Kashrus Updates:Beer,Tequila, Starbucks... Rabbi Yosef Eisen

Hashem shame would like to welcome everyone to tonight's sh everyone who's come in person everyone who's joining us on the phone or watching through the stream to have the great sponsoring or to support call 718 88518651 or email istet.com to Mr. Mrs. Dove Nerburgg for sponsoring tonight's share from our V of Eisenhita Ralbet Tyra came to speak to us on cashes update updates what the consumer must know it's my cover to for tonight's share. Thank you. just the uh in this place I wanted to begin with a a tremendous yoid from the Yeshua's Yakov a gavald galian that he uses shu and ya Simmon tesk cut and olive over there. He talks about hanhogus the takonis that are done for the robin and he speaks about the way that takonis and anhogus should be set up and implemented and he writes there that the goal when it comes to takonis hogus of all different areas and certain ly in areas which people are odd for him because they happen to be in the areas of of food. You know, people are very odd because we do eat generally three times a day throughout the entire year. Shabosima. There are many takonis that Kazal implemented legab foods and he writes that whenever there is a takona or an aoga that has to be implemented for the raim for the kah ail even if it's it's the slightest of the slightest possibility that it could come to a problem. Mi says that it's incumbent upon those that are given the charge to be in the position to safeguard the Raim that they watch out for even and he writes and he explains in such a he writes that means that there's something that exists a problem So he says just like if you have a roy and you're macking things in order to avoid a problem from arising that's something which could happen that's frequent to happen that's to happen he says when it comes to a to aila and lisa in the long journey Do we know that way things work a mut that has a mitus could become a problem? And ma he writes in that chuva he says this is an incredible lion that he uses madi this is a says the Yeshua that's mad that's established and from this type of a this in safeguarding that they should be able to even address the most and be so says the Yeshua misel From this I will not veer I will not go away. Having said that I'd like to talk about topics which we never spoke about which happens to be different pastimes of people items which we are very much frequent to buy them. We have them and I'm going to list to you what I I'll try to cover these topics and that is the topic of beer which is such a dove or pushet which sh doesn't have a beer doesn't have beer person has an opportunity doesn't only buy one beer he buys many beers and it depends what type of a you have you have a sophisticated you're going to go for sophisticated beer the most prevalent type of a drink which has gained wild popularity among the hamisha and it's no longer single malts it's no longer bourbons that are popular it's tequila seems that Mexico has a certain you know and the am is very much boha tequila very popular and the other topic which I'd like to discuss is a topic which is not as exciting as beer not as exciting as tequila but lice is a staple in in Clusero and that's coffee and if we speak about coffee what's synonymous with coffee is Starbucks thousands upon thousands of Starbucks throughout the country ma Starbucks their corporate model is as Rabbi Fishbane of Chicago wrote was quoted in an article that that after great research he understood that after every single three years they do a soft remodel and after every single five years they do a hard remodel. means that they're constantly their corporate model is constantly to do in their stores and that has tremendous relevance and tremendous impact regarding our usage of Starbucks coffee. And the fourth thing which is something which is also very popular as we're going to see is that's for much more of a a below 20 drink and that's slurpees. the kids are or maybe slurpies. You You're asking what is slurpees? Okay, that's it. So, slurpies is a is bought in 7-Eleven and it's a it's a a drink that belongs to their to their corporation which we're going to talk about. So at least if you have children in just to understand some parameters we're going to try to talk about these things which are in our beer already from this we know that papa papa was inhra in beer beer has been a timehonored beverage for literally time in memorial throughout all the dus there has been a a A dis has been the availability of beer in clusur. Beer is basically made up of very traditional ingredients. Very traditional ingredients. It's made out of water. It's made out of a grain typically barley. Hops is a type of a vine which adds a certain type of a a sweetness to the beer. And of course we understand that the in order to create a chain reaction of things being converted you need yeast. Yeast is a natural byproduct of the abisha which he gives us in order to break down sugars to turn into starches and to have a lot of different reactions chemical reactions that create different foods. That was always the model of making beer do there were takonis on the purity of beer. Back in the 16th century in the 1500s there were uh Quesa Willilm implemented something which was called a rain height a rain height gabo gibbat which means that they made purity laws that they were only allowed to produce beer out of very specific ingredients and those were the ingredients that were only by law permitted Fast forward more than 500 years, things changed rapidly and very many decades. There was never even a hashk on beer. Many years ago, it started maybe some certain companies and ma the larger companies had traditional beer was kosher. Anybody that wanted to buy for a sim for a shabas understood years ago decades ago that there was no sha today that mitsus changed radically mamish radically and if you're talking about quote unquote updates I don't necessarily want to call them updates as much as takonis that have now become part and parcel of a need for Claus to know if you're Zohir and as we're going back to the of the Yeshua these are as you're going to see takonis and hanhogus and that like many things along the centuries are modified for for very specific and good reasons as which we're going to present to the tonight same old same old is not good In this society that we live in, people want exciting exotic kadushim and the companies have a pulse on that. They understand that. and Ma when they went ahead and made a commitment that they're going away from the typical traditional beer model and they opened up all over the country, all over the world. Breweries that were called micro breweries and breweries or given the name craft breweries. These are breweries that have deviated and have veered away from the traditional ingredients. The four traditional ingredients of beer have been literally expanded. It they have lost their tur and that's exactly what they want. They want excitement. They want people to to be able to deal with things that they never before. In Boston many years ago, one of the micro breweries said, "You know what? They have a great idea. Why go ahead and have people buy a a pizza, a pie, and a beer? We'll make a beer that everything is rolled up into one." And they made pepperoni beer. They made pepperoni beer with mamish emiss pepperoni with meat sausage and cheese. And the only thing that you have to figure out is if there's if there's you're talking about drinking a beer maybe unbeknownst I mean they market it as such. But just to give you an understanding that the where the mindset of these micro breweries of these craft breweries are that they want to introduce literally the most exotic extreme flavored beers whether it's crab, whether it's shrimp, whether it's all these type of things which you would not necessarily even know. And sometimes either it's labeled as such or it could be an ingredient. But the the key in recognizing this years back and we're going to see what happened within the last year was that people were given the anybody would ask could I buy any beer I'm making could I buy any beer and somebody would typically tell you you know what you could get beer with the hashka that would be the best thing you're serving an oil you could get from the big companies even any type of a beer you want. Just stay away from micro breweries and stay away from these craft breweries because these sm small little private breweries that are literally laced throughout the entire country and beyond those are problematic because this was a deal which was already cropping up 20 years ago. Okay. But fast forward that it became the such a competition in the industry that even large breweries were deviating potentially from their traditional mahalik of production of their beers. So all of a sudden you know these Yadas which filter into cautious agencies. So now cautious agencies are bombarded with Yadas regarding the production of beer and now they have to make decisions. But one thing for sure the industry changed. You're talking about updates that people need to know. You're talking about takonis and an hogus that people need to know. What could be more fundamental? Listen, did you ever go to a sham without if you go to a sham and there's no beer? You're you're almost taking a chance of pe people almost storming out and being upset. You don't have beer. Where's the beer? Where's the beer? So, ma, you can't tell them to stay because that wouldn't work. you need to provide beer. So, as of January 1st, I want to read to you a a policy change that was implemented and adapted in unison by the nationalis all and also adapted once it was in that gather of a taconos because they're the ones that assume the for the very large extended sibla all the local ashkis followed suit with the position that the large took the nationalis took and they sent out the following letter that I'm going to read to you this is marked January 1st 2026. We are writing to inform you about the upcoming policy change. This was written obviously prior to that about the acceptability of beer. Historically unflavored beers were generally assumed to be kosher due to their simple ingredients. And they stated the mamish the ingredients that they use must be bishass of papa water hops barley or some other grain and yeast. However, the rise of craft brewing and new production methods has led to a proliferation proliferation of flavored beers, diverse additives, shared equipment, which all even now if you had a brewery that was producing regular standard beer, but all of a sudden being that they introduced all these exotic extreme profile beer S. So what happened to their cumin? There are there are kettles, brewery kettles that that get up to 212. And even though there's certain of the beer production that have that have uh in it cold may the cold is not there for more than 24 hours and there's not a shila of maybe but it's so all of a sudden and that's really what is emer that what's emerged from this letter informing that all of a sudden what emerged was that they had a picture of what would have always been a very standard type of production all of a sudden being compromised both from the additives from the actual ingredients ben to the kum and mla the U the star K the okay all took the same position and ma as of January 1st Everything has to be all be all all functions and events that serve beer they must carry a kosher certification and you're going to say well there's such a is it such a if generally in the market there's a thousand choices literally that's that's the number a thousand options of kosher beer you just have to be mimog But if you if you're what the Gmorra says, I'll time it because it's not true because there are there might not be what you particularly want or you particularly like because you taste it not knowing it. But ma there is such a choice and and therefore they took this position to change a policy. So all of a sudden say here you have it a do a nifla that for decades upon decades something which was rendered as innocuous something which was considered a nonproatic item which was so noa to to clal without any problem without any issue and all of a sudden boom there's a real issue a real issue and therefore they encourage that this should be reinforced into all the different all the different um all the different communities all the different different cry in to know and does everybody know of this? No. But that's exactly the godless that the is to be the to have in all to make in a in a better m of this is also something which was important issue to talk about that's as far as that's as far as beer is concerned. I I want to go as because as the time proceeds, I want to go and talk about tequila. Tequila, as I said before, is it's a it's a liquor. It's distilled. It has a lot of similarities on how it's produced. It's produced primarily in Latin America, parts of the country, Mexico. There are plants that the Aishta gave plants. Who discovered the plant? Some some very lucky person discovered this plant a blue agave which when harvested properly and produced properly ends up emerging in a very popular drink called tequila. And this tequila is something which has different schlavim. They have a schlav that they age or they don't even age at all. The plant after they go through a process where the sugars are broken down of the agavei plant and turned into this into this sweet or tasteful type of a liquid type of a juice from the plant and that juice is called tequila. That's simple to the simplest of all the tequilas are the simple blanco silver white tequilas. Now, how do you know that something is a better tequila of which we're going to talk about or something which is a simple one? I don't have to answer that question. Money, right? You could tell something is more expensive, something is more premium, something is more upscale, it's going to cost you. It's going to cost you. The next type of a tequila is called respado. Repado reposado. It's a reposado is a item is a tequila that's generally aged for two months to a year. And then they have another tequila where you have to really get some ada and how to even pronounce it. is pronounced ano even though it's spelled a n j a ne j o but that's how it's pronounced. Now that item could be aged between a year and three years. There's extra and yako which could be aged between three years or more. And so posh. So what's a shila? What's the problem? So far we haven't heard no problem. What is it different than any type of a regular liquor that doesn't have any shilus to it that's distilled? What's what could be the issues? Especially the idea is they're aged in American oak barrels. American oak barrels. So what could be the Shiloh? But the terret is is that there are some very significant problems which also have led to a very big tuml. A very big tum because normally any going back also a person makes a make a you make an immediately you go to for the is you go to Costco you get a very large bottle of tequila the size that is fit to have gone on a nice size of it doesn't cost you much money and the am goes crazy over it they love it it's a great drink not too much money you know it's nois It's great until the following was set out to the once again. I I need to stop now just to to give you a perspective. the the people that are the ones that present and I'm aim these type of items these type of beverages that are very much embraced by unzion they're extremely big bene they're very level-headed people. They're not sensationalists and they're not getting fed a lot of energy from getting the into a tuml mode. Some people could could feel energized by getting people in a tuml mode. These people that are in charge have a a very great depth of responsibility and understand the repercussions of their statements of how it affects so many people. So ma they are what the rav says they're massin that they're they're very contemplative they're very thought through when they say or take a new position. So clappy this also the problems that emerged over here are twofold. Number one is that the more the drink became popular the more they wanted to guarantee that it was very appealing to its supporters to this the constituents of the of their their patrons the the people that go to the store and buy these things. So ma they became very conscious about making sure that it has the right taste. It's smooth but having the right taste the profile the right profile means that it doesn't have to necessarily be aged in a American oak barrel. The mitsus is that barrels are right. That's that's a sugius. That's a sugo. When something is in in barrels of there is a very clear transfer of real flavor. Now many of these tequilas and there's no way to know it from the ingredient panel. There's no way to look at a bottle and be able to tell which barrel it was aged in. It's efer. So ma if you have a drink that that's very appealing that's very cost effective in buying very good tasting. So ma what was discovered is a lot of the the marketing of this dependent depended on what type of barrel they they aged it in and it could have been aged in a brandy barrel in a wine barrel and the male producing that drink. Besides that, there is a law making it legal not to list a certain percentage of important ingredients. One of those ingredients of utmost importance is glycerin. The profile the ingredient profile of glycerin is made for one thing. In order for it to be very easy to palletize it, very easy. So it should go down without a pro. It should be very sweet and desirable. It shouldn't, you know, you take a strong tums shot a drink and you're ready to to to take your head and put pull it back. It's such a unless you're used to it, you know. But a drink, the appeal of a drink is totally in its smoothness. One of the most effective way to to guarantee and to create that smoothness is with glycerin now. So what's wrong with glycerin? What's wrong with glycerin? If it's close to glycerin, nothing's wrong with glycerin. But how about if it's glycerin coming from the byproduct of an animal what happens? No other suga ta whatever the however they produce animal glycerin there's animal glycerin and vegetable glycerin and it happens to be that both are equally as effective in the market of companies that buy it for that purpose. There's no difference between animal and vegetable except one determining factor price on the market. Once again, migate, you go back to to the D moment, the price in the market. If there's a 2 cent per ounce difference in a price, a company will not buy that particular glycerin because if you buy over the course of a year a million ounces, it makes a difference. So ma having having said that so now you have already a tequila this popular drink that the you know isa now what is its conscious status now that there's a remember a market always determines the the way things are produced. You want to produce them in an appealing way and in a marketing way. Mela, all these things will take effect. If the companies feel that aging it in a a wine barrel, a brandy barrel will improve it. Adding a little bit glycerin and it makes no difference. This clear this time they had to buy glycerin. It was on the market cheaper than and available the animal glycerin makes no difference. They don't even ask what do you have? They don't ask except they ask of one the reason why they would ask only if it's underk then of course they have to ask. So ma what comes out of all this? What's the And and there's now there's a new tequila. There's something called a Anyo crystal crystallina. Cristino, a very popular, a very very popular tequila. And that certainly could be aged in wine barrels. What's even also another concern is many times they have to get a a certain color profile. It has to have a certain color a deep sometimes they have a color after they go ahead and transfer into a barrel and the color loses its depth. They have to compensate for the depth of that color. So what do they do? They could introduce flavoring. They caramel. Thank you very much. They could they could introduce flavoring. Ma all of a sudden something which was so innocuous because it was just a no difference at a plain drink coming from a a blue agave plant all of a sudden takes a spin. So, so the CRC of Chicago, a very of a younger man named Akiva Ni House, a Bentora Moik Bentora has thrown himself in this to the point where I asked him a question because as as soon as you come up and you when you say the Kirkland tequila is no longer recommended. It's not a it's an uphill battle. It's uphill battle to people that buy that shabas. It's an uphill battle. But and you have to bring okay. So if that's the case, that's the case. But once again, following that that passionate position of the you have to make taconist that makes sense. The taka that makes sense is yes that there are that there are a lot of tequilas that are free from these shistas because they were either they're either certified or they were researched and therefore you go back to the to these agencies that serve the Star has very extensive liquor lists. Star and the CRC has put in a tremendous tremendous resources and kus and it's something which should be looked into before you buy a drink. You have to you have to be m it's it's a which is of now what happens in a din in a din of in a din determining the status of something when it's rur so ma does not stand in a m where it's echelus and over here it's so echel of ru it's almost less than than just pressing a button and looking into to see the list and the list gives you guidance. So with beer we already know with beer we already know what the position of the are. So next time somebody's making a you understand you have to get a certified beer. Period. A certified beer. And certainly there's another over here. What you want to do in your own house, you should also be careful because what you do in your own house, especially you have married children and those married children live in different neighborhoods and they dive in different shy affects them. But when you bring something into a mo you are taking is for the and even though of course a person has to be zir in everything that they do the zahis that a person has to exercise once you become a liaison for And you as a balima as a balorite as somebody that now needs to bring something for the sra's consumption what type of anas lays on your shoulders but theas is not daunting and theas is not crippling theas is is beenu to be able to be guided there are these lists you just need to access them and you have to be cognizant of it. No different than you're going to figure out what color tablecloths and what type of plastic wear. If you want to get clear plastic wear or the white plastic wear or what type of cups you want to get the disposable very flimsy cups or you want to get hard plastic cups, doesn't it behoove all of us to also make sure that what the people are going to be placing into those cups is on and we we make it. So I'm I'm presenting two things. Is he talking about things which are I believe that these two things are major are are have a major it's a pera go out and see I don't have I don't I'm not selling you these these I'm not selling you the need to know them I'm just telling you open up your eyes and next time notice go ahead notice when you go to sham zaka Notice how many of those beers are not certified. Notice when you go and you get a tequila. So maybe it might not be certified. Maybe it might be approved without certification. There's no way for you to know that because it's chabas. But you want to know that during a week day you want to go ahead and know that looked like it took very nice beautiful bottle of tequila by the bar mitzvah. Take a write down the name and see was this something was this a recommended one. So and there are people and the ways work rabbi say the ways work is that is pom used to speak about the about the of the of the inish about that was a whole that The ha gerba used to talk about about just gathering yadas yadas empower people and yadas don't have to be grandased could be like melik tells us a little here and another here and all of a sudden you find yourself being the recipient and the holder of a lot of especially things that are neg tua to us. Now I I want to I want to go ahead into the discussion of coffee. Now just to just to mention I mentioned about the the popularity of specifically Starbucks. It used to be there was a very clear idea when somebody would ask could you drink coffee in Starbucks. Now, I want to make a disclaimer. Whatever. We're going to talk about coffee. If you're in the middle of a road and driving to the Poconos and it's 1:30 in the morning and you're passing by your Starbucks, it's open 24 hours a day, you don't make just go in there and get a black coffee to be safe and to make sure that you have caffeine in your system, to make sure that you're not seeing double. And that's not the time to make when you you need to stay focused. You need to be safe and keep your family safe and you're behind you're driving a car and you're behind the wheel. You do whatever it takes. It's we're not talking as we're going to see we're not talking about but we're talking about when you it used to be that there was like kamat a ironclad rule regarding the hra of patronizing drinking in a Starbucks and we're talking about regular coffee we're not talking about the fancy items which which is their a big list which I'm going to refer to bin at the end of this at the end this portion of presenting this that it used to be that somebody would ask could I drink coffee in Starbucks. The answer would be what type of a Starbucks are you talking about? Is it a full-ervice Starbucks where they have sandwiches and hot food and other things? Or is it a kiosk Starbucks that is just literally selling croissants and another type of a baked items and coffee and all sorts of uh lemonades and whatever it might be. And the Sur was that there was a understanding that Starbucks makes a different very different type of a machine, a coffee machine. Normally what you have is you have a a Dunkin Donuts coffee machine where there is a holder that holds the grinds and that is usually held in a filter in a paper filter. The water the hot water goes through it and it makes coffee. The way that the Starbucks machines are designed are that they have metal metal cones and those metal cones don't accommodate a a paper a paper filter. They put the grinds directly into the cones and they they go ahead and they put hot water through that. So the Sara of giving guidance to to the giving guidance to the that the kiosk kiosk Starbucks were okay was the fact that there's no tariff. So even when they take and remove the cones what's a sh there's nothing tra there we said passing by when we just mentioned about the coffee they go through corporate changes and they made this change recently a very very big change regarding the idea for unibore they made the change that Even in the kiosk, even in the kiosk, they remove the cones and they wash them. And what do they do? Sometimes they wash them in a nearby area where they have better sinks. Like a lot of Starbucks and Target are next to each other. They could be washing them in tray for sinks. And also a lot of these kiosks following a change in a business model started to serve hot sandwiches. So wherever they would again be washing the the cones, they they would be exposing the cones to ben of potential tus. So no longer do you have that level of being assured that in a in a in a dinky small kiosk Starbucks there's no problem because there could be a problem. Now what's interesting is is that an interesting shila that the CRC of Chicago dealt with is that in many machines across the country, what they created is that they would put a pellet like very similar to a dishwasher where you wanted to go ahead and clean the dishwasher and sanitize it. They sometimes put a pellet in it and they put on a cycle of hot water and it and it sanitizes the dishwasher. They did that also in Starbucks for thousands of Starbucks. They they designed a pellet that would go into the machine and then the machine would be turned on and it would go through and it would wash the cone in place. So that was great news until what's interesting is Rabi Fishbane visited some individual Starbucks. In other words, he would after this he said, "Wow, this takes care of the the kash of of them taking out the cones and washing it together with the tarface." >> So this maybe changed it the other way. You hear you hear this remodeling position that they they take in a corporate from a corporate angle. But what he found was that in some of the smaller kiosk Starbucks that he visited each and every one of them was still doing the same thing that they did previously that they would have these cones. They removed them. They washed them. Would they wash them? I don't know where they wash them. wash them maybe in a neighboring sink. They maybe they washed them while they were cleaning out from a hot grill grilled cheese sandwich. So Ma he presented this to his a basin and they said no this doesn't if it would be across the board protocol of a of this is the new that Starbucks creates as protocol. So ma you could be assured now hundra now not now now even in the regular Starbucks even the full scale Starbucks the full service Starbucks they don't take out this cone from the machine but once you see that there's a a yiml oh yiml is not already across the board so even though it's a muta muta it doesn't matter they're not changing their policy back. This is maybe mish the the exact position the exact words of the Yeshua Yak that even in mut how you supposed to make a ton and that's what they're basing in a clarion way that I'm not going to move from this because a muta could turn into whole thing could be taken apart. So ma you see over here that Starbucks can be a place where you buy drinks but you know what the the CRC did a tremendous service for Clus and they put a two or three page list of all the drinks and beverages available in Starbucks. some of them having very significant problems. For example, a a very popular very refreshing drink called they came out with a drink refreshers. It's a it's a long time star Starbucks very popular and it's like a really supposedly gushmaka drink. It's like a a blast of cold. It's mish probably. It's a refresher. But there's only one catch to this refresher. The catch to the refresher is it has white wine in it. So what's interesting is just to show you sometimes the lack of yadas that people have. Somebody asked Rabbi Fishbane who spoke about this. They said what's wrong with white wine? President actually asked it what's wrong with white wine? Yeah. you know, you know, maybe, oh, it's only red wine that's a problem, not white wine. But the but here you have also another another tremendous eyeopening cl that the the fact that there's so many moving targets within this humongous corporation that's naya all over the country to have what could be wrong with a regular Starbucks coffee. What could be wrong with that from the from the perspective of the unnowledgeable and from the perspective of just the what could be who who says that whoever heard that there should be a problem with black coffee. Now just as an aside in Hil's Bishakum in Yain Giml there's a discussion of whether coffee is subject to the bish and the and that's how it's capac in gimmel in the in the of the of the marshal of the rabbar holds that there is in coffee in he calls about it. He says except for the possibility of he says if it's a it's a black coffee it would be fine. is not subject to because of the the fact that it's made of of water and it's not really a beverage in that sense because it's water and the water is not and the water is not it's a plain beverage some or maybe other of is that coffee is not subject to except the in the He brings down the a of the wasp the wasp on on coffee that was made by a but that's a that's a that's a but the is that it's not subject to but we do see but there's so many other shus over here no who would have ever dreamed and that's really what what we nearly need to take out of this who would dreamed at looking at a black cup of coffee that there should be a problem. But it goes back to to basic denim of Yora that you're right mit the coffee bean that's produced in the machine there's nothing wrong with it the product. What could be wrong with the product with a with a black? What could be wrong with that? Oh, but if you understand how it's produced, if you understand the machinery that has to be engaged, if you understand the way the machinery is constructed, you understand the way the machinery is either washed or not washed, ma, and what else it's exposed to, not even directly put into the cone itself that holds the grinds, but but you're having it right next to hot grilled cheese which is a hot other hot bacon. So all of a sudden you're right of the of the food itself. But what about the ble of the caum? So this is again another eye opening. What's the bottom line over here? What's what do we what's the takeaway from this? They have also a very extensive list literally going ahead and presenting to the on their on their website literally a whole 20 items that are sold in in Starbucks that tell you that either kalutin are no good they tell you it's good I'll give me give you one example there are certain espressos there certain types of drinks that are made. Espresso is a is a concentrated coffee grinds that's put that's pressed in a in a small little kali and that small little kay has a tremendous amount has a certain ratio of water going into and the end is a very hot strong item. There could be two problems with that. Even though they could have by now they maybe switched machines but this item which you saw that's like a little it's like a little type of a cup you know that that goes and it gets inserted on top of the machine that cup could be washed in their regular sinks in the regular dishwashers also they could produce they could produce items from that little so that espresso he can't use it because it could be washed with tarfus. But even if you have something which is kosher that's coming directly from the machine, hot beverage coming from the machine, it shouldn't be it should be used daff in a paper cup because any other type of a glass caim potentially were exposed to ble of. So these are the type of hraas that they present to the consumer but the consumer has to look at them. So if a person is traveling lush you're traveling you know you're going to be going in a far distance you're going to be traveling to whatever state you're going to and you might be traveling through the night you might be traveling through the day you might not need a beverage you're you're you know you're a big fan a coffee fan and you want to know is there what could I drink? What could I have? What could I serve? What can I get my wife, my children? What you should do is that you should have that. Print it out. If you're a coffee drink and you know that the beverage you're going to have is is uh is basically Starbucks. You should make sure you should make sure you print it and you have your two dozen beverages that are sold in the average Starbucks that you have clearcut information where they could be used, where they can't be used and they could be used, how they should be used. So again, you have a third major topic that's at the beer, the tequila, and then to get you sober, you could have the coffee, the black coffee. So it's it's in that order. So ma but the last thing that I want to just talk about very much pikitzer and that's with um and that's with slurpies. Slurpies is a is a drink is a syrup that's owned by Coca-Cola. That's uh that's available in places called 7-Eleven that also are you know it's it's a question I'm not going to get into because it's already one minute to my but LMISA the are writeups once again in the star K website in the CRC website there are very clearcut descriptions of what the potential problem is and what is and what you could do what you can't do so I sham and ma I I do want to I do want to tell you I want to finish off and saying that having a position that you are mabal on yourself a position to ask questions to ask questions to This is a when you take for a moment and you do research, you figure out what what am I going to do? What am I going to get? The problems are much greater in this. You know this, you could talk about these things which are negl for for hours on end. The traveling just to to finish off one m one minute. I got rashus from the, you know, from the balabos over here to to say one other thing. You know, it used to be when Brim had basim, they would go to where? They would go to the Poconos. I mean, maybe would go to Lake George for a couple of days. That is so p. That is almost as if you want to say you want to take a ride on a dinosaur. You want to go to you want to go to Switzerland. You want to go to Russia. You want to go to Nigeria and Africa and any single place. There's no such limitation anymore. And we're talking about we're talking about very good boys. We're not talking about Stam Vigay. If I would tell you just hearing it hearing it about I I asked somebody I said so where you eating where you get oh they told us this they told us that how you doing it oh we we were able we kured we cauter the oven we put it on the highest degree the this is what I'm telling you is the point that I'm making is it's incumbent upon us to with aa and withma to to lead to lead especially the next d next door which is coming very emboldened to go to places to use things this is if a person adapts a a position to teach that you have to ask just like you're planning where you going to go where you going to sleep which hotel you're going to use it shouldn't be less don't give the what creates our kaduca any less intention a person is haring for tonight's important share to Mr. and Mrs. from Neuremberg for sponsoring tonight's shar sponsoring a share calling Shir 71851-8651 email.com There we go.