Why Do Kosher Restaurants Keep Bits of Bread Near the Sink?

[Chabad.org Magazine]

This arrangement is actually a practical solution to a specific requirement in Jewish law.

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Chabad.org Magazine

By the Numbers 12 Facts About the Jews of Japan Believe it or not, this island nation has been home to a vibrant Jewish community for over 150 years. By Yehuda Altein Read 10 Questions: Take the Jewish Birthday Quiz! By Menachem Posner Read Your Questions Why Do Kosher Restaurants Keep Bits of Bread Near the Sink? This arrangement is actually a practical solution to a specific requirement in Jewish law. By Motteleh Schusterman Read The Freeman Files Nature, Miracles and Natural Miracles There are cracks in the system. Cracks everywhere. Which is a good thing. Otherwise, it would be like living in a big, impersonal machine. By Tzvi Freeman Read Podcast The Dutch Film Star Who Found Shabbat Smadar Morag was acting, acting, and riding a wave of fame, but Judaism filled a hole in her soul she never knew existed. Smadar Morag in conversation with Chana Weisberg Watch (1:01:50) Voices When My Jewish Boyfriend Took Me to Chabad for Free Food One Shabbat meal led to another. Kylie discovered the beauty of Judaism and encouraged Danny to explore his roots. Today they live a full Jewish life. By Kylie Ora Lobell Read Parshah Vayakhel-Pekudei: Dead Stones, Living Souls From forced labor to willing hearts — the Book of Exodus ends where it truly begins. By Baila Olidort Listen (7:26) The Unique Place An Essay On Parshat Pekudei By Adin Even-Israel (Steinsaltz) Read Video How You Can Help Others with Passover Needs The obligations of the month of Nissan already begin thirty days before Passover, when Jewish communities begin to collect for those in need “wheat money” for the Matzos. This fund enables them to have the three Matzos required when recounting the story of the Exodus on Passover Eve. Living Torah Watch (5:41) Lifestyle How to Make Schmaltz (Rendered Chicken Fat) and Gribbenes Schmaltz—rendered chicken fat—was an important part of Eastern-European Jewish cuisine. By Miriam Szokovski Read This email was sent to: chabador...@googlegroups.com Change email address · Manage Subscriptions · Unsubscribe Contact Us · Ask the Rabbi · Privacy Policy · Donate © Copyright Chabad.org · 770 Eastern Parkway Suite 405 · Brooklyn, NY 11213

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