Issue 444

A CHIC WOMEN’S BOUTIQUE

STATEMENTDesigner

Every fish department sells carp.

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עגיד׳תוכלמ

א ן׳ראפ רעכעב ןעמןטלעוורעדסיוא טפיוק .שזדעטירעהןתחייב

Special pricing when purchasing a package. What every chusen wants

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Moishy Taub 31

I try to find ways to help my Eishes Chayil prep for shabbos. I can't really iron the tishtach but, I'm more than happy to take on the Shabbos shopping. There's something calming about walking slowly through Evergreens meat dept to find a good piece of chulent meat or a special roast for guests.

Ever since I started buying ready made floral arrangments at Evergreen, the pre-Shabbos anxiety about whether my wife will like the flowers I pick has disappeared. I know she will like them.

Lately I have been bringing home fresh hot chicken fingers from the shnitzel bar for my 8 year old. There's a special geshmak about the time we spend noshing and shmoozing at the kitchen table.

LAUNCHING RIGHT AFTER PESACH IYH

עיינ זיא'ס ...ידייז ,ןטייצ

Treat her new start to new favorites

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It already has a place in your home. Nuah, the Judaica items you use and enjoy every Shabbos and Yom Tov.

Nature’s boost to help you through hecticness.the

How are herbal supplements better than vitamins?

re busy non-stop. The endless to-do lists for Pesach and the regular day-to-day can get overwhelming.

is here to help you stay calm and relaxed, tackling your to-do list with joy and bringing Yom Tov in with a smile.

Adrenal Aid supports your adrenal glands so you can be in top shape for easy Pesach cleaning and more energized.

Herbs come from the whole plant, making it 100% natural and incredibly effective.

!רשכ זיא

ריא טעוו 'טפעשעג חספל רשכ' לפענייפ ייב

רשכ יילרע עלא ןופ לאווסיוא עכילרעה א ןפערט

יד ןיא ןוא ,ןירדהמל רשכ סעלא ןטקודארפ חספל

עגירעי ץנאג רעזנוא ןופ האנה טאה טייצ עבלעז

.ןכיורבעג עגיד'ץמח ערעייא

Curate your Pesach menu with KC Market™ prepared by specialty artisans.

ORLANDO & STATEWIDE DELIVERY IN FLORIDA

Connect with us kcmarketfl

KosherCentral.com/PASSOVER

Scan here to delight in our handcrafted Yom Tov selection experience.

Everything you need and everything you don’t know you need for Pesach at the supermarket you love.

Whether you’re making Pesach for the first time or have been doing it for years, making Pesach shouldn’t be stressful, shop The Hive for variety and convenience all under one roof.

Save on your grocery expenses with competitive, rock-bottom pricing on all Pesach basics and beyond.

Grocery shopping should be convenient, avoid sitting in traffic with convenient shopping routes away from the center of town.

Finest cuts

Take the food home. Our delicious deli department features a full line of tasty takeout options so you can clean and keep everyone fed.

Our meat department is fully stocked with the finest cuts of fresh meat all Kosher L’Pesach, ready to cook.

WHERE EVERY CHILD'S POTENTIAL SHINES BRIGHT!

Step into our summer program where growth, exploration, and endless fun await. Our summer program is lead by supportive staff, and is chock full of tailored activities designed to foster confidence and independence in a joyful environment.

As you deck the seder table with all your sliver, bring out our new glass bottle. Maximum fizz and Kashrus now meet maximum elegance.

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ןמוקיפא םעד טפאכ

עיינ א עדנשאררעביא ךעלטראק ליפש

,אטשינ זיא ןמוקיפא רעד ןוא ,'ןופצ' וצ ןא טמוק'מ ,שיט רדס םייב םענייאניא טציז ריא

...טפאכעגוצ סע טאה רעכלעוו רעד זיא רע זא ןייז הדומ וצ ךיז טיירג טשינ זיא רענייק ןעוו

,תוצח זיא טא ,טא לייוו ,'בנג' םעד ןקעדטנא לענש רעייז טזומ ריא ??ןעמונעג סע טאה רעוו

!טייצ ןיא ןמוקיפא םעד ןסע וצ ןגאינא ףראד רעדעי ןוא

?ןעמ טוט סאוו

!!"ןמוקיפא םעד טע'בנג'עג טאה רעוו" טליפש'מ

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Parenting "Sense"ibly

By Ricki Dembitzer MS, OTR/L

Are you overwhelmed or frustrated with your child's behavior?

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• ןוחטב ,הנומא

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• תיב םולש

• תועינצ

• עשידיסח perspective

• History of תודיסח

• stories

• םינוגינ

The nest custom, and made to order suits are available starting from $525.

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No need to stress about your Pesach makeup. Shop Maple for a full line of Kosher L’Pesach Careline and solid cosmetics, delivered right to your door.

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DETERGENT DETERRENT

(Re: Clean Start, Issue 442)

I enjoy The Monsey View very much. The articles are informative, the recipes are attainable even for us simple folk, and the serials are superb.

I think that your article about detergents should have included very clear warnings about the dangers of mixing detergents. In particular, it should have included a very clear warning, preferably with words from Hatzolah, about the dangers of St. Moritz. I personally believe no one should keep this in the house. Even if your household is adult-only, it’s a danger to any visiting child. It’s also dangerous for older adults (with or without cognitive decline).

Thank you, B.P.

UNMASKED

(Re: The Pen Behind the Mask, Issue 441)

I love reading, so I really enjoyed the article about pen names. In that article, one of the writers who talked about her pen name was

categories covered

Gluten free & Spelt matzos

Immune support

Digestive wellness

Groceries & sweeteners

Body care

Relaxation & Sleep support

Women’s wellness

Oral care

Bone health

Esty Heller. I’m wondering if she’s the author of my favorite serial, Power Tools. She said in the article that she uses many pen names, but there are quite a few books by “Esty Heller,” too.

Wondering

THE MONSEY VIEW REPLIES:

Yes, Esty Heller who wrote Power Tools is the Esty Heller in the article on pen names. And yes, she wrote all those books under her name as well!

NO PASS FOR EZ PASS

(Re: Week in Review, Issue 440)

A few weeks ago you published a news piece about a fraudulent text message directing users to pay $60 for an E-ZPass violation. I actually got that text. However, I wanted to notify others about a fraud from E-ZPass themselves. I happened to review my E-ZPass statement and noticed that they charged me $27.58 for crossing the George Washington Bridge, which I had not crossed. I called them, and after waiting an hour on the phone, I reached a rep who told me that he can’t explain why I was charged. He opened a dispute in their system. A few days later, I was credited for the charge. I recommend E-ZPass users to carefully review their statements.

S. Star

CHESED DRIVER

(Re: Keep Your Baby Safe, Your Say, Issue 436)

This is a letter to all the drivers who complain about people trying to cross the street while pushing strollers into the road, and to all other local drivers.

You are 100% right, and we mothers must be careful. But here’s the thing. When we’re trying to get home, we sometimes stand at an intersection waiting to cross for as much as ten minutes or even more, often in the bitter cold and rain, while the drivers whiz by obliviously in their warm cars.

This happens more times than I care to count: I try crossing a busy street, shepherding a few little kids

along with me, but nobody slows down or stops so I can actually cross safely. After many minutes of frantically pulling the kids away from traffic, a bus driver takes pity on me and opens his stop sign so I can cross.

I wish the Yiddishe drivers would stop for us too.

Yes, it might take you a few seconds longer to get home, and you might even occasionally miss a green light. But that mother you helped cross will be able to catch her preschooler’s bus, keep her active toddler safe, and feed her hungry baby. Her arms will not ache from holding her shopping bags for a long time.

In addition to making a kiddush Hashem, you will have done an outstanding chesed for a whole family. All it takes on your part is to stop your car.

Thank you in advance, and thank you to The Monsey View for being a vehicle of meaningful conversation and hopefully more safety to our community,

A Mommy Who Wants To Walk Safely

YOUR SAY

THE SCHOOL OF LIFE

I was in a local clothing store today when I noticed a woman shopping with her daughter, who appeared to be about eight or nine years old. There the woman bumped into her friend, who was also shopping with her daughter of about the same age.

The following is the conversation that ensued:

“Oh, so you’re also out with your daughter. Day off from school?”

“Yeah, this is how I always do it. It’s the only way it works.”

“Me too! It’s good for me — I don’t have to schlep back and forth to exchange sizes because my daughter can try everything on. And it’s good for my daughter. Quality time, what could be better, right?”

“That’s right! It’s good for everyone!

You need chometz to keep your crew happy. Hatzlacha Supermarket has whatever you need.

I do it with each of my children separately. More than once.”

Dear fellow mothers, taking your child out of school for convenience’s sake may work for you and your little girl, but one party who’s affected has not been taken into consideration: your daughter’s hard-working, devoted teacher. She comes to school five days a week in this busy Erev Pesach season. Why? To inspire the children. To teach them and to reach them. To prepare the kinderlach for the Seder and to review the Mah Nishtanah with them. To sing Ha Lachma Anya with them and to encourage them to help when they get home. Your daughter’s teacher wants every little girl to be ready for Yom Tov, not just with her new dress, but with new stories, new information and with that special enthusiasm that only a teacher can inspire in a student’s heart. She cares for every little girl — your daughter included.

You know what it feels like to give supper in multiple shifts. Almost impossible, right? To warm up the food and

serve every individual family member at a different time doesn’t work well, not for the food, nor for the family. And when five girls are absent every day (for optional reasons), it makes it very challenging for the teacher. She gives each student individually the sheets, the Haggadah decorations, the notes they missed… and still they won’t know the Mah Nishtanah well, won’t get their Ivri perfect, won’t have their Chumash skills down pat, and their Haggadah will be missing some sections. Their teacher will try to make it all up for them, but aren’t you making her job harder? Or even impossible? Can we teach a student who is not present in the classroom?

Please, dear mothers, send your daughters to school. On time. Every day. You love them. We love them. And we want this to work best for everyone.

Sincerely,

A Mother of School-Age Girls Who Is Also a Principal

You need to start stocking up for Pesach. Hatzlacha Supermarket has whatever you need.

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CALL TODAY TO PLACE YOUR ORDER OR FOR ANY QUESTIONS

The Yom Tov meaT li ST !

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PARSHAS TAZRIA

Triple the Risk

Y. Levenstein

In Parshios Tazria and Metzora, the Torah deals with the punishment of lashon hara

There are 67 pesukim on this topic in Tazria and 90 in Metzora, totaling 157 pesukim altogether.

In last week’s parsha, we read about ma’achalos assuros — forbidden foods. The Torah dedicates 47 pesukim to the topic.

Thus we find that the concept of lashon hara receives three times as much coverage as kashrus! What do we learn from this?

THE YID HAKADOSH, ZT”L, sent his talmid, Reb Bunim of Peshischa, zt”l, along with a group of chassidim, to a faraway town without telling them the purpose of their trip. When they arrived, they were invited to the home of one of the villagers, who wanted to serve them meat.

The chassidim first went into the kitchen to check who the shochet was, specifics on the slaughtered animal, and whether the salting was performed properly.

While they were verifying these details, another guest in the house — a ragged-looking fellow — called out, “I see that you’re careful to investigate what you put in your mouth. Are you just as careful with what comes out of your mouth?” Little did they realize that this shabby visitor was none other than Eliyahu Hanavi.

When Reb Bunim heard, he immediately realized that this was what the Yid Hakadosh wanted him to hear, and he returned home.

It’s easier for one to stumble with the words that come out of his mouth, since a person is constantly speaking, and so the Torah expounds three times more about our speech than our food.

It behooves us to be careful with what leaves our mouths — at least three times as much as what enters.

One Shabbos morning, after davening at netz, Reb Avraham Ganochofsky, zt”l, was on his way home from shul,

surrounded by talmidim. It was 9:30 a.m.

As they were walking, a Yid crossed over from the other side of the street. A towel was draped over his shoulders.

“Rebbi, I have a question on Rashi,” he said, hoping the Rosh Yeshivah would be able to clarify what he perceived as a discrepancy between Rashi on Chumash and Rashi on Gemara.

Noticing his towel, Rav Avraham replied, “I see you’re on your way to daven. I don’t want to keep you. But don’t worry — I’ll be happy to talk with you in learning on Motzei Shabbos.”

After the Yid walked away, one of the talmidim piped up, “What’s this supposed to mean? It’s already 9:30 in the morning. We already davened and learned a whole shiur of Chumash and Rashi… and this chassid, with his long beard and peyos, still hasn’t davened?”

Rav Avraham looked at the talmid. “True, we already davened and learned, but we also already heard lashon hara!” *

Reb Meilech Biderman, shlit”a, tells that he was once in a distant village and saw an unkempt fellow in shul, who looked to be in his seventies. The man did nothing with his day but drink alcohol. Despite his shabby look, you could tell he was of fine origin, which puzzled Reb Meilech more. Why is he in such a poor state? Reb Meilech wondered, and began a conversation with the man.

It’s easier for one to stumble with the words that come out of his mouth, since a person is constantly speaking

The man shared his story. “As a ba-

What will you do with all that time when returns are no longer on your errands list?

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With these few words, the speaker implanted serious doubts in my kallah’s mind. She grappled with the negativity until she decided to break the shidduch

chur, I learned in Ponovezh, in Bnei Brak. In time, my friends began moving on in life, yet I remained in the beis midrash, waiting for my bashert. Years passed, and finally, at quite an advanced age, I got engaged to a girl who wasn’t very young either.

“About two weeks before the chasunah, one of the kallah’s relatives casually asked her, ‘Nu, for this bachur you waited so long?!’ With these few words, the speaker implanted serious doubts in my kallah’s mind. She grappled with the negativity until she decided to break the shidduch. I could find no solace.

“And that’s how I got to where I am today,” the man concluded.

Reb Meilech explained, “See the power of one negative statement! It could affect generations!”

When Rav Shmuel Wosner, zt”l, reached the age of 100, he was visited by a government official, Dr. Miron.

“Rebbi, how did you merit this milestone?” the man asked.

Rav Wosner replied, “I’ll answer with a famous story from the Ben Ish Chai.”

Once, there was a hungry lion. He hadn’t eaten in four days, and his stomach was aching. But more uncomfortable was the terrible stench from his dry mouth. He stumbled along until he met a donkey. “Come here,” he called out. The donkey meekly moved over toward the king of the jungle. “Tell me,” the lion said, “What kind of smell is coming from my mouth?” The donkey inhaled and nearly passed out. “I’ll tell you the truth, Your Highness. It’s a terrible smell.” Enraged, the lion gave the donkey a deserving punishment for his disrespect, and consumed him on the spot.

Having digested his appetizer, the lion stomped off to find his main dish. He met a sheep. “Tell me, dear sheep, what do you smell from my mouth?” The sheep was smart enough not to tell the truth. “Your Majesty, it smells very pleasant!” This was not what the king of the jungle wanted to hear, either. “Are you making fun of me?” he cried, and promptly devoured the sheep.

Next, the lion came across a fox. “What do you smell?” he asked. Cunningly, the sly fox replied, “I’m sorry, Your Highness, but for the last few days, I’ve been suffering from a terribly stuffed nose. I cannot smell anything!”

The lion accepted the excuse and the fox continued on his way.

“Look,” Rav Wosner told Dr. Miron, “I’m an old man. All my years, I was that congested fox. Whenever there were differences of opinion or arguments, I always had a stuffed nose. I didn’t smell anything…”

Indeed, it is well known that Rav Wosner never became involved in machlokes. For 100-plus years, he always made sure not to smell even a dash of lashon hara or dispute.

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Erev Shabbos Earthquake Rattles Tri-State Area

A rare earthquake shook the East Coast last Friday morning, temporarily shutting down airports and snarling traffic as damage assessments were performed throughout the area.

The earthquake hit at 10:23 a.m. near Whitehouse Station, New Jersey, approximately 45 miles west of New York City. Registering 4.8 on the Richter scale, the earthquake only lasted for less than a minute, but it left people rattled. No injuries or significant damage was reported in the aftermath of the earthquake.

Flights headed to JFK, Newark and Baltimore were all held at their origins while runways were inspected for cracks and other potential hazards. At least five Newark-bound flights that were already in the air were rerouted to Allentown, Pennsylvania, leaving passengers to find their own way home, with many renting cars to reach their intended destinations. The Port Authority of New York and New Jersey stopped traffic in and out of the Holland Tunnel for ten minutes as agency officials conducted inspections of their own.

As many as 42 million people may have felt the quake, with about 20 aftershocks reported over the next 24 hours. The largest registered 4.0 on the Richter scale, hitting Gladstone, New Jersey, approximately 12 miles away from Whitehouse Station, just before 6 p.m. on April 5.

New Yorkers haven’t felt a sizable earthquake on their own turf since August 2011. Registering 5.8 on the Richter scale and centered in Virginia, that quake is believed to be the most widely felt earthquake in the United States, and impacted over 200 million people.

Closer to home, pictures circulated within hours of the quake of a large vertical crack cutting through Indian Rock, located in the Suffern shopping plaza that bears its name. While people initially suggested that the crack was caused by the earthquake, that theory was quickly debunked, with prior photographs showing one side of the rock presenting with an unbroken

face, while the other is bisected by a major split. Both Rockland County officials and the Ramapo Police Department have said that the earthquake did not widen the split.

With Pesach Approaching, Local Municipalities Offer Extra Trash Collection Options

As Monseyites busy themselves with Pesach cleaning, multiple towns and villages are making it easier to discard unwanted items, with extra pickups and collection options being announced for the coming week.

New Hempstead residents will be getting an extra trash pickup on Sunday, April 21, with collectors returning the following morning for their usual rounds.

Spring Valley residents will have four extra pickups: Thursday, April 18, Friday, April 19, Sunday, April 21, and Monday, April 22. In Wesley Hills, roll-off containers are available for trash collection at the Village Hall parking lot from 9 a.m. on Sunday, April 21, through 4 p.m. Monday, April 22.

All Airmont residents will have a trash pickup on Monday, April 22, including those who don’t normally have Monday pickups. A dumpster will also be available at Village Hall for approximately 24 hours, from Sunday afternoon through Monday afternoon.

An additional trash pickup has been scheduled within the Town of Ramapo for Saturday, April 20. Residents of unincorporated Ramapo are being encouraged to start placing any bulk items out for collection right now in order to expedite trash pickups.

Return of Bird Flu May Spark Rise in Egg Prices

Egg prices may be on the rise once again, with bird flu outbreaks reported at poultry facilities in Texas and Michigan.

Cal-Maine Foods, Inc., the country’s largest egg producer, halted production at its Ridgeland, Texas, plant after bird flu was discovered at the facility. The company destroyed approximately 1.6 million egg-laying hens and 337,000 pullets in an attempt to curb the spread of the disease.

Bird flu was also found in Michigan, where officials said that they had identified the virus in four different commercial facilities, including one that had recently acquired cows from Texas. Also stricken with the virus were dairy cows in Kansas and Texas, as well as one Texan who had been in contact with an infected cow and is currently being treated with antiviral medication.

No eggs have been recalled in connection with the outbreak, and officials have said that all eggs in the market are safe to eat as long as they are cooked properly. Efforts are being made to minimize disruption to consumers, who have been facing already rising egg prices over the past few months.

Clarkstown Paying $200K Settlement to Ateres Bais Yaakov

Clarkstown has settled a discrimination lawsuit filed by Ateres Bais Yaakov, ending a years-long case charging the town with undermining the school’s efforts to buy a Nanuet property in 2018. Clarkstown’s insurer will be paying out $200,000 to Ateres Bais Yaakov, which filed a $10 million federal civil rights lawsuit 2020 against the town and its supervisor, George Hoehmann, saying that they had illegally hindered the school’s attempts to procure both approvals and financing.

Clarkstown stepped in and bought the property for $4.5 million in January 2020 when Ateres Bais Yaakov was unable to complete the $5.5 million purchase of the property. According to The Journal News, the town has said that it may develop the land as senior housing and parking for the Nanuet School District.

The settlement requires members of Clarkstown’s land use board to take classes on the Religious Land Use and Institutional Persons Act, more commonly known as RLUIPA. The law has been successfully used on multiple occasions by shuls, schools and communities looking to erect eruvim and who have been denied necessary permits under the premise that they violate the law.

Attempting to minimize the impact of the settlement, Hoehmann said that he was glad to have the case behind him, describing it as a nuisance.

“Lawsuits against governments are unfortunately common, the cost of doing business,” said Hoehmann.

CUPON of Greater Nanuet, a neighborhood preservation group that was formed in response to Ateres Bais Yaakov’s attempts to purchase the property, was also named in the lawsuit. That portion of the case is still continuing in federal court.

Food Delivery Driver Arrested for Intentionally Hitting Monsey Resident With Vehicle

A Spring Valley man has been charged with hate crimes after deliberately hitting a South Monsey man with his car after a delivery mix-up.

The Ramapo Police Department said that the individual accidentally used an incorrect address when ordering food

through a delivery service on April 4. While the correction was ultimately made, the driver’s anger at the delay was evident as he delivered the food, reportedly using anti-Semitic language in his remarks.

When the customer went to the rear of the delivery vehicle to photograph its license plate in response to the driver’s diatribe, the driver put his car in reverse, deliberately striking the customer and then fleeing the scene.

The customer sustained only minor injuries and refused medical attention.

Police located the driver a day later and arrested him. He was charged with assault in the second degree as a hate crime, criminal possession of a weapon, fourth degree, and leaving the scene of the crime.

The unnamed driver was arraigned in Town of Ramapo Court, with bail set at $5,000, and was turned over to the Rockland County Jail where he is awaiting his next court appearance.

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CHAPTER 6

Zevi is suspended and acting out at home. Chavi considers various therapeutic interventions but worries about the cost. She overhears her father talking about the court case. She bumps into Menachem, who also wants to connect with their father.

Russy was used to feeling useless, not helpless

In the two months between the arrest and the trial, she had watched Yoel soldier through endless meetings with his lawyers and professionals while keeping to his grueling schedule. He went to the office every day, kept to his steady chavrusos, and attended the monthly shul meetings. He hadn’t missed a single family learning session, and he still spoke to each of his children every day.

On the outside, nothing had changed. Only she saw the new wrinkles lining his forehead and his obsessive pacing. But as long as he didn’t involve her, she stayed out of it. That was her part in all of it — a useless prop.

Until now.

It was the third day in a row that Yoel hadn’t gone to the office. He filled every last corner of the house with his presence, slurping up all the air until she felt like she was suffocating.

First he paced up and down the hallway enough to make the chandelier rat-

tle, then he moved around some papers and opened and closed drawers, and then he was in the kitchen again.

Every time she asked if he was hungry, he shook his head in irritation.

Russy started wondering which one of them was underfoot. Was she supposed to move out of the way, or was he supposed to make himself scarce? He opened the fridge door and closed it. The acrylic fridge veneer was fingerprinted like a preschool easel, and Glenda kept coming in to wipe it down.

Her only reprieve had been yesterday, when she’d gone to visit her father. He wasn’t doing too well, and this just added another layer of unease to her already heavy heart.

She longed to call Chavi. Sit with her and share her struggles. Ask for her opinion. She even suspected that Chavi knew something was up because every time she visited, Chavi somehow needed stuff from the study. On one occasion, she’d looked through the French doors and seen her search through

some papers.

She had watched with relief, the burden already lighter just by knowing that Chavi shared it. But both of them knew they couldn’t talk about it.

With Purim only three weeks away, she had a bunch of details to finalize. But she needed Yoel, and he was seriously AWOL.

First, they needed a venue for the Purim meal. The large simcha room they’d built in the basement had been too small last year. She hated using the rest of her house so close to Pesach. She could just book a large ballroom, but she knew Yoel would want to choose.

She also needed to finalize the order with Aglaze for the mishloach manos tartlets. Did Yoel plan on sending mishloach manos to all the board members? Did he want the larger size for some people?

Yoel was lost in a sea of tension and frustration, and she couldn’t even clear her head for something as basic as compiling a list.

The only light in her days were Kris-

Have peace of mind knowing a car will be waiting for you at the right moment.

tina’s appointments. These visits were simply her lifeline. How embarrassing was that? Most of her kids lived within a quarter-mile radius, and she needed a smoking seamstress to cheer her up.

But today, even Kristina stepped on her toes.

The bar mitzvah dress was almost done, and only the sleeve needed some oomph. Kristina tried some pin tucks extending from the shoulder to the cuff.

Russy started wondering which one of them was underfoot. Was she supposed to move out of the way, or was he supposed to make himself scarce?

She flattered Russy about how fit she was and how the dress was literally dancing on her. Russy had almost relaxed when Kristina moved right into family affairs.

“Your grandson, that Zevi boy, is adorable. Always up to something.”

She knew Kristina well enough to know that she wasn’t talking about Zevi by chance. Yosef Yehuda’s boys were just as cute, and definitely tamer.

“When do you see Zevi?” she asked.

“Oh, he’s home all the time. Yesterday Havi gave me those pale blue skirts to mend. By the way, they are gorgeous. You have great taste.” Kristina tapped her arm lightly.

Russy perked up. “Aw… I knew you’d like them.”

Kristina smiled and looked into her eyes, “Your Havi, she’s got nerves of steel. I’m telling you, steel. And…” Here she leaned forward. “I need you to know something without me telling you.”

Here goes.

“Something about Zevi?”

Kristina nodded.

So she hadn’t been imagining things all winter. Chavi wasn’t popping in nearly as often, and there was a tightness to her voice.

But then again, they’d both had tight voices all winter.

“Is Zevi ever in school?”

Kristina shook her head.

And just like that, the dress lost its appeal.

As she was packing up her supplies to head to Chavi, Russy hurried to the study, took an envelope, and filled it with cash. She grabbed another envelope and scrawled, Chavi, hope things are okay. Mommy. She stuffed one envelope into the other and handed it to Kristina. “Do me a favor. Give this to Chavi when you get there.”

When Yoel walked into the kitchen a

while later, the helplessness had lifted.

“Yoel, we need to talk about Purim.”

Yoel turned around from his spot at the fridge. “Purim? I might be in jail then.”

She was about to retreat, but she was his wife, and he’d stayed home for a reason.

“You will not be anywhere near jail. You will be home hosting hundreds of groups of bachurim and family.”

Yoel sat down heavily. “I’m not so sure.”

“I am. Now, let’s get cracking on the mishloach manos. I have last year’s list here.”

Yoel peered at the list for a moment and then exploded. “The sentencing is in two weeks, and you’re writing lists?”

Now what? She’d been his wife for 36 years, but she had no clue how to respond.

She tried. “You need to speak to someone. Yosef Yehuda can really help. He keeps asking what’s wrong! Tell him.”

Yoel stood up. “No! Never! All I need is the family and the entire world to know!”

He stomped down to the basement. A minute later she heard the elliptical going. She almost burst out laughing. If he was on the elliptical, she’d better start baking sourdough.

It wasn’t a joke, though. He needed help.

She picked up the phone and dialed Rav Viener. *

“Aah!” Chavi trilled luxuriously. The echo bounced right back. “Aaah!” she yelled again in the foyer with the open ceiling. Just to make sure it was real.

She was home alone. Alone!

Zevi was in cheder! She paraded through the house and breathed in the stillness.

Life was bliss. Life was doable. She could tackle costumes. She could tackle

Purim. She could tackle Pesach.

The Schon Stable — in honor of Zevi’s obsession with horses — would take shape with riding boots from Ali, brown leather vests from Etsy and the perfect hats from Walmart. And no, regardless of Ruchelle’s ideas about giving hay and horse chocolate molds for mishloach manos, she would go with those gorgeous mini chocolate logs.

How embarrassing was that? Most of her kids lived within a quarter-mile radius, and she needed a smoking seamstress to cheer her up

She could use the family’s credit card for these legitimate purchases. Costumes were expected on the statement, and her mother had an account with Aglaze.

But for horse-riding therapy? And all the other interventions they’d signed Zevi up for? She had no clue how they’d pay for those. Her mother’s envelope was long empty, and Zevi had another session tomorrow. Even she was fond of Tchupegai, Zevi’s horse at TheraRide that was named in honor of Achashveirosh’s favorite stallion.

The stable had only recently reopened after being closed during the heavy winter months. But it had still been freezing. She’d shivered her way through the session, the wind chilling her bones, while Zevi sweated from excitement. He listened attentively as the therapist explained how horses mimic human emotions, and he’d taken it very seriously.

He’d tenderly stroked the horse’s mane and smiled at her from his perch on the saddle. She hadn’t seen him concentrate like that in a long time.

They’d both come home exhilarated from the first session. But she didn’t even have anyone to share it with. Her mother was comfortable in her corner of knowingly not-knowing. She didn’t want to overburden her husband. And she didn’t have the kinds of friends she could safely share this with.

Lately, she dreamed of companionship. Someone to bounce her worries off, like that echo in the foyer. Someone, other than her husband, to help her carry life’s mundane struggles. Should she trade in her jewelry? Zevi’s therapy would cost six thousand dollars a month. Who could she unburden herself to?

It hit her one night as she tossed and turned: She was nothing more than a

child. She had everything she needed. Her mother bought the girls’ clothes. Her father filled the grocery accounts at the start of each month and leased their cars, not even putting on a show of asking them which make and model they liked. Cleaning help and seamstresses were bills she never even saw.

She was a child. Coddled? Yes. But a child.

What did a child do if they needed money?

Her classmates had babysat when they wanted Ralph Lauren sweatshirts or an extra ticket to a Bais Yaakov production.

So that’s what it boiled down to. Babysitting.

She could just picture it. She could post flyers on all the lampposts with those tabs featuring her phone number for people to tear off.

She’d insert some Clipart pictures of babies and write something like: Babysitter available. Warm. Drop-ins welcome. Please pay. And she’d be in business.

Chavi smiled bitterly. Today wasn’t a good day to think about employment options.

Today was March 1st. It was a day where her zechusim were needed. She took out the Bosch and started mixing a dough. She’d take challah in her father’s zechus

She covered the dough with a towel almost tenderly and took out her Tehillim. She wrapped her Chanel pashmina around her shoulders and slowly said perek after perek. She davened for her father, for Zevi and for herself. When her tears had run dry, it was time to braid the challos.

As she painted the loaves with egg, a crazy idea wormed its way into her mind. The image of her parents, in the courtroom all alone, niggled at her and didn’t give her any rest.

She couldn’t let that happen.

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ךאוו עטסקענ

Pesach With Panache

ISSUE 443

Meats To Marvel At

Braised Cornish Hens

Tricolor Letcho Tongue

Horseradish Crusted Roast

Fruity Skirt Steak Salad With Passion Fruit Dressing

ISSUE 444

This week!

Poultry for the Palace

Butternut Squash Capons With Apple-Ginger Sauce

Caramelized Onion and Pear Chicken Steaks

Kugel Capons

Pulled Beef Stuffed Capons

ISSUE 445

Bring on the Baking

Chocolate Espresso Puddle Cookies

Chocolate Pecan Biscotti

Chocolate Cheese Brownies

Chocolate Cheese Roll

Pomegranate-Orange Pavlova Wreath

Sugar-Glazed Almond-Mango Tart

Sandwich Cookie Coffee Nice Cream

Apple Thumbprint Cookies With Apple Pie Filling

Deluxe Apple Roll

Apple Compote

ISSUE 446

Stunning Salads

Poached Pear Salad

Beet Carpaccio

Marinated Salad

SOY LONG SOY SAUCE!

Discover the ultimate soy sauce alternative for Pesach and beyond! Rich in umami and lower in sodium, this heart-friendly replacement is a game-changer. Goodbye imitation soy sauce—Hello aminos!

In this set, we present to you a roundup of perfect-for-Pesach poultry recipes to enhance and beautify your Yom Tov table. Silver sponsored by Heritage Silver

Note: When it comes to Pesach food, every family has their own mesorah and minhagim. The Monsey View tries to cater to as many families as possible, but please rely on your own discretion when it comes to preparing these Pesach dishes. Sponsored by: All ingredients listed in this week’s recipes are available for purchase at Rockland Kosher and Yossi’s Cuts

CARAMELIZED ONION AND PEAR CHICKEN STEAK

Elevate your Pesach table with this delicious chicken steak recipe. With a symphony of flavors, including pears, orange juice and white wine, this dish will leave you craving more. It may be time-consuming to prepare, but the results will definitely be worth it!

INGREDIENTS

8 chicken steaks

2 T. oil

1 cup potato starch

⅓ cup oil

5 onions, sliced

⅓ cup sugar

¼ cup white wine

2½ cups chicken broth

3 Bosc pears, peeled and sliced

1 cup orange juice

DIRECTIONS

1. Preheat oven to 375°.

2. Heat the 2 tablespoons of oil in a large pot. Coat the chicken steak in potato starch, and fry lightly for approximately three minutes per side. Place in a 9x13” pan.

3. Heat the ⅓ cup oil in a small saucepan.

4. Dice the onions, and add them along with the sugar to the pan. Allow to cook on a low flame, mixing occasionally, until it caramelizes (approximately 2 to 3 hours).

5. Once the onions have turned a golden color, add the wine and continue cooking until the wine cooks down.

6. Add the chicken broth and pears, mixing well.

7. Add the orange juice, bringing mixture to a light boil.

8. Pour this mixture over the chicken steak, and bake at 375° for 1½ hours.

KUGEL CAPONS

This is the perfect capon for Seder night. It’s kind of like an all-in-one — all of my favorite foods in one dish. What I love most about it is that you don’t have to go out of your way to make it. Kugel and soup you’ll be making anyway; this combination just takes it all to the next level!

INGREDIENTS

8 chicken capons

8 slices potato kugel (see recipe below)

1 cup chicken soup (see recipe below)

1 carrot from the soup

1 squash from the soup

1 parsnip from the soup

DIRECTIONS

1. Preheat oven to 375°. Line a 9x13” pan with parchment paper and set aside.

2. In a bowl, combine the chicken soup and veggies. Using an immersion blender, blend until smooth.

3. Lift the skin off a capon, and place a slice of potato kugel inside. Fold over the sides, and place the capon into the prepared baking pan.

4. Repeat with all 8 capons.

5. Pour the blended chicken soup over the capons, and bake at 375° for 1½ hours.

THE PERFECT KUGEL RECIPE

INGREDIENTS

9 eggs

9 Idaho potatoes, peeled

1 cup seltzer

¾–1 cup oil

2 spoonfuls of salt (I use plastic soup spoons) Pinch of black pepper (optional)

DIRECTIONS

1. In a food processor fitted with the S blade, blend the eggs.

2. Remove the S blade, and insert the kugel blade. (This is the blade that had lots of tiny circles.) Grate the potatoes using the kugel blade.

3. Preheat the oven to 500°.

4. Line a 9x13” pan with parchment paper, and place the mixture from the processor into the prepared pan.

5. Add the seltzer, oil, salt and pepper. Using a shallow ladle, mix until well combined.

6. Bake at 500° for an hour, then lower the temperature to 300° and bake for an additional 4 to 5 hours.

THE PERFECT CHICKEN SOUP

INGREDIENTS

1 celery knob, peeled

2 parsnips, peeled

4 small parsley root, peeled

4 zucchinis, peeled and halved

4–5 carrots, peeled and halved

3 T. salt

2 lb. chicken bones

1 lb. chicken drumsticks or bottoms

2 lb. kolichel

DIRECTIONS

1. Start by putting the bones, drumsticks and kolichel into individual wrap-and-boil bags.

2. In a 12-quart pot, add the vegetables in the order they’re listed.

3. Add the meat and chicken on top.

4. Fill the pot three-quarters full with water.

5. Bring to a boil, then lower the flame and simmer for 8 to 10 hours.

6. Allow the soup to cool, and discard the chicken bones, celery knob, parsnip and parsley root.

7. Remove the drumsticks from the bag. Add it to the soup.

8. Remove the kolichel from the soup. Shred the beef and use as desired.

BUTTERNUT SQUASH CAPONS WITH APPLE GINGER SAUCE

A twist on the typical, this butternut squash capon is the perfect elegant addition to your Yom Tov meal.

INGREDIENTS

8 capons

3 cups butternut squash, prepared according to recipe directions

SAUCE

2 apples

1 T. fresh ginger

1½ cups orange juice

2 T. lemon juice

DIRECTIONS

2 cups potato starch

1 egg

1 tsp. salt

1 tsp. salt

¼ tsp. black pepper

1 T. potato starch diluted in 2 T. water

1. Preheat the oven to 425°. Line a baking sheet with parchment paper and set aside.

2. Cut off the head of the butternut squash, then cut in half and scoop out the seeds. Place on the prepared baking sheet, and drizzle ½ tablespoon of oil onto each half, along with ½ teaspoon salt and a ¼ teaspoon black pepper. Turn the squash face down, and bake on 425° for 40 minutes or until soft.

3. Allow to cool completely before handling. Once cooled, scoop out the flesh and measure 3 cups.

4. Add 3 cups butternut squash to a bowl, and mash until smooth. Add the potato starch, egg and salt, and mix until you get a thick, batter-like consistency.

5. Preheat the oven to 375°. Line a 9x13” pan with parchment paper and set aside.

6. Lift the skin off one capon, and fill with butternut squash mixture. Fold over the sides, and place the capon into the prepared baking pan. Repeat with all 8 capons.

7. Brush the capons with oil, and bake at 375° for an hour and a half.

8. While the capons are baking, prepare the sauce. Heat oil in a medium-size skillet. Add the diced apples, and lightly fry until golden. Add the ginger, and cook for an additional minute. Add the orange juice, lemon juice, salt and pepper. Bring to a simmer, and allow to cook for 7 to 10 minutes. Dilute the potato starch in cold water, and add it to the pot. Stir and continue cooking until the sauce has thickened.

9. Remove from heat and serve over capons.

10. Freeze capons and sauce separately.

If you have extra filling, add a bit of potato starch to make it thicker, roll it in a parchment paper, and add it to your cholent as kishka.

PULLED BEEF STUFFED CAPONS

Whenever I make chicken soup (which is almost weekly), I add a kolichel to cook in the soup, then shred the beef and use it as Thursday night dinner. It’s the best hack! Try it and you’ll thank me. Kolichel is the perfect meat for soup; it’s lean and doesn’t make the soup feel fatty.

In this recipe, I use the kolichel as the base for the capon filling. It’s simple, elegant and oh, so delicious!

If you’re looking for the perfect chicken soup recipe, check out the kugel capon recipe above.

INGREDIENTS

8 chicken capons

3 T. oil

3 yellow onions, diced

1 T. diced ginger

1 medium carrot, diced

1 yellow squash, diced

2 green squash, diced

¼ cup red wine

1 cup chicken stock, divided

2 lb. shredded kolichel from the soup

2 tsp. salt, plus more to taste

1½ T. potato starch diluted in 3 T. cold water

DIRECTIONS

1. Heat oil in a pot, add the diced onions and ginger, and sauté until the onions start to brown, approximately 10 minutes.

2. Add the carrots, and sauté for 5 minutes, mixing occasionally.

3. Add the squashes, and keep sautéing until soft.

4. Add the wine, and allow to cook for 2 minutes.

5. Add ½ cup chicken stock, shredded beef and salt. Mix well, and cook until the beef is heated through.

6. Mix the potato starch with water, and add it to the pot. Mix until thickened.

7. Remove from heat and allow to cool completely.

8. Preheat the oven to 375°. Line a 9x13” pan with parchment paper, and set aside.

9. Lift the skin off each capon, and fill with pulled beef mixture.

10. Fold over the sides, and place the capons into the baking pan.

11. Brush the capons with oil, add the remaining ½ cup chicken stock to the pan, and bake on 375° for an hour and a half.

Note: If you have extra filling, try using it to fill crepes or as a side dish over some lettuce.

Leave the hard part of Kashering your kitchen for our proffesional crew. and enjoy an easy kosher kitchen for this pesach!

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Kosher for Passover

Kosher for Passover

Cooking with Ruchele Honig, personal chef

She walks into your tiny Pesach kitchen, armed with an apron and her ever-present AirPods. Undaunted by the grocery boxes stacked high, she plows straight in. A flurry of focused prep begins.

Soon tantalizing aromas waft from the kitchen to your bedroom, where you’re studiously sorting shells. Like Curious George in the chocolate factory, you follow your nose. Controlled chaos reigns: Mounds of zucchini, potatoes and apples vie for the title of tallest pile. A meat marinates in an unknown, syrupy marinade. Pans of steaming kugels, crunchy pies and delicate meringues compete for counter space.

You dash back to your closet.

Hours later, you stare at the neatly labeled foil pans, ready to slide into your freezer. Pungent meats, fluffy cakes, perfect piles of crepes, tangy compote, golden sautéed onions. You breathe a sigh of relief, and carefully delete the item on your list: Pesach Cooking, done.

Meet Ruchele Honig, personal chef

GOLDY SWIMER

Starting from Scratch

Ruchele discovered cooking during the long evenings of her childhood. So long as she cleaned up her messes, the kitchen was her kingdom. Her father’s grocery meant ingredients were readily available for endless experimentation, and Ruchele’s family, and later her friends, gravitated toward the kitchen to sample her offerings.

“I remember a sweet-and-sour chicken my father swore was filched from a takeout.” Ruchele smiles. “I’d want to go out to eat, but my friends would rather have my food, even as teens! Shabbos was my mother’s domain, but during the week, I’d cook dinner, and I’d also do plating and menu planning.”

Ruchele was married with a baby when her first major job came knocking. “My aunt was hosting a party, and she asked me to cater. To say I was apprehensive is like saying the ocean is deep. What if the chicken dried out? If the lo mein was too salty? I told her she should first pay me the cost of the ingredients, and we’d take it from there.”

The event was a huge success. Word got out, and soon Ruchele was fielding requests ranging from orders for two kugels to catering entire sit-down affairs. But it was only once her youngest was in playgroup that Ruchele began her most in-demand service to date: Pesach cooking.

“Years ago, I’d cook for other people in my own kitchen. Today, I switched my Pesach model to only cooking in

clients’ houses.” In the beginning, it was all very hush-hush. But now, the demand far outstrips Ruchele’s crammed calendar.

Leave It to the Cook

If you’re imagining a four-week nonstop cooking marathon, you’ve got a pretty good handle of Ruchele’s job.

“I begin the day after Shushan Purim, when most people are battling piles of candy and sticky costumes. But I’m there, ready to cook in a pristine Pesach kitchen.”

A phone conversation precedes the grunt work. “We’ll discuss the client’s preferences, her kids’ palates, and the amount of hosting she’s doing. Of course, being this is Pesach, we discuss chumros as well — and I promise you I’ve seen everything by now. The client makes the grocery order, and I ensure they have cleaning help on hand for cleaning, peeling and sometimes chopping.”

She arrives at the client’s home at 8 a.m. Her workday runs anywhere from a minimum of six hours, all the way up to fourteen! She takes a quick inventory of the grocery order, ties the apron around her waist, and dives right in. Background music is a must, hence the AirPods. In short order, there are roasts in the oven and compote and soups simmering on the stovetop. When she runs out of heating sources,

She takes a quick inventory of the grocery order, ties the apron around her waist, and dives right in. In short order, there are roasts in the oven and compote and soups simmering on the stovetop

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Ruchele begins prepping the next shift of foods that need oven time, like kugels and muffins. She also starts on the items that need no cooking, such as ice creams.

“Though I work intuitively, there’s still some method to the madness,” Ruchele explains. “I work like a well-oiled machine, stopping periodically to clean up. I can’t cook in a filthy kitchen with a grimy sink.”

What she cooks depends on her client’s needs. Some will just want Ruchele to cook their meats, others want the time-consuming things done, such as the endless batches of lokshen and kugel. For many, Pesach cooking involves enormous quantities of food, and corresponding hours and hours in the kitchen. Clients who employ Ruchele closer to Pesach can have her make their charoses, cucumber salad and Seder simanim.

“Yes, I do the salt water, too, if they ask,” she assures me.

Ruchele brings nothing from her own kitchen. “I’ve sent some clients out to purchase new knives,” she says. “Mixing bowls, too. Many Pesach kitchens are missing some of the basics. Yes, you need a set of mixing bowls, decent knives and a whisk.”

When the frantic activity abates, all that is left are stacks of pans and containers, each neatly labeled.

“I initially used my own professional labels, but guess what? I began getting requests to use the plain old Sharpie! People like feeling that their food was just taken out of their freezer, rather than cooked by a caterer.”

She shows clients around in their freezers, preventing dishes from getting permanently lost in the great frozen black hole. And for many clients, she comes back for another day or two of cooking.

Ruchele will occasionally use clients’ recipes, family heirlooms that have been handed down a few generations. It is Pesach, the Yom Tov of mesorah, after all. Sometimes, Ruchele will suggest recipe modifications or updates.

Per client requests, she will

RUCHELE’S PESACH TIPS AND TRICKS

On cooking meat

“All meat and poultry will eventually dry out. The question is just when. Fattier meat will take longer, whereas leaner cuts will dry out sooner. Personally, I haven’t found that low and slow does a better job than 350° for a few hours; 350° is the gold standard for a reason. The only thing you’ll accomplish by low and slow is overcooking your meat. Searing, though, is one step I do not recommend you skip.

“Imported meat can be a great way to feed a crowd on a budget. Just be careful which cuts you purchase. The fattier cuts will be more forgiving. Particularly, I recommend club steak and chuck eye roasts. Our favorite (pricey) Yom Tov treats include baby lamb chops, sweetbreads and veal chops.”

On kitchen gadgets

“I have drawers full of gadgets and gizmos, yet I keep going back to my basic utensils and trusty knives. I know that chefs have this penchant for using gigantic kitchen knives with smooth blades, but my serrated, round tip Victorinox does a fabulous job.

“Get yourself a whisk, especially for Pesach. A decent frying pan. Large serving spoons. Mixing bowls are a must. You can manage with a limited list of products, but mixing lokshen batter in a pan is just not the same.”

On menu planning

“You don’t need potatoes three ways for every meal. Remember: All your side dishes expire the second you purchase your chometz back from the goy. Save yourself time, money, and most of all, your precious energy. Fresh mashed potatoes always works if your stash of imitation lokshen with imitation cabbage runs out. Pro tip: Fruit as a side dish is not a side dish; that’s dessert.

“Yes, I have a variety of seventeen different pies that clients can choose from, and they are all delicious. But when are you eating all this? And I promise that your family will still sing your praises if you serve the same thing twice over an eight-day Yom Tov.”

On freezing and rewarming

On building flavor

“When you’re out of spices and aromatics, think out-of-the-box to build layers of flavor. Past the juices, I rely on a variety of unusual ingredients to achieve deep notes in a dish: Peeled tomatoes, fresh pineapple, and even coffee can create that complex note you’re looking for in meat. I use red and white wines a lot. Sugar and honey are also biggies, and of course, what’s Pesach without dicing giant piles of onions? With some creativity, you can duplicate many familiar flavors.”

“As a chef, I’ll freeze everything you want, even the charoses. But that doesn’t mean I think it’s a good idea to freeze everything, especially your veggies, and I will warn my clients in advance. I wrap everything with Saran wrap and label each pan with my Sharpie. Ziplocs do the job, too. Sort your freezer either by meal or by food group to have everything easily accessible and to prevent losing your triple-layer mousse, only to find it on Shavuos.

“I got a call from a client’s daughter-in-law asking for rewarming instructions, because her mother-in-law was butchering my food. Rewarming frozen food is a chochmah of its own. My rule of thumb is to fully defrost the food first. If you slide a pan of frozen food in the oven, by the time it’s defrosted, it will cook instead of rewarm, resulting in dried out, rubbery food. Warming defrosted food takes most of the guesswork out of the process. Obviously, overnight potato kugel is an exception.”

On cooking and prepping

“Clean up as you go. Even though people hire me to cook and not to clean, I keep washing up as I go along, using the same few bowls rather than unpacking every cabinet. I always make sure the kitchen looks somewhat decent, so my client doesn’t walk into a horror.

“This method may not work for everyone, but I peel once and work from there. I like getting that task off my list.

“When menu planning, plan for adequate meals on Erev Yom Tov. I make chicken patties, potato chremslach and schnitzel, and everything always gets eaten. And prepare as much as you can in advance, including your chopped veggies and salad dressings.”

grind peppercorns, omit ingredients, and work with schmaltz.

“Every limitation has a workaround,” Ruchele notes. “I use juices to build flavor, chiefly orange, lemon, and lime juices. And onions! Loads and loads of fried onions.”

Personally, Ruchele fingers garlic as the one ingredient she misses most on Pesach. “I use a ton of it in my daily cooking, and there’s nothing that quite duplicates the flavor it gives food.”

All Kinds of Flavors — and Families

Ruchele remembers her largest Pesach job. “I was cooking for a very large family, including marrieds with many kids. I cooked for eight days straight! The quantities were enormous: a hundred rib steaks, seventy lamb chops, pots and pots of compote, and enough chocolate chip cookies to feed an army of kids. It was colossal.”

Cooking commercial quantities is a skill Ruchele learned over time, though she is entirely self-taught.

“My husband owns Muffins N More, so I had in-house guidance from him when it came to the baking. But when it came to cooking, I was on my own. Over time, I learned how to accurately eyeball quantities, telling myself if I can cook for ten, I can cook for twenty. Most of my recipes are in my head. When I began getting requests to share them, I found that putting them down in writing was a challenge.”

When Ruchele originally began Pesach cooking, her clients were affluent people or those experiencing severe medical difficulties. Over time, Ruchele has seen another demographic reach out to her: balebustas with just too much to do, and too little time.

“I cook for every age bracket, every family size and every economic category,” Ruchele notes. “I’ve cooked for mothers on bedrest, middle aged women with no ko’ach to stand on their feet, families of those, lo aleinu, severely ill, and those who are just kitchen-averse.” Now, more than ten years later, most of her customers are repeat clients who book her for the following year immediately after the cooking’s all done. She’s built relationships with these clients, and beyond knowing if they use garlic or cocoa on Pesach, Ruchele calls them friends.

Feedback is super important. Ruchele has heard it all, from criticism for her soft chocolate chip cookies (“They fell apart!”) to high praise for her falshe fish. After stocking someone’s freezer, Ruchele enjoys hearing how her food fed a family well, especially

RUCHELE’S RECIPES

Flourless Chocolate Soufflé

An original For Love of Food recipe

Finding allergen-free treats for Pesach can be challenging. Though this recipe does contain eggs, it is nut-free, and most of all, absolutely delicious!

INGREDIENTS

2 cups chocolate chips or chopped chocolate

1 cup oil

1½ cups sugar

1 T. vanilla sugar

3–4 T. coffee diluted in ¼ cup hot water

½ tsp. salt

6 eggs

1 cup cocoa

2 bars Rosemarie chocolate

DIRECTIONS

Melt chocolate, mix in oil, and add the sugars, coffee and salt. Mix in eggs one at a time, and add cocoa until smooth. Pour into ramekins or a 9x13” pan. Add one chocolate square to each ramekin. Bake on 375° for 20 to 25 minutes for ramekins, or 30 to 35 minutes for a 9x13” pan. The longer you bake it, the less runny it’ll be.

The Best Chicken Roll Recipe Ever

An original For Love of Food recipe

This is one of those recipes I keep coming back to, not just for Pesach, but all year round as well. I cook a large roll for the Seder and freeze half for another meal. While very kid-friendly, adults love it, too.

Pat chicken roast dry, roll in potato starch and brown on all sides. Remove from pot.

Sautée onions and 2 large, sliced carrots for about 15 minutes. Add chicken roast to pot, plus salt and pepper, and water halfway up the pot. Bring to a slow simmer, turning every half hour, for about 2 to 3 hours. Reserve vegetables to serve!

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in terms of those dishes they were initially skeptical about.

During COVID, a client asked Ruchele to cook with a mask. Try doing that in your own tiny, steaming kitchen. Another swore Ruchele to secrecy, because her mother-in-law was coming for Pesach. What do you know?

As Ruchele cooked up a storm, the shvigger walked in with no warning. The woman of the house shut the mixer and hustled Ruchele down to the basement, where she hunkered down like a criminal. But hands down, the funniest incident was when the hired help whispered to Ruchele that though she was a vegan, she just had to sample the simmering chicken soup. It just smelled so good!

Signature Dishes

have the time. This is when the new recipes are born: Candied nuts, pavlovas, barks and roulades. Pesach desserts are easy, in a sense. Botch a meat, and you’re in serious trouble. But dessert? With such a limited ingredient list, you get points for effort.”

With the painstaking work out of the way, Ruchele proceeds with the things she can cook blindfolded, including soups and meats. “I prefer knocking out each food group as I go along: All the meats, then all the kugels, and so on. Side dishes get done on Erev Pesach, along with my specialty chicken roll that I serve on leil haseder.”

Ruchele’s signature dishes are her roulades, falshe fish and compote. She points to lokshen as the most time-consuming task, as it requires lots of stove time. Kid-friendly favorites include sesame nuggets, chicken fingers, and loads of chocolate chip cookies.

“And kugel, of course,” adds Ruchele. “Lots and lots of potato kugel. Yapchik is a favorite, too. But my labor of love is definitely my desserts.”

The number one side dish requested (after potato kugel, of course) is carrot muffins. This is a mystery to Ruchele; it really doesn’t taste like its chometz’dig counterpart, and it’s one of those part-side dish, part-dessert hybrids that doesn’t do enough in either department. And she cooks food she doesn’t like, too; her salmon garners rave reviews, even though she won’t touch it.

Yes, for all those asking, she lost her sense of smell during COVID. But Ruchele learned to adapt, and aside from some flaming parchment paper, she managed just fine.

When does Ruchele cook for her own family? Two and a half days before Pesach, Ruchele heads home where her already-kashered kitchen (compliments of her son) is waiting for her. She then embarks on her last marathon, this time for her own household. Most of her own cooking is done on Yom Tov anyway, as her family has developed a penchant for fresh food.

Paradoxically, the first thing Ruchele gets started on in her own kitchen are the desserts. “I love patchken’ing and fussing, and I know that if I don’t do it first, I just won’t

Erev Pesach in most houses means takeout for dinner, but not for Ruchele’s kids. So while most of Klal Yisroel is eating greasy pizza and fries on their porches, the Honigs dine on fresh meals. Though she may have been out all day stocking a client’s freezer, the chef’s children don’t have to resort to peanut butter sandwiches.

When Ruchele dishes out her golden chicken soup on Seder night, she feels immense contentment knowing other families are doing the same with the food she cooked. Her message to fellow balebustas is simple: “Pesach can be daunting, true. But remember: You are a Yiddishe woman, and you’ve done harder things. Turn your panic into passion, and embrace this Yom Tov with simcha and joy.”

“I use juices to build flavor, chiefly orange, lemon, and lime juices. And onions! Loads and loads of fried onions”

Sanitation:

• Extra garbage pickups will began on April 8th and will continue until the last pickup on Erev Pesach. This will ensure that all accumulated garbage is removed in time.

• Please place your garbage out no later than Erev Pesach by 6:30 AM.

Bulk Pick Up:

• If you have large items such as appliances or furniture to dispose of, please start putting them out NOW to avoid overwhelming the Sanitation Department at the last minute.

• Note that construction and hazardous materials cannot be collected.

Cleanliness:

• The litter patrol will be working to keep the streets clean before the holiday. Please do your part by cleaning up after outdoor activities and disposing of litter properly.

• DPW road sweepers will make a special run through the streets to clear away debris.

:עיצאטינאס

ןלעטשוצ טעוו ןואט רעד •

,ספאקיפ ערעדנוזאב

'רפ גאטנאמ ןופ ןעגנאפעגנא

יד ןעמענוצקעווא ,עירזת

סאוו שזדעבראג עגירעביא

רעכיז ןוא ,טגיילעגסיורא טרעוו

טרעוו שזדעבראג עלא זא ןכאמ

.חספ ברע זיב ןעמונעגקעווא

טייצ עטסטעפש :גנוטכא •

זיא שזדעבראג ןגיילוצסיורא .ירפרעדניא 6:30 חספ ברע

:פא קיפ קלאב

ןגיילוצסיורא ןא טגנאפ •

שזדעבראג "קלאב" ערעייא

ןענעק לאז ןעמ זא ,טנייה ןיוש

.טייצ ןיא סעלא ןעמענקעווא

טנעמטראפעד עיצאטינאס רעד •

עסיורג עלא ןעמענמאזוצ טעוו טנכערעגניירא ,ןעלקיטרא

רעבא לבעמ ןוא סעסנעיילפא

ןאשקארטסנאק ןייק טשינ עטיב טשינ ןענעז רימ .לאירעטאמ

.ןעמענוצקעווא סאד טביולרע

:טייקנייר

"לארטאפ רעטיל" רעד • ןרעדנוזאב א ןגייל טעוו ןגינייר ןפלעה וצ שוגד

.בוט םוי ראפ ןסאג יד

םענופ סקארט גנוגינייר יד •

קילבופ ווא טנעמטראפעד

ףיוא ןריסרוק ןלעוו סקראוו

ץומש םעד ןגינייר וצ ןסאג יד

טלמאזעגנא ךיז טאה סאוו

.רעטניוו ןצנאג םענופ

New Shabbos Girls and Boys

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Nuts are delicious all year round, but they play a starring role in Pesach cooking. Here Shloimy Herzog of Klein’s Naturals walks us through the nittygritty of getting nuts from the tree to your table.

First, for some background, how old is Klein’s Naturals?

Mr. and Mrs. Klein founded the company 30 years ago in their house in Boro Park, repackaging nuts and selling them to consumers. As time went by, they started roasting nuts as well.

As demand grew, they moved the business to their garage and eventually expanded into a warehouse with professional machinery and between 70 and 80 employees, depending on the season.

What products do you sell, and where are they produced?

We sell all types of nuts: roasted, dry roasted, glazed and chocolate-covered. We also sell dried fruit. Everything is produced in Brooklyn, but the nuts are sourced from all over the world, mainly from California, Vietnam, Brazil and China.

Which countries do you export to?

We mostly export to countries where there is a big Jewish market, such as Canada and England. We also export to other European countries, but on a smaller scale.

Here in the U.S., we ship to California, Chicago, and other large Jewish communities. We also sell to the non-kosher market.

Why would someone who doesn’t have to keep kosher want to buy kosher products? Don’t they cost more?

No. We price our products according to the market. Nuts and dried fruit are a commodity, so as the market goes up,

our prices go up. When it comes down, our prices go down as well. Happens to be, nuts are one of the items that have not been majorly affected by inflation.

What government requirements do you have to meet to sell nuts?

We have to be compliant with state agriculture laws, and with federal government regulations known as FISMA, which requires us to maintain documentation to trace every product.

When we buy nuts from a vendor, it must come along with all the documents stating exactly where the products originate, each lot number, where they got it from, and where they sell it. In the event of a recall, these documents help us track which lot number has to be recalled so we don’t have to take everything off the shelves. Also, every batch must have documentation stating that the required cleaning and swabbing was performed before production to ensure that no allergens remained on the machinery.

We are also a certified SQF (safe quality food). This certification is required in order to sell to the mass market. SQF was implemented around 10 years ago; it’s a centralized body

that does inspections and gives certifications for food producers. The advantage is that production is not constantly disrupted with inspections from different companies every day.

How often do you have inspections?

Very often. We can expect yearly inspections from the SQF, the department of agriculture, the state and FISMA.

The inspectors walk around to see how the facility runs and check that it’s clean, and they also observe the manufacturing process. But the majority of the inspections are about checking necessary documentation. They want to see that everything is recorded on a daily, weekly and monthly basis. The inspectors can actually sit for two or three days on this alone.

They also make sure we have someone in-house who inspects all the machinery and is on top of the entire warehouse to make sure that everything is clean. This includes pest control.

In recent years, Costco created a new type of inspection for their vendors. They used to require a “surprise visit” once every three years. Now they require that SQF perform unannounced audits every single year. While I know the approximate timing — they usually give us an approximate two-month window — they could walk in any day.

The reason for this is that they want to see the facility on a regular day, not just when a company prepares for inspection.

Have you ever had to do a recall?

A few times, but that’s where the SQF comes in so handy.

Once, the mashgiach told us to recall some mango that turned out to be infested, and we pulled everything off the shelves. It was easy to trace the infested batch using the lot numbers, and everything was resolved right away. If not for the lot number system, I would have had to recall all the mango we had shipped out instead of targeting only the affected lot.

Another time, there was a shipment of watermelon seeds that had to undergo a fumigation process here in the U.S. since the government doesn’t rely on the fumigation done in the country of origin. Due to an error, there was one shipment that wasn’t fumigated, and we had to recall it.

Recalling is a very expensive process.The products have already been delivered, so they have to be removed from the shelves and transported to a special disposal facility. When they arrive at the dumping site, a government official has to be present to oversee how they are destroyed.

Regular disposal is insufficient as the authorities view these products as unfit for consumption. They have to make sure they don’t return to the shelves through a back door or loophole.

Which nuts can pose a problem of crosscontamination?

Roasting almonds and cashews together is not a problem since both are categorized as the same allergen. Going from Salted

or Unsalted?

As per company stats, roasted, salted nuts are definitely more popular than unsalted varieties. No surprise there!

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almond to peanut production is not such a major transition, either, since peanuts are “worse” (allergy-wise) than almonds. Going back to the almonds afterward is the difficult part. It means cleaning and testing all the machinery to ensure that there are no traces of peanuts present.

One of the requirements is that peanuts should not even be stored in the same aisle as other nuts. This is just in case a box of peanuts placed on a higher shelf has a hole, and some peanuts fall into a box of other nuts. Such a situation could contaminate the whole batch.

We also have very strict rules when it comes to the areas in our warehouse designated for peanuts, and also for the chocolate-covered pretzels we produce. This is in order to avoid any contamination or shailos of chometz. After all, the workers don’t understand what chometz is, and we have to be very careful to make it impossible for chometz products to get mixed with Pesach products.

When do you do this?

How does the production process differ for Pesach?

Most of the nuts we produce are not kitniyos and pose no problem for anyone on Pesach. However, in order to avoid kitniyos entirely, our Pesach run excludes sunflower seeds, pumpkin seeds, various other seeds and peanuts. We go through a two- to three-week cleaning process of all the machinery to prepare for Pesach, during which time we don’t do any production at all.

Ideally, we like to switch to Pesach production as early as possible, which means after Sukkos. However, Chanukah and Tu B’Shvat are busy seasons, which makes it hard to switch to Pesach production so early. But each year we move it a little closer to Sukkos.

How can you switch to Pesach mode so early?

We have to be prepared — especially when it’s a leap year — to produce enough year-round products in advance so we have enough stock to last the whole winter. This is a challenge, since peanuts, for example, have a very short shelf life. After a month the taste changes, and after three months they have to be removed from the shelves. It’s a juggling act.

On the other hand, I’ve noticed the last couple of years that the Pesach season keeps expanding; people want the products much earlier. This is both with regard to exporting to different countries and the big chain stores who all recognize the Jewish market and bring in Pesach products a minimum of eight weeks in advance. This means that toward the end of the winter, only kosher for Pesach products can be found on the shelves.

This is also very convenient. In the weeks between Purim and Pesach, people start cleaning out their pantries, but they still need food to eat, so they buy many kosher l’Pesach products. So the market is not necessarily for Pesach itself, but also for the weeks leading up to Yom Tov.

But don’t Pesach products taste different?

No, the taste is the same. We roast them with the same oil and other ingredients as the rest of the year. The chocolate has one ingredient less,

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According to Mr. Herzog, raw walnuts and almonds used for cooking and baking are very popular for Pesach

“We have seen a big shift from in-shell to shelled nuts in recent years,” he adds, “though some people still buy in-shell, and they are still a favorite for kiddushim.”

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but that doesn’t affect the taste. In fact, there are people who prefer the Pesach chocolate over the chometz equivalent.

So how does Pesach production differ from the rest of the year?

The mashgiach is here more often to ensure everything is running smoothly and to address any Pesach-related kashrus issues. Every container — even before we receive it — requires paperwork verifying its source, and we check each lot number to ensure that it’s kosher l’Pesach

Even though these are raw products, we still need to know exactly where they come from because there are ingredients that are frequently used in the vicinity of these products that can pose chometz concerns. For instance, Medjool dates are processed in a facility where date rolls and other products that contain wheat are also made. Even though there’s nothing in the dates themselves, since they come from the same facility that produces chometz items, we have to ensure that no cross-contamination occurred.

All this has to be approved with our mashgiach before we even buy the items, which involves visiting the factories and receiving the necessary documentation.

Are the Pesach products more expensive?

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Only a few specific products are more expensive. For example, we sell a certain fruit slice candy that we don’t produce, only distribute, and since we pay way more for the Pesach version, we have to sell it for more. But on the whole, I would say that 95% of our products are priced the same for Pesach as they are the rest of the year.

Pesach think

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Reduce Pre-Pesach Stress Through Understanding Hilchos Pesach

Diminishing Pre-Pesach stress begins with knowledge of this basic principle: The Halochos of eating Chometz are very stringent, but the Halochos of OWNING chometz are much less so.

Below are Torah scholars' directives regarding owning chometz and cleaning for Pesach.

(Notes in parenthesis and brackets are explanatory comments. Also, italics and bold are added for emphasis.)

RAV CHAIM PINCHOS SCHEINBERG Zatzal, Rosh Yeshiva of Torah Ohr in Yerushalayim, taught the following:

• If, during the year, chometz is not brought into a place, that place does not have to be cleaned out or checked for chometz

• The general obligation to check for & get rid of crumbs does not apply if the crumbs are less than the size of a k’zayis [an olive] and are dirty or spoiled enough to deter a person from eating them. (A kzayis is around 1/2 - 1 ounce.)

• The cleaning product (regular household cleanser) must spoil the crumbs (only) slightly, to the extent that people would refrain from eating them.

Rabbi Barclay and Rabbi Jaeger, authors of the Guideline Halacha Series, write that there are two mitzvos connected to the possession of chometz:

• Not to see chometz or find it in one’s possessions (Lo Yeraeh and Lo Yemotzei)

• To dispose of it (Tashbisu)

According to Torah law, it is enough to either get rid of the chometz, or to declare it null and void. Our sages required both for three reasons:

• Our declaration should be sincere.

• We shouldn’t accidentally eat chometz (that’s lying around)

• In order that overlooked chometz be included.

“If the chometz is dirty, then only a piece that is the size of a k’zayis (or larger) must be removed.”

“If the chometz is edible, then even a smaller [than a k’zayis] piece that one may be tempted to eat must be removed.”

“Therefore, when cleaning for Pesach one must remove small pieces of edible chometz and large pieces of inedible chometz.”

Books: Rabbi Barclay and Rabbi Jaeger also write that there is no need to check books, except for books that will be brought to the table. Those books should be either new or well cleaned.

Bentchers used the whole year should not be

used on Pesach; they should be put away with the chometz because they often contain crumbs and are difficult to clean. (Nowhere is it mentioned that the chometz crumbs have to be removed or that the bentchers and zemiros books have to be sold, even though chometz crumbs remain in them. The only rule is that they should be put away so that they are not accidentally brought to the table on Pesach.)

Toys that will be used on Pesach should be cleaned with soapy water and checked. Other toys should be put away. Special toys for Pesach are recommended.

Clothing that won’t be worn on Pesach needs only a quick check. “Since they are not going to be worn, there is no concern that one may eat any crumbs that are there. Small crumbs do not have to be removed since there is no prohibition to own them during Pesach.”

Light switches and door handles should be cleaned when necessary (After we touch them, we may touch Pesach food, and the laws forbidding eating chometz are most stringent, as mentioned. Pens, pencils, combs, and hair brushes which might have some sticky residue might also be in the same category.).

Carpets: Vacuuming a carpet cleans it sufficiently, since any remaining crumbs are not fit for eating.

Toaster: Since a toaster will not be used on Pesach, it is sufficient to remove loose crumbs by shaking the toaster well and putting it away with the chometz utensils. The chometz pots do not have to be scrubbed. Some have the custom to check the pots for chometz

Rabbi Yaakov Zev Smith, a maggid shiur for Irgun Shiurei Torah, explains: “The Gemara says that after bedikas chometz one still needs to annul the chometz. This requirement is not because of crumbs which may be scattered in the house; rather, it is a protection against a big piece of chometz. The reason we do not worry about crumbs is that since they are on the floor they have no importance to us and are “selfannulled” (Pesachim 6b).”

He explains further that the Chayei Adam (119:6) is of the opinion that one must clean crevices of crumbs within hand’s reach. This is not because of the prohibition to see or have chometz in one’s possession – but because we are concerned that one might inadvertently eat them”.1

The Pri Chadash (444-4) and the Igros Moshe (1145) disagree with this stringency. However, the commonly held custom is to follow the Chayei Adam’s ruling and clean out all easily accessible places where crumbs might be found.

The Chazon Ish (122:8) cites the Gra in stating that crumbs caught between the floorboards do not have to be removed. Even if there are many crumbs that add up collectively to a k’zayis, they are not a problem halachically, because they are dried out and unappetizing.

“The requirement for chometz to actually be unfit for canine consumption (inedible to a dog) only applies to a k’zayis.” (Magen Avraham; Mishnah Berurah).

Rabbi Smith continues: What about chometz that is bigger than a crumb yet smaller than a k’zayis? An example might be a pretzel, or half a cookie. “While small crumbs are insignificant and are automatically nullified, these bits of food (which are identifiable things) are in a category of their own.”

These pieces of chometz (larger than a crumb yet smaller than a k’zayis) should be removed. (Shulchan Aruch Harav; Mishnah Berurah)

Extra effort in cleaning away chometz is part of a heilige minhag. In practice, we give the greatest energy to areas that our Pesach food and our hands will touch/contact on Pesach2 (This helps prevent the possibility of eating any chometz on Pesach. And while this is true, give careful note to the following paragraph.)

This minhag must be practiced according to each person’s strength and energy. And only up to where it does not take away from health, safety, and joy in the Heilige Yom Tov.

Anything written above should not be used by husbands and children as an excuse for not helping make the house clean and shining, as well as kosher for Pesach. It is indeed part of the signature of Pesach to have a home that is extraspecial clean. The wholehearted participation— without criticism—of husband and children, makes a big difference and brings much joy to the Yom Tov.

May we all be zocheh to clean and prepare for the Yom Tov of Pesach without excessive strain or fear, but with anticipation and happiness. And, may our cleaning and preparation find chein Above and help bring the Geulah Shleimah closer.

A truly kosher and freilichen Pesach to all.

The information above was reviewed and approved by Rabbi Elozor Barclay and Rabbi Yitzchok Jaeger, the authors of Guidelines – Over Five Hundred of the Most Commonly Asked Questions About Pesach (Targum Press) and by Rabbi Zev Smith of Irgun Shiurei Torah

L'aliyas nishmas Zeesl bas R’ Tzvi, a”h

1 (cf. Radvaz 1:135; Machaneh Yisrael 10:)

2 ..

NO MATTER HOW MANY TWISTS AND TURNS.

JACOBOWITZ

It feels like “gluten free” is the new health status symbol. People who want to lose weight or “be healthy” (a pretty vague goal) go gluten free, and more and more packages in the grocery are popping up with the formal GF certification.

But what’s the big deal about gluten, anyway? And can it be that so many people are really “intolerant” (another vague term)? Is it just a fad, or is there something about gluten that’s really bad for you?

Or maybe the question should be: Is going off gluten good for you?

What is gluten, anyway?

Gluten is the protein found in wheat, barley and rye. Or let me put it this way: Gluten is the protein found in pasta, challah, cake, pretzels, cholent and pizza. When you eat gluten, it causes your dopamine levels to rise. Dopamine is the feel-good chemical;

SHIFRA

it literally makes you feel high. Of course, you always want more. And now you know why it’s called “comfort food” and also why it’s so hard to stop eating it. It’s literally addictive.

So what’s wrong?

The typical American diet is high in starches, sugars and carbohydrates. All of those cause the sugar-loving bacteria in your gut to grow and flourish, and the “good bacterias” that live in your gut diminish. This eventually leads to a condition called a “leaky gut.” A leaky gut means that the cement that holds the cells together begins to get holes, and the contents of the gut leak into the bloodstream. This means that particles of incompletely digested gluten can get into your bloodstream. Now, 20 to 30% of people with European ancestry (you?) have the genes that put them at risk for gluten sensitivity, and gluten in their bloodstream triggers an inappropriate autoimmune response. In other words, the body starts destroying itself.

That doesn’t sound like fun. What does it feel like? For some people it plays out like rashes, eczema, migraines, asthma or food allergies. For other people, things might get more dramatic — multiple sclerosis or severe GI problems.

Not to take even more things away from you, but in researching this article, I discovered that casein, the protein found in dairy, is biologically extremely similar to gluten and has a similar effect on human biology. That’s why health professionals often lump them together, and you might hear people saying they’re off both gluten and dairy.

thought I didn’t feel well before. Sure, I was always tired, but I thought it was my lifestyle — little kids, baby waking up, intense job, always busy, not enough sleep. I got headaches sometimes, but come on, everyone does, right? I thought it was normal. And now I just felt so much better. I couldn’t believe it.

I got used to feeling great, but I missed my favorite foods, and after a little while I started to slip back into my old eating habits. Almost immediately, I went back to how I was before: tired and shleppy all afternoon, headaches, and saying things like, “I have no idea how I’m going to make Pesach.”

So that experiment was pretty educational.

I found this all very hard to accept. I mean, come on, I’m fine, right? You’re also fine. Okay, so people with multiple sclerosis should go off gluten, I don’t have a problem with that. (In fact, treatment protocols for many autoimmune disorders include the elimination of gluten.) But is it really so bad for everyone else?

I decided to try it and see.

This is what happened to me when I went off gluten: I stopped getting headaches

I was in a better mood in general

I had tons more energy. I woke up feeling ready to go, and I didn’t get tired in the afternoon. I could just keep going all day, and I felt great

That last point was the most significant. Within three days, I felt significantly better, and within a few weeks, I felt an amazing change. The crazy part was that I hadn’t really

To be honest, I can’t know exactly how much of the benefits were a direct result of removing gluten; maybe it was because of the foods I started eating instead. I wasn’t eating filling things like bread, pasta, cereal, crackers, cake, pizza and snacks, but I had to eat something. I decided to replace gluten with fruit, vegetables and protein, rather than with gluten-free versions of pizza, muffins and pretzels, which are generally high in sugar and low in nutrients. A doctor would probably say that my “improved nutrition optimized my cell chemistry” so my body could operate as well as possible.

So did my amazing energy levels come from eliminating the burden that gluten foods were creating in my body? Or was it from the improved nutrition from all the vegetables, fruit and protein I was eating instead? Or was it a combination of both? I can’t know for sure. But I do know that for me, it was totally worth it. I hadn’t even realized how good it was possible to feel.

My sister has a daughter with celiac disease. Once, at PTA, she was gratified to see a note the teacher had written for herself and taped where the snack supplies were kept. It read, “Chavy Kohn, no gluten.”

Then she overheard another mother say, “I hate when parents impose these ridiculous food fads on their poor kids.”

In her case, it wasn’t a fad. But what about the rest of us? Maybe there’s something to it after all. Is gluten free just a restrictive craze? Or are there actual health benefits to eliminating gluten?

I dare you to try it and decide!

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Introducing… the stars of our Pesach kitchens, the gadgets we can’t make Pesach without.

The Monsey View reached out to a number of women and inquired about their favorite Pesach kitchen gadgets. Here we’re excited to share their recommendations with you.

Disclaimer: While almost one hundred women championed their Betty Crockers, I opted not to include it here, as I’m confident that most of your Pesach kitchens already boast at least one of these indispensable companions.

ESTY FREUND Dehydrator

The dehydrator is our family’s favorite Pesach gadget! By mesorah, we don’t use store-bought potato starch; instead, we make it from scratch by juicing potatoes and letting the starch dry up. We always followed a method using cookie sheets and towels, resulting in a lengthy and somewhat odorous process. One fateful year, after a marathon of peeling, juicing and sifting the juiced potatoes, the starch went sour, prompting a quest for a more efficient process. Enter the dehydrator, our kitchen savior, which transformed a week-long ordeal into a speedy process of just a few hours. This versatile gadget isn’t just for potato starch; it’s also our go-to for fruit leather and even beef jerky.

GOLDIE HONIG Juicer

In the search for an energy boost during Pesach, we found a Hamilton Beach juicer. Our juicer dispenses an array of revitalizing and healthy drinks, from vibrant green juice to bright beet juice, perfectly kosher for Pesach.

GREEN

Easy FoodPullProcessor

My grandmother gifted her children (one of them being my mother) with an Easy Pull Food Processor from Zyliss. When I sought advice from my mother on what gift to get my mother-in-law for Pesach, she immediately thought of this practical and beloved gadget. My mother-in-law loved it so much that she went and bought one for herself to use all year. She also bought one for her daughter when she got married. It can be used to chop up many different things, but its primary role in my mother-in-law’s kitchen is handling onions. You can just pop in quarters of onions, pull the string, and voila, you have finely chopped onion in a matter of seconds. Plus, it’s super easy to clean. My mother-in-law prepares a sizable batch of fried onions and freezes them in small containers to use in various dishes.

ESTHER GROSS

Deep Fryer

Deep fryer, deep fryer, deep fryer! While I haven’t had the chance to personally host Pesach (except during Covid), the deep fryer takes the spotlight when I go to my parents’ home for Yom Tov. I even convinced my health-conscious motherin-law to join the deep-fryer fan club. From battered chicken nuggets and French fries to our family’s favorite eggplant dip mixed with fried onions — everything becomes a deep-fried delight!

MINDY

French Fry and Pizza Cutter

It’s hard to choose a favorite between these two. The French fry cutter is a multipurpose tool that extends beyond its classic use. Not only does it cut through potatoes for perfect fries, but it also proves handy for any firm vegetable. And with the massive task of chopping onions for thousands of containers of fried onions, it’s a time- and energysaving asset.

SARAH BRAUN

Mini Food Processor

The pizza cutter emerges as the runner up. Beyond its role in slicing pizza year round, it’s great for slicing crepes, cutting through egg kichels, and swiftly preparing various vegetables. They’re both indispensable in our bustling Pesach kitchen.

YIDES SHOEN

Crepe Maker

Meet the savior of my wild Pesach culinary journey — the crepe maker. At the age of 22, I was already shouldering the task of orchestrating Pesach from A to Z for a crowd of 50! This trusty gadget proved to be a lifesaver, saving me significant time and energy, especially during the times when I needed an abundance of lokshen, utilizing a whopping thirteen hundred eggs for this purpose alone. Reflecting on my Pesach kitchen adventures, I’ve often wished for a gadget to streamline the lettucechecking process. With the responsibility of ensuring washed lettuce for each of the 50 people at the Seder and providing a generous salad at each meal, a dedicated lettuce-checking gadget would undoubtedly be a dream come true.

In the realm of Pesach gadgets, my mini food processor takes the cake. Despite being an attachment to a hand blender, I shamelessly ignore the immersion blender. Our minhag is to shell and grind our own nuts on Pesach. My Braun food processor just wasn’t cutting it (pun unintended), because I can only do large batches in it and don’t have much control over the texture. I really wanted something small and strong that would allow me to do mini, controlled batches. Luckily, my husband fargins me more than I fargin myself, and last year before Pesach, he bought me two sets — one for Pesach and one for all year. On Pesach, its primary duty is grinding nuts, offering precise control over texture, but it doesn’t stop there. Whether it’s whipping up praline paste or lending a hand in chopping onions, this versatile gadget graces my counter throughout the year.

FREIDY LESSER

Bosch Mixer

Ah, the Bosch mixer — a game-changer in our Pesach kitchen! After witnessing years of us girls diligently separating eggs only to end up with squashed results, my mother decided it was time to invest in a Pesach’dig Bosch mixer. It replaced the chain of offbrands and hand mixers we had gone through over the years. Even though the mixer is used mainly for the cakes, considering there’s no challah on Pesach, it was one purchase that was so worth it!

A Ray of Sunshine

No words could portray the sad, lonely tears.

She so hoped and dreamed of building a warm home where she would raise happy children, along with her dear husband, a”h. But when he suddenly passed away last year in a terrible accident, a black cloud of untold pain and despair dimmed her dreams.

Her life suddenly turned black.

With money from her savings account, the young widow signed up for a membership with Tehillim Kollel. At daybreak, bnei Torah would unleash the timeless segulah of Tehillim and split the heavens for her. She so badly wished to break free from her darkened reality.

And it happened! A suitable shidduch came up, and her boundless joy broke through the obscurity.

Away went the black clouds of her future, her painful thoughts and worries, making way for her sunny dreams of a warm home and happy children.

Thank you, dear Tehillim minyan! Thanks to the precious words of David Hamelech, which bring so much comfort and yeshuah to Yidden around the world – another Yiddishe heart was uplifted.

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3 WEEK

You’re more than halfway through… Way to go!

WEEK 1 | MARCH 27 TO APRIL 2: Walls, master bedroom, kids’ bedrooms, seforim room

WEEK 2 | APRIL 3 TO APRIL 9: Bathrooms, laundry area, playroom, dining room (part 1)

WEEK 3 | APRIL 10 TO APRIL 16: Dining room (part 2), kitchen (part 1)

WEEK 4 | APRIL 17 TO APRIL 23: Kitchen (part 2), miscellaneous

Kumzitz by Shragi Gross

APRIL 10 TO APRIL 16

The Dining Room, Part Two

You’ve already cleaned the curtains, couch and chairs. Let’s move on to the table.

The best way to clean wood furniture is with a microfiber cloth and a bit of H2O. As mentioned in a previous installment, white vinegar is also an excellent and safe option for varnished wood. Furniture polish may remove the wood’s finish and create wax buildup. If the table isn’t as shiny as it used to be or has streaks, furniture polish buildup may be the culprit. To restore the table’s natural sheen, steep two bags of black tea in boiling water and allow it to cool down completely. Dip a cloth into the tea, and wring out the cloth over the wood. Let it sit for a minute before wiping it down. The tannins (chemical compounds) found in the tea help break down the polish buildup.

As much as you would want your wood furniture to look as if it were bought yesterday, it has water marks and scratches attesting to its use. Want to remove those marks? Here are two wacky hacks on “curing” these problems. The first one is to dab some mayonnaise on the blemishes (I know it’s not that appealing, but it works!) and leave it overnight. The next day, wipe down the mayo and buff the furniture. I like to call this hack white magic. The other one involves rubbing the meaty part of a walnut over the scratch before buffing the area down with a dry soft rag.

The once gleaming crystal chandelier is covered in dust (gulp). Standing on a ladder and scrubbing each elaborate branch and strand of crystal isn’t your idea of a relaxing activity, is it? Thankfully, there is a simpler method to cleaning it.

• First, turn off the lights and wait for the bulbs to cool. Then, standing on a chair or stepladder, cover each lightbulb with a plastic sandwich bag or saran wrap. This step

is important in preventing water from seeping into your fixture’s electrical parts.

• Next, you can choose to take the easy way out and use your trusty Windex. Or, take it a step up and make your own mixture of three parts distilled water and one part rubbing alcohol. Distilled water is necessary to avoid leaving water stains on your crystals. Using your own mixture is not only better for your fixture, but also a lot healthier for the air quality in your home.

• Place a towel on the floor or table under the chandelier, and spray the solution onto the entire chandelier until dirty water starts dripping down onto the towel. Keep spraying until the dripping liquid is clear and free of dust. Allow the fixture to drip dry, and enjoy the sparkle of your chandelier’s restored gleam.

Finally, let’s clean the silver. You can achieve beautifully gleaming silver easily — no need to polish, smear and develop carpal tunnel syndrome from buffing your leichter. Here ye! What follows is a great hack that eliminates all of this work. I’m going to share precise ingredient measurements, but between you and me, you can just pour approximate amounts of each ingredient into the bucket or pan.

• Find the largest bucket or pan you own, and line it with aluminum foil.

• Calculate approximately how many cups of water can fit into the aluminum-lined bucket or pan, and bring the corresponding volume of water to a boil in a kettle or pot.

• Meanwhile, fill the aluminum-lined bucket or pan with 1 tablespoon baking soda, 1 tablespoon salt and a half cup of vinegar* for each cup of water you will be using. For example, if your bucket fits 5 cups of water, you will need 5 tablespoons baking soda, 5 tablespoons salt and 2½ cups of vinegar. This part is exciting for the kids to watch! Baking soda + vinegar = a fizzing party! Again, approximate amounts of each ingredient work just fine.

• Add the boiling water to the bucket or pan, and place the silverware into the mixture. Watch the chemical reaction remove the tarnish and do the polishing work for you. If your piece of silver doesn’t fit into the water all at once, flip it with tongs after a minute or so. Do not use your hands! The water is hot.

• Remove the silver from the water after a couple of minutes, and buff it to dry. The buffing is necessary — don’t let it air dry. Enjoy looking at your reflection in the silver!

*If you plan on kashering your silver for use on Pesach, use kosher l’Pesach vinegar.

The Kitchen, Part One

Let’s enter the kitchen, the heart of your home. This space is by all definitions the most chometz’dig spot in your home and qualifies for a proper cleaning. Empty the contents of your kitchen cabinets and drawers one at a time, and wash all surfaces well with a mixture of water and Mr. Clean. If you’re not afraid of bleach, add it to the mixture too. Utilizing the powers of elbow grease and a small toothbrush, try to get into all the hard-to-reach corners where crumbs may be hiding. Use a magic sponge for stains.

Wipe the surfaces with a dry rag, and then give it additional time to air dry completely. Return the contents to the cabinets and drawers. Of course, all chometz food items stay out from here on. Designate a closet or box as the chometz center, and place all chometz inside. Check your cans and food products for expiration dates. Toss anything out of date or unfresh. Anything that has been sitting in the cabinet for a while with no consumers — give it away (I didn’t say the other g-word!). Your space is limited and precious; there’s no need to feel guilty.

As for all the kitchen appliances and gadgets —- keep breathing.

For the Bosch mixer (I can hear you groan), simply fill the bowl with a mixture of bleach and water, or vinegar and baking soda. Turn the machine on, and let it spin for a few minutes with the beater attachment. The cleaning mixture will get into all the crevices your dough has been traveling to. Rinse the machine with dish detergent and water, and dry well. Use an ammonia-and-watersoaked rag to wipe down the exterior and base of the machine.

Use the same method for your food processor. Fill the appliance with a cleaning solution, whir, drain, rinse and dry. To clean a hand blender, stick it into a bowl of cleaning solution and whir.

The lime deposits on the bottom of your kettle have overstayed their welcome. Boil some vinegar and baking soda in your kettle. Alternatively, you can use water and lemon juice. When done, spill the boiled contents and enjoy

your scale-free kettle. Toss your placemats into the dishwasher and let it do the job. Don’t have one? Depending on the size and material of your placemats, the washing machine may be a viable candidate for the job, too.

Your cutlery set has lost its original luster due to its constant use.

Pining for that brandnew appearance?

Place your cutlery in a basin filled with water and some bleach. After approximately twenty minutes, remove the cutlery, rinse with plain water and wipe dry. You’ll be astonished to observe the difference.

Cleaning the microwave seems like a daunting task. How on earth will you access all the hardened pieces of gook in the crevices of the microwave? Easy. Fill a microwave-safe bowl with plain white vinegar and microwave it on high for a few minutes. This will soften all residue and stains in the microwave. All you’ll need to do is remove the bowl from the microwave and wipe down the walls with a wet rag.

Get ready, get set, the biggie is up next… the refrigerator!

Why are we not leaving the refrigerator for the last week?

In theory, it would seem most practical to clean the fridge right before we fill it with Pesach foods. However, I prefer not to crowd the last week before Pesach with all the heavy kitchen appliances because we’ll be busy enough with kashering or opening our Pesach kitchens, cleaning the ovens, and all the odd extras that will crop up. With my garbage bag hack, you’ll still be able to use your fridge for non-kosher l’Pesach items once cleaned. I’ve shared this trick with many people over the years, and they’ve thanked me for it each year since.

Remove whatever possible (shelves, drawers, egg trays), and place them in the bathtub. Scrub them down with ammonia or Mr. Clean and water, and hose down using the shower hose. Wash the empty refrigerator well with soapy water. Do not use excessive water near the open vents in the refrigerator in order not to damage the switchboard. Once everything is fully dried, place each shelf and drawer into a garbage bag. Using a garbage bag on the shelf as a liner is not sufficient. Pull the drawstring tightly, and tie it at the underside of the shelf so that it doesn’t hang down into the space of the shelf below it. This method covers the top, bottom and sides of all shelves and drawers, leaving nothing exposed. Use your refrigerator as usual, although I’d exercise caution by placing actual chometz items in a shopping bag before placing them into the refrigerator. I would also advise you to use one specific shelf for actual chometz items. When you are ready to kasher and turn over your kitchen, remove the garbage bags from the shelves and drawers, and line as you usually do for Pesach.

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EGGS ARE A WONDER, WITH A FOOD OF TWO DIFFERENT COLORS, TEXTURES AND NUTRITIONAL PROFILES IN ONE FRAGILE SHELL.

CHOLESTEROL CONCERNS

In 1968, the word on the street, according to the American Heart Association, was that eggs bring on high cholesterol and people should eat less than three whole eggs per week. But decades of further research has debunked that, and eggs are back on the good list as a highly nutritious food. They even say that egg consumers eat lower amounts of added and total sugars, so enjoy, egg lovers!

EGGS IN THE CUPBOARD

EGG ALLERGIES

Unfortunately, eggs are high on the list of children’s allergies, with as much as 2% of U.S. kids affected. The good news is that studies show that 70% outgrow it by the time they’re sixteen.

EGGS DIVIDED

If you have an in with a bakery or restaurant employee, you’d know about the different forms eggs are sold in. Factories use breaker machines to separate egg, shell and yolk, so in addition to the familiar trays of a dozen eggs, the commercial food industry can purchase just the whites or just the yolks, in liquid, frozen or powdered form.

TO YOUR HEALTH

For the million-dollar question of whether white or yolk is better for your health, the yolk wins hands-down. Yolks encapsulate most of the egg’s good stuff, including the bulk of its iron, folate and vitamins, and also carries two nutrients — lutein and zeaxanthin — that are good for your eyes and brain.

However, the billion-dollar question of which came first, the chicken or the egg, shall be left for scholars greater than myself.

Do eggs need to be refrigerated? That depends where you live. The lucky British can keep their eggs in the cupboard because their country vaccinates hens against salmonella, reducing the eggs’ risk of contamination. Another reason that Americans refrigerate: In the U.S., the practice is to subject eggs to a powerful decontaminating and sanitizing wash to discourage salmonella bacteria. This strips the eggs’ protective natural barrier and makes it more vulnerable to bacterial growth — hence the need for refrigeration.

CHANA GLUCK

EGGS FOR YOUR VOICE

Can you gargle your way to a glorious voice with the aid of a raw egg? Nope, unless you count the placebo effect. Nothing you eat or drink ever touches your vocal chords, so just continue conventional vocal exercises and leave the eggs for omelets.

DID YOU KNOW?

The average hen lays 300 to 325 eggs per year.

EGG EXPRESSIONS AND IDIOMS

Chances are you know this English nursery rhyme: HUMPTY DUMPTY SAT ON A WALL

HUMPTY DUMPTY HAD A GREAT FALL

ALL THE KING’S HORSES AND ALL THE KING’S MEN

COULDN’T PUT HUMPTY TOGETHER AGAIN

Humpty was an egg, of course.

And because one must insert at least one pun in a piece on eggs, let’s eggsplore some egg-inspired eggspressions!

To have EGG ON YOUR FACE means being caught in an acutely embarrassing and incriminating situation with no way out.

To PUT ALL YOUR EGGS IN ONE BASKET means putting all your trust in one person or solution.

To have a NEST EGG means a significant monetary amount put away towards retirement.

To WALK ON EGGSHELLS would be having to deal with someone or something in an uber-sensitive manner.

To be a HARDBOILED EGG means you’re a stubborn one.

But to be a ROTTEN EGG would be worse; that’d mean a whole group dislikes you because of a bad action you took.

A hen turns her egg nearly 50 times a day to keep the yolk from sticking to the side. How can we thank you enough, mother hen?

Brown eggs are more expensive because the hens that lay them are larger and require more feed.

We commonly eat chicken eggs instead of duck or turkey eggs because chickens lay more eggs, need less nesting space, and don’t have the strong mothering instincts of turkeys and ducks, making egg collection easier.

To tell the difference between a raw egg and a hard boiled one, spin it. Hard boiled eggs spin easily; raw eggs wobble.

If you drop an egg on the floor, sprinkle it heavily with salt for easy clean-up. The fastest omelet maker in the world made 427 two-egg omelets in 30 minutes.

WELL? IF HE’S YOUR UNCLE’S FRIEND, WHY ARE YOU AFRAID OF HIM?

WE’RE ALSO AFRAID OF UNCLE PEDRO.

LISTEN, LEIB. YOU MUSTN’T TALK WITH ANYONE ABOUT WHAT YOU SAW TODAY. NOT ABOUT THE FORBIDDEN CITY, AND NOT ABOUT LUIS AND WHAT HE WAS DOING THERE.

WHAT? BUT WHY? I ALWAYS TELL MY FATHER EVERYTHING.

WHY ARE YOU AFRAID OF YOUR OWN UNCLE?

UNCLE PEDRO HAS BECOME AN UNPLEASANT PERSON...

...SINCE HE STARTED HANGING OUT WITH LUIS, JUAN AND SOME OTHER THUGS.

THEY’RE ALL BAD PEOPLE. FATHER AND GRANDFATHER TRIED TO TELL HIM TO STOP, BUT THINGS JUST GOT WORSE.

AT HOME, MISHA DISCOVERS THE RESULTS OF JUAN’S HANDIWORK...

WHAT’S GOING ON HERE?

ZUSHA... NO!

LEIB! WHERE ARE YOU?

I’M LOOKING FOR MY GRANDCHILDREN. THEY LEFT THE HOUSE, HEADING IN THIS DIRECTION, AND DIDN’T COME BACK. WHAT… WHAT HAPPENED HERE? RECAP:

HELLO AGAIN, MISHA. DON MORENO? WHAT ARE YOU DOING HERE?

TATTY! TATTY!

MISHA! WHAT HAPPENED?

RIBONO SHEL OLAM! NOT AGAIN... PLEASE SAVE LEIB... I DON’T UNDERSTAND. I CHECKED THE FOUNDATION OF THE HOUSE. ALTHOUGH THE HOUSE NEEDED RENOVATIONS, IT WAS NOT IN A STATE OF COLLAPSE.

I HAVE NO IDEA.

I CAME BACK AND FOUND THE HOUSE IN RUINS. AND MY BROTHER HAS DISAPPEARED!

I WENT WITH ESTERINA TO GET WATER, AND WHEN I CAME BACK I SAW THAT THE HOUSE HAD COLLAPSED! AND LEIB IS NOWHERE TO BE FOUND! MAYBE HE’S UNDER THE RUBBLE!

I DIDN’T SEE ANY OTHER KIDS... HOOFBEATS. WHO’S COMING?

GOOD AFTERNOON. I’M JOSE MORENO. MY GRANDCHILDREN ARE ALSO LOST. LEIB! LEIB! MIGUEL! MATHIAS!

THEY MAY BE UNDER THE RUBBLE TOO!

Hint: Each Boggle board hides a word of nine letters or more!

HOW TO PLAY:

1. Gather round the table to play a family game of Boggle, using this Boggle board.

2. Once you have a winner, fill out the form below in its entirety

3. Email the form to comments@ themonseyview.com or fax to 845600-8483 by Sunday at midnight.

4. Two winners will be drawn each week, each of whom will win a pastrami sandwich and a can of soda!

PLAYING RULES:

Find words on the board containing four letters or more. Letters of a word must be connected in a chain (each letter should be adjacent to the next either vertically, horizontally or diagonally), and each letter can only be used once in a given word.

The following are not allowed in Boggle:

Adding “s” to a word

• Proper nouns

• Abbreviations

• Contractions

• Acronyms

POINTS

4-letter words: 2 points | 5-letter words: 3 points | 6-letter words: 5 points | 7-letter words: 7 points | 8-letter words: 9 points | 9+ letters: 12 points

BOGGLE WINNERS

WINNER 1

Family name: Silber, 845-xxx-0534

Name of winner: Zeldy

Amount of points: 185

Names of competing players: Miriam, Faigy

Some words only the winner found: rarity, trig, mania, repair

The longest word found on the board: itinerary

A new word learned from the board: sampan

WINNER 2

Family name: Weiss, 845-xxx-4247

Name of winner: Mommy

Amount of points: 148

Names of competing players: Dovid

Some words only the winner found: rarity, urban

The longest word found on the board: itinerary Last

Winner: To claim your prize, bring this page to Nussy’s Cuisine.

Thank you to the hundreds of readers who sent in beautifully colored pages! Keep coloring!

A $5 credit was issued at Toys4U on the account of the phone number listed on your submission.

CONGRATULATIONS TO THE TEN WINNERS OF THE $5 GIFT CARDS AT TOYS4U!

Tzurty Sputz, 10, Skvere

Shloimy Kohn, 4, Sanz Raitzy Gefner, 11, Viznitz

Henny Cohen, 7, UTA

Estee Susholz, 4, Bais Rochel Shloimy Breuer, 8, Skver

Sara Hutner, 7, BYE Eliezer Zev Schonfeld, 10, Skver

Chaim Twersky, 5, Skver Raizy Godinger, 6, Viznitz

Faigy Jacobowitz

Send your colored page to The Monsey View to enter a drawing for a chance to have your artwork featured in our pages and win $5 at Toys4U! Ten lucky winners will be announced each week!

To enter the raffle, email your colored page to comments@themonseyview.com, or mail it to 365 Route 59, Suite 239, Airmont, NY 10952. Submissions will be included in the drawing only if all information is filled in.

Feel free to photocopy this coloring page for the entire family.

FOR SALE

DOONA STROLLER

Doona Stroller, multiple colors avail.cll/txt 1-201-6144045

NEOCATE/BABY FORMULA

Neocate $46.99 per can. Kendamil Similac L’Mehadrin in stock!! We buy off any formula for a good price and trade as well. Call for other types of formulas. New! Option of shipping case of 6 Kendamil directly to you from England. Formula Trade 347.369.4886

BEBE ORGANIC SET

Looking to sell a natural color bebe organic set, size 3 mths, with matching bonnet and blanket, beautiful for vachnacht. Please call 347 382 0905

D&W FURNITURE

A nice D&W dining room set and bedroom set great condition for sale due to moving, please call 845-2320792

FURNITURE FOR SALE

Beautiful master bedroom and DR set for excellent prices. 6 Door China Closet for $300 only. Please call 845774-8239 lv msg

REAL ESTATE

MONSEY VACATION/ SIMCHA RENTAL

Beautiful fully furnished Shabbos equipped 6 bedroom 4 bath house Highview/ College. Call/ whatsapp 718541-0292

AIRMONT RENTAL

4 and 2-bedroom beautiful renovated apartments for rent in Airmont. Leave a message 347-403-9933

NEW ON THE MARKET!

8 bedroom waterfront house for rent in seagate. Available for shabbosim, weekly or daily. For more Information call, text or whatsapp 7188099355

FURNISHED APT

1 bdrm furnished apartment on Remsen Ave 8455718409

TOWN HOUSE FOR RENT -HIGHVIEW HILLS

*55+ community* brand new* Upgraded kitchen & bath. Available immediately! 845-678-8873

OFFICE SPACE FOR RENT

325 sq. ft. office space on Francis Pl. Seeking tenants for quiet computer work, (e.g., bookkeeping office) without traffic or cars. Rent: $1,000/month, including WIFI and utilities. Contact if interested: 845-579-2352

POCONOS GETAWAY

Large house can accommodate up to 18 guests. Cottage up to 6 guests. Near all the poconos atractions, walking distance to minyan. Please contact campusom180@gmail.com

APT IN NEW HEMSPTEAD

Beautiful modern newly renovated 1 Bedroom Apt for rent. Call/text 845-641-6161

5 BEDROOM RENTAL

5 bedroom apartment available in the Bluefield area, section 8 ok. Please call 347-775-8612

HOTEL 15

Accepting now bookings for spring and summer,(weekly,part or full). Big villa in serene area outside Monroe with huge heated pool. 8 couple bedrooms, Teen bedroom 8 beds plus 20 kids beds. For Pictures hotelfifteen.com call to book 845 837- 5662

HOLLYWOOD FLORIDA

Beautiful private villa. 4 Master suites with kosher kitchen, huge living area, pool. Walking distance to Shul/ Kosher shopping. Call/ whatsapp 718-541-0292

WEST PALM BEACH FOR SALE

Wellington M, 2 Bedroom apt. Ground Floor FOR SALE. Call: 347.760.0639

CAMPGROUNDS

AVAILABLE

Beautiful campgrounds available to rent for a Yeshivas Kayitz or summer camp, Please contact campusom180@gmail.com

STAY SUITE

Nightly / short term fully furnished studio apartment for rent. New, clean and fresh. Quiet, private and stylish standalone small building. Located Grandview and 306 area. Email: monseystudioapartment@ gmail.com or text 845-4185916.

FOR RENT

Huge beautiful two bedroom apartment for rent in Chestnut Ridge off Hungry Hollow. Please call 646-9958788

LINDE-LUXE

Simcha/Vacation Linden

Rental. Stunning New Cathedral Ceiling House. 4.5 Bedrooms. 3 Full Bathrooms. Playroom. Equipped with all your Shabbos needs. 5 minute walk to shul. Three blocks from kosher grocery and restaurant. Avail for Shabbos/per night. Great Price. Call 718-989-1406.

LAKEHOUSE VILLA

Luxurious 3 bedroom lake house villa in Case Grande Arizona. Private pool fully stocked kosher kitchen. 520.251.4459

Classifieds

APARTMENT FOR RENT

Hatzlacha area, 2 bedrom apt walk in, good price! Choson kallah 845-659-7866

OFFICE FOR RENT

Newly renovated offices for rent on LENORE AVE. please call 845 533 2427

5 BEDROOM APT

Brand New 5 Bedroom apartment for rent, in the new Kearsing/Meron development. Please call 845641-0360

HAVERSTRAW

1000 SF ground floor space + 15 parking spots available for rent call/Text 845.203.1120

RETAIL BUILDING FOR SALE

Retail building in haverstraw on rt 9w 4,000 sf, asking $999k, great location, text or call 845.203.1120

SCHOOL BUILDING

7,000 + SF legal school building for lease In Spring Valley/option to split the space. Please call 845-3675065 #402

PLAYGROUP RENTAL

Basement and fenced in yard to rent to a 3-4 yr old playgroup. 347-831-5444.

SHABBOS HAGADOL

Yeshiva Campus available near Monroe for Shabbos Hagodel large Bais Medrash can accommodate a group of families call or text 732784-7661

PESACH IN MIAMI BEACH

Beautiful 2 Bedroom apt., 2 bath, Ground Floor, available for Pesach In Miami Beach Carriage Club North. Call: 347.499.0031

SUMMER RENTAL

Looking to rent House with Pool in Monsey area OR SWAP for a new 7 bedroom spacious house in Lakewood for 2-3 weeks Aug. Pls text 6128887908

FOR RENT

Single Family House, 4 Bedrooms, 2 Baths, 197 Saddle River Rd, 914-3154061

WEST PALM BEACH

For the best Real Estate deals, Call: Mrs. Debby Schwartz 203.667.2785

MIAMI BEACH FLORIDA

Collins Ave. Beautiful ocean view. 1 bedroom apt. for rent. 347.760.0570

GARDEN TERR

SPACE FOR RENT

3 Offices plus basement for rent. Option to be rented individually. The basement is 1500 Sq ft with windows above ground and bathroom. Call Monsey realty 845-3760906

HOUSE FOR RENT

Newly renovated beautiful big High Ranch on Fairway Oval. Nice big property, front & back yard. Ready to move in! For more info call/text 845-422-7811

NORTH MIAMI FL

2-bedroom, 2-baths with private heated pool and spa.

From $325 per night. Call/ Text: 917-382-4810, email: 1752nmb@gmail.com

OFFICES/GARAGE

3 offices plus a garage in New City, quiet area. Call Monsey realty 845-376-0906

STUDIO APT

Nice studio apt in Pomona. Call Monsey realty 845-3760906

BLUEBERRY COMMONS

A beautiful 7-bedroom corner apartment in Blueberry Commons for serious inquiries only please call 917-658-0087.

BLUEBERRY COMMONS

A beautiful 4 room corner apartment in Blueberry Commons for serious inquiries only please call 917658-0087.

HELP WANTED

TIFERES BY OF MONSEY IS GROWING!

Come join our amazing team! Looking for Pre-1A and 1st grade Moros, Teachers and co-teachers for the upcoming 2024-2025 school year. Co-teachers will be trained in building students’ kriah and reading skills. Please send your resume to hr@tiferesby.org or call 845533-6890 ext. 300.

HELP WANTED

Construction office looking to hire a full-time secretary and project manager. Preferable knowledge of QuickBooks. Please email your resume to officejobs4832@gmail.com

LOAN PROCESSOR

A commercial mortgage company is seeking to hire a Loan Processor. Must have experience. contact raizy@ theprimestaffing.com

PROPERTY MANAGEMENT

For Honest, Hassle free and proactive property management. Please Call 845-662-1313

JOBS AVAILABLE

Part-time & Full-time jobs available. Email TopPartTimeJobs@ gmail.com

BOOKKEEPER

PT, Computer Savvy. Tasks include Ap, Interacting w/ vendors, reconciling, excel, interpersonal skills required. Future opportunities for advancement. Mail resume: humr9205@gmail.com or fax: 845-205-9205

UNDERWRITER

Insurance Company in Monsey and Lakewood seeking an underwriter. Finance experience required. Nice, heimishe environment. Great pay. Email resume: goldy@theprimestaffing.com

YSV BOYS

Teaching and assistant positions available for the 2024-2025 year! Excellent pay and great working conditions. Please email your resume to gss@yeshivaspringvalley.org

FEMALE SECRETARY

Looking for female secretary to manage light-construction office. Must be well experienced in QuickBooks. Candidate should be organized and efficient. Send resume to 4062071@gmail.com

ADMIN ASSISTANT

Kollel (college) in the Monsey area seeking an admin assistant. Candidate will assist with filing for financial aid, accreditation, payroll, compliance, etc. Must have great computer skills & very detail oriented. Excellent writing skills required. Flexible hours. Email: goldy@theprimestaffing.com

GREAT OPPORTUNITY

Are you graduating this June? Are you a responsible and motivated individual? Reach out today to jumpstart your future career? contact rivky@theprimestaffing. com

JOB OPPORTUNITY

Heimish office in Monsey is looking for a secretary to handle their customer service, great office environment, please email resume to Monseyjob123@gmail.com

WE’RE HIRING!

Upscale jewelry store in monsey is looking to hire a part time energetic sales lady. Sunday’s included. Please email resume: jewelrypersonal@gmail.Com

JOB OPPORTUNITY

Our Monsey-based office is expanding its customer service department. Join our team and its great environment. email resume: monseyjob123@gmail.com

150+ JOB OPENINGS!

Stop wasting your time going through all the jobs classifieds. Simply email your resume to Info@ SwiftStaffingGroup.com to explore your options & maximize your career. Or Call/Text/WhatsApp 732-800-7633 Strictly confidential & completely free.

ACCOUNTING POSITION

Accounting office in Monsey seeking to hire an accounting school graduate for a fulltime position. Please email your resume to employmentatcpa@gmail.com

Classifieds

F/T SECRETARY

Property management company is looking for a Full time secretary. Data entry, customer service and collection skills required. Please email resume to rcmanageoffice@gmail.com or Call 845-828-6781

JOIN OUR SALES TEAM!

Be Your Own Boss! Join New York Life Insurance Co. as a seasoned salesperson or our fast track to management program. Experience top training, support, and retirement benefits. Make an impact, secure your future. Connect today! dglick@ newyorklife.com or Call 845639-5216

BCBA POSITION

ABA Riders is looking to hire a BCBA. Well-paid, flexible hours. Contact Rikki 347930-9736/info@abariders. com.

COME AND JOIN OUR TEAM

Job openings at a special needs school. A special needs school is currently seeking aides for full-time or part-time one-on-one work. Additionally, a part-time job coach is needed for afternoon hours. For more information, please call 8453523307 ext 0.

FULL TIME NANNY

Seeking full time Nanny for young family. Contact 845 293 2312

SALESLADY OPPORTUNITY

Local Home organizing store is seeking a saleslady with a passion for Home organizing. Must speak Yiddish. Hours: MondayThursday 2:30-6:30 and Sunday 12-6:45. Call 845-459-3950 lv msg

HEALTHCARE MANAGEMENT

Heimishe office seeking a female employee to fill a business office position in a great environment. Must be responsible, organized and possess great communication skills. Competitive salary & benefits. Graduates welcome. Please email resume to healthcaremonsey@gmail. com

F/T OFFICE EMPLOYEE

A program servicing kids with various needs is looking to hire a F/T responsible female office employee, should possess office experience, great organization & communication skills, email resume jacobg1402@gmail. com or leave a message at 347.460.0204

GREAT OPPORTUNITY

Looking for someone to work with a 7-year-old boy in the early evenings to help him improve his behavioral skills. Please reach out to Gitty at 845-426-2199 ext. 1780.

LIFEGUARDS NEEDED

A chassidishe girls camp is looking to hire girl lifeguards 13’th grade and up for the summer. Please call and leave a message 845-388-1168.

JOB OPENING

Airmont based, fast paced building expediting agency seeking full-time administrative professional. Must be able to multitask, have a professional demeanor on the phone as well as detail oriented. Must be efficient, reliable, and responsible. Must have excellent communication skills. Competitive pay commensurate with experience. Hours are 8 am-4:30 pm. Send resume to: abe@markhertzco.com

MANAGEMENT

POSITION JUS BY JULIE

Jus by Julie- is looking for an assistant Manager for our Spring Valley Location. Weekday and Weekend Availability, Competitive Pay, Fun and Energetic Environment. Call 917-3992854 if interested.

JOB OPPORTUNITY

Seeking a highly motivated individual for a full time office position in a professional firm. Experience a plus. Great pay and benefits please email resume to officeresume8600@gmail. com

PRE 1-A TEACHER

Chassidish school is looking for a dedicated Pre 1-A morning teacher with kriah experience. Call 845-5212006 for an application or email resume to pre1ateacher@gmail.com.

POSITION IN EI CLASSROOM

Looking for a co-teacher/ assistant with a background in Early Intervention or with children aged 18 months to 3 years old. Take part in our warm language enriched classroom starting after Pesach. Contact R. Gross at 845-354-3233 ext. 1102

FEMALE ABA PARA

ABA Riders is looking for a female ABA para to work with: 1) A 9 year old girl till 1 pm. Driving required. 2) A 3 year old from 4-6 pm Monday, Tuesday and Thursday in Fairlawn, NJ.3) A 5 year old from 9-12 daily in Fairlawn, NJ. Driving is required. Competitive pay. Contact Rikki 347-930-9736/ info@abariders.com.

POSITION AVAILABLE

Are you a person with leadership abilities? Do you have experience in the HR department? Do you see yourself as someone that could lead a team? Great opportunities, with excellent pay for the right candidates! Send in your resume today to rivky@theprimestaffing.com

a Division of tomche shabbos of rockland county paRnOsOH

845-356-0202 ext. 303 | www.tomcheshabbos.org/job-placement submit your resume/job openings to: jobs@pipstaffing.org JOBS

• Property Portfolio Manager, LIHTC experience and travel required, 150k+, Monsey

• Yeshiva Administrator, large institution, strong relevant experience required, 150k+, Monsey

• Project Manager – LED Lighting Contractor, strong electrical background, handy, act as owner’s rep, 130k, Monsey

• Director of Intake, Healthcare/ Homecare background and management skills required, 130k, Monsey

• Certified Public Accountant, 130k+, Monsey

• IT Level 2, 120k, Newark, NJ

• Amazon Product Developer, 3+ yrs. experience required. Conceptualize, design, bring innovative products to market, w/ a focus on maximizing sales and customer satisfaction.

Monsey, 150k+, Monsey

• Business Analyst/ Product Owner, translate business needs into technical solutions, 120k, Monsey

• Maintenace Planner and Scheduler, coordinate, plan and schedule all maintenance activities, 110k, Newark

• Industrial Mechanic, experience w/ manufacturing and/or packaging machinery required, 110k, Monroe

• Outside Sales position, Build client relationships, identify sales opportunities, and close deals, 3+ yrs. experience required, 100k+, Monsey

• IT Level 3 Help Desk, A+/Network experience required, 100k, Monsey

• HR Manager with Payroll experience, 100k + full benefits package, Monsey

• Office Manager, bookkeeping, software and marketing knowledge required, 90k+, Monsey

• Experienced Payroll Processor, Fulltime, NCS/Healthcare experience preferred, 50k -70k, Monsey, [possible remote]

• End-to-End Software Automation Tester, 2+ yrs. experience with testing tools required, 90k+, Monsey/hybrid.

• HR Supervisor, HR/Management experience required, 90k, Monsey

• Construction Project Manager, Experience and travel to NYC required, 75k+, Monsey

• Bookkeeper/ Office Admin, Full-time position, Rent Manager experience preferred, 75k+, Monsey

• Paralegal, full-time position, 70k+, Monsey

• Junior Accountant/Bookkeeper, 70k, Monsey

• Insurance Underwriter, female office, experience required, 70k, Monsey

• Assistant Warehouse Manager, 70k, Edison NJ

• Social Media/ Marketer, full-time, inoffice position, 65k, Monsey

• Legal Administrative Assistant, Fulltime, 65k – 85k, Newark NJ

• Prestigious Law firm looking to hire Full-Time positions: Office Manager/ Receptionist and a legal assistant. Monsey Looking to HIRE

• Cabinetry Sales Executive, Previous experience in kitchen cabinetry and Sales/ Customer Service required, 50k salary. 25k draw + 2% commission, Passaic, NJ

• Outside Sales Rep, for a Lighting & Electric Vehicle Chargers Company. Generate Sales, build relationships with clients, and close deals. $45k+, Possible Draw + Commissions, Monsey

• HCBS CFASS and/or Respite Supervisor, $40/hr. Monsey

• Male/Female Care Manager, [BA or First Talmudical degree required], $35/ hr. Monsey and Monroe

• Nursing Home Transition and Diversion (NHTD) & Traumatic Brain Injury (TBI) Service Coordinator, BA or MA degree required, female office, relevant experience preferred, minimum 20/ hrs. weekly. $35/hr. Monsey

• Software support specialist, Female office, part-time or full-time, $30.hr. Monsey

• Comhab Coordinator, Female office, 5-6 hours daily, plus Fridays, $30/ hr. Monsey

• Claims Specialist, Female office, fulltime only, no prior experience needed, $30/hr. Monsey

Why pay recruitment fees when PiP STAFFING will advertise and help fill your positions FOR FREE!

Email your resume in confidence and PiP STAFFING will help find your dream job! In the month of MARCH we placed:

Our school is growing! Bnos Leah Prospect Park of Monsey is seeking Kodesh and General Studies preschool and elementary school teachers for the 2024-25 school year.

Due to expansion, Bnos Leah Prospect Park of Monsey is seeking Kodesh and General Studies preschool and elementary school teachers for 2024-25 school year.

Teachers should be experienced, dynamic, warm, organized and passionate about chinuch habanos.

Experienced, dynamic, warm, organized and passionate about chinuch habanos.

Email resume to: jobs@prospectmonsey.org

Email resume to: jobs@prospectmonsey.org

Paraprofessional position available for immediate hire!

 Flexible hours.

 Great pay.

 Amazing training! For more details, reach out to: services@masterfaster.org 845-477-5000 ext. 106

QA SPECIALIST

Frum, female office looking for a full-time capable candidate for our quality assurance department, Candidate should have great communication skills and should be detailed oriented. Transportation provided. Good pay. Please send resume to Hknopfler@ commhealthcare.com.

NIGHT MANAGER

We are currently seeking a responsible night manager to oversee operations in our busy store during evening hours. Competitive pay offered for the right candidate. If you possess strong leadership skills, attention to detail, and can thrive in a fast-paced environment please submit your resume to Openpositions59@gmail.com

MALE ABA PARA

ABA Riders is looking for a Yiddish speaking male ABA para to work with a 5 year old boy for 1 hour during the hours of 12-3 daily, and a male/female to work 4-6 daily. Well paid, training provided, chassidish environment. Contact Rikki 347-930-9736.

AMAZING OPPORTUNITY!

Warm mid-size office looking to hire a HR, Individual must have prior work experience, personable, efficient, organized and have the ability to work in a managerial role. Prior nursing home experience a plus. Please send your resume to jobs@fcc-corp.com

SEEKING COUNSELORS

Monsey Daycamp looking for awesome responsible dedicated fun spirited counselors. *Great Experience & Enviroment *must be 16+ *contact Deena 917-913-7759

SERVICES

ARROWSMITH

Is your child still in the same place after all that tutoring?Join Arrowsmith, a research based program that strengthens the brain and eliminates learning disabilities. Call Mrs Feuer 914-260-6449

MUSIC LESSONS

Professional music theory lessons. Learn how to read and write notes, and more. Contact Avraham 845-6712994

MUSIC LESSONS

Professional keyboard/piano lessons by Mr. Wertzberger 917-239-0283

PETTICOATS FOR RENT!

Complete your look! Adult & kids petticoats for rent, Beautiful floral wreath & crown headpieces for rent, Adorable kids jewelry, and more! Call 845-5020153 leave msg or 845746-7248

MASSAGE THERAPY

Massage Therapy By Yossi. We will bring the massage to you. Call or text 347-7220068

MASSAGE THERAPY

In The Comfort of Home- *Swedish *Deep Tissue *Lymph *Craniosacral Therapy Call Sarah: 845596-1373

RECORDING STUDIO

Have your songs professionally recorded by Faigy Pollak. Call 347-5783027

SHAIMOS PICK UPS

845-461-3084

NEW WEBSITE?

Get your Beautiful, Fast, SEO-Friendly Website done in 14 days, guaranteed. Email efraim@rapidquill.com

AYIN HORAH

The renowned Rebetzin Aidel Miller from Yerushalayim will remove Ayin Horah over the phone. Call till 5:00 PM: 718.689.1902 or 516.300.1490

CUSTOM PHOTO ALBUMS

We specialize in custom Photo Albums, Chosson, Wedding, etc. Also professional Photo Editing, many years of experience. Special rate for photographers. Call: 347.563.5153

PAIN TREATMENT

BS”D Natural treatment for pain: knees, discs, arthritis. Yiddishe innovation. Dead Sea creams with essential oils. DOUBLE POWER. English/Yiddish

1(516)259-3169 (Israel hours) TerraCureProducts.com

EARPIERCING

12 years experience. Wide selection. Call/text: 845-5387986

MESSENGER SERVICE

Messenger service for the surrounding areas to Monroe Passaic etc. Please call 347533-1460

DEAD SEA CREAM

Sick and tired of pain? Spent a bundle and still have pain? New, innovative Dead Sea cream which helped thousands. Will solve your problem. Do not despair. 1(516)259-3169(Israeli hours)

HAIRCUTS Haircuts 845-274-0282

GARTLECH

We fix knitted & crochet Gartlech & make beautiful professional fringes. We also teach how to knit & crochet. call: 917-414-3281

GOWNS

OFF WHITE LACE GOWN

Beautiful off white lace gown for rent for married sister of bride size 2. Call 845-7467248

HUNTER GREEN GOWNS

Gorgeous hunter green, sister of the bride gowns for sale. Please call 845-356-6935, if no answer leave a message.

WHITE KIDS GOWNS

Beautiful white little women kids gowns for sale, Sizes 5-6 and 7-8. $150. Call 845-2486340

MAGNIFICENT GOWN

Gorgeous light colored gown for sale. Size 4-6. 8455385693

IVORY GOWN

Beautiful ivory gown for rent size Small/Medium. Text 845-826-2185

WHITE MATERNITY GOWN

White maternity gown size large to sell for great price call 7183098716

IVORY GOWN

Beautiful ivory gown for rent size 2-4. Call or text 845-5969933

GOWN FOR SALE

Beautiful white gown for married sister of bride, for sale. Size 2-4 845-200-4326

CHILDRENS WHITE GOWNS

2 white gowns to rent or sell childrens size 4 & 6 call 7189388597

GOWNS sister of bride gowns for sale 8455026491

WHITE GOWN

Looking to sell a size 2-4 white gown for sister of the bride, please call 347 628 9586

ODDS & ENDS

NEW! NEW! NEW!

Looking for a nice private place for a Beshow? A few locations available in the Monsey area. No charge. Call 845-426-5484 or 845-7467251

BINYAN HANEFESH

Free lectures option 2, 3 and 8. 845-581-8080

LOST

Lost something? Found something? The Daily Return: Call/text: 845-538-0193, Email: monseydailyreturn@ gmail.com

Burberry scarf Everygreen or Monsey Glatt area 862-2419135

Bracelet Shabbos P’ Tzav 718541-3362 lv msg

HIRING

Looking for a creative, lively, fun loving individual with good play skills, to provide in home ABA therapy through play sessions for a 12-year-old girl located in NJ. (30-minute drive from Monsey, Passaic or Teaneck.)

Monday – Friday with the option of a morning or afternoon session of 9:00 - 1:15 or 2:15-6:30. Flexible options available.

Email: secretary@abatalks.com Call: 845-579-6080 x 101

FOUND

Silver hei necklace 347-2630413

Bugaboo stroller in front of Palisades Mall 845-425-2127

Baby beige blanket in Shoppers Haven 845-3561039

Bag womens clothes in Long Distance car 845-540-3287

Ladies bracelet in Brod Bhm’’d (Merrick) Parshas Zucher 845-426-3699

Bracelet Shabbos P’ Tzav on Maple 718-541-3362 lv msg

FREE GIVEAWAYS

silver-gray short gown ladies size 12-14 for girl or young lady 3561667

4 door formica seforim shank 845-422-3653

Dead sea salt 845-356-0285

Bugaboo chameleon hoods liners aprons in tan orange red hot pink denim + tan basket and seat 3711765

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FURNISHED APT

Brand new furnished apartment for rent 845-5484200

ךלמה לואש

לטיפאק א טליפשעגפארא שיטאמארד

גינעק רעטשרע רעד יוזאיוו ,ך"נ ןיא

סיורא ךיז טזאל לארשי ללכ ןופ

.םיתשלפ יד ןגעק טכאלש ן'פיוא

?סיוא סאד ךיז טעברא יוזאיוו

יגרש רעליופ רעד עדעי .ןריר ךיז םייב טשינ טלאה יגרש רעבא .אחריט עצנאג א םיא זיא ךאז ןוא ,ןכאז ןריסאפ וצ ןכאז ןא ןבייה ןאד ...טשינ גיוט סע זא טייטשראפ יגרש �

טכאנ רדס

עלא טימ טכאנ רדס עכילרעה יד

ץנאג א ףיוא רדס א ,םינמיס עריא

ןעגניזעגפארא שינאמכאפ ,ראי

חבשו ריש יחרפ ךרוד

רדס םייב ץירפ רעד

עדנענאפש ןוא עטנאסערעטניא ראג

רעד ךרוד טלייצראפ ,עטכישעג

לעב ןוא ךנחמ רעטמיראב טלעוו

א"טילש שיל שיבייל ברה רפסמ � 3

� ןטארגריט ןיא

טימ םענייאניא ריצאפש א ןפאכ רימ

דובכל ןטראגריט ןיא ןירג 'יתתמ 'ר

ןשיווצ ןריצאפש רימ ואוו ,דעומה לוח

עטנאסערעטניא ןופ ןגייטש יד

תוכלה ךיז ןענרעל ןוא ,ןשינעפעשאב � 6

-םעטא ןוא עשיטאמארד טסכעה :גנולעטשראפ עדנעפאכראפ רעכעב רעדנואוו רעד דובכל גנולעטשראפ עדנעיצ ןוא עטנאסערעטניא םאנסיוא ר"רה , רעליפש עשימייה עטסעב עמאס יד ךרוד ,דעומה לוח ,שטיוואקציא םייח ר"רה ,שטיוואקשרעה שרעה יכדרמ םייח ר"רה ,ןיורב לאוי ר"רה ,שטיוואמארבא ירא ר"רה ר"רה ,ןירג 'יתתמ ר"רה ,ןיילק לאוי ןועמש ר"רה ,ןיורב גרעבנעטאר עשוי אלפה דלי ןוא , רעצנאלג שרעה םייח

!ךיז ריר

טגנערב סאוו ןוגינ תודימ עכילרעה

,גיסיילפ ןייז ןופ קאמשעג יד סיורא

טייהרעליופ ןציזמורא טאטשנא

טייצ יד טימ ןוט טשינראג ןוא � 5

טימ ללה תוסוכ יד ליפש עקאמשעג טליפש ןעמ סאוו תעשב עקעט ן'פיוא טליפש סע סאוו עקאמשעג עכילרעה םינוגינ עגיד'בוט-םוי עטעסאק ן'פיוא תוסוכ יד ןשיווצ � 7 קערט �

דניקרעדנואוו"

"ןסינ

טלאהטנא

טסכעה א

עשיטאמארד

ךרוד ליפש

עטסעב יד

עשידיא

,רעליפש

עצנאג יד

החפשמ

ןציז טעוו

טלגאנעגוצ

םוצ

דניקרעדואוו

עקעט ןסינ

עטעסאק ןוא

וצ

ןעמוקאב

עלא ןיא

ןורכז ירבד הכרב ירבד

םמורמה חונמה לע אטפש 'ר דיסחה ברה

ל"ז ןמלגוק ילתפנ ר"ב באז

׳חה ותחפשמ ינבמ דחא

האעיבר אלוליה רבד

רומ תופטונ ,םינשוש ויתותפש ,ןוילע דסחב םאונה א״טילש רעדנעלגנע לאומש םהרבא יבר צ״הגה

דאווקיעל ראמטאס ץ״מוד

ל״צז הבישיה שאר ןרמ לש ביבחו רבח דימלת

גרובסמאיליוו השמ תראפת להקד בר א"טילש לאשגאוו לאיחי יבר צ"הגה ןתח ברעה ר״וי

שדקומ רענידה

הבושחה השאה נ"על ה"ע ןימינב ןתנוי 'ר תב 'יתב

דבכנה ינברה בושחה הנב י"ע בדנתנ ו"יה שטיוואקרעב דוד לאקזחי ר"הומ

ל"קוצז הבישי שארל ביבח דימלת

ארפס אלמ אנצ

א״טילש ןאסטיב ןמלז רואינש ברה ל״צז הבישיה שאר דכנ

האווצה ירבד

לעב לש

ותוכז אלוליהה

,י"כעו ונילע ןגי

רחאל ךיוא זא

לאז ותוקלתסה

רעטייוו ןעמ

ןפלעה

ןייז ןטלאהפיוא

הבישי רעגילייה

תמשנ רכזלו יוליעל בתכנש ה"ע השמ ח"הבה יריקי ינב וידידיו וירבח ותחפשמ י"ע ת"ישהזעב םייקתתש

תביתכ תויתואה 3:30 העשמ 5:30 דע

יתיבב 17 Merrick Drive Spring Valley NY

הדועסה הרותהדובכל לש

ה"יא םייקתת

י"עש םלואב הרות דומלת

אפאפ 15 Widman Ct

ת"ישהזעב

Boys in Rabbi Hakakian’s Yeshiva Shteiging at the End of the Zman

“BREAD OF EMUNAH” — THE EZRAS YAKOV WAY

Sara Miriam Gross

EVER GET YOUR PESACH GROCERIES IN A CHASUNAH HALL? THE 1200 FAMILIES OF EZRAS YAKOV DO.

Every year for over three decades, Ezras Yakov has been helping families in Eretz Yisrael whose poverty defies the imagination. Families for whom a yogurt is a treat, yellow cheese is saved for Rosh Chodesh, and chicken for Shabbos just doesn’t happen every week. Families that earn very little. Families with a sick parent or a sick child. Single parent homes. Even chashuveh rabbonim who spend day and night helping Klal Yisrael, while their own refrigerators and cabinets are empty.

From Yerushalayim, Bet Shemesh, Beitar, and other communities around the country, social workers turn to Ezras Yakov with their most desperate cases. And there are so many calls. Since the war broke out, Ezras Yakov has also reached out with food and love, to terror-stricken families in the Southern city of Ofakim and other devastated cities. Can you think of a better way to bring achdus and the Geula?

LET’S MEET ONE OF THE EZRAS YAKOV FAMILIES…

The Cohens* are a large family — and they used to be a happier one. Despite living in a one-bedroom apartment, there was simchah because their mother was grateful for her blessings, including the opportunity to work hard supporting her children and husband who suffers from a genetic disease.

When she came down with the machalah, life became impossibly hard, physically, emotionally, and of course financially. When she was niftar, oy, there are no words… But week after week, there was and continue to be nourishing, plentiful chicken, dairy foods, produce, eggs, and more, from

the hugely caring hearts at Ezras Yakov— feeding those orphans, and serving as a weekly reminder that Am Yisrael remembers them!

Of course the Cohens are also looking forward to receiving help from the Ezras Yakov Pesach distribution, which is given out in a quiet, pleasant, and dignified manner, in a kavodike chasunah hall that donates its space for the day. There are no long lines. Everyone is in and out quickly, and everyone leaves with wide smiles.

Picture towers of grape juice, matzah, chicken, meat, fish, eggs, and the finest fruits and vegetables. “We’re not giving out especially fancy food,” Ezras Yakov’s

founder explains, “but everything is top quality. If our volunteers who are packing the bags find a fruit or vegetable that has seen better days, they remove it. And when a child from one of these families gets a fruit-flavored yogurt from us, he feels like a million bucks, because when he goes to the store with his mother and says, ‘Mommy, buy me a yogurt, or ‘Buy the grapes,’ she can’t. Not unless she wants to put back the bread and the milk.”

Since she moved to Eretz Yisrael six months ago, Dina, originally from Los Angeles, has been volunteering at Ezras Yakov every Tuesday afternoon. “A friend brought me,” she explains. “It’s such a pleasure to be there. There’s such purity in the air and such emunah. The way they give and give, and trust Hashem to help them provide each family what it needs. I always learn a lesson about true bitochon when I’m there.”

“The amount of food that goes out of their center is unbelievable,” attests Pessie from Brooklyn, who has been volunteering each week for over six years. All the produce is 100% first-rate and fresh. And everything is done with a lot of class. They think of every detail. All the volunteers who pack the bags, and the volunteers who drive over after work to deliver the bags, feel it’s such a zechus to help them give these families food they otherwise wouldn’t have.”

This year, once again, the devoted Ezras Yakov team is trusting Hashem to cover an astounding $300,000 for the Pesach distribution. Will you have the zechus to help them make this happen?

ד״פשת

:סיורא טראפ 6:10pm גאטשרענאד

:קירוצ טייז 6:45pm גאטנוז

לעטאה תבש

קסנעזיל ,בונימיר ,לעהוא ,בולאק ,ריטסרעק

$2,850 :זיירפ

טייצראי תבש

ןוא עטנאגעלע עכילרעה א טעווארפ םעניא תבש ענעביוהרעד

לעטאה טיא ןעלפ

ריטסערעק טאטש םוצ ךומס

,לעטאה עטנאגעלע ,תודועס עכייר

!תורשכ עגיד׳רדוהמ ,ןרעמיצ עכילרעה

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$1,295 :זיירפ Starting from

:סיורא טראפ 3:45pm גאטשרענאד

:קירוצ טייז 8:05pm גאטנוז

לעטאה תבש

אקארק ,קסנעזיל ,בונימיר ,לעהוא ,ריטסרעק

$2,850 :זיירפ

:סיורא טראפ 8:30pm גאטשרענאד

:קירוצ טייז 8:05pm גאטנוז

לעטאה תבש

בולאק ,לעהוא ,ריטסרעק

$2,550 :זיירפ

!ריטסערעק ןייק תועיסנ ערערעמ תבש ךאנ ןוא ראפעב תועיסנ עצרוק ראפ ןעגנודלעמ עגידרעטייוו ךאנ טגלאפ

www.planitrite.com

• Kosher for Passover

• 5% Alcohol

ןוא טנייה ךייא טביירקסבוס

עכילרעה ףניפ טמוקאב

סקימאק עדנענאפש עיינ

ךעליימ עסיז + !רעכיב

סרעקיטס יכלמ ןוא

.רעדניק יד ראפ

3 ןבילבעגגעט

גאטנוז זיב ןא טייג ליעס

ןסינ ז"כ – םישודק תשרפ

,חספ ראפעב רעכיב יד ןעמוקאב וצ

ןסינ 'ז ראפעב ןייא ךייא טביירש

:ןיוש טפור ,טייהנגעלעג םעד טשינ טסאפראפ

718.305.5863 #1 | DeeVoch.com

Subscriptions@DeeVoch.com

ןעמוקאבוצ

ראפ רעכיב יד

בוט םוי

Men: Wednesday - 10:30 PM, Friday: 11:00 AM

Motzei Shabbos: 10:30 PM, Sunday: 11:00 AM

Women: Thursday: 6:00 PM, Thursday: 9:00 PM

Admission $25

thecobramovie@gmail.com

From Sunday April 14, the Deli at Wesley is Kosher L'Pesach!

So you can prepare for Pesach and pick up dinner without worrying about the crumbs. Our full and delicious menu is available to feed your family from Erev Yom Tov, through the Yom Tov meals and Chol Hamoed dinners.

Wishing our customers a Kosher Freilichen Pesach!

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