Kashrus Kurrents Summer 2018

S TA R - K

KO S H E R C E R T I F I C AT I O N

‫ד ב אלטי מ א ר‬

‫הכ ש ר ו ת‬

‫ועד‬

Kashrus Kurrents VOLUME 40

N O. 3

Summer 5778–2018

A HALACHIC GUIDE TO

Sheva Brachos

Kosher Wine

COMES OF AGE

RABBI DOVID HEBER K A S H R U S A D M I N I S T R AT O R

RABBI ZVI HOLLAND K A S H R U S A D M I N I S T R AT O R

Chazal tell us that Moshe Rabeinu established the “shivas y’mai hamishteh”, the seven days during which the choson and kallah rejoice together following their wedding.1 During this time, family and friends come together and prepare beautiful seudos, followed by the recitation of the “Sheva Brochos” at the conclusion of Birchas Hamazon. Such seudos are quite common, and it is important to review the various applicable halachos.2

Throughout the ages, alcohol has always played a vital role in historical and religious observance. Dovid Hamelech’s declaration ‫ויין ישמח לבב אנוש‬,1 “Wine will gladden the hearts of humanity,” certainly has borne itself out in modern history. Wine accompanies happy occasions in almost every society known to man. Chazal declare ‫אין שמחה אלא ביין‬.2

What is Necessary For Sheva Brochos If a choson and kallah are at a meal held in their honor during the first seven days of their marriage, and there is a minyan present, including a panim chadashos, Sheva Brochos are recited. The following is an explanation of what is required: 1. Minyan – At least seven adult males over the age of Bar Mitzvah eat enough bread that requires Birchas Hamazon,3 and at least three others eat enough food (e.g., cake, fruit, etc.) or drink a beverage (except water or seltzer) that requires a Brocha Acharona.4 The choson can be counted as one of the ten men.5 The choson and kallah should also eat enough bread that requires Birchas Hamazon.6 2. The Choson and Kallah are present - If the choson and kallah arrive late to their Sheva Brochos, the Sheva Brochos can be recited as long as they eat with everyone else, or at least when everyone can still potentially partake of the seudah or dessert. However, if they walk in after the guests have decided to recite Birchas Hamazon, or have washed mayim acharonim, it is too late.7 Sheva Brochos may be recited even if the choson and kallah ate C O N T I N U E D O N PA G E 2 1. Rambam, Hilchos Avel 1:1 based on Yerushalmi Kesubos 1:1, which also says that Moshe Rabbeinu established the seven days of mourning. 2. This article is based on the psak of Harav Moshe Heinemann, shlita, Rabbinic Administrator of STAR-K, and covers the halachos of the seudas Sheva Brochos, not the Sheva Brochos recited under the chupah which is beyond the scope of this article. An additional discussion regarding various aspects of Sheva Brochos can be found in STAR-K’s Insights from the Institute by Rabbi Mordechai Frankel, Spring 2013. 3. K’zayis b’chdai achilas pras, 1.33 fl. oz. (40 ml), within a span of less than 4 minutes. 4. Sefer Sova S’machos 1:6. This is the same requirement necessary at a regular meal for the one who leads Birchas Hamazon, and those who respond to add the word “Elokainu”. This is not to be confused with the requirement for a “minyan” for davening (e.g., to recite Chazaras Hashatz), when only six mispallelim are required and four additional adult males who are not currently davening can be mitztaref. For example, after Sheva Brochos a minyan to daven can be formed even if four of the ten males present already davened that tefilah. 5. Shulchan Aruch Even Ha’ezer [E.H.] 62:4 6. If this is not possible (e.g., due to an illness or allergy), consult a rav. See Sefer Birchas Chasanim (S.B.C.) 3:5 by Harav Nissan Kaplan, shlit”a. 7. S.B.C. 3:f13. If there are only between 3 and 9 men in attendance (i.e., no minyan), or if either of the following individuals leaves before or during the recitation of the Sheva Brochos, a rav should be consulted as to how to proceed: The choson or kallah, the panim chadashos, or the “10th man” (i.e., there is no longer a minyan).

Leadership in

When I was growing up, there weren’t many choices when it came to kosher wine. When my parents bought our childhood home, my father was thrilled to find that it came with a wine cellar. He was then faced with the formidable challenge of finding kosher wine good enough to bother storing. I remember a time when there were only two wines from Eretz Yisroel available, both from Carmel Chateau Rishon: Vin Rouge and Vin Blanc; basically, the whole range was sweet red and white! Domestic wines were even more limited; while there were a few different brands available,3 Extra Heavy Red Concord was basically all that could be had. I remember both children and adults making funny faces at Kiddush when drinking the small shot glass of wine they felt religiously obligated to endure. No such reactions were evident at a Kiddush when schnapps, herring, and kichel were served! However, over the past 30 years kosher wine has experienced a tremendous resurgence in quality, variety and quantity. Since the days of my father, the challenge of searching for good kosher wine to store in our wine cellar has developed into the pursuit of wine that is actually worthy of being stored. A recent online search4 revealed over 1000 different kosher wines available in the United States produced from a wide range of European countries, in addition to South Africa, Australia, New Zealand and Eretz Yisroel. Noteworthy is the emergence of Israel as a world leader in wine production, not only for the resurgence of this ancient Jewish industry but also for its significance as a harbinger of the coming of Moshiach (Sotah 49). C O N T I N U E D O N PA G E 3

1. ‫ ט"ו‬,‫תהילים ק"ד‬ 2. ‫פסחים קט ע"א‬ 3. Some readers may remember some of the many kosher wine companies in the Lower East Side of Manhattan selling this ubiquitous varietal (Schapiro’s, Hersh’s, Lifshitz’s, Baumgarten’s, Ganeles-Lenger - to name just a few). 4. Search captured at www.kosherwine.com on June 10, 2018 at 10:12 a.m.

Inside this issue

A Halachic Guide to Sheva Brachos..................................................................................................Page 1 Kosher Wine Comes of Age.................................................................................................................Page 1 Making Your Simcha a Star Performance �������������������������������������������������������������������������������������Page 5 New Under STAR-K................................................................................................................................Page 7 Brandeis/STAR-K Kashrus Talk............................................................................................................Page 8 Fresko/Yummy Sandwich....................................................................................................................Page 8

Kashrus Education

A HALACHIC GUIDE TO

Sheva Brachos

RABBI DOVID HEBER K A S H R U S A D M I N I S T R AT O R

C O N T I N U E D F R O M PA G E 1

in different rooms in the same house (e.g., the choson is with the men and the kallah is with the women), however, the kallah should be with the choson during Birchas Hamazon and Sheva Brochos.8 3. Panim Chadashos9 - This is someone who was not at the seudah of the wedding10 and was not at a previous seudas Sheva Brochos held in honor of this choson and kallah. He can be a panim chadashos even if he attended the chupah. However, if he attended any part of the wedding seudah or dancing (even without eating), or any previous Sheva Brochos seudah for this chosson and kallah, he cannot be considered a panim chadashos.11 Ideally, he should partake of the seudah, or at least eat chameishes minei dagan that requires a Mezonos.12 On Shabbos or Yom Tov,13 a panim chadashos is not required14 at the first two meals. A panim chadashos is also not required at seudah shlishis15 on Shabbos if divrei Torah are delivered.16 Ideally, the panim chadashos is someone who increases the simcha of the choson and kallah. B’dieved, we consider anyone attending to be a panim chadashos, as long as he is not an “adam bazoy”.17 4. Seven Days - If it is the first marriage18 for either the choson or kallah, the y’mai hamishteh take place for seven days.19 During this time, the choson and kallah do not work, but rather spend the time together for the duration of Sheva Brochos.20 A Sheva Brochos seudah can be made any time during these shivas y’mai hamishteh. 21 It should be noted that there is no obligation to have Sheva Brochos for the choson and kallah every day. The way to calculate seven days is as follows: The day of the chupah is Day #1, regardless of what time of day22 the chupah takes place. Sheva Brochos may be recited until sunset of Day #7. For example, if the wedding takes place on Sunday night in the winter, Monday is considered Day #1 and Sheva Brochos may be recited until sunset of the following Sunday.23 If the wedding

is on Sunday afternoon at 4:00 p.m. (i.e., before sunset), Sunday is considered Day #1 and Shabbos is Day #7. Therefore, in such a case the Sheva Brochos of seudah shlishis must be completed before sunset on Shabbos (i.e., before the end of Day #7). This is true, even if seudah shlishis begins before sunset. This is different than reciting “Retzai” (or Yaaleh v’Yavo), which is recited even after it gets dark, provided the meal started before sunset on Shabbos (or Yom Tov). If Shabbos is not Day #7 (i.e., it is between Days #2 and #6), regular Sheva Brochos are recited even after tzais hakochavim on Motzai Shabbos, and the mezamen and choson and kallah may drink the wine.24 In regards to other halachos of shivas y’mai hamishteh, including not going to work and exempting the tzibur from Tachanun, the seven days are “mei’ays l’ays” until exactly one week after the chupah.25 For example, assume someone got married on a Thursday in the summer and the chupah ended at 7:30 p.m. (i.e., before sunset). If the choson is in shul for Shacharis on the following Thursday morning, the entire minyan would not say Tachnun. Furthermore, Tachnun at Mincha that day would also not be recited by those who are at the minyan that the choson attends, if it is before 7:30 p.m.26 This is true, even though Sheva Brachos can only be recited until shkia the night before (i.e., until sunset on Wednesday). Reciting Birchas Hamazon and Sheva Brochos Before Birchas HaMazon, place three kosos (cups)27 on the table. One kos is for the one who leads Birchas Hamazon and the second one is for Sheva Brochos.28 The third kos will be used to mix Kos #1 with Kos #2.29 The first kos is filled and the mezamen leads the bentching, adding D’vai Hasair.30 However, most do not say D’vai Hasair on Shabbos, Yom Tov or Chol Hamoed.31 This is because it relates to the churban Bais Hamikdash.32 The C O N T I N U E D O N PA G E 4

8. Yam Shel Shlomo (Ksubos Perek 1, Siman 20) 9. Literally meaning “new faces”. Although a panim chadashos must be present, he is not required to recite any of the Sheva Brochos. 10. Shulchan Aruch E.H. 62:7 11. S.B.C. 4:6-9 12. If he does not eat, he must be someone who will definitely increase the simcha of the choson and kallah (S.B.C. 4:f13). 13. A panim chadashos is necessary on Chol Hamoed, Rosh Chodesh, Purim and Chanukah. 14. Shulchan Aruch E.H. 62:8. This is because Shabbos itself is a panim chadashos (Tosfos Ksubos 7b-V’hu). If there is no panim chadashos on a weekday, under certain conditions only the brocha of “Asher Barah” is recited (in addition to “Borei Pri Hagafen”). 15. This is true, even if Birchas Hamazon (i.e., with Retzai) is recited after shkia (See S.B.C. 4:11). 16. In this case, some are makpid that the choson says divrei Torah (S.B.C. 4:11 in the name of Rav Elyashiv zt”l). 17. A non-desirable individual. For a full discussion of who can be considered panim chadashos, see Sefer Hanisuin K’hilchasa 14:49-69. 18. This means that either the choson or kallah was never previously married. Furthermore, the following condition is also required: Before they met, the kallah was a bsula and/or the choson had the same status (see S.B.C. 14:f3 in the name of Harav Elyashiv, zt”l). See there for a for a full discussion of the opinions regarding this issue. When such shaalos arise, consult a rav. 19. These are commonly known as the days of “Sheva Brochos”. 20. If this is not possible at any time during the week following the chasunah, a rav should be consulted. 21. If it is a second marriage (for an expanded definition of this, see footnote 18) for both the choson and kallah, the y’mai hamishteh are only for three days, and Sheva Brochos is only recited following the seudah at the chasuna if the meal began on the same Hebrew day as the chasuna (Chochmas Adam 129:4). 22. Day #1 is determined at the moment the Brocha Acharita ends under the chupah. If it is bain hashemashos, the day before sunset is Day #1 (see S.B.C. 9:1-2). 23. Sheva Brochos may not be recited in the middle of the seudah without Birchas Hamazon. If a Sheva Brochos was scheduled for Day #7 and sunset is early, how can Sheva Brochos be recited in a halachically permissible manner? For example, assume the seudah begins at 6:45 p.m. on Day #7 and sunset is at 8:00 p.m. One option is as follows: Everyone should wash, and the main course should be served as soon as possible. At 7:45 p.m., Birchas Hamazon is recited and the Sheva Brochos are completed before sunset. Following Birchas Hamazon, speeches (or some other break) takes place followed by dessert (if it is a weeknight, and not after shkia going into Motzai Shabbos). It is not permitted to serve more food immediately after Birchas Hamazon, as this would cause a brocha she’ayna tzreecha. It should be noted, to make the above scenario a bit easier the chosson, kallah, plus six additional adult males can recite Birchas Hamazon after the main course, followed by Sheva Brochos before sunset. Everyone else present would respond to the mezamen, but would recite Birchas Hamazon after dessert. 24. See Shemiras Shabbos K’hilchaso 59:17. This is unlike a regular mezuman, after shkia on Shabbos, when the general minhag nowadays is not to drink from the wine but rather save the kos for the recitation of Havdalah. 25. This means that if the choson is in shul for Shacharis or Mincha within the first 168 hours after the end of the chupah, the entire tzibur does not recite Tachanun at the minyan he attends. 26. Mishna Brura 131:26 27. The kosos upon which Birchas Hamazon and Sheva Brochos are recited should be fit for Kiddush (i.e., hold a reviis, etc.). 28. We do not recite both sets of brochos on one kos because of the rule “ayn osen mitzvos chavilos chavilos” – we do not cheapen the mitzvah by “bundling together” more than one mitzvah onto one kos. 29. The third kos is not halachically necessary – just advisable to make it easier to mix the wine of the two kosos. 30. Taz E.H. 62:7. It is the prevalent minhag for the mezamen to add this piyut after “Yehi shem… v’ad olam”. 31. See L’kutay Maharich vol. 3 pg 135b-“Vheenay yaish” – 1st opinion. 32. Sefer Yesodai Yeshurun vol. 5, pg. 457, as it says in Eicha 5:17, “Al zeh haya daveh lebanu.”

2

Leadership in

Kashrus Education

Kosher Wine

COMES OF AGE

RABBI ZVI HOLLAND K A S H R U S A D M I N I S T R AT O R C O N T I N U E D F R O M PA G E 1

Modern winemaking is a fascinating mix of art and science. Kosher winemaking does not only require all-kosher ingredients and equipment, as well as a Shomer Shabbos staff, but it also demands close attention to the following common issues unique to the winemaking process. The Winemaking Process The winemaking process is quite complex and weaves together ancient tradition and modern technology. It’s important to understand that the process is really broken down into three or four stages of supervision: 1. Crush, 2. Fermentation, 3. Aging, 4. Bottling.

Although grapes are always kosher, and the other ingredients in wine are seemingly not kosher-sensitive, there are actually a number of issues associated with the ingredients used in kosher wineries. Since kosher wine is virtually always Kosher for Pesach (KFP), the following items need to be carefully addressed: • Yeast must not only be kosher, but it must be KFP with no grain-based media used in its growth; • Any nutrients and processing aids added or used need to be KFP; • Barrels must be either new or confirmed kosher and KFP (many barrels are made with a flour paste which is kosher but also chometz!); • Corks or caps must be KFP, as well.

1. Crush From the time the grapes are crushed (hamshacha),5 the wine may only be handled by Shomrei Shabbos individuals. This requires a kashrus team that is large enough to accomplish all of the tasks involving direct contact with the product in any way until the wine is sealed properly, according to halacha. In certain cases, the requirement for Shomrei Shabbos personnel can even include truck or forklift drivers. Mevushal wine requires a full team of Shomrei Shabbos staff only until the wine is pasteurized in a manner that meets the mevushal requirement. Any time the wine is unsealed, full-time supervision is necessary; however, contact with Mevushal wine may be performed by non-Shomer Shabbos individuals. 2. Fermentation The ‘must’ or juice is fermented with the addition of yeast and other processing aids for a certain period of time and under varying conditions, depending upon the type of grapes and style of wine that is being produced. Under kosher supervision, the wine must be either under the constant scrutiny of a Shomer Shabbos individual or double sealed properly, according to halacha. 3. Aging Certain wines are aged in barrels or tanks for different periods of time, during which the wine is sealed properly according to halacha. However, there is usually a need for the seals to be opened either for the winemakers to taste the wine and determine the status of the wine or, in the case of barrel aged wines, in order to top off the barrels as the wine evaporates through the porous wood. When opening and resealing the wine, supervision is required; and, in the case of non-mevushal wine, even the drawing of the wine from the tank or barrel is exclusively done by Shomrei Shabbos personnel. 4. Bottling Bottling is carried out under supervision. The kosher seals for the bottling are managed by the mashgichim and are designed to provide a double seal, as required by halacha. When non-mevushal wine is bottled, a larger Shomer Shabbos staff is required to ensure that the wine remains kosher by mitigating the need for ordinary plant staff. 5. ‫שו"ע יו"ד קכ"ג סע' י"ז‬ 6. ‫ע' שו"ע יו"ד ס'קל"ה ואו"ח ס' תנ"א סע" ס' ועוד‬ 7. ‫ע' בדברי הש"ך יו"ד קל"ה ס"ק ל"ג‬

The Ingredients

The Winery There are really two main categories of kosher wine production facilities: • Kosher wines made in all-kosher facilities; and • Kosher wines made in facilities that also produce nonkosher wine All-Kosher Wineries All-kosher wineries avoid the challenge of having to kasher non-kosher equipment. They have the advantage of dedicated on-site mashgichim/staff members who are well trained and expert in the processes needed to achieve the results the winery expects. Generally, having an all-kosher winery also dramatically lowers the number of mashgichim required for oversight, sealing and production. Furthermore, there is no fear of cross-contamination or mistakes with non-kosher product or ingredients. Non-Kosher Facilities At the outset of the kosher wine renaissance, kosher wine merchants leaned heavily upon the expertise and resources of non-kosher wineries. With centuries of traditions and a wealth of scientific knowledge, non-kosher wineries allowed kosher wine to spring forward in a short time to a level long believed to be impossible to achieve. Making a non-kosher winery partially kosher is achievable, but certainly a challenge. • Kosherization issues Large tanks with no internal heating mechanism are a challenge and an expense to kosherize. They can be kashered either through milui v’irui,6 filling with fresh water for 24 hours and emptying for three days in a row or through irui kli rishon,7 pouring boiling water on the surfaces. It can be expensive and technically challenging to kosherize large tanks and facilities and requires experienced, well trained hashgacha staff. Kashrus agencies and companies are often required to dedicate kosher tanks to avoid the need for kashering every year.

C O N T I N U E D O N PA G E 4

Leadership in

Kashrus Education

3

A HALACHIC GUIDE TO

Sheva Brachos C O N T I N U E D F R O M PA G E 2

words “She’hasimcha Bimono”33 as found in the bentcher are also added by the mezamen and those who respond.34 When Birchas Hamazon is over, the second kos is filled35 and brought36 to six different men (over Bar Mitzvah) each of whom holds the kos and recites a different brocha.37 The first brocha is “Shehakol Barah Lichvodo”. The last brocha of these six is “Asher Barah”. One should not speak during or between Sheva Brochos; this ideally applies to everyone present.38 L’chatchila, the person reciting Sheva Brochos should have eaten. B’dieved, even one who did not partake of the meal may recite a brocha. The custom is that the choson does not recite the Sheva Brochos.39 After the brocha of “Asher Barah” is completed, the mezamen then recites “Borei Pri Hagafen” on the first kos and has in mind to be motzi the choson and kallah, in addition to anyone else who wants to drink.40 The wine in the cups is then mixed41 using the third kos. The mezamen should ideally drink a rov reviis (2 fl. oz.). The minhag is that the choson and kallah also drink at least a little wine.

It is important to note that the order of brochos is different under the chupah. Under the chupah, “Borei Pri Hagafen” is recited first, followed by “Shehakol Barah Lichvodo”. The last brocha (i.e., “bracha achrita”) is “Asher Barah”. At the seudah of the wedding, and during the shivas y’mei hamishteh, “Shehakol Barah” is recited first, “Asher Barah”42 is the sixth brocha recited, and “Borei Pri Hagafen” is recited last. When using “Sheva Brochos cards”, it is advisable to ensure the cards are distributed in the correct order, as indicated above. In the z’chus of our participation in being m’sameach each new choson and kallah, may they be zocheh to build a binyan aday ad and bayis ne’eman b’Yisroel. May we also merit yasis alayich Elokayich kimsos choson al kallah with the coming of Moshiach speedily in our days.

33. The mezamen adds these words (even on Shabbos and Yom Tov) twice – first, when he says “Birshus … Nevareich Elokeinu, Shehasimcha…”, and second when the responders finish and he says “Boruch Elokainu, She’hasimcha…” Those in attendance add, “Shehasimcha Bimono” once (after Boruch Elokainu). 34. An additional person present who did not eat or drink should recite, “Boruch Elokainu u’movrach shmo tamid l’olam va’ed, shehasimcha bimono” (Mishna Brura 198:6). Alternatively, some say that someone who did not eat should add the words, “She’hasimcha bimono” immediately after “Boruch Elokainu” and then say “umovrach shmo…” (Maamer Mordechai O.C. 198:2). 35. Alternatively, the second kos can be filled before Birchas Hamazon. 36. Another option is that they come to the table where the second kos has been placed and recite the Sheva Brochos there. 37. Alternatively, one person recites all six brochos on the second kos. 38. S.B.C. 6:5. However, one may speak if it relates to the Sheva Brochos procedures (e.g., “Give ‘Ploni’ the next brocha.”). 39. Minchas Yitzchak 3:114 40. The choson and kallah, and anyone else who wants to drink, should have in mind to be yotzei with the mezamen, and the mezamen should have “everyone” present in mind when reciting Borei Pri Hagafen. 41. One method of mixing is as follows: Pour some of Kos #1 into an empty Kos #3. Then pour some of Kos #2 into Kos #3. Now pour some of Kos #3 back into Kos #1 and then more of Kos #3 into Kos #2. Now all three cups have wine from both kosos. The Baal Haseudah should give Kos #1 to the mezamen to drink, Kos #2 to the choson, and Kos #3 directly to the kallah. 42. Those who wish to sing “Asher Barah” and “Kol Sasson” should note the following: When singing during the recitation of the brochos, the one who recites the brocha should recite “Asher Barah...” and “Kol Sasson...” after the participants have completed their singing (e.g., he says “…Elokeinu melech haolam…” and they sing “Asher Barah…v’shalom v’reyus”, then he says “Asher Barah…”). This ensures that everyone hears the recitation of the brocha. If the assembled wish to sing “Asher Barah” after the last brocha, they should ideally wait to sing until after the mezamen, choson and kallah begin to drink. This will avoid an inadvertent hefsek between the brocha and drinking. See also S.B.C. Siman 35:3, Os 3.

Kosher Wine COMES OF AGE C O N T I N U E D F R O M PA G E 3

• Proper sealing, supervision and segregation of the wine Kosher wine must be constantly sealed or supervised properly, guarding against kashrus or Pesach issues. Chosam B’Toch Chosam seals are not sufficient in some cases when the wine is in a non-Jew’s possession.8 Often, kashrus agencies either rent the areas where the wine is stored or ensure that there is a Jewish ownership share in the wine to avoid this problem. Israeli Wineries With the advent of wine from Eretz Yisroel, there are certain Mitzvos Hateluyos B’aaretz that must be addressed. • Orla – unlike chutz l’Aretz, sofek orla is a major issue in Eretz Yisroel, where it is not permitted. When a vine dies, often a hishtalmut9 is used, the planting of a new vine in the middle of a row of an established vineyard. This creates a challenge because during the first three years, this vine may not be harvested. The Rabbanut Harashit

and many hechsherim oversee many vineyards and often use specially trained religious agronomists to identify and prune these vines to ensure they are not harvested. This is a very difficult and tedious process with many challenges regarding oversight and certification, especially in large vineyard operations. Some religious growers have a very commendable policy not to allow hishtalmuyot in order to avoid this problem. • Terumos U’Maaseros - must be separated correctly at the appropriate time. • Shvi’is - While wine with Kedushas Shevi’is is generally not exported chutz l’Aretz, within Eretz Yisroel the vineyards and wineries are obligated to address shemitta k’halacha. For some, this means not producing any wine at all; others will either make wine under the Otzar Beis Din10 or rely on the Heter Mechira.11 STAR-K and other international certifications do not certify or allow any of these wines from the Shemitta crop.12

C O N T I N U E D O N PA G E 6 8. ‫ע' הגהות רע"א שו"ע יו"ד ס' קכ"ג סע' ג' ד"ה דאע"ג ושו"ת הר צבי יו"ד ס' קי"א‬ 9. A new vine is planted to “fill in” the place of the old, dead vine. 10. ‫'ע' מנחת ירושלים פרק ט' וחזו"א שביעית ס' ע"א' אות ז‬ 11. ‫ע' ספר השמיטה להגאון ר' יחיאל מיכל טיקוצינסקי זצ"ל‬ 12. Nevo Chazan, who operates an eponymous STAR-K certified boutique winery in Moshav Matta, is a wonderful example of a religious farmer and vintner. His vertically integrated winery grows grapes, produces wine and sells it directly to consumers. He is a third-generation Shomer Shemitta, who opens his vineyards to the public for harvest during Shemitta, and does not harvest any of his Shemitta grapes for production. He also eschews the practice of hishtalmuyot, due to the serious challenges of observing Orla properly. Nevo is an example of a Mehadrin winery striving to make the best wine at the highest possible level of kashrus.

4

Leadership in

Kashrus Education

LIFE IS NOT A DRESS REHEARSAL:

Making your Simcha a Star Performance The joy, the planning, the anticipation, the expense — there is a lot that goes into a Yiddishe simcha. Be it a chasuna, Bar Mitzvah, or bris - every significant life cycle event is extra special, and the baalei simcha want to ensure that their guests have a good time. Central to that goal is a delicious seudas mitzvah. Endless hours of planning are spent making sure everything is perfect, from the decor to the menu. Is the same effort expended regarding the kashrus level of the event? If the simcha is being catered, does the caterer have reliable kosher certification? As catering costs have risen, consumers have opted to cater their own simchas. This article will attempt to address some key issues that one should consider when self- catering an event. The Kiddush Pre-planning your Kiddush is the best strategy to guarantee that the simcha will encounter a minimum amount of glitches. If the Kiddush is being held in a shul, inquire about their guidelines. Some shuls have their own Kiddush committee; others will allow you to prepare the Kiddush yourself. Even if you cater it yourself, there are many details that are subject to review. For instance, which certifications does the shul permit? Does the shul require that all baked goods be Pas Yisroel and/or Yoshon? Can you purchase boxed bakery goods from the supermarket, or must the baked goods come from a Shomer Shabbos bakery? Does the shul accept baked goods from out-of-town bakeries? Furthermore, cakes are often decorated with pictures or lettering that one may not cut on Shabbos. If rolls are served, is there a washing station? If one purchases rolls marked “Mezonos”, does it meet the criteria of the rav or Rav Hamachshir? And even if it does meet the criteria, does one still have to wash for the seudah?1 If the Kiddush is dairy, do the dairy products have to be Cholov Yisroel or will Cholov Stam products fit the bill? If the Kiddush bakery products have to be Yoshon, the baal simcha should realize that Yoshon does not just include breads, cakes and cookies. Products such as jarred gefilte fish, licorice, pretzels, noodle kugels and even potato kugels that may have flour in their ingredients must also be Yoshon. What is the shul’s policy regarding prepared food that is brought in to the shul from a take-out store? Does the store need to be under hashgacha and, if so, which hashgachos would be acceptable? Another issue to keep in mind is how the food is packaged when it comes into the shul. Meat and fish items require two simanim (seals) when they leave the store; cheese, dairy, and bakery goods require only one siman. Is someone responsible for checking that the items coming into the shul have a reliable kosher hechsher and are properly sealed? Additionally, one should ask about the shul’s policy regarding home baked items; sometimes, there are outstanding home bakers who bake beautiful simcha cakes. Does the shul’s policy require kosher supervision for these cakes? If neighbors are bringing home baked products, some of the guests may expect a few of these goodies to be Yoshon. It would be a good idea to place small signs indicating which items are Yoshon.

RABBI TZVI ROSEN EDITOR, KASHRUS KURRENT S

If potato chips and pretzels are being purchased, do they have to be Bishul Yisroel and/or Pas Yisroel? It goes without saying that someone needs to be responsible for opening all unopened cans, bags, boxes and bottles before Shabbos. Candies are often brought into the shul by the baal simcha. If the Kiddush is fleishig, the candies will need to be pareve; but, if the Kiddush is milchig, should the candies be Cholov Yisroel? What is the shul’s policy concerning wines and liquor? Does all wine need to be Mevushal? Do all the liqueurs have reliable kosher supervision? SOME LIKE IT HOT: HOT CHOLENT AND POTATO KUGEL Everyone loves hot potato kugel and cholent. Since the baal simcha is preoccupied with the event and cannot be in the kitchen, he or she should designate a person to be responsible for igniting all cooking and heating equipment. Since no cooking can take place on Shabbos itself, all food must be fully cooked prior to Shabbos.2 Many halachos were instituted to prevent transgressing Torah prohibitions, including two major ordinances to prevent cooking on Shabbos. “Shehiya” is leaving uncooked food on a cooking surface before Shabbos, in a place where it is possible for the fire to be adjusted in order to hasten or improve the cooking. To prevent this, halacha states that either the food should be edible before Shabbos or that the fire and controls be covered with a blech in order to avoid any potential issues with adjusting the fire. All food should be “fully” cooked before Shabbos.3 In addition, the stovetop should be covered with a blech and the knobs should also be covered over. The second edict enacted to ensure that there is no cooking on Shabbos entails returning cold food to the stove or oven. This prohibition is called “Chazara”.4 There are strict guidelines that must be followed when returning cooked items to the oven. These laws apply even if the stovetop is covered with a blech or the food that one wants to put onto the blech is fully cooked and still hot. It is very important to review the laws of Chazara with your morah d’asra or rav to see what he does or does not permit to avoid any problems of bishul or chazara on Shabbos. As one can clearly see, it is more than the color coordination and table decoration that contributes to a successful Kiddush. The Shalom Zachor Mazel Tov! It’s a boy, and he was born on Friday morning. Everyone is rushing and hurrying to get the shalom zachor ready. Quick! Get the beer and the arbes (chickpeas). Wow! That cherry wheat flavored beer sure looks good! So does that can of chickpeas. Hold on a second. Did you realize that flavored beers need reliable kosher certification? If your guests use only Yoshon products, were you aware that beer (which is produced from malted barley) may be Chodosh after the end of December? With the exception of water and plain seltzer, all beverages require reliable kosher certification. Do not make the mistake of assuming that a flavored alcoholic beverage is just a little lemon juice mixed in the beer; those flavors can also come C O N T I N U E D O N PA G E 6

1. Orach Chaim (O.C.) 168:6, Mishnah Brura (M.B.) ibid 2. O.C. 318:253:1 3. O.C. 253:2, M.B. ibid 4. O.C. 253:5, M.B. ibid

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LIFE IS NOT A DRESS REHEARSAL:

Making your Simcha a Star Performance C O N T I N U E D F R O M PA G E 5

from Eretz Yisroel. Glycerin is often used as a blending agent in these flavored beverages. Regular beer and ales are generally acceptable; those coming from the Far East, however, should be avoided. As for the chickpeas, these are one of the leading items likely to be generated in a canning facility that also produces canned meat products. Therefore, it is very important to purchase canned chickpeas with a reliable kosher certification. Heimishe hechsharim typically state “Bishul Yisroel” on the label. The Sheva Brochos Sheva Brachos are festive events in the Jewish life cycle, and Shabbos Sheva Brachos can be a grand undertaking. As the cost of having a caterer has become excessive for some baalei simcha, they have opted to cater the event themselves and buy prepared foods from reliably certified food vendors. In the trade, when food is purchased from the caterer or from the take-out store, it is referred to as a food service event as opposed to a fully catered simcha. It is critical that the baal simcha understands what his responsibilities are for this particular Shabbos event. When the caterer delivers the food items, or when the food items are picked up from the store or commissary, it is imperative that the food be properly sealed—especially meat and fish. Once the seals are broken, the hashgacha’s responsibility ends. It is the baal simcha’s responsibility to check all food items as they enter his/her home or social hall to determine if the products have proper kosher identification. The baal simcha must also assure that the kashrus status of the food continues. He is responsible for ensuring that an observant Jew watches the meat, chicken and fish items to avoid problems of “bosor shenisalaim min hoayin”. This problem often arises when non-Jewish help is hired to prepare the meal and are not supervised in the social hall where the event is being prepared. If the meal is being cooked by non-Jewish or non-observant support staff, all fires must be turned on by an observant Jew to avoid problems of bishul akum. It is very important to realize that fires are often turned on and off during the course of the

meal preparation. For the halachos of hot food and cholent preparation on Shabbos, please refer back to the “Some Like It Hot” segment in the Kiddush section. It is important to use water urns that do not introduce fresh water, and to have all water urns turned on and tea essence made before Shabbos and kept warm on the blech.5 If sugar is being served in packets, all packets should be opened before Shabbos. All sealed food containers should also be opened before Shabbos. One should also be cautious about salads and vegetables which have to be checked before Shabbos to make sure they are insect-free. Often salads, platters and trifles are made on Shabbos and involve cutting and separating peels, pits and seeds from the fruits or vegetables. Separating these items incorrectly may cause one to violate the prohibition of “Borer”, separating the bad from the good. These laws can become quite complicated in regards to food preparation. Therefore, it is advisable to check with one’s rav to review these halachos. All bakery items should be checked for Pas Yisroel and Yoshon. Wine and liqueur have to be checked for proper hechsharim and, if necessary, the wine or grape juice should be Mevushal. The baal simcha is responsible for his/her chinaware, flatware, utensils, heating equipment and display pieces. Any questions regarding the previous use of these utensils should be addressed prior to their use. Last but not least, the guests should be clearly aware that a simcha being held in a hall or a shul may not be under any official kosher certification. As you can see, a little planning can go a long way to ensure that your simcha will be freilach and geshmack with minimum aggravation. Once you have catered your own simcha, you will have a different appreciation for the words Mazal Tov—you’ve made it through the self-catering experience! Yasher Koach!

5. Kashrus Kurrents, “Kashrus of Tea”, footnotes regarding the use of tea essence on Shabbos, by Rabbi Boruch Beyer, Summer 2013.

Kosher Wine COMES OF AGE C O N T I N U E D F R O M PA G E 4

“Garage” or Boutique Wineries There is a new and growing trend of kosher micro-wineries in Israel that are founded in people’s garages. These wineries may present the following kashrus advantages because of their small size, provided the owner is Shomer Shabbos. • These wineries are usually Shomer Shabbos and family owned/operated, so there is never a lack of Shomer Shabbos supervision. • They are all-kosher and rely on no kosherization. • The productions are small and easily controlled.

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• The small amount of work is done easily only by the religious owners, with no pressure to find outside help or expertise. In former times, whenever wine was required by halacha (i.e., Arba Kosos and Friday night), Poskim searched for the minimum shiur allowed. This was often because of the tremendous expense and scarcity of good drinkable wine. Today, as we can see from emerging quality wine productions, we can safely say ‫וכל המרבה הרי זה משובח‬ !‫לחיים‬

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Brandeis AEPi and J.E.W (Jewish Experience Week) at STAR-K for Kashrus Talk and Breakfast

Pictured: Rabbi Zvi Goldberg, STAR-K Kashrus Administrator (center); Rabbi Mendy Gould, Director of Meor Brandeis (right of center); Rabbi Tzvi Schwartz, Director of Jewish Experience (far right).

Catching a red-eye flight back to JFK after a business meeting in L.A.? Landing in Newark at 5:50 a.m. after a 12½-hour return flight from a visit to your grandkids in Israel? Leaving for LaGuardia too early to eat breakfast before going on that long-awaited European vacation? Have no fear, Fresko Green Label is here! Now the estimated annual 1.5 million kosher travelers who fly domestically and internationally from JFK, LaGuardia, and Newark airports can avail themselves of a large variety of kosher prepared food options packaged under the Fresko and Yummy Sandwich labels, certified by STAR-K Kosher Certification. Menu selections vary from terminal to terminal and include a wide variety of wraps, sandwiches, and salads. All breads are Pas Yisroel; all dairy items are Cholov Yisroel. Consumers should ALWAYS check each package for the STAR-K symbol and seal, since there could be similar items in the showcase which are not kosher certified.

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