COR.2015.web

APRIL 2015 

I v"ga, ixhb 

COR - KASHRUTH COUNCIL OF CANADA 

PASSOVER 2015 

v"ga, jxp

RABBINICAL VAAD HAKASHRUTH 

Rabbi Yacov Felder, Chairman 

Rabbi Yitzchok Kerzner, 

Chairman Emeritus 

Rabbi Amram Assayag 

Rabbi Avraham Bartfeld 

Rabbi Shlomo Bixenspanner 

Rabbi Shlomo Gemara 

Rabbi Ovadia Haboucha 

Rabbi Yossel Kanofsky 

Rabbi Mendel Kaplan 

Rabbi Uri Kaufman 

Rabbi Daniel Korobkin 

Rabbi Chaim Kulik 

Rabbi Yisroel Landa 

Rabbi Rafi Lipner 

Rabbi Moshe Lowy 

Rabbi Yirmiya Milevsky 

Rabbi Yosef Oziel 

Rabbi Dovid Pam 

Rabbi Meir Rosenberg 

Rabbi Mordechai Scheiner 

Rabbi Dovid Schochet 

Rabbi Raphael Shmulewitz 

Rabbi Chaim Strauchler 

Rabbi Yehoshua Weber 

KASHRUTH COUNCIL 

BOARD OF DIRECTORS 

Ira Marder, Chair 

Martin Maierovitz, z”l, 

Past Chair 

Jack Feintuch, Vice Chair 

Shimshon Gross, Vice Chair 

Naftali Winter, Vice Chair 

Ari Messinger, Secretary 

Moshe Sigler, Treasurer 

Moishe Kesten, 

Assistant Treasurer 

Michoel Klugmann, 

Assistant Secretary 

Daniel Bitton, Executive 

Nathan Bleeman, Executive 

Meyer Feldman, Executive 

David Kleiner, Executive 

Marvin Sigler, Executive 

David Woolf, Executive 

Robert Benmergui 

Mark Berenblut 

Neil Cohen 

Yehoshua Czermak 

Ben Fefferman 

Shlome Goldreich 

Allan Gutenberg 

Mark Halpern 

Paul Jacobs 

Irving Karoly 

Jerrold Landau 

Brian Lass 

Elie Mamann 

Isaac E. Oziel 

David Plonka 

Ronald Rutman 

Simon Schonblum 

Avrum Waisbrod 

Meyer Zeifman 

Shmuel Zimmerman 

Leibel Zoberman 

KASHRUTH COUNCIL STAFF 

Rabbi Yacov Felder, Chairman, 

Rabbinical Vaad Hakashruth 

Rabbi Sholom H. Adler, Director of 

Industrial Kosher, Kashrus 

Administrator 

Rabbi Tsvi Heber, Director of 

Community Kosher 

Rabbi Yosef Oziel, Rabbinic Liaison 

Richard Rabkin, Managing Director 

Jay Spitzer, Director of Operations 

Rabbi Avrohom Lowinger, Rabbinic 

Coordinator 

Rabbi Joshua Norman, 

Rabbinic Coordinator 

Rabbi Dovid Rosen, 


Rabbi Yechiel Teichman, 


Rabbi Binyomin Kreitman, Senior 

Rabbinic Field Representative 

Rabbi Nachman Ribiat, Senior 

Rabbinic Field Representative 

Rabbi Shlomo Bixenspanner, 

Shechita Division 

Rabbi Mendel Brogna, 

Head Mashgiach 

Rabbi Mendel Gansburg, 

Senior Mashgiach 

Moshe Mayer Mrvic, 

Senior Mashgiach 

Chaim Ribiat, Junior Developer 

& Field Representative 

Albina Aminob, Administrative 

Assistant & Customer Service 

Representative 

Barbara Bar-Dayan, Office Support 

Suri Feigenbaum, Account Specialist 

Judy Pister, Executive Assistant 

& New Client Representative 

Sarah Rosen, Account Specialist 

Esther Scheer, Administrative 

Assistant & Customer Service 

Representative 

Olga Sekiritsky, Accountant 

Sheryn Weber, Administrator 

KOSHER CORNER 

EDITORIAL STAFF 

Richard Rabkin, 

Editor-in-chief 

Rabbi Dovid Rosen, 

Senior Halachic Contributor 

Chava Fine, 

Senior Staff Writer 

Sarah Rosen, 

Advertising Coordinator 

Sheryn Weber, 

Copy Editor 

RB Creative 

Design & Layout 

416.635.9550 

info@cor.ca 

www.cor.ca 

corkosher 

@CorKosher 

ANSWERS 

& APPETIZERS: 

A PRE-PESACH COMMUNITY EVENT 

WEDNESDAY, MARCH 18 TH , 2015 

Appetizers at 7:30 pm; 

Answers at 8:00 pm 

Petah Tikva - 

Anshe Castilla Congregation, 

20 Danby Avenue, Toronto 

RABBI DOVID ROSEN: 

1 hour; 100 questions 

COR’s Rabbi Rosen answered over 

two thousand Pesach related questions 

last year. In 1 hour he will go through 100 

of the most frequently asked Pesach questions. 

Introductory remarks by 

Rabbi Yosef Oziel, Mora D’atra, Petah Tikva, 

Anshe Castilla Congregation 

A selection of complimentary appetizers 

and desserts will be served by Ely’s Fine Foods 

www.cor.ca • 416.635.9550 • questions@cor.ca

contents 

4 

WELCOME 

4 / Rabbi Felder’s Message 

5 / Dr. Marder’s Message 

6 / Nisan Calendar 

7 / Important Pesach Dates and Times 

9 

LAWS AND GUIDELINES 

9 / Establishments and Services 

for Passover 

11 / Passover Product Guide 

14 / What is Kitniyot 

15 / Kosher For Passover Products 

for Sephardim List 

18 / Guidelines for use of Medications 

and Personal Care Products on Passover 

19 / Chametz Free Medications 

51 

THE PASSOVER EXPERIENCE 

51 / Secrets to Seder Success 

56 / My Favorite Passover Memory... 

61 / An Inside Look at Three Stunning 

Medieval Illustrated Haggadot 

63 / Making Passover in Small-Town Canada 

65 / Behind the Passover Veil 

67 

WHAT’S COOKING 

68 / Recipes 

72 / Nutritionist’s CORner 

20 / Personal Care Products 

25 / Kashering For Pesach 

30 / Tevilat Keilim 

32 / Shaimos Guidelines 

33 / Pet Food on Passover and Throughout the Year 

35 / Pesach Traveler Checklist 

36 / Top Ten Passover Related Questions 

39 

ARTICLES OF FAITH 

39 / The Right Time to Count 

41 / Next Year in Yerushalayim 

43 / From Toronto to Jerusalem 

45 / Kashrus of Medications 

47 / Blessings on Fruit Trees 

48 / Questions from the Halacha Line 

49 / Rabbi Zev Eisenstein, 

of Blessed Memory 

73 

CORPORATE KOSHER 

73 / Mondolez Canada: Cadbury Brands 

74 / Gay Lea 

75 / Freshline Foods 

76 / EPIC 

76 / Fraser Valley Packers 

78 / Backerhaus Veit 

79 / Marty’s Pickles: 

How Do You Make a Pickle Kosher? 

81 / Longo’s 

82 / Tzafona Cellars 

85 / Company Updates 

87 

KIDS CORNER 

Questions? 

Call the Kosher Hotline at 416.635.9550 x100 

or email us at questions@cor.ca 

We have answers.

WELCOME 

WELCOME 

Rabbi Felder’s Message 

Dr. Marder’s Message 

The theme of this year’s COR Pesach Guide is 

ohkaurhc vcv vbak/In fulfilling the mitzvah of 

ohrmn ,thmh rupo at the Seder, we state at the very 

outset ktrahs vtcv vbak tfv t,av/ What is the significance 

in stating tfv t,av that we are presently 

here? Would it not be sufficient just to state that our 

wish in the coming year is to be in Eretz Yisroel? 

Harav Yosef Sholom Elyashiv zt”l reflects on 

the state of Bnei Yisroel, when we were enslaved in 

Egypt. Physically, we were forced to do backbreaking 

labour. Spiritually, we sank almost to the point of 

no return. Virtually no one in Klal Yisroel dreamed of 

redemption, and this bitter situation continued for 

many years as the enslavement intensified. And then 

suddenly, we were redeemed. As the Torah relates, 

ohrmn .rtn ,tmh iuzpjc hf, we left in haste, before it 

was too late. Therefore, concludes Harav Elyashiv, 

at the onset of the Seder we arouse our belief in the 

ultimate redemption, although we may not be able to 

envision how it may transpire. 

It is difficult for us to foresee the vsh,gc vkutd the 

future redemption as we endure the present exile. The 

tragic losses that we suffered in the recent past due 

to terrorism in Eretz Yisroel, in France and elsewhere, 

in fact, can arouse our belief in the ultimate salvation. 

tfv t,av presently, we are here. Throughout the 

generations, many nations have endeavoured to 

annihilate us on countless occasions, and yet we are 

here. We defy all odds, statistics and predictions and 

remain vibrant and relevant in our own communities 

and in the world at large. Likewise, as unlikely as we 

may think it to be, ktrahs tgrtc vtcv vbak. Hashem 

can bring us all to Eretz Yisroel. 

However, there is one prerequisite. The trnd in 

vbav atr 'xn quotes the Pasuk in Sefer Yirmiyaha, 

vk iht ars thv iuhm and deduces vahrs thgcs kkfn, 

that we must ask and daven for iuhm. Furthermore, 

the t,hhrc in .rt lrs 'xn teaches, Hashem says to 

the Jewish people, you caused the destruction of 

My home (the Bais Hamikdosh) and the exile of My 

children (Bnei Yisroel). Seek and ask for its peace and 

I will forgive you - ofk kjun hbtu vnukac ohktua uhv 

/lhcvut uhkah ohkaurh ouka ukta ch,fs tuv tsv 

We hope you find the expanded Kosher CORner 

informative and useful in your Pesach preparations. 

As well, in arousing our attention and prayers for 

the benefit of Eretz Yisroel, fulfilling the directive 

of vahrs and ,vnukac ohktua uhv may we merit 

ohkaurhc vtcv vbak. 

On behalf of C OR’s 

Rabbinical Vaad 

Hakashruth, I would like 

to extend best wishes 

for a jnau raf dj/ 

NEW COR SERVICE! 

Text-A-Question 

For one word answer questions 

It is my privilege to bring 

greetings on behalf of the 

Executive and Board of 

the Kashruth C ouncil of 

Canada (C OR). 

As I write this message, we are in the middle of another 

cold winter, but my thoughts are warmed with the 

anticipation of the special Pesach season soon to be 

upon us, when you will be reading this magazine. 

Speaking of my thoughts, I recall (or maybe reminisce 

of ) the good old days in Toronto when I was growing 

up. There were only a few kosher establishments and 

there were not many kosher products that you could 

buy in the stores. How we have grown as a community 

and as a kashrus organization. It gives me (and 

hopefully all of you) great pleasure to see the strides 

we have made and, hopefully, will continue to make 

with everyone’s input and support. 

On a related note, I just returned from a trip to the 

States to visit our children. While we had a wonderful 

time there, the diversity and number of hashgochos 

on products and stores left me confused at times. It 

was sometimes impossible to know what or where we 

could eat despite a variety of choices available. It is 

a real blessing to enjoy one universally accepted and 

recognized certification here in our community that 

is reliable and reputable. Every time I travel I am 

reminded of how fortunate we are. 

As always, we had another busy and productive 

year at COR. To achieve what we do, as well as maintain 

our growth and quality, you can only imagine the 

many staff, volunteers, clients, colleagues and friends 

that we require and rely on. In the past, I have written 

about our organization, our values and objectives 

and have recognized our dedicated Executive and 

Rabbinic leaders as well as our Board members. This 

year, I would like to recognize and thank the senior 

COR staff that I have the privilege and pleasure of 

working with in my role as Chair. They are a devoted 

group of incredible individuals, but more importantly, 

together they form a team that is unparalleled in the 

kashrus world. This has been mentioned to me by 

leaders in other North American kashrus agencies as 

well as by many in our own community. Each of these 

stars brings a unique set of talents and energy to the 

team and they are all singularly focused on improving 

the cause of kashrus in Toronto, Canada and beyond. 

I want to introduce you to and personally thank our 

COR “Dream Team”: Rabbi Yacov Felder, Chair of the 

Rabbinical Vaad Hakashruth; Rabbi Sholom H. Adler, 

Director of Industrial Kosher & Shechita; Rabbi Tsvi 

Heber, Director Community Kosher; Rabbi Yosef 

Oziel, Rabbinic Liaison; Mr. Richard Rabkin, Managing 

Director; and Mr. Jay Spitzer, Director of Operations. 

With the support and assistance of our talented office 

staff, these leaders manage and improve our organization 

daily, a fact that every member of our community 

should be aware of and more importantly, proud of. 

I hope that you enjoy this issue of The Kosher 

CORner. I thank the many people who have devoted 

themselves to ensuring that it carries on the COR 

tradition of bringing you educational and entertaining 

Kashrus news, updates and information. I end 

by taking this opportunity to wish everyone a Chag 

Pesach Kasher VeSameach. 

Sincerely, 

Dr. Ira Marder 

(i.e. “Does this require kosher for Passover certification”) 

text 647.402.1910 

6 KASHRUTH COUNCIL OF CANADA | 416-635-9550 | WWW.COR.CA 

COR 2015-5775 PASSOVER GUIDE 7

WELCOME 

WELCOME 

v"ga, ixhb 

March/April 2015 

Important Pesach Dates and Times 

TORONTO CALGARY EDMONTON HALIFAX MONTREAL OTTAWA VANCOUVER WINNIPEG 

THURSDAY 

EVENING, APRIL 2 

Bedikat Chametz 

SUN MON TUES WED THURS FRI SHABBAT 

Pre-Pesach 

Community Event 

at Petah Tikva 

Community 

Kashering 

for Pesach 

at the BAYT 

21 MARCH t 

22 MARCH c 23 MARCH d 24 MARCH s 25 MARCH v 26 MARCH u 27 MARCH z 28 MARCH j 

Shabbat Hagadol 

FRIDAY, APRIL 3 

EREV PESACH / 

FIRST NIGHT 

OF PESACH 

SHABBAT, APRIL 4 

FIRST DAY 

OF PESACH / 

SECOND NIGHT 

OF PESACH 

Latest time to eat chametz 10:48 AM 11:05 AM 11:02 AM 10:45 AM 10:25 AM 10:33 AM 10:42 AM 10:58AM 

Latest time to burn chametz 12:05 PM 12:22 PM 12:20 PM 12:01 PM 11:41 AM 11:50 AM 11:59 AM 12:15 PM 

Candle Lighting 7:28 PM 7:54 PM 7:54 PM 7:26 PM 7:06 PM 7:15 PM 7:28 PM 7:45 PM 

Shkia 7:46 PM 8:12 PM 8:12 PM 7:44 PM 7:24 PM 7:33 PM 7:46 PM 8:03 PM 

Chatzot 1:20 AM 1:40 AM 1:36 AM 1:17 AM 12:57 AM 1:05 AM 1:15 AM 1:31 AM 


Candlelighting After 8:33 PM 8:59 PM 9:00 PM 8:31 PM 8:11 PM 8:20 PM 8:34 PM 8:50 PM 

Chatzot 1:21 AM 1:39 AM 1:37 AM 1:17 AM 12:57 AM 1:06 AM 1:16 AM 1:32 AM 

29 MARCH y 30 MARCH h 31 MARCH th 1 APRIL ch 2 APRIL dh 

3 APRIL sh 

4 APRIL uy 

SUNDAY, APRIL 5 

SECOND DAY 

OF PESACH 


Yom Tov Ends 8:34 PM 9:01 PM 9:02 PM 8:32 PM 8:12 PM 8:21 PM 8:35 PM 8:52 PM 

Bedikat Chametz 

Erev Pesach 

Taanit Bechorot 

Pesach 

1 st Day 

THURSDAY, APRIL 9 

EREV YOM TOV 

ERUV TAVSHILIN 

Candlelighting 7:35 PM 8:04 PM 8:05 PM 7:33 PM 7:14 PM 7:22 PM 7:37 PM 7:54 PM 


5 APRIL zy 

2 nd Day 

6 APRIL zh 

Chol Hamoed 

7 APRIL jh 

Chol Hamoed 

8 APRIL yh 

Chol Hamoed 

9 APRIL f 

Chol Hamoed 

Eruv Tavshilin 

10 APRIL tf 

7 th Day 

11 APRIL cf 

8 th Day 

Yizkor 

FRIDAY, APRIL 10 

7 TH DAY OF PESACH / 

8 TH NIGHT OF PESACH 

Candlelighting 7:36 PM 8:05 PM 8:07 PM 7:34 PM 7:15 PM 7:24 PM 8:39 PM 7:56 PM 


Sefira 1 

12 APRIL df 

Sefira 2 

13 APRIL sf 

Sefira 3 

14 APRIL vf 

Sefira 4 

15 APRIL uf 

Sefira 5 

16 APRIL zf 

Sefira 6 

17 APRIL jf 

Sefira 7 

18 APRIL yf 

SHABBAT, APRIL 11 

8 TH DAY OF PESACH 


Yom Tov Ends 8:41 PM 9:11 PM 9:13 PM 8:39 PM 8:21 PM 8:29 PM 8:44 PM 9:01 PM 

Sefira 8 

Sefira 9 

Sefira 10 

Sefira 11 

Sefira 12 

Sefira 13 

Sefira 14 

19 APRIL k 

416.787.4256 

Sefira 15 

Are you getting our emails? 

Sign up for our kosher alerts, community news and other 

important information at www.cor.ca or send your email 

address to info@cor.ca 

Kosher for Pesach 

Chocolates and Gifts! 

3541 Bathurst Street 

(across from Baycrest Hospital) 

www.chocolatecharm.ca 

13, 2015. 




laws & guidelines 

Establishments and 

Services for Passover 

Kosher for Passover 

AIRLINE MEALS 

You must request Kosher for Passover meals in advance from your travel agent or the airline. 

Meals prepared for Passover are specially sealed and stamped “COR Kosher L’Pesach”. 

BAKERIES 

Hermes Bakery........................................................................................................................................... 416.787.1234 

My Zaidys Gluten Free Bakery.........................................................................................................905.763.6463 

Two Moms Gluten Free..........................................................................................................................416.783.7200 

BUTCHER SHOPS 

Glatt Kosher Centre.................................................................................................................................905.597.7571 

Hartmans Kosher Meats....................................................................................................................... 416.663.7779 

Hartmans Marketplace.......................................................................................................................... 416.663.7779 

Magen Meats..............................................................................................................................................905.731.6328 

Real Canadian Superstore..................................................................................................................416.665.3209 

Sobeys (Clark)......................................................................................................................................……905.764.3770 

Toronto Kosher...................................................................................................................................……416.633.9642 

CATERERS & TAKE-OUT FOODS 

Applause Catering...................................................................................................................................416.628.9198 

Ellen Jane Desserts (Pastry Caterer)............................................................................................ 416.487.7286 




Ely’s Fine Foods.........................................................................................................................................416.782.3231 

Exquisite Gourmet...................................................................................................................................416.356.5987 

Glatt Kosher Centre.................................................................................................................................905.597.7571 

Hartmans Kosher Meats....................................................................................................................... 416.663.7779 


koshertrends by mona pasternak..................................................................................................416.665.6662 

Lechaim Caterers....................................................................................................................................416.650.5440 

Magen Meats..............................................................................................................................................905.731.6328 

Mitzuyan Kosher Catering...................................................................................................................416.419.5260 

Modern Kosher Catering.......................................................................................................................416.783.4293 

PR Creative Caterers..............................................................................................................................416.787.9889 

Real Canadian Superstore..................................................................................................................416.665.3209 

Sobeys (Clark)............................................................................................................................................905.764.3770 

The Kosher Gourmet...............................................................................................................................416.781.9900 

Toronto Kosher.........................................................................................................................................416.633.9642 

Uptown Gourmet Catering.................................................................................................................416.636.9000 

Zuchter Berk Meat & Dairy Caterers ............................................................................................416.386.1086 

FISH MARKETS 

Friedmans Fresh Fish.............................................................................................................................416.782.6056 


King of Fish..................................................................................................................................................416.663.3474 

Sobeys (Clark)......................................................................................................................................……905.764.3770 

KOSHER FOOD & NOVELTY STORES 

Baskets ‘n Stuff.........................................................................................................................................416.250.9116 

Chocolate Charm...................................................................................................................................... 416.787.4256 

Kosher ‘n Natural - The Candy Man................................................................................................. 416.789.7173 

Kosher City Plus.......................................................................................................................................416.782.6788 

Kosher Food Warehouse.......................................................................................................................905.764.7575 

TAP Kosher Market..................................................................................................................................647.995.8770 

The Chocolate Moose........................................................................................................................... 416.784.9092 

The Kosher Grocer................................................................................................................................... 416.785.3001 

Zack’s..............................................................................................................................................................905.597.7022 

PUBLIC/PRIVATE INSTITUTIONS 

Kitchens of the institutions listed below have been prepared for Passover by mashgichim under the 

direction and instruction of the Rabbinical Vaad Hakashruth in accordance with the requirements 

for Passover: Baycrest Centre for Geriatric Care • Baycrest Terrace • Bernard Betel Centre: Assoc. 

of Jewish Seniors is providing a first Seder on Friday, April 3, 2015 • Cedarvale Terrace • One Kenton 

Alzheimer Center of Excellence • Kensington Place Retirement Residence • Terrace Gardens 

WINES 

Wines, brandies, liqueurs and other such beverages certified by recognized rabbinic authorities are 

permissible. The label must indicate that the bottle has been prepared “Kosher L’Pesach”. 

Grafstein Wines........................................................................................................................................416.256.0440 

Mazel Wines.................................................................................................................................................416.631.8071 

Press and Kettle.......................................................................................................................................416.831.2296 

Simcha Wine Corp....................................................................................................................................905.761.9022 

ALCOHOL (ISOPROPYL) 

ALMOND MILK 

ALUMINUM PANS & FOIL 

APPLE JUICE 

APPLE SAUCE 

BABY CARROTS, RAW 

BABY FOOD 

BABY FORMULA 

BABY OIL 

BABY OINTMENT 

BABY POWDER 

BABY WIPES 

BAGS, PLASTIC 

BAKING POWDER 

BAKING SODA 

BALLOONS 

BAND-AIDS 

BLEACH 

BROWN SUGAR 

Redpath Brown Sugar 

with COR 

P ASSO VER 

P RODUC T GUIDE 

No Passover Certification Required 

Requires Passover Certification 






The following baby formulas are 

produced in chametz-free facilities and 

are acceptable when bearing the OU. 

They are kitniyot and should be 

prepared with designated utensils. 

Enfamil, Enfapro, Isomil, Kirkland 

Signature , Life Brand, Nestle Good 

Start, Next Step, Parent’s Choice, 

President’s Choice, Similac 




Without ALCOHOL 





Without Powder 








Kitniyot 

Unclassified 

BUCKWHEAT 

Kitniyot 

BUTTER 


CANDLES 


CANNED FRUITS 

AND VEGETABLES Requires Passover Certification 

CANOLA OIL 

Kitniyot 

CARROTS, 

FROZEN/CANNED Requires Passover Certification 

CHARCOAL 


CHEESE 


CHICKEN 

see poultry 

CHICKPEAS 

Kitniyot 

CLEANSERS & POLISHES: 

ammonia, bowl and tub 

cleaner, carpet cleaner, 

drain/pipe opener, glass 

cleaner, javax, clorox, 

Mr. Clean, Murphy Oil, 

oven cleaner, sanitizers No Passover Certification Required 

CLUB SODA (AS OPPOSED TO SELTZER WHICH IS WATER AND CO2 ONLY) 


COCOA POWDER 100% 

PURE, PRODUCED IN 

NORTH AMERICA No Passover Certification Required 

Hershey’s cocoa powder No Passover Certification Required 

COCONUT (SHREDDED) Requires Passover Certification 

COCONUT OIL 


COFFEE 

• all flavoured: 

beans, instant, decaf Requires Passover Certification 

• all decaf: beans or instant Requires Passover Certification 

• regular beans: 

whole or ground 






• regular instant 


• Folger’s Instant and Taster’s 

Choice instant regular No Passover Certification Required 

COFFEE FILTERS 

COFFEE WHITENER/ 

NON-DAIRY CREAMER 

CONFECTIONARY SUGAR 

CONTACT LENS SOLUTION 

CONTACT PAPER 

COOKING OIL SPRAY 

CORN & CORN PRODUCTS 

CROCKPOT LINER 

DATES 

DENTAL FLOSS 







Kitniyot 



UNFLAVOURED 


DESSERT GELS & PUDDINGS Requires Passover Certification 

DETERGENT: 

dish: liquid, powder 

laundry 


DISPOSABLES: 

• paper, plastic, styrofoam: 

plates, cutlery, cups No Passover Certification Required 

• napkins, paper towels No Passover Certification Required 

Note: Many paper plates, napkins and papertowels contain corn 

starch, therefore it is recommended not to use these products for hot 

or moist foods unless they have Passover certification. 

Papertowels: some companies use a corn based glue to produce the 

rolls, therefore the first three sheets and the last sheet should not be 

used. Sponge Towels Ultra with COR does not have this concern. 

Paper cups: recommended for cold drinks only 

DRIED FRUIT 


EDAMAME 

Kitniyot 

EGGS 


FABRIC PROTECTOR No Passover Certification Required 

FABRIC SOFTENER No Passover Certification Required 

FISH 

• fresh: with no added 

ingredients besides salt No Passover Certification Required 

• all other varieties Requires Passover Certification 

FOOD COLOURING Requires Passover Certification 

FRUIT JUICE 


FRUIT, FROZEN: unsweetened, 

without additives (i.e. syrup, 

citric acid, ascorbic acid, 

vitimin C) 


GARLIC 

• fresh 


• peeled 


GLOVES (DISPOSABLE) 

GRAPE JUICE 

GRAPESEED OIL 

GREEN BEANS 

GUM 

HERBAL TEA 

HONEY 

HORSERADISH 

• raw 

• prepared 

HYDROGEN PEROXIDE 

ICE (bagged) 

Without Powder 




Kitniyot 








ICE CREAM, SHERBERT, ETC. Requires Passover Certification 

INSECTICIDE 

• sprays 

• traps 

JAM, JELLY, PRESERVES 

KASHA 

KETCHUP 

LACTAID 

CAPLETS,DROPS,TABLETS 

LACTAID MILK 

LEMON JUICE 

LENTILS 

MARGARINE 

MATZAH 

MAYONNAISE 

MILK 

MINERAL OIL 

MUSHROOMS 

• canned 

• fresh, dried 

MUSTARD 

NAIL POLISH REMOVER 

NUTS 

• in shell 

• shelled - without BHT 

and BHA, AND not blanched 

or roasted 

• pecan pieces 


some baits contain Chametz 


Kitniyot 


May contain Chametz 

If needed, purchase before Passover 


Kitniyot 




Preferable with Passover Certification 

if certified milk is unavailable, 

purchase regular milk before Passover 




Kitniyot 





OLIVE OIL 

• extra virgin 

• all other olive oil varieties 

including pure olive oil and 

extra light 

ORANGE JUICE 

• fresh 

• frozen concentrate, 

grade A 100% pure without 

additives or enrichments 

(e.g. calcium) 

PAPER PRODUCTS 

PARCHMENT PAPER 

PEANUTS 

PEAS 

PICKLES 

PINEAPPLE (canned) 

PLASTIC WRAP 

PLAY DOUGH 

POLISHES 

furniture polish, 

jewelry polish, silver, copper, 

metal polish, shoe polish 

POPCORN 

POPPY SEEDS 

POTATO CHIPS 

POULTRY 

PRUNES 

QUINOA 

RAISINS 

RICE 

RICE MILK 

SAFFLOWER OIL 

SALADS, bagged 

SALT 

• iodized 

• non-iodized / sea salt 





see disposables 


Kitniyot 

Kitniyot 




Chametz 


Kitniyot 

Kitniyot 


All raw unprocessed poultry from 

Marvid are kosher for Passover 

all year round 


There are differing opinions as to the 

kitniyot status of quinoa. Ask your 

Rabbi for direction. 


Kitniyot 

Kitniyot and may contain Chametz 

There are differing opinions as to the 

kitniyot status of safflower oil. 

Ask your Rabbi for direction. 




SELTZER 

(water and CO2 only) unflavored, 

(as opposed to Club Soda which has other ingredients) 


SESAME SEEDS 

Kitniyot 

SNOW PEAS 

SODA 

SOUP MIX 

SOY MILK 

SOY PRODUCTS 

SPICES 

SUGAR, white granulated 

SUGAR SUBSTITUTE, 

ARTIFICIAL SWEETENERS 

SUNFLOWER SEEDS 

TEA 

• instant, decaffeinated, 

flavoured, and herbal 

• pure black, green, and 

white leaves or bags 

• Lipton decaf tea bags 

• Nestea unflavoured instant 

regular 

TOFU 

TOMATO PASTE, 

TOMATO SAUCE ETC. 

TOOTHPICKS 

TUNA FISH, CANNED 

VASELINE, 

PETROLEUM JELLY 

VEGETABLE OIL 

VEGETABLES, Frozen 

VINEGAR 

VITAMINS 

WATER, unflavoured 

WAX PAPER 

WILD RICE 

WINE 

YOGURT 

Kitniyot 



Kitniyot And May Contain Chametz 

Kitniyot 




Kitniyot 





Kitniyot 


Without Colour 









(preferable to buy before Passover) 


Kitniyot 



Out shopping but not sure 

which products are kosher 

for Passover? 

Email passoverproducts@cor.ca 

from your smartphone to 

automatically receive a list of 

Passover-approved products. 


15



Kitniyot 

In addition to the Torah’s prohibition of chametz on Pesach, many people 

have the custom to refrain from consuming kitniyot as well. 

not to eat chickpeas. The reason is not based on what 

is mentioned above, but for a different reason entirely. 

Chummus is a chickpea product, and since “chummus” 

sounds like “chametz”, that community had a tradition to 

avoid chickpeas on Pesach!) 

Although kitniyot has the halachic status of a custom, 

its observance is in no way optional. There are two types 

of customs: instituted customs and developed customs. 

Examples of developed customs include eating fried foods 

on Chanukah and hamantashen on Purim. These customs 

developed as their practices relate to the holidays. We 

cherish these customs, but there is no requirement to 

practice them. An instituted custom, on the other hand, 

once it has been accepted and practiced, has a similar 

status to a binding law. If one is of Ashkenazi descent, they 

are bound to adhere to the custom of kitniyot. 

TYPES OF ITEMS INCLUDED 

The original kitniyot products are rice, buckwheat, millet, 

beans, lentils, chickpeas, and mustard seed. As new 

products were introduced and discovered, their kitniyot 

status needed to be discussed. We find literature in 

regard to the kitniyot status of potatoes, corn, peanuts, 

quinoa, and others as well. Since there are many factors 

to consider, it is apparent that only a Rabbinic authority 

can decide what is and what is not included in the custom. 

LENIENCIES 

Although kitniyot was prohibited out of a concern that it 

would be confused with chametz, kitniyot does not share 

the same strict applications of actual chametz. The custom 

was only enacted to forbid eating kitniyot. One is permitted 

to own, use, and benefit from kitniyot. Therefore, kitniyot 

products do not have to be sold with the chametz, and pet 

food containing kitniyot may be used. The laws of nullification 

are relaxed as well. In addition, when necessary, 

sick and elderly people may consume kitniyot products; 

someone suffering discomfort may take medication that 

has kitniyot ingredients; and a baby may be fed formula 

that has kitniyot ingredients. 

Pesach is a holiday in which we cherish our heritage and 

our link back to the earlier generations. Adhering to one’s 

traditions in regard to kitniyot is a great demonstration of 

this appreciation. 

ORIGINS 

The earliest literature regarding kitniyot dates back over 

700 years. The Smak (Rabbi Yitzchak of Korbol), who lived 

in the 13th century, writes about the custom of kitniyot 

that had been practiced in his times for many generations! 

PERSPECTIVE 

In order to appreciate the custom of kitniyot, let us first 

make an observation about the nature of the prohibition 

of chametz on Pesach. 

Among the foods that the Torah has forbidden, there is 

a wide range of rules and regulations. Some foods are only 

forbidden to be eaten (i.e. typical non-kosher); monetary 

and physical benefit is additionally restricted from others 

(i.e. milk and meat mixtures, and orlah - fruits from a tree 

that is not yet three years old). The penalty for violation 

and the rules of nullification vary from item to item. 

The prohibition of chametz is unique in its broad applications 

and its severity of violation. Chametz has the 

strictest restrictions of all forbidden foods in the Torah. 

Besides the prohibition of eating chametz, one is forbidden 

from even owning or benefiting from it as well. Many 

times, even a small drop of chametz that gets mixed into 

an otherwise non-chametz food would forbid the entire 

mixture. The punishment of kares (spiritual excision) for 

consuming chametz is the most severe penalty that the 

Torah gives for forbidden food. 

With this in mind, we can appreciate that halachah 

has a heightened cautiousness towards chametz, and 

that extra safeguards have been set in place in order to 

avoid chametz. (In addition, since chametz is permitted 

throughout the year, mistakes are also more likely.) 

The custom of kitniyot is a well known example of an 

instituted safeguard. 

REASONS 

The classic kitniyot products are rice, buckwheat, millet, 

beans, lentils, chickpeas, and mustard seed. Even though 

kitniyot products are not chametz, Chazal were worried 

that if we allow their consumption, actual chametz might be 

consumed as well. One concern is the realistic possibility 

that wheat or barley kernels, which are similar to kitniyot 

kernels, might be mixed into the kitniyot. When one would 

later cook the kitniyot, they would also be cooking some 

chametz. Another concern was that since one can grind 

kitniyot into flour and bake or cook them into items that 

resemble actual chametz, the uninitiated observer might 

assume that chametz products are permissible. Also, 

the harvesting and processing of kitniyot is done in a 

similar way to chametz grains, and again that might lead 

to confusion. In order to prevent the grave sin of eating 

chametz, the custom of kitniyot was enacted. 

TO WHOM DOES THE CUSTOM APPLY? 

As the halachic nature of customs dictates, only those 

communities which have adopted the custom of kitniyot 

are bound by it. The Ashkenazi communities of that 

time certainly accepted this custom, while generally the 

Sephardic communities did not. 

It is interesting that even within the Sephardic 

communities, there are those who have this custom 

to some extent. Many members of the Moroccan 

communities avoid kitniyot, and some Iraqis don’t eat 

rice. (My friend, whose family is Persian, has a custom 

 

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Chickpeas 

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SWEET KERNEL CORN KP 

RICE CAKES SALTED KP 

RICE CAKES UNSALTED KP 

TAHINI JAR KP 

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POPCORN KP 

LENTIL AND RICE MIX KP 

Green Beans 

Lentils 

Millet 

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Rice 

Sesame Seeds 

Snow peas 

Soy Beans 

String Beans 

Sunflower 

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Chametz Free Medications 

Guidelines for use 

of Medications and 

Personal Care Products on Passover 

MEDICINE 

First and foremost, it has to be clear 

that no one should discontinue or avoid 

taking medications that have been 

prescribed to them without consulting 

their doctor and Rabbi. 

PLEASANT TASTING MEDICINE 

Liquid medicines and chewable pills, 

which are flavoured to give a pleasant 

taste, have the same halachic status as 

regular food, even though they are only 

being taken for their medicinal benefits. 

If these medications contain 

chametz, they are forbidden to be 

ingested on Pesach. In a situation 

where the patient is seriously ill (choleh 

sheyaish bo sakana), a Rabbi should be 

consulted. 

BITTER TASTING MEDICINE 

Pills which are bitter are permitted 

for someone who is ill, even if the pills 

contain chametz. (If a pill has a thin 

sweet flavoured coating, but the actual 

pill is bitter, the pill may be permitted 

as long as the coating is chametzfree.) 

This leniency is based on the 

principle that the pill is being eaten in 

an abnormal way, shlo kederech achila, 

and is limited to one who is ill. Someone 

who is suffering only slight discomfort 

should not take pills that contain 

chametz. In addition, even if someone is 


ill, the halacha clearly states (Rama Y”D 

155:3) that one may not take a pill that 

contains chametz if there is a chametzfree 

alternative. 

VITAMINS AND SUPPLEMENTS 

Since the allowance for taking medicines 

that contain chametz is limited to 

someone who is ill, it is forbidden 

to electively take vitamins or food 

supplements unless it is determined 

that they do not contain chametz. 

KITNIYOT 

Medicine containing kitniyot is 

permitted for someone who feels ill. 

COSMETICS AND 

PERSONAL CARE PRODUCTS 

Cosmetics and personal care products 

are generally considered “totally 

inedible” (aino raooi leachilas kelev), 

and, therefore, according to the letter of 

the law, they may be permitted for use 

even if they contain chametz. However, 

in the categories discussed below it 

is commendable to use only those 

cosmetics that are chametz-free. 

Sicha Keshtia There is a halachic 

opinion from the Rishonim that applying 

products topically is considered 

ingesting, (sicha keshtia). Typically, 

we are not stringent in this matter and 

therefore one may apply non-kosher 

products on the skin. However, due to 

the stringent approach toward chametz 

on Pesach (meshum chumra dePischa) 

many avoid using chametz in this 

fashion and are therefore, meticulous in 

using only chametz-free cosmetics. 

Lipstick and Toothpaste In addition, 

due to the stringent approach toward 

chametz on Pesach (meshum chumra 

dePischa) it is advised to be stringent 

with regard to cosmetics and personal 

care products that are applied to the 

lips or that are used orally. Therefore, 

it is recommended to avoid the use of 

lipsticks and toothpastes that contain 

chametz. 

Denatured Alcohol Denatured 

alcohol is inedible alcohol that can 

be derived from either chametz or 

non-chametz sources. It is commonly 

found in deodorants, perfumes, and 

mouthwashes. Although denatured 

alcohol is inedible, it could conceivably 

be distilled back to an edible state, and 

for this reason, many Poskim (Rabbis) 

are of the opinion that denatured 

alcohol is considered edible. In order to 

avoid this issue, ensure that the product 

in question is on a reliable “Chametz- 

Free” list, or contact the COR. 

IMPORTANT: No one should discontinue 

or avoid taking medications that have been 

prescribed to them without consulting their 

doctor and Rabbi. 

MEDICATION which tastes bitter (when 

chewed) is permitted. However, one should not 

take a pill that contains chametz if there is a 

chametz-free alternative. 

LIQUID and chewable medications, as well as 

coatings of medications that contain chametz 

should not be used. 

VITAMINS and food supplements that 

contain chametz should not be used. 

ALLERGY AND 

COUGH + COLD RELIEF 

• Advil Cold & Flu 

• Advil Cold & Sinus Plus 

• Advil Cold & Sinus 

Nighttime 

• Aerius 

• Allegra 12 Hour 60 mg 

tablet 

• Allegra 24 Hour 120 mg 

tablet 

• Allegra-D 

• Benadryl Preparations 

Caplets 

• Benadryl Extra Strength 

Nightime Caplets 

• Benylin Cold and Sinus 

• Benylin Cold and Sinus 

Plus/Benylin Cold and 

Sinus Night 

• Claritin Allergy+Sinus 

Tablet 

• Claritin Allergy+Sinus Extra 

Strength 

• Coricidin HBP 

Antihistamine Cough & 

Cold 

• Dristan tablet and Dristan 

Extra Strength caplet 

• Eltor 120 

• Reactine Tablets 

• Reactine Allergy & Sinus 

• Sinutab Nightime Extra 

Strength 

• Sudafed Decongestant 12 

Hour 

• Sudafed Head Cold and 

Sinus Extra Strength 

ANALGESICS/ PAIN 

• Advil Tablets/Caplets 

• Advil Extra Strength 

Caplets 

• Advil Muscle & Joint 

• Aleve Caplets 

• Aleve Tablets 

• Anacin 

• Aspirin Regular Strength 

Caplets 

• Aspirin Regular Strength 

Tablets 

• Aspirin Extra-Strength 

Tablets 

• Aspirin Stomach Guard 

Extra Strength 

MEDICINE containing kitniyot is permitted 

for someone who feels ill. 

PRODUCTS that are only permitted for 

medical reasons should be used in separate 

utensils. 

THE ABOVE guidelines do not address the 

question of consuming medicines on Shabbat or 

Yom Tov. 

The following is a list of basic over the counter products 

that are chametz-free but may contain kitniyot. Furthermore, 

the list does not verify the general kashrut of the 

medications. 

Items must be in exact format as shown and exactly as 

named. 

• Aspirin Stomach Guard 

Regular Strength 

• Midol PMS Complete 

• Midol Menstrual Complete 

• Midol Teen Complete 

• Motrin IB 

• Motrin IB Extra Strength 

• Motrin IB Super Strength 

• Tempra Syrup 

• Tylenol Regular Strength 

Caplets & Tablet 

• Tylenol Extra Strength 

Caplets 

ANTACIDS 

• Alka-Seltzer 

• Pepcid AC 

• Pepcid AC, Maximum 

Strength 

• Pepcid Tablets 

• Zantac 

ANTI-DIARRHEA 

• Imodium Caplets 

• Pepto-Bismol Liquid 

• Pepto-Bismol Liquid Extra 

Strength 

ANTI-NAUSEA 

• Diclectin 

• Gravol Filmkote Tablets 

LAXATIVES 

• Metamucil Original Texture, 

Unflavoured Powder (nonkitniyot) 

• RestoraLAX 

• Phillips’ Milk of Magnesia 

Original 

• Senokot Tablets 

• Senokot•S 

PRENATAL VITAMINS 

• PregVit 

• PregVit Folic 5 

Email 

passovermeds@cor.ca 

from your smartphone 

to automatically receive 

a list of chametz-free 

medications. 

21


Personal Care Products 

DEODORANTS, hairsprays, perfumes, and mouthwashes that contain 

denatured alcohol should not be used (or kept in possession) on Passover 

unless they are chametz-free. 

LIPSTICKS, toothpastes, and mouthwashes which contain chametz should 

not be used as they may be ingested. 

OTHER PERSONAL CARE PRODUCTS, since they are not fit for consumption are 

permitted on Passover. However, some have the practice of being stringent not to use products that 

contain chametz which are applied to one’s body. 

The products listed below are chametz-free. If you have any questions about products not listed, 

please call the COR’s Passover Hotline at 416-635-9550 ext. 100. 

DENTURE CARE 

• Fixodent Complete Denture 

Adhesive Cream 

• Polident Partials, Antibacterial 

Denture Cleanser 

• Polident 3 Minute, Antibacterial 

Denture Cleanser, Triple Mint 

Freshness 

• Polident Overnight Whitening 

Antibacterial Denture Cleanser 

DEODORANT 

• Arrid Extra Dry Aerosol 

Antiperspirant & Deodorant, 

Regular 

• Arrid XX Dry Antiperspirant & 

Deodorant Spray, Regular 

• AXE Antiperspirant & Deodorant 

Invisible Solid, Gold Temptation 

• AXE Anti-Perspirant & Deodorant 

Stick, Apollo 

• AXE Anti-Perspirant & Deodorant 

Stick, Phoenix 

• AXE Dark Temptation Deodorant 

Stick 

• AXE Deodorant Stick, Anarchy 

• AXE Deodorant Stick, Anarchy 

• AXE Deodorant Stick, Excite 

• AXE Deodorant Stick, Peace 

• AXE DRY Anti-Perspirant & 

Deodorant Stick, Essence 


Deodorant Stick, Kilo 


Deodorant Stick, Twist 

• Degree Men Adrenaline Series, 

Antiperspirant & Deodorant Solid 

• Degree Men Antiperspirant & 

Deodorant, Sport Aerosol 

• Degree Men Clinical+ Clinical 

Antiperspirant & Deodorant 

• Degree Men Deodorant, Cool 

Rush 

• Degree Men Dry Protection 


• Degree Men Fresh Deodorant 

with Time Released Molecules 

• Degree Women Dry Protection 

Anti-Perspirant & Deodorant, 

Shower Clean 

• Degree Women Dry Protection 

Deodorant, Invisible Solid 

• Dove Advanced Care Anti- 

Perspirant Deodorant 

• Dove Clinical Protection 

Anti-Perspirant Deodorant 

• Dove Dry Spray Antiperspirant, 

Beauty Finish 

• Dove go fresh Anti-Perspirant 

Deodorant 

• Dove Men+Care Antiperspirant & 

Deodorant 

• Dove Men+Care Clinical 

Protection Antiperspirant & 

Deodorant 

• Dove Men+Care Dry Spray 

Antiperspirant, Extra Fresh 

• Old Spice Fresh Collection 


Invisible Solid, Fiji 


Deodorant, Fiji 

• Old Spice High Endurance 


Invisible Solid, Pure Sport 


Deodorant, Pure Sport Scent 

• Old Spice Red Zone Collection 


Invisible Solid, Champion 

• Old Spice Red Zone Collection 


Invisible Solid, Swagger 

• Old Spice Red Zone Deodorant 

Solid, Champion 


Solid, Fiji 


Solid, Pure Sport 

• Old Spice Red Zone Red Zone 

Deodorant Solid, Swagger 

• Old Spice Wild Collection 


Invisible Solid, Bearglove 


Deodorant, Foxcrest 


Invisible Solid Anti-Perspirant & 

Deodorant, Hawkridge Scent 

• Right Guard Sport 3-D Odor 

Defense, Antiperspirant & 

Deodorant Aerosol, Unscented 

• Right Guard Sport Antiperspirant 

& Deodorant Invisible Solid 

• Right Guard Xtreme Cooling 

High-Performance Aerosol, 

Antiperspirant & Deodorant, 

Active Cooling 

• Secret Antiperspirant & 

Deodorant Aerosol 

• Secret Clinical Strength Invisible 

Solid Antiperspirant & Deodorant 

LIP CARE 

• Blistex Complete Moisture Lip 

Balm 

• Blistex Deep Renewal Lip 

Protectant 

• Blistex Fruit Smoothies 

• Blistex Herbal Answer Lip 

Protectant 

• Blistex Lip Medex, Lip Moisturizer 

• Blistex Lip Protectant, SPF 15, 

Raspberry Lemonade Blast 

• Blistex Lip Vibrance 

• Blistex Medicated Lip Balm 

• Blistex Medicated Lip Balm 

• Blistex Medicated Lip Conditioner 

Email 

passovercare@cor.ca 

from your smartphone 

for a list of personal 

care products that are 

chametz-free 

• Blistex Moisture Melt 

• Blistex Nurture and Nourish Lip 

Protectant 

• Blistex Silk & Shine Lip 

Protectant and Sunscreen 

• Blistex Simple and Sensitive 

• ChapStick Classic, Original 

• ChapStick Medicated Skin 

Protectant/External Analgesic 

Lip Balm 

CONTAINS CHOMETZ 

• Blistex Five Star Lip Protection 

• Blistex Medicated Lip Ointment 

• Blistex Ultra-Rich Hydration Dual 

Layer Lip Protectant 

MOUTHWASH 

• Crest Pro-Health Antigingivitis/ 

Antiplaque Oral Rinse 

• Crest Pro-Health Clinical 

Care Pro Clean Antigingivitis/ 

Antiplaque Oral Rinse, Deep 

Clean Mint 

• Crest Pro-Health Complete 

Anticavity Fluoride Rinse, Clean 

Mint 

• Crest Pro-Health Complete 

Anticavity Fluoride, Fresh Mint 

• Crest Pro-Health Multi- 

Protection Antigingivitis/ 

Antiplaque Oral Rinse 

• Crest Pro-Health Pro-Health 

Multi-Protection CPC 

Antigingivitis/Antiplaque Oral 

Rinse 

• Crest Sensi-Care Anticavity 

Fluoride Rinse, Mild Mint 

• LISTERINE Total Care Zero 

Mouthwash 

• LISTERINE Zero Antiseptic 

Mouthwash, Clean Mint 

• LISTERINE Zero Mouthwash, 

Clean Mint 

MOISTURIZERS 

• Dial Greek Yogurt 7 Day 

Moisturizing Lotion 

• Neutrogena Ageless Intensives 

Deep Wrinkle Moisture 

• Neutrogena Body Lotion 

• Neutrogena Deep Moisture 

Night Cream 

• Neutrogena Extra Gentle Eye 

Makeup Remover Pads 

• Neutrogena Healthy Defense 

Daily Moisturizer 

• Neutrogena Healthy Defense 

Daily Moisturizer 

• Neutrogena Healthy Skin 

Anti-Wrinkle Cream 


Anti-Wrinkle Cream, Night 

Formula 


Enhancer Tinted Moisturizer 

• Neutrogena Healthy Skin Eye 

Cream 

• Neutrogena Liquid Neutrogena 

Facial Cleansing Formula, 

Fragrance Free 

• Neutrogena Men Triple Protect 

Face Lotion 

• Neutrogena Norwegian 

Formula Hand Cream 


Formula Intensive Moisture 

Wrap Body Treatment 


Formula Lip Moisturizer 


Formula Moisture Wrap Body 

Lotion 

• Neutrogena Oil-Free Moisture 

Facial Moisturizer 

• Neutrogena Rapid Wrinkle 

Repair Moisturizer 

• Neutrogena Triple Age Repair 

Night Cream 

• St. Ives 24 HR Deep Restoring 

Body Lotion 

• St. Ives Daily Hydrating Body 

Lotion 

• St. Ives Intensive Healing Body 

Lotion 

• St. Ives Naturally Indulgent 

Body Lotion, Coconut Milk & 

Orchid Extract 

• St. Ives Skin Renewing Body 

Lotion 

• Vaseline Intensive Rescue 

Intensive Care Advanced 

Repair Hand, Fragrance Free 

• Vaseline Intensive Rescue 

Intensive Care Advanced 

Repair Non-Greasy Lotion, 

Fragrance Free 

• Vaseline Men Healing Moisture 

Cooling Non-Greasy Body 

Lotion 

• Vaseline Men Healing Moisture 

Non-Greasy Body & Face 

Lotion, Extra Strength 

SHAMPOO & CONDITIONERS 

• AXE 2 in 1 Shampoo + 

Conditioner, Phoenix 

• AXE 2 in 1 Shampoo and 

Conditioner, Anarchy 

• AXE 2 in 1 Shampoo and 

Conditioner, Dual 

• AXE Apollo 2-in-1 Shampoo & 

Conditioner 

• Axe Conditioner, Lure Just Soft 

• AXE Dark Temptation 2 in 1 

Shampoo and Conditioner 

• Axe Shampoo Peace 

• Axe Shampoo, Armour 

Anti-Dandruff 

• Axe Shampoo, Cool Metal 

• Axe Shampoo, Primed Just 

Clean 

• AXE Shampoo/Conditioner/ 

Shower Gel 3in1 Total Fresh 

• Dove Colour Care Leave-On 

Conditioner 

• Dove Colour Care Shampoo 

• Dove Conditioner Daily 

Moisture 

• Dove Cool Moisture 

Conditioner 

• Dove Cool Moisture Shampoo 

• Dove Daily Moisture 2 in 1 

Shampoo + Conditioner 

• Dove Energize Shampoo 

• Dove Intensive Repair Daily 

Treatment Conditioner 

• Dove Intensive Repair 

Shampoo 

• Dove Men+Care 2in1 Shampoo 

and Conditioner Fresh Clean 

• Dove Men+Care Shampoo 

Anti-Dandruff 


Aqua Impact 


Thickening 

• Dove Nourishing Oil Care 

Anti-Frizz Serum 


Conditioner 


Leave-In Smoothing Cream 


Shampoo 

• Dove Revival Conditioner 

• Dove Shampoo Daily Moisture 

• Dove Shea Butter Beauty Bar 

• Dove Style + Care Amplifier 

Mousse 

• Dove Style + Care Nourishing 

Curls Mousse 

• Dove Volume Boost 

Conditioner 

• Head & Shoulders 2 in1 

Dandruff Shampoo + 

Conditioner, Citrus Breeze 

• Head & Shoulders Active Sport 

Men Dandruff Shampoo 

• Head & Shoulders Classic 

Clean 2in1 Dandruff Shampoo 

+ Conditioner 


Clean Dandruff Conditioner 


Clean Dandruff Shampoo 

• Head & Shoulders Clinical 

Strength Shampoo 

• Head & Shoulders Damage 

Rescue 2-in-1 Dandruff 



Rescue Conditioner 


Rescue Dandruff Shampoo 

• Head & Shoulders Dandruff 

Conditioner, Green Apple 


Shampoo + Conditioner, Green 

Apple 


Shampoo, Green Apple 

• Head & Shoulders Dry Scalp 

Care 2 in 1 Dandruff Shampoo 

+ Conditioner 


Care Dandruff Conditioner 


Care Dandruff Shampoo 

• Head & Shoulders Extra 

Volume 2-in-1 Dandruff 


• Head & Shoulders Hair 

Endurance for Men Dandruff 

Shampoo 

• Head & Shoulders Itchy Scalp 

Care 2in1 Dandruff Shampoo + 

Conditioner 


Care Conditioner 


Care with Eucalyptus Dandruff 

Shampoo 

• Head & Shoulders Men Active 

Sport 2in1 Dandruff Shampoo 

+ Conditioner 

• Head & Shoulders Men Deep 

Clean 2in1 Dandruff Shampoo 

+ Conditioner 

• Head & Shoulders Men Deep 

Clean Dandruff Shampoo 

• Head & Shoulders Men Total 

Care All in 1 

• Head & Shoulders Ocean Lift 

2in1 Dandruff Shampoo + 

Conditioner 

• Head & Shoulders Ocean Lift 

Dandruff Shampoo 

• Head & Shoulders Old Spice 

Dandruff Shampoo for Men 

• Head & Shoulders Old 

Spice for Men 2in1 Dandruff 


• Head & Shoulders Sensitive 

Scalp Care 2-In-1 Dandruff 


• Head & Shoulders Smooth & 

Silky 2 in 1 Dandruff Shampoo 

+ Conditioner 


Silky Dandruff Conditioner 



Silky Dandruff Shampoo 

• Herbal Essences Body Envy 

2-in-1 Volumizing Shampoo & 

Conditioner 


Volumizing Conditioner 


Volumizing Hair Shampoo 


Volumizing Mousse, Sunset 

Citrus 

• Herbal Essences Color Me 

Happy Conditioner 

• Herbal Essences Color Me 

Happy Shampoo 

• Herbal Essences Drama Clean 

Refreshing Hair Shampoo 

• Herbal Essences Hello 

Hydration 2-in-1 Moisturizing 

Shampoo & Conditioner 


Hydration Moisturizing Hair 

Conditioner 


Hydration Moisturizing 

Shampoo 

• Herbal Essences Honey, I’m 

Strong Silkening Spray 

• Herbal Essences Honey, 

I’m Strong Strengthening 

Conditioner 

• Herbal Essences Honey, I’m 

Strong Strengthening Serum 

• Herbal Essences Honey, 

I’m Strong Strengthening 

Shampoo 

• Herbal Essences Hydralicious 

& Volume Boost Conditioner 


& Volume Boost Swirls 

Shampoo 


Reconditioning Conditioner 


Self-Targeting Conditioner 


Self-Targeting Shampoo 

• Herbal Essences Long Term 

Relationship Conditioner 


Relationship Hair Shampoo 


Relationship Split End Defense 

Cream 

• Herbal Essences Moroccan My 

Shine Nourishing Conditioner 

• Herbal Essences Moroccan My 

Shine Nourishing Shampoo 

• Herbal Essences None of 

Your Frizzness Smoothing 

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Kashering 

A 

ny kitchen items, utensils, and appliances that were used for 

chametz during the year must be cleaned well in order to make them 

suitable for Passover use. Since we are taught that chametz is absorbed into 

the utensils used during certain cooking processes, many times a thorough surface 

cleaning is insufficient. In order to remove this absorbed chametz, the utensil must go 

through a cleansing process known as “kashering”. 

Not all items can be kashered. An item must be made from a material that will extract 

absorbed chametz when it is kashered. Below is a list of materials that can and cannot be kashered. 

1 

2 

for Passover 

Items made of the following materials can be kashered: 

• Granite • Marble • Metal • Stone • Wood 

Items made of the following materials cannot be kashered: 

• China • Corelle • Corian • Cork • Corningware • Duralex • Earthenware • Enamel Coating • Formica 

• Melmac • Nylon • Plastic • Porcelain • Pyrex • Synthetic Rubber • Teflon coating 

In addition, items cannot be kashered where there is concern that they might break or get ruined due to the kashering 

process. The rationale is that a person may not kasher an item properly if they fear it might break or get damaged. 

The following are five methods of kashering: 

1. LIBUN GAMUR 

2. LIBUN KAL 

3. HAGOLA 

4. IRUI ROSCHIM 

5. MILUI V’IRUI 

Each method has a different level of capability in removing absorbed chametz. (Libun gamur has the greatest capability; 

Milui v’irui has the lowest.) The specific kashering method necessary for each item will depend on how the chametz 

was originally absorbed. If an item was used in a cooking process that absorbs chametz more intensely, a more intense 

kashering method is necessary, while an item that was used for a less intense cooking process, a less intense kashering 

method is required. With this being the case, if a specific item requires a certain kashering method, one may use a more 

intense process. 



Kashering Overview 

Kashering & C leaning Guide: 

LIBUN GAMUR // COMPLETE GLOWING 

APPLICATION: Items used directly on a stove top or grill or in the oven with food that does not contain liquid. 

EXAMPLES: Baking pan, roasting pan, grill. 

METHOD: The item must be heated e.g. by a blowtorch until every part of it becomes red hot. 

Note: It is highly recommended that only one with experience should use a blowtorch for these purposes. 

LIBUN KAL // MODIFIED GLOWING 

APPLICATION: This method can be used in place of hagola and as well, can suffice in certain circumstances when libun is 

required. 

EXAMPLES: Some types of ovens [see next page]. 

METHOD: The item must be heated until a piece of paper or straw, touching the other side of it, will burn. Note: One can test 

to see if the item reached the necessary heat for libun kal by sprinkling water onto the item; if the water sizzles, the item has 

been kashered with libun kal. 

HAGOLA // BOILING 

APPLICATION: Items used directly on a stove top or grill or in the oven with food that does contain liquid. 

EXAMPLES: Pots, stirring utensils, flatware when used on the fire with liquid foods. (Regular flatware also generally requires hagola.) 

METHOD: 1 Clean the item thoroughly to remove all dirt, labels, 4 Immerse each item, one at a time, in boiling water. If you 

glue and tangible rust. Any part of the item that can’t be are kashering several items, make certain that the water is 

accessed to clean properly e.g. crevices, needs libun kal. still boiling before inserting each one. 

2 The item should not be used for hot for 24 hours 

[if this wasn’t done, ask your Rabbi]. 

3 If the pot used for kashering is not a Pesach pot, the 

minhag is that the pot itself should first be kashered. 

This is done as follows: 

A. make sure that the pot is clean and do not use it 

for 24 hours 

B. fill the pot to the brim with water and heat it up to 

a rolling boil; 

IRUI ROSCHIM // POURING HOT WATER 

APPLICATION: Items upon which hot chametz was poured. 

EXAMPLES: Sinks, counters. 

METHOD: 1 Clean the item thoroughly [see Hagola, above]. 

2 The item should not be used for 24 hours [if this wasn’t done, ask your Rabbi]. 

3 Pour boiling water onto every part of the item by using a kettle or a pot of water taken directly from the stove (see Hagola 

above concerning the type of pot). 

MILUI V’IRUI // SOAKING 

5 When the water becomes murky, it must be changed. 

6 If the entire item can’t fit into the kashering pot at one 

time, it may be kashered in sections. 

7 After kashering the item, it should be rinsed off in cold 

water. 

8 Once everything has been kashered, the kashering pot 

itself should be kashered if it will be used for Pesach. (This 

can be done right away; no need to wait another 24 hours.) 

APPLICATION: Items used only with cold chametz. 

EXAMPLES: Drinking glasses. Note: If one is able to buy separate glasses for Pesach, this type of kashering should be 

avoided. 

METHOD: 1 Clean the item thoroughly. 

2 Immerse the item in water e.g. in a tub or basin or fill the item with water. 

3 Change the water every 24 hours, for a total of 72 hours. 

OVENS 

A. Self-Cleaning Ovens 

• Clean any parts of the oven where the heat of the self-cleaning 

cycle doesn’t reach -- mainly edges and sides of the doors and the 

gasket. 

• Run the self-cleaning cycle for at least two hours. 

• Don’t put any food during Pesach on the door unless 

the door is covered. 

B. Conventional Ovens 

• Use an oven cleaner to thoroughly clean the entire oven, including 

the racks and doors. 

• Turn the oven on to its highest setting for one and a half hours 

(libun kal). 

• Turn the oven on to broil for one half hour. 

• It is preferable to cover the racks with aluminum foil so that no 

pots or pans touch them directly. 

C. Continuous Cleaning Ovens 

• Despite its name, don’t assume that this type of oven is always 

clean. 

• Clean the oven thoroughly. 

(Caution - check the manual for what type of cleansers you should 

use). 

• Kasher in the same way as a conventional oven. 

D. Microwave Ovens 

• It is best not to kasher a microwave oven. If it must be used, it 

should be kashered as follows: 

• Clean the oven thoroughly to remove all dirt, and food residue. 

If any part of the interior can’t be accessed to clean properly (e.g. 

crevices), then the microwave cannot be kashered. 

• The oven should not be used for 24 hours. 

• Place a container(s) of water in the oven and boil it until the oven 

fills with thick steam. 

• The glass tray should either be changed or be completely covered 

with a material that is microwave-safe. 

• Some people also either cover the 6 walls of the microwave 

(Caution – do not block any vents) or completely double wrap any 

food before heating it. 

KASHERING 

NOTES 

• Kashering (with the exception of 

libun gamur) should be done before 

the latest time to eat chametz. 

If this was not done, ask your 

Rabbi or contact COR. 

• Typically, it is not permitted to 

kasher a meat item in order to use 

it for dairy, or vice versa. However, 

once an item has been kashered 

for Pesach, it may be designated 

for either one. 

• Since kashering can involve boiling 

hot water, red-hot burners or 

even a blow torch, safety is an important 

concern. It’s best to use 

protective gloves and tongs while 

kashering. Children should be 

kept away from the area in which 

you are working. 

• When in doubt, ask your Rabbi 

or contact COR. Although this is 

an important rule all year round, 

it’s crucial when it comes to 

Pesach when the laws are more 

complex and more stringent. 

• These guidelines are for kashering 

chametz items for Pesach 

use only. To kasher items all year 

round that may have become nonkosher 

(i.e. meat utensil that absorbed 

milk), consult your Rabbi 

or COR, as there may be more 

leniencies. 

• Due to the complexities of the 

kashering process, to the extent 

that it is feasible, it is best to have 

separate items for Pesach. 





STOVE TOPS 

A. Electric and Gas 

• Clean the entire surface of the stove top and all its parts 

-- mainly grates, burners, chrome rings, drip trays and knobs. 

• Electric burners – Turn them on to the maximum setting 

(until they are glowing red hot) for approximately 10 

minutes. 

• Chrome rings should be immersed in a pot of boiling water. 

Alternatively, one can place a wide pot (with water so as not 

to burn the pot) on the element while the burners are turned 

to maximum heat in order to spread the heat to the chrome 

rings. 

• Gas grates – Kasher them with libun kal by one of the 

following methods: 

1 Placing them in the oven while it is being kashered. 

(Caution - if the oven is being kashered by using the selfcleaning 

cycle, verify that the grates can withstand the heat). 

2 Moving them around the flame until every part of 

them has been heated to libun kal (Caution - use tongs and 

protective gloves). Alternatively, one can place a wide pot 

(with water so as not to burn the pot) on the grate while the 

burners are turned to maximum heat in order to spread the 

heat to the grates. 

• Drip trays – Put them in the oven while it’s being kashered. 

• Knobs – Kasher them with hagola or cover them (if they 

could come into contact with food or steam from pots). 

• Surface – Cover the entire surface with heavy aluminum 

foil or a Pesach blech so that only the burners are exposed. 

• Backsplash – Cover with heavy aluminum foil. (Caution - be 

careful not to block any vents). 

• Oven hood – Clean thoroughly. The oven hood does not 

have to be covered unless it is very low (to the point that the 

steam from the pot below yad soledet. 113˚ F) 

B. Glass-topped Range 

(including Corning, Halogen, Ceran) 

• Burners: Turn them onto their maximum setting (until 

they are glowing red hot) for approximately 10 minutes. 

• Cover the rest of the surface around and between the 

burners with material that will not easily tear (Caution: do 

not cover the stove with a Pesach blech as it can cause the 

glass to crack). 

DISHWASHERS 

A. Enamel interior 

These types of dishwashers may not be kashered. 

B. Metal interior 

It may be possible to kasher a dishwasher with stainless 

steel walls, however, because of the various issues that are 

involved, this should only be done after consulting with, and 

under the direction of, your Rabbi. 

SINKS 

A. Stainless Steel Sinks 

• Clean every part thoroughly -- mainly basin, knobs, 

faucet, drain area. Be sure to clean the spout on the 

faucet. 

- Pour a strong chemical cleaner down the drain and into 

any crevices that cannot be properly cleaned. 

• Do not use the sink with hot chometz for 24 hours. 

• Dry the sink prior to kashering. 

• Kasher with Irui Roschim by pouring boiling hot water 

on every part of the sink, including the knobs and faucet. 

If the pot used for kashering is not a Pesach pot, the 

minhag is that the pot itself should first be kashered. (See 

above Hagola method, third step.) 

• Some people move a preheated stone or piece of metal 

around the sink as the water is being poured. 

• It may take a few refills of the kettle or pot to kasher the 

entire sink. 

• Extendable faucets - An alternative way of kashering this 

part of the sink is to quickly dip it into the kashering pot 

(Caution – plastic parts could warp if kept in too long). 

• Stoppers, strainers – replace for Pesach. (If necessary, 

they may be cleaned well and kashered with boiling water) 

• Instant Hot Water Device - Pour boiling hot water over it 

while letting hot water run from it. 

• Soap Dispenser – Empty it of all the soap, flush out any 

remaining soap with water and pour boiling water over 

the entire dispenser. 

• Some people cover the entire area of the sink after 

kashering it or place an insert in the sink. 

B. Enamel, Porcelain, Corian Sinks 

• Sinks made of these materials cannot be kashered. 

• Clean them thoroughly and use a strong chemical 

cleaner (see stainless steel sinks, above) 

• Place an insert in the sink; or 

• Line the walls and bottom of the sink with contact paper 

or heavy aluminum foil. Then, place a rack on the bottom 

and wash dishes in a dishpan placed on top of the rack. 

COUNTERTOPS 

A. Materials that CAN be kashered: 

Granite / Marble / Metal / Stainless Steel / Wood 

To kasher these counters: 

• Clean them thoroughly. 

• Do not put anything hot on them for 24 hours. 

• Kasher with Irui Roschim by carefully pouring boiling 

water on entire area from a kettle or from a pot taken 

directly from the stove. If the pot used for kashering is 

not a Pesach pot, the minhag is that the pot itself should 

first be kashered (see above Hagola method, third step). 

• Some people cover these types of counters even 

after kashering them. Alternately, they move around a 

preheated stone or hot iron as they pour the hot water. 

B. Materials that CANNOT be kashered: 

Corian / Enamel / Formica / Plastic / Porcelain / Surrel 

Before using these counters: 

• Clean them thoroughly. 

• Cover them with a thick waterproof material that won’t 

rip easily while you are working on them. 

• Some people kasher these counters as outlined above 

before covering them. 

REFRIGERATORS & 

FREEZERS 

• Clean every surface and all parts thoroughly using a 

cleanser that will render inedible any tiny crumbs that may 

have been missed. 

• Some have a custom to cover surfaces that will directly 

touch food. 

CUPBOARDS, DRAWERS & 

SHELVES 

• Clean thoroughly with a cleanser that will render inedible 

any tiny crumbs that may have been missed. 

• Some have a custom to cover surfaces that will directly 

touch food. 

FLATWARE 

• Requires Hagola (see method on page 26). 

TABLES & CHAIRS 

Clean thoroughly. Cover tables with a thick material that 

won’t tear easily and through which spills won’t easily 

penetrate. Covers should be fastened securely. 

MISCELLANEOUS ITEMS 

A. Tablecloths and Dish Towels 

• Launder with soap and hot water. 

(Plastic tablecloths cannot be kashered.) 

B. Highchairs 

• Clean thoroughly and cover tray. 

• Some pour hot water on the tray before covering it. 

C. Rings 

• Clean thoroughly and pour boiling water on them 

(Irui Roschim). 

D. Candlesticks and Tray 

Clean thoroughly and don’t wash in a Kosher for Pesach 

sink (the same applies for flower vases that were on the 

table during the year). 

ITEMS THAT CANNOT 

BE KASHERED 

• Blech 

• Bottles with narrow necks 

• Ceramic 

• China 

• Colander/Strainer/Sieve 

• Crockpot 

• Food Processor 

• George Foreman Grill 

• Grater 

• Hot Plate 

• Mixer 

• Plastic Tablecloths 

• Sifter 

• Toaster / Toaster Oven 

• Warming Drawer 

• Wooden Cutting Board 

Community 

Kashering 

for Pesach 

We invite you to bring your utensils and 

small-ware for kashering prior to Pesach 

ITEMS MAY NOT BE USED 24 HOURS 

PRIOR TO KASHERING 

THURSDAY, MARCH 19 TH , 2015 

6:30 PM – 9:30 PM 

THE BAYT, 613 CLARK AVE. WEST, 

THORNHILL 




ITEM TEVILAH BRACHAH 

REQUIREMENT REQUIREMENT 

In a kosher kitchen, many types of dishes and utensils must 

be immersed in a mikvah before they may be used. Tevilat 

keilim is independent from kashering. The basic difference 

between the two is that kashering refers to various methods 

of extracting or burning absorbed substances, while tevilat 

keilim is a ritual of sanctifying the utensil. Based on this 

discrepancy, tevilat keilim has different applications, 

requirements, and guidelines than kashering. 

OWNERSHIP REQUIREMENTS: 

The function of tevilat keilim is to 

sanctify a vessel that is now owned 

by a Jew. Consequently, if an item 

was originally made by a Jew, and has 

always been owned by a Jew, the item 

would not require tevilah (immersion 

in the mikvah). Conversely, if an item 

is owned jointly or in a partnership 

with a non-Jew, it would also not need 

tevilah. If later the Jew becomes the 

exclusive owner, the item would then 

need tevilah. 

Tevilat keilim is required only on 

utensils that are considered klai achila, 

utensils used for food preparation or 

mealtime. Based on this classification, 

a storeowner who sells these utensils 

should not tovel them. This is because 

the storeowner relates to them as klai 

schorah, store inventory, and not as 

klai achila. Once the customer buys the 

utensil, the utensil is now considered 

Tevilat Keilim: 

Immersing Dishes and 

Utensils in a Mikvah 

klai achila, and the utensil could now 

be tovelled. 

Questions arise when sending a gift 

if the sender could do the tevilah. As the 

scenarios can be quite complex, one 

should consult their Rabbi or contact 

the COR, with his or her specific 

question. 

UTENSIL REQUIREMENTS: 

We are required to tovel (immerse in 

a mikvah) items that come into direct 

contact with food during preparation 

or mealtime. Oven racks generally do 

not come into direct contact with food, 

and would therefore not require tevilah, 

but the racks from a toaster oven which 

do directly touch food would require 

tevilah. 

To require tevilah, items must 

be made of metal (aluminum, brass, 

copper, gold, iron, lead, silver, steel, 

and tin) or glass (including Pyrex, 

Duralex, and Corelle). Wood, plastic, 

rubber, and unglazed earthenware do 

not require tevilah. 

PREPARING THE UTENSIL: 

In order for the tevilah to be valid, the 

item must be immersed in the mikvah 

waters without any interference. 

The item must therefore be prepared 

accordingly. All labels and stickers that 

one plans to remove when using the 

item must be removed before tevilah. 

After the sticker is removed, any 

residual adhesive that is left on the item 

must be removed as well. On a practical 

note, WD-40 and nail polish remover 

are known to be effective in adhesive 

removal. Also, if there are many items 

to tovel, it is recommended to prepare 

the items before going to the mikvah. 

BRACHAH: 

Generally, one must make a brachah 

(blessing) before performing the mitzvah 

of tevilat keilim. One should hold 

the item, or one of the items that is to 

be toveled while making the brachah. If 

one item is being toveled the brachah is 

“Baruch…asher kedishanu bemitzvotav 

vetzivanu al tevilat keli.” If many items 

are to be toveled the brachah changes 

to “Baruch… asher kedishanu bemitzvotav 

vetzivanu al tevilat keilim.” 

There are a number of items that 

require tevilah however a brachah is 

not said. This could be for a number 

of reasons. For example, if there is 

an uncertainty in halacha if an item 

requires tevilah, then tevilah would be 

done without a brachah. Many of these 

items are listed in the chart below. 

TEVILAH PROCEDURE: 

It is preferable to wet one’s hand before 

tovelling the item, and if possible to do this 

before making the brachah. The item being 

tovelled must be totally immersed with the 

mikvah waters touching the entire item 

both outside and inside. The entire item 

must be under water at one time and may 

not be immersed in stages. One must be 

aware when tovelling many items simultaneously 

that the pile is not weighed down 

in a way that water cannot reach all the 

items. 

As with any matter in halacha, if a 

question arises or if you need further 

guidance, consult your Rabbi or contact 

COR. 

Some of the most common 

questions that arise pertaining to tevilat 

keilim concern tovelling small electrical 

appliances. Typical sandwich makers, hot 

water kettles, and urns require tevilah. 

Discuss with your Rabbi or COR how to 

practically tovel these appliances. For 

example, how much of the appliance must 

be immersed? Does the cord have to be 

immersed as well? 

When it comes to appliances with a digital 

panel, i.e. a Keurig coffee brewer, there is a 

greater concern that these items would be 

ruined with tevilah. Taking this into account, 

there is a valid halachic claim that tevilah 

is not required. The best option in these 

situations is to free yourself of any question 

with regard to tovelling the appliance. As 

mentioned in the article, if an item is partially 

owned by a non-Jew, it does not require 

tevilah. Therefore, under the circumstances, 

it would be advisable to sell a percentage 

of the appliance to a non-Jew. To receive 

instructions how to properly administer 

such a transaction, talk to your Rabbi or call 

COR to obtain a contract which has been 

designed specifically for this purpose. 

Aluminum pans 

- to be used once No Tevilah Required - 

- to be used more than once Preferable to Tovel NO 

Blech No Tevilah Required - 

Blender Tevilah Required YES 

Can opener No Tevilah Required - 

Ceramic dishes (coffee mug) Preferable to Tovel NO 

China Preferable to Tovel NO 

Cookie cutters Tevilah Required NO 

Cooling racks Tevilah Required NO 

Cork screw No Tevilah Required - 

Corningware Tevilah Required NO 

Crockpot: ceramic insert Preferable to Tovel NO 

metal insert Tevilah Required YES 

glass lid Tevilah Required YES 

Dish rack No Tevilah Required - 

Earthenware, non-glazed No Tevilah Required - 

George Forman Grill Tevilah Required YES 

Glass Tevilah Required YES 

Hot water urn Tevilah Required YES 

Meat tenderizer hammer Tevilah Required NO 

Meat thermometer No Tevilah Required - 

Microwave - turntable only Tevilah Required YES 

Mixer beaters 

- if to be used exclusively 

with not yet edible food (i.e. dough)Tevilah Required NO 

- if to be used at times with already 

edible food (i.e. ice cream) Tevilah Required YES 

Oven racks No Tevilah Required - 

Peeler Tevilah Required YES 

Plastic No Tevilah Required - 

Popcorn popper Tevilah Required YES 

Porcelain enamel Preferable to Tovel NO 

Sandwich maker Tevilah Required YES 

Spatula, metal Tevilah Required YES 

Stoneware, glazed Preferable to Tovel NO 

Styrofoam No Tevilah Required - 

Tea kettle Tevilah Required YES 

Teflon coated pots Tevilah Required YES 

Toaster oven - racks & tray only Tevilah Required YES 




SHAIMOS GUIDELINES: 

DISCARDING HOLY OBJECTS 

As we clean for Passover, we tend to use the opportunity to de-clutter our homes as well. We 

find that over the course of the year we manage to collect a sizeable collection of Torah and 

mitzvah related material. Since the Torah requires us to treat holy writings and objects with 

dignity even when they won’t be used anymore, many of these items cannot be thrown out 

in the regular garbage. These items, known colloquially as shaimos, must be discarded in the 

respectful manner that is outlined in halachah. Many cities have an organization that deals 

with shaimos burial. People collect their personal shaimos materials and place them either in 

a designated bin, or, as is the practice in Toronto, wait for a city wide shaimos collection. Just 

as it is important to clarify which items belong in shaimos, it is also important to know what 

is not considered shaimos, since there are times that it is considered disrespectful to bury 

non-shaimos with regular shaimos. 

Pet Food 

on Passover 

and Throughout 

the Year 


THE FOLLOWING ARE SPECIAL STATUS SHAIMOS 

AND SHOULD BE WRAPPED IN PLASTIC BEFORE 

BEING PLACED IN SHAIMOS: 

• Tefillin, mezuzot, and megilot 

THE FOLLOWING ARE CONSIDERED SHAIMOS AND 

SHOULD NOT BE DISCARDED INTO THE REGULAR 

GARBAGE OR THE RECYCLING BIN: 

• Chumashim, siddurim, benchers, mishnayot, gemara, 

Torah commentaries, Shulchan Aruch and Halacha 

seforim, etc. 

• Covers of the seforim mentioned above 

• Mezuza covers, tefillin straps, boxes and bags 

• Paper that contains Hashem’s name 

THE FOLLOWING SHOULD BE PLACED IN SHAIMOS 

OR WHEN DIFFICULT IT SHOULD BE DISCARDED 

RESPECTFULLY BY WRAPPING THEM BEFORE 

PLACING THEM IN THE RECYCLING BIN: 

• Printed material which by their nature are not intended 

to be saved, i.e. weekly Divrei Torah flyers, Torah articles 

printed in newspapers and magazines. (The rest of the 

newspaper or magazine is not shaimos, and should not be 

placed in shaimos.) 

• Children’s Lemudai kodesh homework and parsha sheets 

• Invitations that contain additional pesukim (verses) 

besides the standard Od Yeshama 

THE FOLLOWING SHOULD BE DISCARDED 

RESPECTFULLY BY WRAPPING THEM BEFORE 

PLACING THEM IN THE RECYCLING BIN (IF NOT 

ACCEPTED IN THE RECYCLING BIN THEN PLACE 

THEM WRAPPED INTO THE REGULAR GARBAGE): 

• Tzitzis, tzitzis strings, and talleisim 

• Kippot 

• Lulav, esrog, schach 

• Tallis bags, tallis and tefillin plastics 

THE FOLLOWING ARE NOT SHAIMOS AND SHOULD 

PREFERABLY BE DISCARDED IN THE RECYCLING 

BIN (IF NOT ACCEPTED IN THE RECYCLING BIN 

THEN PLACE THEM INTO THE REGULAR 

GARBAGE): 

• CDs, DVDs, tapes, computer disks that contain Torah 

shiurim 

• Torah-themed projects and pictures – provided that no 

pesukim (verses) are displayed 

• Invitations that contain only the standard Od Yeshama 

and no additional pesukim (verses) 

NEW COR SERVICE! 

Text-A-Question 

For one word answer questions 

(i.e. “Does this require kosher for Passover certification”) 

text 647.402.1910 

Although one is allowed to feed pets non-kosher 

foods, there are still kashrut issues that one has to 

be aware of. Throughout the year, not only are we 

commanded not to eat foods that contain a meat 

and milk mixture, one is also not allowed to derive 

benefit from them. Feeding pets these foods is considered a 

derived benefit and, therefore, it is forbidden. On Passover, 

we are commanded not to eat chametz, nor may we derive 

benefit from or own it. Having pet food, which contains 

chametz in one’s possession during Passover, transgresses 

this prohibition. On the other hand, it is permitted to derive 

benefit from non-kosher and, therefore, one is allowed to feed 

pets non-kosher food. 

Ashkenazi Jews who do not eat kitniyot are allowed to feed 

kitniyot to their pets on Passover. The Torah’s prohibition of 

eating, owning, and deriving benefit from chametz is limited 

to the five grains – wheat, barley, oats, rye, and spelt. As an 

extra safeguard, Ashkenazi Jews have been instructed to avoid 

kitniyot as well. (See the “What is Kitniyot?” article on page 15) 

This safeguard prohibits eating kitniyot, but does not forbid 

owning and deriving benefit from kitniyot. Therefore, one may 

feed kitniyot to pets on Passover. 

What should one be aware of when buying pet food? 

DOGS AND CATS 

Throughout the year, one has to make sure that pet food with 

meat does not contain dairy. When it comes to regular food, 

we are forbidden to have dairy mixed with any sort of meat 

or poultry, however, with pet food it is only forbidden to have 

dairy mixed with beef. It is not a problem if dairy is mixed with 

poultry, fowl, or meat from a non-kosher species (i.e. pork). 

Therefore, if the label states “beef”, “lamb”, “meat”, or similar 

declaration it must not have dairy ingredients. “Animal fat” 

should be considered an ingredient that cannot mix with 

dairy. Whey and casein are some of the not-so-obvious dairy 

ingredients that could be found in pet food. 

For Passover, pet food cannot have chametz ingredients. 

Ingredients made of wheat, barley, oats, rye, spelt, pasta, and 

brewer’s yeast are chametz. Also, note that “starch” could be 

wheat starch and should be avoided. 

Kitniyot ingredients are permitted. Common kitniyot 

ingredients are: beans, buckwheat, corn, millet, peanuts, peas, 

rice, sorghum and soybeans. 

Be careful with pet foods that are “gluten-free” as they still 

might have chametz ingredients. “Grain free” pet foods seem 

not to be a problem, but make sure to check the ingredient 

label. 

FISH, BIRDS, AND SMALL ANIMALS 

Feeds for fish, birds, and small animals have their own unique 

challenges as many feeds are grain based. Since some people 

have difficulty finding suitable pet food, there are those who 

make their own homemade “Kosher for Passover” pet food. 

Also, beware that although some reptile foods are not a 

problem, the feed might be packaged with oatmeal or wheat 

flakes which is chametz. 

While it seems like a good solution, it is not so simple to 

halachically avoid the issue by giving your pet to a non-Jew 

for Passover. If you wish to do so, you must discuss with your 

Rabbi how to go about this. 

As always, if you have any questions about specific 

ingredients please call the COR and we would be pleased to 

assist. 




Pesach Traveler 

Checklist 

BELOW IS A LIST THAT ADDRESSES COMMON 

SCENARIOS FOR THOSE PEOPLE WHO 

ARE NOT STAYING HOME FOR PESACH 

PRIMARY RESIDENCE 

If leaving more than 30 days before Pesach 

(and not returning until after Pesach): 

• No bedika required 

• Must sell chametz and must declare Kol Chamira before the 

latest time for owning chametz on Erev Pesach 

If leaving less than 30 days before Pesach: 

• Bedika required 

- Must be performed at night by candlelight during the 

night before you leave this location 

- No bracha is said (unless the bedika is being done on 

Bedika Night) 

- Kol Chamira is said. If the bedika is not being done on 

Bedika Night, substitute bershusi (in my possession) with 

bebaisa hadain (in this house). 

- One could also appoint a shaliach (agent) to perform the 

bedika on their behalf on Erev Pesach 

- It is more appropriate to perform a bedika rather than 

to absolve oneself of the requirement to have a bedika 

performed by selling the entire house on the 13th of 

Nissan. In case of need, speak to your Rabbi. 

• Must sell chametz and must declare the regular Kol Chamira 

before the latest time for owning chametz on Erev Pesach 

DESTINATION (HOTEL) 

If you brought in chametz: Bedika with bracha required 

If chametz was not brought in: Bedika without bracha required 

Make sure that when selling chametz it will be sold before 

the latest time for owning chametz in the place that you are 

staying and that it will be bought back only after Pesach is 

over for you at the place where you are staying. 



Top Ten 

Passover Related 

Questions from 

the COR Kosher Hotline 

COR is pleased to answer questions from Canadian kosher consumers 

throughout the year. 

This service is especially popular during the weeks leading up to Pesach, 

as evidenced by the over 3000 questions our office answered last year. 

The COR Passover Guide can be used as a reference to provide consumers with 

much of the information that is needed during Pesach. However, many questions 

do come up, and we are here to answer them. To contact us, call the COR Kosher 

Hotline at (416)635-9550 ext. 100 or email us at questions@cor.ca. In order to 

get your answers as quickly as possible, please leave a detailed message so that 

we can research your question before we get back to you. 

HERE IS A LIST OF THE MORE FREQUENTLY 

ASKED QUESTIONS FROM PASSOVER 2014: 

1 

4 

Does grapeseed 

oil require KFP 

certification? 

Yes 

Does toothpaste need 

to be chametz free? 

Since toothpaste is used orally, 

it should be chametz free. 

6Does deodorant need 

to be chametz free? 

Since it is theoretically possible 

to distil alcohol found in liquid and 

spray deodorants and restore the alcohol to 

an edible state, such deodorants should be 

chametz free. 

8Which coffees do and 

don’t require KFP 


A. All regular ground 

coffees are acceptable for 

Passover use. 

B. Decaffeinated coffee: Coffee is often 

decaffeinated by means of ethyl acetate, 

which is derived from either kitniyot or 

chametz. Therefore, decaffeinated 

coffees are not acceptable without 

Passover certification. 

C. Instant coffees often contain maltodextrin, 

which is derived from either kitniyot 

or chametz. Therefore, instant coffees 

require Passover certification. Folger’s 

regular and Taster’s Choice regular instant 

coffees do not require Passover 

certification. 

D.All flavoured coffee requires Passover 


2 

Does coconut 

oil require KFP 


Yes 

5 

7 

9 

Do sliced raw 

mushrooms need 

KFP certification? 

No 

3Which olive oils 

do and don’t 

require KFP 


ONLY extra virgin olive oil is 

acceptable without Passover 

certification; extra light and pure 

olive oils require Passover 


Does frozen fruit need KFP certification? 

Any frozen fruit, whole or sliced, that is unsweetened 

and without additives (i.e. syrup, citric acid, ascorbic 

acid, vitamin C) is acceptable without KFP certification. 

Are the 

following 

kitniyot? 

• caraway 

• coriander 

• cumin 

• fennel 

These items are not kitniyot. 

However, you have to make 

sure no foreign grain is mixed 

in. Therefore, while you may 

use the whole grains, we 

don’t recommend using the 

ground varieties of these 

products without Passover 


10 

Does frozen salmon 

require Passover 


Frozen salmon requires Passover 

certification. In the past, 

the OU has recommended a 

few frozen salmons under their 

certification without special 

Passover certification. (Please 

call COR to verify if the OU will 

give that endorsement this 

year as well). 




articles of faith 

The Right Time to Count 

By Rabbi Yirmiya Milevsky 

The freedom of Pesach does not stand alone, 

but is tied to the acceptance of the Torah on Shavuos. 

We count the days, and begin a journey. 

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or Klal Yisroel the freedom 

F 

of Pesach ought not stand 

alone, but rather must be 

linked to the acceptance of 

the yoke of Torah. Consequently, 

at the beginning of the second 

day of Pesach we begin the Sefiras 

HaOmer count where we commence 

our journey to Shavuos. 

Rabbi Yosef Karo, the author of the 

Shulchan Aruch, asked the following 

question: 1 In Halacha we try to avoid a 

Tartei Desasrei- a contradiction within 

one action. For example, on Shemini 

Atzeres after stating in the Kiddush 

that it is Shemini Atzeres we do not 

make a Brocho on the Sukkah, since 

identifying our presence in the Sukkah 

as a Mitzvah would indicate that we 

view ourselves as still celebrating 

Sukkos, a clear contradiction to what 

was said in Kiddush. Thus wondered 

Rabbi Yosef Karo, Jews living outside 

of Eretz Yisroel, when counting the 

Sefiras HaOmer for the first time, are, 

in essence, declaring that day one 

of Pesach is over. Yet, when they get 

home they have the Seder Pesach, 

implying that it is day one of Pesach 

again. Why are we not worried about 

the Tartei Desasrei? 2 Rabbi Karo 

answered that since, after the calendar 

was established, we undoubtedly 

knew that we were in the second 

day of Pesach, a time that the Torah 

commands 3 us to count the Omer, 

we cannot allow external concerns to 

stop us. Hence, in the Shulchan Aruch 

we are told that on day two of Pesach, 

immediately after Maariv, we count 

the Omer. 

Many years ago I noticed some old 

Hagados Shel Pesach that place the 

Sefiras HaOmer count after the Seder. 

For example, a Hagadah printed in 

Amsterdam in 1712, places the Omer 

count right before the well-known 

poem of Echad Mi Yodeah, stating 

that on day two of Pesach, the Omer 

is counted at this point. It seems that 

not all agree with what is stated by the 

Shulchan Aruch. 

A source that expresses the variant 

opinion is a Sefer published in Izmir, 

Turkey, about three hundred years 

ago, about Minhagim and Halacha, 

based on Kabbalistic teachings, by the 

name of Chemdat Yamim 4 . 

As the book gained popularity so 

did several of the practices mentioned 

in it. Among them was the Minhag 

that on the second night of Pesach 

the Omer count is not to be said until 

after the Seder. However, the reason 

presented was not Halachic, but 

rather based on mystical teachings. 

Thus, what we find here is a change in 

practice based on Kabbalah. Alteration 

of custom rising from the hidden and 

esoteric elements of tradition did 

not sit well with some great Halachic 

authorities. 

The passionate warrior of truth, 

Rabbi Yaakov Emden, did not mince 

his words when discontent. When 

asked about the practice of some to 

delay the Omer count until after the 

second Seder, he responded with 




firmness 5 . He noted that Halachically 

one should not eat once the time for 

the Sefiras HaOmer begins. Thus, 

having the Pesach Seder before the 

Omer count was erroneous. He added 

that a book that recommends delaying 

the beloved Mitzvah of Sefiras HaOmer 

is guiding the masses on a path of 

darkness. After criticizing the specifics, 

Rabbi Yaakov Emden stated that the 

whole book is flawed since it is the 

handiwork of Nathan of Gaza known 

as the prophet for the false messiah, 

Shabbatai Zevi. He bemoaned the fact 

that people were abandoning the holy 

Talmud which serves as “our light and 

happiness for our soul that guides us 

to serve Hashem” and instead turn to 

external books written by mockers of 

our faith, who follow Shabbatai Zevi. 

Despite Rabbi Yaakov Emden’s 

cautionary statements, Chemdat 

Yamim gained popularity and 

acceptance in many communities 

especially among the Chasidic and 

Sephardic communities. The contemporary 

practice that some have 

to make a “Tu B’shvat Seder” is 

mentioned first in Chemdat Yamim. 


Rabbi Chaim Joseph David Azulai, 

known for his acronym as the Chida, 

in his responsa 6 , disagreed with Rabbi 

Yaakov Emden regarding the Sefiras 

Haomer count on the second night of 

Pesach and notes that the tradition 

of saying it after the Seder dates back 

to the great Halachic authority and 

renowned Kabbalist, Rabbi Menahem 

Azariah da Fano. It is interesting to 

note that the Chida himself on his 

commentary to Shulchan Aruch 7 , after 

mentioning the Kabbalistic practice, 

states that according to the law, one 

should not eat before the count of 

the Omer, and in addition, due to the 

length of the Seder, it is probable that 

one will forget to count altogether. 

Even among the Kabbalists there 

are those who do not agree with the 

delay. A contemporary of the Chida, 

Rabbi Shalom Sharabi, known as the 

Rashash and author of the “Siddur Ha- 

Kavvanot”, is quoted by Rabbi Yaakov 

Chaim Sofer in the Kaf Hachaim 8 

that “even according to the ones who 

follow the secrets of the Torah, the 

Omer blessing outside of Israel on the 

second night of Pesach must be said 

immediately after Maariv since the 

Tel: 416.631.8071 Fax: 416.631.9144 

Email: general@mazelwines.ca 

www.kosherwinestoronto.com 

Omer is a Torah law and the second 

Seder is only rabbinic”. 

Obviously, like in so many areas in 

Halacha and Minhagim, one should 

follow the tradition observed at home 

or learned from a teacher. 

May we all merit to the coming of 

Moshiach and return to Eretz Yisroel 

where we will have only one Seder 

Pesach. 

Rabbi Yirmiya Milevsky is the 

spiritual leader of Congregation 

B’nai Torah. He is also 

a member of COR’s Executive 

Rabbinical Vaad Hakashruth. 

NOTES 

1. Kesef Mishneh, Sukkah 6:13 

2. See Machatsis Hashekel 489 

3. The Rambam viewed Sefiras Haomer as 

Torah law even after the Churban. See Beiur 

Halacha 489 

4. Published by Rabbi Yisrael Yaakov Algazi 

circa 1731 

5. Sheilas Yavetz 2:83 and Mor Uktziah 489 

6. Chaim Shaal 2:10 

7. Birchei Yosef 489 

8. 489:6 

MAZEL WINES 

ESTABLISHED 1966 

HIGH QUALITY KOSHER WINES 

FROM AROUND THE WORLD. 

Next Year in Yerushalayim 

s Hashgacha Pratis (Divine design) would have it, 

AI’m fortunate to be writing this article in the Holy 

City of Yerushalayim. Ironically, however, as I look 

through the window, I see the snowflakes fall and 

hear the frigid winds howling outside; today, this 

feels more like Toronto. 

B’chol Dor v’Dor, for more than 3 millennia, in an 

unbroken chain of annual family-events, we have gathered 

to commemorate Yetzias Mitzrayim - our historic and 

miraculous exodus from Egyptian bondage. We essentially 

recognize this as our birth as Am Hanivchar - Hashem’s 

chosen nation leading up to Matan Torah at Har Sinai. To be 

sure, commemorating Yetzias Mitzrayim is a daily activity 

that forms the nucleus and raison d’être of many Mitzvos 

performed all year long - yet the Pesach Seder and its related 

Mitzvos and customs remain entirely unique on many levels. 

Tellingly, the Seder narrative begins with the invitational 

formula, Hay Lachma Anya, which (amongst other things) 

remarks on our present location (e.g. “being here” as) 

indicative of our current Galus (exilic) reality; then we optimistically 

express the hope that “next year [we will be] in 

Eretz Yisrael!” Interestingly, the Previous Lubavitcher Rebbe 

once commented that the hope being expressed is that our 

circumstances will be transformed in the immediate future; 

so that [naturally] we’ll be there [long] before next year. As 

the Seder draws to its close, we climax with cries of L’Shana 

H’aBa’ah b’Yerushalayim a similar yet intensely more 

dramatic and profound prayerful declaration specifying 

not only our immutable homeland; but her eternal capital 

whose holiness stems from the fact that it is the home of 

Makom HaMikdash (the Temple Mount), the Ground Zero 

of Jewish spirituality (see the Talmud’s statement in tractate 

By Rabbi Mendel Kaplan 

Yerushalayim is not just a holy place. 

It is also an elevated state of mind. 

Zevachim 60;B and the Rambam, Mishne Torah, Hilchos Bais 

HaBerchira; chap 6). 

Relocation from the Diaspora, and performing the 

Mitzvos of the Leil HaSeder in Yerushalayim seem to be 

the anticipated hoped-for ideal; yet, nowhere do we find 

(Halachik) emphasis on being there (specifically) for the 

Seder. Furthermore, at thousands of Sedarim held each year 

in that very Ir HaKodesh, the same words are recited with 

kindred (or most likely even greater) fervor and passion. 

Clearly, by logic, geography alone is not the primary 

thrust of the Haggadah’s immortal words. Rather, they seem 

to form a verbal embodiment of the yearning for Moshiach 

and the Geulah Shlaima (the final and complete Messianic 

redemption); felt perhaps more acutely at the Seder than any 

other time of the year. After all, throughout both the Written 

and Oral portions of the Torah, the final Redemption of Am 

Yisrael is cast as the crowning culmination of the redemptive 

process begun by Moshe Rabbainu; the flowering of 

Moshiach’s arrival comprising the final stage of its fruition 

in fulfillment of V’haviosie (I shall bring them home to the 

Land). Which begs the question: wither the subtleties? Why 

wouldn’t we articulate this heartfelt plea with greater clarity?! 

Allow me to suggest that the seemingly cloudy phraseology 

is actually crystal clear, pointed and extremely revealing; 

allowing us not only to express an amorphous yearning for 

Ge’ula, but rather it succinctly encapsulates exactly what it is 

we are yearning for. 

Chazal (our Sages of righteous memory), tell us (Bereishis 

Rabba; chap. 5) that Eretz Yisrael is a profoundly meaningful 

name. Eretz being an idiom of the word Ratzon (intense 

will) bears the message Eretz sh’Raztisa La’aasos Ratzon 

Kona (the Land that ardently wants to do the bidding of her 




Creator). Yisrael refers to our lofty superlative spiritual virtues (Ki Sarisa 

im Elokim v’Anashim va’tuachal). In other words, what we refer to, and 

yearn for when we speak of Artzainu HaKedosha, is a place that exists in a 

perfected and pristine spiritual state. A Holy Land whose very existence is 

conducive to, and fully reflective of Hashem’s will (e.g. Torah and Mitzvos) 

being most vividly fulfilled. The Lubavitcher Rebbe once explained 

that the reason it’s not called Eretz shel B’nai Yisrael, is because rather 

a land in which Jewish people live according to Hashem’s will, the Land 

itself is Yisrael; warranting Hashem’s continuous watchful presence and 

protection – Einie Hashem Elokecha Ba, etc (Devarim 11;12). Chazal (Bava 

Basra 158;B) further taught that not only the land, but even the atmosphere 

is exalted: “Avira d’Eretz Yisrael machkim” (e.g. [breathing] the very air of 

the Holy Land makes us wiser). The Shela haKadosh (in his commentary 

on tractate Pesachim) interprets this to mean that the atmosphere itself 

imparts wisdom which prevents the Ruach Shtus (spirit of folly) that 

causes sinful behavior, etc. 

Based on the Midrash Rabba, Tosafos explains (tract. Taanis 16; A 

Har) that Yerushalayim is a conjunctive name; drawing upon both of its 

previous place names found in Chumash Bereishis. Firstly, it references the 

ancient city in which Shem (ben Noach a.k.a. Malki-Tzedek) ruled: Shalem 

meaning peace, perfection and wholesomeness. Secondly, Avraham 

Avinu later called it Yir’eh or Yera’ah immediately after the Nisayon 

Ho’Akeida. The second name meant revelatory spiritual vision (lit. seeing 

or perceiving) of Hashem’s presence. The Baal HaTanya in Lekutie Torah 

links this to the word Yire’h as in Yiraas Shomayim or reverential awe for 

Hashem. Which according to the Zohar (Chelek Alef 11; B) is the primary 

portal for all of Avodas Hashem. From this etymological background, we 

infer that Yeru’shalayim means the place in which one can experience a 

perfect state of awe and reverence for Hashem; the shining city nestled in 

the hills which should - by its very nature - ignite our spiritual imagination 

and inspire within us a sense of awareness of Hashem’s majestic, sovereign 

and potent presence – The Shechina! 

Such then is the true essence of our poignant prayers on this most 

sacred of nights - Leil Shimurim - as we conclude our Seder; that we 

should merit the coming of Moshiach. Meaning, as the Rambam writes in 

the conclusion of his celebrated Mishna Torah, to be able to experience 

dviekus (complete devotion) to HaKadosh Baruch Hu in Eretz Yisrael 

B’Geulah ho’Amitis v’haShlaima with the coming of Moshiach T’zidkianu 

speedily, and in our days - Amen! 

Rabbi Mendel 

Kaplan is the 

Spiritual Leader and 

Executive Director 

of Chabad @ 

Flamingo. He is also 

a member of COR’s 

Rabbinical Vaad 

Hakashruth. 

The last time we sang “l’shana haba 

b’yerushalayim”, “Next year in Jerusalem” at the 

end of the Seder in Toronto, a few months before 

our aliya to Israel, I cried. That line, over the years, 

was always a highlight of our Seder, as it is for many 

– you’d reached the end of an evening of discussion, 

of song, of an elevated mood, and now, you were 

singing of a pining, of a desire, a hope, an aspiration 

for a Seder that would be even more elevated, a 

Seder in Jerusalem, the Jerusalem of redemption. 

And here we were, packing our bags and heading 

off to the Jerusalem of redemption. I cried. 

For me, moving to Jerusalem was throwing my 

lot in with the unfolding of redemption, choosing 

to be a part of Jewish history and no longer a 

spectator. Having been here now for over 5 years, 

the sense that we are living in storied times only 

grows stronger. There are many times when I feel 

like pinching myself – am I dreaming? Are we really, 

all us 6 million Jews, are we really living in the Land 

of Israel, are we really doing what we hoped and 

prayed for? Am I, little me, throwing my lot in with 

this unfolding of history? 

There are certain times when living here is 

particularly special. Shabbat and holidays. I have 

From Toronto 

to Jerusalem 

By Rabbi Reuven Tradburks 

Former member of COR’s Rabbinical Vaad Hakashruth, Rabbi Reuven Tradburks 

describes what it is like to live in the Holy City. 

this particularly vivid memory in Toronto of walking 

home during the break on Yom Kippur for that 

most delicious 30 minute nap. There is a feeling 

of satisfied weariness, a Yom Kippur feeling of 

reflection. And a car drives by with a Mom and her 

2 kids, coming home from school. For us it is Yom 

Kippur, for her it is Wednesday. 

This year on Yom Kippur, during the break, I 

walked home in Jerusalem. There was not a car on 

the road. This was not my Yom Kippur. This was 

a national Yom Kippur. The silence was eerie. No, 

not eerie, pervasive. Encompassing. The calendar 

is a Jewish calendar. Granted, some fast and go to 

shul, and some fast and don’t go to shul. And some 

don’t fast. But the rhythm is a Jewish rhythm. The 

newspaper is reflective, introspective, the radio has 

discussions of self- improvement. 

The holidays of Sukkot and Pesach are national 

vacations. These holidays are made for Israel – the 

heat of the summer, which is brutal, has waned, the 

weather is wonderful. And for Purim, you see little 

girls dressed as Queen Esther for a month. 

I was a little surprised at the modern Jewish 

history holidays. In Toronto, these were days that 

needed to be marked. In Israel, these are days we 





The country is built on the horror of the Holocaust. 

It is built on the painful loss of life of our soldiers. 

It’s not that we feel obligated to, that we ought to mark these things – 

we want to. There is a holistic feeling, an integrity of feeling, 

a natural expression to these things. 

want to mark. They are natural 

expressions of deep feelings. Not that 

we ought to mark them, but that we 

want to express them. The country is 

built on the horror of the Holocaust. 

It is built on the painful loss of life 

of our soldiers. It’s not that we feel 

obligated to, that we ought to mark 

these things – we want to. There is a 

holistic feeling, an integrity of feeling, 

a natural expression to these things. 

Now, not everything is perfect. 

Though I can’t say definitively 

that this is the prophetic vision 

unfolding in front of our eyes – I can 

say definitively that we have special 

Divine protection. When you see the 

political wrangling, the pettiness and 

self-serving politics, the disappointing 

scandals – you wonder to yourself 

– how in the world does this all work? 

While I may have been skeptical 

as to whether the Divine Hand is 

guiding our history – living here and 

becoming more familiar with our 

leadership, now I have no doubt that 

there has got to be a Divine Hand, 

because the human hands – well, let’s 

just leave it at that. 

The baalei mussar, the authors 

who taught self improvement, 

speak of galus, of exile as a tool of 

self-improvement. Moving from 

the comfort of Canada – the gentle 

pace of life, the genteel manners, the 

economic prosperity, the large homes 


and comfortable cars – to a country, 

that for all its pride in being Western 

and advanced, is still a middle 

eastern country. The pace of life is 

not gentle, the manners not genteel, 

the economic condition of many is 

difficult, the homes not large and the 

cars, well, we actually don’t have one. 

But that encounter with change is 

liberating – what we think we need, 

we actually don’t need. What we 

think we aspire to is perhaps illusory. 

There is a wholesome focus on the 

true values of life, which I have found 

liberating. 

Toronto is a wonderful city, 

Canada a wonderful country. I was 

born in Ottawa, grew up there and 

spent many wonderful years in 

Toronto. It is peaceful, pleasant, 

comfortable, has wonderful Jewish 

amenities, schools, shuls and, of 

course, kosher food. But even as 

a Canadian, I always felt that, at a 

certain level of my soul, Canada was 

not my home. And now, as an oleh, 

a foreigner, in many aspects of life in 

Israel, I feel completely dislodged, 

wholly out of place – language, 

culture, professionally, and even 

religiously. But at a different level, 

my soul feels at home. My body 

displaced, my soul at home. This 

is where I want to live. And this is 

where I want to die. 

We are at home. The war this 

summer was horrible.But those 

soldiers are our boys. We wanted to 

take care of them, to help them, feed 

them, bring them fresh clothes. The 

pains of tragedy become national 

pains. And the joys of accomplishment 

become our joys. 

We live in storied times. I still 

enjoy visiting Toronto very much. 

There is much in Toronto to be proud 

of. It is a rich Jewish life, a rich city 

of wonderful Jewish life. But for me, 

Israel is home. This year, we are in 

Jerusalem. 

Rabbi Reuven 

Tradburks was born 

and raised in Ottawa 

and served as rabbi in 

Birmingham, Alabama, 

for 7 years, and at 

Kehillat Shaarei Torah in Toronto for 

15 years, from 1994-2009. He served 

as the secretary of the Beis Din of the 

Vaad Harabonim of Toronto from 

1997 to 2007. In 2009 he and Joyce 

made aliya to Yerushalayim, where 2 

of their 4 children and all of their 4 

grandchildren live. Rabbi Tradburks 

presently serves as the Rabbinical 

Council of America representative 

in Israel, providing services to RCA 

members in Israel, as well as serving as 

liaison to the Rabbinate in Israel. 

Kashrus of Medicines 

and Vitamins 

he constant stream 

T 

of questions from our 

community pertaining to 

medicines and vitamins ranks 

amongst the most frequently 

asked kashrus questions that come 

through the COR hotline throughout 

the year and especially before Pesach. 

On the one hand, pharmaceuticals 

rarely bear kosher certification and 

often contain non-kosher ingredients. 

On the other hand, a “when in doubt 

err on the side of caution” approach 

that is taken in regard to standard food 

products when there is a doubt is not 

an option when confronting the kashrus 

of medicines and products whose 

necessity is significant. Such questions 

must be looked at with great care and 

sensitivity and halachic guidance must 

be sought from Poskim. 

In July 2012, at the Association of 

Kashrus Organizations’ (AKO) Vaadim 

Conference hosted by COR, the Rosh 

Hakollel (Dean) of Kollel Toronto, Rav 

Shlomo Miller shlit”a, was asked to 

address this question. Rav Miller was 

asked to provide guidance to kashrus 

professionals from around the world on 

how to address questions pertaining to 

the kashrus of medicines. The following 

article is adapted from Rav Miller’s 

address to the AKO Rabbonim. 

PART I: HALACHIC PRINCIPLES 

By Rabbi Tsvi Heber 

NIFSAL MAY’ACHILA 

Non-kosher food which has become 

inedible to the extent that a human 

would not consume it – nifsal 

may’achila – loses its non-kosher 

status. i However, one cannot be too 

quick to assume that a product is 

inedible even if it might seem that 

way to the layman. For example, Rav 

Shlomo Zalman Auerbach zt”l cites a 

Gemara which says that 

runj ka ohkdr hn (urine of a donkey) is 

not inedible and another Gemara which 

implies that izutv ,tum (mucus of the 

ear) is not inedible ii . Accordingly, one 

should not automatically assume that 

all medicine and vitamins 

are inedible. 

An illustration of the 

above concern is hard gelatin 

capsules. Animal gelatin is 

assumed to be prohibited but some 

say that in its hardened form it is like 

plastic and should be considered nifsal 

may’achila. In fact, if a hard gelatin 

capsule is put into water the gelatin 

would dissolve and revert to being fully 

functional gelatin. Therefore we do not 

consider it nifsal may’achila. iii 

ACHSH’VAY 

While it is true that food which is nifsal 

may’achila loses its non-kosher status, 

consumption is nevertheless rabbinically 

prohibited due to a halachic 

principle called achsh’vay. Achsh’vay 

means that by consuming food that is 

nifsal may’achila – to some degree – I 

am demonstrating its importance and 

re-establishing it as “food”; at least 

as far as my personal consumption is 

concerned. iv However, achsh’vay does 

not apply to pharmaceuticals taken 

for medicinal purposes because the 

consumption of the item does not show 

that the person considers it to be food, 

rather he considers it of benefit to him 

as medicine. v Foods which are inedible 

can therefore only be consumed for 

medicinal purposes. 

SHE’LO K’DERECH ACHILA 

Generally speaking, vi consuming 

non-kosher food in an unusual manner 

(she’lo k’derech achila) is not prohibited 

by the Torah (t,hhrutsn), but it is 

prohibited by the rabbis (ibcrsn). 

Notwithstanding the rabbis granted an 

exception to a choleh and allowed him 

to consume non-kosher in a manner 

which is determined to be she’lo 

k’derech achila. vii A primary example of 

she’lo k’derech achila is food which is 

mixed with an ingredient whose taste is 

very bitter to the extent that a normal 

person would not eat it. 

Other examples include consuming 

food in a raw state or while it is 

scalding hot. viii On the other hand, the 

act of swallowing food without chewing 

is classified as a usual manner of 

consumption (k’derech achila) unless 

the reason for swallowing is because 

the food is too bitter to 

chew. ix Therefore, going back to the 

hard gelatin example above, since no 

one eats gelatin (or any other food) in a 

plasticized form, eating or swallowing 

a hard gelatin capsule is she’lo k’derech 

achila. As such, a choleh is permitted to 

use a hard gelatin capsule. x The extent 

of the ailment that must be present in 

order to permit she’lo k’derech achila 

is the subject of debate amongst the 

Poskim and may differ from case to 

case. xi As such, one should always 

consult with their rabbi to make this 

determination. 

There is a practical difference that 

can be pointed out between an item 

that is permitted based on the principle 

of nifsal may’achila and the principle of 

she’lo k’derech achila. If an item is nifsal 

may’achila a person may consume it 

for medicinal purposes even if there is 

a kosher-substitute, but if the item is 

merely she’lo k’derech achila then it is 

only permitted if there is no reasonable 

alternative which is kosher. xii The 

definition of “reasonable alternative” 

is case specific. As such, one should 

always consult with their rabbi to make 

this determination. 

CHATZEE SHIUR 

In most cases, pharmaceutical doses 

are smaller than the shiur – the 

minimum amount – that is needed 

to be punished for transgressing the 

prohibition. Nevertheless, one who 

consumes less than the minimum still 

transgresses a Torah prohibition which 

is referred to as chatzee shiur – “less 




than the minimum” or chatzee shiur 

assur min haTorah. Notwithstanding, 

there are still some possible reasons to 

be lenient when consuming less than the 

minimum. There are those who say that 

chatzee shiur assur min haTorah applies 

only to foods which are forbidden due 

to a negative prohibition (lav) but if 

there is no lav associated with the 

specific prohibition then a chatzee 

shiur can be consumed. Others argue 

that whether the prohibition against 

feeding non-kosher food to a child – lo 

so’chee’lam – does not apply to chatzee 

shiur. xiii Based on this logic we might 

consider the practice of those who give 

their children a teaspoon, which is less 

than the minimum, of liquid medicine 

that contains non-kosher glycerin when 

there is no kosher alternative available 

to be justified. xiv 

BITUL ISSUR L’CHATCHILA 

Even though non-kosher food that 

became mixed into a larger kosher food 

is nullified in sixty times its volume, 

it is prohibited to intentionally dilute 

the non-kosher food into that kosher 

mixture to nullify it. xv That said where it 

is not certain that non-kosher is present 

– safek issur – some do allow intentional 

nullification. xvi Furthermore, there is 

room to allow intentional nullification 

for a choleh. xvii 

PESACH 

All of the principles cited above have 

equal application on Pesach to pharmaceuticals 

that contain chometz with two 

caveats; 1) in order to attain the status of 

nifsal may’achila the chometz ingredient 

must become so inedible that even a dog 

would not consume it; xviii 2) chometz on 

Pesach does not become nullified in a 

mixture. xix Pharmaceuticals that do not 

contain chometz but contain kitniyot are 

permitted for someone who feels ill even 

if they are edible. xx Finally, we must bear 

in mind the prohibition against owning 

chometz on Pesach which applies 

equally to edible pharmaceuticals. xxi 

PART 2: PRACTICAL APPLICATIONS 

HARD GELATIN CAPSULES 

There are people who would consider 

opening the hard gelatin capsule and 

then consuming the medicine contained 

in it, so as to avoid the need to swallow 

gelatin. From a medical perspective 

this is not advised since there are times 

when doing so may be counterproductive 

since the medicine is designed to 

slowly be released through the capsule. 

It is also not advisable for people to 

wrap the capsule in paper, which is 

allowable according to halacha, xxii since 

swallowing paper may have a deleterious 

effect on the patient. Rather, the choleh 

should rely on the heter of she’lo 

k’derech achila as described above and 

swallow the hard gelatin capsule as it is 

intended. It should be noted that there 

is a kosher version of the hard gelatin 

capsule which is made from vegetables. 

TABLETS 

Tablets are primarily made of starch and 

other food items with a small amount 

of bad-tasting medicine mixed in, and 

therefore the pill fits the status of she’lo 

k’derech achila which is permitted for 

a choleh when there is no substitute. 

Although there are stearates on the 

outside of the pill which may be of 

non-kosher origin, they are considered 

to be mixed into the pill and are batel 

b’shishim and therefore do not pose a 

concern. 

COUGH MEDICINE 

Cough medicine typically contains 

glycerin which is often made from 

non-kosher animals. Accordingly, where 

no kosher alternative is available, it 

may be possible to invoke the heter that 

suggests that the prohibition of giving 

a child non-kosher food does not apply 

to chatzee shiur and a rabbi should be 

consulted. 

Regarding adults, however, there 

is no way to consume cough medicine 

that contains glycerin and does not bear 

reliable kosher certification unless it 

is diluted into water that is sixty times 

its volume. Accordingly, since glycerin 

is usually not more than 20% of the 

volume of the cough medicine, one 

can nullify the medicine into twelve 

times its volume since 

at that point the glycerin 

would be nullified. This 

presumes that the existence 

of glycerin in the original 

mixture does not render 

the entire mixture as 

non-kosher. Since such 

a presumption is not a 

simple matter, it would be 

preferable to nullify the 

medicine into sixty times its 

volume, if that is possible. 

xxiii 

CHEWABLES 

Chewable pills are not nifsal may’achila 

and their consumption is considered to 

be a normal manner of consumption. 

Therefore if there are possible 

non-kosher ingredients in chewables an 

adult would be forbidden from taking 

them. As noted above, since chewable 

pills are smaller than a kezayis, it may be 

possible to give one to a child if there are 

no kosher alternatives available and a 

rabbi should be consulted. 

SOFT GELCAPS 

Previously, we noted that hard 

gelatin capsules are she’lo k’derech 

achila because people would not eat 

them in their current, plasticized 

state, and are therefore permitted 

for cholim. In contrast, softgels are 

possibly considered edible and their 

consumption might be considered 

a usual manner of consumption. xxiv 

Accordingly, even cholim should avoid 

softgels. Therefore, the only way they 

can be consumed is if one wraps the 

softgel in a paper, kosher capsule, 

or some other non-food item before 

swallowing the softgel. 

VITAMINS 

Vitamin tablets that are taken as part 

of a daily nutrition supplement should 

bear reliable kosher certification. Since 

the vitamin is being consumed as a food 

replacement and not as medication it 

does not fall into the special heter for 

cholim stated above. On the other hand, 

if the person takes therapeutic doses of 

vitamins as a form of medication, then 

the person may take them in tablet form 

regardless of whether the ingredients 

are kosher. 

Rabbi Tsvi Heber is 

COR’s Director of 

Community Kosher 

xiv 

xxiii 

BLESSINGS ON FRUIT TREES 

ברכ‏ 

by Rabbi Tsvi Heber 

The month of Nissan brings in all the hustle and bustle of Pesach 

preparations. While we are hard at work preparing for Yom Tov 

inside the home, Hashem’s Hand is at work outside preparing 

the world for the upcoming spring season. Chodesh Nissan is 

Chodesh Ha’Aviv ii , the month of blossoms. Once a year iii at the 

beginning of the spring season when the fruit trees iv begin to 

blossom we have an opportunity to recite a special bracha called 

Birkas Ilanos. Reciting this bracha allows us to contemplate the 

Creator’s wisdom and goodness both of which are manifested in 

nature and to praise and thank Him for all that He does for us on 

a daily basis v . While the recitation of this bracha is prompted 

only by viewing the blossoms of a fruit tree, the Poskim vi and 

Baalei Kabbalah vii strongly encourage us viii to go out of our way 

to find the opportunity to do so in order to recite the bracha. 

In Eretz Yisrael, the opportunity to recite birkas Ilanos 

begins in Chodesh Nissan ix . In some communities, the kehila 

gathers together x to recite the bracha on Erev Pesach or on Chol 

Hamoed xi . In colder climates like Toronto, it is highly unlikely that 

fruit trees will begin blossoming before Iyar or even Sivan so the 

bracha should be recited when the fruit trees begin to bloom xii . 

In fact, our brethren who live in the southern hemisphere will 

recite the bracha during the month of Tishrei! xiii 

Those who have not had the opportunity to see a fruit tree 

and recite the bracha at the early stages of blossoming, can still 

recite it until the fruit is ripe but not thereafter. xiv Some refrain 

from reciting the bracha on Shabbos since there is a concern that 

we may not be careful and we may accidentally touch the tree or 

even pick a fruit off of the tree. xv That said, if the opportunity to 

recite the bracha will not easily arise during the week he should 

recite the bracha on Shabbos. xvi During the Shemittah year, it 

is permitted to recite the bracha upon a tree that is subject to 

the laws of Shemittah even if the farmer is not keeping Shemittah 

properly. xvii 

According to kabbalistic sources, after the recitation of birkas 

ilanos, it is customary to give tzedaka and pray for the geula 

ha’asida – the final redemption – may it come speedily in our 

days. xviii 

ktdvk ihsh,g ixhbcu ohrmnn ubh,uct uktdb ixhbc xix 

Rabbi Tsvi Heber is COR’s Director of Community Kosher 

‏‏‎ײײ‏ 

ח‏ 

ט‏ 

 

1 

 




QUESTIONS AND ANSWERS FROM THE HALACHA LINE 

I HAVE A STORE IN MY BASEMENT. PEOPLE 

1 INEVITABLY WILL COME TO MY HOUSE ON 

YOM TOV TO “PURCHASE” AN ITEM THAT THEY 

NEED FOR YOM TOV. CAN I GIVE THEM THE 

MERCHANDISE AND HAVE THEM PAY ME FOR IT 

AFTER YOM TOV? 

Ýou may give them the 

merchandise on Yom Tov as long as 

you make no mention of pay or cost. 

They can pay for the merchandise 

after Yom Tov. 

MY NEIGHBOUR PUT HER HOME 

2 ENTERTAINMENT SYSTEM AT THE END OF 

THEIR FRONT LAWN TO BE PICKED UP BY THE 

GARBAGE COLLECTOR. WHEN I ASKED HER WHY 

SHE WAS THROWING IT OUT, SHE REPLIED THAT 

ONE OF THE PARTS BROKE AND THE STORE 

THAT SHE BOUGHT IT FROM QUOTED HER AN 

ENORMOUS AMOUNT TO FIX IT, SO SHE DECIDED 

TO SIMPLY THROW IT OUT. I ASKED HER IF I CAN 

HAVE IT AND SHE SAID SURE. I THEN CALLED 

THE MANUFACTURER AND WAS TOLD THAT IT 

IS STILL UNDER WARRANTY AND THAT THEY 

WOULD FIX IT FOR FREE IF I PAID SHIPPING AND 

HANDLING. DO I HAVE TO TELL MY NEIGHBOR 

OR CAN I KEEP IT? AFTER ALL, THE GARBAGE 

MAN WOULD HAVE THROWN IT OUT HAD I NOT 

SALVAGED IT. 

´This is an interesting question 

since it is clear that it was her misunderstanding 

that led her to deem the 

object as useless and hefker. As such, 

this should be considered hefker 

b’ta’us – and should be returned. 

3DOES CHAP STICK NEED TO HAVE A 

HECHSHER? WHAT IF IT IS FLAVOURED 

AND HAS A GOOD TASTE? 

Ćhap Stick is similar to lipstick 

which does not require a hechsher 

even though it is flavoured and small 

amounts may be ingested accidentally. 

This is permitted since Chap Stick 

is not food and possible ingestion is 

unintentional (ayno miskaven) and 

abnormal (she’lo k’derech achila). For 

Pesach, it is advised to be stringent 

and to ensure that Chap Stick does 

not contain chometz. 

I AM IN THE FIRST 12 MONTHS OF THE 

4 MOURNING PERIOD FOR MY FATHER. AM 

I ALLOWED TO MAKE A FRUIT PLATTER FOR A 

FRIEND WHO IS MAKING A SIMCHA? 

Ás an avel after shiva, you are 

permitted to send a gift as long as 

it is not sent for the sole purpose of 

enhancing the feeling of simcha. A 

fruit platter or any other food item 

serves a functional purpose as it will 

be served to the guests at the simcha. 

Accordingly, it is classified as a 

“functional gift” and can be given. 

IS THERE ANY ISSUE WITH HAVING AN 

5 ULTRA SOUND PERFORMED DURING THE 

EARLY STAGES OF PREGNANCY TO DETECT 

ABNORMALITIES? 

´Performing an ultrasound is 

halachically permitted. That said, 

halachic questions will arise should, 

Heaven forbid, an issue be detected 

that arouses concern. In that case, a 

competent halachic authority should 

be consulted with immediately. 

MY WIFE IS AT WORK UNTIL 2:30 P.M. AND 

6 I AM HOME STUDYING. IT IS NOW 2:00 

P.M. AND MY CLEANING HELP JUST SHOWED 

UP HALF AN HOUR EARLY. MY WIFE NEVER 

COMES HOME EARLY. MUST I LEAVE MY HOME 

IMMEDIATELY? I LIVE ON THE SECOND FLOOR IN 

A 3-STOREY APARTMENT BUILDING. 

Ýou do not have to leave your 

home. Rather, you should open the 

front door at least to the point that 

it is visibly ajar to a neighbour who 

passes by. 

WE RECENTLY MOVED INTO AN 

7 APARTMENT WHICH HAS A DISHWASHER 

THAT IS NOT KOSHER. IS THERE ANY WAY TO 

KASHER IT OR DO I HAVE TO PURCHASE A NEW 

ONE? 

Ít is permitted to kasher a 

non-kosher dishwasher. You must 

clean it thoroughly taking special care 

to clean the filters well. Any area that 

cannot be removed such as a panel 

should be cleaned with bad tasting 

chemical or cleanser. It must be left 

dormant for 24 hours and then it 

may be kashered by running three 

consecutive full cycles. While this 

method of kashering is sufficient to 

kasher a non-kosher dishwasher, it is 

not recommended for Pesach. 

I WORK IN AN ALL JEWISH OFFICE AND 

8 MOST PEOPLE WHO COME TO VISIT US 

ARE ALSO JEWISH. I FOUND A $10 BILL ON THE 

FLOOR OF THE LOBBY AND IT LOOKS LIKE IT 

FELL OUT OF SOMEONE’S POCKET. WHAT IS THE 

RIGHT WAY TO GO ABOUT THIS – CAN I KEEP IT? 

Ýou may keep it. It would be 

considered praiseworthy or “lifnim 

m’shuras hadin” to ask your 

colleagues if they lost money or to put 

up a sign indicating that you found 

some money. 

I TOYVELLED MY GLASS DISH SEVERAL 

9 MONTHS AGO AND I ONLY NOW NOTICED 

THAT I FORGOT TO PEEL THE STICKER OFF 

THE BOTTOM OF THE DISH. IT IS LOCATED 

UNDERNEATH THE DISH IN A PLACE WHICH 

IS NOT VISIBLE UNLESS YOU TURN THE DISH 

UPSIDE DOWN. DO I HAVE TO TOYVEL IT AGAIN? 

Ýou do not have to toyvel it again. 

This is because the sticker is covering 

a very small area and is located on the 

bottom of the dish in a place that you 

do not really care to remove it. While 

it is best to remove all chatzitzos prior 

to toyvelling, since you have already 

toyvelled it, you need not redo it. 

FOR THE UPCOMING BAR MITZVAH 

10 CELEBRATION OF OUR SON, 

WHICH WILL TAKE PLACE ON SHABBOS, WE 

PURCHASED DECORATED COOKIES THAT 

HAVE “MAZEL TOV” WRITTEN ON THEM WITH 

COLOURED ICING. WE REALIZED THAT THIS 

MIGHT BE AN ISSUE REGARDING ERASING ON 

SHABBOS. 

Ýou may serve them since it is 

permitted to break the letters while 

biting into them. It is proper not to 

break them with your hand prior to 

eating them. 

You are invited to call the Halacha Line at: 

TEL 416.535.8008 

WEB www.HalachaInstitute.com 

EMAIL info@HalachaInstitute.com 

Rabbi Zev Eisenstein, 

of Blessed Memory 

By Judy Pister 

lthough much has been 

Awritten about the life 

of Rabbi William Zev 

Eisenstein z”l since his 

recent passing, I would like 

to reflect on a side of our dear Rabbi 

from the kashruth world. Both at 

COR and personally we have had the 

pleasure and opportunity to work 

alongside this most beloved and 

gentle individual. 

Some 25 years ago, Rabbi 

Eisenstein began working for COR as 

a Rabbinic Field Representative (RFR) 

in the southern Ontario and Niagara 

regions. Rabbi Eisenstein lived in 

Hamilton and it was much more cost 

effective for companies to have him 

visit, rather than send a Rabbi from 

our head office in Toronto. As an RFR, 

Rabbi Eisenstein wasn’t just a professional; 

he was a Kiddush Hashem 

(Sanctification of G-d’s Name). 

One of my first assignments at 

COR was to ensure that Rabbi Eisenstein’s 

inspection report details were 

entered in our web based system, 

CORporate Kosher. The Rabbi 

preferred to fax his elaborate hand 

written reports rather than use our 

on line system. Over the course of 

several months, I worked with him 

closely and eventually convinced him 

to try on line submissions. Needless 

to say, once he overcame his initial 

reaction of “my dear, I am too old 

for all this fancy stuff”, he became 

a “techie” with his perfect report 

entries. 

Of the 

thousands 

of inspection 

visits, koshering 

activities 

and supervised 

productions that he 

conducted on behalf of 

COR over the years, several 

stand out and are worth 

mentioning. 

E.D. Smith, the large jam manufacturer, 

produces both kosher and 

non-kosher varieties. As a result, 

equipment kosherization is required 

prior to any kosher production. The 

most efficient way to manage this is 

for the kosher sequence to precede 

the non-kosher each week. Therefore, 

a Rabbi is required to arrive at the 

facility at 3:30am or 4:30am on most 

Monday mornings. In addition, 

there are weeks when the Rabbi is 

also required from 8:30-10:30 on 

Sunday evening. This was one of 

several companies that knew it could 

count on Rabbi Eisenstein to arrive 

at precisely the right time, perform 

the kosherization and have kosher 

production start early Monday 

morning. 

The routine visits to E.D. Smith 

and elsewhere resulted in encountering 

the same personnel time and 

time again. This obviously included 

production staff, but also the security 

guard who checked visitors into the 

My ref lections 

on losing a kashruth 

professional and a walking 

Kiddush Hashem. 

plant. 

When 

illness 

prevented 

Rabbi Eisenstein 

from performing his 

duties, other Rabbis 

took over his responsibilities. 

At one encounter with 

the security guard, she inquired 

when the good Rabbi would 

resume his duties as she heard he 

was unwell. Upon hearing of his 

passing, she began to cry. She then 

went on to explain that one morning 

some time ago, Rabbi Eisenstein 

was leaving the building and noticed 

she was sad. She told him that her 

mother had passed away and he 

took the time to offer her comforting 

words and, thus, a special bond was 

formed. 

A few years ago, a specialty cookie 

company began their application 

for kosher certification. A Couple 

of Squares had never gone through 

the process before so they had 

many questions and were somewhat 

unsure of what was required of 

them. I told them that I would 

schedule Rabbi Eisenstein for the 

initial inspection and that he would 

guide them through all the steps. 

After the plant visit, they contacted 

me and were thrilled that they met 

this wonderful person who left them 

feeling assured that implementation 




Aside from his 

expertise, 

meticulous 

work habits and 

contributions to 

kashruth, if we 

learned one thing 

from this most 

gentle man, 

it was that each 

person is special 

and worthy of a smile 

and a kind word, 

regardless of his or 

her background. 

would be 

seamless. 

Kosherization 

(in this case 

by heating at 

close to 500°F 

for 2 hours) 

at a plant 

that has an 

inventory of over 

800 used baking 

pans and countless 

oven racks takes some 

time! Rabbi Eisenstein 

was able to perform the task 

in the shortest time possible, 

thereby keeping both cost and 

downtime to a minimum. First, by 

discarding a few very old items and 

then by stacking pans crisscross on 

racks, mindful of temperature dips if 

over-loading occurred, he was able to 

keep the oven temperature high enough 

to complete the task in 23 hours. True, 

Rabbis trained in kosher law would 

know how to accomplish this. But Rabbi 

Eisenstein took it to another level with 

his personality, wit and charm. 

Another time, I received a call that 

a train derailment in northern Ontario 

included a railcar with kosher certified 

product that needed to be removed into 

a new tanker. Another kosher railcar was 

made available but there were no kosher 

pumps or hoses on site. I contacted 

Rabbi Eisenstein who was able to assist 

with the emergency response by quickly 

rushing to Port Colborne to kosher 

the necessary equipment, review all 

documentation and essentially save the 

day. In the kashruth world, unexpected 

incidents must be handled with utmost 

speed, while paying extra attention 

to every detail in order to remedy the 

situation effectively. He did it all without 

losing an ounce of courteousness and 

charm. 

At Gay Lea Hamilton (formerly 

Salerno), kosher cheese shredding is 

performed under the supervision of 

a Rabbi. The kosher cheese arrives 

in 40 kg blocks and is shredded and 

repackaged with a kosher sticker 

applied. Rabbi Eisenstein once told me 

that he could not just supervise this 

lengthy process, but rather worked 

alongside the operators assisting them 

in stickering the packages. “You develop 

a better working relationship with 

the staff if you do things together,” he 

explained. 

I developed a personal connection 

with Rabbi Eisenstein as well. My son 

decided to attend McMaster University 

in Hamilton. Being a Jewish mother, I 

emailed the Rabbi with living and food 

related questions and received a very 

detailed response including several 

housing options and his personal phone 

numbers for my son to use at any time. 

We followed the Rabbi’s suggested 

housing ideas and Benji moved in at the 

start of the school year. Rabbi Eisenstein 

invited groups of kosher observant 

students, including my son, to his home 

for Shabbat meals, greatly enhancing 

their Shabbat observance on campus. 

In addition, upon learning that my son 

and other boys would set up a kosher 

residence house for years 2-4, he offered 

various kosher kitchen utensils that he 

no longer used. He became close with 

them and in turn they truly loved him. 

Of course, our companies loved 

Rabbi Eisenstein as well. At one recent 

plant visit, another COR Rabbi was 

told “not to imply that we have any 

issues with you Rabbi, BUT will Rabbi 

Eisenstein be back soon? We all miss 

him terribly”. Alas, this was not to 

be as our dear Rabbi passed away on 

November 26, 2014 leaving countless 

friends and acquaintances mourning 

alongside his family. 

Aside from his expertise, meticulous 

work habits and contributions to 

kashruth, if we learned one thing from 

this most gentle man, it was that each 

person is special and worthy of a smile 

and a kind word, regardless of his or 

her background. Thank you Rabbi 

Eisenstein for teaching us this lesson 

-- and for everything else you taught us. 

You will be sorely missed. 

Judy Pister is an Executive Assistant at 

COR. 

the passover experience 

Secrets to 

Seder Success: 

By Chava Fine 

Tips on How to Engage Children, 

Teens and Adults at Your Seder 

Four experts provide their advice 

on how to make an impact at your Seder 

AAfter weeks of undertaking intense preparations 

for Passover, once the big day arrives, some 

people find that their “perfect Seder” doesn’t go 

as planned. The kids are tired, the adults have run 

out of things to say, the food gets cold. How does 

one ensure that the Seder will be both meaningful 

and engaging to all present? Three Jewish Studies 

teachers, two from Toronto and one from Ottawa, 

and a Toronto psychologist share their tips on how 

to make the evening run smoothly. 





1 

RABBI YECHIEL GOLDREICH 

SARAH CHANA RADCLIFFE 

3 

SARAH CHANA RADCLIFFE IS A PSYCHOLOGIST IN PRIVATE PRACTICE. SHE IS THE AUTHOR 

OF THE FEAR FIX, MAKE YOURSELF AT HOME, AND RAISE YOUR KIDS WITHOUT RAISING YOUR 

VOICE. HER TELE CLASSES ON FAMILY LIFE AND EMOTIONAL WELL-BEING ARE AVAILABLE AT 

LEARNWITHSARAHCHANA.COM/SCR/ 

RABBI GOLDREICH RECEIVED HIS RABBINIC ORDINATION FROM 

THE JERUSALEM BETH DIN, A BACHELOR’S DEGREE FROM 

YESHIVA UNIVERSITY, AND MASTER’S DEGREES FROM DYOUVILLE 

COLLEGE AND THE AZRIELI GRADUATE SCHOOL OF EDUCATION. HE 

CURRENTLY TEACHES JEWISH HISTORY, TANACH, AND RABBINICS 

AT THE ANNE AND MAX TANENBAUM COMMUNITY HEBREW 

ACADEMY OF TORONTO (CHAT). 

TIPS TO KEEP KIDS ENGAGED DURING THE SEDER: 

1. Keep little hands occupied by giving 4-question prizes such as “tangle toys” (these come as key chains too). 

They are meant to be played with in the hand and have the advantage of being silent when manipulated. 

Keeping hands busy calms the nervous system and helps keep children content during a long Seder. 

2. Buy a roll of tickets and give one out to a child every time the youngster asks or answers a question during 

the Seder. Kids turn in their tickets at the end of the Seder for prizes (the more tickets, the more prizes; or 

make a system like 10 tickets gets a prize from bucket One, twenty tickets gets a prize from bucket Two (a 

better prize), etc. This keeps kids on track and motivated throughout the evening. 

3. Each child should sit beside an adult who can help them see what page the Seder is on in their school-made 

Haggadah or other Haggadah. Occasionally hold up a child’s Haggadah to show his handiwork to the folks 

around the table. Keeping the child on the right page keeps his attention focused on the Seder - as does enthusiastic 

singing of the traditional tunes. 

4. Have a plan BEFORE the Seder. If children are allowed to leave the table, then make sure they have a place 

to go to play quietly and be prepared to enforce quiet-play rules. If children are not allowed to leave, then 

make sure they know this before the Seder begins. Let them know that you know they will be tired and that 

they can rest by putting their head down at the table if necessary, or having a drink or a snack....make sure 

you are prepared for children’s fatigue and impatience by preparing protein-laden snacks such as nut bars 

(high carb, high sugar snacks will probably lead to poor behavior due to spikes in blood sugar). 

5. Many kids are unable to sleep before the first Seder and end up being absolutely exhausted by the second 

one. Plan for this, making arrangements for younger kids to have a place to sleep if necessary. Don’t expect 

young kids to be able to stay awake for both Seders and be realistic about each child - some will not be able 

to sit at the table for even one Seder because they need to move or to play. On the other hand, if you know 

your child can sit through it if he tries hard, then encourage him beforehand by discussing the mitzvah and 

how much joy Hashem takes in children at the Seder and how much you are looking forward to his participation, 

and so on. Refrain from all negativity (dire threats and warnings) unless a child has already shown that 

he misbehaves at a Seder. In the latter case, be pleasant but firm, letting him know that misbehaviour will, 

unfortunately, lead to a specific negative consequence over the holiday (i.e. less dessert the next day or some 

consequence on Chol Hamoed).” 

A“A Pesach Seder isn’t a classroom. It’s a more educationally 

challenging environment. Classrooms usually contain 

students who are all the same age and educational background. 

Classrooms have clear curricula. The average classroom lesson 

lasts for less than an hour and doesn’t serve alcohol. 

Nonetheless, there are still a few cardinal principles of 

education that can be used at a Pesach Seder.” 

1. CREATE THOUGHT AND CONVERSATION PROVOKING QUESTIONS 

Would I want to leave Toronto for the Holy Land if the Messiah 

arrived tomorrow? In what manner do you feel enslaved and 

what would it take to achieve freedom? Have you ever felt like 

G-d saved you personally from a bad situation? 

2. ABOVE ALL ELSE DO NO HARM 

When things get out of control or the Seder takes an 

unfortunate turn-- stay cool. You don’t want to create family 

memories of angry screaming. 

3. MANAGE EXPECTATIONS 

Despite everyone’s greatest efforts, you won’t get to everything 

you want. If the Seder goes reasonably smoothly, consider it a 

smashing success. 

4. MANAGE THE INTERESTS 

The senior who wants to talk about her wartime experiences, 

the child who wants everyone to hear them sing endless 

Dayeinu, the brother-in-law who wants to pontificate, the 

cousin who just wants to skip it all and get to the meal. 

Somehow, try to keep them all happy and engaged. 

5. PLAN AHEAD BUT PREPARE TO IMPROVISE 

Prepare the stories and words of Torah ahead of time but be 

prepared to drop them if the time is not right or if the crowd is 

not interested. 

6. PAY IT FORWARD 

Think back to whatever it was at the Seder that made an 

impact on you as a child. Try to share that. If nothing else, your 

excitement will come through.” 

2 

ELANA SCHWARTZ 

SOROKA 

MRS. SOROKA HAS BEEN 

WORKING WITH TEENAGERS 

FOR ALMOST 15 YEARS. 

SHE CURRENTLY TEACHES 

JEWISH STUDIES TO SIXTH 

AND SEVENTH GRADERS AT 

ASSOCIATED HEBREW DAY 

SCHOOL IN TORONTO. 

A“As we know there are many key themes in the Seder to 

further explore during the Seder meal. Teenagers respond 

well to scenarios and sequencing - have them rank different 

examples of slavery and freedom. For example, someone 

in jail serving a sentence they are not guilty of, someone 

with an addiction and someone with no money or material 

possessions but a loving family. Who is the most free? The 

most enslaved? There is a great quote from Sara Yocheved 

Rigler’s biography of Rebbetzin Devorah Cohen. The 

Rebbetzin, a survivor of Auschwitz says: ‘Auschwitz is not a 

bad place. A bad place is a place where Jews can do mitzvot, 

but don’t do them.’ 

Also, you can point out a quote from the Haggadah and 

have interested parties cite a current event that they can 

relate to the quote. My students on March of the Living 

(which traditionally leaves a day or two after Pesach) really 

connected to ‘B’chol for vador...’ – and what that means as far 

as our collective past, present and, our future. 

Pre-teens or younger teenagers are often overlooked as 

leaders because they are too young to babysit but they are 

your prime candidates for entertaining younger children. 

Have them prepare songs, skits or scavenger hunts to 

keep younger kids engaged and awake. This age group also 

likes ‘You Be The Judge’ types of activities. Prepare riddles 

in halacha or even just trivia in the Haggadah. Pose the 

question at one point in the Seder and revisit it later on to 

allow time for them to think or search for the answer while 

other parts of the Seder are taking place. A small prize never 

hurt anyone either.” 



norman@mitzuyankoshercaterer.com 


RABBI DAVID ROTENBERG 

4 

SINCE RECEIVING SMICHA IN 2005, RABBI DAVID ROTENBERG HAS WORKED IN BOTH FORMAL AND INFORMAL 

JEWISH EDUCATION IN HIS HOME COMMUNITY OF OTTAWA. RABBI ROTENBERG CURRENTLY TEACHES GRADES 

6-12 AT THE OTTAWA JEWISH COMMUNITY SCHOOL AND IS THE PRINCIPAL OF OTTAWA TALMUD TORAH 

AFTERNOON SCHOOL. IN HIS SPARE TIME, HE PERFORMS SEMI-PROFESSIONAL STAND-UP COMEDY! 

follow us 

A“As simple as it may sound, in my opinion, the 

most valuable strategy for making the Seder more 

engaging and meaningful is preparation. The 

Pesach Seder is (in some form or other) likely the 

most widely-practised Jewish observance of the 

year. And while everyone is well aware of all the 

time that families take to prepare their home and 

to cook incredible feasts to eat at the Seder, many 

Jews simply show up at the Seder table without 

giving much advance thought to what will be read/ 

sung/discussed. Whether you will be the leader of 

the Seder or one of the participants, taking some 

time to prepare can make a world of difference. 

In my elementary school Judaic Studies classes, 

we spend almost every period for the entire month 

before Pesach working on a fun and educational 

project that is designed for making the Seder more 

meaningful. In one grade it will be a “Seder guide” 

containing explanations, instructions, and halachic 

information for every step of the Seder. In another, 

students complete their own Haggadah full of 

fill-in-the-blanks Divrei Torah, gematrias (Jewish 

numerology), and more. In another, we compile a 

“Haggadah Companion” full of insights gleaned 

from students’ questions and research into the 

Haggadah. Whatever project we complete, students 

come into the holiday with a sense of accomplishment, 

and are prepared to participate actively in the 

Seder. 

For adults with limited time, or children not in 

day school, the preparation doesn’t have to be as 

involved. For example, have a variety of Haggadahs 

at the table, all with different perspectives and 

different commentaries, in order to facilitate more 

(and better) discussion. Take some time before 

Pesach starts to read through your Haggadah (or 

do some online research), and make some notes of 

questions or ideas you’d like to discuss at the Seder. 

Try out a new tune, or other fun custom you haven’t 

done before (i.e. re-enacting the plagues using 

creative props, adding sound effects to Chad Gadya, 

etc.), and they may become new favourite elements 

of the Seder. 

Most importantly, know your audience. The 

style of Seder that would be enjoyed by a group 

of yeshiva students likely isn’t quite the same as 

what would work for those for whom the Seder is 

their most major Jewish engagement of the year. 

What might be best when there are a lot of children 

at the table probably isn’t how you should run a 

Seder primarily for adults. The reality, however, 

is that many families are likely to have a real mix 

of people at their Seder, and the key is to find the 

right balance. As we say throughout the Haggadah, 

on the Seder night we are supposed to feel as if 

we are personally leaving Egypt and the Seder is a 

fulfillment of the mitzvah to pass that knowledge 

and that feeling onto the next generation. 

Taking some time to prepare and bring the right 

combination of ideas that appeal to everyone, will 

ensure that the Seder is enjoyable, meaningful, and 

inspiring.” 

www.crystalmargarine.com 




My Favourite Passover Memory... 

By Chava Fine 

TORONTO KOSHER 

ESTABLISHMENT DESCRIPTION: Toronto Kosher 

is an establishment that joined two old meat shops, 

“Goldstein’s” and “Stroli’s” to create a modern highquality 

meat shop. We are a full service meat store 

which carries raw beef, veal, lamb, chicken, turkey and 

duck, as well as a full array of deli meats and cooked, 

prepared foods. We offer custom cuts of all types of 

meats and poultry for your satisfaction. 

OWNER: Tzvi Hirschman 

Ten COR proprietors share their inspiring 

and humourous Passover memories 

FAVOURITE PASSOVER MEMORY: “One of my favourite 

Passover stories occurred over 15 years ago when 

we ran short of briskets. The customers asked, ‘What 

will we eat if you don’t have brisket?’ We went on and 

sold minute roasts to all the brisket eaters and got the 

best report on the tenderness, juiciness and quality 

of the minute roasts. The moral of the story is, always 

keep an open mind to new meat ideas.” 

KOSHERTRENDS BY MONA PASTERNAK 

SEPHA FOODS 

ESTABLISHMENT DESCRIPTION: Sepha 

Foods (Sepha Catering Ltd.) is the first kosher 

food manufacturing company in Toronto that 

produces full frozen meals for the marketplace, 

hospitals, long term care facilities and airlines. 

“We produce the highest quality meat, dairy, 

vegetarian, and gluten free meals, all in a stateof-the-art 

4000 square foot HACCP certified 

and provincially inspected facility.” 

OWNER: Yehuda Goldberg 

FAVOURITE PASSOVER MEMORY: “We always 

looked forward to Pesach at the Goldberg 

house. Cleaning for Pesach started room by 

room a couple of weeks before Pesach, and 

finished right before bedikas chometz. Hiding 

the pieces of bread and sending my Father on 

a hunt was almost as much of a competition as 

who could hide the afikoman in the best spot 

during the Seder. Growing up in a home with no 

gebrochts on Pesach made for delicious ways 

of cooking meats including using fruits and 

vegetables to give aromatics to the meat.” 

MITZUYAN KOSHER CATERING 

ESTABLISHMENT DESCRIPTION: Mitzuyan Kosher Catering 

is becoming the “go to” kosher caterer for the non- typical 

“kosher” cuisine. Food quality, presentation and taste are our 

priorities and this is reflected in the offsite events that we have 

been doing. You often overhear guests commenting, “This is 

Kosher?” As the “new kid on the block,” Mitzuyan is attempting 

to change people’s minds about how kosher food should taste. 

Mitzuyan Kosher Catering is the exclusive kosher caterer for 

The Avenue Banquet Hall, The Boulevard, Beth Radom Congregation 

and is the preferred caterer for Angus Glen Country 

Club, The Paramount, Manor and other Peter and Paul’s Event 

Centres. 

OWNER: Norman Kay 

FAVOURITE PASSOVER MEMORY: “Passover is especially 

memorable for us. We invite our entire staff and their families 

to share the second Seder together. Our youngest grandchild 

and the youngest child of our staff will recite the 4 questions 

in English and Hebrew. It is also the only time that our oldest 

daughter makes gefilte fish from the recipe that was passed 

down to her from her Bubbie (deceased). This is something 

everyone looks forward to every year.” 

ESTABLISHMENT DESCRIPTION: koshertrends by mona pasternak is a full 

service meat, dairy and vegetarian catering company that provides artistic 

design and high quality food for every lifestyle. 

OWNER: Mona Pasternak 

FAVOURITE PASSOVER MEMORY: “Pesach was the most exciting holiday with 

the best memories. My family would all get together and cram into my grandmother’s 

small dining room and enjoy all the foods made with such love. Some 

of the foods would be my Dad’s (Murray Brookman of Levitt’s Kosher Foods) 

Smoked Turkey and Brisket. I now can make memories for the next generation 

as we of Koshertrends manufacture my Dad’s recipe for the Classic Smoked 

Turkey.” 

HAPPY DAYS 

ESTABLISHMENT DESCRIPTION: Happy Days offers fun food rentals such 

as cotton candy, popcorn, snow cones and mini donuts, as well as balloon 

decor and complete event planning. 

OWNER: Rich Winkler 

FAVOURITE PASSOVER MEMORY: “There was nothing like walking into my 

Grandparents’ home as a child and smelling the incredible array of foods being 

prepared for the Chag. Then having that same wonderful experience in my 

parents’ home as a teen and now from my wife in my own home.” 





KOSHER DINING 

AT THE WINDSOR 

ARMS HOTEL 

ESTABLISHMENT DESCRIPTION: The Windsor 

Arms Hotel offers a complete kosher kitchen 

which is licensed under the guidance of COR. 

The Hotel offers kosher dining for special 

events, plus it operates a kosher restaurant 

open for dinner Tuesdays through Thursdays. 

OWNER: George Friedmann 

FAVOURITE PASSOVER MEMORY: “My 

memories---simple--less focus on food--far 

more on tradition and being together at home 

with families, friends and others who are less 

fortunate and are unable to be with families. 

It is the time to put business aside and count 

one’s blessings.” 

GLATT KOSHER CENTRE 

ESTABLISHMENT DESCRIPTION: Glatt Kosher 

Centre is a restaurant that offers a variety of 

raw meats and prepared foods. “We also have a 

delicious take-out menu, which is full of kosher 

meal options. We enjoy serving our community 

and value our loyal customers and are constantly 

striving to provide them with the largest variety and 

highest quality of kosher food in the city.” 

OWNER: Anat Porges 

FAVOURITE PASSOVER MEMORY: “My favourite 

Passover memory is preparing our restaurant and 

my home for Passover. All of the cleaning and 

changing over of dishes creates an environment 

that welcomes the holiday. As well, I enjoy the 

challenging task of preparing a Passover menu that 

includes new tasty dishes.” 

EXQUISITE GOURMET 

ESTABLISHMENT DESCRIPTION: Our passion is to provide 

the finest quality kosher catering on par with the world’s best 

non-Kosher restaurants. Exquisite Gourmet focuses on fresh 

quality ingredients and real, natural cooking. 

OWNER: Mitchell Lipperman 

FAVOURITE PASSOVER MEMORY: “Pesach has always been 

my favourite of the chagim. Warm lights welcoming us home 

from shul. A full table and a long night of being who we are. It 

was always magical. The longest chag that fills our lives and 

unites the community in a unique way.” 

ELY’S FINE FOODS 

ESTABLISHMENT DESCRIPTION: Ely’s Fine Foods operates as a Retail 

Take-Out and Full Service Caterer serving the Toronto Jewish Community with 

unique and innovative food that is simply delicious. Ely’s is proud to be the 

exclusive caterer at Congregation Bnai Torah and Petah Tikva Congregation in 

addition to catering at many of Toronto’s finest venues. 

OWNER: Manny Azulay 

FAVOURITE PASSOVER MEMORY: “Growing up in a family heavily involved 

in the food business, Passover preparations would normally entail long hours 

and high levels of stress leading up to the holidays. My fondest memories 

until today are centred on the first Seder night when the hustle and bustle of 

preparation finally died down and the entire family would come together to 

spend the Seders with my grandparents in Montreal. The Seder was the highlight 

of the year as we crammed ourselves together and began with the traditional 

Sephardic blessing of “Bibhilu”. The memory of my grandfather, adorned 

in his regal kaftan sitting at the head of the table, will forever be etched in my 

mind as he would bless each and every one of us with the Seder Plate as part 

of this ritual. The stresses of the holiday preparation simply melted away as 

we bonded as a family over the significance of the holiday. For me, this is what 

Passover is all about - an opportunity to come together with our loved ones, 

no matter where they may be throughout the year, enjoy the company of one 

another, great food (of course!) and count all the blessings that have been 

bestowed upon us.” 

CLEARWATER CATERING INC. 

ESTABLISHMENT DESCRIPTION: With an understanding that 

our life experiences often revolve around food, Moshe Oziel and 

the Clearwater Catering team aim to be as approachable and 

accommodating as possible. The combination of experience, 

creativity, attention to detail, and uncompromising ambition 

to produce the tastiest, highest quality meals, result in the 

excellent service clients have come to expect. 

OWNER: Moshe Oziel 

FAVOURITE PASSOVER MEMORY: The childhood memory 

that resonates most with me revolves around the days before 

Pesach, when the mayhem of the vigorous cleaning schedule 

has finally been narrowed down to the kitchen. At that point, 

my mother had unpacked the Pesach kitchen supplies and was 

ready to start her cooking marathon. From a young age, I began 

to earn my culinary stripes schlepping in groceries, peeling 

potatoes and roasting peppers, but it was learning to handle the 

heat in the kitchen with three Moroccan women that was priceless 

to me.” 



An Inside Look at Three Stunning 

Medieval Illustrated Haggadot 

By Chava Fine 


Two experts from the University of Toronto explain the historical 

significance of some of the earliest illustrated Haggadot. 

ONE OF THE MOST FASCINATING ASPECTS OF PASSOVER IS THE WIDE VARIETY OF HAGGADOT 

AVAILABLE ON THE MARKET. SOME HAVE CAPTIVATING COMMENTARIES, WHILE OTHERS HAVE 

BEAUTIFUL ILLUSTRATIONS. THESE BOOKS TELL THE STORY OF PASSOVER, THE STORY OF OUR 

REDEMPTION – THE REASON WHY WE ARE TO GATHER TOGETHER AT THIS TIME OF YEAR. SOME OF 

THE MOST INTRIGUING HAGGADOT EMERGED IN THE MEDIEVAL PERIOD. THE UNIVERSITY OF TORONTO 

LIBRARY, WHICH HOUSES WELL OVER 1000 HAGGADOT FROM AROUND THE WORLD (INCLUDING AN 

ORIGINAL OF A 12TH CENTURY HAGGADAH CONTAINED WITHIN A SIDDUR), HAS AMONG ITS COLLECTION, 

FACSIMILE COPIES OF THREE FAMOUS MEDIEVAL HAGGADOT – THE BIRD’S HEAD HAGGADAH, THE 

GOLDEN HAGGADAH AND THE SARAJEVO HAGGADAH. PROFESSOR BARRY DOV WALFISH, A JUDAICA 

AND THEOLOGY SPECIALIST AT THE UNIVERSITY OF TORONTO’S THOMAS FISHER RARE BOOK LIBRARY 

AND ADAM S. COHEN, PROFESSOR OF ART HISTORY AT THE UNIVERSITY OF TORONTO, SAT DOWN WITH 

COR TO PROVIDE A SNEAK PEEK AT WHAT MAKES THESE HAGGADOT UNIQUE. 

Bird’s Head Haggadah 

The peculiar Bird’s Head Haggadah, which features illustrations 

of humans with bird heads, is one of the earliest 

illustrated Haggadot. The original version is housed 

at the Israel Museum in Jerusalem. This Haggadah 

emerged from the region of medieval Ashkenaz, which 

roughly corresponds to Germany. 

“The Bird’s Head Haggadah might have originated 

from Mainz, one of the great medieval Jewish 

communities,” said Professor Cohen, author of the 

forthcoming book 100 Illustrated Haggadot. “This 

was one of the three communities that had suffered 

persecution and massacres at the hands of the 

Crusaders in 1096. On Tisha B’Av we say kinnos (lamentations) 

for them.” 

While a heated debate exists in scholarship as to why the artist chose to illustrate humans with bird faces, some support 

exists for the notion that this was done to avoid violating the second Torah commandment prohibiting the use of graven 

images. 

“The interesting thing is to see the animal that they chose. They didn’t choose sparrows or parakeets, they chose the 

griffin, which is a very strong animal. If the Jews are representing themselves that way, it’s a demonstration of their self-image 

as individuals who are strong,” said Professor Cohen. 

Two varieties of illustrations appear in the Bird’s Head Haggadah – images of historical events, like the Jewish People 

leaving Egypt and contemporary images of Jews making matzah. 

“These historical and contemporary strands are combined in the Bird’s Head Haggadah to make the point that the actions 

of Jews throughout history are connected. There is a unity in time and in the divine plan of those actions in the past and our 

actions in the present,” said Professor Cohen. 




Sarajevo Haggadah 

Despite its name, the Sarajevo Haggadah was actually produced 

in Spain during its golden age. 

According to Professor Cohen, the world journey which 

the Sarajevo Haggadah has travelled is perhaps one of its most 

interesting elements. 

“It was made in Spain, probably in an area called 

Aragon, in the beginning of the 14th century. By the 16th century, 

it was in Italy, probably when the Jews were expelled in 1492. At 

some point in time, it made its way to Sarajevo. Then in 1894, it 

was sold to the National Museum in Sarajevo. During World War 

II, the Germans came to take it, but the curator, who happened 

to be Islamic, rescued the book and hid it with his family. During 

the bombardment of Sarajevo in the 1990s, it survived and it has now become a symbol of Bosnian perseverance.” 

The Hebrew script in the Sarajevo Haggadah, which is Sephardic, is different from the Hebrew script appearing in Ashkenazi 

Haggadot. 

“The letters of Ashkenazi Haggadot are squarer and pointier – it is a very distinct script,” said Professor Walfish. “Whereas 

the letters in the Sephardi Haggadot are rounder.” 

Like the Bird’s Head Haggadah, the Sarajevo Haggadah combines historical imagery with contemporary scenes. 

“There are scenes of contemporary Spanish life where the Jews are dishing out food and distributing matzah, along with 

images of Jewish people emerging from Shul,” said Professor Cohen. “With medieval art, it’s hard to capture the actual sights and 

sounds of what we would expect in our modern world. However, these images give a sense that these are real people. The people 

who originally used this Haggadah are seeing themselves in the pictures and it tells you that they are part of the bigger story.” 

Golden Haggadah 

The Golden Haggadah contains 56 stunning small paintings which 

use lavish gold-leaf in the background. Created in Spain around the 

year 1320, the Golden Haggadah represents artistry at its highest level. 

“For generations, art historians have been asking who would 

have owned such an Haggadah and who would have made such an 

Haggadah,” said Professor Cohen. “If you took away the Hebrew 

text and captions, you would say, that’s a gorgeous French gothic 

manuscript that anyone would have been proud to own.” 

As opposed to the paintings appearing alongside the text, all of 

the images in the Golden Haggadah appear at the front of the book. 

These images, which contain a variety of midrashic elements, not 

only incorporate images of the Exodus from Egypt, but they also 

incorporate images which portray the biblical stories of the Patriarchs. 

“There are images of Yaakov and Noach and they have nothing to 

do with the Haggadah text. In this case, it demonstrates that the story 

in the Haggadah is part of the bigger story of Yiddishkeit that goes 

back to the beginning of time,” said Professor Cohen. 


Making Passover 

Most Canadian Jews live in large Jewish communities with easy access 

to everything they need for Passover – matzah, meat, wine, and all of the 

fixings. However, there is a minority who live in small Jewish communities 

across Canada and don’t have it anywhere near as easy as their urban 

counterparts. Shirah Rachel Partnoy, formerly of Thunder Bay, Ontario and 

a current resident of Thornhill, and Rabbi Raphael Kats, a Chabad Rabbi 

who lives with his family in Saskatoon, Saskatchewan, recounted to COR 

the charms and challenges of making Passover in small-town Canada. 

SINGING DAYENU IN 

THUNDER BAY, ONTARIO 

in Small-Town Canada 

Born in southern Ontario, Shirah Rachel Partnoy 

lived in a variety of small towns before her family 

moved to Thunder Bay when she was 10 years old. 

“That was the first community I lived in that 

had a synagogue,” said Partnoy. “I took Hebrew 

school lessons there and that was my first introduction 

to a real Jewish community.” 

When it came time for Passover, the entire 

community would be involved in the preparations. 

“In Thunder Bay, there was nobody to hire, we 

came and did everything ourselves – we led the 

Seder and organized the details.” 

Partnoy played an active role in assisting with 

the community’s Passover preparations 20 years 

ago when she was part of the Jewish Students’ 

Society (JSS) while studying at Lakehead 

University. 

By Chava Fine 

Although the JSS only consisted of approximately 

10 members depending on the year, 

their participation was much welcomed by 

the greater Jewish community. 

“One year in particular, we had 

the input of a group of Israelis who 

had come to Thunder Bay for 

the engineering program. We 

ordered kosher meals from 

Toronto far in advance 

to be shipped to Thunder 

Bay in boxes. We planned 

the Seder menu and ordered 

matzah and wine. It was also fun to 

determine which prize to buy for the 

child who found the afikomen.” 

Since kosher for Passover products 

weren’t available in grocery stores in Thunder 

Bay, Jewish community members would order all 

of their Passover food through the Shul. 



In addition to food, another matter 

that needed to be determined well in 

advance was which Rabbi to bring in to 

conduct services. Every Passover (and every 

major holiday for that matter), a Rabbi would be 

flown in from Israel, Toronto or Winnipeg, since the 

Shul didn’t have a permanent Rabbi year-round. 

While Passover preparations required more advanced 

planning, living in a small Jewish community meant that 

every holiday was something to look forward to, according to 

Partnoy. 

“We didn’t take anything for granted. We felt fortunate 

to have people come in from Toronto or Israel and share that 

time with us because it didn’t happen every Shabbos.” 

Having experienced Passover Sedarim in places as far away as 

Kobe, Japan, Safed and Jerusalem, it is her Sedarim spent in Thunder Bay 

as a child and young adult which had a formative influence on her. 

“The community Seder was always very special – almost everybody came out. We usually had 40 

families in attendance. One of my favourite memories was singing Dayeinu with all the members of 

our community. There was such a feeling of warmth and togetherness. After the meal was over, the entire 

community would pitch in to clear tables and do dishes. People would share stories and laugh, and the feelings 

of togetherness would last a few more hours. It’s a time that I have always cherished. It was the foundation of 

my Jewish identity and helped form the person that I am today.” 


Behind the Passover Veil 

By Chava Fine 

An inside look at a few of the diverse 

Passover traditions practiced by some 

Sephardic and Chassidic Jews 

LITTLE PASSOVER 

ON THE PRAIRIE 

Rabbi Raphael Kats, a Chabad Rabbi 

and COR Rabbinic Field Representative 

living with his family in 

Saskatoon, Saskatchewan, has spent 

most of his life living in big cities. He 

grew up in Toronto and spent the 

first few years of his married life in 

New York. So what prompted him to 

start up his own Chabad house in the 

Canadian prairies? 

“We knew that we wanted to open 

up a Chabad House. We explored 

different options and opportunities, 

but nothing panned out. Then I took 

out a map and tried to determine 

where there was currently no Chabad 

location. We started looking at 

Saskatchewan and we did research, 

made trips there and talked to the 

locals. We wrote up a whole game 

plan proposal on how to survive 

there financially and it passed. And 

here we are, three-and-a-half years 

later.” 

The Jewish community in 

Saskatoon is small in comparison 

to other Jewish communities in 

Western Canada. While Winnipeg 

has approximately 17,000 Jews and 

Edmonton hosts approximately 

5000 Jews, the Jewish population of 

Saskatoon is somewhere between 

400 and 500. 

In terms of Jewish institutions, 

Saskatoon has very little – there are 

no Jewish schools or community 

centres and certainly no kosher 

restaurants. 

“The only kosher food that is 

available is the generic staple foods 

that you can find in any supermarket. 

I work for COR and, Baruch Hashem, 

COR is big and getting bigger. The 

only issue is getting access to chicken 

and meat.” 

For kosher-observant individuals 

who visit Saskatoon on business 

or on vacation, Rabbi Kats and his 

wife run their own catering service. 

In addition to catering numerous 

so-called “regular” meals, they’ve 

also catered two elegant banquet 

meals for business people visiting 

from Israel. 

When it comes time to prepare 

for Passover, Rabbi Kats has to order 

4 staple items well in advance – 

chicken, meat, matzah and wine. 

To supply their needs for chicken 

and meat, Rabbi Kats places orders 

every 3-4 months to receive a 

shipment from Montreal. 

“We have a couple of different 

families who keep kosher in 

Saskatoon and place an order 

alongside ours. Baruch Hashem, 

more and more families are jumping 

on the bandwagon and joining us.” 

While providing numerous 

year-round programs and services to 

the Jewish community in Saskatoon, 

Rabbi Kats offers a particularly 

inspiring initiative for Passover. 

“We have sponsors who facilitate 

a Matzah and Wine Drive for 

people who can’t afford or aren’t 

yet sensitive to eating kosher for 

Passover food at the Seder. We 

provide these people with free 

matzah and wine for their Seder.” 

Matzah is ordered well in advance 

from New York, while wine is 

purchased from COR-certified Mazel 

Wines in Toronto. 

Through Rabbi Kats, Chabad 

of Saskatoon organized two public 

Sedarim their first year in Saskatoon, 

while the past two years they have 

hosted approximately 70 to 80 people 

at a local hotel for the first Seder. 

Although Passover preparations 

may be more challenging in a small 

city like Saskatoon, Rabbi Kats is 

motivated to continue providing 

excellent services to the Jewish 

community there. 

“We’re trying to create more 

services for Jews to feel Jewish and 

live out their Judaism. There are 

more people who are moving here, 

since in the last few years it has 

become a boom province because of 

potash and oil. As long as there are 

Jews here, we will try to help them 

out and get them more involved 

Jewishly.” 

WHILE THE MAIN MESSAGE OF PASSOVER IS THE SAME FOR JEWS OF ALL BACKGROUNDS, 

THERE ARE MANY DIFFERENT CUSTOMS THAT EXIST AMONG VARIOUS COMMUNITIES WHICH 

IMPACT HOW THE HOLIDAY IS CELEBRATED. COR TAKES AN INSIDE LOOK AT SOME OF THE 

UNIQUE PRACTICES OF CERTAIN SEPHARDIC AND CHASSIDIC COMMUNITIES. 

Sephardic Passover Traditions 

Joe Jacob, who grew up in Calcutta, India 

and today lives in Toronto, vividly recalls the 

way that Passover was celebrated in his small 

community of approximately 6000 Jews. This 

community, which was made up of Jews originating from a variety of Middle-Eastern countries, plus some 

from Europe, mainly consisted of Iraqi Jews. As a result, the customs followed by all synagogues in the 

region were Baghdadi. 

Members of the community prepared many items for Passover from scratch, including kosher wine, and 

matzah, which would be baked in a brick oven on the grounds of one of the synagogues. Charoset would be 

made with date syrup and crushed walnuts. 

While the shank bone is a crucial part of the Seder plate, Jacob relates that a chicken bone took its place, 

as no one in his community at that time was capable of slaughtering a cow. 

In India, the process of getting one’s house prepared for Passover was very detailed, according to Jacob. 

“No chametz was permitted to be owned, it was all simply disposed of so we did not have to go through 

a process of selling it,” said Jacob. “Everything was cleaned thoroughly, even to the point of pouring boiling 

water on table tops, including wooden tables.” 

During the Seder itself, rather than dipping the karpas in salt water, in Jacob’s family it was customary to 

dip the karpas (celery) in lemon water. 

The Haggadah would be recited in Hebrew, then in Arabic. Once they reached the reading of the 10 

plagues, it would be recited in a very serious manner. 

“The leader of the service, normally the head of the family, conducted the service with those in 

attendance maintaining complete silence,” said Jacob. “A drop of wine was poured into a clay pot for each 

of the plagues. One was not permitted to view the pouring of the wine. After the plagues were read, the clay 

pot and its contents were disposed of outside the house, usually to a busy road crossing in order to remove 

the plagues as far as possible from the household.” 

At the end of the Seder, once the afikomen was retrieved, it would be consumed in a slightly unusual 

fashion. 

“The afikomen was usually eaten into a small circle that was retained by the family throughout the year 

to be used by anyone who would make a major trip during the year. It was believed, for example, that if one 




meat, dairy and 

vegetarian catering 

PLUS classic Montreal smoked 

turkey made in house 

visit koshertrends.com for 

our one of a kind menus 

mona@koshertrends.com 

416-665-MONA(6662) 

COMMUNITY 

KASHERING 

FOR PESACH 

We invite you to bring 

your utensils and 

small-ware for kashering 

prior to Pesach 

ITEMS MAY NOT BE USED 24 HOURS 

PRIOR TO KASHERING 

THURSDAY, MARCH 19 TH , 2015 

6:30 PM – 9:30 PM 

THE BAYT 

613 CLARK AVE. WEST, 

THORNHILL 

was on a treacherous sea voyage, then dropping the afikomen 

into the ocean would calm the waters.” 

Once the entire Passover festival came to a close, explains 

Jacob, each family member would be given a celery stalk. 

“Everyone went up to each other and tapped the celery 

stalk alternately three times on each shoulder, wishing them 

happiness and health.” 

Chassidic Passover Traditions 

A member of the Toronto Chassidic community (who 

wanted to remain anonymous) shared her family’s Passover 

traditions with COR. 

Preparations for Passover would begin at least two 

months in advance, while the food would be prepared approximately 

two weeks in advance. 

Within her family, all Passover staples are prepared from 

scratch. 

“We don’t use any outside products besides the basics 

of salt, sugar and oil. We make everything, including orange 

juice, lemon juice and mayonnaise.” 

The idea behind this is to celebrate Passover as it was traditionally 

celebrated for centuries, without the conveniences 

of ready-made products. 

“Since the Yom Tov of Pesach is not based on straightforward 

halacha, but there are many stringencies, each family 

is supposed to keep to their personal family traditions. We, 

therefore, refrain from eating at each other’s homes and from 

outside manufacturers.” 

On erev Passover, the Chassidim have a widely accepted 

custom to bake “matzos mitzvah”, which is matzah baked 

after midday in remembrance of the korban Pesach (Passover 

offerings), which was also done at that time. In the period 

that the Temple stood, the Jews sang Hallel (Psalms) while 

they brought up their Passover offerings. So too, while the 

matzot are being baked, the Chassidim sing Hallel with much 

fervour and excitement for being able to do this holy mitzvah. 

A typical Seder meal consists of shmurah hand matzah, 

carp fish, chicken soup, chicken, borscht, potato kugel, 

carrots and applesauce. Instead of using store-bought oil in 

their dishes, some Chassidim will use chicken schmaltz (fat). 

With approximately 50 guests in attendance at the first 

Seder, she described the atmosphere as “regal”. 

“Everyone is dressed in their finest. My Father, who leads 

the Seder, sits at the head of the table on a hessabet (couch) 

draped with beautiful material. The children in attendance 

are kept intrigued with stories that pertain to the Haggadah. 

Each child has the chance to recite Ma Nishtana on their 

grandfather’s lap and then they receive a treat.” 

With the Seder ending at around 2:00 or 3:00 am, everyone 

then goes to bed inspired and content. 

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Cooking 

Kosher 

with 

what’s cooking 

C ooking Kosher with C OR 

By Sarah Rosen 

I am not a professional chef. Sure, I’ve taken a course or two, even had a small catering 

business for a while, but the truth of what I am is a ‘foodie’! For those not familiar with the term, 

according to Wikipedia, a foodie is a gourmet, or a person who has an ardent or refined interest 

in food. A foodie seeks new food experiences as a hobby rather than simply eating out of 

convenience or hunger. Yep, that’s me! And I have a feeling, after starting my kosher cooking 

blog last year, Cooking Kosher with COR (check it out at www.blog.cor.ca), that a lot of you are 

foodies too! 

Working at COR has given me the opportunity to meet and learn about so many of the kosher 

vendors in the city and around the world. Meeting them, in turn, has given me the opportunity 

to learn about exciting new kosher products, recipes and menu ideas. That is what I am sharing 

here with you now. 

The theme of this year’s guide is ohkaurhc vtcv vbak – next year in 

Jerusalem! So, taking that to heart, the recipes this year will all have a 

Middle Eastern flavour to them. 

Here, you will find a full menu, from a starter fish course, through to 

soup, sides, mains and desserts. The recipes themselves are relatively 

simple, calling for the use of lots of fresh herbs and spices. I will be 

posting additional recipes for Pesach on the blog, so if you haven’t 

checked it out yet, here’s your excuse! 

So, on that note, let’s bring on the recipes, and next year, may we all sit 

together at a table in Jerusalem, celebrating the Holiday of Pesach - 

with someone else doing the cooking! 



WHATS’ COOKING 

Tired of chicken soup, again? 

This vegetable soup is full of 

savoury tastes and great herbs! 

Trust me, no one will complain! 

Caulif lower 

“C ouscous” 


Instead of gefilte fish to start, why not try these Tunisian 

style fish cakes? The herbs and spices add a nice contrast 

to what would otherwise be a bland white fish. The Lemon- 

Paprika Aioli is a nice change from using horseradish, 

especially for those who wish to reserve horseradish use for 

Maror. Yield: 40 small fish cakes 

2 lbs mild white fish fillets, 

cut into ½ inch cubes (like Orange Roughy or Halibut) 

1 cup finely chopped onion 

6 garlic cloves, chopped 

3 tablespoons fresh parsley, chopped 

3 tablespoons fresh cilantro, chopped 

1 tablespoon ground cumin 

2 teaspoons coarse Kosher salt 

1 teaspoon ground ginger 

¾ teaspoon ground black pepper 

6 tablespoons matzo meal 

1 large egg 

½ - ¾ cup oil, for frying 

SPICY LEMON-PAPRIKA AIOLI: 

1 ½ cups mayonnaise 

¼ cup fresh lemon juice 

6 large garlic cloves, minced 

1 ½ tablespoons tomato paste 

1 ½ teaspoons hot Spanish smoked paprika 

(or 1 ¼ teaspoons regular paprika and ¼ 

teaspoon cayenne pepper) 

Salt & pepper to taste 

Tunisian 

Fish Cakes 

with 

Lemon-Paprika 

Aioli 

For Aioli: Combine all ingredients in small 

bowl; whisk to blend (can be made 1 day 

ahead). 

For Fish Cakes: Coarsely grind fish in a 

food processor. Add next 8 ingredients; 

blend well. Add matzo meal and egg; 

process until smooth, scraping down sides 

of bowl occasionally. 

With moistened hands and using 1 

generous tablespoon for each cake, shape 

mixture into patties about 1 ¾ inches in 

diameter and ½ inch thick; arrange on 

sheet. Heat 3 tablespoons oil in heavy 

large skillet over medium heat. Fry fish 

cakes in batches until brown and cooked 

through, adding more oil as needed, about 3 

minutes per side. 

If preparing in advance (can be made 1 day 

ahead), transfer cakes to an unlined baking 

sheet. Refrigerate the patties until they are 

cold, then cover with foil and keep refrigerated. 

Rewarm uncovered in 350°F oven 

about 10 minutes. To serve, arrange fish 

cakes on plates with a dollop of aioli. 

Moroccan 

Vegetable 

Soup 

2 tablespoons extra virgin olive oil 

1 onion, minced 

2 lbs butternut squash, cubed 

5 medium zucchinis, sliced into ½ inch thick circles 

1 sweet potato, peeled and cubed 

¾ cup fresh flat-leaf parsley, minced and divided 

10 cups of water 

1 tablespoon chicken consommé powder 

(or more to taste) 

2 teaspoons fresh sage, minced 

1 teaspoon fresh thyme leaves, minced 

Salt and pepper to taste 

Heat the olive oil in a soup pot over medium 

heat. Sauté the minced onion until soft. Add 

squash, zucchinis, sweet potato, and ½ cup 

of the parsley (reserve the rest for garnish). 

Cover veggies with about 10 cups of water. 

Add chicken powder, sage, thyme, salt and 

pepper to the pot. Stir till well combined. Turn 

up heat to high and bring to a boil. 

Reduce heat and simmer the soup for about 

45 minutes, until all the veggies are tender. 

Taste the soup and season with additional salt, 

pepper, or chicken powder, if desired. When 

serving, garnish each bowl with minced fresh 

parsley. 

If you prefer a thicker texture, you can puree 

the soup with an immersion blender. Remove 

pot from heat and blend with care—the hot 

soup can splash up and burn you if you’re not 

careful! 

Need a quick Passover-friendly side dish? This 

“couscous” recipe is so versatile since it can be 

made pareve, dairy or meat; it just depends on 

what you use to flavour the dish. I suggest using 

frozen cauliflower florets so that you do not have 

to worry about pest issues as you would with fresh. 

Makes: 5-6 cups 

2 lbs frozen cauliflower florets 

½ cup water 

OPTIONAL INGREDIENTS: 

Salt and black pepper 

1 ½ tablespoons butter or margarine 

1 tablespoon olive oil 

Parmesan cheese, sautéed vegetables, 

dried fruits, spices or other add-ins 

Keeping the florets frozen (so they don’t turn into 

mush), place them in batches into a food processor 

and pulse them until they are coarsely ground and 

resemble small couscous-like pieces. Do not overprocess; 

let it retain some texture. If you have some 

stubborn larger pieces, remove them and process 

them separately so that you don’t turn the majority 

to paste. 

Place a medium pot on the stovetop and bring ½ cup 

water to a boil. Pour in the processed cauliflower in 

an even layer on top of the boiling water. Cover the 

pot with a lid. Let the cauliflower steam over medium 

high heat for 3-4 minutes, stirring once with a fork 

during cooking till the cauliflower reaches desired 

tenderness. Watch it carefully; if you overcook it, it 

will burn due to the small amount of liquid. It shouldn’t 

take longer than 5 minutes. 

Remove from heat and fluff the cauliflower with a 

fork; all of the liquid should be absorbed. At this point, 

the cauliflower can be used plain as-is or you can 

season it with salt and pepper to taste. I like to stir in 

1-2 tablespoons butter or olive oil for flavour. You can 

also add some Parmesan cheese or any seasonings 

you like; it provides a good base. Feel free to get 

creative! 




This brisket recipe is a great 

combination of savoury and sweet! 

Plus, the dish is braised, not roasted, 

for those who wish to serve it at the 

Seder. Serves 8 

⅔ cup quartered dried apricots 

(about 4 ounces) 

9 large garlic cloves 

3 ½ teaspoons ground cumin 

1 teaspoon salt 

¼ teaspoon ground cinnamon 

¼ teaspoon ground black pepper 

4 ½ -5 lbs flat-cut beef brisket 

3 tablespoons olive oil 

4 cups chopped onions 

2 medium carrots, coarsely 

chopped 

1 tablespoon minced, peeled, 

fresh ginger 

1 teaspoon ground coriander 

Brisket 

with Apricots, 

Prunes & 

Spices 

⅛ teaspoon cayenne pepper 

1 cup dry red wine 

3 cups beef/chicken/vegetable 

broth 

⅔ cup pitted prunes, quartered 

Chopped fresh cilantro 

Combine ⅓ cup apricots, 3 garlic cloves, 1 teaspoon cumin, salt, 

cinnamon, and ¼ teaspoon pepper in processor. Using on/off turns, 

chop to coarse puree. 

Using a small sharp knife, make ½ inch-deep slits all over brisket. 

Set aside 1 tablespoon apricot mixture. Press remaining apricot 

mixture into slits. 

Position rack in bottom third of oven and preheat to 300°F. Heat 

oil in heavy large ovenproof pot over medium-high heat. Sprinkle 

brisket all over with salt and pepper. Add brisket to pot and sauté 

until brown, about 5 minutes per side. Transfer to plate, fat side up; 

spread with reserved 1 tablespoon apricot mixture. 

Add onions to same pot. Sauté over medium-high heat 5 minutes. 

Add carrots, ginger, coriander, cayenne pepper, remaining garlic and 

cumin; sauté 3 minutes. Add wine and boil until reduced almost to a 

glaze, stirring up any browned bits, about 5 minutes. Return brisket 

to pot. Add broth and bring to simmer. Spoon some of vegetable 

mixture over brisket. Cover pot and place in oven. 

Roast brisket 2 ½ hours, basting every 30 minutes with pan juices. 

Add prunes and remaining ⅓ cup apricots. Cover; roast until brisket 

is tender, about 30 minutes longer. Cool brisket uncovered 1 hour. 

Chill uncovered until cold, then cover and keep chilled overnight. 

Spoon off any solid fat from top of gravy; discard fat. Scrape gravy 

off brisket into pot. Place brisket on work surface. Slice brisket 

thinly across the grain. Bring gravy in pot to boil over medium-high 

heat. Boil to thicken slightly, if desired. Season gravy with salt and 

pepper. Arrange sliced brisket 

in large ovenproof dish. Spoon 

gravy over. Cover with foil. 

(Can be made 2 days ahead; 

refrigerate). Rewarm covered 

brisket in 350°F oven about 

30 minutes (or 40 minutes if 

chilled). Sprinkle with cilantro 

and serve. 

Moroccan 

Lemon Chicken 

with Olives 

Looking for a new way to serve chicken? This tangy dish will 

give you a new taste sensation with the tart lemons and salty 

olives. Plus, the saffron and turmeric give this dish the most 

beautiful colour! Try serving this with the cauliflower “couscous”. 

6 servings 

3 ½ lbs bone-in chicken pieces 

½ teaspoon saffron threads 

1 ½ teaspoons cumin 

1 ½ teaspoons paprika 

1 teaspoon turmeric 

½ teaspoon ground ginger 

Pinch of cayenne pepper 

Pinch of cinnamon 

¼ cup extra virgin olive oil 

1 large onion, finely chopped 

2 garlic cloves, crushed 

1 quart chicken stock 

2 preserved lemons (or substitute 

fresh lemons), peel only, pulp 

discarded 

1 cup pitted green olives 

½ cup fresh chopped cilantro for 

garnish 

Salt and pepper 

For the chicken pieces, choose your favourite cuts, you can 

use a whole chicken cut into pieces, or buy the pieces you like. 

Remove skin from chicken pieces, then rinse and dry the pieces. 

You may wish to salt the chicken lightly; do not salt if you are 

cooking the dish with preserved lemons as they have a lot of 

salt already, so you won’t need more. Grind the saffron threads 

into powder using a spice mortar and pestle. Mix saffron powder, 

cumin, paprika, turmeric, ginger, cayenne pepper and cinnamon 

together in a small bowl. Rub the spice mixture evenly onto the 

chicken pieces. 

Heat olive oil in deep skillet or sauté pan over medium high heat. 

Sauté the onion in the oil ‘till it turns translucent. Add the garlic 

and continue to sauté ‘till lightly browned. Arrange the chicken 

pieces snugly inside the skillet. Pour chicken stock over the 

pieces; they should be almost covered with stock. You probably 

won’t need the entire quart depending on the size of your pan. 

Remove pulp from the 2 lemons. With preserved lemon this is 

easy, the pulp will be softened and you can just scoop it out. For 

fresh lemon, I find it’s easier to slice the peel off of the lemon (if a 

little pulp clings to the peel it’s no big deal). Cut the peel into thin 

slices and arrange it evenly spaced in the pan. 

Bring stock to a boil, then reduce heat to a low simmer and cover 

the skillet. Let the chicken simmer for 60-75 minutes, periodically 

ladling the seasoned stock over the chicken pieces, until 

the meat is fork-tender. I usually cook it closer to 75 minutes 

because I like the meat very tender. 

Remove chicken pieces from the broth, arranging them on a 

serving dish. Add olives to the sauce in the skillet. Bring sauce 

in the skillet to a boil and let it reduce and thicken for a few 

minutes. Remove skillet from heat and taste the sauce. Season 

with more salt and pepper, if desired. If you’ve subbed fresh 

lemons for preserved, add 1-2 tablespoons fresh squeezed 

lemon juice to the sauce, or to taste. Pour the sauce over the 

chicken and garnish with fresh chopped cilantro. Serve warm. 

Charoset isn’t just for the Seder anymore! These dessert 

truffles will give you a great sweet treat at the end of the 

meal, plus they are full of wonderful ingredients like dried 

fruits and nuts! Bonus idea: after you’ve processed the mix, 

have the kids roll out the truffles for you! They get to help 

and you can move onto something else. Makes about 25 truffles 

1 ½ cups pitted dates 

1 ½ cups dried apricots 

½ cup golden raisins 

¾ cup shelled almonds 

2 tablespoons honey 

1 teaspoon cardamom 

¼ cup sugar 

1 teaspoon cinnamon 

Matzo Crisp 

with Pear, Apple 

and Cranberries 

Place dates, apricots, raisins, almonds, 

cardamom and honey in a food processor. Pulse 

for about 2 minutes until the mixture is smooth 

but still has texture. You may need to break up 

the sticky mixture a few times if it collects in a 

ball in the processor. 

In a bowl, mix together the sugar and the 

cinnamon. Form date mixture into balls that are 

about ¾ inch in diameter. The balls will be sticky 

and soft. It will be easier to shape them if you 

wet your hands slightly. 

Charoset 

Truff les 


This warm, comforting dessert is great for our Canadian Passovers that tend to be chillier 

than we’d like! Add a dollop of whipped cream or ice cream (pareve, if serving after a meat 

meal) to add the pièce de résistance! 12-15 servings 

FILLING: 

1 ½ lbs pears, peeled, cored and diced 

1 ½ lbs Gala apples, peeled, cored and diced 

1 bag (12 oz) cranberries - fresh or frozen 

⅓ cup white sugar 

⅓ cup brown sugar 

3 tablespoons minute tapioca* 

2 tablespoons orange juice 

1 teaspoon vanilla extract 

½ teaspoon orange zest 

Dry your hands. Dip the balls in the cinnamon sugar and coat 

thoroughly; re-roll between your palms to smooth out any rough 

edges. Serve at room temperature. 

TOPPING: 

¾ cup matzo meal 

¼ cup packed dark brown sugar 

2 tablespoons sugar 

½ teaspoon cinnamon 

¼ teaspoon nutmeg 

¼ teaspoon allspice 

¼ teaspoon salt 

½ cup chopped, toasted pecans, almonds or walnuts 

8 tablespoons chilled, unsalted butter or margarine 

cut into 1-inch pieces 

Preheat oven to 375F degrees. In a mixing bowl, toss together all filling ingredients and stir gently till 

combined. Let the mixture stand for 15 minutes. 

Meanwhile, in a food processor, combine the first 7 topping ingredients - matzo meal, brown sugar, 

sugar, cinnamon, nutmeg, allspice and salt. Pulse a few times till ingredients are blended. Add 

nuts and unsalted butter or margarine pieces to the processor. Continue to pulse till the mixture is 

combined and crumbly. Do not over-process-- you want some texture to the nuts and bits of butter 

in the mix. If you don’t have a processor, you can mix the dry ingredients in a bowl and then add the 

butter mixture with your fingers or a pastry blender. Work the butter into the mixture till a crumbly 

texture forms. 

Grease the baking dish with butter or non-stick cooking spray. Pour filling mixture into your baking 

dish and spread it in an even layer. Sprinkle the topping evenly over the fruit filling. Place the baking 

dish on a cookie sheet - this will catch any overflow of fruit juice while baking. Put the crisp and 

cookie sheet in the oven and bake for 50-60 minutes, rotating once during baking, till the crisp 

topping is lightly browned. Remove the crisp from the oven and allow to cool for at least 15 minutes 

before serving. Store any leftover crisp in the refrigerator. Reheat before serving. 

*If you can’t find kosher for Passover tapioca, you can use an equal amount of potato starch. 




The Nutritionist’s CORner 

Passover tips for those who have 

gluten sensitivities, are diabetic, 

or are calorie conscious. 

By Miriam Leibowitz, MHSc, RD 

GLUTEN SENSITIVE 

Being gluten free does not mean that you cannot partake 

or enjoy many traditional Passover foods. In fact, today, 

there are numerous gluten- free options on the market 

and specifically on Passover it’s even easier to be glutenfree. 

Gluten (from the Latin word gluten meaning 

“glue”) is a protein composite found in wheat and grains 

such as barley and rye. Gluten allows the dough to rise 

by giving it elasticity and shape and often contributes 

to the chewy texture of the final baked product. Gluten 

is often present in beer and soy sauce and can be used 

as a stabilizing agent in food products such as ketchup 

and ice cream. As the number of people diagnosed each 

year with Celiac disease as well as gluten sensitivity 

increases, seasonal kosher for Passover producers are 

discovering it makes good business sense to tap into the 

growing, year-round gluten-free market. 

Many - but not all - kosher for Passover products 

are gluten-free by nature with the exception of matzah. 

However, there is an oat gluten-free matzah in the 

market that is made in Israel and Lakewood. It is made 

specifically for celiac and gluten allergic consumers, to 

be yotzei the mitzvah of eating matzah on Passover. It is 

also easy to eat gluten-free on Passover because many 

other foods such as fruits, vegetables, potatoes, chicken, 

fish, legumes, nuts, cheese and dairy are naturally gluten 

free. 

DIABETIC 

For a diabetic, it is important to be conscious of the 

amount of matzah consumed and wine you drink 

during Passover, especially during the Seder meals. 

Carbohydrates in starches like matzah as well as those 

in sweetened grape juice/wine can cause increases in 

blood sugar if they are not consumed in an appropriate 

amount. Some dieters as well as diabetics might 

consider using dry wine for the four cups of wine during 

the Seder meal. The sweeter and heavier the wine, the 

more calories and sugar it contains. However, consult 

with your doctor to determine if it is better for you to 

drink wine rather than grape juice as the alcohol in wine 

can interact with certain diabetes medications. 

Choosing green vegetables in soups, sides, salads 

and appetizers is a great strategy to incorporate as 

these foods are low in calories, low glycemic index and 

high in fibre. Many year-round recipes with vegetables 

can be duplicated or slightly modified during Passover. 

Spend time the weeks before Passover flipping through 

magazines and cookbooks from your favourite vegetable 

dishes. Cutting down on the amount and type of fat, specifically 

saturated and Trans fats are important dietary 

strategies to manage your diabetes. Substitute snacking 

on potato chips with almonds or using egg whites 

instead of whole eggs. Limit your portions of high fatty 

meats and briskets and balance those meals out by 

eating salads and vegetable sides. 

It is also imperative to control your blood sugar by 

not skipping meals or starving yourself the day of the 

Seder. Eating every 4-6 hours will help curb potential 

overeating at a meal. Incorporating physical activity, 

specifically after a large meal, is a great strategy to keep 

your blood sugar within appropriate targets. 

CALORIE CONSCIOUS 

Passover does not need to be a time when your diet goes out the window. If you have worked hard improving your 

eating habits and exercising, keep the momentum going during the holidays. While it may be difficult to lose weight 

during the holidays, maintaining your weight may be a more realistic goal. In fact, SMART goal setting is a successful 

strategy you can use when it comes to making positive eating behaviours. Make “SMART,” specific, measurable, 

attainable, realistic and time-specific goals. One common weight management goal my clients have is to ‘Not gain 

weight over Passover.” However, because that goal is quite broad, I like to break it up using “SMART” goal setting. 

For example, one common indulgence on Passover is matzah. It’s on the table and part of the Seder meal. We can 

then modify the broader goal to be “I will not overindulge in matzah during Passover at the Seder meals.” But is 

that really a realistic goal? For many people, it would not be. Let’s now modify that goal one more time. “I will not 

overindulge on matzah during non-Seder meals. I will not snack on matzah during the week at dinner or I will not 

eat matzah at the same meal if I am having another starch like potatoes.” These are SMART goals. 

Let’s take exercise as another example. A common goal my clients have is to exercise during Passover. Now let’s 

make that a “SMART” goal. “I will exercise during Passover by going for a walk or jog for 45 minutes on Monday, 

Tuesday and Thursday at 9 am. I will block off that time on my calendar to ensure I take that time to exercise. 

Wishing you a SMART, kosher and happy Passover! 

Miriam Leibowitz is a Registered Dietitian who runs a private nutrition counseling practice. She can be contacted 

at miriamleibowitz@gmail.com or 416-937-7411 to book an appointment 

Mondelez Canada: Cadbury Brands 

IF YOU HAVE A SWEET TOOTH, YOU SHOULD KNOW ABOUT MONDELEZ CANADA – 

A COMPANY WHICH MANUFACTURES, AMONG OTHER THINGS, THE RENOWNED 

CADBURY BRAND OF CHOCOLATES. 

V 

CORporate kosher 

COMPANY PROFILES 

By Chava Fine 

isiting a chocolate factory is the dream of children (OK, and adults) worldwide – from watching the liquid 

chocolate flowing from one area of the factory to another, to viewing the rapid packaging process, and of 

course, sampling the chocolate! 

Mondelez Canada operates a massive chocolate factory located in downtown Toronto, which, incredibly, has been in 

the same location for over 100 years. 

Part of Mondelez International, Mondelez Canada, produces a variety of COR-certified Cadbury chocolates, including 

Caramilk, Mr. Big, Dairy Milk, Crispy Crunch, Wunderbar and Cadbury Creme Eggs. Today, Cadbury is the second 

largest confectionery brand in the world, with outlets in over fifty countries. 

The history of Cadbury is a fascinating one. The Cadbury brand has its origins in England where John Cadbury 

opened a store in 1824, selling drinking chocolate among other items. From there, Cadbury opened a factory, which 

manufactured various cocoa products. However, it wasn’t until 1897 that the company started manufacturing their 

own line of milk chocolate bars. The product which catapulted them to fame was the Dairy Milk bar, released in 1905. 

The Dairy Milk bar is made with fresh liquid milk - a glass and a half for every half pound of chocolate. 

In Canada, Cadbury products have been kosher certified under COR for almost 20 years. 

“Having kosher-certified products is important,” said Stephanie Cass, head of Corporate and Government Affairs for 

Mondelez Canada. “It allows Canadians, who are looking for certified products, access to some of our leading brands 

and products and to some great-tasting chocolate. As a leading snack company, it’s important to meet the needs of 

consumers, where possible, to be able to offer choice and selection.” 

Speaking about kosher supervision of the plant, Rabbi Yechiel Teichman, Rabbinic 

Coordinator for Mondelez, says: “Everything is meticulously 

documented; the various departments are well versed in 

kosher requirements, from marketing to purchasing and 

down to receiving. Personnel are aware that all ingredients 

must be COR pre-approved for use. Additionally, the many 





ingredients that are received in bulk 

tankers must be verified as having been 

transported in kosher approved tankers.” 

Producing a wide range of high-quality 

chocolate products, Mondelez Canada 

has released some creative new bars 

as of late, such as Dairy Milk Caramel 

Popcorn. They are looking forward to 

releasing new varieties of kosher-certified 

Cadbury products in the future. 

“We’re proud of the innovative products 

we continue to launch to meet the 

changing snack needs of Canadians,” 

said Cass. “We have some of the biggest 

and most recognized brands, and to 

be able to bring those to market for 

Canadians in new, innovative ways is 

something we do on a daily basis and 

what continues to drive our success.” 

Gay Lea 

GAY LEA IS A LEADING CANADIAN DAIRY COMPANY WHICH IS 

EXPANDING ITS OFFERINGS TO INCLUDE EXCITING NEW PRODUCTS! 

G 

ay Lea is a well-established dairy co-operative that is owned by 

over 1,200 Ontario dairy farmers. Founded in 1958 as a way to 

improve the welfare of farmers in Ontario, it has grown to become 

an industry leader in manufacturing quality dairy products for both the 

retail and food service industries. 

For the past eight years, Gay Lea has been recognized as one of the top 

100 companies in Canada. The company is dedicated to supporting rural 

initiatives and communities where their members live. At the Royal Agricultural 

Winter Fair, Gay Lea is consistently named Grand Champion in the 

butter category. 

With its eight production facilities employing 900 people across Southern 

Ontario, Gay Lea is expanding into exciting new product offerings such as 

French Onion Sour Cream Dip and Lacteeze Milk with lactose removed. 

Their facilities also produce milk, cream, sour cream and cottage cheeses. 

With Gay Lea’s continued focus on innovation and sustainable growth, 

it has recently acquired Hewitt’s Dairy, which brings new opportunities 

for goat’s milk products, including goat milk yogurts. Another recent 

acquisition is Salerno, which brings with it butter, goat’s cheese, ricotta and 

mascarpone cream. 

COR-certified for approximately 25 years, Gay Lea is proud of its 

partnership with COR. 

“We are confident that the COR logo on our products is a trusted symbol 

for consumers,” said Debra Selkirk, Communications Coordinator at Gay 

Lea. 

Rabbi Joshua Norman, Rabbinic Coordinator for Gay Lea, has enjoyed the 

many years that he has supervised the Gay Lea plants. 

“I have been the Rabbinic Coordinator for the Gay Lea group of plants for 

approximately twenty years,” said Rabbi Norman. “During this time, I have 

had the pleasure of watching them grow in size and technical capability. 

Despite their growth they’ve been able to maintain their artisan taste – 

their cheese, for example, is known for being unique and tasty 

despite the size and complexity of their operation. Some of the 

directors are people who were junior technicians when I started 

twenty years ago and it’s nice to see how we have all grown 

together – Gay Lea and COR.” 

As we continue to grow together, we will be watching for even 

more fresh new products from Gay Lea. 

D 

Freshline Foods 

HEALTHY, CONVENIENT… AND KOSHER! 

o you ever find that there are just 

not enough hours in the day? As a 

working parent or an active single 

you want to eat healthily and give your 

family nutritious foods and snacks, but 

the time and effort that goes into cleaning, 

inspecting, peeling and then slicing fruits and 

vegetables can sometimes seem like it’s all too much! 

Fortunately, Freshline Foods is there to help! 

Interestingly, the parent company of Freshline Foods is one of the oldest 

produce companies still in operation today in Canada – they opened their doors 

in 1881. When, in 1998, the trend towards value added products (meaning 

more processed products), became apparent, Freshline Foods was born. To this 

day, Freshline Foods works hand in hand with its partners in importing (Food 

Terminal), growing (Bamford Family Farms) and transportation (FA Logistics). 

Freshline prides itself on being able to produce what the market demands and to 

follow food trends quickly. Because their client base is so diverse from industrial 

usage, to food service, to the private end home user, they market what the 

client needs, not what they need from the client. An industrial client may require 

sacks of carrots; washed, peeled and julienned… they can do that! A restaurant 

may only need a large container of those same carrots, but diced… they can do 

that! And the Jewish homemaker? She only needs a small bag of “baby” turned 

carrots… they can do that too! 

Freshline started their association with COR right from the beginning, back in 

1999, and in fact, it was the first certification that they acquired. Mr. Noel Brigido 

has been with the parent company since 1991, and is the current vice-president 

of Freshline Foods. Mr. Brigido stresses how important kosher is to the company, 

“Our Kosher Program is very unique, as we will do items for specific customer 

requests; as well as branding many of our items with the COR symbol.” 

Rabbi Yechiel Teichman, the Rabbinic Coordinator for the facility notes that 

he was both surprised and impressed with the amount of knowledge that Mr. 

Brigido and the rest of the staff at Freshline Foods knew about Kosher. “Most 

people know the basics of kosher: don’t mix meat and milk, don’t eat pork, but I 

was very impressed with their understanding of some of the more intricate laws 

of kosher involving produce checking and leaving cut onions overnight.” 

With Freshline Foods’s eye on the future, we can only look forward to a 

continued, successful relationship between Freshline, COR and the kosher 

consumer. 




Bassendowski cites that customer demand led them to seek kosher certification under COR. 

EPIC (Egg Processing Innovations Cooperative) 

THIS ALBERTA BASED COMPANY IS MADE UP OF 

EGG FARMERS WITH A CONSCIENCE. 

E 

PIC (Egg Processing Innovations Cooperative) is a new COR-certified egg processing 

company, which has a great story of sustainability, cooperation and supporting one’s local 

economy. 

Before the Lethbridge, Alberta company was created, Alberta-farmed eggs would be shipped out of 

province to be processed, only to then be returned to Alberta, as a finished product. 

Seeing that this was an unsustainable practice, which did little to stimulate the local economy, over 

140 egg farmers teamed up to form a cooperative to sustain the industry. 

“Although EPIC is a small player, we’ve got lofty aspirations to leverage our collaborative approach 

to become the most flexible, innovative, sustainable and socially responsible organization in the 

Canadian egg industry,” said Brendan Bassendowski, General Manager of EPIC. 

Their new production facility processes eggs into various Grade A liquid egg products – whole 

eggs, egg whites and egg yolks – which are free from additives. With a large number of diversified 

farmers on board, EPIC has the ability to offer specialty egg products in addition to the regular 

fare, such as organic eggs, free-run and free-range. Since their production facility only processes 

eggs, COR is able to extend their Passover designation to their products all year round. According 

to COR’s Kashrus Administrator, Rabbi Sholom Adler, “We are sensitive to the added cost to the 

consumer for Pesach products so we try our best to find products that can be given a Passover 

designation all year round in order to reduce costs to kosher consumers.” 

“We’re proud to be recently certified under COR after receiving feedback from several 

accounts that they wanted our products to be kosher certified by a trusted organization and 

in compliance with the highest kosher standards. Obviously, that led us to COR. From the day 

we first started talking about getting kosher certification, we’ve found everyone at COR to be 

fantastic to work with – professional, prompt, courteous, there to answer any questions we 

may have.” 

The feeling is mutual. According to Rabbi Adler, “EPIC’s understanding and commitment to their 

kosher program is really remarkable.” 

The operation of producing high-quality liquid egg products begins at the individual egg farms 

located across Alberta, where eggs are collected from the barns. The eggs are then sent to a 

facility to be cleaned, sorted and shipped to the EPIC facility in Lethbridge. 

An interesting nuance from a kosher perspective pertains to the halacha regarding bloodspots 

in eggs – a kosher consumer must check eggs to be sure that they are free from bloodspots. 

At EPIC, according to Rabbi Adler, all eggs go through a “candling” process twice, whereby a 

light is shone through each egg to ensure that there are no bloodspots or other imperfections. 

Any egg which does not meet the strict criteria is discarded, which enables COR to provide its 

kosher certification. 

Once the eggs arrive at the EPIC facility, they emerge on the primary production line, where up 

to 500,000 eggs per day are processed on specialized egg breaking machines. 

“These machines crack the eggs, separate the yolks and whites into isolated streams, and eject 

the empty eggshell,” said Bassendowski. “The liquid is stored in refrigerated siloes until we’re 

ready to process it in an HTST pasteurizer to ensure increased food safety and shelf-life. From 

there it’s packaged in either 1,000 kg totes or smaller bag-in-box formats for distribution to the 

end users.” 

With a commitment to providing high-quality, sustainable egg products to Canadians, the future 

success of the company is sure to be ‘epic’. 

Fraser Valley Packers 

FRESH, JUICY BERRIES ARE GROWN, PACKED AND PROCESSED BY THIS B.C. BASED COMPANY 

B 

erry lovers take note – COR certifies an Abbotsford, B.C. based company that is well-known for producing some of the best 

tasting blueberries in the world. Fraser Valley Packers has spent the last 15 years processing, freezing, marketing and distributing 

cultivated blueberries which come from the lush green valleys of British Columbia. Packing and processing over 20 

million pounds of blueberries per year, their fresh and frozen products are sold across North America and around the world, including 

Japan, New Zealand and the United Kingdom. They manufacture fresh products under their brand “Whistler Fresh” and frozen 

products under their label “Super Blue”, in addition to supplying berries for well-known brands such as Dole. 

The company, which has been COR-certified since 2013, is happy about its new relationship with COR. 

“We strictly follow kosher regulations and we have an excellent relationship with COR,” said Parmjit Uppal, Manager of Food Safety 

and Quality Assurance at Fraser Valley Packers. 

The production process at Fraser Valley Packers begins in their own berry fields where high bush berries are harvested mechanically 

or by hand. 

Since the berries are delicate, the company takes great care in the way they are handled to ensure that the customer receives a firm, 

high quality product. 

After the berries are delivered directly to Fraser Valley Packers’ packing and processing plants, they are thoroughly checked for 

potential insects. Then, they undergo a complete washing. 

Rabbi Sholom Adler, COR’s Kashrus Administrator and Rabbinic Coordinator for Fraser Valley Packers stated that the company is 

“very conscientious about preventing infestation and ensuring that their products are washed properly before being released on the 

market.” 


Once the berries have been washed, they enter either a fresh processing line or frozen one. 

Fresh berries enter one of 6 automatic fresh lines and are sorted according to colour and firmness. 

The processing of frozen berries is almost identical, as they are also sorted according to colour and firmness. However, after the sorting 

process, the berries are individually-quick-frozen to seal in their juices and natural flavours while keeping their shape intact. 

After the berries have been packed and processed, they are shipped within hours to customers in a fleet of temperature-controlled trucks. 

In the near future, the company is planning an expansion to 

double their capacity. Consumers, no doubt, will benefit from 

having greater access to the sweet berries which Fraser Valley 

Packers has to offer! 




Backerhaus Veit 

HIGH QUALITY, ARTISAN BREADS ARE THE SPECIALTY AT WOODBRIDGE, ONTARIO BAKERY, 

BACKERHAUS VEIT 

C 

OR-certified bakery, Backerhaus Veit, has become well known for producing over 200 varieties of 

the highest quality handcrafted breads, rolls and pretzel products. The family-owned artisan bakery 

based in Woodbridge, Ontario, which offers unique bread varieties such as potato scallion loaf, 

three-fruit buns, and low-sodium Panini bread, has been COR-certified for over 20 years. All of the bread 

products offered by Backerhaus Veit have the kosher status of being pat yisrael and pareve. Their frozen 

par-baked and fully baked products can be found at retail outlets, food service locations and convenience 

stores across North America. 

The company’s impressive variety of products originates from family recipes which were passed down to 

Backerhaus Veit owner, Sabine Veit. She immigrated to Canada over 25 years ago to start her own bakery 

and the rest is history. 

Being kosher certified under COR has helped to open a number of doors for the company, according to 

Sandra Zanette, Director of Marketing and Business Development at Backerhaus Veit. 

“Our partnership with COR continues to grow as we introduce new items, investigate new ingredients and look at introducing new 

concepts to help grow our business,” said Zanette. “Being certified under COR has proved to be a valuable marketing tool for our 

authentic artisan products.” 

Producing large quantities of bread products every day, the company employs a hands-on approach, with European-trained bakers 

who bake items in stone hearth and rack ovens. 

“All products are produced in small batch formats with state of the art process control and great attention being paid to maintaining 

quality and consistency by respecting time and temperature principles of true artisan baking,” said Zanette. 

COR Rabbinical Coordinator of Backerhaus Veit, Rabbi Yechiel Teichman, is impressed by the operations at Backerhaus Veit. 

“They are meticulous in all of their ingredient purchasing to make sure that everything is pre-approved as kosher,” said Rabbi 

Teichman. “Their attention to detail is evident in their high quality product.” 

Exciting developments are in store for the company’s future, as they plan to expand. 

“Backerhaus Veit is currently installing state of the art equipment in a new 100,000 

square foot facility, scheduled to commence operation in the 1st quarter of 2015,” said 

Zanette. “The new facility will enable us to further improve consistency and streamline the 

production process while remaining true to the core values of authentic artisan 

baking.” 

We look forward to the new things on the rise at Backerhaus Veit! 

How Do You Make a Pickle Kosher? 

A fourth generation “pickler”, Marty Strub, 

outlines the kosher pickle process. 

By Marty Strub 

Why do pickles need a hechsher? What is different about Kosher for Passover pickles from regular pickles? 

These are two of the most common questions I receive from friends, family and people I meet. Having been 

responsible for production in a fourth generation pickle company for most of my adult life and now chief 

pickle packer/briner in my own company, Marty’s Pickles, people seem to think I have the answers! In fact, I 

do! 

In Hebrew the common word for pickles and pickled vegetables is hamutzim (ohmunj). The root of 

hamutzim is hamatz or hametz (.nj), the same word meaning leavened, sour, and the same root to the word 

vinegar in Hebrew. So, one would think that all pickles should not be Kosher for Passover just because of its 

name. Not so fast. 

Most pickles are made with vinegar and vinegar is typically made by first fermenting grain as a starter. 

Kosher for Passover vinegar must be made synthetically or by using a non-grain starter for its process. The 

ingredients, such as spices and spice extracts, must also be certified Kosher for Passover. On top of all this, 

the facilities where the pickles are packed have to be kashered for Passover. Typically, this means that the 

lines are cleaned, then boiling water passed over all contact points after a 24 hour waiting period where the 

machinery is left dormant. 

Pickles made without vinegar, naturally fermented barrel cured pickles, made only with fresh ingredients, 

still need to be certified Kosher for Passover. The facility needs to be kashered and spices need to be certified. 

Most pickling spices contain mustard seed, which are not hametz, but are kitniyot (another story in itself ) 

that Ashkenazi Jews refrain from consuming during Passover. 

Kosher for Passover pickles are typically not the same as pickles consumed all year round. One needs to 

prepare a year in advance to ensure that Passover pickles are available for the next year. Fortunately, I’ve had 

the pleasure of working with COR for almost 30 years and they have the experience and expertise in helping 

manufacturers achieve both kosher and Kosher for Passover status for their products. The bad news is, I am 

going to have to wait until next year to do a Kosher for Passover run of my pickles because as you can see, it 

can get a little complicated. 

Questions? 

Call the Kosher Hotline at 416.635.9550 x100 

or email us at questions@cor.ca 

We have answers. 





Kosher for Passover 

pickles are typically 

not the same as 

pickles consumed 

all year round. One 

needs to prepare 

a year in advance 

to ensure that 

Passover pickles are 

available for the 

next year. 

Why do regular pickles 

need a hechsher? One 

reads the label and 

the ingredients typically 

contain (cucumbers, water, 

salt, spices, garlic, dill, 

colour, turmeric, vinegar, 

flavourings, polysorbate 80, 

etc.). What is not kosher? 

Possibly everything except 

the cucumbers, water and 

salt! Most mass manufacturers 

of pickles use dill, garlic and spice extracts for flavouring 

their pickles along with fresh ingredients. These extracts 

typically need emulsifiers to allow the flavours to mix fully 

into the brine. These emulsifiers, though minute, can in many 

instances not be kosher! They need to have a hechsher. 

All commercial vinegars used in pickle manufacturing are 

kosher in North America. Though, the tankers used to ship the 

vinegar could be multipurpose tankers. Therefore, the tankers 

and the vinegar need to have hechshers. The mashgiach (kosher 

supervisor), besides looking through the operations to insure 

only kosher ingredients are used, will audit records to verify that 

the company is only using kosher suppliers. The mashgiach will 

make sure that all the suppliers have up to date letters of kosher 

supervision and will check to ensure that bills of lading have 

kosher certification for each shipment, including the tanker in 

which the vinegar was delivered. So what one would think is 

a simple product that should not need supervision, becomes 

complicated. COR takes this complication away from the manufacturer 

by putting in procedures and checks at each plant to 

make sure the kosher procedure is easy and unobtrusive. 

Even a very “clean” label, as I developed for Marty’s Pickles 

(all fresh ingredients, no oils or vinegar), still needs supervision. 

The fresh dill needs to be inspected for bugs, the fresh spices, 

mixed at an outside facility, need to be certified kosher. 

Thankfully, when I started my business this past year, COR and 

its online database of kosher suppliers, made the job of setting 

up Marty’s Pickles as kosher, almost as enjoyable as eating one 

of my own pickles. 

Marty Strub is the President of Marty’s Pickles. You can learn 

more about his latest venture at martyspickles.ca. 

A SUPERMARKET THAT IS ALL IN THE FAMILY. 

With so many large national supermarket chains in Toronto, what makes Longo’s unique is 

that they are family owned and operated, and have been from their very first store back in 1956. 

Back then three Longo brothers: Tommy, Joe and Gus came together to start a fresh fruit and 

vegetable produce store, located at Yonge and Castlefield in Toronto. That first location was no 

more than 2000 square feet, but what they lacked in size, they made up for in heart. The Longos 

believed in only having the best available product for their customers, and they were willing to 

put their family name to the products, to show the faith they had in the quality of the produce 

they were selling. In 1962, the brothers opened a second store on Woodbine Avenue and kept 

the family name, and high quality, part of the business. 

Today, Longo’s is a large chain of supermarkets that stretch throughout the greater Toronto 

area, with 24 locations and growing, (two more stores will be opening in 2015). But while they 

may have grown in size, their standards have remained the same. Jenny Longo, Director of 

Private Brands, (and daughter of Joe Longo), explains: 

“When we first started, we were just fruit and vegetables, but only the best quality and 

“bang for the buck” for our customers. We very slowly added additional departments, one by 

one, only after ensuring that the same strict guidelines that we had in place for our produce 

transferred over to the new department as well.” 

“For the longest time we held off opening a fresh fish and seafood department, because we 

had seen it done ‘wrong’ so many times, and we didn’t want that for our stores. Our stores are 

not just where we work, but they literally have our family name on them, and every product 

within.” 

Take for example their two store brands: Longo’s Value and Longo’s Signature. The Value 

line carries everyday type products and the Signature line carries more niche, high-end items. 

This year, new to the Signature line are five ready-made kosher certified soups, to be reheated 

and enjoyed as is. This is a great leap forward for both Longo’s and their kosher clientèle. 

“When I’m looking for a new product to add to our line, whether it be the Value or Signature, I 

always check to see if it has the capability to be kosher. Kosher certification is such an important 

part of what we do here, as it opens the product to be used not only by those shoppers who 

keep kosher for religious reasons, but a large percentage of our non-Jewish customers as well. 

People feel that being kosher is a healthier and higher quality lifestyle choice, and we at Longo’s 

are all about giving our customers the healthiest and best quality we can.” 

So when it came to making their new line of ready-made soups kosher, who else would they 

go to but COR? Like Longo’s, COR has also been entrenched in the community for generations, 

and thus was the obvious partner for their new product. “We knew that we could trust COR to 

take our products as seriously as we do.” 

With their new soup line, offering a variety of tastes such as chicken 

noodle, minestrone, mushroom barley, split pea and sweet potato & leek, 

Longo’s is putting their family name to the test. And if you’ve tried those 

soups, you will see that they’ve passed with flying colours. 





Tzafona Cellars: 

Fine Wine from the Niagara Peninsula 

In the world of wine, the Niagara region is making some 

serious waves with its region specific cold climate wines. 

While grapes grown in the world’s warm regions ripen 

quickly and make for big wines that are low in acid and high in 

alcohol, the grapes grown in cooler regions (such as Ontario, 

Germany or northern France), ripen and accumulate their 

flavour slowly. The wines tend to be complex and balanced, 

with higher acidity and more mineral flavours—making 

them the most food-friendly wines in the world. The Niagara 

Peninsula is the ideal setting for producing a fruit forward, 

balanced, complex wine. 

So why is there no kosher Niagara Peninsula wine? 

Why can’t we as kosher consumers appreciate this worldrenowned 

appellation? Together with my long-time friend, 

Toby Berkel, both of us appreciators of fine wine, we decided 

that it was time to do something about it. We founded 

Tzafona Cellars and began planning the venture by looking 

for a winery to work out of and finding a kashrus organization 

that we could work closely with. 

The logical choice for hashgacha, for a number of 

reasons, was the COR. First of all, geographically, COR is 

the pre-eminent kashrus agency in all of Canada, and as 

their headquarters is in the Greater Toronto Area, it made it 

convenient. Second, I worked as a mashgiach for COR from 

2002 to 2008, and was familiar with many of the staff and 

Rabbonim. Finally, the fact that they were far less expensive 

than leading American kashrus agencies that I explored, 

didn’t hurt either. COR was the clear choice. 

Many wineries were approached, but after meeting with 

By Rabbi Avraham Gislason 

the various cellar managers and winemakers, Toby and 

I found the staff at Diamond Estates winery (makers of 

EastDell Estates, Lakeview Cellars, Dan Aykroyd, and Celine 

Dion wines), the most amenable and easy to work with. The 

staff (including Tom Green, Scott MacGregor, and Jason 

Roller) have proven to be incredibly respectful and willing 

to do whatever it takes to ensure that the highest levels of 

kashrus are observed. 

The challenges of making kosher wine in a non-kosher 

winery are significant, and I needed to work very closely 

with Rabbi J. Norman, COR’s wine expert, to be sure high 

standards of kashrus were kept. Every step of the way, Rabbi 

Norman was involved in setting up the kosher program and 

conferring with the senior COR rabbinic staff and poskim 

when necessary. 

The kosher issues were in fact very complex. Wine and 

grape juice are highly kosher sensitive because they are 

used in Jewish ritual and, as such, a person of Jewish faith 

needs to be involved in every aspect of the wine production: 

from crushing to pressing to transferring to tanks and spigot 

testing. 

One of the key issues in halacha was determining at 

which stage the combination of grapes and juice becomes 

wine, and must therefore, be handled only by COR approved 

workers and mashgichim. The determination was made that, 

even from the point at which samples were taken from a five 

ton bin of whole grapes sitting together with some of their 

own juice, this would need to be done by the COR rabbinical 

staff, to ensure that no juice was separated from grapes until 

they were to be processed. 

We also needed to determine 

how to properly clean and kasher the 

crusher/destemmer, hoses, pumps, 

presses, and tanks. In all, almost two 

hundred thousand litres of water were 

used in the koshering process. The 

water was then recycled and used to 

irrigate the grass and vineyards owned 

by the winery. 

All of the tanks Tzafona uses at 

the winery are double sealed at every 

opening. That means that every time 

anything was required, even to take a sample for lab analysis, a COR 

approved worker or mashgiach had to drive out to Niagara-on-the-Lake, 

take a sample, reseal the sample valve twice, then drive back to Toronto. 

At times this was done multiple times per week. Scheduling was difficult, 

but Rabbi Norman, Rabbi Adler, Richard Rabkin, and Mrs. Judy Pister at 

the COR were always extremely helpful, and nothing but a pleasure to 

work with. 

For the first vintage, Tzafona Cellars will be producing a Riesling, a 

Vidal Icewine, and a Cabernet Sauvignon. Riesling is white wine that is 

characterized by a cold crispness, with flavours and aromas including 

floral, citrus, apricot, pineapple, honey, and mineral notes. In Germany, 

Riesling is usually made sweet, while in the Alsace region of France it is 

usually dry. Tzafona’s Riesling will be “off dry,” which means that there 

will be some residual sweetness, but not overly sweet and syrupy. 

Icewine is produced by leaving the grapes on the vine well into the 

winter months, allowing them to become extra ripe and sweet, and to 

freeze. Once the temperature has been below -9 degrees Celsius for a 

significant period of time, the grapes are picked and pressed outdoors 

while still frozen. When frozen grapes are pressed, most of the water 

remains in the press as ice and only the thick syrupy juice is extracted. 

The yield is therefore, only ten to fifteen percent compared to pressing 

at regular temperatures. It is for this reason that icewine is so treasured 

all over the world. The result is a super concentrated, flavourful, sweet 

wine that is sipped in small quantities before or after a meal. The Vidal 

grape is a hybrid (Ugni Blanc and Seibel) that has a thick skin suitable for 

harvesting late in the season. It is the grape grown most for icewine in 

Ontario. Its good natural acidity balances nicely with the sweetness and 

tropical aromas and flavours of mango and lychee. 

The Cabernet Sauvignon will be a dry barrel aged red wine, and we 

expect it to display a complex range of flavours and aromas including dark 

fruit, spice, black pepper, vanilla and oak. After fermentation, a technique 

called an extended maceration was employed, which means that the wine 

remained in contact with the skins for a total of more than 35 days. This 

allowed for more colour and flavour to be extracted from the skins of the 

grapes, contributing to the complexity and aging ability of the wine. The 

wine will be aged in oak barrels for between 8 to 16 months before bottling. 

Look forward to Tzafona Cellars’ Riesling coming out just before Pesach 

this year, the icewine, later in the spring or summer, and the Cabernet 

Sauvignon in one to two years! Toby and I hope you will enjoy this new 

kosher expression of our own cold climate wine region, the Niagara 

Peninsula, Ontario and Canada’s appellation. We thank COR for all their 

support throughout the process and we look forward to an ongoing relationship 

for years to come- ad bias hamoshiach bim’heira b’yameinu! 

Rabbi Avraham Gislason owns the Press and Kettle, a self-brewing facility. His 

new venture with Toby Berkel is Tzafona Cellars wines. 




NEW Longo’s Signature 

Kosher Soups 

COR Company Updates 

R=RETAIL • C=COMMERCIAL • D=DAIRY • DE=DAIRY EQUIPMENT • P=PASSOVER; 

PY=PAS YISROEL • BY=BISHUL YISROEL • CY=CHOLOV YISROEL • M=MEAT • V=VEGAN 

New Local 

Establishments/Facilities 

New C ompanies 

the 

kitchen 

Fresh meals, made easy. 

Available in 

Longo’s Kitchen. 

Introducing Longo’s Signature line 

of Kosher soups. Made with fresh, 

quality ingredients and no preservatives, 

these soups are simply delicious. 

Five Kosher Varieties: Chicken Noodle, Minestrone, 

Mushroom Barley, Split Pea, Sweet Potato and Leek. 

York Mills - 808 York Mills Road Toronto, Leaside - 93 Laird Drive Toronto, Bayview - 7355 Bayview Avenue Thornhill 

Bathurst - 9306 Bathurst Street Vaughan, Richmond Hill - 10860 Yonge Street Richmond Hill 

Visit Longos.com for many more store locations. 

Applause Catering – Meat Caterer – 

1700 Bathurst St., Toronto 

(416)628-9198 

Ba-Li-Laffa (South) – Meat 

Restaurant – 3520 Bathurst St., 

Toronto (647)350-2254 

Bella Sabatina Tea Shoppe – 

Tea Shop – 1702 Avenue Rd., Toronto 

(416)855-2020 

Bunch of Fun Playland – Indoor 

Playground with Dairy Café – 11B 

Kodiak Cres., Toronto (416) 630-1818 

Chabad @ Flamingo – Now under 

COR supervision – 8001 Bathurst St., 

Thornhill (905)763-4040 

Chabad Markham – Now under 

COR supervision – 83 Green Lane, 

Markham (905)-886-0420 

Famous Laffa Kosher – Meat 

Restaurant – 401 Magnetic Dr., 

Unit 39 & 40, Toronto (416)739-7134 

Gervais Party & Tent Rentals Limited 

Rental Facility – Toronto (416)288-1846 

Magen Meats – Retail Butcher Shop 

– 1118 Centre St., Unit 21, Thornhill 

(905)731-6328 

Mitzuyan Kosher Catering – Meat 

Caterer – 173 Dolomite Dr., Toronto 

(416)419-5260 

Royal Toast – Meat Restaurant 

– 1450 Clark Ave. West, Thornhill 

(905)597-2262 

Shazzies – Meat & Pareve Caterer – 

83 Green Lane, Markham 

(647)268-3532 

Slice N Bites – Dairy Restaurant – 

3020 Bathurst St., Toronto 

(416)781-1326 

Soho Express – Café and Bakery 

– 1450 Clark Ave. West, Unit #27A, 

Vaughan (905)597-0552 

Tap Kosher Market – Retail Grocery 

Store – 3011 Bathurst St., Toronto 

(647)995-8770 

AGT Foods (R&C) – New Plant: Williston, 

North Dakota. www.agtfoods.com 

Agrocrop Exports Ltd. (R) - Brampton, 

Ontario. www.agrocropexports.com 

Aroniada Agro (R) - Ruse, Bulgaria. 

www.aroniaberryinc.ca 

Authentic Menu Inc. (C) - Toronto, 

Ontario. www.authenticmenu.com 

CT Bakery (R&C) (D) - 25 Medulla 

Ave, Toronto, Ontario. www.ct-bakery. 

myshopify.com 

Chudleigh’s Ltd. (R&C) (D) - 

Milton, Ontario. www.chudleighs.com 

DelMelo Foods Inc. (R) (D) - 

Concord, Ontario. 

EPIC (C) - Lethbridge, Alberta. 

www.epiceggs.ca 

fgf brands Inc. – New Plant: Toronto, 

Ontario. www.fgfbrands.com 

Floating Leaf Fine Foods/Shoal Lake 

Wild Rice (R) – Winnipeg, Manitoba. 

www.eatwildrice.ca 

Full Steam Coffee Company (R) - 

Guysborough, Nova Scotia. 

www.fullsteamcoffee.com 

G3 Transport (C) – Montreal, Quebec. 

www.legroupeg3.com 

Inter-Citi Logistics (C) - Tank Carriers – 

Woodbridge, Ontario. www.inter-citi.com 

Jack’s Gourmet Kosher (R) (M) – 

Hillside, New Jersey, USA. 

www.jacksgourmetkosher.com 

JemPak GK Inc. (R&C) – New Plant: 

Concord, Ontario. www.jempakgk.com 

Kosher Choice - Montreal, Quebec. 

www.kosherchoice.ca 

Maple Dale Cheese (C) (D) - Plainfield, 

Ontario. www.mapledalecheese.ca 

Martins Processing Ltd. (R) 

(D & Pareve) - Elmira, Ontario. 

www.martinsapplechips.com 

Marty’s Pickles (R) - Hamilton, Ontario. 

www.martyspickles.ca 

Medallion Milk (R)(D) - Winnipeg, 

Manitoba. www.medallionmilk.com 

Nature’s Touch Frozen Food Inc. (R) - 

Saint Laurent, Quebec. 

www.naturestouch.ca 

Nutra Canada (C) – Champlain, Quebec. 

www.nutracanada.ca 

NutraEx Food Inc (R) - Burnaby, 

British Columbia. www.nutraex.com 

Olive Olea (R) -Achinos, Greece. www. 

oliveolea.com 

Original Foods (R&C) (DE & D) - 

Dunnville, Ontario. 

www.originalfoods.com 

Oxford Frozen Foods Ltd (R&C) – 

New Plant: Machias, Maine, USA. 

www.oxfordfrozenfoods.com 

Redpath Sugar Ltd. (R&C) – New Plant: 

Belleville, Ontario. 

www.redpathsugar.com 

Sucro Can Inc. (R&C) – New Plant: 

Hamilton, Ontario. www.bonbon.ca 

Suntrition Inc. (R) (D) – Tecumseh, 

Ontario. www.suntrition.com 

Thames River Chemical Corp (C) – 

Burlington, Ontario. www.trc-corp.com 

The Press and Kettle (R) - Make your 

own wine and beer. Thornhill, Ontario. 

www.pressandkettle.com 

Total Cleanse (R) (V) - Toronto, Ontario. 

www.totalcleanse.ca 

Virtex Farm Foods Ltd (R&C) – 

Saskatoon, Saskatchewan. 

www.virtexfoods.com 

Wing’s Food Products (R&C) – 

New Plant: 

Brantford, Ontario. 

www.wings.ca 

Sign up 

for instant 

COR Kosher 

alerts at 

www.cor.ca 


בס”ד 

Clean. Fresh. Affordable 

experience 

experience 

Beef, Chicken, 

Lamb, Turkey, 

Cooked Foods, 

Gourmet 

Sausages, 

and 

Much Much 

More! 

Visit our retail location for the largest selection 

of gourmet Kosher for Passover options in the city. 

Place your order Online, 

Fax or in Person NOW! 

CALL FAX ONLINE 

416.782.3231 | 416.782.0466 | ELYSFINEFOODS.COM 

1118 Centre St. Unit 21 

MAGEN MEATS 

Call 905.731. MEAT (6328) 

or email: info@magenmeats.ca 

to place your Pesach order 

Deliveries available 

You are invited to call the Halacha Line at: 

TEL 416.535.8008 

WEB www.HalachaInstitute.com 

EMAIL info@HalachaInstitute.com 

Happy p 

Passover 

From Natura Foods 

od 

Canada’s Lea 

ding 

Non-Dairy Kosher 

Parve Beverages 

www.natur-a.com 


KIDS CORNER 

Windsor Arms Hotel 

A La Carte Kosher Dining 

Every Tuesday, Wednesday & Thursday 

Event Catering Every Day 

Weddings 

Bat & Bar Mitzvah 

Kosher Catering 

Suites • Spa • Tea Room 

Off Premise Catering 

Join us for a family or business dinner 

Reservations required 

A LA CARTE 

KOSHER DINING 

Every Tues-Wed-Thurs 5 pm-10 pm. 

416-971-9666 

windsorarmshotel.com 

18 St. Thomas Street, Toronto, Ontario 

WINDSOR ARMS 

Frequent Menu Changes 

3 Course Menu of Choice $75 

In the heart of Bloor-Yorkville

COR.2015.web

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