KEEPING IT KOSHER
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-Ail April 18-28, 2004
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Associate Ch airs
Dentorr JEWISH ISMS
6 THE VICHIGAN BOARD OF RABBIS
1 4111, All ISRAEL IS RESPONSIBLE FOR ONE ANOTHER
This is Federation
ing the addition of kosher cheeses
and some ice cream toppings — is
overseen by Vaad kashrut director
Rabbi Joseph Krupnik and kashrut
supervisor Rabbi Beryl Broyde.
Some items without kosher certifi-
cation are being sold in the shop, but
only in marked areas and in sealed
containers that are not to be opened
in the store.
Jabbori vows that the cost of
kosher items and payment for
kashrut supervision will not be
passed on to customers as price
The restaurant will remain open on
Shabbat, not having to abide by the
Vaad stipulation that requires Jewish-
owned kosher restaurants to close on
Shabbat. Vaad staff, who live close
enough to walk there, will supervise
the shop on Shabbat, an allowance
made by the rabbis because the
supervision is blended into the week-
"It is done as part of a supervisory
package — and is permissible
because it is not something that is
done specifically and only on
Shabbat," Rabbi Krupnik said. It is
like a rabbi in a synagogue, who may
have an overall position that happens
to have a Shabbos element to it."
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Jabbori sees the outcome of the
kashrut issue as beneficial to many,
including other shopowners who, in
the future, may wish to be exempt
from selling non-kosher food items.
"We see this as a victory, not only
for us, but for the community and
for the company," Jabbori said. "It's a
situation that is win-win-win."
In addition to learning about
Jewish dietary laws, Ted Jabbori said
his family has learned more about
Shabbat than just that it is the
restaurant's least-busy day.
"It's a good custom, to rest — and
to spend time with your kids, and
not have them play Nintendo and
watch TV all day," he said.
Dunkin' Donut-Baskin Robbins
staff have been receiving training in
serving and selling of kosher foods.
One element of the restaurant also
has been a learning experience for
some kashrut-observant diners.
"Many of them don't know how to
use a drive-through window," said
Rabbi Krupnik. They look at the
menu and then drive up to the pick-
up window before someone inside
can get to the speaker to say, 'Hello,
may I take your order?'" 1 1
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