Rabbi Mordechai Rhine

Rabbi Rhine's warmth and desire to connect with others is reflected in his focus on relationship building, with many years of experience working with Jews of all backgrounds, helping each individual reach their potential and achieve their goals. His halachic and hashkafic guidance are highly sought after, based on his breadth of knowledge and the personal attention he strives to provide. Originally from Monsey, New York, Rabbi Rhine studied in Beth Medrash Govoha in Lakewood for over a decade. His approach to learning and teaching was greatly influenced by the Mashgiach, Rav Matisyahu Salomon shlita, and by the Rosh Yeshiva, Rav Yeruchem Olshin shlita, who wrote an approbation to Rabbi Rhine's book Magic of Shabbos. Rabbi Rhine holds semicha from Rabbi Berel Wein and from Rabbi Shmuel Meir Katz. Additionally, he has extensive training in Medical Ethics and Halacha, Taharas Hamishpacha, Choshen Mishpat, and has studied significant sections in Even Hoezer. His secular education includes a Masters in Educational Leadership from Bellevue University.
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2403Chullin95- Meat that was hidden from eyesight, Our world is what Hashem created when He hid Himself Masechta Chulin 8 min
2404Chullin96- The deep cut for removing the Gid Hanoshe, He was taught by those who follow the other opinion Masechta Chulin 9 min
2405Chullin97- When Kosher mixes with non-Kosher- The concept of tasting, and of 1 in 60 Masechta Chulin 12 min
2406Chullin98- The calculation of 1 to 60 ratio is done as the question is presented, even if there was absorption afterwards Masechta Chulin 11 min
2407Chullin99- Precise measure of taste, Gid Hanoshe- I don't Pasken that way, but you do Masechta Chulin 12 min
2408Chullin100- An honorable piece has significance and is not nullified Masechta Chulin 11 min
2409Chullin101- When did the Mitzva of Gid Hanoshe start- Has taste applies even to a non-kosher animal Masechta Chulin 11 min
2410Chullin102- When does Eiver Min Hachay apply, to a Jew or non-Jew Masechta Chulin 8 min
2411Chullin103- The prohibition of milk and meat- Separation between people eating each type Masechta Chulin 11 min
2412Chullin104- Is fowl like animal meat, in milk-meat, in vows Masechta Chulin 11 min
2413Chullin105- How long to wait between meat and dairy Masechta Chulin 12 min
2414Chullin106- Handwashing before eating bread- It is a Mitzva to listen to the Sages Masechta Chulin 13 min
2415Chullin107- What is the solution of covering hands if one cannot wash for bread Masechta Chulin 11 min
2416Chullin108- A drop of milk fell on a piece of meat protruding from a stew Masechta Chulin 8 min
2417Chullin109- Udder considerations- The taste of milk and meat Masechta Chulin 14 min
2418Chullin110- Rav felt it necessary to forbid the udder- Romi bar Tamri made good use of them on Erev Yom Kippur Masechta Chulin 14 min
2419Chullin111- Fish cooked in a meat utensil Masechta Chulin 14 min
2420Chullin112- Salty imparts taste, means that it is very salty Masechta Chulin 7 min
2421Chullin113- Breaking the neck can affect both Chishen Mishpat, financial, and Yoreh Deah, Kosher Masechta Chulin 8 min
2422Chullin114- Dissecting a Kal Vachomer, milk of other kosher animals with meat Masechta Chulin 11 min
2423Chullin115- Can I use a milk and meat mixture for the Chanuka Menora Masechta Chulin 12 min
2424Chullin116- Making cheese, Is it a mixture of milk and meat Masechta Chulin 12 min
2425Chullin117- The Tumah of food and the Tumah of a carcass Masechta Chulin 9 min
2426Chullin118- Yad-Handle and Shomer-Guard in laws of Tumah Masechta Chulin 9 min
2427Chullin119- Can hair be a Yad, or a Shomer Masechta Chulin 8 min