Lab-Grown vs. Nature

Today's topic is very futuristic. Cultured meat, clean meat, lab-grown meat... Let's get a behind-the-scenes peek at this topic which is still in the theoretical stages. Rabbi Mordechai Stareshefsky is a Rabbinic Coordinator at the OU. 

View it in its entirety at https://www.kashrusawareness.com/post/meat-the-future

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Ensuring a kosher kitchen. Let’s listen to Rav Shmuel Fuerst - Dayan of Agudas Yisroel of Illinois on the topic of keeping a kosher kitchen with 1 sink vs. 2 sinks.

View it in its entirety at https://www.kashrusawareness.com/post/everything-but-the-kitchen-sink

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Industrial Kashrus Systems

Everyone loves to know what goes on behind the scenes. Today we take a tour of a typical factory with Rabbi Yitzchak Hanoka, Senior Rabbinate Coordinator with the OK. We’ll find out all the systems in place to ensure kashrus at the highest level. 

View it in its entirety at https://www.kashrusawareness.com/post/the-kashrus-control-room

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Walk into a bar. The bartender asks, "What can I get you?" The rabbi replies, "Something kosher that wasn’t blessed by either of them!" All jokes aside, this episode discusses various instances where kashrus intersects with potential Avodah Zarah issues. Rabbi Sholem Fishbane, Director of Kashrus for the Chicago Rabbinical Council, and the Executive Director of AKO discusses some fascinating examples in todays episode.

View it in its entirety at https://www.kashrusawareness.com/post/a-rabbi-a-priest-and-a-monk

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What is the best setup for an office kitchen when not all employees keep kosher? How many microwaves do you need? These questions and more answered by Rav Shmuel Fuerst - Dayan of Agudas Yisroel of Illinois in this weeks episode.

View it in its entirety at https://www.kashrusawareness.com/post/making-waves-in-the-office

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Aphids & Thrips

Let’s join Rabbi Yisroel Langer Dayan at the cRc Beis Din and Rav of Congregation Bais Yitzchok as he gives us a tutorial on how to check your own lettuce at home. 

View it in its entirety at https://www.kashrusawareness.com/post/lettuce-train-to-strain

Original video of Rabbi Langer on cRc's website https://crckosher.org/videos/how-to-check-romaine-lettuce-and-other-leafy-vegetables/

Article written by Rabbi Langer on this topic https://consumer.crckosher.org/wp-content/uploads/2021/08/Guide-to-Checking-Fruits-Langer.pdf

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5785 & Beyond

Let’s join Rabbi Sholom Tendler - Kashrus Administrator at the STAR-K as he walks us through the sugya of yoshon and what has changed recently, just in time for the start of the new season, 5785.

View it in its entirety at https://www.kashrusawareness.com/post/new-year-old-stock

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Enough Quality Mashgichim

Why is it so hard to find quality mashgichim in the food service industry? Let's listen to Rabbi Nosson Dubin - Kashrus Administrator of HKA (Houston), and founder of the Kosher Institute of America as he explains the root causes, and how we can address the underlying issues.

View it in its entirety at https://www.kashrusawareness.com/post/the-missing-ingredient

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Protecting Kosher Wine

Wine in the hands of hired help. Wine as a present from a gentile colleague. These questions and everything you need to know about wine in the hands of people that may cause wine to become Stam yeinam answered by Rav Shmuel Fuerst - Dayan of Agudas Yisroel of Illinois in this weeks episode.

View it in its entirety at https://www.kashrusawareness.com/post/seal-the-deal

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The Tiers of Beer

Are the drinks at an event kosher? Most hechsherim usually have a sign saying they take no achrayus. At the cRc though, they recently implemented a new policy with regards to beer at events. Let’s listen to R’ Sholem Fishbane, Director of Kashrus for the Chicago Rabbinical Council and Executive Director of AKO, as he explains the reasoning behind it.

View it in its entirety at https://www.kashrusawareness.com/post/are-you-aware

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