At this Thursday’s Yarchei Kallah, we focused on two cornerstones of Judaism:

The laws of Shabbos, especially how to go about heating food for Shabbos. We love Shabbos, and we show it with delicious Shabbos food, but it has to be done the right way to preserve the sanctity of Shabbos.
The importance of holding up any new technology to the light of the Torah and Halacha. The sous vide can turn out entrees cooked to perfection, with set-it-and-forget-it ease. Great for Shabbos, right? Listen to the shiur below as Rabbi Yehuda Wolin guides us through the intersection between the sous vide and Shabbos.

Follow along with these source sheets.