Shatnez Alert:

­ Important Notice אלול תשפ"ד   As we prepare for the ימי הרחמים והסליחות, we must all recommit to following the מצות of the תורה.   שעטנז is a מצוה that some people unfortunately neglect. It is seldom discussed publicly, but the consequences of ignoring shatnez laws are significant and should not be underestimated.   As אידן, we are obligated to follow the שולחן ערוך, which mandates testing woolen garments made by non-Jews for shatnez. Trusting the salesperson's word, even if the garment had been shatnez-free, would still violate shatnez laws.    Just as you cannot consider a store kosher based solely on the owner's word, so too, you cannot rely on a salesperson's assurance regarding a garment's shatnez status. It is your crucial responsibility to ensure the garments you wear are shatnez-free.     ,ולמזהיר ולנזהר שלומים תן כמי נהר   ועד למשמרת שעטנז ­ Shatnez Notice! אלול תשפ"ד Custom Chinese Suits! The current trend involves having a tailor in the United States measure you for a suit, which is then manufactured in China. However, numerous custom suits with various brand names, despite being marketed as shatnez-free by Jewish sellers, have been discovered to contain shatnez. We've included one such instance below. ­ ­ The Jewish seller assured the customer that the custom suit shown above would be free of shatnez. Luckily, the customer was aware of the unreliability of these guarantees and had the suit tested. Shatnez was discovered in the collar, which contained a linen undercollar.  ­ Did you know....   The דבר שמואל states in תשובה קעח that those in positions of Rabbinical authority must examine all types of garments and inform the public about shatnez concerns. He mentions that the של"ה הקדוש did so in his ספר, and alerted the public to shatnez garments. You can view the דבר שמואל by clicking here.    ­ Click here to subscribe to our emails. Vaad L'Mishmeres Shatnez Lakewood, New Jersey 08701 1-877-4-SHATNEZ vaadlmishmeresshatnez@gmail.com Unsubscribe

The NJ Tax Court is questioning the validity of the basis of some Tax-Exempt properties- OCTOBER 1ST IS THE CRITICAL DATE FOR TAX EXEMPTION!

http://www.njnonprofits.org/AmicusBriefFiled_PrincetonU.html

Property Tax Challenge
Center Files Second Amicus Brief in Princeton Property Tax Exemption Case
Updated January 12, 2016
On January 5, 2016, the Superior Court of New Jersey, Appellate Division, denied Princeton University's motion to appeal of a ruling regarding the burden of proof in the Fields vs. Trustees of Princeton University property tax exemption case.  In December 2015, the Center for Non-Profits, represented by pro bono counsel Lowenstein Sandler LLP and joined by five other organizations, filed an amicus (friend of the court) brief in support of a motion filed by Princeton University in the challenge to its property tax exemption, a case now making its way through the courts that could have implications for many non-profits in New Jersey.
Although the Court granted the Center's request to join as friends of the court in the most recent filing, it more importantly denied the University’s motion to appeal, which means that the burden is still on the University to (re)prove its property tax exemption as the case goes to trial.
The University's most recent appeal was filed in response to Tax Court Judge Vito Bianco’s November 5, 2015, ruling that the University has the burden of re-proving its property tax exemption in response to the residents’ challenge, even if it has been deemed by the municipal tax assessor to be tax exempt.  The Center is deeply concerned that this standard, which appears to have little substantiation in existing case law, would make all non-profit property owners highly vulnerable to challenges from disgruntled residents that would be extremely costly and time consuming to defend, siphoning scarce resources away from their charitable programs. The Center was joined in this brief by the Alliance for the Betterment of Citizens with Disabilities; Eva’s Village; New Jersey Association of Community Providers; New Jersey Association of Mental Health and Addiction Agencies; and Volunteers of America Delaware Valley.
Background
In Fields v. Trustees of Princeton University, a case attracting national attention, four Princeton residents are seeking to revoke the entire property tax exemption of Princeton University based on a far-reaching set of grounds, including the University’s investments; the payment of patent royalties to some of its faculty pursuant to federal statute; and certain fee-based operations such as cafés.
Since 2001, New Jersey law has provided for a prorated property tax exemption structure under which a property owned by a charitable organization that is used for mixed purposes, both charitable and non-charitable, is only subject to tax on the non-charitable portion.  Yet the plaintiffs in the Princeton case are seeking to revoke the University’s property tax exemption in its entirety based on allegations surrounding some of the University’s properties, without regard to their proportion in relation to the University’s mission or other exempt functions.  Unlike many of the other property tax challenges across the nation, in this case the municipality is named as a co-defendant.
- See more at: http://www.njnonprofits.org/AmicusBriefFiled_PrincetonU.html#sthash.KcHDguEG.dpuf

Jerky beef and fish requires Bishul Yisroel.

 Jerky beef and fish requires Bishul Yisroel. For Sfardim,
requires Bais Yosef beef and Bais Yosef drying as well.

The non-Jew may not put it into the drier or turn it around in the dryer

Drying/Dehydration Temperature: Jerky is usually dried at temperatures between 160°F (71°C) and 175°F (79°C). The USDA recommends that the meat be heated to an internal temperature of 160°F before drying to ensure safety from pathogens like Salmonella and E. coli.

Dehydrator or Oven Temperature: Most recipes suggest setting your dehydrator or oven to around 165°F (74°C) for the entire drying process, though this can vary slightly depending on the recipe and the type of meat being used.

OU Releases Kashrus Alert After Jelly Belly Changes Its Factory Process

 Mrs. Shain was always of the opinion that Jelly Belly is not for the Educated kosher consumer

due to the confectioners glaze which is a insect extraction.

UK researchers leverage machine learning and DNA bar-coding to tackle honey fraud

https://www.foodingredientsfirst.com/news/uk-researchers-leverage-machine-learning-and-dna-barcoding-to-tackle-honey-fraud.html 

Shabbos concern

Beware of Shabbat! Pay Attention!

Serious Concern of a Torah Prohibition in Using a Combi-Steamer Oven!

1. A detailed inquiry revealed that using a combi-steamer oven on Shabbat involves a serious concern of a Torah prohibition (Biblical commandment) according to several major Halachic authorities.

2. The oven, which operates with steam, continues to release steam during Shabbat even when the door is opened. This could lead to cooking or baking inside the oven or in its surroundings, which is forbidden on Shabbat.

3. Opening the oven door during Shabbat causes a significant influx of cold air, which in turn activates the oven’s mechanism to generate more steam. This is a clear violation of the prohibition against igniting fire or increasing the temperature, which is forbidden on Shabbat.

4. Even though the oven's heating system might be on a timer or controlled by a Shabbat mode, there remains a substantial risk of violating Shabbat inadvertently.

Conclusion: The use of combi-steamer ovens on Shabbat should be completely avoided to prevent any violation of Torah prohibitions.

Issued by: Rabbinic Committee for Shabbat Observance

For further inquiries, please contact: [Phone Number and Name]

 

 

Why was the KAJ / Breur's Kehila the accepted kashrus by all? (as long as Rav Posen was there)

The "secret"?

When Rav Breuer set up the KAJ  Hashgocha, he announced that he is setting it up without any "hidurim or chumras"

only basic kashrus.

The reason? he said was that otherwise you are left with only hidurim and chumras with no kashrus.

No one can accuse the KAJ Kehila's shechita of chasidishe shechita!

Secrets from the World of Kashrut

 Secrets from the World of Kashrut 

Important Kashrut Updates In preparation for the upcoming vacation period.

From the desk of the renowned Kashrut expert, Rabbi Yochanan Reichman

This time: Shabbat during a vacation

Many people take vacations in hotels, guesthouses, cabins, and more, both in Israel and abroad during the vacation season, and it's clear as day that they seek to enjoy their rest in a proper manner, without compromising on Halacha, and certainly without stumbling, Heaven forbid.

To clarify and explain this issue to the general public, who may not be fully aware of the complexities involved, I would like to briefly outline the problems and pitfalls that could, Heaven forbid, arise from not maintaining a proper kashrut system and to raise awareness and understanding of this important issue, both during weekdays and on Shabbat and holidays.

Many vacationers enjoy holding a Shabbat meal outdoors, in the garden, on the grass, or in a forest or orchard amidst fruit trees, where a cool breeze blows, or at least having a fruit "Tish" after the meal on Friday night, or serving tea on Shabbat afternoon after the midday nap, even in hotels, guesthouses, and rented cabins in settlements and villages surrounded by grassy areas and more.

A. Did you know that it is halachically forbidden on Shabbat to eat and drink in a place where plants grow or where seeds might fall and grow?

I'll share an interesting anecdote from when I was in charge of kashrut at a hotel during the vacation season. Despite warning the hotel's food and beverage manager before Shabbat and explaining that the water in the Shabbat urns placed on the tables on the grass must boil before sunset, my warnings were ignored. When sunset arrived, I noticed that the water hadn't boiled, meaning it would be forbidden to use this water on Shabbat due to the prohibition of leaving it on a fire that was not properly prepared. I opened the urns' taps, spilling all the water onto the grass, and immediately realized, with God's help, that this was watering the grass on Shabbat. I quickly stopped, closed the taps, and brought a bucket to prevent the water from spilling onto the grass. Yes, it caused a mess and shouting, but a kashrut supervisor shouldn't be moved by that. Instead, they must firmly uphold the kashrut standards since hundreds of Jews rely on them, and they must do their job faithfully.

Sometimes, handwashing stations are added in places where the water flows towards grassy or tree-filled areas, which must also be noted.

On Shabbat:

• Swinging in hammocks attached to trees.
• Wanting to retrieve a ball that fell on a tree during a game.
• Wanting to use a towel you hung on a tree.
• Wearing a suit that is hanging on a tree.

B. Did you know it is forbidden to use a tree on Shabbat? Therefore, anything placed or hung on a tree on Shabbat is forbidden to be used on Shabbat. It's important to note that if these items are connected to a nail attached to the tree, they can be used. (For example, a suit hanging on the tree with a watch or tissue in the pocket can have these items removed, though the suit itself is forbidden to be used.)

Similarly, it is forbidden to smell fruits on a tree on Shabbat. And it is forbidden to pick up fruits that fell from a tree on Shabbat.

After the meal, the announcement is made in the hotel dining room for the vacationers, "We are going for a walk with the renowned guide around the settlement, etc., where we will see... and hear... guaranteed enjoyment..." Many take off their Shabbat outerwear (streimel/hat, kapote) and go for a leisurely Shabbat walk.

C. Did you know it is halachically forbidden to go for a walk on Shabbat without wearing at least one Shabbat garment? (It is not sufficient to wear a regular shirt and pants as on a weekday.)

In general, it’s good to know: Preparations for Shabbat in hotels, guesthouses, cabins, and resorts are many and complex, and it is easy to stumble, Heaven forbid, in Shabbat desecration.

For example:

• Turning off the light in the room refrigerator.
• Turning off the light in the wardrobe in the room.
• Neutralizing the room's lighting and air conditioning sensors.
• Covering electronic eyes in the bathrooms.
• Disconnecting electric hand dryers.
• Requesting a Shabbat key for the room.
• There are places around the hotel where the light turns on when you pass by and turns off when you move away.
• Some places require setting up an eruv chatzerot (enclosure) otherwise, it is forbidden to carry within the hotel itself from room to hallway or in the building's stairwell, etc.

It takes a lot of divine assistance and extensive Torah knowledge to vacation according to Halacha. May we not stumble, Amen.

For information and consultation: Phone: 052-7112543 WhatsApp: 054-7694615 Email: yr383464@gmail.com

The SBD- ALLE / MEAL-MART -South American reports in English- It's worse that one can imagine- NON-GLATT (at best)

 SBD- Rabbi Hatchual, Shlita. & ALLE / MEAL MART – South America Shechita

Appendix to the Les Feyder Report

Kosher Certification Report-Slaughter Report

During my visit this week to the Les Feyder plant in Montevideo, Uruguay, to supervise the slaughter performed by the rabbinical team, I observed that another team from the MealMart Company in New York, supervised by Rabbi Teitelbaum of Nirbarter and additionally overseen for SBD by Rabbi Asher Chatshuell from New York, was also conducting slaughter in the same plant. Rabbi Yosef Chatshuel from New York manages and supervises this on-site.

Introduction: Because this plant slaughters 130 animals per hour and refuses to reduce this rate under any circumstances, the Israeli Rabbinate has imposed stringent conditions to maintain slaughter in this plant:

1. Four slaughterers, three of whom must be in the slaughter room at all times.
2. Two internal inspectors working simultaneously, each inspecting 65 animals per hour, which is considered reasonable.
3. Two external inspectors working simultaneously, each inspecting 65 animals per hour, which is considered reasonable.

Observations: Under the supervision of Rabbi Chatshuel, known as "SBD," the following was noted:

1. Only two slaughterers: Kramer and Guttfarb.
2. One internal inspector.
3. One external inspector.
4. One inspector for non-kosher animals standing opposite the slaughterers.
5. One inspector for the esophagus.
6. One inspector for the stomach (internal inspector).
7. One inspector for stamping quarters.
8. One inspector for cutting (ensuring the removal of the sciatic nerve and another blood vessel from the chest).
9. Additionally, Rabbi Bloom, an elderly man in his 80s, occasionally comes down from the slaughter room to inspect knives.

The slaughterers appear to be God-fearing and upright individuals. On the first day, I spoke with the slaughterer Guttfarb and asked how they managed such rapid slaughter and knife inspections, given their fatigue and without replacements. They slaughter 350 animals in three hours with only a 10-minute break.

Guttfarb's Response: He admitted it was indeed challenging. He is new and doing an internship, aspiring to become a rabbi-approved slaughterer. He mentioned they inspect knives every two animals, to which I asked who permitted this since the ruling of the Rema applies to poultry, not large animals. After half an hour or 20 minutes of continuous slaughtering, the slaughterer is fatigued. How can he properly inspect knives immediately after slaughtering?

Additional Observations:

• On the second day, I witnessed the end of their slaughter and inspection process. I was at the plant from 4:00 AM to monitor our salting and packaging.
• Rabbi Yosef Chatshuel spent considerable time near the external inspector. When I approached him, I pointed out the following:
• With a slaughter rate of 130 animals per hour, how can the slaughterers and inspectors manage effectively, considering the required speed and accuracy?
• The internal inspector checks 130 animals per hour alone, approximately one lung every 20 seconds, which is exhausting and raises questions about the thoroughness of the inspection.

Chatshule's Responses:

• There were once three slaughterers, but the third often left to rest.
• Rabbi Bloom inspects knives every ten minutes, although this is impractical given his age and the frequency of slaughtering 26 animals every 10 minutes.

Concerns:

• The internal inspector must check each animal properly, which is challenging at the rate of 130 animals per hour without adequate rest.
• Inspection of knives every two animals instead of each one raises questions about the validity of the practice.
• Rapid slaughter and knife inspections compromise the quality and thoroughness of the kosher certification process.

Conclusion: We raised these issues to highlight the significant challenges and necessary improvements in the slaughter process at the Les Feyder plant under Rabbi Chatshuel's supervision. The report was drafted to address these concerns and ensure adherence to kosher certification standards.

Signed: Avraham Chaim Inspector for the Israeli Chief Rabbinate

 

דו"ח מזעזע על מה שקורה בשחיטה בדרום אמעריקא- Report of the SBD & ALLE/MEALMART scandalous Shechitas in S. America

SBD & Alle Processing Corp. d/b/a Meal Mart

https://bshch.blogspot.com/2024/08/blog-post_2352.html 

According to the Rabanut's letter, the issues are not only not Glatt.

דו"ח מזעזע על מה שקורה בשחיטה

Chevra- RITA'S IS TAKING YOU FOR A RIDE R”L- THERE SHOULD BE A חרם @ RITAS-עבדא בהפקירא ניחה ליה ?

OTD -INGREDIENTS, DON'T- RISK- IT!

In the Yated’s letters to the Editor; KASHRUS AT RITA’S

Although Rita’s has advertisements that say [in big, bold letters cholov Yisroel giving a false impression that everything is Cholov Yisroel Reality, It only means that some items are cholov Yisroel. Not everything is pas-Yisroel either, including their soft pretzels (not for sfardim). Rita’s cones are Star-K “D” (treif ).

Also, Oreos used in the cookie crumb are cholov akum (treif), and numerous other toppings are also cholov akum.

Some of this franchisee’s RITA’S stores are open on Shabbos. (with a hetter מאה).

The Franchisee responded in the Yated with numerous factually incorrect statements.

There is a lot more than is written here.

RE: Ritas Ices, etc. The Pritzus & nisht fun unzereh should keep all of the children & adults at bay.

Their dairy is from Cholov treif, & they use the same utensils without cleaning in between.
The Kashrus? Oif vemen farluzt min zich? efes-gornisht.. in short there is no Mashgiach(ata), etc
So there answer is NO.

Baby Salmon may be infested with lice- NOTE: MINCED fish= not ground at all, just removed from the bone by mechanical means

 

Reb Eli Brudny says the Olam doesn't know ,

Introspect

Adas Korach -עדת קרח 

had 250 heads of Sanhedrin ראשי סנהדרין

yet it was not דעת תורה

 

ברוך מתיר איסורים

 

 Additional Articles on the Topic:

• Stories That Prove: The Products are Kosher Certified, But You Ate Non-Kosher!
• What's the Connection Between Tefillin Falling into Soup and Knishes Baked in the Oven?
• Jews, Hurry: A Kashrut Expert Offers a Halachic Perspective on Tu B'Av.
• Shabbat! The Kashrut Expert Continues to Explain What to Watch Out For During Vacation Trips.
• There’s No Doubt: Whoever Has the Merit and Partakes in This Mitzvah, Hashem Will Certainly Fulfill in Them What the Gemara Promises About Supporting a Torah Scholar from Their Assets: 'No Eye Has Seen, O God, But You.' 

The Renowned Kashrut Expert Rabbi Yochanan Reichman Continues His Enlightening Campaign, with Good Taste and Wisdom, on the Topic: The Haredi Community’s Approach to "Kosher Jewish Kitchen and Food Products" at Home and Beyond.

• Firstly: “From the animals we learn wisdom” – Leave the field of food kashrut to professionals.
• Secondly: “They teach us understanding” – It's time to stop living in self-deception; there's no logic in deluding ourselves.

Chapter 2 – Stringencies Due to Lack of Knowledge, About Damages, Losses, and Unnecessary Aggravation.

And This is What Happens When a Kashrut Supervisor Lacks Extensive Torah Knowledge and Isn’t Sufficiently Professional and Expert in Managing Kashrut Systems:

As a kashrut supervisor, a friend of mine who works for a competing kashrut committee asked me to join him undercover for an inspection at one of the luxurious halls in the center of the country. I hesitated but was convinced it would benefit those who keep kosher. We arrived about half an hour before the wedding that was to take place that day and heard shouting coming from the kitchen. We met the hall owner, pacing the corridor, angry and helpless.

“What happened?” we asked. He muttered, “Your supervisor...” “What happened with my supervisor? God have mercy!” “Go in and see,” he shouted at us. We entered, and the supervisor approached us, smiling. “I threw away all the couscous,” he said. “Why?” we asked. “Because the non-Jew poured hot water on the couscous, and it’s bishul akum (cooking by a non-Jew).” (That’s how couscous is cooked). We immediately realized that the supervisor wasn't sufficiently knowledgeable, as many authorities hold that non-Jewish cooking by pouring from a first vessel does not apply, and even if it does, it only cooks the outer layer, which can be nullified. Lack of knowledge and professionalism in kashrut sometimes causes significant damage and unnecessary aggravation. What a shame.

A Prominent Rabbi in a Haredi City Who Oversees Kashrut in Yeshiva Kitchens in His Area called me and shared that he had heard in one of my lectures that a built-in safety mechanism in a commercial combi-steamer oven stops the oven when the door is opened and resumes operation when the door is closed. Therefore, I argued in the lecture, what good is it if a Jew lights the oven but a non-Jew opens and closes the door later? The initial lighting by the Jew becomes void, and the non-Jew's closing of the oven door constitutes bishul akum.

Now he was conducting an inspection in the kitchen of one of the largest and most prestigious yeshivas and saw the oven full of trays of chickens for the meal. A non-Jew opened and closed the oven door. The rabbi wanted to throw out all the chickens because of bishul akum and first asked for my opinion. I told him, with all due respect, that according to halacha, if the chickens were already cooked by a third during the Jew's initial lighting of the oven (ma'achal ben Drusai), there's no prohibition of bishul akum. The rabbi started berating himself over the phone, saying, “I know this halacha; I studied almost all four sections of the Shulchan Aruch, yet due to lack of practical experience and professional knowledge, I almost caused unnecessary damage and loss. How good it is that Hashem granted me the wisdom to clarify with you before issuing a final ruling.”

Another Story: At a family event in which I participated, a distinguished man sat at the table beside me and spoke to those around him, sharing that he works in the field of kashrut. One day, he visited a catering facility under his supervision and was horrified to see the chef frying meat patties in a new pan that still had the price tag on it. “What does that tell you?” he asked, trying to impress his audience. A kashrut supervisor immediately understands that the utensil was not immersed in a mikveh. “What?” they asked. “It hasn’t undergone immersion in a mikveh,” he said. Without further ado, he said and did, “I took all 400 patties, threw them in the trash, poured bleach on them, made sure they were destroyed, and saved the Jewish people from eating from non-Jewish utensils. That’s it.”

I was boiling with anger and couldn’t hold back. I told the “illustrious” supervisor that according to halacha, he is damaging his fellow and is liable to pay the caterer for the loss of the goods because, halachically, food cooked or fried in a utensil that hasn’t been immersed is not forbidden for consumption. Lack of knowledge and professionalism in kashrut sometimes causes significant damage and unnecessary aggravation. What a shame.

At a Major Rabbinic Conference Where I Was One of the Speakers, the distinguished figure who spoke before me on the topic of challah separation emphasized to the audience that when challah is forgotten to be separated before baking, it is separated after baking, and then one must intend to absolve the absorption of the oven and tray, etc. What is the law when the portion separated for challah gets lost, perhaps it got mixed in the dough or among the challahs by mistake? Then it is nullified if there are 100, and if there aren’t 100, one asks for a ruling on the previous challah separation and separates again.

I didn’t want to correct him in public as I don’t like it when others do that to me, so I sent the speaker a note saying: “When challah is separated after baking, for example, one roll, and this roll gets lost and mixed among the other rolls, even if there are 100 rolls against the separated challah roll, it does not become nullified because it has the status of something counted individually (davar shebeminyan), and even in a thousand, it is not nullified.” The rabbi turned slightly pale, but only I understood why.

The rabbi waited until I finished my lecture and approached me. First, he thanked me for being sensitive towards him and not correcting him publicly. Secondly, with a slightly trembling voice, he said that he is deeply troubled because he has indeed been lenient and instructed the supervisors under his supervision in bakeries across the country all these years that even if challah was separated after baking and got mixed up among the other loaves, if there were 100 loaves, it is nullified. It never occurred to him that there could be an issue of something counted individually not being nullified. The solution is to ask for a ruling on the previous challah separation.

Lack of knowledge and professionalism in kashrut sometimes causes significant damage and unnecessary aggravation. What a shame.

The Famous Producer Was Wandering, Desperate and Helpless, the event was ruined, the kashrut supervisor was urgently called. What happened? They prepared 800 portions of beef asado for a prestigious dinner, and the non-Jewish chef was the one who poured the wine sauce on the meat (the sauce consists of water, oil, spices, and wine). The wines were all cooked and checked a million times, but it was discovered that one of the bottles wasn’t cooked, and the wine is forbidden due to the prohibition of non-Jewish wine (stam yeinam). The supervisor called the inspector, and the inspector called the rabbi, who issued a ruling that since there is no sixty times the volume against the wine, and even if there were, the wine imparts flavor (milta d’avida l’tama), and even in sixty, it isn’t nullified. Therefore, it is impossible to serve the flagship dish of beef asado at the prestigious event to those who keep strict kosher. The producer called me on the verge of tears, “Rabbi Reichman, what do we do?”

With G-d’s help, I told him this: “Firstly, stam yeinam is nullified in six (6); it doesn’t need sixty. Secondly, even if we say that the wine is considered milta d’avida l’tama (something that imparts flavor) and it isn’t nullified at all, here you have a case of 'this and that cause' because there is also kosher cooked wine giving flavor. Besides, when the wine is already mixed with other ingredients, it no longer has the prohibition of stam yeinam. Therefore, if the non-Jew poured the mixture into the pot and didn’t make the mixture itself, there is no prohibition at all. Therefore, I don’t see any reason to disqualify the dish for consumption according to halacha.”

The rabbi in charge of the event's kashrut contacted me, listened, asked questions, investigated, and when he understood the matter thoroughly, he decided to consult with other rabbis. The answer came back that Rabbi Reichman was correct: the beef asado is kosher according to the stringent halachic guidelines received from Moses at Sinai. Lack of knowledge and professionalism in kashrut sometimes causes significant damage and unnecessary aggravation. What a shame.

From here, the call goes out: Don’t touch my anointed ones! Whoever doesn’t understand kashrut should keep their hands off this lofty field.

It is crystal clear. Jews – holding celebrations, going on vacations, consuming, eating, do so only in places supervised by an expert, certified, and experienced professional in the field!

For information and consultation:

• Phone: 052-7112543
• WhatsApp: 054-7694615
• Email: yr383464@gmail.com

Per Ahron Goldberg-

New Jersey Democrat Legislator will be submitting legislation for the State to reimburse the Eismann Legal fees.

 

 

Alert: Kashrus on wine.

 

Rav Feldman Re: Manis Friedman- ALERT: coach Menachem does not screen properly his guests- DANGER FOR YAHADUS

Ask your Rav if this is Apikursos.

 https://thelakewoodscoop.com/news/watch-live-930-pm-exploring-existence-purpose-life-conflict-choice-rabbi-manis-friedman/

How and why to forgive

בס"ד

Tamuz 10 5784

Prior to the 8 steps, know:

If you were hurt or harmed by someone and you feel pain or anger, it is 100% validated. Pain is real. If you feel it, you have a good reason for that.  You may think about it and allow yourself to feel the pain for a short while. However, feeding into and holding on to it will cause you more pain and harm in the long run.

The following 8 steps will help you release the pain, so you can be healthy and happy despite the incident that occurred. You will feel lighter once you release the negativity.

 

I urge every member in Klal Yisrael to read the following and follow the steps carefully and fully. 

By following through fully, may you be zoche to all the brachos you need in your life, and greet Mashiach speedily.

 

8 Step Forgiveness Method:

By the time you are done with these 8 steps (about 5-10 minutes) you should be able to release any hurt, pain, & grudges, and forgive the person who caused it.

 

1. Know that Hashem was 100% behind the incident (not the person) for your ultimate benefit.

 

2. We are all a gilgul, a soul who was here before that came back to either forgive someone or ask for forgiveness. Neither soul can get into Gan Eden if one didn't forgive the other.

 

3. Hurt, pain and embarrassment are a kaparah, atonement for sin. In the moment we get hurt, we are fully clean of sin and can pray and get answered for any yeshuah we ask for.

 

4. Love comes from giving.  Try giving to the other person by either praying for them or sending them cards and gifts. The hate will fade away. Why do we love our family? Because we give to them.  If your child hurt you, would you hold onto that hurt? 

 

5. Hurt comes from the ego getting hurt. Ego is a reflection of a false sense of inflated self. You will realize the haughty part of you doesn't allow you to release the hurt. Only a humble person can release a grudge, so work on developing humility.

 

6. We are all humans who make mistakes.   If the person who hurt you didn't mean to hurt you, or is usually kind, then remember that we all have hurt someone in our life by accident. Don't we want them to forgive us?

 

7. It is possible that the person who hurt you suffers from low self-esteem and a lack of self-love or jealousy. Do not personalize things. Rather be aware that it may very well be the person’s own issue and not yours. Develop self-esteem and self-love, and you will be able to easily let things slide off you.

 

8. If all the above didn't help yet, ask yourself: Would I want to spend my entire Olam Habah in the world to come with people who are still holding grudges? Or would I want to be with those special humans who forgave others quickly? Who went above the letter of the law?

 

To immediately get rid of the negative feeling, ask yourself: What is the lesson and benefit to this incident or pain? Once you comprehend the lesson, the negative feeling will quickly leave.

 

" Forgiveness is not surrender. It is VICTORY!

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some history

 

CRC Hisachdus alerts

 CRC Hisachdus

Date: Chodesh Tammuz 5784 (Jewish month of Tammuz, year 5784)

Main Title: To the questions of the rabbis and the righteous from the CRC Bais Din. The following guidelines are provided for inspection of the produce.

Corn on the cob - קארן אויפן שטאנג

To inspect corn on the cob, one must open the husks and check for insects. If found to be infested, they should be removed by thorough washing. Only corn that has been inspected and found to be clean should be consumed.

Snow Peas, Sugar Snap Peas, Green Peas - שינייע פיס/שוגער שנאפע פיס/גרינע פיס

Snow peas, sugar snap peas, and green peas must be opened and inspected for insects. Any peas with signs of infestation should not be eaten.

Blueberries - בלובעריז

To check blueberries, place them in water to which soap has been added. Rinse thoroughly, and inspect each one under a good light. Any blueberries with signs of infestation should be discarded.

Peppers - פעפערקאַ

When inspecting peppers, cut them open and check the inside for insects. If there are signs of infestation, they should not be used.

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CRC Hisachdus

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