PDF - Kosher Certification

WINTER 2008
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Dear Reader,
ur Sages tell us that the goal of
the Greeks on Chanukah was to
kill the “spirit” of Torah and mitzvos.
They didn’t mind if the Jewish people
learned Torah – but it bothered them
that the Jews were learning “G-d’s”
Torah – as it says in ‫ על הנסים‬Al
HaNisim: ‫להשכיחם תורתך ולהעבירם‬
‫ — מחקי רצונך‬L’hash’kicham Torasecha
v’l’haviram m’chukei ritzonecha (forget
Your Torah and violate the decrees of Your will). The concept of
the “spirit of the law” can be reflected in the victory as well. The
Kohanim, halachically speaking, could have lit the menorah with
impure oil, since there was no pure oil left, but despite the persecution at the hands of the Greeks, the Kohanim wanted to light the
menorah with ‫ – שמן זית זך‬shemen zayis zach (pure oil), even though
it was a hiddur (beyond the letter of the law). The Kohanim wanted
pure oil because they wanted to go the extra mile, above the letter
of the law, and do the mitzvah in the best possible way.
The ~ takes care to emphasize the spirit of the law as well, going
beyond direct kosher supervision and branching out into community education and personal connections. Read about the interactive kosher supermarket in the Jewish Children’s Museum,
sponsored by the ~, where children of all ages can learn about
kosher products through their own supermarket shopping experience. We are also introducing a new feature column, “Who’s Behind the ~,” where you will learn more about the knowledgeable
and experienced staff of ~ Kosher Certification. Our first article
features the fascinating profile of ~ Senior Rabbinic Coordinator,
Rabbi Leizer Teitelbaum.
In Rabbi Levy’s article on Kosher Transport, you will see that,
like the Maccabees, the ~ goes the extra “mile” to go above the
letter of the law with all of the intense paperwork that goes along
with certifying bulk liquid shipments (ISO tanks). In addition, delve
into Rabbi Haskel’s article on the ~’s stringent adherence to the
laws of Shmitta in Eretz Yisroel. You will learn about all of the
measures that the ~ takes to ensure that the products
we certify adhere to all of the halachos
of Shmitta to the fullest extent, without employing
various heterim (loopholes).
May the glowing lights of
the Chanukah menorah bring
warmth to our homes and to the
world around us.
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SHARE YOUR SPIRIT
KOSHER QUESTIONS
SHMITTA
by Rabbi Ahron Haskel
KOSHER TRANSPORT
PART II
by Rabbi Don Yoel Levy
KEEPIN' IT KOSHER
AT THE JCM
by Mimi Notik
CHANUKAH RECIPES
THE ORIGIN OF OKAY
Book Review:
GOING KOSHER
IN 30 DAYS
WHO’S BEHIND THE ~
CHASSIDIC INSIGHTS
INTO CHANUKAH
Compiled by Dina Fraenkel
SOME OF THE WAYS ~
KOSHERED YOUR WORLD
ODDS & ENDS
EDITOR-IN-CHIEF:
Rabbi Chaim Fogelman
EDITOR:
Dovi Scheiner
ASSOCIATE EDITOR:
Dina Fraenkel
Best wishes for a
Freilichen Chanukah!
DESIGN:
Rabbi Chaim Fogelman
www.SpotlightDesign.com
EDITOR-IN-CHIEF
FEEDBACK
Share Your Spirit
Readers share their thoughts on the last issue...
Dear Kosher Spirit,
Thank you so much for posting the Chernobyler niggun.
I’m a chazzan, and I’m going to use it this year during
hakafos. I collect niggunim, and I liked the story that
went along with it, as well.
Chag Sameach,
Yisroel Rosenzweig
Dear Kosher Spirit,
I had an opportunity, over Rosh Hashana, to read through
the Kosher Spirit Magazine and thoroughly enjoyed it. The
hints for buying fish and the recipes were wonderful. The
Chassidic insights into Simchat Torah were a pleasure to
read.
For twenty years my husband and I were involved in
kiruv and I've kashered over 50 homes. OK has been a
resource for me in my teaching and I've recommended
OK to all my 'families' as an organization providing up to
date information and valuable tips for keeping a kosher
home. May I take this opportunity to thank you for all the
hard work you do?
Kind Regards,
Chana V.
Dear Kosher Spirit,
udos on your Rosh Hashanah
issue, it was one of the most
informative Kosher Spirit issues in recent months.
With regards to the article, “Getting
Ahead of a Fish,” I was wondering if
there are any concerns with canned
salmon and canned sardines? These
were not addressed in the article
and I was wondering if there is anything I must be careful of.
K
Sincerely,
David Levine
Rabbi Hanoka responds:
Dear Kosher Spirit,
Thank you so much for those fasting tips. I had the
greatest Yom Kippur ever.
Yasher koach to a publication that not only helps you eat
right, but helps you fast well, too!
Regards,
A Happy Faster
We welcome your comments,
submissions, and letters to the editor.
MAIL: 391 Troy Avenue
Brooklyn, NY 11213
E-MAIL: [email protected]
Canned salmon requires a reliable
hechsher and must be Bishul Yisroel. It
does not require a mashgiach temidi,
since the distinctive pink color of salmon
is a sign of kashrus. Canned sardines,
on the other hand, need a reliable
hechsher to certify that the processing is
done under kosher conditions. Canned
sardines do not need a mashgiach
temidi, because the skin is left on the
fish, and according to most Rabbonim,
sardines do not require Bishul Yisroel
since they are such small fish and not
considered of a royal nature.
The ~ receives many
letters/emails with kosher
questions...
DEAR ~,
Do pretzels
need to be Pas
Yisroel?
RABBI
HANOKA RESPONDS:
According to one opinion, small
hard pretzels that do not have the
appearance of bread are required
to be Pas Yisroel, but according to
another opinion they are exempt
from the laws of Pas Yisroel
because they do not have the
appearance of bread. In the case
of these small pretzels, one should
ask a local Orthodox rabbi. All
poskim agree that large dough
pretzels (i.e. soft pretzels) are
required to be Pas Yisroel.
It is ~ policy that all pretzels must be
Pas Yisroel.
To submit your questions
to the ~, email: [email protected]
DEAR ~,
DEAR ~,
If you brush
your teeth after
eating meat, is
your toothbrush
fleishig?
Can a baby, who is
nursing and eating solid
foods, eat meat (i.e.
chicken soup) right after
nursing?
RABBI HANOKA RESPONDS:
A mother’s milk is actually pareve, but may
not be consumed together with meat because
of the prohibition of Ma’aras Ayin (improper
appearances). However, the nursing child
may eat meat or chicken immediately after
nursing.
DEAR ~,
RABBI HANOKA
RESPONDS:
A toothbrush can only become
fleishig if you brush your teeth
with boiling hot water and have
pieces of meat stuck in your teeth.
Any water that is below boiling
temperature cannot render the
toothbrush fleishig.
If a product has a warning
that it may contain
traces of milk, does
that mean it is considered
a dairy product?
DEAR ~,
Do tea bags
need kosher
certification?
RABBI HANOKA RESPONDS:
RABBI COHN RESPONDS:
Since the warning is an allergy warning, it
only refers to trace amounts of dairy particles
that might be in the air (at the production
facility), which are a problem for someone
with a severe allergy to dairy products. As
long as the product has a reliable kosher
supervision that certifies the product as
pareve, a consumer can rest assured that it is
indeed a pareve product without question.
Plain tea does not require a
hechsher, since it does not have
additives. However, any flavored
tea does require a reliable
hechsher, because the additional
ingredients may not be kosher.
Many flavorings used in flavored
teas are made from dairy or nonkosher ingredients.
Dear ~, Do potato chips need to
be Bishul Yisroel?
RABBI TEITELBAUM RESPONDS:
While the ~ requires potato chips to be Bishul Yisroel, many
poskim are meikel (lenient) on this requirement since potato
chips are a snack food. This leniency does not apply to
Pringles potato chips, which are first made into mashed
potatoes (a choshuv, non-snack food) before being
formed into potato chips.
4 • www.OK.org
When simple products become complicated…
By Rabbi Ahron Haskel
~ Israel, Executive Rabbinic Coordinator
n 1952, Time magazine, published a short
article about the first Shmitta to be observed
in the independent Jewish state. After
quoting the biblical source for this Mitzvah, Time
went on to explain that young Israel could not be
bothered with strict adherence to this particular
law. Even most of the religious people in the
country were content with the controversial Heter
Mechira. “Israel’s modern Orthodox Rabbinate…
technically ‘sold’ the entire territory of Israel to an
obliging Arab,” explained the magazine. What
about those who were dissatisfied with the
solution? Well, those precious few had certainly
been tested. “In a handful of Orthodox
settlements, hungry farmers stoically watched
their idle fields and the fruit rotting on their trees.
To vary their meat diet, some Orthodox city
dwellers furtively bought apples and tomatoes
from Arab hawkers.”
I
e have come a long way since
the 1950s. Today, Israel’s Chief
Rabbinate lets local rabbis decide for
themselves which level of Shmitta observance they are comfortable with,
while the rabbinate’s formal policy is
to minimize—and, eventually, eradicate—the use of Heter Mechira. More
farmers than ever observe Shmitta to
the letter, not relaying on the Heter,
and Orthodox residents can enjoy a
variety of agricultural product with no
compunctions. Happily, Shmitta is no
longer an esoteric law fully appreciated by few.
While the Holy Temple stood,
keeping Shmitta was a Mitzvah
M’dioraisa. “For six years you may plant
your fields, prune your vineyards, and harvest your crops, but the seventh year is a
sabbath of sabbaths for the land. It is G-d’s
sabbath during which you may not plant
your fields, nor prune your vineyards. Do
not harvest crops that grow on their own
and do not gather the grapes on your unpruned vines, since it is a year of rest for
the land.” - Vayikra 25:3-4
In addition to the four agricultural
practices prohibited in the verse
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www.OK.org • 5
above, the Torah also forbids planting
trees, whether fruit—bearing or not,
and the plowing of all agricultural
land. However, unlike the four commands above, violating these two prohibitions does not call for a
punishment of Malkot (lashes).
Our sages have also decreed that all
agricultural and garden work may not
be done during the Shmitta year. All
land owned by Jews in the Land of Israel should be left fallow.
Today, however, the commonly accepted view is that all aspects of
Shmitta are considered Mitzvot
M’derabanan.
What is the purpose of this Mitzvah? The Sefer HaChinuch (Mitzvah
84) writes that the Mitzvah of Shmitta
serves as a reminder to the Jewish nation that G-d is the Master of the
world. He commanded us not only to
leave our land unfarmed, but also to
let go of the product, which, for this
year, belongs to everybody equally, instead of being the exclusive property
of the owner. By observing this Mitzvah we are reminded that the land
bears fruit annually, not simply because it is its nature. G-d is the Master
of the land and of the landowner, and
He can order us to leave our fields uncultivated and their produce unsold.
The ~ and Shmitta
~ Kosher Certification does not
rely on any leniencies when it comes
to Shmitta observance. The Israeli office of the ~ was always staunch
about keeping the halachos of
Shmitta, without looking for loopholes. Rabbi Don Yoel Levy,
Kashrus Administrator of the ~, has
always made a point of making the
kosher policy of the Israeli office of
the ~ one that is satisfactory to all
branches and sectors of Israeli Orthodoxy. We do not rely on Heter Mechira,
nor do we work with Otzar Beis Din (a
system whereby farmers give authority to a rabbinical court outside of Israel to tend to their fields), since it is
not permissible to export Shmitta produce abroad. This produce is holy and
and its holiness may not be diminshed
by removing it from the boundaries of
6 • www.OK.org
the Holy Land. Instead, we focus our
efforts on finding other solutions for
our clients.
Shmitta influences almost every branch
of the food industry. Fresh fruit and vegetables are only the most obviously affected.
Jams, fruit-filled candy and chocolate, fruitflavored dairy products, canned foods,
breads which contain dried vegetables, and
all products that include natural ingredients
extracted from fruit or vegtables. All of
the kosher certificate for orange oil.
My hosts reacted in surprise. They
claimed that such oils do not need any
certification and that rabbis who had
visited the facility in the past had not
requested to see any kosher letter. I insisted, though, on looking through the
documents, and in the end it was
made clear that the oil had been made
in Israel. How many such oils can be
found in the global market, with no
Shmitta influences almost every branch of
the food industry. Fresh fruit and vegetables
are only the most obviously affected...
these may contain Shmitta produce.
Essential oils are a good example
of the far-reaching ramifications of
Shmitta. Many kosher agencies see
those oils as a bona-fide Group One
ingredient (the term used by kosher
agencies to describe ingredients which
do not require kosher certification),
but the matter is not so simple. Israel
exports citrus essential oils all over the
world, and the companies that purchase those oils usually repack and relabel the oils, because they want to
conceal who their suppliers are, in addition to political motivations. The result, however, is that there is no way
to make sure a certain essential oil is
not extracted from Shmitta produce,
unless it is certified by a recognized
kosher agency. You cannot assume
that the oil is kosher l’mehadrin just because it appears to have come from a
place other than Israel. I learned this
lesson in person during a visit to a
Spanish facility, when I asked to see
markings to give away their source?
A popular Israeli fruit juice manufacturer, one of our main clients, produces citrus concentrates, juices and
essential oils. A year and a half before
the Shmitta year, we started preparations to make sure the company
would have halachically permissible
supplies to use through the Shmitta
year. The company signed contracts
with suppliers in South America and
in Europe to ensure that the produce
they recieve was grown abroad and
can be used in their productions. A different solution was found for the production of strawberry juice and
tomato juice. In both cases, they will
use the harvest of the previous year.
The produce is kept in two special
cold storage facilities, where advanced
technology preserves it in a perfectly
usable state.
One of the most popular drinks produced by the fruit juice manufacturer
is grape juice drink. A lot of careful
planning went into organizing alternative sources for ingredients to this
well-loved soft drink. Rabbi Weinstein, of ~ Israel, flew to Argentina in
January 2007—harvest season there—
to inspect a meticulously kosher production of grape juice. Assisted by a
staff of local rabbis, he supervised the
production of grape juice for the company. I personally went to Cyprus last
July to arrange another such production. As an island located a short distance from Israel—a flight of less than
an hour—this is an ideal location for
out-of-the-country productions. The
logistics are never very simple – a full
crew of Mashgichim, who even operate the machines themselves, oversee
the whole process, from the harvesting to the barreling.
It is a common practice in the juice
industry to add orange pulp cells to the
drinks, in order to give them a more
natural texture. For the Shmitta year,
we helped our fruit juice manufacturer
arrange a shipment of pulp cells from
Florida. Quality often depends on
small details, and finding alternative
sources to provide this quality is a part
of our expertise as a responsible
kosher agency.
The concentrates and juices which
are certified by the ~ are under our
full control. Every barrel is marked
with a special code, so it will be easily
identifiable as kosher with no
Chashash Shvi’is—no doubt as to
whether Shmitta produce has been
used in its making. Once they are put
in cold storage, every barrel receives a
special ID so that we have full control
over its contents. At any time in the
future, we will be able to know the
exact sources of its ingredients and
their kosher status.
The wine industry is a whole different matter. There are eighteen Israeli wineries which are certified by
the ~. In all of them, we apply our
stringent kosher standards, with strict
supervision starting at the planting
stage and continuing until the bottling
is completed. The harvest is done
under the close supervision of an ~
Mashgiach as well as of a shomer Torah
u’Mitzvos agronomist.
During the Shmitta year we still supervise the vineyards to make sure
that the Orlah prohibition is not violated. We also keep an eye on the
wines that are going through the aging
process. However, we have nothing to
do with the harvesting of the Shmitta
grapes. It should be noted, though,
that this year’s harvest is still completely kosher; only the 2008 harvest
will theoretically include Shmitta
grapes, and the wines produced from
those grapes will start appearing in the
market no earlier than 2009. That is
why Shmitta can by no means be
termed as a one-year issue; its ramifications are many and diverse, both in
the short and in the long term.
Another industry closely concerned
with Shmitta is the pickle industry.
Among our clients are two large pickle
companies. They have special production lines, which use only Yevul Nochri
(produce grown and owned by nonJews) or imported produce and we certify only pickles produced in the
special lines. There is full separation
between the regular and the special
kosher productions: the kosher line
has its own steam system and operates only on Sundays, after kosherizing of the entire line. The labels, of
course, are also different.
The salad industry also has its
own Shmitta issues. An ~ certified
salad company routinely uses imported produce for humus and some
Memories
From the last Shmitta Year
One of the points often emphasized by kosher agencies is that
Shmitta issues are not over at the end of the Shmitta year. One
story from the last Shmita year illustrates this fact well.
An Israeli company exported dried vegetables to the U.S.,
which were grown during Shmitta according to the Heter
Mechira. The company and its certifying agency made sure to
conceal from its customers the fact that they were buying Heter
Mechira produce.
The truth emerged only after the products were in use in
dozens of facilities.
Thanks to the ~’s use of K-Cert’s advanced digital tracking
system, we were able to track down the problematic vegetables and pinpoint the companies and facilities which had received them. With Siyata D’Shmaya, every ~ certified company
that was using the problematic product was using old stock
not affected by Shmitta!
When the story was made known, many other kosher agencies
contacted the ~, asking for information on behalf of their customers. It took a few years before the ~
stopped hearing about this affair.
www.OK.org • 7
other salads. However, Turkish and
eggplant salads are usually produced
from locally grown vegetables. For this
year, the company set up a special production line for those salads. Two
mashgichim are assigned to supervise
the entire production process, and
they have to identify with perfect certainty the source of each vegetable
used in the production. The identification process includes checking out the
grower, the delivery, and each of the
crates of produce. Such procedures are
made easier by the fact that the companies we work with are among the
leaders in their field, and their logistics
are usually very efficient. They have
fully computerized control over the
produce they purchase and use, and
that helps us greatly.
A different solution was found for
another ~ certified produce company. They have built special greenhouses in the southern prairie of Israel
(Arava Hadromit), which is halachically
considered to be out of the borders of
the Promised Land, where they grow
the produce they use. The greenhouses are needed to ensure insectfree vegetables, while their location
means they can be certified as kosher
even during the Shmitta year. However, these greenhouses provide only
a partial solution, as they still need to
import garlic for their products. To
help arrange the garlic import, the
company asked us to send a special
letter on their behalf to the Ministry of
Agriculture. The Israeli government
wishes to help the Israeli farmers, and
therefore imposes strict limits on any
import of agricultural produce from
abroad. We have, therefore, written to
the government, explaining that the
special requirements of Shmitta call
for relaxation of these rules. This is yet
another way we help our customers
cope with Shmitta requirements.
Israeli companies are not the only
ones to request our help. A U.S. food
giant has also contacted ~ Israel, seeking to arrange a kosher production of
tomato fibers and tomato juice here in
Israel. They want this production to
be free of Shmitta problems, and
8 • www.OK.org
Keeping the halachos of Shmitta might
not be as hard for us as it was for Israeli
Orthodox Jews back in 1951, but it
still calls for a spirit of
Mesiras Nefesh.
therefore wish us to supervise it.
As an inherently Israeli issue,
Shmitta observance cannot be disconnected from Middle Eastern geopolitics. The Gaza withdrawal and the
Hamas takeover have ruled out any
possible transactions with Gazan
farmers. Not only is it extremely dangerous to get into Gaza in order to do
business there, but also the Israeli government’s decision to declare Gaza an
“enemy entity” means it is simply illegal to do any business with the residents of Gaza. Even Judea and
Samaria, not yet declared enemy territories, are problematic to deal with.
Too many frauds have been discovered, where local Israeli suppliers sent
their produce to the West Bank to
make it appear as if it originated there
in the first place. Such worrying incidents resulted in a declaration, by
Rabbi Yosef Efrati’s Badatz for
Shmitta Affairs, that no produce
claimed to be grown in the West Bank
would be recognized as Yevul Nochri.
An interesting side note, a novel
idea had been brought up prior to this
decision, was the suggestion of sending robots to the West Bank area. The
robots would photograph the relevant
fields and record the harvest and the
transportation of the produce into Israel. The prevalent view among rabbis, however, was that such
technological devices are not impossible to fool.
Keeping the halachos of Shmitta
might not be as hard for us as it was
for Israeli Orthodox Jews back in
1951, but it still calls for a spirit of
Mesiras Nefesh. The farmers, of course,
are the true heroes of every Shmitta
year, but we all need to demonstrate
more perseverance and readiness to
make special efforts for the sake of
this Mitzvah. For instance, ~ Israel
approves Yevul Nochri only if the produce is harvested in the presence of
our Mashgichim, who are required to
be in the fields at all hours and in all
weather conditions. Frequently the
harvest starts immediately after Shabbos when our supervisors make Havdalah and leave their homes to spend
a long night in the fields. This is the
only way to ascertain that what we
certify as Yevul Nochri is, indeed, exactly that.
According to our Sages, Shmitta is
connected to Golus and Geulah, exile
and redemption. Our Sages, in Avos,
tell us that one of the reasons for the
exile was a failure to observe the
Shmitta year properly. On the other
hand, the Gemara in Megilla tells us
that we are destined to be redeemed
at the end of a Shmitta year: “B’motzai
Shvi’is Ben David Ba—The Son of David
will come at the end of the Seventh Year.”
May this Shmitta year bring the final
redemption. ~
n our last issue (Elul / Tishrei 2007), we
discussed the many intricacies and difficulties
of transporting kosher products in bulk via
trucks, trains or tankers. We described, in detail,
the problems involved when bulk shipments of
liquids from the Far East are shipped in large
tankers (called ISO tanks) or in ship hold
compartments. ISO tanks are
manufactured according to
specifications from the International
Standards Organization (ISO) and
are suitable for multiple
transportation methods
such as truck and rail,
or rail and ship.
I
By Rabbi Don Yoel Levy
Part II
n the last few years, ~ Kosher Certification has taken a leading role in
the effort to track these shipments and
ensure that kosher product is shipped
in acceptable tanks that will not affect
the kosher status of the product. A
Kosher Certificate must accompany
each shipment for transport, certifying
that the ~ has approved the tank.
Only tanks that have been steamcleaned at a temperature of at least
100° C (212° F) for at least ½ hour, and
whose previous three cargoes did not
contain any non-kosher material, can
be approved.
The steam cleaning process can be
carried out in multiple ways. For a
ship’s compartment, built-in steam
pipes flood the compartment with
steam, while an ISO tank is steam
cleaned by inserting a pipe, with a
steam ball attached to the end that
floods the tank with steam. The steam
ball is a metal ball with many holes,
which rotates to distribute the stream
onto every surface of the tank. An independent inspector, known as a surveyor, who is monitored by a
regulating agency, ensures that the tank
or compartment is clean, steamed to
100° C (212° F) and approved for loading, must corroborate the cleaning information.
Since it is not possible to have a
Mashgiach present at every bulk loading (there are hundreds each week!),
an in-depth review of the shipping
documentation is necessary in order to assure
that our standards
are met. ~ per-
I
10 • www.OK.org
sonnel developed the detailed threestep procedure described here1, and a
full-time position was created in our
office to process the dozens of applications we receive each day.
STEP 1
“Application for Loading of ISO
Tank or Ship’s Compartment”
Companies shipping bulk products
must send an application to the ~ office for EACH load to be certified.
Here is an example of some of the information contained on an application:
• The application date
• The name of the company
• The name of the certified product (as
it appears on the kosher certificate)
• The product K-ID (Each product certified by OK Kosher has a unique 7-letter
ID, called a K-ID). The K-ID on the
Kosher Transport Certificate must
match the K-ID on the product’s
kosher certificate.
• The amount of product being
shipped in this ISO tank of Ship
Compartment.
• The number of the ISO tank, or if the
product is being shipped in a ship
hold compartment, the name of the
ship, the voyage number, and the
compartment number.
• The history detail of the three immediate previous cargoes of this tank
or vessel.
Each application must be submitted
together with an independent surveyor’s report and a report certifying
that the tank was steam cleaned.
STEP 2
“Approval for LOADING
of ISO tank or Ship’s
Compartment”
An ~ rabbi reviews
each application. If the
three previous cargos are acceptable,
and the tank has been adequately
steam cleaned, an Approval for Loading of ISO Tank or Ship’s Compartment (for the abovementioned
request), with the Rabbi’s signature, is
issued and sent back to the company.
This approval is NOT a kosher certificate, but allows them to load their
product into the ISO tank or Ship
Compartment.
Often, the Rabbi will have questions regarding the application (e.g. the
derivation of one of the previous cargos), or perhaps the application is incomplete. In this case, a request for
information is sent to the company,
and the Loading Approval is not issued
until all questions have been answered
satisfactorily.
STEP 3
“Kosher Certificate for
Transport”
After the product has been loaded,
the company returns the Loading Approval form to our office, indicating
the seal numbers that have been placed
on the ISO Tank or Ship Compartment. We then issue a Kosher Certificate for Transport for the product,
transported in the approved ISO Tank
or Ship Compartment with the indicated seal numbers. This certificate
must accompany the load when it arrives at its destination, and the Mashgiach there will check to make sure all
details match before allowing the
product to be unloaded.
The ~ currently certifies over 30
companies in the Far East whose products are bulk-shipped all over the
world. Applications arrive in our office
on a daily basis, and the numbers are
constantly increasing. Kosher consumers can rest assured that the trans-
d"\b
RABBI
KOSHER
port of ~-certified products is vigilantly monitored, maintaining the
kashrus integrity of these products
until they reach their final destinations.
In addition, the ~ maintains a reference list of all previous cargoes that
are submitted to us, which are classified into three categories:
1. APPROVED Products that can automatically be approved for previous cargoes. A sub-category of this
is products that are also automatically approved for Passover-certified
shipments.
2. DENIED Products that are always
non-kosher and cannot be approved.
3. REQUEST DERIVATION Products that could be kosher or nonkosher. Examples include:
• All oleo-chemicals (oil based
chemicals), which can be derived
from either oil or animal fat.
• Alcohols are either starch or sugar
based. Sugar can come from various
sources and cane sugar and beet
RABBI DON
Y
YOEL LEV
istrator
Kashru
(Step
g of
n for Loadin ment
ORGANIZED KASHRUTH LABORATORIES
Applicatio
art
_____
RABBI DON YOEL
Ship’s Comp
_________
Iso Tank or
_________
Certified for
ped:
er
# from ~ Kosh
Certificate:
Passover: …
d"\b
CATIO
N
(Step 2
391 TRO
BROOKL Y AVE.
YN,
TEL: 718 NY 11213
FAX: 718 756-7500
756-750
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of
3)
Approv
al for LO
Iso391Ta
TROY AVE.
ADIN
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BROOKLYN,
NY 11213
or
* THIS TEL: 718 756-7500 Ship’s Com G of
FAX:
756-7503
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DUCT:
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Name of Prod
DON YO
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LEVY
th Adminis
391 TROY AVE.
, NY 11213
BROOKLYN
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TEL: 718 756-75 03
FAX: 718 756-75
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any na
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VESSEL:
This is to certify that the following product:
Iso Tank #:
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Demonstration Product WXYZ 1234
444
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Name
KID # ABCDEFG :
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Voyage #
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HISTORY:
containe
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___ Rabb
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sugar are acceptable sources. Lactose is dairy and also has the issue
of non-cholov Yisroel. Some alcohols can be made from wine, which
is obviously not acceptable for
kosher.
• Whiskey, since it could be cognac
or brandy, which are wine based.
A sub-category of this is products
that are automatically acceptable as
Kosher Pareve, but may have a
chometz source, and therefore need a
derivation in order to be approved for
Applicatio
n ID:
001
Sample
of the
certifactes
used in
the ISO
shipping
procedure.
Passover loads.
Much work has been done to develop the list of ISO tank requirements
over the years and the protocol and reference list are constantly updated, ensuring traceability and transparency. As
you can see, kosher supervision is not
only ensuring that a mashgiach is present and that the ingredients are kosher,
but there is much paperwork involved
to make certain that every step of the
protocol is followed and that kashrus is
never compromised. ~
1. Special thanks to Rabbi Levi Y. Garelik, Mrs. Chasha Brownstein and Mrs. Estee Butman, who spent many hours developing and perfecting this system.
Keepin’ it
Kosher
at the
By Mimi Notik
W
hat if your family
could learn everything you need to
know about kosher without
ever opening a book? What if
your children could command
their own shopping experience, and become experts in
identifying kosher food? What
if learning about kosher was
actually fun?
Well, with the Jewish Children’s
Museum’s one-of-a-kind, hands-on
kosher experience, all this (and more!)
is a reality.
One of the most favored exhibits at
the JCM is the Kosher Supermarket, a
child friendly journey through the insand-outs of keeping kosher. The permanent exhibit is sponsored by the
~, which recognized the unique and
vital role a museum exhibit would
have in spreading kosher awareness.
12 • www.OK.org
Chaim Benjaminson, the Marketing Director at the JCM, says, “The ~
realized the importance of this project. The theme of this exhibit is getting kosher out there in a practical
and fun way. Together with the other
kosher companies, the ~ is making
this happen!”
Thanks to the ~’s generous involvement, children and families from
all over the world are not only learning about kosher, they’re experiencing it firsthand.
At the JCM Kosher Supermarket,
children get to take the reigns of their
own shopping experience. The JCM
Supermarket is the busiest shop in
town! Children love filling their personal shopping carts and making their
own food choices. Set up just like a
real grocery store – filled with baked
goods, “fresh” produce, and shelf
items – everything about the supermarket is kid-friendly. Replicas of real
kosher products make the experience
true to life. Kids delight in an educational experience, scanning their
products for kosher information, and
learning about the various kosher
symbols. A video called “What is
kosher?” answers questions on animals, symbols, and everything a person needs to know about keeping
kosher. After choosing all their products, children take them to the checkout counter where a touch screen
prompts questions about the product,
the appropriate blessings, and more.
After an exciting and informative
shopping adventure, it’s time to visit
the Kosher Kitchen! So now we know
there’s something called kosher food,
but what’s a kosher kitchen?! In this
kitchen, children learn all about what
goes into maintaining a kitchen
where milk and meat must always be
separated. With a kitchen divider, actual pots and pans, and meat and milk
labels, children get a real up-close picture of how to implement kosher
Because of the real-life product replicas, many kosher companies
are using the JCM Supermarket as an opportunity to promote
kosher awareness while getting their products seen...
laws. The kitchen is stocked with
two sets of dishes; red for meat, and
green for milk. See what happens
when you try to put them together!
No matter how hard you try, you
can’t get these magnetic dishes to
touch!
Seated at the kitchen table, children can watch a real cooking show.
Join Eli and his Grandmother in their
kitchen and get recipes to traditional
Jewish foods.
The JCM’s detailed and hands-on
supermarket and kitchen are shaping
the way today’s children learn about
and relate to keeping kosher. After
visiting the JCM, children can confidently walk into a store and determine what’s kosher and what’s not.
Moreover, they know the valuable
background behind the symbols.
It’s not only children that are reaping the benefits of the JCM Supermarket. Because of the real-life
product replicas, many kosher com-
panies are using the JCM Supermarket as an opportunity to promote
kosher awareness while getting their
products seen. Companies such as
Kraft, Tropicana, Sabra, Shoprite,
Streits, Manischewitz and more have
their products displayed on the JCM
Supermarket shelf, giving their products a unique hands-on exposure to
an audience showing increased interest in expanding their kosher involvement.
All around, children, families and
companies are getting more involved
in kosher awareness. One mother reported, “Ever since going to the Museum, my children love helping pick
out kosher products when we go to
the supermarket!”
Indeed, there’s no other place to
get such hands-on fun learning. So
get your shopping list ready and plan
a visit to the JCM to learn what it really means to keep it kosher! ~
The Jewish Children’s Museum
opened in April of 2005 on
Brooklyn’s Museum Row.
In every corner of the innovative
50,000 square foot, 35 million dollar
facility, Jewish life and history come
alive through creative and accessible
multi-media activities designed to
engage, entertain, and educate. Since
opening day, the Museum has welcomed 500,000 visitors! Through exciting hands-on exhibits and dazzling
technological displays, the Museum
is enlightening and inspiring children of every faith and ethnicity
every single day.
The Jewish Children’s Museum
792 Eastern Parkwasy
Brooklyn, New York 11213
718.467.0600
www.jcm.museum
www.OK.org • 13
Chanukah Recipes
14 • www.OK.org
Traditional Donuts
1 ¾ ounces fresh yeast
1 ½ cups warm water
1 Tbsp. sugar
3 eggs
½ cup oil
½ cup sugar
½ cup non-dairy creamer
1 tsp. vanilla extract
1 tsp. grated lemon peel
6 to 7 cups of flour
Also:
Oil for frying
Confectioners’ sugar
In a small bowl, combine yeast, water, and sugar
(first three ingredients). Set aside for 5 minutes.
In a large mixer bowl: place eggs, oil, sugar, nondairy creamer, vanilla, and grated lemon peel. Add
yeast mixture; add flour until soft dough is formed.
(Dough need not be dry; it should be softer than challah
dough.) Knead for a few minutes. Cover and allow to
rise until doubled in bulk, about 1 to 1-½ hours. Roll
out dough ½-inch thick on floured surface. Cut out circles with a doughnut cutter.
Place 2 or 3 inches oil in a 2-quart saucepan and heat
over a medium flame until hot. Place four donuts at a
time in the oil. Brown on one side and then on the
other. Remove with slotted spoon, drain and cool on
paper towels. Dust with confectioners’ sugar.
Note: To test if dough is ready for rolling, place a small piece
in a glass of water-if the dough floats to the top, it is ready.
Hazelnut Biscotti
3 eggs
2 egg yolks
1-1/2 cups sugar
1/2 cup light olive oil
4 cups all-purpose flour
(about)
1 teaspoon baking
powder
Grated zest of 1 orange
1/2 teaspoon baking
soda
1 teaspoon vanilla
extract
1 cup chopped toasted
hazelnuts
In a large mixing bowl, beat eggs and yolks for 1 minute.
Gradually beat in sugar. Gradually add olive oil, mixing well.
Beat in orange zest and vanilla. Stir together flour, baking powder, and soda. Gradually beat in flour mixture until blended
and dough can be handled. Transfer dough to a floured board;
divide in half. Using palms of hands, shape into 12-inch logs 2
inches in diameter and 1 inch thick. Place logs diagonally on 10
x 15-inch jelly roll pans lined with foil and dusted with flour.
Bake at 350°F for about 35 minutes. Remove to board. Cut
into 1/2- to 3/4-inch slices. Place cut side down on pans. Reduce heat to 325°F, return to oven, and bake 15 minutes
longer, or until golden. Place on racks to cool. Store in airtight
containers separated with foil.
Makes about 3-1/2 dozen.
No-Fry Potato & Spinach Latkes
4 teaspoons canola or
olive oil, divided
3 medium Idaho potatoes
10-ounce package frozen
chopped spinach,
thawed, squeezed dry
1 medium onion
1 or 2 carrots
1/2 teaspoon baking
powder
2 tablespoons minced
fresh dill (or 2 teaspoons
dried dill)
2 eggs plus 2 egg whites
(or 3 eggs)
1/4 cup flour (white or
whole wheat)
3/4 teaspoon salt
1/4 pepper
Place oven racks on the lowest and middle positions
in your oven. Preheat oven to 450°F. Line 2 baking
sheets with aluminum foil; spray with non-stick spray.
Brush each pan with 1 teaspoon of oil. (Or use 2 nonstick baking sheets and brush each one lightly with oil.)
Peel potatoes, or use unpeeled after scrubbing well.
Using the grater of your processor, grate potatoes, using
light pressure. Remove potatoes from processor. Insert a
steel knife and process spinach, onion, carrots, and dill,
until fine. Add grated potatoes, eggs, egg whites, and
remaining 2 teaspoons oil. Process with quick on/offs to
mix. Quickly blend in remaining ingredients.
Drop mixture by rounded spoonfuls onto prepared
baking sheets. Flatten slightly with the back of the
spoon to form latkes. Bake uncovered at 450°F for 10
minutes, or until bottoms are nicely browned and
crispy.
Turn latkes over. Transfer pan on the upper rack to
the lower rack and vice versa. Bake about 8 to 10 minutes longer, until brown. Serve immediately. Yield: about
24 medium latkes or 6 dozen miniatures. These can be frozen.
www.OK.org • 15
rigin o
O
e
f
Th
Did you ever wonder
how the word “Okay" came to
be a part of our vocabulary?
What’s the right way to spell the word anyway?
Is it “ok,” “o.k.,” “okay,” “okeydokey”?
pre 1800
Ὅλα Καλά
Ola Kala is
Greek for “all
is well.
1800s
Obadiah Kelly, a
railroad worker, used to
mark his initials on
important papers to
show that everything
was approved.
1840s
During the
presidential race for
the 8th president
of the United
States, Martin
Van Buren, one of
the candidates,
used the nickname
“Old Kinderhook” or
“O.K.” to refer to Van
Buren’s hometown of
Kinderhook, NY.
16 • www.OK.org
1830s
1935
In Boston, in the 1830s, people
enjoyed making up acronyms,
especially using incorrectly spelled
words. On March 23, 1839, the
Boston Morning Post printed a new,
made up word – “o.k.,” meaning oll
korrect (all correct).
1968
OK is chosen
as the symbol for ~
Kosher
Certification
(Organized
Kashrus).
~ becomes
synonymous
with “Kosher”
and is globally
recognized as
a symbol for the highest
standard of kosher
certification.
2007
~ Kosher
Certification
is one of the
largest kosher
certifications in the
world and the symbol
is relied on by millions
of kosher consumers
worldwide.
BO O K RE VI EW
Going KOSHER in
30 Days
An Easy Step-by-Step
Guide for the Rest of Us
ave you ever thought of
going kosher, but were so
overwhelmed by the process
that you didn’t give the idea a second
thought? Do you know a friend or
family member who has felt this
way?
In his latest book, Going Kosher in
30 Days: An Easy Step-by-Step Guide
for the Rest of Us, Rabbi Zalman Goldstein dispels the notion that going
kosher has to be a stressful, overwhelming experience; a feat only an
expert can accomplish. Going Kosher
in 30 Days is written in a unique daily
study format, with each day featuring
different facets of kosher laws, practical kosher observance and spiritual
encouragement. Goldstein also features quotations from people learning
to go kosher through his system,
which makes the goal of going kosher
feel much more accessible to the
reader.
In his introduction, Rabbi Goldstein discusses some of the spiritual
benefits of going kosher. In one section, entitled, “Eating G-d Particles,”
Goldstein says, “The Torah states, ‘Man
does not live by bread alone, but by the
word of G-d’ (Deut. 8:3). According to
our Sages, when a person consumes
H
“Rabbi Goldstein’s
informative, one-of-akind kosher handbook,
Going Kosher in 30 Days,
asset to every
Jewish home, for both
is an
the kosher novice and
those who would like to
help others integrate
kosher living into their
Jewish practice”
food, the body is nourished by the
nutrients in the food, while the soul
‘subsists’ on the G-dly spark contained within the food… Thus, a Jew
who is careful to only eat kosher
foods enlivens his Jewish soul in a
powerful way, allowing it to illuminate fully from within, and ultimately
positively affecting those around
him.”
Rabbi Goldstein is also careful to
translate “kosher jargon,” than can be
intimidating to many newcomers,
into easy to understand English
words and examples. In Day 6, Gold-
stein devotes an entire chapter to
defining common kosher terms, including “batel b’shishim,” “bishul Yisrael,” “Chametz,” “Chalav Yisrael,”
“Fleishig,” etc.
In addition to offering detailed
study for the kosher novice, Rabbi
Goldstein provides an outline of the
practical, physical steps and plans that
one must make in order to convert
one’s home to kosher. Goldstein recommends canvassing a local supermarket to survey the kosher items
available, going through your pantry
to find what kosher items you already
purchase, how to divide your kitchen
and appliances, and, finally, how to
clean and schedule the kosherizing
process.
Rabbi Goldstein’s informative,
one-of-a-kind kosher handbook,
Going Kosher in 30 Days, is an asset to
every Jewish home, for both the
kosher novice and those who would
like to help others integrate kosher
living into their Jewish practice. ~
Rabbi Goldstein is also the author of many
books, including the critically acclaimed
Jewish ritual companion series. Going
Kosher in 30 Days and Rabbi Goldstein’s
other books can be purchased at
www.JewishLearningGroup.com
www.OK.org • 17
~
BEHIND
M EE T O U R S TAFF:
WHO’S BEHIND THE ~
Profile:
Rabbi Leizer
Teitelbaum
Rabbi Leizer T
eitelbaum
R
abbi Leizer Teitelbaum was
born in Germany to Rabbi
Michoel and Rebbetzin Esther Teitelbaum in 5708 (1948). He and
his parents immigrated to the United
States by boat when he was 3 ½ years
old. It was a long journey and Rabbi
Teitelbaum shared a cabin with his
mother, while his father stayed in a
communal men’s barracks! After coming to America, Rabbi Teitelbaum lived
with his family in the Bronx, East Flatbush, and Brownsville before moving to
Crown Heights. In 5731 (1971), Rabbi
Teitelbaum married his wife, Brocha,
and they lived in Crown Heights while
he learned in kollel.
18 • www.OK.org
After kollel, Rabbi Teitelbaum and his wife
moved first to Miami and then to Seattle where
he was part of the Hanhola of the yeshivas there.
Rabbi Teitelbaum looked after the bochurim, ensuring that they came to seder on time, and was
available to answer all of their questions. While
living in Seattle, Rabbi Teitelbaum also served as
a shochet (ritual slaughterer) for the Jewish community for many years and worked for Vancouver Kosher (now known as BC Kosher). In
addition, Rabbi Teitelbaum worked as a mashgiach for the ~ while he lived in Seattle, visiting
various facilities, including a grape juice plant, an
ice-cream factory, and a dried fruit plant.
After a fourteen year hiatus from Brooklyn, in
1987 Rabbi Teitelbaum and his wife moved back
to Crown Heights and he began working for ~
Kosher Certification full-time. When Rabbi Teitelbaum started working for the ~, the world
headquarters was still located in Rabbi Bernard
Levy’s house in Boro Park. After spending a few
months learning the ropes, Rabbi Teitelbaum
began traveling extensively on behalf of the ~.
At the time, Rabbi Teitelbaum’s travel itinerary for
Annual Visits (yearly executive inspections) was
“Rabbi Teitelbaum is one of
the biggest experts in
kashrus today...”
– Rabbi Don Yoel Levy,
Kashrus Administrator of ~ Kosher Certification
“
“
arranged so that he would return to the same area
many times during the same trip. During each return trip to an area, Rabbi Teitelbaum would make
surprise visits to facilities in the area and check up
on their compliance with ~ policies.
One of Rabbi Teitelbaum’s early memories of
working full-time at the ~ was his first trip on behalf of the ~ – supervising a new fish production in
Korea. “In Korea, they work an 11 hour day, including Shabbos. I was late (due to flight problems) on
my first day at the factory, and I discovered the
workers already packing fish with a kosher symbol.
I had to tell the workers to remove the kosher symbol from those packages. I also realized that if the
workers packed the kosher fish before I got there,
they must have also packed the kosher fish without
a mashgiach every Shabbos!” Since that first trip,
Rabbi Teitelbaum has traveled all over the United
States and Canada, as well as to India, Japan, Australia, China, Chile, Russia, Ukraine, and many
countries in Europe. Our computer system has
over 3,000 inspection and set-up visits logged in for
Rabbi Teitelbaum!
Rabbi Teitelbaum is the kind of rabbi who does
not leave anything for the last minute. He is punctual and makes sure to take care of important matters immediately. One of the rabbis once passed by
the fax machine on a Tuesday afternoon and noticed a fax (with his visit report) coming in from
Rabbi Teitelbaum that was dated the next day,
Wednesday morning – Rabbi Teitelbaum had sent
the fax from Australia where it was already a day
later – and the fax was in New York a day earlier
than it was sent! The office staff had to wait a day
to enter the visit into our computer system because
Wednesday had not yet arrived in the U.S.!
In addition to his vast expertise in the field of
kashrus, Rabbi Teitelbaum is also trained in shechita
(as mentioned earlier) and safrus (scribe), enabling him
to write and check mezuzos, tefillin and Sefer Torahs.
According to Rabbi Don Yoel Levy, Kashrus Administrator of ~ Kosher Certification, “Rabbi Teitelbaum is one of the biggest experts in kashrus
today. He has the unique combination of deep understanding of both the halachic and technical aspects of kashrus.” ~
What Other People Say
About Rabbi Teitelbaum
“Rabbi Teitelbaum has an incredi
ble breadth
and depth of knowledge on alm
ost every
subject, from obscure chemical
processes to
a clear, precise understanding of
complicated Halachic topics. Thi
s, coupled
with his ability to think outside of
the box,
makes it a pleasure to work with
him.”
- Rabbi Chaim Cohn
Rabbinic Coordinator, ~ Kosher
Cer
tification
“I dormed with him and learned
with him in
yeshiva for many years. Rabbi Teit
elbaum
learned Shas and poskim with gre
at hasmoda
and finished the entire Talmud whi
le still in
yeshiva. Rabbi Teitelbaum held
prominent
positions in many yeshivos, but
he was not
able to utilize his great knowledge
and
understanding of halacha. When
he came to
the ~, I saw right away that Rab
bi
Teitelbaum found his place and
he was very
successful, deciding complex que
stions of
halacha and handling all of the tech
nical
aspects of kashrus as well. Rabbi
Teitelbaum
has a very unique and outstandin
g
combination of deep knowledge
and
devotion to the subject of kashru
s, coupled
with an understanding of technol
ogy and its
place in kashrus.”
- Rabbi S.B. Levin
Head Librarian of Chabad Library
www.OK.org • 19
T
he final day of Chanukah
is
customarily
called
Zos Chanukah, “This is
Chanukah.” Since Jewish custom is
itself Torah and the entire eighth day
of Chanukah is termed “This is
Chanukah,” we understand that this
day is Chanukah. The last day of
Chanukah encapsulates all of
Chanukah.
Beis Hillel and Beis Shammai had
differing views on how to light the
Chanukah menorah. Beis Shammai
ruled that the lights should be lit in
descending order (eight lights on the
first night, decreasing each night),
while Beis Hillel ruled that the lights
should be lit in ascending order (beginning with one light on the first
night and increasing each
night).
Beis Hillel and Beis Shammai disagreed about the manner in which the lights should
be kindled, because they had
two very different ways of
looking at matters. Beis
Shammai was of the
opinion that we look at
matters as they are in
their potential state, so
according to his ruling,
eight lights are lit on the
first night of Chanukah,
for the first day encompasses the potential of
all of the days of
Chanukah to follow.
Beis Hillel was of the
opinion that we look at
matters as they are in actuality, so according to his
ruling, the number of lights
lit are in accordance with
the actual number of days of
Chanukah – one light on the
first day, since it is actually
only the first day of the festival.
Our Sages relate that the
word ‫( חנוכה‬Chanukah) is an
acronym for ‫ח' נרות והלכה‬
20 • www.OK.org
‫( כבית הלל‬Eight lights are to be lit, and
the law is in accordance with the opinion
of Beis Hillel.) Since the name of the
holiday emphasizes the opinion of
Beis Hillel, it clearly indicates that, on
Chanukah, we place particular emphasis on the actual rather than on
the potential.
What is it about Chanukah that
emphasizes the superiority of the actual over the potential?
Beis Shammai is focused on the potential of Chanukah. They see the
vast amount of light that Chanukah
has to offer. They understand how
accessing this light can inspire and elevate any Jew. In his mind, you start
with eight can-
dles, because eight lights is what
Chanukah has to offer.
Beis Hillel, on the other hand, is
coming from a more earthy perspective. He appreciates that Chanukah
has a lot of light to offer, but prefers
not to assume in advance the impact
of this light, rather, to take it as it
goes, one light at a time. Beis Hillel
focuses on the Mitzvah as it is actually being realized, on this day, in this
world, by an imperfect created being.
This approach is most appropriate
for Chanukah, which is of human,
Rabbinic origin. Chanukah is all
about the individual who is celebrating it. It's less about what the experience has the potential to offer, and
more about the actual experience
of one observing the holiday.
~
Chassidic
INSIGHTS
into Chanukah
Compiled by
Dina Fraenkel
SOME
OF THE
WAYS
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ODDS & ENDS
Chanukah Insights
> A woman who finds herself in danger
should make a resolution to refrain from
work for a day or two during Chanukah.
– The Ben Ish Chai
> Chanukah is only mentioned once in the Zohar.
> There are no Mishnayos dealing with Chanukah,
because the observance of the halachos of Chanukah
was so widespread and mehudar that there was no
need to write it down.
Question
& Answer
Why do we celebrate 8
nights of Chanukah, not 7?
There was enough oil to
last for that first night, so
why is the first night also
part of the miracle?
> There is a hint to Chanukah in the Torah. In the
section on the Chanukas HaMishkan, there
are 89 pesukim, corresponding to the
gematria of ‫ חנוכה‬Chanukah (89).
• On the first day, the Maccabees
found the oil, which was a miracle.
> We place the menorah on the left side of
the door, as opposed to the
mezuzah, which is placed on the right
side, because with things that are
intertwined with the outside world, we
should distance ourselves (the left
hand pushes away), but in our own
homes we should hold our families and our home life
close to our hearts (the right hand brings close).
• The Maccabees knew that it
would take 8 days to make new
oil, so they separated the one jug
of oil to have enough to light the
menorah for a few hours a day for
8 days, but the oil kept on
burning the entire
day.
> Chanukah [‫ ]חנוכה‬has the same root as the word
chinuch [‫( ]חינוך‬education) because the best way to
teach is with warmth and not all at once,
adding a little more every day.
> Many have a tradition to only give
Chanukah gelt, and not gifts, to avoid
emulating outside customs.
• After the menorah was lit on the
first day, the oil jug was still full.
• The menorah was
lit outside (at
that time), instead of inside
the Beis
HaMikdash,
but the flames
never blew out
from the wind.
Listen to the Flames
On Chanukah, the Previous Lubavitcher Rebbe, Rabbi Yosef Yitzchok
Schneersohn, would tell his Chassidim, “We must listen carefully to what the
candles are saying.” In fact, the message of the Chanukah lights affects the entire scope of our service of G-d throughout the year, for “a mitzvah is a lamp
and Torah is light.” The Chanukah lights must be kindled after sunset and
burn into the night and they should be placed “at the outside of the entrance to
one’s home,” which shows that they are primarily intended to illuminate the
public domain. The lights teach us that when confronted with darkness, we
must not resign ourselves to it. Nor may we remain content with lighting up
our own homes. Instead, we must reach out and spread light as far as we possibly can, until the public domain, too, is illuminated.
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