ב”ה

כסלו תשע”ו KISLEV 5776

CERTIFIED SOUL NUTRITION

HAPPY CHANUKAH! 3 SHARE YOUR SPIRIT 4 QUESTIONS FOR THE ~ 5 HEALTHY SPIRIT

OLIVE OIL 6 By Rabbi BenZion Chanowitz Dear Reader, 176 ~ KOSHERED YOUR As the cold winter months settle in, nothing can beat 10 WORLD IN 2015 good old-fashioned chicken soup. It warms the soul and even heals the body. Then people came around and said DUCKTRAP RIVER that oil and fat are not so good for you…so they cut out 12 OF MAINE most of the oil. Some animal-rights groups said that we should not eat chicken…so they cut out the chicken. Then FROM THE DESK OF others said that salt is not healthy…so out went the salt. 16 RABBI DON YOEL LEVY Next thing you know, the soup was completely watered down and hardly resembled the original, hearty, good old CHANUKAH RECIPE Jewish penicillin. 19 The Gemara, in Maseches Shabbos, discusses at great length the proper oil for use in the menorah. Back then, the WHO’S BEHIND THE ~ discussions mainly consisted of the different characteristics 20 -RABBI YISROEL SELWYN of the oils, how clean they burned or how they smelled when they burned. However, today, oils, like traditional FROM GOLUS TO Jewish chicken soup, are getting diluted and more 22 GEULAH complicated than ever before. Even extra virgin olive oil Compiled by Dina Fraenkel might not always be what it seems, as you will see in Rabbi Bentzion Chanowitz’s article about olive oil. SOUL NUTRITION Some people say this watering down is what is 23 By Rabbi Chaim Fogelman unfortunately happening to Yiddishkeit today, like your grandmother’s authentic chicken soup of yesteryear. There are those who want to water down our “taste” and appetite for authentic Yiddishkeit, for Torah and mitzvos. Once it’s watered down, Yiddishkeit doesn’t have the same punch and enthusiasm as in previous generations. At the ~, we work hard to keep the “fire burning”. We continue to strive to ensure that we don’t cut any corners and we deliver kosher without compromise. It’s our part in KOSHER SPIRIT Chanukah 5776 preserving Hashem’s Torah and the continuity of Yiddishkeit EDITOR-IN-CHIEF: for future generations. Rabbi Chaim Fogelman Wishing you a warm and happy Chanukah, EDITOR: Dina Fraenkel Rabbi Chaim Fogelman DESIGN: Editor in Chief Spotlight Design

We welcome your comments, submissions and letters to the editor. Mail: 391 Troy Avenue, Brooklyn, NY 11213 MAZAL TOV! Email: [email protected] © 2015. No portion of this publication may be reprinted without written consent from OK Kosher & Kehilla Kashrus have merged! Stay tuned for the publisher. details of the merger featured in the next issue. 2 www.OK.org FEEDBACK

Share Your Spirit Readers share their thoughts...

Dear Kosher Spirit,

I just read the Q&A article on “Does beer require a hechsher?” Why is domestic light beer different?

- Seymour W.

Dear Seymour , Domestic light beers are produced through the use of enzymes. Theoretically if a beer does not have a certification there is a possibility that non-kosher enzymes could have been used to produce the light beer. -Ed.

Dear Kosher Spirit, I was reading the article in Kosher Spirit which talks about gelatin. It says that gelatin from a cow is pareve due to the process, so I was wondering why the gelatin of fish should not be eaten with meat, assuming its process is the same as from a cow?

- Yosef J.

Dear Yosef, halachically it could be rendered However the health risk of eating “non-fish” it is practically still fish fish and meat together is debated Thank you for taking the time to read and therefore poses a health issue amongst poskim, and although we my article. Your question indicates when eaten with meat. generally still don’t eat meat and fish that you actually managed to read till The rule is Chamira Sakanta together there are poskim that say the end which is much appreciated. M’isurra, that we are stricter with that we can be lenient with fish gelatin Meat and dairy can’t be eaten hazardous foods than with forbidden and meat, as you brought up in your together for kashrus reasons and foods. If a drop of poison falls into question. Since it is a debated topic, I therefore if meat is rendered a food mixture we won’t eat it even only wrote that one should be aware halachically “non-meat” then it if the poison is less than a sixtieth that marshmallows have fish gelatin, can be eaten with dairy, as is the of the mixture. Similarly if fish gets since the topic is an article in itself. case by rennet. However Shulchan mixed with meat, irrespective of I would therefore suggest that one Oruch states that we shouldn’t eat the amount of fish that went in the speaks to their personal Rov regarding fish and meat together because of mixture, it can’t be eaten because eating fish gelatin with meat. health reasons; therefore, even if eating it would pose a health risk. -Rabbi Rappaport

www.KosherSpirit.com 3 The ~ receives many letters/emails with kosher questions...

I have a few questions about The ~ Responds: Bishul Yisroel. The ~ requires Bishul Yisroel for French fries, but we will accept non-Bishul Yisroel potato chips in our restaurants. • Does the ~ require Bishul When the ~ certifies potato chip production, we do Yisroel on foods that are generally require Bishul Yisroel. oleh al shulchan melachim (fit If the product is edible straight from the can, we do to be served at a king’s table), require Bishul Yisroel. but the specific recipe is not (i.e. Usually there is a mashgiach temidi for anything that potato chips or French fries)? is Bishul Yisroel, so we do allow pilot lights l’chatchila, • What if the food is oleh al but only in the fire or in very close proximity. The shluchan melachim but requires mashgiach’s job is to check the pilot lights every further processing, like canned morning to make sure they are working and do not yams, which are edible out of the blow out easily. For restaurants or caterers that are for can but are usually cooked further Sephardim, we require Bishul Yisroel according to the before serving? Beis Yosef and the mashgiach has to put the food on the fire himself. • Do you allow pilot lights for The ~ does not require steam cooking to be Bishul Bishul Yisroel l’chatchila? Yisroel.

• Do you require steaming to be done by a shomer Shabbos Jew?

4 www.OK.org The mitzvah of Chanukah is to warm and brighten the cold outdoor darkness by spreading the holy light of the candles. The cold winter is tough in many ways, especially on our skin. Here are 8 ways to keep your skin warm and glowing.

USE DRINK SUNSCREEN WHEN PLENTY OF WATER. GOING OUTSIDE. IT A HYDRATED BODY DOESN’T HAVE TO BE HOT IS ESSENTIAL FOR TO GET SUNBURN! HYDRATED SKIN.

KEEP SKIN COVERED AS MUCH AS POSSIBLE MOISTURIZE 8 WHEN VENTURING DAILY WITH OUTDOORS. COCONUT OIL. WAYS TO PROTECT EATING CITRUS FRUITS, WHICH ARE HIGH IN EAT FOODS YOUR SKIN VITAMIN C, BOOSTS THE THAT ARE HIGH IN VITAMIN BODY’S PRODUCTION OF COLLAGEN, WHICH IS ESSENTIAL E AND OMEGA-3 FATTY FOR HEALTHY SKIN. ACIDS. BOTH OF THESE ARE DURING ESSENTIAL FOR HEALTHY SKIN. THE COLD WINTER TAKE SHORTER SHOWERS AND TRY WHEN INSIDE, USE TO MAINTAIN NOT TO USE VERY A HUMIDIFIER MONTHS HOT WATER. A COMFORTABLE LEVEL OF HUMIDITY IN YOUR HOME.

www.KosherSpirit.com 5 Olive Rabbi Bentzion OilChanowitz Centuries a go, one of the staple items that was found in After all, what could be wrong with the oil? It was 100% most homes was olive oil. Olive oil was used to light up the pure oil that came from an olive! house, to soften and perfume skin and of course for human In the 19th century, and later on as they perfected the consumption. Often meals in those days consisted of bread process (in 1960), companies began producing oil from dipped in olive oil. vegetables. These vegetables include corn, soybeans, pea- Olive oil is relatively easy to make. The olives are pressed nuts, hazel nuts, walnuts, sunflower seeds, cotton seeds, so that the oil flows out of the fruit. Well, actually it is olive cocoa butter, coconuts, and palm. Though many of the juice that flows out of the olive. But, after leaving the juice above mentioned are not really vegetables, we use the term standing for some time, the oil will rise to the top (since it broadly, as the processing is similar. So how can one ex- is lighter), while the water will settle at the bottom. After- tract oil from these vegetables? They cannot be squeezed wards, the oil is skimmed off the top. Nowadays it is easier like olives! to separate the oil by spinning it in a centrifuge. Apparently, if you use a lot of heat and pressure (expeller This process is only able to extract a minimal amount of pressing), or with the aid of chemical solvents like hexane oil from the olives. At some point in time, producers real- (chemical extraction), you can express oil out of vegetables. ized that if they were to grind the olives and then squeeze This extracted oil is often overly acidic, does not look pre- them using heavy grindstones and wooden beams, more sentable and may have an “off” smell. To remedy this, the liquid would be expressed from the olives. companies usually add chemicals to neutralize the acidity Throughout the years, olive oil was known to be kosher. and then separate and remove them. They then bleach the

6 www.OK.org oil to improve the color, and finally they deodorize it to re- move the smell. Since these oils are processed with heat and additives, they would definitely require supervision to en- sure that all of the additives are kosher, and that the machin- ery was not contaminated by unkosher (tallow) productions. Accordingly, the accepted kashrus policy was that all vegetable oils required reliable kosher supervision, while olive oil did not require hashgocha. This policy was in effect until the manufactures realized that they could produce additional oil from olives if they would use heat extraction. Consequently, after they finished using the cold press on the olives, the remaining pulp would be heated and refined (similar to the processing of vegetable oil), to produce ad- ditional oil. This oil was called pomace olive oil, and is often used in sardine cans. Of course this oil would require su- pervision, just as all of the vegetable oils require supervi- sion, due to the heating process. Now that even olive oil was produced with heat, how could anybody tell whether they had cold pressed olive oil, or heat processed olive oil? Enter the International Oil Council. In 1991 this respected group began certifying olive oil and assigning various grades, as follows: 1.Virgin olive oil refers to 100% pure cold pressed olive oil (and does not require kosher supervision). 2.Extra light olive oil is the name for olive oil that has been processed by heat and refined (and requires kosher supervision). 3.Pure olive oil is a combination of virgin olive oil and refined olive oil (and therefore requires kosher supervi- sion). To further complicate matters, virgin olive oil may be sub divided to four categories: a. Extra virgin olive oil, which means that the olive oil has an acid content of less than one percent. This is con- sidered to be excellent, first quality. Note: there is a limited amount of such oil available. b. Virgin olive oil has an acid level of less than two per- cent. This oil has a good taste, but not excellent.

It is interesting to note the different points out that nowadays the supe- Mincha - meal sacrifice can be of a perspective of today’s society and rior oil is used for human consump- lesser quality. (Possibly this can be that of the Torah in the time of the tion, while the inferior oil is used for attributed to the Menorah being the Mishkan. Rabbi Yirmiyaho Kagan- lighting. Yet in Parshas Tetzave, the source of spirituality and inspiration off in his article titled “The Ins and Torah tells us “Kosis Lamaor”, the oil for the Jewish community. There- Outs of Olive Oil” quotes the Midrash used for the Menorah must be the fore it must be totally free of any and Tanchuma (Parshas Tetzave 6) who purest oil, while the oil used for the all impurities.)

www.KosherSpirit.com 7 This brings to mind the well known Mi- c. Ordinary virgin olive oil has a greater than two per- drash (Shmos Rabbo Parshas Tetzaveh cent level of acidity. This oil has an inferior taste, and usu- Chapter 36) “Mah Zayis Hazeh K’shekois- ally ends up being refined. d. Virgin lamp oil has a severe off taste and is considered shim Oisoi Hu Moitzee Shamnoi.....”. Just inedible. This oil is only used for lighting purposes. like the way we extract oil from an olive, is Accordingly, all of the virgin oils may be accepted with- by applying much pressure, so too when a out any supervision, while the light olive oil, the pomace oil lot of pressure is applied to Jewish people, and the pure olive oil would require supervision. There is a they too produce amazing results. The problem though, who is enforcing that these standards are being kept? There are few countries that havelegally binding Jewish people have gone through much laws requiring that the name virgin may only be used by cold squeezing throughout the ages. Many of us pressed oil. Most of the countries (including the United States personally also feel tremendous pressure of America) have no laws about the various standards of olive at times. The Midrash (while not rational- oil. By and large these are voluntary standards, that companies izing our pain and suffering), tells us, that on their own may decide whether to enforce. Most olives are grown and processed in Crete, Greece, Italy, Morocco, Spain, this may bring us to a more meaningful life! Turkey, Tunisia, and Israel. These countries have various lev- Often the difficulties that we experience, els of enforcing the olive oil standards. Even if the label on the force us to find hidden strengths within bottle says “product of Italy”, this may refer to the bottling of ourselves. Often this experience leads us the oil (which may be transported in large containers from to greater understanding and sensitivity. other countries). We remain with the question, who is enforc-

8 www.OK.org ing that the standards of the olive oil are accurate? To make matters worse, years It is interesting that most kashrus ago there were allegations that some organizations did not insist on companies had compromised on the requiring kosher supervision on integrity of their standards of olive olive oil. In our article we have oil. Yet, at that time, most kashrus explored some of the technical is- agencies did not consider this a real sues involved, yet there is a rich problem. This was because the allega- and fascinating history in permit- tions were not substantiated. In addi- ting the use of olive oil without tion, most of the countries in which supervision. never took hold, it may be nullified. olive oil is made do not produce any In the first chapter of Daniel, we According to Shmuel’s opinion the tallow. Also, most reputable compa- are told that Nevuchadnetzer tried original reason for the decree was nies would not risk damaging their to raise Jewish children in his that the olive oil was held in ves- reputation, by falsifying the Interna- palace. He gave them good food sels that were used for non- kosher tional Olive Oil Council’s standards. to eat, but Daniel refused to eat it. foods. Later on this decree was nul- ~ mashgichim have been visiting our The Gemara (in Mesaches Avoida lified since any of the non-kosher certified facilities in Italy for years Zorah 35b-36a) brings down two flavors emitted from the walls of and have never found any adulterated opinions. Rav says that Daniel the vessels would not benefit the oil or false grading during their many decreed that oil that comes from oil, rather it would ruin its flavor. inspections. a non Jew is prohibited. His rea- The Talmud Yerushalmi re- son was because he felt that if you lates an incident where Rav did begin eating food from a non Jew, not want to use non Jewish olive it may bring closer relations with oil even after Rabbi Yehudah them. This may ultimately lead Nesiah (the grandson of Rabbi to intermarriage. This prohibition Yehudah Hanassi,see Rashi, To- also applies to any Jewish person. safos) nullified the decree. Shmuel Shmuel’s opinion is that Daniel’s threatened Rav that if he would not prohibition was only a stringency use the oil, he would be considered he took for himself (possibly as he a “Zakain Mamrai”. Rav relented felt that he was being consecrated and used the oil. The Rambam con- to an idol for which he was named cludes that even if the olive oil is Beltshatzar). The decree does not cooked by a non Jew it is permit- apply to any others. ted. We are not concerned about The Talmud further tells us that non-kosher vessels (as it would the students of Shammai and Hil- only ruin its quality), nor the prohi- lel (as part of their 18 gezeiros in bition of Bishul Akum (since it can Mesaches Shabbos) decreed that be eaten raw). In the Rema’s days oil from a non Jew is prohibited. there was an issue of the olive oil In later generations, Rabbi Ye- barrels being smeared with non- hudah Nesiah (and his Beis Din) kosher oils. The Rema concludes nullified the decree. The Gemara (Shaalos U’Tshuvois #52) not asks, “How were they able to nul- to be stringent in this case. The lify this decree? We have a ruling Aruch Hashulchon (Yoreh Deah that once a decree has been made Siman 114, s’if 18) says that in his and accepted, it cannot be nullified days there was a concern that non- by a latter Beis Din unless they are kosher oil was being mixed in the greater in quantity and quality.” kosher oil. At the end he says, since (We assume that any later court they tested the oil chemically and is inferior to a previous court.) The said that it was pure, you may use Gemara answers that in this case that oil. This may also be the reason the decree was never accepted by that many rabbis hesitate to sus- most of the community. Since it pect olive oil of being not kosher.

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www.KosherSpirit.com 11 Ducktrap River of Maine Interview with Jeff Johnson, National Sales Manager

How did your company get started? “Ducktrap River of Maine”. Des’ first Des started out with trout smoking, What is the story behind the name foray into the fish business involved a using an old wood burning stove bur- “Ducktrap”? lot of trial and error and didn’t go too ied under the ground in a small hut, In 1978, an enterprising young man well. Forest animals routinely wreaked which evolved into smoking salmon named Des Fitzgerald started Duck- havoc on the farm and equipment, and other species. Had he not perse- trap as a trout farming operation. After tearing nets and making quite a mess. vered through the initial phase, Duck- graduating from college, Des was in- Des persevered through this trial and trap might not have come into being. terested in aquaculture so he secured error period and saw light at end of Thankfully, he did, and trout and suitable land in Lincolnville, Maine tunnel with the idea of smoking fish salmon smoking took off. and established a fishery. The land was and creating a value added item. Des’ Ducktrap’s current state of the art on the Ducktrap and Kendall Brook little fishery quickly evolved into a facility opened in 1991, a few miles Rivers, hence the company’s name, smoking operation. away from the original site. The fa-

12 www.OK.org A FEW WORDS FROM RABBI ELISHA RUBIN, ~ RABBINIC COORDINATOR FOR DUCKTRAP Providing kosher certification to a fish manufacturing facility provides all sorts of unique technical challenges. Ducktrap stands out for their efficiency, energy and ingenuity in getting the challenges resolved satisfactorily and quickly. Their commitment to doing things “without compromise” is a true fit with~ certification and we are proud to work together to achieve our shared aim of providing consumers with the highest in kosher quality. Due to the particularly kosher sensitive nature of the products manufactured at Ducktrap, the ~ and Ducktrap had to implement some complex systems to ensure kosher products and non-kosher products had no chance of mixing. Ducktrap re-engineered their screens and trolleys so that kosher and non- kosher screens and trolleys would not be compatible. This means that kosher screens and trolleys could not fit into a non-kosher smoker and vice versa. Ducktrap and the ~ worked together to redesign the entire floor plan of the facility to ensure that unpacked kosher and non-kosher products never cross paths. They underwent an intense kashering process. Even the screens, although they had never been used for non-kosher fish, were kashered before certification was given. We took this extra precaution because we didn’t have complete documentation for each prior use of the screens. Ducktrap installed double heating elements con- trolled by the mashgiach in each of the kilns that do hot smoking. They have battery and generator back-ups, even though the hot smoked fish is gener- ally considered edible before the cooking process. Despite the challenge that lay before them, Duck- trap remained focused on the goal of achieving the highest standard of kosher supervision and worked to implement all of the ~ recommendations and safe- guards.

cility has 150 employees and smokes custom brining recipes, state of the art a lot about the type of company we’ve several different species of fish, in- kilns and technology. Maintaining the built. We have a quality and culture cluding Rainbow trout, wild mackerel quality and integrity of our product is that draws quality people. and a variety of shellfish, along with of paramount concern and is the core The Maine Coast is also a great Atlantic and Wild Sockeye salmon. of our culture at Ducktrap. place to be. It has fresh, clean air and The superb quality standards estab- our facility is only a few miles from lished in 1978 are the same standards What makes your products unique? the ocean. Our four smoking woods Ducktrap holds sacred today. Keep- Ducktrap is unique thanks to our – maple, oak, cherry, and apple (two ing with that, we built our previous story, culture of premium quality, and hardwoods and two fruit woods) grow facility in the 1980s and our current over 35 years on the Maine Coast. in abundance in this area. We even facility in 1991, with a perfect meld- Several employees have been with mill our own wood chips! This smok- ing of traditional smoking techniques, Ducktrap for over 25 years, which says ing blend gives a well-balanced, deli-

www.KosherSpirit.com 13 a cate and unique taste for our fish. closer Ducktrap sources only premium look grade raw material. That’s where our standard begins. Our raw material is What is the major expense in the cost of goods of our product, so it is very important that the fish is premium grade. We Vegetable Oil? also proudly achieved SQF (Safe Qual- Rabbi Sholom Ber Hendel ity Food) Level 3 certification, which is the highest level for seafood pro- Vegetable oil is oil that is ex- them into soap; the soap is sepa- cessors. This international standard tracted from various types of rated from the oil. gives customers assurances that strict fruits, seeds, grains, and nuts Bleaching: The oil is heated standards in food safety and consis- (all considered vegetables for and mixed with filter aids, such tent product quality are in place and this purpose). The most popular as diatomaceous earth and clay. followed every day at Ducktrap. oils are made from canola, coco- These filter aids absorb the col- The other aspect that sets us apart nut, corn, cottonseed, olive, palm, oring and other impurities in the is the variety of species, trim styles and palm-kernel, peanut, safflower, oil. The oil is then filtered to re- seasonings to accommodate different soybean, and sunflower. Vegeta- move the filter aids together with consumers, palates and parts of the ble oil is used to add flavor, assist all the impurities. market to offer a great variety. Salmon with texture, and to cook food. Deodorizing: The oil is heated is about 70-80% of business, but we also under a vacuum to about 480° smoke trout, mackerel and shellfish, as How is Vegetable Oil made? Fahrenheit. Steam bubbles well as offer pates, herring and smoked Some oils, such as virgin olive oil, through the oil, removing the re- seafood sauces. Within our salmon of- are cold pressed which is a very maining free fatty acids and im- ferings, we cold smoke and hot smoke, simple process; the olives are purities. pressed, the oil comes out, is fil- After this process the oil is fully and there is a tighter, premium trim tered, and ready to use. The ma- refined and ready to use. without veins and brown flesh, along jority of oils, however, go through with a value trim which keeps the fil- a more complex process. Is Vegetable Oil kosher? let intact. We have Gravlax, pepper First, the vegetables are crushed There are two potential kashrus crusted, frozen smoked, fresh smoked to extract the oil. The crushed mix- issues concerning vegetable oils: – lots of options. ture is then heated and mixed with equipment and transportation. Ducktrap is also part of Marine hexane, a chemical which helps Equipment: The refining pro- Harvest, the largest aquaculture com- to extract the remaining oil. The cess of vegetable oils is similar to pany in world. As such, we are able solids are removed and used for the refining process of animal fats to purchase through Marine Harvest, animal feed, and the hexane is and the same equipment can eas- which has the highest standards for distilled from the crude oil. (Some ily be used for both. raw materials and gives us great access vegetables are only crushed, while Transportation: Crude and to a quality supply chain. others are flattened, toasted, and refined vegetable oils are often only then can the oil be extracted shipped heated, or for longer than What would you say is your biggest with hexane.) 24 hours (kavush) in bulk ves- success? The crude oil undergoes a refin- sels such as tankers, rail cars That’s a hard question and I’ll give you ing process to remove the impuri- and ships. The same transport a multi-faceted answer. On one hand, ties which affect the color, smell methods are used in the transfer we always feel like our biggest success and taste of the oil. The refining of non-kosher fats and liquids, is when we receive an email or call from process consists of three steps: and this poses a kashrus concern. a satisfied customer complimenting a refining, bleaching, and deodor- Once a vessel is used for hot non- particular Ducktrap product or shar- izing (RBD). kosher products, or the product ing a wonderful experience they had Refining: The oil is treated with was in the vessel for more than with one of our products. We are all phosphoric acid, which causes 24 hours (kavush) the vessel is about premium quality and when that the gums to separate from the oil considered non-kosher. feedback comes back from a customer, so they can be filtered out. The oil Therefore, vegetable oil, and large or small, we feel like that is always is then treated with caustic soda, any product containing vegetable which reacts with the unwanted oil, can only be purchased with a among our biggest success stories. free fatty acids (FFA) turning reliable kosher certification.

14 www.OK.org Awarding several employees with the price depends on the market for Describe your relationship with ~ 25 year recognition is also a big suc- salmon. We source fish from around Kosher. cess for us as an organization. It shows the world – Chile, Iceland, Scotland, Dustin Batley, our Plant Manager, that we are doing something right to Norway, Argentina, the US, etc. – and and one of the main liaisons between keep experienced people at our com- choosing premium raw material from Ducktrap and the ~, shares “The ~ pany and growing with us. around the world is quite a challenge. has been an excellent organization to Ducktrap has also experienced six work with. They have been attentive years of consecutive growth that is What prompted you to pursue ko- to our needs as a production facility, both our greatest challenge and big- sher certification? while maintaining their high stan- gest success at same time. Growing We were previously certified by an- dard for kosher certification. The ~ 10-20% each year since 2009 is quite other kosher certifying agency, but staff at all levels has been supportive, an undertaking but we are very proud based on both customer input and helpful, and informative both during that the market has responded to our market realities, we saw a need to have the initial process of koshering, as product so well. a kosher certification that appealed to well as with their follow up visits and the broadest range of consumers and attention after our certification. It is What has been your greatest chal- shared our focus on providing the a good partnership.” lenge, in addition to managing your highest quality and level of supervision. growth? In short, we needed a certifying agency Where is your product available for Our greatest challenge is finding more with a premiere well recognized sym- purchase? qualified and talented people to join bol, so we chose the ~. Ducktrap products can be purchased Ducktrap. Anticipating the price of ~ Kosher’s certification is a distinc- in premium supermarkets across the salmon, which goes up and down and tive aspect that sets Ducktrap apart country. Our products are usually is quite volatile in world markets, is from other smoked fish companies. found in a refrigerated cooler adja- also a significant challenge. The price The ~ helped us make the necessary cent to the fresh seafood counter or of salmon affects our final product improvements and supports our focus section. pricing quite a bit because such a big on premium quality as an internation- portion of our production costs is raw ally recognized kosher symbol with To read more about Ducktrap River’s material. We always want to make high standards and supports our com- history and smoking process, and for a product as affordable as they can mitment to premium quality smoked detailed guide on where to purchase, be for many people, but sometimes seafood products. please visit www.ducktrap.com.

www.KosherSpirit.com 15 S KOSHER Rabbi Don Yoel Levy ~ CERTIFICATION CEO/Kashrus Administrator

From the Desk of Rabbi Don Yoel Levy Food production has advanced by leaps and bounds over the past century. Commercial production is much more than mixing basic ingredients together to create a product. Just like food coloring is added to many products to add or enhance the color, today most commercial food products rely on manufactured flavors, both “natural” and “artificial” to make the product taste great. Whether the flavor is completely synthetic, or has natural components, the production is a complex process.

ON A RECENT TRIP TO EUROPE I visited a flavor fac- If a non-kosher production is done before the kosher tory to see if it met our kosher standards. Flavor produc- production and the method is only cold production, all ers are one of the more versatile types of producers in the that is needed is a thorough cleaning to make sure that food industry. A standard factory will usually focus on one the equipment is not contaminated with actual non- ko- type of production; for example, a bakery will usually have sher ingredients. baking equipment, a candy factory will have candy pro- If the non-kosher ingredients used were cold, but held ducing equipment, a chocolate producer will have choco- in the equipment for 24 hours or more, then according late equipment, etc. On the other hand, a flavor facility to Halacha the ingredient is considered absorbed into the can have multi-faceted types of production areas requiring equipment and the equipment must be koshered in the different expertise. Flavor companies also have thousands event that the kosher product will remain in the equip- of ingredients and can produce tens of thousands of dif- ment for 24 hours, or will be produced with heat. This is ferent formulae. because the equipment will have absorbed the non-kosher or dairy taste and the machinery will contaminate the ko- Types of Production sher product. Flavors are produced in a variety of different ways. There In the case of a very strong, sharp tasting non-kosher is cold production and hot production. Cold and hot pro- ingredient (for example, a wine-based, strong non-ko- duction is further divided between liquid production and sher alcohol) the ingredient can be considered absorbed dry production. To add to the complexity, a typical flavor in a much shorter period of time and would also need house usually utilizes multiple different types of produc- koshering. tion in the same facility! Without going into great detail, koshering would gen- erally consist of cleaning the equipment, having it sit idle Cold Liquid Production: for 24 hours, and then filling it with water and bringing In a liquid production, the mashgiach is focused on mak- that water to a rolling boil, following with a cold rinse. ing sure both the ingredients and equipment are kosher. In a flavor house, they are constantly producing dif-

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16 www.OK.org ferent flavors with different ingredients so the mashgiach checking the kashrus of this equipment has to have ac- Whereas originally cess to what is being produced on this equipment in order to be able to know when non-kosher products have been “cooking” involved in the equipment for over 24 hours. This means that he must have access to the company’s records, which usually means computer records in today’s high-tech world. only simple pots If the mashgiach doesn’t have access, then he will have to kasher the equipment before producing any products that will remain on the equipment for more or ovens, today than 24 hours (even if it’s a cold process) or any produc- tion involving heat. we have many Cold Dry Blending Another facet of cold production is dry blending. This different ways of involves powders that are mixed together in blenders. The kosher concerns in dry blending are that the previ- ous product could be non-kosher, or could be dairy. If producing “hot” non-kosher was produced first and then one wants to produce kosher, then of course the equipment must be products. thoroughly cleaned and cleaning powder out of all the pipes and crevices can be quite challenging. In addition, we have many different ways of producing “hot” products. if one wants to produce pareve, then one must ensure We still have the standard way of cooking items in a that that the equipment has been thoroughly cleaned pot. However, whereas our ancestors put a pot on a fire from the dairy product prior to use. and cooked, today the fire is not usually in the production Here again, we must have access to the company’s re- area. The fire is in a huge boiler that produces steam that cords in order to know the sequence of production. This is piped to an enclosed jacket surrounding the pot and this will usually require the mashgiach to be computer savvy, steam heats up the pot. so that he will be thoroughly familiar with the company’s Kosherizing this pot is usually quite easy with a thor- records and data management system. ough cleaning, down time of 24 hours and then filling to This is only a short synopsis of the cold production to the top and bringing to a rolling boil. However, accord- give you some insight into what is required of the mashgi- ing to Halacha, when two liquids share a common (metal) ach in the cold department of the flavor company. wall they are considered connected. Therefore the steam that was heating the non-kosher product becomes non- Hot Production: kosher and must be addressed before we can even think According to Halacha, if non-kosher is produced hot on of koshering. The halachos and procedures involving non- the equipment, the equipment is considered non-kosher. kosher steam is an entire article unto itself and cannot be Anything subsequently produced on this equipment is further addressed here. considered non-kosher. Even if all the ingredients are ko- Other types of heating equipment include pasteuriz- sher, if dairy is produced via hot methods, the piece of ers, heat exchangers or similar types of equipment. These equipment now obtains a dairy status and anything pro- are closed systems that heat the products, which does not duced on this equipment is considered dairy. In “hot” allow us to actually see the water boiling during kosher- equipment we have many different types of equipment ing. The solution here is to know the altitude at the facility presenting us with different challenges. Whereas origi- and at what temperature water boils at this altitude (the nally “cooking” involved only simple pots or ovens, today higher the altitude, the lower the temperature required

www.KosherSpirit.com 17 to reach boiling). For example, at sea level water will boil This piece of equipment is quite complicated to kasher if at 212ᵒ Fahrenheit or 100ᵒ Celsius. In Denver, Colorado, first used for non-kosher ingredients (or dairy ingredients the mile high city, water will boil at 203ᵒ Fahrenheit or when pareve is needed) and the methods cannot be dis- 95ᵒ Celsius. Then the mashgiach checks the temperature cussed within the limits of this article. to ensure it reaches that boiling point via a thermometer, Another type of dryer is what we call a vacuum dryer, which is usually built in to the piece of equipment. which creates a vacuum to decrease the air pressure and force the water to evaporate at a lower tempera- Maillard Reaction Production ture (similar to water boiling at a lower temperature Another type of flavor production is what we call Maillard at higher altitude where there is less air, as described reaction production. To quote from Wikipedia: above). This can be done in one stage or several stages. The Maillard reaction (/maɪˈjɑr/ my-yar; French pro- The advantage of this method is that the product will nunciation: [maja​ ʁ]) is a chemical reaction between amino not “burn” at the lower temperature and its taste will acids and reducing sugars that gives browned food their not change due to the drying process. A product dried desirable flavor. For example, seared steaks, pan-fried through the vacuum method can be done without any dumplings, cookies, breads, toasted marshmallows, and heat, eliminating the need for koshering. However, many other foods undergo this reaction. It is named after where heat is used, the equipment must be koshered French chemist Louis-Camille Maillard, who first de- through boiling, as previously mentioned. scribed it in 1912 while attempting to reproduce biologi- cal protein synthesis. The reaction is a form of non-enzymatic brown- Conclusion ing which typically proceeds rapidly from around 140 The above methods are just a brief glance at the complex to 165 °C (284 to 329 °F). At higher temperatures, cara- production methods and equipment used at a flavor facil- melization and subsequently pyrolysis become more pro- ity. These concerns are in addition to the many thousands nounced. The reactive carbonyl group of the sugar reacts of ingredients that are used in a flavor house. The ingredi- with the nucleophilic amino group of the amino acid, ents alone require special monitoring using an advanced and forms a complex mixture of poorly characterized computer system. molecules responsible for a range of odors and flavors. The ~ also has a full time staff in our main office This process is accelerated in an alkaline environment monitoring the tens of thousands of products that these (e.g., lye applied to darken pretzels), as the amino groups companies produce. First and foremost, these employees + (RNH3 ) are deprotonated and, hence, have an in- determine, via a complex data system AND rabbinic re- creased nucleophilicity. The type of the amino acid de- view, whether the formula is kosher. If it is a kosher for- termines the resulting flavor. This reaction is the basis of mula, then the product is classified as pareve or dairy and the flavoring industry. a rabbi determines whether the production equipment Koshering from a Maillard reaction also requires bring- requires koshering before production of this particular ing water in the equipment to a rolling boil, as described product. above. The ~ has many flavor houses where we have full time mashgichim monitoring the systems there, in addition The Drying Method to the full time employees in our office. We have special Another more complicated type of production used in systems set up to monitor the receiving of all ingredients flavors and in other types of production is the drying of (in all certified companies) to ensure that only acceptable liquids until they turn into powder form. This is usually ingredients make it into the approved areas in the compa- done by what is commonly known as a spray dryer tower, nies, as well as many checks and balances and individual which is a huge inverted cone that has the product coming procedures tailored to the unique realities in each facility. in from the top through an atomizer in either hot or cold This multi-faceted and custom designed approach makes form. The liquid spray is confronted by a blast of super- every product certified by ~ Kosher Certification “kosher heated hot air and falls to the bottom in a powder form. without compromise”.

18 www.OK.org RECIPE

BUTTERNUT SQUASH RAVIOLI WITH TAHINI & DATE By: Shifra Klein - Joy of Kosher Magazine. Subscribe at www.joyofkosher.com/subscribe

INGREDIENTS DIRECTIONS

BASIC PASTA DOUGH: Make a small well in the TO MAKE RAVIOLI: 3. Roast at 425°F for 35 middle of the flour. Cut pasta sheets into 2 minutes (or until golden 1 cup Double 00 flour inch strips brown). Add the egg and egg yolk 1 whole egg to the center. Place filling directly 4. Puree squash with in center of one strip tahini and season with 1 egg yolk Gently incorporate flour spaced 2 inches apart and egg together until salt and pepper. 1 tsp. extra virgin olive oil dough forms. Filling can be place in 5. This puree will with spoon or piping bag Do not over knead. serve as the filling. Any remaining puree will Brush edges with FILLING: Brush with olive oil. serve as the sauce. whisked egg mixed with 2 medium butternut squash, peeled, Wrap in plastic and water (egg wash) 6. Follow the above refrigerate for at least seeded, and large diced Gently place another directions for making one hour. ravioli. 3 tablespoons plus 1 tablespoon strip over. Pasta can then be rolled 7. Cook in a large pot olive oil out into thin sheets Use a fork to crimp the of boiling water for 3 using a wooden dough edges and press out any minutes. Reserve some 1 cinnamon stick roller: air bubbles. water to help thin out 2 sprigs of thyme Begin by dusting work For circle shapes use the sauce. surface with semolina or cookie cutter. For square 6 tablespoons tahini paste 8. Immediately toss with all-purpose flour. shapes cut with knife or sauce/remaining puree. 1 tablespoon black and white pizza Start from the center Add reserved pasta sesame seeds, toasted of the dough and roll water if necessary. towards each side until TO MAKE FILLING: 2 tablespoons date honey dough is 1/8th inch thin. 1. Toss butternut squash 9. Top with toasted sesame seeds and Kosher salt and black pepper in 3 tablespoons olive oil Pasta can then by cut and season with salt and date honey. Pour using the tip of a knife pepper. flour onto clean work or pizza slicer into surface (cutting board, 2. Place thyme sprigs strip shapes (spaghetti, countertop) linguini, fettuccini, and cinnamon stick on tagliatelle etc.) roasting pan with squash.

www.KosherSpirit.com 19 MEET OUR STAFF: BEHINDWHO’S BEHIND~ THE ~ Interview with Rabbi Yisroel Selwyn

Rabbi Yisroel Selwyn

KS: Where did you grow up? Where did you maybe partially as a result of my English origins! In ad- go to yeshiva? dition to these qualities and a proficiency in mathemat- ics, I actually started working at the ~ 17 years ago and RYS: I grew up in the Stamford Hill area of London. I stud- I worked my way up from Data Entry, to managing the ied in the Chabad yeshivos in Manchester, London, K’far entire Data Entry department for nine years. My previous Chabad, Israel and Morristown, New Jersey. From there I positions at the ~ taught me a lot about how the ~ inter- was sent on shlichus to the Chabad yeshiva in Caracas, Ven- ezuela and then finished my studies at the Central Lubavitch faces with certified companies, the complex inner work- Yeshiva in Crown Heights, where I received semicha. ings of our data systems, and also left me with experience in the many areas of kosher certification requiring legal KS: What did you do after yeshiva? intervention and services.

RYS: I married my wife, Chana (nee Stock), in 1997 and I KS: What is best thing about working at the ~? worked in Judaica and then started my career at the ~ in the Data Entry department. RYS: My favorite part about working at the ~ is the family atmosphere and the care and appreciation that manage- ment shows. It is this warm, community environment that KS: What is your current position at the ~? encourages employees to put their best foot forward and RYS: : I am currently a Senior Account Manager and aids in securing committed, long term hires. Legal Coordinator, responsible for overseeing certain customer accounts, making financial decisions and KS: How would you describe the ~ today? managing the many aspects of contract development and other legal document maintenance that a structured RYS: The ~ is a kosher organization that is globally re- certifying body requires. spected, on top of their game and, no matter what, never bends the rules when it comes to kashrus decisions. It is KS: What prepared you the most for your cur- these qualities that consistently rank the ~ among the top rent position at the ? ~ kosher certification agencies worldwide, trusted by mil- RYS: I am naturally a precise and detail oriented person… lions of consumers and thousands of certified companies.

20 www.OK.org The ~ is a kosher organization that is globally respected, on top “ of their game and, What Other People Say no matter what, Rabbi Yisroel Selwyn never bends the “ Yisroel has come up in the ranks to be rules when it one of the pivotal personnel in our office. “ In his quiet, persistent, and persevering manner his accomplishments amaze us.” comes to kashrus Rabbi Don Yoel Levy decisions. Kashrus Administrator Yisroel is someone who only knows how to ‘do it right the first time’. Personally, I have learned KS: Can you share an interesting experience that “ a lot from him over the years. He may not you had while working at the ~? even realize how many others were affected by his dedication and positive personality.” RYS: I’m based in the ~ headquarters in New York, so I don’t really travel much and have stories like the other rabbis who Rabbi Levi Marmulszteyn work here. I would like to say however, that I recently broke Rabbinic Manager my leg and was out of commission for quite a while. During this time, the ~ management made sure that my last worry In the kashrus field, we must be on top of endless was my work, job security, etc. They made sure to alleviate all details to meet the challenges that occur as a of my outside stresses. Even when I returned, they went out “ result of changes or new findings. There are of their way to help me get back into the work routine, and always ‘must do’s’ when it comes to ensuring kashrus for that I’m forever grateful. compliance and Reb Yisroel Selwyn, in his role of However, if I may bring you back to my early days in the Senior Account Manager and Legal Coordinator, data department. This was a time that our rabbis would re- earns the respect of anyone who comes in contact view each formula on paper. As we like to under promise and with him. Our international team knows Yisroel will over deliver, there was a time when one of our flavor com- make the process clear and comprehensible for the benefit and betterment of improving kashrus. A panies had a time sensitive project and Rabbi Levy offered to pleasure to have him as a part of our team!” pitch in with the formula review. The look on his face when I staggered in with a stack of papers which probably reached Rabbi Eli Lando my nose was priceless! It goes without saying that he put in Chief Customer Relations Officer the hours and reviewed each formula. Thank G-d, we are now paperless and formula review is now done online.

www.KosherSpirit.com 21 CHASSIDIC INSIGHTS

FromGolus to Geulah Compiled by Dina Fraenkel Adapted from Likkutei Sichos, Shabbos Parshas Mikeitz, 5751

here are three different ways that people view the rise represents the mission of every Jew in this world. We Torah. Some say that the stories in the Torah are are all here to reveal the G-dliness inherent in every as- T merely symbolic and should not be taken as truth, pect of the physical world, from the minutiae to the great- chas v’sholom. The traditional opinion is that every story est events. Sometimes, there are limits that constrain this in the Torah is absolute truth and is an actual record of ability, but they are always temporary. Just as Yosef rose events. The third view is that of Chassidus. In Chassidus from prisoner to viceroy, each one of us becomes a beacon and Kabbalah it says, “The Torah speaks about the upper of light, showing G-d’s existence and Providence in this realms and alludes to the lower realms.”1 In plain English, world, through our thoughts, speech and actions. this means, every story in the Torah records an actual The name of the parsha, Mikeitz, can actually mean “at event, but that event is much more significant than the ac- the end”5 or “at the beginning”6, which raises the question tual physical event. It has ramifications and parallels in the of whether “mikeitz” is the end of Yosef’s struggles, or the spiritual world. Each event in the Torah, since it transcends beginning of his triumph. One opinion states that it re- the limits of time and space, relates to every Jew, at every fers to his challenges, since the darkness is most intense stage in history. right before the dawn.7 The other opinion states that it is Parshas Mikeitz, which is always read during Chanu- the beginning of Yosef’s triumph. Despite the difference kah, centers on Yosef’s release from prison. According to of opinons, both interpretations of “mikeitz’” are con- Chazal, Yosef is representative of the entire Jewish people.2 nected. Even the darkest moments of golus are G-dly and Yosef’s name means “increase”, which can be explained as contain actual sparks of Hashem. Facing and overcoming an infinite potential for growth3, as every Jew possesses a this darkeness releases the G-dliness and ushers in the first neshamah that contains a cheilek Eloka mi’ma’al mamash4 moments of geulah.8 (an actual part of Hashem) and Hashem is not limited. May Yosef’s journey from golus to geulah be a mirror Yosef’s prison symbolizes the body and our existence for our own times, as we face these terribly dark and cold in the physical world, which both serve to limit and con- moments before the dawning of the brightest lights that strain the limitlessness of our neshamos, concealing the G- will shine forth with the everlasting Geulah Shleimah bim- dliness that exists in everything. Yosef’s release from prison heirah v’yameinu. alludes to the end of limits. He ceases being a prisoner and becomes the second most powerful man in Egypt. Yosef’s 5. Rashi in our Torah reading. 6. See the gloss of Rav Avraham Ibn Ezra to Numbers 13:25, Deuteronomy 15:1, 31:10, Psalms119:96. See also the gloss of the Maharsha to Niddah 58b. 1. Asarah Maamaros, Maamar Chakor HaDin, sec. 3, ch. 22; Shaloh, p. 13b, 161a. 7. Likkutei Dibburim, Vol. I, p. 68a, b [English trans. p. 150]. 2. Therefore the entire Jewish people are at times referred to by the name Yosef, as Psalms 80:2 states: “You lead Yosef as [a shepherd leads] sheep.” 8. This enables us to appreciate the interrelation between the name Mikeitz and the See Rashi and Metzudas David to that verse. Torah reading which follows. Even according to the interpretation that mikeitz re- fers to the last two years of Yosef’s imprisonment, it is still appropriate that it serve as 3. See Toras Chayim, Bereishis, 87b. the name of the reading dealing with his redemption. For it was the final challenges 4. Tanya, ch. 2. of his imprisonment that brought about his redemption.

22 www.OK.org SOUL NUTRITION

Spreading Light By Chaim Fogelman

There is a debate as to how one is to light the Chanukah menorah. Beis Shammai says every day one should light one less, beginning with 8 candles and working down to 1 candle. Beis Hillel says every day one should add one more candle, beginning with 1 and working up to 8. Perhaps the root of this debate lies in the question of what is most important, sur merah (ridding the evil) or aseh tov (increasing good). Beis Shammai says the most important focus needs to be eliminating the bad until only the pure, refined good is left. Beis Hillel, in contrast, says to focus on increasing good each day and the bad will disappear on its own. That’s why we light the Chanukah menorah at night and facing the outside. When you light a candle, you automatically chase away darkness. The halacha is like Beis Hillel and we must always focus on the aseh tov, increasing the good in the world, not only on Chanukah, but all the time. Perhaps, here lies the root of the different way Beis Shammai and Beis Hillel handle the man who wanted to learn the whole Torah on one foot. Beis Shammai was focused on getting rid of the bad and immediately sent him away; he had no time or patience to deal will ridiculous (bad) situations,while Beis Hillel focused on the positive and brought him closer.

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