Passover, Jewish News March 5, 2018

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Supplement to Jewish News March 5, 2018 jewishnewsva.org | March 5, 2018 | Passover | Jewish News | 19

PASSOVER BRINGS THE FAMILY

together

MAY YOU ENJOY THE TRADITIONS AND TOGETHERNESS OF THIS HOLIDAY. Kroger is pleased to help you and your family enjoy the tastes and traditions of Passover.

With a complete selection of Kosher foods, you can stock up on all your favorites for less.

FIND THE THINGS YOU NEED FOR YOUR PASSOVER SEDER TABLE AT KROGER

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Passover Dear Readers,

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assover is one holiday that very few people are ambivalent about. There are those who dread it because of the food and hours of preparation, and then there are those

who love it for that same food and preparation. Usually those in the positive camp also appreciate the traditions of the seder and the feelings of being part of a universal Jewish community.

Our Passover section offers articles that should appeal to both groups.

An article on page 28, for example, addresses that aforementioned preparation work.

Wishing you peace and happiness at Passover

My primitive Passover scavenger hunt is certain to make anyone who has ever shopped for Passover smile, if not laugh out loud.

Did you know that kosher suits are tailored specifically for Passover? We’ve got a blurb on a tailor in New York that has created more the 15,000 since 1978. Page 22.

Every holiday has its little-known facts. On page 24, we share nine about Passover.

I only knew one before reading. What’s your score?

We have other articles, too. One is on Moroccan Passover traditions, and one on new children’s books for the holiday.

My personal favorites, however, are the Passover Memories shared by locals Adi Abramov, David Proser, Allison Cooper, Joan Joffe, and Jeremy Krupnick. From seders

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on a kibbutz to Chad Gadya props to special tables to cats to fish in bathtubs, their stories demonstrate the myriad ways this holiday commemorating the story of Exodus is observed, celebrated, and remembered.

However you acknowledge the spring festival, we wish you a wonderful and meaningful holiday, beginning on Friday evening, March 30.

Chag Samaech!

Terri Denison Editor

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Passover Kosher suits for Passover NEW YORK—New York custom suit maker, Mohan’s Custom Tailors, has created more than 15,000 “kosher suits” since 1978, says owner Mohan “Mike” Ramchandani.

“As we get closer to Passover, many of today’s businessmen are ordering specialized ‘kosher suits’ free of a linen-wool combination, called shatnez in Hebrew,” says Ramchandani. “Our suits are custom made and with our testers, we can assure that the production of the garment is in 100% compliance with Jewish law.”

Mass produced suits often list on their fabric labels only the materials that are predominantly used—possibly omitting those that would identify the garment as containing this prohibited combination.

After purchasing the garment, the buyer must have the suit checked by a special shatnez tester, and if a linen and wool

mix is detected, the garment needs to be fixed by removing the linen portion. The “kosher suit” eases the entire process for the buyer.

The Torah teaches about the power of combinations and warns against mixing the wrong things together. One of these is the prohibition against wearing a mixture of wool and linen in the same piece of clothing. “You shall not wear combined fibers, wool and linen together” (Deut.

22:11).

Mohan’s Custom Tailors works with a Brooklyn-based shatnez tester to assure clients that all suits are, indeed, kosher.

Mohan’s Custom Tailors boasts a client roster nearing 59,000, including stars such as Walt Frazier, Mario Manningham, Patrick Ewing, Bernie Williams, Jose Reyes, and former New York City Mayor Rudolph Guiliani.

Pa s s ov e r M e m o r i e s

Seder at the Kibbutz.

Kibbutz seders were fun!

Adi Abramov

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very year for Passover, my family would drive 90 minutes to attend a seder at my aunt and uncle’s kibbutz. They lived on Kibbutz Beth Alpha, near Jordan, and we lived in Haifa.

Hundreds of people attended, filling many long tables. The kibbutz created their own Hagaddah, focusing on the spring and harvest. It was not at all a religious service. The kids always performed a show, usually based on the story of the goat—Had Gadya.

best wishes for a

It was always a lot of fun—sitting with everyone—especially with my cousins, whom I’m still close with to this day.

By the time we left to go home, it was very late. My parents brought pillows

passover

and blankets for my older brother and I, and since seatbelts weren’t required then, my parents reclined the back seats to a flat position and we slept on the way home.

It wasn’t until I was in high school that we went to my father’s family for the holiday and I experienced a real seder.

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Passover Westbury Market/Apothecary

Pa s s ov e r M e m o r i e s David Proser A Great Passover Memory

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Yehuda Matzo (5lb box) ................................ $9.99/box Benzi Gefilte Fish ........................................ $6.99/roll Dagim Solid White Tuna ...........................$1.99/can David Poser (holding his daughter, Michelle) at seder at his Aunt Florence’s in 1977.

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nly one?? Impossible!

I have so many great Passover memories because it has always been my favorite holiday, starting as a child sitting around my Aunt

Florence’s dining room table in Baltimore with all the aunts, uncles, and cousins on my father’s side. I can’t believe how many of us fit around that table, but my grandfather would always say “Plenty Room-Plenty Room.”

One of our customs was chicken soup at the first seder and a beet soup, called rossel, at the second. We would sing all of the songs in Hallel—and all those at the end too. (I had a very musical family).

Right after the meal, before continuing with Bircat, we always got a call from my Uncle Carl, who had moved his family to South Carolina. I continue that custom by still calling his daughter in Atlanta at the same time during our

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Wines for your Seder Table Manischewitz (750 ml) .............................................................. $3.99 Terra Vega (750 ml - all varieties) ................................................. $7.49 Gabrielle Pinot Grigio, Malvasa or Merlot (750 ml) ............... $9.99

We also carry a full line of Passover desserts, dairy products, groceries, and frozen items.

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Have a Healthy and Enjoyable Passover!

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For many years after we moved to Virginia, we would go back to Baltimore for seders, even though much of the family had passed or dispersed across the country. This picture, taken in 1977 (as you can tell by the hair), shows me holding our daughter Michelle at the last seder at Aunt Florence’s. Since that time, we have built new memories at our own seders with our KBH family and friends.

I hope that we have provided the same memories for our children that my family provided for me so many years ago.

By the way, Aunt Florence’s table is now in our dining room, and our daughter, Maura, has already claimed it.

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Passover Nine things you didn’t know about Passover MJL Staff

(My Jewish Learning via JTA)—Here are nine things that many likely wouldn’t know about the Festival of Freedom: 1. In Gibraltar, there’s dust in the charoset.

The traditional charoset is a sweet Passover paste whose texture is meant as a reminder of the mortar the enslaved Jews used to build in ancient Egypt. The name itself is related to the Hebrew word for clay. In Ashkenazi tradition, it is traditionally made from crushed nuts, apples, and sweet red wine, while Sephardic Jews use figs or dates. But the tiny Jewish community of this small British territory at the tip of the Iberian Peninsula takes the brick symbolism to another level, using the dust of actual bricks in their recipe.

2. Abraham Lincoln died during Passover.

The 16th American president was shot at Ford’s Theatre on a Friday, April 14, 1865, which coincided with the fourth night of Passover. The next morning, Jews who wouldn’t normally have attended services on the holiday were so moved by Lincoln’s passing they made their way to synagogues, where the normally celebratory Passover services were instead marked by acts of mourning and the singing of Yom Kippur hymns. American Jews were so affected by the president’s death that Congregation Shearith Israel in New York recited the prayer for the dead—usually said only for Jews—on Lincoln’s behalf.

3. Arizona is a hub for matzah wheat.

Hasidic Jews from Brooklyn have been increasingly sourcing wheat for their Passover matzah from farmers in Arizona. Excessive moisture in wheat kernels can result in fermentation, rendering the harvest unsuitable for Passover use. But rain is scarce in Arizona, which allows for a stricter standard of matzah production. Rabbis from New York travel to Arizona in the days leading up to the harvest, where they inspect the grains meticulously to ensure they are cut at the precise moisture levels.

4. At the seder, Persian Jews whip each other with scallions.

Many of the Passover seder rituals are intended to re-create the sensory experience of Egyptian slavery, from the eating of bitter herbs and matzah to the dipping of greenery in saltwater,

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which symbolizes the tears shed by the oppressed Israelites.

Some Jews from Iran and Afghanistan have the tradition of whipping each other with green onions before the singing of “Dayenu.”

5. Karaite Jews skip the wine.

Karaite Jews reject rabbinic Judaism, observing only laws detailed in the Torah. That’s why they don’t drink the traditional four cups of wine at the seder. Wine is fermented, and fermented foods are prohibited on Passover, so instead they drink fruit juice. (Mainstream Jews hold that only fermented grains are prohibited.) The Karaites also eschew other staples of the traditional seder, including the seder plate and charoset. Their maror (bitter herbs) is a mixture of lemon peel, bitter lettuce, and an assortment of other herbs.

6. Israeli Jews have only one seder.

Israeli Jews observe only one Passover seder, unlike everywhere else where traditionally two seders are held, one on each of the first two nights of the holiday. Known as “yom tov sheni shel galuyot”—literally “the second festival day of the Diaspora”—the practice was begun 2,000 years ago when Jews were informed of the start of a new lunar month only after it had been confirmed by witnesses in Jerusalem. Because Jewish communities outside of Israel were often delayed in learning the news, they

consequently couldn’t be sure precisely which day festivals were meant to be observed. As a result, the practice of observing two seder days was instituted just to be sure.

7. You’re wrong about the orange on the seder plate.

Some progressive Jews have adopted the practice of including an orange on the seder plate as a symbol of inclusion of gays, lesbians, and other groups marginalized in the Jewish community. The story goes that the practice was instituted by the feminist scholar Susannah Heschel after she was told that a woman belongs on the synagogue bimah, or prayer podium, like an orange belongs on a seder plate. But according to Heschel, that story is false.

In that apocryphal version, she said, “a woman’s words are attributed to a man, and the affirmation of lesbians and gay men is erased. Isn’t that precisely what’s happened over the centuries to women’s ideas?”

8. “Afikomen” isn’t Hebrew.

For many seder participants, the highlight of the meal is the afikomen—a broken piece of matzah that the seder leader hides and the children search for; the person who finds the afikomen usually gets a small reward. Most scholars believe the word “afikomen” derives from the Greek word for dessert. Others say it refers to a kind of postmeal revelry common among the Greeks. Either theory would explain why the afikomen is traditionally the last thing eaten at the seder.

9. For North African Jews, after Passover comes Mimouna.

Most people are eager for a break from holiday meals when the eight-day Passover holiday concludes. But for the Jews of North Africa, the holiday’s end is the perfect time for another feast, Mimouna, marking the beginning of spring. Celebrated after nightfall on the last day of Passover, Mimouna is marked by a large spread of foods and the opening of homes to guests. The celebration is often laden with symbolism, including fish for fertility and golden rings for wealth.

Passover Pa s s ov e r M e m o r i e s

Passover

A time to celebrate family, friends, and freedom

Miro, Ada, and Stacy Weinberger, Harlan and Bev Sherwat, Li Lin Weinberger, and Nathan, Jeff, Ryan and Allison Cooper. Ryan Cooper.

Allison Cooper Our burnt Haggadah, gefilte fish that attracted neighbors, and puppets

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y family has incorporated different Haggadot versions over the years, but we are always sure to use my Grandpa Jack’s original Haggadah, which has a burnt cover from when he nodded off

during the seder and accidentally singed the book edges in the table candles.

I love that the seder can host both millennia old traditions of the Jewish people and also bring it to the present and reflect the realities of our family’s

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life stage. Some years when it’s only adults at the table, we’ve had epic philosophical discussions on holiday themes. When we have the kids, it’s finger puppets and plague masks. Proving that the seder can be home to both the ancient and the modern.

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On a very different note, when my mom makes her delicious gefilte fish from scratch, it’s quite a treat. One year, she had the windows open to understandably get fresh air—which attracted our neighbors. We turned to the back door to see our neighbor’s two cats desperately hanging by their claws on the screen, unable to resist the smell of the gefilte fish!

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Passover Moroccan Passover Traditions Natasha Cooper-Benisty

(My Jewish Learning via JTA)—The seders of my adult life are quite different than those I experienced in my youth.

The main reason for this is that I am married to a Moroccan Israeli who has his own rich traditions from which to draw.

Early in our marriage, my husband experienced his first Ashkenazic seders at my parents’ home. However, once we decided that we were ready to host our own seders, we happily merged customs from both of our backgrounds to create our special family experience.

Perhaps the most unique Moroccan custom of our seder occurs early on when the head of the household—in my husband’s family, his mother would do this—holds the seder plate over the head of each guest separately and chants the following: “Bibhilu yatsanu mi’misrayim, halachma ‘anya bené horin.” This roughly translates to the following: “In haste, we went out of Egypt with our bread of affliction and now we are free.”

I have taken on this unusual ritual, which has become one of the highlights of our seder. Our Ashkenazic friends love this tradition, and with a glass seder plate it is even more entertaining!

One interesting take on the ritual is that is it connected to Kabbalah. It is believed that Rabbi Isaac Luria, who is known for revolutionizing the study of Jewish mysticism through Kabbalah, connected the various items of the seder to the 10 kabbalistic sefirot, the mystical dimensions that described the divine attributes of God, and so the seder plate became a sacred symbol of God. In this sense, when raising the seder plate, one is being blessed by the Shechina (the

Talmud defines the Shechina as the divine that lives within the world, on earth with the Jewish people, and accompanies them when they are exiled), in addition to enjoying the Shechina’s presence at your seder table.

Another interesting difference is the ritual accompanying the recitation of the Ten Plagues. Instead of the Ashkenazic finger or a knife dipping, Moroccans fill a large bowl with water and wine (two different glasses pour the liquids into the bowl as each plague is recited). The idea here is that one can see the effect of the first plague as the Egyptians witnessed their precious Nile River become contaminated with blood.

Perhaps the biggest misconception when it comes to Sephardic Jews is that they all eat rice on Passover. Like anything else in Judaism, there are myriad customs and traditions depending on where your family lived in the old country or even from where they originated generations before they ended up in that particular city.

Moroccan Jews, for example, are a diverse group with different customs depending on their ancestry. There are those that came after the destruction of the First Temple in Jerusalem and settled among the Berbers. Others came in 1492 from Spain and Portugal like my hu sb a nd ’s f a m i l y.

Most

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Moroccan Jews do not eat rice on Passover, but they do eat other kitniyot including legumes, fresh beans, and fresh peas.

In researching this piece, I came across a quote by a man who said that his father had told him that the reason that the Spanish Moroccan Jews ate this way was because Spain was close to Ashkenaz (the area along the Rhine River in northern France and western Germany) and the gzeira (edict per Jewish law) regarding kitniyot crossed the border and both Sephardic Jews and Jews of Spanish origin accepted the decree.

In general, Moroccans eat differently on Passover than Ashkenazim. Their reliance year-round on a variety of salad dishes translates well for Passover, and I often feel as if my diet during the holiday is not so different from our normal fare— with the exception of matzah, of course.

However, during the seder itself there are some differences, no doubt due to the availability of vegetables in Morocco. For example, romaine lettuce and not horseradish is used for maror and parsley, not potatoes, for karpas. The haroset is also noteworthy with the absence of apples.

I have included a traditional recipe for Moroccan Haroset adapted from Claudia Roden. I have also made haroset without any spices using only dates, walnuts, wine and raisins.

For those who are nut free, the haroset can

Moroccan Haroset Ingredients 1 cup walnuts, coarsely chopped ½ teaspoon ground cloves 1 teaspoon ground cinnamon 1 grind freshly ground nutmeg 1 pound dates, pitted and chopped 1½ cups grape juice

Directions Put the dates into a pan with the wine, cinnamon and cloves, then simmer, stirring occasionally, until you have a soft paste. Put through the food processor if you want a smoother texture. Let it cool and stir in the walnuts.

also be made without the walnuts.

This haroset, especially when using raisins, is quite thick and thus can last throughout the entire holiday and be enjoyed as a snack with matzah.

Betai’avon (Bon appetite)!

Natasha Cooper-Benisty has been a Jewish educator in both day school and religious school for the past 10 years. She enjoys educating her students about Moroccan Jewish culture and creating Moroccan feasts for her Ashkenazic friends.

This piece appeared originally on Jewish&, the blog of Be’chol Lashon. http://bechollashon.org/

Passover Pa s s ov e r M e m o r i e s

Joan Joffe’s grandsons: Evan Rossen, Clay Rossen, Morgan Rossen, Ari Simon, and Nate Simon.

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Joan Joffe Making it fun and meaningful for the younger generation

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very year I am reminded of the enthusiastic and spirited seders we had in South Africa with our extended family. Most of these family members are now dispersed around the world.

We have five grandsons for whom I create fun and meaningful seders. This includes Passover Bingo and trivia games, puzzles, and also props for Chad Gadya, etc. While reading and singing from the Haggadah, we discuss how modern day issues compare to the time in Egypt.

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Chrys Lyon

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Jody Balaban

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Ron Spindel

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Sharing the story of Pesach with our grandchildren is the essence of L’Dor V’Dor.

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Passover My primitive Passover scavenger hunt Linda Pressman

(Kveller via JTA)—When I see the giant gefilte fish and matzah display at Costco in late February, it sends me into a panic.

I think, is it time for gefilte fish already?

I think that finding the holiday foods, including that gigantic jar of gefilte fish, is not easy and maybe I should stockpile now. I start thinking about how many people I’m having for Passover—a lot or a little? One manageable table or an impossible four?

Most of the year I’m a pretty normal American woman. I look normal. I dress in a fairly normal manner. I walk in grocery stores and have a vaguely normal shopping list. Yes, there are certain Jewish holidays here and there where I’m maybe shopping for 20 pound bags of potatoes in the winter, apples and honey, round challahs, and smoked fish in the fall, or poppy

filling in March. All a little odd.

But then there’s Passover.

Costco, of course, can only satisfy a few needs for this holiday. Though I’m willing to bounce back and forth between its kosher smoked fish case and the Passover display, both forming a miniature Pale of Settlement in the store for Jewish shoppers to cling to, eventually I must venture out to the Jewish section of the regular grocery stores, to their Pesach tables, and to the kosher stores to get everything else I need.

Shopping for Passover is like being on the worst scavenger hunt ever. My grocery list looks like it was written in medieval Poland. I need a really big brisket. Like maybe an entire cow. And chicken livers.

Like the whole chicken.

And maybe 10,000 eggs.

I need horseradish—red and white.

I need fish and potatoes, matzah, and

parsley. Coconut and carrots. Apples and walnuts and honey and wine. Oh, and they wouldn’t happen to have four shankbones hanging around, would they? One time when my mother was alive, she had a craving for real kishke. I went to the store with her instructions: I needed rendered fat and casings. The butcher seemed mystified.

How did I become my mother? Or, rather, my grandmother, great-grandmother, and great-great-grandmother, all the way down the line? How did I get so fascinated with the butchers at all the grocery stores in town, interrogating the staff about their briskets, their chicken livers, the weights and when they’re expected?

When I’ve bought everything on my list, I start cooking very meticulously.

I cling to the idea that if I’m organized about this, I can be ready. I can’t really be ready.

Sometimes while I’m out shopping, I run into the rest of the world. There they are, happy normal people, out shopping for regular groceries, like bread, or in the Easter aisle buying chocolate eggs, squishy Peeps, and giant chocolate Easter bunnies. I’m somewhat surprised that the world is just ticking along as normal, and there’s not an emergency in their kitchens like there is in mine. Because no matter how far ahead I start, no matter how much I’m sure I’m finished the night before, it never fails that two hours before the seder I have to call my sister for emergency backup, for parsley sprig placement or peeling boiled eggs.

Back at the store, I find the last thing on my list, horseradish root for the seder plate—a gnarled, primitive-looking thing that I grasp in my matching gnarled hand —and I head home.

There are lots of ways to eat matza. And lots of ways to be part of the community.

To make matza taste better — you can try hundreds of things. To make someone’s life better — give to United Jewish Federation of Tidewater and the Simon Family JCC. You’ll be helping your community at home and around the world. In lots more ways than we can count. #lotsamatza

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Passover

Pa s s ov e r M e m o r i e s

Here are some new children’s books for Passover Penny Schwartz

(JTA)—A talking parrot saves the family seder and a moose-musician is eager to host his perfect first Passover meal in a pair of delightful new children’s books for the holiday, which this year begins on the night of March 30. A third book celebrates the rich diversity of the Jewish people through photographs.

Paulie’s Passover Predicament Written by Jane Sutton; illustrated by Barbara Vagnozzi Kar-Ben; ages 3–8 Paulie is a guit ar-pl ay i ng moos-ician who is hosting his very first seder and wants it to be just perfect. At the grocery store, he piles his cart with boxes of matzah, candles and lots of grape juice. But Paulie’s guests—a porcupine, bear, bunny and others—giggle and poke fun at his seder plate with its really big ostrich egg, saltwater with pepper, and pine cones rather than walnuts for the ceremonial charoset.

Kids will get in on the action when Paulie sets out to search for the hidden afikomen—until the basement door closes shut behind him. Paulie ingeniously solves the problem and later leads his friends in a rousing rendition of Dayenu; especially grateful for his freedom. Jane Sutton’s playful story, enhanced by Barbara Vagnozzi’s bright illustrations, captures the excitement of celebrating Passover with a tender touch that reinforces the importance of being kind to friends.

The Passover Parrot Evelyn Zusman; illustrated by Kyrsten Brooker Kar-Ben; ages 3–8 Lily lives in a brownstone in Brooklyn with her parents and six brothers and sisters. She loves swinging on a tire swing that hangs from a large tree in their New York City backyard. As the family prepares to celebrate Passover, a neighbor who

is moving drops off her pet parrot as a gift that delights Lily—her mom, however, doesn’t share the excitement. The parrot’s name is Hametz, the word for bread and other leavened food that is not eaten during Passover.

Lily is determined to recite the Four Questions in Hebrew at the seder, but everyone is too busy to help her practice.

Except Hametz, that is, who repeats the questions back to Lily. With a houseful of guests for the seder, Lily’s father is not amused when Hametz chimes in with Lily and he banishes the parrot to the girl’s room. Will the seder be ruined when Lily discovers Hametz and the afikomen missing from her room?

This is a newly illustrated 35th anniversary edition of this story by Evelyn Zusman, who was a Hebrew school teacher in New York and Los Angeles.

Colorful illustrations are by Canadian artist Kyrsten Brooker.

We Are Jewish Faces Debra B. Davick Apples & Honey Press; ages 5–8 This joyful collection of colorful photographs conveys the rich diversity of Jews today, with the faces of Jewish children and teens with their grandparents, friends, brothers and sisters. While the recommended age range is 5–8, the lively but simple photographs will appeal to even younger ones, who will be fascinated by the smiling, cheerful faces of other kids. The settings traverse the globe and the Jewish life cycle and calendar, from blowing the shofar, eating matzah and lighting a Hanukkah menorah to graduations, bar mitzvah celebrations and other milestones. Kids are dressed in contemporary and traditional elaborately decorated Yemenite clothing.

Jeremy Krupnick Gefilte fish and the bathtub

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ne of my favorite memories of Passover is hearing my grandfather tell stories about how

his mother used to make the gefilte fish. I assumed like all families that they just went

Rachel and Jeremy Krupnick and their boys.

to the store and bought theirs. He explained to me that on the morning of Passover my great grandmother would go down to the market and get a live Carp. Then she would bring it home, and let it swim in the bathtub all day until she was ready to make the gefilte fish. I was certain he wasn’t telling me the truth, and it took me asking several other family members to convince me that it was in fact a real story. After that I would ask my grandmother each year if she could please get a live Carp so it could come swim in her bathtub. Needless to say she was much more comfortable getting her gefilte fish out of a jar.

Wishing you a joyous Passover Offices in Virginia Beach, Chesapeake & Norfolk (757) 481-4383 www.allergydocs.net

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30 | Jewish News | Passover | March 5, 2018 | jewishnewsva.org