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Kashrut Discussion. February 16, 2014 Shir Hadash. Shir Hadash Events. Synagogue events at our building Full Jewish community invited Focused on Shir Hadash membership Synagogue events held at other locations Private member events held at our building
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Kashrut Discussion February 16, 2014 Shir Hadash
Shir Hadash Events • Synagogue events at our building • Full Jewish community invited • Focused on ShirHadash membership • Synagogue events held at other locations • Private member events held at our building • ShirHadash events (bar/bat mitzvah, etc.) • Non-ShirHadash events (Boy Scout meeting, etc.) • Private member events at other locations • Non-member events held at our building
MEAT • Options: • Kosher caterer only • Kosher certification required • No certification needed – kosher requested • Kosher by ingredient • “Kosher style” • Eco-Kosher or Ethical Kosher
Pork & Shellfish NOPE
Milk & Meat • In general, milk and meat not to be served together – includes poultry as meat • How long to wait in between? • Have meat, clear the meal, then can have dessert • But then what about dairy appetizers? • OK to have milk first, then meat? • Have meat, then a program, then dessert? • Try not to get too complicated with rules • But try to be sensitive to member concerns
Pareve • Neutral – is neither meat nor milk • Can be eaten with either • Veggies and fruits fit in this category - eggs and fish too • Sometimes, looks like dairy or meat – for example: soy cheese, almond milk, TVP • Sometimes seems pareve, but if you check the label, it’s not – some margarines • Might recommend that people check labels • Recommend that for dinners, but not onegs? • Be sensitive to member preferences – vegetarian and vegans, for example
Eco-Kosher & Ethical Kosher • What are these concepts? • Makes kosher more than about ingredients • Key issues • For meat, no antibiotics or hormones • Organic – minimal processing, no use of pesticides • Locally sourced when possible • For meat, humane living conditions & slaughter • Working conditions for employees, other employer responsibilities • Sustainability, fair trade
Kitchen • If kosher meat only with caterers, then no need to worry about our kitchen • If allow non-catered kosher meat, then there are options: • Need separate cabinets, utensils, silverware, plates, pots/pans, etc.? • Allow people to bring in own kosher equipment • Keep separate cabinet with equipment used only for kosher meat events • Does this then require a kosher supervisor? • How deal with utensils used for wrong thing – cleaning process • How about a SH barbecue? • Could use paper goods only • Bring spatulas to be used for this event only
Potluck Events • Oneg – refreshments after Friday night service: dessert, snacks, fruit, veggies/dip, etc. • Meals • Stay with historic practice of veggie/dairy, or allow meat meals? • If allow meat, then has to be kosher certified? • How do we know that items are actually kosher? • Food prepared at home or store-bought • Inclusiveness is relevant consideration • Consider members who are vegan or vegetarian
Allergies & Sensitivities • Milk, gluten, peanuts… • Do we ban any particular foods or ingredients? • Do we require or recommend ingredient lists? • Do this for Community Seder • Not required for private event, since that is a family responsibility? • For pot luck events • Onegs – have not required a list • Meals? • Can have homemade or store-bought foods • Consider liability issues – disclaimers?
Non-Event Foods • Snacks brought in by kids on Sunday • Allow meat snacks? • How about snacks with meat-based ingredients? • Use as educational opportunity for kids • Food brought in by people attending meetings or classes • Staff bringing in lunch • Options: • Veggie/dairy only • Veggie/dairy and kosher-certified meat allowed • How do you supervise/enforce?
