r e v o s s Pa 5776 Supplement to Jewish News April 11, 2016
Passover Dear Readers,
s much as we all love our Passover traditions and reminiscing about
them, this is a holiday that consistently
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offers a new recipe, a new twist, a new way to celebrate and observe. In fact, according to Rabbi Jeffrey Arnowitz’s Torah Thought on page 5, the rabbis who created the Seder ritual counted on change. Even in our Memories of Passover pieces penned by Marty Mandelberg (who grew up in Baltimore), Fay Silverman (who grew up in Richmond) and Laurent Abitol (who grew up in France), it’s obvious that our traditions constantly evolve
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as we add family members, move, and alter our eating habits. For example, for most, gefilte fish, matzo ball soup and lots of potatoes are typical Passover fare. But a full eight days of that food can be a bit filling, to say the least. As an alternative, the plant-based recipes on page 22 are healthy, lighter, and still kosher for Passover. A gentle change! Then, there are the Haggadahs. My
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family’s Seders were based on the Barton’s Candy and Maxwell House versions. For years, I didn’t know options existed. In addition to the countless Haggadahs available today, it’s not only possible, it’s popular
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to DIY (do it yourself). The article on page 18 is filled with suggestions on how to create a service that is all your own. We hope you enjoy these and other
Deadline April 8
articles in this section, and that your Seder
manages to make memories and traditions
for you and your family for next year!
Terri Denison Editor
14 | Jewish News | Passover | April 11, 2016 | jewishnewsva.org
Issue Date Topic April 25
Shmura matzah for Passover: The real reason it’s so expensive ($34 per pound for regular shmura, $37 for spelt). “Renting out a bakery costs a lot NEW YORK (JTA)— It costs more per pound than filet mignon. It might be of money—the space and the staff. burnt or taste like cardboard. It’s so deli- Equipment breaks every year. Every farm cate it often breaks in the box, rendering has its expenses, and organic farms end up having more overhead. We can’t buy it unfit for Passover ritual use. Yet every year, Jews from Brooklyn to the synthetic fertilizer; we have manure,” Bnei Brak line up to fork over their hard- Bass says. “And God forbid I have a bad earned money to buy boxes and boxes of year and the rabbi comes and says the wheat is no good, I just spent a whole lot the stuff. This isn’t your regular box of Streit’s of time and money on a product nobody matzah. We’re talking, of course, about wants. The cost has to reflect that.” Despite its price—and, some say, its handmade shmura matzah: the artistaste—there’s a anal, disc-shaped thriving market mat zahs confor handmade sidered extra shmura matzah special because (there’s also the ingredients are machine-made “guarded” against shmura, which leavening, or chacost per pound is cheaper and metz, not just from of Passover eve-baked usually square the time the wheat but more strictly is ground into flour, Shumura matzah scrutinized than but from before the at the Satmar Bakery regular matzah). wheat is even harin Brooklyn Many observant vested. “Shmura” Jews won’t use is Hebrew for anything other guarded. than handmade The extra level shmura matzah of scrutiny—and on their seder the labor-intensive table. Some won’t process required to make handcrafted matzah—is largely eat non-shmura anytime during Passover. what accounts for its high price: anywhere The same Jews who light expensive olive oil menorahs on Hanukkah rather than wax from $20 to $60 for a single pound. “The amount of hours of labor going candles or buy premium etrogs for Sukkot into this between me and my staff is will lay out extra cash before Passover to incomparable,” says Yisroel Bass, who runs buy handmade shmura matzah. (The praca farm in Goshen, New York, that pro- tice of going above and beyond is known duces organically grown shmura matzah as “hiddur mitzvah,” beautifying the comby Uriel Heilman
mandment.) “ F o r the consumer, it is an opportunity to purchase the only sacred food that we have today in our faith,” says Rabbi Shmuel Herzfeld of Ohev Sholom synagogue in Washington, D.C. “It is a bargain. Buy less brisket and more shmura matzah.” Mitchell Weitzman, a lawyer from Baltimore, says shmura matzah has sentimental value. “There is just a sense of authenticity about having shmura matzah on the table,” Weitzman says. “It’s a feeling more than anything else—certainly more than serving up Passover-style Fruit Loops the next morning.” Others say they like the taste and eat it year round, stocking up right after Passover when the price drops dramatically owing to reduced demand. “I keep a box of shmura matzah in the trunk of my car,” says Tali Aronsky, a public relations doyenne who lives in Israel. “Keeps crispy in all weather and great in a pinch.” Religious Jews consider shmura matzah baked after midday on the day before Passover—known as “matzot mizvah”— as especially meritorious to eat, and the matzah is priced accordingly. At the Satmar Bakery in the Williamsburg section of Brooklyn, a pound of the Passover eve-baked stuff retails for $60. The line of customers at the Rutledge Street store
usually snakes around the block. The Satmar Bakery employs a number of stringencies rare even in the world of shmura matzah. It harvests its wheat in Arizona, where the dry climate helps guard against accidental leavening (moisture precipitates leavening). Matzah farmers in the Northeast typically harvest their wheat crop in May or June—around the Shavuot holiday (also called Hag Habikurim, which means Festival of the First Fruits). The wheat is plucked after the kernels start to harden, but before they sprout new shoots. Kosher supervisors monitor the grain even as it’s growing to make sure the wheat isn’t sprouting. From the time it is picked until being milled months later, the wheat must be guarded and stored in a climate-controlled environment. Too moist, it could become chametz. Too dry, it will fail to bake properly. At the Yiddish Farm in upstate New York, Bass says he uses fans and computer monitoring to bring the moisture level down to the desired 11–12 percent level. After the wheat is milled into flour— also under close supervision—the baking process may begin.
jewishnewsva.org | April 11, 2016 | Passover | Jewish News | 15
Photograph by Gaby Grune.
trelitz Early Childhood Education Center three-year-old students harvested parsley last week that they planted earlier in the season for their seder. After harvesting, they dipped the parsley vegetable into salt water. The green is a reminder of spring and the salt water a reminder of the tears of the Hebrew slaves in Egypt. In the past, classes have grown parsley in cups on classroom window sills and taken them home for Passover. This year, however, the students enjoyed growing parsley in a garden space.
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16 | Jewish News | Passover | April 11, 2016 | jewishnewsva.org
Passover Memories of Passover
Seders in Baltimore Martin B. Mandelberg
s far back into my childhood as I can remember, my mother’s side
of our family has put together a Passover Seder, usually on the first night of the holiday. I say “put together” because these were always a major production. With aunts and uncles, four siblings and three first cousins, we would be around
Mandelberg family Seder in 1961.
thirty people, including the children of all the above,
my generation. Because the event was
LUNCHEON & PRESENTATION
completely arranged from scratch, Mom and her two sisters (their brother was always smart enough to stay out of the way) cre-
Marty and Rabbi Roz Mandelberg (right) at the family Seder in 2000.
ated a system where nearly everyone had a role. They divided the whole night into four areas of responsibility: location, menu, set-up and clean-up. We started out having the Seder in different houses where we would squeeze tables together. Good thing we liked each other because it was very cozy. The menu included about eight courses and was traditional and bountiful (what a surprise) and was prepared by different “volunteer” families. Set-up and clean-up became fun assembly-line productions. We even have
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some old 8mm film rolls from before the advent of digital and video cameras. And then, over the years, the inevitable happened. My generation began getting married and having children of their own. Year to year, we would add in-laws, new cousins and guests with nowhere else to go. Our intimate group became 50+ almost overnight. Undaunted, my mother and her group just kept right on going. However, we had to start looking for condo and community social halls, as well as
T H E TA L B O T ON GRANBY
considering prepared and catered portions of the menu. By the time we reached 60 people, we were splitting off into smaller family groups, but always fondly remember the past Seders. Rabbi Roz and I are very happy about our “new” traditions here in Hampton Roads. We have been fortunate to join several great Ohef Sholom families for the first night and always look forward to our intimate little Congregational Seder with 200–250 of our closest friends on the second night.
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Passover How to make your own Passover Haggadah by Julie Wiener
(MyJewishLearning via JTA)—Making a Haggadah is not just a money saver, but also a great way to educate yourself about the Passover seder, add a unique twist to the festive meal and have a more meaningful and satisfying holiday. For generations, enterprising seder leaders have been sticking Post-It notes in their favorite parts of existing Haggadahs, adding in photocopied readings, or even cutting and pasting from multiple Haggadahs and combining it all in a looseleaf binder. The Internet makes the project of creating a personalized Haggadah infinitely easier—and tidier, even with minimal tech and graphic design skills. Plus, it can be
done with a clean conscience: Whereas the old-fashioned technique of photocopying pages from copyrighted, published Haggadahs is technically illegal, the websites listed below provide only material that is in the public domain. While a seemingly infinite trove of Passover-related blessings, readings, songs and images are available online, don’t forget that it’s possible to also incorporate personal (or guests’) writing, art and family photographs into the finished product. Many DIY Haggadahs are copied and stapled, but they can be made more durable (and spilled-wine-resistant) by laminating each page or putting them in a photo album, loose-leaf binder with plastic sleeves or art portfolio. Or, for those who are reasonably
18 | Jewish News | Passover | April 11, 2016 | jewishnewsva.org
tech-savvy and want to go paperless—and have guests who are OK with using electronics on Passover (when traditional prohibitions similar to the Shabbat rules apply), keep the whole text digital. Just email a PDF, PowerPoint or other document to guests to download on their mobile devices, or even create a password-protected website. No promises, however, that no one will spill wine on their iPad. Some resources for DIYers: Haggadot.com Haggadot.com is the most comprehensive and user-friendly resource for Haggadah makers—and it’s free. After registering,
choose from a constantly growing library of readings and images. The site guides through the process with templates and an outline of all the steps/sections of the seder. Search by section, theme (i.e. social justice, history, family and education, different denominations/streams of Judaism) and media type (text, video, image). The site also provides templates with recommendations for family-friendly and other specific needs/themes. It’s also possible to invite friends, or even all the seder guests, to log in and participate in the Haggadah-making. When
done, print it out as a PDF file and photocopy, or download to mobile devices. DipTwice DipTwice is not free, but it will print out a bound, official-looking book in hardcover or paperback, as opposed to something to staple and bind. The site provides a template featuring standard Hebrew and English text (including translations and transliterations). Choose design and layout, and add personal images and other materials, or select from DipTwice’s library. PunkTorah.org Go to “Make Your Own Haggadah for Kids” and print out this free (suggested donation of $10) downloadable PDF and have children fill in the spaces and blanks with words and pictures. While this somewhat irreverent Haggadah was originally designed for use in Hebrew schools, it is self-explanatory and can be used anywhere. Highlights include “The story of Passover: in comic book form” with panels where kids can put their own illustrations/ comic; activities like puzzles and lyrics to
original songs like Take Me Out of Mitzrayim (sung to the tune of Take Me Out to the Ballgame) and Passover Things (to the tune of My Favorite Things). (“Mitzrayim” is Hebrew for Egypt.) Sefaria.org Sefaria, a growing online library with many major Jewish texts in Hebrew and English, offers everything from full Haggadahs to supplemental readings to sources/additional commentary. Not only is it possible to print out these texts or cut and paste them into a Haggadah, but they can also be embeded onto another website or digital document. Each selection is hyperlinked to the full text from which it was excerpted. Looking for something a little simpler? Download the Haggadah text in English as a Microsoft Word document at LivelySeders. com and add to it (or cut) as you see fit. Another option is to download an array of Haggadah sections and readings free on JewishFreeware.org. —Julie Wiener is managing editor of MyJewishLearning.
KP DRY ITEMS
Sim Shalom passes over the shank-bone. Will serve a global online vegetarian Seder
andering Jews will not have to travel for 40 days or through the desert to celebrate Passover with Sim Shalom’s Online Synagogue on Saturday, April 23, the second night holiday celebration. When asked the four questions, what makes this night different then all others, the international congregation might be tempted to add celebrating online and replacing the shank-bone with a beet on the Seder plate. This global dinner party, which commemorates Moses and the exodus of the Jewish people from slavery in ancient Egypt, focuses on today’s community and Jewish responsibility, which includes retelling the story and protecting natural resources. Festive freedom songs including Dayenu will be sung, and readings from the Haggadah will be read, but the symbolic Seder plate offerings that will be passed virtually around the world will substitute the sacrificial lamb with roasted beets. Rabbi and Cantor Steven Blane, Sim
Shalom’s founder, will lead the festivities with congregants participating live via chat. He expressed the joy of observing a meatless holiday, “We are honoring our ancestors with protecting our water and rivers, after all it’s the Nile that saved baby Moses.” The message fosters Jewish environmental responsibility, reducing meat helps to save water and meeting online reduces everyone’s carbon footprint. But, according to a media release, “congregants do not have to be vegetarian or vegan, as the main course will be uplifting Passover music for all to enjoy.” Sim Shalom is an interactive online Jewish Universalist synagogue, which is liberal in thought and traditional in liturgy. Created in 2009 by Rabbi Steven Blane on Manhattan’s Upper West Side, Sim Shalom offers connections for the unconnected. For more information, visit http://www.simshalom.com or call 201-338-0165.
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A time to celebrate family friends and freedom
Passover Memories of Passover
A French Moroccan Sephardic Pesach Laurent Abitbol
rowing up in France, my family had first
our home—my parents,
Southside Chapel 422-4000 Maestas Chapel 428-1112 Chesapeake Chapel 482-3311
grandparents and my four other brothers! My father has always led the Seder and still does to this day. When I was younger, we did not hide the Afikomen, but rather my father would show it to us and then keep it
under the table until after dinner. Today, with my two young girls, we do hide the Afikomen.
Please join us for shared worship followed by a delicious Kiddush lunch
A fun Moroccan Sephardic tradition entails the leader holding the Seder plate and passing it over the heads of all those at the Seder table while announcing to each
participant that they have left Egypt and are now free. Another fun tradition in
Saturday, April 23rd 9:30 am
our family is our own name for the favorite Hillel Sandwich: “Subway Sandwich
Sunday, April 24th 9:30 am
ALL THE WAY!”
Friday, April 29th 9:00 am
On the last night, our family sets the table with all types of dessert and Mofleta
Saturday, April 30th 9:30 am
and an array of “anti Pesach” foods including bowls of flour with coins and wheat pasta with a whole fish on top. Growing up, everybody in our family would set a similar table and go house to house to have dessert, sometimes lasting until 3 am. Today, we still go to my parents’ house for dessert, but are more observant of bedtimes!
20 | Jewish News | Passover | April 11, 2016 | jewishnewsva.org
Passover Jerusalem, maybe next year: Passover bookings seeing sharp decline by Ben Sales
TEL AVIV (JTA)—By now, Gil Azoulay would have expected his hotels would be 80 percent booked for Passover. Instead, Azoulay—who runs a chain of boutique hotels—has roughly half his rooms still available. Azoulay opened Smart Hotels—a minichain of three small, midrange hotels that focus on providing personal attention to guests—in May 2014. Two months later, war broke out in Gaza, stunting Israel’s tourism industry. The months that followed saw a string of terror attacks in Jerusalem. Then, after a lull, a wave of stabbing and shooting attacks began last September and has yet to ease. The conflict has taken a toll on Azoulay’s business, driving down Passover reservations 30 percent. Within the tourism industry, he’s not alone. “The whole city is experiencing this decline,” he says of Jerusalem. “If once it was sold out for Passover and ‘chol hamoed’ [the holiday’s intermediate days], that’s happening less now.” The Passover season is a significant income source for Jerusalem hotels. Bookings in April 2014 and 2015, the months of Passover, accounted for nearly 10 percent of the total hotel income for western Jerusalem in those years, according to Israel’s Central Bureau of Statistics. Hotels across Jerusalem have seen a fall in Passover bookings this year, according to Arieh Sommer, director of the Israel Hotel Association. While he estimated that hotels would have about 85 percent of their rooms booked ahead of Passover in a normal year, this year he says the average could be as low as 70 percent. It’s a drop that began with the July 2014 Gaza war, known in Israel as Operation Protective Edge. Prior to the conflict, in April 2014—the month of Passover— Jerusalem hotels took in about $40 million. April 2015 saw a 10 percent decline, to approximately $36 million. “Since Protective Edge, there have been
problems in incoming tourism to Israel,” Sommer says. “We saw that after Protective Edge, tourism rose again. But because of [recent] difficulties in Jerusalem, there is a slowdown in tourists coming to Israel.” Violence isn’t the only factor hurting Jerusalem’s hotels. Apartment rentals, booked through companies like Airbnb, have cut into hotels’ market share since long before the Gaza war. According to the Central Bureau of Statistics, Jerusalem hotels peaked at 10 million foreign guests in 2010. Since then, there’s been a steady decline. “There was an assumption that the city was collapsing,” says Ilanit Melchior, director of tourism for the Jerusalem Development Authority. “The bottom line is that there was a decline, but it was not dramatic. During the intifada of the 2000s, the city proved it knows how to recover fast. There’s terror all over the world, not just in Jerusalem.” And not all Jerusalem hotels are suffering. The Waldorf Astoria Jerusalem, which opened in 2014, has reported a 200 percent increase in bookings over last year. General Manager Guy Kleiman attributes the rise to the hotel’s brand name and the praise in reviews. The Inbal, another five-star hotel, expects bookings to remain relatively stable this year. Alex Herman, Inbal’s vice president of sales and marketing, says that many of its Passover guests are repeat visitors to Israel who remain relatively unfazed by the unrest. “This is a population that comes,” Herman says “A lot of people have family here. Life goes on, life is OK.” “People are mature enough to know where to go, where not to go,” Kleiman says. “People who come to Jerusalem in these times know the city.” Azoulay expects his hotels to withstand the decline, though he hopes calm will return soon and tourists will again feel comfortable walking the streets. Like other hoteliers, he’s also counting on Israelis to support the Jerusalem hotels
by choosing to spend Passover in the capital. While overall hotel bookings have declined in Israel in recent years, domestic Israeli tourism is on a steady upswing. Internal Israeli hotel bookings increased 9
percent between 2014 and 2015. “We want the Israeli tourist to come, to reassure him that there’s nothing to worry about,” he says. “We need them. They should come to Jerusalem.”
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Wines for your Seder Table 750 ml
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A complete line of Passover dairy and frozen items, desserts, pastries and grocery items also available.
Have a Healthy and Enjoyable Passover! jewishnewsva.org | April 11, 2016 | Passover | Jewish News | 21
Passover Here’s a light Passover lunch that’s good for you—and tasty, too by Megan Wolf
(JTA)—Even during Jewish holidays, when food is so abundant, it is possible to eat well. My cookbook, Great Meals with Greens and Grains, highlights many of my favorite plant-based, vegetarian recipes that are not only healthy, but are also delicious. And, many of its recipes are kosher for Passover or can be easily modified by removing or substituting a single ingredient. These three recipes are great when served as a light dairy lunch, especially following a traditionally heavy seder. They are colorful, flavorful and packed with good-for-you ingredients.
Broccoli and Parmesan Soup
Ingredients 2 heads broccoli 3 tablespoons (45 ml) olive oil, divided Salt to taste 1 cup (240 ml) whole milk 1 large russet potato, peeled and cut into 1-inch (2.5-cm) pieces 1 tablespoon (14 g) butter 1 onion, thinly sliced 2 large cloves garlic, minced CWW-JN Ad2.375x5.375_3-16.indd 1 3/23/16 10:02 PM ½ cup (50 g) grated Parmesan cheese, plus more for garnish ¼ teaspoon ground nutmeg, plus more for garnish 1½ cups (355 ml) low-sodium vegetable stock (or more, depending on how thick you like your soup) Specializing in home transformations for over 30 years, I embrace any project, large or small, with the vision to provide Preparation the WOW factor. Preheat the oven to 425 degrees F (220 C). Remove the bottom portion of the broccoli stalks and peel the thick outer layer with a vegetable peeler. Separate the florets from the bunch and chop the stalks so that you are using the entire broccoli. Although the stalk is a bit fibrous for a salad, it is perfectly usable for this application. Toss the broccoli with 2 tablespoons (30 ml) of the olive oil and salt to taste, spread on a baking sheet and roast until soft and golden brown, about 15 to 20 minutes. Heat the milk in a large, heavy-bottomed pan over medium-low heat—gently heat
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the milk so it doesn’t scald. Add the potato pieces to the milk and cook until tender, about 12 minutes. Once cooked, set the potato and milk mixture aside. In a separate skillet, heat the remaining 1 tablespoon (15 ml) olive oil and the butter over medium heat, and cook the onion and garlic until translucent and fragrant, 8 to 10 minutes. Place three-fourths of the onion mixture in a blender, and continue to cook the remaining portion until golden brown and more caramelized, another 10 to 12 minutes, then set aside for garnish. Add the potatoes and milk, broccoli, Parmesan cheese and nutmeg to the blender or food processor with the onion; blend until combined. Begin adding the stock until you have achieved your desired consistency, adding more if you need. Season to taste with more salt if necessary. Divide the soup among 4 bowls, top with a spoonful of the caramelized onions, a pinch of nutmeg and a sprinkle of Parmesan cheese. Serve immediately.
Kale Salad with Candied Almonds, Apples and Maple Dressing Furniture • Window Treatments Wallcoverings • Carpet & Rugs Lighting • Accessories Francine Morgan (757) 621-0795 By appointment only • Complimentary Initial Consultation
Ingredients For the dressing ¼ cup (60 ml) olive oil 2 tablespoons (30 ml) maple syrup ¼ cup (60 ml) lemon juice Salt to taste
22 | Jewish News | Passover | April 11, 2016 | jewishnewsva.org
For the candied almonds ½ cup (69 g) whole raw almonds 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) maple syrup ½ teaspoon salt
Passover For the salad 1 bunch kale, stems discarded and leaves roughly chopped ½ cup (75 g) crumbled feta cheese 4 scallions, thinly sliced 1 medium tart apple (Granny Smith, Northern Spy or Braeburn), halved, cored and thinly sliced Preparation Preheat the oven to 300 degrees F (148 C). To make the dressing: Combine all the ingredients in a bowl and whisk until well
incorporated, then set aside. To make the candied almonds: In a bowl, toss the almonds with the olive oil, maple syrup and salt, spread in one flat layer on a parchment—or foil-lined cookie sheet and bake for 10 minutes. To make the salad: In a large bowl, combine the kale, feta, scallions, apple and warm almonds, toss with the dressing and serve immediately. Tip: If you don’t have almonds, you can use any other nuts on hand—pecans or walnuts would be delicious.
Joyous Passover for a
Eggplant with Quinoa and Cherries Ingredients 2 large eggplants, halved, tops left intact For spice rub 4 teaspoons (8 g) ground cumin 2 teaspoons (4 g) smoked paprika 1 teaspoon chili powder 1 teaspoon salt 2 tablespoons (30 ml) lemon juice ¼ cup (60 ml) olive oil For the quinoa 2 ⁄3 cup (140 g) uncooked quinoa (certified kosher for Passover) 11 ⁄3 cups (320 ml) water 1 ⁄3 cup (53 g) unsweetened dried cherries or raisins 1 ⁄3 cup (20 g) chopped parsley, divided 1 ⁄3 cup (33 g) thinly sliced scallion (white and green parts), divided Salt to taste 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) lemon juice Preparation: Preheat the oven to 400 degrees F (200 C). To make the eggplant Place the eggplant halves cut-side up on a nonstick baking sheet. With a sharp
knife, score the eggplant diagonally every ½ inch (1.3 cm), then run the knife down the center of the eggplant. Be sure to only score the flesh of the eggplant; do not pierce through the skin. To make the rub In a small bowl, combine all the ingredients for the spice rub. Massage the spice mixture evenly across each of the eggplant halves, being sure to rub it into the flesh. Turn the eggplants cut-side down and roast for 45 to 50 minutes, or until very soft and cooked through. To make the quinoa Combine the quinoa and water in a pot and bring to a boil over high heat. Reduce the heat to low, cover and continue to cook until the water has evaporated and the quinoa is fluffy, 10 to 12 minutes. Mix the cooked quinoa with the cherries or raisins and set aside. When the eggplant is cooked, add half of the parsley and half of the scallions to the quinoa, stir to combine and season to taste with salt. Top each eggplant half with equal amounts of the quinoa mixture, then top with remaining parsley and scallion, drizzle with the olive oil and lemon juice and serve immediately.
Excerpted from Great Meals with Greens and Grains, by Megan Wolf. Copyright © 2016 Megan Wolf. Reprinted with permission from Page Street Publishing Co. All rights reserved.
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best wishes for a
The Auxiliary of Kempsville Conservative Synagogue and L & L Kosher Catering present:
PASSOVER SEDER with all the trimmings
Saturday, April 23 • 7:00pm
Adults: $25/person • Children: $18/person (Free under 5yr) Please RSVP by Friday, April 15.
952 Indian Lakes Blvd, Virginia Beach, VA 23464 • www.KBHsynagogue.org 24 | Jewish News | Passover | April 11, 2016 | jewishnewsva.org
PJ Library and Yehuda Matzos partner for Passover
his Passover, PJ Library® will engage families in a new way. Through April 30, PJ Library will appear on boxes of Yehuda Matzos sold in supermarkets across the country, to entice enrollment in the Harold Grinspoon Foundation (HGF)’s flagship program. This is the first partnership of in which Yehuda Matzo, an Israeli company, with their U.S. distributor, Kayco/Kedem Food Products, is providing in-kind advertising to create awareness and further Jewish identity. In addition, this is the first time PJ Library is partnering with a company to co-brand a product on a national level. “As the leading imported matzo from Israel, we understand the impact we can make on the next generation through corporate social responsibility initiatives,” says Mordy Dicker, executive vice president of marketing & business development, Kayco/Kedem—Kedem Food Products. “There are bigger issues out there that go beyond dollars and cents. Through the outreach that PJ Library does, we hope that the next generation of young Jewish people will have a deeper sense and understanding of being Jewish.”
Similar to the famous cereal box campaigns of years past, the Yehuda Matzo box will undergo a transformation of its own. The traditional orange and white one-pound Yehuda Matzos boxes, as well as the shrink wrap and inside boxes of the five-pound matzo bundle, dons the PJ Library logo with a cartoon illustration by popular children’s book author and illustrator Todd Parr, who has created several Jewish children’s books for HGF, including The Harold Book, which tells the story of Founder Harold Grinspoon. The box will have a unique URL that directs families to the PJ Library enrollment/sign-up form and also offers a toll-free number for people to call with questions. In addition to co-branding on Yehuda Matzo boxes, the PJ Library national team is providing resources to professionals to create programs for families around the matzo boxes and Passover themes. As demonstrated by research, during the first 2,000 days of a child’s life, families set core values, determine priorities, and shape family identity. PJ Library is cost effective in delivering a continuous Jewish experience throughout this critical time.
“PJ Library books deliver a unique way for parents raising Jewish children to share stories with their families about what it means to be Jewish while encouraging
childhood literacy,” says Founder Harold Grinspoon. “The PJ Library-Yehuda Matzos partnership offers an additional channel to connect with families across the country and partake in the most widely practiced Jewish tradition, a Seder meal.” To find a store that carries the PJ Library-branded Yehuda Matzos boxes and to participate in Facebook contest giveaways, visit: https://www.facebook.com/ PJLibrary. Join the conversation and share family matzo recipes using the hashtag, #PJMatzah In Tidewater, families raising Jewish children from age six months through five and a half years are eligible to sign up for PJ Library through the Simon Family JCC. For more information, contact Alicia Cohen Kraus at firstname.lastname@example.org or 757-321-2323. PJ Library Playdate in the Park takes place Sunday, May 22 at 10:30 am at Mount Trashmore playground. The event is free.
At Beth Sholom Village, we are: • Cleaning our kitchens • Educating our staff on Passover dietary guidelines • Creating Passover meals • Bringing out the Haggadahs • Setting the Seder tables
As you prepare your home for Passover,
we are preparing ours. Wishing your family a Passover full of life, joy and freedom.
www.bethsholomvillage.com (757) 420-2512
jewishnewsva.org | April 11, 2016 | Passover | Jewish News | 25
Memories of Passover
New Jersey to Virginia Beach Fay B. Silverman
t’s a family custom; one my grandmother taught me.
Sharing Passover. Enriching Families. Congregational Seder (fee) April 23, Service 5:30 pm Dinner 6:30 pm Children's Holiday Programming April 23, 29 & 30 11 am
Growing Together Pre-Passover Activity April 17 1 - 2 pm Make your own seder plate
Sharing Judaism. Enriching lives.
422 Shirley Avenue, Norfolk, VA 23517 www.bethelnorfolk.com
Once the Mah Nishtanah is completed, it is time to roll the mixture and cook the matzah balls. The cooking time is in sync with the completion of the first half of the Seder. And your matzah balls are perfect! You can actually be back at the table in time to say the blessing and drink the second glass of wine.
Joyous Passover Best wishes for a happy and healthy holiday.
I remember sitting at large
Fay Silverman’s Seder table in Virginia Beach in 2015.
tables for the Seder at my Aunt’s home in Paramus, N.J. As the youngest grandchild, I had to practice and memorize the four questions. As we grew older, my younger cousins would join me. I would always go first with the first question and they completed the rest. To this day I can still recite the words in Hebrew. “Why is this night different from any other night?” To me the night is always full of family and friends. As a child, it was mostly my mother’s family, grandparents, aunts, uncles and cousins, speaking German, Yiddish, and Hebrew with a little English. All the adults were Holocaust survivors and celebrating Passover openly and free was a joyous time. My grandfather would try to rush though the second half of the Seder. But my grandmother loved to sing the songs and sang every line, every word, and this frustrated my grandfather who wanted to reach the end and the last words. Granny had a beautiful voice and she always had tears in her eyes as she sang. Tears for what was lost, and tears for the safety and the life we had here in the USA, tears that we were mostly together.
H.D. Oliver Funeral Apartments Serving the Jewish Community of Hampton Roads Since 1865 Chapels Located in Norfolk, Virginia Beach and Chesapeake 757-622-7353 • www.hdofh.com Martin V. Oliver, Owner
26 | Jewish News | Passover | April 11, 2016 | jewishnewsva.org
Today, I make the matzah balls ahead. Our family in Virginia is smaller, but we always have a large Seder with a table filled with the friends who are our family. My husband tries to rush through the Seder, just like my grandfather. I try to slow him down just a little; not by singing, but by threatening to sing. We all want to get to the last words, “Next Year in Jerusalem.”
Passover Mystery FACT: Every Passover you open the door for Elijah, the Hebrew prophet whose unseen presence is felt helping people throughout the world. FACT: You invite Elijah in to drink from his cup on your Seder table.
FACT: He never drinks. What’s up with that? FACT: The cup isn’t actually for Elijah. It’s for you. To remind you of all the times you’ve been helped by his unseen hand, and to inspire you to return the favor.
Please give to the United Jewish Federation of Tidewater 2016 Annual Campaign and extend Elijah’s reach at home and around the world this Passover. Donate today. www.JewishVA.org/donation
jewishnewsva.org | April 11, 2016 | Passover | Jewish News | 27
Manischewitz Matzo Ball or Soup Mix 4.5-5 oz
Manischewitz Yehuda Macaroons Passover 10 oz, select varieties Matzoâ€™s 5 lb
Kedem Grape Juice
64 oz, select varieties
Yehuda Matzo Meal or Manischewitz Potato Pancake Mix 6-16 oz 041116_Passover_ROP
Yehuda Gefilte Fish 24 oz
Manischewitz Chicken Broth or Fine Egg Noodles 10.5-12 oz
Manischewitz Egg Matzos 12 oz
Prices effective Monday, April 11th through Wednesday, April 30th, 2016 at 730 West 21 St., Norfolk location only.
28 | Jewish News | Passover | April 11, 2016 | jewishnewsva.org
Passover april 11, 2016