We are often confronted with a myriad of ingredients and products grouped loosely under the “Dairy” category. The purpose of this discussion is to clarify what those products are and their Halachic status.
“You mean that I have to wait SIX HOURS after I eat cheese before I can eat meat??” Well, often yes. The Remo (Shulchan Aruch Yoreh Deah 89:2) states that the minhag is to wait after eating hard cheese before partaking of meat, just as one waits after meat before dairy; this minhag has become accepted practice for Ashkenazim. (See Chochmas Adam 40:13.)
As long as humanity has sought sustenance, there has been fish to provide it. Whether for an informal lunch or an elaborate dinner, it is inconceivable that a menu would not include fish. However, not all types of fish may be enjoyed by the kosher consumer. Many varieties of fish are prohibited medoraisa. Moreover, there are numerous issues regarding the processing of fish that could impact the kosher consumer.
There is a German expression Alles iz in butter” (Literally: Everything is in butter.) This phrase means that everything is fine and in order. Historically, butter was a product that was viewed as being kosher without any serious issues. Generally, all aspects concerning the ingredients and manufacturing process were considered to be acceptable. Butter was generally produced by churning cream so that the butterfat flocculated (clumped together) to form butter; the byproduct from this process being buttermilk. No other additives were used. In fact, in halacha, there are many shitos that do not consider butter to be subject to the restrictions of chalav akum as long as there is no residual milk fluid in the butter (see Shulchan Aruch Y.D. 115:7 and Shach ad loc.). Even today, based on these shitos, many people who are careful to use cholov Yisroel products exclusively are lenient with butter. Some kosher consumers purchase higher grades of butter even without any kosher certification. Are these practices advisable in light of the many changes, both in terms of ingredients and manufacturing techniques, that have occurred in standard butter production? How do these changes affect the kosher of butter? Do the traditionally lenient approaches to the kashrus of butter still apply? From the standpoint of kosher, can we still say about butter, “Alles iz in butter”?
If you want to make an apple pie from scratch, you must first create the universe. — Carl Sagan Oye! If anyone would have suggested that Kosher foods would be among the hottest new food trends or that the Kosher food market would be amongst the fastest growing food sectors in America and Europe he…
Please answer the question below: Which over the counter drugs, supplements and vitamins would you like to see become kosher certified?*
The mission statement for the Technical Committee for the Juice Products Association, the major trade association of the juice industry, states that it is “dedicated to a level playing field for products containing juice” which means, as the statement goes on to say, that they “develop and validate methods for authenticating juice and juice products.” The committee exists in response to the age-old problem of juice adulteration, which usually involves diluting “pure” fruit juice with other ingredients. Those ingredients may be water or sugar or sweeteners, as well as juices that are cheaper than the one being sold.
The flamingo is one of the most remarkable of the aquatic birds. There are five recognized species of flamingo, ranging in size from three to five feet tall. They are heavy for aquatic birds, some tipping the scales at nine pounds. While they are able to fly, they must be able to run a bit to gain the momentum to take to the air. Flamingos congregate in huge flocks, often comprised of thousands of individual birds, preferring to live in the shallow mudflats where algae and shrimp abound.
Communities can be defined by their food. American food — reflecting a penchant for accessibility, convenience, versatility, and portability -— reveals much about who we are and how we got here. Waves of various immigrants brought new dishes and ways of thinking about food to the repertoire.