
141 episodes
Practical halacha, argued from the sources.
Rabbi Shay Tahan is a dense, practical halachic Q&A feed built around household and holiday questions. Episodes move from source language to applied rulings on Pesach preparation, koshering, medicine, rice checking, and Jewish belief.
Rabbi Shay Tahan is a halachic lecture feed with a practical, source-heavy spine. The show is less a conversation than a guided ruling process. Recent episodes revolve around Pesach, kitchen use, holiday preparation, and the boundary between custom and leniency. A barbecue grill is not just a grill here; it becomes a case study in grates, covers, grease, self-cleaning ovens, high heat, and what counts as enough burning. A dishwasher is treated through water temperature and contact. A microwave is handled through cleaning, waiting, steam, detergent, and usable glassware. The show repeatedly classifies objects before it rules on them. Cold use, hot-water absorption, and direct dry contact become separate halachic categories with different consequences. That structure gives the lectures their rhythm. The language is technical, but the problems are ordinary: rice before Yom Tov, laundry after Chatzot, haircuts, shaving, egg matzah, medicine, vitamins, toothpaste, pet food, and baby bottles. The Pesach episodes show a particular concern for reducing confusion without flattening the law. When rice checking is discussed, the show weighs older minhag against cleaner modern production and named rulings. When medicine is discussed, it separates life-threatening need from ordinary sickness, then narrows the question by taste, food value, and chametz function. The show is not casual. It expects listeners to follow chains of terms such as Shulchan Aruch, Rema, Kaf Hachayim, Acharonim, hagalah, libon, minhag, and ochel nefesh. It also handles belief questions in a formal, boundary-setting way, including a Chanukah episode that discusses Christianity through categories of idolatry, mediation, prophecy, and denial. The effect is sober and instructional. It is built for listeners who want a ruling, but also want to hear why the ruling is shaped that way. The strongest moments come when an abstract principle is tested against a stove, a pill, a bag of rice, or the timing pressure before a holiday. The result is a compact halachic desk reference in spoken form.
Made for: For observant Jewish listeners, especially Sephardic listeners, who want practical halachic guidance for home, holiday, food, and ritual questions. It best fits people comfortable with Hebrew terms and source-based reasoning.
What sets it apart: The show keeps everyday cases close to the sources instead of giving only bottom-line answers. Its strength is the visible classification work: what kind of utensil, what kind of food, what kind of need, and what kind of holiday restriction.
Welcome to Virtual Yeshiva with Rabbi Shay Tahan! Rabbi Shay Tahan runs a very busy Bet Horaha where he helps people with their halachic questions via phone, text,emails or other means, he is very experienced and familiar in the world of halacha. He learned in the prestigious yeshiva of Beit Shmaya and in Kiryat Malachi located in Eretz Yisrael. In addition, Rabbi Tahan has a radio show on JRoot radio every Friday where people can call you their Halacha questions and are answered live on the air, and every morning on Kol Barama a 5 minutes Halacha three times a day right after the eight o'clock, nine o'clock, and ten o'clock news. Rabbi Tahan leads the Shaarei Ezra Kollel at the central Bnei…




Daily halacha, case by case.


Parsha questions carried into serious Torah argument.
The Pri Hadash says today's generations are "dorot mekulkalim" and should drink only a little more than usual.
Rabbi Shai Tahan focuses on Pesach halachot, starting with which wine to buy for the four cups and why red wine is preferred when possible.
Rabbi Shay Tahan teaches the proper methods for saying blessings before eating in his 'How It's Done' series.
A halachic discussion about the prohibition of work after midday on Erev Pesach, focusing on laundry, haircuts, and shaving.
Rabbi Shay Tahan ties the four malchuyot to Babel, Paras u'Madai, Yavan, and Rom, then connects them to Daniel's statue and Chazal's readings of Torah verses.
A rabbi explains how to kosher a non-kosher barbecue grill for Passover or general use, using a self-cleaning oven or high heat.
A guide on how to kosher various kitchen utensils for Passover, categorizing them by their use with cold, hot water, or direct fire.
A rabbi explains how to kosher a non-kosher barbecue grill for Passover or general use, using a self-cleaning oven or high heat.
A discussion about a new halachic ruling allowing Sephardic Jews to check rice only once for Passover instead of three times, addressing the change in tradition due to modern rice processing.
A halachic discussion about restrictions on work and grooming activities on Erev Pesach after midday.
A rabbi explains how to kosher a microwave and clarifies that glass items, including Pyrex and colored glass, only need washing according to Sfaradim halacha.
A halachic discussion on whether checking rice is permitted on Yom Tov or Pola Moed, citing various authorities.
A rabbi discusses the kosher-for-Pesach requirements for medicine, distinguishing between life-threatening and non-life-threatening situations.
This episode explores the connection between Hanukkah and Christian holidays, focusing on their shared symbolism of light and the fight for belief.