Halacha in a Year

Brachos. Siman 53: Fruit and vegetable juices.

Learning Halacha in a year with Rabbi Trump through the prism of the Kitzur Shulchan Aruch.

Brachos. Siman 52 (Part 2): Brachos on fruit, vegetables and shehakol.

Learning Halacha in a year with Rabbi Trump through the prism of the Kitzur Shulchan Aruch.

Brachos. Siman 52 (Part 1): Brachos on fruit, vegetables and shehakol.

Learning Halacha in a year with Rabbi Trump through the prism of the Kitzur Shulchan Aruch.

Brachos. Siman 51: Bracha after foods.

Learning Halacha in a year with Rabbi Trump through the prism of the Kitzur Shulchan Aruch.

Brachos. Siman 50: Bracha before foods.

Learning Halacha in a year with Rabbi Trump through the prism of the Kitzur Shulchan Aruch.

Brachos. Siman 49: Brachos on wine.

Learning Halacha in a year with Rabbi Trump through the prism of the Kitzur Shulchan Aruch.

Brachos. Siman 48: Brachos on the 5 grains.

Learning Halacha in a year with Rabbi Trump through the prism of the Kitzur Shulchan Aruch.

Dietary Laws. Siman 47: Non-Jewish wine.

Learning Halacha in a year with Rabbi Trump through the prism of the Kitzur Shulchan Aruch.

Main Concepts

1. Benefit from stam yeinam (1-2)
2. Types of wine (3-6,10-12)
3. Types of problematic contact (7-9,13-15)
4. Containers from stam yeinam (16-22)

Dietary Laws. Siman 46 (Part 3): Prohibitted foods.

Learning Halacha in a year with Rabbi Trump through the prism of the Kitzur Shulchan Aruch.

Main Concepts

Part 1

1. Blood (1-4)
2. Meat and Milk (5-15)

Part 2

1. Meat and cheese needing oversight (16-19)
2. Non Jewish products (20-22)
3. Terminal conditions in meat (23-24, 28-30)
4. Milchig and fleishig bread (25-27)

Part 3

1. Bugs in water (31-33)
2. Bugs in fruit and vegetables (34-37, 39-41)
3. Dealing with bug infestations (38, 42, 46)

Dietary Laws. Siman 46 (Part 2): Prohibitted foods.

Learning Halacha in a year with Rabbi Trump through the prism of the Kitzur Shulchan Aruch.

Main Concepts

Part 1

1. Blood (1-4)
2. Meat and Milk (5-15)

Part 2

1. Meat and cheese needing oversight (16-19)
2. Oversight in the kitchen (20-22)
3. Terminal conditions in meat (23-24, 28-30)
4. Milchig and fleishig bread (25-27)

Part 3

1. Bugs and Worms (31-46)