New York - Coffee throughout the ages has played an important and often critical role in people’s lives and daily operation. Be it in the halls of the bais medrash, at work, or even waking in the morning, many individuals look toward coffee as a vital boost to their daily energy. In fact, this beverage is so important to some that the Mishna Berura (89:22) rules that one may drink unsweetened black coffee before Shacharis in the morning, so that he will be able to daven with the proper concentration. This seemingly innocuous beverage has been almost universally accepted as kosher, with little issue regarding the vessels used, as most coffee machines are dedicated only for coffee.

In order to protect the inadvertent consumption of non-kosher milk, the Rabbis enacted a strict ordinance: The milking of every [kosher] animal must be supervised[1] by a Jew[2] in order for the milk to be kosher. The Rabbis’ fear was not that one might mistakenly drink non-kosher milk, since horse or camel’s milk look altogether different from cow’s milk,[3] but rather that a non-Jew might mix a small, undetectable amount of non-kosher milk into the cow’s milk, rendering it non-kosher for the unsuspecting kosher consumer. While the Rabbis realized that such an occurrence is unlikely, they were still concerned about it even as a remote possibility.[4] Thus, they prohibited drinking all unsupervised milk.[5]

Shulchan Aruch cites challah-baking for Shabbos and Yom Tov as a mitzvah[1] and a worthy practice “that should not be abandoned.”[2] Indeed, it is a time-honored custom for women to bake challah loaves for Shabbos and Yom Tov,[3] both because it enhances kavod Shabbos and kavod Yom Tov[4] and because it is an opportunity for them – by fulfilling the mitzvah of hafrashas challah – to set aright Chavah’s sin on the first erev Shabbos of Creation.[5] For this reason, it is halachically preferable that a woman be the one who separates the challah rather than a man.[6]

For the kosher traveler, finding an eatery or appropriate accommodations anywhere in the world seems as easy as clicking a mouse. Does that mean that the suitcases full of tuna and salami are a relic of the past? One thing is for sure. A traveler can never be too careful.

SHERRY CASKS:

A HALACHIC PERSPECTIVE

A Comprehensive Overview of the Process of Creating Scotch and its Implications in Halacha

Among the many types of alcoholic beverages that one may encounter at a simcha, one will inevitably find a bottle of Scotch whisky. Scotch has been produced in Scotland for hundreds of years, and there are currently many brands and varieties available. The connoisseur may have his preferred Single Malt Scotch, but the average person will sample whatever varieties he may see. As most Scotch manufacturers do not have Kashrus supervision for their products, much attention has recently been directed to the halachic status of Scotch. Let us research the process of creating Scotch and discover if any halachic issues arise.

Question №1:
“When I was young, I do not think I ever heard about a prohibition called chodosh, or that something was yoshon. Now I am constantly hearing these terms. Do we now have a new mitzvah?”

Question №2:
“We have decided to stay permanently in Eretz Yisrael, but we visit the United States a few times a year. Do we need to be concerned about chodosh when we visit?..”

One of the most worrisome issues that a kosher consumer faces today is the problem of insect infestation in fruits and vegetables. On the one hand, an increasingly health conscious society is consuming more and more fresh produce. On the other hand, aphids, thrips and other insects are infesting the fruits and vegetables that we eat and there is no easy way to control them.

To all my fellow coffee lovers out there, especially those who get particularly excited when pulling up to our favorite caffeine source, Starbucks. It was back in August when I realized that this article would be necessary. You see, I am, admittedly, a caffeine addict. It’s only two shots of espresso each morning, but it’s my necessary first stop before each marathon day. If you also tend to frequent the shop on Route 35 in Oakhurst, whether during the summer or all year round, chances are you’ve bumped into me there. Throughout the years and hundreds of times, I’ve walked in to get my daily jolt, and I’ve seen all kinds of Jews ordering all kinds of drinks—kosher and non-kosher. I’m sorry. I’m really, really sorry if you were happily enjoying a favorite drink until now and I spoil that for you by telling you that it’s not kosher. But I’m sure you would rather know the truth.