After learning Avodah Zara in Daf Yomi, we sat down with Rabbi Eli Gersten to walk through some of the most common — and misunderstood — kashrus questions people ask every day. We're excited to share that conversation now.
From pas akum and bishul akum, to yayin nesech in the home, coffee, hotel breakfasts, nanny-cooking, fish and swordfish, Cholov Stam, OU standards, and even the Pringles/potato-chip bishul Yisroel discussion — we cover it all clearly and practically.
If you've ever wondered why kosher bread doesn't need a chosam, what you can actually eat in a hotel, whether your wine is still fine, or how the OU handles chips, tuna, and restaurant pilots, this episode is for you.
A fast, informative overview of real-life kashrus shailos — with Rabbi Gersten's guidance and the Daf Yomi backdrop.
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