SBD-Sephardic Bais Din hashgocha on meat is not for Sfardim- SBD veal is not for ashenazim either, SHOULD KASHER UTENSILS IF USED

 Of course, unless you use KCL Hashgochas for Meat & Poultry, then SBD is not any worse, I.E. JERUSALEM GLATT

SBD veal SOLD IN JERUSALEM GLATT, LAKEWOOD is not for ashenazim either, SHOULD KASHER UTENSILS IF USED

Re: sour dough must be burned and may not be sold with the חמץ

שו"ת ערוגת הבושם אורח חיים סימן קיב

בחודש ניסן יזכה לראות ישועות ישראל והרמת ניסן, כבוד הרבני החסיד המופלג מו"ה ישראל יעקב טערקלטויב בק"ק וואלאווע יע"א: 

אודות שאלתו על אחת מי"ב חלות שהי' מונח על שלחן הטהור של כ"ק אדומו"ר הרה"ק ר"י מבעלזא זי"ע, וניתן לו והוא חביב בעיניו עד לאחת, יותר מכף מלא נחת, ונפשו בשאלתו אי רשאי למכרו עם החמץ בשטר מכירה, 

הנה שאלה כיו"ב נשאל הפרי"ח והוא בסימן תס"ז על גרעון חטה אחת שלתתוה במים וכ' עליו פסוקים ובעל החטה כשהגיע פסח הניחה בקרן זויות מן השוק משומרת שלא ימצאנה אדם ואחר הפסח חזר וזכה בה, ואסר הפרי"ח מכמה טעמים וחדא מנייהו משום דרוצה בקיומו ע"ש, 

מ"מ בנתנו לעכו"ם מכירו וידוע שלא יגע בו התיר אעפ"י שדעתו לזכות בה לאחה"פ לפי שכבר נכנס לרשות אחרים הו"ל חמצו של אחרים, א"כ גם זה מותר, אמנם לפי"מ דמבואר בסוף סי' ת"נ במג"א ס"ק י"א דאפי' חמצו של גוי אסור להיות רוצה בקיומו, א"כ גם כאן אסור והגם דהפר"ח שם חולק על דין זה וס"ל דרוצה בקיומו לא מיתסר בחמץ, מ"מ הא תברא לגזיזי' דבסי' תס"ז קאמר בהדי' דאסור להיות רוצה בקיומו ע"ש, ובישוי"ע אוסר למכור שאור לגוי אדעתא שיחזור ויקנה ממנו משום דרוצה בקיומו, ולפי"ז גם בהנ"ל איכא למימר דרוצה בקיומו, 

אבל לדעתי אפי' אי נימא כהפוסקי' דרוצה בקיומו בחמץ לא מתסר, מ"מ נ"ל בהנ"ל איידי דחביבא הואיל והי' מונח על שולחן גבוה של מרן ז"ל נכון לקיים בו מצות שריפת חמץ, כהאי דאמרי' בברכות דף ל"ט בר"א ור"א כי הוי מתרמי להו ריפתא דעירובא הואיל ואתעביד בה מצוה חדא לתעביד בה מצוה אחרינ', בפרט לפי"מ שמתבאר בס' מנחת חינוך דלשיטת התוס' הו"ל שריפת חמץ מצוה שצריך לקיימו בקו"ע, ואי ל"ל חמץ צריך להדר אחר חמץ כדי לקיים מצות ביעור, א"כ בודאי נכון לקיים מצות שריפה במאי דאיתעביד בי' מצוה אחריתא כנלענ"ד נכון והשי"ת יזכנו לבער כל חמירא מבית ומבחוץ ולחוג את חג המצות בכשרות ודיצות, ונהמא דהימנותא יפיק רפואה לכל מכאובי נפשינו כנה"ר ונפש ידידו המברכו בכל טוב: 

חוסט י"א ניסן תרנ"ד:  

Don't even think of relying on KCL especially for Peasch-

KCL-Some Hashgocha Attributes:

בישול Akum- very common,

Using non-Mevuhal wine at affairs,

Non Mevushal wine in cooking,

בשר שנתעלם is a common occurrence.

Cooking on Shabbos,

Treif butter at wedding,

Treif hard cheese in school under KCL

The "Akum" frying schnitzel on Shabbos, 

Allowing the use of infested product.

Allowing the use of unapproved product.

Receiving Bak-Shish to allow certain products.

Some Mashgichim are מחללי שבת

Shabbos Mashgichim commonly get drunk from the available Schnapps.

receiving food deliveries on Shaabos Simchas.
 

You are considered a פושע not an אונס

if after all of the episodes you still rely on them.

People are more מקפיד on Pesach and עשי"ת.

Many in Lakewood smelled the coffee and stopped relying on this "fake-kashrus".

Pesach list

 Hisachdus Harabonim Di’Lakewood-  PESACH 5784/ by y. shain-RECOMMENDED LIST - Must say kosher for Passover. In general, OU-P” grocery items  with no heimish  hashgocha on package is usually a  preferred pesach product, as OU Mashgichim are trained & experienced.

 ALUMINUM FOIL- All year Hashgocha-Any

Baby formula- MATERNA / Israel (w/ separate keilim) -J&J, Ross, similac LeMehadrin 1,2,3, Sunrise

Baking powder-Mishpacha, Bakers Choice, Gefen, Any OU-P

Borsht- Gefen-Mishpacha,Any  OU-P

Cake Cookies- oberlander,  Reismans Schick, Elegant, lilly’s, Chantilly, Bake master-not raspberry jam.

Canned vegetables-Shop-rite Any OU-P, mishpacha, gefen

CANDIES- Bdatz Yerusalem, Rabbi Illowitz-Brazil, Any  OU-P

CHEESE, CREAM, BUTTER- J &; J, Mehadrin, Haolam, Norman’s, Givat

Chocolates,etc Chocolate chips-Mishpacha, Bakers Choice, carmit, Any  OU-P,  Seton- OU Parve are made on dedicated lines, not kashered from dairy.

COCOA Powder- Hersheys OU not special dark, cocoa mix-Mishpacha –Any OU-P

COFFEE INSTANT- Nescafe W/P, Tasters choice regular, Geffen also decaf, any OU-P.  Folgers decaffeinated, regular, no OU-P required.

COFFEE WHITENER- Eden- Any  OU-P

CONFECTIONARY SUGAR- Mishpacha, Gefen , any  OU-P

CRANBERRY JUICE COCKTAIL & sauce-Mishpacha, Gefen, Kedem-Any  OU-P

CROCK POT LINERS- Geula, Fantastic, Reynolds-Any  OU-P

FISH- King of the Sea, Melech Yam, Dagim  Meal Mart, Fishy Neiman, Freund’s.

FLAVOR EXTRACT- Bakers Choice, Gefen

FRENCH FRIES- Eden-Any  OU-P

FROZEN VEGETABLES- Brocolli, Spinach, Cauliflower- Positive / kosher garden, Beleaves w/Eidah

Dag Yam- see salmon

Dried fruit-w/OU P, yumzee, manishtana, joseph Xavier, setton, no raisins or figs even W/ Hashgocha, use Craisins-OU P.

Frozen strawberries, blueberries- only peeled Kosher Garden. no others even w/ hashgocha

FRUIT CANNED-Mishpacha, Gefen, Any OU-P

Garlic fresh must be peeled &; rinsed-Frozen- Gefen, Any OU-P

GRAPE JUICE- Mishpacha, Gefen, Kedem, Schwartz, Hadar

GROCERY ITEMS- Mishpacha,Masbia, Hadar, Meal Mart, , Gefen, Any OU-P

Gold’s products with  OU-P-

HONEY- Mishpacha, Broad, Gefen, - Any OU-P

Horse Radish- Flaum, Tuv Taam, Any OU-P

Hotel for Pesach- ?????NONE! Openheimer's is acceptable.

ICE CREAM- Mehadrin, J&J, Kleins, not with strawberries, blueberries or raspberries

JUICE - Golden Flow, Mishpacha, New Square, Lakewood farms, Nature’s own (if made in Bayonne, NJ) Kedem

All Orange Juice- MUST BE FILTERED w/ 100 mesh PRIOR TO USE-including Dvash, golden flow, new square, Lakewood farms, fresh n healthy, Tropicana, etc

KETCHUP- Mishpacha, gefen, - Any OU-P

KOSHER GARDEN- PRE-CHECKED VEGIES & Herbs, spinach, romaine, brocolli 

KUGELS- Meal Mart, W/OU-P

LEBEN, YOGURT- Mehadrin, J&J, Norman’s. Givat strawberry &; blueberry is from liquid-NO GEVINA BRAND 

Lemon juice- Real lemon &; Lime OU no P required

LIQUOR-Slivovitz, Tam Pree, Carmel, All OU-P

MATZOS-HAND, including spelt, oat- only Pupa-Tzeleim-prefered, East Kenedy/Bobov,Yad Binyomin, komemious-hand matzah only, beit shemesh w/ skver

MACHINE MATZOS- Beit Shemesh only w/ she’aris Hashgocha.

MACAROONS- Oberlanders, Gefen & OU=-P

MARGARINE-Eden, J&J, Mehadrin, Mothers, Haolam ,

Marshmallows-Elyon, Gefen, Golden Fluff

MAYONAISE- Mishpacha, Gefen,, Any  OU-P

MEAT- Fishels, Solomons, Birdsboro at Bingo. Alle. N. American only, Tevas-Rav Miller, Continental (Canada),  Foodex, Evergreen, 

NO- Tevya's,  Agri Star, Aarons, KJ/KY beef.

Bais Yosef Beef-  Fishels, Solomon's, Birdsboro BY @ Bingo, not SBD, Meyuchad, or KJ brands.

MILK-Golden Flow, Pride of the farm (all milked before pesach), New Square, Bethel, Wayside Goal milk products.

NUTS-Bakers choice, No Klein’s, Any  OU-P, Costco w/ OU-P, all unshelled nuts-no BTH, Nuts Galore, pecans-OU-P

OIL-Cotton-seed, Roberts, Pereg, Manischewitz, Mishpacha, Masbia, Hadar, , Gefen, Nut-Ola-Any  OU-P 

OIL-HAZELNUT / WALNUT- Taamon w/ aidah, Gefen, lieber- check dates-over a year may be rancid

OLIVE OIL-GEFEN Pesach-(made a production with hahgocha from press through bottling) Aida

Oil-Grapeseed-Laufers, Liebers or OU-P, Avocado- OU-P

Note: OU on olive oil is not acceptable

PARCHMENT PAPER-Geula, Any  OU-P or star-k p

POULTRY- Pella, Mesorah, Skver, Kiryas Joel, David Elliot. 

PICKLES- Flaum, Tuv Taam- Any  OU-P

Positive/Kosher Garden or Blossom only with CRC/ Hisachdus- pre-checked vegies &; herbs, spinach, romaine, broccoli, etc.

POTATO CHIPS, STICKS- Blooms NOT Bloomy’s, Schwartz, Liebers, Golden fluff

POTATO STARCH- Mishpacha, E&S, Gefen, Any OU-P

POTATOES-INSTANT/MASHED- Mishpacha, dependable, Any OU-P

PRALINE PASTE- Bakers choice-Any OU-P

*Quinoa-None for ashkenazim- Aida & R’ Shlomo Miller says it’s Kitnious

Raisins-blueberries-none -due to infestation. 

*RICE-For sfardim that use rice- LUNDBERGS

ROASTING BAGS- Geula, Reynolds

ROMAINE LETTUCE- positive, Kosher Garden or Blossom only w/ CRC/ Hisachdus- All others require washing &expert checking  

Romaine whole heads only with Rav Vaye, No Romaine Hearts from Andy Boy, Costco, Heimish, Israeli even with hashgochas

Spices- Pereg , Mishpacha, Masbia, R&;L, Hadar, . ALSO  OU-P

Sardines-Melech yam, Dagim from morocco

Salmon- canned   "None” unless farmed.

SUGAR-White granulated USA W/ Pesach /Domino, Any OU-P

SALT non-iodized-W/ Pesach-all  OU-P

SELTZER-UNFLAVORED-with pesach hashgacha-Any  OU-P

SELTZER FLAVORED-Any  OU-P, Vintage all flavors “P”

SOAP PADS- Mishpacha, Geulah, Gefen, Rokeach, Any  OU-P

SODA- American dry, Be’er Mayim, Caffeine free Coca Cola, Classic Cola,  Mayim Chaim, Mae Tovim, Pepsi W Bdatz, Seagrams, Sprite W/ PESACH - Any  OU-P- NOT DIET

Strawberries- Kosher Garden peeled-Frozen- NO other brands, Fresh, cut off to, peel the entire berry.

Sushi- All Nori sheets are infested w/ copepods. Do not use any.

TEA INSTANT-, Wisotzky, Nestea, LIPTON-Any OU-P

TEA BAGS-Lipton, Pathmark, Shoprite, wisotzky, Gefen-Any OU-P

TOMATO PRODUCTS-Mishpacha, Gefen- any OU-P

TOOTHPASTE Personal items- Zohar, Adwe, Orbitul, Any OU-P

TOPPING-Eden, Mishpacha-VANILA SUGAR-Mishpacha, Bakers Choice, Gefen- any OU-P

Tuna- Shop-Rite Any OU-P,Dagim, Mishpacha, King of the sea, Melech Yam, Season, Star-Kist  OU-P

VEGETABLES CANNED- Mishpacha, Gefen-Any OU-P

Vinegar Balsamic- KEDEM Not Bartenura-

VINEGAR- Mishpacha, Kedem any OU-P

Water- much available w/ OU-P

WINE-Carmel, Rav Rubin, NYS Kedem w/ Tzelem, zegbach, Eidah, Schwartz’s, Armon. Kedasia, Wagshall, Skver. 

SOUR DOUGH CAN'T BE SOLD FOR PESACH, must be burned - See Arugas Haboisem #112.

Note: Any OU-P- and Parve are acceptable.

Lakewood area stores- Bingo Beef/poultry Dept carries only BirdsBoro/Mesorah product. Alert: in the Bingo display cases, they have other brands as well.

The Bingo confectionary re-packs, we are not comfortable with Hashgocha reliability of the repackaging. Be careful of possible infestation. 

Some of their meat has some hashgochas that may be questionable.

Re: Pesach Hotels- For the educated kosher consumer that is concerned about kashrus standards and hotel atmosphere- we cannot recommend any of the Pesach hotels.   

*Sefardim- Gluten free cakes must be Bishul Yisroel BY-check with bakery if it is.

Shabbos Friendly appliances certified by Star-K  are not recommended.

GE Refrigerator with OU Shabbos keeper is recommended for Shabbos.

Clothing must be checked for Shatnez. Testers must be certified by the International Association of Shatnez testers, otherwise must be re-tested. The others are constantly certifying Shatnez clothing as Shatnez-free R"L.

Alert: fruits and vegetables from Israel, Tithes and Maaser, etc. must be taken.

Not all sea-salt has a halachic status of מבושל.

Dr Pepper is not recommended all year, kashrus concerns.

ALERT: BINGO HAS "KCL" HAND MATZOS, THAT WERE NOT MADE BY HAND.

Prepared by Y. Shain- kashrusy@aol.com

Don't EVER alienate children from their parent

All Botei Dinim that alienate children from a father is done ONLY to "force a get", which of course is therefore an invalid get.

Always put in the arbitration agreement "the Bais Din may not alienate the children from a parent". (Per Reb Shlomo Miller and Reb Elya Ber Wachtfogel)
 

Kashrus of Mezuzahs- OU kosher and Stamp- 2024 OU Passover Guides available by Shain- 1140 Forest Ave, corner Carey St-opposite Forest Bais Medrash

 The Orthodox Union (OU) is addressing a significant concern in the kosher community: the kashrut of mezuzahs. Partnering with the Jerusalem-based STAMP, they aim to ensure the authenticity and halachic compliance of mezuzahs, often found lacking due to the rapid increase in demand and insufficient oversight in the industry.

STAMP, supported by the Mayberg Foundation, enforces a rigorous quality-assurance process, including multiple inspections and AI scanning, to certify mezuzahs as kosher lechatchila (fully kosher). This initiative, not for profit but for community service, introduces OU-certified mezuzahs, complete with tamper-proof packaging and detailed certificates.

This effort seeks to educate consumers and ensure the availability of unquestionably kosher mezuzahs, enhancing the spiritual integrity of Jewish homes. For more information, visit ou.org/mezuzah and thestamproject.org.

To learn more about OU mezuzos and to view a list of vendors who sell them, visit https://ou.org/mezuzah. 

To learn more about STAMP, visit www.thestamproject.org.CONTACT: Rabbi Ezra Sarna, director of Halacha Initiatives, Orthodox Union, (443) 285-9128, sarnae@ou.org.

For our Sephardik Community, re: Bet Yosef- SBD, is not to be relied upon for Sephardim

 1- The "Shai'yish" standard is a scam, and the kosher consumer is being "Sketched".

 2- The "discerning" Sephardik kosher consumer may not be satisfied with the SBD standrads of Bet Yosef. (According to what I was taught by Rav Mochpud and others)

Solomon's Bet Yosef would be a reliable choice for the discerning Sephardik consumer.

3- The recommended stores in Lakewood would be Evergreens Supermarket, Food-ex (Note: not their chop meat). 

The MEZUZAH crisis-Currently big shortage of good quality MEZUZAHS.

DE JA VU- Kehilas Chareidim Lakewood aka KCL's new Rabbis rulings

 At a recent Shabbos event the caterer  realized on Shabbos that they were running short on Shnitzel and some other dishes.

The caterer's employee took his set of keys to the commissary, and fried fresh shnitzel on Shabbos, and what ever else was required.

The Shor Habor brand, which was Lubavitch Shechita, and other AgriStar beef and poultry will no longer be under the certification of CHK, rabbis of the Crown Heights Beis Din announced.

 Hebrew National has rejected the AGRI brand for a long long time

"As it does not meet the Hebrew National brand's kashrus standards".

KCL of Lakewood gets paid to accept the AGRI brand.

Do utensils have to be koshered?

KCL, Rabbis Fund & Thumim say as long as the bakshish is current... כסף מטהר ממזרים

WHY do Party planners, prefer to do Shabbosim, weekend, Holidays, Bar Mitzvahs, Sheva Brochos, Simchas, etc with KCL certified Caterers?

It's sounds great!

Lakewood based,

Backed by BMG,

Everyone accepts them,

and we party planners, can do whatever we want, no restrictions at all.

Party planners realized that the caterers also love the KCL, as they are free to do everything, just pay the protection fee timely.
 

Evergreen Pre-Checked veggies, etc., have been found to be infested, therefore do not rely on their pre-checked produce

 

Matzah Bakery (1 Astor, corner Kennedy Blvd, Lakewood- If your Chaburah knows what they want & stay out of the way, you'll get Mehudar Matzos

 

Some of the differences of the American Hashgochas V Israeli Hashgochas-Monsey Rabbonim upgraded monsey Kashrus with BAND-AIDS. R"L

https://torahanytime.com/lectures/281604 

Monsey Rabbonim had a financial sponsor to have an independent individual inspect all of the food-service establishments i.e.restaurants, take-out, caterers, etc.

The realized that there is many common issues, i.e. Bishul-Akum, No system for Chalah, etc.

By the OU, Kof-K you would never find these issues, as there are "systems-in-place".

The Kashrus reps on the podium missed the big picture, The Hashgochas should have all been closed down .

Instead of saying "it's under a non-capable Hashgocha", they gave them a list of to fix.

It seems to be common problem by the Heimish Hashgochas.

What's worse- "Ignorance" or "apathy"?

  KCL say "We don't know & We don't care!  

(Re: How to run a successful Kashru$ Organization)

From a comment;

What’s the story with the Milchiger = Kosher? Corrupt Restaurant in Howell NJ behind Amazing Savings called Ottimo Cafe?
They have the KCL = Stands for Kosher? Corrupt?? Lousy no hashgocho? 

Do they have a mashgiach temidei, the one I saw who claimed to be the Mashgiach temedei looked like a Am Ha’aretz and a Shaygetz with a Pepsi Yamalka. When I spoke with the KCL, the guy who answered the phone realized I had a point, and I told him there are serious Kashruth violations in the KCL when a restaurant does not have hashgochoh temedis. He did not answer when I asked him how often does the KCL administrators make unannounced check ups at this establishment.

During the time I was there, one and a half hours,, no Jew/yid stepped foot in the kitchen and goor heimisher and chassidische yidden went there and ate. There was a large function in the back hall of this place. A simcha and who is asking questions? What a Shanda and scandel.

Who does bedikas Toylay’im at this establishment? Suggest people should be more vigilant when frequenting “Kosher” establishments who don’t have any standards for hashgochoh. May tghe KCl who I understand now, has no standards and is totally hefker.

KCL-CATERING STANDARDS QUESTIONED?

The following article appeared in the past in KASHRUS Magazine  (reprinted with some clarification.)

Catering Standards Questioned? Invited to an affair under the supervision of a Lakewood's yeshiva [ KCL] established  “Hashgocha” , but which was being held in a non-kosher facility, we went into the kitchen to look around and to compare notes with the Mashgiach. we were not prepared for what we found.

More disappointing was it to learn that the “Rabbonim” who certified the  [KCL]  never visited any of their certified establishments. The affair under their certification which was being held in a non-kosher facility.

KASHRUS recently discovered a number of such organizations where the “Rabbonim” themselves have never seen the operation which they certify, but instead rely totally on the head “Mashgiach” or on their Kashrus Administrator to make all “halachic” decisions.

This letter, basically unchanged, was mailed to all of the “Rabbonim” in the Lakewood  KCL kashrus organization. As of our printing we have not received any reply. Y W 

Dear Rabbi ........ BS”D

Reb Shraga Feivel Mendelowitz's vision and foresight of BMG's KCL- AKA Kehilas Chareidim - Lakewood- "The same bluff"

 KCL, said for 15 years, that the Manalapan kosher chinese express (treif) is recommended!! Now they will lie about it!  thanks KCL"

"Going off the derech is always caused by a lack of kashrus"

The author of the basic following article was the great gaon and tzaddik Rabbi Shraga Feivel Mendelowitz OB”M, founder of Yeshiva Torah Vodaas.  Re: KCL;

And if I say: ‘I will not make mention of him nor speak anymore in his name’ then there is in my heart a burning fire shut up in my bones, and I weary myself to hold it in, but cannot. (Jeremiah 20:9)

I use the above prophetic words as a preface to my article concerning kashrus, because this article will not bring honor to me. On the contrary, I will be attacked with ridicule from many sides. But what can I do? A fire is burning within me and hopefully within thousands of Jews like me…A fire, which cannot be extinguished.

The Kashrus question has recently been discussed in the Yiddish press, but only one side of the question, viz. concerning unscrupulous purveyors & butchers who sell treifos or questionable products without a reliable hechsher or with a false one.

The religious press is silent about this problem, perhaps because of the honor of the Rabbis, or, perhaps, because of other …. reasons. The honor of the Rabbis is dear to me too. But, the honor of the Torah which is lying in the garbage, and the honor of the truth, which is trodden under foot, is dearer to me. Where there is Chilul-Hashem we do not impart honor to a Rabbi, I, therefore come forward with an accusation.

I Accuse!

I accuse many Rabbis, Kosher certifiers & their Rabbis, who grant hechsherim, who knowingly or otherwise, or out of neglect, permit insects & non-kosher meat & other allegedly kosher products to be processed & sold under their stamp of approval both wholesale & retail; the seller is an unscrupulous person with a Torah sanction.

I accuse!

Many Rabbis & Roshei Yeshiva, who although they themselves have no part in the hechsherim, nevertheless, know about them & still remain silent, at times may even be indirectly sanctioning them. There is a sort of mutual reciprocal agreement to keep quiet & sanction each other including their false hechsherim. Perhaps it’s because they wish to avoid Chilul-Hashem. They forget that where there is Chilul-hashem we do not impart honor to a Rabbi etc.

I accuse!

The very great Rabbis, Roshei Yeshiva, the leaders of our people, because of internal strife. These disputes are not for the sake of heaven; if one says something is prohibited the other must say it is permissible, if one says something is contaminated the other must say it is pure (vidu’y Erev Yom Kippur). It is impossible to bring order & reliability to the chaotic kashrus situation, especially & including the kashrus standards of infestation checking, meat and poultry.

I accuse!

The Rabbis, Roshei Yeshiva etc. because of whose negligence; the laws of chalav- akum have virtually been forgotten. I know that there were (not any more, due to chalav treifa) various heterim for this, but they apply only when it is i m p o s i b l e to obtain chalav-yisroel. In our situation, however, with a little concerned effort of the individuals, order could be brought to this chaos, and “if one can be good, why should he be bad?”

I accuse!

Our orthodoxy, for sleeping the sleep of Choni Ha’Maagil, who slept seventy years. They are completely unaware of what is happening around then and how our strongest ramparts are being smashed by our internal foes. They are unaware that all our holy traditions & takanos are being trampled underfoot, that our three thousand year old heritage has all but completely disappeared. Yet, Orthodoxy sleeps, but how much longer?

I accuse!

Our orthodoxy, do you know that all of the fortresses of Judaism, which have heretofore protected us from destruction, the only one left is kashrus, that other mitzvos are observed very laxly even in orthodox homes? And now kashrus too is being smashed!? Yet we sleep, but how much longer?

I accuse!

The very great Rabbis, Roshei Yeshiva, Rabei-im & Menhalim etc. don’t you see what has become of your youth? Don’t you know that Jewish children have become tramps, gamblers, gangsters, candidates for the electric chair, and all kinds of “ist’s” only because they have been raised on insects, neveilos & treifos R”L, yet you sleep, but how much longer?

Don’t you know that going to the mikvah every day to purify yourself will be to no avail? Not even all the waters in the world can help, with a sheretz-tamei (a carcass of a creeping thing), not in your hand, but inside of you! And when you daven every morning and evening, or when you learn your daily shiur or seder, don’t you know that the breath that emanates from your mouth is the breath of sin? Because it reeks of insects, neveilos & treifos!

Yet you sleep, but how much longer? When you wash your hands for bread, or when you make Kiddush on Shabbos, and your table is bedecked with all sorts of delicacies, and you say with each bite, “in honor of the Shabbos”, you are angering hashem when you break bread. Yet you sleep, but how much longer?

I know that you will reply, “ Jacob is small & poor”. But look what Jacob’s brother on East Broadway has accomplished, how he erected a fortress through the poor laborers, a fortress against Judaism, because he has united forces. Yet you sleep & do nothing, but how much longer?

Gentleman! Do a little soul searching and see how far you have strayed; remember that our parents have sacrificed their lives for Kiddush hashem; they allowed themselves to be burned in order to uphold our holy Torah, whereas you are not required to make any sacrifices; with but a handful you can save the situation and our youth, Yet you sleep, but how much longer?

Fellow Jews, have you no fear for the great and terrible Day of Judgment? In that day you will no longer be able to come up with excuses (I didn’t know) or with a shrug of the shoulder.
(R’ Shraga Feivel Mendelowitz Z”L)

And I ask you “how much longer?” And I say, “you sleepers, awaken from your slumber!”
*
[WE CAN'T STRESS ENOUGH THE IMPORTANCE OF ASCERTAINING THE

KASHRUS STANDARDS BEING USED BY THE MOISDOS / CAMPS YOUR CHILDREN ATTEND, the Shul kiddush, Bar-Mitzva, etc !

  

 Thanks   KCL! For enlightening us to the world of kashrus through your eyes.

2.      Milchig ice-cream after fleishig meal? "oops" Sh-h-h, it's under  KCL. Thanks  

3.  Milchig Danishes at a fleishig (cholent) Kiddush? "oops!" Sh-h־h. it's under   KCL. Thanks  

4.      Jewish Waiters' michalelei Shabbos driving to & from jobs on Shabbos and no Mashgiach on jobs in houses, shuls & catering halls? Sh-h-h, it's under the   KCL, Thanks

5.  Caterers arange for their own mashgichiml (why not?) Sh-h-h-h, it's under   KCL Thanks

6.      Catering in a private house without a Mashgiach! "oops" Sh-h-h, it's under  KCL. Thanks

7.      Unplugging crock-pot on Shabbos & plugging in elsewhere? Sh-h-h. it's under  KCL, Thanks

8.      KCL-Giving a hashgocha to Foremost -A michalel Shabbos that married a shiksa, " nu-nu"! Thanks

9.      Kashrus Administrator of  KCL wanted to borrow crock-pots from one of their  KCL fleishig takeouts for his Bar Mitzvah. "sorry Rabbi, they are all rented out to private people for a Kiddush in their homes".

10.   KCL crock-pots b-e-i-n-g  u-s-e-d by p-r-i-v-a־t-e people? "nu־nu", sh-h-h, it's under   KCL, Thanks

11. The acceptability of hangouts & the pritzus of  KCL bar stools etc? (a shiksa volt zich ge-shemt), (Lakewood, unfortunately, experienced the inevitable from relationships that originated there.) Sh-h-h. it ‘s under   KCL, Thanks

12.  Attempted to impose the pritzus   KCL bar-stools in a Restaurant not under   KCL, The manager's wife rightfully threw them out for even suggesting such pritzus, Thanks

13.  Sub-station and other hangouts is ruining our youth! Sh-h-h. it's under the   KCL, Thanks

14.   The RITA'S Freeze bar Piritzous acceptability? Thanks

17.   KCL’s Administrator can remain on all programs as long as all of the income is properly laundered.

18.  A caterer in a non-kosher facility puts their boiling hot pots on treif grease. & allowing cooking on stove next to treif pots cooking, "nisht azoi ge-ferlich ", Sh-h-h-h, it's under   KCL, Thanks 

19.  All hours and after hours allowing goyim access to the kashrus seals & tape, even keeping some rolls in their cars. Sh-h-h-. it's  KCL. Thanks

20. After hours allowing goyim access to items that require seals, sh-h-h, it's   KCL, Thanks

21.  Ignoring the facts that the same knife is being used by the bakery to cut the parve & dairy cakes, & that some of the cake decorations aren't kosher , sh-h-h. it's   KCL. Thanks

22.  Chikys & others - Bossur sheh’nisalem, only goi’yim

23.  R' Shraga Feivel Mendelowitz Z"L, writes - I ACCUSE the very great Rabbis. Roshei Yeshiva, Rabei-im

24.  J Accuse etc. don't you see what has become of your youth? Don’t you know that Jewish children have become tramps, gamblers, gangsters, candidates for the electric chair, etc only because they have been raised on neveilos & treifos R"I..." stabbing in West Gate! Attributable to  KCL

25.  Fellow Jews, have you no fear for the great and terrible Day of Judgment? In that day you will no longer be able to come up with excuses (e.g. "oh! 1 didn't know") or with a   "s-h-r-u-g of the shoulder".

Should Hashgochas enforce just Hashkofos or Kashrus as well? i.e. KCL

https://thelakewoodscoop.com/news/poll-should-hashgachas-enforce-just-kashrus-or-hashkafos-too/

No imitation Bacon- just the real stuff

No imitation Crab & Shrimp- just the real stuff

No imitation butter (Margarine) at a Lakewood wedding.just the real treif butter

No Imitation dairy ice cream at Lakewood affairs.just real dairy stuff

No imitation non-kosher cheese just real treif cheese

No imitation "Manalapan-style kosher. KCL Recommended Manalapan chinese treif restaurant for 15 years

No imitation Mevushal wine-just real non-mevushal w/ goyim pourin & serving it out of the bottles

No imitation infestion- just fully infested

No imitation Non-Shomer Shabbos Mashgichim- even drunk mashgichim

No imitation kosher standards-just no kosher standards at all

No imitation kosher poultry and meat- Just from sources that don't meet the kashrus standards of  Hebrew National, R"L. 

Etc.

If you pay KCL's service fee timely, everything is available in real life.

Only the demanding kosher consumer will decide on all kashrus standards.

A Non-Lakewood prominent Ruv at a KCL catered event said, 'll have a cup of water in a disposable cup, please.

That's correct he does not partake at KCL events.

The OU's position is that the Hashkofos are an integral part of giving a Hashgocha- Should a Hashgocha enforce only Hashkofos and not Kashrus, i.e. KCL?

https://thelakewoodscoop.com/news/poll-should-hashgachas-enforce-just-kashrus-or-hashkafos-too/ 

Alert only for the מדקדקי בכשרות למהדרין

 Attention to those that may have someone in a Hospital, health facility or other situation, an affair, Moisid,etc. should be aware that the meat & or poultry may not be up to their kashrus expectations.

The establishments and the food service are well meaning and are relying on certain organizations.

A kashrus Organization in Lakewood allows poultry and meat from establishments that מדקדקי בכשרות למהדרין, refrain  from using those brands.

The mere fact that it's called "Chasideshe Shechita" does not in itself justify it's acceptability.

Ask, ascertain not only what they are using today, verify what are all of the brands that the establishment uses.

Some are using that what ר' שניאור ז"ל would not allow, they are allowing brands that which does not even meet the kashrus standards of HEBREW NATIONAL brand.

It's alleged that if a brand pays the "slotting-fees", their brand is approved for Central Jersey.

Ohio Sheriff with some valuable information

 

Kashrus alert: Brazil confectionery items have some serious kashrus issues-

 Do not use, regardless of the Hashgochas, including 

w/ Rav Illowitz, Hisachdus / CRC, Rav Weismandel, Paskesz, Openheimer, etc

Rabbi Goldstein Chief Rabbi of South Africa with a message to the free world

https://m.youtube.com/watch?v=UbWeJrpuxGA&embeds_referring_euri=https%3A%2F%2Fvinnews.com%2F&source_ve_path=MjM4NTE&feature=emb_title 

יעקב אבינו told his son יוסף when there is נגיעות (self interests), don't let any one with נגיעות (self interests) sell you that it's דעת תורה

,ר' חיים שמולביץ says that דוד המלך told נתן הנביא, when one does the greatest good deed, but it's on the back of someone else, he paskened that he is a בר מוות.   

הלכה כמותו בכל מקום!

Bodek Baby spinach infested De Ja Vu

The Feingold group of "experts" claim that Bodek is always clean of insects, as long as their Kosher certifier's agree that worms in fish is Ossur.

 

KCL approved KALE infested with insect eggs & white flies available at Kosher West

 All with the oversight of the Feingold group😎

The Rabbonim that attested that the Feingold group is very reliable, are lacking the knowledge required to attest.

Rav Felder told Yudel Shain, " How coud I attest to somethin in kashrus, when I have no knowledge in kashrus issues". 

Re: All of the Catastrophes in the State of Israel, where is Hashem???? The State and the letists don't let him in.

Very interesting

https://bshch.blogspot.com/2024/01/blog-post_797.html 

Convert your Refrigerator to the Shabbos Mehadrin mode- $300.00 installed. Company technician in Lakewood for 2-3 days only (till Tuesday)!

 

Update: Matzoh Bakeries are stopping to accommodate Chaburahs, as they don't send in advance WRITTEN INSTRUCTIONS & Only one person in charge!!!

Some of the Shmurah Matzah Bakeries are of the opinion that too many of the Chaburas, are well intentioned, but חבורה is a מכה הכתובה בתורה

HAND MATZOS- by Y. Shain- Y. Israel (Ed.) copies- kashrusy@aol.com

          In this short article, we will attempt to explain the various Minhagim, chumros and what to be on the lookout for when baking Hand Matzos.

          Wheat: For those concerned about Yoshon, ensure that the wheat is either winter wheat or planted enough time before Pesach, so that it has taken root before Pesach.

Besides having some verification of when it was planted, such as having a Mashgiach inspect the fields a few days before Pesach, some also utilize the records from the insurance company that granted the crop insurance.

In the past few years, there has been an issue with winter wheat; the gluten is very low, so some spring wheat is added in order to raise the gluten content. As Chasidim do not have a mesorah about Yoshon, they are generally less makpid about it. Nevertheless, one can certainly verify with their Hashgocha re: Yoshon.

 Harvesting time:

           Professional opinion differs concerning the ideal moisture content for harvesting. Ideally, it is best to harvest when the wheat is completely dry. (the drier the wheat, the better the flour). The issue is that once it’s אינו צריך לקרקע (does not require the ground anymore), should it rain, the moisture can theoretically create a chometz חמץ problem.

Wheat quality:

       Depending on the geographical location and the ground, wheat /flour will absorb water at a different ratio in one area compared to wheat planted elsewhere. It’s, therefore important to conduct actual comparative baking tests to ascertain which wheat (flour) source is more suitable.

Final Flour preparation:

       It’s quite common to combine whole-wheat (razoveh) flour together with white flour for taste & consistency purposes. Incidentally, this mixture also changes the ratio of absorption of the water. Some bakeries will mix the flour from different areas, which may pose a problem.

     Bakeries will usually be forthcoming with the source of the wheat (Arizona – California or elsewhere). It may be a reason for, concern however if the bakery refuses to share that information.

מים שלנו:

        There are various opinions concerning the time frame for drawing water from the well-מים שלנו. Note: Some bakeries use sink tap water for מים שלנו. There are valid differences of opinion in which shkiah time is used. If you have a strong opinion than it is best to ask BEFORE your appointment! (Some may be using Rabainu-Tam time).

Gloves:

       Some will want the kneader (aka “knaiter”) to wear non-powdered gloves or none. Some are concerned that the knetters’ hands may sweat, and should there be a hole in a glove, the accumulated sweat may escape through the hole into the flour or dough, so they don’t use gloves.

Some knetters’ hands were checked after they made multiple doughs, and although they wore gloves, their hands did not have any sweat.

Some change the bowls & gloves after every dough. Others will only change the bowl & gloves after the last dough of the 18 minutes or after every 4-6 doughs.

Other precautions:

     It’s important to visually and physically check the washed bowl to be certain that it is indeed completely dry.

There should be a vacuum by the knetter to pick up any loose flour in the air.

All the areas around the knetter’s area should be checked for residual flour especially around the windows & ledges of the person pouring in the water or the flour into, the knetter’ s mixing bowl.It is important to work with the driest possible dough, as is written by the חזון איש. Professional opinions are that a 42-45% water-to-flour ratio is ideal.

Some prefer to use wooden rolling pins while others prefer to use metal or aluminum rolling pins (easier to clean).

To have the dough workable & pliable to roll out, one must knead the dough very well, or as others use what’s called Finning. The “Finner” process consists of a heavy metal bar attached to a metal table on one side. The Finner bar is used to compress the dough, the dough is folded and compressed again & again by the Finner bar.

One should check the dough interior to ensure that there are no white specks of raw flour, [heard directly from Reb Yaakov Kamenetzky, Z”L]. When kneading by hand only, it’s more common to have white specks of flour in the dough. When finning is also used, usually there are less incidence of white specks.

The Finning process will increase the elasticity of the crumbly dough to make it workable. The longer it’s finned, the more pliable the dough will be and easier to work with to roll flat. The Finning tables should be constantly brushed off from the crumbs of flour accumulating even during the Finning process.

The knife used for the dividing of the dough log should be washed and/or cleaned on a constant basis. Others have it cleaned or changed in between every new log of dough.

After the dough is formed into a log by the Finning or the knetter, it’s passed to the person who will work the dough-log until he’s ready to divide the log into pre-determined pieces for the velgerers / rollers. There should be additional people working on those divided pieces of dough.

Some will roll on a marble or wooden table covered with paper, while others will work on metal tables.

By the way, the paper should be checked for starch as the paper does draw out some of the water from the dough.

The velgerers/rollers which should be more professional and experienced (such as may be often found at Chabura Matzoh baking), tend to press too hard on the dough when rolling/velgering as it raises the temperature of the dough by a few degrees. Therefore, it’s advisable only to use experienced rollers who coax the dough ,rather than press on the dough while rolling.

Some have a system that the same person who starts rolling out that piece of dough also finishes it to the proper size. Others use what’s called a “mas’chil and a gomer”, (a starter and a finisher).  Experience has shown that the second method is more efficient, albeit more boring.

The dough should be rolled out so that the edges and the center are the same thickness, not that there is a thicker rim. Velgering is serious business. If someone feels that the velgering is somewhat beyond his capabilities, he should not be embarrassed to request another position.

If any dough sticks to the table paper, there may be too much water in the dough or a wet day. On a wet day,, they may have to adjust or decrease the water in the dough.

The rolling pins should never be kept under the person’s arms or taken out of the room at any time. At the 18-minute breaks the rolling pins should not be washed with warm water, only with cool water, so they don’t get warm.

Some are more stringent than others in שהיות / lapses during the entire process. E.g. kneading, finning, dividing, rolling/velgerin, bringing it to reddler (perforator), reddler table, bringing to oven.  שיטת הרא"ש / Shitas Ha’Rosh is no lapses at all.

The holes in the Matzah are made by a multi-wheeled rotary perforator (reddler). There are two types of perforators: the narrow ones that have 4 to 6 wheels or the wider ones that have 10+ wheels and are of a heavier weight.

Some clean the wheels with a wire brush every 18 minutes, while others will also remove them at the end of the day and burn them out with a torch or put them into an oven.

The perforator (reddler), perforates the matzahs on a table that’s lined with paper. That paper should move on a constant basis because it tends to collect little pieces of dough from the perforator that gets stuck to the paper.

After the perforator completes his work, somebody puts the perforated matzahs on a stick that someone else takes to the oven. There should always be enough sticks, so you don’t have to reuse them, within 18 minutes, as they may still be warm.

In general, at the regular productions they put 5 to 8 matzos on the stick to take them to the oven. Some use unwrapped wooden sticks that require sanding down from the particles of dough that get stuck. Many have changed to paper-wrapped sticks. The paper should, be changed after every time it’s used to take matzos to the oven.

There should be a physical wall until the ceiling, between the oven area and the perforating area. There are sometimes fans near the divider wall or partition to keep the oven heat out of the perforating area. 

It takes a very long time for the oven floor to absorb the oven heat. It may take 2-3 days. Most bakeries a restoke the oven on Motzei Shabbos.

Some ask for תנור ראשון, the reason being that the oven was burned out from previous possibilities of kuh’fulois, chometz, etc. The other side of the coin is that sometimes the oven floor is not as hot as the oven's interior. Others will not want a Sunday morning baking because of that concern. 

The one putting the matzahs into the oven is called the “shibber”. Depending on the width of the oven, they usually work with 2-4 rows of matzahs in the oven. Some use 2 shibbers, one to put in and one to take out. It’s more efficient to use 2 shibbers when possible.

It’s a fact that heat of the oven absorbs the water faster than the flour. It is, therefore,, important to work with the driest possible dough, as is written by the חזון איש.

Most commercial bakery ovens operate at 1100°F or above. Therefore, a dough that has a higher ratio of water will seem to be completely baked on the outside נקרמו פניה, when in fact, the inside is still not completely baked. When the matzo cools partially and feels hard, it was “dried” “not baked”.

.”Therefore, working with a very dry and crumbly dough is advantageous. It’s also important to have equal heat on both the oven floor and interior. (When making a pita dough, the heat draws the top of the dough, forming a pocket in the pita).

When matzah dough is put into the oven, it usually rises like a yarmulke and then settles down flat onto the oven. It will remain raised if the interior temperature exceeds the floor temperature.

The top of the matzah will have the proper color, while the bottom of the matzah will be dark around the rim that was sitting on the hot stone floor of the oven. The bottom of the matzo will be whitish, because it was getting baked from reflected heat and not from stone contact temperature.

The oven's interior towards the back wall is hotter than the front. Therefore, the further to the back the matzahs are in the oven, the quicker they get baked. The shibbers will usually start removing them back to front.

Some shibbers will move around the matzahs in the oven or put them near the door to finish baking. Another object is not to have matzahs moved around in the oven and to put them by the door.  Some very experienced individuals will feel the matzo as soon as it comes out of the oven to determine if the softness / pliable is from the heat or a not fully baked matzo. They should wear thick gloves as the matzos at that moment are very hot.

After the matzos are removed from the oven by the shibbers, they are put onto a table or basket to cool and sent to the packing room. Some will line the basket with a fresh cloth. Some check for kuh’fulois (folds), or soft matzos etc. at that point, immediately after coming out of the oven.

Counting 18 minutes

time frameThe 18-minute matzah baking time-frame begins when the water is poured into the flour and ends when the last matzos are put in or removed from the oven.  Alert: unbeknownst to consumers, some bakeries go until 22 minutes!

Hand matzos are of various thicknesses and different diameters. The range is from 6-7 matzos per lb. up to 10-11 matzos per lb. The more matzos to the lb. the thinner (and smaller) the matzos are.

To determine the real price of the matzos, it’s not a per pound price to consider but the per matzo price.

CHABURAH MATZOS: Chaburah Matzos should be made only in a bakery that has in place a relatively good system for their non-Chaburah matzos.

The Chaburah should improve (not hinder) the system by bringing sufficient individuals to do certain chores,

Mayim She’lunu- which shkiah; 

Goal is a dry crumbly dough,

Timing issues;

18 minutes maximum from putting in water until removed from oven, how often the bowls (and gloves) get changed? 

How long is the kneading or finning, cleaning off the finning tables & bars constantly, working the dough pieces by the divider, cleaning the divider knife; cleaning all crumbs from velgerers table, rolling pins should not be put under arm, washed with cool water, reddler wheels burned out, no matzah dough waits by velgerers, no matzah dough waits by the reddler, no waiting for matzahs to put onto stick that takes to oven, etc.

Paper/wrapped sticks, enough sticks available, so they don’t have to reuse any stick within the 18 minutes.

All Shitas Ha’Rosh, no sh-hiyas at all.

‘Ra”shi’ (רש"י) -flour is hand ground flour as opposed to רחיים של מכונה. (machine-ground flour).

Therefore it's recommended that everyone in your group arrives at the bakery at least 1/2 hour prior to your appointment to have enough time to get washed up and dressed and to become familiar with the operation. 

There should be only one person in charge of speaking to the head Mashgiach or Manager. That individual should ideally have many years of experience in baking hand matzos and be thoroughly familiar with the practical halochos.

On does not become a master matzoh maker/baker by just reading the above. It is merely our intention to educate the interested reader of the many intricacies involved in this very worthwhile and satisfying endeavor.