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Looking back at my yeshiva years, I can say with certainty that the lessons most remembered were the ones where my teachers took the time and effort, and koach to figure out how to make the classes come alive.
When lessons are taught in a way where they actually pertain to our daily lives, they are far more effective than those that are taught just because.
Enter Rabbi Chaim Shapiro, the Mashpia and director of the Morristown Smicha program.
There is no shortage of smicha programs around the world, but the program in Morristown, NJ is different.
Rabbi Shapiro is constantly thinking about how he can make the halachos of bosor b’cholov come to life, so that when his bochurim become Rabbis, they really know what it is they worked so hard to learn about.
It was precisely this ingenuity that made him call on Rabbi Moshe Vogel from Natural and Kosher Cheese.
Vogel has been working in the hashgocha field of cheese for 20 years, and comes highly qualified to explain from a halachic perspective what the intricacies are when it comes to making cheese.
He also holds a pasteurizers license, and has become an expert cheese maker. From both perspectives, Rabbi Vogel seemed to be the man for the job.
Rabbi Vogel recently came to speak to the bochurim.
From his vast experiences at cheese plants, and cow farms, he created a slide show of pictures taken at various places to further explain what the bochurim are learning.
As the pictures below show, the bochurim sat enraptured, as they got to see what it is that halacha talks about with a hands on approach.