v"ga, jxp - Kashruth Council of Canada

PASSOVER 2015 v"ga, jxp

A P R I L 2 0 1 5 I v " g a , i x h b

C O R - K A S H R U T H C O U N C I L O F C A N A D A

RABBINICAL VAAD HAKASHRUTH Rabbi Yacov Felder, Chairman Rabbi Yitzchok Kerzner, Chairman Emeritus Rabbi Amram Assayag Rabbi Avraham BartfeldRabbi Shlomo BixenspannerRabbi Shlomo GemaraRabbi Ovadia HabouchaRabbi Yossel KanofskyRabbi Mendel KaplanRabbi Uri KaufmanRabbi Daniel KorobkinRabbi Chaim KulikRabbi Yisroel LandaRabbi Rafi LipnerRabbi Moshe Lowy Rabbi Yirmiya MilevskyRabbi Yosef OzielRabbi Dovid PamRabbi Meir RosenbergRabbi Mordechai ScheinerRabbi Dovid SchochetRabbi Raphael ShmulewitzRabbi Chaim StrauchlerRabbi Yehoshua Weber

KASHRUTH COUNCIL BOARD OF DIRECTORSIra Marder, ChairMartin Maierovitz, z”l, Past ChairJack Feintuch, Vice ChairShimshon Gross, Vice ChairNaftali Winter, Vice ChairAri Messinger, SecretaryMoshe Sigler, TreasurerMoishe Kesten, Assistant TreasurerMichoel Klugmann, Assistant SecretaryDaniel Bitton, ExecutiveNathan Bleeman, ExecutiveMeyer Feldman, ExecutiveDavid Kleiner, ExecutiveMarvin Sigler, ExecutiveDavid Woolf, ExecutiveRobert BenmerguiMark BerenblutNeil CohenYehoshua CzermakBen FeffermanShlome GoldreichAllan GutenbergMark HalpernPaul JacobsIrving KarolyJerrold LandauBrian LassElie MamannIsaac E. OzielDavid PlonkaRonald RutmanSimon SchonblumAvrum WaisbrodMeyer ZeifmanShmuel ZimmermanLeibel Zoberman

KASHRUTH COUNCIL STAFFRabbi Yacov Felder, Chairman, Rabbinical Vaad Hakashruth Rabbi Sholom H. Adler, Director of Industrial Kosher, Kashrus AdministratorRabbi Tsvi Heber, Director of Community KosherRabbi Yosef Oziel, Rabbinic LiaisonRichard Rabkin, Managing DirectorJay Spitzer, Director of OperationsRabbi Avrohom Lowinger, Rabbinic CoordinatorRabbi Joshua Norman, Rabbinic CoordinatorRabbi Dovid Rosen, Rabbinic CoordinatorRabbi Yechiel Teichman, Rabbinic CoordinatorRabbi Binyomin Kreitman, SeniorRabbinic Field RepresentativeRabbi Nachman Ribiat, Senior Rabbinic Field RepresentativeRabbi Shlomo Bixenspanner, Shechita Division Rabbi Mendel Brogna, Head MashgiachRabbi Mendel Gansburg, Senior MashgiachMoshe Mayer Mrvic, Senior MashgiachChaim Ribiat, Junior Developer & Field RepresentativeAlbina Aminob, Administrative Assistant & Customer Service RepresentativeBarbara Bar-Dayan, Office SupportSuri Feigenbaum, Account SpecialistJudy Pister, Executive Assistant & New Client RepresentativeSarah Rosen, Account SpecialistEsther Scheer, Administrative Assistant & Customer Service RepresentativeOlga Sekiritsky, AccountantSheryn Weber, Administrator

KOSHER CORNER EDITORIAL STAFF Richard Rabkin, Editor-in-chiefRabbi Dovid Rosen, Senior Halachic ContributorChava Fine, Senior Staff Writer Sarah Rosen, Advertising CoordinatorSheryn Weber, Copy EditorRB Creative Design & Layout

www.cor.ca • 416.635.9550 • [email protected]

WEDNESDAY, MARCH 18TH, 2015Appetizers 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

ANSWERS & APPETIZERS:

A PRE-PESACH COMMUNITY EVENT

416.635.9550 [email protected] www.cor.ca corkosher @CorKosher

4WELCOME

4 / Rabbi Felder’s Message5 / Dr. Marder’s Message

6 / Nisan Calendar7 / Important Pesach Dates and Times

9LAWS AND GUIDELINES9 / Establishments and Services

for Passover11 / Passover Product Guide

14 / What is Kitniyot15 / Kosher For Passover Products

for Sephardim List18 / Guidelines for use of Medications

and Personal Care Products on Passover19 / Chametz Free Medications

20 / Personal Care Products 25 / Kashering For Pesach

30 / Tevilat Keilim32 / Shaimos Guidelines

33 / Pet Food on Passover and Throughout the Year35 / Pesach Traveler Checklist

36 / Top Ten Passover Related Questions

39ARTICLES OF FAITH

39 / The Right Time to Count41 / Next Year in Yerushalayim

43 / From Toronto to Jerusalem 45 / Kashrus of Medications47 / Blessings on Fruit Trees

48 / Questions from the Halacha Line49 / Rabbi Zev Eisenstein,

of Blessed Memory

Questions? Call the Kosher Hotline at 416.635.9550 x100

or email us at [email protected] have answers.

67WHAT’S COOKING

68 / Recipes72 / Nutritionist’s CORner

73CORPORATE KOSHER

73 / Mondolez Canada: Cadbury Brands74 / Gay Lea

75 / Freshline Foods76 / EPIC

76 / Fraser Valley Packers78 / Backerhaus Veit 79 / Marty’s Pickles:

How Do You Make a Pickle Kosher?81 / Longo’s

82 / Tzafona Cellars85 / Company Updates

87KIDS CORNER

51THE PASSOVER EXPERIENCE

51 / Secrets to Seder Success56 / My Favorite Passover Memory...61 / An Inside Look at Three Stunning

Medieval Illustrated Haggadot

63 / Making Passover in Small-Town Canada

65 / Behind the Passover Veil

contents

COR 2015-5775 PASSOVER GUIDE 7

WELCOME

6 KASHRUTH COUNCIL OF CANADA | 416-635-9550 | WWW.COR.CA

WELCOME

Rabbi Felder’s Message

The 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 sig-nificance 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 backbreak-ing 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 C OR’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

(i.e. “Does this require kosher for Passover certification”)

text 647.402.1910

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 organiza-tion 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 entertain-ing Kashrus news, updates and information. I end by taking this opportunity to wish everyone a Chag Pesach Kasher VeSameach.

Sincerely,Dr. Ira Marder

Dr. Marder’s Message

It is my privilege to bring greetings on behalf of the Executive and Board of the Kashruth C ouncil of Canada (C OR).


WELCOMEWELCOME


v"ga, ixhb

March/April 2015

Pre-Pesach Community Event

at Petah Tikva

CommunityKashering for Pesach

at the BAYT

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Sefira 1

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Chol HamoedEruv Tavshilin

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Are you getting our emails? Sign up for our kosher alerts, community news and other important information at www.cor.ca or send your email address to [email protected]

Bedikat Chametz

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 10:58AMLatest 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 PMCandle Lighting 7:28 PM 7:54 PM 7:54 PM 7:26 PM 7:06 PM 7:15 PM 7:28 PM 7:45 PMShkia 7:46 PM 8:12 PM 8:12 PM 7:44 PM 7:24 PM 7:33 PM 7:46 PM 8:03 PMChatzot 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 7:48 PM 8:14 PM 8:15 PM 7:46 PM 7:26 PM 7:35 PM 7:49 PM 8:05 PMCandlelighting After 8:33 PM 8:59 PM 9:00 PM 8:31 PM 8:11 PM 8:20 PM 8:34 PM 8:50 PMChatzot 1:21 AM 1:39 AM 1:37 AM 1:17 AM 12:57 AM 1:06 AM 1:16 AM 1:32 AM

Shkia 7:49 PM 8:16 PM 8:17 PM 7:47 PM 7:27 PM 7:36 PM 7:50 PM 8:07 PMYom Tov Ends 8:34 PM 9:01 PM 9:02 PM 8:32 PM 8:12 PM 8:21 PM 8:35 PM 8:52 PM

Candlelighting 7:35 PM 8:04 PM 8:05 PM 7:33 PM 7:14 PM 7:22 PM 7:37 PM 7:54 PMShkia 7:53 PM 8:22 PM 8:23 PM 7:51 PM 7:32 PM 7:40 PM 7:55 PM 8:12 PM

Candlelighting 7:36 PM 8:05 PM 8:07 PM 7:34 PM 7:15 PM 7:24 PM 8:39 PM 7:56 PMShkia 7:54 PM 8:23 PM 8:25 PM 7:52 PM 7:33 PM 7:42 PM 7:57 PM 8:14 PM

Shkia 7:56 PM 8:26 PM 8:28 PM 7:54 PM 7:36 PM 7:44 PM 7:59 PM 8:16 PMYom Tov Ends 8:41 PM 9:11 PM 9:13 PM 8:39 PM 8:21 PM 8:29 PM 8:44 PM 9:01 PM

THURSDAY EVENING, APRIL 2

FRIDAY, APRIL 3 EREV PESACH /

FIRST NIGHT OF PESACH

SHABBAT, APRIL 4 FIRST DAY

OF PESACH / SECOND NIGHT

OF PESACH

SUNDAY, APRIL 5 SECOND DAY

OF PESACH

THURSDAY, APRIL 9 EREV YOM TOV

ERUV TAVSHILIN

FRIDAY, APRIL 107TH DAY OF PESACH /

8TH NIGHT OF PESACH

SHABBAT, APRIL 11 8TH DAY OF PESACH

Important Pesach Dates and TimesTORONTO CALGARY EDMONTON HALIFAX MONTREAL OTTAWA VANCOUVER WINNIPEG

416.787.42563541 Bathurst Street

(across from Baycrest Hospital)

Kosher for PesachChocolates and Gifts!

www.chocolatecharm.ca 13, 2015.


LAWS AND GUIDELINES

AIRLINE MEALSYou 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”.

BAKERIESHermes Bakery .......................................................................................................................................... 416.787.1234My Zaidys Gluten Free Bakery ........................................................................................................905.763.6463Two Moms Gluten Free ......................................................................................................................... 416.783.7200

BUTCHER SHOPSGlatt Kosher Centre ................................................................................................................................905.597.7571Hartmans Kosher Meats ...................................................................................................................... 416.663.7779Hartmans Marketplace ......................................................................................................................... 416.663.7779Magen Meats .............................................................................................................................................905.731.6328Real Canadian Superstore ................................................................................................................. 416.665.3209Sobeys (Clark) .....................................................................................................................................……905.764.3770Toronto Kosher .................................................................................................................................. ……416.633.9642

CATERERS & TAKE-OUT FOODSApplause Catering...................................................................................................................................416.628.9198Ellen Jane Desserts (Pastry Caterer) ........................................................................................... 416.487.7286

Establishments and Services for Passover

laws & guidelines

Kosher for Passover


LAWS AND GUIDELINESLAWS AND GUIDELINES


Ely’s Fine Foods ........................................................................................................................................416.782.3231Exquisite Gourmet ..................................................................................................................................416.356.5987Glatt Kosher Centre ................................................................................................................................905.597.7571Hartmans Kosher Meats ...................................................................................................................... 416.663.7779Hartmans Marketplace ......................................................................................................................... 416.663.7779koshertrends by mona pasternak .................................................................................................416.665.6662Lechaim Caterers ................................................................................................................................... 416.650.5440Magen Meats .............................................................................................................................................905.731.6328Mitzuyan Kosher Catering ..................................................................................................................416.419.5260Modern Kosher Catering ......................................................................................................................416.783.4293PR Creative Caterers ............................................................................................................................. 416.787.9889Real Canadian Superstore ................................................................................................................. 416.665.3209Sobeys (Clark) ...........................................................................................................................................905.764.3770The Kosher Gourmet .............................................................................................................................. 416.781.9900Toronto Kosher ........................................................................................................................................ 416.633.9642Uptown Gourmet Catering.................................................................................................................416.636.9000Zuchter Berk Meat & Dairy Caterers ...........................................................................................416.386.1086

FISH MARKETSFriedmans Fresh Fish. ...........................................................................................................................416.782.6056Hartmans Marketplace ......................................................................................................................... 416.663.7779King of Fish .................................................................................................................................................416.663.3474Sobeys (Clark) .....................................................................................................................................……905.764.3770

KOSHER FOOD & NOVELTY STORESBaskets ‘n Stuff ........................................................................................................................................416.250.9116Chocolate Charm ..................................................................................................................................... 416.787.4256Kosher ‘n Natural - The Candy Man ................................................................................................ 416.789.7173Kosher City Plus ......................................................................................................................................416.782.6788Kosher Food Warehouse ......................................................................................................................905.764.7575TAP Kosher Market .................................................................................................................................647.995.8770The Chocolate Moose .......................................................................................................................... 416.784.9092The Kosher Grocer .................................................................................................................................. 416.785.3001Zack’s .............................................................................................................................................................905.597.7022

PUBLIC/PRIVATE INSTITUTIONSKitchens 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

WINESWines, 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 .......................................................................................................................................416.256.0440Mazel Wines ................................................................................................................................................416.631.8071Press and Kettle.......................................................................................................................................416.831.2296Simcha Wine Corp ...................................................................................................................................905.761.9022

BUCKWHEAT Kitniyot

BUTTER Requires Passover Certification

CANDLES No Passover Certification Required

CANNED FRUITS AND VEGETABLES Requires Passover Certification

CANOLA OIL Kitniyot

CARROTS, FROZEN/CANNED Requires Passover Certification

CHARCOAL No Passover Certification Required

CHEESE Requires Passover Certification

CHICKEN see poultry

CHICKPEAS Kitniyot

CLEANSERS & POLISHES: ammonia, bowl and tub cleaner, carpet cleaner, drain/pipe opener, glass cleaner, javax, clorox, Mr. Clean, Murphy Oil, oven cleaner, sanitizers No Passover Certification Required

CLUB SODA (AS OPPOSED TO SELTZER WHICH IS WATER AND CO2 ONLY)

Requires Passover Certification

COCOA POWDER 100% PURE, PRODUCED IN NORTH AMERICA No Passover Certification Required Hershey’s cocoa powder No Passover Certification Required

COCONUT (SHREDDED) Requires Passover Certification

COCONUT OIL Requires Passover Certification

COFFEE • all flavoured: beans, instant, decaf Requires Passover Certification • all decaf: beans or instant Requires Passover Certification • regular beans: whole or ground No Passover Certification Required

P ASSO VER P RODUC T G UIDE

No Passover Certification Required

Requires Passover Certification

Kitniyot

Unclassified

ALCOHOL (ISOPROPYL) No Passover Certification Required

ALMOND MILK Requires Passover Certification

ALUMINUM PANS & FOIL No Passover Certification Required

APPLE JUICE Requires Passover Certification

APPLE SAUCE Requires Passover Certification

BABY CARROTS, RAW No Passover Certification Required

BABY FOOD Requires Passover Certification

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 No Passover Certification Required

BABY OINTMENT No Passover Certification Required

BABY POWDER No Passover Certification Required

BABY WIPES Without ALCOHOL No Passover Certification Required

BAGS, PLASTIC No Passover Certification Required

BAKING POWDER Requires Passover Certification

BAKING SODA No Passover Certification Required

BALLOONS Without Powder No Passover Certification Required

BAND-AIDS No Passover Certification Required

BLEACH No Passover Certification Required

BROWN SUGAR Requires Passover Certification Redpath Brown Sugar with COR No Passover Certification Required


LAWS AND GUIDELINES

GLOVES (DISPOSABLE) Without Powder No Passover Certification Required

GRAPE JUICE Requires Passover Certification

GRAPESEED OIL Requires Passover Certification

GREEN BEANS Kitniyot

GUM Requires Passover Certification

HERBAL TEA Requires Passover Certification

HONEY Requires Passover Certification

HORSERADISH • raw No Passover Certification Required • prepared Requires Passover Certification

HYDROGEN PEROXIDE No Passover Certification Required

ICE (bagged) No Passover Certification Required

ICE CREAM, SHERBERT, ETC. Requires Passover Certification

INSECTICIDE • sprays No Passover Certification Required • traps some baits contain Chametz

JAM, JELLY, PRESERVES Requires Passover Certification

KASHA Kitniyot

KETCHUP Requires Passover Certification

LACTAID CAPLETS,DROPS,TABLETS May contain Chametz

LACTAID MILK If needed, purchase before Passover

LEMON JUICE Requires Passover Certification

LENTILS Kitniyot

MARGARINE Requires Passover Certification

MATZAH Requires Passover Certification

MAYONNAISE Requires Passover Certification

MILK Preferable with Passover Certification if certified milk is unavailable, purchase regular milk before Passover

MINERAL OIL No Passover Certification Required

MUSHROOMS • canned Requires Passover Certification • fresh, dried No Passover Certification Required

MUSTARD Kitniyot

NAIL POLISH REMOVER No Passover Certification Required

NUTS • in shell No Passover Certification Required • shelled - without BHT and BHA, AND not blanched or roasted No Passover Certification Required • pecan pieces Requires Passover Certification

• regular instant Requires Passover Certification • Folger’s Instant and Taster’s

Choice instant regular No Passover Certification Required

COFFEE FILTERS No Passover Certification Required

COFFEE WHITENER/ NON-DAIRY CREAMER Requires Passover Certification

CONFECTIONARY SUGAR Requires Passover Certification

CONTACT LENS SOLUTION No Passover Certification Required

CONTACT PAPER No Passover Certification Required

COOKING OIL SPRAY Requires Passover Certification

CORN & CORN PRODUCTS Kitniyot

CROCKPOT LINER No Passover Certification Required

DATES Requires Passover Certification

DENTAL FLOSS UNFLAVOURED No Passover Certification Required

DESSERT GELS & PUDDINGS Requires Passover Certification

DETERGENT: dish: liquid, powder laundry No Passover Certification Required

DISPOSABLES: • paper, plastic, styrofoam: plates, cutlery, cups No Passover Certification Required • napkins, paper towels No Passover Certification Required 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 Requires Passover Certification

EDAMAME Kitniyot

EGGS No Passover Certification Required

FABRIC PROTECTOR No Passover Certification Required

FABRIC SOFTENER No Passover Certification Required

FISH • fresh: with no added ingredients besides salt No Passover Certification Required • all other varieties Requires Passover Certification

FOOD COLOURING Requires Passover Certification

FRUIT JUICE Requires Passover Certification

FRUIT, FROZEN: unsweetened, without additives (i.e. syrup, citric acid, ascorbic acid, vitimin C) No Passover Certification Required

GARLIC • fresh No Passover Certification Required • peeled Requires Passover Certification

LAWS AND GUIDELINES

SNOW PEAS Kitniyot

SODA Requires Passover Certification

SOUP MIX Requires Passover Certification

SOY MILK Kitniyot And May Contain Chametz

SOY PRODUCTS Kitniyot

SPICES Requires Passover Certification

SUGAR, white granulated No Passover Certification Required

SUGAR SUBSTITUTE, ARTIFICIAL SWEETENERS Requires Passover Certification

SUNFLOWER SEEDS Kitniyot

TEA • instant, decaffeinated, flavoured, and herbal Requires Passover Certification • pure black, green, and white leaves or bags No Passover Certification Required • Lipton decaf tea bags No Passover Certification Required • Nestea unflavoured instant regular No Passover Certification Required

TOFU Kitniyot

TOMATO PASTE, TOMATO SAUCE ETC. Requires Passover Certification

TOOTHPICKS Without Colour No Passover Certification Required

TUNA FISH, CANNED Requires Passover Certification

VASELINE, PETROLEUM JELLY No Passover Certification Required

VEGETABLE OIL Requires Passover Certification

VEGETABLES, Frozen Requires Passover Certification

VINEGAR Requires Passover Certification

VITAMINS Requires Passover Certification

WATER, unflavoured No Passover Certification Required (preferable to buy before Passover)

WAX PAPER No Passover Certification Required

WILD RICE Kitniyot

WINE Requires Passover Certification

YOGURT Requires Passover Certification

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.

OLIVE OIL • extra virgin No Passover Certification Required • all other olive oil varieties including pure olive oil and extra light Requires Passover Certification

ORANGE JUICE • fresh Requires Passover Certification • frozen concentrate, grade A 100% pure without additives or enrichments (e.g. calcium) No Passover Certification Required

PAPER PRODUCTS see disposables

PARCHMENT PAPER Requires Passover Certification

PEANUTS Kitniyot

PEAS Kitniyot

PICKLES Requires Passover Certification

PINEAPPLE (canned) Requires Passover Certification

PLASTIC WRAP No Passover Certification Required

PLAY DOUGH Chametz

POLISHES furniture polish, jewelry polish, silver, copper, metal polish, shoe polish No Passover Certification Required

POPCORN Kitniyot

POPPY SEEDS Kitniyot

POTATO CHIPS Requires Passover Certification

POULTRY All raw unprocessed poultry from Marvid are kosher for Passover all year round

PRUNES Requires Passover Certification

QUINOA There are differing opinions as to the kitniyot status of quinoa. Ask your Rabbi for direction.

RAISINS Requires Passover Certification

RICE Kitniyot

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 Requires Passover Certification

SALT • iodized Requires Passover Certification • non-iodized / sea salt No Passover Certification Required

SELTZER (water and CO2 only) unflavored, (as opposed to Club Soda which has other ingredients) No Passover Certification Required

SESAME SEEDS Kitniyot

15


LAWS AND GUIDELINES


KitniyotORIGINSThe 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!

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 ap-plications 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 custom of kitniyot is a well known example of an instituted safeguard.

REASONSThe 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

In addition to the Torah’s prohibition of chametz on Pesach, many people have the custom to refrain from consuming kitniyot as well.

LAWS AND GUIDELINES

BeansBuckwheatCanola Oil (Rapeseed) Chickpeas CornEdamame

Green Beans Lentils Millet Mustard PeanutsPeas Poppy Seeds

Rice Sesame Seeds Snow peas Soy BeansString Beans Sunflower Seeds

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. TYPES OF ITEMS INCLUDEDThe 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,

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.

LENIENCIESAlthough 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 nulli-fication 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.

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.

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KITNIYOT

COMMON KITNIYOT ITEMS

Some Kosher for Passover for Sephardim Only Products that will be available across Canada:

BRAND PRODUCT

KITNI CHICK PEASKITNI SWEET KERNEL CORN KPKITNI RICE CAKES SALTED KPKITNI RICE CAKES UNSALTED KPKITNI TAHINI JAR KPKITNI PEANUT BUTTER KPKITNI POPCORN KPKITNI LENTIL AND RICE MIX KP

BRAND PRODUCT

KITNI MEDITERRANEAN RICE BLEND KP OSEM BAMBA SNACKS 100G PASSOVEROSEM BAMBA SNACKS 25G PASSOVERSTREITS CURRY SAUCESTREITS CORIANDER SAUCESTREITS MANGO SAUCESTREITS HONEY MUSTARD SAUCESTREITS WASABI SAUCE

Alipro-Mistral Ingredients Inc.135 Industrielle, Delson, Quebec, Canada J5B 1W2

Tel. 1-888-295-0005 • Fax. [email protected] • www.alipro-mistral.com

The finest products and the best ingredients handled by a skilled personnel: here is what Alipro-Mistral Ingredients Inc. has to offer.

At Alipro-Mistral, you will find a complete range of fillings, jams, glazes, icings and other ingredients. Our products are made to answer the specific needs of industrial bakeries, cookie factories, dairy industries and other food services.

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LAWS AND GUIDELINES

MEDICINEFirst 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 MEDICINELiquid 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 MEDICINEPills 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 chametz-free.) 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 chametz-free alternative. VITAMINS AND SUPPLEMENTSSince 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 PRODUCTSCosmetics 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 “Chametz-Free” list, or contact the COR.

Guidelines for use of Medications and Personal Care Products on Passover

LAWS AND GUIDELINES

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

• 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

ANTACIDS • Alka-Seltzer• Pepcid AC• Pepcid AC, Maximum Strength• Pepcid Tablets • Zantac

ANTI-DIARRHEA• Imodium Caplets• Pepto-Bismol Liquid• Pepto-Bismol Liquid Extra

Strength

ANTI-NAUSEA• Diclectin• Gravol Filmkote Tablets

LAXATIVES• Metamucil Original Texture,

Unflavoured Powder (non-kitniyot)

• RestoraLAX • Phillips’ Milk of Magnesia

Original • Senokot Tablets• Senokot•S

PRENATAL VITAMINS• PregVit • PregVit Folic 5

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.

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. Further-more, the list does not verify the general kashrut of the medications.

Items must be in exact format as shown and exactly as named.

Email [email protected] from your smartphone

to automatically receive a list of chametz-free

medications.

Chametz Free Medications

21


LAWS AND GUIDELINES


LAWS AND GUIDELINES

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

• AXE DRY Anti-Perspirant & Deodorant Stick, Kilo

• AXE DRY Anti-Perspirant & 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 Antiperspirant & Deodorant

• 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 Anti- Perspirant 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 Antiperspirant & Deodorant Invisible Solid, Fiji

• Old Spice Fresh Collection Deodorant, Fiji

• Old Spice High Endurance Antiperspirant & Deodorant Invisible Solid, Pure Sport

• Old Spice High Endurance Deodorant, Pure Sport Scent

• Old Spice Red Zone Collection Antiperspirant & Deodorant Invisible Solid, Champion

• Old Spice Red Zone Collection Antiperspirant & Deodorant Invisible Solid, Swagger

• Old Spice Red Zone Deodorant Solid, Champion

• Old Spice Red Zone Deodorant Solid, Fiji

• Old Spice Red Zone Deodorant Solid, Pure Sport

• Old Spice Red Zone Red Zone Deodorant Solid, Swagger

• Old Spice Wild Collection Antiperspirant & Deodorant Invisible Solid, Bearglove

• Old Spice Wild Collection Deodorant, Foxcrest

• Old Spice Wild Collection 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 Multi- Protection 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

Personal Care ProductsEmail

[email protected] from your smartphone

for a list of personal care products that are

chametz-free

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• Neutrogena Healthy Skin

Anti-Wrinkle Cream, Night Formula

• Neutrogena Healthy Skin 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

• Neutrogena Norwegian Formula Intensive Moisture Wrap Body Treatment

• Neutrogena Norwegian Formula Lip Moisturizer

• Neutrogena Norwegian 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• Dove Men+Care Shampoo

Aqua Impact• Dove Men+Care Shampoo

Thickening• Dove Nourishing Oil Care

Anti-Frizz Serum• Dove Nourishing Oil Care

Conditioner• Dove Nourishing Oil Care

Leave-In Smoothing Cream• Dove Nourishing Oil Care

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

• Head & Shoulders Classic Clean Dandruff Conditioner

• Head & Shoulders Classic Clean Dandruff Shampoo

• Head & Shoulders Clinical Strength Shampoo

• Head & Shoulders Damage Rescue 2-in-1 Dandruff Shampoo and Conditioner

• Head & Shoulders Damage Rescue Conditioner

• Head & Shoulders Damage Rescue Dandruff Shampoo

• Head & Shoulders Dandruff Conditioner, Green Apple

• Head & Shoulders Dandruff Shampoo + Conditioner, Green Apple

• Head & Shoulders Dandruff Shampoo, Green Apple

• Head & Shoulders Dry Scalp Care 2 in 1 Dandruff Shampoo + Conditioner

• Head & Shoulders Dry Scalp Care Dandruff Conditioner

• Head & Shoulders Dry Scalp Care Dandruff Shampoo

• Head & Shoulders Extra Volume 2-in-1 Dandruff Shampoo + Conditioner

• Head & Shoulders Hair Endurance for Men Dandruff Shampoo

• Head & Shoulders Itchy Scalp Care 2in1 Dandruff Shampoo + Conditioner

• Head & Shoulders Itchy Scalp Care Conditioner

• Head & Shoulders Itchy Scalp 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 Shampoo and Conditioner

• Head & Shoulders Sensitive Scalp Care 2-In-1 Dandruff Shampoo + Conditioner

• Head & Shoulders Smooth & Silky 2 in 1 Dandruff Shampoo + Conditioner

• Head & Shoulders Smooth & Silky Dandruff Conditioner

• Head & Shoulders Smooth & Silky Dandruff Shampoo

• Herbal Essences Body Envy 2-in-1 Volumizing Shampoo & Conditioner

• Herbal Essences Body Envy Volumizing Conditioner

• Herbal Essences Body Envy Volumizing Hair Shampoo

• Herbal Essences Body Envy 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

• Herbal Essences Hello 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 Hydrali-cious & Volume Boost Swirls Shampoo

• Herbal Essences Hydralicious Reconditioning Conditioner

• Herbal Essences Hydralicious Self-Targeting Conditioner

• Herbal Essences Hydralicious Self-Targeting Shampoo

• Herbal Essences Long Term Relationship Conditioner

• Herbal Essences Long Term Relationship Hair Shampoo

• Herbal Essences Long Term 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


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

• Herbal Essences The Sleeker The Butter Hair Milk

• Herbal Essences The Sleeker The Butter Shampoo

• Herbal Essences Totally Twisted Curl Boosting Mousse, 3 Strong

• Herbal Essences Totally Twisted Curl Define & Hold Creme

• Herbal Essences Totally Twisted Curl Scrunching Gel

• Herbal Essences Totally Twisted Curls & Waves Conditioner

• Herbal Essences Totally Twisted Curls & Waves Hair Shampoo

• Herbal Essences Touchably Smooth Anti-Frizz Creme

• Herbal Essences Touchably Smooth Conditioner

• Herbal Essences Touchably Smooth Shampoo

• Herbal Essences Touchably Smooth Smoothing Hair Mousse

• Herbal Essences Tousle Me Softly Conditioner

• Herbal Essences Tousle Me Softly Shampoo

• Herbal Essences Tousle Me 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 Shampoo and Conditioner

• 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

• Pantene Pro-V Anti-Breakage Strengthening 2in1 Shampoo + Conditioner

• Pantene Pro-V Anti-Breakage Strengthening Shampoo

• Pantene Pro-V Aqua Light Clean Rinse Conditioner

• Pantene Pro-V Aqua Light Clean Rinse Shampoo

• Pantene Pro-V Aqua Light Weightless Nourishment 2 in 1 Shampoo & Conditioner

• Pantene Pro-V Beautiful Lengths Strengthening 2-in-1 Shampoo & Conditioner

• Pantene Pro-V Beautiful Lengths Strengthening Conditioner

• Pantene Pro-V Beautiful Lengths Strengthening Shampoo

• Pantene Pro-V Blonde Expressions Daily Color Enhancing Conditioner

• Pantene Pro-V Brunette Expressions Daily Color Enhancing Conditioner

• Pantene Pro-V Brunette Expressions Daily Color Enhancing Shampoo

• Pantene Pro-V Classic Care 2-in-1 Shampoo & Conditioner, All Hair Types

• Pantene Pro-V Classic Care Daily Conditioner

• Pantene Pro-V Classic Care Daily Shampoo

• Pantene Pro-V Classic Clean Solutions Conditioner, All Hair Types

• Pantene Pro-V Color Preserve Shine 2-in-1 Shampoo & Conditioner

• Pantene Pro-V Color Preserve Shine Shampoo

• Pantene Pro-V Color Preserve Volume Conditioner

• Pantene Pro-V Color Preserve Volume Conditioner

• Pantene Pro-V Color Preserve 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

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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.

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’IRUIEach 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.

1

A

2

Kashering for Passover


Kashering OverviewAPPLICATION: 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.

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.

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:

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).

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.

3 Change the water every 24 hours, for a total of 72 hours.

LIBUN GAMUR // COMPLETE GLOWING

LIBUN KAL // MODIFIED GLOWING

HAGOLA // BOILING

IRUI ROSCHIM // POURING HOT WATER

MILUI V’IRUI // SOAKING

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;

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.)


• Kashering (with the exception of libun gamur) should be done be-fore 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. Howev-er, once an item has been kashered for Pesach, it may be designated for either one.

• Since kashering can involve boil-ing hot water, red-hot burners or even a blow torch, safety is an im-portant 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 kash-ering chametz items for Pesach use only. To kasher items all year round that may have become non-kosher (i.e. meat utensil that ab-sorbed 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.

KASHERING NOTES

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.

OVENS

Kashering & C leaning Guide:




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 self-cleaning 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).

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.

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.

STOVE TOPS

DISHWASHERS

SINKS

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.

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.

• 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.

• 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.

• Requires Hagola (see method on page 26).

COUNTERTOPS

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.

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).

• 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

TABLES & CHAIRS

FLATWARE

MISCELLANEOUS ITEMS

�ITEMS THAT CANNOT BE KASHERED

�REFRIGERATORS & FREEZERS

�CUPBOARDS, DRAWERS & SHELVES

Community Kashering

for PesachWe invite you to bring your utensils and

small-ware for kashering prior to Pesach

ITEMS MAY NOT BE USED 24 HOURS PRIOR TO KASHERING

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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 mitz-vah 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 bemitz-votav 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

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.

Tevilat Keilim: Immersing Dishes and Utensils in a Mikvah

LAWS AND GUIDELINES


Aluminum pans - to be used once No Tevilah Required - - to be used more than once Preferable to Tovel NO

Blech No Tevilah Required -

Blender Tevilah Required YES

Can opener No Tevilah Required -

Ceramic dishes (coffee mug) Preferable to Tovel NO

China Preferable to Tovel NO

Cookie cutters Tevilah Required NO

Cooling racks Tevilah Required NO

Cork screw No Tevilah Required -

Corningware Tevilah Required NO

Crockpot: ceramic insert Preferable to Tovel NO metal insert Tevilah Required YES glass lid Tevilah Required YES

Dish rack No Tevilah Required -

Earthenware, non-glazed No Tevilah Required -

George Forman Grill Tevilah Required YES

Glass Tevilah Required YES

Hot water urn Tevilah Required YES

Meat tenderizer hammer Tevilah Required NO

Meat thermometer No Tevilah Required -

Microwave - turntable only Tevilah Required YES

Mixer beaters - if to be used exclusively with not yet edible food (i.e. dough)Tevilah Required NO - if to be used at times with already edible food (i.e. ice cream) Tevilah Required YES

Oven racks No Tevilah Required -

Peeler Tevilah Required YES

Plastic No Tevilah Required -

Popcorn popper Tevilah Required YES

Porcelain enamel Preferable to Tovel NO

Sandwich maker Tevilah Required YES

Spatula, metal Tevilah Required YES

Stoneware, glazed Preferable to Tovel NO

Styrofoam No Tevilah Required -

Tea kettle Tevilah Required YES

Teflon coated pots Tevilah Required YES

Toaster oven - racks & tray only Tevilah Required YES

requires tevilah, then tevilah would be done without a brachah. Many of these items are listed in the chart below.

TEVILAH PROCEDURE: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 simulta-neously 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.

ITEM TEVILAH BRACHAH REQUIREMENT REQUIREMENT


LAWS AND GUIDELINES

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)

SHAIMOS GUIDELINES: DISCARDING HOLY OBJECTS

NEW COR SERVICE!Text-A-Question

For one word answer questions

(i.e. “Does this require kosher for Passover certification”)

text 647.402.1910


LAWS AND GUIDELINES

Although 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 CATSThroughout 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.

on Passover and Throughout the Year

Pet Food


LAWS AND GUIDELINES

BELOW IS A LIST THAT ADDRESSES COMMON SCENARIOS FOR THOSE PEOPLE WHO ARE NOT STAYING HOME FOR PESACH

Pesach Traveler Checklist

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 requiredIf 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

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.

Passover Related Questions from the COR Kosher Hotline

Top Ten

HERE IS A LIST OF THE MORE FREQUENTLY ASKED QUESTIONS FROM PASSOVER 2014:


1

5

8

2

10

4

7

3

6

9

Does grapeseed oil require KFP certification? Yes

Does coconut oil require KFP certification? Yes

Which olive oils do and don’t require KFP certification?

ONLY extra virgin olive oil is acceptable without Passover certification; extra light and pure olive oils require Passover certification.

Does toothpaste need to be chametz free? Since toothpaste is used orally, it should be chametz free.

Do sliced raw mushrooms need KFP certification? No

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. 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.

Which coffees do and don’t require KFP certification?A. All regular ground coffees are acceptable for Passover use.

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.

C. Instant coffees often contain maltodex-trin, 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.

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 Pass-over 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).


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The Right Time to CountBy Rabbi Yirmiya Milevsky

or Klal Yisroel the freedom of Pesach ought not stand alone, but rather must be linked to the acceptance of the yoke of Torah. Conse-

quently, 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

F

articles of faith

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.


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 con-temporary 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 Ha-Kavvanot”, 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 CongRega-tion b’nai toRah. he is also a membeR of CoR’s exeCutive RabbiniCal vaad hakashRuth.

NOTES1. Kesef Mishneh, Sukkah 6:132. See Machatsis Hashekel 4893. 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 4896. Chaim Shaal 2:107. Birchei Yosef 4898. 489:6

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Next Year in YerushalayimBy Rabbi Mendel Kaplan

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 op-timistically 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

A

Yerushalayim is not just a holy place.It is also an elevated state of mind.


ARTICLES OF FAITH


ARTICLES OF FAITH

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.

ARTICLES OF FAITH

TThe 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

Former member of COR’s Rabbinical Vaad Hakashruth, Rabbi Reuven Tradburks describes what it is like to live in the Holy City.

From Toronto to Jerusalem

By Rabbi Reuven Tradburks


ARTICLES OF FAITH


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 disappoint-ing 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 accomplish-ment 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 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.

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.

ARTICLES OF FAITH


LAWS AND GUIDELINES


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.

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’VAYWhile it is true that food which is nifsal may’achila loses its non-kosher status, consumption is nevertheless rab-binically 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 ACHILAGenerally 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 SHIURIn 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

Kashrus of Medicines and Vitamins By Rabbi Tsvi Heber

T

PART I: HALACHIC PRINCIPLES


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’CHATCHILAEven 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

PESACHAll of the principles cited above have equal application on Pesach to pharma-ceuticals that contain chometz with two caveats; 1) in order to attain the status of nifsal may’achila the chometz ingredient must become so inedible that even a dog would not consume it; xviii 2) chometz on Pesach does not become nullified in a mixture.xix Pharmaceuticals that do not contain chometz but contain kitniyot are permitted for someone who feels ill even if they are edible.xx Finally, we must bear in mind the prohibition against owning chometz on Pesach which applies equally to edible pharmaceuticals.xxi

HARD GELATIN CAPSULES There are people who would consider opening the hard gelatin capsule and then consuming the medicine contained in it, so as to avoid the need to swallow gelatin. From a medical perspective this is not advised since there are times when doing so may be counterproduc-

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.

TABLETSTablets 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 a child non-kosher food does not apply to chatzee shiur and a rabbi should be consulted. Regarding adults, however, there is no way to consume cough medicine that contains glycerin and does not bear reliable kosher certification unless it is diluted into water that is sixty times its volume. Accordingly, since glycerin is usually not more than 20% of the volume of the cough medicine, one can nullify the medicine into twelve times its volume since at that point the glycerin would be nullified. This presumes that the existence of glycerin in the original mixture does not render the entire mixture as non-kosher. Since such a presumption is not a simple matter, it would be preferable to nullify the medicine into sixty times its volume, if that is possible.xxiii

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.

SOFT GELCAPSPreviously, 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

PART 2: PRACTICAL APPLICATIONS

ARTICLES OF FAITH

xxiii

xiv

BLESSINGS ON FRUIT TREES

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 ktdvk ihsh,g ixhbcu ohrmnn ubh,uct uktdb ixhbcxix

Rabbi tsvi hebeR is CoR’s diReCtoR of CommunitY kosheR

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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 misun-derstanding 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.

3DOES 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 accidental-ly. 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 WE RECENTLY MOVED INTO AN

APARTMENT WHICH HAS A DISHWASHER

THAT IS NOT KOSHER. IS THERE ANY WAY TO

KASHER IT OR DO I HAVE TO PURCHASE A NEW

ONE?

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

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 I WORK IN AN ALL JEWISH OFFICE AND

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

HAVE “MAZEL TOV” WRITTEN ON THEM WITH

COLOURED ICING. WE REALIZED THAT THIS

MIGHT BE AN ISSUE REGARDING ERASING ON

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: TEL 416.535.8008WEB www.HalachaInstitute.comEMAIL [email protected]


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 profes-sional; he was a Kiddush Hashem (Sanctification of G-d’s Name). One of my first assignments at COR was to ensure that Rabbi Eisen-stein’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.

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 manu-facturer, 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 encoun-tering 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 responsibili-

ties. 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

Rabbi Zev Eisenstein, of Blessed Memory By Judy Pister

My ref lections

on losing a kashruth

professional and a walking

Kiddush Hashem.A


ARTICLES OF FAITH

would be seamless.

Kosheriza-tion (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.

JudY pisteR is an exeCutive assistant at CoR.

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.


the passover experience

Secrets to Seder Success: By Chava Fine

Tips on How to Engage Children, Teens and Adults at Your SederFour experts provide their advice on how to make an impact at your Seder

AAfter weeks of undertaking intense prepara-

tions 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.


THE PASSOVER EXPERIENCE



A“A Pesach Seder isn’t a classroom. It’s a more education-ally 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.

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?

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.

6. PAY IT FORWARD

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.”

RABBI YECHIEL GOLDREICH

RABBI GOLDREICH RECEIVED HIS RABBINIC ORDINATION FROM

THE JERUSALEM BETH DIN, A BACHELOR’S DEGREE FROM

YESHIVA UNIVERSITY, AND MASTER’S DEGREES FROM DYOUVILLE

COLLEGE AND THE AZRIELI GRADUATE SCHOOL OF EDUCATION. HE

CURRENTLY TEACHES JEWISH HISTORY, TANACH, AND RABBINICS

AT THE ANNE AND MAX TANENBAUM COMMUNITY HEBREW

ACADEMY OF TORONTO (CHAT).

1

ELANA SCHWARTZ SOROKA

MRS. SOROKA HAS BEEN

WORKING WITH TEENAGERS

FOR ALMOST 15 YEARS.

SHE CURRENTLY TEACHES

JEWISH STUDIES TO SIXTH

AND SEVENTH GRADERS AT

ASSOCIATED HEBREW DAY

SCHOOL IN TORONTO.

2


TIPS TO KEEP KIDS ENGAGED DURING THE SEDER:

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.

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 en-thusiastic singing of the traditional tunes.

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).

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 participa-tion, 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).”

SARAH CHANA RADCLIFFE

SARAH CHANA RADCLIFFE IS A PSYCHOLOGIST IN PRIVATE PRACTICE. SHE IS THE AUTHOR

OF THE FEAR FIX, MAKE YOURSELF AT HOME, AND RAISE YOUR KIDS WITHOUT RAISING YOUR

VOICE. HER TELE CLASSES ON FAMILY LIFE AND EMOTIONAL WELL-BEING ARE AVAILABLE AT

LEARNWITHSARAHCHANA.COM/SCR/

3

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.”



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RABBI DAVID ROTENBERG

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!

4

A“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 accomplish-ment, 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.”





TORONTO KOSHER

KOSHERTRENDS BY MONA PASTERNAK

ESTABLISHMENT DESCRIPTION: Toronto Kosher is an establishment that joined two old meat shops, “Goldstein’s” and “Stroli’s” to create a modern high-quality 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 favou-rite 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.”

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 grand-mother’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.”

My Favourite Passover Memory...By Chava Fine

Ten COR proprietors share their inspiring and humourous Passover memories

SEPHA FOODS

MITZUYAN KOSHER CATERING

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 state-of-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.”

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 Con-gregation 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.”

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 be-ing 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.”





KOSHER DINING AT THE WINDSOR

ARMS HOTEL

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.”

GLATT KOSHER CENTRE

EXQUISITE GOURMET

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

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: 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.”

ELY’S FINE FOODSESTABLISHMENT 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 high-light of the year as we crammed ourselves together and began with the tradi-tional 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.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 price-less to me.”



An Inside Look at Three Stunning Medieval Illustrated HaggadotBy 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.

The peculiar Bird’s Head Haggadah, which features illus-trations 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 (lamen-tations) 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.

Bird’s Head 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.

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

Sarajevo Haggadah

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.

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 intro-duction 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 approxi-mately 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.

SINGING DAYENU IN THUNDER BAY, ONTARIO

Making Passover in Small-Town Canada

By Chava Fine





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 Repre-sentative 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,

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.”

WHILE THE MAIN MESSAGE OF PASSOVER IS THE SAME FOR JEWS OF ALL BACKGROUNDS,

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.

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

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

Sephardic Passover Traditions



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.”

Chassidic Passover TraditionsA 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 ap-proximately 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 tra-ditionally celebrated for centuries, without the conveniences of ready-made products. “Since the Yom Tov of Pesach is not based on straightfor-ward 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.

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THURSDAY, MARCH 19TH, 2015 6:30 PM – 9:30 PM

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what’s cooking

C ooking Kosher with C ORBy 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.

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!

Cooking Kosher with


WHAT’S COOKING


WHATS’ COOKING

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

Tunisian Fish Cakes

with Lemon-Paprika

AioliInstead 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 Lemon-Paprika Aioli is a nice change from using horseradish, especially for those who wish to reserve horseradish use for Maror. Yield: 40 small fish cakes

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 refriger-ated. Rewarm uncovered in 350°F oven about 10 minutes. To serve, arrange fish cakes on plates with a dollop of aioli.


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

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.

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!

Caulif lower “C ouscous”

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

Tired of chicken soup, again? This vegetable soup is full of savoury tastes and great herbs! Trust me, no one will complain!

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 over-process; 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!

Moroccan Vegetable

Soup


WHAT’S COOKINGWHATS’ COOKING

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

4 ½ -5 lbs flat-cut beef brisket

3 tablespoons olive oil

4 cups chopped onions

2 medium carrots, coarsely chopped

1 tablespoon minced, peeled, fresh ginger

1 teaspoon ground coriander

Brisket with Apricots,

Prunes & Spices

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

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

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.

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.

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.

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.

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, periodi-cally 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.

Moroccan Lemon Chicken

with Olives

3 ½ lbs bone-in chicken pieces

½ teaspoon saffron threads

1 ½ teaspoons cumin

1 ½ teaspoons paprika

1 teaspoon turmeric

½ teaspoon ground ginger

Pinch of cayenne pepper

Pinch of cinnamon

¼ cup extra virgin olive oil

1 large onion, finely chopped

2 garlic cloves, crushed

1 quart chicken stock

2 preserved lemons (or substi-tute fresh lemons), peel only, pulp discarded

1 cup pitted green olives

½ cup fresh chopped cilantro for garnish

Salt and pepper

⅛ teaspoon cayenne pepper

1 cup dry red wine

3 cups beef/chicken/vegetable broth

⅔ cup pitted prunes, quartered

Chopped fresh cilantro

1 ½ cups pitted dates

1 ½ cups dried apricots

½ cup golden raisins

¾ cup shelled almonds

2 tablespoons honey

1 teaspoon cardamom

¼ cup sugar

1 teaspoon cinnamon

Matzo Crisp with Pear, Apple and Cranberries

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

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

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.

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.

Charoset Truff les

FILLING:

1 ½ lbs pears, peeled, cored and diced

1 ½ lbs Gala apples, peeled, cored and diced

1 bag (12 oz) cranberries - fresh or frozen

⅓ cup white sugar

⅓ cup brown sugar

3 tablespoons minute tapioca*

2 tablespoons orange juice

1 teaspoon vanilla extract

½ teaspoon orange zest

TOPPING:

¾ cup matzo meal

¼ cup packed dark brown sugar

2 tablespoons sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon allspice

¼ teaspoon salt

½ cup chopped, toasted pecans, almonds or walnuts

8 tablespoons chilled, unsalted butter or margarine cut into 1-inch pieces

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.


CORPORATE KOSHER


WHATS’ COOKING


Passover tips for those who have gluten sensitivities, are diabetic, or are calorie conscious. By Miriam Leibowitz, MHSc, RD

GLUTEN SENSITIVEBeing 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 gluten-free. 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.

DIABETICFor 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, spe-cifically 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

The Nutritionist’s CORner

CORporate kosherCOMPANY PROFILES

By Chava Fine

Mondelez Canada: Cadbury BrandsIF YOU HAVE A SWEET TOOTH, YOU SHOULD KNOW ABOUT MONDELEZ CANADA – A COMPANY WHICH MANUFACTURES, AMONG OTHER THINGS, THE RENOWNED CADBURY BRAND OF CHOCOLATES.

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

V


CORPORATE KOSHERCORPORATE 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-certi-fied 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.”

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.

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 Agri-cultural 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 opportuni-ties 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.”

As we continue to grow together, we will be watching for even more fresh new products from Gay Lea.

G


HEALTHY, CONVENIENT… AND KOSHER!

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!

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.

D

Freshline Foods


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FRESH, JUICY BERRIES ARE GROWN, PACKED AND PROCESSED BY THIS B.C. BASED COMPANY

Fraser Valley Packers

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 dis-tributing 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.

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.

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.”

EPIC (Egg Processing Innovations Cooperative)

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.”

E

B

THIS ALBERTA BASED COMPANY IS MADE UP OF EGG FARMERS WITH A CONSCIENCE.


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!

Bassendowski cites that customer demand led them to seek kosher certification under COR.

“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’.


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Backerhaus VeitHIGH 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.

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!

C

Questions? Call the Kosher Hotline at 416.635.9550 x100

or email us at [email protected] have answers.


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A fourth generation “pickler”, Marty Strub, outlines the kosher pickle process.

By Marty Strub

How Do You Make a Pickle Kosher?

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.


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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.

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 manufac-

turers 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 manu-facturer 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.

WWith 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.

A SUPERMARKET THAT IS ALL IN THE FAMILY.


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Tzafona Cellars: Fine Wine from the Niagara Peninsula

By Rabbi Avraham Gislason

IIn 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 world-renowned 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 organiza-tion 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

CORPORATE KOSHER

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 rela-tionship 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.


kitchenthe

Fresh meals, made easy.™

Kosher Soups

Five Kosher Varieties: Chicken Noodle, Minestrone, Mushroom Barley, Split Pea, Sweet Potato and Leek.

Introducing Longo’s Signature line of Kosher soups. Made with fresh, quality ingredients and no preservatives, these soups are simply delicious.

NEW Longo’s Signature

Visit Longos.com for many more store locations.

York Mills - 808 York Mills Road Toronto, Leaside - 93 Laird Drive Toronto, Bayview - 7355 Bayview Avenue ThornhillBathurst - 9306 Bathurst Street Vaughan, Richmond Hill - 10860 Yonge Street Richmond Hill

Available in Longo’s Kitchen.

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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

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

Gervais Party & Tent Rentals Limited Rental Facility – Toronto (416)288-1846

Magen Meats – Retail Butcher Shop – 1118 Centre St., Unit 21, Thornhill (905)731-6328

Mitzuyan Kosher Catering – Meat Caterer – 173 Dolomite Dr., Toronto (416)419-5260

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

Tap Kosher Market – Retail Grocery Store – 3011 Bathurst St., Toronto (647)995-8770

AGT Foods (R&C) – New Plant: Williston, North Dakota. www.agtfoods.com

Agrocrop Exports Ltd. (R) - Brampton, Ontario. www.agrocropexports.com

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

Floating Leaf Fine Foods/Shoal Lake Wild Rice (R) – Winnipeg, Manitoba. www.eatwildrice.ca

Full Steam Coffee Company (R) - Guysborough, Nova Scotia. www.fullsteamcoffee.com

G3 Transport (C) – Montreal, Quebec. www.legroupeg3.com

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

Medallion Milk (R)(D) - Winnipeg, Manitoba. www.medallionmilk.com

Nature’s Touch Frozen Food Inc. (R) - Saint Laurent, Quebec. www.naturestouch.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

New Local Establishments/Facilities New C ompanies

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Visit our retail location for the largest selectionof gourmet Kosher for Passover options in the city.

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בס”ד

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Call 905.731. MEAT (6328) or email: [email protected]

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From Natura FoodsHappy Passover

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You are invited to call the Halacha Line at: TEL 416.535.8008

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Event Catering Every Day

v"ga, jxp - Kashruth Council of Canada

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