Podcasts about Kashrut

Dan Libenson and Lex Rofeberg are joined by author Jordan Rosenblum to discuss his National Jewish Book Award-winning book, Forbidden: A 3,000-Year History of Jews and the Pig. Interested in learning more about why the pig has felt so terribly treyf (yid. “non-kosher”) all these years? Rosenblum peels back the thick layers of meaning to get to the gristle. Apply for the UnYeshiva's Certificate Program for Unbound Judaism by heading to www.judaismunbound.com/certificate!Access full shownotes for this episode via this link. If you're enjoying Judaism Unbound, please help us keep things going with a one-time or monthly tax-deductible donation -- support Judaism Unbound by clicking here!

This podcast is powered by LSJS. Visit lsjs.ac.uk/connect to learn about our Jewish learning journeys & find something that suits you. Rabbanit Nicole Duke is not an obvious leader, but her guidance behind the scenes at crucial times and life cycle events helps countless people through both difficult and wonderful times. First she is a shomeret, a kashrut supervisor enabling kosher functions to take place. She is also responsible for the chevra kadisha - the organisation dedicated to caring for the deceased and preparing them for burial - at the main Orthodox cemetery in London, and she single-handedly runs a hotline advising, guiding and arranging help for people who have just lost a loved one. We discuss the emergence of women into these roles and what women can bring to the world of kashrut in particular, as well as revealing some of the little known world of what happens when a person passes away.

"If a man does well, they say to him, you preceded the angels; if he does not, they say to him: (in creation) the fly preceded you, the gnat preceded you, the snail preceded you." - Reish LakishBut what does this have to do with the laws of Kashrut and ritual purity?

Rabbi Amy Bernstein's weekly Torah study class in person and via Zoom -Leviticus/Vayikra 11:1 - April 25, 2025.

This week's parsha includes the instructions about the laws of Kashrut, which remain some of the most complicated and baffling commandments in Judaism. How can the things we choose to eat—or not eat—define us? And can keeping a mitzvah truly transform us even if we're not feeling transformed? Tune in to find out.   Sivan Rahav-Meir is a leading Israeli journalist, media personality, and Torah scholar. You can sign up for her The Daily Thought WhatsApp group, where Sivan sends small insights about Judaism and current affairs. Check out Liel Leibovitz's new book, How the Talmud Can Change Your Life: Surprisingly Modern Advice from a Very Old Book, available directly from the publisher or wherever you purchase books. You can find all of Tablet's podcasts at tabletmag.com/podcasts.

What is the significance of 8 in Judaism? Can we learn from Aharon's response to tragedy? What is the meaning behind the Kashrut laws? All this and more in this week's Ponderings on the Parsha!

In this fascinating conversation with Rabbanit Dena (Freundlich) Rock, we use the repeated verse, "Do not cook a kid in a mother's milk" to explore the relationship between Halakhic development and its divine source. Then we explore different rationales for Kashrut laws as well as the reasons why observant Jews wait different amounts of time between meat and milk. This week's episode has been sponsored in memory of Deanna Radin Lubin by her family on her 9th yahrtzeit. Our Vayikra series focuses on the lived experience of Torah observance and explores some of the harder issues within observant communities in accordance with the mitzvot taught in each weekly parsha.

Héroes del Pueblo Judío # 68 R” Moshe Peretz Mitos sobre el kashrut de Pesaj by Suri Cattan

Rav Yosef Shalom Elyashiv (contemporary) records the practice of the "Medakdekim" (those who are especially meticulous in their Halachic observance) not to rely on any Kashrut certification of Masot, and instead eat on Pesah only Masot that they baked personally (listen to audio recording for precise citation). He ruled that it is therefore preferable for people to form groups that bake Masot and personally oversee the entire process, including cleaning the utensils, to make sure that the Masot were baked properly. The reason for this custom is that Masa is the product that can most easily become Hametz. Therefore, it is worthwhile for communities to form Haburot (groups) to bake Masa themselves, rather than rely on the industrial manufacturers, even those with valid Kashrut supervision, given the mistakes that could occur in the industrial manufacturing process. This would certainly be an advisable practice for synagogues, to go as a group to a Masa factory several months before Pesah to bake the Masot that they then eat on Pesah. The Mishna Berura (459:10) writes that those baking Masot must work especially rapidly when placing the Masot into the oven. The area right outside the oven is, of course, very hot, and the intense heat could cause the dough to ferment and become Hametz before the Masa has a chance to bake. It is therefore critical not to delay at all near the oven, and to place the Masa from the stick into the oven immediately. A question was once brought to Rav Elyashiv concerning a bakery where one Masa was held on the stick for several moments before being put down in the oven, while the baker searched for a suitable spot inside the oven. This Masa was later mixed with the other Masot in that batch, and the question arose whether perhaps the entire batch should be deemed unsuitable, given the possibility that the Masa in question had become Hametz due to the delay in placing it inside the oven. Rav Elyashiv ruled leniently, noting that we may rely on the possibility that the Masa had already begun to bake inside the oven, and thus did not have a chance to become Hametz. In any event, the fact that the question was raised demonstrates the importance of working rapidly during the process of placing the Masot into the oven. Rav Elyashiv ruled that when possible, each stick used for placing Masot into the oven should be used only once. The stick absorbs some of the dough, and that dough may become Hametz inside the wood of the stick and then affect the Masot that are placed upon it subsequently. This is a measure of stringency that may not be feasible in an industrial system, and this is yet another reason why it is preferable, for this who are able, to bake their own Masot, as they are able to maintain the highest standards, which are not always practical in large-scale production. The custom is to examine each Masa that comes out of the oven and discard any "Masa Kefula," meaning, a Masa that has folded over, and is not perfectly flat. The concern is that the dough in the folded area was not fully baked and thus became Hametz, and therefore any "Masa Kefula" is broken and then put to the side and considered Hametz. Rav Elyashiv ruled that if a "Masa Kefula" had been placed on top of another Masa, the Masa on the bottom is permissible for use on Pesah. We do not have to go so far as to suspect that the bottom Masa became Hametz from the top Masa. Summary: It is worthwhile, when possible, to bake one's own Masot for Pesah, rather than rely on the supervision of Masa factories. When one bakes Masa, he must ensure not to allow the Masot to stand still for even a moment right near the oven; they must be placed from the stick into the oven immediately, without any delay whatsoever. It is customary to discard Masot that doubled over during baking, and are not perfectly flat. The Masot that were underneath such a Masa are permissible for Pesah.

In this week's parasha , Mishpatim , the Torah teaches us how careful we must be not to cause harm to another person or his property. Right after Matan Torah , the first mitzvot that Bnei Yisrael were taught were the civil laws governing interpersonal relationships. We must take to heart that the same Hashem who commanded us to observe Shabbat , Kashrut , and Taharot HaMishpacha also commanded us to compensate others if we cause them damage. The same kedusha that we receive by fulfilling mitzvot between us and Hashem is present when we fulfill mitzvot ben adam l'chavero . Just as a person understands that he cannot possibly know the halachot of Shabbat without learning them, he must also understand that he cannot possibly know the halachot of monetary law without studying them or consulting a rav . Those who are truly yirei shamayim are extremely careful when it comes to monetary halachot . Just as they would not take a chance with consuming something that is not kosher , they are equally meticulous about not violating laws related to theft or withholding payments owed to others. Rabbi Shlomo Levenstein told the following story: A young rabbi in Bet Shemesh had been learning in kollel for years but was not satisfied with the upcoming sugyot they were scheduled to study. He began searching for a kollel that was learning the topics he was most passionate about, but after months of searching, he was unable to find what he was looking for. Meanwhile, his household expenses continued to mount, and he had no source of income to cover them. One day, his wife went to the grocery store. After checking out, she met someone she knew outside and began talking. In the middle of their conversation, her shopping wagon slipped away unnoticed. Suddenly, someone shouted, alerting her that the wagon was rolling straight toward the street. She ran to catch up with it, managing to grab it just before it entered the road. However, on its way, the wagon had hit a parked car, leaving a scratch. She returned home and told her husband what had happened. He immediately jumped out of his chair and exclaimed, "Oh no! We damaged someone's property and didn't pay for it. We owe him money! We must find him at once." Without hesitation, they hurried out of the house and ran back to the grocery store. When they arrived, the woman pointed out the car that had been scratched, and they saw that the driver was just pulling out of the parking spot. The young rabbi motioned for the driver to stop so he could speak with him. He explained that his wife had accidentally scratched the car with her shopping wagon. The driver responded that he had seen the scratch and was very upset that someone had damaged his brand-new car without leaving a note. He said, "If the car had been old, it wouldn't have bothered me so much. But I just got this car two days ago. It really upset me." The young rabbi apologized profusely, gave the driver his phone number, and told him, "No matter what it costs, we will pay the full price." As the rabbi and his wife walked home, he began to wonder how he would possibly pay for the damages. It was never a question of whether he would pay—only a question of how . A minute later, as they continued walking, he bumped into a friend who asked how he was doing. He mentioned that he had been searching for a new kollel but had not been able to find the right one. The friend responded, "I actually just opened a kollel that is learning exactly what you're looking for. We have nine avreichim and one spot left." Not only that, but the stipend they were paying was significantly higher than what he had been receiving in his previous kollel . The rabbi immediately told his friend, "I would love to join." Afterward, he reflected on what had happened. "Paying for damages when you don't have the money is difficult. But when Hashem saw that I was willing to do the right thing, He gave me the greatest gift—the kollel I had been searching for—as well as the ability to pay for the damages." Every mitzva is precious. Just because monetary laws involve other people and seem like mundane matters does not mean they have any less kedusha than mitzvot between us and Hashem. Hashem wants us to be complete in all mitzvot . And those that involve parting with money—especially when it is difficult—are even greater in His eyes. Shabbat Shalom.

As part of the event of Matan Torah, when G-d revealed Himself to Beneh Yisrael and gave the Torah, Moshe constructed an altar and had sacrifices offered. We read that Moshe placed half the blood in basins, from which he later sprinkled blood on the people, and he poured the other half on the altar (Shemot 24:6). Rashi, surprisingly, comments that the division of the blood into two halves was done by an angel. It would be impossible for a human being to divide the blood in two precisely equal halves, and so an angel was sent from the heavens to do this. We must wonder, why did Hashem find it necessary to dispatch an angel for this purpose? Why was it so critical for the halves to be precisely equal? Would these sacrifices have been in any way deficient if one portion of blood was slightly larger than the other? Rav Yitzchak Hutner (1906-1980) answered this question by exploring the symbolism of the division of the blood at the time of Matan Torah. If we would ask most Jews to define the term "religious Jew," to describe the defining characteristics of people referred to with this term, most would likely mention things like Shabbat observance, modest dress, eating kosher, synagogue attendance and daily Tefilot. People generally tend to define "religious" as ritual observance. In truth, however, these rituals are only half the story. Ethical conduct, integrity, kindness and sensitivity to others are no less a part of Torah than praying three times a day, Shabbat, Kashrut, and Seniut (modesty). In fact, Rashi begins his comments to our Parasha, Parashat Mishpatim, by noting the significance of the first letter of this Parasha: "VE'eleh Ha'mishpatim" – "AND these are the statutes…" Rashi writes that this letter – the conjunction "Ve-" ("And") – indicates a connection between the end of the previous Parasha, which tells of the Revelation and the Ten Commandments, and the civil laws presented in Parashat Mishpatim. Just as the Ten Commandments were proclaimed at Mount Sinai, so were the laws of Parashat Mishpatim given at Mount Sinai. We can never draw a wedge between Torah and ethical interpersonal conduct. The laws of Parashat Mishpatim, which govern the way we treat our fellow, are no less a part of the Torah as any of the other Misvot. So crucial is this message, Rav Hutner explained, that Hashem sent an angel to divide the sacrificial blood at the time of Matan Torah into two precisely equal parts. It was critical to convey the message that neither half of Torah carries even slightly more weight than the other. The two areas of Torah life – our obligations to Hashem, and our obligations to other people – are of exactly the same level of importance, and we must never allow ourselves to prioritize or emphasize one over the other to even the slightest degree. It is likely no coincidence that Parashat Mishpatim, the section in which this point is expressed, is always read around the time of 25 Shevat, the Yahrtzeit of Rav Yisrael Salanter (1809-1883), founder of the Mussar movement. Rav Yisrael placed very strong emphasis on maintaining this balance, on not allowing our pursuit of spiritual excellence to result in compromises in our Middot (character traits). One famous example is the time when his students approached him before they went to bake Masot in preparation for Pesach, to ask which stringencies are proper for them to observe when baking Masot. "Be very careful not to yell at the woman in charge of cleaning the factory," Rav Yisrael replied. "She's a widow. Concern for her feelings is the most important stringency you should observe." Rav Yisrael feared that in the students' concern to maintain the strictest Halachic standards for the Masot, they might neglect the more basic religious obligation to speak to widows with sensitivity and respect. As we approach his Yahrtzeit, let us internalize this vitally important lesson, and ensure to ascribe the same degree importance to both parts of the Torah, because this is what being a complete Jew means.

Order Raquel's book here: https://amzn.to/4hNHOVx   Raquel Kirszenbaum was born in margarita island in Venezuela and moved to Panama when she was 6 years old. After completing high school in Panama she went to Israel to experience what would be a life-changing experience. She joined Neve Yerushalaim College for Jewish studies and chose for herself a life path full with vibrant Judaism. After studying there for some time and growing as much as she could she was invited to teach in Panama where she started her career teaching all kinds of Judaic studies for high school and midrasha horev the first superior Judaic studies school for women in Panama.   She has developed extensively her career teaching Judaism to all kinds of women from all paths of life, becoming a sought after speaker in Jerusalem and internationally; having spoken in different cities in the USA, Chile, Argentina, Panama, Mexico, Costa Rica, etc. Has also been invited to speak at the prestigious Sinai Indaba in South Africa.   Raquel also has the pleasure and privilege to be a Trip leader for the JWRP “Jewish women's renaissance project” which has given her the opportunity to teach and reaching hundreds of women around the world, starting them in their journey!    She teaches in multiple places being the main one neve Yerushalaim where she teaches daily to women searching for higher meaning and understanding in life; she is also constantly invited to teach college groups and others of its kind and a very popular speaker for hidabroot in English, and various kiruv and college programs in Israel from all around the world. Her unique style of teaching attracts people from all levels and personalities, she takes you on a journey where emotion and intellect join in a beautiful way that is full of humor, enthusiasm, and happiness. She wishes to continue doing this which she considers an amazing gift having the opportunity to share the gift she has received and the joy she feels with others.   ► Colel Chabad Pushka App - The easiest way to give Tzedaka   https://pushka.cc/meaningful ____________________________________________________   ► PZ Deals - Download the app and never pay full price again!   https://app.pz.deals/install/mpp ____________________________________________________   ► Rothenberg Law Firm - Personal Injury Law Firm For 50+ years! Reach out today for a free case evaluation   https://shorturl.at/TsoU6 ____________________________________________________   ► Town Appliance - Visit the website or message them on WhatsApp   https://www.townappliance.com   https://bit.ly/Townappliance_whatsapp ____________________________________________________   ►Qualify Protein- Qualify Protein is a high-quality, Kosher-certified protein brand designed for those who prioritize both nutrition and Kashrut. Made in Israel, it provides a much-needed solution for people looking for delicious, effective, and highly Kosher protein—and now, it's finally available in the U.S.!    Shop Now: https://www.amazon.com/stores/Qualify/page/86ADFE72-A7CA-4D8F-BD98-AAD765B6 3394?ref_=ast_bln  More Info on Website: https://qualifyprotein.com/ Social Media: https://www.instagram.com/qualifyprotein/            ►Chesed 24/7-You don't want to miss the afterparty this year! Including access to the nickelodeon park! Sign up at run4chesed.org Sign up by January 22 to get an extra spectator!   https://runsignup.com/Race/NJ/EastRutherford/Run2475K   ____________________________________________________   ► ILS - Ordering title should not be a surprise   https://ilstitle.com/ ____________________________________________________   ► Growtha - We get you more leads.   https://growtha.com/meaningful ____________________________________________________   ► Lalechet -    We're a team of kosher travel experts, here to carry you off to your dream destination swiftly, safely, and seamlessly in an experience you will forever cherish.   https://www.lalechet.com/website       ____________________________________________________   ► Subscribe to our Podcast on Apple Podcasts or Spotify.   https://apple.co/2WALuE2 https://spoti.fi/39bNGnO

Sous la direction du lieutenant-colonel de réserve Emmanuel Geudj, Tsohar Kashrut mène un combat essentiel pour rendre la cacheroute en Israël plus accessible et équitable. L’organisation a récemment déposé une requête auprès de la Haute Cour de justice pour être autorisée à importer des produits casher de l’étranger sous son propre label, tout en respectant les règles du Grand Rabbinat.

Over millennia, countless dietary traditions have formed around the world; many are tied strictly to religious traditions, and have thereby been empowered to stand the test of time (with some scientific speculation).We examine the details that outline kosher food, and how it's much stricter than halal diets (which are hardly monolithic). We also look at the Christian narrative that discards the Kashrut laws. Some keep it simple and categorically refuse to eat meat of any kind.Taking proper care of your kitchen is important for a lot of reasons, you shouldn't have to fear religious discipline to keep it clean, though religious tradition certainly informs the standards of cleanliness for many.There's an ancient tradition that separates fish from other meat, too.In addition to all the rules about what to eat, there are also some strict rules about when to eat, and feasts are an important part of every serious religion. Whether we fast or celebrate the harvest, we do it together, and strengthen the community.All this and more... Support us on Patreon or you can get our merch at Spreadshop. Join the Community on Discord. Learn more great religion factoids on Facebook and Instagram. 

Mitzvah #68 - מאכלים אסורים Part 3 - Eating with Intent The Symbolic Depth of Kashrut Why does the Torah allow us to eat some animals but not others? Based on Rav Hirsch's teachings, this episode looks at how Kashrut shapes our mindset, encouraging mindfulness and spiritual awareness. We'll also explore the risks of living a life driven by materialism or determinism and how Kashrut helps us live with greater intention and purpose.

Rabbi Joseph Dweck is an American rabbi and hazzan, who serves as Senior Rabbi of the Spanish and Portuguese Jewish community of the United Kingdom. Hosted on Acast. See acast.com/privacy for more information.

1054 Kashrut: alimentos cozidos por um gentio. Ciclo Leis e Filosofia

Welcome to Dear Rabbi, the podcast where we explore Jewish traditions and practices! 

In Deuteronomy 11:26-16:17 (Parashat Re'eh), we are called to discern between what we need, what we want, and what we can give. Kashrut, the dietary laws, teaches us mindfulness in consumption—urging us to be conscious of our needs and disciplined in our wants. It's a spiritual practice that elevates the act of eating, transforming a basic need into an opportunity for holiness. When we consider poverty, we are reminded that some struggle even to meet their most basic needs. The Torah commands us to open our hands to those in need, highlighting our responsibility to give. This balance—between self-discipline and generosity—is the heart of a just society. As we navigate our desires, let us remember that true fulfillment comes not just from what we acquire but from what we share, creating a community where everyone has enough.

How do our perceptions, whether clear or confused, impact our understanding of Torah and our relationships? In this episode, Zvi Hirschfield and Rabbi Brent Chaim Spodek explore Parshat Re’eh, focusing on the intriguing and often perplexing laws of kashrut. They … Read the rest The post Re'eh 5784: Kashrut and Spiritual Clarity first appeared on Elmad Online Learning. Continue reading Re’eh 5784: Kashrut and Spiritual Clarity at Elmad Online Learning.

For a woman, we say 'all of her limbs,' not 248 limbs and not 252 limbs. https://www.torahrecordings.com/rebbe/igroskodesh/011/011/3721

given at Kadimah Toras Mosheh July 28 2024 sourcesheet is here

Rabbi Breitowitz - Principles of Kashrut by Mayanot

Rabbi Adam Kligfeld's Shabbat Sermon at Temple Beth Am, Los Angeles, April 13, 2024. (Youtube)

"If a man does well, they say to him, you preceded the angels; if he does not, they say to him: (in creation) the fly preceded you, the gnat preceded you, the snail preceded you." - Reish LakishBut what does this have to do with the laws of Kashrut and ritual purity?

Rabbi Yisroel Bernath discusses the upcoming solar eclipse and the lessons we can learn from it. He explores the relationship between the sun and the moon, highlighting the dangers of jealousy and the importance of independent and critical thought. He also delves into the significance of the Torah's laws of kashrut (keeping kosher) and how they teach us about our connection to G-d. Rabbi Bernath emphasizes the need for self-reflection, learning from our experiences, and standing up for what is right.TakeawaysThe solar eclipse serves as a reminder of the power and beauty of nature and the need for self-reflection.Jealousy is a destructive emotion that should be avoided at all costs.Independent and critical thought is a valuable trait that should be encouraged, especially in the pursuit of knowledge and education.The Torah's laws of kashrut teach us about our connection to God and the importance of following commandments.We should learn from our experiences and strive to be better individuals, standing up for what is right.Sound Bites"So many arguments in our world, similar to the moon and the sun, two rulers cannot rule over the same space.""Our sages specifically encourage envy amongst Torah scholars. It says in the Talmud, the envy of the scholars increases wisdom.""The value of independent and critical thought is a powerful and important value that the world desperately needs." Support the showDonate Here | https://ndg.chabadsuite.net/civicrm/contribute/transact?reset=1&id=36 Donate Here in US dollars https://ndg.chabadsuite.net/civicrm/contribute/transact?reset=1&id=15

Rabbi Yisroel Bernath discusses the upcoming solar eclipse and the lessons we can learn from it. He explores the relationship between the sun and the moon, highlighting the dangers of jealousy and the importance of independent and critical thought. He also delves into the significance of the Torah's laws of kashrut (keeping kosher) and how they teach us about our connection to G-d. Rabbi Bernath emphasizes the need for self-reflection, learning from our experiences, and standing up for what is right.TakeawaysThe solar eclipse serves as a reminder of the power and beauty of nature and the need for self-reflection.Jealousy is a destructive emotion that should be avoided at all costs.Independent and critical thought is a valuable trait that should be encouraged, especially in the pursuit of knowledge and education.The Torah's laws of kashrut teach us about our connection to God and the importance of following commandments.We should learn from our experiences and strive to be better individuals, standing up for what is right.Sound Bites"So many arguments in our world, similar to the moon and the sun, two rulers cannot rule over the same space.""Our sages specifically encourage envy amongst Torah scholars. It says in the Talmud, the envy of the scholars increases wisdom.""The value of independent and critical thought is a powerful and important value that the world desperately needs." Support the show

This weeks Parsha we discuss seemingly two opposites, the inauguration of the Mishkan and the death of Nadav and Avihu on that difficult day. As well as the laws of Kashrut. Why the seeming randomness, what can we learn from the synthesis of these two ideas?00:00 The Significance of the Eighth Day02:22 Balancing Growth and Solace04:17 Bringing God into the Mundane05:14 Imbuing Regular Life with Meaning06:39 Faith in God Amidst Challenges

This week we're talking Parshat Shemini, which tells the story of the death of Aaron's two sons, and gives insights into the laws of Kashrut. And, as Sivan tells us, the two go hand in hand: the death of Aaron's sons teaches us the importance of silence, while the laws of kashrut teach us how to differentiate. Got questions? Sivan's got answers. Sivan Rahav-Meir is a leading Israeli journalist, media personality and Torah scholar. You can sign up for her The Daily Thought WhatsApp group, where Sivan sends small insights about Judaism and current affairs. Check out Liel's new book, How the Talmud Can Change Your Life: Surprisingly Modern Advice from a Very Old Book, available directly from the publisher, or wherever you purchase books. You can find all of Tablet's podcasts at tabletmag.com/podcasts.

What is the significance of 8 in Judaism? Can we learn from Aharon's response to tragedy? What is the meaning behind the Kashrut laws? All this and more in this week's Ponderings on the Parsha!

This episode, like its title, is an adventure. Through his amazing collection of life stories, Dr. Ari Greenspan teaches us about the role of 'tradition' in determining what birds are permissible to eat. In this conversation, Ari reminds us that Halacha is not meant to be learned from a book, but rather lived in full color. This week's episode has been sponsored in honor of the yartzeit of Yaakov ben Avraham and Minnie.

Rabbi Fogelman - Modern Kashrut by Mayanot

If a person is staying in a hotel on Shabbat, and the non-Jewish hotel staff brewed coffee for its guests, the majority of whom are not Jewish, may he drink this coffee? As a general rule, Halacha allows benefitting from a Melacha performed on Shabbat by a non-Jew for a non-Jew, as long as it is clear that no additional Melacha was performed for a Jew. However, the Shulhan Aruch (Orah Haim 325:6) makes an exception when it comes to bread. If a non-Jew bakes bread for himself on Shabbat, even though all the ingredients are kosher, a Jew may not partake of this bread. (The Shulhan Aruch writes that this is permissible only "Bi'she'at Ha'dahak" – under extenuating circumstances.) The question thus arises as to the reason for this exception, and whether it applies to freshly-brewed coffee, as well. The Mishna Berura (Rav Yisrael Meir Kagan, 1839-1933) brings two reasons for this Halacha. The first reason is that the bread is forbidden because of the rule of "Nolad," which forbids making use of something which came into existence before Shabbat. Bread baked on Shabbat did not exist before Shabbat, as when Shabbat began there was only flour and the other ingredients, and thus the bread is forbidden on Shabbat. The second possibility, which the Mishna Berura cites from the Mordechi, is that since people are drawn after food, the Sages forbade partaking of food prepared on Shabbat by non-Jews for non-Jews. If this were allowed, the Sages feared, then people might then ask non-Jews to prepare food for them on Shabbat, in violation of Halacha. The Ben Ish Hai (Rav Yosef Haim of Baghdad, 1833-1909) discusses (in Parashat Teruma) the question of how this might affect the status of coffee prepared by gentiles on Shabbat. The context of his discussion is the practice that many Jews in Baghdad had at that time to drink coffee in gentile shops on Shabbat. They would make an arrangement with the shopkeepers before Shabbat to avoid having to pay money on Shabbat, and then enjoy on Shabbat the freshly-brewed coffee which was prepared by the gentile shopkeepers for their predominantly non-Jewish clientele. The Ben Ish Hai writes that as for the first concern, the prohibition of "Nolad," one could argue that coffee, unlike bread, does not fall under this category. After all, coffee is, essentially, flavored water, and the water and coffee beans both existed before Shabbat. Coffee differs in this respect from bread, which is an entirely new entity once it is baked. Therefore, one could certainly contend that coffee brewed on Shabbat should not be forbidden on the grounds of "Nolad." (The Ben Ish Hai draws proof from the fact that we recite "Sha'hakol" on coffee, not "Ha'etz," indicating that Halacha treats coffee essentially as flavored water.) However, the Ben Ish Hai writes, the second concern – that food prepared by gentiles on Shabbat is treated differently than other cases of Melacha performed by gentiles – would, seemingly, apply to coffee just as it does to bread. Just as bread baked on Shabbat is forbidden due to the concern that one might ask a gentile to prepare bread for him on Shabbat, by the same token, coffee should be forbidden out of the concern that one might ask a gentile to brew coffee for him. Rav Shlomo Miller (contemporary) suggests distinguishing in this regard between food and beverages, proposing that perhaps people are not as drawn after beverages as they are after food. As such, perhaps there is room to permit coffee brewed by non-Jews on Shabbat. However, while this might be true regarding water – such that it would be permissible, for example, to take hot water from an urn turned on by a gentile on Shabbat for other gentiles – it would seem that coffee is no different from food in this regard. Many people very much enjoy – and in fact need – coffee, and thus there is no less concern that people might ask a gentile to brew coffee for them as there is that people might ask a gentile to prepare bread for them. The Ben Ish Hai concludes that those who drink the coffee in the gentiles' shops have a basis on which to rely, for, as we saw, according to one view, the determining factor is "Nolad," which does not apply to coffee. However, since according to others there is a special prohibition that applies to food, it is preferable to act stringently in this regard. This is the view accepted also by Hacham Ovadia Yosef, in his Halichot Olam. Therefore, it is preferable not to drink coffee brewed on Shabbat by gentiles, even if this were done for gentiles. It should be noted that this would not apply to coffee brewed by machines. The concern applies only to food or beverages prepared by a non-Jew on Shabbat; it does not pertain to machines. Therefore – assuming, of course, there are no Kashrut concerns – it would be permissible to drink coffee brewed by an automated machine on Shabbat. Summary: If a non-Jew brewed coffee on Shabbat for other non-Jews – such as in a hotel serving mainly non-Jewish guests – there is room to allow a Jew to drink this coffee (assuming, of course, there are no Kashrut concerns), though it is preferable not to drink the coffee. However, coffee brewed by an automated machine on Shabbat may be drunk (again, assuming there are no Kashrut concerns).

A look at Kashrut - from the Torah to today - with its complexities and contradictions.

The Ben Ish Hai (Rabbi Yosef Haim of Baghdad, 1833-1909), in Parashat Hukat (Shana Sheniya, 9), discusses the concept of "Bishul Akum," the prohibition enacted by the Sages forbidding the consumption of certain foods prepared by a gentile. He emphasizes that this prohibition does not relate to the Kashrut status of the food. Even if the food is inherently kosher and the gentile prepared the food using a Jew's utensils in a Jew's kitchen, one may nevertheless not partake of this food because it was prepared by a non-Jew. The Ben Ish Hai explains that this Rabbinic enactment was motivated by two different concerns. Firstly, the Sages enacted this law as a safeguard against intermarriage. Once Jews are forbidden from eating food cooked by a gentile, they are less likely to engage in close social interaction with gentiles, and it is thus less likely that Jews and gentiles will marry one another. Secondly, the Rabbis were concerned that if Jews partake of food prepared by gentiles, they might eventually come to partake of non-kosher food, as well. By forbidding even kosher food prepared by non-Jews, the Sages sought to lessen the possibility of Jews eating non-kosher food. This prohibition, as the Ben Ish Hai discusses, is subject to two conditions. Firstly, it applies only to foods that are not generally eaten raw. A food that is commonly eaten uncooked may be eaten even if a gentile cooked it. Secondly, this prohibition is limited to foods that are "Ole Al Shulhan Melachim," meaning, worthy of "being brought upon the table of kings." This refers to foods that wealthy and prominent people would normally be served. Foods that are not deemed worthy of being served to such people are not under the prohibition of "Bishul Akum." The Ben Ish Hai lists a number of common foods that are subject to this prohibition, including rice, truffles and eggs. Even though one could drink an egg yolk without cooking it, nevertheless, since people normally cook eggs, it is included in this prohibition. Thus, one may not allow his non-Jewish housekeeper, for example, to prepare scrambled eggs for him, even if she uses his utensils and prepares the eggs in his kitchen. Similarly, at catered affairs, gentile employees should not prepare omelets and the like for the Jewish guests. The Ben Ish Hai then proceeds to record a debate concerning the status of coffee with respect to the prohibition of "Bishul Akum." He records that the Arizal (Rabbi Yishak Luria, 1534-1572) forbade drinking coffee prepared by gentiles, whereas others maintained that this is permissible, and the prevalent practice in Baghdad was to allow drinking coffee prepared by gentiles. The Ben Ish Hai concludes that a "Ba'al Nefesh" (somebody who wishes to be especially meticulous in Halachic observance) should be stringent in this regard, but those who are lenient certainly have authorities on whom to rely. In particular, he adds, people who must meet with prominent officials should, in fact, drink the coffee served to them in the interest of good manners and courtesy. Certainly, however, one should preferably not allow his non-Jewish housekeeper to brew his coffee, and should instead brew it himself. The Ben Ish Hai mentions that a Jew may eat food prepared by a gentile if a Jew took part in the cooking process. Even if the Jew cooked the food only slightly, and the gentile then completed the process, the food is permissible for consumption. It should be noted, however, that Sephardic custom requires that the Jew participate in the actual process of cooking. It does not suffice for a Jew to simply kindle the flame or turn on the oven; only if the Jew took part in the actual cooking does the food remain permissible despite the gentile's involvement. Ashkenazim generally follow the view that one may partake of food prepared by a gentile if a Jew kindled the flame used for cooking. According to this view, kindling the flame is considered involvement in the cooking process, and once a Jew is involved in this process, the food is permissible. Sepharadim, however, do not follow this view, and require that the Jew be involved in the actual cooking. This poses a problem for a Sepharadi who wishes to eat in a restaurant under Ashkenazic Kashrut supervision. Generally, these restaurants rely on a Jew's kindling of the flame, and allow gentiles to perform all the cooking. A Sepharadi who eats in such a restaurant should request that a Jew be involved in the actual cooking of the food he orders. Hacham Ovadia Yosef, in his work Yehaveh Da'at, rules that if this is not possible, then the Sepharadi may nevertheless partake of food in the restaurant. Summary: One may not partake of food prepared a gentile, even if the food is perfectly kosher. This applies to all foods that are not generally eaten raw and that are deemed respectable enough to be served to wealthy aristocrats. This includes many common foods, including rice and eggs. The authorities are in disagreement as to whether coffee is included in this category, and it is therefore preferable to be stringent. This prohibition does not apply if a Jew participated in some stage of the cooking process. A Sepharadi who eats in a restaurant under Ashkenazic Kashrut supervision should preferably ask that his food be cooked by a Jew, as Sepharadim, unlike Ashkenazim, do not eat food prepared by a gentile over a fire kindled by a Jew. Nevertheless, if this is not possible, the Sepharadi may eat in that restaurant.

URGENT APPEAL for ISRAEL from ITORAH.COM https://itorah.com/campaigns/ special We can not go about our days regularly while there's a war going on with our people. Those who do not normally attend Minyan should be attending Minyanim now. Those who do not normally learn Torah should be learning Torah now. Those who may be lax in certain areas of kashrut must be extra careful during these times. Rav Shach said to his yeshiva before an impending war that the only advice was for everyone to improve themselves, especially in the areas of Limud Torah, Kashrut and Shemirat Shabbat. Those who are learning already have to learn better . They have to use every minute of their learning time for learning and not talk about other things. Someone who has difficulty doing any particular mitzvah should say to himself, ‘ I must strengthen myself now and do that mitzvah to help the situation. I have to be strong and overcome my laziness and Yetzer Harah.' Someone once went to the Chafetz Chaim for a beracha and the Rabbi replied, “ You're better off asking Shabbat for Beracha because it is the true source of all blessing.” Rav Shach said keeping Shabbat properly will save us from war. This Shabbat, we all have the opportunity to keep it the best we ever did, and that includes utilizing the time for learning and spirituality. The pasuk in Parashat Ki Tese says, כִּי ה' אֱלוֹהֶיךָ מִתְהַלֵּךְ בְּקֶרֶב מַחֲנֶךָ לְהַצִּילְךָ וְלָתֵת אֹיְבֶיךָ לְפָנֶיךָ That Hashem will walk in the midst of our camp and save us from all of our enemies. וְהָיָ֥ה מַחֲנֶ֖יךָ קָד֑וֹשׁ וְלֹֽא־יִרְאֶ֤ה בְךָ֙ עֶרְוַ֣ת דָּבָ֔ר But first, our camp has to be holy and that comes about through dressing modestly. Anyone who has difficulty with this mitzvah can help bring about protection and salvation by accepting to do the mitzvah properly. And even if the person is not able to do it permanently, at least do it now . We have the greatest power of all- the One who created the world, the One who obliterated Mitzrayim , and the One who has defeated our enemies time and time again throughout the course of history. All we need to do is His will. The first thing we have to realize is that we have nothing other than Hashem. There is no army that can help us. There are no powerful countries that can help us. The pasuk says, אִם ה׳ לֹא־יִשְׁמׇר־עִ֝֗יר שָׁ֤וְא ׀ שָׁקַ֬ד שׁוֹמֵֽר If Hashem does not guard the city, then all the efforts of the guards will be in vain . We may have the best military personnel, the best strategies, the most sophisticated weapons and tanks, but if we don't have Hashem guarding, all of it is worthless. Chazal tell us, in the end of days, the days preceding Mashiach, we must come to the realization of אין לנו להשען אלא על אבינו שבשמים that we have nothing else to rely upon other than our Father in heaven. We could accomplish that right now, in our own minds. We need to work on ourselves not to feel confident in the powers of man, but rather to know that all of man's strengths only come from Hashem. Whatever He says goes. The armies will just be carrying out His will. If we really believe that, then we'll do our utmost to improve our deeds because that is what He wants. B'Ezrat Hashem , in that zechut , we should see the Geula Shelemah B'Karov, Amen! URGENT APPEAL From iTorah.com https://itorah.com/campaigns/ special "Kol Yisrael Arebim Zeh La'zeh" All Jews are responsible for one another. Please donate to and provide for your brothers and sisters in Israel who are suffering and need your help! Our campaign will be used to fund purchases of… • Providing 2,000 meals PER DAY to IDF Soldiers around the country • Sisiyot and Siddurim for the soldiers • Supplies for the displaced • Battle Gear for families for protection • Food & Necessities • Financial Aid to Families whose wage earners have been taken from work and deployed into battle.

Stay updated: WhatsApp: https://chat.whatsapp.com/LAurH2Lw3y9...We are an online and global Bet Midrash with international students, striving to know God by embracing the world through the lens of Torah. Web: www.TheHabura.com Instagram: @TheHabura Facebook: The Habura A project of the Senior Rabbi's Office (www.seniorrabbi.com), S&P Sephardi Community of the UK, Montefiore Endowment, and Dangoor Education.#torah #talmud #yeshiva #betmidrash #sephardi #sepharadi #sephardic #sefardi #sefardic #rambam Hosted on Acast. See acast.com/privacy for more information.

Season 1 of Meaningful Judaism is ending, but before we go, we just have to share some extra Torah that didn't make it into earlier episodes. There's the beautiful idea about angels that got cut from our episode on tzitzit – but we've found some amazing new evidence, so we're bringing it back! And then there's the problem of fish and birds. They got left out of the episode on kosher animals, so how do they fit into our theory of why some animals are kosher and not others? Join Imu Shalev and Beth Lesch as they reveal the answers to these questions, reflect on the reactions to our first season, and look ahead to Season 2.Have feedback for us? Want to suggest topics for Season 2? Let us know: info@alephbeta.orgMeaningful Judaism is a project of Aleph Beta Labs. Aleph Beta is a Torah media company dedicated to spreading the joy and love of meaningful Torah learning worldwide. For our full library of over 1,000 videos and podcasts, please visit www.alephbeta.org.To support this podcast, subscribe to Aleph Beta.

It's one of the most famous of the Torah's laws: no eating bacon! But is there any particular reason for this restriction? Why does God permit us to eat cow but forbid pig? In this episode, Imu Shalev and Beth Lesch look for clues in the Torah's language and zoom in on something that's easy to miss: The Torah never actually says "Pigs aren't kosher." Actually, the word “kosher” doesn't appear at all in the Chumash (the Five Books of Moses). The Torah uses an entirely different word to describe those animals which we are permitted to eat, a mysterious word that most people wouldn't associate with the topic of kashrut at all. Could it be a clue to the deeper meaning behind why the Torah allows us to eat certain animals and not others?Meaningful Judaism is a project of Aleph Beta Labs. Aleph Beta is a Torah media company dedicated to spreading the joy and love of meaningful Torah learning worldwide. For our full library of over 1,000 videos and podcasts, please visit www.alephbeta.org.To support this podcast, subscribe to Aleph Beta.

The Hebrew word סחורה means merchandise. When sellers in the fruit and vegetable markets shout סחורה אלף-אלף, what are they saying? And how do we say drug trafficking and drug dealers in the language of the Bible? Hear the All-Hebrew Episode on Patreon   New Words and Expressions: Socher – Trader, merchant, dealer – סוחר Socher rahitim – Furniture merchant – סוחר רהיטים Diamond dealer – Socher yahalomim – סוחר יהלומים Socher cocaine gadol – A big cocaine dealer – סוחר קוקאין גדול Socher samim, socharei samim (pl.) – Drug dealers – סוחר סמים, סוחרי סמים Sachar – Commerce, trade – סחר Sachar be-samim – Drug trafficking – סחר בסמים Hu sachar – He traded – הוא סחר Sachar hogen – Fair trade – סחר הוגן Kashrut musarit – Moral kashrut – כשרות מוסרית Sachar chuts – Foreign trade – סחר חוץ Mischar – Trade – מסחר Ha-sachar/Ha-mischar ben ha-medinot – The trade between the countries – הסחר/המסחר בין המדינות The trading day – Yom ha-mischar – יום המסחר Ha-mischar ba-bursa be-NY nisgar be-aliyot she'arim – Trading on the New York Stock Exchange closed with positive gains – המסחר בבורסה בניו-יורק נסגר בעליות שערים Mischari – Commercial – מסחרי Ha-merkaz ha-mischari – The commercial center – המרכז המסחרי Kanyon – Shopping mall – קניון Pakach, ani porek s'chora – Dear inspector, I am unloading merchandise – פקח, אני פורק סחורה “Schora alef alef” – A1 merchandise, great stuff – סחורה אלף-אלף Hevi/sipek et ha-schora – He delivered the goods – הביא/סיפק את הסחורה Ha-ona ha-hadasha shel ha-sidra sipka et ha-schora – The new season of this series delivered the goods – העונה החדשה של הסדרה סיפקה את הסחורה S'chorot – Goods, commodities – סחורות Ha-dolar nischar etmol… – The dollar was traded yesterday… – הדולר נסחר אתמול   Playlist and Clips: Socher cocaine gadol Drug dealing – Sachar be-samim Fair Trade – Sachar Hogen Rami Kleinstein – Huts mimech kloom (lyrics) Assi Cohen & Guri Alfi – Pakach Ani Porek S'chora (lyrics) Shuk ha-carmel (avira, atmosphere)   Ep. no. 114 about kosher, kashrut

To continue our Jewish American Heritage Month celebrations, guest host Laura Shaw Frank, AJC's director of William Petschek Contemporary Jewish Life, speaks with Chanie Apfelbaum, author of the popular food blog Busy in Brooklyn. Chanie joins us to discuss her new cookbook, "Totally Kosher," the intersection of Jewish culture and food, and the future of kosher cuisine. She also shares how the murder of her brother, Ari Halberstam, who was killed in a 1994 terrorist attack on the Brooklyn Bridge, has inspired her career. *The views and opinions expressed by guests do not necessarily reflect the views or position of AJC.  ____ Episode Lineup:  (0:40) Chanie Apfelbaum ____ Show Notes: Take our quiz: Jewish American Heritage Month Quiz: Test your knowledge of the rich culture and heritage of the Jewish people and their many contributions to our nation! Start now. Read: What is Jewish American Heritage Month? Jewish American Heritage Month Resources Faces of American Jewry Amazing Jewish Americans Listen: 8 of the Best Jewish Podcasts Right Now AJC CEO Ted Deutch on the Importance of Jewish American Heritage Month From Israel: AJC's Avital Leibovich Breaks Down Latest Gaza Escalation Follow People of the Pod on your favorite podcast app, and learn more at AJC.org/PeopleofthePod You can reach us at: peopleofthepod@ajc.org If you've enjoyed this episode, please be sure to tell your friends, tag us on social media with #PeopleofthePod, and hop onto Apple Podcasts to rate us and write a review, to help more listeners find us. __ Transcript of Interview with Chanie Apfelbaum Manya Brachear Pashman: People of the Pod is celebrating Jewish American Heritage Month by devoting all our May episodes to what makes us Jewish and proud -- food, music, and our mission to repair the world. Last week you heard from AJC CEO Ted Deutch about why we should set aside a month to celebrate. This week nods to our obsession with food.  And for that, I'll turn it over to my guest co-host, Laura Shaw Frank, AJC's Director of Contemporary Jewish Life. Laura, the mic is yours. Laura Shaw Frank: Thanks, Manya. Happy Jewish American Heritage Month!  As we celebrate Jewish American culture and history this month, it feels like we would be quite remiss if we didn't spend some time talking about Jewish food. Food plays an enormous role in Jewish tradition and culture. Jews have foods linked to particular Jewish holidays and of course Shabbat, ethnic foods linked to particular places where Jews lived, and of course, lots of Jews, myself included, keep kosher, follow the laws of Kashrut, which deeply influences the way we cook and eat.  I think I'd be pretty safe in saying that Jewish food is really important in Jewish life. Not surprisingly, statistics bear this out. In the Pew Survey of Jewish Americans in 2020 over 70% of American Jews, young and old alike, reported cooking or eating traditional Jewish foods. Which is why I'm so excited to be joined by today's guest, Chanie Apfelbaum. Chanie is a food writer and photographer whose blog “Busy in Brooklyn” is chock full of delectable recipes and beautiful pictures of amazing Jewish foods. Her newest cookbook, Totally Kosher, hit bookstores in March 2023. Chanie, welcome to People of the Pod. Chanie Apfelbaum: Thanks so much for having me. Laura Shaw Frank: I'm thrilled to have you and really thrilled to talk to you about your new cookbook. So before we get into that, though, let's take a step backward. How did you get into kosher cooking?  Chanie Apfelbaum: Well, I was born Jewish. That's the first step, always. I always say– learning your way around the kitchen is just a rite of passage when you get married. And being a Jewish housewife, obviously, we have, you know, Shabbat dinner every week, and so many holidays, and Jews are always just celebrating around food. I actually never stepped foot in the kitchen before I got married, never really helped my mom, my older sister used to help with cooking. It just looked like a chore to me. I am a very creative soul, very artistic. And it just seemed like a whole lot of rules. And I just wasn't interested. And then I got married. And I would call my mother every Friday and like, how do I make gefilte fish and potato kugel, and chicken soup. And I started hosting a lot. And people started asking me for my recipes. And I realized that I kind of had a knack for presentation. Because I've always been artistic. And you know, like composition and things like that. And my food always was presented nicely and looked beautiful. So it kind of got me you know, a little bit interested, piqued my interest. And I realized that it could be a way for me to explore my creative side.  So I I started watching The Food Network a lot. And I subscribed to Bon Appetit Magazine, and started looking at cookbooks. And then when I had my third child, I didn't want to really work outside the house anymore. So I was like, What should I do with myself, I'm not the type of person that could just be a stay at home mom, I would lose my mind. So I was like, Okay, I'm gonna start a blog. And there really weren't any food blogs and no kosher food blogs.  This is back in 2011. There was Smitten Kitchen, there was Pioneer Woman, those are both pioneers in the blogging world, in general. And there definitely weren't any kosher blogs. And I just, you know, I started my blog. And like I said, I wasn't cooking, you know, the traditional Jewish, heimish Ashkenazi food that I grew up with. Talking a little about being a mom. I had my crochet projects on there. And it was just like my place to get creative and have an outlet. And then feedback really started pouring in, everything I was posting, people were so interested. It didn't exist in the kosher world.  And despite not being a big foodie, I just continued to just do my thing and taking terrible pictures in the yellow light of my kitchen island, on automatic, with my terrible camera. And over time, just my food started to evolve, my photography started to evolve.  And fast-forward a couple of years, I went to a kosher culinary school, which really helped me kind of opened my mind to new flavors, which I was I think stuck a little bit in the Ashkenazi palate of paprika and garlic powder, as I like to say, and just tried all these Indian food and Thai food and all these flavors that I literally never ever experienced. And it just blew my mind open in so many ways.  Being creative, a few of my friends kind of started blogs around the same time. And every time a holiday would come around, it was like who's going to come up with the coolest latke or the coolest humentasch, or the most creative donut. So it really pushed my competitive side and also my creative side. And I just started really thinking outside the box and doing a lot of these cool twists on tradition and fusion recipes and caught a lot of attention in mainstream media and everything went from there, I guess. Laura Shaw Frank: That's amazing. I want to pick up on one thing that you said. You said when you started blogging that so many people got in touch with you. And you were obviously bringing them content that they hadn't seen before. What do you think was missing from the conversations around kosher food before you entered the space? I mean, I'll just you know, tell you when I got married, everyone got the Spice and Spirit cookbook from Lubavitch. I still use it, by the way. It's a fantastic cookbook. It's a more traditional cookbook. And so tell us a little bit about what did you bring that was different to kosher cooking? Chanie Apfelbaum: You know what, there's one story that sticks out in my mind that really, because I've always been this person that picks up hobbies along the way, like every creative thing. I'm knitting, I'm  crocheting. I'm scrapbooking, kind of all these type of things. I pick up a hobby, I do it for a couple of months and then I kind of let it go. So I always asked myself, like, what was it about food blogging that really stuck for me, and I think that I realized the power of it.  One year, I made this recipe for the nine days when we don't eat meat, you know, between before Tisha B'Av, some people have accustomed not to eat any meat recipes, because it's a time of mourning, it's a serious time before the anniversary of the destruction of the Holy Temple. So wine and meat are more celebratory things that we eat. So those are restricted for nine days before Tisha B'av.  So I made this recipe for Chili Pie in Jars. And it was a vegetarian chili, a layer of cheddar cheese, and cornbread, and you bake it in a mason jar in the oven. So each person has basically their own pie. So I made this recipe and I put it in on my blog, and this is before Instagram, can't DM somebody a picture, it's before smartphones, you can't just take a picture on your smartphone. So somebody took out their digital camera, took a picture of their families sitting around the table, everyone's holding their own mason jar, and like, took the SD card out, put it in their laptop and sent me an email. This is early days of my blog. I get this picture. I see a whole family sitting around the table eating my recipe and I'm like, oh my god,  how powerful is this, that I have the opportunity to bring families around the table, it is so special.  And I think that that's something that really stuck with me through all my years of blogging and really at the core, for me, what keeps me going because I realize the power of food. Especially, as a proud Jew, to celebrate our traditions through food, because, thank God through my platform, I get messages from people–someone sent me a message from literally Zimbabwe making Challah for the first time. It's just so special to me.  So, obviously, as a mom of five, I'm always cooking dinner, and it can feel like a chore. I get cooking fatigue like everybody else. And cooking Shabbat dinner every week. I always say in the main world, they make this big deal about Thanksgiving, you know, you have to plan your menu from Sunday, and then your shopping list from Tuesday and all that but like we literally have Thanksgiving every Friday night. It's a three course or four course meal sometimes. So yeah, I get the cooking fatigue.  And for me, I want to show people how to bring the love back in the kitchen. You know, how food can be more than just a way of sustaining ourselves, it could be a way of celebrating our Jewishness, it could be a way of bringing our family around the table, it could be a way of getting pleasure out of life. Food can be so delicious, and it can open your eyes and experience global cuisine. That's so cool and amazing. So I had that aha moment for myself, and I want other people to have it too. Laura Shaw Frank: That's amazing. I love that. So what you're really saying is that food and culture are really intertwined with one another. And you gave this example of the nine days before the Jewish fast day of Tisha B'Av, which takes place in the summertime, when it's traditional among religious Jews to not eat meat and wine and talking about sort of adjusting recipes. Could you give us a couple of other examples of ways that you see sort of Jewish history, Jewish culture, Jewish tradition embedded in food? Chanie Apfelbaum: Look at the holidays, right, Rosh Hashanah, we have a lot of symbolic foods. Most people know of apple and honey, but there are actually a whole range of symbolic foods that we eat. The actual names and Hebrew of those foods, point to different things that we want for our year,like we eat a fish head because we want to be like a head and not a tail. For me that really helped me kind of zone in on what is my niche here, right? I am a kosher food blogger, but how do I define my skill or who I am because every blogger kind of has their thing. And for me a lot of it is centered around the holidays because first of all for me like I have so many beautiful memories growing up.  My mother is very much a traditional Ashkenazi cook, making kugel and gefilte fish and cholent and matza ball soup. She doesn't veer away from that. Those are the dishes that I grew up on and they're so nostalgic for me and there's a place for that. Our home was always open, we had so many guests. I actually grew up in Crown Heights. So I really zone in a lot on holiday foods, but putting my own spin on it, because I feel like people want something fresh and new and exciting. And I definitely think there's a place for the traditional foods. You want to mix it up and have a little bit something fresh and new and something old, that's great. We're lucky that we have that core of our heritage and our traditions throughout the year with so many Jewish holidays that allow us to get together, with family, with friends, and celebrate our Jewishness. Laura Shaw Frank: So, my husband and my three sons are all vegan.  Chanie Apfelbaum: Oh, wow. Laura Shaw Frank: My daughter and I are not – but my husband and my three sons are vegan. As I was thinking about interviewing you, I was thinking about how kosher cooking is always intertwined with the places that it's located in and the time in which it's occurring. Do you feel like your cooking has been influenced by the recent trends toward vegetarian and vegan and more plant based eating? Chanie Apfelbaum: I definitely, just as someone who grew up eating a lot of heavy Ashkenazi food. Being in the food world, seeing what's out there. Besides for the fact that it's trendy. I feel like after Shabbat, I want to break from meat and animal protein. I mean, we're eating fish, we're usually having three courses. We're having fish, we're having chicken soup or having some kind of meat or chicken. Sunday we're usually having leftovers because there's just so much food from Shabbat. So come Monday we do in my house–in my first cookbook, Millennial Kosher, which came out in 2018. I had a Meatless Meals chapter. And that was really new for any kosher cookbook. You don't find it, you find definitely very heavy meat chapters. But it was important to me because I instituted that in my house many years ago. And I have it in this book as well. And I got so much amazing feedback because there's a lot of people out there who don't eat meat. There's a lot of vegetarians. There's a lot of vegans. And they were so happy that I was bringing that to the kosher world, and of course wanted to bring it again. And also my kids love it. Like come Monday they know it's Meatless Monday in my house. God forbid I didn't have time to think of something and I bring chicken they're like, What, what's going on here? Ma, it's Meatless Monday. It's like a rule. So I include this in the book where I talk about the way I structure my week because it really helped me kind of take the guesswork out of what am I making for dinner. I have a loose framework, while still allowing me the possibility to be creative because I love you know, playing Chopped with my kids, with whatever's in my fridge or my pantry. I want the possibility to be creative but I still need a little bit of framework.  So Sunday's we'll have leftovers if there's no leftovers, we'll do a barbecue or sometimes a restaurant if we're out for the day. But Monday's Meatless, Tuesdays is beef. Wednesdays is chicken, Thursdays is dairy. Shabbos is Friday night, it's always a little bit different. And then, Saturday night is eggs. And it gives me the base protein, I know what I'm working off of and then from that I can kind of play around. And I think that really helps people that are like so overwhelmed with the idea of what am I making for dinner? You wake up on a Tuesday morning, you know, it's meat day, okay, I got to take out some kind of meat from the freezer. I'll figure out what I'm doing for later. Maybe I'll make tacos. Maybe I'll make spaghetti Bolognese maybe, you know, maybe I'll make burgers, but you took the meat out, you know. But going back to your question. So you know, Mondays is meatless in my house and we're a big bean family. My kids love beans. One of their favorite dinners are my refried bean tacos that are my first book. I have these amazing smashed falafel burgers in this book. Like I said, we love beans, I do curries I do, Falafel I do. Once in a while I'll try and play around with tofu. My kids don't love it too much. Tempe is something - I have tempe shawarma in the book which is really amazing.  Let's not forget to mention plant based beef which I think totally revolutionized the kosher experience because when can we ever make you know, meat and dairy together because that's one of the basic rules within the kosher kitchen. You can't mix meat and dairy together in the same dish. My kids love when I make smash burgers for dinner. And I always said like, I don't love vegan dairy products if you just don't get that cheese pull, but like with the vegan meat products, with the new plant based impossible beef, it's really close to the real thing. It really is.  Laura Shaw Frank: We love impossible burgers in our house and I want to try that tempe shawarma. Chanie Apfelbaum: Oh, it's really good. Laura Shaw Frank: What recipe would you say was kind of the biggest surprise for you? I mean, it seems to me like you often work from traditional Jewish recipes, but seems like you also are constantly innovating and making up your own recipes. So is there a recipe that just kind of surprised yourself and couldn't believe how it turned out? Chanie Apfelbaum: My favorite recipe in the book is my Pad Chai. And it's kind of a Middle Eastern spin on Pad Thai, where I use harissa and silan and lime and tamarind in the sauce. It almost feels like pad thai with just that little hint of Middle Eastern flavor. Pad thai is always finished with crushed peanuts, and I put crushed bamba over the top. And it's just so fun and playful. And I also love fun names. So I love just the name of it, but it's really a reflection of, first of all my favorite flavors, like I love middle eastern food, I love Thai food, marrying them together. And it's colorful and beautiful and so flavorful. Everything I love about food, and was really inspired by the pad thai made in culinary school. And it was one of the dishes that really, really transformed my palate completely. So it's kind of an ode to that. Laura Shaw Frank: You're getting me very excited to go home and make dinner for the next few nights.  Chanie Apfelbaum: You see right there. Laura Shaw Frank: So your latest cookbook, Totally Kosher, is being published by Random House. And that's a really interesting thing for a kosher kind of a niche cookbook to be published by a very mainstream publisher. So I was wondering if you could tell us a little bit about how it came about that you got, first of all, that you got Random House to publish your cookbook, which is amazing. Second of all, why you left the more Jewish the more orthodox publishing world. Chanie Apfelbaum: I'm with Clarkson Potter, one of the imprints of Penguin Random House, that's an imprint. They haven't written a kosher book in many, many, many years. Thank God, I've been in this industry for 12 years. And I already wrote a very successful book. So my name is really out there. People know me as being the kosher cook. So they did approach me to write the book, which was really an honor. I had a very good experience the first time around working with Artscroll. Artscroll is like the main Jewish distributor of and publisher of Jewish books. My book was beautiful, and their distribution is really unmatched, but it's really only in the Jewish world. they'll get your book and every Judaica shop in the world, but not in Barnes and Nobles, and not in you know, in mainstream, indie booksellers.  I really wanted to reach a larger demographic of Jews. As a blogger, people have come to know me and my family. I wanted to put more lifestyle photos in and most Jewish publishers don't actually publish photos of women in their books, which is something that I definitely want to see change. And I put beautiful pictures of my family, me and my daughters lighting Shabbos candles which is something that like, the moment of my week that I look forward to and a special time for me that I really feel like I connect with my Jewishness. And you know, my book is dedicated and memory of my Bubbie and to my mother and to my daughters and for me, it's really about the Jewish family and Jewish pride–not just about food, but really about family and I wanted to be able to portray that through the photos in the book. So that was another of my reasons for moving mainstream. Laura Shaw Frank: I think it's just amazing. And I just think it's so wonderful that you are illustrating your cookbook, with pictures that are not just about Jewish pride, but also about the special pride of Jewish women and the special…you know, of course, not only women cook, you know, men cook too, I have to say, my husband cooks dinner a lot more than than I do. And kids cook and lots of different people find a lot of wonderful fulfillment in the kitchen. But, of course, we do have this very long tradition of women cooking for their families, even as we change it up today. And I just think it's beautiful that you actually intentionally use pictures of women, of your family, in your cookbook.  Chanie Apfelbaum: And my sons are there too. Laura Shaw Frank: Excellent. Let's make it a family experience.  Chanie Apfelbaum: Exactly, exactly. Laura Shaw Frank: Speaking about family experience, you've written about why it's so important to you to encourage family meals with everyone sitting around the table together, whether it's on Shabbat or holidays or even just a weekday dinner. Could you share with us why that's so important to you? Chanie Apfelbaum: Well, I grew up in a very open home. My mom always had guests for shabbat or holidays. I grew up on the block of 770 Eastern Parkway, Chabad Lubavitch headquarters, and our house was just always open to guests. It's something of value that was instilled in me from early on.  And I don't know if you know this, but my brother Ari Halbersham was actually killed in a terrorist attack on the Brooklyn Bridge in 1994. That's something that I feel like, I don't think people realize, when you lose a family member in that way, it's not like, OK, you just lost your brother. But it affects the whole family, really for generations. And I think that one of the things that I lost was having those experiences around the table. And especially so many memories with my brother at the table as well.  So for me, I find so much healing–first of all healing, but also just, I see the greatness and the power to bring families around the table. To create family memories. So many that I draw great comfort from, I want other people to be able to experience that. It's important for me to do that, also as a way to remember him and celebrate what he lived for and what he died for. Laura Shaw Frank: Ok, that's incredible. And it's an incredible message to all of us to be in the moment and treasure those moments around the table.  So the last thing I want to ask you is, so you have this cookbook that's being published by a mainstream publisher. And we know that not a lot of Jews keep kosher. The percentages are not that high. Do you think your cookbook appeals beyond just a kosher audience?  Chanie Apfelbaum: Well, I'll tell you that I have a lot of–forget about non- kosher keeping. I have a lot of non-Jewish followers on Instagram that buy my book, because they just like my style of cooking. I know it's called Totally Kosher. And obviously, it's a celebration of kosher and celebration of our Jewish heritage, and our customs and traditions, but at the same time, it's just good food, it's just good food, despite it being kosher, and really, I really want to break that stigma that there is about kosher food - that kosher food is brown, and it is brown. You know, like I can't take it away. Matzah ball soup is beige, and gefilte fish is beige, and potato kugel's beige, and brisket's brown. And you know, there's a reason for the stereotype.  Laura Shaw Frank: Cholent's brown too. Chanie Apfelbaum: It is. And if you look through my book, one thing that will pop out at you is how colorful the food is, and how beautiful the food is. And like I said earlier, I came to food by means of artistry. They say people eat with their eyes first. And it has changed and I think in the mainstream world, they haven't quite realized how kosher has evolved. I mean, there's so many different restaurants, kosher restaurants now, that celebrate different global cuisines. There's a Peruvian Japanese restaurant in the city, there's a Georgian restaurant in Queens. It's not just your Bubbie's stuffed cabbage anymore. And I want, like I said, the stigma to change and make waves in the mainstream world to see kosher a little bit differently. Laura Shaw Frank: Well, I'm for one very excited to start making some recipes from Totally Kosher. And I just want to thank you, Chanie, so much for coming to join us on People of the Pod. I think that you are bringing such a fresh take. And such a warmth, such a deep sense of Jewish culture and peoplehood, and family, and love to your work. And it's really more than just about kosher cooking. It's really about something much bigger. And I just want to thank you for that. So thanks so much for joining us today and I know we're gonna have a lot of listeners going to buy your cookbook.  Chanie Apfelbaum: Thank you for having me.  

What's meaningful about not mixing milk and meat? Observant Jews who follow the Torah know that cheeseburgers are forbidden… but do you ever stop to ask why? What's the problem with adding a slice of cheese to your hamburger? Why is it so important to God that we abstain? Is it some kind of test, that God wants us to not eating certain yummy things to prove that we're committed to the Torah? Is it that God wants to make it extra complicated to keep kosher, so Jews will be more likely to socialize only with others who also keep the Torah? Is it a law that has no reason at all? Is it none of the above?Imu Shalev and Beth Lesch explore this aspect of the laws of keeping kosher, delving deep into the Torah verse that instructs us “not to cook a baby goat in its mother's milk.” Weaving together textual analysis, personal reflection, and joyful conversation, they arrive at a surprising and beautiful theory about the meaning of this law. Come along on the journey with them, and come away with an energizing new perspective on what it means to keep kosher.This episode is the second in a three-part series exploring the topic of kashrut. (Part 1 is “What's Meaningful About Keeping Kosher?”) Stay tuned for a future episode on the distinction between kosher and non-kosher animals.Meaningful Judaism is a project of Aleph Beta Labs. Aleph Beta is a Torah media company dedicated to spreading the joy and love of meaningful Torah learning worldwide. For our full library of over 1,000 videos and podcasts, please visit www.alephbeta.org.To support this podcast, subscribe to Aleph Beta.

What's meaningful about keeping kosher? In this premiere episode of Meaningful Judaism, a brand-new podcast from Aleph Beta Labs, Imu Shalev and Beth Lesch tackle the topic of kashrut, or keeping kosher, beginning by raising a fundamental question that you might not have thought to ask: Does the Torah want us to eat meat?Yes, we know that no Jewish holiday table seems complete without the brisket. But does that mean that the Torah wants us to kill animals and eat them? Is it a spiritually laudable thing to do? The more, the better? Or does the Torah express a more complex, even ambivalent attitude on the topic?In order to answer this question, Imu and Beth delve deep into the Torah verses that govern how we slaughter animals and uncover the surprising meaning behind them. Over the course of their conversation, they consider our relationship with animals and with the earth, ultimately offering two compelling ways of thinking about the ethics of eating animals. Don't miss out on this thought-provoking journey that begins with a serious study of Torah text and shows its profound relevance in our modern lives.Stay tuned for future episodes that explore other intriguing aspects of kashrut (the laws of keeping kosher), such as the prohibition of mixing milk and meat and the distinction between kosher and non-kosher animals.Meaningful Judaism is a project of Aleph Beta Labs. Aleph Beta is a Torah media company dedicated to spreading the joy and love of meaningful Torah learning worldwide. For our full library of over 1,000 videos and podcasts, please visit www.alephbeta.org.To support this podcast, subscribe to Aleph Beta.

Is there a reason behind the laws of keeping kosher? Join Rabbi Zvi Hirschfield and Rabbi Elisha Ancselovits as they tackle this question, exploring the various explanations for these laws and unpacking Rabbi Elisha’s personal theory. Credits: Rabbi Zvi Hirschfield … Read the rest The post Shemini 5783: What's the Deal with Kashrut? first appeared on Elmad Online Learning. Continue reading Shemini 5783: What’s the Deal with Kashrut? at Elmad Online Learning.

The Poskim discuss potential Kosher for Pesah issues with regard to various food items.BananasBananas are a fruit, and they clearly present no problem of Hames, per se. However, when harvested, they are extremely hot and are thrown into a liquid coolant. One might question whether the liquid contains Hames, or for that matter, whether the liquid is, in fact, Kosher for year-round use. Rabbi Blumenkrantz, in his guide to Pesah, confirms that there is no trace of Hames in that liquid. Even if there would be an issue with the Kashrut of the liquid, it would not penetrate the banana peel and affect the fruit. QuinoaAlthough it behaves like a grain, Quinoa is not a grain and is, in fact, a vegetable. It is more related to beets and spinach than to rice and millet. Therefore, its Beracha is "HaAdama," and not "Mezonot." It is also not considered Kitniyot and is permitted to Ashkenazim. Nevertheless, it does require Kosher for Pesah certification.Mustard SeedThe Shulhan Aruch mentions preparing mustard on Pesah. Clearly, there is no issue of Hames with the mustard seed, per se. However, it is considered Kitniyot, and therefore Ashkenazim do not eat mustard on Pesah. SUMMARYThere is no issue with regard to Bananas on Pesah.Quinoa is neither Hames nor Kitniyot, but does require Kosher for Pesah certification.Mustards Seed is permitted to Sepharadim, but not to Ashkenazim.