Practical Shemitta: The Kitchen
The shemitta year creates a lot of confusion about what is allowed and what is not, especially when it comes to food in the kitchen. Join Rabbi Dovid Fink for this 5-part series in which he will cover the sources and various opinions on the key halachic considerations for handling food at home:
Practical Shemitta: The Kitchen: Practical Shemitta
The Torah promises blessings of abundance to those who refrain from working the land during the Seventh Year.
In today’s class we will survey the opinions of the rabbis regarding this blessing nowadays.
In short, can we depend on Gd’s blessing in modern times?
Sources, both in WORD format and pdf, are available through the links.
Practical Shemitta: The Kitchen: Practical Shemitta
Today our class on Shmitta focuses on how to treat produce of the Seventh Year.
How is the produce to be prepared for use?
What uses are permitted?
What to do with produce that is inedible or of poor quality?
Sources are available through the links in both WORD format and pdf.
In class we will translate and explain these sources.
Practical Shemitta: The Kitchen: Practical Shemitta
Peeling fruits and vegetables.
Fruits and vegetables left over on the plate after eating.
Sources are available through the links in both WORD format and pdf.
Practical Shemitta: The Kitchen: Practical Shemitta
Sefihin is the prohibition to eat any produce of the smitta year that might have been sown or might have been sown and then grew by itself.
Sources are available through the links as usual.
In addition to being one of Rabbi Brovender's first students, Rabbi Dovid Fink is an outstanding expertﾠand teacher of Halacha. Rabbi Fink received his Rabbinic ordination from ITRI and the Mir and was awarded his Ph.D in Semitic Languages and Linguistics from Yale University. Rav Fink has taught thousands of students from all over the world for over 35 years.