yoshonupdates

August 2, 2016 – 27 Taamuz 5776

THE OFFICIAL START OF THE NEW CHODOSH SEASON

The Chodosh season has begun this year somewhat earlier than usual due to the agricultural conditions in the growing areas. Our estimates of the start of Chodosh for each crop are based on the reports from the US Department of Agriculture. This year, this information is enhanced by reports sent to me by several mashgichim, for which I thank these mashgichim.

 Freshly baked items using spring wheat, including breads, challahs, bagels, rolls, pizza and some cakes and cookies may be Chodosh in the Midwest after the PURCHASE DATE of Jul 29. Elsewhere in the US, this date would be Aug 12.
 Packaged foods from spring wheat may be Chodosh after the PACKING date of Jul 29, or the PURCHASE date of Aug 12.
Noodles and pasta may be Chodosh after the PACKING date of Aug 13 […]

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“A Guide to Chodosh”, published by Rabbi Joseph Herman, presents a comprehensive treatment of chodosh. Since much of the information changes between issues, it is imperative to consult the most recent guide.Copies of this Guide are available by subscription. This issue is the first of three for this year. Subscription rates for three issues are as follows: U.S. $20.00, Canada $22.00 USD, overseas, including Israel and Europe $27.00 USD. Make out your check to “Chodosh Project” and mail it to Project Chodosh Subscriptions, P. O. Box 150088, Kew Gardens, NY 11415. Please note that Rabbi Herman receives no remuneration for his services and for the countless hours required to obtain information about hundreds of different products. One can also receive much pertinent information and updates by sending an e-mail to chodosh-subscribe@jif.org.il , or by calling the Chodosh Hot Line at 718-305-5133

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This list is for Baltimore establishments and was revised in August 2015. Please check with each establishment to confirm current Yoshon status.

Download “Printable handy Yoshon/Pas Yisroel Baltimore reference list”

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When my husband first told me that he would like to start keeping yoshon I asked, “What’s that?” When I found out, my immediate reaction was panic and a feeling of being overwhelmed. To my surprise, it was far less complicated than it sounded. Nowadays, with local bakeries baking yoshon every day and the pizza shop selling yoshon pizza, it’s a breeze to keep the mitzva.

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The same Torah which does not permit us to eat the meat of an animal that does not have split hooves or chew its cud, also does not permit us to eat from new grain harvest until the barley omer sacrifice was brought in the Bais Hamikdash on the second day of Pesach.

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The story is told about how in the mid 1970’s the proprietor of a kosher bakery in an Orthodox Jewish neighborhood was asked if his products were Yoshon. Not realizing that this Hebrew word, which literally means ‘old’, actually refers to grain which had been planted before Passover, proudly, albeit naively, answered, ” I can assure you that everything in my bakery is 100 percent fresh.” Today, as we approach the millennium yoshon and chodosh have graduated and become household words which have rightfully taken their place among the more popular terms such as Glatt Kosher, Cholov Yisroel, and Pas Yisroel.