ב”ה

C E R T I F I E D S O U L N U T R I T I O N

PESACH 5776פסח תשע”ו

Dear Reader, Over the past few months, the ~ office has been quite busy merging with Los Angeles-based Heart K/Kehilla Kosher. This is no small task considering the ad-vanced kosher supervision system cre-

ated and utilized by the ~ to manage and monitor certified companies.Long gone are the days of a one-man certification with all the in-

formation in the rabbi’s head... Today, the ~ certifies thousands of manufacturing facilities and close to 600,000 products from all corners of the world. The only way to do this properly is by clearly document-ing everything in an extremely orderly fashion.

Generally, most people are not aware of what it takes to certify a packaged product as kosher. At the ~, many people are involved in every single certified product, starting with the New Accounts person-nel who document how and where the product is made and collect all the kosher letters for each and every ingredient used in the product and the facility. All this information is processed by our central Data Entry department and every detail is entered in to a secure, protected, custom computer system.

Next, a Rabbinic Coordinator is assigned to the facility and a differ-ent rabbi, who specializes in ingredients, will review all of the ingre-dients. If they are all approved (which is not a simple task) the Travel Department arranges the initial visit to the facility and coordinates all the arrangements with the rabbi’s assistant. After the initial inspection is made the Rabbinic Coordinator documents all of his findings and recommendations.

The mashgiach liaison arranges for a suitable field mashgiach (usu-ally in the geographical vicinity of the plant, or perhaps a mashgiach who might be passing through the area en route to a different facility) who can visit the facility on a regular basis, or for the special kosher production runs, and connects the Rabbinic Coordinator with the mashgiach to review special instructions and visit frequency.

The legal department executes all documents and contracts be-tween the certified company and the ~, as well as the fees charged for certification. At this time all product labels are submitted for approval and the entire file is sent to the ~ Kashrus Administrator, Rabbi Levy, for a final review.

Rabbi Levy personally reads every initial report and all correspon-dence, and certification only proceeds with his approval. Both parties sign a one year contract, the field mashgiach commences visits, the new company is mentioned on the ~ website and Kosher Spirit, and an Account Representative is assigned to oversee all correspondence.

Next time, I will discuss how we certify food service establishments and make sure everything is kosher without compromise...And you thought cleaning for Pesach was complicated!

Wishing you all a kosher and happy Pesach,

Rabbi Chaim FogelmanEditor in Chief

KOSHER SPIRIT Pesach 5776EDITOR-IN-CHIEF: Rabbi Chaim FogelmanEDITOR:Dina Fraenkel DESIGN: Spotlight Design

We welcome your comments, submissions and letters to the editor.Mail: 391 Troy Avenue, Brooklyn, NY 11213Email: editor@kosherspirit.com© 2016. No portion of this publication may be reprinted without written consent from the publisher.

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SHARE YOUR SPIRIT

QUESTIONS FOR THE ~

HEALTHY SPIRIT

DUBY’S TOP 10 PESACH PLANNING TIPS by Duby Litvin

KEEPING KOSHER IN… BOZEMAN, MONTANA by Leigh Hershkovich

DO MEZUZAH CASES NEED TO BE KOSHER? By Rabbi Dovid Nissan Bressman

EYE ON KOSHER - WHAT IS PECTINby Rabbi Sholom Ber Hendel

A DAY IN THE LIFE OF A MASHGIACH By Rabbi BenZion Chanowitz

WHO’S BEHIND THE ~ Rabbi Dovid Kuravskiy

CHASSIDIC INSIGHTS The Story of Divine Providence Compiled by Dina Fraenkel

SOUL NUTRITION By Rabbi Chaim Fogelman

F E E D B A C K

Share Your Spirit

www.KosherSpirit.com 3

Many of us like to buy special wines for the Pesach sedarim. This year is a Hakhel year, which means we have to be extra careful to avoid purchasing wines from last year (Shmitta). Many wines that usually carry a kosher symbol will not have a symbol on wines from 5775, and some may have a supervision that relies on leniencies not accepted by all.

The ~ certifies 33 wineries in Israel alone! These wineries have over 500 labels of wine and more than 150 mashgichim between them. The ~ strictly monitors all certified wineries, even during Shmitta to ensure that Shmitta wine does not carry the ~ symbol.

The labels on Shmitta wine look exactly the same, so double check for the kosher symbol before you buy.

Check the Label!

~

Children’s Claritin Liquid now bears the ~ symbol on the package! Look for it in the allergy aisle of your local store. *This product is NOT certified for Passover use.

GOOD NEWS! Good for the body, good for the soul!

Rabbi Chanowitz responds:Unflavored denture adhesive does not require any kosher supervision for year round use. In addition, it does not contain any ingredients that are sensitive for Passover. For instructions on how to properly clean your dentures before Pesach, please consult your local Orthodox rabbi.

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

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Dear Kosher Spirit,Does denture adhesive require a hechsher for year round use? Are there any special issues for Pesach?

Did you know that the rubber bands used for braces can be coated with starch, so they should be rinsed well before use during Pesach.

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CAYENNE PEPPERAND GINGER ARE BOTH KNOWN TO CLEAR THE S INUS PASSAGES

*ALWAYS CHECK WITH YOUR DOCTOR BEFORE USING ANY HERBAL REMEDIES.

SUPPLEMENTS R E QU I R E ARELIABLEK O S H E RC E R T I F I C AT I O N

IS SUCH A POWERFUL

ANTIHISTAMINETHAT IT CAN EVEN INTERFERE WITH ALLERGY TESTING!

GREEN

TEA

LICORICE ROOT LOOSENS MUCOUS AND BOOSTS YOUR BODY’S NATURAL STEROID PRODUCTION

FOODS RICH IN OMEGA-3 FATTY ACIDS HELP PREVENT ALLERGIES

FOODS THAT ARE HIGH IN

QUERCETIN (APPLES,ON IONS,PARSLEY)ARE HELPFUL IN PREVENTING ALLERGIES

STINGINGNETTLE (AN HERB)IS A POWERFUL

NATURALANTIHISTAMINE

AVOID MELON, BANANA,CUCUMBER,SUNFLOWER SEEDSAND CHAMOMILE IFYOU HAVE ALLERGIES

TO RAGWEEDAND POLLEN

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DUBY’S TOP 10 PESACH PLANNING TIPSOH PESACH. It’s the holiday that we either love, or love to hate. For some, this holiday conjures an image of anxiety, terror, and cold sweats. For many, the mere mention of Pesach brings up feelings of the deer in head-lights.  It’s the time of year that so many people simply dread and right-fully so! There is so much to do!  

The good news is, it doesn’t have to be this way! There is another way! It is my hope that some of my tips can help make your Pesach preparations smoother and for you to enjoy the Yom Tov as opposed to feeling over-whelmed by it.

I’ve put together my top 10 Tips to help you get yourself more organized and to help shift your perspective about this holiday season.

DON’T WING IT, PLAN IT:There are two constants about Pesach. It always comes out the exact same time each year and the preparations for Pesach are always the same. Pesach’s never “early” or “late.” It is always the 15th of Nissan, exactly 4 weeks after Purim.

Planning is imperative. Think of your house as your corporation and you are its CEO. You are in charge. Just like a big company would plan out their functions, so too you want to work on “Project Pesach.”

When you have a plan in place, things will go much smoother.

DELEGATE TO YOUR TEAMAs I said above, you are the CEO. Which means it is your job to delegate all the tasks with you being the supervi-sor. The more you delegate the better off you will be – hiring cleaning help or send-ing a spouse or teenager on shopping trips; even if you think the job is small and easy, the less on your plate the better.

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3Dust is not chometz and

your children are not the

Korbon Pesach

— The Lubavitcher

Rebbe

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Duby Litvin lives in Louisville, KY and is the creator of “Duby’s Pesach Lists”, a guide filled with any and every list imagin-able to help you get organized for Pesach. For more information visit DubysPesachLists.com and download or order your own copy today! [Editor’s Note: I have been faithfully using Duby’s Pesach Lists for three years and counting! I have a spe-cial Pesach Binder and each page is ensconced in a plastic sheet protector. As someone who has been making Pesach for the past seven years, this list is an invaluable tool for a well-planned and calm Yom Tov! –DF]

PESACH CLEANING VS. SPRING CLEANINGImagine sitting down to a beautiful Pesach Seder – the house is sparkling clean, the chandeliers are glistening, the windows are sparkling… and you’re falling asleep. Chandeliers and win-dows, while lovely to have them sparkle and shine, are not imperative to Pesach cleaning. We love a perfectly clean house for Yom Tov, but they are not a priority.

Pesach cleaning is any place that there’s a very good chance that food was brought in.  If you know there was NO food brought there, then it doesn’t have to be cleaned. Drapes, window treatments, chandeliers, do not have to be Pesach cleaned, and their dusting and cleaning can be pushed off if needed. Even food that’s been stuck on the wall, if it’s more dirt than food then it doesn’t have to be scrubbed. For some-thing to be chametz, it needs to be edible and accessible. Ask your local Orthodox rabbi of course, but clean with Pesach in mind.

How to Pesach Clean with Little Kids:(G-d willing soon I will have this challenge of how to clean

with young children underfoot but until then, I had to consult others on their suggestions)

Age 5 and Under:  Ship them out!!!! Hire a babysitter, volun-teer your spouse and send them off to the playground / zoo / library / pizza shop. While they are out this is when you work on the playroom / play areas and kid bedrooms.  

Starting Rosh Chodesh Nissan, have only Kosher L’pesach snacks in the house (chips, macaroons, lady fingers, etc.).

I consulted a friend of mine who lives in an apartment in Brooklyn with a few small children. She explained that her trick is that with her husband, they speed clean changing over the entire apartment in one or two nights while their kids are sleeping.

 Age 6 and Over: Balaboostas in Training: Start giving them small jobs. Give them a spray bottle and a rag and have them wipe down various toys / surfaces. Keep your expectations low, and only give them jobs that it’s ok if it’s not done 100% to satisfaction. In the kitchen these little soldiers can do peeling, juicing, cracking nuts or other introductory jobs, similar to a Sous Chef. Know what kind of job your child can or cannot handle, and let them feel important too! (Consult my book for more suggestions on cleaning with small children.)

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POOR MAN’S BREAD OR BREAD THAT MAKES US POOR?Pesach is an expensive holiday. Matzah is far from cheap, cases of wine to be bought, fruits and veg-etables…the list goes on and on.  

For starters, matzah does NOT have to be the mainstay of your meal. You need Matzah for the Sedarim and for Hamotzi and that is all. Fruits and vegetables that are in season are much cheaper.

Spread out your Pesach shopping so you are not attacked with a big bill all  in one week. You can purchase non-perishable items and store them, leaving the perishables for the week of Pesach.

Buying a kosher l’Pesach jar of applesauce will be much more expensive than simmering a pot of apples and making your own.

Don’t just browse the aisles in the grocery store. Create your menu, make your shopping list and stick to it! Cross reference your lists from the previ-ous Pesach so you know how much you really need and use.

Keep in mind: “Is this something I really need, or is this a luxury item?” This will help curb any impulse buys.

Join together with a family member or neighbor and split cases of food items. You will save on the price and still have as many as you need.

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DON’T BUY AN ENTIRE KITCHEN YOUR FIRST YEAR:There is a big difference be-tween what you NEED for Pesach and what you WANT for Build up your Pesach kitchen appliances slowly. Start with just the few crucial items the first year and each year buy a few more things. In my Pesach book, I dis-cuss in more detail the path to building up your Pesach kitchen items.

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YOUR BEST FRIEND IS YOUR LISTFrom a Cleaning List to a de-tailed Shopping Lists, from Last Minute Reminders to Menus, lists will save your life. Don’t let the mental to-do list overwhelm you - get it all down on paper and rest assured that nothing will be forgotten. Keep everything in a folder or a binder, and you will feel a lot more to-gether in no time.

PESACH DOESN’T HAVE TO BE MAGAZINE WORTHY:While half the world believes that everything has to be over the top thanks to full color magazine spreads designed by party planners, the other half of the world is recogniz-ing the wonder and ease of simplifying. I’m not saying you shouldn’t plan a new and fancy dish here and there or come up with a cool center-piece. (Have you seen the one where Yetzias Mitzrayim was recreated with little menchies across the center of a dining room table?)

The fact remains that Pesach doesn’t have to be gourmet. Allow the concept of “simplify” to permeate other aspects of the holiday as well. If you have a Pesach kitchen, or make time to kasher a few days early, you can cook everything in ad-vance and freeze, or spread out the cooking over Yom Tov. Some people will prep their dishes and freeze them raw, so they’re able to pull things out before the meal and cook it fresh. Figure out a system that works for you so you feel less stressed.

LEAVE THE BITTERNESS TO THE MARROR (FEELING RESENTFUL)My next two tips are similar, like two sides of a coin. They are about how our attitude and perspec-tive can shape our entire Yom Tov experience. Dr. Wayne Dyer has a popular quote: “If you change the way you look at things, the things you look at change.”

The last thing we want is to have a chip on our shoulder when it comes to our traditions. Our fam-ily, especially our children WILL pick up on the resentment and negativity. They will come to see the holiday as a drag, something we hate instead of love and anticipate. If you do feel resentful about the amount of work that goes into Yom Tov prepa-rations, then something needs to change ASAP.

There isn’t a magical pill that will help you sud-denly see Yom Tov as a breeze, but perhaps a small first step is to begin to shift your thinking from “yet another thing I have to do” to a place of “we have an opportunity here.” The goal isn’t the perfect gourmet meals, or how spotless the house is. Let’s try and remember what’s really important about Pesach. The Sedarim, with your family and loved ones, enjoying this precious time together, that is the goal.

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WHEN ALL IS SAID AND DONE, GET IT IN WRITING!Pesach is over and the last thing you want to do is look at one more list, let alone go through it. But, this is so crucial!!! Motzei Pesach, while the dishes are being washed and put away, take out your shopping lists and menus and write everything down. Write down what worked, what didn’t work. If you ordered too much Matzah or not enough. This can and will potentially save you lots of money because you’ll know how much your family really needs for Yom Tov.

Write down that the trip to the zoo didn’t work or the trip to the museum did work. Write down that new trick you came up with to help the kids enjoy the Seder. Write down that your kvort (washing cup) cracked and you will need a new one for next year.

One of the biggest and most important tips is this last one. Imagine pulling out your Pesach binder and seeing all this information ready for you from last year. Your plans will be so much easier and smoother when half the mental work is already completed.

There are many different ways to approach the holiday and far be it from me to tell you the one “right” way (it doesn’t exist.) My point is if you find yourself stressed and frazzled and falling asleep at the Seder, then time to re-assess and come up with a new way of doing things. Yes, it can take some time to figure out what works best for you and your family, but once you have it down to a science, it’s smooth sailing!

Good Luck, Happy Cleaning and a Kosher & Frelichen Pesach!

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CREATING FUN WHILE CREATING TRADITIONS:Once you’ve removed any feelings of resentment and negativity about the holiday, it’s now time to infuse your Yom Tov with fun!!

My mother in law makes a Pesach Orange Soup. She’s been making it for years. It’s just not Pesach without this soup. All the married children make this soup now because it’s a tradition. You may think, who cares, it’s just soup … or it’s just your Bubby’s potato kugel recipe, or the annual Chol Hamoed trip to the park. Au Contraire! These are exactly the things that can make Pesach special.

 When there is fun, there is joy. Here are some ideas to get you in the mood:A Putting music on when cleaning makes it into a Dusting Dance PartyB Giving out prizes (to yourself as well) for accom-plishing specific tasksC Slurpee runs at the end of the dayD Special new toy for the holidayE Write down funny memories that happened over Yom TovF Create photo contests with friends or family members: “Funniest items found during Pesach Cleaning.”

You can make any job you’re doing into a game. You just need a little creativity. Think of yourself as a camp counselor cheering on her bunk!

Finding a crumb on Pesach that was already sold and nullified is only an issur m’drabbanan, but being b’simcha on Pesach is a mitzvah m’deoraisa

— Harav Moshe Weber

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hen one thinks of Montana, the images that come to mind include snowcapped moun-tains, Yellowstone National Park, and ex-treme sports. In a place like Montana, the

last thing that people usually expect is high quality kosher cuisine. Yet, with a little creativity and effort, Montana of-fers a kosher culinary experience fit for travelers from all walks of life. And once you’ve had a taste of what Montana has to offer, you may never want to leave.

Bozeman, Montana is a town most famously known for the Bozeman Trail, a path that gave way to thousands of travelers—many of them Jewish miners— during the Gold

Rush. The Jewish community was most prominent dur-ing those years, with several active traditional synagogues scattered throughout Montana. However, with the end of the Gold Rush, the community dwindled, until there was hardly a remanence of their community left. That is, until 2007. With the arrival of Chabad shluchim, Rabbi Chaim and Chavie Bruk, the Orthodox Jewish community—and kosher food— once again found a home in Bozeman.

“When we arrived, the only thing you could find was generic kosher items like ketchup and cereal,” shared Rabbi Bruk. As a native of Crown Heights, this transition was difficult for him. “Whenever we’d visit New York, the first

KEEPING KOSHER INBOZEMAN, MONTANABy Leigh Hershkovich

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thing I’d do was take a cab directly to Kingston Avenue to buy food,” he jokes. “I used to fly back to Bozeman with container after container of food.”

For Mrs. Bruk, who grew up on shlichus in San Anto-nio, Texas, the lack of kosher amenities available in Boze-man was hardly a surprise. And as they say, if you build it, they will come. The Bruks quickly got to work, slowly but surely making kosher food more accessible not only in their home, but in the homes of others.

“Within six months of moving to Bozeman, we reached out to Rabbi Shalom Mordechai Rubashkin who lived in Iowa at the time, to speak to him about supplying food

for our community. Not only did he help us by supplying the meat products for us and our community, but he also helped us by offering the food at the lowest cost available. This was his way of contributing to our shlichus, and we will forever be grateful for the help he gave us.”

These days, the food is supplied by The Weinberg Broth-ers Company in Twin Cities, Minnesota. The Bruks order a supply to last for three to four months at a time. Their order is processed along with the orders of fifteen other families, many of whom—with the Bruks help—began keeping kosher in recent years. Each order takes approxi-mately two weeks to arrive, and is delivered from Twin Cit-ies on a semi-trailer.

“It’s quite a sight,” one of the community members shared. ”If you ever happen to drive past the I-90 in the middle of the night, you may see all of us gathering there, waiting for the truck to unload our boxes.” The Bruks re-ceive close to forty boxes of food in each delivery, which they store in six freezers that they have in their house. The food they order is used for weekly Shabbos meals (where they host approximately fifty people per meal), holiday events including community wide Rosh Hashana and Pesach meals, as well as to feed tourists who make their way through Bozeman during the high travel season.

In Bozeman, the only kosher ‘restaurant’ is in the Chabad House kitchen. All who are hungry will always have a place at their table. Mrs. Bruk prepares Shabbos meals for hun-dreds of guests each month, and always does so with a smile. “A big part of our success is my wife’s culinary skills,” Rabbi Bruk shared. “I think part of the reason people keep coming back is because of the food she prepares. A lot of this is attributed to her background. She watched her own mother do a lot of what we do now. She had the skills to run a Chabad House kitchen from a young age, and that really comes in handy around here. This past Tishrei, she prepared more than six hundred individual meals for our guests. It was quite a sight.”

For the Bruk’s children, finding kosher food at their local grocery store is less of a challenge and more of an exciting activity. Today, the local Albertson's supplies more kosher products than ever before, and while it’s still not much, they happily make do with what they have.

“Our children really had to learn to understand kashrus. It’s not like in an average kosher supermarket where every-thing has a hechsher. When we go shopping, we really have to look for a symbol.”

When asked if he felt this was an overbearing challenge for such young children, Rabbi Bruk answered positively: “Our children know more about kashrus than most kids their age. It’s a source of pride for them. You should see the looks on their faces when they find something with an acceptable hechsher in the supermarket. It’s like winning the lottery.” Now that’s kashrus done right.

HQ: 391 Troy Ave. | Brooklyn, NY 11213 | t: 718-756-7500 | f: 718-756-7503 | www.ok.org

B R A I S E D V E A L S H O U L D E RBy: Shifra Klein - Joy of Kosher Magazine. Subscribe at www.joyofkosher.com/subscribe

Preheat oven to 350°F.

In a large baking dish, place apples and fennel and set aside.

Heat a large skillet over high heat.

When hot, add a drizzle of oil.

Immediately add the veal shoulder and cook for about four minutes on each side, to brown the meat and seal in the flavor.

Once meat is browned on all sides, remove from pan and place in the baking tray with the apples and fennel.

Add another tablespoon of oil to the skillet and sauté the onions until soft.

Add the wine to the skillet and scrape all the brown

bits on the bottom.

Add the chicken stock and simmer for ten minutes on medium heat.

Pour the onion mixture over the roast.

Cover baking tray well with tin foil and bake for three hours.

Allow roast to cool.

Slice meat into desired slices.

Before serving you can bring sauce to a simmer in a saucepan and cook for about twenty minutes on medium-low heat until sauce thickens.

Pour over warmed meat and serve surrounded by the fennel, apples and onions.

Serves: 10

Braising the meat results in a melt-in-your-mouth, tender roast. The apples add a subtle sweetness, and together with the fennel and onions, add a depth of flavor to the sauce.

1 4-pound veal shoulder1 large Vidalia onion, sliced into 1-inch rings3 medium apples1 large bulb of fennel1 cup good-quality wine4 cups chicken, meat or vegetable stock

DIRECTIONS

RECIPE

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he kosher consumer public has probably heard stories about the importance of hav-ing kosher mezuzos, and the fact that there are, unfortunately, many non-kosher me-zuzos affixed in countless homes; however,

most people probably do not realize that mezuzah cases can also be “non-kosher”. Although a “non-kosher” case does not usually invalidate the affixing of the mezuzah, sometimes it can.1 Even if an improper mezuzah case is

1. This would be mainly applicable if the setting was not strong or

still halachically permissible, one should not suffice with the bare minimum; rather, one should be scrupulous in this mitzvah and merit to lengthen the days of one’s life.2

Below is a brief section from a chapter on mezuzah cases from my new book on the laws of mezuzos – Mezuzah: Divine Protection and Blessing.

when the case positions the mezuzah out of the halachic re-quirement of the doorway.

2. See Tur (Yoreh Deah 285).

Do Mezuzah Cases Need to be Kosher?Hashem told the Yidden to put blood on the “mezuzah” post and door. This got us thinking...

Rabbi Dovid Nissan Bressman

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Mezuzah Cases should be in Good ConditionThe purpose of the mezuzah case is to adorn and protect the mezuzah scroll.

Mezuzah cases should be in good condition.3 The case should be closed off well so that the mezuzah does not get ruined from moisture from the wall4 or from rain. If the mezuzah is exposed to direct sunlight, in which case it could get damaged, it should be placed in an opaque casing (or paper should be wrapped around the mezuzah scroll).

The case should look respectful and beautiful. Each case should be renewed occasionally5 just as someone would renew his or her clothing and other possessions. How much more so should one renew the mezuzah case when it comes to honoring Hashem with the mitzvahs, as it says, “This is my G-d and I will adorn Him.”6

MetalliC Mezuzah CasesIt is written in the name of the Baal Shem Tov7 that it is proper to avoid housing the mezuzah scroll in an iron ברזל case. The explanation for this is that iron is intended to shorten the life of man while a mezuzah scroll is intended to lengthen the life of man, thus it is not proper that iron should house a mezuzah. This is connected to the law that it is forbidden to use iron to chisel the stone Mizbeach (alter).8

Concerning silver and gold mezuzah cases, the Daas Kedoshim9 suggests that it was always avoided due to the concern that the cases would be stolen. However, many in practice do not use any type of metallic mezuzah cases,10

3. Tractate Sofrim 3:13.

4. Tosfos Bava Metzia 102a.

5. Pischei Shearim 285:25.

6. Shemos 15:2.

7. This is recorded in Daas Kedoshim 289:1 where it is written that he heard that this applies to all metals, however, the Daas Ke-doshim was in doubt if this was also said by the Baal Shem Tov or a listener added it on his own, since it is implied from the Sages that the problem of shortening one’s life only applies to iron (see the Magen Avraham Orach Chayim 180:4). The Daas Kedoshim concludes that in his opinion, even iron is not such a problem. For the nails that affix the mezuzah case to the door-post are usually made from iron, and only concerning a table, which is likened to the Mizbeach, is there a problem of having iron (like knives on it during the Birkas Hamazon), but not so regarding a mezuzah case.

See, however, the Pischei Shearim (289:86) who refutes this proof since the nails should not be compared to the case of the mezuzah because they do not touch the mezuzah directly.

8. See Rashi on Shemos 20:22; Midos 3:4.

9. Ibid.

10. See Nesivim Bisdeh Hashlichus Vol. 1 (p. 94) who brings this practice in the name of the Lubavitcher Rebbe. See also Pischei Shearim (289:86) who quotes this practice in the name of the

even if there is no concern of them being stolen.

Forbidden Mezuzah CasesA case made of the battim of tefillin is forbidden to use, for the holiness of tefillin was greater than the housing of a mezuzah scroll; thus the holiness of the tefillin box would be lowered. One may not lower a holy item such as a Sefer Torah, tefillin or mezuzos to a lower station of holiness11 as would be considered disrespectful to the mitzvah.12

A mezuzah case that was made on Shabbos by a Jew should not be purchased or used.13

huMan FiGurine Mezuzah CasesHuman figures14 (or the sun or moon)15 on a mezuzah case should preferably be avoided for housing a mezuzah parch-ment.16 Children’s figurine mezuzah cases can also be prob-lematic.17 It is therefore better to avoid purchasing, using, or

Skolia Rebbe.

11. Menachos 32a.

12. R. Moshe Weiner writes: In addition to lowering the holiness of the tefillin battim, one is disrespecting the tefillin battim (for one had to drill holes in them). It is an obligation to take down these tefillin battim and place them in geniza.

13. See Ksav Sofer (Orach Chayim 50). When one purposely trans-gresses Shabbos in order to sell or bring benefit to others, all agree that the intended recipient may not benefit from the item. One who purchases from the Shabbos-transgressor is as-sisting him in his wrongful acts.

14. Based on the Shulchan Aruch (Yoreh Deah 141:4) we are not al-lowed to make tzuros (formed images) either protruding or in-dented images of angels or a human. Even the image of a face of a person alone is forbidden (Taz 141:15; see also Shach 141:32 and Pischei Teshuva 141:11).

The Shulchan Aruch (ibid) has the girsa (wording) “afilu Lenoi” (crafting even for decorative purposes, i.e. not for idol-atrous purposes G-d forbid, rather just for mere decoration). It is forbidden to craft them lest people make a mistake and confuse them as idolatry. See also the Shach (ibid:22,23). See also Rambam (Hilchos Avodas Kochavim Chapter 3:10,11).

15. Based on Shulchan Aruch (Yoreh Deah 141:3, 4).

16. Even though the sources in the previous footnotes 364 and 365 were discussing the making of images of decoration as op-posed to just owning them. Since there is an importance of looking at the mezuzah in order to remember the unity of Hashem (see Rambam Hilchos Mezuzah 6:13), and to touch it as mentioned in the Talmud with Onkelos the ger (Avoda Zara 11a), and it is not proper to look (see Kitzur Shulchan Aruch 168:4; Chochmas Adam 85:9) or touch (in a way of cherishing) images, the same should seemingly apply here as well.

See also the Rambam (Hilchos Mezuzah 5:4).

17. It seems that a children’s figurine mezuzah case is less of a prob-lem since toys in general are anyways permissible for children. See Yechaveh Da’as (3:64) and Yabia Omer (Vol. 3 Yoreh Deah 8) which are, in certain details, more stringent in this matter. However, based on the explanation of the previous footnote, preferably one should be stringent as possible, and avoid us-

www.KosherSpirit.com 15

selling such mezuzah cases. If one already owns such a case and one does not want to get rid of it, it seems one could rub off the nose of the toy human figurine mezuzah case.18

This mezuzah case is only a profile (i.e. not a full 3D image of a human), therefore, it is not sub-ject to the above mentioned rule.19 Nonetheless, it seems that it is still proper to avoid.20

aniMal FiGurine Mezu-zah CasesAnimal images (in general) are not a problem.21 However, for a mezu-zah case, since one touches it, and some kiss it, it seems advisable to avoid using this type of case.

Mezuzah Case that slides oFF the raCkThe mezuzah needs to be affixed strongly so that it cannot be easily removed. Therefore, if removing a mezuzah is done by means of sliding it off a rack, it is not a valid setting.22

VelCro or MaGnet attaChed Me-zuzah Cases The mezuzah needs to be affixed strongly to the doorpost. Therefore, a mezuzah case affixed by way of magnet or Velcro is invalid since these methods are intended for attaching and detaching easily, without effort.23

ing these figurines for mezuzah cases.

18. See Kitzur Shulchan Aruch (ibid:2). This is to defend those that already have such toy

figurine mezuzah cases affixed on their doors, though it is endorsed, nor Torah-like; however, it is not neces-sarily forbidden for certainty even if this was done.

19. Shach (Yoreh Deah 141:25).

20. Based on footnote 367. Also the Shach (Yoreh Deah 141:32) concludes, “the one that is stringent in all of these is-sues, a blessing should come upon him.”

21. See Shulchan Aruch (Yoreh Deah 141:6).

22. Mezuzos Melachim (Halacha Lemoshe 63). A mezuzah (case or scroll) that can be removed by hand without much effort it is not considered as affixed. See also Yoreh Deah (289:4) that one should affix a mezuzah case with nails (as to make it a permanent setting). Note: the blessing we recite is “Likboah Mezuzah” to affix a Mezuzah (scroll), showing that it should be af-fixed in a permanent way.

23. See Pischei Shearim 289:81.

What is pectin?Rabbi Sholom Ber Hendel ~ Rabbinic Coordinator

acloser

look

Pectin is a light colored powder used mostly in jams, jellies, fillings, juices, drinks and baked products. Pectin is used for its gelling property which helps give a jelly-like consistency and improves the texture of drinks. It’s also used as a stabilizer in fruit juices and dairy drinks to help preserve the structure and prevent the separation of particles within the drink. It is also used as a fat substitute in baked goods.

How is pectin made?Pectin is found naturally in certain fruits. The best sources for commercial pectin production are citrus peel, apple and sugar beet solid residue (after being pressed for its juice); all are by-products of juice and sugar production.

The peels or residue are transferred into a tank filled with hot water, mixed with a mineral acid (enzymes can be used as well) and left for a few hours until the pectin is extracted into the water. At that point, the water is filtered to remove the solid residue. The solution is concentrated in an evaporator, causing some of the water to be removed from the solution.

The solution is mixed with alcohol (ethanol or isopropanol) which causes the pectin to separate from the water. The pectin is washed with more alcohol which removes impurities, and then it is dried and ground.

Each batch of semi-finished pectin is tested for its gelling property and then mixed with other ingredients according to the testing results to ensure similar gelling power in each batch; this process is known as standardizing.

Is pectin kosher?If the agricultural raw materials used for pectin are grown in Is-rael there are restrictions that may apply.

It is necessary for the enzymes used to aid the extraction process to be kosher, as well as all the ingredients used to stan-dardize the pectin.

The alcohol is also a kosher concern. Ethanol can be derived from grapes (non-kosher), lactose (dairy), wheat and barley (chometz).

The ~ recommends using only pectin with a reliable kosher certification.

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Note: For many, the inner workings of kosher supervision are a curious riddle. This article at-tempts to offer a behind the scenes glimpse into some common scenarios that occur in kosher supervision. I have deliberately changed some of the facts in order to safeguard confidentiality.To be, or not to be (forceful)!

Recently, I was given the task of supervising a large plant that makes a kosher certified, strictly vegetarian product. We all know that vegetables do not pose any of the kashrus issues that meats do. Other than the issues of “tolaim,” (re-moving bugs/worms) and checking whether the vegetables come from Israel, it would seem that a vegetarian product should be simple to supervise.

I prepared for my visit by reading up on the company and the products produced there. I read through all of the notes in the ~ database on the particular company, as well as all of the comments written by the previous kosher in-spectors. I then contacted the Rabbinic Coordinator, who is responsible for overseeing the entire kosher program of this company. Lastly, I researched to find any information that would shed additional light on the company, the in-gredients and the products.

I set out for my first visit to the company and the trip was a long one, with over 200 miles of driving. Thankfully, my son1 had recently purchased a contraption with some

~ Field Representative and Kosher Spirit author, Rabbi Yosef Dovid Chanowitz [Ed.]

shiurim on Yoreh Deah, as well as rich Yiddishe music to keep me company. The trip was not too boring; my route took me through beautiful, scenic mountains, as well as a few sleepy towns. From time to time, I noticed interesting landmarks, which helped me keep awake. The hardest part of my trip was driving through the congested areas, and even worse, getting slowed down by traffic.

I finally arrived to this huge plant, nestled in the far reaches of a small village. The plant was in a rather large commercial area. I met with the welcoming staff at this

large plant. In their eyes, everything was simple and straight forward. They were only using kosher, vegetarian products. What could be wrong with vegetables?

In theory this is so, yet in practice it is much more com-plicated. Most food processing companies that produce finished edible products do not start off with the original raw materials. In our personal kitchens, it is relatively easy to buy raw vegetables and fruit, and maybe even raw

Part IIBy Rabbi BenZion Chanowitz

A DAY IN THE LIFE OF A MASHGIACH

In their eyes, everything was simple and straight forward. They were only using kosher,

vegetarian products. What could be wrong with vegetables?

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spices (other than sugar and salt), and use them in order to prepare a strictly vegetarian dish; however, this is usually not the case at the commercial level. It would seem that finished food producers see themselves as the ones who com-bine all of the ingredients together according to their individual specifications in order to present their unique food products. They do not see themselves as the ones who prepare all of the raw ingredi-ents that go into the process. They would much rather purchase the already partially processed raw ingredients from companies that specialize in this type of production. Therefore, besides checking the processing of the finished product, we must also check every one of the companies that produces the raw ingredients.

When a company uses broccoli, tomatoes, other veg-etables, or herbs and spices, they usually do not buy the raw vegetables as their ingredient. Instead, they buy them in their partially processed form; but, why?

There are a number of reasons (and advantages):Expediency – It is easier for them to take a product that is peeled and cut down to their exact specifications, and with the right consistency. The food manufacturers would rather use their time and their workers for their ex-pertise (i.e. making and preparing the finished product), instead of wasting their precious time on cutting and pre-paring the raw vegetables.

Price and quality - If they buy large quantities from a raw ingredient producer, chances are that they will re-ceive a better price and quality than if they were to buy on the open market.

Consistency – The quality of the processed raw in-gredients will be more consistent than the raw ingredient itself, since the food processors work hard to maintain con-sistency of their products. When we buy raw vegetables on the open market, their quality would depend on the rain, climate, farmer, country of origin, etc.

There are two more important reasons why the food producers may buy only processed raw materials. During food processing, one of the major concerns is that the food should remain healthy until it is eaten. In our own homes, we prepare food and eat it relatively soon after it is made. When food is manufactured by a company, there are many more chances for food poisoning to occur. Both legally and practically, these companies are very careful not to give bacteria any chances to grow. If they were to buy raw, unprocessed vegetables, there is a possibility for there to be some bacteria on the ingredients. When it is processed, the processing usually includes killing all live bacteria. This is why they use processed ingredients.

There is also an added advantage of accountability. If something were to go wrong, we would immediately know who is accountable. This helps decrease the manufactur-er’s liability

The Flavor of Flavorings If a company is making a vegetarian product, they generally use soy (wheat, rice, or other similar ingredients) as their base and then use veg-etables and spices to provide the flavor. Sometimes, the vegetables are added in order to produce a desired texture in the finished product. This is why you often see a large list of complex ingredients in many products. Some of these provide the flavor, some provide the food consistency, and some provide complex chemical reactions in order to present a savory, delectable product.

If we think about it, the real reason for using many particular raw in-gredients and spices is to produce a certain flavor for the finished product. What if that same flavor can be bought in a liquid (or powder), highly concentrated form? It would have all of the components that the com-pany would have included had they created the flavor in-house. Many of us would opt to buy this prepared flavor even if it were expensive. After all, it eliminates the need to buy and then prepare large quantities of veg-etables, herbs and spices. It also saves space and the costs incurred by hir-ing more staff. And, you would end up with the same flavor, in a compact container. To be sure, the cost of flavoring is very high, but the benefits outweigh the cost for many manufacturers.

Many companies decide to leave the job of extracting flavors to oth-ers, who will work hard to prepare a consistent, great flavor. The food company can now focus on producing a terrific final product. Each of the flavor companies must be supervised thoroughly for kosher compliance. To add to this, when a product is expensive, the motivation for using unauthorized ingredients is greater, therefore we may require even more diligent supervision to ascertain that it is really kosher.

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Since these raw vegetarian materials are processed, each one of the processing plants must be checked to see what else was used or could possibly be used on these process-ing lines. The good news is that many of the processing plants in America have kosher certification. As a matter of fact, kosher certification is becoming the standard for many companies, since they wish to be able to supply the broad-est possible pool of customers.

If all of the bulk products were labelled as clearly as some of the retail products, our job would be easier. Many companies choose not to affix a kosher label on their bulk product. Instead, they send a letter of kosher certification stating that a certain lot number, date or place of produc-tion is kosher certified. At times it is difficult to match the letter with the delivered product. When this happens, the mashgiach must begin his research. It can be quite time consuming to track down the supervising rabbis to clarify the kosher status of the item in question. There are also times when the supervising agency and company ask their distributor to send an ingredient with a particular kosher certification and the distributor substitutes it with a similar product bearing a different kosher symbol. At that time, the product needs to be reviewed to see if it may be ap-proved. This is where the complications begin, because the standards of the second kosher agency have to be reviewed in order to verify that it satisfies the standards of the agency supervising the finished product.

During my visit, I had noticed that the company’s 256(!) approved ingredients were spread out in their sprawling warehouse. I needed to figure out the best way to verify that all of the ingredients were really the approved ones. I also spent a long time watching and studying the plant and the various machines they use. I felt quite comfortable with this aspect of the production.

Boruch Hashem, the company had a batching room at the plant. In this room they would measure out all of the ingredients that were to be used in the upcoming produc-tion. The room contained one case of each of the ingre-dients used on a regular basis. It was relatively easy to inspect those ingredients, as they were readily available. I found that most ingredients had a proper kosher symbol on them; however, I found some ingredients that did not have

a kosher symbol on the product label. I went through my paperwork and logged into our online system to download the kosher certificates, so I was able to ascertain that they were all approved for use.

I was amazed by the previous rabbi, who is well known as a Yorei Shomayim and a thorough mashgiach, and his success in checking all of the 256 ingredients. After all, the storehouse for all of the ingredients was almost as large as a football field. There were rows of shelves carrying all kinds of ingredients. Ingredients on the bottom row were within reach, but the storehouse had four levels of shelves and each level was about six feet high! I needed to figure out how I would be able to check an item that was stored on the top shelf, in the far corner, a seemingly impossible task.

I realized that I would have to devise a new approach to examine the records. I went into the files and printed out a list of all the ingredients and quickly discovered a real problem. This company was purchased at one time by another company, and was subsequently sold again and be-came independent. During the various stages in the com-pany’s history, ingredients were added to accommodate an expanding product line. The challenge was that these ingredients were, at certain times, assigned different codes and different names. This meant that the same ingredient could have 2 different names and/or 2 different codes. The internal coding system worked very well for the company; however, it needed to be adjusted so that it could also be useful for kosher tracking purposes.

Do I come out strong and demand real change right now, or do I work

with them slowly and patiently

www.KosherSpirit.com 19

Actually, I wanted to institute a system where each in-gredient would be inspected for a kosher symbol as it was received at the facility. There would be somebody account-able for each ingredient, and I could easily review the in-gredients by checking the records regularly, in addition to physically checking all raw materials in the plant warehouse during my inspections. I was faced with quite a dilemma - do I come out strong and demand real change right now, or do I work with them slowly and patiently in order to get the job done? [I must add that I have never found any violation of kosher protocol at the company, but in order to continue in the ~ tradition of “an ounce of prevention is worth a pound of cure”, a better system needed to be put in place.]

I am, by nature, rather laid back and non-aggressive, and I decided to go back home and ask for guidance. I discussed it with some rabbis and I eventually asked the rabbinical coordinator of this company, Rabbi Dovid Steigman, if it would be proper to work slowly, step by step, with the company to advance their kashrus accountability. Rabbi Steigman agreed, and I started trying to implement this ap-proach. It has been a few months already since I started working with the company on their paperwork and, while I have been frustrated at times, I marvel at what has been accomplished to date.

The company started to review each ingredient. They overhauled how they coded their ingredients. They re-moved many redundancies. They found certifying letters for each ingredient. They instituted a system where the ingredients are divided into various groups, making the re-view much easier. They are also working on simplifying the names assigned to each product.

Last, but not least, we are working with the receiving dock on ensuring that there is a person accountable for checking the kashrus symbol on each product to verify that it matches our requirements (as listed in the database). Of course, I will still be spot checking the actual ingredients,

but this will in addition to a clear, almost fool-proof sys-tem of accountability.

I discussed my previous quandary with the manage-ment of the company and asked them their opinion. They explained to me that they really were ready and eager to comply with whatever I wanted. They just did not under-stand exactly why… and what it was that the ~ required and what steps were necessary in order to implement these changes. Furthermore, they wanted to take these steps in a way that would make the employees feel part of the bigger picture rather than antagonized. Accordingly, Rabbi Steigman’s approach was exactly the right way to handle this situation.

Providing kosher supervision at a plant entails creating a partnership between the kashrus agency and the plant workers. Kosher supervision can only be given to a plant which employs people who want to maintain the kosher standards and are honest and straight forward. If, G-d for-bid, a company is dishonest, it is impossible to give a cer-tification. Yet, as well-intentioned as a company is, they are not as sensitive to the kashrus details as the kashrus agency itself. The more both sides understand each oth-er’s needs and concerns, the better the certification will be. This must be the basis of the partnership between the plant management, plant employees, and the certifying agency.

I would like to end off with the Tefillah, “Sheloi ta’ara d’var takala al yadee …v’loi oimar al tamai tahor…” May the A-mighty ensure that no error will occur during my watch. May I not mistakenly misrepresent non-kosher as kosher.

I welcome your comments and feedback, and look for-ward to hearing from you at monticelloshul@gmail.com.

~Interview with

Rabbi Dovid Kuravskiy

MEET OUR STAFF:

BEHINDWHO’S BEHIND THE ~

Rabbi Dovid Kuravskiy

KS: Where did you grow up? Where did you go to yeshiva? DK: I was born and raised in Moscow, Russia. Soon after my bar mitzvah, my parents sent me to Israel, where I learned in Chabad yeshivos in Lod and Tsfas. Later, I joined the yeshiva in Crown Heights, Brooklyn. I studied for semicha in Venice, Italy.

KS: What did you do after yeshiva? DK: I got married in 2000 and learned in kollel for about a year. Then my wife and I moved to Southeast Florida where I taught in a small school for Chabad children from nearby communities.

KS: What is your current position at the ~?DK: I am the manager of the Data Entry department at the ~ headquarters office. My main responsibility is to ensure that the information submitted by ~-certified companies is entered into our database correctly, accurately, and in a timely manner. Generally, this includes the ingredients that are purchased and used in the facilities and the products that the companies produce, re-package or sell.

The computer system that we use is very complex and it gets updated often with new features, so I also make sure to know the system well, in order to train new employees and help the existing team members resolve any issues. In

addition, since the food manufacturers use specialized lan-guage when communicating with the office, people who are unfamiliar with the terminology may easily get confused. I help translate the customer’s requests into layman’s terms and explain how to fit the requests into our database. 

KS: What prepared you the most for your current position at the ~? DK: My parents’ upbringing and education, their constant push to learn more and to teach others, as well as learn-ing in yeshiva were the biggest preparation. Torah learn-ing sharpens one’s mind and teaches one how to analyze information and explain it to someone else. When I was a teacher, I quickly realized that memorizing things is not enough; the real test is to apply it in action or explain it to others. All of this, along with some math & computer skills and being detail oriented, enables me to do my job.

KS: What is best thing about working at the ~?DK: Even though Rabbi Levy heads an organization that is involved with companies around the globe, he still relates to everyone in the office on a personal level. The manage-ment cares and shows appreciation for employees and the atmosphere is warm and feels like family because every-one is always ready to help others. Over the years here I’ve learned a lot about food manufacturing, customer service

20 www.OK.org20 www.OK.org

“

“What Other People SayRabbi Dovid Kuravskiy

“ Our data entry is the basis of our well known system. It is basically our lifeline. Dovid has been in charge of this area for many years. Most

employees at the ~ have gone through his rigorous training. Dovid is well aware that the slightest mix-up can have serious repercussions. With Dovid in charge, we can be assured that the best possible oversight is in place and our data is precise and accurate.”

Rabbi Don Yoel LevyKashrus Administrator

“ Dovid's fundamental message to anyone he trains (and he has personally trained practically everyone) is to "understand what's going on

and more importantly, understand the impact of any change" and that approach fits so perfectly into ~ Kosher's "obsession" with getting the details right. He is a quiet Ish Hachessed who enjoys helping others get the job done and is always there to ensure that customers and mashgichim have the correct information that they rely on.”

Rabbi Eli LandoChief Customer Relations Officer

“ Dovid Kuravskiy is one of the most dedicated people I have had the pleasure of being associated with throughout my professional career.

Dovid and I have worked together for the past 8 years and I am constantly amazed with the innovative solutions he brings to the table to solve complex data issues.

Dovid is the backbone of ~ Kosher's Data Department and is acknowledged as such throughout the Agency and much of ~ Kosher's success can be attributed to his commitment and loyalty.”

Eli MethalOperations Manager

and how to work together as a team towards one goal.  

KS: How would you describe the ~ today? DK: The ~ uses cutting edge technology to combine top level customer service with the highest standards in kashrus. While we constantly work to raise the bar and look to improve areas that need improvement, the ~ also enables its employees to succeed in what they do.

 

KS: Tell us something interesting about you that we don't know. DK: When hearing the words “data entry”, most people think of typing the information into an online form. But the data entry job at the ~ actually requires you to think!

KS: Can you share an interesting experience that you had while working at the ~? DK: My position does not involve travel so I am familiar with the food manufacturing companies only through seeing their data and an occasional phone conversation with their employ-ees. Several years ago, I came along with a rabbi and a customer service representative from our office to visit a large flavor fac-tory. I imagined it would be a noisy place with machines clunk-ing and workers running back and forth, but when we arrived it was relatively quiet. What surprised me, though, was the unbe-lievable scent in the air – a mix of hundreds of different flavors and fragrances that are constantly produced there. I imagine that it’s not easy to work in such a place!

What surprised me, though, was the unbelievable scent in the air – a mix of hundreds of different flavors and fragrances that are constantly produced there.

www.KosherSpirit.com 21

CHASSIDIC INSIGHTS

The Story of Divine ProvidenceBy Rabbi Menachem M. Schneerson, The Lubavitcher Rebbe

The festival of Passover calls for early and elaborate prepa-rations to make the Jewish home fitting for the great fes-tival. It is not physical preparedness alone that is required of us, but also spiritual preparedness—for in the life of the Jew the physical and spiritual are closely linked together, especially in the celebration of our Sabbath and festivals.

On Passover we celebrate the liberation of the Jewish people from Egyptian slavery and, together with it, the lib-eration from, and negation of the ancient Egyptian system and way of life, the "abominations of Egypt." Thus we cel-ebrate our physical liberation together with our spiritual freedom. Indeed, there cannot be one without the other; there can be no real freedom without accepting the pre-cepts of our Torah guiding our daily life; pure and holy life eventually leads to real freedom.

It is said: "In every generation each Jew should see himself as though he personally had been liberated from Egypt." This is to say, that the lesson of Passover has always a timely message for the individual Jew. The story of Pass-over is the story of the special Divine Providence which alone determines the fate of our people. What is happening in the outside world need not affect us; we might be singled out for suffering, G-d forbid, amid general prosperity, and likewise singled out for safety amid a general plague or ca-tastrophe. The story of our enslavement and liberation of which Passover tells us, give ample illustration of this. For the fate of our people is determined by its adherence to G-d and His Prophets.

This lesson is emphasized by the three principal symbols of the Seder, concerning which our Sages said that unless the Jew

explains their significance he has not observed the Seder fittingly: Pesach [the Paschal Offering], Matzoh and Moror [bitter herbs]. Using these symbols in their chronological order and in accordance with the Haggadah explanation, we may say: the Jews avoid Moror (bitterness of life) only through Pesach (G-d's special care 'passing over' and saving the Jewish homes even in the midst of the greatest plague), and Matzoh—then the very catastrophe and the enemies of the Jews will work for the benefit of the Jews, driving them in great haste out of "Mitzraim" [Egypt], the place of perversion and darkness, and placing them under the beam of light and holiness.

One other important thing we must remember. The cel-ebration of the festival of freedom must be connected with the commandment "You shall relate it to your son." The formation and existence of the Jewish home, as of the Jew-ish people as a whole, is dependent upon the upbringing of the young generation, both boys and girls: the wise and the wicked (temporarily), the simple and the one who knows not what to ask. Just as we cannot shirk our responsibility towards our child by the excuse that "my child is a wise one; he will find his own way in life therefore no education is necessary for him"; so we must not despair by thinking "the child is a wicked one; no education will help him." For, all Jewish children, boys and girls, are "G-d's children" and it is our sacred duty to see to it that they all live up to their above mentioned title; and this we can achieve only

through a kosher Jewish education, in full adher-ence to G-d's Torah. Then we all will merit

the realization of our ardent hopes: "In the next year may we be free; in the

next year may we be in Jerusalem!"

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SOUL NUTRITION

PARNOSSAThey say earning a living is as hard as the splitting the sea. The Chiddushei HaRim said that just like the sea split suddenly when the Jews almost lost all hope, so too when a person has no hope for a livelihood and is in a deep despair, Hashem suddnely sends him a parnossa.

SHEVI’I SHEL PESACHThe night of Shevi’i Shel Pesach is the Rosh Hashana for mesiras nefesh. When Hashem told Moshe to take B’nai Yisroel right away and flee Mitzrayim, Nachshon ben Aminadav jumped in the ocean right away with mesiras nefesh.

ACHARON SHEL PESACHWhy is it that the last day of Pesach is called Acharon shel Pesach? We don’t call the last day of Sukkos “Acharon shel Sukkos” or the last day of Shavuos “Acharon shel Shavuos”? The prophet Yirmiyahu said: “Therefore, behold days are coming, says the L-rd, [when Moshiach arrives] when they shall no longer say, "As the L-rd lives, Who brought up the children of Israel from the land of Egypt…" (Yirmiyahu 23:7).

We call the final day of Pesach “acharon”, the “last”, because we demonstrate our faith that this Pesach will be the last one in exile because Moshiach will soon come and we will not celebrate Pesach as we do now.

www.KosherSpirit.com 23

By Rabbi Chaim Fogelman

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