by Rabbi Jeffrey Rappoport
Disclaimer: The opinions expressed here are that of the writer and do not necessarily represent the views of the Union for Traditional Judaism, unless otherwise indicated.
In July, 2016, the Kosher Nexus published a four-part series on the state of kashruth today.
We believe with all our heart and soul in the value of keeping kosher. We are certified in Nikur (deveining meat according to halacha) by the Jerusalem Chief Rabbinate. We trained to be a mashgiach under two rabbis who each served as a Rav Hamachshir in their respective agencies. We worked as a mashgiach for over 35 years. As you will see later on, the New York State Kosher Law Enforcement Agency used a store where I was the mashgiach as a training site for new inspectors.
Along the way, we gained some measure of expertise in food technology and ingredients. For a number of years, we ran the Passover Hot Line (the very first 1-800 number for Pesach questions) for the Union for Traditional Judaism. We created the Kosher Nexus Newsletter, and own the Kosher Nexus Daily Blog.
It pains us, therefore, to observe the current state of affairs in kosher food supervision today. We have remained silent for too long. Today, we speak out. This is a long article which will appear on the Kosher Nexus Daily Blog over the next many days.
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