Jewish press -Pesach 10

8/7/2019 Jewish press -Pesach 10

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Where To Go /What To Eat

A Publication of


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Page S2 THE JEWISH PRESS Friday, March 19, 2010

A Worl f Adventu Awais.

Choose Your Own Adventure!

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V I S I T O U R E X H I B I T S :

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Gallery open Mon - Fri 10am to 4pm

First Sunday of each month 11am to 4pm

FEATURING:

THE MEMORY PROJECT:

Loss, Memory, Art, HistorySHOWING THROUGH APRIL 30, 2010

ALSO ON VIEW:

ANNE FRANK:

A History for Today

Yeshiva University Museum presents

A Journey Through Jewish Worlds:Highlights from the Braginsky Collectionof Hebrew Manuscripts and Printed Books

Free admission with this ad on Chol HaMoedThurs, April 1: 11am5pm; Fri, April 2: 11am2:30pm;Sun, April 4: 11am2pm

Special Exhibition Tour and Family Workshop

on Haggadot to TreasureApril 1, 2010 at 2pm

For more info: www.yumuseum.org

Come CelebratePassover

At Imagine That!!!

Imagine That!!! Childrens Museum is welcom-

ing all families to come and celebrate the holidays.Imagine That!!! is a childrens museum that hasover 50 hands-on activities geared towards the ages1-10. A 17,000-square foot facility, it is a bright, spa-cious and completely magical place, where youngvisitors can escape their everyday routines and ex-plore and create in a warm, loving and well-super-vised atmosphere.

Upon stepping inside Imagine That!!! visitors areimmediately encouraged to touch, discover, learnand explore this hands-on museum and its morethan 40 innovative exhibits. Children are provid-ed with the opportunity to learn through play ina nurturing environment where they can use theirimaginations and have fun discovering interestingexhibits and learning at the same time.

The exhibits are specifically designed to stimu-late a young childs imagination and intellect.

Children will be able to pretend that they are apilot soaring through the skies in our piper airplane,a firefighter riding along in our antique fire truck,or they can be an astronaut and blast off into space!

Shopping carts, groceries, cash registers and playkitchens are all found in the museum in the GroceryStore exhibit where the children can choose and pay

for life-sized groceries.Let the children loose in the well-stocked Kids Cre-ate Art Gallery. Easels, plates of pom-poms, and stacksof Popsicle sticks will awaken the creative genius in ev-eryone. The children will be happy to have somethingto bring home to show their friends.

Give a real weather report in the television news-room and see yourself on the screen. Say AHHHH andopen wide for the doctor dentist exhibit and dont forgetto put on your lab coat.

Lie down on the doctors examining table or be thedoctor. Its up to you. Children can use the examininginstruments, dilate their own pupils, and examine X-rays and much more. The post office is waiting for youjust around the corner. With real packages, letters andmail carriers, children are able to deliver mail to just

Passover 5770

Continued on p. S3

Free Admission


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Friday, March 19, 2010 THE JEWISH PRESS Page S3Passover 5770

Its deeper than you think

MaritimeAquarium.org

NEW exhibit! FREE with Aquarium admission.Explore our relationship to fish: past, present and future.

Fun, interactive exhibit includes play boat, WiiTM fishing game, sustainable seafoodcafe and amazing fish in a huge new tank. Also enjoy our: scary sharks, adorable

harbor seals, overactive otters, lumbering sea turtles, delightful penguins and more.New IMAX movie: Hubble opens March 19. Also, Mysteries of the Great Lakes.

Go Fish!Long Island Sound and Beyond

sponsored by

See web site to plan your visit. Find us on Facebook.For latest movie shows and times, text TMA to71297, regular texting charges apply.Nearby Norwalk, CT.I-95 exit 14 northbound; 15 south15 min. walk from Metro-North

FREEIMAXOne free Classic IMAX moviewith purchase of Aquarium admission.With this coupon only. May not becombined with any other offers.No cash value. Expires May 31, 2010.

about anywhere.Hop aboard our wooden pirate ship. Make sure to be-

have or you will be forced to walk the plank. This exhib-it is so realistic and it has waves to look at too. Or put

on a theatrical performance of your own in the PuppetTheater or take a break and enjoy a story together. Anew adventure awaits you every time you visit Imag-ine That!!!

For the youngest child, there is a contained areawhere they can play with an assortment of cars, trucks,and puzzles among the many other activities.

Hours of operation are seven days a week, from 10a.m. to 5:30 p.m. Admission prices are $9.95 per child(no charge under one year of age) and $7.95 per adult.Group rates are available for summer camps as well asforfield trips for schools.

For further information, please call 973-966-8000 orvisit www.imaginethatmuseum.com.

Come Celebrate PassoverContinued from p.S2

Its a yearly ritual that has a mysterious tug onhundreds of Russian Jewish families across New YorkCity. Shortly after loads ofmatzah boxes are shifted,by truck and minivan, to their pick up points in Brigh-ton Beach and Crown Heights, Russian Jews, who oth-erwise assimilate into every other aspect of Americanlife, will put business calls and college courses on holdto get their matzah for Passover.

Russian Jews love affair with matzah is evidenton a cold spring morning. Cars pull up to Friends of

Refugees of Eastern Europe, double park, and driversscramble up the steps to retrieve the allotment sev-eral boxes ofmatzah and a holiday guide printed byF.R.E.E. Publishing House in Russian.

Still more have lined up in the lobby, waiting theirturn with the patient air of those who recall old Sovietfood lines. They come because theyve heard the Pass-over advertisements on 620 AM radio. They come be-

Russian Jews And TheMatzah Factor

By Chana Ita Kruger

Continued on p. S4 Rabbi Mayer Okunov surrounded by F.R.E.E.s yeshiva stu-dents at the brick-oven matzah bakery in Crown Heights.


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Wherever you're going this Pesach, or whateveryou're doing - we'd like to see the photos of you,your families and your friends enjoying a good timetogether. Please submit photos (jpg online ispreferred) taken during trips to any of thewonderful places advertised in this Jewish PressPassover Field-Trips Planning Guide within thenext month. Everyone must be depicted beingdressed and behaving tniastik, and the locationsmust be at one or another of the museumsand entertainment

establishments advertisedin this week's Jewish Press.

Chol HamoedChol HamoedPhoto Contest!Photo Contest!

Chol HamoedPhoto Contest!

Please email your entries -don't forget to supply name, address,telephone number, email addresses, etc.,with each entry - to: [email protected]

The winning entries will be published in our next "Field-Trips" edition -

June 25th, 2010, together with the prize announcements for the winners.

cause this is what theyve done ever sincethey reached America.

The scene stacks ofmatzah, Pass-over Haggadahs, invitations to public

Seders, Russian Jews in lines is re-peated from the backwater towns of Si-beria to the Russian enclaves in Israel,Chicago, Los Angeles, Toronto and be-yond. Across the former Soviet Union,the 450 communities that comprise theFederation of Jewish Communities an-ticipate the distribution of over one mil-lion pounds ofmatzah.

Where other Jewish practices gotsqueezed from the collective memories ofSoviet Jews by force of the Communistfist, the imperative of eatingmatzah onPassover survived. Perhaps it is becausetheir experiences parallels in some waythe biblical Exodus.

Crunching into a piece ofmatzah,bubbles of singed gluten snapping,evokes the images of refugees on the

run, future unknown. Who else wouldaccept the staff of life in the form of acracker that rakes the vulnerable fleshof the palate?

Devotion to the mitzvah ofmatzahruns deep in the history of Jews behindthe Iron Curtain, explains Rabbi MayerOkunov, chairman of F.R.E.E.

As a child growing up in Kiev in the1970s, Ross Furman remembers eatingmatzah. I thought it was Jewish crack-ers. I didnt know it had any connection toPassover. Discovering the holiday and ev-erything else that came with the Zhiddes-ignation on his passport came only afterRoss and the rest of his family immigrat-ed to the United States. As a whole, myJewish roots started with the Jewish com-munity through F.R.E.E., said Furman.

Passover and its story of plagues, amiraculous escape and the birth of a na-

tion were easier to swallow than accept-ing the importance placed on having abrit milah, circumcision, he said.

Furman, now a member of a youngphilanthropist committee headed by Mi-chael Steinhardt and Edgar Bronfman,sees the fondness of Russian Jews for

matzah as an outgrowth of old Soviet op-pression. Our spiritual lives were con-strained so now we take advantage ofthe freedoms we have been given. In thesame way, Russian Jews strivefinancial-ly because now they have that freedom.

Showing up to collect matzah bringsRussian Jews in contact with otherPassover activities. Last year, 250 Jewsturned up for a Seder in Irkutsk, an out-post in Siberias eastern flank. In Mos-cow, 17 simultaneous community Sed-ers brought Passovers significance tothousands. Similar programs take placeacross Israel.

The 23rd edition of F.R.E.E.s Rus-sian language Haggadah is used byRussian Jewish communities world-wide. My mother still uses the Pass-

over guide we got when we first cameto the States, said Furman. The or-ganization also runs a Passover 101class in Russian for those interested inunderstanding the details and reasonsfor the traditions.

In the United States, where vastmenus ofmatzah are available hand-made, gluten free, whole wheat RabbiOkunov maintains that they dont quitehave the taste he remembers from Russia.Instead of buyingmatzah, he and his fam-ily rent a matzah bakery for a few hoursto roll and bake their own matzos, recap-turing a hint of the self-sacrifice thatfla-vored thematzosbehind the Iron Curtain.

For more information about F.R.E.E.,visit www.RussianJewry.org; to order aHaggadah; for a Passover guide in Rus-

sian visit www.JRbooks.org, or call 718-467-0860 ext. 123.

KrugerContinued from p.S3

Passover 5770


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Friday, March 19, 2010 THE JEWISH PRESS Page S5

Chol HamoedPesachPARK HOURSONLY ON

Thursday April 1st

11AM to 6PM

$21.00

9

The following are special events taking placein Prospect Park, Brooklyn, during the spring.

B L O O M -I N G N A T -U R A L I S T SCLUB March

2 9 - A p r i l 2 Daily, 1-3p.m. AudubonCenter. Free.Spring into ac-tion and trainto be a natural-ist. Learn howto use tools ofthe trade andmake your ownnature journal.

S P R I N GS P R O U T SM a r c h29-April 2 Daily, 1-3 p.m.Lefferts Histor-ic House. Free.

Make your own pot of herbs to take home using news-paper, soil and seeds. And up us get the Lefferts gar-dens ready for spring.

Ongoing EventsDISCOVER TOURS Every Sunday 3 p.m.

Audubon Center. Free. Talk a walk with one of ournaturalists to watch for animals, and investigate lit-tle-known facts about the park and its animal res-idents.

NATURE CRAFTS Every Sunday 1-3 p.m.Free. Looking for something to do with the kids?Teachers/naturalists at the Audubon Center areavailable each weekend, leading structured, fun, andengaging arts activities for children. Kids create toys,puppets, and more, using all-natural materials andit doesnt cost a thing.

Lefferts Historic House 2nd floor. Tour everySunday 2:30-3:30 p.m. View significant artifacts

from 19th century family life and walk into a fully fur-

nished 1820s bedroom. Tours every half hour. Free.Early American Crafts & Games Every Sun-

day. 2:30-3:30 p.m. Lefferts Historic House; Free.Science Power Hour Every Sunday 1:30-

2:30 p.m. Join a naturalist at the Audubon Centerfor cool science activities. A new experiment everymonth. Free.

Locations, Hours & DirectionsAudubon Center at the Boathouse 718-287-3400.

Hours: March 27-April 2, 12-4 p.m. Daily. April3-April 6, 12-5 p.m. Daily. Directions: Enter the Parkat Lincoln Road & Ocean Ave. or Flatbush Ave. &Empire Blvd. (Willink entrance) and follow the di-rectional signs. By train: Q, S, or B to Prospect ParkStation. By bus: B-16, B-41, B-43 and B-48 will bringyou close to the Parks Willink entrance.

The Childrens Corner Lefferts Historic Houseand Carousel. Directions: Willink entrance, at theintersection of Flatbush Avenue and Empire Boule-vard. By train: Q, S, or B run to Prospect Park Sta-tion. By bus: B-16, B-41, B-43 and B-48 will bring youclose to The Childrens Corner. 718-789-2822. Hours:March 27-April 2, 12-4 p.m. Daily. April 3-April 6,12-5 p.m. Daily.

CarouselH o u r s :

March 27-April6, 12-4 p.m. Dai-ly, weather per-mitting. Admis-sion $2.00 perride; Book of 5tickets $9.

ProspectPark Ten-

nis Center atthe Parade

GroundD i r e c -

tions:50 Park-side Ave. TheParade Ground

is located at the

southern end of the Park, on Coney Island Ave. be-tween Caton and Parkside Avenues. By train: F toFort Hamilton Parkway station (exit at Greenwood/Prospect Ave.), Q Train to Parkside Avenue station.By bus: B-68 along Coney Island Ave. to ParksideAve. (718) 436.2500. Indoor season through May 3.Hours: Monday-Wednesday, 6 a.m.-11 p.m. Thurs-

day-Friday, 7 a.m.-11 p.m. Reservations are not re-quired, but highly encouraged and can be made on-line at prospectpark.org/tennis.

Passover 5770


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Passover 5770

A World Apart FromShmaltz

Those who have special dietary needs or are justinterested in enjoying Passover in a more healthyway can find innovative and delicious recipes in a

new book, Passover the Healthy Way, by Bonnie R.Giller, a Registered Dietitian (R.D.) certified by theNew York State Education Department as a Certi-fied Dietitian-Nutritionist (CDN).

Giller says she wrote the book after hearing com-mon concerns from clients regarding popular Pass-over foods, including lack of variety, complicated reci-pes, unhealthy ingredients and resulting weight gain.

With proper planning and recipe modification,your Passover recipes can be low in fat and healthy,said Giller.

In her new book she has compiled more than ahundred taste-tested Kosher recipes that may lim-it or substitute ingredients to make them healthier.Each recipe has the exchanges per serving listed.Thefigures used to calculate the exchanges are basedon the American Dietetic Association and AmericanDiabetes Association Exchange Lists for Meal Plan-ning. Nutritional information was calculated using

professional nutritional software programming.I am committed to improving the health of indi-

viduals through positive lifestyle changes and health-ier eating habits, Giller said. Enjoying Passover ina healthy way doesnt mean you have to compromisethe foods and traditions you love.

Passover is a holiday brimming with traditionthat celebrates the Jewish peoples emancipationfrom slavery during the Pharaohs rule in Egypt. Itserves as a remembrance of the hardships enduredwhile in captivity.

Despite being a commemoration of freedom fromslavery and backbreaking work, many individuals

celebrating the holiday find they become servants tothe foods prepared for the traditional Passover seder spending hours in the kitchen cooking recipes thatcan be high in fat, calories, cholesterol, and sodium.

From a nutrition standpoint, Passover is an ex-

tremely difficult holiday, said Dr. Tamar Schwalb,M.D. Many people I speak with diet the weeks be-fore the holiday in anticipation of the inevitable5 to 7 pound weight gain they will incur over theeight-day Passover holiday. Passover weight gainis usually due to the consumption of an inordinateamount of eggs, potatoes, and some form ofmatzah,

which serve as the basis for the traditional Pass-over recipes.Passover the Healthy Way provides those of us

who are health and weight conscious with delicioushealthy alternatives to the standard Passover fare.

We all know about the Jewish prisoner who pe-titioned the warden to allow him to hold a Pass-over Seder in jail. When asked by a fellow inmatewhy he was so adamant about davka celebratingPesach, more than any other Jewish holiday, theprisoner whispered in his ear, Youll find out whenI go open the door for Eliyahu!

We closed out the amazing Book ofShmot thispast Shabbat and also added the maftir ofParshatHaChodesh. Always read before the month of Nisan,this last of the four special parshiyot commands usto honor Nisan as month #1. In essence, our calen-dar and our history begins again.

This is the primary message of Passover, is itnot? No matter how gloomy things appear, no mat-ter how hopeless the situation seems, we need nev-

er despair. There is always hope, always a secondchance for us if we are ready to seize the momentand act upon it.

The Jews of Egypt had reached a dead end: Theyhad sunk to moral depths barely above the Egyp-tians; they were bitter, depressed & resigned totheir cruel fate as slaves (a syndrome I call, Ive

grown accustomed to your mace!). They did noteven want to bring children into the world, know-ing what awaited them. No slave, Chazal say, hadever before escaped from Pharaohs clutches. Howwould they, so downtrodden and despairing, findsalvation?

But their pessimism proved unfounded. Thereis always hope, because like the moon we are aresurgent people. Yes, we may wane, but we nev-er disappear. From the most unlikely of places Pharaohs own palace! our hero would emerge.He would forsake a life of luxury, cast his lot withhis enslaved brothers and evoke G-ds saving hand.In short order, the tables would turn: We would be-come star players on historys stage while the once-mighty Egyptians would be reduced to a mere foot-note in history.

Among all the holidays, only Passover has a phe-nomenon called Pesach Sheni. In Temple times, If

you missed the first Passover (for a valid reason)you could make it up a month later and bring theKorban Pesach in Iyar. Again, second chances. Allis not lost. Theres always an open door, if you re-ally want in.

Passover, then, is the holiday of open doors. Notjust for Eliyahu but for everyone even the wick-ed son has a reserved seat at our Seder table. And,appropriately, we open the Hagaddah each Sederby welcoming strangers to join our Passover cele-bration; indeed, close to 90 percent of the Jews inIsrael attend a Seder each year!

So dont be plagued by pessimism; have faithin G-d and take a chance a second chance tomake it right.

Parshat Hachodesh: The Open Door

By Rabbi S. Weiss

Rabbi Weiss is director of the Jewish OutreachCenter of Raanana and of the Ohel Ari JewishHeritage Center.


7/20


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An Aaron Teitelbaum Production


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Passover is coming; the annual joy-ous celebration of Jewish freedom. Un-fortunately, for many of us, Passover also

means another year of uninspired, oftenflavorless, holiday food.

Dont let the thought of making an-other carrot tzimmes give you tzuris.Gourmetkoshercooking.com, a kosherculinary website recently launched www.gourmetpassovercooking.com, the mostcomprehensive online kosher for Pass-over cookbook with over 200 deliciousrecipes and menus.

The Passover recipes are as easy asthey are innovative, incorporating freshingredients and vibrant flavors. Its likean extreme-makeover for Passovercooking and dining.

Gourmet Passover cooking also fea-tures exclusive kosher for Passover rec-ipes from elegant New York restaurants

like Prime Grill and Le Marais, alongwith some tabletop items for the Pass-over Seder and suggested wine pairings.The website offers special Passover give-aways and articles about cooking healthykosher foods all year round.

For more information about gourmetkosher cooking for Passover, visit www.gourmetpassovercooking.com or contactElizabeth Kurtz at [email protected] or 917-816-4949.

Glatech Productions has perfectedkosher marshmallows to an art. Sinceits inception in the early 1990s, ElyonMarshmallows has been the gold stan-dard of kosher marshmallows.

Elyon Marshmallows are sweet andsatisfying, yet devoid of cholesterol andrelatively low in calories. Recently hon-ored with a coveted spot on the TastersChoice Hall of Fame, these morsels af-ford the consumer a plethora of pleasingpossibilities. Delicious alone, melted ortoasted, Elyon marshmallows performwell and enhance any favorite recipe.

With the imminent launch of ko-

sherGELATIN.com, Glatech Produc-tions introduces yet another innovation

the first website of its kind; the defin-itive source for all tips, uses, news andinformation on gelatin-related topics.Visit kosherGELATIN.com and accessa treasury of recipes with Elyon, includ-ing several from cookbook author SusieFishbein, to appear toward the summer.

Following the debut of Elyon Marsh-mallows new look at Kosherfest, wherethe packaging elicited an enthusiasticresponse, the product arrived in storessoon thereafter. Elyonsfive cheerful andcharming characters are ready and eagerto set the theme for a fun-filled Pesach.

Elyon Marshmallows are available

in both regular and mini sizes in vanil-la and fruit flavors.

Matzah Balls MeetTheir Match

Elyon MarshmallowsDebuts New Packaging


9/20


Available at all fne bookstoreswww.UrimPublications.com

...philosophizing with Rav Soloveitchik...comparing midrashim and American slavery

...penetrating the meaning of the chagwith Rav Kanotopsky

...reflecting upon redemption with Rav Kook...immigrating to the holy land through Israeli art

...analyzing text with Nechama Leibowitz...changing and growing with the Holistic Haggadah

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t hagwith R

h Rav Sol veit hiloso hizi i...

Kan top kyv

NEWNEWviewing photographsof modern-daydeliverance and socialresponsibility

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New! New! New! New! New! New!

THE JDC HAGGADAHCommentary by Ari L. Goldman

Foreword by Rabbi Joseph Telushkin

A traditional Haggadah portraying the age-oldPassover story through modern-day images ofdeliverance and social responsibility in action.

ommentary y r . o manreword by Rabbi Joseph Telushk

tional Haggadah portraying the

New Kosher ForPassover Items

The number of kosher for Passover productsincreases every year. The Orthodox Unions DafHakashrus, OU Koshers magazine, annual-ly prints an updated list that includes new ko-sher for Passover items. Following are severalmajor highlights of that list.

Wine Kedem has two new items with OU-P cer-

tification for this year pomegranate and spar-kling pomogrape juices.

Jelinek introduces OU-P pear brandy, inaddition to its traditional slivovitz.

Distillerie will have OU-P gin.

MatzahProducts The OU now certifies Aviv, Osem, Yehu-

da, and Rishon matzah products from Israel. The Yanovsky bakery in Argentina now has

OU-P certified matzah, which is widely distrib-uted in Latin America.

Manischewitz now has OU-P whole wheatmatzah meal and whole wheat matzah farfel,both made from Manischewitz OU-P wholewheat matzah.

Beverages This year, OU-P Coca Cola will spear in

two-liter bottles, which will have the distinc-tive yellow caps along with the OU-P symbol.

Many supermarkets will have OU-P fla-vored seltzers available this year. They includeAmericas Choice, Shoprite and Price Chopper.

Cornell will have flavored sodas with anOU-P.

Only coffee bearing an OU-P symbol orbrands listed in the grey area of the OU Pass-over Directory should be used. Both Folgers andTasters Choice instant coffee remain accept-able, while other brands should be checked inthe OU Passover Guide. Ground coffee remainsacceptable from any source as long as it is un-flavored and not decaffeinated.

Regular tea bags, which are not flavored ordecaffeinated, are acceptable for Pesach withoutspecial supervision. Shoprite also has speciallymarked OU-P plain tea bags on the market. Inaddition, Swee-Touch-Nee and Wissotsky willcontinue to have Pesach herbal teas. Nestea in-

stant unflavored tea powder and instant unfla-vored decaffeinated tea powder are acceptablefor Pesach without special supervision.

Candy The Bartons brand of candy, which was not

available last year for Passover, will appear thisyear with an OU-P certification.

The Barracini line of candy now has anOU-P.

Haddar candy now has an OU-P.

Cake Many products

from the Willmark lineof industrial bakedgoods will be avail-able with an OU-P thisyear.

Cookies from Ge-dilla and Gefen havean OU-P.

Bernies Foods

will have Frankelsb l in tzes , waf f l es ,and pizza, and LeTo-va kichel and breadsticks with an OU-Pthis year.

Dayenu will havecertified OU-P pizza,rolls, and pierogies.

Dairy Best Moo and Ka-

hal dairy products nowhave an OU-P.

Normans milkand yogurt have a OU-

P. Cabot Creameryhas cheddar cheesethat is not cholov Yis-roel but is OU-P.

Condiments It is the OUs po-

sition that extra virginolive oil can be used forPassover without spe-cific OU-P designation.However, Bartenura,Carmel, Gefen, and

Mishpacha olive oil will be available with anOU-P symbol on their labels. Mothers andMishpachas cooking sprays will have an OU-P.Bartenura will be introducing an OU-P grape-seed oil this year.

Savion has introduced a new OU-P line ofsauces known as Firemans Frenzy, includingspicy marinade, salsa, and ketchup.

For more information on these and other foodand non-food items that are kosher for Passover,visit www.oupassover.org.

Passover 5770


10/20


Perfect forPesach

NEW F ROM

dining In againFrom simple to splendid enjoyed in your home!

The creators ofDining In havedone it again with their latestcookbook, Dining In Again!Using easy-to-find ingredientsand simple techniques, thismarvelous book is simplybursting with over 550 fresh,new recipes!

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12/20


With Passover rapidly approaching, the time hascome once again to decide what wines to consider for

your celebration. As with all Jewish festive holidays,Passover involves lots of food, family and friendsandplenty of wine. After all, each Seder calls for four cupsper person, and, really, who stops with that.

There are plenty of new and interesting kosher winesto enjoy at your Seder. So here is a small sampling ofsome of the better and more interesting affordable-to-mid priced wines to look for this Passover. Please notethat this is merely suggestive as personal experience isreally the best guide. So go forth and drink up.

My basic rating system is afive-point scale: a 5-pointwine is truly excellent, and a 1-point wine is not. Butscores and price arent everything; when reading thereviews think about how these beverages will go downwith your food, family and friends. All these wines are

widely available.

Terra Vega, Sauvignon Blanc, Central Valley,Chile, 2009 ($10): This light, crisp, lovely little quafferis screaming for some warm picnic weather. Even whenlacking the appropriate outdoorsy ambiance, this delight-fully simple and refreshing wine offers notes of mineraland citrus fruits. Mevushal. Drink now. Score: 4/5

Goose Bay, Sauvignon Blanc, Marlborough,New Zealand, 2008 ($20): The latest vintage of this vi-brant, reliable, food friendly, easy drinking, light strawcolored wine offers aromas andflavors of green apple andcitrus and tropical fruits, with herbal and grassy notesin the background and lively spice notes on the finish;with good, crisp balancing acidity. This should prove tobe both a crowd pleaser and an appetite enhancer. Servechilled. Mevushal. Score: 4/5.

Alfasi, Reserva, Malbec-Syrah, Maule Valley,Chile, 2009 ($9): This medium bodied, simple and easy

drinking 50/50 blend of Malbec and Syrah grapes offers

up aromas and flavors of black cher-ry, plum and raisins and fruit leath-er, with hints of chocolate and some-thing vaguely like cafe-au-lait in thebackground. Not exactly captivat-ing, but is enjoyable and inexpen-sive. Score 3/5.

Baron Herzog,Zinfandel,Old Vine, Lodi, California, 2007($14): Another reliable and solid ef-fort from Herzog. This rich, balanced,medium bodied, flavorful wine pres-ents aromas and flavors of ripe,dark fruits and berries, hints ofcola, mocha, leather, toasted oakand earthy notes, and with blackpepper in the background, mak-ing for a slightly spicy and pep-pery finish. Not overly complex,but deliciously satisfying andwell priced. Drink now. Mevush-al. Score: 4/5.

Capcanes, Peraj Petita, Mon-sant, Spain, 2007 ($20): This medi-

um bodied blend of 60% Garnacha delPais, 20percentTempra-nillo and20 percent Sams (Carie-na) is a lovely, food friend-ly, easy to drink wine exhib-iting aromas and flavors ofripe berries, plum, cassisand mocha, with some love-ly mineral notes. Drink nowthrough 2013. Score 4/5.

P s a g o t , E d o m ,Judean Hills, Israel,2007 ($32): This mediumto full bodied blend of 59percent Cabernet Sauvi-gnon, 19 percent Merlot,12 percent Cabernet Francand 10 percent Petit Verdot,is another delicious winnerfrom Psagot. Maintaining anice balance between slight-ly powdery tannins, plentyof oak and pleasing acidity,the wine offers aromas andflavors of racy black fruits,cassis, currant, wild berry,cedar wood, sage and withlovely Mediterranean spicenotes. With a lovely andlengthy complimentaryfin-ish. Drink now and over thenext 3-4 years. Score: 4/5.

Passover 5770

Kosher Wines For Passover

By Joshua E. London

Capcanes,Peraj Petita

Psagot, Edom

Joshua E. London writes about food, wines, and spirits,and is the author of Victory in Tripoli: How AmericasWar with the Barbary Pirates Established the U.S.

Navy and Shaped a Nation (John Wiley & Sons).


13/20


Great Neck

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Under the Strict Supervision of Vaad Harabonim of Queens

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Imported from Israel

Recanati has fast become one of Is-raels most popular wineries. Its selec-tion of premium kosher wines has wona legion of loyal fans and internation-al praise over the decade since it wasfounded in 2000. The fruition of LennyRecanatis lifelong dream to producetruly world-class wines in his home-land, the winery is today the countryssixth largest. Lennys passion and de-votion are evident in every vintage.

Located in Israels Hefer Valley

within Upper Galilee, Recanati sourc-es its grapes from some of the areas

high-altitude vineyards, which enjoya climate similar to that of Califor-nias Napa Valley. Warm days and

contrastingly cool nights, togetherwith ideal chalky-gravely soil con-ditions and limited rainfall, createan ideal environment in which tonurture classic varietals of excep-tional quality.

As Recanatis chief winemak-er, Gil Shatsberg leverages years ofexperience in Israel and the U.S. toturn those grapes into crafted wines.

Recanati offers a selection ofaward-winning, OU-certified wines.With delicate aromas of tropical fruitand subtle nuances of caramel andhazelnut, Diamond Series Chardon-nay is a great match for a wide ar-ray of appetizers. The versatile Dia-mond Series Merlot pairs well withtraditional Seder dishes like brisket,

roasted potatoes, and turkey.For a treat, enjoy Recanatis

single vineyard Reserve CabernetSauvignon. Its a rich, concentrat-ed red, with aromas of ripe blackfruits bathed in notes of truffle, ci-gar and toasted walnut. Like the Re-

serve Petite Sirah-Zinfandel, it pairswell with red meats. To bring out thefullflavors and aromas in these wines,try decanting about one hour prior todrinking.

Recanatis Yasmin series, namedfor Lennys daughter, is mevushal andrecently received Best Buy accoladesfrom Wine Enthusiast magazine. TheYasmin red is versatile, while the trop-ical fruit and anise-infused Yasminwhite a blend of Emerald Riesling,

Sauvignon Blanc and French Colom-bard is an excellent reception wine.

Recanati Kosher WinesFrom Israel

Lenny Recanati in his vineyards. Recanati, asuccessful international banker and financier,also owns a private wine collection in Israel.


14/20


Passover is primarily known as the Jewish hol-iday celebration of freedom, which also happens tofeature a myriad of rules concerning food. There arefoods we must eat such as matzah and there are foodsone is forbidden to consume such as chametz. Cha-metz is defined by halacha as the product of one ofthe five forbidden grains which has come into con-tact with water and become fermented.

These biblically prohibited grains are wheat,oats, barley, rye and spelt. These grains may not beconsumed in any form out of concern that they mayhave come into contact with water and become cha-metz. The one exception to this is, of course, if thesegrains are milled into Passover flour and baked intomatzah with full time rabbinical supervision.

The halacha only forbids these five grains. How-

ever, beginning in medieval times, Ashkenazic com-munities added kitniyot to the list of prohibited spe-cies. Kitniyot includes other grain-like items such asrice and corn as well as seeds and beans.

Various reasons are given for this prohibition.In some cases flour can be made out of these spe-cies. In other cases, the seeds of the species resem-ble forbidden grain kernels. Both of these circum-stances could cause some to confuse kitniyot withactual grains. Additionally, in yet other situations,kitniyot and grain crops are grown in close proximi-ty to one another and grain may become mixed intokitniyot varieties.

While the reasons are in some cases unclear orseemingly irrelevant, it remains definite that Ash-kenazic practice prohibits consumption of the full

range of kit-niyot species.Non-Ashke-nazic commu-nities never ac-cepted this pro-hibition and in

general contin-ue to use kit-niyot on Pass-over. However,some of thesecommunitiesdo forbid the usage of certain kinds ofkitniyot onthe holiday. This depends on local communal custom.

It is also somewhat unclear what is included inthe category ofkitniyot. Since the prohibition is basedon binding custom there is no general principle that

can be followedhere. Basically,whatever hasbeen acceptedover the gen-erations as kit-niyot is prohib-ited and every-

thing else re-mains permit-ted.

There is nodoubt that rice, millet, corn and buckwheat have al-ways been considered kitniyot. The same is true of themany speciesof beans andpeas. Seedsand spices aremore open toquestion andto varying lo-cal customs indifferent partsof the Ashke-nazic world.

S e s a m eseeds, mus-

tard, sunflow-er seeds, cardamom (an herbal seed which grows ina pod), fennel and poppy seeds are universally con-sidered to be kitniyot. There are different opinions

about corian-der , cuminand anise. TheOU poskimconsider thesenot to be kitni-yot. However,the spices re-quire specialcare for Pass-over use sincekitniyot andeven chametzgrains are fre-quently mixedinto them.

P e a n u t swere consid-ered kitniyotin some parts

of Europe and permitted in others. Present day prac-tice is to consider them kitniyot. The OU does notpermit quinoa and amaranth in products certifiedfor Passover use, but suggests that individuals asktheir own rabbi for guidance on home use.

There is a further disagreement regardingkitni-yot oil and other kitniyot derivatives. Some authori-ties forbid them while others maintain that only kit-niyot in the original form are prohibited. Present daypractice isto prohibitthese itemson Passover.

The OUand manyother kosheragencies ac-cept kitni-yot deriva-tives whenthe producthas undergone a complete chemical change andbears no resemblance to the original kitniyot. Thisincludes items such as citric acid and aspartamewhich are derived at least in part from corn whichhas gone through many chemical changes to reachits current state.

Passover 5770

Explaining The Mysteries

OfKitniyot

By Rabbi Shmuel Singer

Director, Passover Supervision, OU Kosher

Sunflower seeds

Sesame seeds

Peanuts

Corn

Rice


15/20


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U

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I used to findPesach cooking

boring, but thenI met quinoa. Itall started backwhen I was livingin California inthe 70s and 80s.

California isoften associat-ed with swim-ming pools, mov-ie stars, tree hug-gers, crunchy gra-nola, and the ad-jectives feely,touchy and spac-ey. I grew upin Los Angelesand also lived inNorthern Califor-

nia, and I am proud to own a couple of those ste-reotypes. I have little connection to movie stars, al-ways wanted but never had a pool, and sinceI am a psychotherapist some would say that I amtouchy-feely. I do, however like to try to eat health-fully and I like to try new foods.

Living in California in the 70s and 80s meantthat you were limited in kosher products. When welived in Northern California we needed to drive toL.A. for kosher meat and other luxuries (challah).So when I saw something kosher in the market,anything kosher, I bought it, whether I knew whatit was or how it was used. I live in New York nowand that habit has not eluded me. I have pear but-ter; I dont really know what it is, and dont knowhow to use it yet. But like a moth to the flame, Iwas attracted and had to buy it.

Pesach remained boring, almost stifling. Therewas no adventure with Pesach. It was a mountain

I climbed as a newly married woman, and now it

is tried, true, and traditional. Brisket is brisket,matzah balls are just that, and chicken soup is pe-destrian. The huge challenge was how to make atasty non-gebrokts cake. I learned to banish every-one from the kitchen, prayed the egg whites stayed

stiff and repeated my oft-used chant lkavod YomTov. The cakes came out and the challenge waslost. How much can one do with the same ingredi-ents year after year?

I was bored, it was boring, and mostly it waswildly unhealthful. So, I looked for ways to easeup on the heavy, cholesterol-laden foods. And then

one day, quinoa entered the scene.I love quinoa. I put it in cholent, I put it in soupand it adds bulk and texture. It can be made intolow-fat salads with scallions, tomatoes and olive oil.It can be served hot with herbs and sweet potatoes;Quinoa can be used as a substitute in rice puddingwith honey and cinnamon, and I found a quinoaapple salad with curry dressing. Also, quinoa canbe used as a hot cereal for breakfast on Pesach avery nutritious breakfast and a nice alternative tochemical and sugar infused cereal.

Quinoa may not seem so adventurous, but in atradition of heavy egg, and oil-filled foods, it quali-fies. It reminds me that new things are still possi-ble, that we havent exhausted this earth, that wecan tell our children and grandchildren that any-thing is possible. We can find a new food in SouthAmerica and use it on Pesach, and not only that butit looks like a grain. Do I still buy the regular fare

found in the Pesach aisles? Yes, of course. And thepossibility always remains that another quinoa iswaiting to be discovered.

Dodi Lee Lamm is a psychotherapist in privatepractice in Long Island.

The HalachaIn 1999, Rabbi Moshe Heinemann, the rabbinic

administrator for Star-K, determined that althoughquinoa looks like a sesame seed and has some phys-ical similarities with rice, it is not a grain. Quinoais part of the beet family. He also determined thatquinoa did not meet the kitniyos standard (doesntgrow near kitniyos, and so wouldnt be mistaken forit, and theres no tradition to exclude it). He conclud-ed that it was okay to eat on Pesach.

Some rabbis, according to the OUs Jewish Ac-

tion magazine, state that since quinoa is a staplegrain in its native lands and is ground and bakedinto bread, it should be considered kitniyos. Othersdisagree and say that because there is no traditionof it beingkitniyos, it is okay. Ask your local rabbi.(It should be noted that some of the rabbis who per-mit quinoa recommend buying whole grain quinoaby a company that only packs quinoa, such as An-cient Harvest and Trader Joes brand.)

Rabbi Tzvi Goldberg, kashrus administrator forStar-K, added that one should check the quinoa be-

fore Pesach for extraneous matter.

Quinoa Natures Pesach Alternative

Dodi Lee Lamm


17/20


Four Sons FourBlessings

The four sons occupy a key place in the Hag-gadah. The author states their questions andthen spells out the answers, both of which arebased on Biblical texts. The Torah is realistic;not all children are wiseor righteous. Life pres-ents us with a variety of children, ranging fromthe wise to the wicked, and parents cannot andshould not ignore any of them. We have to lis-ten carefully to the questions of all and seek toanswer them.

No matter what the pressure or provoca-tion, we must maintain our relationship to allkinds of children. For so long as they sit at theSeder, ask questions and lend an ear to our re-

plies and the teachings of the Torah, there ishope and reason for optimism. This explainsthe rather unusual introduction to the passage

of the four sons in the Haggadah: Blessed isthe Omnipresent. Blessed is He. Blessed is theOne who gave the Torah to His people, Israel.Blessed is He.

Four times the word, Blessed, is repeat-ed. This is to show that each child of the four,good or bad, is a blessing. Every child, no mat-

ter what his attitude is now, may potentiallybe a blessing. Todays Wicked Son may be to-morrows Wise Son and todays Simple Sonmay very well become the wise disciple the fol-lowing year.

This optimistic approach is given addition-al emphasis by the story of the famous sageswho are gathered in Bnei Brak on PassoverEve. They were the leading men of the gener-ation, the outstanding and revered scholars inIsrael, but they were all not originally so. RabiEliezer of whom it is said:

What was the beginning of Rabi Eliezerben Hurcanus? He was 22 years old and hadnot studied Torah (Avos DRabi Natan, Ch. 6).

He was like a cemented cistern which los-es not a drop (Mishnah Avot).

Rabi Eliezer ben Hurkenos began his studies

at the age of 22. Rabi Akiva, the leading schol-ar of his age, did not learn any Torah until hewas 40. Here, too, we are told:

What was the beginning of Rabbi Akiva?They said, He was 40 years old and had notstudied anything (Avos DRabi Natan, Ch. 6).

Not only was he ignorant of Torah, he even

hated the very sight of a Torah sage. (Pesa-chim, 49b). But Rachel, his wife, with an ex-tra measure of understanding womans in-tuition saw in him great promise and poten-tial. She recognized his qualities of scholar-ship and leadership. She would not give up onhim. How right she was. Years later, becauseof her encouragement, Rabi Akiva would oc-cupy the most revered position in the Jewishcommunity.

Can we then measure the potential of peo-ple? Are we justified in becoming discouragedtoo easily? Of course not!

Let us then apply ourselves to all of our chil-dren the bright and the simple, the devoutand the difficult ones. The light of Torah maywell perform wonders. Each and every child isa special blessing.

TORAH VIEW FROM ZION

RABBI EFRAIM SPRECHERDEAN OF STUDENTS,

DIASPORA YESHIVA, JERUSALEM

Passover 5770

The New Or HaganuzWine Series

On Pesach, at the Seder table, and on cholhamoed, drinking wine is a great mitzvah anda special part of the yom tov.

Or Haganuz winery is located near the villageof Meron, one the finest places to grow grapesfor wine.This special series of wine was carefully su-pervised by the Eida Hachareidis of Jerusalem.From the moment the grapes were removed fromits vines and the process began, until the foilwas pressed onto its cover, the mashgichim fol-lowed every step of the way to assure that thiswine is a kosher-perfect product. The winery isowned by shomrei Torah umitzvot.

The taste of these aged wines is delightful andvery fruity, and its all natural. No sugar, wateror concentrate was added during the process.

This erev Pesach, when shopping for wine,keep in mind: Or Haganuz kashrus and qual-ity.

Webcast To AnswerPassover Questions

Almost everyone knows the four questionsthat are read in the Haggadah during thePassover Seders, but for two OU Kosher pos-kim Rabbi Yisroel Belsky and Rabbi HershelSchachter multiple other questions are askedof them every year during the Orthodox Unionspre-Passover webcast, which this year will takeplace on Tuesday, March 23 at 2:30 p.m., EDT.

Those who wish to view the webcast should log

on 15 minutes prior to that time. The link for thewebcast is www.ou.org/ouradio/kosher_webcast.

The webcast, coming a bit more than twoweeks before the holiday, will provide ample timefor men and women to ask the questions theyneed to prepare for the holiday and to observeits eight days properly, declared Rabbi Eliya-hu Safran, senior rabbinic coordinator and vicepresident of communications and marketing atOU Kosher. As with all other kashrutwebcasts,it will be archived so that it can be referred toagain and again.

This year, the OU poskim will focus on ques-tions and answers relating to sellingchametz,buyingchametzafter Pesach, and the proper ob-servance of the Seder and interpretation of theHaggadah.

Rabbi Safran points out that the webcast is

part of OU Koshers continuing and ever-grow-ing educational outreach to the community.

Prior to the program, e-mail your questionsto Rabbi Safran at [email protected]. During thewebcast, e-mail your questions to Rabbi Eliya-hu W. Ferrell at [email protected].


18/20


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Pesach Kitchen Its NotJust Matzah

On Passover, were all looking for those newand different appetizers and entrees that arentthe same old same old recycled boring ones. This

year, shake up your Pesach menus with the fol-lowing extra special and fun recipes by EileenGoltz.

Goltz lectures on various food-related topicsacross the United States and Canada and writesweekly columns for the Chicago Jewish News, ko-sher.com and the OU Shabbat Shalom website.She is the author of the Perfectly Pareve cook-book (Feldheim).

The following are some of her new, featuredrecipes, either dairy or pareve, that can be foundon www.oupassover.org, the Passover websiteof the OU.

Sweet Apple Matzah Meal Pancakes(dairy or pareve)

1 cup matzah meal1 teaspoon salt

3 eggs1 tablespoon sugar8 oz. club soda3 egg whitesoil, for frying2 granny smith apples, cored and sliced in

rounds2 tablespoons butter or margarine1 tablespoon sugar1 teaspoon cinnamonIn a bowl combine the matzah meal, salt, sug-

ar whole eggs and club soda. Cover and refriger-ate for 30 minutes. While the batter is resting, ina skillet melt the butter or margarine and sautthe apples with the sugar and cinnamon. Cookfor 4 to 5 minutes until the apples are soft butnot mushy. Place the slices in a bowl with thesauce. Do not clean out the pan but set it aside. In

a clean bowl, beat egg whites until they becomestiff peaks. Fold the egg whites into the matzahmeal mixture. Heat a thin layer of oil in a fryingpan. When the oil is hot, drop the pancake bat-ter by the spoonful into the pan. Brown lightlyon both sides. Serve with the apple rounds on topand drizzle a little of the syrup on top. Serves 4.

Honey Glazed Roasted Vegetables (pareve)1/3 cup honey1/4 cup olive oil3 tablespoons apple cider vinegar1 teaspoon minced garlic salt and pepper1 teaspoon dried thyme, or more to taste8 to 10 red quartered red potatoes3 to 4 sliced zucchini2 thickly sliced red onions,2 red peppers cut into chunks

4 carrots cut into chunks1 large sweet potatoes cut into chunks1 eggplant peeled and cut into 2-inch cubes,

salted placed in colander 20 minutes, rinsed incold water

Preheat oven to 400F. In a bowl combine thehoney, olive oil, balsamic vinegar, crushed garlic,and thyme and mix to combine. Grease a roast-ing pan and then combine the potatoes, zucchi-ni, onions, red peppers, carrots, sweet potatoes,and eggplant. Drizzle the honey mixture over thevegetables and then mix to make sure everythingis coated. Season with salt and pepper. Bake for30 to 35 minutes stirring every 10 minutes mak-ing sure nothing gets burnt. Serves 8

Passover Granola (pareve)3 cups matzah farfel

1 cup pecans, chopped1/2 cup slivered almonds2/3 cup honey1/2 teaspoon cinnamon2/3 cup raisins1/2 cup chopped apricots1/4 teaspoon saltPreheat oven to 325F. Place all the ingredi-

ents in a large bowl, stirring with a spoon untilwell mixed. Grease a cookie sheet with sides andspread mixture evenly on it. Bake for 75 min-

Passover 5770

Continued on p. S19


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utes or until the mixture browns. Watch this carefully after 50 minutesto make sure it doesnt burn. Stir it occasionally. Can be made a week ortwo in advance. Store in an airtight container. Make 5 to 6 cups.

Passover Matzah Crunch Candy (dairy)6 to 7 matzahs1/2 pound butter (margarine just doesnt work here)1 cup brown sugar1 cup chopped almonds2 cups (or enough to cover the matzos) semi sweet chocolate chips2 cups mini kosher for Pesach marshmallows1 cup white or dark chocolate cupsPreheat oven to 350F. Cover a large cookie sheet with side with alu-

minum foil. Spray or grease well and then line it with parchment paper.Lay the matzah in the prepared cookie so that there is no space betweenthe pieces ofmatzah, breaking the sheets if you need to. In a saucepancombine the brown sugar and butter. Bring the mixture to a boil and cookfor 5 minutes stirring constantly. Pour the mixture over the matzahs,making sure that the mixture covers all of the matzah. Bake for 10 to 12minutes until bubbly but not burning.

Remove the matzah from the oven and then immediately sprinkle the2 cups of chocolate chips on top. Let the chocolate melt and then spread itover the top with a knife. Top the still hot chocolate with the marshmal-lows and chopped nuts. Melt the remaining chipsand then drizzle the chocolate over the marsh-mallows and nuts. Refrigerate for at least 20minutes and then break into pieces. Break intopieces and serve. Serves 8 to 10.

Savory Passover Rolls (pareve)2 cups boiling water10 tablespoons oil2 teaspoons salt1/2 to 1 teaspoon black pepper (depending on

how spicy you like them)2 cups matzah cake meal6 eggsIn a pan combine the water, oil, salt and pep-

per. Bring the mixture to a boil. Remove the mix-ture from the heat and add the matzah meal,mix well. Add the eggs one at a time and beatwell after each addition. Let the mixture standfor about 5 to10 minutes. Preheat oven to Heatoven 400F. Line a cookie sheet with parchmentpaper. Wet your hands with water and make 8 to10 large balls from the batter. Place each ball onthe paper (not too close to each other) and bakefor a full 50 minutes or fully risen and golden.Do not open the oven door to check on these rolls they might deflate. Makes 8 to 10.

Passover Pizza (dairy)

Crust:1 cup water1/2 cup olive oil1 pinch salt1 1/2 cups fine matzah meal

2 tablespoons Parmesan cheese1 teaspoon oregano5 large eggs

Topping:1 to 2 large chopped and seeded tomatoes1/2 to 1 cup chopped black olives2 cups tomato sauce2 cups grated mozzarella cheeseOregano, to tasteParmesan cheese to tastePreheat the oven to 350F. Spread parchment

paper on a baking sheet. Place the water and oilin a saucepan. Bring the mixture to a boil andthen remove it from the heat. Add all the mat-zahmeal and oregano. Mix to combine and returnto a medium heat stirring constantly for 4 min-utes. Add the 2 tablespoons of Parmesan cheese

and continue cooking and stirring for 1 minute.Let the dough cool for about 5 minutes. Beat in1 egg at a time until all the eggs have been add-ed. I use an electric mixer for this part.

Spread the dough onto the parchment pa-per in a large circle or 2 smaller ones. Bake for15 minutes and then remove the crust from theoven. Spread the tomato sauce evenly over thepizza crust and sprinkle the chopped tomato, ol-ives and oregano over the top of the sauce. Sprin-kle the cheeses over the top of the tomatoes. Bakefor another 15 to 20 minutes, or until the cheeseis golden and bubbly. Serves 4 to 6.

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Passover 5770

Pesach KitchenContinued from p.S18


20/20


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