What is chewing gum made out of ?
Most chewing gums innocuously list "gum base" as one of their ingredients, masking the fact that petroleum, lanolin, glycerin, polyethylene, polyvinyl acetate, petroleum wax, stearic acid, and latex may be among the components. Because of standards of identity for items such as gum base and flavoring, manufacturers are not required to list everything in their product. According to Dertoline, a French chemical manufacturer, their adhesive "dercolytes" are used as a label and tape adhesive, as well as a chewing gum base. Many brands also list glycerin and glycerol as ingredients on the label. Both of those compounds can be animal-derived.
What are "E" numbers?
There are different words for different food ingredients across the world. In Europe, some food ingredients are noted as "E" numbers. Those that vegans and vegetarians will want to avoid include:
E120 - cochineal (red food coloring made from crushed beetles)
E542 - edible bone phosphate
E631 - sodium 5'-inosinate
E901 - beeswax
E904 - shellacE920 - L-cysteine hydrochloride
Ingredients with the following "E" numbers may be animal derived: 101, 101a, 153, 203, 213, 227, 270, 282, 302, 322, 325, 326, 327, 333, 341a, 341b, 341c, 404, 422, 430, 431, 432, 433, 434, 435, 436, 470, 471, 472a, 472b, 472c, 472d, 472e, 473, 474, 475, 476, 477, 478, 481, 482, 483, 491, 492, 493, 494, 495, 570, 572, 627, and 635. To read more go to: www.ivu.org/faq/food.html
Most chewing gums innocuously list "gum base" as one of their ingredients, masking the fact that petroleum, lanolin, glycerin, polyethylene, polyvinyl acetate, petroleum wax, stearic acid, and latex may be among the components. Because of standards of identity for items such as gum base and flavoring, manufacturers are not required to list everything in their product. According to Dertoline, a French chemical manufacturer, their adhesive "dercolytes" are used as a label and tape adhesive, as well as a chewing gum base. Many brands also list glycerin and glycerol as ingredients on the label. Both of those compounds can be animal-derived.
What are "E" numbers?
There are different words for different food ingredients across the world. In Europe, some food ingredients are noted as "E" numbers. Those that vegans and vegetarians will want to avoid include:
E120 - cochineal (red food coloring made from crushed beetles)
E542 - edible bone phosphate
E631 - sodium 5'-inosinate
E901 - beeswax
E904 - shellacE920 - L-cysteine hydrochloride
Ingredients with the following "E" numbers may be animal derived: 101, 101a, 153, 203, 213, 227, 270, 282, 302, 322, 325, 326, 327, 333, 341a, 341b, 341c, 404, 422, 430, 431, 432, 433, 434, 435, 436, 470, 471, 472a, 472b, 472c, 472d, 472e, 473, 474, 475, 476, 477, 478, 481, 482, 483, 491, 492, 493, 494, 495, 570, 572, 627, and 635. To read more go to: www.ivu.org/faq/food.html
32 comments:
Shellac is secretion of the lac bug.
Even heimishe hashgochos have been caving in & allowing it for gum, candy & chocolate because the manufacturers cry that there is very short shelf without it.
Rav Blumenkrantz zl has suggested in the past that the oylam complain to companies & rabbonei machshir that it is an unacceptable cop out.
It is yadua that Rav Abadi is mattir treif gum base.
Who are the OU and others poskening like?
are there any kosher gum on the market?
It was not too long ago that a diehard Queens Vaadnik was insisting here that everyone would agree that the Queens Vaad fits the Charedi mold, except for "one lowlife" who criticizes them.
This week we have yet another shining example of just what kind of mainstream "Charedi" pursuits the Queens Vaad is into.
A very strange sign has gone up in Queens Vaad shuls encouraging attendance of an event taking place this coming Sunday at the "Israel Center of Conservative Judaism" on 73rd Ave. The event is billed as a kumzitz of sorts with a guitar-playing rabbi / chaplain from Queens College (the college cafeteria is under Queens Vaad hashgocho).
The event was organized with help from the Queens Jewish Community Council, where several Queens Vaad honcho rabbonim sit on the board of directors.
If this is how the Queens Vaad defines Yahadus Hatorah, we are proud to be "lowlives".
http://daattorah.blogspot.com/2010/06/rabbi-meisels-research-on-fish-worms.html
http://easterniowabusiness.com/2010/06/09/allamakee-county-threatens-tax-sale-of-agri-star-plant/
Allamakee County threatens tax sale of Agri Star plant
Jun 09, 2010 3:06 pm by Dave Dewitte.
Allamakee County is taking its beef with the new owner of the former Agriprocessors plant over $577,872.73 in unpaid taxes to the court of public opinion.
The county issued a sternly worded statement Thursday, June 9, through a law firm hired to help with the collection effort against SHF Industries, which operates the plant as Agri Star Meat & Poultry LLC.
“All property owners in Allamakee County, whether large or small, are expected to pay property taxes owed,” the statement said. It also invited investors to bid on the kosher slaughterhouse at a tax sale on June 31.
SHF Industries LLC bought the plant in August 2009 out of the bankruptcy of Agriprocessors Inc. The company is owned by Montreal businessman Hershey Friedman.
SHF said it has never received a tax bill for the property, and has determined that the county was continuing to bill Agriprocessors and a related real estate company, Neville Properties.
“As is common in bankruptcy sales, the sale was free and clear of any and all liens, claims and encumbrances,” said SHF’s New York-based attorney, Shalom Jacob, in a prepared statement.
Furthermore, the company said it’s not responsible for paying the taxes.
“It is our position we are not responsible for any unpaid taxes that were accrued under the previous owners,” Jacob said.
SHF has threatened to seek a court injunction to halt the tax sale, according to the county’s statement from Attorney Wesley Huisinga of Shuttleworth & Ingersoll PLC, Cedar Rapids.
I mentioned to a rov the appalling NY Times story of the bar mitzvah this past Shabbos at Yankee stadium, so he contacted the Star K for their explanation.
The Star K said that Ouri's catering was sold and is now called Fan Catering. They said they did not certify the bar mitzvah and their kitchen was not used.
Something still does not add up with these terutzim however.
It's still called Ouri's on the Star-K website and I called the Beth Torah shul catering office (Ocean Pkwy @ J&K)- they answered the phone as "Ouri's"
And how many kosher kitchens are at Yankee stadium? Where did the bar mitzvah caterer prepare & serve from?
http://www.star-k.org/directory/comp-k.asp?src=/WkROa00weHVUakJaV0VsMFlYazFkbU50WTNaaFZ6VnJaRmhPTUdOdWF6MD0=&compid=PVSJT
Fan Catering LLC
Ouri's Sports Catering
1075 Ocean Parkway
Brooklyn, NY 11230
718-336-1311
http://congregationbethtorah.giving.officelive.com/catering.aspx
This past year we are excited to have with us Ouri`s Caterers, headed by world class chef, Mr. Ouri Nidam (he is the original owner & still touted as being the baal habos).
Together with the elegance of Beth Torah, where else would one go for a memory that will last a lifetime.
To make an appointment to see our most fabulous facility, contact the Caterers office at (718)336-1311.
R' Yudel, I take it you don't hold of shechita under R' Tzvi Ashkenazy if you didn't post the article.
Any comments? I grada thought it was interesting that his head shochet has a Bocharian name.
http://multivu.prnewswire.com/mnr/glenmorangie/44524/
The Glenmorangie Company and Moët Hennessy USA are proud to announce that Glenmorangie Original, Scotland’s favorite single malt Scotch whisky, has become kosher-certified by the Orthodox Union (OU), the world’s largest and most respected kosher certification agency. Additionally, its pioneering new expression, Glenmorangie Astar, has also become kosher-certified. Glenmorangie's sister distillery, Ardbeg has also received OU Kosher certification for its Ardbeg 10yr old expression.
New packaging and promotional materials bearing the “OU” symbol will be distributed nationwide over the next few months.
“At Glenmorangie we take great pride in producing Scotland's favorite single malt whisky, using the finest Scottish barley and hand selected American white oak casks of only the highest quality. The OU kosher certification will bring our iconic brand to an entirely new consumer base that can now enjoy our products,” Brian Cox, Glenmorangie U.S. Brand Director.
The Orthodox Union rigorously monitors all aspects of production. It supervises the process by which the whisky is created, examines the raw ingredients used to make Glenmorangie and regularly inspects the distilling and bottling facilities to make sure that its standards are met.
“We are very pleased to have Glenmorangie Single Malt Scotch Whisky become the first major single malt scotch brand to attain OU certification. It was also gratifying for OU to guide the Glenmorangie Company through the certification process and bring this famous single malt brand to the growing kosher market place,” remarked Rabbi Eliyahu Safran, OU Kosher Vice President of Communications and Marketing. “It was rewarding for OU Kosher’s team, headed by Rabbi Nachum Rabinowitz and Dr. Avraham Meyer, to collaborate with the Glenmorangie team.”
http://www.theyeshivaworld.com/news/General+News/61462/Glenmorangie,-Scotlands-Favorite-Single-Malt,-Announces-OU-Kosher-Certification.html
Joshie says:
June 8, 2010 at 6:34 pm
1. Glenmorangie do NOT use sherry casks across their whole range as opposed to Macallan for example who do. Every single Macallan bottling is oloroso-sherry based. Glenmorangie original is not sherry or wine based. Probably hence the Hechsher.
2. There is a major misconception out there that only whisky which is sherry based is “potentially” a problem. Potentially whiskey which has been in any wine based cask is potentially a problem. The well known whiskey casks that have been used prior for wine are Port, Burgundy, Madeira and Bourdeaux. There are numerous others and it is worth checking on the type of maturation.
3. Dayan Westheim in the Uk gave a shiur on whisky a couple of years ago. He said that the Heter of Reb Moshe was based on a Minchas Yitzchok, and Dayan Westheim claims that the Minchas Yitchok was Choizer and that the Metzius has changed. Whilst he did not Assur wine based whisky, he got as close to it as he could without risking being lynched. Privated, he holds and tells people that wine based and ALL double or triple matured whiskies must not be drunk (excuse the pun). He holds that if you already have these bottles, they are not Ossur B’hano’o and can be sold.
4. Dayan Westheim basically said in that shiur that you should read the label on the bottle AND on the tube/box. If sherry or wine based maturation is not mentioned then you can drink it even if you know that it has been matured in these casks. The reason being that the maturation does not have the Chashivus of sherry or wine otherwise they would write and publicise this on their labels, as it sells for more money
DrYidd says:
June 8, 2010 at 6:58 pm
hello99 – You are absolutely not correct. some glenmorangie’s use port, madera, or sherry casks. BUT the basic 10 year old and i suspect the other are NOT made in wine casks.
yaacov doe, I doubt the OU will rely on RMF ztl on this issue; they have not to date. if you go to their restaurants, they allow multiple single malts that do not ADVERTISE wine casks on their labels. Now they are going a step further and checking/certifying this brand.
bigwheel says:
June 8, 2010 at 6:58 pm
Although this IS great news, it is important to note that the TOMINTOUL collection are also certified by the OU, that includes the 10 Year, 16 Year, Peaty Tang, & the Reserve 31 Year old, they are GREAT Whiskeys, ENJOY!!!
u33073 says:
June 9, 2010 at 2:28 pm
Yaakov Doe
Please dont say Rav Moshe’s psak. I think it is much more approprite to call it a Heter like Joshie did.
I believe that Rav Moshe wrote in the tshuva that he would drink it if offered so it would not be “mechi k’yura”. Does not sould like he said it was mutar lchatchila.
The rov of Beth Torah is R' Zvulun Lieberman. So maybe Ouri's caterer will get first dibs on the Puretz shechita as the rov is Puretz's shvogger.
http://www.shmaltzking.com/shop/index.php/
R' Gershon Bess says he is abiding by Rav Elyashev's psak, so what is the RCC doing about the Shmaltz King herring company?
http://www.thejc.com/news/uk-news/32930/shechita-fears-if-european-law-changes
Shechita UK, the lobby organisation which defends religious slaughter, has said a change in European law on labelling food will mean the “end of shechitah” and will “discriminate” against kosher food.
Next week, a plenary session of the European Parliament will vote on the proposal for a regulation on the provision of food information to consumers.
A proposed amendment will mean that meat and meat products derived from animals that have been slaughtered by the laws of shechitah will be labelled “meat from slaughter without stunning”.
Henry Grunwald QC, chairman of Shechita UK, wrote to every MEP this week urging them to vote against the “discriminatory and unfair” amendment.
He said that the proposed amendment “has the unintended consequence of forcing the end of shechitah.
“It would have a significant impact on the kosher meat industry, ultimately making shechitah economically unviable.”
Around 70 per cent of an animal killed by shechita is consumed by the non-kosher market and Mr Grunwald said labelling the products would result in the stigmatisation of shechitah, decrease the demand and could put slaughterhouses out of business.
He added: "It could result in severe hardship for European Jewish communities by depriving them of the means for obtaining kosher meat and meat products”.
He maintained that the labelling would be discriminatory because it requires only the meat from animals killed by religious methods to be labelled, rather than labelling all products with their method of slaughter, which can include stunning by electrocution, captive-bolt or gassing.
The Gateways kiruv organization owns this hotel.
Is there an issur to seek out baalei simcha who will incorporate avodah zarah in their ceremonies like Hindus?
http://www.prlog.org/10729794-doubletree-hotel-in-tarrytown-specializes-in-cultural-weddings.html
“It’s important to us to help families plan a wedding that respects their unique tradition,’’ said Ana Barreto, Director of Sales & Marketing at the Doubletree Hotel in Tarrytown. “Whether it’s Indian, Albanian or Orthodox Jewish, we go out of our way to accommodate brides and grooms from different backgrounds and make them feel at home.’’
Linda Ferone, Director of Catering, said that the hotel has held Orthodox Jewish and Indian, as well as Albanian, Palestinian, Korean and Jamaican weddings. There have been Chuppahs, Nikas, Money Dances and Mitzvah Tantzes.
To enhance the celebrations, the hotel works with special caterers to provide traditional food for each event. There is a separate kosher kitchen on the premises, and the hotel can now offer all the traditional Indian dishes thanks to a recent partnership with the Royal Palace Restaurant in Greenburgh.
Kamran Imadi and Sara Ahmed are planning their traditional Indian wedding at the DoubleTree in October.
The cRc wishes to clarify the kosher status of the duty-free shops located in Ben Gurion Airport in Israel.
Although all of the duty-free shops sell their chometz, as required by the Rabbanut, they continue to be open during Pesach selling chometz items. The exception to this is the duty-free shop located adjacent to gate D7, which not only sells their chometz for Pesach, but they also are very careful to only sell kosher for Passover products during Pesach.
Additionally, the duty-shop at gate D7 employs Shomrei Torah U'mitzvos to ensure that these strict guidelines are adhered to.
Tonight at the Atrium in Monsey is a "pidyon shvuyim" fundraiser hosted by the Chofetz Chaim Heritage Foundation.
Professor Lawrence Reisman blogs that he called the Foundation to complain that the Chofetz Chaim took geneivos very seriously. They tried to mach avek any connection to themselves except for providing audio-video hookups. It is possible that the other host, Pinny Lipschutz, exaggerated their connection on the flyer.
The speakers include a rov from Kiryas Yoel to appeal to the Satmar oylam, Rav Weissmandl who is slyly called only a Rubashkin "supporter" instead of someone who profits handsomely from him and Yerachmiel (Robert) Simins, a Monsey lawyer who is part of Rubashkin's legal super-team.
part 2
One especially painful controversy in a country where the rate of intermarriage is high stemmed from rabbinical decisions over the past few years that have barred or sharply limited the conversion of young children of non-Jewish mothers in mixed marriages.
"In Venice 30 years or so ago, it was sufficient to say to the community that you wanted your child to be Jewish," Anna Vera Sullam, a Venice Jewish community leader, told JTA. "Now it's much stricter. Child conversion doesn't exist anymore."
Others see the problem differently. More than 250 people, for example, joined a Facebook group set up to support Somekh after his dismissal was made final.
"It's clear that a great part of the community has lost the intellectual tools to comprehend the role of a rabbi according to Jewish tradition," one member, Paolo Schiunnach, wrote on Facebook.
"Rabbis are not just salaried functionaries, with merely pastoral and preaching roles," he wrote. "The rabbi is a scholar who has received smicha and is authorized to decide on community needs and general and particular halachah," or Jewish law.
Dario Calimani, a member of the UCEI council, said inconsistency and lack of communication in the Italian Rabbinate itself is part of the problem.
"In Italy there is no national mark for kashrut, there is no unified policy on conversion, there is no halachic coordination in general or synergy in the cultural field, there is no agreed policy regarding relations with the Catholic Church," Calimani wrote in a recent edition of the Turin Jewish magazine Ha Keillah.
"In a community as small as that in Italy, coordinated solutions should be sought," he said. "Instead, we see kashrut treated as a purely commercial question, and conversions that provoke communal crises or are resolved outside the rules."
Rabbis themselves recognize many of these problems.
"Kashrut is an issue," said Rabbi Elia Richetti, the chief rabbi of Venice and newly elected president of the Italian Rabbinical Assembly. "And we need training for kosher butchers and mohelim. We also need closer contacts among the rabbis around the country."
Italy's Jewish establishment also appears to lack a strategy on how to deal with the small new Reform congregations that have cropped up over the past few years in Milan and a few other cities. Though not recognized or funded by the UCEI, several of them offer increasingly broad services, including conversion, and they reach out to intermarried Jews and others who feel alienated by official communal institutions.
Chabad, meanwhile, has been a well-established presence in Italy for more than 50 years and is very active in Rome, Milan, Venice and other cities. But it, too, operates outside the official Jewish establishment.
You missed part 1
http://www.jta.org/news/article/2010/06/10/2739565/question-in-italy-how-do-we-reach-non-orthodox-jews
The years-long battle that ended recently with the dismissal of the chief rabbi of Turin, Italy, highlights a 21st-century identity crisis afflicting the oldest Jewish community in the Diaspora.
Rabbi Alberto Somekh, who like all recognized rabbis in Italy is Orthodox, had served as chief rabbi in Turin since 1992. But critics said he had antagonized a sizable segment of the city's largely non-observant 900-member Jewish community with a confrontational personal style.
His ouster last month marked the first-ever dismissal of a chief rabbi in an Italian Jewish community.
It focused attention on the challenges facing Italian Jews, ranging from intermarriage, falling birth rates and budget woes to factionalism, political infighting, and sharp divisions over religious practice and Orthodoxy.
In particular, some have become disaffected by what they say is a lack of pluralism and increased Orthodox rigidity in the official community, alienating many.
"Italian Jewry was always nominally Orthodox but it accepted everybody, observant or not, under one umbrella," Daniele Nahum, 27, the recently elected vice president of the Milan Jewish community, told JTA. "Now, however, the rabbis here have been adopting a more conservative mentality, and this has pushed some people toward Reform or Chabad."
About three years ago, when the community's lay leadership initiated attempts to oust Somekh from the Turin post, Turin Jewish community president Tullio Levi accused Somekh of "attitudes of ill-concealed or even open contempt" for less observant members of the community, as well as a "serious lack of sensitivity and consideration" for their problems.
Community leaders formally ordered Somekh's dismissal in early 2009, but rabbi appealed -- his appeal was rejected last month. While Rome Chief Rabbi Riccardo Di Segni said the decision had nothing to do with Somekh’s Orthodoxy or alleged rigidity, Somekh had become a symbol of the lack of openness to non-Orthodox Jewish practice.
Somekh himself declined to comment about the issue, but told JTA he "feels good" and is moving on.
Orthodoxy historically has been the only recognized Jewish stream in Italy, and the Somekh incident illustrates tensions between the official Orthodox establishment and parts of the broader Jewish population.
"The leadership of the Italian Jewish community is very concerned that it continues to be recognized by the Israeli rabbinical establishment as being Orthodox," said Lisa Palmieri Billig, the American Jewish Committee's representative in Rome. "But the fact is that a very large section of Italian Jews behave as Reform or Liberal Jews would in other countries, or are totally secular. At the moment, a feeling of belonging to an emotionally cohesive, culturally unified 'ethnic' group is lacking."
Something is very suspicious with this Star K story last Shabbos at Yankee Stadium.
It is highly unlikely that there is more than one kosher kitchen there, so let's try to be medayek in the Star K's "terutz".
They said the bar mitzvah was not under them nor was their kitchen used.
The NY Times seems to be saying that the kosher kitchen on site WAS used and in any case, it would be very difficult for an outside caterer to operate without the use of an onsite kitchen whatsoever for such a huge bar mitzvah.
The Star K has a history of pulling fast ones, maasei knunya, to claim they were not involved. Case in point: one of their caterers was doing a "wedding" for two mishkevei zachar. Since it would be too embarrassing to OFFICIALLY certify such an event, they did so off the record and had their mashgiach go undercover & disguise himself so that he would not look like a Torah observant Jew.
It should therefore not shock anyone if Star K had a mashgiach sleeping in the bleachers (with no access to davening with a minyan and exposed to chilul Shabbos fun der alle zeiten).
http://www.courthousenews.com/2010/06/11/New_Complaints.htm
And just today it's being reported that the Star K certified caterer for the Mets, named "Kosher Sports", is not exactly behaving Torahdik either:
"Kosher Sports claims the Queens Ballpark Co. violated a 10-year contract giving it the exclusive right to sell Kosher hot dogs and knishes at Mets home games, by barring it from selling on Friday night and Saturday, in Brooklyn Federal Court."
That may not be the only example of the Star K being faygella-friendly.
The caterer at the Fire Island Synagogue is under Star K.
Fire Island is a summer hotspot for that group and this temple calls itself "egalitarian" which is usually open to toyeva.
http://fireislandsynagogue.org/rabbi.htm
The rabbi there is nebich a musmach of R' Zalman Nechemya Goldberg who went off the derech.
The same caterer works out of the Riverdale (Reform) Temple:
http://www.riverdaletemple.org/
B'ruchim Habayim to Riverdale Temple! Where everyone is ALWAYS welcome!
We are an inclusive, welcoming community of Jewish and interfaith families, young and old, married and single.
We are also welcoming to all lifestyle choices.
Why isn't the OU saying beferush that sherry cask Scotches are a problem?
http://www.prlog.org/10683590-tomintoul-33-year-old-introduced-to-us-market.html
Following the success of Tomintoul 10 Year Old and Tomintoul 16 Year Old among other Tomintoul releases, Medek Wine & Spirits will begin distributing Tomintoul 33 Years Old Special Reserve Single Malt Whisky on June 1, 2010.
The release of the new Tomintoul 33 coincides with another momentous award for Tomintoul; the award of a kosher certification. Tomintoul 10, 16, 33 and Peaty Tang have all been approved to receive the OU (Orthodox Union) kosher certification.
http://gotcholent.com/Home_Page.html
The "faygella-friendly" Star K caterer doing events at Fire Island, etc, happens to be this one based at the Lincoln Park Jewish Center in Yonkers.
http://www.tabletmag.com/life-and-religion/35756/dutch-treat/
Ari White, who runs a boutique kosher catering company in New York City called got cholent? Inc. ... sees herring more as an accompaniment to whisky (he refers to the fish as “a chaser”), and in his off hours runs the Facebook group Jewish Whisky Lovers Unite, a “virtual global Kiddush Club” that promotes discussion and whisky tastings.
White offers recommendations for whisky-herring pairings, including Laphroaig quarter cask or Caol Ila 12 to go with matjes herring and Dalwhinnie 15 with schmaltz.
http://www.connosr.com/reviews/laphroaig/laphroaig-quarter-cask/fantastic/
Interesting choice for a Star K caterer when Laphroaig quarter cask has a goyishe sherry wine finish
http://lpjc.org/index.php?option=com_content&view=category&layout=blog&id=35&Itemid=2
As far as the shul in Yonkers, the rov is a ger from Cuba who married the daughter of a Florida Chabad meshuloch who supports Leib Tropper.
http://bechollashon.org/database/index.php?/article/2015
The Yonkers rov was exposed by R' Doniel Eidensohn for being mekarev Hispanics for giyur which was assered by R' Moishe Shternbuch & other poskim. The rov eventually wrote a letter to Rav Eidensohn claiming that Rabbeinu Gershom was mecheyev to bring anusim back to Yiddishkeit (doubtful that it applies even after 500 years of intermarriage for anusei Sfard) and he claims to have a haskama from Rav Belsky for what he is doing.
Was R' Shmuel Heinemann against this only AFTER it became a controversy?
And how does this make the company worthy of being a Star K client?
http://www.nypost.com/p/news/local/queens/snack_sabbath_flap_at_citi_field_BzjMPsOktTfjwk5zHVFLcL
That’s so not kosher.
A kosher-food company is suing the Mets, claiming that it has lost a half-million dollars in profits because the team has forbidden its stands to sell snacks at Citi Field on Friday nights and Saturday afternoons.
Kosher Grill does brisk business peddling hot dogs, sausages, knishes, hamburgers, beer and other food from three portable stands around the stadium.
The owner, Kosher Sports Inc., got approval from kosher-certifying authorities to sling wieners on the Sabbath and even customized its stands so it could sell its pastrami hot dogs and other wares on Friday nights and Saturdays, the vendor said.
But the Mets superseded the rabbis and caused a frankfurter fracas, never allowing the vendor to go ahead with the move, Kosher Sports claims in a lawsuit it filed last week against the team in Brooklyn federal court.
The Englewood, NJ-based company signed a 10-year deal with the team when Citi Field opened last year.
It allowed the company to sell food on Friday nights and Saturdays, when many Jews don’t work and observe a day of prayer, the suit claims.
The Mets’ decision cost the vendor more than $500,000 in lost profits last year, Kosher Sports — which is seeking $1 million in damages — claims in its lawsuit.
But the rabbi who monitors Kosher Sports’ compliance with Jewish dietary laws denies giving the company the OK to operate on the Sabbath.
“There’s no way they can be kosher if they operate on Friday nights and Saturdays,” said Rabbi Shmuel Heinemann.
The Mets, owned by the Wilpon family, which is Jewish, said Kosher Sports’ claims are “without merit.”
Kosher Sports owner Jonathan Katz declined to comment.
https://www.5tjt.com/international-news/7375-rav-elyashiv-rules-permissively-on-herring-forbids-wild-salmon-and-other-fish-unless-inspected
By Rabbi Yair Hoffman
on Thursday, June 10, 2010
In a series of meetings with Rabbi Moshe Mordechai Karp and others, both on Tuesday and today, Thursday, Rav Elyashiv Shlita issued two rulings: He firmly reaffirmed the prohibition of consuming all fish species that have the Anisakis water nematode (worm) and he also ruled, however, that herring are permitted lechatchila.
According to both Rabbi Karp and others present, Rav Elyashiv stressed that the Anisakis is forbidden because of the clear evidence that it’s origin is clearly from outside of the flesh of the fish and are thus considered Sheretz HaMayim. Other worms that develop inside the flesh of the fish are permitted, however, and fall under the rubric of the Talmudic dispensation of “Minei Gavli” (See tractate Chullin 67b).
The permissive ruling on the herring, according to Rabbi Karp was based up, at least, two factors:
The first factor, among others, is that the Anisakis nematode is almost impossible to find and identify after the herring has been marinated. Herring are significantly different than wild salmon and other fish that are infested with Anisakis in this regard. Indeed, according to Rabbi Pappenheim of Beit Shemesh, formerly the editor of the Eida, the Eida Chareidis of Jerusalem conducted examinations yesterday with Rabbi Moshe Mordechai Karp present and could not identify any Anisakis nematodes.
A secondary factor that Rav Elyashiv took into account was something considered as a snif- an additional factor, that generally might not stand by itself. The snif he utilized in his ruling was the fact that upon each piece of herring, the presence of a forbidden Anisakis nematode constitutes a “Miut sheaino matzui” – a minority that is relatively rare.” Although Rav Elyashiv noted that with the use of dissolving chemicals in a complete herring the anisakis nematode is commonly found, the fact that it is not found without the chemical is a significant factor in permitting them. Generally speaking, this factor cannot stand alone by itself and was only relied upon in combination with other factors.
Rav Elyashiv permitted marinated (i.e. pickled) herring lechatchilah – ideally without reservation. Rav Elyyashiv’s position on other types of fish is that they are forbidden to be consumed unless inspected and any anisakis worms must be removed. This information was confirmed later by Rabbi Karp with Rav Elyashiv’s grandson as well.
Most herring is processed It is still unclear to this author what Rav Elyashiv’s position is on general herring that has not been pickled or marinated.
Basar basar?
http://www.aspentimes.com/article/20100613/ASPENWEEKLY/100619980/1077&ParentProfile=1058
Roth has the food business in his genes: his great-grandfather owned Greenberg's, the first kosher butcher in Brooklyn, and a distant cousin, Frances Roth, was a founder of the Culinary Institute of America.
When he moved to Aspen, in 1989, Roth was dismayed at the lack of certain essentials — namely, a chicken parmesan sandwich (basar bechalav). So Roth, who is part Jewish and part Italian, opened Paesano's, a tiny takeout spot at the bottom of Mill Street
http://www.fis.com/fis/worldnews/worldnews.asp?l=e&country=0&special=&monthyear=&day=&id=36731&ndb=1&df=0
Teaxul and ARVI (the Cooperative of Fishing Ship-owners of the Port of Vigo) unveiled a purification technique that eliminates the parasite anisakis.
The project is funded by the (Spanish) Secretariat General of Marine Affairs, a dependency of the Ministry of Environment and Rural and Marine Affairs (MARM).
The equipment retails for EUR 72,000.
http://www.independent.com/news/2010/jun/09/resident-recreates-worm-encounter/
What started as an innocent sushi meal for one Santa Barbara resident turned into something far worse: a bout with anisakiasis, a parasitic infection that nearly killed her and made her unique as the first person in the country to ever contract this disease.
The infection nearly killed Alana Tillim, owner of Santa Barbara Dance Arts, and required the removal of her colon and part of her intestines for treatment in 2002.
After spending two weeks in the hospital and dropping to 85 pounds, Tillim survived, and will be dramatically reenacting her ordeal Wednesday at 10 p.m. on Animal Planet for the show Monsters Inside Me.
“As the very first person in the U.S. to get this, I was sort of a case study,” said Tillim, who is now completely healthy after fighting complications from the parasite in 2004.
The infection was caused by anisakis simplex, a parasite that usually resides in the stomachs of marine animals but can be transmitted to humans who eat undercooked seafood, according to information from the Center For Disease Control and Prevention.
In Tillim’s case, the mass that was removed from her digestive system was a combination of the parasite, which was about a centimeter long, and the cells used by her body to fight the infection.
“The real message is that this can happen to anyone, anywhere,” Tillim said.
While Rav Elyashev shlita speaks of miut sheaino matzuy, there is still a remote sakana.
A Federal agency called the National Center for Biotechnology Information, a division of the National Institutes of Health (NIH), says anisakis can survive even in pickled herring to infect people.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC358121/
Anisakiasis is a zoonotic disease caused by the ingestion of larval nematodes in raw seafood dishes such as sushi, sashimi, ceviche, and pickled herring. Symptoms of anisakiasis include abdominal pain, nausea, vomiting, and diarrhea. Because symptoms are vague, this disease is often misdiagnosed as appendicitis, acute abdomen, stomach ulcers, or ileitis. Endoscopic examination with biopsy forceps has facilitated the diagnosis of gastric anisakiasis. Worms can be removed and identified, and a definitive diagnosis can be made. Patients generally recover with no further evidence of disease. Worms can become invasive, however, and migrate beyond the stomach, penetrating the intestine, omentum, liver, pancreas, and probably the lungs. Surgery is often necessary for treatment of invasive anisakiasis. With the increase in popularity of eating lightly cooked or raw fish dishes, the number of cases of anisakiasis may be expected to increase.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC358121/?page=5
Anisakis from herring was first recognized in Holland in the 1960s and later in Japan where it was recognized as a national health problem.
http://www.independent.com/news/2010/jun/09/resident-recreates-worm-encounter/
A marine biology class that I took, included fish dissection. As I recall, almost every fish used in the class was infected with nematodes of some type.
Personally, I cut up a Pacific Mackerel (chub mackerel / scomber japonicus), and I started removing the worms to count them. I think I was in the mid-30's when I stopped counting.
I doubt that there are many fish in the sea that do NOT have communicable parasites ...
Posted by equus_posteriori
June 11, 2010 at 9:44 a.m.
http://www.cope.es/vigo/27-05-10--batalla-anisakis-173734-2
The battle against Anisakis
Breaking the "parasitic nematode Anisakis" has become one of the main objectives of the fresh fish traders worldwide. Now, the company Teaxul, based in Vigo, presents a novel system that, through the use of ozone and the subsequent crushing of fish waste, ensures their elimination
This disease often appears in areas of the world where fish is eaten raw or lightly pickled or salted. The highest incidence areas are Japan, which accounted for 95% of cases of this disease occurring in the world by eating sushi or sushimi, in addition to the Scandinavian countries, where gustand and eat cod liver, or Netherlands with its traditional fermented herring. Something very similar to the traditional anchovies in Spain.
AUDIO
(for those of you who speak Spanish)
Xulio Gonzalez, manager of the firm TEAXUL
http://www.conipiediperterra.com/anisakiasi-prevenire-e-meglio-domani-un-seminario-a-bologna-0608.html
The European Food Safety Authority (EFSA) has recommended strengthening the procedures for monitoring and diagnosis of allergic reactions to parasites in fish products throughout the European Union and, simultaneously, provide health professionals, workers in the fishing industry and citizens with information on the risks posed by pests and methods most appropriate to remove them.
http://www.libero-news.it/regioneespanso.jsp?id=429733
Italian police seize anchovies with anisakis because marinating them is insufficient to kill the worms.
http://www.thewrap.com/print/18304
Here is some frum shaytel-wearing lady from Minnesota who is facing criminal charges in Iowa. She says that the same Assistant DA who prosecuted the Agri child labor case is a crude racist because he asked her if she knows Rubashkin. She says she is being made a scapegoat because she is an orthodox Jew.
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