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Kosher Spirit

  • Home > Kosher Spirit > Spring 2017

Spring 2017

  • How Yeast Works

    How Yeast Works

    Written by Estee Butman

    How Yeast Works A Simple Explanation by Shirley O. Corriher, Fine Cooking Magazine, (c) 2001 by The Taunton Press Inc. www.finecooking.com The essentials of any bread dough are flour, water, and of course yeast. As soon as these ingredients are stirred …

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  • Dear Reader – Pesach 5777

    Dear Reader – Pesach 5777

    Written by Estee Butman

    Dear Reader, As we were writing and arranging this issue of Kosher Spirit, we were simultaneously putting the finishing touches on a long overdue project I’ve wanted to complete for quite some time. This year, on the 5th of Nissan, …

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  • Share Your Spirit – Pesach 5777

    Share Your Spirit – Pesach 5777

    Written by Estee Butman

    OK Certified Parvella Chocolate Spread by Parvella International won Best in Show in the annual New Product Competition that precedes Kosherfest! Parvella beat out hundreds of new products in this annual competition judged by a panel of consumers and experts.   …

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  • Consumer Questions – Pesach 5777

    Consumer Questions – Pesach 5777

    Written by Estee Butman

    Dear Kosher Spirit, I purchased disposable foil pans. If I intend to reuse them, do they require tevilas keilim? The OK Responds: Disposable utensils, pans, etc. do not require tevilas keilim because they are not designed for long term use, …

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  • Root Vegetables

    Root Vegetables

    Written by Estee Butman

    Most of us eat more root veggies during Pesach than we do during the whole rest of the year! Root veggies are easy to peel, easy to clean, and a delicious replacement for grains. Plus, they have a whole host …

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  • Washing & Checking Lettuce on Shabbos or Yom Tov

    Washing & Checking Lettuce on Shabbos or Yom Tov

    Written by Rabbi Yoni Rappaport

    CLARIFICATION: In the Chanukah 5777/Winter 2017 issue of Kosher Spirit, the answer that was given to the Question for the ~ needs further clarification. Lettuce can be soaked, washed and checked for insects on Shabbos and Yom Tov with diluted …

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  • Keeping Kosher in Kentucky

    Keeping Kosher in Kentucky

    Written by Duby Litvin

    THERE IS A COMMON MISCONCEPTION THAT WHEN YOU LEAVE THE FRIENDLY CONFINES OF NEW YORK, YOU’RE ENTERING A KOSHER DESERT. KOSHER IN KENTUCKY? HOW IS THAT EVEN POSSIBLE? When you think of the South, and Kentucky in particular, you may …

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  • Classic Braised Pot Roast

    Classic Braised Pot Roast

    Written by Shifra Klein Joy of Kosher Magazine

    Subscribe to Joy of Kosher Magazine Classic Braised Pot Roast Cooking large cuts of meat like pot roast is very satisfying. Pot roast is from a larger group of muscles that come from the shoulder or chuck. The meat is considered …

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  • A Promise That Took 30 Years to Leaven

    A Promise That Took 30 Years to Leaven

    Written by Zeev Benoni

    Despite our age difference, I considered Rabbi Bernard Levy, ob”m, a dear friend. Rabbi Levy provided the kosher certification for Planter’s Peanuts in Suffolk, Virginia where I was the Quality Control Manager in the late 1970s. Management had assigned me …

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  • What’s Up With Wasa Crispbread?

    What’s Up With Wasa Crispbread?

    Written by Rabbi Benzion Chanowitz

    There is a custom not to eat matzah for thirty days before Pesach. However, this only applies to kosher for Passover, plain matzah. There are matzos that have other ingredients, like salt and spices, that do not fall under the …

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  • What’s the Big Deal About Slurpees?

    What’s the Big Deal About Slurpees?

    Written by Rabbi Sholom Ber Hendel

    The OK often receives questions from consumers about the kosher status of Slurpees. For example, “During the summer (and even the winter) whenever we pass by a 7-Eleven store, my kids always want to buy Slurpees, but I always say no …

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  • Words of Wisdom

    Words of Wisdom

    Written by Rabbi Don Yoel Levy OB"M

    “Always go back to the source,” and “Never be afraid to confront any obstacles,” were my father’s, ob”m, way of life. He was never afraid of something new. Toward the end of his life, when we at the OK were being …

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  • Interview with Rabbi Yankel Wilschanski

    Interview with Rabbi Yankel Wilschanski

    Written by Estee Butman

    KS: Where did you grow up? RYW: I was born and raised in Morristown, New Jersey. KS: What did you do after yeshiva? RYW: I received semicha (rabbinical ordination) from Rabbi Mordechai Eliyahu, ob”m, the former Chief Rabbi of Israel. …

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  • Kos Shel Eliyahu – A Cup of Redemption

    Kos Shel Eliyahu – A Cup of Redemption

    Written by Estee Butman

    From The Chassidic Dimension, adapted by Rabbi Sholom B. Wineberg In addition to the four cups of wine that each participant drinks during the Pesach Seder, a fifth cup is placed on the Seder table. This cup, which is not drunk, is known as kos …

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  • Why Is The Last Day Of Pesach Called Acharon Shel Pesach?

    Why Is The Last Day Of Pesach Called Acharon Shel Pesach?

    Written by Rabbi Chaim Fogelman

    We don’t find any other Yom Tov which has a special name denoting the last day – there’s no Acharon shel Sukkos or Acharon shel Shavuos. The prophet Yirmiyahu says, “Therefore, behold, days are coming, says the L-rd, when it …

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Spring 2017

Front Cover Of "Kosher Spirit" A Jewish, Kosher Food Topic Magazine - Spring 2017

Download PDF

How Yeast Works

Dear Reader – Pesach 5777

Share Your Spirit – Pesach 5777

Consumer Questions – Pesach 5777

Root Vegetables

Washing & Checking Lettuce on Shabbos or Yom Tov

Keeping Kosher in Kentucky

Classic Braised Pot Roast

A Promise That Took 30 Years to Leaven

What’s Up With Wasa Crispbread?

What’s the Big Deal About Slurpees?

Words of Wisdom

Interview with Rabbi Yankel Wilschanski

Kos Shel Eliyahu – A Cup of Redemption

Why Is The Last Day Of Pesach Called Acharon Shel Pesach?

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