web analytics
May 21, 2013 /12 Sivan, 5773
At a Glance
Food
Sponsored Post
jumping Following a Passion for Sports to Israel

In Israel, a new five month scholarship program being offered to young aspiring athletes – one of them could be you.



Home » Food

STAR-K’s Fifth Annual Kashrus Training Seminar

tell a friend

What do Plano, Texas, Thornhill, Ontario, and Olney, Md. have in common? They are just some of the hometowns of STAR-K’s fifth annual Kashrus Training Seminar participants.

 

Held in STAR-K’s corporate office in Baltimore, July 28-31, participants included: rabbonim, kollel fellows and others serving in klei kodesh, who have studied Yorah Deah.

 

 In the case of Rabbi Chanoch Oppenheim, the seminar served to further prepare him for the kashrus challenges he will no doubt face as the new rav of the Charlotte Torah Center, in North Carolina.

 

Also in attendance were Rabbi Boruch Hirschfeld, rav of Ahavas Yisroel in Cleveland Heights, Ohio, and a rabbinic administrator of Cleveland Kosher. “The program was excellent,” said Rabbi Hirschfeld. “It is quite clear that the entire staff is under the stewardship of Rabbi Heinemann. They are eminent rabbis in their own right and show tremendous respect for each other.”

 

Rabbi Hershel Becker, rav of Young Israel of Kendall, and a rabbinical board member of Kosher Miami (The Vaad Hakashrus of Miami-Dade), also attended the seminar, and found the experience invaluable.

 

 “To see the extensive, vital operation, and how STAR-K is set up and compartmentalized, and the interaction among the staff, was so worthwhile. I personally gained a lot in halacha and in practical applications from the superb presentations. I appreciated being among so many people I never met and was able to make contacts from all over. By coming to the STAR-K, and being joined together, we feel connected working together in kashrus for klal Yisroel.”

 

Although Rabbi Becker had previously been to a shecht (slaughter) house when learning for semichah, he noted the experience this time around was on another level. “Being out in the field of rabbanus for many years,” says Rabbi Becker, “you see things differently, and there is more of an awareness to all the detail. With all the questions and communal matters that come up, you incorporate the halacha in daily life in a more global way.”

 

“We were beneficiaries of Rav Heinemann’s wellspring of knowledge,” Rabbi Becker continued. “It struck me that not only did the rav want to ensure that the shecht house experience was significant and educational, but when he hosed off the blood from all of our boots – something which I didn’t expect the rav to do – I understood that the rav’s commitment to Torah and halacha comes with devotion to the klal. And, when Dr. Pollak had mentioned that when setting up the organization it was designed with one rav to set the policies, I understood its significance. The rav’s devotion is certainly reflected in the entire STAR-K organization.”

 

The intensive seminar featured lectures by STAR-K’s rabbinic staff members, including its rabbinic administrator, Rabbi Moshe Heinemann, shlita, and its president, Dr. Avrom Pollak.

 

Rabbi Heinemann spoke about the biur of fruits and shmitas kesafim in his shiur entitled, “Shmitta 5768 and Beyond.” Dr. Pollak discussed practical guidelines for setting up a local vaad hakashrus and gave advice for decisions one faces in doing so, in his lecture, “A Certifying Agency’s Administrative Issues.”

 

In addition to explaining the various segments of the kashrus industry, sessions covered everything from local foodservice challenges to supervising plants overseas.

 

 In addition, HaRav Mordechai Frankel, director of STAR-K’s recently launched Institute of Halacha, discussed the shaila, “If a Consumer Eats Non-Kosher Bearing a Hechsher Does He have to do Teshuva?”

 

STAR-K produced audio-visual presentations related to chicken shechita and insect recognition, a hands-on practicum for vegetable checking, field trips to a slaughterhouse, confectionery, restaurant, bakery, and the kosher kitchen of the Hyatt Regency, as well as an optional eruv tour, rounded out the seminar experience.

 

            Kashrus is all about the halacha and its interaction with the metzius, practicality, of food production,” summed up Rabbi Zvi Goldberg, STAR-K kashrus administrator and coordinator of the seminar.

tell a friend

About the Author:


You might also be interested in:


no comments

You must log in to post a comment.

SocialTwist Tell-a-Friend

Current Top Story
Entire neighborhoods were flattened by the tornado that struck outside Oklahoma City, OK on May 20, 2013
Chabad to the Rescue for Okies
Latest Food Stories

Mayonnaise. That’s right, you read it correctly. And I’m sure it’s not the first time you’ve read it, either. And the thought of it has probably made you go ‘”blech.” But this is me saying it, so let’s break it down logically, and you’ll see that the idea isn’t as far-fetched as you might think. [...]

With our focus now turned to the upcoming Pesach holiday, I wanted to share with you some lighter and healthier meal ideas. We have some baked, not fried eggplant, low-carb “rice” created in a unique way, a nice salad and a refreshingly light dessert. I hope this will enhance your Pesach and bring you many nice compliments.

When cooking early for Pesach I always start with foods that require patience and attention, which we have in short supply as Yom Tov gets closer.

So here’s what most of you missed Monday night while you were at home being lazy. The Gush Etzion Wine Festival (have to work on the name) was held in Elazar, which at 20 minutes south of Jerusalem is no big deal to get to. Ten boutique wineries presented over thirty different wines in a setting [...]

So there is good news and bad. Which one do you want to hear first? Me? I always want to hear the bad news first. I need to get it over with. So here goes. Purim 2013 is now something we can discuss in the past tense and that can only mean one thing. Actually two.

In 2001, David Ehrlich, an Israeli promotional filmmaker originally from New York, was down on his luck. He and his wife, Gail, a pre-school teacher, had recently moved their family from Jerusalem to Efrat, but the Second Intifada and a dip in the finances of non-profits had thrown a wrench into his business.

Like any other Shepherd’s pie, this vegetarian rendition is just as filling and plentiful.

A green bell pepper affectionately dubbed “Godzilla” by the children of Moshav Ein Yahav in the northern Arava desert has won a place in the Guinness Book of World Records.

Though the permissibility of watching hired sports players go to battle in a large stadium is a source of controversy amongst Torah observant Jews, the food being served at the upcoming Super Bowl games in New Orleans is not.

We asked our writers and contributors to share some of their favorite “fruit” recipes for Tu B’Shevat.

Artisan gefilte fish.

For some, the phrase seems like an oxymoron. While salmon, chilean sea bass and tilapia may all be in vogue, gefilte fish, the traditional ground fish mixture that is de rigueur in Ashkenazic Jewish households at Shabbos and Yom Tov meals, is like the Henny Youngman of fish: it gets no respect.

Goodbye humdrum. Hello, gorgeous!!

With the release of CHIC Made Simple, an all new cookbook written by food stylist, columnist and recipe developer Esther Deutsch, kosher food continues to blaze new trails, offering sophisticated, appealing recipes that are, (surprise, surprise!) both delicious and deceptively easy to prepare.

An Israeli restaurant opened in the heart of the old Jewish quarter of Krakow. Hamsa Hummus and Happiness Restobar opened recently in a historic building on Szeroka, the main square of the Jewish quarter, Kazimierz, in the Polish city. Hamsa is being called the first Israeli-themed restaurant in Krakow, and unlike most of the other [...]

More Articles from Margie Pensak

   STAR-K Certification has enjoyed a successful and harmonious relationship with Turkey for over 25 years, providing kosher certification for scores of Turkish companies. The STAR-K symbol appears on everything from Turkish-produced beans to candy, condiments, fruits, vegetables, juices, jams, honey, oils, nuts, pasta, pickled products, rice, sauces, teas, and vinegars.      STAR-K kashrus [...]

   STAR-K Certification has enjoyed a successful and harmonious relationship with Turkey for over 25 years, providing kosher certification for scores of Turkish companies. The STAR-K symbol appears on everything from Turkish-produced beans to candy, condiments, fruits, vegetables, juices, jams, honey, oils, nuts, pasta, pickled products, rice, sauces, teas, and vinegars.      STAR-K kashrus [...]

Once upon a time, organic produce and processed foods were found only in health food stores.

Once upon a time, organic produce and processed foods were found only in health food stores.

When Rabbi Chaim Glazer, an 11th grade rebbi at Yeshiva Toras Chaim in North Miami Beach, Florida, was teaching his class about Kil’ei Ilanos (the issur of grafting two trees of different species together) his lesson plan research led him to a STAR-K Kashrus Kurrents article on hydroponics – the cultivation of plants in a nutrient solution rather than in soil.

When Rabbi Chaim Glazer, an 11th grade rebbi at Yeshiva Toras Chaim in North Miami Beach, Florida, was teaching his class about Kil’ei Ilanos (the issur of grafting two trees of different species together) his lesson plan research led him to a STAR-K Kashrus Kurrents article on hydroponics – the cultivation of plants in a nutrient solution rather than in soil.

What do Plano, Texas, Thornhill, Ontario, and Olney, Md. have in common?

A chabura of Baltimore’s Yeshivas Ner Yisroel’s Kollel Avodas Levi, recently had the unique opportunity of having the hilchos toloyim they were learning about in Shulchan Aruch come to life-literally!

    Latest Poll

    Which is the most beautiful location in Jerusalem?









    View Results

    Loading ... Loading ...

Printed from: http://www.jewishpress.com/food/star-ks-fifth-annual-kashrus-training-seminar/2008/08/13/

Scan this QR code to visit this page online:

Close