lulav brought – above, below, front, back, left and days.

1. Vayikra 23:40. 9. Aruch HaShulchan, 16. Ibid 658:3. 27. Ibid 651:1. 37. Ibid 651:7. 47. Ibid 645:2, Rema. 2. Taamei HaMinhagim Orach Chaim 645:20 in 17. Ibid 658:4. 28. Ibid 651, 38. Ibid 651:9. 48. Ibid 645:3, Rema. the name of the Rosh. 798. 18. Ibid 658:5. Mishna Berurah 8. 39. Ibid 651:12. 49. Ibid 645; 10. Shulchan Oruch, 3. Shulchan Oruch, 19. Ibid 658:6. 29. Ibid 650:1. Ibid Be’er Halacha 1. Orach Chaim 645, Be’er 40. 652:1. Orach Chaim 645, Biar Ibid Ibid Halacha on Rema. 20. Ibid 657:1. 30. 651:1. 41. Ibid 651:2. 50. 643:5; HayTayv 9. 649:6 Rema. 21. Ibid 658:9. 31. Ibid 651, 42. Ibid 4. Sefer HaChinuch, 11. Ibid 650:1. 654:1, Be’er Halacha 5. Mishna Berurah 51. Ibid 645:6. Mitzvah 324. 12. Rambam, Hilchos 22. Ibid 658:9, Rema. 1. 32. Ibid 651:1. Ibid 52. Ibid 645:6, Rema. 5. Vayikra 23:34. Shmitta 88:11. 23. Ibid 649:6. 43. 658:1. 33. Ibid 664:1. Ibid 53. Ibid 645:7. 6. Ibid 23:39. 13. Shulchan Oruch, 24. Ibid 649:6, 44. 658:1, Orach Chaim 649:1. Mishna Berurah 53. 34. Ibid 655:1. Mishna Berurah. 54. Ibid 645:8. 7. Igros Moshe 4:123. 14. Ibid 649, Rema. Ibid 35. Ibid 654:1. 45. Ibid 658:2. 55. Ibid 645:9. 8. Shulchan Oruch, Orach 25. 651:1. Ibid Ibid Chaim 645:1-3. 15. Ibid 649:5, Rema. 26. Ibid 651:12, Rema. 36. 651:2-3. 46. 645:2.

16 www.OK.org Tisrhei Recipe www.KosherSpirit.com 17 www.KosherSpirit.com Magazine. Joy of Joy Kosher Serves: Serves: 6 Place Place butterflied meat on cutting board. Fill with chopped panko parsley, crumbs, garlic, thyme, and chopped mushrooms. Drizzle with oil. Starting at a short end, roll up the meat jelly-roll style to enclose the filling completely. twine, Using butcher’s tie the steak roll to secure. Preheat oven to 350 degrees. Heat large sauté pan on medium/high heat, add a tablespoon of oil. Sear meat on all sides. Pour wine in pan to deglaze. Deglazing the pan picks up all the flavor and bits of meat that may have gotten stuck to the pan. Add marinara sauce to pan. Bring sauce to a boil; simmer for ten minutes so flavors combine. meat and Transfer sauce to oven. Cook, covered, in oven for 1½ hours. Allow roast to cool, slice and re-heat when ready to serve. TIP: make the braciole with breastchicken or turkey or veal breast; lessensimply cooking time in the oven to 25 minutes. Braciole cup cup fresh parsley cup panko bread ¼ ¼ crumbs 2 garlic cloves 3 sprigs thyme 8 ounces/1 cup of baby mushrooms, bella/crimini finely chopped 2 tablespoons olive oil 1 cup wine (any good quality wine works) 1 24 ounce jar basic marinara sauce 2 pounds top of rib beef (butterflied: slice in half but end leave attached, to form one large flat piece of meat) Braciole Braciole is a traditional Italian stuffed meat. The challenge for kosher cooks is how to substitute the cheese that is customarily added to the add stuffing. earthiness we To used and mushrooms flavor, and thyme in the stuffing for an irresistible, tender roast. Serve braciole with papperdelle pasta, a wider version of fettuccine. soaks Pappardelle up the sauce and adds a dramatic look to the dish. Visit www.joyofkosher.com/magazine to subscribe and view thousands of kosher recipes. www.joyofkosher.com/magazine Visit Recipe submitted by: Shifra Klein, editor in chief of TISHREI RECIPE TISHREI Kosher Spirit - Tishrei 5773 8/28/2012 6:13 PM Page 17 Page PM 6:13 8/28/2012 5773 Tishrei - Spirit Kosher Kosher Spirit - Tishrei 5773 8/28/2012 6:13 PM Page 18

Singapore and Malaysia

REVISITED PART II

By Rabbi Don Yoel Levy y first stop upon arriving in Singapore was the tank farms. The ~ was the first Menashe Meyer Shul to daven shacharis. There kosher supervision agency that went MI met my good friend Rabbi Mordechai Abergel, to Rotterdam, in Europe, and set up the major tanks farms with systems to who spent years helping the Jewish community grow into monitor kosher shipments. a vibrant frum community. That afternoon I went to make There are multiple steps necessary an initial visit at a port facility in Singapore. A company in order to set up a proper system for in Malaysia, certified by the ~, wanted to ship ingredients the transport and storage of kosher to another ~ certified company in Singapore by boat. As products. First, we need to monitor part of the shipping process, the company wanted to use the incoming products. In this case, the product was an oleo chemical a storage facility located on Jurong Island, Singapore. from Malaysia that transported by Jurong Island has very strict secu- methods. As mentioned in previous boat. We need to know the cargo his- rity protocols due to terrorist con- articles,1 liquid products can be tory of the ship to discern what prod- cerns, so even getting onto the island shipped in huge deep sea vessels and ucts were held in the vessel prior to is process in itself! The security there are often offloaded to barges that can the kosher product. In some cases, is stricter than getting through the go enter rivers or canals (Holland for the previous cargo requires the hold- Singapore border and customs! We example) which are not deep enough ing vessel to be properly kosherized. had to notify the security personnel for deep sea vessels. Liquids are also Then, we have to see how the product in advance that we planned to come transported in rail cars or road is offloaded. In Rotterdam, for exam- to Jurong Island. tankers that we often see driving ple, we can actually monitor the in- Port facilities are part of the ship- around the city or on highways. coming products and the lines and ping chain in the liquid product in- When a shipping boat comes to a pumps used to transport them to dustry. Liquids (in this case oleo city it first arrives at a port to offload storage vessels through the port’s chemicals) are shipped either in its contents. There are two methods computer system. drums or other bulk methods and can for offloading – directly onto barges, We also monitor the holding tanks be stored in various places. There are or into tank farms. The ~ has a long to ensure that the tanks used for cer- different types of bulk transport history in dealing with international tified products are kosher approved.

1. See Kosher Spirit Tishrei 5768, Chanukah 5768 & Pesach 5772. 18 www.OK.org Kosher Spirit - Tishrei 5773 8/28/2012 6:13 PM Page 19

The previous cargo load history is (The same way bulk products come stearates. Stearates are used in many constantly monitored and tanks are into the facility by boat, they must medicines and tablets to help the sealed with identifying tags to main- also ship out by tanker.) We had to tablets slip the through the produc- tain the kosher status of the product. see how many lines there were for tion machinery without sticking to Complete cooperation from ~ cer- shipping out and which line would be the machines. Stearic acid requires tified companies is essential to the used for our kosher product. We also kosher certification because it can be certification of bulk liquid through had to verify what mode of transport produced either from plant or animal the transportation and storage would be used to deliver the product sources. process. In addition to the kosher cer- to our company. Shabbos was interesting for me as tified products, we need the company During our investigation we re- I had just been informed that my to provide information about the ceived the list of all the products daughter in Florida had a baby boy on other product stored in the facility. In stored at the facility on Jurong Island. Thursday night. The Abergels, with this particular facility, we first sat It was not just a few different prod- whom I stayed for Shabbos, were gra- down and familiarized ourselves with ucts, but almost one hundred differ- cious enough to make a Sholom Za- the setup in the storage area. This in- ent products! We then needed to chor for in honor of my grandson. It cluded finding out how many tanks review the list to see if the other interesting to note that my grandson there were, what is stored in all the stored products were acceptable or had Sholom Zachors held for him tanks and the possibility (if any) of did they necessitate the segregation of worldwide — one in Florida where he cross-contamination. Companies are kosher and non-kosher products. lives, one in Israel where his grand- of course hesitant to give out this type The next few days were spent mother lives, one in Brooklyn made

The ~ was the first agency to set up the major tanks farms with systems to monitor kosher shipments...

Jurong Island, Singapore Pasir Gudang, Malaysia

of information and sometimes we across the causeway from Singapore, by my wife, and one in Singapore! must “convince” them of the necessity in a city called Pasir Gudang, Thank G-d, I was able to make it of being open with us. Malaysia, where we have many oleo home in time for the bris. After we received our “education” chemical plants. As mentioned in my Editor’s Note: Throughout our concerning the above we went for a last article, when I first started visiting many travels to the Far East and Eu- field trip. This included going to the Malaysia we had a few plants in the rope, the ~ have pioneered kosher actual port where the boats unload to northern end of the country near the supervision methods for bulk liquid see which lines would be dedicated capital city of Kuala Lumpur. Today transport and storage. The ~ is the for kosher. Then we had to follow the many of the Malaysian plants we cer- leader in implementing strict regula- lines and pumps to each holding tank. tify are in Pasir Gudang. They include tion systems to monitor and kosher- That morning there had been a heavy plain oil refineries, oleo chemical ize bulk transport and storage tropical rain (quite frequent in this plants, hardened oil and margarine tankers, lines and cargo holds. When area) and some of the areas where plants, biodiesel plants (although they you see the ~ symbol on an oil based flooded so it was not an easy task to produce fuel, glycerin is a byproduct) product, you can be assured that no follow the lines. After ascertaining the and other oil related facilities. stone was left unturned or unmoni- above information we now had to in- On Friday I visited some plants in tored during the production, trans- spect the outgoing shipment area. Singapore, one of which produces port and storage of the product.

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MEET OUR STAFF: BEHINDWHO’S BEHIND~ THE ~

Interview with Rabbi Binyamin Neufeld Rabbi Binyamin Neufeld

KS: Where did you grow up? Where did you go is invaluable. Rabbi Haskel, who heads ~ Israel, is amaz- to ? ingly well acquainted with all of the office departments, RBN: I was born and raised in Yerushalayim, where I knows all of our clients and their unique needs, and he studied in the Dushinsky yeshiva. is involved in every detail of our kosher work. KS: What did you do after yeshiva? KS: How would you describe the ~ today? RBN: After yeshiva, I studied for “Yore Yore” semicha in RBN: Today, the ~ is an international kosher agency the Shomrei Hachomot in Yerushalayim. A few years with a reputation for high standards and no compro- later, I entered the field. mises. Kosher customers rely on us because they know we will never, ever, cut corners. We stand behind our KS: What is your current position at the ? ~ kosher certificates 100%. RBN: I am currently a Senior Rabbinical Coordinator at ~ Israel, where I am in charge of ingredient approval. KS: Can you share an interesting experience that you had while working at the ~? KS: What prepared you the most for your RBN: Once, I was visiting a Chinese plant and I felt current position at the ? ~ the staff was untrustworthy. Once the guided tour ended RBN: I worked for another kosher agency for 10 years, and they gave me their own account of the production investigating ingredients to determine their kosher status. process, I asked permission to tour the facility alone. The experience I acquired helped me tremendously in my After touring and checking the equipment, I drew a work in the ~. chart of the production process based on my experience KS: What is best thing about working at the with the product in question. My drawing was com- ~? pletely different from what they told me. When I showed RBN: The best thing about working at the ~ is that the them this document, they burst into laughter and ad- work methods and policies are consistent and professional. mitted they were not quite honest before; they were very Rabbi Levy sets the standards and make sure they are met impressed with the fact that the rabbi knew their indus- by every staff member and certified company. The fact that try so well. every approval of a new plant is made personally by him This facility was one of many belonging to the same

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“Rabbi Neufeld brings both expertise in

kashrus and at the same time is well

liked and respected by all...” – Rabbi Don Yoel Levy Kashrus Administrator, ~ Kosher Certification “

What Other People Say About Rabbi Binyamin Neufeld

ov lashamatim vetov labrios. Rabbi Neufeld brings both Texpertise in kashrus and at the same time is well liked and respected by all. This includes the facility personnel and other highly respected kashrus agencies that have their own very high standards.” company and when the company contact person Rabbi Don Yoel Levy Kashrus Administrator, came with me to the next ~ Kosher Certification facility, he told the staff abbi Neufeld joined the something in Chinese and ~ with a strong background in kosher Rcertification at Badatz Eida HaChareidis. He specializes in laughed. “I told them,” he investigating ingredients thoroughly in order to determine their explained to me, “that they kosher status. This work requires long hours and includes visiting shouldn’t bother to try and the manufacturing facilities since differences in production trick you – it will not work.” process can change the kosher status of an ingredient. Rabbi In the past, there was a Neufeld’s great contribution is in enlarging our pool of kosher mentality among many ingredients on one hand, and on the other hand – in minimizing the companies that they could ‘gray area’ by providing clear-cut answers to the kosher status of tell the rabbi whatever they ingredients. Additionally, Rabbi Neufeld is responsible for training wanted and he would our mashgichim in ~ policy, so both the US office and the Israel never figure it out. Now, office work according to the same standards. He travelled to New companies are well aware York last year to help advance this goal, and he was also honored in that the ~ rabbis know the 2011 mashgichim conference. exactly what goes on in production facilities and Rabbi Ahron Haskel Executive Rabbinic Coordinator, ~ are extremely familiar Israel with most production ost of us are lucky to meet one processes. For the most really special person and part, companies now Mworking with Reb Binyomin allows me to experience a know that lying to the special person in constant action. He makes all that he does for rabbi is not worth the world-wide kashrus look effortless. .תורה וגדולה במקום אחד .effort Rabbi Levi Marmulszteyn Rabbinic Manager

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CHASSIDIC INSIGHTS Tefillas CHANA Compiled by Dina Fraenkel

osh Hashanah, the be- The Lubavitcher explains purpose with these seemingly mate- ginning of the holiest that Eli never saw Chana as literally rial things. Chana was not motivated R time in the Jewish cal- drunk, or else he would have dis- by personal desire. We see this from endar, is the day we proclaim missed her from the sanctuary. Eli her vow to pledge her son “to G-d all Hashem as King over the en- saw that Chana was sincere and the days of his life.”6 As soon as she tire world. Is it proper then, on spoke figuratively of her drunken- explained herself to Eli, he offered such a holy day, that many of ness. He could not understand how her his blessing, that Chana should our prayers ask Hashem to ful- Chana could stand before Hashem be granted this innermost need of fill our material and personal and ask for a personal request. He her neshama. Our own desire for needs? Would any of us ap- proach a human king during ...our physical desires are not always the coronation and ask a per- sonal request? selfish – these desires can come directly The prayers for our personal and from our neshama. communal needs are, in fact, a part of the , and, according to the considered her to be “drunk” with physical things is part of our accept- Rambam1, a part of our Torah obliga- personal desires. But Chana replied, ance of Hashem’s Kingship. We need tion to pray2. “I am not drunk.” (I am not con- our material needs fulfilled in order A deeper understanding of the co- cerned with myself.) “I poured my to serve G-d fully, and not be dis- nundrum of, “What can we pray for?” soul before G-d.” (My desire for a son tracted by our material needs. can be found in the story of Chana, came from my soul, not from a self- The prayer of Chana continues, mother of Shmuel HaNavi. Chana ish desire.) after she is blessed with a son, “May had been married for many years, but Chassidus explains that our phys- He raise high the standard of His was still childless, and each year she ical desires are not always selfish – anointed [Moshiach]…”7 When traveled with her husband Elkanah to these desires can come directly from Moshiach is here the clear connec- Shiloh to offer sacrifices and daven. our neshama. Since everything in our tion between the material and spiri- One year, Chana left the feast and en- world contains a spark of Hashem (a tual will be revealed and all of our tered the sanctuary to daven to chelek Elokai mi’maal mamash), we efforts to use our material bounty to Hashem for a son. She stood for a are tasked with elevating the entire elevate G-d’s world will be apparent. long time, moving her lips, but not material world in every aspect to re- May the day come speedily when we making a sound, while she begged veal the G-dliness hidden inside. The no longer have to struggle and ask for Hashem to fulfill her prayers. Eli, the explains this through our material needs and we can focus Gadol, approached Chana and a verse in Tehillim, “Hungry and solely on serving G-d with the com- asked her, “How long will you be thirsty, their soul longs within.”4 Why plete Redemption.

drunk? Put away your wine.” “No, my are they hungry and thirsty? Because 1. , Hilchos Tefillah 1:1-2. lord,” replied Chana. “I am a woman their soul seeks the G-dly energy in 2. Devarim 11:3. of sorrowful spirit. I have not drunk the food and drink.5 3. I Shmuel 1:12-17. wine or strong drink; I have poured Even if we are unaware of the spir- 4. Tehillim 107:5. itual motivation for our desire, it is 5. Keser Shem Tov, sec. 194, p. 25c; see also out my soul before G-d…” And Eli an- Likkutei Sichos, vol. 1, p. 177. swered, “Go in peace. May the G-d of there. A Jew wants children, health, 6. I Shmuel 1:11. Israel grant your request…”3 success, etc. in order to fulfill a G-dly 7. I Shmuel 2:10

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SOUL NUTRITION

Rosh Hashanah Sukkos here once was a chossid who came to the Chiddushei ukkos is a continuation of the teshuva of Rosh THaRim before Rosh Hashanah. He told his Rebbe: “A SHashanah and Yom Kippur. On Sukkos, the teshuva is is roshei teivos סוכה – whole year went by and I didn’t accomplish much – not done through simcha. Sukkah in davening, not in learning…I didn’t have a good year.” “Vayomer Hashem Salachti Chidvarecha.” Chiddushei HaRim chossid The told the that with even ukkos is our time of joy, but we still remember and teshuva one second of true he could fix the entire year, as Slong for Yerushalayim of old; like the posuk states “Im Gemara it states in : if someone marries a woman on the lo aaleh es Yerushalayim al rosh simchosi.” Aaleh – is אעלה -tzaddik rasha kid condition that he is a , even if he is a the roshei teivos of the Arba Minim – esrog, aravos, lulav and dushin is valid. Why? Because maybe for one second he haddasim. entertained the thought of doing teshuva and therefore became a tzaddik for that moment. Rav Aharon Karliner related: On Erev Rosh Hashanah, Simchas Torah during mincha, even though the year is practically over, n Simchas Torah we celebrate what we will learn in and only a few minutes remain, we still say “Boruch Othe future, not what we’ve learned in the past. As the …es hashanah hazos. Bless this [the past] year.” In Kotzker said, “Is there anyone who can say he learned that one second, the whole year can be rectified. everything already?”

Yom Kippur he Mishna in Masechta Shabbos 2:7 states that every -is – עשרתם :TErev Shabbos one should say three things artem (Did you give ma’aser from all of the food so we can iravtem (Did you make sure – ערבתם ,(?eat on Shabbos there is an eruv techumim so we can walk as far as we hidliku es haneros (Are the – הדליקו את הנרות need?), and candles ready for Shabbos?). Perhaps we should also say this Erev Yom Kippur, Shab- Did you take advantage of the ten – עשרתם :bos Shabbason Did you take responsibility – ערבתם ?(עשר) days of teshuva and do teshuva for all you did last year (like a guarantor— Did you light your neshama (is it on fire to – הדליקו ?(ערב become one with G-d)?

BY THE KOSHER NUMBERS

Anuual global Kosher food sales are nearly Amount the Jewish community in the 10% New York area has grown since 2002. $6 BILLION

of Jews keep kosher homes Jewish population 32% and the number at least 1,500,000+ in New York. double during holidays.

increase in sales of kosher Percentage of total US kosher food 25% foods, with an average annual 55% sales sold in the NY area. growth of 12%.

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