יתלצהו יתאצוהו - OK Kosher · chometz during the entire holi-day. In addition, some...

C e r t i f i e d S o u l N u t r i t i o n

SPRING 5770חג הפסח תש"ע

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והוצאתי והצלתי ולקחתי וגאלתי

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Dear Reader,

Successful people knowthat it’s all in the details.Pesach is a time when we

all have different detailed min-hagim handed down from generation to generation (de-pending on where your familyoriginated and the leader ofyour community); it seems thatwe are all consumed withseemingly small details, mak-ing sure things are done just so.As a whole nation, we all cele-brate essentially the same way, but the details are what make each ofour celebrations different. From the cutting of the wheat for matzahmonths before Pesach, to eating or not eating gebrokts on the very lastday of Yom Tov, we all have our own ways of doing things.

In fact, Judaism and Torah are full of details; every mitzvah must bedone in a very specific manner – from what to do when we rise in themorning to how we go to sleep. On Erev Pesach we are permitted toeat Chometz until a precise time, we drink four cups of wine at theSeder, we use three matzos under the Seder plate…

How fitting that this time of year is filled with details, more thanthe rest of the year. Pesach, the birth of the Jewish nation, is the timethat Hashem chose us and made us into a nation, into His nation, noless. As far as success as a nation (successful people know that it’s allin the details), we must be the most fortuitous nation of all times!Where are the mighty Romans and Greeks? From Alexander the Greatto Napoleon, all of the so-called “great” nations that tried to destroy usare non-existent today, but the Jews are still here.

In this issue, read about the successes and contributions the Jews inIsrael and abroad are making to the world. And don’t forget about thedetails…learn about the intricate details of Shmurah Matzah productionin Rabbi Zushe Yosef Blech’s informative article. You can also readabout the many requirements and nuances of observing the mitzvah ofmaror at the Pesach Sedarim in Rabbi Yitzchak Gornish’s article, “Maror”.

Kashrus is also all about the details. The difference between certify-ing a product that contains grape, fruit juice, or grapefruit juice is quitesubstantial! Rabbi Levy will explore the importance of paying close at-tention and keeping detailed tracking logs and systems of all receivablesto an ~ certified facility.

Yet, with all these details we must always stay focused on the bigpicture – like HaRav Moshe Weber (ob”m) used to say, “To have amashehu (tiny bit) of chometz in your house on Pesach is only a rabbinicdecree, but to be besimcha on Yom Tov (v’samachta b’chagecha) is m’d’o-raisa.” This concept also applies to becoming so aggravated and angeredif something isn’t quite the way we want it on Pesach…anger is for-bidden in the Torah (even a tiny bit) all year long.

May your preparations for Pesach go well in all the details and bestwishes for a chag kosher v’sameach.

Rabbi Chaim FogelmanEditor-in-Chief

EDITOR-IN-CHIEF:

Rabbi Chaim FogelmanEDITOR:

Dovi ScheinerASSOCIATE EDITOR:

Dina Fraenkel DESIGN:

www.SpotlightDesign.com

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SHARE YOUR SPIRIT

QUESTIONS FOR THE ~

HEALTHY SPIRIT

THIS MATZAHTHAT WE EATBy Rabbi Zushe Yosef Blech

ANDERSON INTERNATIONAL FOODS, INC.—INTERVIEWWith Rabbi Moshe Vogel & Rabbi Leizer Teitelbaum

MARORBy Rabbi Yitzchak Gornish

LET ALL WHO ARE HUNGRY COME AND EATBy Aliza Libman

RECIPE

AN OUNCE OF PREVENTIONBy Rabbi Don Yoel Levy

WHO’S BEHIND THE ~ INTERVIEWWith Rabbi Aharon Haskel

CHASSIDIC INSIGHTS–DAYENU: IT WOULD HAVE BEEN ENOUGHCompiled by Dina Fraenkel

SOUL NUTRITION

We welcome your comments, submissions and letters to the editor.

MAIL: 391 Troy AvenueBrooklyn, NY 11213

E-MAIL: [email protected]

2 • www.OK.org

Kosher Spirit - Pesach 5770 3/9/2010 2:33 PM

Share Your Spirit

F E E D B A C K

Readers share their thoughtsabout the last issue...

Dear Kosher Spirit,

I made the Zucchini Parmesan Latkes from the Chanukahissue of Kosher Spirit and they were really incredible. I also

made a separate batch without flour for my husband who ison a gluten-free diet and they came out delicious, too.

Thanks,C. Lipskier

Remembering Rabbi Berel Levyob”m on his 23rd yarzheit (5 Nissan)

Rabbi Berel Levy, my Zaida. Aloving and doting grandfa-

ther, one who was fully involvedin all aspects of the lives of hisgrandchildren – particularly withchinuch, where his primary con-cern was for his family to lead alife of Torah and Yiras Shomayim– al derech Yisroel saba.

We looked up to him with rev-erence and awe. When he would walk into a room his pres-ence alone would inspire us to act differently.

My family had the zechus and unique opportunity tohost our Zaida and Savta every year for Pesach. Watchinghim lead the Pesach Seder at the head of the table, relivingthe miracles of Yetzias Mitzrayim, is a memory I will forevercherish. Waking up on a Shabbos or Yom Tov morning to thesingsong of Zaida learning Gemara at the dining room tablewas an example to us of the importance Torah learningshould have in our lives.

Zaida’s uncompromising stand on matters pertaining toYiddishkeit, particularly in the kashrus field, were legendary.His Mesiras Nefesh to bring our brothers and sisters of KlalYisroel closer to Torah and mitzvos (up to the point of travel-ing to Russia in the height of the Communist era notwith-standing the dangers involved), are important lessons for usgrandchildren to internalize and inspire. Baruch Hashem, wehave the zechus to have our Savta (yblc”t) among us whowas the helping partner in all of Zaida’s accomplishments.May she be zoche to live to 120 healthy years and experi-ence only nachas from us grandchildren.

Shlomo GartenhausMenahel, Yeshiva Gedolah Zichron Shmayahu

Toronto, Canada

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~ Certified Artwork Cookiesand Cakes, located inCrown Heights, Brooklyn,won first place in this year’sNYC Cake Convention in theWinter Wonderland WeddingCake category! Ruth Raymond, owner ofArtwork Cookies and Cakes,offers custom designed cakesand cookies for all occasions.(Oops! Sorry, not for Pesach!)Ruth was also a gold medalist at the

American Bakery Expo in 2009and her work appears thiscoming month in AmericanCake Decoratingmagazine. Cakes, cookiesand cupcakes are

designed to meet eachcustomer’s preferences.

Ms. Raymond can bereached at

917-602-1368 orartworksweets@

gmail.com.

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if edies

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~ Certified David’s Restaurant in NYCoffers customers the opportunity to put on

tefillin at the restaurant!

Now THAT’s the Spirit


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The ~ receives manyletters/emails with kosherquestions...

Dear ~, Is it permissible to use pre-cut, peeled vegetablesor fruits (that do not require Bedikas Tolaim)without a Kosher for Passover hechsher on Pesach?

Rabbi Hanoka responds:

Even products that seem to be innocuous, kashrus-wise, often go through some form ofminimal processing that can cause a kashrus concern. Given the extra stringenciescommon on Pesach, consumers should be aware that peeled vegetables and fruits are

often soaked or washed in a water solution that contains a small percentage of pre-servatives to lengthen the shelf-life of the product itself, as well as to enhance

color retention. These preservatives are often derivatives of kitniyos and po-ssibly chometz, as well. Therefore, it is proper to look for a reliable Passoverhechsher when considering these types of products to ensure that they arefree of the above concerns.

In addition, one should be sure to carefully wash all fresh fruits and vege-tables (even if you plan to peel them) on Pesach to ensure that no wax re-

sidue, which may contain kitniyos or chometz, remains on the produce.

For a complete listing of all ~ KosherCertified Pesach products please visit

www.OK.org/Pesach

Is it KosherFor Pesach?


Did you know that horseradish contains glucosinate, whichhas been shown to increase the liver’s ability to fight

carcinogens and suppress the growth of canceroustumors?! Horseradish also has antibacterial properties

and may help treat urinary-tract infections.

esach is a time when Jews are extraordinarily careful tomonitor the foods we consume. It is also a time when

we consume a huge amount of fruit and vegetables;possibly more in 8 days than many eat in the span of a

few months! In earlier days farmers used to use excessivepesticide to help control infestation (it’s no wonder that so manypeople have a custom to peel all of their fruits and vegetables onPesach!) and most farmers still use some pesticides, which hasprompted buyers to look for organic produce instead. Here is alist of the “Dirty Dozen” (produce with the most pesticideresidue, where organic may be preferred) and the “CleanFifteen” (produce with the least pesticide residue).

PeachesApplesBell PeppersCeleryNectarinesStrawberriesCherriesKaleLettuceImported GrapesCarrotsPears

OnionsAvocadosCornPineapplesMangoesAsparagusSweet PeasKiwiCabbageEggplantPapayasWatermelonsBroccoliTomatoesSweet Potatoes

Horseradish

Please note: We must, of course, be careful to inspect our produce for insects.Organic produce has more insects than conventionally grown produce, so one mustbe extra careful to check organic produce well. (See ~ Vegetable Checking Guide.)

Dir

ty D

ozen

Cle

an

Fif

teen

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מצה זושאנו אוכלי

THIS MATZAH THAT WE EAT

Haggadah shel Pesach הגדה של פסח

By Rabbi Zushe Yosef Blech

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lthough we generally referto the holiday as “Pesach”(Passover), this nametechnically refers to the

14th day of Nissan, the day thatthe Korban Pesach (Paschal Sac-rifice) was brought. Theseven-day holiday itself isreferred to as Chag ha’Matzos—the Holiday of Matzos, since theentire seven days are character-ized by refraining from chometzand eating matzah. Although therequirement to eat matzahapplies only during the Seder,one is prohibited from eatingchometz during the entire holi-day. In addition, someauthorities rule that althoughone is not obligated to eatmatzah during the rest of Pesach,one actually fulfills the mitzvahof matzah every time it is eatenduring Pesach. All matzah, how-ever, is not the same, and it istherefore important to knowtheir distinctions in order to beable to approach the fulfillmentof the mitzvos of refraining fromchometz and consuming matzahin the most appropriate manner.

Both chometz and matzah are madefrom the same ingredients—flourand water—and it is impossible tounderstand one without the other.Chazal teach us that when any of thefive major grains—wheat, rye, oats,barley and spelt—come in contactwith water, they may ferment andbecome chometz. This fermentationmay occur spontaneously upon thegrain becoming wet for even a briefperiod, even without the addition ofyeasts or other leavening agents.Matzah is defined as bread madefrom any of these grains—which aresusceptible to becoming chometz—but are mixed with water and bakedin such a way that guarantees that itdoes not ferment. The care requiredto prevent chimutz is called shimur—“guarding”—a concept based on theverse “u’sh’martem es ha’matzos”—“And you shall guard the matzos.”

One must therefore be very carefulwhen making matzah, since the dif-ference between chometz and matzahcan be very slight, indeed.

WHEN DOES SHIMUR START? There are three opinions dis-

cussed in Halacha as to the level ofguarding that is required. The mostlenient opinion states that this re-quirement is satisfied as long as careis exercised from the time the flouris mixed with water to ensure thatthe matzah is baked before it can be-come chometz (Shmurah mi’Sh’asLisha). This approach is based on theassumption that flour is generallystored away from water, and chometzconcerns only begin at the point ofkneading the dough, where water isadded to the flour. This opinion,however, should only be followed incases of extreme necessity, and noneof the matzah sold today follows thisapproach. [Indeed, most wheattoday is soaked (tempered) in waterbefore milling, which raises the con-cern that it may be true chometz].

The second opinion holds that thegrain must be guarded from the timeit is milled into flour. This approachis based on the assumption thatwhole grains are not susceptible tobecoming chometz even if they wereto become wet, since the hard, un-broken kernels are normally resistantto water. Once milled, however, thegrains lose this protected status, es-pecially where flour mills were pow-ered by running water and the flourwas thus exposed to moisture. Suchflour is called Shmurah mi’Sh’asTechina. The grain is inspected beforemilling to ensure that it has notbegun to sprout or exhibit other signsof chimutz, and by doing so we are as-sured that even if the whole grainhad become wet it had neverthelessnot become chometz. Most machine-made matzah uses such flour, andsuch matzah is commonly referred toas matzah p’shutah—“regular matzah”.

The third approach requires super-vision of the grain from the time of itsharvesting until the actual baking of

the matzah to ensure that it did notcome into any contact with water atany point whatsoever prior to makingit into a dough. This approach is con-cerned that the kernels may havecracked after harvesting and becomewet, creating a chometz concern. In-deed, care is taken to harvest the grainbefore it is fully ripe, since fully-ripened grain—even if still on thestalk—could potentially becomechometz under the right conditions.There is even a discussion in thePoskim about whether a Jew must ac-tually harvest the grain, and whetherone must supervise the transport ofthe grain to ensure that it does notcome in contact with water! Flour thatis “guarded” to this extent is known asShmurah mi’Sh’as K’tzirah, and this isthe flour that is used to bake all handand some machine matzah. Suchmatzah is referred to as “ShmurahMatzah,” although all other matzah isalso, technically, “shmurah” accordingto many opinions.

HOW DOES ONE EFFECT SHIMUR?The requirement of “guarding” the

matzah can be interpreted in twoways. Some Rishonim explain the con-cept of shimur as a requirement to be

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extra vigilant inpreventing chometz.

In other words, evenwhere there may technically be noconcern of chometz, the Torah never-theless requires one to be extraordi-narily careful to ensure that nochometz is created. Other Rishonim,however, understand the concept ofshimur to be one of intention—theTorah requires us to perform the actof making matzah—and preventingchimutz—with the intention of fulfill-ing the mitzvah of matzah. This con-cept is known as l’shmah. Since thecritical aspects of making matzah arefraught with chometz concerns—mix-ing flour and water, kneading thedough, rolling it into sheets, and plac-ing it in the oven—it is common toexpress this concept as “making” thematzah l’shmah. Technically, however,it is the “guarding” of the matzahl’shmah to prevent chimutz during itsprocessing that is the requirement. Inthe case of Shmurah Matzah flour,even the harvesting is either done orsupervised by a Jew l’shmah.

The Shulchan Oruch follows theopinion that shimur implies guarding

the matzah l’shmah,and that this is onlyrequired for matzahthat is to be used to

fulfill the mitzvah ofeating matzah at the

Seder. Other Rishonim, however, un-derstand shimur to be a technical re-quirement in ensuring that thematzah be free of chometz concerns,and rule that it is required for allmatzah eaten during the entire Pesach.

*Editor’s Note: In Russia, manyJews were especially careful to en-sure that the flour used in theirmatzah was supervised from the har-vesting. The Lubavitcher Rebbe’s fa-ther, Rabbi Levi YitzchokSchneerson (zt”l), had great mesirasnefesh to give hashgocha on ShmurahMatzah despite the harsh, anti-reli-gious Russian regime.

HAND SHMURAH MATZAHUntil about one hundred and fifty

years ago, all matzah was made byhand. This process involved handmixing small batches of dough withwater that had been allowed to coolovernight (mayim shelanu), handrolling the dough into matzos, andthen using a hand-held tool to placethe matzos into the oven. Since eachof these steps was done by a Jewwith the intention of making matzahfor use as a mitzvah, all of the matzahwas considered as made l’shmah.With the advent of machines capableof mixing dough, rolling it into mat-zos, and placing it into the oven, sev-

eral new issues presented them-selves. First, it is obvious that a ma-chine cannot make matzah l’shmah.However, does the intentional actionof turning the machine on and ob-serving its operation constitute anact sufficient to consider matzahmade by machine to be indeed madefor the sake of the mitzvah? Thisquestion has been the subject ofmuch Halachic discussion. Althoughmany manufacturers of machinematzah attempt to address the re-quirement of l’shmah by havingsome direct human involvement inthe production of the matzah (suchas in the mixing of the dough), manypeople insist on using hand matzahduring the Seder in order to ensurethat all aspects of production wereindeed done l’shmah. It is worth not-ing, however, that some specialtymachine matzah companies performall critical steps by hand to ensurethat their matzah meets this require-ment, and many Poskim feel thatsuch matzah may be indeed be supe-rior to traditional hand matzah interms of the preventing chometz,since the process can be muchquicker and more uniform than thatpossible by purely human handling.

A special type of hand matzah isdiscussed among the Halachic au-thorities especially for use at theSeder. As we noted before, the holi-day of Passover actually begins on theafternoon of the 14th day of Nissan,when the Korban Pesach was broughtin the Beis HaMikdash. According tomany authorities, one should ideallybake the matzah to be used at theSeder that very afternoon and, in-deed, many Gedolim insist on bakingtheir matzah in this manner. How-ever, such an enterprise requiresgreat care, and the general custom isto bake matzos in advance.

PROCESSING CONSIDERATIONSRegardless of the type of flour

used or whether made by hand ormachine, it is critical to ensure thatthe matzah dough does not becomechometz during the baking process it-

In the case of Shmurah Matzah flour, even the harvestingis either done or supervised by a Jew l’shmah.

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self. Chazal tell us that under normalconditions it takes at least eighteenminutes for dough to becomechometz. This time can change dra-matically, however, with changes inthe surrounding environment. Onthe one hand, heat will significantlyhasten the process, and for this rea-son the oven in a matzah bakery issegregated from the area where thedough is handled. On the otherhand, as long as the dough is beingkneaded, it will never becomechometz. Since many factors can in-fluence the time in which the doughcan become chometz, hand matzahfactories attempt to ensure thedough is constantly kneaded untilready to go into the oven, and evenmachine processes are designed tocontinuously process the dough as

much as possible. Nevertheless,hand matzah factories shut downtheir production every eighteen min-utes, at which time the tables, mix-ing equipment, rolling pins, and allother equipment is thoroughlycleaned to remove every trace ofdough from the previous batch. Theworkers even wash their hands care-fully, and the mashgiach checkseverything before production is al-lowed to resume. Some machinematzah productions also follow thisapproach and the equipment is de-signed to be dismantled and thor-oughly cleaned every eighteenminutes. Such machine matzah iscalled “Eighteen Minute Matzah”,and is made from both shmurah andregular matzah flour.

Most machine-made matzah, how-ever, is produced on equipment thatis cleaned thoroughly at the begin-

ning of a production cycle, but notevery eighteen minutes. They rely onthe following considerations. First, asnoted previously, Chazal tell us thatthe time before dough becomeschometz can be extended for a muchlonger period if it is constantly beingworked (e.g. kneaded). These ma-chine-matzah factories therefore de-sign their systems to attempt to keepthe dough in a constant state of mo-tion. Furthermore, the equipment isdesigned to prevent the dough fromsticking to the equipment or other-wise remaining in the system foreighteen minutes—much of it isTeflon® coated! Since the speed of thematzah production is such that everymixture of dough passes through thesystem into the oven well withineighteen minutes, it can be assumedthat all of the matzah has indeed beenbaked within eighteen minutes of thetime it was first kneaded. Any minoramounts that might remain on theequipment would be halachically in-significant (botul).

POST-BAKING CONCERNSKashrus concerns do not end with

the baking of the matzos, however.The process of placing hand matzosin an oven requires great skill, andmistakes do happen in the bakingprocess. After being rolled into thefamiliar round and thin form withwhich we are familiar, four or five ofthe raw matzos are draped over along pole. This pole is then insertedinto a brick oven, and the pole iscarefully twisted to allow the matzosto unfurl evenly on the oven floor.Even the best matzah baker cannotget each matzah to lie perfectly flatevery time, and some of them arefolded in the process. Unfortunately,

the area in the fold may not be ex-posed to the same amount of heat asthe rest of the matzah, and this un-derbaked area can become chometz.Such a matzah is called a k’fulah, andthe folded portion—and the area im-mediate surrounding it—should notbe eaten (Rama 461:5 and MishnahB’rurah s.k. 28).

Another defective type of matzahis called a n’fuchah, literally, “bloated”.Matzos are perforated to allow thesteam to escape during baking. In sit-uations where they were not prop-erly perforated, some areas in thematzah will bloat and rise, and if theswollen area is the size of a hazelnutthe entire matzah should not be useddue to a concern that the inside of thematzah may not have baked evenlyand had become chometz (see Ibid.,and Mishnah B’rurah s.k. 34). Al-though the mashgiach at the matzahbakery checks the matzos for theseimperfections, it is worthwhile tocheck one’s own matzah in casesomething was missed.

The eating of matzah at the Sederallows us to fulfill a Mitzvah D’o-raisa—a Biblical commandment. TheJewish people have historically goneto great lengths in the stringenciesand care with which they bakedtheir matzah for this great mitzvah,with many insisting that they per-sonally bake and supervise its pro-duction. Many are careful to eat apiece of Shmura Matzah each day ofthe holiday, since according to someopinions the mitzvah of eating matzahis not limited to the Seder. An under-standing of the intricacies involvedin its production should give us agreater appreciation of this mitzvahand its paramount importance forthe holiday itself. ~

The Jewish people havehistorically gone to greatlengths in the stringenciesand care with which theybaked their matzah for thisgreat mitzvah…

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How do you choose yourmaster cheese makers?Rabbi Moshe Vogel: We are drawnto craftsmen who share our passionfor making the best cheeses. Ourcheese makers view their skill as aform of art. We also look for cheesemakers who can combine theessence of tradition—“old world,European cheese making”—withthe demands of an increasingly so-phisticated consumer, looking forculinary experiences.Because our emphasis has alwaysbeen on top quality, our cheeseshave good shelf life. The resealablebags of shreds, for example, letsyou enjoy the flavor of the cheesein your favorite dishes without hav-ing to worry about mold growth.

Brigitte Mizrahi, a French Jew who now lives in LosAngeles, California, founded Anderson Interna-tional Foods (AIF) in 1997. Ms. Mizrahi aimed to pro-

duce high-quality kosher cheeses and package themattractively. The company currently sells kosher cheeseunder three labels: “Natural & Kosher” (Cholov Yisroel),which makes Mozzarella, Muenster, etc; “Les Petites Fer-mieres” (Cholov Stam), which produces “everyday”cheeses such as Colby Jack and Monterey Jack, as well asa line of specialty cheeses such as Swiss cheese, Havarti,and Mediterranean Jack; and, in response to consumers’requests for the best of both worlds, “Organic & Kosher”(Cholov Stam), which is the first line of organic and kosherhard cheeses. AIF sells to kosher markets, supermarkets,restaurants, and industrial clients.

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Anderson International Foods, Inc.

Interview with Rabbi Moshe VogelPlant Manager

and Rabbi Leizer Teitelbaum~ Rabbinic Coordinator


What does it take to make aCholov Yisroel cheese production?Rabbi Leizer Teitelbaum: A CholovYisroel cheese production begins witha mashgiach at the farm for the milk-ing. AIF is always looking for newfarms with more milking capacity toincrease Cholov Yisroel production.Our mashgiach goes to each farm andsupervises milking from the begin-ning to the end. Once the milking iscomplete, the mashgiach overseeshow the milk is loaded onto a truckand seals the truck at all openings.RMV: Our milk comes from dairiesthat share our philosophy for the hu-mane treatment of the herd, free pas-tures, and rBST-free milk (no growthhormones). We believe that greatcheese starts with great milk.RLT: The cheese facilities are not lo-cated on the farms, so trucks filledwith Cholov Yisroel milk are sealed atthe farm with a report of the driver’sname, quantity and lot number. Themashgiach’s report is emailed to the~ right away, telling us that a CholovYisroel truck left the farm and headedto a plant. The trucks are unloadedwithin hours, so there is never aproblem of kovush (absorption).The facility that makes the bulk ofAIF’s Cholov Yisroel cheeses is in Cali-fornia. This cheese plant has asilo dedicated for AIF’s Cholov Yisroelmilk. The mashgiach is always presentat the cheese production facility dur-ing a kosher production. At the cheeseplant, a mashgiach is there to receivethe milk; he unseals the truck and thensupervises the production ofcheese. From the beginning of theprocess, including adding the culturesand enzymes so that the milk coagu-lates, our mashgichim are completelyinvolved in the production.The actual cheese production uses mi-crobial (non-animal) rennet and iscompleted within a day. Thecheeses are immediately sealed,

and then the aging process begins.When the cheese sets (after a certainaging period), the blocks are opened andcut at a separate facility and the mash-giach is there again to ensure that the cutand wrap, slicing and/or shredding isdone according to kosher guidelines.

Rabbi Teitelbaum, what is it likeworking with AIF?RLT: Moshe Vogel knows a lot aboutcheese, and is very into the technicaldetails of cheese production andkashrus. Before becoming a manager,he actually worked as a mashgiach atAIF on behalf of the ~! It is very rareto have a cheese maker who reallyunderstands kashrus from the inside.

How many of AIF’s cheeses areCholov Yisroel?RMV: Our Cholov Yisroel cheeses in-clude Mozzarella, Muenster, Cheddar,Pepper Jack, American, Swiss, andSmoked Provolone. Both the Provoloneand Pepper Jack cheeses are consideredspecialty cheeses. All of the Cholov Yis-roel cheeses (with the exception of Pep-per Jack) are kosher for Pesach. Inaddition, we are working on four morespecialty cheeses, which should beavailable in the coming months.

Are any of AIF’s cheeses 6-hourcheeses?RMV: Yes, our Swiss and Parmesan(coming soon) cheeses are both 6-hour cheeses.

Rabbi Teitelbaum, how does the~ implement kosherproduction at AIF facilities?RLT: The Cholov Yisroel farms are lo-cated in Southern Cali-fornia. I personally setup the kashrus systemwith Rabbi Vogel. Wehave a team of over 15mashgichim that work in

different aspects of the production—from milking, to the actual cheese pro-duction, to the cheese cutting. There isabsolutely no “cutting corners” when itcomes to the kashrus at AIF.

Rabbi Vogel, where did youlearn so much about the art ofcheese production?RMV: I took courses at California Poly-technic State University to study the artof cheese making and earned a Califor-nia pasteurizing license, as well. Themix of having someone with kashrusexperience and an intimate knowledgeof cheese production is unique to AIF!

Rabbi Vogel, how has it beenworking with the ~?RMV: We have had no difficultiesworking with the ~. They have beenvery helpful—fantastic, actually. Therabbis at the ~ are knowledgeable andprofessional and always coming upwith innovative and creative ideas tomake sure production works smoothly.

Where can consumers purchaseAIF cheeses?RMV: Our cheeses are available at su-permarkets and kosher stores nation-wide, as well as in Costco stores inJewish areas. If consumers ask themanager of their local grocery store tocarry our products, they will likelyfind a way to get them on the shelves.

Have any other kosherinspectors come to AIF plants?RMV: Other kosher giants have visitedour facilities and were very impressedwith the kashrus standards imple-mented by the ~ and have stated thatthey would give hashgocha withoutchanging any of the kashrus protocol.

Rabbi Vogel, any final remarks?RMV: AIF is passionate about cheeseand passionate about kosher. We

look for facilities andcheese makers whoare passionate aboutthe art of makingcheese and strive toprovide consumerswith the best productand the highest kosher

standards. ~

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Other kosher giants have visited our facilities and were very impressed with the kashrus standards implemented bythe ~ and have stated that they would give hashgochawithout changing any of the kashrus protocol.


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Maror is secondonly to matzah as

a food that expressesthe essence of YetziasMitzrayim.

Performing the mitzvah of marorprovides us with a minor experienceof our forefathers’ suffering duringtheir many excruciating years ofslavery in Egypt. While this com-mandment is clearly stated in theTorah,1 in the post Beis HaMikdashperiod (and therefore no Korbon Pe-sach), it has unfortunately been re-duced from a mitzvah d’oraisa to amitzvah d’rabbonon.2 Nonetheless, aswith all the mitzvos of the Seder night,women, too, are fully obligated toperform this mitzvah completely, asare men.3 Since the original mitzvahhad to be performed in conjunction

with eating the Korbon Pesach,4 it,too, must be completed before mid-night5 and many authorities do notallow one to recite the brocha oncemidnight has passed.6

The amount of maror one mustconsume should be equivalent to thatof matzah, which is an amount ap-proximately the size of an olive.7

Since many authorities believe thattoday’s olives have shrunken to afraction of the size of those of yester-year, one must eat much more thanthe volume of a contemporary oliveto fulfill the requirement of eatingmatzah (a bit more than 28 grams/1ounce). As today’s mitzvah of maror isa mitzvah d’rabbonon, a more lenientmeasure would suffice. However,one must be sure to consume slightlymore than the minimum require-ment to allow for the particles that

remain between the teeth and aretherefore not swallowed.

There are five types of vegeta-tion that are acceptable for maror.8

The order that they are listed in theMishna is the preferred order of ful-fillment (i.e. the first example is re-garded as the best type of maror).9 Itmight surprise the reader that chaz-eres, which is commonly identifiedas Romaine lettuce, is listed firstand thus one should seek out thisherb for maror, even at a higher cost.One’s first reaction to this opinionis that Romaine lettuce is not bitter,so why is it preferred? One expla-nation is that although early in theseason it is not bitter, as the seasonprogresses the level of bitterness inthis plant increases. The same anal-ogy applies to our sojourn in Egypt.While we were originally invited as

MARORBy Rabbi Yitzchak Gornish


www.OK.org • 13

royal guests, relatives of theviceroy, we were eventuallydemoted to slaves.10 Anotherexplanation is that the Aramaicword for chazeres is chasa(mercy), recalling the mercyHashem demonstrated duringthe Egyptian redemption.11

GREAT CHALLENGESThe great challenge of per-

forming the mitzvah with chaz-eres is the multitude of insectsinfesting this herb. It is this fearthat has many authorities look-ing at other sources of maror.One should not attempt toclean and check Romaine let-tuce unless one has experiencein identifying and removingthese insects, as their coloringand tiny size camouflage themwithin all the crevices of thelettuce leaves. (See ~ Veg-etable Checking Guide.)

A recommended solution isto only consume the lettucestalks, as they are easier toclean and check. However,today there are many brands ofRomaine lettuce grown in con-ditions that protect them frominsect infestation, sporting ac-ceptable kosher supervision. Asa result, it is possible to per-form the mitzvah of maror usingthe most preferred herb.

A more radical approach isto utilize a different species oflettuce, since chazeres is looselyidentified only as “lettuce” ac-cording to many authorities.(Some actually consumed Ice-berg lettuce as maror.)

Botanists have traced the ori-gins of modern lettuce to a wildtype aptly named “Egyptianlettuce,” since this early version

has been depicted in the tombs of Egyptian Pharaohs.The ancient Egyptians believedthat this lettuce contained me-dicinal properties. It was ex-tremely bitter and contained awhite liquid in the leaves andstalks. The Romans were thefirst to cultivate lettuce into rec-ognizable heads and it wasonly over many centuries ofcultivation that the myriad let-tuce types we know todaywere developed (based on cli-mate, geography, etc.). It isquite probable that when

Moshe Rabbeinu instructed theJewish people to eat the KorbonPesach with maror that it wasthis Egyptian lettuce that wasutilized.

Possibly, when the Talmuddiscussed the need to neutral-ize the venom of maror (as dis-cussed later), it was referring tothe white sap contained in theEgyptian lettuce. According tobotanical research, all lettuce isacceptable as maror since all va-rieties descend form the origi-nal Egyptian lettuce. (For aHalachic opinion on the use of

other lettuce varieties, consultyour local Orthodox rabbi.)

Some authorities have iden-tified the second listed herb asendives or chicory and thereare those who have the customto utilize this herb for maror.

HORSERADISHThe most classic form of

maror is listed third, the horse-radish root. All of us recall theeye-watering, face-reddeningexperience of choking downthis potent herb during theSeder. How is it that this appar-ently most bitter of herbs is notthe favorite choice for maror?

Here is where the distinctionbetween sharpness and bitter-ness is important. While clearlyhorseradish is the sharpestchoice, it is the bitter quality ofmaror (which actually meansbitter) that we seek. The tastebuds of the tongue are capableof only tasting four aspects:sweet, sour, bitter and salt. Themyriad other aspects of tasteare only detected in the nasalcavity. (When someone has acold all foods taste alike exceptfor the four characteristics de-tected by the taste buds.)

Hence, it is important not toconfuse sharpness, which horse-radish possesses in abundance,with bitterness, which it con-tains in lesser quantities. In fact,some authorities require gratingthe horseradish so as to weakenthe sharpness so that the bitter-ness can be unmasked.12

There are those who followthe custom to partake of boththe Romaine lettuce and thehorseradish for the initial olive-sized portion (Minhag Chabad,

How is it that this

apparentlymost bitterof herbs is

not thefavorite

choice formaror?


14 • www.OK.org

Belz). However, all gratingshould be done Erev Pesach soas not to delay the Seder.

SEVERAL THEORIESThere are several theories as

to the identities of the last twobitter herb types, but nothingdefinitive. If one is stuck with-out any source of identifiedmaror, they should utilize anherb grown from the ground,which contains sap and is notdark green.13 However, thebrocha will not be recited forsuch a maror choice. Maror maynot be dried out, or soaked inliquor for twenty-four hours, orpreserved in vinegar.14 It goeswithout saying that preparedwhite ground horseradish com-monly available throughout theyear, while possibly kosher forPesach, still cannot be utilizedfor the mitzvah of maror on account of the vinegar con-tained within.

Regarding Romaine lettuce(or endives) grown hydroponi-cally, there is a dispute amongHalachic authorities whether

the brocha recited on such pro-duce is Ha’Adama or She’hakol(since it isn’t actually grown inthe earth [adama]).15

While there is no direct Ha-lachic source requiring Ha’Adamaon maror (in fact some authori-ties will allow a Ha’Etz substi-tute as a last resort), the fact thatthe brocha on the karpas exemptsthe one on maror indicates thatmaror should be a Ha’Adama.

Another issue is that the Tal-mud compares matzah and marorto determine the characteristicsof maror. One requirement isthat both matzah and maror mustbe made from products that arepurchasable with money forma’aser sheini.16 This conditionprohibits mushrooms, sincethey are not grown in theground, so hydroponics mightalso fall under the category ofnot meeting ma’aser sheini quali-fications, as well. Although hy-droponic greens are less likely tobe infested, since the growingrequirements are so hygienic,nonetheless, these greens shouldnot be used for maror.

As mentioned, the Ha’Adamafor maror is recited on the karpaswhile having in mind to alsocover the maror.17 Although thereare several reasons for not recit-ing a separate brocha on the maror,the acceptable reason is that oneis not eating maror with enjoy-ment in mind, rather one hopesto experience the unpleasantness.

By extension of this concept,if one swallows the marorwhole without chewing, themitzvah obligation has not beenfulfilled since the quantifierwas bypassed.18 One shouldpartake of maror directly afterthe matzah, since this is theorder of the Torah verse.

DIPPINGBefore consuming the maror,

one dips it into charoses, whichis reported to neutralize poisonscontained in the maror.19 Onewonders why the concern forthis poison is limited to theSeder night, whereas all yearlong partaking of these herbswould not be cause for alarm.This question is even strongerbecause Seder night is known asthe “night of the guardian,”when we are specially protectedby Hashem. It is a time when wedrink pairs, which is not nor-mally done (2x2 cups which isdangerous according to the Tal-mud20); and we don’t complete

The History ofLETTUCE

PICTURES OF LETTUCESHOW UP ON ANCIENTEGYPTIAN TOMBSThe Egyptians thought oflettuce as a fertilitymedicine.

Regarding Romaine lettuce grownhydroponically, there is a disputeamong Halachic authorities whetherthe brocha recited on such produceis Ha’Adama or She’hakol...


www.OK.org • 15

Krias Shema after the Seder. There are several answers to

the question regarding poisons,including that since the consump-tion during the Seder is for a mitz-vah even unlikely concerns areaddressed, so one will not hesi-tate to eat the proper amount. (Anadded reassurance to the com-monly held view that one is notdamaged when doing a mitzvah.)

In addition, the evil forceslook to stop mitzvah perform-ance and would use any oppor-tunity, even a slight dispositionin the herb to interrupt themitzvah, so we use the charosesto ensure we will perform thismitzvah. One makes no brochaon the charoses since it is onlybeing applied to another foodand is in fact shaken off themaror before the mitzvah.21

AT THE SEDEROne should not linger over

eating the maror and should beconsumed as quickly as wheneating the matzah. One obviouslydoesn’t recline when performingthe mitzvah of maror. Ideally, oneshould utilize the maror on theSeder plate for the mitzvah, sincethis maror has been pointed towhen reciting the Haggadah.

Following the mitzvah ofmaror, maror and matzah areeaten together following theopinion of Hillel. As it isn’t clear

if Hillel’s opinion is dominant,one must eat maror by itself be-fore satisfying the opinion ofHillel since according to theother rabbis, eating matzah withmaror will result in the maror,which is only d’rabbonon, willinterfere with the taste of thematzah, which is d’oraisa, and ifone proceeds straight to korechwithout eating maror by itself,then according to the rabbis the

matzah whose obligation has al-ready been satisfied, interfereswith the maror which is still ad’rabbonon.22

However, if one only hasenough matzah left for Afikomen,some say he should use it for ko-rech since both the Afikomen andthe maror have the status ofd’rabbonon and do not nullifyeach other.23 Others say, how-ever, that the last taste weshould have in our mouth afterthe Seder is the Afikomen andnow the maror will dilute that, soit is better to pass on the korech.

Some authorities recom-mend switching the type of

maror utilized for korech fromthat of the original maror mitz-vah.24 It is the opinion of manythat the maror utilized for korechdoes not need dipping incharoses, but many follow thecustom of dipping anyway.25

May we merit what is spelledout in the last brocha of Maggid,that just as we were redeemedto have the mitzvos of matzahand maror (albeit d’rabbonon) onthe Seder night, we should soonpartake of the Pesach sacrificesin the Beis HaMikdash with theUltimate Redemption.

1 Shemos 12:8 and Bamidbar 9:11.2 Rambam, Hilchos Chometz U’Matzah,

7:12 and Maharil, Responsa, no. 158.3 Shulchan Oruch, Orach Chaim 472:12.4 Rambam, Hilchos Chometz U’Matzah, 7:12.5 Minchas Chinuch, Mitzvah 6.6 Mishnah Brurah, Siman 477, Seif Kuf-Vov.7 Mishnah Brurah, Siman 486, Seif Alef,

Seif-Katan Alef.8 Mishna on Pesachim 2:6.9 Shulchan Oruch, Orach Chaim, 473:5.10 Shemos 1:14.11 Rava on Gemara Pesachim 39a.12 Sha’alos U’Teshuvos, Sho’el U’Maishiv,

Volume 6, Siman Yud.13 Mishnah Brurah 473:46.14 Shulchan Oruch 473:5.15 Machazeh Eliyahu, Siman 28.16 Gemara Pesachim 39a.17 Mishnah Brurah 473:55.18 Gemara Pesachim 115b.19 Gemara Pesachim 116a.20 Gemara Brochos 51b.21 Shulchan Oruch HaRav, 475:11.22 See Ran, Meiri & Milchamos Hashem on

Gemara Pesachim 115a.23 Shailos U’Teshuvos HaGrash Eiger,

Chelek Alef, Siman Chof.24 Haggadas Divrei Chaim, Hanhagos, Ois 16.25 Rama, Shulchan Oruch, 475:1.

~

The wild lettuce LactucaScariola or Serriola, alsocalled Prickly Lettuce, isprobably similar to whatis believed to be thefirst wild lettuces.

Lactuca sativa is the botanicalname for common garden lettuce. Thename is derived from the Latin word“lactis,” meaning milk, since a milkywhite sap is found in the stems andthicker veins of the lettuce plants.

Before consuming themaror, one dips it into

charoses, which isreported to neutralizepoisons contained in

the maror.


LET ALL WHO ARE HUNGRY

COME AND EAT.”

By Aliza Libman

HOW TO CREATE A SHABBOS OR YOM TOV MENUTHATWILL MAKE ALLYOUR GUESTS HAPPYYEAR ROUND

Second only to the terror of nothaving enough food for allyour Shabbos guests is the

prospect of serving your guests foodthey can’t—or won’t—eat. Thoughyou may know your family’s foodpreferences inside and out, whenyou’re filling your table with guests,you add a layer of uncertainty thatcan be eased with careful planning.

Invite your guests withyour menu in mind:Don’t invite vegetarians if you’replanning a meal that has meat in everydish. If you’re committed to certaintypes of cuisine, then be sure to inviteguests who will appreciate them.

Ask them what they avoidand prefer:When your guests accept the invite,ask them about dietary restrictions.Make sure to ask about dislikes aswell as allergies. Don’t justeliminate foods, though. Ask themwhat their favorite Pesach dishes

are, and then try to incorporatethose foods into your menu.

Assume that they’ve leftsomething out:If you’re the kind of person whobrings home guests from shul at thelast minute, you need to expect the

unexpected. Even if all your guestshave assured you that they “eatanything,” don’t be cavalier inplanning your menu. Some guestsare reluctant to tell you about theirdislikes or preferences. Others justdon’t think about how much theyhate olives (or tzimmes or fish)because they’d never make it at

home. Strive for enough variety toplease everyone.

Balance your meal:Think of your meal as needing threeessential components: proteins,carbohydrates and fats. Make sure toinclude at least one dish from each ofthese groups in your menu. Don’trepeat the same ingredient in toomany dishes. If you don’t eat gebrokts,the carbohydratesmight be difficultto vary, so makesure to haveplain matzah onhand if yourguests are sickof potatoes.

Vary youringredients:Making mushroom chicken alongsidemushroom crepes might thrill yourchildren, but what about a guest whodoesn’t eat mushrooms? Limit con-troversial ingredients like broccoli

“

16 • www.OK.org

Pesach preparationscan be stressful, butplanning to please allpalates can eliminatesome of the stress.


3 pounds salmon, pike, carp, or whitefish

1/2 cup sugar (or sugar water)juice of one lemon (3 tablespoons)1 onion, diced 2 tablespoons wine 1 teaspoon salt lemon slices (optional)

Clean fish, place in 4-quart pot, cover withboiling water and simmer until tender (10-15 minutes). Remove fish to deep platteror bowl. Retain 1 cup liquid from fish. Addremaining ingredients to liquid and simmer10-15 minutes. Pour sauce over fish, chill.Serve cold, garnished with lemon slices.

Yield: 8 servings

Sweet and Sour Fish

PesachRecipe

and spinach to one dish per meal. Ifyou’re inviting families, consider theages of your guests when planningand include kid-friendly food.

Don’t forget the dieters:Shabbos and Yom Tov can make it hardto stick to diet plans. Make sure thatyour menu includes healthy choices,such as lightly dressed vegetables andfruit options for dessert. Dieting guestswill quietly thank you.

Make sure the menuworks “minus one”:If each of your guests didn’t eat oneitem you serve, would they go homehungry? If the answer is yes, youneed to diversify your menu.

Avoid cross-contamination:When preparing your meal, becareful when using high-allergeningredients such as nuts and fish.Wash all your utensils and cuttingboards and wipe down your countersthoroughly if you’ve used them.

Make things easy toseparate:If you know you’re hosting pickyeaters, serve sauces and dressings onthe side. Avoid “hiding” ingredientsor chopping strong-flavored itemstoo finely. Though food gurus willtell you to hide foods your kids don’tlike in soups and purees, this couldbe a nasty surprise for your guests.

Pesach preparations can be stressful,but planning to please all palates caneliminate some of the stress. Youdon’t need a staff of twelve to turnout a Yom Tov meal that satisfies eventhe pickiest of guests. Just design amenu that has something foreveryone, and your guests will besure to go home happy.

A native of Toronto, Canada, Aliza Libmanis a middle school teacher and freelancewriter. She lives in Brookline, MA with herhusband and is busy planning her nextShabbos meal. Aliza can be found online atalizalibman.blogspot.com.

~

www.OK.org • 17


An ounce of prevention isworth a pound of cure.Today, kashrus stories that

attract the reader are those describ-ing a sensational bust—how thewriter or his agency caught a certi-fied company violating kashrus rules.This shows the cleverness and great-ness of the writer or kashrus agencyand is quite interesting to read.

However, at the ~, we know thatalthough it is important to be able tocatch any wrongdoing on the part ofa certified company, we accomplishmuch more if we set up a systemthat prevents such problems and en-sures that everything runs smoothly.Through years of experience andhard work, supported by a devotedand conscientious staff, the ~ hasinvested much effort in the “ounceof prevention” theory.

Many companies produce bothkosher and non-kosher products. Inthis situation, many hechsherim justmonitor the kosher ingredients andproducts. By contrast, the ~ has de-veloped an extensive database systemwhich keeps track of all the kosherand non-kosher ingredients used byeach company. This system alerts usto any compatible ingredients (i.e. akosher ingredient that has a non-kosher counterpart, or vice versa),giving us a broader understanding ofany potentially problematic situa-tions. The ~ is the only kashrusagency that keeps this type of list andupdates it on an ongoing basis.

The ~ also has a unique formulasystem, which provides completeaccountability and transparency forall ingredients used in our database.Each certified company must pro-vide a formula (recipe) for everykosher certified product in its facili-ties. With this information, the ~can then be sure of every ingredientthat enters a product, and ensurethat each ingredient is compatiblewith the product’s kosher status(pareve, dairy, or meat). This is re-quired of all ~ certified companies,even those with all-kosher facilities.

Two years ago, the son-in-law of

By Rabbi Don Yoel Levy

An Ounce of Prevention…

18 • www.OK.org


a director of amajor kashrus agencycalled me at home with a problem. Itwas Erev Pesach and there was a prod-uct he had thought was ~-P, but itwas actually not certified forPassover. I was able to help him solvethe issue within fifteen minutesthanks to our kashrus database featur-ing the latest computer technology.

In 2009, when the Peanut Corpo-ration of America issued a recall oftheir products due to contamination,the ~ was able to determine exactlywhich of our certified companieswere using the recalled products,and in which products they werebeing used. (Editor’s Note: SeeKosher Spirit Spring 2009, page 27.)Thus, our extensive database is cru-cial not only for the maintenance ofa high kashrus standard, but can alsoplay a valuable role in protecting thehealth and safety of kosher con-sumers when a recall is initiated.

The ~ is working intensively onimplementing another preventivemeasure to ensure that only approvedingredients are used in certified prod-ucts—the Receiving System. Mostkashrus organizations monitor ingredi-ents by simply giving a certified com-pany an approved list and instructingthe company to only use the ingredi-ents found on the list. If the mashgiachfinds that the company has purchasedan ingredient that is not on the ap-proved list, he tells the company to re-move the product. This is basically an“after the fact” system—one waits tofind something wrong and then has to

correct it. This could result in relyingon heterim, or even a recall if the ingre-dient does not meet the proper kashrus

standards and has alreadybeen used in

kosher produc-tion. A recall can

be very expensive and com-panies are obviously reluctant to gothrough this process. Even when a re-call is done we cannot be 100% surethat it is complete, and no product isleft anywhere on the market. Conse-quently we would rather expendgreater effort to prevent the situationfrom happening in the first place.

The Receiving System developedby the ~ allows us to be proactivein ensuring an additional safety stepthat only approved ingredients will gointo certified products. Certifiedcompanies are required to imple-ment this system. The first step inthis system is for the R&D (Researchand Development), Quality Control,or the ordering department to insti-tute an internal policy that all ingre-dients must be approved by the ~before they are purchased. Kosherthus becomes another standard thatQuality Control must check for (justlike taste, color, price, etc.), and is in-tegrated into the company system.

Once this system is in place, the pur-chasing department is instructed toadd kosher compliance to their con-tract with their vendors. If an incor-rect, unapproved ingredient comes in,or the ingredient arrives without theproper kosher markings, the vendor isresponsible to remove and replace theingredient. Companies obtain ingredi-ents either in package form (bags,boxes or large containers), or in bulkshipments (in trucks, tankers, etc).Packaged products will carry either aprinted kashrus symbol on the label, ahand stamp, or sometimes a writtenmashgiach’s signature—as required by

the agency certifying the product.Products such as oil or other liquidsmay come in a tanker, requiring specialdocumentation that attests to thekosher status of the tanker.

The ~ also requires that someone inthe receiving area at each facility be re-sponsible to monitor that all incomingingredients are properly labeled, haveproper kosher symbols and that all bulktransport meets the kosher require-ments. Furthermore, a list of all receivedingredients must be recorded eithermanually or electronically for the mash-giach to review during his inspection.

At one of the biggest flavor housesin the United States, which is certifiedkosher by the ~, two mashgichim arepresent in the facility every day. Dueto the complexity of the company andthe vast amount of ingredients re-quired for flavor production, RabbiFavish Moster, one of our most promi-nent mashgichim, has set up a specialcomputer program that assists inmonitoring the raw materials (kosherand non-kosher) that enter the facility.This company uses some 8,000 differ-ent ingredients to produce more than95,000 flavors…Definitely more infor-mation than can be recorded by hand!Rabbi Moster’s system helps guaran-tee that mistakes will not happen.

At the ~, we much prefer to set upsystems that prevent kashrus mishaps,so we can write articles about ourkashrus innovations. In the Pesach sea-son, when Jews are known to be extracareful with kashrus, it is my hope thatothers will take note of our methodsand implement preventative measuresto protect the integrity of kosher certi-fied products and the consumers thatrely on kosher symbols. May our dili-gence in this matter, and in all mattersof Torah and mitzvos, bring about theGeulah immediately and may we cele-brate our Pesach Sedarim with Moshiachin Yerushalayim. ~

The Receiving System developed by the ~ allowsus to be proactive in ensuring that only approvedingredients will go into certified products.

www.OK.org • 19


~

KS: Where did you grow up? Where did you go toyeshiva?

RAH: I was born in Petach Tikva, Israel and grew up in BneiBrak, Israel. I went to Knesset Beit Yisrael Yeshiva, first inHaifa and later in Yerushalayim. After my marriage I studiedfor rabbinic ordination in Beit Midrash Gavoah Beit David inHolon, where I received my semicha at age 28.

KS: What did you do after yeshiva?

RAH: I married my wife Miriam in 1988. After my years oflearning in yeshiva, kollel and the Beit Midrash, I got involvedin the kosher industry when I was appointed to manage thePassover department at the Holon local rabbinate, and waslater promoted to manage the entire kosher department.

KS: What is your current position at the ~?

RAH: I head the Israeli branch of ~ Kosher Certification.The Israeli office gives kosher certification both to Israelicompanies and to international companies seeking to importtheir products to Israel. We also work with Middle Easternand Eastern European companies. Additionally, we are re-sponsible for the China and India branches.

KS: What prepared you the most for your currentposition at the ~?

RAH: As I mentioned previously, I used to work for theHolon Rabbinate kosher department, which was headed byRabbi N. Landman. Holon has the largest industry zone inIsrael and by working there I got acquainted with manydifferent kinds of food plants, learning a lot aboutingredients used in the food industry as well as aboutproduction processes. For years I studied with differentexperts in food technologies in various areas (dairy, poultry,

etc.) in order to broaden my knowledge of the food industry.Later I served as a kosher consultant for different kosheragencies. Then, 11 years ago, I joined the ~ when RabbiLevy, wishing to establish an ~ 'outpost' in Israel, asked meto help him create the new office. With his constant supportand involvement, ~ Israel has become a kosher agencyrecognized and respected by all kosher authorities andorganizations in Israel.

KS: What is best thing about working at the ~?

RAH: The best thing is the ~ internationality — the waywe have representatives all over the world really illustratesthe meaning of the expression 'global village'. It is a hugeplus for our customers, since it means that anywhere,anytime, they have access to information and kosherservices. Also, our office works from 8:00 AM to 8:00 PMto suit all time zones. The global village phenomenon givesus unprecedented control over kosher matters all over theworld.

KS: How would you describe the ~ today?

RAH: I think that, today, food companies interested inkosher certification have mostly realized that there is adifference between a kosher certificate you can acquireanywhere and the umbrella of services provided by the ~,which owns a huge ingredients database, suggestsalternatives for non-approved raw materials, findstechnological solutions to make kosher productionspossible…these are just not services you can obtaineverywhere, and that’s why food giants — in Israel and allover the world — apply to the ~ in order to be kosher

Interview with Rabbi Aharon

HaskelHead of ~ Israel

BEHINDWHO’S BEHIND THE ~

MEET OUR STAFF:

Rabbi Aharon Haskel

20 • www.OK.org


“

“

What Other People SayAbout Rabbi Aharon Haskel

Yosef was thirty years old when he stood before Pharaoh. Hewas given the title “Avreich” which means Av bechochmoverach beshonim (a father in wisdom and youthful in years). RebAharon brings youthful vigor and experience beyond his yearsto the ~. Almost a dozen years ago, he took the helm of ~ Israeland built it up to one of the largest and most respected kashrusagencies in the Holy Land. Rabbi Haskel’s accomplishments arenot only quantitative but also qualitative. He transformed ~Israel’s certification procedures to an extremely efficient andupdated ~ system. Reb Aharon’s certification system is held inhigh esteem by all of the Israeli kosher certifications. In addition,he runs an extremely tight ship and yet the enthusiasm in hisoffice is second to none.

Rabbi Don Yoel Levy,Kashrus Administrator, ~ Kosher Certification

Working with Rabbi Aharon Haskel for the past several yearshas given me the opportunity to work with a person whois very personable and extremely knowledgeable in the field ofkashrus. His personal involvement with every detail and hisenthusiastic personality have made him invaluable to the worldof kashrus. May he continue to have much success in thewonderful work he does.

Rabbi Shimon Lasker,Rabbinic Coordinator, ~ Europe

Allow me to convey my thoughts about my trustworthy,esteemed friend, Rabbi Aharon Haskel…There are really nowords to describe his dedication to kashrus and to all halachosand minhagim to the highest level, mehadrin min hamehadrin. Hiskindness, disposition and helpfulness are admired by all. May hego from strength to strength and continue expanding the bordersof holiness and purity.

HaRav M. Weissmandl, shlit”aRav of Nitra, Monsey

certified. Because kosher certification istypically viewed as a burden, it has beenan enormous success for us to turn it intosuch a positive and enlightening experiencefor our customers. What we succeeded indoing is showing our customers that ourhigh and strict standards do not apply onlyto kosher matters — this is the way wework, and our standards are high in everyaspect of the cooperation between us andour companies.

KS: Can you share an interestingexperience that you had while workingat the ~?

RAH: There were certainly quite a few.One of my favorite stories actuallyhappened when ~ Israel was just startingout. I was in the Far East to supervise akosher mushroom production for one ofthe biggest food chains in Israel. The plantwas supposed to produce 21 containers,but the work seemed to be proceedingextremely slowly, which raised mysuspicions. One night, I suggested to myfellow mashgiach that we would pay asurprise visit to the facility. When wearrived we couldn't help noticing a veryunpleasant smell. Following our noses, wefound ourselves at the facility yard, where800 workers were busy emptying out old,expired cans of mushrooms into a largevat, where some chemicals were added tothe mushrooms to disguise their source.They were packed into cans, which weremarked as a part of the kosher batch wehad just finished producing…needless tosay, the kosher production was cancelledthen and there and we left immediately forthe nearest airport. The Israeli companysent me a bouquet of flowers when Ireturned to Israel, thanking me for savingthem from a public scandal which was sureto follow if the mushrooms – verified in alab test to be inedible by humans andtherefore dangerous to health – were soldin their stores. To this day I still hear frompeople who met the owner of the chainwho persists in telling people that I savedhis business… ~

www.OK.org • 21

“Rabbi Haskel has gained the respect ofmajor kashrus organizations worldwidethrough hard work and devotion...”

– Rabbi Dovid Steigman,Rabbinic Coordinator, ~ Kosher Certification


CHASSIDIC INSIGHTS

During the Pesach Seder,we recite a series of

passages commonly referredto as “Dayenu.” The passagesbegin with the declaration:“How many are the GoodThings that the Almighty hasshowered upon us!” andcontinues to enumerate 14kindnesses that Hashemshowed the Jewish people. At the end of each declaration,we say, “Dayenu – It wouldhave been enough!”

The Previous Lubavitcher Rebbe,Rabbi Yosef Yitzchak Schneerson,used to stop often during the recital ofthe Haggadah at his Pesach Seder inorder to offer explanations on thedifferent passages, and especially toshare Chassidic insights. When hecame to the “Dayenu,” the PreviousRebbe made a point to read throughthe entire section without stopping.He elaborated on the passages eitherbefore beginning “How many are theGood Things…” or after finishing all14 kindnesses.

What was the Previous Rebbetrying to show by not interrupting the“Dayenu” with explanations?

The Baal Shem Tov often shared astory that can lead us to an answer forour question.

“There was a King who possesseda beautiful palace that had manychambers, one within the other.Numerous guards prevented peoplefrom entering or leaving without theKing’s permission.”

“Among those who desired toenter the King’s inner chamber, therewere different types of people. Onegroup, of the lower-classes, wereimmediately terrified by the King’sguards and fled from them. They arenot the ones whom G-d desires.”

“A second group did not fear theouter guards, because they hadschemed to bribe the guards withmoney – like those who give a coin tocharity before prayer. They get pastthe guards, but something else holdsthem back from reaching the innerchamber and seeing the King’s face.When they enter the palace and seethe King’s private collections…theyget such pleasure from feasting theireyes that they lose themselves there,forfeiting the great opportunity to seethe King himself, in all his glory.”

“The most outstanding group wasnot concerned with their ownpleasures, and desired only to see theKing in his inner chamber. So evenwhen their eyes feasted on all themagnificent things…it was totallyinsignificant to them in the face oftheir will and desire to see the gloryof the King himself.” 1

Often, we get stuck on a certainlevel of Torah observance, like thesecond group in the Baal Shem Tov’sstory, and do not bring the idea of a

full connection with Hashem tofruition. At some point, we say,“Dayenu! This is enough for me! I’vecome a long way; I’ve overcome somany hurdles…to reach where I amtoday. I have truly “left Egypt” in thesense that spirituality is meaningfulfor me in everyday life. But I alreadyhave enough…inspiration from myJudaism, so I’m reluctant [to seek]…ahigher level…”

This reaction is a very natural one,for all of us have natural limitationsand growth spurts (physical orspiritual) that can be very tiring! But,the Baal Shem Tov teaches that evenwhen we feel we are at our limit, wecan dig a little deeper into ourselvesand find the strength and courage totake the next step.

By reciting the full “Dayenu”without interruption, the PreviousRebbe was telling us not to stop, evenwhen we feel like screaming“Dayenu” and taking a break fromspiritual growth. Even when we arecontent with where we are holding,we can always reach higher becauseHashem created us to always desire tobe closer to Him.

This year, as we recite the “Dayenu”at our Pesach Sedarim, may each of ustap into our inner strength and fightthe urge to say “Dayenu” in our ownjourney of growth and attachment toHashem. In the merit o f our renewedenergy and commitment to reachinghigher, may Hashem respond with theultimate “Good Thing,” the finalRedemption and the reunification of allJews with Hashem through theimmediate coming of Moshiach.

DAYENU:

Compiled by Dina Fraenkel

A second group did not fearthe outer guards, becausethey had schemed to bribe

the guards with money—likethose who give a coin to

charity before prayer.

uring the Pesachcc Seder, “Among those who d

It Would Have Been Enough

1 Ohr ha-Meir, Parshas Vayishlach

22 • www.OK.org


Every day we have a mitzvah to mention Yetzias Mitzraim, so how do we fulfill this mitzvah differently on Pesach?

On a regular day, we just recite the pshat (simple meaning) but onPesach we have a Seder to tell us that we need more than just pshat – tonight weneed a seder Samech .(סדר) is for sod, Daled is for derush, and Reish is for remez.

[Sod, derush, and remez were all given to Moshe Rabbeinu, along with the simple pshat, which is whyPARDAS (פרדס) im HaCollel is the same numerical value as “Moshe” (משה).]

Karpas

According to Kabbalah, tibul (dipping) is symbolic of bitul (negation ofthe self) and both words are made up of the same Hebrew letters.

The purpose of dipping one food into another is so that the first foodwill surrender some of its own taste and “give way” to a more desirablequality found in the flavoring agent.

Ironically, while dipping food suggests surrender for the food, it bears theopposite connotation for the dipper himself! A person usually dips his foodinto a flavoring agent because he desires a better eating experience.

However, on Pesach, our dipping experience is totally different. Instead ofbeing an expression of culinary expertise, we dip ourselves and emulate thekarpas, trying to have our own genuine bitul to Hashem, just as the karpas hasbitul to the salt water.

Jews make up0.2% of the worldpopulation, but54% of the worldchess champions,27% of the Nobelphysics laureatesand 31% of themedicinelaureates.

Jews make up 2% of the U.S.population, but21% of the IvyLeague studentbodies, 26% of theKennedy Centerhonorees, 37% ofthe AcademyAward-winningdirectors, 38% ofthose on a recentBusiness Weeklist of leadingphilanthropists,and 51% of thePulitzer Prizewinners fornonfiction.

Israel has morehigh-tech start-ups per capitathan any othernation on earth,by far. It leads theworld in civilianresearch-and-developmentspending percapita. It rankssecond behind theU.S. in the numberof companieslisted on theNASDAQ.

Between 1980 and2000, Egyptiansregistered 77patents in the U.S.,Saudis registered171, and Israelisregistered 7,652.

After the recentearthquake inHaiti, even thoughonly 8 Israeliswere known to bein Haiti during thequake, Israel setup the biggestfield hospital inPort-Au-Prince,able to treat 500patients per day.

בחרתנו“ אתה Atah v’chartonu mikol ha’amim…v’romamtanu mikol ha’l’shonos…You chose us from all the nations… You elevated us…”

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