STORY BEHIND THE NAME
A N O N P R O FIT, IN D EP EN D EN T N E W S S O U R CE TO I N F O R M , I N S P I R E , E D U C AT E A N D CO N N E C T T H E S T. LO U I S J E W I S H CO M M U N IT Y.
S T L J E W I S H L I G H T.O R G
14 N I S A N , 5 78 3
A P R I L 5 , 202 3
VO L . 76 N O. 7
INSIDE
CHAMETZ FOR SALE How St. Louis became an important online hub for transferring ownership of leavened goods during Passover. PAGE 4A
CELEBRATING PASSOVER Several dozen people learned the art and science of matzo baking on March 27 during a Model Matzah Bakery experience at Chabad of Chesterfield. The 18 crucial minutes between the time flour and water are combined until baking commences ticked off quickly. Fortunately, this was only a pre-Pesach demonstration if the dough started to leaven, thus becoming chametz. Kids and adults got in the spirit, from grinding wheat to rolling matzah from dough balls, ready to put in the oven to bake. Photos: Bill Motchan
APPLE MATZAH KUGEL Don’t miss this recipe for a delicious Passover treat. PAGE 1B
‘THE CLAIMANT’ At top, Rabbi Avi Rubenfeld of Chabad of Chesterfield explains the matzah baking process. Above, Max Giesine shows off his matzah dough. At right, children grind wheat to start the matzah making process.
Creve Coeur mom opens up about her childhood sexual abuse in new book. PAGE 3A