by Shaya Forman (’15)


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This past week, students in MTA’s unique Yeshiva Fellowship program took a trip to Mike’s Bistro, a restaurant in New York, to learn about some hands on applications of the laws of Kashrus. After davening, the students prepared for the trip by studying some of the basic halachos of Kashrus with Rabbi Bechhofer. The discussion began with an exploaration of some of the issues in American kashrus both today and in the 20th century. The presentation continued with an overview of the the halachos of Kosher animals, for example, how and why an animal has to have healthy lungs in order to be deemed fit for Kosher consumption.
When we arrived at Mike’s Bistro, we met Rabbi Dov Schreier, the Rabbinic Coordinator of the OU Kashrus Division. He showed us a very informative PowerPoint pointing out all the halachos that we should know when going to a weekend simchah at a hotel, a Shul kiddush, or an ordinary restaurant. We then went downstairs with Rabbi Fuchs, an OU Rabbinic field representative, who took us to the meat refrigerator. He showed us that all of the meat is completely verified as Kosher by double bagging and double checking the meat.
We were then led into the kitchen. The kitchen was filled with barriers betweenmilchig and fleishig areas, in addition to color coded utensils and cutting boards. After we were given a tour of the kitchen, we went to Amsterdam Burger for lunch.
The trip truly enlightened us about the extraordinary complexities and minute details associated with kashrus in the modern world.

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