This is the first book ever written strictly on the subject of the lesser-known Jewish law found in the Torah (Bible), concerning eating only “yashan” (literally, “old grain”), also spelled “yoshon”. In our modern times of highly processed foods, this can be a challenge. It covers everything one needs to know in order to fulfill the “Mitzvah of Keeping Yashan”, (also known as the “Prohibition of Chadash” or “new grain”). This book is also a valuable resource for those in the kosher food industry who would like to reach a market of those with a stricter standard. Full of beautiful color photographs and clear explanations, it is sure to help educate and provide enjoyment at the same time. Whether you just want to learn more, or you would like to take on this mitzvah, “Vintage Grain” is for you. It tells you everything you need to know, from how and when to start, to knowing what is yashan nearly at a glance. It also thoroughly explains how to use the lengthy annual publication “Guide to Chodosh”. With tips, charts, resources, and lists, you too can “reap” the benefits of “Vintage Grain”.

Author Biography

Chasya Katriela Eshkol is the Executive Director and founder of The Yoshon Network Inc., a 501 ©(3) non-profit organization dedicated solely to the mitzvah of keeping yashan. TYNI was organized in Cincinnati, Ohio, where she initiated the start of the Yoshon.com website. Since then, she married and moved to Scottsdale, Arizona, where the TYNI base-of-operations is currently located. TYNI continues to grow and expand, helping to provide yashan information to visitors all over the world. Chasya has written articles for Jewish Spirit Magazine for the Cincinnati Community Kollel, created articles and poetry for the Cincinnati Jewish Women’s Journal, pen and ink drawings, the Pet Pride Inc. newsletter, and previously created word and crossword puzzles for The Morris Report. She is the author of “Can Do Kosher! A Quick and Concise Guide to Becoming Kosher”, and is finishing up another large project due to be completed sometime in 2018.

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