Hebrew National reengaging the Hebrew Nation
Hebrew National has hit the news once again, with the Rabbinical Assembly officially approving its products for use by Conservative Jews:
The headline (by highlighting the negative “Not Kosher Enough For Some”) makes the issue seem more controversial than it really is. In fact, the headline is more controversial than the well-written article it accompanies. The fact of the matter, which has always been the case, is that HN’s beef isn’t glatt. What would have been nice is a categorical explanation why HN and Rabbi Tibor Stern’s oversight was problematic not just for the Orthodox but for the Conservative. What would be really controversial is an exposé ¯f the issues behind that handful of hekshers most people (and their rabbis) find “questionable” or “unacceptable.” Maybe a little to touchy even for the Forward.
But I digress. Something that never requires lung inspection to be kosher is poultry (despite the misuse of the word “glatt” on poultry products), and Hebrew National does that one right. Their roasted turkey breast is both cheaper than Empire’s and better suited to sandwich-making, given its thinner slices. For all you kosher Atkins dieters, this turkey is probably your wonder food - 50 calories in 2 oz., no fat, plenty of protein - and it won’t break the bank.
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Pesach Condensed Milk?
I have a recipe for a delicious dessert which could be made for Passover if only Pesadik condensed milk were available. Anyone seen such a product?
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Pareve Cornbread
WANTED: A recipe for exceptionally moist pareve cornbread. Please note that the cornbread recipe in The Kosher Palette falls into the “bone dry” category.
E-mailed or commented recipes greatly appreciated.
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Half-Moon-K getting up to snuff
The Jewish Journal of Greater Los Angeles reports that the Kosher Overseers Associates of America (who use the Half-Moon-K heksher shown at right) are upgrading their 90-year-old standards to make its hashgacha more reliable.
According to director Chaim Hissiger, 80% of products bearing the Half-Moon-K are currently reliable — call the KOAOA at (323) 870-0011, and they’ll be happy to verify particular products.
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Assessing Kashrut Organizations v2.0
Before I pick up Slutzman’s gauntlet, I would like to advise against his policy of “consider[ing] all hechshers (excepting the plain “K” unless I know about that particular item) acceptable.”
New York State enacted America’s first Kosher Food Law in 1918. This original law — on which virtually every other state subsequently based their own Kosher Laws — prohibited selling non-kosher goods with kosher “certification” attached and required stores selling both Kosher and non-Kosher products to post signs attesting the fact. As the nation’s processed food industry developed, additional laws were passed that defined what one may and may not hype as “kosher” without running the risk of fraud. These statutes were based on normative Orthodox practice.
On July 28 ‘02, the U.S. District Court for the Eastern District of New York declared portions of the New York Kosher Laws unconstitutional, holding that their Orthodox roots tacitly violated the Establishment Clause: By basing a state statute on a given denomination’s practice the NYS Legislature gave Orthodox Judaism credence over Conservative, Reconstructionist and Reform.
Although NYS Governor George E. Pataki has repeatedly called upon the NYS Department of Agriculture and Markets’s Division of Kosher Law Enforcement to appeal this decision, the July ‘02 ruling stands. Consequently, anyone who wishes to may start their own kosher certification agency, copyright their own symbol and start hekshering away. There is no assurance that their standards are even nominally related to any denomination’s interpretation of Jewish law.
Now, back to the gauntlet. Having supervised a kosher kitchen or two (just kidding, only one) in my day, I’d like to suggest a few questions one should bear in mind when researching a new kosher certifier:
- What are the requirements to serve as a mashgiah (kosher supervisor)? What are the on-staff mashgihim’s qualifications? What sort of training to they receive? Do they keep up to date on the kosher industry’s going-ons? How often are they quizzed to see that their knowledge of halakha (Jewish Law) is still up to snuff?
- Are the mashgihim’s visits to an industrial plant (say, Dole Fruit) scheduled in advance or spur of the moment? (Spur of the moment being preferred to scheduled.)
- Are new industrial products approved after inspection of ingredients or does the company simply fax over a list of ingredients? (The ingredients ought to be inspected.)
- How do they ensure that there is no bishul akum (cooking by non-Jews, a violation of Orthodox kosher observance)?
- What is their policy on bediqa (checking for bugs)? Are there any vegetables/fruits which they don’t check as a matter of course? When bediqa is performed, which techniques are used for which produce?
- What hekshers (certifications) do they permit their restaurants to use when purchasing meats?
- Do they require their restaurants to have a mashgiah temidi (constant supervisor) on premises whenever the kitchen is unlocked?
- Is it possible for chefs/staff to have access to the kitchen when there is no mashgiah present?
- Are the mashgihim paid directly by the kosher supervisor, the restaurant they work for, or both (say, a 70/30 split)?
By no means take this list to be all-inclusive. Feel free to post additional questions (as well as comments/critiques of mine) below. And, as always, when asking questions and evaluating answers keep a trusty Rabbi close at hand.
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Assessing Kashrut Organizations
So here’s a question for TeamKosher –
You find something in the store that you think would be nice to add to your favorite recipe, but don’t so much recognize the hechsher on the package. How do you go about assessing the acceptability of the hashgacha (outside of asking your rabbi)? What questions would you ask if you were able to talk with the people in charge? With the increasing diversity in kashrut certification organizations, this is perhaps becoming more and more of a concern.
I’ll start the discussion by saying that my personal policy is that, in favor of community, I consider all hechshers (excepting the plain “K” unless I know about that particular item) acceptable until I have good reason not to. Of course then the question becomes what constitutes good reason not to. Thus, the question of how to find out more and what questions to ask. What do you think?
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Beef Broth?
Every kosher market sells chicken broth (Rokeach, Manischewitz, etc.), but what about beef broth? The closest I’ve come is pareve beef boullion, which isn’t close at all, in my opinion.
I have discovered, however, a company in NJ that makes kosher “soup bases” (i.e. chicken/beef/vegetable broth) for commercial/industrial customers. Sent an e-mail asking if they offer any retail products.
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