Preseason Chodosh Bulletin-Correction on the % Chodosh in planted crops
Text Box: s"xc PRESEASON CHODOSH BULLETIN Guide to Chodosh, c/o Yoseph Herman, 20 Sylvan Road, Monsey, NY 10952 Address all subscriptions to: Project Chodosh Subscriptions, PO Box 150088, Kew Gardens, NY 11415 Hot Line Phone: 718-305-5133. E mail: [EMAIL PROTECTED] June 08 TIME TO RENEW SUBSCRIPTIONS TO THE GUIDE TO CHODOSH It is time to renew your subscription for the 3 issues of the Guider to Chodosh that we will ??"? publish this upcoming season. Please note that the cost of the three issues this year is increased from $17 to *$18*. Please mail your check and the renewal form at the end of this Bulletin to Project Chodosh Subscriptions PO Box 150088 Kew Gardens, NY 11415 All other correspondence should be sent to the Monsey address, listed at the top of this page. SUBSCRIPTION RENEWAL FORM Please fill out this form and return with your $18 check made out to ?Project Chodosh?, for the subscription to next season?s Guides. Mail to: Project Chodosh Subscriptions, PO Box150088, Kew Gardens, NY 11415 FIRST NAME:_ FAMILY NAME__ STREET ADDRESS*_* APARTMENT NUMBER__ PHONE NUMBER__ CITY___STATE_ ZIP__ PLEASE CHECK ONE: __RENEWAL (SAME ADDRESS) ; __RENEWAL (NEW ADDRESS); __ NEW SUBSCRIPTION *POTENTIAL MAJOR PROBLEMS FOR YOSHON IN THE FORTHCOMING SEASON* *_THE PROBLEM: _*In the previous years, your local bakeries have been using Yoshon spring wheat flour to produce their breads, challehs, rolls, bagels, pizza, etc. This year, due to the unusual world-wide wheat shortages, we are facing unprecedented shortages of spring wheat that has usually been available this time of the year to be stored for next season?s Yoshon. This is coupled with a corresponding unstable price situation in the futures markets for spring wheat. As a result, it is quite possible that methods used until now of producing Yoshon foods from stored Yoshon spring wheat may be curtailed or be unavailable to your bakeries this coming season. *_A MEETING WAS HELD _*on Jun 16. This meeting, which was called by the Guide to Chodosh, was held at the headquarters of the O-U. It was attended by the mashgichim that give hashgocho on Yoshon and by representatives of the flour mills, flour distributors, pasta makers and others from the food production chain. Some of the conclusions were: · The usual Yoshon spring wheat flour is thus far only being offered for the entire season by one mill, and only to those who commit to purchase this for the entire forthcoming season by June 23. It is not clear how many bakeries are prepared to make this commitment so early is the season. · A second mill can offer Yoshon spring wheat flour, but only until early November. · Even these 2 mills are only offering the Yoshon flour in the New York area. It is not known if any Yoshon spring wheat flour will be available elsewhere in the country. · A second option has been proposed for producing Yoshon baked products without the need to store spring wheat. This method would be applicable anywhere in the county, at any time, without prior reservation or commitment. This involves using a pure winter wheat flour (that is always Yoshon) and enhancing it with added ?vital wheat gluten?. This option has been used successfully by some bakers. However, it does require some experimentation. Not every bakery may be willing to experiment with such new methods. In addition, the price of this new method will not be established until more of the winter wheat is harvested, by mid July. · Gefen expects to have Yoshon barley over the entire Chodosh season. We will probably not know for sure what each individual bakery, pizza shop, catering hall, etc will choose to do until around sukkos time, around mid October, when the second issue of the Guide will be under preparation. _Even bakeries and other facilities that have been producing Yoshon for many years, may choose not to do so this forthcoming season._ This means that the first issue of the Guide will list only very few bakeries and similar establishments, only those that already have made the commitments to use the new methods of Yoshon production by early August. Even these may choose to change their minds depending on their experiments. Therefore _this puts an extra, new task on the shoulders of the Yoshon consumers. They must keep checking and rechecking the Yoshon status at their bakeries, etc, until the situation stabilizes. _We expect all facilities which will choose to discontinue Yoshon, to post prominent signs to that effect. It also means that the first issue of the Guide will become obsolete to a very large extent when the second issue comes out, hopefully by early November. Between the publication of the first and second issue of the Guide, you wi
Preseason Chodosh Bulletin
Text Box: s"xc PRESEASON CHODOSH BULLETIN Guide to Chodosh, c/o Yoseph Herman, 20 Sylvan Road, Monsey, NY 10952 Address all subscriptions to: Project Chodosh Subscriptions, PO Box 150088, Kew Gardens, NY 11415 Hot Line Phone: 718-305-5133. E mail: [EMAIL PROTECTED] June 08 TIME TO RENEW SUBSCRIPTIONS TO THE GUIDE TO CHODOSH It is time to renew your subscription for the 3 issues of the Guider to Chodosh that we will ??"? publish this upcoming season. Please note that the cost of the three issues this year is increased from $17 to *$18*. Please mail your check and the renewal form at the end of this Bulletin to Project Chodosh Subscriptions PO Box 150088 Kew Gardens, NY 11415 All other correspondence should be sent to the Monsey address, listed at the top of this page. SUBSCRIPTION RENEWAL FORM Please fill out this form and return with your $18 check made out to Project Chodosh, for the subscription to next seasons Guides. Mail to: Project Chodosh Subscriptions, PO Box150088, Kew Gardens, NY 11415 FIRST NAME:_ FAMILY NAME__ STREET ADDRESS*_* APARTMENT NUMBER__ PHONE NUMBER__ CITY___STATE_ ZIP__ PLEASE CHECK ONE: __RENEWAL (SAME ADDRESS) ; __RENEWAL (NEW ADDRESS); __ NEW SUBSCRIPTION *POTENTIAL MAJOR PROBLEMS FOR YOSHON IN THE FORTHCOMING SEASON* *_THE PROBLEM: _*In the previous years, your local bakeries have been using Yoshon spring wheat flour to produce their breads, challehs, rolls, bagels, pizza, etc. This year, due to the unusual world-wide wheat shortages, we are facing unprecedented shortages of spring wheat that has usually been available this time of the year to be stored for next seasons Yoshon. This is coupled with a corresponding unstable price situation in the futures markets for spring wheat. As a result, it is quite possible that methods used until now of producing Yoshon foods from stored Yoshon spring wheat may be curtailed or be unavailable to your bakeries this coming season. *_A MEETING WAS HELD _*on Jun 16. This meeting, which was called by the Guide to Chodosh, was held at the headquarters of the O-U. It was attended by the mashgichim that give hashgocho on Yoshon and by representatives of the flour mills, flour distributors, pasta makers and others from the food production chain. Some of the conclusions were: · The usual Yoshon spring wheat flour is thus far only being offered for the entire season by one mill, and only to those who commit to purchase this for the entire forthcoming season by June 23. It is not clear how many bakeries are prepared to make this commitment so early is the season. · A second mill can offer Yoshon spring wheat flour, but only until early November. · Even these 2 mills are only offering the Yoshon flour in the New York area. It is not known if any Yoshon spring wheat flour will be available elsewhere in the country. · A second option has been proposed for producing Yoshon baked products without the need to store spring wheat. This method would be applicable anywhere in the county, at any time, without prior reservation or commitment. This involves using a pure winter wheat flour (that is always Yoshon) and enhancing it with added vital wheat gluten. This option has been used successfully by some bakers. However, it does require some experimentation. Not every bakery may be willing to experiment with such new methods. In addition, the price of this new method will not be established until more of the winter wheat is harvested, by mid July. · Gefen expects to have Yoshon barley over the entire Chodosh season. We will probably not know for sure what each individual bakery, pizza shop, catering hall, etc will choose to do until around sukkos time, around mid October, when the second issue of the Guide will be under preparation. _Even bakeries and other facilities that have been producing Yoshon for many years, may choose not to do so this forthcoming season._ This means that the first issue of the Guide will list only very few bakeries and similar establishments, only those that already have made the commitments to use the new methods of Yoshon production by early August. Even these may choose to change their minds depending on their experiments. Therefore _this puts an extra, new task on the shoulders of the Yoshon consumers. They must keep checking and rechecking the Yoshon status at their bakeries, etc, until the situation stabilizes. _We expect all facilities which will choose to discontinue Yoshon, to post prominent signs to that effect. It also means that the first issue of the Guide will become obsolete to a very large extent when the second issue comes out, hopefully by early November. Be
