Shabbos Mode Redefined How has Shabbos mode been refined to avoid the newer shailos that have arisen? Let’s listen to Rabbi Tzvi Ortner - Director of the Technology Department at the OU as he walks us through ovens and other appliances.

The Shabbos Keeper. Technology has come a long way since the refrigerator has been invented. Together with the advancements in technology come many complications in Halacha. Whether it involves sensors, compressors, defrosters, or the good old shaila of the light bulb, a group of Rabbonim have strived to find a heter to all of these shailos that is 100% lechatchila to use. Let’s listen to Rabbi Tzvi Ortner - Director of the Technology Department at the OU as he provides us with a detailed background on the various shailos and their solutions.

Some topics need to be revisited as technology evolves. Food delivery service apps such as Door-dash and Uber-eats definitely fall in that category. So even though we already covered the basics last year, let’s find out what’s new in this field with Rabbi Sholom Tendler a Kashrus Administrator at the STAR-K.

Purity In A Sour World The key ingredient in all vinegars is wine. The key ingredient in most wines are grapes. For this reason many vinegars are very kosher sensitive. Let’s listen in to Rabbi Dovid Cohen - Administrative Rabbinical Coordinator at the cRc as he details each type of vinegar and their kashrus concerns.

A Guide To Chodosh In The Digital Age For those who are makpid on eating only yoshon, it always involved a paperback booklet that listed various products and at what date they started being problematic. Let’s listen to Rabbi Sholom Tendler - Kashrus Administrator at the Star-K as he guides us through advancements in technology, and what that means for the consumer.

Bishul Yisrael Sefaradi One of the biggest and often the most complicated chumros that sefardim are makpid on is the criteria to have bishul yisrael. Let’s listen in to R’ Hayim Arking - Administrator at the JSOR as he explains the complexities of restaurants dealing with bishul yisrael Sefaradi requests, and the ingenious ideas that are implemented.

Nusach Sefard Most kashrus agencies rely on the psak of the Rem”a for ashkenazim, because that is the base of their clientele. Let’s listen in to R’ Hayim Arking - Administrator at the JSOR as he explains the complexities of certifying kashrus according to the Mechaber. He goes through, one by one, the various challenges that need to be addressed to ensure kashrus lemehadrin for sefardim (in addition to ashkenazim).

Kashrus 101 Sometimes when we think of certain products we assume that they are very basic simple products, so what can go wrong with them. We will focus on 2 such products today, olives, and olive oil. Rabbi Menachem Fishbane - Rabbinic Coordinator at Kof-K explains to us what goes into these 2 products.

חמץ שעבר עליו הפסח Chometz? Who’s thinking about Chometz now? Pesach isn’t for another 4 months. For some Mashgichim like Rabbi Akiva Niehaus (Director of Kashrus Operations at the cRc and the Rabbinic Coordinator of the Liquor Industry at the cRc), it is a year round worry. If the owner of a liquor company is Jewish, there can be some serious concerns in regard to aged liquor. Specifically when it comes to bourbon, there are a surprising amount of Jewish-owned distilleries. See a comprehensive list here https://www.crcweb.org/liquor/AKO%20Whisky%20Alert%20with%20QA%20(Sep%202010).pdf And the full liquor list from the cRc here https://consumer.crckosher.org/liquor/full-liquor-list/

Unwrapping the World of Chocolate Is it true that chocolate factories are sometimes kashered with molten chocolate? Is chocolate labeled dairy equipment, truly dairy free? Let’s find out the answers in this fascinating conversation with Rabbi Dovid Oppenheimer, Rabbinic Coordinator at the cRc.

At A Non-Kosher Venue Have you ever been to a hotel for an event, or for a Shabbos program? Did you ever think of the details on how the kitchen becomes kosher? Kashering a non-kosher kitchen is a very complicated process, yet it is done very often. Let’s listen to Rabbi Aaron Mendelson from Kosher Services, as he explains what the consumer should know before partaking in any event in a hotel.

What’s The Main Ingredient? Let’s listen in to Rabbi Dovid Heber - Kashrus Administrator at Star-K as he walks us through the complicated sugyos of ikar and tafel in regards to Brachos. https://www.star-k.org/resource/list/UK0XE63K/Cereals_and_their_Brachos?gclid=Cj0KCQiApOyqBhDlARIsAGfnyMojkdDq-qKDOB5_27PFZR-D6lLFZn_2mLK4AZLhb_wbtASOowVYwlwaAvOEEALw_wcB