v"ga, jxp - Kashruth Council of Canada

Transcription

APRIL 2015
I
v"ga, ixhb
COR - KASHRUTH COUNCIL OF CANADA
PASSOVER 2015
v"ga, jxp
RABBINICAL VAAD HAKASHRUTH
Rabbi Yacov Felder, Chairman
Rabbi Yitzchok Kerzner,
Chairman Emeritus
Rabbi Amram Assayag
KASHRUTH COUNCIL STAFF
Rabbi Avraham Bartfeld
Rabbi Yacov Felder, Chairman,
Rabbi Shlomo Bixenspanner
Rabbinical Vaad Hakashruth
Rabbi Shlomo Gemara
Rabbi Sholom H. Adler, Director of
Rabbi Ovadia Haboucha
Industrial Kosher, Kashrus
Rabbi Yossel Kanofsky
Administrator
Rabbi Mendel Kaplan
Rabbi Tsvi Heber, Director of
Rabbi Uri Kaufman
Community Kosher
Rabbi Daniel Korobkin
Rabbi Yosef Oziel, Rabbinic Liaison
Rabbi Chaim Kulik
Richard Rabkin, Managing Director
Rabbi Yisroel Landa
Jay Spitzer, Director of Operations
Rabbi Rafi Lipner
Rabbi Avrohom Lowinger, Rabbinic
Coordinator
Rabbi Moshe Lowy
Rabbi Joshua Norman,
Rabbi Yirmiya Milevsky
Rabbinic Coordinator
Rabbi Yosef Oziel
Rabbi Dovid Rosen,
Rabbi Dovid Pam
Rabbi Meir Rosenberg
Rabbi Yechiel Teichman,
Rabbi Mordechai Scheiner
Rabbi Dovid Schochet
Rabbi Binyomin Kreitman, Senior
Rabbi Raphael Shmulewitz
Rabbinic Field Representative
Rabbi Chaim Strauchler
Rabbi Nachman Ribiat, Senior
Rabbi Yehoshua Weber
Rabbinic Field Representative
Rabbi Shlomo Bixenspanner,
Shechita Division
KASHRUTH COUNCIL
BOARD OF DIRECTORS
Rabbi Mendel Brogna,
Head Mashgiach
Ira Marder, Chair
Rabbi Mendel Gansburg,
Martin Maierovitz, z”l,
Senior Mashgiach
Past Chair
Moshe Mayer Mrvic,
Jack Feintuch, Vice Chair
Senior Mashgiach
Shimshon Gross, Vice Chair
Chaim Ribiat, Junior Developer
Naftali Winter, Vice Chair
& Field Representative
Ari Messinger, Secretary
Albina Aminob, Administrative
Moshe Sigler, Treasurer
Assistant & Customer Service
Representative
Moishe Kesten,
Assistant Treasurer
Barbara Bar-Dayan, Office Support
Michoel Klugmann,
Suri Feigenbaum, Account Specialist
Assistant Secretary
Judy Pister, Executive Assistant
Daniel Bitton, Executive
& New Client Representative
Nathan Bleeman, Executive
Sarah Rosen, Account Specialist
Meyer Feldman, Executive
Esther Scheer, Administrative
Assistant & Customer Service
David Kleiner, Executive
Representative
Marvin Sigler, Executive
Olga Sekiritsky, Accountant
David Woolf, Executive
Sheryn Weber, Administrator
Robert Benmergui
Mark Berenblut
Neil Cohen
Yehoshua Czermak
Ben Fefferman
Shlome Goldreich
Allan Gutenberg
Mark Halpern
Paul Jacobs
Irving Karoly
Jerrold Landau
Brian Lass
Elie Mamann
Isaac E. Oziel
David Plonka
Ronald Rutman
Simon Schonblum
Avrum Waisbrod
Meyer Zeifman
Shmuel Zimmerman
Leibel Zoberman
KOSHER CORNER
EDITORIAL STAFF
Richard Rabkin,
Editor-in-chief
Rabbi Dovid Rosen,
Senior Halachic Contributor
Chava Fine,
Senior Staff Writer
Sarah Rosen,
Advertising Coordinator
Sheryn Weber,
Copy Editor
RB Creative
Design & Layout
ANSWERS
& APPETIZERS:
A PRE-PESACH COMMUNITY EVENT
WEDNESDAY, MARCH 18TH, 2015
Appetizers at 7:30 pm;
Answers at 8:00 pm
Petah Tikva Anshe Castilla Congregation,
20 Danby Avenue, Toronto
RABBI DOVID ROSEN:
1 hour; 100 questions
COR’s Rabbi Rosen answered over
two thousand Pesach related questions
last year. In 1 hour he will go through 100
of the most frequently asked Pesach questions.
Introductory remarks by
Rabbi Yosef Oziel, Mora D’atra, Petah Tikva,
Anshe Castilla Congregation
A selection of complimentary appetizers
and desserts will be served by Ely’s Fine Foods
416.635.9550
[email protected]
www.cor.ca
corkosher
@CorKosher
www.cor.ca • 416.635.9550 • [email protected]
contents
9
LAWS AND GUIDELINES
4
WELCOME
4 / Rabbi Felder’s Message
5 / Dr. Marder’s Message
6 / Nisan Calendar
7 / Important Pesach Dates and Times
9 / Establishments and Services
for Passover
11 / Passover Product Guide
14 / What is Kitniyot
15 / Kosher For Passover Products
for Sephardim List
18 / Guidelines for use of Medications
and Personal Care Products on Passover
19 / Chametz Free Medications
20 / Personal Care Products
25 / Kashering For Pesach
30 / Tevilat Keilim
32 / Shaimos Guidelines
33 / Pet Food on Passover and Throughout the Year
35 / Pesach Traveler Checklist
36 / Top Ten Passover Related Questions
39
ARTICLES OF FAITH
39 / The Right Time to Count
41 / Next Year in Yerushalayim
43 / From Toronto to Jerusalem
45 / Kashrus of Medications
47 / Blessings on Fruit Trees
48 / Questions from the Halacha Line
49 / Rabbi Zev Eisenstein,
of Blessed Memory
51
THE PASSOVER EXPERIENCE
51 / Secrets to Seder Success
56 / My Favorite Passover Memory...
61 / An Inside Look at Three Stunning
Medieval Illustrated Haggadot
63 / Making Passover in Small-Town Canada
67
65 / Behind the Passover Veil
WHAT’S COOKING
68 / Recipes
72 / Nutritionist’s CORner
73
CORPORATE KOSHER
73 / Mondolez Canada: Cadbury Brands
74 / Gay Lea
75 / Freshline Foods
76 / EPIC
76 / Fraser Valley Packers
78 / Backerhaus Veit
79 / Marty’s Pickles:
How Do You Make a Pickle Kosher?
81 / Longo’s
82 / Tzafona Cellars
85 / Company Updates
87
KIDS CORNER
Questions?
Call the Kosher Hotline at 416.635.9550 x100
or email us at [email protected]
We have answers.
WELCOME
WELCOME
Rabbi Felder’s Message
T
he theme of this year’s COR Pesach Guide is
ohkaurhc vcv vbak/In fulfilling the mitzvah of
ohrmn ,thmh rupo at the Seder, we state at the very
outset ktrahs vtcv vbak tfv t,av/ What is the significance in stating tfv t,av that we are presently
here? Would it not be sufficient just to state that our
wish in the coming year is to be in Eretz Yisroel?
Harav Yosef Sholom Elyashiv zt”l reflects on
the state of Bnei Yisroel, when we were enslaved in
Egypt. Physically, we were forced to do backbreaking labour. Spiritually, we sank almost to the point of
no return. Virtually no one in Klal Yisroel dreamed of
redemption, and this bitter situation continued for
many years as the enslavement intensified. And then
suddenly, we were redeemed. As the Torah relates,
ohrmn .rtn ,tmh iuzpjc hf, we left in haste, before it
was too late. Therefore, concludes Harav Elyashiv,
at the onset of the Seder we arouse our belief in the
ultimate redemption, although we may not be able to
envision how it may transpire.
It is difficult for us to foresee the vsh,gc vkutd the
future redemption as we endure the present exile. The
tragic losses that we suffered in the recent past due
to terrorism in Eretz Yisroel, in France and elsewhere,
in fact, can arouse our belief in the ultimate salvation.
tfv t,av presently, we are here. Throughout the
generations, many nations have endeavoured to
annihilate us on countless occasions, and yet we are
here. We defy all odds, statistics and predictions and
remain vibrant and relevant in our own communities
and in the world at large. Likewise, as unlikely as we
may think it to be, ktrahs tgrtc vtcv vbak. Hashem
can bring us all to Eretz Yisroel.
However, there is one prerequisite. The trnd in
vbav atr 'xn quotes the Pasuk in Sefer Yirmiyaha,
vk iht ars thv iuhm and deduces vahrs thgcs kkfn,
that we must ask and daven for iuhm. Furthermore,
the t,hhrc in .rt lrs 'xn teaches, Hashem says to
the Jewish people, you caused the destruction of
My home (the Bais Hamikdosh) and the exile of My
children (Bnei Yisroel). Seek and ask for its peace and
I will forgive you - ofk kjun hbtu vnukac ohktua uhv
/lhcvut uhkah ohkaurh ouka ukta ch,fs tuv tsv
We hope you find the expanded Kosher CORner
informative and useful in your Pesach preparations.
As well, in arousing our attention and prayers for
the benefit of Eretz Yisroel, fulfilling the directive
of vahrs and ,vnukac ohktua uhv may we merit
ohkaurhc vtcv vbak.
On behalf of COR’s
Rabbinical Vaad
Hakashruth, I would like
to extend best wishes
for a jnau raf dj/
NEW COR SERVICE!
Text-A-Question
For one word answer questions
Dr. Marder’s Message
It is my privilege to bring
greetings on behalf of the
Executive and Board of
the Kashruth Council of
Canada (COR).
As I write this message, we are in the middle of another
cold winter, but my thoughts are warmed with the
anticipation of the special Pesach season soon to be
upon us, when you will be reading this magazine.
Speaking of my thoughts, I recall (or maybe reminisce
of ) the good old days in Toronto when I was growing
up. There were only a few kosher establishments and
there were not many kosher products that you could
buy in the stores. How we have grown as a community
and as a kashrus organization. It gives me (and
hopefully all of you) great pleasure to see the strides
we have made and, hopefully, will continue to make
with everyone’s input and support.
On a related note, I just returned from a trip to the
States to visit our children. While we had a wonderful
time there, the diversity and number of hashgochos
on products and stores left me confused at times. It
was sometimes impossible to know what or where we
could eat despite a variety of choices available. It is
a real blessing to enjoy one universally accepted and
recognized certification here in our community that
is reliable and reputable. Every time I travel I am
reminded of how fortunate we are.
As always, we had another busy and productive
year at COR. To achieve what we do, as well as maintain
our growth and quality, you can only imagine the
many staff, volunteers, clients, colleagues and friends
that we require and rely on. In the past, I have written
about our organization, our values and objectives
and have recognized our dedicated Executive and
Rabbinic leaders as well as our Board members. This
year, I would like to recognize and thank the senior
COR staff that I have the privilege and pleasure of
working with in my role as Chair. They are a devoted
group of incredible individuals, but more importantly,
together they form a team that is unparalleled in the
kashrus world. This has been mentioned to me by
leaders in other North American kashrus agencies as
well as by many in our own community. Each of these
stars brings a unique set of talents and energy to the
team and they are all singularly focused on improving
the cause of kashrus in Toronto, Canada and beyond.
I want to introduce you to and personally thank our
COR “Dream Team”: Rabbi Yacov Felder, Chair of the
Rabbinical Vaad Hakashruth; Rabbi Sholom H. Adler,
Director of Industrial Kosher & Shechita; Rabbi Tsvi
Heber, Director Community Kosher; Rabbi Yosef
Oziel, Rabbinic Liaison; Mr. Richard Rabkin, Managing
Director; and Mr. Jay Spitzer, Director of Operations.
With the support and assistance of our talented office
staff, these leaders manage and improve our organization daily, a fact that every member of our community
should be aware of and more importantly, proud of.
I hope that you enjoy this issue of The Kosher
CORner. I thank the many people who have devoted
themselves to ensuring that it carries on the COR
tradition of bringing you educational and entertaining Kashrus news, updates and information. I end
by taking this opportunity to wish everyone a Chag
Pesach Kasher VeSameach.
Sincerely,
Dr. Ira Marder
(i.e. “Does this require kosher for Passover certification”)
text 647.402.1910
6 KASHRUTH COUNCIL OF CANADA | 416-635-9550 | WWW.COR.CA
COR 2015-5775 PASSOVER GUIDE 7
WELCOME
WELCOME
Important Pesach Dates and Times
v"ga, ixhb
March/April 2015
SUN
MON
TUES
WED
c
23 MARCH
d
24 MARCH
s
THURSDAY
EVENING, APRIL 2
THURS
Pre-Pesach
Community Event
at Petah Tikva
22 MARCH
TORONTO
25 MARCH
v
FRI
u
27 MARCH
21 MARCH
t
z
28 MARCH
j
Shabbat Hagadol
29 MARCH
y
30 MARCH
h
31 MARCH
th
1 APRIL
ch
2 APRIL
dh
Bedikat Chametz
5 APRIL
zy
2 Day
Sefira 1
Sefira 2
df
Sefira 8
19 APRIL
Sefira 15
zh
Chol Hamoed
nd
12 APRIL
6 APRIL
13 APRIL
Sefira 9
7 APRIL
jh
Chol Hamoed
Sefira 3
sf
14 APRIL
Sefira 10
8 APRIL
yh
Chol Hamoed
Sefira 4
vf
15 APRIL
Sefira 11
9 APRIL
f
Chol Hamoed
Eruv Tavshilin
Sefira 5
uf
16 APRIL
Sefira 12
3 APRIL
sh
tf
11 APRIL
7 Day
17 APRIL
uy
Pesach
1st Day
cf
8 Day
Yizkor
th
th
Sefira 6
zf
4 APRIL
Erev Pesach
Taanit Bechorot
10 APRIL
MONTREAL
OTTAWA VANCOUVER WINNIPEG
Bedikat Chametz
Sefira 7
jf
Sefira 13
18 APRIL
yf
FRIDAY, APRIL 3
EREV PESACH /
FIRST NIGHT
OF PESACH
SHABBAT, APRIL 4
FIRST DAY
OF PESACH /
SECOND NIGHT
OF PESACH
Latest time to eat chametz 10:48 AM 11:05 AM 11:02 AM 10:45 AM 10:25 AM 10:33 AM 10:42 AM 10:58AM
Latest time to burn chametz 12:05 PM 12:22 PM 12:20 PM 12:01 PM 11:41 AM 11:50 AM 11:59 AM 12:15 PM
Candle Lighting
7:28 PM 7:54 PM 7:54 PM 7:26 PM
7:06 PM 7:15 PM
7:28 PM 7:45 PM
Shkia
7:46 PM 8:12 PM 8:12 PM 7:44 PM
7:24 PM 7:33 PM
7:46 PM 8:03 PM
Chatzot
1:20 AM 1:40 AM 1:36 AM 1:17 AM
12:57 AM 1:05 AM
1:15 AM 1:31 AM
Shkia
Candlelighting After
Chatzot
7:48 PM
8:33 PM
1:21 AM
8:14 PM
8:59 PM
1:39 AM
8:15 PM
9:00 PM
1:37 AM
7:46 PM
8:31 PM
1:17 AM
7:26 PM 7:35 PM
8:11 PM 8:20 PM
12:57 AM 1:06 AM
7:49 PM
8:34 PM
1:16 AM
8:05 PM
8:50 PM
1:32 AM
Shkia
Yom Tov Ends
7:49 PM
8:34 PM
8:16 PM
9:01 PM
8:17 PM
9:02 PM
7:47 PM
8:32 PM
7:27 PM
8:12 PM
7:36 PM
8:21 PM
7:50 PM
8:35 PM
8:07 PM
8:52 PM
THURSDAY, APRIL 9
EREV YOM TOV
ERUV TAVSHILIN
Candlelighting
Shkia
7:35 PM
7:53 PM
8:04 PM
8:22 PM
8:05 PM
8:23 PM
7:33 PM
7:51 PM
7:14 PM
7:32 PM
7:22 PM
7:40 PM
7:37 PM
7:55 PM
7:54 PM
8:12 PM
FRIDAY, APRIL 10
7TH DAY OF PESACH /
8TH NIGHT OF PESACH
Candlelighting
Shkia
7:36 PM
7:54 PM
8:05 PM
8:23 PM
8:07 PM
8:25 PM
7:34 PM
7:52 PM
7:15 PM
7:33 PM
7:24 PM
7:42 PM
8:39 PM
7:57 PM
7:56 PM
8:14 PM
Shkia
Yom Tov Ends
7:56 PM
8:41 PM
8:26 PM
9:11 PM
8:28 PM
9:13 PM
7:54 PM
8:39 PM
7:36 PM
8:21 PM
7:44 PM
8:29 PM
7:59 PM
8:44 PM
8:16 PM
9:01 PM
SUNDAY, APRIL 5
SECOND DAY
OF PESACH
SHABBAT, APRIL 11
8TH DAY OF PESACH
Sefira 14
k
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Sign up for our kosher alerts, community news and other
important information at www.cor.ca or send your email
address to [email protected]
416.787.4256
3541 Bathurst Street
(across from Baycrest Hospital)
Kosher for Pesach
Chocolates and Gifts!
www.chocolatecharm.ca
HALIFAX
SHABBAT
Community
Kashering
for Pesach
at the BAYT
26 MARCH
CALGARY EDMONTON
13, 2015.
LAWS AND GUIDELINES
laws & guidelines
Establishments and
Services for Passover
Ko
er
sher
v
o
s
for Pas
AIRLINE MEALS
You must request Kosher for Passover meals in advance from your travel agent or the airline.
Meals prepared for Passover are specially sealed and stamped “COR Kosher L’Pesach”.
BAKERIES
Hermes Bakery........................................................................................................................................... 416.787.1234
My Zaidys Gluten Free Bakery.........................................................................................................905.763.6463
Two Moms Gluten Free.......................................................................................................................... 416.783.7200
BUTCHER SHOPS
Glatt Kosher Centre.................................................................................................................................905.597.7571
Hartmans Kosher Meats....................................................................................................................... 416.663.7779
Hartmans Marketplace.......................................................................................................................... 416.663.7779
Magen Meats..............................................................................................................................................905.731.6328
Real Canadian Superstore.................................................................................................................. 416.665.3209
Sobeys (Clark)......................................................................................................................................……905.764.3770
Toronto Kosher................................................................................................................................... ……416.633.9642
CATERERS & TAKE-OUT FOODS
Applause Catering...................................................................................................................................416.628.9198
Ellen Jane Desserts (Pastry Caterer)............................................................................................ 416.487.7286
LAWS AND GUIDELINES
Ely’s Fine Foods.........................................................................................................................................416.782.3231
Exquisite Gourmet...................................................................................................................................416.356.5987
Glatt Kosher Centre.................................................................................................................................905.597.7571
Hartmans Kosher Meats....................................................................................................................... 416.663.7779
koshertrends by mona pasternak.................................................................................................. 416.665.6662
Lechaim Caterers.................................................................................................................................... 416.650.5440
Magen Meats..............................................................................................................................................905.731.6328
Mitzuyan Kosher Catering................................................................................................................... 416.419.5260
Modern Kosher Catering.......................................................................................................................416.783.4293
PR Creative Caterers.............................................................................................................................. 416.787.9889
Real Canadian Superstore.................................................................................................................. 416.665.3209
Sobeys (Clark)............................................................................................................................................905.764.3770
The Kosher Gourmet............................................................................................................................... 416.781.9900
Toronto Kosher......................................................................................................................................... 416.633.9642
Uptown Gourmet Catering.................................................................................................................416.636.9000
Zuchter Berk Meat & Dairy Caterers ............................................................................................416.386.1086
LAWS AND GUIDELINES
P ASSO VER
P RODUC T G UIDE
No Passover Certification Required
Requires Passover Certification
Kitniyot
Unclassified
ALCOHOL (ISOPROPYL)
BUCKWHEATKitniyot
FISH MARKETS
Friedmans Fresh Fish.............................................................................................................................416.782.6056
King of Fish..................................................................................................................................................416.663.3474
Sobeys (Clark)......................................................................................................................................……905.764.3770
ALMOND MILK
BUTTER
ALUMINUM PANS & FOIL No Passover Certification Required
CANDLES
APPLE JUICE
APPLE SAUCE
CANNED FRUITS
AND VEGETABLES
BABY CARROTS, RAW
KOSHER FOOD & NOVELTY STORES
Baskets ‘n Stuff.........................................................................................................................................416.250.9116
Chocolate Charm...................................................................................................................................... 416.787.4256
Kosher ‘n Natural - The Candy Man................................................................................................. 416.789.7173
Kosher City Plus....................................................................................................................................... 416.782.6788
Kosher Food Warehouse....................................................................................................................... 905.764.7575
TAP Kosher Market..................................................................................................................................647.995.8770
The Chocolate Moose........................................................................................................................... 416.784.9092
The Kosher Grocer................................................................................................................................... 416.785.3001
Zack’s..............................................................................................................................................................905.597.7022
BABY FOOD
BABY FORMULA
The following baby formulas are
produced in chametz-free facilities and
are acceptable when bearing the OU.
They are kitniyot and should be
prepared with designated utensils.
Enfamil, Enfapro, Isomil, Kirkland
Signature , Life Brand, Nestle Good
Start, Next Step, Parent’s Choice,
President’s Choice, Similac
BABY OIL
BABY OINTMENT
BABY POWDER
BABY WIPES Without ALCOHOL
BAGS, PLASTIC
BAKING POWDER
BAKING SODA
BALLOONS
Without Powder
BAND-AIDS
BLEACH
BROWN SUGAR
Redpath Brown Sugar
with COR Requires Passover Certification
PUBLIC/PRIVATE INSTITUTIONS
Kitchens of the institutions listed below have been prepared for Passover by mashgichim under the
direction and instruction of the Rabbinical Vaad Hakashruth in accordance with the requirements
for Passover: Baycrest Centre for Geriatric Care • Baycrest Terrace • Bernard Betel Centre: Assoc.
of Jewish Seniors is providing a first Seder on Friday, April 3, 2015 • Cedarvale Terrace • One Kenton
Alzheimer Center of Excellence • Kensington Place Retirement Residence • Terrace Gardens
WINES
Wines, brandies, liqueurs and other such beverages certified by recognized rabbinic authorities are
permissible. The label must indicate that the bottle has been prepared “Kosher L’Pesach”.
Grafstein Wines........................................................................................................................................ 416.256.0440
Mazel Wines.................................................................................................................................................416.631.8071
Press and Kettle.......................................................................................................................................416.831.2296
Simcha Wine Corp....................................................................................................................................905.761.9022
CANOLA OILKitniyot
CARROTS,
FROZEN/CANNED
CHARCOAL
CHEESE
CHICKEN
see poultry
CHICKPEASKitniyot
CLEANSERS & POLISHES:
ammonia, bowl and tub
cleaner, carpet cleaner,
drain/pipe opener, glass
cleaner, javax, clorox,
Mr. Clean, Murphy Oil,
oven cleaner, sanitizers
CLUB SODA (AS OPPOSED TO SELTZER WHICH IS WATER AND CO2 ONLY)
COCOA POWDER 100%
PURE, PRODUCED IN
NORTH AMERICA
Hershey’s cocoa powder
COCONUT (SHREDDED)
COCONUT OIL
COFFEE
• all flavoured:
beans, instant, decaf
• all decaf: beans or instant Requires Passover Certification
• regular beans:
whole or ground
LAWS AND GUIDELINES
LAWS AND GUIDELINES
• regular instant
• F olger’s Instant and Taster’s
Choice instant regular
GLOVES (DISPOSABLE)
Without Powder
COFFEE FILTERS
GRAPE JUICE
GRAPESEED OIL
COFFEE WHITENER/
NON-DAIRY CREAMER
CONFECTIONARY SUGAR
GREEN BEANSKitniyot
OLIVE OIL • extra virgin
• all other olive oil varieties
including pure olive oil and
extra light
ORANGE JUICE
• fresh
• frozen concentrate,
grade A 100% pure without
additives or enrichments
(e.g. calcium) No Passover Certification Required
GUM
HERBAL TEA
HONEY
PAPER PRODUCTS
see disposables
CORN & CORN PRODUCTSKitniyot
HORSERADISH
• raw
• prepared
PARCHMENT PAPER
CROCKPOT LINER
HYDROGEN PEROXIDE
PEANUTSKitniyot
DATES
ICE (bagged)
PEASKitniyot
CONTACT LENS SOLUTION No Passover Certification Required
CONTACT PAPER
COOKING OIL SPRAY
DENTAL FLOSSUNFLAVOURED
DESSERT GELS & PUDDINGS Requires Passover Certification
DETERGENT:
dish: liquid, powder
laundry
DISPOSABLES:
• paper, plastic, styrofoam:
plates, cutlery, cups
• napkins, paper towels
Note: Many paper plates, napkins and papertowels contain corn
starch, therefore it is recommended not to use these products for hot
or moist foods unless they have Passover certification.
Papertowels: some companies use a corn based glue to produce the
rolls, therefore the first three sheets and the last sheet should not be
used. Sponge Towels Ultra with COR does not have this concern.
Paper cups: recommended for cold drinks only
DRIED FRUIT
ICE CREAM, SHERBERT, ETC. Requires Passover Certification
PICKLES
INSECTICIDE
• sprays
• traps
some baits contain Chametz
PINEAPPLE (canned)
PLASTIC WRAP
JAM, JELLY, PRESERVES
KASHAKitniyot
KETCHUP
LACTAID
CAPLETS,DROPS,TABLETS May contain Chametz
LACTAID MILK
If needed, purchase before Passover
LEMON JUICE
LENTILSKitniyot
MARGARINE
MATZAH
MAYONNAISE
Preferable with Passover Certification
if certified milk is unavailable,
purchase regular milk before Passover
EGGS
MILK
FABRIC PROTECTOR
MINERAL OIL
FABRIC SOFTENER
MUSHROOMS
• canned
• fresh, dried
EDAMAMEKitniyot
FISH
• fresh: with no added
ingredients besides salt
• all other varieties
FOOD COLOURING Requires Passover Certification
FRUIT JUICE
FRUIT, FROZEN: unsweetened,
without additives (i.e. syrup,
citric acid, ascorbic acid,
vitimin C)
GARLIC
• fresh
• peeled
MUSTARDKitniyot
NAIL POLISH REMOVER
NUTS
• in shell
• shelled - without BHT
and BHA, AND not blanched or roasted
• pecan pieces
PLAY DOUGHChametz
POLISHES
furniture polish,
jewelry polish, silver, copper,
metal polish, shoe polish
SNOW PEASKitniyot
SODA
SOUP MIX
SOY MILK Kitniyot And May Contain Chametz
SOY PRODUCTSKitniyot
SPICES
SUGAR, white granulated
SUGAR SUBSTITUTE,
ARTIFICIAL SWEETENERS
SUNFLOWER SEEDSKitniyot
TEA
• instant, decaffeinated,
flavoured, and herbal • pure black, green, and
white leaves or bags
• Lipton decaf tea bags
• Nestea unflavoured instant
regular
TOFUKitniyot
TOMATO PASTE,
TOMATO SAUCE ETC.
POPCORNKitniyot
TOOTHPICKS
Without Colour
POPPY SEEDSKitniyot
TUNA FISH, CANNED
POTATO CHIPS
POULTRY
All raw unprocessed poultry from
Marvid are kosher for Passover
all year round
VASELINE,
PETROLEUM JELLY
VEGETABLE OIL
VEGETABLES, Frozen
PRUNES
VINEGAR
QUINOA
There are differing opinions as to the
kitniyot status of quinoa. Ask your
Rabbi for direction.
VITAMINS
RAISINS
WATER, unflavoured
(preferable to buy before Passover)
WAX PAPER
RICEKitniyot
RICE MILK
Kitniyot and may contain Chametz
SAFFLOWER OIL
There are differing opinions as to the
kitniyot status of safflower oil.
Ask your Rabbi for direction.
SALADS, bagged
SALT
• iodized
• non-iodized / sea salt
SELTZER
(water and CO2 only) unflavored,
(as opposed to Club Soda which has other ingredients)
SESAME SEEDSKitniyot
WILD RICEKitniyot
WINE
YOGURT
Out shopping but not sure
which products are kosher
for Passover?
Email [email protected]
from your smartphone to
automatically receive a list of
Passover-approved products.
15
LAWS AND GUIDELINES
LAWS AND GUIDELINES
In addition to the Torah’s prohibition of chametz on Pesach, many people
have the custom to refrain from consuming kitniyot as well.
The custom of kitniyot is a well known example of an
instituted safeguard.
REASONS
The classic kitniyot products are rice, buckwheat, millet,
beans, lentils, chickpeas, and mustard seed. Even though
kitniyot products are not chametz, Chazal were worried
that if we allow their consumption, actual chametz might be
consumed as well. One concern is the realistic possibility
that wheat or barley kernels, which are similar to kitniyot
kernels, might be mixed into the kitniyot. When one would
later cook the kitniyot, they would also be cooking some
chametz. Another concern was that since one can grind
kitniyot into flour and bake or cook them into items that
resemble actual chametz, the uninitiated observer might
assume that chametz products are permissible. Also,
the harvesting and processing of kitniyot is done in a
similar way to chametz grains, and again that might lead
to confusion. In order to prevent the grave sin of eating
chametz, the custom of kitniyot was enacted.
TO WHOM DOES THE CUSTOM APPLY?
As the halachic nature of customs dictates, only those
communities which have adopted the custom of kitniyot
are bound by it. The Ashkenazi communities of that
time certainly accepted this custom, while generally the
Sephardic communities did not.
It is interesting that even within the Sephardic
communities, there are those who have this custom
to some extent. Many members of the Moroccan
communities avoid kitniyot, and some Iraqis don’t eat
rice. (My friend, whose family is Persian, has a custom
Beans
Buckwheat
Canola Oil
(Rapeseed)
Chickpeas
Corn
Edamame
KITNIYOT
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)2
(3+
$5',021/<
Some Kosher
for Passover
for Sephardim
Only Products
that will be
available
across Canada:
LENIENCIES
Although kitniyot was prohibited out of a concern that it
would be confused with chametz, kitniyot does not share
the same strict applications of actual chametz. The custom
was only enacted to forbid eating kitniyot. One is permitted
to own, use, and benefit from kitniyot. Therefore, kitniyot
products do not have to be sold with the chametz, and pet
food containing kitniyot may be used. The laws of nullification are relaxed as well. In addition, when necessary,
sick and elderly people may consume kitniyot products;
someone suffering discomfort may take medication that
has kitniyot ingredients; and a baby may be fed formula
that has kitniyot ingredients.
COMMON KITNIYOT ITEMS
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Pesach is a holiday in which we cherish our heritage and
our link back to the earlier generations. Adhering to one’s
traditions in regard to kitniyot is a great demonstration of
this appreciation.
TYPES OF ITEMS INCLUDED
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PERSPECTIVE
In order to appreciate the custom of kitniyot, let us first
make an observation about the nature of the prohibition
of chametz on Pesach.
Among the foods that the Torah has forbidden, there is
a wide range of rules and regulations. Some foods are only
forbidden to be eaten (i.e. typical non-kosher); monetary
and physical benefit is additionally restricted from others
(i.e. milk and meat mixtures, and orlah - fruits from a tree
that is not yet three years old). The penalty for violation
and the rules of nullification vary from item to item.
The prohibition of chametz is unique in its broad applications and its severity of violation. Chametz has the
strictest restrictions of all forbidden foods in the Torah.
Besides the prohibition of eating chametz, one is forbidden
from even owning or benefiting from it as well. Many
times, even a small drop of chametz that gets mixed into
an otherwise non-chametz food would forbid the entire
mixture. The punishment of kares (spiritual excision) for
consuming chametz is the most severe penalty that the
Torah gives for forbidden food.
With this in mind, we can appreciate that halachah
has a heightened cautiousness towards chametz, and
that extra safeguards have been set in place in order to
avoid chametz. (In addition, since chametz is permitted
throughout the year, mistakes are also more likely.)
The original kitniyot products are rice, buckwheat, millet,
beans, lentils, chickpeas, and mustard seed. As new
products were introduced and discovered, their kitniyot
status needed to be discussed. We find literature in
regard to the kitniyot status of potatoes, corn, peanuts,
•j
ORIGINS
The earliest literature regarding kitniyot dates back over
700 years. The Smak (Rabbi Yitzchak of Korbol), who lived
in the 13th century, writes about the custom of kitniyot
that had been practiced in his times for many generations!
quinoa, and others as well. Since there are many factors
to consider, it is apparent that only a Rabbinic authority
can decide what is and what is not included in the custom.
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Kitniyot
not to eat chickpeas. The reason is not based on what
is mentioned above, but for a different reason entirely.
Chummus is a chickpea product, and since “chummus”
sounds like “chametz”, that community had a tradition to
avoid chickpeas on Pesach!)
Although kitniyot has the halachic status of a custom,
its observance is in no way optional. There are two types
of customs: instituted customs and developed customs.
Examples of developed customs include eating fried foods
on Chanukah and hamantashen on Purim. These customs
developed as their practices relate to the holidays. We
cherish these customs, but there is no requirement to
practice them. An instituted custom, on the other hand,
once it has been accepted and practiced, has a similar
status to a binding law. If one is of Ashkenazi descent, they
are bound to adhere to the custom of kitniyot.
BRAND
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Sunflower
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Millet
Mustard
Peanuts
Peas
Poppy Seeds
PRODUCT
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SWEET KERNEL CORN KP
RICE CAKES SALTED KP
RICE CAKES UNSALTED KP
TAHINI JAR KP
PEANUT BUTTER KP
POPCORN KP
LENTIL AND RICE MIX KP
KITNI
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STREITS
STREITS
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STREITS
PRODUCT
MEDITERRANEAN RICE BLEND KP
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LAWS AND GUIDELINES
LAWS AND GUIDELINES
Chametz Free Medications
Guidelines for use
of Medications and
Personal Care Products on Passover
MEDICINE
First and foremost, it has to be clear
that no one should discontinue or avoid
taking medications that have been
prescribed to them without consulting
their doctor and Rabbi.
PLEASANT TASTING MEDICINE
Liquid medicines and chewable pills,
which are flavoured to give a pleasant
taste, have the same halachic status as
regular food, even though they are only
being taken for their medicinal benefits.
If these medications contain
chametz, they are forbidden to be
ingested on Pesach. In a situation
where the patient is seriously ill (choleh
sheyaish bo sakana), a Rabbi should be
consulted.
BITTER TASTING MEDICINE
Pills which are bitter are permitted
for someone who is ill, even if the pills
contain chametz. (If a pill has a thin
sweet flavoured coating, but the actual
pill is bitter, the pill may be permitted
as long as the coating is chametzfree.) This leniency is based on the
principle that the pill is being eaten in
an abnormal way, shlo kederech achila,
and is limited to one who is ill. Someone
who is suffering only slight discomfort
should not take pills that contain
chametz. In addition, even if someone is
ill, the halacha clearly states (Rama Y”D
155:3) that one may not take a pill that
contains chametz if there is a chametzfree alternative.
VITAMINS AND SUPPLEMENTS
Since the allowance for taking medicines
that contain chametz is limited to
someone who is ill, it is forbidden
to electively take vitamins or food
supplements unless it is determined
that they do not contain chametz.
KITNIYOT
Medicine containing kitniyot is
permitted for someone who feels ill.
COSMETICS AND
PERSONAL CARE PRODUCTS
Cosmetics and personal care products
are generally considered “totally
inedible” (aino raooi leachilas kelev),
and, therefore, according to the letter of
the law, they may be permitted for use
even if they contain chametz. However,
in the categories discussed below it
is commendable to use only those
cosmetics that are chametz-free.
Sicha Keshtia There is a halachic
opinion from the Rishonim that applying
products topically is considered
ingesting, (sicha keshtia). Typically,
we are not stringent in this matter and
therefore one may apply non-kosher
products on the skin. However, due to
the stringent approach toward chametz
on Pesach (meshum chumra dePischa)
many avoid using chametz in this
fashion and are therefore, meticulous in
using only chametz-free cosmetics.
Lipstick and Toothpaste In addition,
due to the stringent approach toward
chametz on Pesach (meshum chumra
dePischa) it is advised to be stringent
with regard to cosmetics and personal
care products that are applied to the
lips or that are used orally. Therefore,
it is recommended to avoid the use of
lipsticks and toothpastes that contain
chametz.
Denatured Alcohol Denatured
alcohol is inedible alcohol that can
be derived from either chametz or
non-chametz sources. It is commonly
found in deodorants, perfumes, and
mouthwashes. Although denatured
alcohol is inedible, it could conceivably
be distilled back to an edible state, and
for this reason, many Poskim (Rabbis)
are of the opinion that denatured
alcohol is considered edible. In order to
avoid this issue, ensure that the product
in question is on a reliable “ChametzFree” list, or contact the COR.
IMPORTANT: No one should discontinue
or avoid taking medications that have been
prescribed to them without consulting their
doctor and Rabbi.
MEDICATION which tastes bitter (when
chewed) is permitted. However, one should not
take a pill that contains chametz if there is a
chametz-free alternative.
LIQUID and chewable medications, as well as
coatings of medications that contain chametz
should not be used.
VITAMINS and food supplements that
contain chametz should not be used.
ALLERGY AND
COUGH + COLD RELIEF
• Advil Cold & Flu
• Advil Cold & Sinus Plus
• Advil Cold & Sinus
Nighttime
• Aerius
• Allegra 12 Hour 60 mg
tablet
• Allegra 24 Hour 120 mg
tablet
• Allegra-D
• Benadryl Preparations
Caplets
• Benadryl Extra Strength
Nightime Caplets
• Benylin Cold and Sinus
• Benylin Cold and Sinus
Plus/Benylin Cold and
Sinus Night
• Claritin Allergy+Sinus
Tablet
• Claritin Allergy+Sinus Extra
Strength
• Coricidin HBP
Antihistamine Cough &
Cold
• Dristan tablet and Dristan
Extra Strength caplet
• Eltor 120
• Reactine Tablets
• Reactine Allergy & Sinus
• Sinutab Nightime Extra
Strength
• Sudafed Decongestant 12
Hour
• Sudafed Head Cold and
Sinus Extra Strength
ANALGESICS/ PAIN
• Advil Tablets/Caplets
• Advil Extra Strength
Caplets
• Advil Muscle & Joint
• Aleve Caplets
• Aleve Tablets
• Anacin
• Aspirin Regular Strength
Caplets
• Aspirin Regular Strength
Tablets
• Aspirin Extra-Strength
Tablets
• Aspirin Stomach Guard
Extra Strength
MEDICINE containing kitniyot is permitted
for someone who feels ill.
PRODUCTS that are only permitted for
medical reasons should be used in separate
utensils.
THE ABOVE guidelines do not address the
question of consuming medicines on Shabbat or
Yom Tov.
The following is a list of basic over the counter products
that are chametz-free but may contain kitniyot. Furthermore, the list does not verify the general kashrut of the
medications.
Items must be in exact format as shown and exactly as
named.
• Aspirin Stomach Guard
Regular Strength
• Midol PMS Complete
• Midol Menstrual Complete
• Midol Teen Complete
• Motrin IB
• Motrin IB Extra Strength
• Motrin IB Super Strength
• Tempra Syrup
• Tylenol Regular Strength
Caplets & Tablet
• Tylenol Extra Strength
Caplets
ANTI-NAUSEA
• Diclectin
• Gravol Filmkote Tablets
LAXATIVES
• Metamucil Original Texture,
Unflavoured Powder (nonkitniyot)
• RestoraLAX
• Phillips’ Milk of Magnesia
Original
• Senokot Tablets
• Senokot•S
ANTACIDS
PRENATAL VITAMINS
• Alka-Seltzer
• Pepcid AC
• Pepcid AC, Maximum
Strength
• Pepcid Tablets
• Zantac
• PregVit
• PregVit Folic 5
ANTI-DIARRHEA
• Imodium Caplets
• Pepto-Bismol Liquid
• Pepto-Bismol Liquid Extra
Strength
Email
[email protected]
from your smartphone
to automatically receive
a list of chametz-free
medications.
21
LAWS AND GUIDELINES
Email
[email protected]
from your smartphone
for a list of personal
care products that are
chametz-free
Personal Care Products
DEODORANTS, hairsprays, perfumes, and mouthwashes that contain
denatured alcohol should not be used (or kept in possession) on Passover
unless they are chametz-free.
LIPSTICKS, toothpastes, and mouthwashes which contain chametz should
not be used as they may be ingested.
OTHER PERSONAL CARE PRODUCTS, since they are not fit for consumption are
permitted on Passover. However, some have the practice of being stringent not to use products that
contain chametz which are applied to one’s body.
The products listed below are chametz-free. If you have any questions about products not listed,
please call the COR’s Passover Hotline at 416-635-9550 ext. 100.
DENTURE CARE
• Fixodent Complete Denture
Adhesive Cream
• Polident Partials, Antibacterial
Denture Cleanser
• Polident 3 Minute, Antibacterial
Denture Cleanser, Triple Mint
Freshness
• Polident Overnight Whitening
Antibacterial Denture Cleanser
DEODORANT
• Arrid Extra Dry Aerosol
Antiperspirant & Deodorant,
Regular
• Arrid XX Dry Antiperspirant &
Deodorant Spray, Regular
• AXE Antiperspirant & Deodorant
Invisible Solid, Gold Temptation
• AXE Anti-Perspirant & Deodorant
Stick, Apollo
• AXE Anti-Perspirant & Deodorant
Stick, Phoenix
• AXE Dark Temptation Deodorant
Stick
• AXE Deodorant Stick, Anarchy
• AXE Deodorant Stick, Anarchy
•AXE Deodorant Stick, Excite
• AXE Deodorant Stick, Peace
• AXE DRY Anti-Perspirant &
Deodorant Stick, Essence
Deodorant Stick, Kilo
Deodorant Stick, Twist
• Degree Men Adrenaline Series,
Antiperspirant & Deodorant Solid
• Degree Men Antiperspirant &
Deodorant, Sport Aerosol
• Degree Men Clinical+ Clinical
Antiperspirant & Deodorant
• Degree Men Deodorant, Cool
Rush
• Degree Men Dry Protection
• Degree Men Fresh Deodorant
with Time Released Molecules
• Degree Women Dry Protection
Anti-Perspirant & Deodorant,
Shower Clean
• Degree Women Dry Protection
Deodorant, Invisible Solid
• Dove Advanced Care AntiPerspirant Deodorant
• Dove Clinical Protection
Anti-Perspirant Deodorant
• Dove Dry Spray Antiperspirant,
Beauty Finish
• Dove go fresh Anti-Perspirant
Deodorant
• Dove Men+Care Antiperspirant &
Deodorant
• Dove Men+Care Clinical
Protection Antiperspirant &
Deodorant
• Dove Men+Care Dry Spray
Antiperspirant, Extra Fresh
• Old Spice Fresh Collection
Invisible Solid, Fiji
Deodorant, Fiji
• Old Spice High Endurance
Invisible Solid, Pure Sport
Deodorant, Pure Sport Scent
• Old Spice Red Zone Collection
Invisible Solid, Champion
• Old Spice Red Zone Collection
Invisible Solid, Swagger
• Old Spice Red Zone Deodorant
Solid, Champion
Solid, Fiji
Solid, Pure Sport
• Old Spice Red Zone Red Zone
Deodorant Solid, Swagger
• Old Spice Wild Collection
Invisible Solid, Bearglove
Deodorant, Foxcrest
Invisible Solid Anti-Perspirant &
Deodorant, Hawkridge Scent • Right Guard Sport 3-D Odor
Defense, Antiperspirant &
Deodorant Aerosol, Unscented
• Right Guard Sport Antiperspirant
& Deodorant Invisible Solid
• Right Guard Xtreme Cooling
High-Performance Aerosol,
Antiperspirant & Deodorant,
Active Cooling
• Secret Antiperspirant &
Deodorant Aerosol
• Secret Clinical Strength Invisible
Solid Antiperspirant & Deodorant
LIP CARE
• Blistex Complete Moisture Lip
Balm
• Blistex Deep Renewal Lip
Protectant
• Blistex Fruit Smoothies
• Blistex Herbal Answer Lip
Protectant
• Blistex Lip Medex, Lip Moisturizer
• Blistex Lip Protectant, SPF 15,
Raspberry Lemonade Blast • Blistex Lip Vibrance
• Blistex Medicated Lip Balm
• Blistex Medicated Lip Balm
• Blistex Medicated Lip Conditioner
• Blistex Moisture Melt
• Blistex Nurture and Nourish Lip
Protectant
• Blistex Silk & Shine Lip
Protectant and Sunscreen
• Blistex Simple and Sensitive
• ChapStick Classic, Original
• ChapStick Medicated Skin
Protectant/External Analgesic
Lip Balm
CONTAINS CHOMETZ
• Blistex Five Star Lip Protection
• Blistex Medicated Lip Ointment • Blistex Ultra-Rich Hydration Dual
Layer Lip Protectant
MOUTHWASH
• Crest Pro-Health Antigingivitis/
Antiplaque Oral Rinse
• Crest Pro-Health Clinical
Care Pro Clean Antigingivitis/
Antiplaque Oral Rinse, Deep
Clean Mint
• Crest Pro-Health Complete
Anticavity Fluoride Rinse, Clean
Mint
• Crest Pro-Health Complete
Anticavity Fluoride, Fresh Mint
• Crest Pro-Health MultiProtection Antigingivitis/
Antiplaque Oral Rinse
• Crest Pro-Health Pro-Health
Multi-Protection CPC
Antigingivitis/Antiplaque Oral
Rinse
• Crest Sensi-Care Anticavity
Fluoride Rinse, Mild Mint
• LISTERINE Total Care Zero
Mouthwash
• LISTERINE Zero Antiseptic
Mouthwash, Clean Mint
• LISTERINE Zero Mouthwash,
Clean Mint
LAWS AND GUIDELINES
MOISTURIZERS
• Dial Greek Yogurt 7 Day
Moisturizing Lotion
• Neutrogena Ageless Intensives
Deep Wrinkle Moisture
• Neutrogena Body Lotion
• Neutrogena Deep Moisture
Night Cream
• Neutrogena Extra Gentle Eye
Makeup Remover Pads
• Neutrogena Healthy Defense
Daily Moisturizer
• Neutrogena Healthy Defense
Daily Moisturizer
• Neutrogena Healthy Skin
Anti-Wrinkle Cream
Anti-Wrinkle Cream, Night
Formula
Enhancer Tinted Moisturizer
• Neutrogena Healthy Skin Eye
Cream
• Neutrogena Liquid Neutrogena
Facial Cleansing Formula,
Fragrance Free
• Neutrogena Men Triple Protect
Face Lotion
• Neutrogena Norwegian
Formula Hand Cream
Formula Intensive Moisture
Wrap Body Treatment
Formula Lip Moisturizer
Formula Moisture Wrap Body
Lotion
• Neutrogena Oil-Free Moisture
Facial Moisturizer
• Neutrogena Rapid Wrinkle
Repair Moisturizer
• Neutrogena Triple Age Repair
Night Cream
• St. Ives 24 HR Deep Restoring
Body Lotion
• St. Ives Daily Hydrating Body
Lotion
• St. Ives Intensive Healing Body
Lotion
• St. Ives Naturally Indulgent
Body Lotion, Coconut Milk &
Orchid Extract
• St. Ives Skin Renewing Body
Lotion
• Vaseline Intensive Rescue
Intensive Care Advanced
Repair Hand, Fragrance Free
• Vaseline Intensive Rescue
Intensive Care Advanced
Repair Non-Greasy Lotion,
Fragrance Free
• Vaseline Men Healing Moisture
Cooling Non-Greasy Body
Lotion
• Vaseline Men Healing Moisture
Non-Greasy Body & Face
Lotion, Extra Strength
SHAMPOO & CONDITIONERS
• AXE 2 in 1 Shampoo +
Conditioner, Phoenix
• AXE 2 in 1 Shampoo and
Conditioner, Anarchy
• AXE 2 in 1 Shampoo and
Conditioner, Dual
• AXE Apollo 2-in-1 Shampoo &
Conditioner
• Axe Conditioner, Lure Just Soft
• AXE Dark Temptation 2 in 1
Shampoo and Conditioner
• Axe Shampoo Peace
• Axe Shampoo, Armour
Anti-Dandruff
• Axe Shampoo, Cool Metal
• Axe Shampoo, Primed Just
Clean
• AXE Shampoo/Conditioner/
Shower Gel 3in1 Total Fresh
• Dove Colour Care Leave-On
Conditioner
• Dove Colour Care Shampoo
• Dove Conditioner Daily
Moisture
• Dove Cool Moisture
Conditioner
• Dove Cool Moisture Shampoo
• Dove Daily Moisture 2 in 1
Shampoo + Conditioner
• Dove Energize Shampoo
• Dove Intensive Repair Daily
Treatment Conditioner
• Dove Intensive Repair
Shampoo
• Dove Men+Care 2in1 Shampoo
and Conditioner Fresh Clean
• Dove Men+Care Shampoo
Anti-Dandruff
Aqua Impact
Thickening
• Dove Nourishing Oil Care
Anti-Frizz Serum
Conditioner
Leave-In Smoothing Cream
Shampoo
• Dove Revival Conditioner
• Dove Shampoo Daily Moisture
• Dove Shea Butter Beauty Bar
• Dove Style + Care Amplifier
Mousse
• Dove Style + Care Nourishing
Curls Mousse
• Dove Volume Boost
Conditioner
• Head & Shoulders 2 in1
Dandruff Shampoo +
Conditioner, Citrus Breeze • Head & Shoulders Active Sport
Men Dandruff Shampoo
• Head & Shoulders Classic
Clean 2in1 Dandruff Shampoo
+ Conditioner
Clean Dandruff Conditioner
Clean Dandruff Shampoo
• Head & Shoulders Clinical
Strength Shampoo
• Head & Shoulders Damage
Rescue 2-in-1 Dandruff
Rescue Conditioner
Rescue Dandruff Shampoo
• Head & Shoulders Dandruff
Conditioner, Green Apple
Shampoo + Conditioner, Green
Apple
Shampoo, Green Apple
• Head & Shoulders Dry Scalp
Care 2 in 1 Dandruff Shampoo
+ Conditioner
Care Dandruff Conditioner
Care Dandruff Shampoo
• Head & Shoulders Extra
Volume 2-in-1 Dandruff
• Head & Shoulders Hair
Endurance for Men Dandruff
Shampoo
• Head & Shoulders Itchy Scalp
Care 2in1 Dandruff Shampoo +
Conditioner
Care Conditioner
Care with Eucalyptus Dandruff
Shampoo
• Head & Shoulders Men Active
Sport 2in1 Dandruff Shampoo
+ Conditioner
• Head & Shoulders Men Deep
Clean 2in1 Dandruff Shampoo
+ Conditioner
• Head & Shoulders Men Deep
Clean Dandruff Shampoo
• Head & Shoulders Men Total
Care All in 1
• Head & Shoulders Ocean Lift
2in1 Dandruff Shampoo +
Conditioner
• Head & Shoulders Ocean Lift
Dandruff Shampoo
• Head & Shoulders Old Spice
Dandruff Shampoo for Men
• Head & Shoulders Old
Spice for Men 2in1 Dandruff
• Head & Shoulders Sensitive
Scalp Care 2-In-1 Dandruff
• Head & Shoulders Smooth &
Silky 2 in 1 Dandruff Shampoo
+ Conditioner
Silky Dandruff Conditioner
Silky Dandruff Shampoo
• Herbal Essences Body Envy
2-in-1 Volumizing Shampoo &
Conditioner
Volumizing Conditioner
Volumizing Hair Shampoo
Volumizing Mousse, Sunset
Citrus
• Herbal Essences Color Me
Happy Conditioner
• Herbal Essences Color Me
Happy Shampoo
• Herbal Essences Drama Clean
Refreshing Hair Shampoo • Herbal Essences Hello
Hydration 2-in-1 Moisturizing
Shampoo & Conditioner
• Herbal Essences Hello
Hydration Moisturizing Hair
Conditioner
Hydration Moisturizing
Shampoo
• Herbal Essences Honey, I’m
Strong Silkening Spray
• Herbal Essences Honey,
I’m Strong Strengthening
Conditioner
• Herbal Essences Honey, I’m
Strong Strengthening Serum
• Herbal Essences Honey,
I’m Strong Strengthening
Shampoo
• Herbal Essences Hydralicious
& Volume Boost Conditioner
• Herbal Essences Hydralicious & Volume Boost Swirls
Shampoo
Reconditioning Conditioner
Self-Targeting Conditioner
Self-Targeting Shampoo
• Herbal Essences Long Term
Relationship Conditioner
Relationship Hair Shampoo
Relationship Split End Defense
Cream
• Herbal Essences Moroccan My
Shine Nourishing Conditioner
• Herbal Essences Moroccan My
Shine Nourishing Shampoo
• Herbal Essences None of
Your Frizzness Smoothing
Conditioner
• Herbal Essences None of Your
Frizzness Smoothing Shampoo
• Herbal Essences Set Me Up
Mousse, Extra Hold, Lily Bliss
Fragrance
LAWS AND GUIDELINES
• Herbal Essences Shine
Collection Shampoo (not
conditioner)
• Herbal Essences Smooth
Collection Shampoo (not
conditioner)
• Herbal Essences Tea-Lightfully
Clean Refreshing Conditioner
• Herbal Essences Tea-Lightfully
Clean Refreshing Shampoo
• Herbal Essences The Sleeker
The Butter Conditioner
The Butter Hair Milk
The Butter Shampoo
• Herbal Essences Totally
Twisted Curl Boosting Mousse,
3 Strong
Twisted Curl Define & Hold
Creme
Twisted Curl Scrunching Gel
Twisted Curls & Waves
Conditioner
Twisted Curls & Waves Hair
Shampoo
• Herbal Essences Touchably
Smooth Anti-Frizz Creme
Smooth Conditioner
Smooth Shampoo
Smooth Smoothing Hair
Mousse
• Herbal Essences Tousle Me
Softly Conditioner
Softly Shampoo
Softly Tousling Mousse
• Old Spice Bulk Up Full Body
2in1 Shampoo and Conditioner
• Old Spice Drench Moisturizing
Shampoo
• Old Spice Fiji 2in1 Shampoo
and Conditioner
• Old Spice Kickstart Clean
Shampoo
• Old Spice Pure Sport 2in1
• Pantene Cleansing Conditioner,
Color Preserve
• Pantene Cleansing Conditioner,
Damage Repair
• Pantene Pro-V 24 Hour
Weightless Volume Gel, Extra
Strong Hold
• Pantene Pro-V Anti-Breakage
Conditioner
Strengthening 2in1 Shampoo +
Conditioner
Strengthening Shampoo
LAWS AND GUIDELINES
• Pantene Pro-V Aqua Light
Clean Rinse Conditioner
Clean Rinse Shampoo
Weightless Nourishment 2 in 1
• Pantene Pro-V Beautiful
Lengths Strengthening 2-in-1
Lengths Strengthening
Conditioner
Lengths Strengthening
Shampoo
• Pantene Pro-V Blonde
Expressions Daily Color
Enhancing Conditioner
• Pantene Pro-V Brunette
• Pantene Pro-V Brunette
Enhancing Shampoo
• Pantene Pro-V Classic Care
2-in-1 Shampoo & Conditioner,
All Hair Types
Daily Conditioner
Daily Shampoo
• Pantene Pro-V Classic Clean
Solutions Conditioner, All Hair
Types
• Pantene Pro-V Color Preserve
Shine 2-in-1 Shampoo &
Conditioner
Shine Shampoo
Volume Conditioner
Volume Conditioner
Volume Shampoo
• Pantene Pro-V Curl Shaping
Gel, Extra Strong Hold
• Pantene Pro-V Curly Hair
Series Moisture Renew
Shampoo
• Pantene Pro-V Curly Hair
Series Moisture Renewal 2-in-1
Shampoo & Conditioner • Pantene Pro-V Curly Hair
Series Moisture Renewal
Conditioner
• Pantene Pro-V Everlasting
Ends 2in1 Shampoo &
Conditioner
• Pantene Pro-V Everlasting
Ends Conditioner • Pantene Pro-V Everlasting
Ends Shampoo
• Pantene Pro-V Expert
Collection Advanced + Keratin
Repair Shampoo
Collection Advanced Keratin
Repair Conditioner
Collection Advanced Keratin
Repair Split End Fuser Hair
Product
Collection AgeDefy Conditioner
Collection AgeDefy Shampoo
• Pantene Pro-V Heat Shield 2in1
• Pantene Pro-V Heat Shield
Conditioner • Pantene Pro-V Heat Shield
Shampoo
• Pantene Pro-V Highlighting Expressions Daily Color
• Pantene Pro-V Highlighting Expressions Daily Color
Enhancing Shampoo
• Pantene Pro-V Ice Shine 2 in 1
Shampoo & Conditioner • Pantene Pro-V Ice Shine
Luminous Conditioner
• Pantene Pro-V Ice Shine
Luminous Shampoo
• Pantene Pro-V Nature Fusion
Moisturizing 2 in 1 Shampoo &
Conditioner • Pantene Pro-V Nature Fusion
Moisturizing Shampoo
Smoothing 2in1
Smoothing Conditioner
• Pantene Pro-V NatureFusion
Moisture Balance Shampoo
Smooth Vitality Conditioner
Smoothing Shampoo
• Pantene Pro-V Normal Thick Hair Solutions Smooth
Conditioner
• Pantene Pro-V Normal Thick Hair Solutions Smooth
Shampoo
• Pantene Pro-V Repair &
Protect 2-in-1 Shampoo &
Conditioner
Protect Conditioner
Protect Shampoo
• Pantene Pro-V Sheer Volume
2in1 Shampoo + Conditioner
Conditioner
Shampoo
• Pantene Pro-V Silver
• Pantene Pro-V Silver
Enhancing Shampoo
• Pantene Pro-V Stylers Gel, Max
Hold
• Pantene Pro-V Stylers Gel,
Strong Hold
• Pantene Pro-V Triple Action
Volume Hair Mousse, Maximum
Hold
• Pantene Pro-V Ultimate
10 2-in-1 Shampoo and
Conditioner
• Pantene Pro-V Ultimate 10 BB
Creme 10 in 1 Beauty Balm
for Hair
• Pantene Pro-V Ultimate 10
Conditioner
• Pantene Pro-V Ultimate 10
Shampoo SOAPS & BODY WASHES
• Axe Apollo Shower Gel
• Axe Chilled Cooling Face Wash
• Axe Control Oily Skin Face
Scrub
• Axe Shower Gel - Excite
• Axe Shower Gel Gold
Temptation
• Axe Shower Gel Peace
• Axe Shower Gel, Anarchy
• Axe Shower Gel, Dark
Temptation
• Axe Shower Gel, Deep Space
• Axe Shower Gel, Jet 2-in1
• Axe Shower Gel, Sport Blast
• Axe Shower Gel, Vice
• Dial Antibacterial Hand Soap
• Dial Antibacterial Spring Water
Body Wash
• Dial Body Wash Coconut Water
• Dial Coconut Water & Bamboo
Leaf Extract Glycerin Bar
• Dial Coconut Water & Bamboo
Leaf Extract Glycerin Bar
• Dial Complete Coconut Water
Antibacterial Foaming Hand
Wash
• Dial Complete Cranberry
Wash,
• Dial Complete Foaming
Antibacterial Hand Wash
• Dial Complete Foaming
Antibacterial Hand Wash,
Original Scent
• Dial Complete Fresh Pear
Wash
• Dial for Men 24H Odour Armour
Antibacterial Body Wash
• Dial for Men NutriSkin Bar Soap
• Dial for Men NutriSkin Glycerin
Bar Soap
• Dial for Men Power Scrub Deep
Down Cleansing Body Wash
• Dial for Men Triple Action Body
Wash
• Dial Fro Yo Frozen Yogurt
Cooling Body Wash
• Dial Hello Kitty Moisturizing
Body Wash
• Dial Kids Hair & Body Wash Berry Cool
• Dial Kids Hair & Body Wash Peachy Clean
• Dial Kids Hair & Body WashWatery Melon
• Dial Lavender & Twilight
Jasmine Antibacterial Body
Wash
• Dial Lavender & Twilight
Jasmine Antibacterial Body
Wash with Moisturizers
• Dial Moisture Balance Aloe Bar
• Dial Naturals Glycerin Bar Soap
Tangerine & Guava
• Dial Naturals Tangerine &
Guava Body Wash
• Dial NutriSkin Goji Berry &
Orchid Body Wash
• Dial Spring Water Body Wash
• Dial Vitamin Boost Amazing B
Body Wash
• Dial Vitamin Boost with Vitamin
Complex Amazing B Glycerin
Soap
• Dial Yogurt Apricot & Almond
Nourishing Body Wash
• Dial Yogurt Vanilla Honey
Nourishing Body Wash
• Dial Yogurt Vanilla Honey
Nurishing Hand Wash
• Dove Deep Moisture Body
Wash
• Dove go fresh Cool Moisture
Beauty Bar
• Dove go fresh Rebalance Body
Wash
• Dove go fresh revive body
wash with NutriumMoisture
• Dove go fresh® Burst Body
Wash
• Dove go fresh® Cool Moisture
Body Wash
• Dove go fresh® Restore
beauty bar
• Dove go fresh® Restore Body
Wash
• Dove MEN+CARE Face Wash
Hydrate+
• Dove MEN+CARE Face Wash
Senstive+
• DOVE MEN+CARE® Deep
Clean Body and Face Bar
• DOVE MEN+CARE® Deep
Clean Body Wash
• Dove Men+Care® Extra Fresh
Body and Face Bar
• DOVE MEN+CARE® Extra
Fresh Body and Face Wash
• Dove Sensitive Skin Beauty
Bar
• Dove Sensitive Skin
Unscented Body Wash
• Dove Shea Butter Body Wash
• Dove VisibleCare Body Wash,
Renewing Creme
• Dove White Beauty Bar
• Herbal Essences Happy Go
Lather Body Wash
Hydration Body Wash
Twisted Body Wash
• Irish Spring Body Wash
• Irish Spring Deodorant Soap
Bars
• Old Spice Fresh Collection Bar
Soap, Fiji
Body Wash, Denali
Body Wash, Fiji
Body Wash, Pure Sport
• Old Spice Red Zone Body
Wash, Champion
• Old Spice Red Zone Body
Wash, Swagger • Old Spice Red Zone High
Endurance Bar Soap, Swagger
• Old Spice Wild Collection Bar
Soap, Bearglove
• Old Spice Wild Collection Body
Wash, Hawkridge
Bodywash, Foxcrest
• Softsoap Antibacterial Hand
Soap with Moisturizers
• Softsoap Body Hydrating
Wash
• Softsoap Body Scrub
• Softsoap Body Wash
• Softsoap For Men Moisturizing
Body Wash
• Softsoap Moisturizing Body
Wash with Moisture Beads
• Softsoap Moisturizing Hand
Soap
• Softsoap Pampered Hands
Foaming Hand Soap
• Softsoap Premium Liquid Hand
Soap
• St. Ives Body Wash,
Revitalizing Pear & Soy
• St. Ives Body Wash,
Revitalizing Pear & Soy
• St. Ives Even & Bright Body
Wash, Pink Lemon & Mandarin
Orange
• St. Ives Exfoliating Body Wash,
Smoothing Apricot
• St. Ives Triple Butters Body
Wash, Nourishing Vanilla
• St. Ives Triple Butters Intensely
Hydrating Body Wash,
Indulgent Coconut Milk
SUNSCREEN
• Coppertone Kids Sunscreen
Lotion, SPF 70
Lotion, Tear Free with Zinc
Oxide, SPF 50
Stick, SPF 55
• Coppertone Oil Free
Sunscreen Lotion for Faces,
SPF 50+
• Coppertone Sport High
Performance Sunscreen
Lotion, SPF 15
Lotion, SPF 30
Lotion, SPF 50
• Coppertone Water Babies Pure
& Simple Sunscreen Lotion,
SPF 50
TOOTHPASTE
• Arm & Hammer Advance White
Extreme Whitening Toothpaste
• Arm & Hammer Complete Care
Toothpaste
• Arm & Hammer Truly Radiant
Whitening and Enamel
Strengthening Toothpaste
• Colgate Toothpastes
• Crest Cavity Protection
Toothpaste - Regular
• Crest Cavity Protection
Toothpaste Gel
• Crest Kid’s Cavity Protection
Toothpaste
• Sensodyne Toothpastes
Cosmetics
FACE
BB Cream
• Annabelle BB Cream
Multi-Action Beauty Balm
• Marcelle BB Cleanser
• Marcelle BB Cream Anti-Aging
SPF 20
• Marcelle BB Cream Beauty
Balm
• Marcelle BB Cream Golden
Glow
• Marcelle BB Cream-to-Powder
• Marcelle BB Roll-On Concealer
Blush
• Almay Smart shade powder
blush
• Annabelle Blushon
• COVERGIRL CLASSIC COLOR
BLUSH
• COVERGIRL CLEAN GLOW
BLUSH
• Marcelle Cream Blush
• Marcelle Monochromatic
Blushes
• Marcelle Quad Blushes
• Revlon Highlighting Palette
• Revlon Powder Blush
• Rimmel Lasting Finish Mono
Blush
• Rimmel Natural Bronzer
• Rimmel Stay Blushed!
Bronzers
• Almay Smart Shade Bronzer
Sunkissed
• Annabelle Biggy Zebra
Bronzing Powder
• Annabelle Perfect Bronze
Bronzing Pressed Powder
• COVERGIRL CHEEKERS
BRONZER
• COVERGIRL CLEAN GLOW
BRONZER
• COVERGIRL QUEEN
COLLECTION NATURAL HUE
BRONZER
Concealer
• Annabelle BB Skin Retouch
Crayon
• COVERGIRL + OLAY EYE
REHAB CONCEALER
• COVERGIRL + OLAY THE
DE-PUFFER
• CoverGirl CG SMOOTHERS
CONCEALER
• COVERGIRL QUEEN
CONCEALER
• CoverGirl TRUBLEND FIXSTICK
CONCEALER
• Revlon Age Defying Targeted
Dark Spot Concealer
Treatment
• Rimmel Match Perfection
Concealer
Foundation
• Annabelle BB Compact
Makeup
• CoverGirl & Olay Simply
Ageless Serum Primer
• COVERGIRL + OLAY SIMPLY
AGELESS FOUNDATION
• CoverGirl ADVANCED
RADIANCE AGE-DEFYING
LIQUID MAKEUP
• Covergirl and Olay Tone Rehab
2 in 1 Foundation
• CoverGirl CG SMOOTHERS
ALL-DAY HYDRATING
MAKEUP
• CoverGirl CG Smoothers
AquaSmooth Compact
Foundation
• CoverGirl CG SMOOTHERS BB
CREAM
• CoverGirl CLEAN LIQUID
MAKEUP, NORMAL SKIN
• CoverGirl CLEAN LIQUID
MAKEUP, OIL CONTROL
• COVERGIRL QUEEN
LIQUID MAKEUP
• CoverGirl TRUBLEND LIQUID
MAKEUP
• COVERGIRL ULTRASMOOTH
FOUNDATION
• Marcelle New-Age Anti-Wrinkle
Make-Up
• Marcelle Sheer Tint Fluid
Moisturizer SPF 15
• Revlon Age Defying with DNA
Advantage™ Cream Makeup
• Revlon ColorStay Aqua™
Mineral Makeup
• Revlon PhotoReady
Skinlights™ Face Illuminator
LAWS AND GUIDELINES
LAWS AND GUIDELINES
Powder
• Almay Clear Complexion
Pressed Powder
• Almay Line Smoothing
Pressed Powder
• Almay Smart Shade Loose
Finishing Powder
• Almay Smart Shade Smart
Balance Pressed Powder
• Annabelle BB Compact
Makeup
• COVERGIRL ADVANCED
RADIANCE AGE-DEFYING
PRESSED POWDER
• COVERGIRL QUEEN
COLLECTION LASTING MATTE
PRESSED POWDER
• COVERGIRL TRUBLEND
PRESSED POWDER
• Marcelle Face Powder
Bronzer
Pressed Powder
• Marcelle Quad Bronzer
• Marcelle Quad Pressed Powder
• Revlon Age Defying™ Powder
• Revlon ColorStay™ Pressed
Powder
• Revlon Nearly N Pressed
Powder
• Revlon PhotoReady™ Powder
• Revlon PhotoReady™
Translucent Finisher
• Rimmel Stay Matte Pressed
Powder
Primer
• Almay Smart Shade Perfect &
Correct Primer
• Revlon Age Defying Wrinkle
Remedy Line Filler™
• Revlon PhotoReady™ Color
Correcting Primer
• Revlon PhotoReady™
Perfecting Primer
EYES
Brow Color
• Revlon Brow Fantasy
Eyebrow Pencil
• Marcelle Accent Eyebrow
Crayon
• Marcelle Duo Eyebrow-PRO
• Marcelle Eyebrow Pen
Eyeliner
• Almay Amazing Lasting Eye
Pencil
• Almay Brow Defining Pencil
• Almay Intense i-Color Defining
Liner
• Almay Intense i-color™
Eyeliner
• Annabelle Glitterama Liquid
Eyeliner
• Annabelle Kohl Eyeliner
• Annabelle Smoothliner
• Annabelle Smudgeliner
• Annabelle Stay Sharp
Waterproof Kohl Eyeliner
• COVERGIRL BOMBSHELL
INTENSITY LINER BY
LASHBLAST
• COVERGIRL BROW &
EYEMAKERS PENCIL
• COVERGIRL FLAMED OUT
SHADOW PENCIL
• COVERGIRL INK IT! BY
PERFECT POINT PLUS
• COVERGIRL LINEEXACT
LIQUID LINER
• COVERGIRL LIQUILINE BLAST
EYELINER
• COVERGIRL QUEEN
COLLECTION VIVID IMPACT
EYELINER
• Marcelle 2 in 1 Retractable
Eyeliner
• Marcelle Kajal Kohl Eyeliner Blackest Black
• Marcelle Waterproof Eyeliner
• Revlon Colorstay™ Eye Liner
Eyeshadow
• Almay Intense I-Color Bold N
Kits
• Almay Intense I-Color Shadow
Stick
• Almay Intense i-color
shimmer-i™ kit
• Almay Intense i-Color Smoky-i
Kit
• Almay Shadow Softies by
Intense i-Color
• Annabelle Mineral Pigment
Dust
• Annabelle Trio Eyeshadow
• Annabelle TwistUp Retractable
Eyeshadow Crayon
• COVERGIRL BOMBSHELL
SHINESHADOW BY
LASHBLAST
• COVERGIRL EYE ENHANCERS
1-KIT SHADOWS
3-KIT SHADOWS
4-KIT SHADOWS
• COVERGIRL FLAMED OUT
SHADOW POT
• COVERGIRL QUEEN
COLLECTION 1-KIT EYE
SHADOWS
• COVERGIRL QUEEN
COLLECTION EYE SHADOW
POT
• COVERGIRL QUEEN
COLLECTION EYESHADOW
QUADS
• Marcelle Eye Shadow Duo
• Marcelle Eye Shadow Quad
• Marcelle Eye Shadow Trio+
• Marcelle Monochromatic Eye
Shadow Quad
• Revlon ColorStay™ 16-Hour
Eye Shadow
• Revlon CustomEyes™ Shadow
& Liner
• Rimmel Exaggerate Auto
Waterproof Eye Definer
• Rimmel Exaggerate
Undercover Shadow Primer
• Rimmel Exaggerate
Undercover Shadow Primer
• Rimmel Glam’Eyes Quad
Eyeshadow
• Rimmel Glam’Eyes Trio
Eyeshadow
• Rimmel Scandal Eyes
Waterproof Kohl Liner
• Rimmel Scandaleyes Shadow
Paint
Mascara
• Almay Intense I-Color
Volumizing Mascara
• Almay One Coat Nourishing
Waterproof Thickening Mascara
• Annabelle Big Show Mascara
Waterproof
• Annabelle Expandable Mascara
• Annabelle Le Big Show
Mascara
• CoverGirl EXACT EYELIGHTS
EYE-BRIGHTENING
WATERPROOF MASCARA
• CoverGirl LASHBLAST 24HR
MASCARA
• CoverGirl LashBlast
Waterproof Mascara
• CoverGirl PROFESSIONAL
ALL-IN-ONE MASCARA
• CoverGirl PROFESSIONAL
ALL-IN-ONE WATERPROOF
MASCARA
• COVERGIRL QUEEN
COLLECTION LASH FANATIC
WATER PROOF MASCARA
• Marcelle Power Volume Mascara
• Marcelle Twist Push-Up
Mascara
• Marcelle Waterproofing
Mascara Topcoat
• Marcelle Xtension Plus Mascara
• Revlon ColorStay Overtime™
Lengthening Mascara
• Revlon PhotoReady 3D
Volume™ Mascara
• Revlon PhotoReady 3D
Volume™ Waterproof Mascara
• Rimmel Glam’eyes Mascara
• Rimmel ScandalEyes Retro
Glam Waterproof Mascara
• RimmelLash Accelerator
Serum
LIPS
Lip Gloss
• Almay Color + Care Liquid Lip
Balm
• Annabelle Big Show Lipshine
• COVERGIRL COLORLICIOUS
LIPGLOSS
• COVERGIRL LIPPERFECTION™
JUMBO GLOSS BALM
• COVERGIRL LIPSLICKS
SMOOCHIES LIP BALM
• COVERGIRL LIPSLICKS
SMOOCHIES SIZZLE GLOSS
• COVERGIRL QUEEN
COLLECTION JUMBO GLOSS
BALM
• Revlon ColorBurst™ Lipgloss
• Revlon Super Lustrous™
Lipgloss
• Rimmel Show Off Lip Lacquer
• Rimmel Stay Glossy
• Rimmel Stay Glossy 3D Lip
Gloss
Lip Liner
• Annabelle Metallic Lipliner
• Annabelle Waterproof Lipliner
• COVERGIRL LIPPERFECTION™
LIPLINER
• Revlon ColorStay™ Lipliner
• Rimmel Exaggerate Automatic
Lip Liner
Lipstick
• COVERGIRL CONTINUOUS
COLOR LIPSTICK
• COVERGIRL OUTLAST
ALL-DAY LIPCOLOR
• COVERGIRL QUEEN
COLLECTION LIP COLOR
• Revlon ColorBurst™ Balm Stain
• Revlon ColorBurst™ Lacquer
Balm
• Revlon ColorBurst™ Matte
Balm
• Revlon ColorStay Overtime™
Lipcolor
• Revlon ColorStay Ultimate
Suede™ Lipstick
• Revlon ColorStay™ Ultimate
Liquid Lipstick
• Revlon Moon Drops™ Lipstick
• Revlon Super Lustrous™
Lipstick
• Rimmel Lasting Finish Colour
Rush Intense Colour Balm
NAILS
Nail Products
• CoverGirl XL NAIL GEL
• Revlon Colorstay Gel Envy™
Nail Enamel
• Revlon Cuticle Softener
• Revlon Extra Life™ No Chip
Top Coat
• Revlon Multi-Care Base & Top
Coat
• Revlon Nail Art Shiny Matte™
Nail Enamel
• Revlon Nail Brightener
• Revlon Quick Dry Base Coat
• Revlon Quick Dry Top Coat
• Revlon Treat & Boost™
• Rimmel 60 Seconds Nail Polish
• Rimmel 60 Seconds Rita Ora
Nail Polish
• Rimmel Salon Pro Nail Colour
with LYCRA®
Kashering
for Passover
A
ny kitchen items, utensils, and appliances that were used for
chametz during the year must be cleaned well in order to make them
suitable for Passover use. Since we are taught that chametz is absorbed into
the utensils used during certain cooking processes, many times a thorough surface
cleaning is insufficient. In order to remove this absorbed chametz, the utensil must go
through a cleansing process known as “kashering”.
Not all items can be kashered. An item must be made from a material that will extract
absorbed chametz when it is kashered. Below is a list of materials that can and cannot be kashered.
1
2
Items made of the following materials can be kashered:
• Granite • Marble • Metal • Stone • Wood
Items made of the following materials cannot be kashered:
• China • Corelle • Corian • Cork • Corningware • Duralex • Earthenware • Enamel Coating • Formica
• Melmac • Nylon • Plastic • Porcelain • Pyrex • Synthetic Rubber • Teflon coating
In addition, items cannot be kashered where there is concern that they might break or get ruined due to the kashering
process. The rationale is that a person may not kasher an item properly if they fear it might break or get damaged.
The following are five methods of kashering:
1. LIBUN GAMUR
2. LIBUN KAL
3. HAGOLA
4. IRUI ROSCHIM
5. MILUI V’IRUI
Each method has a different level of capability in removing absorbed chametz. (Libun gamur has the greatest capability;
Milui v’irui has the lowest.) The specific kashering method necessary for each item will depend on how the chametz
was originally absorbed. If an item was used in a cooking process that absorbs chametz more intensely, a more intense
kashering method is necessary, while an item that was used for a less intense cooking process, a less intense kashering
method is required. With this being the case, if a specific item requires a certain kashering method, one may use a more
intense process.
Kashering Overview
OVENS
LIBUN GAMUR // COMPLETE GLOWING
APPLICATION: Items used directly on a stove top or grill or in the oven with food that does not contain liquid.
EXAMPLES: Baking pan, roasting pan, grill.
METHOD: The item must be heated e.g. by a blowtorch until every part of it becomes red hot.
Note: It is highly recommended that only one with experience should use a blowtorch for these purposes.
LIBUN KAL // MODIFIED GLOWING
APPLICATION: This method can be used in place of hagola and as well, can suffice in certain circumstances when libun is
required.
EXAMPLES: Some types of ovens [see next page].
METHOD: The item must be heated until a piece of paper or straw, touching the other side of it, will burn. Note: One can test
to see if the item reached the necessary heat for libun kal by sprinkling water onto the item; if the water sizzles, the item has
been kashered with libun kal.
HAGOLA // BOILING
APPLICATION: Items used directly on a stove top or grill or in the oven with food that does contain liquid.
EXAMPLES: Pots, stirring utensils, flatware when used on the fire with liquid foods. (Regular flatware also generally requires hagola.)
METHOD: 1 Clean the item thoroughly to remove all dirt, labels,
glue and tangible rust. Any part of the item that can’t be
accessed to clean properly e.g. crevices, needs libun kal.
2 The item should not be used for hot for 24 hours
[if this wasn’t done, ask your Rabbi].
3 If the pot used for kashering is not a Pesach pot, the
minhag is that the pot itself should first be kashered.
This is done as follows:
A. make sure that the pot is clean and do not use it
for 24 hours
B. fill the pot to the brim with water and heat it up to
a rolling boil;
Kashering & Cleaning Guide:
4 Immerse each item, one at a time, in boiling water. If you
are kashering several items, make certain that the water is
still boiling before inserting each one.
5 When the water becomes murky, it must be changed.
6 If the entire item can’t fit into the kashering pot at one
time, it may be kashered in sections.
7 After kashering the item, it should be rinsed off in cold
water.
8 Once everything has been kashered, the kashering pot
itself should be kashered if it will be used for Pesach. (This
can be done right away; no need to wait another 24 hours.)
IRUI ROSCHIM // POURING HOT WATER
APPLICATION: Items upon which hot chametz was poured.
EXAMPLES: Sinks, counters.
METHOD: 1 Clean the item thoroughly [see Hagola, above].
2 The item should not be used for 24 hours [if this wasn’t done, ask your Rabbi].
3 Pour boiling water onto every part of the item by using a kettle or a pot of water taken directly from the stove (see Hagola
above concerning the type of pot).
MILUI V’IRUI // SOAKING
APPLICATION: Items used only with cold chametz.
EXAMPLES: Drinking glasses. Note: If one is able to buy separate glasses for Pesach, this type of kashering should be
avoided.
METHOD: 1 Clean the item thoroughly.
2 Immerse the item in water e.g. in a tub or basin or fill the item with water.
A. Self-Cleaning Ovens
• Clean any parts of the oven where the heat of the self-cleaning
cycle doesn’t reach -- mainly edges and sides of the doors and the
gasket.
• Run the self-cleaning cycle for at least two hours.
• Don’t put any food during Pesach on the door unless
the door is covered.
B. Conventional Ovens
• Use an oven cleaner to thoroughly clean the entire oven, including
the racks and doors.
• Turn the oven on to its highest setting for one and a half hours
(libun kal).
• Turn the oven on to broil for one half hour.
• It is preferable to cover the racks with aluminum foil so that no
pots or pans touch them directly.
C. Continuous Cleaning Ovens
• Despite its name, don’t assume that this type of oven is always
clean.
• Clean the oven thoroughly.
(Caution - check the manual for what type of cleansers you should
use).
• Kasher in the same way as a conventional oven.
D. Microwave Ovens
• It is best not to kasher a microwave oven. If it must be used, it
should be kashered as follows:
• Clean the oven thoroughly to remove all dirt, and food residue.
If any part of the interior can’t be accessed to clean properly (e.g.
crevices), then the microwave cannot be kashered.
• The oven should not be used for 24 hours.
• Place a container(s) of water in the oven and boil it until the oven
fills with thick steam.
• The glass tray should either be changed or be completely covered
with a material that is microwave-safe.
• Some people also either cover the 6 walls of the microwave
(Caution – do not block any vents) or completely double wrap any
food before heating it.
KASHERING
NOTES
• Kashering (with the exception of
libun gamur) should be done before the latest time to eat chametz.
If this was not done, ask your
Rabbi or contact COR.
• Typically, it is not permitted to
kasher a meat item in order to use
it for dairy, or vice versa. However, once an item has been kashered
for Pesach, it may be designated
for either one.
• Since kashering can involve boiling hot water, red-hot burners or
even a blow torch, safety is an important concern. It’s best to use
protective gloves and tongs while
kashering. Children should be
kept away from the area in which
you are working.
• When in doubt, ask your Rabbi
or contact COR. Although this is
an important rule all year round,
it’s crucial when it comes to
Pesach when the laws are more
complex and more stringent.
• These guidelines are for kashering chametz items for Pesach
use only. To kasher items all year
round that may have become nonkosher (i.e. meat utensil that absorbed milk), consult your Rabbi
or COR, as there may be more
leniencies.
• Due to the complexities of the
kashering process, to the extent
that it is feasible, it is best to have
separate items for Pesach.
3 Change the water every 24 hours, for a total of 72 hours.
LAWS AND GUIDELINES
LAWS AND GUIDELINES
COUNTERTOPS
A.Materials that CAN be kashered:
Granite / Marble / Metal / Stainless Steel / Wood
To kasher these counters:
• Clean them thoroughly.
• Do not put anything hot on them for 24 hours.
• Kasher with Irui Roschim by carefully pouring boiling
water on entire area from a kettle or from a pot taken
directly from the stove. If the pot used for kashering is
not a Pesach pot, the minhag is that the pot itself should
first be kashered (see above Hagola method, third step).
• Some people cover these types of counters even
after kashering them. Alternately, they move around a
preheated stone or hot iron as they pour the hot water.
STOVE TOPS
A. Electric and Gas
• Clean the entire surface of the stove top and all its parts
-- mainly grates, burners, chrome rings, drip trays and knobs.
• Electric burners – Turn them on to the maximum setting
(until they are glowing red hot) for approximately 10
minutes.
• Chrome rings should be immersed in a pot of boiling water.
Alternatively, one can place a wide pot (with water so as not
to burn the pot) on the element while the burners are turned
to maximum heat in order to spread the heat to the chrome
rings.
• Gas grates – Kasher them with libun kal by one of the
following methods:
1 Placing them in the oven while it is being kashered.
(Caution - if the oven is being kashered by using the selfcleaning cycle, verify that the grates can withstand the heat).
2 Moving them around the flame until every part of
them has been heated to libun kal (Caution - use tongs and
protective gloves). Alternatively, one can place a wide pot
(with water so as not to burn the pot) on the grate while the
burners are turned to maximum heat in order to spread the
heat to the grates.
• Drip trays – Put them in the oven while it’s being kashered.
• Knobs – Kasher them with hagola or cover them (if they
could come into contact with food or steam from pots).
• Surface – Cover the entire surface with heavy aluminum
foil or a Pesach blech so that only the burners are exposed.
• Backsplash – Cover with heavy aluminum foil. (Caution - be
careful not to block any vents).
• Oven hood – Clean thoroughly. The oven hood does not
have to be covered unless it is very low (to the point that the
steam from the pot below yad soledet. 113˚ F)
B. Glass-topped Range
(including Corning, Halogen, Ceran)
• Burners: Turn them onto their maximum setting (until
they are glowing red hot) for approximately 10 minutes.
• Cover the rest of the surface around and between the
burners with material that will not easily tear (Caution: do
not cover the stove with a Pesach blech as it can cause the
glass to crack).
DISHWASHERS
A. Enamel interior
These types of dishwashers may not be kashered.
B. Metal interior
It may be possible to kasher a dishwasher with stainless
steel walls, however, because of the various issues that are
involved, this should only be done after consulting with, and
under the direction of, your Rabbi.
SINKS
A. Stainless Steel Sinks
• Clean every part thoroughly -- mainly basin, knobs,
faucet, drain area. Be sure to clean the spout on the
faucet.
- Pour a strong chemical cleaner down the drain and into
any crevices that cannot be properly cleaned.
• Do not use the sink with hot chometz for 24 hours.
• Dry the sink prior to kashering.
• Kasher with Irui Roschim by pouring boiling hot water
on every part of the sink, including the knobs and faucet.
If the pot used for kashering is not a Pesach pot, the
minhag is that the pot itself should first be kashered. (See
above Hagola method, third step.)
• Some people move a preheated stone or piece of metal
around the sink as the water is being poured.
• It may take a few refills of the kettle or pot to kasher the
entire sink.
• Extendable faucets - An alternative way of kashering this
part of the sink is to quickly dip it into the kashering pot
(Caution – plastic parts could warp if kept in too long).
• Stoppers, strainers – replace for Pesach. (If necessary,
they may be cleaned well and kashered with boiling water)
• Instant Hot Water Device - Pour boiling hot water over it
while letting hot water run from it.
• Soap Dispenser – Empty it of all the soap, flush out any
remaining soap with water and pour boiling water over
the entire dispenser.
• Some people cover the entire area of the sink after
kashering it or place an insert in the sink.
B. Enamel, Porcelain, Corian Sinks
• Sinks made of these materials cannot be kashered.
• Clean them thoroughly and use a strong chemical
cleaner (see stainless steel sinks, above)
• Place an insert in the sink; or
• Line the walls and bottom of the sink with contact paper
or heavy aluminum foil. Then, place a rack on the bottom
and wash dishes in a dishpan placed on top of the rack.
B. Materials that CANNOT be kashered:
Corian / Enamel / Formica / Plastic / Porcelain / Surrel
Before using these counters:
• Clean them thoroughly.
• Cover them with a thick waterproof material that won’t
rip easily while you are working on them.
• Some people kasher these counters as outlined above
before covering them.
EFRIGERATORS &
R
FREEZERS
• Clean every surface and all parts thoroughly using a
cleanser that will render inedible any tiny crumbs that may
have been missed.
• Some have a custom to cover surfaces that will directly
touch food.
UPBOARDS, DRAWERS &
C
SHELVES
• Clean thoroughly with a cleanser that will render inedible
any tiny crumbs that may have been missed.
• Some have a custom to cover surfaces that will directly
touch food.
FLATWARE
• Requires Hagola (see method on page 26).
TABLES & CHAIRS
Clean thoroughly. Cover tables with a thick material that
won’t tear easily and through which spills won’t easily
penetrate. Covers should be fastened securely.
MISCELLANEOUS ITEMS
A. Tablecloths and Dish Towels
• Launder with soap and hot water.
(Plastic tablecloths cannot be kashered.)
B. Highchairs
• Clean thoroughly and cover tray.
• Some pour hot water on the tray before covering it.
C. Rings
• Clean thoroughly and pour boiling water on them
(Irui Roschim).
D. Candlesticks and Tray
Clean thoroughly and don’t wash in a Kosher for Pesach
sink (the same applies for flower vases that were on the
table during the year).
ITEMS THAT CANNOT
BE KASHERED
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Blech
Bottles with narrow necks
Ceramic
China
Colander/Strainer/Sieve
Crockpot
Food Processor
George Foreman Grill
Grater
Hot Plate
Mixer
Plastic Tablecloths
Sifter
Toaster / Toaster Oven
Warming Drawer
Wooden Cutting Board
Community
Kashering
for Pesach
We invite you to bring your utensils and
small-ware for kashering prior to Pesach
ITEMS MAY NOT BE USED 24 HOURS
PRIOR TO KASHERING
THURSDAY, MARCH 19TH, 2015
6:30 PM – 9:30 PM
THE BAYT, 613 CLARK AVE. WEST,
THORNHILL
LAWS AND GUIDELINES
ITEM
Tevilat Keilim:
Immersing Dishes and
Utensils in a Mikvah
In a kosher kitchen, many types of dishes and utensils must
be immersed in a mikvah before they may be used. Tevilat
keilim is independent from kashering. The basic difference
between the two is that kashering refers to various methods
of extracting or burning absorbed substances, while tevilat
keilim is a ritual of sanctifying the utensil. Based on this
discrepancy, tevilat keilim has different applications,
requirements, and guidelines than kashering.
OWNERSHIP REQUIREMENTS:
The function of tevilat keilim is to
sanctify a vessel that is now owned
by a Jew. Consequently, if an item
was originally made by a Jew, and has
always been owned by a Jew, the item
would not require tevilah (immersion
in the mikvah). Conversely, if an item
is owned jointly or in a partnership
with a non-Jew, it would also not need
tevilah. If later the Jew becomes the
exclusive owner, the item would then
need tevilah.
Tevilat keilim is required only on
utensils that are considered klai achila,
utensils used for food preparation or
mealtime. Based on this classification,
a storeowner who sells these utensils
should not tovel them. This is because
the storeowner relates to them as klai
schorah, store inventory, and not as
klai achila. Once the customer buys the
utensil, the utensil is now considered
klai achila, and the utensil could now
be tovelled.
Questions arise when sending a gift
if the sender could do the tevilah. As the
scenarios can be quite complex, one
should consult their Rabbi or contact
the COR, with his or her specific
question.
UTENSIL REQUIREMENTS:
We are required to tovel (immerse in
a mikvah) items that come into direct
contact with food during preparation
or mealtime. Oven racks generally do
not come into direct contact with food,
and would therefore not require tevilah,
but the racks from a toaster oven which
do directly touch food would require
tevilah.
To require tevilah, items must
be made of metal (aluminum, brass,
copper, gold, iron, lead, silver, steel,
and tin) or glass (including Pyrex,
Duralex, and Corelle). Wood, plastic,
rubber, and unglazed earthenware do
not require tevilah.
PREPARING THE UTENSIL:
In order for the tevilah to be valid, the
item must be immersed in the mikvah
waters without any interference.
The item must therefore be prepared
accordingly. All labels and stickers that
one plans to remove when using the
item must be removed before tevilah.
After the sticker is removed, any
residual adhesive that is left on the item
must be removed as well. On a practical
note, WD-40 and nail polish remover
are known to be effective in adhesive
removal. Also, if there are many items
to tovel, it is recommended to prepare
the items before going to the mikvah.
BRACHAH:
Generally, one must make a brachah
(blessing) before performing the mitzvah of tevilat keilim. One should hold
the item, or one of the items that is to
be toveled while making the brachah. If
one item is being toveled the brachah is
“Baruch…asher kedishanu bemitzvotav
vetzivanu al tevilat keli.” If many items
are to be toveled the brachah changes
to “Baruch… asher kedishanu bemitzvotav vetzivanu al tevilat keilim.”
There are a number of items that
require tevilah however a brachah is
not said. This could be for a number
of reasons. For example, if there is
an uncertainty in halacha if an item
TEVILAH BRACHAH
REQUIREMENTREQUIREMENT
Aluminum pans
- to be used once
- to be used more than once
No Tevilah Required
Preferable to Tovel NO
requires tevilah, then tevilah would be
done without a brachah. Many of these
items are listed in the chart below.
Blech
No Tevilah Required
-
Blender
Tevilah Required YES
Can opener
No Tevilah Required
-
TEVILAH PROCEDURE:
Ceramic dishes (coffee mug)
China
Cookie cutters
Tevilah Required NO
Cooling racks
Tevilah Required
NO
Cork screw
No Tevilah Required
-
Corningware
Tevilah Required NO
Crockpot: ceramic insert
metal insert glass lid
Preferable to Tovel Tevilah Required Tevilah Required NO
YES
YES
Dish rack
No Tevilah Required
-
Earthenware, non-glazed
No Tevilah Required
-
George Forman Grill
Glass
Hot water urn
Meat tenderizer hammer
Tevilah Required NO
Meat thermometer
No Tevilah Required
-
Microwave - turntable only
It is preferable to wet one’s hand before
tovelling the item, and if possible to do this
before making the brachah. The item being
tovelled must be totally immersed with the
mikvah waters touching the entire item
both outside and inside. The entire item
must be under water at one time and may
not be immersed in stages. One must be
aware when tovelling many items simultaneously that the pile is not weighed down
in a way that water cannot reach all the
items.
As with any matter in halacha, if a
question arises or if you need further
guidance, consult your Rabbi or contact
COR.
Some of the most common
questions that arise pertaining to tevilat
keilim concern tovelling small electrical
appliances. Typical sandwich makers, hot
water kettles, and urns require tevilah.
Discuss with your Rabbi or COR how to
practically tovel these appliances. For
example, how much of the appliance must
be immersed? Does the cord have to be
immersed as well?
When it comes to appliances with a digital
panel, i.e. a Keurig coffee brewer, there is a
greater concern that these items would be
ruined with tevilah. Taking this into account,
there is a valid halachic claim that tevilah
is not required. The best option in these
situations is to free yourself of any question
with regard to tovelling the appliance. As
mentioned in the article, if an item is partially
owned by a non-Jew, it does not require
tevilah. Therefore, under the circumstances,
it would be advisable to sell a percentage
of the appliance to a non-Jew. To receive
instructions how to properly administer
such a transaction, talk to your Rabbi or call
COR to obtain a contract which has been
designed specifically for this purpose.
Mixer beaters
- if to be used exclusively
with not yet edible food (i.e. dough)Tevilah Required - if to be used at times with already
edible food (i.e. ice cream)
Tevilah Required NO
Oven racks
No Tevilah Required
-
Peeler
Plastic
No Tevilah Required
-
Popcorn popper
Porcelain enamel
Sandwich maker
Spatula, metal
Stoneware, glazed
Styrofoam
No Tevilah Required
-
Tea kettle
Teflon coated pots
Toaster oven - racks & tray only
YES
LAWS AND GUIDELINES
SHAIMOS GUIDELINES:
DISCARDING HOLY OBJECTS
As we clean for Passover, we tend to use the opportunity to de-clutter our homes as well. We
find that over the course of the year we manage to collect a sizeable collection of Torah and
mitzvah related material. Since the Torah requires us to treat holy writings and objects with
dignity even when they won’t be used anymore, many of these items cannot be thrown out
in the regular garbage. These items, known colloquially as shaimos, must be discarded in the
respectful manner that is outlined in halachah. Many cities have an organization that deals
with shaimos burial. People collect their personal shaimos materials and place them either in
a designated bin, or, as is the practice in Toronto, wait for a city wide shaimos collection. Just
as it is important to clarify which items belong in shaimos, it is also important to know what
is not considered shaimos, since there are times that it is considered disrespectful to bury
non-shaimos with regular shaimos.
THE FOLLOWING ARE SPECIAL STATUS SHAIMOS
AND SHOULD BE WRAPPED IN PLASTIC BEFORE
BEING PLACED IN SHAIMOS:
• Tefillin, mezuzot, and megilot
THE FOLLOWING ARE CONSIDERED SHAIMOS AND
SHOULD NOT BE DISCARDED INTO THE REGULAR
GARBAGE OR THE RECYCLING BIN:
• Chumashim, siddurim, benchers, mishnayot, gemara,
Torah commentaries, Shulchan Aruch and Halacha
seforim, etc.
• Covers of the seforim mentioned above
• Mezuza covers, tefillin straps, boxes and bags
• Paper that contains Hashem’s name
THE FOLLOWING SHOULD BE PLACED IN SHAIMOS
OR WHEN DIFFICULT IT SHOULD BE DISCARDED
RESPECTFULLY BY WRAPPING THEM BEFORE
PLACING THEM IN THE RECYCLING BIN:
• Printed material which by their nature are not intended
to be saved, i.e. weekly Divrei Torah flyers, Torah articles
printed in newspapers and magazines. (The rest of the
newspaper or magazine is not shaimos, and should not be
placed in shaimos.)
• Children’s Lemudai kodesh homework and parsha sheets
• Invitations that contain additional pesukim (verses)
besides the standard Od Yeshama
THE FOLLOWING SHOULD BE DISCARDED
RESPECTFULLY BY WRAPPING THEM BEFORE
PLACING THEM IN THE RECYCLING BIN (IF NOT
ACCEPTED IN THE RECYCLING BIN THEN PLACE
THEM WRAPPED INTO THE REGULAR GARBAGE):
• Tzitzis, tzitzis strings, and talleisim
• Kippot
• Lulav, esrog, schach
• Tallis bags, tallis and tefillin plastics
THE FOLLOWING ARE NOT SHAIMOS AND SHOULD
PREFERABLY BE DISCARDED IN THE RECYCLING
BIN (IF NOT ACCEPTED IN THE RECYCLING BIN
THEN PLACE THEM INTO THE REGULAR
GARBAGE):
• CDs, DVDs, tapes, computer disks that contain Torah
shiurim
• Torah-themed projects and pictures – provided that no
pesukim (verses) are displayed
• Invitations that contain only the standard Od Yeshama
and no additional pesukim (verses)
NEW COR SERVICE!
Text-A-Question
For one word answer questions
(i.e. “Does this require kosher for Passover certification”)
text 647.402.1910
d
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o
F
t
Pe
LAWS AND GUIDELINES
on Passover
and Throughout
the Year
A
lthough one is allowed to feed pets non-kosher
foods, there are still kashrut issues that one has to
be aware of. Throughout the year, not only are we
commanded not to eat foods that contain a meat
and milk mixture, one is also not allowed to derive
benefit from them. Feeding pets these foods is considered a
derived benefit and, therefore, it is forbidden. On Passover,
we are commanded not to eat chametz, nor may we derive
benefit from or own it. Having pet food, which contains
chametz in one’s possession during Passover, transgresses
this prohibition. On the other hand, it is permitted to derive
benefit from non-kosher and, therefore, one is allowed to feed
pets non-kosher food.
Ashkenazi Jews who do not eat kitniyot are allowed to feed
kitniyot to their pets on Passover. The Torah’s prohibition of
eating, owning, and deriving benefit from chametz is limited
to the five grains – wheat, barley, oats, rye, and spelt. As an
extra safeguard, Ashkenazi Jews have been instructed to avoid
kitniyot as well. (See the “What is Kitniyot?” article on page 15)
This safeguard prohibits eating kitniyot, but does not forbid
owning and deriving benefit from kitniyot. Therefore, one may
feed kitniyot to pets on Passover.
What should one be aware of when buying pet food?
DOGS AND CATS
Throughout the year, one has to make sure that pet food with
meat does not contain dairy. When it comes to regular food,
we are forbidden to have dairy mixed with any sort of meat
or poultry, however, with pet food it is only forbidden to have
dairy mixed with beef. It is not a problem if dairy is mixed with
poultry, fowl, or meat from a non-kosher species (i.e. pork).
Therefore, if the label states “beef”, “lamb”, “meat”, or similar
declaration it must not have dairy ingredients. “Animal fat”
should be considered an ingredient that cannot mix with
dairy. Whey and casein are some of the not-so-obvious dairy
ingredients that could be found in pet food.
For Passover, pet food cannot have chametz ingredients.
Ingredients made of wheat, barley, oats, rye, spelt, pasta, and
brewer’s yeast are chametz. Also, note that “starch” could be
wheat starch and should be avoided.
Kitniyot ingredients are permitted. Common kitniyot
ingredients are: beans, buckwheat, corn, millet, peanuts, peas,
rice, sorghum and soybeans.
Be careful with pet foods that are “gluten-free” as they still
might have chametz ingredients. “Grain free” pet foods seem
not to be a problem, but make sure to check the ingredient
label.
FISH, BIRDS, AND SMALL ANIMALS
Feeds for fish, birds, and small animals have their own unique
challenges as many feeds are grain based. Since some people
have difficulty finding suitable pet food, there are those who
make their own homemade “Kosher for Passover” pet food.
Also, beware that although some reptile foods are not a
problem, the feed might be packaged with oatmeal or wheat
flakes which is chametz.
While it seems like a good solution, it is not so simple to
halachically avoid the issue by giving your pet to a non-Jew
for Passover. If you wish to do so, you must discuss with your
Rabbi how to go about this.
As always, if you have any questions about specific
ingredients please call the COR and we would be pleased to
assist.
LAWS AND GUIDELINES
Pesach Traveler
Checklist
BELOW IS A LIST THAT ADDRESSES COMMON
SCENARIOS FOR THOSE PEOPLE WHO
ARE NOT STAYING HOME FOR PESACH
PRIMARY RESIDENCE
If leaving more than 30 days before Pesach
(and not returning until after Pesach):
• No bedika required
• Must sell chametz and must declare Kol Chamira before the
latest time for owning chametz on Erev Pesach
If leaving less than 30 days before Pesach:
• Bedika required
- Must be performed at night by candlelight during the
night before you leave this location
- No bracha is said (unless the bedika is being done on
Bedika Night)
- Kol Chamira is said. If the bedika is not being done on
Bedika Night, substitute bershusi (in my possession) with
bebaisa hadain (in this house).
- One could also appoint a shaliach (agent) to perform the
bedika on their behalf on Erev Pesach
- It is more appropriate to perform a bedika rather than
to absolve oneself of the requirement to have a bedika
performed by selling the entire house on the 13th of
Nissan. In case of need, speak to your Rabbi.
• Must sell chametz and must declare the regular Kol Chamira
before the latest time for owning chametz on Erev Pesach
DESTINATION (HOTEL)
If you brought in chametz: Bedika with bracha required
If chametz was not brought in: Bedika without bracha required
Make sure that when selling chametz it will be sold before
the latest time for owning chametz in the place that you are
staying and that it will be bought back only after Pesach is
over for you at the place where you are staying.
LAWS AND GUIDELINES
oT p Ten
Passover Related
Questions from
the COR Kosher Hotline
COR is pleased to answer questions from Canadian kosher consumers
throughout the year.
This service is especially popular during the weeks leading up to Pesach,
as evidenced by the over 3000 questions our office answered last year.
The COR Passover Guide can be used as a reference to provide consumers with
much of the information that is needed during Pesach. However, many questions
do come up, and we are here to answer them. To contact us, call the COR Kosher
Hotline at (416)635-9550 ext. 100 or email us at [email protected]. In order to
get your answers as quickly as possible, please leave a detailed message so that
we can research your question before we get back to you.
HERE IS A LIST OF THE MORE FREQUENTLY
ASKED QUESTIONS FROM PASSOVER 2014:
1
4
6
Does grapeseed
oil require KFP
certification?
Yes
Does toothpaste need
to be chametz free?
Since toothpaste is used orally,
it should be chametz free.
Does deodorant need
to be chametz free?
Since it is theoretically possible
to distil alcohol found in liquid and
spray deodorants and restore the alcohol to
an edible state, such deodorants should be
chametz free.
8
2
Does coconut
oil require KFP
certification?
Yes
5
7
No
Does frozen fruit need KFP certification?
Any frozen fruit, whole or sliced, that is unsweetened
and without additives (i.e. syrup, citric acid, ascorbic
acid, vitamin C) is acceptable without KFP certification.
10
A. All regular ground
coffees are acceptable for
Passover use.
C. Instant coffees often contain maltodextrin, which is derived from either kitniyot
or chametz. Therefore, instant coffees
require Passover certification. Folger’s
regular and Taster’s Choice regular instant
coffees do not require Passover
certification.
D.All flavoured coffee requires Passover
certification.
ONLY extra virgin olive oil is
acceptable without Passover
certification; extra light and pure
olive oils require Passover
certification.
Do sliced raw
mushrooms need
KFP certification?
Which coffees do and
don’t require KFP
certification?
B. Decaffeinated coffee: Coffee is often
decaffeinated by means of ethyl acetate,
which is derived from either kitniyot or
chametz. Therefore, decaffeinated
coffees are not acceptable without
Passover certification.
3
Which olive oils
do and don’t
require KFP
certification?
9
Are the
following
kitniyot?
• caraway
• coriander
• cumin
• fennel
These items are not kitniyot.
However, you have to make
sure no foreign grain is mixed
in. Therefore, while you may
use the whole grains, we
don’t recommend using the
ground varieties of these
products without Passover
certification.
Does frozen salmon
require Passover
certification?
Frozen salmon requires Passover certification. In the past,
the OU has recommended a
few frozen salmons under their
certification without special
Passover certification. (Please
call COR to verify if the OU will
give that endorsement this
year as well).
ARTICLES OF FAITH
articles of faith
The Right Time to Count
By Rabbi Yirmiya Milevsky
The freedom of Pesach does not stand alone,
but is tied to the acceptance of the Torah on Shavuos.
We count the days, and begin a journey.
F
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or Klal Yisroel the freedom
of Pesach ought not stand
alone, but rather must be
linked to the acceptance of
the yoke of Torah. Consequently, at the beginning of the second
day of Pesach we begin the Sefiras
HaOmer count where we commence
our journey to Shavuos.
Rabbi Yosef Karo, the author of the
Shulchan Aruch, asked the following
question:1 In Halacha we try to avoid a
Tartei Desasrei- a contradiction within
one action. For example, on Shemini
Atzeres after stating in the Kiddush
that it is Shemini Atzeres we do not
make a Brocho on the Sukkah, since
identifying our presence in the Sukkah
as a Mitzvah would indicate that we
view ourselves as still celebrating
Sukkos, a clear contradiction to what
was said in Kiddush. Thus wondered
Rabbi Yosef Karo, Jews living outside
of Eretz Yisroel, when counting the
Sefiras HaOmer for the first time, are,
in essence, declaring that day one
of Pesach is over. Yet, when they get
home they have the Seder Pesach,
implying that it is day one of Pesach
again. Why are we not worried about
the Tartei Desasrei?2 Rabbi Karo
answered that since, after the calendar
was established, we undoubtedly
knew that we were in the second
day of Pesach, a time that the Torah
commands3 us to count the Omer,
we cannot allow external concerns to
stop us. Hence, in the Shulchan Aruch
we are told that on day two of Pesach,
immediately after Maariv, we count
the Omer.
Many years ago I noticed some old
Hagados Shel Pesach that place the
Sefiras HaOmer count after the Seder.
For example, a Hagadah printed in
Amsterdam in 1712, places the Omer
count right before the well-known
poem of Echad Mi Yodeah, stating
that on day two of Pesach, the Omer
is counted at this point. It seems that
not all agree with what is stated by the
Shulchan Aruch.
A source that expresses the variant
opinion is a Sefer published in Izmir,
Turkey, about three hundred years
ago, about Minhagim and Halacha,
based on Kabbalistic teachings, by the
name of Chemdat Yamim4.
As the book gained popularity so
did several of the practices mentioned
in it. Among them was the Minhag
that on the second night of Pesach
the Omer count is not to be said until
after the Seder. However, the reason
presented was not Halachic, but
rather based on mystical teachings.
Thus, what we find here is a change in
practice based on Kabbalah. Alteration
of custom rising from the hidden and
esoteric elements of tradition did
not sit well with some great Halachic
authorities.
The passionate warrior of truth,
Rabbi Yaakov Emden, did not mince
his words when discontent. When
asked about the practice of some to
delay the Omer count until after the
second Seder, he responded with
ARTICLES OF FAITH
ARTICLES OF FAITH
firmness5. He noted that Halachically
one should not eat once the time for
the Sefiras HaOmer begins. Thus,
having the Pesach Seder before the
Omer count was erroneous. He added
that a book that recommends delaying
the beloved Mitzvah of Sefiras HaOmer
is guiding the masses on a path of
darkness. After criticizing the specifics,
Rabbi Yaakov Emden stated that the
whole book is flawed since it is the
handiwork of Nathan of Gaza known
as the prophet for the false messiah,
Shabbatai Zevi. He bemoaned the fact
that people were abandoning the holy
Talmud which serves as “our light and
happiness for our soul that guides us
to serve Hashem” and instead turn to
external books written by mockers of
our faith, who follow Shabbatai Zevi.
Despite Rabbi Yaakov Emden’s
cautionary statements, Chemdat
Yamim gained popularity and
acceptance in many communities
especially among the Chasidic and
Sephardic communities. The contemporary practice that some have
to make a “Tu B’shvat Seder” is
mentioned first in Chemdat Yamim.
Rabbi Chaim Joseph David Azulai,
known for his acronym as the Chida,
in his responsa6, disagreed with Rabbi
Yaakov Emden regarding the Sefiras
Haomer count on the second night of
Pesach and notes that the tradition
of saying it after the Seder dates back
to the great Halachic authority and
renowned Kabbalist, Rabbi Menahem
Azariah da Fano. It is interesting to
note that the Chida himself on his
commentary to Shulchan Aruch7, after
mentioning the Kabbalistic practice,
states that according to the law, one
should not eat before the count of
the Omer, and in addition, due to the
length of the Seder, it is probable that
one will forget to count altogether.
Even among the Kabbalists there
are those who do not agree with the
delay. A contemporary of the Chida,
Rabbi Shalom Sharabi, known as the
Rashash and author of the “Siddur HaKavvanot”, is quoted by Rabbi Yaakov
Chaim Sofer in the Kaf Hachaim8
that “even according to the ones who
follow the secrets of the Torah, the
Omer blessing outside of Israel on the
second night of Pesach must be said
immediately after Maariv since the
Omer is a Torah law and the second
Seder is only rabbinic”.
Obviously, like in so many areas in
Halacha and Minhagim, one should
follow the tradition observed at home
or learned from a teacher.
May we all merit to the coming of
Moshiach and return to Eretz Yisroel
where we will have only one Seder
Pesach.
Rabbi Yirmiya Milevsky is the
spiritual leader of Congregation B’nai Torah. He is also
a member of COR’s Executive
Rabbinical Vaad Hakashruth.
By Rabbi Mendel Kaplan
Yerushalayim is not just a holy place.
It is also an elevated state of mind.
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Next Year in Yerushalayim
NOTES
1. Kesef Mishneh, Sukkah 6:13
2. See Machatsis Hashekel 489
3. The Rambam viewed Sefiras Haomer as
Torah law even after the Churban. See Beiur
Halacha 489
4. Published by Rabbi Yisrael Yaakov Algazi
circa 1731
5. Sheilas Yavetz 2:83 and Mor Uktziah 489
6. Chaim Shaal 2:10
7. Birchei Yosef 489
8. 489:6
s Hashgacha Pratis (Divine design) would have it,
I’m fortunate to be writing this article in the Holy
City of Yerushalayim. Ironically, however, as I look
through the window, I see the snowflakes fall and
hear the frigid winds howling outside; today, this
feels more like Toronto.
B’chol Dor v’Dor, for more than 3 millennia, in an
unbroken chain of annual family-events, we have gathered
to commemorate Yetzias Mitzrayim - our historic and
miraculous exodus from Egyptian bondage. We essentially
recognize this as our birth as Am Hanivchar - Hashem’s
chosen nation leading up to Matan Torah at Har Sinai. To be
sure, commemorating Yetzias Mitzrayim is a daily activity
that forms the nucleus and raison d’être of many Mitzvos
performed all year long - yet the Pesach Seder and its related
Mitzvos and customs remain entirely unique on many levels.
Tellingly, the Seder narrative begins with the invitational
formula, Hay Lachma Anya, which (amongst other things)
remarks on our present location (e.g. “being here” as)
indicative of our current Galus (exilic) reality; then we optimistically express the hope that “next year [we will be] in
Eretz Yisrael!” Interestingly, the Previous Lubavitcher Rebbe
once commented that the hope being expressed is that our
circumstances will be transformed in the immediate future;
so that [naturally] we’ll be there [long] before next year. As
the Seder draws to its close, we climax with cries of L’Shana
H’aBa’ah b’Yerushalayim a similar yet intensely more
dramatic and profound prayerful declaration specifying
not only our immutable homeland; but her eternal capital
whose holiness stems from the fact that it is the home of
Makom HaMikdash (the Temple Mount), the Ground Zero
of Jewish spirituality (see the Talmud’s statement in tractate
Zevachim 60;B and the Rambam, Mishne Torah, Hilchos Bais
HaBerchira; chap 6).
Relocation from the Diaspora, and performing the
Mitzvos of the Leil HaSeder in Yerushalayim seem to be
the anticipated hoped-for ideal; yet, nowhere do we find
(Halachik) emphasis on being there (specifically) for the
Seder. Furthermore, at thousands of Sedarim held each year
in that very Ir HaKodesh, the same words are recited with
kindred (or most likely even greater) fervor and passion.
Clearly, by logic, geography alone is not the primary
thrust of the Haggadah’s immortal words. Rather, they seem
to form a verbal embodiment of the yearning for Moshiach
and the Geulah Shlaima (the final and complete Messianic
redemption); felt perhaps more acutely at the Seder than any
other time of the year. After all, throughout both the Written
and Oral portions of the Torah, the final Redemption of Am
Yisrael is cast as the crowning culmination of the redemptive
process begun by Moshe Rabbainu; the flowering of
Moshiach’s arrival comprising the final stage of its fruition
in fulfillment of V’haviosie (I shall bring them home to the
Land). Which begs the question: wither the subtleties? Why
wouldn’t we articulate this heartfelt plea with greater clarity?!
Allow me to suggest that the seemingly cloudy phraseology
is actually crystal clear, pointed and extremely revealing;
allowing us not only to express an amorphous yearning for
Ge’ula, but rather it succinctly encapsulates exactly what it is
we are yearning for.
Chazal (our Sages of righteous memory), tell us (Bereishis
Rabba; chap. 5) that Eretz Yisrael is a profoundly meaningful
name. Eretz being an idiom of the word Ratzon (intense
will) bears the message Eretz sh’Raztisa La’aasos Ratzon
Kona (the Land that ardently wants to do the bidding of her
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Creator). Yisrael refers to our lofty superlative spiritual virtues (Ki Sarisa
im Elokim v’Anashim va’tuachal). In other words, what we refer to, and
yearn for when we speak of Artzainu HaKedosha, is a place that exists in a
perfected and pristine spiritual state. A Holy Land whose very existence is
conducive to, and fully reflective of Hashem’s will (e.g. Torah and Mitzvos)
being most vividly fulfilled. The Lubavitcher Rebbe once explained
that the reason it’s not called Eretz shel B’nai Yisrael, is because rather
a land in which Jewish people live according to Hashem’s will, the Land
itself is Yisrael; warranting Hashem’s continuous watchful presence and
protection – Einie Hashem Elokecha Ba, etc (Devarim 11;12). Chazal (Bava
Basra 158;B) further taught that not only the land, but even the atmosphere
is exalted: “Avira d’Eretz Yisrael machkim” (e.g. [breathing] the very air of
the Holy Land makes us wiser). The Shela haKadosh (in his commentary
on tractate Pesachim) interprets this to mean that the atmosphere itself
imparts wisdom which prevents the Ruach Shtus (spirit of folly) that
causes sinful behavior, etc.
Based on the Midrash Rabba, Tosafos explains (tract. Taanis 16; A
Har) that Yerushalayim is a conjunctive name; drawing upon both of its
previous place names found in Chumash Bereishis. Firstly, it references the
ancient city in which Shem (ben Noach a.k.a. Malki-Tzedek) ruled: Shalem
meaning peace, perfection and wholesomeness. Secondly, Avraham
Avinu later called it Yir’eh or Yera’ah immediately after the Nisayon
Ho’Akeida. The second name meant revelatory spiritual vision (lit. seeing
or perceiving) of Hashem’s presence. The Baal HaTanya in Lekutie Torah
links this to the word Yire’h as in Yiraas Shomayim or reverential awe for
Hashem. Which according to the Zohar (Chelek Alef 11; B) is the primary
portal for all of Avodas Hashem. From this etymological background, we
infer that Yeru’shalayim means the place in which one can experience a
perfect state of awe and reverence for Hashem; the shining city nestled in
the hills which should - by its very nature - ignite our spiritual imagination
and inspire within us a sense of awareness of Hashem’s majestic, sovereign
and potent presence – The Shechina!
Such then is the true essence of our poignant prayers on this most
sacred of nights - Leil Shimurim - as we conclude our Seder; that we
should merit the coming of Moshiach. Meaning, as the Rambam writes in
the conclusion of his celebrated Mishna Torah, to be able to experience
dviekus (complete devotion) to HaKadosh Baruch Hu in Eretz Yisrael
B’Geulah ho’Amitis v’haShlaima with the coming of Moshiach T’zidkianu
speedily, and in our days - Amen!
Rabbi Mendel
Kaplan is the
Spiritual Leader and
Executive Director
of Chabad @
Flamingo. He is also
a member of COR’s
Rabbinical Vaad
Hakashruth.
From Toronto
to Jerusalem
By Rabbi Reuven Tradburks
Former member of COR’s Rabbinical Vaad Hakashruth, Rabbi Reuven Tradburks
describes what it is like to live in the Holy City.
T
The last time we sang “l’shana haba
b’yerushalayim”, “Next year in Jerusalem” at the
end of the Seder in Toronto, a few months before
our aliya to Israel, I cried. That line, over the years,
was always a highlight of our Seder, as it is for many
– you’d reached the end of an evening of discussion,
of song, of an elevated mood, and now, you were
singing of a pining, of a desire, a hope, an aspiration
for a Seder that would be even more elevated, a
Seder in Jerusalem, the Jerusalem of redemption.
And here we were, packing our bags and heading
off to the Jerusalem of redemption. I cried.
For me, moving to Jerusalem was throwing my
lot in with the unfolding of redemption, choosing
to be a part of Jewish history and no longer a
spectator. Having been here now for over 5 years,
the sense that we are living in storied times only
grows stronger. There are many times when I feel
like pinching myself – am I dreaming? Are we really,
all us 6 million Jews, are we really living in the Land
of Israel, are we really doing what we hoped and
prayed for? Am I, little me, throwing my lot in with
this unfolding of history?
There are certain times when living here is
particularly special. Shabbat and holidays. I have
this particularly vivid memory in Toronto of walking
home during the break on Yom Kippur for that
most delicious 30 minute nap. There is a feeling
of satisfied weariness, a Yom Kippur feeling of
reflection. And a car drives by with a Mom and her
2 kids, coming home from school. For us it is Yom
Kippur, for her it is Wednesday.
This year on Yom Kippur, during the break, I
walked home in Jerusalem. There was not a car on
the road. This was not my Yom Kippur. This was
a national Yom Kippur. The silence was eerie. No,
not eerie, pervasive. Encompassing. The calendar
is a Jewish calendar. Granted, some fast and go to
shul, and some fast and don’t go to shul. And some
don’t fast. But the rhythm is a Jewish rhythm. The
newspaper is reflective, introspective, the radio has
discussions of self- improvement.
The holidays of Sukkot and Pesach are national
vacations. These holidays are made for Israel – the
heat of the summer, which is brutal, has waned, the
weather is wonderful. And for Purim, you see little
girls dressed as Queen Esther for a month.
I was a little surprised at the modern Jewish
history holidays. In Toronto, these were days that
needed to be marked. In Israel, these are days we
ARTICLES OF FAITH
LAWS AND GUIDELINES
Kashrus of Medicines
and Vitamins
The country is built on the horror of the Holocaust.
It is built on the painful loss of life of our soldiers.
By Rabbi Tsvi Heber
It’s not that we feel obligated to, that we ought to mark these things –
we want to. There is a holistic feeling, an integrity of feeling,
a natural expression to these things.
want to mark. They are natural
expressions of deep feelings. Not that
we ought to mark them, but that we
want to express them. The country is
built on the horror of the Holocaust.
It is built on the painful loss of life
of our soldiers. It’s not that we feel
obligated to, that we ought to mark
these things – we want to. There is a
holistic feeling, an integrity of feeling,
a natural expression to these things.
Now, not everything is perfect.
Though I can’t say definitively
that this is the prophetic vision
unfolding in front of our eyes – I can
say definitively that we have special
Divine protection. When you see the
political wrangling, the pettiness and
self-serving politics, the disappointing scandals – you wonder to yourself
– how in the world does this all work?
While I may have been skeptical
as to whether the Divine Hand is
guiding our history – living here and
becoming more familiar with our
leadership, now I have no doubt that
there has got to be a Divine Hand,
because the human hands – well, let’s
just leave it at that.
The baalei mussar, the authors
who taught self improvement,
speak of galus, of exile as a tool of
self-improvement. Moving from
the comfort of Canada – the gentle
pace of life, the genteel manners, the
economic prosperity, the large homes
and comfortable cars – to a country,
that for all its pride in being Western
and advanced, is still a middle
eastern country. The pace of life is
not gentle, the manners not genteel,
the economic condition of many is
difficult, the homes not large and the
cars, well, we actually don’t have one.
But that encounter with change is
liberating – what we think we need,
we actually don’t need. What we
think we aspire to is perhaps illusory.
There is a wholesome focus on the
true values of life, which I have found
liberating.
Toronto is a wonderful city,
Canada a wonderful country. I was
born in Ottawa, grew up there and
spent many wonderful years in
Toronto. It is peaceful, pleasant,
comfortable, has wonderful Jewish
amenities, schools, shuls and, of
course, kosher food. But even as
a Canadian, I always felt that, at a
certain level of my soul, Canada was
not my home. And now, as an oleh,
a foreigner, in many aspects of life in
Israel, I feel completely dislodged,
wholly out of place – language,
culture, professionally, and even
religiously. But at a different level,
my soul feels at home. My body
displaced, my soul at home. This
is where I want to live. And this is
where I want to die.
We are at home. The war this
summer was horrible.But those
soldiers are our boys. We wanted to
take care of them, to help them, feed
them, bring them fresh clothes. The
pains of tragedy become national
pains. And the joys of accomplishment become our joys.
We live in storied times. I still
enjoy visiting Toronto very much.
There is much in Toronto to be proud
of. It is a rich Jewish life, a rich city
of wonderful Jewish life. But for me,
Israel is home. This year, we are in
Jerusalem.
Rabbi Reuven
Tradburks was born
and raised in Ottawa
T
he constant stream
of questions from our
community pertaining to
medicines and vitamins ranks
amongst the most frequently
asked kashrus questions that come
through the COR hotline throughout
the year and especially before Pesach.
On the one hand, pharmaceuticals
rarely bear kosher certification and
often contain non-kosher ingredients.
On the other hand, a “when in doubt
err on the side of caution” approach
that is taken in regard to standard food
products when there is a doubt is not
an option when confronting the kashrus
of medicines and products whose
necessity is significant. Such questions
must be looked at with great care and
sensitivity and halachic guidance must
be sought from Poskim.
In July 2012, at the Association of
Kashrus Organizations’ (AKO) Vaadim
Conference hosted by COR, the Rosh
Hakollel (Dean) of Kollel Toronto, Rav
Shlomo Miller shlit”a, was asked to
address this question. Rav Miller was
asked to provide guidance to kashrus
professionals from around the world on
how to address questions pertaining to
the kashrus of medicines. The following
article is adapted from Rav Miller’s
address to the AKO Rabbonim.
PART I: HALACHIC PRINCIPLES
and served as rabbi in
Birmingham, Alabama,
for 7 years, and at
Kehillat Shaarei Torah in Toronto for
15 years, from 1994-2009. He served
as the secretary of the Beis Din of the
Vaad Harabonim of Toronto from
1997 to 2007. In 2009 he and Joyce
made aliya to Yerushalayim, where 2
of their 4 children and all of their 4
grandchildren live. Rabbi Tradburks
presently serves as the Rabbinical
Council of America representative
in Israel, providing services to RCA
members in Israel, as well as serving as
liaison to the Rabbinate in Israel.
NIFSAL MAY’ACHILA
Non-kosher food which has become
inedible to the extent that a human
would not consume it – nifsal
may’achila – loses its non-kosher
status.i However, one cannot be too
quick to assume that a product is
inedible even if it might seem that
way to the layman. For example, Rav
Shlomo Zalman Auerbach zt”l cites a
Gemara which says that
runj ka ohkdr hn (urine of a donkey) is
not inedible and another Gemara which
implies that izutv ,tum (mucus of the
ear) is not inedibleii. Accordingly, one
should not automatically assume that
all medicine and vitamins
are inedible.
An illustration of the
above concern is hard gelatin
capsules. Animal gelatin is
assumed to be prohibited but some
say that in its hardened form it is like
plastic and should be considered nifsal
may’achila. In fact, if a hard gelatin
capsule is put into water the gelatin
would dissolve and revert to being fully
functional gelatin. Therefore we do not
consider it nifsal may’achila.iii
ACHSH’VAY
While it is true that food which is nifsal
may’achila loses its non-kosher status,
consumption is nevertheless rabbinically prohibited due to a halachic
principle called achsh’vay. Achsh’vay
means that by consuming food that is
nifsal may’achila – to some degree – I
am demonstrating its importance and
re-establishing it as “food”; at least
as far as my personal consumption is
concerned.iv However, achsh’vay does
not apply to pharmaceuticals taken
for medicinal purposes because the
consumption of the item does not show
that the person considers it to be food,
rather he considers it of benefit to him
as medicine.v Foods which are inedible
can therefore only be consumed for
medicinal purposes.
SHE’LO K’DERECH ACHILA
Generally speaking,vi consuming
non-kosher food in an unusual manner
(she’lo k’derech achila) is not prohibited
by the Torah (t,hhrutsn), but it is
prohibited by the rabbis (ibcrsn).
Notwithstanding the rabbis granted an
exception to a choleh and allowed him
to consume non-kosher in a manner
which is determined to be she’lo
k’derech achila.vii A primary example of
she’lo k’derech achila is food which is
mixed with an ingredient whose taste is
very bitter to the extent that a normal
person would not eat it.
Other examples include consuming
food in a raw state or while it is
scalding hot.viii On the other hand, the
act of swallowing food without chewing
is classified as a usual manner of
consumption (k’derech achila) unless
the reason for swallowing is because
the food is too bitter to
chew.ix Therefore, going back to the
hard gelatin example above, since no
one eats gelatin (or any other food) in a
plasticized form, eating or swallowing
a hard gelatin capsule is she’lo k’derech
achila. As such, a choleh is permitted to
use a hard gelatin capsule.x The extent
of the ailment that must be present in
order to permit she’lo k’derech achila
is the subject of debate amongst the
Poskim and may differ from case to
case.xi As such, one should always
consult with their rabbi to make this
determination.
There is a practical difference that
can be pointed out between an item
that is permitted based on the principle
of nifsal may’achila and the principle of
she’lo k’derech achila. If an item is nifsal
may’achila a person may consume it
for medicinal purposes even if there is
a kosher-substitute, but if the item is
merely she’lo k’derech achila then it is
only permitted if there is no reasonable
alternative which is kosher.xii The
definition of “reasonable alternative”
is case specific. As such, one should
always consult with their rabbi to make
this determination.
CHATZEE SHIUR
In most cases, pharmaceutical doses
are smaller than the shiur – the
minimum amount – that is needed
to be punished for transgressing the
prohibition. Nevertheless, one who
consumes less than the minimum still
transgresses a Torah prohibition which
is referred to as chatzee shiur – “less
ARTICLES OF FAITH
ARTICLES OF FAITH
than the minimum” or chatzee shiur
assur min haTorah. Notwithstanding,
there are still some possible reasons to
be lenient when consuming less than the
minimum. There are those who say that
chatzee shiur assur min haTorah applies
only to foods which are forbidden due
to a negative prohibition (lav) but if
there is no lav associated with the
specific prohibition then a chatzee
shiur can be consumed. Others argue
that whether the prohibition against
feeding non-kosher food to a child – lo
so’chee’lam – does not apply to chatzee
shiur.xiii Based on this logic we might
consider the practice of those who give
their children a teaspoon, which is less
than the minimum, of liquid medicine
that contains non-kosher glycerin when
there is no kosher alternative available
to be justified.xiv
BITUL ISSUR L’CHATCHILA
Even though non-kosher food that
became mixed into a larger kosher food
is nullified in sixty times its volume,
it is prohibited to intentionally dilute
the non-kosher food into that kosher
mixture to nullify it.xv That said where it
is not certain that non-kosher is present
– safek issur – some do allow intentional
nullification.xvi Furthermore, there is
room to allow intentional nullification
for a choleh. xvii
tive since the medicine is designed to
slowly be released through the capsule.
It is also not advisable for people to
wrap the capsule in paper, which is
allowable according to halacha,xxii since
swallowing paper may have a deleterious
effect on the patient. Rather, the choleh
should rely on the heter of she’lo
k’derech achila as described above and
swallow the hard gelatin capsule as it is
intended. It should be noted that there
is a kosher version of the hard gelatin
capsule which is made from vegetables.
TABLETS
Tablets are primarily made of starch and
other food items with a small amount
of bad-tasting medicine mixed in, and
therefore the pill fits the status of she’lo
k’derech achila which is permitted for
a choleh when there is no substitute.
Although there are stearates on the
outside of the pill which may be of
non-kosher origin, they are considered
to be mixed into the pill and are batel
b’shishim and therefore do not pose a
concern.
COUGH MEDICINE
Cough medicine typically contains
glycerin which is often made from
non-kosher animals. Accordingly, where
no kosher alternative is available, it
may be possible to invoke the heter that
suggests that the prohibition of giving
PESACH
a child non-kosher food does not apply
All of the principles cited above have
to chatzee shiur and a rabbi should be
equal application on Pesach to pharmaconsulted.
ceuticals that contain chometz with two Regarding adults, however, there
caveats; 1) in order to attain the status of is no way to consume cough medicine
nifsal may’achila the chometz ingredient that contains glycerin and does not bear
must become so inedible that even a dog reliable kosher certification unless it
would not consume it; xviii 2) chometz on is diluted into water that is sixty times
Pesach does not become nullified in a
its volume. Accordingly, since glycerin
mixture.xix Pharmaceuticals that do not
is usually not more than 20% of the
contain chometz but contain kitniyot are volume of the cough medicine, one
permitted for someone who feels ill even can nullify the medicine into twelve
if they are edible.xx Finally, we must bear times its volume since
in mind the prohibition against owning
at that point the glycerin
chometz on Pesach which applies
would be nullified. This
equally to edible pharmaceuticals.xxi
presumes that the existence
of glycerin in the original
mixture does not render
PART 2: PRACTICAL APPLICATIONS
the entire mixture as
HARD GELATIN CAPSULES
non-kosher. Since such
There are people who would consider
a presumption is not a
opening the hard gelatin capsule and
simple matter, it would be
then consuming the medicine contained preferable to nullify the
in it, so as to avoid the need to swallow
medicine into sixty times its
gelatin. From a medical perspective
volume, if that is possible.
xxiii
this is not advised since there are times
when doing so may be counterproduc-
CHEWABLES
Chewable pills are not nifsal may’achila
and their consumption is considered to
be a normal manner of consumption.
Therefore if there are possible
non-kosher ingredients in chewables an
adult would be forbidden from taking
them. As noted above, since chewable
pills are smaller than a kezayis, it may be
possible to give one to a child if there are
no kosher alternatives available and a
rabbi should be consulted.
BLESSINGS ON FRUIT TREES
‫ברכ‬
by Rabbi Tsvi Heber
The month of Nissan brings in all the hustle and bustle of Pesach
preparations. While we are hard at work preparing for Yom Tov
inside the home, Hashem’s Hand is at work outside preparing
the world for the upcoming spring season. Chodesh Nissan is
Chodesh Ha’Avivii, the month of blossoms. Once a yeariii at the
beginning of the spring season when the fruit treesiv begin to
blossom we have an opportunity to recite a special bracha called
Birkas Ilanos. Reciting this bracha allows us to contemplate the
Creator’s wisdom and goodness both of which are manifested in
nature and to praise and thank Him for all that He does for us on
a daily basisv. While the recitation of this bracha is prompted
only by viewing the blossoms of a fruit tree, the Poskimvi and
Baalei Kabbalahvii strongly encourage usviii to go out of our way
to find the opportunity to do so in order to recite the bracha.
In Eretz Yisrael, the opportunity to recite birkas Ilanos
begins in Chodesh Nissanix. In some communities, the kehila
gathers togetherx to recite the bracha on Erev Pesach or on Chol
Hamoedxi. In colder climates like Toronto, it is highly unlikely that
fruit trees will begin blossoming before Iyar or even Sivan so the
bracha should be recited when the fruit trees begin to bloomxii.
In fact, our brethren who live in the southern hemisphere will
recite the bracha during the month of Tishrei! xiii
Those who have not had the opportunity to see a fruit tree
and recite the bracha at the early stages of blossoming, can still
recite it until the fruit is ripe but not thereafter.xiv Some refrain
from reciting the bracha on Shabbos since there is a concern that
we may not be careful and we may accidentally touch the tree or
even pick a fruit off of the tree.xv That said, if the opportunity to
recite the bracha will not easily arise during the week he should
recite the bracha on Shabbos.xvi During the Shemittah year, it
is permitted to recite the bracha upon a tree that is subject to
the laws of Shemittah even if the farmer is not keeping Shemittah
properly.xvii
According to kabbalistic sources, after the recitation of birkas
ilanos, it is customary to give tzedaka and pray for the geula
ha’asida – the final redemption – may it come speedily in our
days.xviii
SOFT GELCAPS
Previously, we noted that hard
gelatin capsules are she’lo k’derech
achila because people would not eat
them in their current, plasticized
state, and are therefore permitted
for cholim. In contrast, softgels are
possibly considered edible and their
consumption might be considered
a usual manner of consumption.xxiv
Accordingly, even cholim should avoid
softgels. Therefore, the only way they
can be consumed is if one wraps the
softgel in a paper, kosher capsule,
or some other non-food item before
swallowing the softgel.
VITAMINS
Vitamin tablets that are taken as part
of a daily nutrition supplement should
bear reliable kosher certification. Since
the vitamin is being consumed as a food
replacement and not as medication it
does not fall into the special heter for
cholim stated above. On the other hand,
if the person takes therapeutic doses of
vitamins as a form of medication, then
the person may take them in tablet form
regardless of whether the ingredients
are kosher.
Rabbi Tsvi Heber is
COR’s Director of
Community Kosher
ktdvk ihsh,g ixhbcu ohrmnn ubh,uct uktdb ixhbcxix
Rabbi Tsvi Heber is COR’s Director of Community Kosher
xxiii
‫ײײ‬
‫ח‬
‫ ט‬
1
xiv
ARTICLES OF FAITH
QUESTIONS AND ANSWERS FROM THE HALACHA LINE
1
I HAVE A STORE IN MY BASEMENT. PEOPLE
INEVITABLY WILL COME TO MY HOUSE ON
YOM TOV TO “PURCHASE” AN ITEM THAT THEY
NEED FOR YOM TOV. CAN I GIVE THEM THE
MERCHANDISE AND HAVE THEM PAY ME FOR IT
AFTER YOM TOV?
Ýou may give them the
merchandise on Yom Tov as long as
you make no mention of pay or cost.
They can pay for the merchandise
after Yom Tov.
2
MY NEIGHBOUR PUT HER HOME
ENTERTAINMENT SYSTEM AT THE END OF
THEIR FRONT LAWN TO BE PICKED UP BY THE
GARBAGE COLLECTOR. WHEN I ASKED HER WHY
SHE WAS THROWING IT OUT, SHE REPLIED THAT
ONE OF THE PARTS BROKE AND THE STORE
THAT SHE BOUGHT IT FROM QUOTED HER AN
ENORMOUS AMOUNT TO FIX IT, SO SHE DECIDED
TO SIMPLY THROW IT OUT. I ASKED HER IF I CAN
HAVE IT AND SHE SAID SURE. I THEN CALLED
THE MANUFACTURER AND WAS TOLD THAT IT
IS STILL UNDER WARRANTY AND THAT THEY
WOULD FIX IT FOR FREE IF I PAID SHIPPING AND
HANDLING. DO I HAVE TO TELL MY NEIGHBOR
OR CAN I KEEP IT? AFTER ALL, THE GARBAGE
MAN WOULD HAVE THROWN IT OUT HAD I NOT
SALVAGED IT.
´This is an interesting question
since it is clear that it was her misunderstanding that led her to deem the
object as useless and hefker. As such,
this should be considered hefker
b’ta’us – and should be returned.
3
DOES CHAP STICK NEED TO HAVE A
HECHSHER? WHAT IF IT IS FLAVOURED
AND HAS A GOOD TASTE?
Ćhap Stick is similar to lipstick
which does not require a hechsher
even though it is flavoured and small
amounts may be ingested accidentally. This is permitted since Chap Stick
is not food and possible ingestion is
unintentional (ayno miskaven) and
abnormal (she’lo k’derech achila). For
Pesach, it is advised to be stringent
and to ensure that Chap Stick does
not contain chometz.
4
I AM IN THE FIRST 12 MONTHS OF THE
MOURNING PERIOD FOR MY FATHER. AM
I ALLOWED TO MAKE A FRUIT PLATTER FOR A
FRIEND WHO IS MAKING A SIMCHA?
Ás an avel after shiva, you are
permitted to send a gift as long as
it is not sent for the sole purpose of
enhancing the feeling of simcha. A
fruit platter or any other food item
serves a functional purpose as it will
be served to the guests at the simcha.
Accordingly, it is classified as a
“functional gift” and can be given.
5
IS THERE ANY ISSUE WITH HAVING AN
ULTRA SOUND PERFORMED DURING THE
EARLY STAGES OF PREGNANCY TO DETECT
ABNORMALITIES?
´Performing an ultrasound is
halachically permitted. That said,
halachic questions will arise should,
Heaven forbid, an issue be detected
that arouses concern. In that case, a
competent halachic authority should
be consulted with immediately.
6
MY WIFE IS AT WORK UNTIL 2:30 P.M. AND
I AM HOME STUDYING. IT IS NOW 2:00
P.M. AND MY CLEANING HELP JUST SHOWED
UP HALF AN HOUR EARLY. MY WIFE NEVER
COMES HOME EARLY. MUST I LEAVE MY HOME
IMMEDIATELY? I LIVE ON THE SECOND FLOOR IN
A 3-STOREY APARTMENT BUILDING.
Ýou do not have to leave your
home. Rather, you should open the
front door at least to the point that
it is visibly ajar to a neighbour who
passes by.
7
dormant for 24 hours and then it
may be kashered by running three
consecutive full cycles. While this
method of kashering is sufficient to
kasher a non-kosher dishwasher, it is
not recommended for Pesach.
8
MOST PEOPLE WHO COME TO VISIT US
ARE ALSO JEWISH. I FOUND A $10 BILL ON THE
FLOOR OF THE LOBBY AND IT LOOKS LIKE IT
FELL OUT OF SOMEONE’S POCKET. WHAT IS THE
RIGHT WAY TO GO ABOUT THIS – CAN I KEEP IT?
Ýou may keep it. It would be
considered praiseworthy or “lifnim
m’shuras hadin” to ask your
colleagues if they lost money or to put
up a sign indicating that you found
some money.
9
I TOYVELLED MY GLASS DISH SEVERAL
MONTHS AGO AND I ONLY NOW NOTICED
THAT I FORGOT TO PEEL THE STICKER OFF
THE BOTTOM OF THE DISH. IT IS LOCATED
UNDERNEATH THE DISH IN A PLACE WHICH
IS NOT VISIBLE UNLESS YOU TURN THE DISH
UPSIDE DOWN. DO I HAVE TO TOYVEL IT AGAIN?
Ýou do not have to toyvel it again.
This is because the sticker is covering
a very small area and is located on the
bottom of the dish in a place that you
do not really care to remove it. While
it is best to remove all chatzitzos prior
to toyvelling, since you have already
toyvelled it, you need not redo it.
10
FOR THE UPCOMING BAR MITZVAH
CELEBRATION OF OUR SON,
WHICH WILL TAKE PLACE ON SHABBOS, WE
PURCHASED DECORATED COOKIES THAT
APARTMENT WHICH HAS A DISHWASHER
HAVE “MAZEL TOV” WRITTEN ON THEM WITH
THAT IS NOT KOSHER. IS THERE ANY WAY TO
COLOURED ICING. WE REALIZED THAT THIS
KASHER IT OR DO I HAVE TO PURCHASE A NEW
MIGHT BE AN ISSUE REGARDING ERASING ON
Ít is permitted to kasher a
non-kosher dishwasher. You must
clean it thoroughly taking special care
to clean the filters well. Any area that
cannot be removed such as a panel
should be cleaned with bad tasting
chemical or cleanser. It must be left
SHABBOS.
Ýou may serve them since it is
permitted to break the letters while
biting into them. It is proper not to
break them with your hand prior to
eating them.
You are invited to call the Halacha Line at:
416.535.8008
www.HalachaInstitute.com
EMAIL [email protected]
TEL
WEB
By Judy Pister
I WORK IN AN ALL JEWISH OFFICE AND
WE RECENTLY MOVED INTO AN
ONE?
Rabbi Zev Eisenstein,
of Blessed Memory
A
lthough much has been
written about the life
of Rabbi William Zev
Eisenstein z”l since his
recent passing, I would like
to reflect on a side of our dear Rabbi
from the kashruth world. Both at
COR and personally we have had the
pleasure and opportunity to work
alongside this most beloved and
gentle individual.
Some 25 years ago, Rabbi
Eisenstein began working for COR as
a Rabbinic Field Representative (RFR)
in the southern Ontario and Niagara
regions. Rabbi Eisenstein lived in
Hamilton and it was much more cost
effective for companies to have him
visit, rather than send a Rabbi from
our head office in Toronto. As an RFR,
Rabbi Eisenstein wasn’t just a professional; he was a Kiddush Hashem
(Sanctification of G-d’s Name).
One of my first assignments at
COR was to ensure that Rabbi Eisenstein’s inspection report details were
entered in our web based system,
CORporate Kosher. The Rabbi
preferred to fax his elaborate hand
written reports rather than use our
on line system. Over the course of
several months, I worked with him
closely and eventually convinced him
to try on line submissions. Needless
to say, once he overcame his initial
reaction of “my dear, I am too old
for all this fancy stuff”, he became
a “techie” with his perfect report
entries.
My ref lect ions
h
on losing a kashrut g
kin
l
a
w
a
d
n
a
l
a
n
io
s
s
pr ofe
Kiddush Hashem.
Of the
thousands
of inspection
visits, koshering
activities
and supervised
productions that he
conducted on behalf of
COR over the years, several
stand out and are worth
mentioning.
E.D. Smith, the large jam manufacturer, produces both kosher and
non-kosher varieties. As a result,
equipment kosherization is required
prior to any kosher production. The
most efficient way to manage this is
for the kosher sequence to precede
the non-kosher each week. Therefore,
a Rabbi is required to arrive at the
facility at 3:30am or 4:30am on most
Monday mornings. In addition,
there are weeks when the Rabbi is
also required from 8:30-10:30 on
Sunday evening. This was one of
several companies that knew it could
count on Rabbi Eisenstein to arrive
at precisely the right time, perform
the kosherization and have kosher
production start early Monday
morning.
The routine visits to E.D. Smith
and elsewhere resulted in encountering the same personnel time and
time again. This obviously included
production staff, but also the security
guard who checked visitors into the
plant.
When
illness
prevented
Rabbi Eisenstein
from performing his
duties, other Rabbis
took over his responsibilities. At one encounter with
the security guard, she inquired
when the good Rabbi would
resume his duties as she heard he
was unwell. Upon hearing of his
passing, she began to cry. She then
went on to explain that one morning
some time ago, Rabbi Eisenstein
was leaving the building and noticed
she was sad. She told him that her
mother had passed away and he
took the time to offer her comforting
words and, thus, a special bond was
formed.
A few years ago, a specialty cookie
company began their application
for kosher certification. A Couple
of Squares had never gone through
the process before so they had
many questions and were somewhat
unsure of what was required of
them. I told them that I would
schedule Rabbi Eisenstein for the
initial inspection and that he would
guide them through all the steps.
After the plant visit, they contacted
me and were thrilled that they met
this wonderful person who left them
feeling assured that implementation
ARTICLES OF FAITH
Aside from his
expertise,
meticulous
work habits and
contributions to
kashruth, if we
learned one thing
from this most
gentle man,
it was that each
person is special
and worthy of a smile
and a kind word,
regardless of his or
her background.
would be
seamless.
Kosherization (in this case
by heating at
close to 500°F
for 2 hours)
at a plant
that has an
inventory of over
800 used baking
pans and countless
oven racks takes some
time! Rabbi Eisenstein
was able to perform the task
in the shortest time possible,
thereby keeping both cost and
downtime to a minimum. First, by
discarding a few very old items and
then by stacking pans crisscross on
racks, mindful of temperature dips if
over-loading occurred, he was able to
keep the oven temperature high enough
to complete the task in 23 hours. True,
Rabbis trained in kosher law would
know how to accomplish this. But Rabbi
Eisenstein took it to another level with
his personality, wit and charm.
Another time, I received a call that
a train derailment in northern Ontario
included a railcar with kosher certified
product that needed to be removed into
a new tanker. Another kosher railcar was
made available but there were no kosher
pumps or hoses on site. I contacted
Rabbi Eisenstein who was able to assist
with the emergency response by quickly
rushing to Port Colborne to kosher
the necessary equipment, review all
documentation and essentially save the
day. In the kashruth world, unexpected
incidents must be handled with utmost
speed, while paying extra attention
to every detail in order to remedy the
situation effectively. He did it all without
losing an ounce of courteousness and
charm.
At Gay Lea Hamilton (formerly
Salerno), kosher cheese shredding is
performed under the supervision of
a Rabbi. The kosher cheese arrives
in 40 kg blocks and is shredded and
repackaged with a kosher sticker
applied. Rabbi Eisenstein once told me
that he could not just supervise this
lengthy process, but rather worked
alongside the operators assisting them
in stickering the packages. “You develop
a better working relationship with
the staff if you do things together,” he
explained.
I developed a personal connection
with Rabbi Eisenstein as well. My son
decided to attend McMaster University
in Hamilton. Being a Jewish mother, I
emailed the Rabbi with living and food
related questions and received a very
detailed response including several
housing options and his personal phone
numbers for my son to use at any time.
We followed the Rabbi’s suggested
housing ideas and Benji moved in at the
start of the school year. Rabbi Eisenstein
invited groups of kosher observant
students, including my son, to his home
for Shabbat meals, greatly enhancing
their Shabbat observance on campus.
In addition, upon learning that my son
and other boys would set up a kosher
residence house for years 2-4, he offered
various kosher kitchen utensils that he
no longer used. He became close with
them and in turn they truly loved him.
Of course, our companies loved
Rabbi Eisenstein as well. At one recent
plant visit, another COR Rabbi was
told “not to imply that we have any
issues with you Rabbi, BUT will Rabbi
Eisenstein be back soon? We all miss
him terribly”. Alas, this was not to
be as our dear Rabbi passed away on
November 26, 2014 leaving countless
friends and acquaintances mourning
alongside his family.
Aside from his expertise, meticulous
work habits and contributions to
kashruth, if we learned one thing from
this most gentle man, it was that each
person is special and worthy of a smile
and a kind word, regardless of his or
her background. Thank you Rabbi
Eisenstein for teaching us this lesson
-- and for everything else you taught us.
You will be sorely missed.
the passover experience
Secrets to
Seder Success:
By Chava Fine
Tips on How to Engage Children,
Teens and Adults at Your Seder
Four experts provide their advice
on how to make an impact at your Seder
A
After weeks of undertaking intense preparations for Passover, once the big day arrives, some
people find that their “perfect Seder” doesn’t go
as planned. The kids are tired, the adults have run
out of things to say, the food gets cold. How does
one ensure that the Seder will be both meaningful
and engaging to all present? Three Jewish Studies
teachers, two from Toronto and one from Ottawa,
and a Toronto psychologist share their tips on how
to make the evening run smoothly.
Judy Pister is an Executive Assistant at
COR.
1
SARAH CHANA RADCLIFFE
RABBI YECHIEL GOLDREICH
3
SARAH CHANA RADCLIFFE IS A PSYCHOLOGIST IN PRIVATE PRACTICE. SHE IS THE AUTHOR
RABBI GOLDREICH RECEIVED HIS RABBINIC ORDINATION FROM
OF THE FEAR FIX, MAKE YOURSELF AT HOME, AND RAISE YOUR KIDS WITHOUT RAISING YOUR
THE JERUSALEM BETH DIN, A BACHELOR’S DEGREE FROM
VOICE. HER TELE CLASSES ON FAMILY LIFE AND EMOTIONAL WELL-BEING ARE AVAILABLE AT
YESHIVA UNIVERSITY, AND MASTER’S DEGREES FROM DYOUVILLE
LEARNWITHSARAHCHANA.COM/SCR/
COLLEGE AND THE AZRIELI GRADUATE SCHOOL OF EDUCATION. HE
TIPS TO KEEP KIDS ENGAGED DURING THE SEDER:
CURRENTLY TEACHES JEWISH HISTORY, TANACH, AND RABBINICS
1. Keep little hands occupied by giving 4-question prizes such as “tangle toys” (these come as key chains too).
They are meant to be played with in the hand and have the advantage of being silent when manipulated.
Keeping hands busy calms the nervous system and helps keep children content during a long Seder.
AT THE ANNE AND MAX TANENBAUM COMMUNITY HEBREW
ACADEMY OF TORONTO (CHAT).
A
2. Buy a roll of tickets and give one out to a child every time the youngster asks or answers a question during
the Seder. Kids turn in their tickets at the end of the Seder for prizes (the more tickets, the more prizes; or
make a system like 10 tickets gets a prize from bucket One, twenty tickets gets a prize from bucket Two (a
better prize), etc. This keeps kids on track and motivated throughout the evening.
3. Each child should sit beside an adult who can help them see what page the Seder is on in their school-made
Haggadah or other Haggadah. Occasionally hold up a child’s Haggadah to show his handiwork to the folks
around the table. Keeping the child on the right page keeps his attention focused on the Seder - as does enthusiastic singing of the traditional tunes.
“A Pesach Seder isn’t a classroom. It’s a more educationally challenging environment. Classrooms usually contain
students who are all the same age and educational background.
Classrooms have clear curricula. The average classroom lesson
lasts for less than an hour and doesn’t serve alcohol.
4. Have a plan BEFORE the Seder. If children are allowed to leave the table, then make sure they have a place
to go to play quietly and be prepared to enforce quiet-play rules. If children are not allowed to leave, then
make sure they know this before the Seder begins. Let them know that you know they will be tired and that
they can rest by putting their head down at the table if necessary, or having a drink or a snack....make sure
you are prepared for children’s fatigue and impatience by preparing protein-laden snacks such as nut bars
(high carb, high sugar snacks will probably lead to poor behavior due to spikes in blood sugar).
Nonetheless, there are still a few cardinal principles of
education that can be used at a Pesach Seder.”
1. CREATE THOUGHT AND CONVERSATION PROVOKING QUESTIONS
Would I want to leave Toronto for the Holy Land if the Messiah
arrived tomorrow? In what manner do you feel enslaved and
what would it take to achieve freedom? Have you ever felt like
G-d saved you personally from a bad situation?
5. Many kids are unable to sleep before the first Seder and end up being absolutely exhausted by the second
one. Plan for this, making arrangements for younger kids to have a place to sleep if necessary. Don’t expect
young kids to be able to stay awake for both Seders and be realistic about each child - some will not be able
to sit at the table for even one Seder because they need to move or to play. On the other hand, if you know
your child can sit through it if he tries hard, then encourage him beforehand by discussing the mitzvah and
how much joy Hashem takes in children at the Seder and how much you are looking forward to his participation, and so on. Refrain from all negativity (dire threats and warnings) unless a child has already shown that
he misbehaves at a Seder. In the latter case, be pleasant but firm, letting him know that misbehaviour will,
unfortunately, lead to a specific negative consequence over the holiday (i.e. less dessert the next day or some
consequence on Chol Hamoed).”
2. ABOVE ALL ELSE DO NO HARM
When things get out of control or the Seder takes an
unfortunate turn-- stay cool. You don’t want to create family
memories of angry screaming.
3. MANAGE EXPECTATIONS
Despite everyone’s greatest efforts, you won’t get to everything
you want. If the Seder goes reasonably smoothly, consider it a
smashing success.
4. MANAGE THE INTERESTS
The senior who wants to talk about her wartime experiences,
the child who wants everyone to hear them sing endless
Dayeinu, the brother-in-law who wants to pontificate, the
cousin who just wants to skip it all and get to the meal.
Somehow, try to keep them all happy and engaged.
5. PLAN AHEAD BUT PREPARE TO IMPROVISE
Prepare the stories and words of Torah ahead of time but be
prepared to drop them if the time is not right or if the crowd is
not interested.
2
ELANA SCHWARTZ
SOROKA
MRS. SOROKA HAS BEEN
WORKING WITH TEENAGERS
FOR ALMOST 15 YEARS.
6. PAY IT FORWARD
SHE CURRENTLY TEACHES
Think back to whatever it was at the Seder that made an
impact on you as a child. Try to share that. If nothing else, your
excitement will come through.”
JEWISH STUDIES TO SIXTH
AND SEVENTH GRADERS AT
ASSOCIATED HEBREW DAY
SCHOOL IN TORONTO.
A
“As we know there are many key themes in the Seder to
further explore during the Seder meal. Teenagers respond
well to scenarios and sequencing - have them rank different
examples of slavery and freedom. For example, someone
in jail serving a sentence they are not guilty of, someone
with an addiction and someone with no money or material
possessions but a loving family. Who is the most free? The
most enslaved? There is a great quote from Sara Yocheved
Rigler’s biography of Rebbetzin Devorah Cohen. The
Rebbetzin, a survivor of Auschwitz says: ‘Auschwitz is not a
bad place. A bad place is a place where Jews can do mitzvot,
but don’t do them.’
Also, you can point out a quote from the Haggadah and
have interested parties cite a current event that they can
relate to the quote. My students on March of the Living
(which traditionally leaves a day or two after Pesach) really
connected to ‘B’chol for vador...’ – and what that means as far
as our collective past, present and, our future.
Pre-teens or younger teenagers are often overlooked as
leaders because they are too young to babysit but they are
your prime candidates for entertaining younger children.
Have them prepare songs, skits or scavenger hunts to
keep younger kids engaged and awake. This age group also
likes ‘You Be The Judge’ types of activities. Prepare riddles
in halacha or even just trivia in the Haggadah. Pose the
question at one point in the Seder and revisit it later on to
allow time for them to think or search for the answer while
other parts of the Seder are taking place. A small prize never
hurt anyone either.”
[email protected]
RABBI DAVID ROTENBERG
4
SINCE RECEIVING SMICHA IN 2005, RABBI DAVID ROTENBERG HAS WORKED IN BOTH FORMAL AND INFORMAL
JEWISH EDUCATION IN HIS HOME COMMUNITY OF OTTAWA. RABBI ROTENBERG CURRENTLY TEACHES GRADES
6-12 AT THE OTTAWA JEWISH COMMUNITY SCHOOL AND IS THE PRINCIPAL OF OTTAWA TALMUD TORAH
AFTERNOON SCHOOL. IN HIS SPARE TIME, HE PERFORMS SEMI-PROFESSIONAL STAND-UP COMEDY!
A
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“As simple as it may sound, in my opinion, the
most valuable strategy for making the Seder more
engaging and meaningful is preparation. The
Pesach Seder is (in some form or other) likely the
most widely-practised Jewish observance of the
year. And while everyone is well aware of all the
time that families take to prepare their home and
to cook incredible feasts to eat at the Seder, many
Jews simply show up at the Seder table without
giving much advance thought to what will be read/
sung/discussed. Whether you will be the leader of
the Seder or one of the participants, taking some
time to prepare can make a world of difference.
In my elementary school Judaic Studies classes,
we spend almost every period for the entire month
before Pesach working on a fun and educational
project that is designed for making the Seder more
meaningful. In one grade it will be a “Seder guide”
containing explanations, instructions, and halachic
information for every step of the Seder. In another,
students complete their own Haggadah full of
fill-in-the-blanks Divrei Torah, gematrias (Jewish
numerology), and more. In another, we compile a
“Haggadah Companion” full of insights gleaned
from students’ questions and research into the
Haggadah. Whatever project we complete, students
come into the holiday with a sense of accomplishment, and are prepared to participate actively in the
Seder.
For adults with limited time, or children not in
day school, the preparation doesn’t have to be as
involved. For example, have a variety of Haggadahs
at the table, all with different perspectives and
different commentaries, in order to facilitate more
(and better) discussion. Take some time before
Pesach starts to read through your Haggadah (or
do some online research), and make some notes of
questions or ideas you’d like to discuss at the Seder.
Try out a new tune, or other fun custom you haven’t
done before (i.e. re-enacting the plagues using
creative props, adding sound effects to Chad Gadya,
etc.), and they may become new favourite elements
of the Seder.
Most importantly, know your audience. The
style of Seder that would be enjoyed by a group
of yeshiva students likely isn’t quite the same as
what would work for those for whom the Seder is
their most major Jewish engagement of the year.
What might be best when there are a lot of children
at the table probably isn’t how you should run a
Seder primarily for adults. The reality, however,
is that many families are likely to have a real mix
of people at their Seder, and the key is to find the
right balance. As we say throughout the Haggadah,
on the Seder night we are supposed to feel as if
we are personally leaving Egypt and the Seder is a
fulfillment of the mitzvah to pass that knowledge
and that feeling onto the next generation.
Taking some time to prepare and bring the right
combination of ideas that appeal to everyone, will
ensure that the Seder is enjoyable, meaningful, and
inspiring.”
My Favourite Passover Memory..
By Chava Fine
Ten COR proprietors share their inspiring
and humourous Passover memories
TORONTO KOSHER
ESTABLISHMENT DESCRIPTION: Toronto Kosher
is an establishment that joined two old meat shops,
“Goldstein’s” and “Stroli’s” to create a modern highquality meat shop. We are a full service meat store
which carries raw beef, veal, lamb, chicken, turkey and
duck, as well as a full array of deli meats and cooked,
prepared foods. We offer custom cuts of all types of
meats and poultry for your satisfaction.
OWNER: Tzvi Hirschman
FAVOURITE PASSOVER MEMORY: “One of my favourite Passover stories occurred over 15 years ago when
we ran short of briskets. The customers asked, ‘What
will we eat if you don’t have brisket?’ We went on and
sold minute roasts to all the brisket eaters and got the
best report on the tenderness, juiciness and quality
of the minute roasts. The moral of the story is, always
keep an open mind to new meat ideas.”
SEPHA FOODS
ESTABLISHMENT DESCRIPTION: Sepha
Foods (Sepha Catering Ltd.) is the first kosher
food manufacturing company in Toronto that
produces full frozen meals for the marketplace,
hospitals, long term care facilities and airlines.
“We produce the highest quality meat, dairy,
vegetarian, and gluten free meals, all in a stateof-the-art 4000 square foot HACCP certified
and provincially inspected facility.”
OWNER: Yehuda Goldberg
FAVOURITE PASSOVER MEMORY: “We always
looked forward to Pesach at the Goldberg
house. Cleaning for Pesach started room by
room a couple of weeks before Pesach, and
finished right before bedikas chometz. Hiding
the pieces of bread and sending my Father on
a hunt was almost as much of a competition as
who could hide the afikoman in the best spot
during the Seder. Growing up in a home with no
gebrochts on Pesach made for delicious ways
of cooking meats including using fruits and
vegetables to give aromatics to the meat.”
MITZUYAN KOSHER CATERING
ESTABLISHMENT DESCRIPTION: Mitzuyan Kosher Catering
is becoming the “go to” kosher caterer for the non- typical
“kosher” cuisine. Food quality, presentation and taste are our
priorities and this is reflected in the offsite events that we have
been doing. You often overhear guests commenting, “This is
Kosher?” As the “new kid on the block,” Mitzuyan is attempting
to change people’s minds about how kosher food should taste.
Mitzuyan Kosher Catering is the exclusive kosher caterer for
The Avenue Banquet Hall, The Boulevard, Beth Radom Congregation and is the preferred caterer for Angus Glen Country
Club, The Paramount, Manor and other Peter and Paul’s Event
Centres.
OWNER: Norman Kay
FAVOURITE PASSOVER MEMORY: “Passover is especially
memorable for us. We invite our entire staff and their families
to share the second Seder together. Our youngest grandchild
and the youngest child of our staff will recite the 4 questions
in English and Hebrew. It is also the only time that our oldest
daughter makes gefilte fish from the recipe that was passed
down to her from her Bubbie (deceased). This is something
everyone looks forward to every year.”
KOSHERTRENDS BY MONA PASTERNAK
ESTABLISHMENT DESCRIPTION: koshertrends by mona pasternak is a full
service meat, dairy and vegetarian catering company that provides artistic
design and high quality food for every lifestyle.
OWNER: Mona Pasternak
FAVOURITE PASSOVER MEMORY: “Pesach was the most exciting holiday with
the best memories. My family would all get together and cram into my grandmother’s small dining room and enjoy all the foods made with such love. Some
of the foods would be my Dad’s (Murray Brookman of Levitt’s Kosher Foods)
Smoked Turkey and Brisket. I now can make memories for the next generation
as we of Koshertrends manufacture my Dad’s recipe for the Classic Smoked
Turkey.”
HAPPY DAYS
ESTABLISHMENT DESCRIPTION: Happy Days offers fun food rentals such
as cotton candy, popcorn, snow cones and mini donuts, as well as balloon
decor and complete event planning.
OWNER: Rich Winkler
FAVOURITE PASSOVER MEMORY: “There was nothing like walking into my
Grandparents’ home as a child and smelling the incredible array of foods being prepared for the Chag. Then having that same wonderful experience in my
parents’ home as a teen and now from my wife in my own home.”
GLATT KOSHER CENTRE
ESTABLISHMENT DESCRIPTION: Glatt Kosher
Centre is a restaurant that offers a variety of
raw meats and prepared foods. “We also have a
delicious take-out menu, which is full of kosher
meal options. We enjoy serving our community
and value our loyal customers and are constantly
striving to provide them with the largest variety and
highest quality of kosher food in the city.”
OWNER: Anat Porges
KOSHER DINING
AT THE WINDSOR
ARMS HOTEL
FAVOURITE PASSOVER MEMORY: “My favourite
Passover memory is preparing our restaurant and
my home for Passover. All of the cleaning and
changing over of dishes creates an environment
that welcomes the holiday. As well, I enjoy the
challenging task of preparing a Passover menu that
includes new tasty dishes.”
ESTABLISHMENT DESCRIPTION: The Windsor
Arms Hotel offers a complete kosher kitchen
which is licensed under the guidance of COR.
The Hotel offers kosher dining for special
events, plus it operates a kosher restaurant
open for dinner Tuesdays through Thursdays.
OWNER: George Friedmann
FAVOURITE PASSOVER MEMORY: “My
memories---simple--less focus on food--far
more on tradition and being together at home
with families, friends and others who are less
fortunate and are unable to be with families.
It is the time to put business aside and count
one’s blessings.”
ELY’S FINE FOODS
ESTABLISHMENT DESCRIPTION: Ely’s Fine Foods operates as a Retail
Take-Out and Full Service Caterer serving the Toronto Jewish Community with
unique and innovative food that is simply delicious. Ely’s is proud to be the
exclusive caterer at Congregation Bnai Torah and Petah Tikva Congregation in
addition to catering at many of Toronto’s finest venues.
OWNER: Manny Azulay
FAVOURITE PASSOVER MEMORY: “Growing up in a family heavily involved
in the food business, Passover preparations would normally entail long hours
and high levels of stress leading up to the holidays. My fondest memories
until today are centred on the first Seder night when the hustle and bustle of
preparation finally died down and the entire family would come together to
spend the Seders with my grandparents in Montreal. The Seder was the highlight of the year as we crammed ourselves together and began with the traditional Sephardic blessing of “Bibhilu”. The memory of my grandfather, adorned
in his regal kaftan sitting at the head of the table, will forever be etched in my
mind as he would bless each and every one of us with the Seder Plate as part
of this ritual. The stresses of the holiday preparation simply melted away as
we bonded as a family over the significance of the holiday. For me, this is what
Passover is all about - an opportunity to come together with our loved ones,
no matter where they may be throughout the year, enjoy the company of one
another, great food (of course!) and count all the blessings that have been
bestowed upon us.”
CLEARWATER CATERING INC.
EXQUISITE GOURMET
ESTABLISHMENT DESCRIPTION: Our passion is to provide
the finest quality kosher catering on par with the world’s best
non-Kosher restaurants. Exquisite Gourmet focuses on fresh
quality ingredients and real, natural cooking.
OWNER: Mitchell Lipperman
FAVOURITE PASSOVER MEMORY: “Pesach has always been
my favourite of the chagim. Warm lights welcoming us home
from shul. A full table and a long night of being who we are. It
was always magical. The longest chag that fills our lives and
unites the community in a unique way.”
ESTABLISHMENT DESCRIPTION: With an understanding that
our life experiences often revolve around food, Moshe Oziel and
the Clearwater Catering team aim to be as approachable and
accommodating as possible. The combination of experience,
creativity, attention to detail, and uncompromising ambition
to produce the tastiest, highest quality meals, result in the
excellent service clients have come to expect.
OWNER: Moshe Oziel
FAVOURITE PASSOVER MEMORY: The childhood memory
that resonates most with me revolves around the days before
Pesach, when the mayhem of the vigorous cleaning schedule
has finally been narrowed down to the kitchen. At that point,
my mother had unpacked the Pesach kitchen supplies and was
ready to start her cooking marathon. From a young age, I began
to earn my culinary stripes schlepping in groceries, peeling
potatoes and roasting peppers, but it was learning to handle the
heat in the kitchen with three Moroccan women that was priceless to me.”
An Inside Look at Three Stunning
Medieval Illustrated Haggadot
By Chava Fine
Two experts from the University of Toronto explain the historical
significance of some of the earliest illustrated Haggadot.
ONE OF THE MOST FASCINATING ASPECTS OF PASSOVER IS THE WIDE VARIETY OF HAGGADOT
AVAILABLE ON THE MARKET. SOME HAVE CAPTIVATING COMMENTARIES, WHILE OTHERS HAVE
BEAUTIFUL ILLUSTRATIONS. THESE BOOKS TELL THE STORY OF PASSOVER, THE STORY OF OUR
REDEMPTION – THE REASON WHY WE ARE TO GATHER TOGETHER AT THIS TIME OF YEAR. SOME OF
THE MOST INTRIGUING HAGGADOT EMERGED IN THE MEDIEVAL PERIOD. THE UNIVERSITY OF TORONTO
LIBRARY, WHICH HOUSES WELL OVER 1000 HAGGADOT FROM AROUND THE WORLD (INCLUDING AN
ORIGINAL OF A 12TH CENTURY HAGGADAH CONTAINED WITHIN A SIDDUR), HAS AMONG ITS COLLECTION,
FACSIMILE COPIES OF THREE FAMOUS MEDIEVAL HAGGADOT – THE BIRD’S HEAD HAGGADAH, THE
GOLDEN HAGGADAH AND THE SARAJEVO HAGGADAH. PROFESSOR BARRY DOV WALFISH, A JUDAICA
AND THEOLOGY SPECIALIST AT THE UNIVERSITY OF TORONTO’S THOMAS FISHER RARE BOOK LIBRARY
AND ADAM S. COHEN, PROFESSOR OF ART HISTORY AT THE UNIVERSITY OF TORONTO, SAT DOWN WITH
COR TO PROVIDE A SNEAK PEEK AT WHAT MAKES THESE HAGGADOT UNIQUE.
Bird’s Head Haggadah
The peculiar Bird’s Head Haggadah, which features illustrations of humans with bird heads, is one of the earliest
illustrated Haggadot. The original version is housed
at the Israel Museum in Jerusalem. This Haggadah
emerged from the region of medieval Ashkenaz, which
roughly corresponds to Germany.
“The Bird’s Head Haggadah might have originated
from Mainz, one of the great medieval Jewish
communities,” said Professor Cohen, author of the
forthcoming book 100 Illustrated Haggadot. “This
was one of the three communities that had suffered
persecution and massacres at the hands of the
Crusaders in 1096. On Tisha B’Av we say kinnos (lamentations) for them.”
While a heated debate exists in scholarship as to why the artist chose to illustrate humans with bird faces, some support
exists for the notion that this was done to avoid violating the second Torah commandment prohibiting the use of graven
images.
“The interesting thing is to see the animal that they chose. They didn’t choose sparrows or parakeets, they chose the
griffin, which is a very strong animal. If the Jews are representing themselves that way, it’s a demonstration of their self-image
as individuals who are strong,” said Professor Cohen.
Two varieties of illustrations appear in the Bird’s Head Haggadah – images of historical events, like the Jewish People
leaving Egypt and contemporary images of Jews making matzah.
“These historical and contemporary strands are combined in the Bird’s Head Haggadah to make the point that the actions
of Jews throughout history are connected. There is a unity in time and in the divine plan of those actions in the past and our
actions in the present,” said Professor Cohen.
Sarajevo Haggadah
Despite its name, the Sarajevo Haggadah was actually produced
in Spain during its golden age.
According to Professor Cohen, the world journey which
the Sarajevo Haggadah has travelled is perhaps one of its most
interesting elements.
“It was made in Spain, probably in an area called
Aragon, in the beginning of the 14th century. By the 16th century,
it was in Italy, probably when the Jews were expelled in 1492. At
some point in time, it made its way to Sarajevo. Then in 1894, it
was sold to the National Museum in Sarajevo. During World War
II, the Germans came to take it, but the curator, who happened
to be Islamic, rescued the book and hid it with his family. During
the bombardment of Sarajevo in the 1990s, it survived and it has now become a symbol of Bosnian perseverance.”
The Hebrew script in the Sarajevo Haggadah, which is Sephardic, is different from the Hebrew script appearing in Ashkenazi
Haggadot.
“The letters of Ashkenazi Haggadot are squarer and pointier – it is a very distinct script,” said Professor Walfish. “Whereas
the letters in the Sephardi Haggadot are rounder.”
Like the Bird’s Head Haggadah, the Sarajevo Haggadah combines historical imagery with contemporary scenes.
“There are scenes of contemporary Spanish life where the Jews are dishing out food and distributing matzah, along with
images of Jewish people emerging from Shul,” said Professor Cohen. “With medieval art, it’s hard to capture the actual sights and
sounds of what we would expect in our modern world. However, these images give a sense that these are real people. The people
who originally used this Haggadah are seeing themselves in the pictures and it tells you that they are part of the bigger story.”
Golden Haggadah
The Golden Haggadah contains 56 stunning small paintings which
use lavish gold-leaf in the background. Created in Spain around the
year 1320, the Golden Haggadah represents artistry at its highest level.
“For generations, art historians have been asking who would
have owned such an Haggadah and who would have made such an
Haggadah,” said Professor Cohen. “If you took away the Hebrew
text and captions, you would say, that’s a gorgeous French gothic
manuscript that anyone would have been proud to own.”
As opposed to the paintings appearing alongside the text, all of
the images in the Golden Haggadah appear at the front of the book.
These images, which contain a variety of midrashic elements, not
only incorporate images of the Exodus from Egypt, but they also
incorporate images which portray the biblical stories of the Patriarchs.
“There are images of Yaakov and Noach and they have nothing to
do with the Haggadah text. In this case, it demonstrates that the story
in the Haggadah is part of the bigger story of Yiddishkeit that goes
back to the beginning of time,” said Professor Cohen.
Making Passover
in Small-Town Canada
By Chava Fine
Most Canadian Jews live in large Jewish communities with easy access
to everything they need for Passover – matzah, meat, wine, and all of the
fixings. However, there is a minority who live in small Jewish communities
across Canada and don’t have it anywhere near as easy as their urban
counterparts. Shirah Rachel Partnoy, formerly of Thunder Bay, Ontario and
a current resident of Thornhill, and Rabbi Raphael Kats, a Chabad Rabbi
who lives with his family in Saskatoon, Saskatchewan, recounted to COR
the charms and challenges of making Passover in small-town Canada.
SINGING DAYENU IN
THUNDER BAY, ONTARIO
Born in southern Ontario, Shirah Rachel Partnoy
lived in a variety of small towns before her family
moved to Thunder Bay when she was 10 years old.
“That was the first community I lived in that
had a synagogue,” said Partnoy. “I took Hebrew
school lessons there and that was my first introduction to a real Jewish community.”
When it came time for Passover, the entire
community would be involved in the preparations.
“In Thunder Bay, there was nobody to hire, we
came and did everything ourselves – we led the
Seder and organized the details.”
Partnoy played an active role in assisting with
the community’s Passover preparations 20 years
ago when she was part of the Jewish Students’
Society (JSS) while studying at Lakehead
University.
Although the JSS only consisted of approximately 10 members depending on the year,
their participation was much welcomed by
the greater Jewish community.
“One year in particular, we had
the input of a group of Israelis who
had come to Thunder Bay for
the engineering program. We
ordered kosher meals from
Toronto far in advance
to be shipped to Thunder
Bay in boxes. We planned
the Seder menu and ordered
matzah and wine. It was also fun to
determine which prize to buy for the
child who found the afikomen.”
Since kosher for Passover products
weren’t available in grocery stores in Thunder
Bay, Jewish community members would order all
of their Passover food through the Shul.
In addition to food, another matter
that needed to be determined well in
advance was which Rabbi to bring in to
conduct services. Every Passover (and every
major holiday for that matter), a Rabbi would be
flown in from Israel, Toronto or Winnipeg, since the
Shul didn’t have a permanent Rabbi year-round.
While Passover preparations required more advanced
planning, living in a small Jewish community meant that
every holiday was something to look forward to, according to
Partnoy.
“We didn’t take anything for granted. We felt fortunate
to have people come in from Toronto or Israel and share that
time with us because it didn’t happen every Shabbos.”
Having experienced Passover Sedarim in places as far away as
Kobe, Japan, Safed and Jerusalem, it is her Sedarim spent in Thunder Bay
as a child and young adult which had a formative influence on her.
“The community Seder was always very special – almost everybody came out. We usually had 40
families in attendance. One of my favourite memories was singing Dayeinu with all the members of
our community. There was such a feeling of warmth and togetherness. After the meal was over, the entire
community would pitch in to clear tables and do dishes. People would share stories and laugh, and the feelings
of togetherness would last a few more hours. It’s a time that I have always cherished. It was the foundation of
my Jewish identity and helped form the person that I am today.”
LITTLE PASSOVER
ON THE PRAIRIE
Rabbi Raphael Kats, a Chabad Rabbi
and COR Rabbinic Field Representative living with his family in
Saskatoon, Saskatchewan, has spent
most of his life living in big cities. He
grew up in Toronto and spent the
first few years of his married life in
New York. So what prompted him to
start up his own Chabad house in the
Canadian prairies?
“We knew that we wanted to open
up a Chabad House. We explored
different options and opportunities,
but nothing panned out. Then I took
out a map and tried to determine
where there was currently no Chabad
location. We started looking at
Saskatchewan and we did research,
made trips there and talked to the
locals. We wrote up a whole game
plan proposal on how to survive
there financially and it passed. And
here we are, three-and-a-half years
later.”
The Jewish community in
Saskatoon is small in comparison
to other Jewish communities in
Western Canada. While Winnipeg
has approximately 17,000 Jews and
Edmonton hosts approximately
5000 Jews, the Jewish population of
Saskatoon is somewhere between
400 and 500.
In terms of Jewish institutions,
Behind the Passover Veil
By Chava Fine
An inside look at a few of the diverse
Passover traditions practiced by some
Sephardic and Chassidic Jews
WHILE THE MAIN MESSAGE OF PASSOVER IS THE SAME FOR JEWS OF ALL BACKGROUNDS,
Saskatoon has very little – there are
no Jewish schools or community
centres and certainly no kosher
restaurants.
“The only kosher food that is
available is the generic staple foods
that you can find in any supermarket.
I work for COR and, Baruch Hashem,
COR is big and getting bigger. The
only issue is getting access to chicken
and meat.”
For kosher-observant individuals
who visit Saskatoon on business
or on vacation, Rabbi Kats and his
wife run their own catering service.
In addition to catering numerous
so-called “regular” meals, they’ve
also catered two elegant banquet
meals for business people visiting
from Israel.
When it comes time to prepare
for Passover, Rabbi Kats has to order
4 staple items well in advance –
chicken, meat, matzah and wine.
To supply their needs for chicken
and meat, Rabbi Kats places orders
every 3-4 months to receive a
shipment from Montreal.
“We have a couple of different
families who keep kosher in
Saskatoon and place an order
alongside ours. Baruch Hashem,
more and more families are jumping
on the bandwagon and joining us.”
While providing numerous
year-round programs and services to
the Jewish community in Saskatoon,
Rabbi Kats offers a particularly
inspiring initiative for Passover.
“We have sponsors who facilitate
a Matzah and Wine Drive for
people who can’t afford or aren’t
yet sensitive to eating kosher for
Passover food at the Seder. We
provide these people with free
matzah and wine for their Seder.”
Matzah is ordered well in advance
from New York, while wine is
purchased from COR-certified Mazel
Wines in Toronto.
Through Rabbi Kats, Chabad
of Saskatoon organized two public
Sedarim their first year in Saskatoon,
while the past two years they have
hosted approximately 70 to 80 people
at a local hotel for the first Seder.
Although Passover preparations
may be more challenging in a small
city like Saskatoon, Rabbi Kats is
motivated to continue providing
excellent services to the Jewish
community there.
“We’re trying to create more
services for Jews to feel Jewish and
live out their Judaism. There are
more people who are moving here,
since in the last few years it has
become a boom province because of
potash and oil. As long as there are
Jews here, we will try to help them
out and get them more involved
Jewishly.”
THERE ARE MANY DIFFERENT CUSTOMS THAT EXIST AMONG VARIOUS COMMUNITIES WHICH
IMPACT HOW THE HOLIDAY IS CELEBRATED. COR TAKES AN INSIDE LOOK AT SOME OF THE
UNIQUE PRACTICES OF CERTAIN SEPHARDIC AND CHASSIDIC COMMUNITIES.
Sephardic Passover Traditions
Joe Jacob, who grew up in Calcutta, India
and today lives in Toronto, vividly recalls the
way that Passover was celebrated in his small
community of approximately 6000 Jews. This
community, which was made up of Jews originating from a variety of Middle-Eastern countries, plus some
from Europe, mainly consisted of Iraqi Jews. As a result, the customs followed by all synagogues in the
region were Baghdadi.
Members of the community prepared many items for Passover from scratch, including kosher wine, and
matzah, which would be baked in a brick oven on the grounds of one of the synagogues. Charoset would be
made with date syrup and crushed walnuts.
While the shank bone is a crucial part of the Seder plate, Jacob relates that a chicken bone took its place,
as no one in his community at that time was capable of slaughtering a cow.
In India, the process of getting one’s house prepared for Passover was very detailed, according to Jacob.
“No chametz was permitted to be owned, it was all simply disposed of so we did not have to go through
a process of selling it,” said Jacob. “Everything was cleaned thoroughly, even to the point of pouring boiling
water on table tops, including wooden tables.”
During the Seder itself, rather than dipping the karpas in salt water, in Jacob’s family it was customary to
dip the karpas (celery) in lemon water.
The Haggadah would be recited in Hebrew, then in Arabic. Once they reached the reading of the 10
plagues, it would be recited in a very serious manner.
“The leader of the service, normally the head of the family, conducted the service with those in
attendance maintaining complete silence,” said Jacob. “A drop of wine was poured into a clay pot for each
of the plagues. One was not permitted to view the pouring of the wine. After the plagues were read, the clay
pot and its contents were disposed of outside the house, usually to a busy road crossing in order to remove
the plagues as far as possible from the household.”
At the end of the Seder, once the afikomen was retrieved, it would be consumed in a slightly unusual
fashion.
“The afikomen was usually eaten into a small circle that was retained by the family throughout the year
to be used by anyone who would make a major trip during the year. It was believed, for example, that if one
meat, dairy and
vegetarian catering
PLUS classic Montreal smoked
turkey made in house
was on a treacherous sea voyage, then dropping the afikomen
into the ocean would calm the waters.”
Once the entire Passover festival came to a close, explains
Jacob, each family member would be given a celery stalk.
“Everyone went up to each other and tapped the celery
stalk alternately three times on each shoulder, wishing them
happiness and health.”
what’s cooking
Chassidic Passover Traditions
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[email protected]
416-665-MONA(6662)
COMMUNITY
KASHERING
FOR PESACH
We invite you to bring
your utensils and
small-ware for kashering
prior to Pesach
ITEMS MAY NOT BE USED 24 HOURS
PRIOR TO KASHERING
THURSDAY, MARCH 19TH, 2015
A member of the Toronto Chassidic community (who
wanted to remain anonymous) shared her family’s Passover
traditions with COR.
Preparations for Passover would begin at least two
months in advance, while the food would be prepared approximately two weeks in advance.
Within her family, all Passover staples are prepared from
scratch.
“We don’t use any outside products besides the basics
of salt, sugar and oil. We make everything, including orange
juice, lemon juice and mayonnaise.”
The idea behind this is to celebrate Passover as it was traditionally celebrated for centuries, without the conveniences
of ready-made products.
“Since the Yom Tov of Pesach is not based on straightforward halacha, but there are many stringencies, each family
is supposed to keep to their personal family traditions. We,
therefore, refrain from eating at each other’s homes and from
outside manufacturers.”
On erev Passover, the Chassidim have a widely accepted
custom to bake “matzos mitzvah”, which is matzah baked
after midday in remembrance of the korban Pesach (Passover
offerings), which was also done at that time. In the period
that the Temple stood, the Jews sang Hallel (Psalms) while
they brought up their Passover offerings. So too, while the
matzot are being baked, the Chassidim sing Hallel with much
fervour and excitement for being able to do this holy mitzvah.
A typical Seder meal consists of shmurah hand matzah,
carp fish, chicken soup, chicken, borscht, potato kugel,
carrots and applesauce. Instead of using store-bought oil in
their dishes, some Chassidim will use chicken schmaltz (fat).
With approximately 50 guests in attendance at the first
Seder, she described the atmosphere as “regal”.
“Everyone is dressed in their finest. My Father, who leads
the Seder, sits at the head of the table on a hessabet (couch)
draped with beautiful material. The children in attendance
are kept intrigued with stories that pertain to the Haggadah.
Each child has the chance to recite Ma Nishtana on their
grandfather’s lap and then they receive a treat.”
With the Seder ending at around 2:00 or 3:00 am, everyone
then goes to bed inspired and content.
6:30 PM – 9:30 PM
THE BAYT
613 CLARK AVE. WEST,
THORNHILL
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Cooking Kosher with COR
By Sarah Rosen
I am not a professional chef. Sure, I’ve taken a course or two, even had a small catering
business for a while, but the truth of what I am is a ‘foodie’! For those not familiar with the term,
according to Wikipedia, a foodie is a gourmet, or a person who has an ardent or refined interest
in food. A foodie seeks new food experiences as a hobby rather than simply eating out of
convenience or hunger. Yep, that’s me! And I have a feeling, after starting my kosher cooking
blog last year, Cooking Kosher with COR (check it out at www.blog.cor.ca), that a lot of you are
foodies too!
Working at COR has given me the opportunity to meet and learn about so many of the kosher
vendors in the city and around the world. Meeting them, in turn, has given me the opportunity
to learn about exciting new kosher products, recipes and menu ideas. That is what I am sharing
here with you now.
g
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Kosher
with
The theme of this year’s guide is ohkaurhc vtcv vbak – next year in
Jerusalem! So, taking that to heart, the recipes this year will all have a
Middle Eastern flavour to them.
Here, you will find a full menu, from a starter fish course, through to
soup, sides, mains and desserts. The recipes themselves are relatively
simple, calling for the use of lots of fresh herbs and spices. I will be
posting additional recipes for Pesach on the blog, so if you haven’t
checked it out yet, here’s your excuse!
So, on that note, let’s bring on the recipes, and next year, may we all sit
together at a table in Jerusalem, celebrating the Holiday of Pesach with someone else doing the cooking!
WHATS’ COOKING
Tired of chicken soup, again?
This vegetable soup is full of
savoury tastes and great herbs!
Trust me, no one will complain!
Instead of gefilte fish to start, why not try these Tunisian
style fish cakes? The herbs and spices add a nice contrast
to what would otherwise be a bland white fish. The LemonPaprika Aioli is a nice change from using horseradish,
especially for those who wish to reserve horseradish use for
Maror. Yield: 40 small fish cakes
Tunisian
Fish C akes
wit h
Lemon-Papr ika
Aio li
2 tablespoons extra virgin olive oil
1 onion, minced
2 lbs butternut squash, cubed
5 medium zucchinis, sliced into ½ inch thick circles
1 sweet potato, peeled and cubed
¾ cup fresh flat-leaf parsley, minced and divided
10 cups of water
1 tablespoon chicken consommé powder
(or more to taste)
2 teaspoons fresh sage, minced
1 teaspoon fresh thyme leaves, minced
Salt and pepper to taste
Heat the olive oil in a soup pot over medium
heat. Sauté the minced onion until soft. Add
squash, zucchinis, sweet potato, and ½ cup
of the parsley (reserve the rest for garnish).
Cover veggies with about 10 cups of water.
Add chicken powder, sage, thyme, salt and
pepper to the pot. Stir till well combined. Turn
up heat to high and bring to a boil.
2 lbs mild white fish fillets,
cut into ½ inch cubes (like Orange Roughy or Halibut)
1 cup finely chopped onion
6 garlic cloves, chopped
3 tablespoons fresh parsley, chopped
3 tablespoons fresh cilantro, chopped
1 tablespoon ground cumin
2 teaspoons coarse Kosher salt
1 teaspoon ground ginger
¾ teaspoon ground black pepper
6 tablespoons matzo meal
1 large egg
½ - ¾ cup oil, for frying
SPICY LEMON-PAPRIKA AIOLI:
1 ½ cups mayonnaise
¼ cup fresh lemon juice
6 large garlic cloves, minced
1 ½ tablespoons tomato paste
1 ½ teaspoons hot Spanish smoked paprika
(or 1 ¼ teaspoons regular paprika and ¼
teaspoon cayenne pepper)
Salt & pepper to taste
For Aioli: Combine all ingredients in small
bowl; whisk to blend (can be made 1 day
ahead).
For Fish Cakes: Coarsely grind fish in a
food processor. Add next 8 ingredients;
blend well. Add matzo meal and egg;
process until smooth, scraping down sides
of bowl occasionally.
With moistened hands and using 1
generous tablespoon for each cake, shape
mixture into patties about 1 ¾ inches in
diameter and ½ inch thick; arrange on
sheet. Heat 3 tablespoons oil in heavy
large skillet over medium heat. Fry fish
cakes in batches until brown and cooked
through, adding more oil as needed, about 3
minutes per side.
If preparing in advance (can be made 1 day
ahead), transfer cakes to an unlined baking
sheet. Refrigerate the patties until they are
cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven
about 10 minutes. To serve, arrange fish
cakes on plates with a dollop of aioli.
C aulif lower
“C ousc ous”
WHAT’S COOKING
Mor occan
Vegetable
Soup
Reduce heat and simmer the soup for about
45 minutes, until all the veggies are tender.
Taste the soup and season with additional salt,
pepper, or chicken powder, if desired. When
serving, garnish each bowl with minced fresh
parsley.
If you prefer a thicker texture, you can puree
the soup with an immersion blender. Remove
pot from heat and blend with care—the hot
soup can splash up and burn you if you’re not
careful!
Need a quick Passover-friendly side dish? This
“couscous” recipe is so versatile since it can be
made pareve, dairy or meat; it just depends on
what you use to flavour the dish. I suggest using
frozen cauliflower florets so that you do not have
to worry about pest issues as you would with fresh.
Makes: 5-6 cups
2 lbs frozen cauliflower florets
½ cup water
OPTIONAL INGREDIENTS:
Salt and black pepper
1 ½ tablespoons butter or margarine
1 tablespoon olive oil
Parmesan cheese, sautéed vegetables,
dried fruits, spices or other add-ins
Keeping the florets frozen (so they don’t turn into
mush), place them in batches into a food processor
and pulse them until they are coarsely ground and
resemble small couscous-like pieces. Do not overprocess; let it retain some texture. If you have some
stubborn larger pieces, remove them and process
them separately so that you don’t turn the majority
to paste.
Place a medium pot on the stovetop and bring ½ cup
water to a boil. Pour in the processed cauliflower in
an even layer on top of the boiling water. Cover the
pot with a lid. Let the cauliflower steam over medium
high heat for 3-4 minutes, stirring once with a fork
during cooking till the cauliflower reaches desired
tenderness. Watch it carefully; if you overcook it, it
will burn due to the small amount of liquid. It shouldn’t
take longer than 5 minutes.
Remove from heat and fluff the cauliflower with a
fork; all of the liquid should be absorbed. At this point,
the cauliflower can be used plain as-is or you can
season it with salt and pepper to taste. I like to stir in
1-2 tablespoons butter or olive oil for flavour. You can
also add some Parmesan cheese or any seasonings
you like; it provides a good base. Feel free to get
creative!
WHATS’ COOKING
This brisket recipe is a great
combination of savoury and sweet!
Plus, the dish is braised, not roasted,
for those who wish to serve it at the
Seder. Serves 8
⅔ cup quartered dried apricots
(about 4 ounces)
9 large garlic cloves
3 ½ teaspoons ground cumin
1 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
Mor occan
Lemon C hicken
wit h O lives
Br isket
wit h Apr ic ots,
Prunes &
Spices
4 ½ -5 lbs flat-cut beef brisket
3 tablespoons olive oil
4 cups chopped onions
⅛ teaspoon cayenne pepper
2 medium carrots, coarsely
chopped
1 cup dry red wine
1 tablespoon minced, peeled,
fresh ginger
1 teaspoon ground coriander
3 cups beef/chicken/vegetable
broth
Charoset isn’t just for the Seder anymore! These dessert
truffles will give you a great sweet treat at the end of the
meal, plus they are full of wonderful ingredients like dried
fruits and nuts! Bonus idea: after you’ve processed the mix,
have the kids roll out the truffles for you! They get to help
and you can move onto something else. Makes about 25 truffles
Looking for a new way to serve chicken? This tangy dish will
give you a new taste sensation with the tart lemons and salty
olives. Plus, the saffron and turmeric give this dish the most
beautiful colour! Try serving this with the cauliflower “couscous”.
6 servings
1 large onion, finely chopped
2 tablespoons honey
½ teaspoon saffron threads
2 garlic cloves, crushed
1 teaspoon cardamom
1 ½ teaspoons cumin
1 quart chicken stock
¼ cup sugar
1 ½ teaspoons paprika
2 preserved lemons (or substitute fresh lemons), peel only, pulp
discarded
1 teaspoon cinnamon
1 teaspoon turmeric
½ teaspoon ground ginger
Pinch of cinnamon
½ cup fresh chopped cilantro for
garnish
¼ cup extra virgin olive oil
Salt and pepper
Add onions to same pot. Sauté over medium-high heat 5 minutes.
Add carrots, ginger, coriander, cayenne pepper, remaining garlic and
cumin; sauté 3 minutes. Add wine and boil until reduced almost to a
glaze, stirring up any browned bits, about 5 minutes. Return brisket
to pot. Add broth and bring to simmer. Spoon some of vegetable
mixture over brisket. Cover pot and place in oven.
Roast brisket 2 ½ hours, basting every 30 minutes with pan juices.
Add prunes and remaining ⅓ cup apricots. Cover; roast until brisket
is tender, about 30 minutes longer. Cool brisket uncovered 1 hour.
Chill uncovered until cold, then cover and keep chilled overnight.
Spoon off any solid fat from top of gravy; discard fat. Scrape gravy
off brisket into pot. Place brisket on work surface. Slice brisket
thinly across the grain. Bring gravy in pot to boil over medium-high
heat. Boil to thicken slightly, if desired. Season gravy with salt and
pepper. Arrange sliced brisket
in large ovenproof dish. Spoon
gravy over. Cover with foil.
(Can be made 2 days ahead;
refrigerate). Rewarm covered
brisket in 350°F oven about
30 minutes (or 40 minutes if
chilled). Sprinkle with cilantro
and serve.
Place dates, apricots, raisins, almonds,
cardamom and honey in a food processor. Pulse
for about 2 minutes until the mixture is smooth
but still has texture. You may need to break up
the sticky mixture a few times if it collects in a
ball in the processor.
In a bowl, mix together the sugar and the
cinnamon. Form date mixture into balls that are
about ¾ inch in diameter. The balls will be sticky
and soft. It will be easier to shape them if you
wet your hands slightly.
Dry your hands. Dip the balls in the cinnamon sugar and coat
thoroughly; re-roll between your palms to smooth out any rough
edges. Serve at room temperature.
1 cup pitted green olives
Chopped fresh cilantro
Position rack in bottom third of oven and preheat to 300°F. Heat
oil in heavy large ovenproof pot over medium-high heat. Sprinkle
brisket all over with salt and pepper. Add brisket to pot and sauté
until brown, about 5 minutes per side. Transfer to plate, fat side up;
spread with reserved 1 tablespoon apricot mixture.
½ cup golden raisins
3 ½ lbs bone-in chicken pieces
Pinch of cayenne pepper
Using a small sharp knife, make ½ inch-deep slits all over brisket.
Set aside 1 tablespoon apricot mixture. Press remaining apricot
mixture into slits.
1 ½ cups dried apricots
¾ cup shelled almonds
⅔ cup pitted prunes, quartered
Combine ⅓ cup apricots, 3 garlic cloves, 1 teaspoon cumin, salt,
cinnamon, and ¼ teaspoon pepper in processor. Using on/off turns,
chop to coarse puree.
1 ½ cups pitted dates
C har oset
Truf f les
WHAT’S COOKING
For the chicken pieces, choose your favourite cuts, you can
use a whole chicken cut into pieces, or buy the pieces you like.
Remove skin from chicken pieces, then rinse and dry the pieces.
You may wish to salt the chicken lightly; do not salt if you are
cooking the dish with preserved lemons as they have a lot of
salt already, so you won’t need more. Grind the saffron threads
into powder using a spice mortar and pestle. Mix saffron powder,
cumin, paprika, turmeric, ginger, cayenne pepper and cinnamon
together in a small bowl. Rub the spice mixture evenly onto the
chicken pieces.
Heat olive oil in deep skillet or sauté pan over medium high heat.
Sauté the onion in the oil ‘till it turns translucent. Add the garlic
and continue to sauté ‘till lightly browned. Arrange the chicken
pieces snugly inside the skillet. Pour chicken stock over the
pieces; they should be almost covered with stock. You probably
won’t need the entire quart depending on the size of your pan.
Remove pulp from the 2 lemons. With preserved lemon this is
easy, the pulp will be softened and you can just scoop it out. For
fresh lemon, I find it’s easier to slice the peel off of the lemon (if a
little pulp clings to the peel it’s no big deal). Cut the peel into thin
slices and arrange it evenly spaced in the pan.
Bring stock to a boil, then reduce heat to a low simmer and cover
the skillet. Let the chicken simmer for 60-75 minutes, periodically ladling the seasoned stock over the chicken pieces, until
the meat is fork-tender. I usually cook it closer to 75 minutes
because I like the meat very tender.
Remove chicken pieces from the broth, arranging them on a
serving dish. Add olives to the sauce in the skillet. Bring sauce
in the skillet to a boil and let it reduce and thicken for a few
minutes. Remove skillet from heat and taste the sauce. Season
with more salt and pepper, if desired. If you’ve subbed fresh
lemons for preserved, add 1-2 tablespoons fresh squeezed
lemon juice to the sauce, or to taste. Pour the sauce over the
chicken and garnish with fresh chopped cilantro. Serve warm.
Matzo C r isp
wit h Pear, Apple
and C ranber r ies
This warm, comforting dessert is great for our Canadian Passovers that tend to be chillier
than we’d like! Add a dollop of whipped cream or ice cream (pareve, if serving after a meat
meal) to add the pièce de résistance! 12-15 servings
FILLING:
TOPPING:
1 ½ lbs pears, peeled, cored and diced
¾ cup matzo meal
1 ½ lbs Gala apples, peeled, cored and diced
¼ cup packed dark brown sugar
1 bag (12 oz) cranberries - fresh or frozen
2 tablespoons sugar
⅓ cup white sugar
½ teaspoon cinnamon
⅓ cup brown sugar
¼ teaspoon nutmeg
3 tablespoons minute tapioca*
¼ teaspoon allspice
2 tablespoons orange juice
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup chopped, toasted pecans, almonds or walnuts
½ teaspoon orange zest
8 tablespoons chilled, unsalted butter or margarine
cut into 1-inch pieces
Preheat oven to 375F degrees. In a mixing bowl, toss together all filling ingredients and stir gently till
combined. Let the mixture stand for 15 minutes.
Meanwhile, in a food processor, combine the first 7 topping ingredients - matzo meal, brown sugar,
sugar, cinnamon, nutmeg, allspice and salt. Pulse a few times till ingredients are blended. Add
nuts and unsalted butter or margarine pieces to the processor. Continue to pulse till the mixture is
combined and crumbly. Do not over-process-- you want some texture to the nuts and bits of butter
in the mix. If you don’t have a processor, you can mix the dry ingredients in a bowl and then add the
butter mixture with your fingers or a pastry blender. Work the butter into the mixture till a crumbly
texture forms.
Grease the baking dish with butter or non-stick cooking spray. Pour filling mixture into your baking
dish and spread it in an even layer. Sprinkle the topping evenly over the fruit filling. Place the baking
dish on a cookie sheet - this will catch any overflow of fruit juice while baking. Put the crisp and
cookie sheet in the oven and bake for 50-60 minutes, rotating once during baking, till the crisp
topping is lightly browned. Remove the crisp from the oven and allow to cool for at least 15 minutes
before serving. Store any leftover crisp in the refrigerator. Reheat before serving.
*If you can’t find kosher for Passover tapioca, you can use an equal amount of potato starch. COR 2015-5775 PASSOVER GUIDE 73
CORPORATE KOSHER
WHATS’ COOKING
The Nutritionist’s CORner
Passover tips for those who have
gluten sensitivities, are diabetic,
or are calorie conscious.
By Miriam Leibowitz, MHSc, RD
GLUTEN SENSITIVE
Being gluten free does not mean that you cannot partake
or enjoy many traditional Passover foods. In fact, today,
there are numerous gluten- free options on the market
and specifically on Passover it’s even easier to be glutenfree. Gluten (from the Latin word gluten meaning
“glue”) is a protein composite found in wheat and grains
such as barley and rye. Gluten allows the dough to rise
by giving it elasticity and shape and often contributes
to the chewy texture of the final baked product. Gluten
is often present in beer and soy sauce and can be used
as a stabilizing agent in food products such as ketchup
and ice cream. As the number of people diagnosed each
year with Celiac disease as well as gluten sensitivity
increases, seasonal kosher for Passover producers are
discovering it makes good business sense to tap into the
growing, year-round gluten-free market.
Many - but not all - kosher for Passover products
are gluten-free by nature with the exception of matzah.
However, there is an oat gluten-free matzah in the
market that is made in Israel and Lakewood. It is made
specifically for celiac and gluten allergic consumers, to
be yotzei the mitzvah of eating matzah on Passover. It is
also easy to eat gluten-free on Passover because many
other foods such as fruits, vegetables, potatoes, chicken,
fish, legumes, nuts, cheese and dairy are naturally gluten
free.
DIABETIC
For a diabetic, it is important to be conscious of the
amount of matzah consumed and wine you drink
during Passover, especially during the Seder meals.
Carbohydrates in starches like matzah as well as those
in sweetened grape juice/wine can cause increases in
blood sugar if they are not consumed in an appropriate
amount. Some dieters as well as diabetics might
consider using dry wine for the four cups of wine during
the Seder meal. The sweeter and heavier the wine, the
more calories and sugar it contains. However, consult
with your doctor to determine if it is better for you to
drink wine rather than grape juice as the alcohol in wine
can interact with certain diabetes medications.
Choosing green vegetables in soups, sides, salads
and appetizers is a great strategy to incorporate as
these foods are low in calories, low glycemic index and
high in fibre. Many year-round recipes with vegetables
can be duplicated or slightly modified during Passover.
Spend time the weeks before Passover flipping through
magazines and cookbooks from your favourite vegetable
dishes. Cutting down on the amount and type of fat, specifically saturated and Trans fats are important dietary
strategies to manage your diabetes. Substitute snacking
on potato chips with almonds or using egg whites
instead of whole eggs. Limit your portions of high fatty
meats and briskets and balance those meals out by
eating salads and vegetable sides.
It is also imperative to control your blood sugar by
not skipping meals or starving yourself the day of the
Seder. Eating every 4-6 hours will help curb potential
overeating at a meal. Incorporating physical activity,
specifically after a large meal, is a great strategy to keep
your blood sugar within appropriate targets.
CALORIE CONSCIOUS
Passover does not need to be a time when your diet goes out the window. If you have worked hard improving your
eating habits and exercising, keep the momentum going during the holidays. While it may be difficult to lose weight
during the holidays, maintaining your weight may be a more realistic goal. In fact, SMART goal setting is a successful
strategy you can use when it comes to making positive eating behaviours. Make “SMART,” specific, measurable,
attainable, realistic and time-specific goals. One common weight management goal my clients have is to ‘Not gain
weight over Passover.” However, because that goal is quite broad, I like to break it up using “SMART” goal setting.
For example, one common indulgence on Passover is matzah. It’s on the table and part of the Seder meal. We can
then modify the broader goal to be “I will not overindulge in matzah during Passover at the Seder meals.” But is
that really a realistic goal? For many people, it would not be. Let’s now modify that goal one more time. “I will not
overindulge on matzah during non-Seder meals. I will not snack on matzah during the week at dinner or I will not
eat matzah at the same meal if I am having another starch like potatoes.” These are SMART goals.
Let’s take exercise as another example. A common goal my clients have is to exercise during Passover. Now let’s
make that a “SMART” goal. “I will exercise during Passover by going for a walk or jog for 45 minutes on Monday,
Tuesday and Thursday at 9 am. I will block off that time on my calendar to ensure I take that time to exercise.
Wishing you a SMART, kosher and happy Passover!
Miriam Leibowitz is a Registered Dietitian who runs a private nutrition counseling practice. She can be contacted
at [email protected] or 416-937-7411 to book an appointment
CORporate kosher
COMPANY PROFILES
By Chava Fine
Mondelez Canada: Cadbury Brands
IF YOU HAVE A SWEET TOOTH, YOU SHOULD KNOW ABOUT MONDELEZ CANADA –
A COMPANY WHICH MANUFACTURES, AMONG OTHER THINGS, THE RENOWNED
CADBURY BRAND OF CHOCOLATES.
V
isiting a chocolate factory is the dream of children (OK, and adults) worldwide – from watching the liquid
chocolate flowing from one area of the factory to another, to viewing the rapid packaging process, and of
course, sampling the chocolate!
Mondelez Canada operates a massive chocolate factory located in downtown Toronto, which, incredibly, has been in
the same location for over 100 years.
Part of Mondelez International, Mondelez Canada, produces a variety of COR-certified Cadbury chocolates, including
Caramilk, Mr. Big, Dairy Milk, Crispy Crunch, Wunderbar and Cadbury Creme Eggs. Today, Cadbury is the second
largest confectionery brand in the world, with outlets in over fifty countries.
The history of Cadbury is a fascinating one. The Cadbury brand has its origins in England where John Cadbury
opened a store in 1824, selling drinking chocolate among other items. From there, Cadbury opened a factory, which
manufactured various cocoa products. However, it wasn’t until 1897 that the company started manufacturing their
own line of milk chocolate bars. The product which catapulted them to fame was the Dairy Milk bar, released in 1905.
The Dairy Milk bar is made with fresh liquid milk - a glass and a half for every half pound of chocolate.
In Canada, Cadbury products have been kosher certified under COR for almost 20 years.
“Having kosher-certified products is important,” said Stephanie Cass, head of Corporate and Government Affairs for
Mondelez Canada. “It allows Canadians, who are looking for certified products, access to some of our leading brands
and products and to some great-tasting chocolate. As a leading snack company, it’s important to meet the needs of
consumers, where possible, to be able to offer choice and selection.”
Speaking about kosher supervision of the plant, Rabbi Yechiel Teichman, Rabbinic
Coordinator for Mondelez, says: “Everything is meticulously
documented; the various departments are well versed in
kosher requirements, from marketing to purchasing and
down to receiving. Personnel are aware that all ingredients
must be COR pre-approved for use. Additionally, the many
CORPORATE KOSHER
CORPORATE KOSHER
ingredients that are received in bulk
tankers must be verified as having been
transported in kosher approved tankers.”
Producing a wide range of high-quality
chocolate products, Mondelez Canada
has released some creative new bars
as of late, such as Dairy Milk Caramel
Popcorn. They are looking forward to
releasing new varieties of kosher-certified Cadbury products in the future.
“We’re proud of the innovative products
we continue to launch to meet the
changing snack needs of Canadians,”
said Cass. “We have some of the biggest
and most recognized brands, and to
be able to bring those to market for
Canadians in new, innovative ways is
something we do on a daily basis and
what continues to drive our success.”
Freshline Foods
HEALTHY, CONVENIENT… AND KOSHER!
Gay Lea
GAY LEA IS A LEADING CANADIAN DAIRY COMPANY WHICH IS
EXPANDING ITS OFFERINGS TO INCLUDE EXCITING NEW PRODUCTS!
ay Lea is a well-established dairy co-operative that is owned by
over 1,200 Ontario dairy farmers. Founded in 1958 as a way to
improve the welfare of farmers in Ontario, it has grown to become
an industry leader in manufacturing quality dairy products for both the
retail and food service industries.
G
For the past eight years, Gay Lea has been recognized as one of the top
100 companies in Canada. The company is dedicated to supporting rural
initiatives and communities where their members live. At the Royal Agricultural Winter Fair, Gay Lea is consistently named Grand Champion in the
butter category.
With its eight production facilities employing 900 people across Southern
Ontario, Gay Lea is expanding into exciting new product offerings such as
French Onion Sour Cream Dip and Lacteeze Milk with lactose removed.
Their facilities also produce milk, cream, sour cream and cottage cheeses.
With Gay Lea’s continued focus on innovation and sustainable growth,
it has recently acquired Hewitt’s Dairy, which brings new opportunities for goat’s milk products, including goat milk yogurts. Another recent
acquisition is Salerno, which brings with it butter, goat’s cheese, ricotta and
mascarpone cream.
COR-certified for approximately 25 years, Gay Lea is proud of its
partnership with COR.
“We are confident that the COR logo on our products is a trusted symbol
for consumers,” said Debra Selkirk, Communications Coordinator at Gay
Lea.
Rabbi Joshua Norman, Rabbinic Coordinator for Gay Lea, has enjoyed the
many years that he has supervised the Gay Lea plants.
“I have been the Rabbinic Coordinator for the Gay Lea group of plants for
approximately twenty years,” said Rabbi Norman. “During this time, I have
had the pleasure of watching them grow in size and technical capability.
Despite their growth they’ve been able to maintain their artisan taste –
their cheese, for example, is known for being unique and tasty
despite the size and complexity of their operation. Some of the
directors are people who were junior technicians when I started
twenty years ago and it’s nice to see how we have all grown
together – Gay Lea and COR.”
o you ever find that there are just
not enough hours in the day? As a
working parent or an active single
you want to eat healthily and give your
family nutritious foods and snacks, but
the time and effort that goes into cleaning,
inspecting, peeling and then slicing fruits and
vegetables can sometimes seem like it’s all too much!
Fortunately, Freshline Foods is there to help!
D
Interestingly, the parent company of Freshline Foods is one of the oldest
produce companies still in operation today in Canada – they opened their doors
in 1881. When, in 1998, the trend towards value added products (meaning
more processed products), became apparent, Freshline Foods was born. To this
day, Freshline Foods works hand in hand with its partners in importing (Food
Terminal), growing (Bamford Family Farms) and transportation (FA Logistics).
Freshline prides itself on being able to produce what the market demands and to
follow food trends quickly. Because their client base is so diverse from industrial
usage, to food service, to the private end home user, they market what the
client needs, not what they need from the client. An industrial client may require
sacks of carrots; washed, peeled and julienned… they can do that! A restaurant
may only need a large container of those same carrots, but diced… they can do
that! And the Jewish homemaker? She only needs a small bag of “baby” turned
carrots… they can do that too!
Freshline started their association with COR right from the beginning, back in
1999, and in fact, it was the first certification that they acquired. Mr. Noel Brigido
has been with the parent company since 1991, and is the current vice-president
of Freshline Foods. Mr. Brigido stresses how important kosher is to the company,
“Our Kosher Program is very unique, as we will do items for specific customer
requests; as well as branding many of our items with the COR symbol.”
Rabbi Yechiel Teichman, the Rabbinic Coordinator for the facility notes that
he was both surprised and impressed with the amount of knowledge that Mr.
Brigido and the rest of the staff at Freshline Foods knew about Kosher. “Most
people know the basics of kosher: don’t mix meat and milk, don’t eat pork, but I
was very impressed with their understanding of some of the more intricate laws
of kosher involving produce checking and leaving cut onions overnight.”
With Freshline Foods’s eye on the future, we can only look forward to a
continued, successful relationship between Freshline, COR and the kosher
consumer.
As we continue to grow together, we will be watching for even
more fresh new products from Gay Lea.
CORPORATE KOSHER
Bassendowski cites that customer demand led them to seek kosher certification under COR.
EPIC (Egg Processing Innovations Cooperative)
THIS ALBERTA BASED COMPANY IS MADE UP OF
EGG FARMERS WITH A CONSCIENCE.
E
PIC (Egg Processing Innovations Cooperative) is a new COR-certified egg processing
company, which has a great story of sustainability, cooperation and supporting one’s local
economy.
Before the Lethbridge, Alberta company was created, Alberta-farmed eggs would be shipped out of
province to be processed, only to then be returned to Alberta, as a finished product.
Seeing that this was an unsustainable practice, which did little to stimulate the local economy, over
140 egg farmers teamed up to form a cooperative to sustain the industry.
“Although EPIC is a small player, we’ve got lofty aspirations to leverage our collaborative approach
to become the most flexible, innovative, sustainable and socially responsible organization in the
Canadian egg industry,” said Brendan Bassendowski, General Manager of EPIC.
Their new production facility processes eggs into various Grade A liquid egg products – whole
eggs, egg whites and egg yolks – which are free from additives. With a large number of diversified
farmers on board, EPIC has the ability to offer specialty egg products in addition to the regular
fare, such as organic eggs, free-run and free-range. Since their production facility only processes
eggs, COR is able to extend their Passover designation to their products all year round. According
to COR’s Kashrus Administrator, Rabbi Sholom Adler, “We are sensitive to the added cost to the
consumer for Pesach products so we try our best to find products that can be given a Passover
designation all year round in order to reduce costs to kosher consumers.”
“We’re proud to be recently certified under COR after receiving feedback from several
accounts that they wanted our products to be kosher certified by a trusted organization and
in compliance with the highest kosher standards. Obviously, that led us to COR. From the day
we first started talking about getting kosher certification, we’ve found everyone at COR to be
fantastic to work with – professional, prompt, courteous, there to answer any questions we
may have.”
The feeling is mutual. According to Rabbi Adler, “EPIC’s understanding and commitment to their
kosher program is really remarkable.”
The operation of producing high-quality liquid egg products begins at the individual egg farms
located across Alberta, where eggs are collected from the barns. The eggs are then sent to a
facility to be cleaned, sorted and shipped to the EPIC facility in Lethbridge.
An interesting nuance from a kosher perspective pertains to the halacha regarding bloodspots
in eggs – a kosher consumer must check eggs to be sure that they are free from bloodspots.
At EPIC, according to Rabbi Adler, all eggs go through a “candling” process twice, whereby a
light is shone through each egg to ensure that there are no bloodspots or other imperfections.
Any egg which does not meet the strict criteria is discarded, which enables COR to provide its
kosher certification.
Once the eggs arrive at the EPIC facility, they emerge on the primary production line, where up
to 500,000 eggs per day are processed on specialized egg breaking machines.
“These machines crack the eggs, separate the yolks and whites into isolated streams, and eject
the empty eggshell,” said Bassendowski. “The liquid is stored in refrigerated siloes until we’re
ready to process it in an HTST pasteurizer to ensure increased food safety and shelf-life. From
there it’s packaged in either 1,000 kg totes or smaller bag-in-box formats for distribution to the
end users.”
With a commitment to providing high-quality, sustainable egg products to Canadians, the future
success of the company is sure to be ‘epic’.
Fraser Valley Packers
FRESH, JUICY BERRIES ARE GROWN, PACKED AND PROCESSED BY THIS B.C. BASED COMPANY
erry lovers take note – COR certifies an Abbotsford, B.C. based company that is well-known for producing some of the best
tasting blueberries in the world. Fraser Valley Packers has spent the last 15 years processing, freezing, marketing and distributing cultivated blueberries which come from the lush green valleys of British Columbia. Packing and processing over 20
million pounds of blueberries per year, their fresh and frozen products are sold across North America and around the world, including
Japan, New Zealand and the United Kingdom. They manufacture fresh products under their brand “Whistler Fresh” and frozen
products under their label “Super Blue”, in addition to supplying berries for well-known brands such as Dole.
B
The company, which has been COR-certified since 2013, is happy about its new relationship with COR.
“We strictly follow kosher regulations and we have an excellent relationship with COR,” said Parmjit Uppal, Manager of Food Safety
and Quality Assurance at Fraser Valley Packers.
The production process at Fraser Valley Packers begins in their own berry fields where high bush berries are harvested mechanically
or by hand.
Since the berries are delicate, the company takes great care in the way they are handled to ensure that the customer receives a firm,
high quality product.
Once the berries have been washed, they enter either a fresh processing line or frozen one.
Fresh berries enter one of 6 automatic fresh lines and are sorted according to colour and firmness.
The processing of frozen berries is almost identical, as they are also sorted according to colour and firmness. However, after the sorting
process, the berries are individually-quick-frozen to seal in their juices and natural flavours while keeping their shape intact.
After the berries have been packed and processed, they are shipped within hours to customers in a fleet of temperature-controlled trucks.
In the near future, the company is planning an expansion to
double their capacity. Consumers, no doubt, will benefit from
having greater access to the sweet berries which Fraser Valley
Packers has to offer!
After the berries are delivered directly to Fraser Valley Packers’ packing and processing plants, they are thoroughly checked for
potential insects. Then, they undergo a complete washing.
Rabbi Sholom Adler, COR’s Kashrus Administrator and Rabbinic Coordinator for Fraser Valley Packers stated that the company is
“very conscientious about preventing infestation and ensuring that their products are washed properly before being released on the
market.”
CORPORATE KOSHER
CORPORATE KOSHER
Backerhaus Veit
HIGH QUALITY, ARTISAN BREADS ARE THE SPECIALTY AT WOODBRIDGE, ONTARIO BAKERY,
BACKERHAUS VEIT
OR-certified bakery, Backerhaus Veit, has become well known for producing over 200 varieties of
the highest quality handcrafted breads, rolls and pretzel products. The family-owned artisan bakery
based in Woodbridge, Ontario, which offers unique bread varieties such as potato scallion loaf,
three-fruit buns, and low-sodium Panini bread, has been COR-certified for over 20 years. All of the bread
products offered by Backerhaus Veit have the kosher status of being pat yisrael and pareve. Their frozen
par-baked and fully baked products can be found at retail outlets, food service locations and convenience
stores across North America.
C
The company’s impressive variety of products originates from family recipes which were passed down to
Backerhaus Veit owner, Sabine Veit. She immigrated to Canada over 25 years ago to start her own bakery
and the rest is history.
Being kosher certified under COR has helped to open a number of doors for the company, according to
Sandra Zanette, Director of Marketing and Business Development at Backerhaus Veit.
“Our partnership with COR continues to grow as we introduce new items, investigate new ingredients and look at introducing new
concepts to help grow our business,” said Zanette. “Being certified under COR has proved to be a valuable marketing tool for our
authentic artisan products.”
Producing large quantities of bread products every day, the company employs a hands-on approach, with European-trained bakers
who bake items in stone hearth and rack ovens.
“All products are produced in small batch formats with state of the art process control and great attention being paid to maintaining
quality and consistency by respecting time and temperature principles of true artisan baking,” said Zanette.
COR Rabbinical Coordinator of Backerhaus Veit, Rabbi Yechiel Teichman, is impressed by the operations at Backerhaus Veit.
“They are meticulous in all of their ingredient purchasing to make sure that everything is pre-approved as kosher,” said Rabbi
Teichman. “Their attention to detail is evident in their high quality product.”
Exciting developments are in store for the company’s future, as they plan to expand.
“Backerhaus Veit is currently installing state of the art equipment in a new 100,000
square foot facility, scheduled to commence operation in the 1st quarter of 2015,” said
Zanette. “The new facility will enable us to further improve consistency and streamline the
production process while remaining true to the core values of authentic artisan
baking.”
We look forward to the new things on the rise at Backerhaus Veit!
a
e
Pickle K
k
a
M
u
o
Y
o
oshe
How D
r?
A fourth generation “pickler”, Marty Strub,
outlines the kosher pickle process.
By Marty Strub
Why do pickles need a hechsher? What is different about Kosher for Passover pickles from regular pickles?
These are two of the most common questions I receive from friends, family and people I meet. Having been
responsible for production in a fourth generation pickle company for most of my adult life and now chief
pickle packer/briner in my own company, Marty’s Pickles, people seem to think I have the answers! In fact, I
do!
In Hebrew the common word for pickles and pickled vegetables is hamutzim (ohmunj). The root of
hamutzim is hamatz or hametz (.nj), the same word meaning leavened, sour, and the same root to the word
vinegar in Hebrew. So, one would think that all pickles should not be Kosher for Passover just because of its
name. Not so fast.
Most pickles are made with vinegar and vinegar is typically made by first fermenting grain as a starter.
Kosher for Passover vinegar must be made synthetically or by using a non-grain starter for its process. The
ingredients, such as spices and spice extracts, must also be certified Kosher for Passover. On top of all this,
the facilities where the pickles are packed have to be kashered for Passover. Typically, this means that the
lines are cleaned, then boiling water passed over all contact points after a 24 hour waiting period where the
machinery is left dormant.
Pickles made without vinegar, naturally fermented barrel cured pickles, made only with fresh ingredients,
still need to be certified Kosher for Passover. The facility needs to be kashered and spices need to be certified.
Most pickling spices contain mustard seed, which are not hametz, but are kitniyot (another story in itself )
that Ashkenazi Jews refrain from consuming during Passover.
Kosher for Passover pickles are typically not the same as pickles consumed all year round. One needs to
prepare a year in advance to ensure that Passover pickles are available for the next year. Fortunately, I’ve had
the pleasure of working with COR for almost 30 years and they have the experience and expertise in helping
manufacturers achieve both kosher and Kosher for Passover status for their products. The bad news is, I am
going to have to wait until next year to do a Kosher for Passover run of my pickles because as you can see, it
can get a little complicated.
Questions?
Call the Kosher Hotline at 416.635.9550 x100
or email us at [email protected]
We have answers.
CORPORATE KOSHER
Kosher for Passover
pickles are typically
not the same as
pickles consumed
all year round. One
needs to prepare
a year in advance
to ensure that
Passover pickles are
available for the
next year.
CORPORATE KOSHER
Why do regular pickles
need a hechsher?
One
reads
the
label
and
the ingredients typically
contain (cucumbers, water,
salt, spices, garlic, dill,
colour, turmeric, vinegar,
flavourings, polysorbate 80,
etc.). What is not kosher?
Possibly everything except
the cucumbers, water and
salt! Most mass manufacturers of pickles use dill, garlic and spice extracts for flavouring
their pickles along with fresh ingredients. These extracts
typically need emulsifiers to allow the flavours to mix fully
into the brine. These emulsifiers, though minute, can in many
instances not be kosher! They need to have a hechsher.
All commercial vinegars used in pickle manufacturing are
kosher in North America. Though, the tankers used to ship the
vinegar could be multipurpose tankers. Therefore, the tankers
and the vinegar need to have hechshers. The mashgiach (kosher
supervisor), besides looking through the operations to insure
only kosher ingredients are used, will audit records to verify that
the company is only using kosher suppliers. The mashgiach will
make sure that all the suppliers have up to date letters of kosher
supervision and will check to ensure that bills of lading have
kosher certification for each shipment, including the tanker in
which the vinegar was delivered. So what one would think is
a simple product that should not need supervision, becomes
complicated. COR takes this complication away from the manufacturer by putting in procedures and checks at each plant to
make sure the kosher procedure is easy and unobtrusive.
Even a very “clean” label, as I developed for Marty’s Pickles
(all fresh ingredients, no oils or vinegar), still needs supervision.
The fresh dill needs to be inspected for bugs, the fresh spices,
mixed at an outside facility, need to be certified kosher.
Thankfully, when I started my business this past year, COR and
its online database of kosher suppliers, made the job of setting
up Marty’s Pickles as kosher, almost as enjoyable as eating one
of my own pickles.
Marty Strub is the President of Marty’s Pickles. You can learn
more about his latest venture at martyspickles.ca.
W
A SUPERMARKET THAT IS ALL IN THE FAMILY.
With so many large national supermarket chains in Toronto, what makes Longo’s unique is
that they are family owned and operated, and have been from their very first store back in 1956.
Back then three Longo brothers: Tommy, Joe and Gus came together to start a fresh fruit and
vegetable produce store, located at Yonge and Castlefield in Toronto. That first location was no
more than 2000 square feet, but what they lacked in size, they made up for in heart. The Longos
believed in only having the best available product for their customers, and they were willing to
put their family name to the products, to show the faith they had in the quality of the produce
they were selling. In 1962, the brothers opened a second store on Woodbine Avenue and kept
the family name, and high quality, part of the business.
Today, Longo’s is a large chain of supermarkets that stretch throughout the greater Toronto
area, with 24 locations and growing, (two more stores will be opening in 2015). But while they
may have grown in size, their standards have remained the same. Jenny Longo, Director of
Private Brands, (and daughter of Joe Longo), explains:
“When we first started, we were just fruit and vegetables, but only the best quality and
“bang for the buck” for our customers. We very slowly added additional departments, one by
one, only after ensuring that the same strict guidelines that we had in place for our produce
transferred over to the new department as well.”
“For the longest time we held off opening a fresh fish and seafood department, because we
had seen it done ‘wrong’ so many times, and we didn’t want that for our stores. Our stores are
not just where we work, but they literally have our family name on them, and every product
within.”
Take for example their two store brands: Longo’s Value and Longo’s Signature. The Value
line carries everyday type products and the Signature line carries more niche, high-end items.
This year, new to the Signature line are five ready-made kosher certified soups, to be reheated
and enjoyed as is. This is a great leap forward for both Longo’s and their kosher clientèle.
“When I’m looking for a new product to add to our line, whether it be the Value or Signature, I
always check to see if it has the capability to be kosher. Kosher certification is such an important
part of what we do here, as it opens the product to be used not only by those shoppers who
keep kosher for religious reasons, but a large percentage of our non-Jewish customers as well.
People feel that being kosher is a healthier and higher quality lifestyle choice, and we at Longo’s
are all about giving our customers the healthiest and best quality we can.”
So when it came to making their new line of ready-made soups kosher, who else would they
go to but COR? Like Longo’s, COR has also been entrenched in the community for generations,
and thus was the obvious partner for their new product. “We knew that we could trust COR to
take our products as seriously as we do.”
With their new soup line, offering a variety of tastes such as chicken
noodle, minestrone, mushroom barley, split pea and sweet potato & leek,
Longo’s is putting their family name to the test. And if you’ve tried those
soups, you will see that they’ve passed with flying colours.
CORPORATE KOSHER
CORPORATE KOSHER
Tzafona Cellars:
I
Fine Wine from the Niagara Peninsula
By Rabbi Avraham Gislason
In the world of wine, the Niagara region is making some
serious waves with its region specific cold climate wines.
While grapes grown in the world’s warm regions ripen
quickly and make for big wines that are low in acid and high in
alcohol, the grapes grown in cooler regions (such as Ontario,
Germany or northern France), ripen and accumulate their
flavour slowly. The wines tend to be complex and balanced,
with higher acidity and more mineral flavours—making
them the most food-friendly wines in the world. The Niagara
Peninsula is the ideal setting for producing a fruit forward,
balanced, complex wine.
So why is there no kosher Niagara Peninsula wine?
Why can’t we as kosher consumers appreciate this worldrenowned appellation? Together with my long-time friend,
Toby Berkel, both of us appreciators of fine wine, we decided
that it was time to do something about it. We founded
Tzafona Cellars and began planning the venture by looking
for a winery to work out of and finding a kashrus organization that we could work closely with.
The logical choice for hashgacha, for a number of
reasons, was the COR. First of all, geographically, COR is
the pre-eminent kashrus agency in all of Canada, and as
their headquarters is in the Greater Toronto Area, it made it
convenient. Second, I worked as a mashgiach for COR from
2002 to 2008, and was familiar with many of the staff and
Rabbonim. Finally, the fact that they were far less expensive
than leading American kashrus agencies that I explored,
didn’t hurt either. COR was the clear choice.
Many wineries were approached, but after meeting with
the various cellar managers and winemakers, Toby and
I found the staff at Diamond Estates winery (makers of
EastDell Estates, Lakeview Cellars, Dan Aykroyd, and Celine
Dion wines), the most amenable and easy to work with. The
staff (including Tom Green, Scott MacGregor, and Jason
Roller) have proven to be incredibly respectful and willing
to do whatever it takes to ensure that the highest levels of
kashrus are observed.
The challenges of making kosher wine in a non-kosher
winery are significant, and I needed to work very closely
with Rabbi J. Norman, COR’s wine expert, to be sure high
standards of kashrus were kept. Every step of the way, Rabbi
Norman was involved in setting up the kosher program and
conferring with the senior COR rabbinic staff and poskim
when necessary.
The kosher issues were in fact very complex. Wine and
grape juice are highly kosher sensitive because they are
used in Jewish ritual and, as such, a person of Jewish faith
needs to be involved in every aspect of the wine production:
from crushing to pressing to transferring to tanks and spigot
testing.
One of the key issues in halacha was determining at
which stage the combination of grapes and juice becomes
wine, and must therefore, be handled only by COR approved
workers and mashgichim. The determination was made that,
even from the point at which samples were taken from a five
ton bin of whole grapes sitting together with some of their
own juice, this would need to be done by the COR rabbinical
staff, to ensure that no juice was separated from grapes until
they were to be processed.
We also needed to determine
how to properly clean and kasher the
crusher/destemmer, hoses, pumps,
presses, and tanks. In all, almost two
hundred thousand litres of water were
used in the koshering process. The
water was then recycled and used to
irrigate the grass and vineyards owned
by the winery.
All of the tanks Tzafona uses at
the winery are double sealed at every
opening. That means that every time
anything was required, even to take a sample for lab analysis, a COR
approved worker or mashgiach had to drive out to Niagara-on-the-Lake,
take a sample, reseal the sample valve twice, then drive back to Toronto.
At times this was done multiple times per week. Scheduling was difficult,
but Rabbi Norman, Rabbi Adler, Richard Rabkin, and Mrs. Judy Pister at
the COR were always extremely helpful, and nothing but a pleasure to
work with.
For the first vintage, Tzafona Cellars will be producing a Riesling, a
Vidal Icewine, and a Cabernet Sauvignon. Riesling is white wine that is
characterized by a cold crispness, with flavours and aromas including
floral, citrus, apricot, pineapple, honey, and mineral notes. In Germany,
Riesling is usually made sweet, while in the Alsace region of France it is
usually dry. Tzafona’s Riesling will be “off dry,” which means that there
will be some residual sweetness, but not overly sweet and syrupy.
Icewine is produced by leaving the grapes on the vine well into the
winter months, allowing them to become extra ripe and sweet, and to
freeze. Once the temperature has been below -9 degrees Celsius for a
significant period of time, the grapes are picked and pressed outdoors
while still frozen. When frozen grapes are pressed, most of the water
remains in the press as ice and only the thick syrupy juice is extracted.
The yield is therefore, only ten to fifteen percent compared to pressing
at regular temperatures. It is for this reason that icewine is so treasured
all over the world. The result is a super concentrated, flavourful, sweet
wine that is sipped in small quantities before or after a meal. The Vidal
grape is a hybrid (Ugni Blanc and Seibel) that has a thick skin suitable for
harvesting late in the season. It is the grape grown most for icewine in
Ontario. Its good natural acidity balances nicely with the sweetness and
tropical aromas and flavours of mango and lychee.
The Cabernet Sauvignon will be a dry barrel aged red wine, and we
expect it to display a complex range of flavours and aromas including dark
fruit, spice, black pepper, vanilla and oak. After fermentation, a technique
called an extended maceration was employed, which means that the wine
remained in contact with the skins for a total of more than 35 days. This
allowed for more colour and flavour to be extracted from the skins of the
grapes, contributing to the complexity and aging ability of the wine. The
wine will be aged in oak barrels for between 8 to 16 months before bottling.
Look forward to Tzafona Cellars’ Riesling coming out just before Pesach
this year, the icewine, later in the spring or summer, and the Cabernet
Sauvignon in one to two years! Toby and I hope you will enjoy this new
kosher expression of our own cold climate wine region, the Niagara
Peninsula, Ontario and Canada’s appellation. We thank COR for all their
support throughout the process and we look forward to an ongoing relationship for years to come- ad bias hamoshiach bim’heira b’yameinu!
Rabbi Avraham Gislason owns the Press and Kettle, a self-brewing facility. His
new venture with Toby Berkel is Tzafona Cellars wines.
CORPORATE KOSHER
NEW Longo’s Signature
Kosher Soups
COR Company Updates
R=RETAIL • C=COMMERCIAL • D=DAIRY • DE=DAIRY EQUIPMENT • P=PASSOVER;
PY=PAS YISROEL • BY=BISHUL YISROEL • CY=CHOLOV YISROEL • M=MEAT • V=VEGAN
New Local
Establishments/Facilities
Applause Catering – Meat Caterer –
1700 Bathurst St., Toronto
(416)628-9198
Ba-Li-Laffa (South) – Meat
Restaurant – 3520 Bathurst St.,
Toronto (647)350-2254
Bella Sabatina Tea Shoppe –
Tea Shop – 1702 Avenue Rd., Toronto
(416)855-2020
Bunch of Fun Playland – Indoor
Playground with Dairy Café – 11B
Kodiak Cres., Toronto (416) 630-1818
Chabad @ Flamingo – Now under
COR supervision – 8001 Bathurst St.,
Thornhill (905)763-4040
Chabad Markham – Now under
COR supervision – 83 Green Lane,
Markham (905)-886-0420
Famous Laffa Kosher – Meat
Restaurant – 401 Magnetic Dr.,
Unit 39 & 40, Toronto (416)739-7134
the
kitchen
Fresh meals, made easy.
™
Available in
Longo’s Kitchen.
Introducing Longo’s Signature line
of Kosher soups. Made with fresh,
quality ingredients and no preservatives,
these soups are simply delicious.
Five Kosher Varieties: Chicken Noodle, Minestrone,
Mushroom Barley, Split Pea, Sweet Potato and Leek.
Visit Longos.com for many more store locations.
AGT Foods (R&C) – New Plant: Williston,
North Dakota. www.agtfoods.com
Medallion Milk (R)(D) - Winnipeg,
Manitoba. www.medallionmilk.com
Agrocrop Exports Ltd. (R) - Brampton,
Ontario. www.agrocropexports.com
Nature’s Touch Frozen Food Inc. (R) Saint Laurent, Quebec.
www.naturestouch.ca
Aroniada Agro (R) - Ruse, Bulgaria.
www.aroniaberryinc.ca
Authentic Menu Inc. (C) - Toronto,
Ontario. www.authenticmenu.com
CT Bakery (R&C) (D) - 25 Medulla
Ave, Toronto, Ontario. www.ct-bakery.
myshopify.com
Chudleigh’s Ltd. (R&C) (D) Milton, Ontario. www.chudleighs.com
DelMelo Foods Inc. (R) (D) Concord, Ontario.
EPIC (C) - Lethbridge, Alberta.
www.epiceggs.ca
fgf brands Inc. – New Plant: Toronto,
Ontario. www.fgfbrands.com
Gervais Party & Tent Rentals Limited
Rental Facility – Toronto (416)288-1846
Floating Leaf Fine Foods/Shoal Lake
Wild Rice (R) – Winnipeg, Manitoba.
www.eatwildrice.ca
Magen Meats – Retail Butcher Shop
– 1118 Centre St., Unit 21, Thornhill
(905)731-6328
Full Steam Coffee Company (R) Guysborough, Nova Scotia.
www.fullsteamcoffee.com
Mitzuyan Kosher Catering – Meat
Caterer – 173 Dolomite Dr., Toronto
(416)419-5260
G3 Transport (C) – Montreal, Quebec.
www.legroupeg3.com
Royal Toast – Meat Restaurant
– 1450 Clark Ave. West, Thornhill
(905)597-2262
Shazzies – Meat & Pareve Caterer –
83 Green Lane, Markham
(647)268-3532
Slice N Bites – Dairy Restaurant –
3020 Bathurst St., Toronto
(416)781-1326
Soho Express – Café and Bakery
– 1450 Clark Ave. West, Unit #27A,
Vaughan (905)597-0552
York Mills - 808 York Mills Road Toronto, Leaside - 93 Laird Drive Toronto, Bayview - 7355 Bayview Avenue Thornhill
Bathurst - 9306 Bathurst Street Vaughan, Richmond Hill - 10860 Yonge Street Richmond Hill
New Companies
Tap Kosher Market – Retail Grocery
Store – 3011 Bathurst St., Toronto
(647)995-8770
Inter-Citi Logistics (C) - Tank Carriers –
Woodbridge, Ontario. www.inter-citi.com
Jack’s Gourmet Kosher (R) (M) –
Hillside, New Jersey, USA.
www.jacksgourmetkosher.com
JemPak GK Inc. (R&C) – New Plant:
Concord, Ontario. www.jempakgk.com
Kosher Choice - Montreal, Quebec.
www.kosherchoice.ca
Maple Dale Cheese (C) (D) - Plainfield,
Ontario. www.mapledalecheese.ca
Martins Processing Ltd. (R)
(D & Pareve) - Elmira, Ontario.
www.martinsapplechips.com
Marty’s Pickles (R) - Hamilton, Ontario.
www.martyspickles.ca
Nutra Canada (C) – Champlain, Quebec.
www.nutracanada.ca
NutraEx Food Inc (R) - Burnaby,
British Columbia. www.nutraex.com
Olive Olea (R) -Achinos, Greece. www.
oliveolea.com
Original Foods (R&C) (DE & D) Dunnville, Ontario.
www.originalfoods.com
Oxford Frozen Foods Ltd (R&C) –
New Plant: Machias, Maine, USA.
www.oxfordfrozenfoods.com
Redpath Sugar Ltd. (R&C) – New Plant:
Belleville, Ontario.
www.redpathsugar.com
Sucro Can Inc. (R&C) – New Plant:
Hamilton, Ontario. www.bonbon.ca
Suntrition Inc. (R) (D) – Tecumseh,
Ontario. www.suntrition.com
Thames River Chemical Corp (C) –
Burlington, Ontario. www.trc-corp.com
The Press and Kettle (R) - Make your
own wine and beer. Thornhill, Ontario.
www.pressandkettle.com
Total Cleanse (R) (V) - Toronto, Ontario.
www.totalcleanse.ca
Virtex Farm Foods Ltd (R&C) –
Saskatoon, Saskatchewan.
www.virtexfoods.com
Wing’s Food Products (R&C) –
New Plant:
Brantford, Ontario.
www.wings.ca
Sign up
for instant
COR Kosher
alerts at
www.cor.ca
‫בס”ד‬
Clean. Fresh. Affordable
Beef, Chicken,
Lamb, Turkey,
Cooked Foods,
Gourmet
Sausages,
and
Much Much
More!
experience
experience
1118 Centre St. Unit 21
Visit our retail location for the largest selection
of gourmet Kosher for Passover options in the city.
Place your order Online,
Fax or in Person NOW!
CALL
FAX
ONLINE
416.782.3231 | 416.782.0466 | ELYSFINEFOODS.COM
MAGEN MEATS
Call 905.731. MEAT (6328)
or email: [email protected]
to place your Pesach order
Deliveries available
Happy
H
appy P
Passover
assover
FFrom
rom Natura
Natura Foods
Foods
You are invited to call the Halacha Line at:
TEL 416.535.8008
www.HalachaInstitute.com
EMAIL [email protected]
WEB
Canada’s Le
Leading
Non-Dairyy Kossherr
Parve Be
Beveraages
w
www.natur-a.com
w w. n a t u r- a . c o m
KIDS CORNER
Windsor Arms Hotel
A La Carte Kosher Dining
Every Tuesday, Wednesday & Thursday
Event Catering Every Day
Weddings
Bat & Bar Mitzvah
Kosher Catering
Suites • Spa • Tea Room
Off Premise Catering
Join us for a family or business dinner
Reservations required
A LA CARTE
KOSHER DINING
Every Tues-Wed-Thurs 5 pm-10 pm.
416-971-9666
Frequent Menu Changes
windsorarmshotel.com
3 Course Menu of Choice $75
18 St. Thomas Street, Toronto, Ontario
WINDSOR ARMS
In the heart of Bloor-Yorkville

v"ga, jxp - Kashruth Council of Canada

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