{"id":2846,"date":"2023-05-11T16:20:44","date_gmt":"2023-05-11T20:20:44","guid":{"rendered":"https:\/\/thevoiceoflakewood.com\/?p=2846"},"modified":"2023-05-11T16:20:44","modified_gmt":"2023-05-11T20:20:44","slug":"red-herring-green-light","status":"publish","type":"post","link":"https:\/\/thevoiceoflakewood.com\/red-herring-green-light\/","title":{"rendered":"Red Herring, Green Light"},"content":{"rendered":"\n

The project: JSOR<\/strong><\/p>\n\n\n\n

The person:<\/strong> Rabbi Avi Yagen<\/p>\n\n\n\n

\u201cA good friend of mine has nonreligious parents,\u201d says Rabbi Avi Yagen, director of research and development at the Jersey Shore Orthodox Rabbinate (JSOR). \u201cWhen his parents visit his home, it takes three days of eating kosher before they begin to show an interest in religion. \u2018It\u2019s always on day three that my father starts asking to put on tefillin<\/em>. I can tell you clearly that eating kosher affects the entire person,\u2019 my friend told me.<\/p>\n\n\n\n

\u201cThe fact that kashrus<\/em> so deeply impacts our neshamos<\/em> is a driving force behind our on-the-ground efforts to increase awareness of the mitzvah and its details.\u201d<\/p>\n\n\n\n

Rabbi Yagen was brought on three years Rabbi Haim Arking, administrator of JSOR, rosh kollel<\/em> of Ohr Halacha in Lakewood, mohel<\/em>, sofer<\/em>, shochet<\/em>, dayan<\/em> on Beis Din Maysharim for gittin<\/em>, and mechaber sefarim<\/em>.<\/p>\n\n\n\n

Rabbi Yagen\u2019s initial responsibilities included supervising the vegetable-checking department. At the time, he was working with Rav Gissinger zt\u201dl <\/em>on a project that attempted to develop a machine that would wash produce in the halachically preferred way.<\/p>\n\n\n\n

\u201cThe JSOR was growing at the time, and my role and responsibilities expanded with it,\u201d Rabbi Yagen relates. \u201cToday, the hechsher<\/em> is on the CRC Chicago recommended list\u2014the gold standard for international kashrus<\/em> agencies. JSOR-certified restaurants have become a trusted go-to for Jews of all walks and standards. We certify over fifty restaurants, supermarkets, and catering companies in the Jersey Shore and a few in Brooklyn.\u201d<\/p>\n\n\n\n

Sephardi specific<\/strong><\/p>\n\n\n\n

One aspect that is unique about the JSOR is its policy is to accommodate the minhagei kashrus<\/em> of both Sephardim and Ashkenazim.<\/p>\n\n\n\n

In Halachah, Sephardim have a number of chumros<\/em> in kashrus<\/em>. In practice, however, the community applies most Sephardi and Ashkenazi chumros<\/em> and very few of the kulos<\/em>.<\/p>\n\n\n\n

\u201cOther than kitniyos <\/em>on Pesach,\u201d Rabbi Yagen explains, \u201cSephardim don\u2019t have any kulos<\/em> that Ashkenazim wouldn\u2019t feel comfortable with.\u201d<\/p>\n\n\n\n

Below, Rabbi Yagen clarifies several chumros<\/em> and how JSOR ensures that they are kept to the highest standard.<\/p>\n\n\n\n

Bishul Yisrael<\/em><\/strong><\/p>\n\n\n\n

Bishul Yisrael<\/em> requires that the mashgiach<\/em> be physically involved in the cooking. It is interesting to note that this adds to the general security of the kitchen.<\/p>\n\n\n\n

In a restaurant without a Sephardi hechsher<\/em>, a person can always ask for bishul Yisrael<\/em>\u2014staff call it \u201cextra-kosher\u201d\u2014and sometimes they can accommodate and sometimes not. JSOR\u2019s caterers all offer only bishul Yisrael<\/em> even according to Sephardim, as do many of the restaurants they certify. Even in those restaurants that do not yet do so, it is always available, as the system is built for it.<\/p>\n\n\n\n

Several years ago, Rav Chaim Kanievsky was told that in America many are lenient with regard to bishul Yisrael<\/em>, and he wasn\u2019t happy. He wrote a letter in which he stated that because the Gaon was machmir <\/em>like the Mechaber, people should be more careful in this area.<\/p>\n\n\n\n

Beis Yosef<\/strong><\/p>\n\n\n\n

People see Beis Yosef meat in supermarkets and think it isn\u2019t for them; it\u2019s only for Sephardim. Actually, the opposite is true. Beis Yosef shechitah<\/em> is a stricter interpretation of \u201cglatt<\/em>.\u201d It\u2019s for everyone. Many JSOR establishments are completely Beis Yosef.<\/p>\n\n\n\n

Bedikas Tola\u2019im<\/em><\/strong><\/p>\n\n\n\n

JSOR invests much time and money into bedikas tola\u2019im<\/em>. Its system of checks and double security allows restaurants to offer more options for fresh produce than many others. AllJSOR mashgichim<\/em> who do bedikas tola\u2019im <\/em>were trained specifically in this area in addition to the standard mashgiach<\/em>-training courses.<\/p>\n\n\n\n

In restaurants, random spot checks of already-checked vegetables take place to make sure they\u2019re really clean. This serves a dual purpose: it ensures that mashgichim<\/em> are being as careful as they should be, and it prevents staff from slipping non-checked vegetables into service. Employees know that if a bug is found, the entire batch may be thrown out (depending on what is found).<\/p>\n\n\n\n

\u201cWe\u2019re constantly monitoring infestation levels, and we\u2019re regularly in touch with bedikas tola\u2019im<\/em> professionals,\u201d Rabbi Yagen explains. \u201cWhen we hear about a higher-than-normal infestation level, we act upon it. We tend to err on the side of caution when it comes to bedikas tola\u2019im<\/em>.\u201d<\/p>\n\n\n\n

Yashan<\/em><\/strong><\/p>\n\n\n\n

In the Shulchan Aruch<\/em>, yashan<\/em> seems to be nonnegotiable for Sephardim. In fact, most rabbanim<\/em> hold that it\u2019s more chamur<\/em> than chalav Yisrael<\/em>. JSOR strongly encourages its establishments to implement this policy. All yashan<\/em> locations have a mashgiach<\/em> specifically appointed to review their yashan<\/em> products of the season.<\/p>\n\n\n\n

Fish and dairy<\/strong><\/p>\n\n\n\n

Sephardim do not eat fish and dairy together. Nevertheless, JSOR allows its establishments to offer dairy-fish combinations as long as they\u2019re marked on the menu, \u201cNot according to all Sephardic customs\u201d and they aren\u2019t prepared in a deep fryer.<\/p>\n\n\n\n

Kitniyos<\/em><\/strong><\/p>\n\n\n\n

There aren\u2019t a lot of products available that are certified as kosher l\u2019Pesach<\/em> kitniyos<\/em>. The JSOR puts almost year-round effort into getting more basic kitniyos <\/em>products approved for Pesach. They work with many hashgachos<\/em> and plants around the world to verify the products that can be used as kitniyos<\/em>.<\/p>\n\n\n\n

Read before you dine<\/strong><\/p>\n\n\n\n

\u201cDon\u2019t assume anything,\u201d Rabbi Yagen warns. \u201cThe store doesn\u2019t necessarily have the hechsher<\/em> or standards you think it does simply based on its location or its patrons. When you walk into an eatery, look for its certificate of kashrus<\/em>.\u201d<\/p>\n\n\n\n

A certificate isn\u2019t always enough, though.<\/p>\n\n\n\n

\u201cMake sure it is current. Another important point to note is that some hechsheirim <\/em>offer varying guidelines; they don\u2019t have one flat policy. One certified establishment may carry chalav stam<\/em>; another might offer non-yashan<\/em> foods. The hechsher<\/em> certificate lists the specifics; make sure to read it.\u201d<\/p>\n\n\n\n

In addition, the phenomenon of private labels poses a challenge for the frum<\/em> consumer. It\u2019s possible to find nearly identical products with different details and different kosher certifications. Products are made in different facilities owned by different companies, but they slap on a similar label.<\/p>\n\n\n\n

\u201cEven if the packaging hasn\u2019t changed, never assume the hashgachah<\/em> is the same. Always read the label carefully.\u201d<\/p>\n\n\n\n

Community-wide consciousness<\/strong><\/p>\n\n\n\n

More than just a hashgachah<\/em>, the organization feels responsible to help everyone do the right thing as much as possible. To this end, JSOR also offers classes that raise any number of frum<\/em>-life issues\u2014including, of course, kashrus<\/em>.<\/p>\n\n\n\n

The JSOR also operates a 24-hour kashrus <\/em>chat group which boasts approximately 1,500 members. Six admins man the lines, answering questions as quickly and efficiently as they can.<\/p>\n\n\n\n

\u201cThe area codes on the chat dot the entire map. People are constantly reaching out from kitchens, pharmacies, grocery aisles, catering businesses, and travel destinations. In the past, people would buy any product with a kosher symbol on it. With one text, they can now ask the JSOR if the hechsher <\/em>is a reliable one.\u201d<\/p>\n\n\n\n

Before Pesach or after a house move, locals can take advantage of JSOR\u2019s kitchen-kashering<\/em> services.<\/p>\n\n\n\n

\u201cI\u2019m always inspired by the \u2018everyday\u2019 people who go to unbelievable lengths to ensure that their kashrus<\/em> is at the highest level,\u201d Rabbi Yagen relates. \u201cI\u2019ve been asked to work at quite a few private-house parties where I spent thirteen or fourteen hours a day supervising the food preparation.\u201d<\/p>\n\n\n\n

Near miss<\/strong><\/p>\n\n\n\n

It isn\u2019t always simple to ensure that the food customers will eat is kosher. Rabbi Yagen tells of a near miss that happened recently.<\/p>\n\n\n\n

\u201cDuring Pesach season last year, one of our caterers was preparing food, and I noticed that one of the bags of matzah meal that was sent by our local heimishe<\/em> distributor was not kosher l\u2019Pesach<\/em>. Unfortunately, some of the bags had already been used. We had to stop production, throw everything out, kasher<\/em> the kitchen, and start all over again.<\/p>\n\n\n\n

\u201cThe distributor wasn\u2019t trying to cheat us,\u201d he clarifies. \u201cUnfortunately, honest mistakes happen all the time. As a hashgachah<\/em>, we have to be vigilant and catch them. As consumers in our own homes, as well, we have to be so, so careful to avoid serious mishaps.\u201d<\/p>\n\n\n\n

Blind spots<\/strong><\/p>\n\n\n\n

Rabbi Yagen maintains that in every community, education in kashrus<\/em> is critical.<\/p>\n\n\n\n

\u201cMany people do not really understand what\u2019s happening in the field day today. What it says on the label is not enough; people don\u2019t know the questions they should be asking when they buy a product. When people ask kashrus <\/em>questions, they sometimes miss some of the most basic questions that they should be asking. It\u2019s not that they don\u2019t care; they just don\u2019t realize. I\u2019ve checked restaurants around the country. There are some places that are so careful about certain issurim<\/em> and are clueless about others\u2014it\u2019s scary to see.<\/p>\n\n\n\n

\u201cAgain, it\u2019s not like they\u2019re not smart or not dedicated; it\u2019s a lack of knowledge. We don\u2019t know what we don\u2019t know. Whether it\u2019s a sefer<\/em>, a class, or a rav<\/em>, every individual should find a way to enhance and increase their kashrus<\/em> literacy. Don\u2019t take anything for granted. Find out before you eat. I always say that \u2018everyone eats it,\u2019 is a very bad hechsher<\/em>.\u201d<\/p>\n\n\n\n

A revolution<\/strong><\/p>\n\n\n\n

So much more than just running a hashgachah<\/em>, the leaders at JSOR have revolutionized local Sephardi kashrus<\/em>.<\/p>\n\n\n\n

Now, you\u2019ll appreciate the efforts that allow your night out in Deal.<\/p>\n","protected":false},"excerpt":{"rendered":"

The project: JSOR The person: Rabbi Avi Yagen \u201cA good friend of mine has nonreligious parents,\u201d says Rabbi Avi Yagen, director of research and development at the Jersey Shore Orthodox Rabbinate (JSOR). \u201cWhen his parents visit his home, it takes three days of eating kosher before they begin to show an interest in religion. \u2018It\u2019s […]<\/p>\n","protected":false},"author":2,"featured_media":2801,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[11],"tags":[20],"acf":[],"_links":{"self":[{"href":"https:\/\/thevoiceoflakewood.com\/wp-json\/wp\/v2\/posts\/2846"}],"collection":[{"href":"https:\/\/thevoiceoflakewood.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thevoiceoflakewood.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thevoiceoflakewood.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/thevoiceoflakewood.com\/wp-json\/wp\/v2\/comments?post=2846"}],"version-history":[{"count":1,"href":"https:\/\/thevoiceoflakewood.com\/wp-json\/wp\/v2\/posts\/2846\/revisions"}],"predecessor-version":[{"id":2847,"href":"https:\/\/thevoiceoflakewood.com\/wp-json\/wp\/v2\/posts\/2846\/revisions\/2847"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thevoiceoflakewood.com\/wp-json\/wp\/v2\/media\/2801"}],"wp:attachment":[{"href":"https:\/\/thevoiceoflakewood.com\/wp-json\/wp\/v2\/media?parent=2846"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thevoiceoflakewood.com\/wp-json\/wp\/v2\/categories?post=2846"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thevoiceoflakewood.com\/wp-json\/wp\/v2\/tags?post=2846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}