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A Project of cRc Kosher Chicago
Kashrus Awareness Project
Video Library
Nisht beSeder
Kashrus In The Yeshiva Kitchen In this episode of Let’s Talk Kashrus, Rabbi Meilech Friedman, Rosh HaMashgichim at Tartikov, discusses a critical but often overlooked issue: kashrus in yeshiva and school kitchens. From bishul Yisroel and the separation of milchigs and fleishigs to ingredient verification and proper supervision, he shares firsthand examples of the challenges that can arise when no one is taking responsibility. He also offers a practical suggestion for how pare
Kashrus Awareness Staff
4 days ago15 min read
L.T.K. Q & A: Mind Your Own Business
Buying Jewish & Pas Palter In the fourth installment of the Let’s Talk Kashrus Q&A series featuring Rav Shmuel Fuerst, Dayan of Agudas Yisroel of Illinois, R' Yitzchok Hisiger presents a new set of practical shailos about supporting Jewish-owned businesses. How far should a person go to patronize a Yid when a non-Jewish store offers lower prices or greater convenience? Rav Fuerst discusses the balance between supporting fellow Yidden and the realities of price, convenience, a
Kashrus Awareness Staff
Oct 116 min read
Mind The Gap, Please
Is Your Sukkah Up To Code? You may be comfortable eating at a restaurant under a reliable hashgachah, but what about eating in its sukkah? In this special Sukkos episode, Rabbi Yosef Fund of the KCL in Lakewood joins R' Yitzchok Hisiger to explore the kashrus of public sukkos. From s'chach and sukkah walls to lavud straps, sukkah construction, and the effects of wind and weather, Rabbi Fund walks us through the practical shailos that can arise in the sukkos we encounter throu
Kashrus Awareness Staff
Sep 2212 min read
Shavuos Articles
Halls of Torah and Tefillah... and Kashrus
“The kiddush will be held in Rabbi Cohen’s shul, so I’m sure everything is fine.” Although Rabbi Cohen is the Mara d’Asra, there is a good chance he is uninvolved in the kashrus of the simchah hall associated with the shul. For several years, Rabbi Sholem Yehudah Fishbane, executive director of Association of Kashrus Organizations (AKO) and kashrus administrator for Chicago Rabbinical Council (cRc), has been working with his associates to develop a protocol for shuls to ensur
Kashrus Awareness Staff
Aug 27, 20259 min read
Keeping Camp Kitchens Kosher - Preparing a Plan
Over 1,000 meals are served daily in the average Jewish summer camp. For two months, breakfast, lunch and supper are cooked, baked and doled out for campers, staff and their families. The menu includes milchigs, fleishigs and pareve. “Even the busiest restaurant or caterer rarely faces an operation as complex as running a summer camp,” says Rabbi Sholom Chaim Tendler of Star-K. “The sheer volume of food, with changes from a dairy breakfast to a meat supper, is daunting. Keepi
Kashrus Awareness Staff
Aug 27, 202512 min read
Educating Yeshivos and Bais Yaakovs - Keeping the Kitchens Kosher
Keeping the Kitchens Kosher “It was learned in the Beis Medrash of Rabi Yishmael: Sin obstructs the heart of man, as it is written, ‘V’lo sitamu bahem, v’nitmeisem bam — Do not defile yourself with them lest you become defiled through them’ (Vayikra 11:43). Do not read it ‘v’nitmeisem,’ but rather [read it] ‘v’nitamtem — and you will become obstructed’” (Yoma 39a). The Ramban and others explain that this is mainly referring to the prohibition of eating forbidden foods, which
Kashrus Awareness Staff
Aug 27, 202510 min read
Useful Downloads
Nisht beSeder
Kashrus In The Yeshiva Kitchen In this episode of Let’s Talk Kashrus, Rabbi Meilech Friedman, Rosh HaMashgichim at Tartikov, discusses a critical but often overlooked issue: kashrus in yeshiva and school kitchens. From bishul Yisroel and the separation of milchigs and fleishigs to ingredient verification and proper supervision, he shares firsthand examples of the challenges that can arise when no one is taking responsibility. He also offers a practical suggestion for how pare
Kashrus Awareness Staff
4 days ago
L.T.K. Q & A: Mind Your Own Business
Buying Jewish & Pas Palter In the fourth installment of the Let’s Talk Kashrus Q&A series featuring Rav Shmuel Fuerst, Dayan of Agudas Yisroel of Illinois, R' Yitzchok Hisiger presents a new set of practical shailos about supporting Jewish-owned businesses. How far should a person go to patronize a Yid when a non-Jewish store offers lower prices or greater convenience? Rav Fuerst discusses the balance between supporting fellow Yidden and the realities of price, convenience, a
Kashrus Awareness Staff
Oct 11
Mind The Gap, Please
Is Your Sukkah Up To Code? You may be comfortable eating at a restaurant under a reliable hashgachah, but what about eating in its sukkah? In this special Sukkos episode, Rabbi Yosef Fund of the KCL in Lakewood joins R' Yitzchok Hisiger to explore the kashrus of public sukkos. From s'chach and sukkah walls to lavud straps, sukkah construction, and the effects of wind and weather, Rabbi Fund walks us through the practical shailos that can arise in the sukkos we encounter throu
Kashrus Awareness Staff
Sep 22
Kashrus Resources
Following is a growing list of online resources available to kosher consumers. To add to the list l'zikui Harabim, please email: info@kashrusawareness.com
Shelf Awareness
Post-Pesach Shopping Secrets Where can I buy chometz? Where is it problematic? Rabbi Yakov Teichman - Rabbinic Coordinator at the OK,...
Apr 18, 2025
Kashrus Apps
Sign up for any of these free kosher apps from leading kashrus agencies worldwide Kashrus Apps
Apr 10, 2022
Kashrus Alerts
Sign up for any of these free kosher alerts from leading kashrus agencies worldwide Kashrus Alerts
Apr 10, 2022
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