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** Interested in subscribing to Rabbi Haim Ovadia's weekday emails on Jewish Law? Please send an email to rabbiovadia613@gmail.com with your full name, location, and a bit about yourself.** Keeping...
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** Interested in subscribing to Rabbi Haim Ovadia's weekday emails on Jewish Law? Please send an email to rabbiovadia613@gmail.com with your full name, location, and a bit about yourself.**
Keeping kosher seems like it gets more burdensome over time. It's not that true kashrut has changed, but rather Rabbi's and kashrut organizations continue to raise the bar. But, is raising the bar a good thing? Is it that our ancestors were ignorant to the laws of kashrut? Or is it the fact that kashrut has become a business? Certifying toilet paper should tell us we have gone way too far.
Here I give you the real deal. No smoke and mirrors. The pre-kashrut business and also what was once a kashrut issue may have changed because circumstances have changed.
Most of all, on University campuses and different areas of the US and abroad don't have the same available Kosher products one might have in a place like Brooklyn, NY. This creates a problem for many and we must cater to those who need to truly know what is and what is not kosher. Otherwise, we risk them giving it all up and feeling that keeping kosher is too burdensome.
We must return to the origins of our ancestors, who did not have the same availability as we have in some places. Most rabbis end up catering to those who already take for granted having dozens of kosher restaurants and unlimited products available. Do we simply preach to the choir, or deal with the struggle that is real.
In addition, those who have that access may find themselves in a tough position when on a business trip, vacation, emergencies, and even working for Teach For America or Doctors Without Borders and so many more.
show less
Keeping kosher seems like it gets more burdensome over time. It's not that true kashrut has changed, but rather Rabbi's and kashrut organizations continue to raise the bar. But, is raising the bar a good thing? Is it that our ancestors were ignorant to the laws of kashrut? Or is it the fact that kashrut has become a business? Certifying toilet paper should tell us we have gone way too far.
Here I give you the real deal. No smoke and mirrors. The pre-kashrut business and also what was once a kashrut issue may have changed because circumstances have changed.
Most of all, on University campuses and different areas of the US and abroad don't have the same available Kosher products one might have in a place like Brooklyn, NY. This creates a problem for many and we must cater to those who need to truly know what is and what is not kosher. Otherwise, we risk them giving it all up and feeling that keeping kosher is too burdensome.
We must return to the origins of our ancestors, who did not have the same availability as we have in some places. Most rabbis end up catering to those who already take for granted having dozens of kosher restaurants and unlimited products available. Do we simply preach to the choir, or deal with the struggle that is real.
In addition, those who have that access may find themselves in a tough position when on a business trip, vacation, emergencies, and even working for Teach For America or Doctors Without Borders and so many more.
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4 koshering made easy: Review of Star-K guide 1
20 MAR 2018 · In this and the next several sessions we will review the Star-K kashrut guide.22m 55s -
2: Koshering Made Easy
16 MAR 2018 · Stove. Oven. Dishwasher. Cabinets.21m 45s -
Kashering Made Easy
15 MAR 2018 · Basic principles of koshering dishes and how you can make your kitchen kosher in an hour.22m 2s -
Kashrut Craze: Marketing and Tradition
31 MAR 2017 · Why are we not told the truth about what's kosher? It's part tradition, part shrewd marketing15m 29s -
Trusting Kosher
5 MAR 2017 · Why we should trust a friend when he says it's kosher.22m 57s -
Meat and Dairy, part 2
18 DEC 2016 · Second part of a series exploring the history and practices of separation between meat and dairy.11m 47s -
Meat and Dairy, Part 1
18 DEC 2016 · First part of a series exploring the history and practices of separation between meat and dairy.11m 50s -
2: There's [Almost] No non-Kosher Cheese?
28 NOV 2016 · This is part 2 of this series. The answer to this question will take some time, as there are many misconceptions regarding Kosher and non-Kosher (or non-certified) cheese. In addition, the Kashrut industry controls both the supervision on production and the halakhic literature, thus creating an exorbitant pricing system in which what is considered a “strictly” Kosher cheese, of rather inferior quality, could cost twice or three times as much as a similar “non-supervised” cheese. This creates a considerable economic interest in preserving a state of affairs where “non-supervised” cheese is deemed non-kosher, despite the difficulties it creates for observant Jews (as I have mentioned in other articles, one cannot brush aside the cost factor, since the Talmud stresses in many places that we must not cause people to spend more than what is necessary.) The above is from Rabbi Ovadia's daily emails on Halakha. To join the list, please email rabbiovadia613@gmail.com, your full name, location and a little about yourself. It's free to sign up.13m 39s -
1: There's [Almost] No non-Kosher Cheese?
28 NOV 2016 · This is part one of this series. The answer to this question will take some time, as there are many misconceptions regarding Kosher and non-Kosher (or non-certified) cheese. In addition, the Kashrut industry controls both the supervision on production and the halakhic literature, thus creating an exorbitant pricing system in which what is considered a “strictly” Kosher cheese, of rather inferior quality, could cost twice or three times as much as a similar “non-supervised” cheese. This creates a considerable economic interest in preserving a state of affairs where “non-supervised” cheese is deemed non-kosher, despite the difficulties it creates for observant Jews (as I have mentioned in other articles, one cannot brush aside the cost factor, since the Talmud stresses in many places that we must not cause people to spend more than what is necessary.) The above is from Rabbi Ovadia's daily emails on Halakha. To join the list, please email rabbiovadia613@gmail.com, your full name, location and a little about yourself. It's free to sign up.11m 2s
** Interested in subscribing to Rabbi Haim Ovadia's weekday emails on Jewish Law? Please send an email to rabbiovadia613@gmail.com with your full name, location, and a bit about yourself.** Keeping...
show more
** Interested in subscribing to Rabbi Haim Ovadia's weekday emails on Jewish Law? Please send an email to rabbiovadia613@gmail.com with your full name, location, and a bit about yourself.**
Keeping kosher seems like it gets more burdensome over time. It's not that true kashrut has changed, but rather Rabbi's and kashrut organizations continue to raise the bar. But, is raising the bar a good thing? Is it that our ancestors were ignorant to the laws of kashrut? Or is it the fact that kashrut has become a business? Certifying toilet paper should tell us we have gone way too far.
Here I give you the real deal. No smoke and mirrors. The pre-kashrut business and also what was once a kashrut issue may have changed because circumstances have changed.
Most of all, on University campuses and different areas of the US and abroad don't have the same available Kosher products one might have in a place like Brooklyn, NY. This creates a problem for many and we must cater to those who need to truly know what is and what is not kosher. Otherwise, we risk them giving it all up and feeling that keeping kosher is too burdensome.
We must return to the origins of our ancestors, who did not have the same availability as we have in some places. Most rabbis end up catering to those who already take for granted having dozens of kosher restaurants and unlimited products available. Do we simply preach to the choir, or deal with the struggle that is real.
In addition, those who have that access may find themselves in a tough position when on a business trip, vacation, emergencies, and even working for Teach For America or Doctors Without Borders and so many more.
show less
Keeping kosher seems like it gets more burdensome over time. It's not that true kashrut has changed, but rather Rabbi's and kashrut organizations continue to raise the bar. But, is raising the bar a good thing? Is it that our ancestors were ignorant to the laws of kashrut? Or is it the fact that kashrut has become a business? Certifying toilet paper should tell us we have gone way too far.
Here I give you the real deal. No smoke and mirrors. The pre-kashrut business and also what was once a kashrut issue may have changed because circumstances have changed.
Most of all, on University campuses and different areas of the US and abroad don't have the same available Kosher products one might have in a place like Brooklyn, NY. This creates a problem for many and we must cater to those who need to truly know what is and what is not kosher. Otherwise, we risk them giving it all up and feeling that keeping kosher is too burdensome.
We must return to the origins of our ancestors, who did not have the same availability as we have in some places. Most rabbis end up catering to those who already take for granted having dozens of kosher restaurants and unlimited products available. Do we simply preach to the choir, or deal with the struggle that is real.
In addition, those who have that access may find themselves in a tough position when on a business trip, vacation, emergencies, and even working for Teach For America or Doctors Without Borders and so many more.
Information
| Author | Rabbi Haim Ovadia |
| Categories | Religion & Spirituality |
| Website | visitor.r20.constantcontact.com |
| rabbiovadia613@gmail.com |
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