DOCSLIB.ORG

Kashrus Kurrents 1/16

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Kashrus Kurrents 1/16 STAR-K KOSHER CERTIFICATION rtnhyktcs ,urafv sgu Kashrus KurrentsVOLUME 27 NO. 2 Winter 5767-2007 KosherKosher ChickensChickens PPieie in the SkSkyy RABBI TZVI ROSEN STAR-K KASHRUS ADMINISTRATOR fromfrom CoopCoop toto SoupSoup EDITOR, KASHRUS KURRENTS RABBI MOSHE HEINEMANN Much has changed in air travel over the past RABBIRABBINIC MOSHE ADMINISTRATOR HEINEMANN decade. With all of the security scrutinization that a RABBINIC ADMINISTRATOR passenger has to undergo before boarding a flight, flying will never be the same. Slowly but surely airline travel is getting back to its place of prominence before the disaster of 9/11. The FE Traveler cover story article, There is a strange but true phenomenon “The Five-Star Inflight Experience”, should come as no that has resulted in our society’s tech- surprise to the international traveler. It states, nologically motivated, highly competitive marketplace. If a manufacturer or producer “Food is an integral part of the overall inflight desires to remain viable and competitive, he experience. Inflight services play a very never loses sight of the fact that successful business important role in appeasing the discerning demands innovation, creativity and growth. Status business traveler and nothing takes the edge off quo in the manufacturer’s lexicon often means stagnation, a hectic day like a well prepared meal served on and no company wants to stagnate. In turn, the fine porcelain. In most airlines today, most First manufacturer on the move continues to innovate in and Business Class passengers enjoy inflight an environment that encourages survival of the fittest. a la carte meals where they can decide what This presents additional challenges for products they would like to eat. Inflight food and wine requiring kosher supervision from a kashrus agency. service is getting more delectable. Menus are These axioms are very keenly felt in the production of being designed and prepared with both eyes kosher poultry, where halachic ingenuity and technological advances firmly fixed on the customer’s tastes.” converge. The average kosher consumer rarely, if ever, has the opportunity to see a large or small slaughterhouse in action. Therefore, Kashrus Kurrents offers its readers an inside Although we are still living in an era of downsizing look at the policies and procedures of kosher shechita, ritual slaughter, in a modern and cutbacks, airlines continue to spend considerable kosher poultry production facility. dollars for food service expenditures. Why? Airlines are still a very competitive service industry. Although Kashrus considerations are taken into account, literally from coop to soup. A price, punctuality and performance are a traveler’s scientifically researched highly nutritional diet, high in protein and low in primary considerations, no food service or poor food carbohydrates, has been proven to produce quality kosher chickens. This regimen service is a big turn off to those expecting airline meals. provides healthier skin to the young chickens and more easily facilitates cold feather removal, a must in a kosher processing plant. The Rav Hamachshir visits Economy or Coach presents the traveler with a the hatchery to make sure that proper protocol for diet and inoculation are being more cost-effective alternative. While offering a better followed. Modern techniques for kosher chicken breeding address the problem of deal on inflight seating, amenities such as comfortable halachic inoculation against disease. To avoid the possibility of puncturing an seating, reading material and meals are usually organ or cranium membrane, the chicks are carefully vaccinated in the skin at the back of the neck. The chickens are raised until they are seven to eight weeks old, CONTINUED ON PAGE 4 too young to lay eggs, yet suitable for processing. As a rule, chicken breeding is an equal opportunity enterprise, with no discrimination made between male and female chickens. this issue Today, chickens are shipped to the processing plant in newly designed shipping Inside units instead of conventional crates. Each truck holds between 8,000 to 12,000 chickens Kosher Chickens . Page 1 that are shipped in metallic cages, with 600 birds per unit. These are open trailers that Pie in the Sky . Page 1 are subject to the elements. Temperature extremes are not healthy for cooped up chickens. Heat and steam are worse for their well being, some chickens even die in transport. It goes What You Don’t Know May Surprise You . Page 6 without saying that the shochtim, trained ritual slaughterers, make sure that only live chickens are shechted (slaughtered). New Under Star-K Certification . Page 7 CONTINUED ON PAGE 2 Star-K Shidduch Program Up”date” . Page 8 Now Available!. Page 8 Star-K Comes to China . Page 8 Leadership in Kashrus Education KosherKosher ChickensChickens fromfrom CoopCoop toto SoupSoup RABBI MOSHE HEINEMANN RABBINIC ADMINISTRATOR Another very important precaution drained and the chickens are ready to be up to 120,000 chickens per day. The answer mashgichim take is making sure the chicken processed. Processing kosher chickens is a is a specially designed moving soak tank, units are not dropped off the truck at the modern food science. In some plants, where 3,000 chickens are continuously unloading dock. This prevents nefulos, chickens are first soaked in ice water to delivered by conveyer from beginning to dropped chickens, that are disqualified from toughen the skin and give the chicken end. At the end of the soak cycle, the shechita. For that reason, these specially longer shelf life. Hot water is never used for chickens are hung and salted manually or formulated units are moved with a forklift processing before salting, as it would by automated salt machines, and conveyed and the birds are loaded onto a conveyor render the chickens treif. The chickens pass around the plant for one hour. After the belt leading into the processing plant. Once through a modernized plucking machine, required three hadochos, rinses, the the chickens are placed onto the conveyor, where the feathers are peeled off. After chickens are cooled in giant chillers to 34oF. they are pushed through a door leading to plucking, the head and feet are At this point, the chickens may be singed the shechita room. At one well known automatically removed. In the U.S., due to and sealed with plumbes, kosher wing clips, company, the chickens remain in their a great risk of infection, the feet of the and are ready for packing. metallic cages until the drop, where the cage chicken are not used. is gradually lowered onto the moving belt. What does the company do with the The cages are tilted on the moving belt until At this point, the chickens are inspected chickens that have been rendered non- they open and are emptied of the chickens, by mashgichim at different checkpoints kosher due to questionable status or which are subsequently shechted. while the chicken’s organs are being improper shechita? The non-kosher chickens eviscerated. The mashgichim inspect for are collected in gray totes and are placed off Measures are taken to compensate for the broken bones, holes, punctures and to the side. They are physically placed into a increased volume of production by adding bruises. They make sure that all the large cardboard crate called a combo, which shochtim to the shechita line. For a quality required organs of the chicken are present, holds up to 1,000 lbs. of product. When the shechita to be successful, it is imperative to there are no chicken pox on the intestines, combo is full, it is staged in the designated have a staff of shochtim and mashgichim who and there are no breaks or swelling that non-kosher area of the plant. The rabbi are true yirei shomayim (G-d fearing) and would render the chicken treif. Any issues each combo a specific number, as well experts in their field. The job of a shochet as tags, and enters the number onto a requires mastery of the craft, with logsheet. The workers sign the shipping attention to detail and a sharp mind. It logs at the end of the day when the also requires ensuring that the “maase combo leaves the plant. This is to make shechita” is executed “k’dos uchedin”, sure that the non-kosher product will according to the letter of the law. The not inadvertently be mixed with kosher shochet should also exhibit care and chickens. concern that everything goes smoothly and efficiently. There are various How are the kosher chickens recommended methods of holding the shipped? Kosher chickens are packaged chickens when they are slaughtered. in various forms, sizes and amounts – Reputable kosher shechitos frown upon a retail, wholesale, family packs, cut-ups moving line during the shechita. This (pieces) and cutlets. At the packaging tends to impede the shochet’s ability to point, a mashgiach checks for cut-ups shecht properly. Therefore, reliable and makes sure that all chickens are supervisory agencies will not permit it. packed properly and bear kosher plumbes on every piece. The boxes Large poultry processors have multiple chickens deemed questionable are taken off are triple taped for shipping. Of course, once shochtim on line at one time, with one roving the line and placed on hooks over to the the chickens reach the butcher shop, the Rav Bodek Sakinim, a rabbi to check the side. The Rav on-site paskens, rules, as to opened chickens are under the watch of each chalofim (knives). A pegima, nick in the whether these chickens are kosher or treif. store’s Rav Hamachshir. However, if an order knife, will disqualify the shechita. Therefore, Any treif chicken is marked with a black comes directly from the plant and is each knife must be constantly checked by the wing clip, while the kosher chickens are improperly sealed, or if any irregularity is Rav Bodek Sakinim, in addition to the shochet sent down the processing line to be found in the shipment, it should be returned himself, who must check his chalaf every few kashered, soaked and salted.
Load more

Recommended publications
  • 12 Page Booklet 7.Indd
    For Every Jewish Home Your Advertising Master Key to the Entire Jewish Marketplace: COMMUNITY KOSHER FOOD & TRAVEL RETAIL CLASSIFIED HISTORY HISTORY HISTORY History of the Jewish Press reports on the crucial events which were to inspire Jews provide leadership and encouragement for the supporters around the world with new pride in their heritage and of the State of Israel. The Jewish Press has continued to he impetus for starting The of the turbulent 1960’s. Thus, The Jewish Press became renew their faith. nurture the rapid growth and evolution of that vibrant new Jewish Press in 1960, was the the prototype of the modern Anglo-Jewish newspaper, Orthodox community, which, in turn, has lent its loyal demise of what had once been serving both the spiritual and physical needs of its fast- The Six Day War defi ned the spirit of The Jewish Press, support to the newspaper and its advertisers. Today, The Tone of New York’s leading Yiddish- growing readership, and a lifeline to Jewish tradition for and its readership. In the years since, it has led the Jewish Press remains their voice and their primary forum, American newspapers, The Morning Jews all over the country. successful fi ght to free Soviet Jewry, and continues to a trusted source of information, inspiration and identity. Journal. Its readership, consisting primarily of Yiddish speaking Jewish Under the leadership of Rabbi Klass, The Jewish Press immigrants, had given way to a new became the vehicle of choice of fast-growing American generation of American-born Jews yeshivos and English-speaking Orthodox synagogues who assumed the leadership of the around the country, of the Baal Teshuvah movement and community, and the founder .
    [Show full text]
  • Kosher Food in San Francisco for More Information Page: UCSF Spiritual Care Services (415) 443‐2273
    Kosher Food in San Francisco For more information page: UCSF Spiritual Care Services (415) 443‐2273 Markets Carrying Only Kosher Food Israel Kosher Meat, Poultry and Deli 5621 Geary Blvd., San Francisco, CA 94121 (415) 752‐3064 Tel Aviv Strictly Kosher Market Under new ownership. Glatt kosher meat, poultry and deli. Barbecued chickens, knishes, piroshkis. Many products from Israel. Sit‐down or to go. Under Vaad Hakashrus of Northern California. Free delivery. 2495 Irving St. (at 26th), San Francisco, CA 94122 (415) 661‐7588 Fax: (415) 661‐8258 E‐mail: [email protected] Markets with a Large Selection of Kosher “Heckshered” Items Mollie Stone's Markets Supermarket. Full line of kosher food products (including Cholov Yisroel products), grocery, dairy, frozen foods, wines and meat. 2435 California St., San Francisco, CA 94115 635 Portola Dr., San Francisco, CA 94127 (415) 567‐4902 Fax: (415) 567‐3215 (415) 664‐1609 Fax: (415) 664‐7406 Restaurants Sabra Grill Restaurant Israeli Middle Eastern cuisine. Glatt kosher restaurant with a mashgiach temidi. Cooking is bishul Yisroel. Breakfast, lunch and dinner. Take‐out. Catering. Under supervision of Vaad Hakashrus of Northern California. Special food for Shabbat. 419 Grant Ave. (at Bush), San Francisco, CA 94108 (415) 982‐3656 Fax: (415) 982‐3650 E‐mail: [email protected] Shangri‐La Vegetarian Restaurant Orthodox rabbinic supervision. Chinese vegetarian kosher. 2026 Irving St. (between 21st and 22nd), San Francisco, CA 94122 (415) 731‐2548 Fax: (415) 664‐7802 E‐mail: [email protected] For questions about kosher certification in San Francisco: Vaad Hakashrus of Northern California Kosher certification agency for restaurants, bakeries, food production and catering.
    [Show full text]
  • Daf Hakashrusedition a PUBLICATION of OU KOSHER ISSUE 15 | YOMIM NORAIM 5778
    CONSUMER Daf HaKashrusEDITION A PUBLICATION OF OU KOSHER WWW.OUKOSHER.ORG ISSUE 15 | YOMIM NORAIM 5778 ALMOST KOSHER IS NOT REALLY KOSHER! Reprinted with permission from the OU’s Jewish Action Summer 2017 Edition, with slight Rabbi Eli Gersten modifications. The title of the original article was “What Could be Wrong With”? RC Recorder of OU Psak and Policy IS IT ACCEPTABLE TO EAT OUT AT A VEGETARIAN OR VEGAN-FRIENDLY INDIAN RESTAURANT IF THE HASHGACHAH (CERTIFYING RABBI OR AGENCY) IS UNRELIABLE? In some circles, it has become increasingly common, and even acceptable, to eat out at Indian restaurants that are vegetarian or vegan-friendly even though the hashgachah may be unreliable. The thinking goes something like this: Indian restaurants don’t serve meat or fish, and I can order foods that don’t contain dairy, so there is very little that can go wrong. Indian restaurants are “almost” kosher. So long as there is a rabbi vouching that it is kosher, though he might have lax standards, isn’t it good enough? This reminds me of the time I received a call from an out-of-town vaad ha’kashrus that was contemplating giving certification to a local Indian restaurant. The restaurant was owned and managed by non-Jews, and there were a number of halachic questions the vaad was unable to resolve. The rabbis decided to speak with Rabbi Yisroel Belsky, zt”l, who was an OU senior posek at the time. Small Jewish communities often lack the resources to support a kosher restaurant. To contend with this challenge, a vaad might try to find an existing (uncertified) restaurant in the neighborhood that is willing to make the necessary changes to become kosher.
    [Show full text]
  • Download a PDF at Voice
    ב”ה פסח תשע”ה PESACH 5775 CERTIFIED SOUL NUTRITION א כשר און פריילעכן Wishing You a פסח !Happy Pesach 3 SHARE YOUR SPIRIT QUESTIONS FOR THE ~ Dear Reader, 4 I recently returned from our Holy HEALTHY SPIRIT Land, Eretz Yisroel, where I visited the headquarters of ~ Israel. It was 5 Tea vs. Coffee so nice to meet our counterparts, the rabbis and staff, face to face and see PESACH RECIPES their wonderful operation firsthand. I 6 Coconut Clusters & Meringue Cups must say, however, that I was a bit sur- prised by the general public’s intense THE ART OF KOSHER focus on kashrus. You see, it’s only natural for people to become com- 8 CERTIFICATION placent in their everyday routine. In the Diaspora (Golus) unless your By Rabbi Yitzchak Hanoka life’s work is in the kashrus field, most kosher consumers glance at the hechsher on the label for a second or two and move on. When eating FROM THE DESK OF out, if they see a kosher certificate hanging on the wall, they are happy. 12 RABBI DON YOEL LEVY But this year is shemitta in Eretz Yisroel. It was so delightful to see people actually reading kosher certificates and questioning the differ- ent establishments about their hechsher. I saw people everywhere pay- KEEPING KOSHER IN… 14 THAILAND ing close attention to the different kashrus details. It wasn’t enough By Leigh Hershkovich that the sign said “Kosher L’mehadrin”. Was the date valid? Where were the vegetables from? Was the produce from last year (the sixth HEALTHY KOSHER year)? (Yes, there are ways to preserve sixth year produce!) Was the 16 TRAVEL TIPS produce from outside halachic Eretz Yisroel? Or from heter mechira By Rabbi Elisha Rubin (which many do not rely on)? I found it interesting that, in contrast to what most people believe, shemitta is not something only for the Israeli farmers; it turns out to be a “kosher wakeup call” for all of us.
    [Show full text]
  • Kosher Restaurant for the Jewish Community of Brighton Beach
    Community Tent Koser Retaurant for t Jewih Community of Brghton Beach Jewish Community Brighton Beach and the surrounding area is home to tens of thousands of Jews. An additional 10,000 Jews live along Ocean Parkway and go to the beach. Of the estimated 55,000 Holocaust survivors living in New York City as of 2011, most live in Brighton Beach. Kosher Food Options There are no Kosher restaurants within walking distance. The Location as it is now The Location as it can be Actual Tent: Outdoor View Actual Tent: Indoor View On The Menu Koser Parve Dihe, Drnks, Desers On The Menu Salads Pastas Soups Desserts Teas & Coffee Fresh Squeezed Juice Smoothies & Crushed Ice Desserts and Teas The goal is to cultivate touches of luxury for a memorable experience. Smoothies Fruits, Vegetables, Crushed Ice For the beach-going crowd, Jews or not Future Options The Proposal Let us spend our own money to improve your yard. We will mow the lawn, set up a tent, buy furniture. We will cover ongoing expenses (electricity, food) and pay for the tent's Kosher Hechsher and Mashgiach. We will build an app for the restaurant, to connect the local community, and bring more people virally. Let us use the existing kitchen on the third floor. What's in it for JCBB The yard, currently overgrown with grass, will become the only Kosher restaurant in the area, serving the local Jewish community. We will pay you $1000 a month rent starting 2019. If we default on the rent, you get to keep the tent and furniture and take charge of how to continue operations.
    [Show full text]
  • Bt.514 Kosher Food Production by Zushe Yosef Blech.Pdf
    BLBS018-Blech 9780813820934 September 19, 2008 12:58 Kosher Food Production Second Edition Kosher Food Production, Second Edition Zushe Yosef Blech © 2008 John Wiley & Sons, Inc. ISBN: 978-0-813-82093-4 BLBS018-Blech 9780813820934 September 19, 2008 12:58 Kosher Food Production Second Edition Zushe Yosef Blech A John Wiley & Sons, Ltd., Publication BLBS018-Blech 9780813820934 September 19, 2008 12:58 Rabbi Zushe Blech is considered one of the world’s leading experts in modern Kosher food production and technology, serving for over twenty years in administrative and field positions relating to all aspects of Kosher certification. He served for fourteen years as a regional director for the Koshrus division of the Union of Orthodox Jewish Congregations of America (the “OU”), and has since served as a technical and Halachic consultant to virtually all of the major Koshrus certifying agencies worldwide. He has written and lectured throughout the world on the entire gamut of Kosher issues, and has consulted with a number of major food manufactures to educate them on Kosher issues, obtaining certification, and resolving Koshrus issues. Edition first published 2008 C 2008 Zusche Yosef Blech Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s publishing program has been merged with Wiley’s global Scientific, Technical, and Medical business to form Wiley-Blackwell. Editorial Office 2121 State Avenue, Ames, Iowa 50014-8300, USA For details of our global editorial offices, for customer services, and for information about how to apply for permission to reuse the copyright material in this book, please see our website at www.wiley.com/wiley-blackwell.
    [Show full text]
  • Edition #24 May 2012
    ISSUE 24 אייר תשע"ב / MAY 2012 that the food cooked in that device is bishul Yisroel.2 INDIAN RESTAURANTS Accordingly, the typical method of creating bishul Yisroel is via a Jew lighting the pilot lights for the Introduction stoves, ovens, woks, fryers and other cooking utensils. In recent years restaurants serving Indian-style foods This raises a number of halachic and practical have become more popular in the general considerations: population. The menus of these restaurants are filled with foods made of fruits, vegetables, and dairy Rema 113:7 says that if a non-Jew lights a fire from then any ,(אש מאש) items, but are free of all meat and fish. This presents a fire which was lit by a Jew an opportunity to eat out for smaller Jewish food cooked on the non-Jew’s fire is considered communities which do not have enough members to bishul Yisroel. There is some discussion in the support a traditional kosher restaurant. The lack of Poskim3 as to whether Rema’s ruling may be relied fish or meat in the restaurant presents a possibility of upon l’chatchilah or merely b’dieved. providing hashgachah without (the expense of) a Some larger hashgochos are machmir on this Mashgiach Temidi and without (the hassle and question as relates to food but maikel as relates to expense of) severe restrictions regarding suppliers of their industrial certifications; their logic is that since raw materials. These factors, coupled with the they insist on a Mashgiach Temidi for food service restaurants’ appeal to consumers who are not hashgachah there is no reason to have to rely on Jewish, have combined to make certification of something which might only be permitted Indian restaurants a viable option of which many b’dieved.
    [Show full text]
  • Kosher Restaurant List
    Kosher Restaurant List KJ ‘s Manhattan Kosher Establishments As of 5/18/2020 See below for a list of Kosher Restaurants that offer delivery Name Address Cross Streets Telephone Kashrut BUTCHERS & GROCERIES East Side Glatt 500 Grand Street East Broadway 212-475-6915 R. Fishelis Fairway (selected cases) 2127 Broadway 74th St. 212-595-1888 R. Marmorstein (selected cases) 2328 12th Ave. 132nd Ave. 212-234-2883 R. Marmorstein (selected cases) 240 East 86th Street 3rd & 2nd Ave. 212-327-2008 R. Marmorstein Fischer Bros. & Leslie 230 West 72nd Street Broadway 212-787-1715 OU Kosher Marketplace 2442 Broadway 90th & 91st Streets 212-580-6378 R. Marmorstein Park East Glatt Kosher Butcher 1733 1st Ave. Btw. 89th & 90th Streets 212-737-9800 Kof-K Tomers Gourmet Market 1201 Lexington Ave Btw. 81st & 82nd Streets R. Mehlman TAKE OUT & HOME DELIVERY Kosher Marketplace 2442 Broadway 90th & 91st Streets 212-580-6378 R. Marmorstein Grand Central Station Lower Mendy’s Take Out – Meat 109 East 42nd Street 212-856-9399 OU Level NE Corner of 5th & 17 R. Moshe's Falafel Truck St. Pincha Horowitz Olive Tree Catering (Dairy 2030 2nd Avenue Between 104 & 105 Street 917-797-7677 R. Mehlman Catering & Delivery) Simply Divine (catering & 604 West 46th St., 11th & 12th Avenues 212-541-7300 R. Mehlman delivery) 2ndFloor R Pinchas Quick Stop Kosher (Truck) 9th Avenue At West 34th Street 212-674-6666 Horowitz Village Crown (catering & delivery 216 East 49th St., 2nd 2nd & 3rd Avenues 212-207-3888 OU only) Floor BAKERIES & SPECIALTIES By the Way Bakery- Gluten & 2442 Broadway Between 90 and 91 Streets 212-877-0806 R.
    [Show full text]
  • Are Kosher Food Consumers No Longer Entitled to Protection from Fraud and Misrepresentation in the Marketplace?
    St. John's Law Review Volume 75 Number 3 Volume 75, Summer 2001, Number 3 Article 7 Commack Self-Service Kosher Meats, Inc. v. Rubin: Are Kosher Food Consumers No Longer Entitled to Protection From Fraud and Misrepresentation in the Marketplace? Jared Jacobson Follow this and additional works at: https://scholarship.law.stjohns.edu/lawreview This Comment is brought to you for free and open access by the Journals at St. John's Law Scholarship Repository. It has been accepted for inclusion in St. John's Law Review by an authorized editor of St. John's Law Scholarship Repository. For more information, please contact [email protected]. COMMACK SELF-SERVICE KOSHER MEATS, INC., V. RUBIN: ARE KOSHER FOOD CONSUMERS NO LONGER ENTITLED TO PROTECTION FROM FRAUD AND MISREPRESENTATION IN THE MARKETPLACE? JARED JACOBSONt INTRODUCTION Over ninety years ago, the federal government began to recognize the consumer's right and need to be protected from widespread deception in the open market.1 This protection has taken many forms, and has been extended by federal legislation into various areas of the market. For example, such legislation has had a distinctively strong influence on the food industry,2 particularly in the area of kosher food regulation. In fact, regulation of the kosher food industry has sparked litigation in both federal and state courts.3 Specifically, constitutional t J.D. Candidate, June 2002, St. John's University School of Law, B.A., Boston University. 1 See Fed. Trade Comm'n v. Algoma Lumber Co., 291 U.S. 67, 78 (1934). The Supreme Court addressed a consumer's right to be protected from deceptive practices stating, "[The public is entitled to get what it chooses, though the choice may be dictated by caprice or by fashion or perhaps by ignorance." Id.
    [Show full text]
  • Kosher Restaurant List
    Kosher Restaurant List KJ ‘s Manhattan Kosher Establishments As of 6/15/2021 See below for a list of Kosher Restaurants that offer delivery https://images.shulcloud.com/727/uploads/Random%20Folder/RestaurantDeliveryList.pdf Name Address Cross Streets Telephone Kashrut BUTCHERS & GROCERIES East Side Glatt 500 Grand Street East Broadway 212-475-6915 R. Fishelis Fairway (selected cases) 2127 Broadway 74th St. 212-595-1888 R. Marmorstein (selected cases) 2328 12th Ave. 132nd Ave. 212-234-2883 R. Marmorstein (selected cases) 240 East 86th Street 3rd & 2nd Ave. 212-327-2008 R. Marmorstein Fischer Bros. & Leslie 230 West 72nd Street Broadway 212-787-1715 OU Kosher Marketplace 2442 Broadway 90th & 91st Streets 212-580-6378 R. Marmorstein Park East Glatt Kosher Butcher 1733 1st Ave. Btw. 89th & 90th Streets 212-737-9800 Kof-K Tomers Gourmet Market 1201 Lexington Ave Btw. 81st & 82nd Streets 212-796-1933 R. Mehlman TAKE OUT & HOME DELIVERY Kosher Marketplace 2442 Broadway 90th & 91st Streets 212-580-6378 R. Marmorstein NE Corner of 5th & 17 R. Moshe's Falafel Truck St. Pincha Horowitz Olive Tree Catering (Dairy 2030 2nd Avenue Between 104 & 105 Street 917-797-7677 R. Mehlman Catering & Delivery) Simply Divine (catering & 604 West 46th St., 11th & 12th Avenues 212-541-7300 R. Mehlman delivery) 2ndFloor R Pinchas Quick Stop Kosher (Truck) 9th Avenue At West 34th Street 212-674-6666 Horowitz Westside Wok 691 Amsterdam Ave 93rd & 94th 212-222-2373 OK Village Crown (catering & 216 East 49th St., 2nd 2nd & 3rd Avenues 212-207-3888 OU delivery only) Floor BAKERIES & SPECIALTIES By the Way Bakery- Gluten & 2442 Broadway Between 90 and 91 Streets 212-877-0806 R.
    [Show full text]
  • Crc Pesach Guide 2021 Final.Pdf
    Kosher Certifi cation PESACHGUIDE 2021 VISIT www.ASKcRc.org TO SEARCH KOSHER FOR PESACH PRODUCT INFORMATION Download the App AVAILABLE FOR FREE AT Download the cRc Smartphone App for updated Kosher lists and Pesach lists and more. VISIT FOR מועצת הרבנים דשיקגו www.cRcweb.org Beth Din Information Consumer & Commercial Kosher Information Kashrus Updates Chicago Rabbinical Council 2 Thank you for your patronage throughout the year and during this Pesach season 2 Kashered At 212° F Chag Pesach Sameach Traditional holiday foods available at Mariano’s Skokie Make your Passover celebration extra special with eats and treats that meet the highest standards of kosher law and the Chicago Rabbinical Council (cRc). GROCERY MEAT AND FISH BAKERY From pantry staples to everyday Feast on cRc-approved meals Find our fresh-baked treats and items, we offer a wide variety of every day with kosher cuts of goodies from Chicago’s Zelda’s goods to meet your needs and restaurant-quality meat and Bakery, Oberlander, Zomick’s we’re always working to expand fish prepared by our specially trained and more! our selection. butchers. Stop in and enjoy a kosher shopping experience that is uniquely Mariano’s. find the best selection of kosher items at: 3358 W Touhy W Touhy Ave., Skokie,Ave, Skokie, IL 60076 IL (847) 763-8801 | Open Daily: 6am-10pm marianos.com/kosher • open daily: am- pm www.marianos.com/kosher TABLE OF CONTENTS INTRODUCTION PESACH INFORMATION Policy on Medicines, Cosmetics, and Toiletries 3 Shopping Guide 61 The Chicago Rabbinical Council 4 Pesach Liquor
    [Show full text]
  • Glass Lined Reactors It's a Small World
    ww ww VOL. t f / NO. 3 TEVET 5773 / JANUARY 2013 s xc THEDaf a K ashrus A MONTHLYH NEWSLETTER FOR THE OU RABBINIC FIELD REPRESENTATIVE pump, or a storage vessel –in the pro- used to make ethyl maltol is furfural. When GLASS LINED REACTORS duction of pharmaceutical products, evaluating the viability of kashering, the RABBI GAVRIEL PRICE which have low tolerance for heavy mashgiach learned that every vessel used to RC, Ingredient Research metal contamination. An OU compa- process furfural was glass-lined (whether this ny that blends pharmaceutical glaze, was because of the corrosiveness of furfural MORE than once a mashgiach has been better known as shellac, with ethanol uses on stainless steel or for other reasons, it’s not assigned to kasher a stainless steel reactor to specifically a glass-lined reactor. The proces- clear). These glass-lined vessels became the learn later that the interior was lined with sor requested that the same reactor also be bottleneck to the project. glass. The distinction is significant: stainless used for the production of dairy products, When developing a strategy for kashering steel, which has a chromium alloy, is metal which would necessitate kashering the reac- vessels it is critical, therefore, to clarify what and can be kashered; glass has the halachic tor periodically (in this case the unique the interior is made from. One way to do status of cheress and, especially for Pesach, design of the reactor permitted kashering). this is by sticking your head into the vessel should not be kashered (see Rema O.C. Glass-lined vessels are not limited to pharma- – if doing so is safe, legal, and conclusive.
    [Show full text]