Do what you love for those you love.

Past Articles:
LETTERS





Secrets of the Food Industry Revealed

The headline of last month’s cover story – “Secrets of the Food Industry Revealed” – was very misleading. It looked like the article would be about the food we eat (i.e., kosher food) having additives or other hidden chemicals, and instead it was just a trick to show why people should not eat what they think is vegetarian in a non-kosher restaurant because the food may have been cooked in beef or chicken broth. This article had no information on additives in kosher food, which is why I read it. I felt like it was a sneaky trick to get people who eat in
non-kosher restaurants to read the article.

Stephanie M.

-------------------------------------

I’m sure last month’s cover story must have been a real eye-opener for many people. But the truth is, seafood fraud, ingredient substitution, and mislabeling, have been going on in the food industry for many years. And by the way, supermarkets are just as bad! The only real solution to ensure that you are eating exactly what is listed on the menu or that you are purchasing what is listed on the label is to eat at establishments with proper kosher supervision and only eat foods with kosher certification. 

For example, the proper way to give kosher certification to fish productions is for the mashgiah to see every fish. Therefore, all fish varieties must have a mashgiah who examines every fish during production. Having the workers check each fish individually is not sufficient. The mashgiah must set up a system which ensures that each fish is inspected by him. After cooking, the mashgiah must be present for the canning and labeling. So, when you buy tuna from a kosher establishment with a mashgiah you can be 100% certain that it is actually tuna (as opposed to the survey mentioned in the article which pointed out that six out of ten times the tuna that was from non-kosher establishments was not in fact tuna!).

Carl P.

The "Business is Business" Mindset

My favorite column in your magazine is the Words of Rabbi Eli J. Mansour. The message of last month’s article about the need to replace the “Business is Business” mindset is so critical in today’s fast-paced business world. Business decisions often concern complicated situations which are neither totally ethical nor totally unethical. Therefore, it often seems difficult to do the right thing. Torah values such as honesty, respect, fairness, and responsibility are supposed to dictate our ethical behavior, but are often ignored or pushed aside in times of stress, confusion, and greed. But Rabbi Mansour put everything in perspective with one thought: If a person goes to the office knowing that he is entirely in Gd’s hands, he will be able to enjoy what he does without the constant anxiety that plagues so many people.

I will be posting this article in my office – just a reminder to myself and to all of my employees that it is Hashem alone that determines the success of our work.

Michael C.

What’s in
Your Fridge?

Last month’s article about ensuring that our children lead healthy lives (“Jewish Parenting & Food”) was right on the money. Many good points were made about the importance of the types of food we keep in the fridge. Another point that I would like to add is that many times kids (as well as parents) go to the fridge just out of boredom or habit. Most people ask themselves what they have in the fridge before asking 1) Am I actually hungry? And 2) If I am hungry, how much should I eat based on when my next meal will be? This is a huge mistake! Asking these questions in the right order will help you make choices based on what your body needs, versus what your eyes see. A note on the outside of the fridge with the questions in the correct order can serve as an important reminder.

Victor G.