Parsha: Ki Savo – Clinging to Gold

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Previous Episode

TORAH 101: The Mechanics of the Afterlife

What happens after we die is an endlessly fascinating – or terrifying – topic. In our exploration of the Afterlife we have covered vast grounds: We’ve spoken about death and the various types of death; we’ve spoken about the reckoning and accounting that a person must submit before the Heavenly tribunal; we have been made aware of some of the travails that the body undergoes in the grave; we’ve learned about two different venues that a person can end up in – paradise and purgatory; we’ve spent a great deal of effort trying to understand the nature of the soul.

In this podcast we take the next step: We explore the mechanics of the purging of the soul from its contaminants and what actually happens in purgatory. We also introduce another potential destiny for the soul, one that is decidedly unfortunate. In our elaboration and explication of these ideas we also discover the fundamental link between a person’s behavior and that person’s status in the afterlife. If you are interested in demystifying the great and fascinating subjects of the Afterlife, this podcast will offer a lot of clarification.

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DONATE: Please consider supporting the podcasts by making a donation to help fund our Jewish outreach and educational efforts at https://www.torchweb.org/support.php. Thank you!

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Next Episode

Rabbi Nosson Dubin on the Recent Kosher Restaurant Scandal

Tastewise, kosher chicken and non-kosher chicken are indistinguishable. When it comes to the price tag, these two fowls are drastically different. The discrepancy in price creates an incentive for unscrupulous restaurateurs. If you can buy chicken at the non-kosher price, and sell it at the kosher price, you can juice your profits by a large amount. This potential for illicit arbitrage is one of the reasons why kosher restaurants must be certified by a kosher agency.

But what happens when things go wrong? What happens when an ostensibly kosher establishment is shown to have deceived its patrons and passed off non-kosher food as kosher?

In light of a recent kosher restaurant scandal in New Jersey, we talked to an expert to find out. Rabbi Nosson Dubin is the rabbinic administrator of HKA, the Houston Kashrus Association, and a renowned expert in all matters kosher. In this wide-ranging discussion, he takes us behind the scenes of a kosher restaurant and reveals to us how the sausage is made (and overseen). We learn about the various safety measures in place to prevent such debacles from happening, about the vulnerabilities and weak points in the system, and we offer some proposals for how to improve measures to lower the risk of another such scandal.

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Please email me at [email protected] with any questions or comments

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DONATE: Please consider supporting the podcasts by making a donation to help fund our Jewish outreach and educational efforts at https://www.torchweb.org/support.php. Thank you!

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