Kashrus Q&A with Rabbi Yechezkel Auerbach

We see hundreds and thousands of coming all over the world from but this is a very important topic. We know the topic of is from say the has to be rain but it's not just from seven days it's to take for a whole year and we have with us who who helped for 50 years all over the world to see and together we have my brother who be asking the sh and talking together about and with this we should take for all of us our children our serious and demand from them the the stores and the places that we go that we want to have the best cash we do everything for to have and this and this we see but it's a little lacking to have the covenant to go upon We're going to [Music] press just to give over a vert from my father's that gives us some idea of why we're here. We [Music] say that means the should be and what will that accomplish but the first thing we have to understand is what does it mean for it's a very unusual so we know that the first time the word appears in the is when told of What does Rashi say? Sono means to sharpen. Now what happens when you sharpen something? If you take a knife that's dull, you take a butter knife and you try cutting it, there's too much material there. You can't cut in. You can't get to the kishkas of it because it's dull. So when you saw when you grind away up the extra part that's not supposed to be there, then it becomes sharp and then it can get in. So we say like this there's that we're having and we're such there's so much that it's and it obstructs what you're supposed to get from Yam. We dive in that we should be able to get to the sharp edge of what is then you can get because you can have mitzvah and you don't become but if you do so you do all the things all the you have you can have Yeshua and you don't recognize it because there's too much other things distracting you. So the the the and the oft and the avoid oft from the unimportant things and to be able to focus on the of the we know that matzah is called nama there's a special school by pes with the with the food that you eat to be able to achieve be able to accomplish something but kadusha and there's of the which is verb ahead of the entire universe being supposed to be here. It says the here discussing different types of medications. First I want to give a lot of yidden ala have chronic issues and they have very serious issues and they think that they can play around with you have to know that any medicine which is a serious medicine has to be taken whether it's kosher or not you can ask but you have to take your medications and you should not make for now when it comes to medication there's many different types of medications types of forms of medications and your vitamins too which some of them could be considered sometimes medicine. The sh is like this. If somebody has a choice to take let's say a tablet which doesn't have any t in it even if it has tas in it it's like a m to eat there's some capsules that have different shas then you come into shil of gel caps which can be real a real problem. Then you have liquid medications which have atom in it. Chewable medications which have atom in it. Powdered medications that you have to mix with liquid also have atom in it. And then you have sometimes a coded pill too. This is leg medications. And it comes to also in vitamins. Does vitamins need a better ha than medications? Because maybe it's not a mama. So let's take apart the Indian of medication and slowly we'll come out with a caloric should understand which medication if you have a choice which one to take which one is better then there's sometimes liquid medications little children have to take which is antibiotics which could be a s if they don't take it which is much ginger and then there's overthe-counter medications which some of them could have been we spoke here many times had problems maybe today they're not so problematic the the noa of of let's take the first thing medications. Medications are something that do not have. If you're going to use pills, that means capsules, pills, um the the coated caps, these things do not have a all the pisk that we that we that we consulted, all the pisk that we were concerned when we had we used to have a pharmacy in NPGs and all the that we spoke with said that medications have do not have if you if you swallow it So you take the best thing that the doctor you don't have to go trying to find something that is more cautious less kosher as long as if the doctor prescribes it you should take it without any question whatsoever. you run into a much bigger shila in the delivery. For instance, if you have soft gels while every said that you can take the hard capsules for a number of reasons, by the time the gelatin is made into gelatin, it's a piece of plastic. They said it doesn't even have a but the the problem is that there are many types of and this you go more into supplements, very few medications, but you have soft gels. soft gels is these small pills that if you squeeze it, you can see they have some they have some give to it. The soft gels, every single place we spoke to said that it is to use those because without even coming go into the because the way that they make this gelatin, it never has a pum. It has a starts off as a because most of it is coming from the gelatin from which the garra says has a den of and since it has a was never processed where it lost that and you're swallowing it even though nobody was m to use the soft gels unless there are some very few that are made with a hashta I know that um um I think maxi health and um the KSA has a cod of royal that's made special under hash. These a few soft gels are mot to take but other soft gels should be avoided unless you ask your r if there's something if it can't be substituted for anything else. That's as far as medications goes. Now as medications for children like antibiotics even though they are flavored. The honest truth is about flavors. You would never give a hashkah on a flavor for a food something that's going to say the word kashu with a hashka unless it is kashu 100%. And there the people think that ah you can go you can say you don't make assumptions when you're going to give a to something you check every last ingredient to make sure that it's kosher because you're calling it kosher and it's that people are relying on you when you say it's kosher not that it's probably kasher not that it's maybe kosher when you say kosher that's what it is and therefore if there's even one something that's ble a responsible would never give a even if there's something that is mut and it's bottle but that's not that's not what people buy. People buy something with a because they want it to be 100% kosher from the ground up. That being said, flavors flavors are a very complex industry and there are very few flavors that are going to be that means by the time by the time they finish compounding the flavor, by the time they mix together all the steps and all the different chemicals that go into it, by the time it gets to its final use, it's there are very few that are going to be user. So a medicine is not a food. You don't go if a child needs a noxicillin if it has a flavor a bubblegum flavor even a grape flavor. It's not whatsoever that you're going to find something that's so if the doctor prescribes a medication there is no question that you can take it. If your person has for instance a Tylenol or a an Advil the name brand it happens to be that the major concern that was expressed here many many times by Rabi Rabki who was the the the not only of of anybody else that was handling in the no of kash or anything else he was sharply aware of the mitsas and the but things have changed greatly since the the alarms that Rebelski was sounding about the about the glycerin and today most things most things that you have with glycerin in medications are not a problem with one very big exception there is a company which unfortunately are owned by Eden it's called Pero in Chicago which claims to use that they they leave themselves open to use non-cosher glycerin other companies name brands will cost an extra dollar or two per per container that you can use for 6 months. Tylenol, benadryil, Motrin by the name brands for children use vegetable glycerin. The only shalley you'd come into in these um these medications are only the glycerin and they use vegetarian glycerin on each of these. Uh so again, if it's a medication, a liquid medication which has a flavor, obviously it's more of a concern. The good news is that the major concern would be glycerin. And on these name brand products, if you go into a uh Walmart to buy the Equator, you go into Target to buy the Up and Up, you're gambling because every time they make, they don't make anything themselves. Every time they need product, they give it out to bid and they take the lowest bid and you never know who's filling that bid. So, you don't know what it is each time. You have to ask them again. But if you're buying the name brand, you know that you have a quality product and you're going to be getting the you're going to end up with the caution product bina other types of of I don't know if they're called medications these homo homopathic stuff. Okay, thank you. The chewables are going to be a problem because that is already has a much stronger dinner. If you can get away with a liquid or if you can get away with a with a tablet that you swallow, it doesn't have a it doesn't have of of then you don't have to worry about it. If you're going to have chewables, chewables is no different than any candy and that you have to make sure it's kosher. Um, if you go to buy off-brands at your pharmacy, you have to insist and again, nobody gives you away things for free. If you go to your pharmacy and they will they will buy the product they fill prescriptions with with the cheapest possible product. They will get whatever they can from wherever they can including including when they sell the um the the acetaminophen which is the the the generic name for Tylenol or anything else. You have to make sure that what they are getting is what you want to have because if you let them send you what they want, they're going to send you the cheapest thing which is not that it is kosher and you have to be very careful that you have no access to the information. They certainly do. You have to demand of the pharmacist that if he's going to fill your prescriptions, he do it in a way that is addressing the cautious needs that you have. What about the coded coded pills? Coated pills are generally sprayed with a type of a um either it's going to either a gelatin which again is going to be of no it's not any worse than the gelatin capsules or they'll have a schlack or some other sort of a sticking because what that is for is that the the pill should not get caught in your throat if it's dry and there would be no it doesn't have a and that's certainly not and that would be m the other kind of medication that people take is these homeopathic these little white pellets. Um it's it's it's a sh of a sh of of Rulki held very strongly that there's because it doesn't there's no sense to it. There's no science to it. There's no medical to it. It's just they take these things they they say they pick up energies and but the main problem with that is that they are made out of lactose. The main point the main product of it is just a sweet pill. These are little white pellets that you put under your tongue. And the reason you put it under your tongue is because it tastes good. And they're charging you $10 for a couple of pellets. They at least, you know, it's not going to make you better. At least you taste good. So they have they what they what it's manufactured mostly the these bioron is manufactured in France using lactose from the local cheese manufacturers. In Europe, most many of the cheeses are manufactured hot. That means that you have ble of ginus akum in the in the whey and the way is then dried to make the lactose. So it it's so they have a letter from the in Paris the best in there but the the letter if you look at the letter and you look up that they has no toas so either they missed the boat or somebody explained either they didn't learn or someone explained differently than what it is. there. I certainly don't understand why why people use that. There is if you feel it's necessary or if you somebody that you consult with has some sort of in this homeopathics there are liquids that Byron makes which does not have a problem. There is an other type of homeopathic from France um not called birth but it say it starts with a B. It has it has alcohol but it's 25% alcohol from wine. It's a cognac in it and it's it's not there's no heter whatsoever to use something like that. What about overthe-counter medications like cough medicines and such type of things? So cough medicines again we'll set aside the question of the flavors and you're going to focus on the on the glycerin. Every time you buy something that you do not know for sure is using kosher glycerin. It's your responsibility to call the company and ask them. you have the lot number and ask them to look on the records to see what sort of um glycerin was used for this partic particular manufacturer. There's another question about the supplements that we didn't get to where people um there there is an in there is an inion aside for the fact aside from the fact that giving to Yiddish people is a a so it is certainly if you can buy something mush there's a company called neutra supreme which is owned and run by a grouper which is a very person he always makes sure that he has the highest quality products. He has a wide range of vitamins and supplements. He has um he has cod liver oil on the sus which is made by and these type of things. Certainly rather than save a couple of dollars by going to Walmart and buying the cheap stuff. Now if you buy if you buy vitamins vitamins have a two a double-edged sword. The way that they are made is by fermentation, which means that you're going to be using bacteria or other types of enzymes that are going to create out of starch. That's the problem with pesak by you have you cannot use them unless you really need that is because it converts the starches and it excretes it makes these different vitamin molecules which they then harvest and make into the thing. The problem is that that in these plants where they manufacture these most of them Raj Rubam Raj Rubam are in China and they could on the same day be making stuff using totally non-coosher product theum the bacteria is not the problem but the thing that feeds the bacteria they have something that's they use that are not kosher to feed the bacteria so it's not simple to just assume that it's kosher now if a person needs it because they've gone to not because their brother's cousin saw something an article somewhere that you should take this, but they went to a real doctor or a nutritionist, somebody that's that's that is that understands what the body needs and tells them it needs these these supplements. There's a to be if you cannot get it in the kosher as the said there's which by itself is the says clearly if you cannot get a kosher. So if if you cannot get these things caution caution does not mean you're going to save $3 if you're buying it in Walmart. It means that you can't it's not available with a with a certification. So I just want you to explain a little better. Why is vitamins worse than medications when it comes to such a thing? Is it because one of them is a food supplement and the other one is a medication? That's a that's a very good question and on also because if you hold that that vitamins is is a is a food supplement because the food that we have today is not as healthy as the intended because they their processing robs it of a lot of the nutrients. So what you do when you take your supplements is you you have the food that you you stole the nutrients from. You take the pills to make up for that. So it has a din of of however however since you're using it as a food you're allowed to take it on shabas held that it was not it was a medication it's for which case that you you don't it doesn't have all the same clearly many many times that when something is not a food you don't need and when it's not a food if there's if there's a food items then you have to mak on shish But if it's not a food betray is enough in which case almost everything is certainly going to be to be bottle you're going to have the cautious of it but that means you can't take it on shabas because she's doing it as a medication and she can't use that. I want to talk about the topic of drinks. There's that only food needs to have good and those who are on good when it comes to drinks and without any compunctions. Is that is there any truth to this myth? What's totally not true? Because if you're on food, you have to be m on drinks too. It's certainly it's certainly true that knows no difference between Misha and that the the difference is that it is by by drinks you don't realize what it goes through um almost all the drinks we get certainly uh fruit juices or anything like that anything that that can um ferment there's there's actually no difference between apples, pears and grapes. Everybody knows that grapes fermenting in ferment into wine. So do apples and soda pears and soda oranges if they're not pasteurized. And once something is pasteurized, that means it's going to be using hot the same equipment as whatever else the company makes. Company, very few companies, even companies that are known as for specific like Tropicana. Everybody knows Tropicana is an orange juice company, but Tropicana also makes a lot of other things because the machinery is there and it doesn't cost them anything extra to make more stuff. So they will make an a whole a whole fitted of what whatever it is they can sell. So you have to know that if the company is dedicated where they will only they will only make kosha products like and and certain apple juice companies only make apple juice fine doesn't but you're talking about a company which has a wide array. They have a a a selection of different um flavors, different types. So it's not only the flavors but they'll make grape juice. It's very common. they go partially raped and you have to know if the equipment is being used for that also. So when it comes to drinks we spoke many times that even from the those that do drink uh national the best of those were then Coke Sprite and ginger ale those have the least is that still like that today? Yes. is that the Epsom the problem is that these companies keep on ch not they don't change the flavors they keep adding sectional for a week or two in the summer over the summer if you look you'll see that places like Mountain Dew not so much the Coke or or ginger or gingerbrez but things like Fanta um uh other types of these Mountain Dew they'll every week or two they'll come in with new flavor it'll be on the market for a couple of weeks and then it disappears. So the good news is the good news is that these companies and their have in place a method for being on top of it. Is it foolproof? Absolutely not. The company has to make sure that they let the hashka know the mash can visit regularly but these companies are huge and you have to does every mash pick up every single thing? Maybe, maybe not. So I just tell people the thing you can you can rest assure is the core flavors muscle coke or diet coke or pepsi or uh Sprite um schweps ginger ale these things are not a problem once you start going off of that it's it's you never know what you're finding so the and I've seen this actually happening it's not like maybe it happened snapple a mush whether it is good or not good that's going to you're going to answer soon. But there are snapples that don't have a hea and they're made out of y and other problems there and I've seen he didn't drink it and I went over to them. said I don't drink it but if you drink it and you make sure it has a what do you mean snapples kosher and who I didn't tell you drinks and other things that some of the flavors are good some aren't good I'll tell you my sister in bar park a few years ago I walked into a chef that was waiting in line and there was a bunch of candies there you know like every before you pay there's a bunch of candies there cuz while you're waiting you might want to buy another candy there were five candies there all had um all were the same company they looked the same wrap everything the same and some of of them had OU. Some of them didn't. I read the ingredients and right away I saw this is a major major problem. I called over the owner and I said, "What's shot in this?" She says, "What do you mean it? It's ou distributed to my store. It wasn't a product, but they distributed my store. There was a few flavors there that were mama tapas. It didn't have u the rappers were the same. So even if you do rely on certain for certain things, you have to make sure that you check that each one is kosha. The same thing as potato chips from the same exact company. Sometimes we see that they do have sometimes they don't. And there's a reason why they don't have a hesh on it. That's now let's go to Snapple. Vitamin Water Arizona Gatorade Powerade. Some of these people need for energy drinks. Some of them people want it for for the Gishm flavor. What could be the problem with them? And why is it better to get with a good hexaure if you know the hexa stock you're good rather than drinking these drinks? Um, as RV mentioned, Snapple, Snapple has the company itself, the company itself has product that is not kosher. And if you look on the label, hopefully the okay does not appear there unless it's a um a printing error, which as you say, since there is both Kashri and non-cash within the same company, you just have to hope that they don't make a mistake that the person in the printing in the printing shop doesn't send out the wrong thing to the printer. Yeah. Yeah. That's that's what happens. But what you have to do is since you know that Snapple has products that's not kosher, it's absolutely advisable anytime you buy anything unless you you're you recognize it if you see something new to look at the ingredients to make sure there's no non-coosher grape juice because they do have product that has non-coosher grape juice in it. And the good news also and say when they do make such a production the guy in the told me that they have a mash that goes down they don't just assume that the company's going to take care of it themselves. They have mash there that goes down to kashir after they make they use the machinery for not kasher. Um bina energy drinks if people for some reason think that drinking water with corn syrup in it gives you energy but it has no shakas at all to any energy or or health or anything like that. If anything it's not healthy. Um the ones the ones that are manufactured that are under hashka of let's say you take something like vitamin water or Gatorade those are perfectly fine except for the grape flavor and uh that that's just across the board. I I never I never recommend using anything from any uh hashka with a grape flavor. Not because it's absolutely nakosher and not because it has yak in it. It's just that there are so many things there's so many so many different parts derivatives of grape and how it's dealt with and I think that the hashka sometimes needs more pikood than they give it and that's why grape grape flavor itself is something that you should stay away from but aside for the grape flavor flavor those products themselves are certainly fine we see many times uh either people call me on a plane or whatever you see people in Europe when they see something is 100% fruit juice, they they just drink it because it's 100% fruit juice. They look at the ingredient also. People don't understand that there's enzymes in there and there's other things in there and 100% fruit juice is 100% not fruit juice. The the problem the problem is not is not so much the the ingredients in the juice because even if it were 100% juice, it has to be pasteurized. That's that that's just the mess. The mess is that if you have a fruit juice that is not pasteurized, it is going to it's going to ferment. That's just what has to happen. Uh because in the in the air, in the ambient air, you're going to have yeast. And when you mix together yeast with sugar in in a sugar solution, it it turns it turns it fermentss. So they have to pasteurize it. So the question is, what else were they using in the pasteurizer? What did they make? Grape juice? that they make and some of these things that's even more dangerous is the box drinks. That means that shelf stable shelf stable stuff and it's not only that isn't only juice. For instance, you have when you go into the store and you find these almond milks or coconut milks, these things that have these square boxes that are shelf stable. Those are manufactured in a piece of machinery that is the single most difficult thing in the world to kasher. You have to be g not only in to know you have to have a mus in the engineering to understand what parts of the machine get hot the parts you can't see because since it's it's it's it is anorobic it doesn't allow any it's a sealed machine that's how they have it that it should be antiseptic it's a sealed machine so there are pieces in there you don't even see so you have to have a mus what the tahik of the product is to make sure that when you casure it the water the the the hagola water is going to properly be forced through all the places that are used in the seder that it's going to kash it. So you definitely definitely have to be very very careful about box drinks. They need an excellent h not just a good not just something that you see it has. You have to know that a size for the person going down there has to be a in knowing what these what the machinery does and how to do it. There are many people um moments off topic. There are many people for instance that that say that you can only use these type of things if it has a higher because they and there are certain mileas there are certain mileus of having a that has there because what hopefully hopefully if something has in addition to the let's say the u or the hopefully they're going to have there during the double hopefully he has some idea what he's doing because just having and standing and staring at the machine does not help if he doesn't tell because the company is not going to be helpful. It is very it'll add at least double the amount of time to do it properly. And and the truth is that cautering it's never a great idea to kasher because you're abusing the machinery. You know muscle and here's a a break point. If you take a company that has a kuffk or an o or a ksa and you let's say you're making a caution product you that means that if it has this I had somebody came to my house a couple of weeks ago. He wanted to talk he's a RV in in and somewhere like good and people ask him shout he wants to know a little bit. So he was saying he was embarrassed. He says, "You know, people ask him about the ou he looks at me. He says, you know, that that these not really. They don't have they don't go check. They they company wants and they send them money. They give them a so I I I explained to him I said, you know, that's the most ridiculous things, but it's it's somewhat ridiculous." I said that when you have a whether it's no or whatever it is, that means that there are three things you know. You know that a kash professional went down to the company and evaluated the of what the company does to make sure that it's possible to make a kosher. The second thing you know is that there's a contract between the company and the hatcher ex stating exactly what they're allowed to use what they're not allowed to use and you know that there's a mashia a professional kash person that regularly visits to make sure that this is being done. So this is what happened. Now there are certain proim that you may not agree with. There's a certain sh of how you cash it, what's considered acceptable, what products they use. You can have your you can have your dunam, but at least you know that they don't have to cash the machinery. Companies do not like to casher besides the expense of having the mash there. It is very abusive of the machinery and they try to limit it to whatever little bit they can get away with. On one hand hopefully there's Msiah present the on the other hand commercial national believe that when they have a computerized system within the within the company in other words there's something called the CIP which is called cleaning in place which takes water and heats it to a certain degree and circulates it in order to disinfect and prepare the machinery for its next use. Now they believe that if you have a built-in cashuring stage in the in the computer directions to the machine, the machine will heat the water to this amount, it'll continue it. There are sensors and it will circulate the water at whatever degree they set it to, whether it's 205, 212. It can't be more than that because it's going to blow up. It's not going to whatever degree you set it to. And that means that the Msiah comes the next week or the next day comes and he looks at the records of what they did and he sees so good. So you don't need somebody standing there because the machine will automatically do what it is told to do and it will record a spreadsheet of the steps that were taken that you can come and review. They hold that's better than having a mashia there because if you're going to send a mash in the middle of the night who's not familiar with the machinery, he'll do it. He might not do it right. And if you rely on the machine, the the computer program that's inherent, that's resonant in the machine, you know, you're certainly you're getting what you what you will. So the this is the the the main the main difference between box drinks that have a ha they send the mash down and box drinks that have a national ha where they rely on the machinery itself and the computer program itself in order to make sure the cautering is done. This is something that each person has to consult with thereof. There's a lot of there's a lot of dunim and it's very easy just to say oh I'm I'm I'm only going to go for a that has because they know because sometimes the person they send is not necessarily a person whom you would eat in their house because a person can know nothing at all. They just know that they need a couple of hours. If there's someone who wants to go to Idaho for a week and a half, you know, slurpies, one of the very come up every from Pesak to Sukus, people are busy running to the to all these gas stations and slurpies. And I spoke to the U and they write it clear on their thing and other write it also that uh you should really go to the back of the store and check the box and bags where the syrup comes from to see if it's that because sometimes it's not that they run out of the real stuff and they take off substitute even though it's not so you want to drink. That's what the u says now most people don't do that. Is there any? There absolutely is at least at least a couple of times a year kids because I speak in Lakewood to yeshivas in camps about this and I tell them that um they are not only you have these sometimes you'll have a chain like a a Wawa or a quick shack that's more angishelt but if you take something like a 7-Eleven that's owned by these guys with the little red dots on their forehead. I don't know what they, you know, you scratch it off, you find the 7-Eleven and you you go there and they they come there and they they they will buy from their cousin. Their cousin is making it in his bathtub. You have no idea. There's no rule. There's no law. There's no whatsoever of what they have to use and they will use whichever cheapest. And if they're man, they'll let you go and look at it. If they're not going to let you look at it, there's no reason whatsoever to assume that it's a kosher product. What they do is that when the salesman from Kusher Place comes in, they say, "Let me see the letter of certification. I'll think about it." And then they take that letter of certification. They they tape it to the front of the machine. And people think that because there's this letter on it, they think that's what's in it. Zero shakas whatsoever. And the letter doesn't even say that that's what's in the letter says that there's a company that makes kosher syrup, but it has nothing whatsoever to do what's what's in there. And people have a responsibility to check it out themselves each time each time they go there. So some people that are makan and sodas when it comes to salsa that are mak and they buy vintage salsa and vintage also has flavored salsa. By the way before here something's very similar to this. I know I' I've seen it in a number of places the there's a gas station when you drive up the palis. It's between the George Washington Bridge and Muny and there there are places like that and they have a bottle of kis covered. They're they're from customers. So they have sitting in the same refrigerator milk that cost them a dollar and a quarter a gallon and then they have milk that cost them $5 and they have to go slept for it. And I said I asked the guy once I said why do you think they're not going to take the non the non milk and just fill it up? I said he said no no but it says on it. I said this it's it's it's that people will when they're thirsty what they will allow themselves to to believe and again anything that the guy tells you you can unless you verify it yourself it is not so he called me up and he told me that he saw him doing it yeah it was late at night so flavored salsa does flavored salsa need the extra since it doesn't have so much color and it doesn't the kaza is not there wasn't letting the the kaza has nothing to do The flavor there are always two separate two separate things. Even stuff like strawberry, raspberry or or or cherry, they the a flavor is usually most often a flavor is is has no shak to the color of what it is because most flavors even natural flavors are just different types of chemicals. the the there is an entire an entire study there's an entire profession of knowing what chemicals taste like what sort of what sort of products and a a cherry flavor is not cherries and it's it's a mixture of fresh chemicals in addition to that they have to make if it's cherry it has to be red so they they will put they'll put in the red colorants so there are two separate shas absolutely without any question without any question. Anything being sold with a flavor needs a for a number of reasons. First of all, because there is a huge amount of chemicals that they use, many of which come unfortunately from China. And in China, they're you don't know what what you're getting. So, if the flavor chemicals are coming from Chinese, you certainly cannot use them without a without hash. And also there's another thing that's called marinating where they allow after they mix the flavor. They let it sit so that it should it should it should dwell. And if that's more obviously if it's there for 24 hours you have a problem of kvush. If you have other products in the company that is not kosher. So absolutely a person that buys something that they're hoping to enjoy as a kosher product needs a hashka. Not just a hashka needs a reliable hashka. There's a huge business that people do that's called vintage. It has a triangle K that's not a hashka that any self-respecting person would buy anything from whatsoever. And they have they sell their seltzer with a triangle K. I have no salts without flavors is not a problem because it doesn't require any ashk at all. But once you have a flavor or a color absolutely you need a hashk you can rely on. He means salsa for holy salsa for certain um for those people who sometimes use national on certain products is there a difference between a brand name product I'm just going to pick a mushel let's say let's say skippies to peanut butter as opposed to shopright brand peanut butter equate peanut butter or any other pop and shop store. So here here's here's the difference. The difference like I said before if something is a certified company so you know that what's coming out of there is a caution product. There may be certain product that you don't like about it but it's a caution product. If you are going to a store you go to Shopride you go to Walmart or you go to uh any of these places that have private label uh lines of of uh food they make zero. they go out and have it made for them. And I I would hate to say more often than not, but certainly significantly when they change suppliers, they just pick up the labels and send it along with the PO with the purchase order without realizing that the label has a hash on it. So, it is never a good idea. When when I was working at the Yoyo a number of years ago, we actually had for I have no idea if they do it anymore, but they had people who had the product codes because on each thing that's manufactured there's a product code and we had people that would go to the stores to make sure that what was on the shelf matched with product codes. I have no idea if they're doing that anymore if it was just a stick for a while. But it is certainly of all the places of all the all the concerns with national national the major concern is private labels and unfortunately private labels are always cheaper than name brands. So people are drawn to them but that is the the of the of the possible problems. The biggest the most glaring problem is going to be private labels. Um, which by the way is very similar to High Misha products because high mission products do not have manufacturing sites either. High Misha products are they'll go to a show, they'll go to a fair and they'll like something they see and they'll tell the Ra Masha, listen, we're changing where we're making it. We're going to go make it here now and uh, you know, make sure that it's kosher. And this can be a problem because people assume that it's being made in the kosher gash. And if you knew that it was being made in the place that they had to kasher and you don't know who it was that they sent down to Kasher and you don't know that when you send a guy out in the middle of Witch Dakenzis to make a production and they're making it and they run out of the correct product or it's there are many many many um possibilities of problems that can run up in these types of uh productions. So it's very very critical that the ha that you're relying on have not only yiddish mention but they have people who understand the gashf they understand how you manufacture things how you capture things how you make do when something goes wrong mostly problem solving I I want to go to favetic to shila that's going on here in bar park probably in lake or two and a flat fish on the wingsburg and a muny and all the indisha neighborhoods there's a lot of officially from owned Yiddisha stores, supermarkets, groceries, they take out food stores that they buy bulk and they repackage it themselves and there's no hexa on what's going on to these repackaging and they say if you don't like it go buy somewhere else or whatever you don't trust me and this is it's going on in a few stores here in bar park for sure and in all other places what shots that doesn't understand that this person could put anything in it and I know that that they take the which nobody with eating it and they package it and they write kosha on it and you trust them because what does this owner know about kashas I can tell you that most here don't know about kashas they know how to pass but they don't know the mis of kashas and sometimes they're naive and they don't understand that there could be a major problem with this And this storekeeper can package anything he wants and don't it's a it's a very very very serious problem and as you as you say it's something which continuously comes up and it it is very unless you know that specifically and personally that there is a mash that is there by the repack not just Msiah who says he comes once every two or three weeks and he sees on the shelf that they have a box of clients that they say that that's what they're repacking But unless you know personally that there is a mash there each time they repack and what's coming out of it and how they repack it, it is a very very big problem. And if the balos gets insulted that you don't trust him, that's also a good reason to leave the store. There is nothing there is nothing embarrassing. There is nothing embarrassing about asking not only is this kosher but exactly why it's kosher whose stuff and as they say there's one place that they know of that they they there's a their hashka is being done by this is one that nobody rely on is but they come here and suddenly they see and the reason for this is because people have that if it has on it has to be and it's simply incorrect and it's important it's important to make a rebellion it's important to tell the if you go in and there is no mashk you go to the manager or to the owner and say I'm leaving your store because you have no here and I don't trust you because you don't have respect if they don't respect you enough they don't respect you enough to have a mash and to be concerned for your customers why should you be concerned that they're going to get insulted if you leave there's nothing usually we try not to say names but over I'm going to say a name in bingo there's a section not it doesn't belong to bingo it's called the nut factory factory which used to be on a very lousy. Now it's under a different which mostly does not rely on. The owner of that has a bunch of stores other places which doesn't know. He's open on Shabas. He couldn't care less about and he always brings in these products and he puts it in there. If the masj he learns here by night so he comes and tells me sometimes things but if the mas catches it good and if not people just buy it things don't have he also manufactures his own things and put stickers on it he has a which the here will never eat that took off his from all his a few weeks ago and still buys them and made it's in a bingo it's whatever there was a lot a lot of problems there and there still is a a lot of problems there and they know that we're making about it. So they went and they hired a certain I think last week to come there and start checking out once a week. I I think you touched it up exactly. There's nothing more to say. That's if I can add about the chickens, you know, before the para that happened in my everybody relied on the so further. But after that whole story, not only uh we didn't see too many all the blumbers, we remember those days each chicken had a blumb. They don't have no blumbers. We don't know where the chicken comes from where the meet. How can a person rely comes to the store and they're sending him at home a chicken? How does he know from where who what he did at night? What happened? What what what is a person supposed to do? Well, I'll I'll tell you I'll tell you a story about that mic that happened in in Muny. Um when right after that story there was a there was a miba of all the kash agencies um the commercial ones the national onesided ones ones everybody is in here and um they they asked me to speak so I that was very smart because lick knew that no matter who he calls he's going to be in trouble so instead called me didn't ask me he just called me He didn't he announced that I was speaking. I didn't know about it. So I said that the once said that all the Gmorra says all of them except for the one that's still real but all the other ones all the other ones are so I said that if this is one because everybody so I said that if if nothing more comes out of this whole and is that that people realize realize that you should never ever walk into a place that doesn't have it. Every place has to have not but there has to be a and uh it almost got passed one person one jumped up and he said you being got after five told him 10 minutes yelling at me everybody stopped and they said okay that was the end and that's how it died but yeah that would have been a good thing to to pass and how people buy stuff in places without you when you go into a place they're selling especially when you're talking about repacking ing meat and chicken where the the the the har is so great and the opportunity is so you know it you have to it it's insane to go in there if you can't talk to somebody who is aroy this package where does this meat come from if someone cannot answer that question and say I know where it came from I know where it was butchered it came in yesterday it came in from such and such a distri not even distributor because distributors can distrib distribute anything. Everything you said before about about it's, you know, even even the ha distributors have an entire line. No, there's no such thing as somebody who only distributes kosher including meat and chicken. And if they if they if there's nobody there, you just pick yourself up and walk out. It's just can't it can't it's to have to have a place where nobody can answer your questions about kash. I just want to add a mash to what you just said. The store keeps to be owner And besides being has to be in top of the situation, but he has to know about because I said a week ago people go into and they have no idea what they're doing and they're giving either they know a little bit or they know or they're not in certain areas and and a store has to have a that's naive that doesn't think that things could be going on under his nose and he doesn't come to going like that. Why do yeshivists and schools and camps need a reliable mash that makes sure that everything that comes in there is cautious and everything that's done at the isashes? Well, the reason they need is because every day people are eating kids in if they don't have a you know that every day something tra is going on because if the kitchen is being run and staffed entirely by they bring in their own food, they heat it up in the ovens. They they're not careful not about the milk, not about the fleshik. If you don't have you have to have somebody that is clear of what's going on while it's taking place who is a who locks it up. Forget about if anything just bos and you're talking about you're not talking about you're talking about it's not you can't you can't use it. There's nothing to talk about then and and you need somebody that is not only keep saying but I somebody called me up an administrator of a certain yeshiva and they want to know if they need if this certain item needs a so I said yeah and I told him why he says but but but it costs more so so I offered to go to Walmart to to shop right and buy all this meat for him because it's I understand it's a lot cheaper there but yeah it costs more but what's the use of your kids if you're giving them not cost your food. Obviously, it's going to cost more and and that's what that that's part of the cost of but every it is a a kitchen without a hash is a barbers. I want to add another thing to that. A lot of times cooks or the kitchen manager orders things from a certain distributor. I'm talking about names and a lot of times they don't have the item that they ordered and they send a substitute. Sometimes it's sometimes it's and sometimes it's not and that these things happens every day. It happens every day. Every day, every truck leaving the loading dock after they have the wrong product on it because when they load, if somebody orders 10 10 cases of mayonnaise and they have only nine of this particular type, they'll put the 10th one on. So, if you take it, if not, if not, put it back on the truck, bring it home. It happens every day. party planners, those who make miniatures, those who have catering businesses at home, could we trust them that they're buying from good because they don't do anything themselves besides those who make the miniatures? Can we trust them that they use the right ingredients because they're from and they claim that they use that or they need a strict especially when it comes to these detailed specialty items that needs very different types of uh ingredients that in the stores there's a famous from the from that there were two two gar they used to learn one of the clay and they used to make some sort of I don't what they would made and they used to bring to the reb every year and he would take it. One year they decided listen we make this anyways let's make a gashf you have to work half of the day and learn half a day. So they made a gash they started selling it and they bring it to the reb. So the Reb says, "Do you have a do you have to?" So they said, "Reb, we've been bringing this for years." He says, "Yeah." Then you were doing it. But now, now it's once you have a you can be you can be whoever you want to be. If you have a gash, you need to have a hashkah. these home bakeries. Um they I I can tell you I I my own daughter if I say so myself her children it's like a real Yiddish mama since her kids are 3 years old she has them working in the kitchen and at least twice a week she calls me up with a shila you know the kids do this they were busy this this and that's what happens in that's what happens in a kitchen when you have people in a kitchen that's what's going to happen and and I I don't care how f you are shy come up do you know who to turn to do you have will you roughly answer the question will you know how to answer the question these things absolutely you need in in in these type of things and when it comes to party planning party planners make their money by having their customers happy and they need to have pictures that nobody else has it so you know that you're playing with fire as soon as you have something like that because their main goal is not to keep it kosher their main goal is to make their customer happy and if they hear of a new mishagas and a new caterer and a new miniature maker new Zach and they'll take it and put it in because nobody else has it. It's absolutely a uh echo eko had a very strong uh movement on this where they shank and tried very hard and still are in trying to make sure and this is something that I mean schul should not allow it in sh absolutely and that and and it's again I don't know what happens here in bar park I know that in liquid it's it's a kaval many some people don't many people do they say it's not mf we're just renting you the room you do whatever you want there it's a it's a kaval the the the whoever is in charge who is responsible for it should take responsibility. There are some which were that they're good. Sometimes these get bigger and bigger and bigger and they run into different lines of and I always say just like by a doctor there's a specialist for the heart cardiologist pulmonologists gastronologist andologist and there's all different types of doctors and one doesn't mix with the business of the other one. Of course, there's a regular general also that knows, you know, jack of all trades, but there's some are very good on certain things, but once they run into other other types of things, I'll give you I know that some that have very good are not and they mess up over there. What is the supposed to do? No, there's a inahabd there's a a cloud in business there's something called the Peter's principle which means that people will rise to the level of their incompetence gives emotional he says let's say you have a garage and you have a guy who's a very good mechanic and you say you know what you're such a good mechanic I'm going to make you the four men so what do you mean the fourman leave him being mechanic pay him more make him happy he doesn't he doesn't know how to be a manager he doesn't know about that just because you know one thing and you do it very well doesn't mean you have any shakers to the other and what you're saying is 100% correct. You can have that can understand one no in cas they can be they can be in or in when it comes to food service it's like a different universe and they just assume that yeah they I'll recognize the sh if I say it they don't and they don't and it's a it's a real problem and as a matter of fact they if you see hashkas that are growing quickly it's a good reason to be very concerned that they're moving outside of the zone if they ever had one of what they were capable of doing and if they grow very quick and especially Especially if they're knocking on doors looking for aim or if a place had a hexure of one kind and suddenly shows up with another one, it's always a good idea to try to find out why. Sometimes there's a legitimate reason. Very often it is uh the balabos is looking to play off the hashkas one against the other and say listen that guy will let me do this. You know there that's that's it absolutely is the the people the people are the they the unless every person realizes that in the final analysis the responsibility of their kashras is absolutely or no one other than themselves the ra is talking about this from the time it moves from your plate to your mouth you are the ra that's it there is nobody else that's a for what you eat except for you you can't blame anybody I heard this guy isn't. Yeah, but probably it is. Check it out. Check it out. There's nothing there's nothing that you can first of all there are plenty of people who were more than happy to speak about Zak, but there are people that has information that is and find out. Every person has a responsibility to find out what they're having. I just had in my house about 2 months ago a meeting a certain came to my house complaining about one of his stores that he gives a ha on. He asked me what to do. He says the storekeeper is threatening him. If I take off my he's going to this one, this one, this one. I went and I called the boulders and I warned them not to take the if he goes off, you can't take the otherwise I'm going to tell everybody because it's it's really not good. If a ha took it off because of a cautious concern, how do you go and put a ha on it? How do you trust that person? You think you have a better pico than the first one if he's having cautious concerns now? Yeah. Like like I just said before, sometimes it's not true that there was a fight between them that have nothing to do with cautious but more than that most of the times it has to do with cautious concerns and real cautious concerns. And if you see that one action took off and you see another action going on there's a sh why 100% correct I just want to be one more thing there's some that like like said before that are very good in production and they're not good in restaurants and such things and this fake also there's some that at least have a grip of what's going on in the stores they know what's going on they know basically what's good what's not good or what the says is good and they try to tell you with But once they get into production, they don't have experience. They don't know English. They don't know ingredients. How do these people give on on things that they have no shas to to give a ha today? You have to know machinery. You have to know chemistry. You have to that you could explain. There's there's nothing more to explain. Somebody comes along and he says that listen, you're my ra and it's your responsibility to make sure that what I'm I found this thing and uh and and it happens. I can tell you that there's inh every year in Cologne in Germany there's a candy a fair where they have all these new types of mishagasan most of them are manufactured in China and uh I I was I've been there and there it's crawling with with gash mention who come to see what they can get and they come back and they tell the ra listen if you want to keep your job this is what you're going to do you can figure out how to make it kasha now aides for the fact that it would be a mis and all of to stop buying anything from China because anybody any Mish has ever worked in China I'm going to beat this to death again we speak about it every time we come China the the the the mus of a China man is they have no capacity to say on this they they don't understand what it means they have no ability they have to cheat they have to lie and this is not only in conscious if you speak to business people that do a chef there you realize that these people have zero zero integrity when it comes to kashas. every Msiah that when you sit and you talk to them say yeah I caught this guy this time yeah that's the one time you caught him and how many times you didn't catch him and how about if everybody has the same story how comes always it's it's continuously true because people keep going and they don't care and if everybody would take there's only one reason why people why go to China and that is because they buy junk for cheap that they bring back here put on and sell it to you for a lot of money that's the only reason they do it they're not doing it because they like you they're doing it because they can make a chef and if everybody will stop buying it, they'll learn that you value secure cash over there making their money. It's as simple as that. And your children can be trained like that. And I can tell you I can tell you very clearly that there are families there are families that that that when it comes especially and and they my some of my children that my my grandchildren they did this they came last year when they soon as they when they were old enough to understand this that that it's an a came pur time they made a man is for the revenge loan they took a box and every time something came into the house a candy from China they put it in there and they threw it out because this is what they're giving away for the revenge loan. They're giving away these candies because they understand there's a problem. One of my his rebi has to keep a separate bag of kasher candies because they give out candies from the from China and my my grandson's four years old. He knows we don't eat that. And I can tell you the the there's a in China that called us up and he told us that he works for a few different he says the only that he works for I'm not saying which one he does which he doesn't. He got the so he says the only one that's on top of him from the beginning to the end and they don't stop calling him making sure that he's mish on top of the situation is the now I don't know exactly which other he works for but he told me the other few that he worked for but not on top they sent him there they didn't tell him what to do they knew that he's a decent but there's the same thing in in other places in the world is on top of and others send mash that Muslim If I could add a question right before Pes everybody's trying to buy beautiful dishes today became a style you buy nice uh paper goods dishes and all different and you saw all different types of sizes and all different under one he which I don't know who who were rel and the people wanted to buy and that was the only one that came from China and that was and that was available those dishes that come from China could you rely on it to people had food in it and for pace of all year. So it depends um the mitsuses of like for instance just take take a step back of of the way paper is made. Paper is made there are various chemical stages physical chemistry that goes into making the paper. Um I'm not even talking about the re the re recycling the paper and stuff what it was used for before. That that's that's not going to be the shil. The shil is that there are certain chemicals that they use that could come from from nonpartial sources. There's no question about that. Um the good news is that by the time you use it, even if you use it with something that's like a coffee or something like that, it's not going to be NEA. What you where it is NEA is baking paper because there the way they make B baking paper grease proof is by putting a grease into the paper when they manufacture it. So there there actually is a grease that's put into it which is very old. I mean a non-cosure grease. So that certainly requires a a good hashka. the regular paper goods is not that much of a sha. So with the plastic designs again the the biggest sh you have is going to poison you because they put it it dissolves into your food. I mean that the chemicals that they make for the for the ink is going to end up in your food. So it's like drinking going to a chemical factory and just taking stuff off the shelf and drinking it. But uh the the conscious of that is not going to be a sha. It's just it's it is not to take something that's that you would want to have with a and buy it from somebody that you know is not really doing his job. There it's anishak in that if you go to the store and you buy good you know shop right brands thing you know it doesn't claim to have a and you know that it doesn't have that but if you're going out of your way to buy something with a ha and the h is nonetheless that's it's insulting we talk about buying kum there's a lot of kum that come with that made in China made in other places and either they put a name of a bez that doesn't exist or does exist or which people don't know about. It could be one of the local rabbis there and people say I don't know if I could say most of them but a lot of them are really problematic. Now, how do I know? Because people that were involved in it told me that they were supposed to give it and they couldn't because whatever. So, somebody else took it over and there's a lot of doesn't that's one part of the Shil. The other part of Shila is that a lot of mikvoys that are here in Barak, I just said it previous year and I said in Kas also and I'll say it again and it's not only Barak that storekeepers that have their own McCoys that were made 25 30 years ago maybe with a good maybe it was done right but they don't have a ha on it now and it's not on the control of anybody and if it's a metal and if it's a glass and you make If it's not and you're not using even once if it needs to be and relies on all these that they don't know that exists with such a and it's there's nothing more to say is the the most fundamental there happens to be a law and if there's anything if if you say certainly even though it's a big plunter of what's considered or not. One thing everybody agrees is that commercial law in order to run is certainly the government has the final word in that there is a law in China that no sale is uh legal until the chi the contract is written in Chinese by a specific lawyer that comes from a list of things that the government has approved. I have not yet spoken to a single raer who was aware of that law. So, you know, the the ones that say they're making such a such this that it's all it's all of it is um there's somebody that wrote a cha on this and he quotes he he it's four pages long and he brings down the quotes of the he spoke with and in each and every one of them it's good let alone not and it's very very um scary to think that people because according to the rush and not only has the rough said it's to cook in it the rush says that the food that you cook in is not and people just go into tof and they buy things with yiddish and they assume that it's it's done it's very very um suspicious and a person has to be very very careful and seek guidance from their own love of what they should do next. I may add what my older brother said before regarding shoos. Many people come to the shum the shoes. Uh we heard from many raum that there a lot of shoos in the neighborhood either they never had make shim. They wanted to but they spent money for the beautiful and never got to it and didn't come around heard from person that they know and hundreds of people are going there to make for shabas. They think they're getting kadusha and there was never a mikvah there. And the other hand there are older mikas even from I know from ado and bigger kahillas here in barbak that mikquas many many years and it broke every it breaks a mik breaks every 5 10 years and then the m sham become black and it has to be emptied out and once I even came to such a mik they said you see the ra like they don't know what to do and there's no ra and mik just skipping and going I see people going to what are you they don't want to tell the not and and something has to to have a mak on a mikvah of a store and a sh I heard the story from from may story is the god of tells me that at su williamsburg 40 50 years ago the mikvah broke and was hastened for 2 three days but the m said the people didn't come down to fix it for only for another few weeks they came to fix it so he the didn't know and people went to the mikvah he said he said put up a sign that wrote as the mikvah was broken and people paid money whoever wants to please come and get back your money. I heard from he remembers he saw the sign. This is was somebody that everybody knew it's broken but they thought it's only a few days but nice was name and people he thought they were fooled and he people are going to and they and they go and they pay every sho every stone a sign who made it and who's following it. Usually a shooter has a dye in I was told they usually keep up make sure if it breaks they fix it. But what he was a person supposed to do if he table came he came home from the table what they're supposed to do. You're absolutely right. That's why the that there was always a vadon. they would accept the responsibility of the and we see that our growing but it seems that they left out that part of the equation to have vadim of raon who will undertake the responsibility of doing unpleasant things of of of hanging up of being of being mus and telling the people whether it'll make them unhappy or not what the mitsus is but that is the job of I don't want to throw more in their lap. But the truth is that that's what are for coffee and tea regular flavored decaf pes and what is good what is not good what are the kashas of decaffeinated and I could tell the tib that this summer this pes itself we got a few shas already of people used decaffeinated coffee that didn't have a pes in the pes food and the same thing is with other products the shas don't stop because people don't look on what they buy but we have to explain to how serious decaffeinated coffee can be so they should know what are the same thing is flavored thinks that you know if you drink regular coffee with you let's say so you can drink all that flavored coffee also there's a very big difference yeah so again the process of decaffeinating coffee the caffeine is a natural part of what grows what the the coffee bean And in order to get that out, you have to dissolve the caffeine. There's something called ethylacetate. There are a couple of different ways of getting it out. The most common because it's the cheapest and most effective is using ethylacetate, which is a chemical. It's a liquid chemical which is a combin combination of acetic acid and ethanol. Both of which are going to at least both of which are at least going to be kidney. sometimes if it's coming from Europe or if you don't know where it's coming from, there's certainly often in the acetic acid and in the ethanol. So therefore during PES it's certainly absolutely without any question you not only need a hashka you need a very angish to make sure that the means that they're using for the decaffeinating is fine. Um, regular coffee, unflavored, regular unflavored coffee is not very much of a shila because if it's just the beans, even though there was one person who came along, there's, you know, there have been yen drains by coffee making places for many many years. One guy went down and he said, "Nobody in the whole world except for him knows this, but they use alcohol." It's simply not true. But that means that when they ferment is a natural fermentation process that affects the beans that is part of the process when they lay them out. It has nothing to do with hummus or even kitas. So the coffee beans are not a problem. If they're roasted it's not a problem. If they're flavored then it's like any other flavored thing. And anything with a flavor requires a good heft. There are some very simple flavors that they use uh such as Nescafe will have a hazelnut or a French vanilla with an OU or with Kfke. Those are not a problem. But L Marshall, they have now all these they they have these capsules, these French Mecca capsules, the Nes uh what's it called? Notesafe Nespresso Nespresso. It comes from from Switzerland. And they have a dozen different flavors. And the hash on that is very it's a very and I would not recommend using anything this espresso except for the plain um the plain roasted unflavored coffees. If it is there enough of a that it'll ruin it'll it'll tra up your kalin probably not that means that if somebody else uses it there's no reason not to use it afterwards. If you want to you can run it through empty ones but uh but without any hurra at all any flavor should not be used. That's as far as um as far as coffee goes. As far as tea goes, tea is the whole different thing because they do not flavor the tea. Generally flavored teas means that in the tea bag when they mix it, they'll take tea leaves, they'll put in other botanicals. If it's a botanical like a chamomile or something like that, or a mint, a nana. But if you have these other things like fruits of the forest and raspberry, they're putting it a powdered flavor and it requires a hashka on the same level of anything else you use with the hashka and uh not only pes pes certainly but even for the rest of the year. A flavored tea that is not a plain botanical means if there's anything in the ingredients other than tea or or a flour if there are flavors absolutely requires a hash that you would trust for any other thing that you're going to eat. Oh yeah. Yeah, there are there are many uh yiddisha cheese companies today. Some with better, some with not. Um, how should a person know which ones are better, which ones are not? I don't know how to say it without saying answered either. So one one thing you know the mahadin does an excellent job and uh you know if you the has always been even though you know there's there's a cl that the guy that's running in the front of the back has like a bullet you know a target on his back so you know that people like to criticize take something like you take the the aid has been there people have been there I'm not I'm not saying that every single of every single thing they do is AAA but there's no question that it's Mahaden level product uh on the cheeses when they do something sometimes how they do what they do this the yesh but to say that it's not a k is absolutely not correct um and this it's it's something that's that has been a staple in Israel for so many years that before you just make assumptions that there's something wrong with it you should really check out if what you're repeating is actually true I don't think that the on is true. I've spoken to the mash for over 60 years and I have spoken to him many times about what they do and how they do and who else is involved in that and I don't think there's a problem and like I said the mahadin which was cast is certainly an excellent excellent product for any time of the year including bes there are a lot of people that use uh a lot of stores that use Uber Eats delivery with their stuff. What does a person have to be careful in order to make sure that he's not running into problems of kashas? Even if the store does have a good ha the stores with a good ha very frequently don't realize that when they send the if you ask them how they take care of their Uber Eats I don't even know what you're talking about what and some of you may not either Uber Eatats means it's a delivery service that goalong the the the geft will have a service where they can deliver and there's a company Uber there are others also Door Dash that you call them up and they send anybody that's in your neighborhood to go pick it up and go deliver it anything that hasn't been in If it's cheese, if it's if it's fish, anything that needs two needs, it's that just there's no there's no other way to deal with it. If you get your package of that food delivered and there are no two intact, it's not just there's no question and it should be returned. And if the if the store is they'll refund your money and you'll stay hungry, but that's you get for the hunger also. [Music] Okay, I'm I'm going to break up the sha into a few questions. I don't know how to tackle this exactly. There are some products. Let's let's start with this one. There are some products that have let's say wines or other things that have two, three, four, even five on the bottle. Sometimes it's because in its shoulders rule from the Medina that they have to have the from that city. Okay. Usually it's not. But when you have a few let's say or national with them is it any mileer to get with a bunch of maybe or a lot of times the same which I know for a fact is true and they just put the name and they get so andically is when you have the same company owner which has five on different products or let's say 30 on different products cuz they're such a big company and we know that some of the are excellent hashem and some of the they are very lousy and a lot of them are monkey in the middle sometimes they're more like good sometimes they're not how does the supposed to take such a thing that there's companies that could play around let's say take the better action when when they can't get the better action they go to a lower level and Even a lower level, even a lower level. Why are you playing around with the um you know the truth is that you you said it correctly says is and that's that's that's exactly correct. If you have different each one thinks the other guy's going to be in charge and he'll just sit at home and that's a problem. Now the good news is that most often when they have a good hash you'll have something with the from Tenburg who has a couple of there's another wine called the empress from Zion winery that has the ad the absolutely as you said about that guy in China where they the is not just that they go to a certain a certain and people oh I know that place they make their yeah but in there's a lot there's There's a lot of um management of the of the which means that beta beta grape vines grape vines wear out. They just get old and the way you refresh it is by grafting on from other things. Now the problem is the is that every time you graft it you start earl that means that for the first thing is it's so how do you keep track of that if you ever if you ever do the new the new there new vineyards when you drive and you go to now when you're driving from the airport to you see on the right thousands thousands of vineyard whole acres and acres of new place each of those not only it's not it's an ho it's Arlo so uh Um the adah when they work in the yakv have tags they have numbers on each individual um vine each individual one has a number they have spreadsheets and they keep track the know of what's going on to each and every one that's in that yakov other people can come along and say oh you're working here already I can you know I can produce here and it's not a problem without realizing that stuff may may may have real real and now it's show also it's one of these interesting holograph that suffic But it's a serious much more serious. So the good news is that if you have um one of two which I have found to be very very flesh wine one is the obviously the other is the mahad from Ruben about that he's also very on top of the wine. anything else is I I and in you run into real real real problems not only true you have you have problems a lot of the wines that come out of are not mush and you have problems in ma they have the Arabs working there they had this one place that had five and they didn't never realized until the ad came there that the Ethiopians working there the Ethiopians that were working there were never had on the gangaras they that is certainly had a dinner of of it was a problem and each of these things has something that you have to so to buy wines from or as a matter of fact as long as we're talking about wine it's something we've spoken about so many times that you walk into a wine and there isn't enough place in the walls and the floor to store all these wines from places which haven't seen a yiddish since since they're It's all over there. There in Georgia, not the Georgia in America, but the Georgian in Russia and Naja Bjan and in South America and in Peru. You don't have a minion in these places. The single most difficult hashka in the world to do is wine. Period. It's more difficult than it's more difficult than trade drinks. It's more difficult than anything to do. Kasher wine from harvesting till it's sitting in your closet is the single most difficult hash to do properly. And unfortunately unfortunately the the balabatim tells the that there's a certain limit how much they can pay and usually they don't they don't get top quality people as opposed to like um this year for the first time the aid did a production of wine in Italy and they took along their own m they took an entire of mash along with them to make sure it's done properly if not they whoever goes out to George Ban who knows where they take whoever which usually is not the most savory people. If you're making wine, if you're making wine and it is not yet mushul, which we'll talk about later, if it's not yet mushul, if you look away for a minute and the guy goes about his gish the way he does, that means that for 600 360 days a year, the guy is used to turning the knobs and and operating the machinery. That's what he does. For the few days a year they're making the kosher stuff, the mashia says, "No, you can't touch it. I have to he doesn't think about it and if the if the guy is staring at the wall or he's saying to him in the corner and the guy knows that at this point in time you have to go and you have to turn these valves change these things it's answer everything in there you have 100,000 gallons of product that is now if the guy closes a valve it's that is called now you're taking a guy that you're not real clear whether when last time was shabas he's going to call the boss and say listen you know that uh that $100,000 gallons of of wine we had. I just I was busy. So it's it's not culture anymore. You can rely on this. You and there's no there's no ra there. Most of these places, not most of the the huge of them don't have a ra. One of the most complicated to him in are those few about about cash the casuring of the clay iron all these things moving it and you need you need a real rav masher very very few wine productions are accompanied by a ra so it's it's it's a hella that people feel so comfortable in buying all these things I don't understand why and what about grape juice do they add anything to it and where does it come So grape juice is a whole separate sha that is a it represents a a significant of the rebel and if all held that reconstituted grape juice cannot be used for kdish the sh is whether or not you can even make a hagen on it if it's reconstituted and before everybody you know wonders why it's very simple the gumar which we we mentioned the gar says that the reason that grapes That grape juice that wine gets its own bra because it's a new mess and the says everything else apple juice is a orange juice. How come suddenly grape juice of wine is a soar says because it's now you take this thing which was and you take out all the water content it's now a thick black syrup that you cannot take. If you took it you make no at all. It's not royal. It's not really it's not ready for anything. So it has no braha and you think that oh I'll put water back into it and now it becomes a hagen if you put water back in maybe it'll get brah now maybe you can make some sort of brah and and says yeah you can make a shak says you can make a shak you can't make hagen or reconstituted grape juice and you have to know what um what grape juice you're drinking whether it's reconstituted or not and where they get their concentrate from and um whether or not It's pasteurized. There's another there's another problem with with on on their stuff. The mits says people use uh people people want to use wine that's not for because you're supposed to use a royal whether wine that's royal or not. So there are many people who want wine that's not. Now the way that wine products that means grape juice and wine and other types of products are made in the bushel is through through a process called pasteurizing. The pasteurization is a very necessary step in fruit juice. It doesn't make a difference whether it's grape juice, apple juice or orange juice or grapefruit juice. The messius is that when you have a solution, when you have a liquid that is composed of sugars, it doesn't have to be the sugar you use in your coffee of a sugar molecule. The mus is that when you have yeast in the air, and if you know anybody that has allergies, you know exactly there are yeast, ambient yeast in the air. If the yeast gets into a sugar solution, it will turn into alcohol. Period. That's the that's the way the created the world. The way you stop it is by killing the the yeast. The way you kill the yeast is by pasturizing it. So if you have a bottle in your hand that says not pasteurize, I don't want to use the word that's not true, but there's no other way to describe it. It's simply not true. If they don't pasteurize it, it will turn sour within a week or two. That's the that's the mess. Now there's different levels of pasteurization. Yash told us when we were making we make grape juice for MBGS and we want to make nonul. So uh rebel Yasha said that if it's up to 143° since there are major shittas and piskin that hold the yatsa le this is above that temperature. So if you pasteurize it up to 143° you can still consider it to be nonver. So um that's what we do. I do not know of anybody else that practices that. And in fact, it's a dangerous thing to do because um one year we lost the entire the entire stock because it was a very strong yeast that wasn't killed at 143° and it ruined everything that we had pallets and stuff we ended up throwing out and the non stuff by the end of the year by PE by the summer certainly it already has ameth of alcohol in even even in the even the grapes because it's slowly beginning to turn. Now then this is all on the that pasteurizing is in fact considered and here here's the problem with that theor says three criterion three from one is that it's of the second is that it's it condenses it somewhat and loses some of the volume and the third is it changes the taste that's why it's not Good. The rush says that the another mile of that is that since it's not so that if it's the the sh of doesn't apply the problem is and this is you speak to your own but but there are major uh including the the the held that since the pasteurization takes place in a closed container enclosed this vessel. It's never males. It's never miss. And the people that people that say say that it doesn't affect the taste either. So it's very difficult to assume the pasteurization is enough to on its own to um to to count as there are other say that since it's since everybody pasteurizes it you can no longer save the Russian of so you need to thoroughly investigate whether or not pasteurization is going to be enough to make something to be considered and the next time you have a in your house whether you can leave that wine around. I just want to add one quick thing. I was a few weeks ago. A lot of people that make must cuz they want to be are really being in if they don't know that they have to sift the a lot of them don't wash the grapes before and grapes have in them thris or not really thris they have mites in them. I've seen it myself nice couple of times. You have to really wash the grapes well before eating it or filter it after or filter it afterwards. So, and they don't filter it. And the stores were selling all over. They were selling these uh filters for must to take away the haven the pieces but not to take away the bugs. You had I was just again cuz some people hear this, some people hear that that you have to get a sifter that's that that holds the bugs from going through to the juice. Otherwise, it could be in a bottle. There could be a nice couple of amount of tone. I've seen myself. How How do we know when the grape juice that we buy in the store doesn't have a portion of it concentrate? Because, you know, if you buy a bottle of grapes for $3 4 or $5, I mean, it's like a half a case of grapes. You know that's it's an excellent question and uh um I hate to keep coming back to it but you know MBGS had the balos from Charles was a a a huge iate a huge balac and he wanted to the the light in Lakewood the highest possible thing and that's why we make our own creatures. Now people come to me, you take a bottle of a liter and a half, it cost 84875 and it's zero markup. That means that we go to a winery up in the country in Alenville, they make armone arm there. That's that's where we use we take the grapes, we squeeze the grapes, we we put it in a bottle and we bring it home and it cost $875. So people say, "Why does it cost so much?" I said, "You know what? This is what it actually cost. If you can go to Costco and buy two three gallon tanks for $4 or $5, the question is not why it cost so much by us. The question is why it cost so little there. There's another there's another problem is that every single harvest of our grapes should taste different. Because the mess is that what makes the taste is the sugar content of the grapes. And the grapes are affected by how much it rains and how much sun they have. If there's a lot of rain and a lot of sun, it'll be very sweet. If there's if it's if it's an umadika, if it's not if it's not a a a good time for the harvest, it'll taste less sweet. So, if you have a grape juice that every single time tastes exactly the same, it looks exactly the same. They're not coming out of grapes and they're coming out of grapes, but it's coming out of a lot of other things, too. I I have no idea what the answer to that question is. I can just tell you what we do and what our mus is. On the same note, we know that says they need to work hard by the mat that brings it down. So there's a lot of Eden that make their own is to make matz. Now some of them go down to professional bakeries and they just did the people that work there to do it correctly to say to be careful not to do things that they're not supposed to do during their mat making. But the other people that take of people that are unexperienced and they don't know what they're doing and a lot of times the mats come out very problematic. Is it because the keta? Is it because those of Is it because the or combination of all the three together? And since you have experience there there there are more problems than that because on the on the grub side there's you're not going to run into those kind of problems. The problems when you look if somebody makes a mat and they end up paying literally twice as much per pound because they want to be asa they need to know what exactly it is that they're doing. Um we had we had this year uh a young man his name is Shim Dulier he's a a and he wrote a safer a safer on on mashes and we go through every duk and when you watch the way he does a kabur you suddenly read what it is that means not only is it a question that you give on the workers that the guy in middle of his working doesn't touch his his his earpiece that's hoking the phone while he's in the middle and not only does it make sure that nobody should be talking and Not only does it make sure that they change the the the the things to make sure that the these are that nobody yeah who cares but if you're want something that every dick for instance it's very common it's very common this is something that people don't they have the um they use metal they use metal valves many places some places still use wood but the metal also what you do is after the tish and between each tish they'll go to the to their sink to wash up and they wash their hands and they wash the the valve hose and they dry it up. That's very good. And while they're drying it, what do they do? They take the what do you what would you do if you drying your hands? You take your valves, you put it under your arm and hold it like that while you business. But your shirt was last time and last time the last three hours you sticking it under your shirt you make sure there's nothing. Are you being good? Don't do any not touch. You don't touch your pockets. you don't touch the the these type of and um there is he he came in and this what you should be doing with the everything if you have a separate sim so you don't the air gets full of flour that's even if you have a separate you have a a separate sim you have a sep and but in the middle the guy is creating and it makes a cloud as well and to continuously to make sure to take off the filter to change the the thing to Make sure to make sure for instance that if it's if if the the dough especially in the morning until the the people warm up the machine warm until stuff warms up it's harder to to plate the dough is harder to v the dough to make sure to be on top of the formula a little less water a little more water it'll make it easier because if it takes longer to do that means that the the the starts choking because it takes longer to get it through when it finally does get up there it's sitting on the table and these are all these of each and every step. So if you're talking about is it kasha without it? Absolutely it's kasha without it. If are are you getting the hedurum that you want without a person who is a buck nifla in every single detail of that? This is something that you you have to make sure the r kaburu is aware of all these details. for approximately 25 years ago uh they used to before positive and bullet that came out all those companies there was a lot of products on the doll fresh express many soal and then sponsored which was all all type of like was all universal like 50 that signed that all vegetables cannot be trusted with washing systems not just lettuce all different types and after that was created by Dec and they're positive they're trying to do the best they can today since you see all different companies coming out all different type of leaves all different type of vegetables and what what could a person rely on what can he rely on is an excellent question I'll tell you the truth that's why the only thing that I keep on top of is only the three things is romaine lettuce iceberg lettuce and cabbage for koul other things so rubin big these types of things just you You know each each na needs its own beakas and as you're saying it's not clear that the people think oh I can do this I can do that it's there's no such shell where they do it how they do it the different types of of infestations they have the different seasons of infestations the places where they grow what the infestation is by the different places you're you're right and again I've said it before I'll say it again you are your own ra that's if you decide you're going to use this stuff I there are There there I can tell you clearly there was a commercial um lettuce place that used to have one and um an executive who had been with them before came back and says why is it so expensive? So at that point the ha said because they go down to the fields they said what are you crazy we never used to do that and they got rid of that they took a ha that doesn't go they take one maybe two heads out of each unit a unit comes in from the field it's four by four by four you have thousands of heads in there and they check maybe two so um and you have the the hotels who they take cases and cases and they have somebody I my brother was in France recently that you know there's many stom that people make for big either big families or even big of I myself saw uh a different year that they brought from they have to have they don't want to have washed with soap or something they want to have they want to have so they they brought a a whole crate full of boxes these wooden boxes straight from the market maybe 100 or 200 Roma so I asked one of the heads of the I asked him what's I said, "Yeah, we take two." They check it out. I ask them, "They know how to check. They know." They sit two days and the whole island eats at Roman lettuce. So I say, "What's the best? We do the best what we can." I say, "What does that mean? People are going to eat and they eating. I mean, people I mean, people don't know that like what kind of So that's why there's an You're right. You're right. And it's and again, it's because people demand and I don't think I've ever eaten arugal in my life. So if people Why do they sell it? They sell it because they don't sell it because people don't want it. They sell it because people want it. So if people will understand they they don't want it. It's not good. They'll stop selling it. That's the only thing that's going to sell. There's one more item that that that that people say you don't have to check. They buy it from the supermarket. They put on top of the fish all these type of lettuce. And they say they don't have to check. And then I asked and then they start being different ones and different ones that don't even have and don't even have any washing system at all. And the words that say triple wash triple bugs nothing how [Music] regular that's the easy way. Well, well, the the ra it's it's not clear that if you have this discussion, it's goes under the ism to talk about this. But the certainly has not only ais but he has to find out what is people have to start giving their a hard time. They have to start making them earn their money. They has to ask them questions and if they don't have answers, they have to demand that they get answers. There's not no one person even the earun is not going to be staffed sufficiently to answer questions for the entire bar park or flatbush bar or wherever and the people people are the one of the reasons that that is broken up into kahillis because there are mhigam kilis who have that responsibility it used to be that I I can tell you a story without all the details I was once involved in the shin it's the whole thing and it took n till 12:00 at night and I was my cousin I said, "It wasn't your problem, but I'm your cousin, so it was your problem." I said, "But it wasn't your problem, but then we went to somebody else." And why did he what was he punching till 12:00? So he said, "Because we and I don't know if you remember he says the first thing he told you is a problem, it's your problem until you take care of it." And that was the molar and raon have to understand that just because they have all they have their answering machines and they have to sit by the thing I have to tell you this dian in Lakewood doesn't have an answering machine he sits by he sits and learns he sits and learns by his desk with the phone if you have a sh he's there to answer it and and and it's it's there's a certain sense of responsibility that have to understand that's their responsibility and if they don't know they have to find out how to know that's all and they shouldn't think I went there many years ago, over 20 years ago, and I told him he says, "If you don't mind, I'm saying it in a little bit cuz that's that's how I heard it from him. And then he tells me and then he asks you about understand especially especially those who give Hashem and don't know what they're doing and you know that my brother spoke before Pes about it and he said over the story with I went with the my brother and because we heard with an Andy boy in different doors with with just wash it and it's okay and we came over to him before Pes and he said uh and he said he doesn't believe it giving a doesn't make sense so he said bring your hair what his wife washed and checked already and my brother has a good older brother by second letters he found when he showed I never saw such in my life and and he says bring me and tell me what to write and he wrote nobody's anybody's letter to check it and and he spoke about it and many nights and different than they did other years cuz they knew they came for a few hundred people eating the seda and they Okay, I want to go on to a different topic now. Something which we started speaking about before that goes into the there's cognac, there's whisies, there's liquors, liquors that have a problem, a lot of them with sherry casks and much worse than it was all of its heights. The reason is cuz they could put in they even pour in cherry wine into some of the whiskey whisies. Somebody just sent me a picture of him in a hisha gag. I'm not saying where the oil was sitting and drinking vodka and it said on the bottle it had grape grape juice. So it was put into the grape. Yeah. So uh let's say they were many years back because they they had to use these casks and they believe that it doesn't give a good time. Maybe maybe it's the fact is today that a lot of them have a good time and they put in dka for the time and I could say even more than that I had to do research one one I don't drink all this stuff but uh very asked me to do research for for his kahill so I I it's quite a few years ago and it was a U product it was the same company they had two flavors in the in the in the liquor So I IK of somebody know you he's not living anymore. He didn't really want to give me but he heard that I'm doing it for so he tells me I'm going to give you a privilege. I'll tell you exactly whatever. The same company the same name just two different flavors were made in two different places in the world and they were made under two different one was reliable. The other one was totally can't say not because nobody gives ash on it but they rely on different rabbis of different neighborhood for these things and just because one thing of that company was verified to be good it doesn't mean that the other thing the other company was not it was was also verified another thing is sometimes they can't get a certain wine to put in which has a good so they replace it with a very I'm counting about these things and there's wines that come from certain places that mama to drink even with the of that local rabbi and sometimes they have no they they let them put it in and they take off one name that's from the five names in the bottle that's good and they ask me to be a few years ago that you know my name is usually in the bottle and people drink it because of me and and the whole world they drink it the and now my name is not on it for a reason and doesn't my name is omitted from production because of that told me many times there's no question there's no question that that even even if you take something innocuous even if you take a a schnaps you take a schnaps which which doesn't have a itself let's say you take a uh a rye whiskey or or Kentucky whiskey which in the very of it. There are no no real shas. But the the problem with with the liquid that's is that when you store it, when they when they're using it, when they're bottling it, if it's since this is it is is it is and very very quickly in 20 minutes, you already have a problem. You can have 10,000 gallons in a holding tank and they take a break for lunch and by the time they come back it's already considered bela from from these cumin. So if you have a company that has both kosher and non-casher you're you're playing with fire and waiting for a problem to develop um the to take it alches with uh cherry casks. I know that there are wall that it's bottle because the says that wine when handles it didn't deal with he different he's talking about adding wine um there was a sh whether you say whether it's but wine is a special cool and water because it has a tua now tam kua means that it it adds to this p it's not it it is not a tom of it's not it's not a mechanical you know when you say something's there's a there's a a mechanical mess that when something is so little the is that it's not you're not means this goes bad in such amount of water now when when if you have a and nobody in this room should be of such 11 mas when they taste the stuff with the sherry casts not only They can tell you oh yeah they can tell you whether it's madira cask whether it's a port cask whether it's a a cask and now that but the government can tell you what brand it is and so how can you say this bottle and it's there because they wanted to because it's and they sell these bottles of for $150 and people buy it so it's very very very how people can say that it's bottle because this should be like any other any other in the final product that be I have no understanding why people uh will hold that the sherry casks are mut. Um the and as far as other things that come people look at it as vanzine in Europe it is very common there are two very big problems that are very common in Europe. One is vodka has they they make cheap vodka. So in order to take away some of the harshness they put in glycerin and glycerin from Europe certainly is a major iss coming from from sheai. And the other problem is that in many places in Northern Europe and in most New Zealand, they make alcohol out of the way. When they make cheese, they take the way and they ferment it into alcohol and they can they use that in in the products. And it's bigger than than that and um I don't understand how people use schnaps is without and as rebels said you know when it used to be that you had nothing you took all old overhaul you know when you were a kid that's every kid but now there are enough places that and not only that but they have wines and stuff with good you know so you won't have the you know super super duper stuff but you when you're getting this kosher we don't encourage smoking but uh there's a new type of smoking the past few years called vaping and we were with many different and I know other too that vaping needs a good not only for but for one of the what are the problems with vaping what vaping is is that basically what it does is it takes that juice that you put into that little machine it takes that and it explodes it into a into a mist that you take into your mouth So what you're doing is actually taking that and you're making it as something that you eat. The the only sh is not whether it's or not. certainly has to be have the sh is whether you make a I don't understand why people don't have to make a on it because you have it's no different than taking a candy and sucking one suck on a candy with no sh that if you have no you have to make a braha not so people all the time and I I got to tell you that before for the last three or four days before before Yamiff I I was fielding well over a hundred phone calls a day people calling up with for eating the sh the most the most common shila was about smoking. These kids are calling up but but here's here's another problem. So so I I can't imagine anybody in their right mind saying that vaping does not require a good and you cannot use the pes the big is like this um which I am not going to take an opinion on. There is a mess that all kumat all tobacco products have flavors added to them when they're when they're processed. That means that during the drying process of the when they take the tobacco leaves and they harvest them and they hang them up to dry. They spray flavors on these things. According to the flavor companies with whom I worked, they say that all tobacco now there could be some of the fine traers, Cuban stuff in Dominican, these specialty items don't. Those sometimes are soaked in wine by the way, but the it is certainly so that you have to assume that some tobacco product has some type of flavor mixed in during the year. You can say that it gets burnt but on pes I do not know why people use tobacco and you'll have to speak to your own about that but it certainly has some sort of kidney and the difference is that on okay that's not it's not kney it's not if it runs into that um since a lot of people are on diets and one of the things that they follow is they have to chew gum a lot so there used to be a good gum with the bad is took the but I found out that the chewing must in Germany that has a which does not rely on if they know what they're doing the bad of Manchester I think it's called something yeah but the the company itself I heard from somebody who went through it is there any other gum that's for those who need it it's very difficult to use the word on something that when a bank is Mineski came to America. He saw somebody that was there was on the on the subway on a bus. He saw somebody chewing gum and he came home and he told his rabbits and he saw this person with this horrible ma. They were out there in public chewing like a cow. So it's difficult to understand why anybody would want to do this to themselves. Um but if for some medical reason if you know your psychiatrist tells you you have to chew, there are in fact a few gums that are without a shila. Um there is something called wriglies and something called orbits with the KF on the original label those are made with this from the um the federation and uh I think that those are perfectly fine. The other one that you said about is very um marginal on that I would not recommend it. Okay. um breath strips, mouthwash, toothpaste, uh mint floss, such things. What of course if somebody can use with a that's recommended but let's say somebody can't get with the or for whatever reason needs something else what does he need to verify before he uses these things and puts them into his mouth and while I'm talking I just want to ask him something here which I was in middle of PES quite a few supermarkets someone called me today terrible quite a few supermarkets put out on the pes section a uh company called mint mint something like that with a very good hex square bdon and it's a very good quality mouthwash. I heard from people that used it and it was in the PES section and somebody in my family realized that when they saw this bottle that it doesn't say PES on it. So it was the middle of the night. I called it square. It was past 1:00 at night and I asked him you know he said it's not. I said could people use it anyway? He says no. So I I went I was I sent out messages all over that there's a problem with this. Now I don't know whose fault it is but it's not the square BA fault because they didn't do anything wrong. They didn't write on it. You have to look. But all the stores thinking that we bought this is a kosher thing with a very good thought that they could put in the Pes section and some stores still have it now in the PES section. So that's alert to PES. But now let's talk about the whole year. Okay. There are two different types of mouthwash because there are two different philosophies of how mouthwash works. Uh you have something called Listerine. Listerine says the only way to get rid of ray is to burn out the uh bacteria that cause it. So there Listerine bottle is over 50% alcohol and when you gargle it, it's not but it works because it it kills all the bacteria. Um the the place where they buy if you buy they have different places where they manufacture. If you buy the ones that are manufactured in the United States the place they get their alcohol from is kosher it's kidneys. So I see no no you speak to your about whether you can take a mouthful of kidney alcohol because of the that but but during the year it's perfectly fine. The flavor is the mint flavor especially is it's not it's not a problem. Uh there's other types of mouthwash like scope and Colgate those things that have in it a glycerin because instead of burning they know that people don't like to burn out their mouth. So instead what they do is they take a smelling thing and they wash out your mouth and hope it stays there. The way they make it stay there is with glycerin because the glycerin sticks to the inside of the oral cavity. So you have to make sure that it is cautionary glycerin. Anytime anything you put in your mouth that has glycerin, you have to make sure that it is a vegetable glycerin that you're using. So that's as far as mouthwash toothpaste. There are both Crest and Colgate use vegetable glycerin. Um there toothpaste you know without coming to AdW or that don't work. But even if you heal Toms of Maine, which has an OU that's a it's an effective professional uh dental care product and it's cautious. Uh why people should not use it, I don't know. Um the bina the floss floss is no question whatsoever. Certainly mint a mint flavored one in never going to have a problem and you can use that without a ha anytime. You know that they tried out the abby and they compared it to other ones and it got to work better. So there you go. Okay. If if you have with a h like why those that don't have you don't know how they're going to change tomorrow. Okay. And the the mouthwashes from those companies that you mentioned is not good. They have to be checked. I spoke specifically Kristen specifically about the toothpaste. I think that's I happen to be a big fan of whisper. Um, airplanes, airport lounges and uh, hotels, if I can put them together, one shot cuz we're running out of time. Yeah. Um, airport lounges, you people don't realize that they sit in the back. They don't have real kitchen. They have not much like a little high where they slice up all the stuff, the fruits, the vegetables, the tray, the the meat, the sandwiches. It all gets done on the same surface with the same same knives, same everything. So things that are cut up are certainly a problem. Uh if you are sitt in the lounge and you want to take a whole apple or whole banana that's certainly you can do uh most uh size. Right. Right. Still everything's a problem. I think when you're sitting on a way home from any fruits that they give you if it doesn't have you need it. Absolutely. Without any question. um the the other things that you've come across in a lounge such as coffee. So usually they'll have in my experience that next to the coffee machine they will have paper cups also. Not only China, many of them have only have china all most of them that I've seen will also have paper goods and you can use the paper to make yourself a coffee with. Um other than that you know you run into real problems and it's no different than the cautions did anywhere else. hotels. Do you mean with a ha without a ha? With a hure, you know, you're there hopefully only because the ha is reliable. Um, if you find one, please let me know. Um, but but if you have if you have other places like you, stop going to a hotel or a thing, it's very people, you see these people all the time. They come along and they eat breakfast. They they they specifically went to this motel because you get a free breakfast and they look on the box and this bagel has a has a and the cereal there. It's it's very very difficult to keep track of. It's it's they they have these dispensers with various types of fruit juices. You don't know what's in there and uh it's difficult to do that to rely on that. The good news is that in your room when they have a curic machine you can if you have a kash cur you find shambas families go to big hotels and they take hotels and I was once once in a hotel and they used the milk and flesh shake in the same oven and it was a yisha owned hotel and I warned them before that you're going into a very problematic place and they found out that it was and and the air was ripped at least 10 places when they drove to it yesterday. It's a real It's a real problem. This it's a it's food service. Food service is is is a is a very very challenging area. What are you supposed to do to get a coach hotel? Um hang aside hotel outside your house instead. I just want to take a moment just to thank the family. There is a huge huge upage in our lifetime. There are very few times that we can look back and see in our lifetime when one family has so affected a malusa in as the bulls did with and owes a debt to this family for what they've done for the we couldn't do it without so much they make all We can't do it ourselves. The next will be today 6:45. There will be a me right now.