NJ Supreme Court re: terminating a Yeshiva teacher

 

Supreme Court of New Jersey Opinions

Hyman v. Rosenbaum Yeshiva of North Jersey Docket: A-11-23 Opinion Date: July 24, 2024 Areas of Law: Constitutional Law In this case, a Judaic Studies teacher employed by an Orthodox Jewish school was terminated following allegations of inappropriate conduct. The school conducted an investigation and consulted with religious authorities before deciding to terminate the teacher's employment. The school then communicated this decision to the school community, stating that the teacher's conduct was deemed unacceptable and inconsistent with the school's standards. The teacher filed a lawsuit asserting several claims, including defamation. The trial court dismissed all claims, citing the ministerial exception, which bars courts from intervening in employment disputes involving religious institutions and their ministers. The Appellate Division affirmed the dismissal, holding that the ministerial exception applied because the teacher was considered a minister and the defamation claims were related to the school's employment decision. The Supreme Court of New Jersey reviewed the case and reaffirmed the standard set forth in McKelvey v. Pierce, which requires courts to analyze each element of a claim to determine if adjudication would interfere with a religious institution's prerogatives. The Court concluded that adjudicating the defamation claims would require an inquiry into religious law and the school's decision-making process, thus violating the First Amendment. The Court held that the ministerial exception barred the defamation claims and affirmed the Appellate Division's judgment. The Court was equally divided on whether additional discovery was necessary, but ultimately decided that further discovery would not change the constitutional analysis. Therefore, the dismissal of the defamation claims was upheld.

Sakanah of foods in Halacha

Public Notice

Rabbi Yudel Shain served as the appointed Mashgiach in the Bais Medrash Govoha's kitchen for several years. Various questions arose that needed the Mashgiach's attention. With the approval of Reb Shnuer, Rabbi Shain consulted with Reb Moshe Feinstein and other authorities as necessary.

One of the issues addressed was the practice of leaving peeled eggs, garlic, and similar items overnight. Reb Moshe ruled that even if it results in a significant loss for the Yeshiva, there is no leniency to permit this unless salt, oil, sugar, or other food items are added. He did not mention any leniency for chopped items. For commercial and industrial purposes, there is an Igros Moshe ruling that allows it. The overnight period is defined as the time until Alos Hashachar (dawn).

A federal or State law that School bus drivers get paid by the HOUR, not by the run- thereby preventing accidents, wild driving, etc

On a Dash-Cam- Jays Bus # 330 goes right through solid Red Light 

 Observed going East bound on 14th Street, crossing Forest Avenue.

 https://www.thelakewoodscoop.com/news/2022/05/jays-bus-service-announces-major-upgrades-photos.html

In the past six months alone 

I, Yehuda Shain have emailed  to the LSTA, Lakewood police, school bus coordinator, etc serious safety violations

With bus numbers, times, etc. They did nothing to correct any of the issues.

They must pay drivers by the hour not by the run. 

1. 1. 
      

LAKEWOOD- Wake up, smell the coffee

 

What is the status of the ladies mikvah of kahal Machzikei hadas of Bethlehem new Hampshire ? RELIABLE?????

 

Why, Ashkenazim may not vacation in Sfardi hotels in Europe, etc.

בני עדות אשכנז אינם יכולים הלכתית לאכול במסעדות, בקייטרינג, בבית מלון ועוד, בכשרות רבנית ספרד וההיפך.

בימים אלו רבים סוגרים חבילות נופש לקראת בין הזמנים, ושואלים היכן אפשר לנסוע על מי אפשר לסמוך בעניני כשרות,

מומחה הכשרות הנודע הרב יוחנן רייכמן מסביר מדוע בני עדות אשכנז לא יכולים לאכול במסעדות בקייטרינג בבית מלון ועוד, בכשרות בני עדות ספרד וההיפך.

א. הספרדים אוכלים חלק אחורי של הפרה (כמו שייטל, פילה, סינטה,) כאשר האשכנזים נוהגים בו איסור,
גם אם תרצו לאכול שם חלקי בשר שבני אשכנז נוהגים לאכול כלומר החלק הקידמי עד צלע 12, אבל כל הכלים במטבח - תנורים גסטרונומים, סירים מחבתות סכינים וכו׳ כולם בלועים באיסור.

ב. לדעת מרן הבית יוסף בצק מבושל או מטוגן כמו סופגניות, או ספינג׳ או אטריות, פטורים מהפרשת חלה, האשכנזים מחמירים ומפרישים חלה בלי ברכה,
אם כן השמן והכלים לכאורה בלועים מטבל, וכל מה שטוגן בשמן זה אחר כך כגון צ׳יפס או חצילים או שניצלים ועוד, הם אסורים באכילה, כמו״כ אם חיממו בצקים אלו בתנור כל הכלים נאסרים, וטבל לא בטל.

ג. לדעת מרן הבית יוסף מותר לבשל מוצר פרווה למשל אטריות בסיר בשרי בן יומו ולאכול את האטריות עם חלב כאשר לדעת האשכנזים אסור.
לדוגמא בבית מלון בצפון הקונדיטוריה חלבית ואופים שם בורקסים פרווה לארוחה בשרית, שנאכל עם רוטב בשרי.

ד. לדעת מרן הבית יוסף כלי שבא במגע עם אוכל שאינו ראוי לאכילה רק אחרי בישול וכו׳ כמו מגרדת או קולפן שמיועד רק לתפו״א, פטור מטבילה, והאשכנזים מחמירים לטבול בלי ברכה, ואוכלים בכלים שאינם טבולים.

ה. לחמניות מזונות, לדעת מרן הבית יוסף מספיק הרגשת המתיקות, ולדעת הרמ״א צריך רוב מי פירות, אחרת ברכתו המוציא, וכן להיפך אם יש רוב מי פירות אבל לא מרגישים מתיקות לדעת הספרדים ברכתו המוציא ולדעת האשכנזים ברכתו מזונות.

ו. כלים מיוחדים לצליית כבד, לדעת מרן הבית יוסף כלים שנוגעים בכבד בזמן צלייתו לא נאסרים, ולדעת הרמ״א הן נטרפים וצריכים הגעלה, ייתכן שבכשרות ספרדית מבשלים בכלים שעשו בזה כבד והמאכלים אסורים לבני אשכנז.

ז. בישול אחר אפיה בשבת: לדעת מרן הבית יוסף מותר, לדוגמא, פשטידה שאפו אותה בתנור ביום שישי, מותר לחמם אותה בתוך תבשיל רותח (חמין) בשבת, ולדעת האשכנזים נוהגים להחמיר בכל זה כדעת הרמ"א.
וכן לדעת מרן מותר להוסיף מלח בישול לתבשיל שמונח על הפלטה בשבת כי המלח עובר תהליך אפיה מלא, ולדעת האשכנזים אסור.

*וההיפך:*
א. האשכנזים מקילים בבישול גוי שמספיק הדלקת האש ע״י יהודי, כאשר לדעת מרן היהודי חייב גם להניח האוכל על האש, וכן מתירים קילוף שווארמה ע״י גוי כאשר לדעת הספרדים אסור, וברוב עסקי המזון ובפרט בחו״ל נוהגים כדעת הרמ״א בנוגע לבישול.

ב. בשר חלק לדעת הרמ״א אינו כשר לספרדים, למשל שחיטת הרב לנדא עם תוית ״גלאט״ לא טוב לספרדים.

ג. לדעת מרן אסור לאכול דג עם חלב כמו פיצה עם טונה או עם אנשובי וכן יש מוצרי חלב עם ג׳לטין דגים, ולאשכנזים מותר.

ד. לדעת מרן צריך לחתוך כבד לפני הצליה שתי וערב והאשכנזים לא נוהגים כך.
ועוד ועוד,

בבקשה עשו חושבים לפני שהנכם מצטרפים ומתפתים לצאת לנופש בכשרות שלא מתאימה למסורת שלכם.

*למידע ולהתייעצות:*
*טלפון:* 052-7112543
*וואטסאפ:* 054-7694615
*דוא״ל:* yr383464@gmail.com

*להצטרפות לקבוצת ״כשרות״ - מידעים ועדכונים*

https://chat.whatsapp.com/K5QZG4j291v7vghfovbzZV  

Vacation Hotels In Europe and surroundings

 

All Grapes have mites on the outside. Must be soaked and rinsed in soap water a few times

 

Reb Yekusiel Weinstein, Z"L claimed that every-time Lakewood does something with publicity, it's followed by tragedies-R"L

 

South American "Treif" beef-

 

Lakewood oilum that "isn't makpid about kashrus" go to Cleveland summer camp!!!

"Lakewood isn't makpid about kashrus?"

That's right! That's why the Cleveland camp has no kashrus hashgocha, no pas-yisroel (only on shabbos) , etc.

Do you eat at home all that they are serving in the camp? NO!
Don't throw your children to the sharks.

Alert: Unlabeled canned goods, becomes labeled with a Hashgocha? CALIFORNIA DELIGHT AND DELIGHT BRAND ITEMS

Kashrus Alert: Unlabeled canned goods, becomes labeled with a Hashgocha?

Most hashgochas do not keep  a log of traceability for canned goods. Therefore when a packer purchases unlabeled canned goods at a good price & puts on his own label with the Hashgocha, the item is to be considered as non-certified kosher, which most kosher consumers will not accept.

It's alleged that the Delight Company (California Delight) or any other name they may use is a packer that purchases on the open marked "unlabeled canned goods' and labels them with labels that have a Hashgocha.

Of Course you'll find some of their product with a code that indicates a hashgocha, but a lot of the product is bought unlabeled & sold in areas where people don't check for codes.
Isn't it of interest that he is always cheaper, never runs out of product.

There may be others that are doing the same and the kosher certifiers via AKO should address this serious weakness in the system. Kashrus must be traceable from farm to fork.

Kashrus Updates and Alerts:

Red Bull drink was a non-acceptable product (CRC Chicago list) from a kashrus point.

Recently, a reputable kashrus expert from the USA, instituted changes, now the ones sold in the USA with a Hashgocha are acceptable. 

*    *    *    *    *    *    *

Dr. Pepper soda remains as a non-acceptable drink from a kashrus point, due to an ingredient in it, and there is no Bitul.

Chasam Sofer certified products originating out of Eretz Yisroel should be disposed of

 

OU summer kashrus training program

 

בן בועט ברבו ובאביו, ר"ל

 "I rely on R' Sholom Thumim et al" because I know him. 

Reb Moshe Feinstein has a Teshuva that those people  are considered a פושע !!!

**************************************

It's a well known fact that highly respected Mashgiach Kashrus for many years

Reb Dovid Thumim, Z"L claimed that the KCL is a מכשיל את הרבים של בני תורה.

 

A Cardinal Halacha is שמוע בן אחיכם

DE JA VU !!!!

We have recently seen again a letter signed by numerous Lakewood Rabbonim that may very well lack the cardinal rule of שמוע בן אחיכם.

That invalidates every one of the signatories from ruling or commenting on any of those issues.

Cause and Effect

הלכה ברורה ומשנה ברורה במקום אחד.'

תניא: 'רבי יוסי בן אלישע אומר: אם ראית דור שצרות רבות באות עליו - צא ובדוק בדייני ישראל, שכל פורענות שבאה לעולם לא באה אלא בשביל דייני ישראל,

שנאמר (מיכה ג ט) שמעו נא זאת ראשי בית יעקב וקציני בית ישראל המתעבים משפט ואת כל הישרה יעקשו [פסוק י] בנה ציון בדמים וירושלים בעולה [פסוק יא] ראשיה בשחד ישפטו וכהניה במחיר יורו ונביאיה בכסף יקסמו ועל ה' ישענו [לאמר הלוא ה' בקרבנו לא תבוא עלינו רעה] - רשעים הן, אלא שתלו בטחונם במי שאמר והיה העולם; לפיכך מביא הקדוש ברוך הוא עליהן שלש פורעניות כנגד שלש עבירות שבידם, שנאמר (מיכה ג יב) לכן בגללכם ציון שדה תחרש וירושלים עיין תהיה והר הבית לבמות יער ; ואין הקדוש ברוך הוא משרה שכינתו על ישראל עד שיכלו שופטים ושוטרים רעים מישראל, שנאמר (ישעיהו א כה) ואשיבה ידי עליך ואצרף כבר סגיך ואסירה כל בדיליך [פסוקכו] ואשיבה שפטיך כבראשונה ויעציך כבתחלה [אחרי כן יקרא לך עיר הצדק קריה נאמנה '

אמר רב פפא: אי בטלי יהירי - בטלי אמגושי אי בטלי דייני בטלי גזירפטי;

אי בטלי יהירי - בטלי אמגושי, דכתיב (ישעיהו א כה) [ואשיבה ידי עליך] ואצרף כבר סגיך [ואסירה כל בדיליך];

אי בטלי דייני בטלי גזירפטי - דכתיב (צפניה ג טו) הסיר ה' משפטיך פנה אויבך [מלך ישראל ה' בקרבך לא תיראי רע עוד] .

אמר רבי מלאי משם רבי אלעזר ברבי שמעון: מאי דכתיב (ישעיהו יד ה) שבר ה' מטה רשעים שבט משלים?

'שבר ה' מטה רשעים' - אלו הדיינין שנעשו מקל לחזניהם;

שבט משלים' - אלו תלמידי חכמים שבמשפחות הדיינין.

שבט מושלים = מקל אגרופין של מושלים, היינו דיינים רשעים שתלמידי חכמים שבמשפחותם להם למקל ולאגרוף: שעל ידיהם היו מעמידין אותן, ומחפין עליהם, ועושין סניגרון לדבריהם

מר זוטרא אמר: אלו תלמידי חכמים שמלמדים הלכות ציבור לדייני בור.

אמר רבי אליעזר בן מלאי משום ריש לקיש: מאי דכתיב (ישעיהו נט ג) כי כפיכם נגאלו בדם ואצבעותיכם בעון שפתותיכם דברו שקר לשונכם עולה תהגה?

'כי כפיכם נגאלו בדם' - אלו הדיינין;

'ואצבעותיכם בעון' - אלו סופרי הדיינין

'שפתותיכם דברו שקר' - אלו עורכי הדיינין;

'לשונכם עולה תהגה' - אלו בעלי דינין.

KASHRUS ALERT: Any beef, veal, lamb, etc. that has SBD label affixed to it should not be consumed-regardless of what other Hashgocha is on it.

 NOTE: The frummer SY's at ATERET TORAH haven't been using SBD for years,

They use SYL.

We don't know why Jerusalem Glatt, doesn't discontinue SBD  and change to Solomons BY or 

Birdsboro BY brand. 

SBD from N.America or S. America is not acceptable

What beef to eat? Solomons, Birdsboro, Alle/Meal Mart only N. American ("Nothing with SBD label")

 

Every time the Government start with the חרידים they get clobbered big time- They never learn.No more כוחי ועוצם ידי

 Why should the Israeli Government, army, police, etc care if people go to Meron.

The people were advised of the dangers, so stay out of Meron.

Unless. unless the intention is to beat up on the Charedim.

If that's the real reason,

we'll let Hashem deal with the situation.

The Chazon Ish said Moshiach will not be taking over the running of the Medinah, there will not be a Medinah at that time.

The current Medinah, is a US puppet, that no secure borders, has no borders to speak of - period, the UN will make a Palestinian State, etc.

Acia Berries cause Chagas disease סכנה

Who is legally a pedestrian, a vehicle, a bicycle. etc

 Supreme Court of New Jersey Opinions

Goyco v. Progressive Insurance Company

Docket: A-12-23

Opinion Date: May 14, 2024

Judge: Solomon

Areas of Law: Insurance Law, Transportation Law

In November 2021, David Goyco was struck and injured by an automobile while operating a low-speed electric scooter (LSES). Goyco filed a claim for personal injury protection (PIP) benefits under his personal automobile policy with Progressive Insurance Company. 

Progressive denied the claim, arguing that Goyco's LSES did not meet the definition of an "automobile" and that Goyco could not be considered a "pedestrian" under the New Jersey Automobile Reparation Reform Act, commonly known as the No-Fault Act. 

Goyco filed a complaint, asserting that LSES riders should be considered "pedestrians" entitled to PIP benefits under the No-Fault Act. The trial court denied relief to Goyco, and the Appellate Division affirmed.

 The Supreme Court of New Jersey affirmed the lower courts' decisions. The court held that an LSES rider does not fall within the definition of "pedestrian" for purposes of the No-Fault Act. 

The court found that Goyco's LSES was a "vehicle" that used a rechargeable electric motor and was therefore "propelled by other than muscular power" and was "designed for use on highways, rails and tracks." 

The court also rejected Goyco's reliance on a 2019 statute that provides that an LSES should be considered equivalent to a bicycle, stating that the statute was not intended to have any effect on the No-Fault Act. 

The court concluded that Goyco was not a pedestrian entitled to PIP benefits under Progressive's No-Fault insurance policy.

 

Reb Avigdor Miller's teachings

 

Rav Avigdor Miller on Columbus Day & Yom Ha'atzma'us Q: Should one say Hallel on Yom Ha’atzma’us (Israeli "independence" Day)? And if yes, should we say it with a bracha or without a bracha (benediction)? A: The first question is really, should one say Hallel on Columbus Day? When Columbus discovered America it was a great blessing for the Jewish People. It was a preparation for one of the greatest Jewish communities in history.       And therefore, next Columbus Day, when they’re parading down Fifth Avenue in Manhattan, take your machzor, or your siddur, and go outside. And if you feel so moved as to say Hallel, then just be careful to say it without a bracha.      And on the 5th of Iyar, don’t say Hallel even without a bracha. Because the 5th of Iyar is not a day of happiness. And I’ll tell you more about that some other day. But for the time being, I answered your question. TAPE 70 (April 1975) Q: How should we celebrate Yom Ha’atzmaus? A: The answer is that you should not. And I’ll tell you why. Yom Ha’atzmaus is a day that was invented not by the chachmei hatorah. It was invented by a group of atheists called the Knesses. Now, in the Knesses there are some decent people too, but the majority are atheists. When atheists get together and they pass a law that this and this day should be celebrated by the Jewish people, so we honor them with a sneeze. We ignore them entirely. The only ones who make laws for the Jewish people are the ones who keep the laws of the Jewish people. People who don’t eat kosher and don’t believe in the Torah have no business telling us what to do. And therefore we celebrate the Yom Ha’atzmaus by ignoring it entirely! How can we demonstrate any kind of sympathy with a State that is diametrically opposed to the Torah?! The mere fact that they draft girls into the army is such a horrendous contradiction to Jewish tradition, to Jewish attitudes, that for that alone, every conscientious Jew should feel a tremendous hostility to the State of Israel. Now, we pray always for our fellow Jews wherever they are. Whether they’re in Buenos Aires or in Poland or in Eretz Yisroel, we pray for our fellow Jews. But when it comes to making laws, we don’t listen to the atheists at all! And so we ignore the day entirely. It means nothing at all. TAPE # 821 (April 1991)

Goyim helping Israelis in producing wine

 The Sonesta Nashville Airport hotel is illegally canceling the first Israel Summit, a conference of pro-Israel supporters who are fighting for Israel’s national sovereignty.

The conference includes guest speakers from Israel and across the country, with the goal to educate Americans on fighting antisemitism in a time when our nation needs it most.

The main organization behind the Israel Summit, HaYovel, is a faith-based,

 Christian ministry that brings volunteers from all over the world to Israel to

 aid Israeli grape farmers in planting, pruning and harvesting their vineyards.

Fresh sour dough owned by non-Jews OU certified. ALERT- SOURDOUGH STARTER CAN'T BE SOLD WITH THE CHOMETZ-ערוגת הבושם, קי"ב- רוצה בקיומו

Fresh sour dough owned by non-Jews OU certified.  ALERT- SOURDOUGH STARTER CAN'T BE SOLD WITH THE CHOMETZ-ערוגת הבושם, קי"ב- רוצה בקיומ

Sourdough is an "irreplicable" commodity, the older it is, the better it is. 

https://shop.kingarthurbaking.com/items/classic-fresh-sourdough-starter
 IMPORTANT: Sourdough starter is a living entity; it needs regular feeding.

Thus we recommend no more than 10 days elapse between when the sourdough starter you purchase leaves our facility, and when you give it its first feeding. Keep this in mind when choosing a delivery method; if you need help making the smartest shipping choice, please contact our customer service team.

For best results, please feed your fresh sourdough starter within 24 hours of receiving it.

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.

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.

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

 

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.