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Kosher Spirit

  • Home > Kosher Spirit > Pesach 5782

Pesach 5782

  • Letter from the Editor – Pesach 5782

    Letter from the Editor – Pesach 5782

    Written by Rabbi Chaim Fogelman

    At the OK, we are constantly asking ourselves a similar question. “What is Hashem saying (in the Heavens) about the decisions we are making here down below?”

    Read More
  • Remembering Our Founding Leaders

    Remembering Our Founding Leaders

    Written by Dina Fraenkel

    It is our utmost honor and privilege to uphold the standards and mission set forth by Rabbi Berel Levy OB”M and continued by his son Rabbi Don Yoel Levy OB”M. They were dedicated to high level kosher supervision, no matter the personal cost, and embodied the mission to spread the wellsprings of Torah to the distant corners for the earth [as Moshiach instructed the Baal Shem Tov] through the certification of kosher food.

    Read More
  • The Pesach Seder and the 4 Cups of Wine

    The Pesach Seder and the 4 Cups of Wine

    Written by Rabbi Shlomo Weinfeld

    Pesach is called Z’man Cheruseinu (Time of our Freedom) in honor of our redemption from slavery in Mitzrayim and our rebirth as B’nei Yisroel. One of the most significant customs at the Pesach Seder is the four cups of wine, consumed by men, women and children, representing the four words of redemption that were said in Parshas Va’eira: V’hotzeiti (I will take you out), V’hitzalti (I will save you), V’ga’alti (I will redeem you), and V’lakachti (I will take you).

    Read More
  • Healthy Spirit: Spring Cleaning

    Healthy Spirit: Spring Cleaning

    Written by Dina Fraenkel

    Jewish homes around the world just finished a marathon of cleaning in preparation for Pesach. Although dust is not chometz, many take this time to do a deep Spring cleaning of their entire home. This cleaning spree has some health benefits that you may not realize!

    Read More
  • Pesach Recipe: Tuna Crudo with Radish, Citrus Zest & Shallot

    Pesach Recipe: Tuna Crudo with Radish, Citrus Zest & Shallot

    Written by Kim Kushner

    Crudo, Italy’s take on raw fish, is often thinly sliced and dressed with citrus and olive oil. The key is to prepare food with fine ingredients, so you don’t need to do much else to it.

    Read More
  • Layer By Layer: Behind the Scenes of Cabbage Inspection, Part 2

    Layer By Layer: Behind the Scenes of Cabbage Inspection, Part 2

    Written by Rabbi Benzion Chanowitz

    In the first installment (Chanukah 5782) we discussed the basic halachic guidelines regarding insects in produce. In this installment we will take a look at how the OK inspects a cabbage farm.

    Read More
  • What’s the Brocha? Rice

    What’s the Brocha? Rice

    Written by Rabbi Sholom Ber Lepkivker

    Rice is the seed of a grass species called “oryza”, which has many varieties. It is a staple food for half of the global human population, especially in Asia and Africa. Rice was initially cultivated in China and India, and later spread to the Middle East, Europe and Africa.

    Read More
  • Traveling With Rabbi Levy OB”M

    Traveling With Rabbi Levy OB”M

    Written by Rabbi Kalman Weinfeld

    We are coming to the second yahrzeit of Rabbi Levy, on Acharon Shel Pesach. It is a time when we can think about how Rabbi Levy conducted himself and how we can follow in his footsteps and try to emulate even some of what he stood for.

    Read More
  • An Ounce of Prevention

    An Ounce of Prevention

    Written by Rabbi Don Yoel Levy OB"M

    The Receiving System developed by the OK allows us to be proactive in ensuring that only
    approved ingredients will go into certified products.

    Read More
  • A Closer Look: Tree Nuts

    A Closer Look: Tree Nuts

    Written by Rabbi Sholom Ber Hendel

    Many simple nut products are processed by repacking facilities that process other products and cross-contamination can be an issue, mostly for Passover, especially when dealing with products that are packed into retail packaging.

    Read More
  • How Changes to the Supply Chain Affect Kosher Certification

    How Changes to the Supply Chain Affect Kosher Certification

    Written by Rabbi Yitzchak Hanoka

    Part of this is staying ahead of the curve and addressing challenges even before they arise by creating
    contingency plans. After all, a chain is only as strong as its weakest link.

    Read More
  • Chassidic Insights: Season of our Freedom and Festival of Matzos

    Chassidic Insights: Season of our Freedom and Festival of Matzos

    Written by Dina Fraenkel

    Our Rabbis explain that chametz is symbolic of haughtiness and conceit — traits so deleterious that they are at the root of all negative traits. This is one of the reasons why even the minutest amount of chametz is forbidden — haughtiness and conceit must be completely nullified.

    Read More
  • Soul Nutrition Pesach 5782

    Soul Nutrition Pesach 5782

    Written by Rabbi Chaim Fogelman

    The Pnei Menachem of Gur would also ask Hashem to remove the chometz (Yetzer Hara) within him [and we follow his example], even though Hashem is the one that put it there.

    Read More
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Pesach 5782

Download PDF

Letter from the Editor – Pesach 5782

Remembering Our Founding Leaders

The Pesach Seder and the 4 Cups of Wine

Healthy Spirit: Spring Cleaning

Pesach Recipe: Tuna Crudo with Radish, Citrus Zest & Shallot

Layer By Layer: Behind the Scenes of Cabbage Inspection, Part 2

What’s the Brocha? Rice

Traveling With Rabbi Levy OB”M

An Ounce of Prevention

A Closer Look: Tree Nuts

How Changes to the Supply Chain Affect Kosher Certification

Chassidic Insights: Season of our Freedom and Festival of Matzos

Soul Nutrition Pesach 5782

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