Search Results

cRc - Chicago Rabbinical Council

Join Rabbi Zalman Krems, Rabbinical Coordinator of KVH-Rabbinical Council of New England and Rabbi Yitzchok Hisiger, as they discuss what the traveler on the go needs to know about keeping kosher while on the road, in a wide-ranging conversation covering many food products that a traveling Jew may encounter from fish to nuts. Part 1 Rabbi Yitzchok Hisiger: Rabbi Krems, thank you for joining us. Rabbi Zaman Krems: It is my pleasure. Rabbi Hisiger: I am delighted to cover the topic of kashrus on the road because it is so prevalent. It is something that is relevant to traveling businessmen, people who go away for leisure and families on vacation. There are so many applications of this topic. I’d like to start by mentioning that there was a very interesting video circulating recently. It seems that 100,000 or so Israelis traveled to the Sinai for vacation. In the video, we see a fellow named Mohammad who seems quite knowledgeable about kashrus. He is speaking as if he knows the ins and outs of the business and it is evident that someone taught him a few things. This video seems to bring out the point that when it comes to kashrus, you can’t just take someone’s word on it. Rabbi Krems: There are a few videos like that going around. When people are traveling, they are out of their comfort zone. At home, they know what to look for as far as kashrus is concerned. They know their own bakery and grocery store. But once they leave home, they don’t know who they can trust and don’t have the information they need. Some people may sound knowledgeable, but they have nothing behind them. It is very common to find non-Jewish people who maybe once worked for a kosher caterer and now claim that they know all about kosher. This can lead to many problems. Someone told me that he once was on a cruise ship where there was no hashgacha. There were some kosher chickens on board and a non-Jewish staff member said that it was okay to just double wrap them and put them in the treif oven. In truth, there is a way to do that properly and a way to mess it up. If one isn’t aware of the proper way, it could be a big problem. Therefore, even if someone is Jewish and frum, just because he says he knows about kashrus doesn’t mean the end result will be good. Rabbi Hisiger: So how does one know if he can rely on someone and trust him regarding kashrus? Rabbi Krems: There is a concept in halacha of “eid echad neeman b’issurim.” Normally, a Jew who is shomer Torah and mitzvos is trusted. But that person has to know what he’s talking about. Complicated situations can arise because many people don’t necessarily know and even if they do know something about kashrus in their comfort zone, once they leave their hometown or another large Jewish community, they don’t really know how to deal with it. So, the real answer is, that before one travels, he must consult with someone who has information. A person can speak with his own Rov who can be in touch with kashrus professionals that are able to guide people in this area. If the person has contacts that he knows who are kashrus professionals, he can contact them himself. Rabbi Hisiger: If someone goes to one of these programs in a hotel, for Pesach, Shabbos etc, what should he ask? How can he know that everything is kosher l’mehadrin? Rabbi Krems: The first thing to do is to find a program with a reliable hashgacha – meaning one that is generally recommended and well known to be reputable and trusted. A telltale sign of potential problems is if the person giving the hashgacha doesn’t give a hechsher on anything else besides Pesach hotels. That’s a real red flag. Rabbi Hisiger: How many Mashgichim should a Pesach program have? Rabbi Krems: If there are only one or two, there’s no way they can be covering everything properly. For example, that isn’t enough to make sure everything is properly koshered. I heard about one place where they were just making everything “pagum” by pouring bleach everywhere. That is not the normative way of dealing with kashrus issues and not the proper way to do it. Rabbi Hisiger: So, you’re saying that a person should make sure that the hashgacha is reputable and ask questions. Rabbi Krems: You should definitely ask questions. That is the most beneficial thing for kashrus. Even if there is a reliable certification, you should speak to the Mashgiach. The balhabos of the program needs to know that people care about kashrus and aren’t only concerned about enjoying themselves. Rabbi Hisiger: What if someone is on the road and is going into gas stations and hotel lounges. What issues could there be in buying food? Rabbi Krems: Once something leaves its original packaging, it is no longer certified by the hechsher on the packaging. And some things – like coffee - never were in any packaging. For such things, you are now the Mashgiach. It is your responsibility to make sure it is acceptable. People might say: “What could be wrong with plain juice?” But it could contain grape juice. In Starbucks, they have a product called “refreshers” which has a high percentage of grape juice. So, is Starbucks kosher? No. Some branches may be less problematic than others but, in general, it cannot be said that Starbucks is kosher. If that Starbucks sells food, there will always be some form of cross contamination. People need to understand that kashrus is like allergens on steroids. If a person had a child with serious allergies, he would double and triple check every food item before bringing it into his home. He definitely would not eat in a restaurant before ensuring that everything was okay for his child. For some reason, people take a more relaxed approach when it comes to kashrus. There is no reason for that. Rabbi Hisiger: That’s a very good analogy. If people had the attitude that they might be “allergic” to Starbucks products and there might be severe ramifications, they wouldn’t just assume everything is fine. Rabbi Krems: If they serve food, it is a real restaurant. Most people would never walk into a non-kosher restaurant, even just to buy a drink. They should know that Starbucks that serve food are restaurants. Some Starbucks, however, are just coffee shops that sell only drinks and cold, packaged food. Those are not restaurants. Rabbi Hisiger: So is there anything that one can buy in Starbucks without worry? Rabbi Krems: It depends on the Starbucks. If they are just getting hot water from the tap and putting in a tea bag and the equipment isn’t used for anything else, it would not be a problem. Sometimes items are more acceptable and sometimes less. One should discuss the matter with his own Rov to obtain guidance on how to deal with that. The same is true about gas stations. If they have hot items, it can potentially be a problem. If someone is not makpid on cholov Yisroel and wants to buy an ice cream, it wouldn’t be as big of a problem because everything is cold. But what if he wants toppings? He may see the label on the box, but who says the toppings came in that box. If you are makpid on cholov Yisroel, the milk in a gas station may lose that status once the container is opened. There are gas stations all along Rte. 95 where they sell coffee and have cholov Yisroel milk in open containers. In a gas station or 7-11 one may assume the coffee is okay, but an unsealed container of milk may be a problem. Some Poskim are lenient about this and say that if there are a whole bunch of cholov Yisroel milk bottles in the gas station, there is no concern that they’ll switch it for other milk, but others are machmir about this. One should speak to his personal Rov to obtain guidance on when it is appropriate to rely on the leniency. In my opinion, one definitely shouldn’t rely on it when he’s at home and the only question is if he can rely on it when is traveling and needs to stay awake. Rabbi Hisiger: What about cold drinks like soda and Slurpees? Rabbi Krems: You can drink them if you know what they are. When one is at home, he is familiar with what he does and doesn’t drink. Once he leaves his comfort zone, he doesn’t necessarily have the same familiarity with the items he is using – so, he has to verify what it is. One might think the orange juice he sees is freshly squeezed when in actuality it is made from a syrup that is bona fide non-kosher. Many of the Slurpees in 7-11 are on a list of approved drinks but one cannot assume that until he verifies. Just because one flavor in a machine is kosher doesn’t mean all the others are and different flavors can look very similar. Pringles in the U.S. are known to be kosher but they aren’t in other countries. Some cereals in the U.S. are pareve but the exact same brand is dairy in other countries and completely treif in yet others. One has to do his research to make sure he knows what he is looking at. Doing research on these things and making sure that you know that what you’re looking at is what you’re getting is key number 1. When you see a juice, how do you know what it is? Because “Mohammad”, as we said before, told you it’s Kosher? That doesn’t work. You see that it’s squeezed in front of you, the keilim are clean, everything is cold, and it’s pure orange juice, then that’s fine.

Join Rabbi Zalman Krems, Rabbinical Coordinator of KVH-Rabbinical Council of New England and Rabbi Yitzchok Hisiger, as they discuss what the traveler on the go needs to know about keeping kosher while on the road, in a wide-ranging conversation covering many food products that a traveling Jew may encounter from fish to nuts. Part 2 Rabbi Hisiger: What about baked items? Rabbi Krems: Baked items are another area of confusion for many people. Chazal tell us that there is a gezeirah of Pas Yisroel, that a Jewish person must have some involvement in the baking process but they add that one can be lenient and eat Pas Palter in some situations. This leads some people to think they can eat bread anywhere when they travel. But that is only true if they know that the ingredients and that the equipment hasn’t been compromised. Sometimes, the bread is baked in treif equipment. In some countries, they use lard in the bread. We know that most countries don’t use lard but one still has to make sure that they only use the basic ingredients: flour, sugar and water. Anything beyond that could be a problem. Rabbi Hisiger: Can one go into a store and buy a closed bottle of beer or whiskey? Rabbi Krems: The same rules apply. One has to know what the item is. In Scotland, they have relatively tight laws on how whiskey can be made, so we know that Scotch whiskey does not pose a serious kashrus concern. While there is the well-known question of the sherry casks, we won’t get into that today. If that issue is taken care of, whiskey has a chezkas kashrus. Beer, on the other hand, is more complicated. While the Shulchan Aruch says that beer is always kosher, in the 21st century it has become a lot more complicated than that. Many companies today are making craft beers that contain different ingredients and flavorings and they are not beholden to any real standards. Micro breweries are without a question a problem. Most kashrus companies say that you can still drink plain beer from a large reputable company and assume it is kosher, but as time progresses that could change. Belgium and Germany are countries of beer purists and they stick to the original ways of making beer but internationally there are beer companies doing anything and everything to enhance their beer. Rabbi Hisiger: What about fish? If one knows the simanim, can he buy fish anywhere? Rabbi Krems: This question usually comes from people who are in-town and are used to purchasing fish with a hechsher. Those who live out-of-town, who don’t have access to kosher fish shops, usually know the guidelines, which are actually quite simple. If you can see the skin of the fish with the scales on it, the fish is kosher. The only question is how it was cut and whether the residue of a non-kosher fish could have gotten on it. Even if the store shares equipment for kosher and non-kosher fish, it is cold, so it is an issue that can be dealt with. Duchka d’sakina is an issue, so you’d have to make sure that the knife was rinsed before the kosher fish was cut. Some people are machmir to scrape away a bit more afterwards. The cutting board also needs to be clean to get rid of the residue of other fish. This can be achieved by placing a piece of butcher paper on it. Rabbi Hisiger: What if you can’t see the scales but they tell you what type of fish it is? Rabbi Krems: That means absolutely nothing. You need to see the scales. There is a machlokes if the scales were taken off but you can see on the skin the space where the scales used to be. Most Poskim say that’s okay but Rav Nissim Karelitz held that it is not. Rabbi Hisiger: Is frozen fish any different? Rabbi Krems: Any time you purchase processed items you are running the risk that other things were mixed in that are not necessarily on the label. It’s better to use fresh fish if you have that option. If you have no other choice, and there is nothing else listed on the label, you can use frozen fish. Rabbi Hisiger: What are the guidelines for eating meat while on the road? Rabbi Krems: Meat obviously needs a hashgacha. Shechitah is highly complicated and one has to make sure it meets his standards. If the package says that it is kosher and it is properly sealed with two chosamos, it would be fine but it is not recommended to eat any meat unless you know it is coming from a reliable place. Rabbi Hisiger: Are there any items one comes across while traveling that don’t need a hashgacha? Rabbi Krems: The rule of thumb is that anything raw, like fruits and vegetables that don’t have bug problems, are okay. Anything beyond that is very geographic in nature. In some countries, dry roasted nuts are fine and contain no concerns. In others, they process them on the same line as nuts with oil, which obviously does need a hechsher. Processing other nuts on the same line will mess up the entire production from a kashrus standpoint. Rabbi Hisiger: Which is an important thing that you are mentioning. That even if someone is knowledgeable enough to read the ingredient list on the label, they don’t know the equipment that it was made on. Rabbi Krems: And you also don’t know if they used processing agents, there can be many problems in processing. Maple syrup, for example, is assumed to be kosher, but they have to use antifoam to make it, which can be treif. Traditionally they used to use a piece of bacon to stop the foam from flowing over. Rabbi Hisiger: I remember my father once told me that there are problems with release agents as well. Rabbi Krems: Right. Candies could be made in molds that need release agents to get them not to stick to the machinery that could be treif. People don’t understand why there are limited amounts of gummy bears and other gummy products, and the reason is very simple. All those things are created in molds that are made from starch, and they reuse the starch, and a lot of that starch is treif. So it isn’t so simple to come in and just kasher the whole factory. So like we said before, if someone would be allergic to something there, they would never dream of touching it. Rabbi Hisiger: This was a fascinating conversation. Thank you for all of the tips. Can you leave us with a Let’s Talk Kashrus takeaway for our viewers? Rabbi Krems: The takeaway should be that if you’re going on vacation to another city that is out of your comfort zone, you should do your research beforehand by speaking to a Rov and finding out what available products meet your standard. You have to do your own research even if you walk into a restaurant in your own area, as well as on the road. Speak to the Mashgiach. Ask questions. That’s the best thing. It strengthens kashrus and strengthens your own awareness, you may find out things that you ever even knew. If you’re traveling somewhere, in Europe and other parts of the world, or even in out of town communities in America, there are lists that can be found of what products you can buy without a hashgacha. This list will change from one place to another. The bottom line is: Be prepared and be an informed kosher consumer. Rabbi Hisiger: Thank you Rabbi Krems. Rabbi Krems: It was my pleasure.

Join Rabbi Yitzchok Hisiger and Rabbi Moshe Elefant, Chief Operating Officer of OU Kosher, as they discuss the kashrus ramifications of meals served on flights and whether the food in first-class and economy are always the same kashrus-wise. Rabbi Yitzchok Hisiger: One of our readers submitted an interesting question. It is very common for people who travel by plane to order a kosher meal. When the meal comes to their seat, the packaging is imprinted with a kosher certification to indicate that the food is kosher. Does that designation also certify that the meal was prepared in a kosher way? Can one rely on the hechsher on the packaging to assume there are no kashrus problems and he may eat the meal? Rabbi Moshe Elefant: That is an important question that involves many aspects and layers. For those, like me, who travel economy class, there is not much room for a question because the meal arrives double-wrapped. It was packaged this way, warmed up on the plane in the double-wrapping and served with only disposable plates and utensils. The only real problem a passenger would have, would be how to neatly open the packaging without making a mess. From a halachic perspective, however, everything is fantastic. Some people, however, are lucky enough to travel business or first-class. In those sections of the plane, passengers are given much more sophisticated, high-end service. While the meal arrives on the plane double-wrapped, it may be served to them unwrapped, on real dishes and with real silverware. In addition to the problems of the unknown kashrus status of the dishes and utensils, this could create problems of “basar shenisalem min ha’ayin” because you don’t know what was done to the meat before it was served to you. Moreover, the oven it was warmed up in is not kosher. If the meal was not double-wrapped when it was put in the oven, its kashrus status is compromised. In this regard, there is a big difference between El Al and other airlines. Rabbi Hisiger: In what way is El Al different from other airlines? Rabbi Elefant: On any airline, those who travel business or first-class are usually not served on disposable plates or with disposable silverware; however, on most airlines, the dishes and silverware used for the kosher meals are only used once for this purpose and subsequently are used for non-kosher meals. In other words, the kosher caterer is always given brand-new dishes to use for the kosher meals. This isn’t that big of an expense for the airline because they don’t have that many kosher-eating passengers and they are anyway constantly purchasing new dishes and silverware to replenish their stock; therefore, it isn’t too hard for them to give new dishes for kosher meals. El Al, on the other hand, has a much different situation because every meal on the plane is kosher and they reuse the same dishes and silverware. For this reason, the O.U. only certifies the El Al commissaries that prepare the meals for flights out of New York and Los Angeles. We do not certify the dishes used in business and first-class on those flights because those dishes travel around the world with El Al and are used for food from commissaries around the world. We would only be comfortable certifying food served on those dishes if we would be certifying all of the kitchens that food is made in – and we do not certify all of those kitchens. We, therefore, cannot take responsibility for that service. If someone wants to be confident about the kashrus of the meal while traveling with El Al on business or first-class, he would have to order the Mehadrin meal because we do take responsibility for those meals – not just for the food but for the service as well. Rabbi Hisiger: How are you able to take responsibility for the El Al Mehadrin meals? Rabbi Elefant: The Mehadrin meals are always double-wrapped. They also are served either on disposable dishes or on new non-disposable dishes, which are only used one for Mehadrin meals. Travelers also have to keep in mind that although the meals they get on El Al planes from the U.S. to Israel are always glatt, the meal you get on flights from to Israel to the U.S. are not necessarily glatt. Many times, I have seen people who are the type who want to only eat glatt kosher eating the meals on the flights from Israel because they assume that it must be glatt because it is produced in Israel. That is not always true. Furthermore, the fruits and vegetables are not necessarily on the standard everyone would want in regards to mitzvos hateluyos ba’aretz. I can describe one final potential issue with El Al’s business or first class with a story: I was in Eretz Yisroel and I went to daven at the Kosel. While I was there, a former talmid of mine came over and he looked like he was very angry with me. When I asked him what’s wrong, he said that he had just arrived that morning and had traveled business class. On the plane, they served him wine, which he drank. He later discovered that the wine was not mevushal and it was served by either a non-Jewish or non-religious stewardess. I’m not sure why he blamed me for that – but, I guess everything is the Mashgiach’s fault in the world of kashrus. In any event, people have to keep in mind that even on El Al, there might be an issue of stam yainam. Everyone is aware that the wine may be an issue on non-Jewish airlines, but people also have to be aware that they have to be careful about this on El Al as well. Rabbi Hisiger: Rabbi Elefant, thank you for clarifying these important issues and thank you for all you’ve done in the world of kashrus. ____ The views and opinions expressed in this program are those of the presenters & authors and do not necessarily reflect the views or positions of other halachic opinions or the entities they represent. The mission of the Kashrus Awareness Project is to inform and educate the kosher consumer to know what to look out for and what to inquire about. The Kashrus Awareness Campaign receives guidance from AKO, an umbrella association of kashrus organizations. For all questions you have regarding halacha, please consult with your own morei derech. We recommend our readers to double check and seek out the latest information available.

Gilyon 3 - Cold Drinks on a Hot Summer Day Hot topics: Smoothies, Slurpies, and Refreshers Food for thought! Here's something to spark a Torah'dige conversation with your family. Make it part of your table talk.

The hot summer days bring with them all sorts of exciting refreshing drinks… and a plethora of contemporary halachic concerns. A little bit of education can go a long way in ensuring the kashrus of your next Starbucks coffee run. The following is a loose transcription of an insightful conversation between Rabbi Yitzchok Hisiger and Rabbi Sholem Fishbane, Director of Kashrus for the Chicago Rabbinical Council, and the Executive Director of AKO. Enjoy the Q&A in which they discuss a rather un-refreshing discovery. Rabbi Yitzchok Hisiger: Thank you Rabbi Fishbane for joining us again. Another popular topic is refreshers in Starbucks. Yes, no, maybe? What's the story? Rabbi Sholem Fishbane: So, believe it or not, refreshers mean a lot of things. There's not one answer that all refreshers are off the table. But, the more popular ones are actually problematic, and I'll tell you a story. A couple months back, one of my cousins texted me, "Are Starbucks refreshers kosher?" I wrote back, "No." She wrote back, "Well, my friends are all drinking it." I typed back, "It's still not kosher." She asks, "Why not?" I wrote back, "Because it has white grape juice concentrate." Her next response jolted me, it was a good wake up call, she wrote back, "What's wrong with that?" I was so stunned! Because you know how it is when you're in an industry and you take for granted that everybody else is familiar with the things that you are? If you're in computers, you assume that surely everybody else knows what a motherboard is. So I explained to her the concept of stam yeinam that pertains to grape juice and Baruch Hashem, she and her friends switched their “Refreshers” to something halachically more refreshing. But, I started asking around, and I found that so many of our Bais Yaakov girls and our Yeshiva graduates didn't know that grape juice is a highly sensitive Kashrus ingredient. It is used widely in many products, especially in products that producers are trying to lower the sugar content. In cookies for example, they'll throw it in because it gives it some sweetness; my inquiries revealed to me that the oilem just didn't know it was non-kosher. The white grape juice concentrate is part of the drink’s base, you won’t see it of course, but it’s there. It can also show up in Starbucks’ lemonade. Rabbi Hisiger: You won’t see anyone squeezing grapes in the store. Rabbi Sholem Fishbane: Exactly, but since we know what the ingredients are, we’re familiar with the issue and it’s something people are simply not aware of. I have had many instances where I walked into a Starbucks and saw unzere menschen having that and I’d go over to them and tell them, "Listen, I don't like to intrude, but I must tell you that this drink is not kosher." And they’re shocked. I will also tell you, one of the things that they'll throw into a refresher many times is a cut lime or lemon. Since it's a davar charif, (‘a sharp item’) it has to be under supervision. A davar charif cut with a knife that's not kosher, becomes non-kosher. Rabbi Hisiger: That touches upon the whole Starbucks keilim issue, pertaining to the utensils being used behind the counter. Rabbi Fishbane: Oh, It's a whole other topic, we could be here for hours to talk about that… While there’s much to be enjoyed at Starbucks for the kosher consumer, there are also a host of other issues to be aware of, many of which are really major problems. I’ll add another thing. It’s also a different topic but since you mentioned squeezing grape juice, it brought to mind another important issue. You know, sometimes you go into these supermarkets and they'll prepare a freshly squeezed fruit drink for you? They'll take the orange, a pineapple or whatever and that can possibly be fine. However, if they're also adding grapes to the mix, and they're making juice for you, that's actually stam yeinam right in front of their eyes! You’d think it's fresh, what can be wrong? Rabbi Hisiger: So, limaaseh, stay away from refreshers? Rabbi Fishbane: Yes, and also understand why. We need education about what goes into our foods. Just because you see that someone else is drinking it, doesn’t give it a stamp of approval. People are pashut unaware of the issues. I mentioned the story to a friend of mine, and he says, "Oh my, I drink that! Whenever my wife goes to a Starbucks I ask her to bring one home too." His wife was also shocked. She said, "I didn't know! All my friends have been drinking it." So, association and thinking that because other people are enjoying something it’s automatically kosher. That's one of the problems that we're trying to tackle, and R’ Yitzcok, thanks to you for bringing awareness. People have to understand what it is that goes on behind the scenes, and then they’ll have a different mehalech, a different outlook, and hopefully we'll all keep a higher level of Kashrus. Yitzchok Hisiger: We want to help the consumer become “an educated consumer”. Rabbi Fishbane thank you for enlightening us. Rabbi Fishbane: Thank you. ____ The views and opinions expressed in this program are those of the presenters & authors and do not necessarily reflect the views or positions of other halachic opinions or the entities they represent. The mission of the Kashrus Awareness Project is to inform and educate the kosher consumer to know what to look out for and what to inquire about. The Kashrus Awareness Campaign receives guidance from AKO, an umbrella association of kashrus organizations. For all questions you have regarding halacha, please consult with your own morei derech. We recommend our readers to double check and seek out the latest information available.

The OK often receives questions from consumers about the kosher status of Slurpees. For example, “During the summer (and even the winter) whenever we pass by a 7-Eleven store, my kids always want to buy Slurpees, but I always say no because I am unsure if they are kosher. I looked at the boxes with the flavors and noticed that many of them are produced by Dr Pepper Snapple Group and bear the OK symbol, so I am reaching out to you to find out the kosher status of these Slurpees. Thanks for your help!” Dear Consumer, Thank you for reaching out. You are correct; many of the Slurpee flavors produced by Dr Pepper Snapple Group are OK certified. You can find several products under the following brands that bear theOK symbol: Canada Dry, Crush, Dr Pepper, Hawaiian Punch, IBC, Squirt, Sunkist, and Vernor’s. Keep in mind that every flavor dispenser is connected to a box with the syrup, which is usually located underneath or behind the machine. It’s important to always check the actual label on the box to confi rm that the flavor bears the OK symbol. Now, you may ask, what about the status of the Slurpee machine itself? While the majority of the Slurpees in the USA are certified kosher pareve, there are a few dairy and non-kosher flavors out there. However, these flavors don’t cause the machines to become non-kosher because they are cold and usually not left in the machine for 24 hours (which makes the machine kavush). We know this because the compartment in the machine is so small that the Slurpee flavor is replaced after filling a few cups. Additionally, the percentage of dairy and non-kosher in these products is typically low. While stores often keep the same flavor choices, they occasionally change the flavors and the machines are not typically cleaned when the flavor is changed. Since the amount remaining in the machine is very small, one can be lenient and consume the kosher pareve flavor even if the previous flavor was dairy or non-kosher. Also, keep in mind that Slurpee is a registered trademark sold only at 7-Eleven stores. Other gas stations or convenience stores sell similar products but more caution is needed when purchasing from them. While 7-Eleven stores mostly use the main brands which are more likely to be kosher certified, other stores may use generic-brands that are not necessarily kosher certified. If the dispenser is shared among more than one flavor, and you cannot confi rm that they are all kosher, it is recommended to run the machine until there is no residue of the previous flavor before filling your cup. The OK recommends using a kosher certified location as the best option to puchase the icy treat, but there is room to be lenient even in uncertifi ed location as as long as the consumer makes sure that the particular flavor is certified. The views and opinions expressed in this program are those of the presenters & authors and do not necessarily reflect the views or positions of other halachic opinions or the entities they represent. The mission of the Kashrus Awareness Project is to inform and educate the kosher consumer to know what to look out for and what to inquire about. The Kashrus Awareness Campaign receives guidance from AKO, an umbrella association of kashrus organizations. For all questions you have regarding halacha, please consult with your own morei derech. We recommend to always double check and seek out the latest information available.

Dear Kosher Spirit, When making a smoothie in a blender, what level of checking is required on the fruit and vegetables that ordinarily need to be checked for bugs? The OK responds: When making a smoothie, where any minute b’shishim, one is only required to thoroughly wash the produce, not inspect in for bugs. After washing, one is left with only a safek issur. It is not an issue of mevatlin issur l’chatchila because you are left with only a safek issur and are not blending it with the intention to liquefy the bugs, rather to make a liquid drink. You can rely on the fact that you washed the produce well. This only applies when using a professional strength blender that is capable of fully liquefying produce (Vitamix, Blendtec, Ninja, etc.). Some basic home blenders will not be able to fully liquefy the produce and often leave small chunks that were not fully blended. The views and opinions expressed in this program are those of the presenters & authors and do not necessarily reflect the views or positions of other halachic opinions or the entities they represent. The mission of the Kashrus Awareness Project is to inform and educate the kosher consumer to know what to look out for and what to inquire about. The Kashrus Awareness Campaign receives guidance from AKO, an umbrella association of kashrus organizations. For all questions you have regarding halacha, please consult with your own morei derech. We recommend to always double check and seek out the latest information available.

The AKO Camp Kashrus Initiative AKO introduces a free of charge camp Initiative under which kashrus experts from the most respected agencies can Help camps analyze and assess their existing kashrus infrastructure and provide guidance and assistance to ensure the level of Kashrus is what they want it to be. To join the initiative email: camps@akokosher.org or call/text (617) 651-1584 Following is an open letter to camps across the country. Dear Camp Directors, As a camp director, you certainly understand the critical part that summer camps play in children's chinuch. Possibly even more than school or Yeshiva year round, camps provide a unique atmosphere to instill proper hashkafa and yiras shamayim in Klal Yisroel’s children. Of course a major part of every summer experience is certainly the food services provided throughout the summer and we are certain that all camps strive to ensure that the level of Kashrus provided matches the stated chinuch goals for each camp. At the same time, we understand well that maintaining proper Kashrus in such a large operation can indeed be challenging. To that end, AKO (Association of Kashrus Organizations), would like to extend an invitation to form an invaluable partnership to assist you in this goal. While the AKO organization itself does not give any kosher certification or endorsements, AKO has created the Camp Kashrus Initiative where a team of leading kashrus experts from the most respected agencies can analyze and assess your current kashrus infrastructure and provide guidance and assistance to ensure the level of Kashrus is what you want it to be. There is no charge for this service. The process is simple. 1. Fill out a short questionnaire 2. Schedule virtual consult with an AKO Kashrus professional 3. Receive a initial assessment & schedule an onsite visit from a Kashrus professional 4. Receive a follow-up assessment and if applicable a training session for camp kitchen personnel 5. Optional (fee may apply): Follow up visit from an AKO Kashrus professional during the camp season & a Kashrus workshop for the staff and/or campers. To begin the process or for more information, please email us at camps@akokosher.org or call/text (617) 651-1584. Wishing you a summer of much Hatzlacha in your Avodas Hakodesh, The AKO Camp Kashrus Committee Rabbi Moshe Kaufman (KVH); Co-Chairman Rabbi Sholom Tendler (STAR-K); Co-Chairman Rabbi Sholem Fishbane (cRc); AKO Executive Director Rabbi Avi Juravel (OU) Rabbi Shaul Gallor (Rhode Island Kosher-RIK) Rabbi Nesanel Snow (Kof-K) Rabbi Yitzchok Hanoka (OK Kosher) Rabbi Moshe Shreck (Kosher Miami- KM) Rabbi Josh Feingold (Columbus Vaad - Buckeye Kosher) Rabbi Levi Feigelstock (ORB) AKO was established in 1985 with the primary goal to unite the different kashrus agencies around the globe under one umbrella in order to serve as a resource to Kashrus agencies and Jewish communities to raise and maintain the highest level of kashrus possible. The views and opinions expressed in this program are those of the presenters & authors and do not necessarily reflect the views or positions of other halachic opinions or the entities they represent. The mission of the Kashrus Awareness Project is to inform and educate the kosher consumer to know what to look out for and what to inquire about. The Kashrus Awareness Campaign receives guidance from AKO, an umbrella association of kashrus organizations. For all questions you have regarding halacha, please consult with your own morei derech. We recommend to always double check and seek out the latest information available.