jewish news - passover 2013
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Jewish News - Passover 2013TRANSCRIPT
Supplement to Jewish News March 4, 2013
Happy Passover 5773
34 | Jewish News | March 4, 2013 | Passover | jewishnewsva.org
jewishnewsva.org | Passover | March 4, 2013 | Jewish News | 35
Published 22 times a year by United Jewish Federation of Tidewater.
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Celebrating
75 yearsof Tidewater’s organized
Jewish community
Wishing you peace and
happiness at Passover
Wishing you peace and
happiness at Passover
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Norfolk, Virginia 23510757-625-4228
www.bresspawnshop.com
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Dear Readers,Matzah. The Passover staple hovers near the top of our list when thinking about the upcoming holiday. Matzah brie for breakfast,
matzah sandwiches for lunch, matzah-coated chicken for dinner, matzah brownies for dessert.
But Passover is so much more than flat sheets of unleavened bread. There’s the Pesach prep: ridding the house of chametz, or
leavening (the world’s best spring cleaning ritual there is), bringing out or buying special dishes and pots and pans (change is good!),
seeking out innovative recipes that don’t require leavening, trying new products that can be used during the holiday, and combing
stores and websites for new Judaica or a different Haggadah—the written order of the seder, or ritual meal.
Then, there’s the seder itself, whether you host one or attend someone else’s. Passover, simply, is a remarkable time to create mem-
ories with family and community, and to observe, contemplate and celebrate what being Jewish and free means.
In this special Passover edition of the Jewish News, we take a closer look at traditions in Tidewater, both new—a community
women’s seder, sorry, no men allowed, and old—the 107th annual Caplan family seder, and new and old—and a listing of local
seders.
Tired of the same Passover recipes? We’ve included some for you to try. Or ready to try a contemporary Haggadah? Discover
recent offerings, including a gluten-free edition, an all-English version or one that uses chocolate substitutes for the seder’s traditional
foods. How about a gadget that makes a non-dairy, grain-free delicious dessert? We did a field test on one, with good results.
As you’ll discover, Passover can be so much more than matzah. Still, take an insider’s tip from the Jewish News staff—in the not
so distant past (last year), Tidewater experienced a matzah shortage; order or buy now, while you can!
Happy Passover 5773,
The Jewish News
75C
om
mem
ora
tive
Is
sue
sPRiNG 2013
This special magazine-style
publication will highlight the past
25 years of the United Jewish
Federation of Tidewater, take a look
even further back to the beginning,
and peek into the future.
36 | Jewish News | March 4, 2013 | Passover | jewishnewsva.org
Women in Tidewater and across the U.S. enjoy community seders with No Men Allowed
Sunday, March 17, Noon–2 pm by Laine M. RutherfordT he last time Miriam Brunn
Ruberg helped plan a
Tidewater Jewish women’s
community Passover seder,
she heard from quite a few men.
“They’d stop me and ask, ‘Why can’t we
come, too?’” says Brunn Ruberg, Jewish life
and learning director at the Simon Family
JCC on the Sandler Family Campus. “I told
them, ‘Go plan your own seder if you want
to. This one’s for just for us.’”
Almost 15 years have passed since that
last community-wide seder, held in 1999.
Members of the Outreach committee of
the United Jewish Federation of Tidewater
Women’s Cabinet felt it was time again to
share a Passover meal with their peers,
elders, daughters, friends, and neighbors.
In partnership with the JCC, the
Women’s Outreach Seder will be held at
the Sandler Family Campus. All women
in the Jewish community are welcome to
attend. A kosher lunch, including reci-
pes from last year’s Women’s Outreach
Passover cooking program, will be served.
From the first recognized women-only
Passover seder – celebrated by 13 women
in New York in 1976 – the number who
attend these annual, same gender events
has grown into the thousands, and the
programs continue to flourish.
In Sarasota, Fla., the Jewish
Federation has been running a Women’s
Passover Celebration for years, according
to Kim Mullins, director of commu-
nications and programming. Mullins
says the event is usually a sell-out, with
about 350 attendees. Judith Stander, a
Federation associate from Syracuse, N.Y.,
says their women’s seder encourages
multigenerational participation, is a great
“friend-raiser” and a wonderful feel-good
event for women of all ages.
In Baltimore, in Los Angeles, in
Madison, Wis., and in Virginia Beach,
women will sit together either in the weeks
before, or during Pesach, to share stories,
observe rituals, gain new perspectives and
enjoy a meal with their community. And,
says Brunn Ruberg, some just may attend
to enjoy a break from the preparations for
the holiday.
“It’s one thing to host a Shabbat dinner,
and something entirely different to get
ready for Passover,” she says. “There are
big things one has to do for Passover, and
traditionally, women are the ones who pre-
pare the house and the kitchen, cleaning
away every crumb, pulling out the special
dishes, planning the meal, shopping for
the food, cooking it all, serving it, and
cleaning it up.
“You become engrossed in all of these
preparations and by the time the seder
comes, many times you’re too exhausted to
be a full participant, or you’re helping with
the meal and just too busy to take part.”
Brunn Ruberg says the March 17 gath-
ering will give women a chance to be part
of a seder, to understand the order of the
service, to not have to worry or be pres-
sured about the meal, and—maybe more
than anything—to enjoy the camaraderie
of their community.
Organizing the seder are women from
diverse affiliations, observances and
backgrounds, including: Kim Simon Fink
(Ohef Sholom Temple), Amy Lefcoe (B’nai
Israel Congregation), and Janet Mercadante
(Temple Emanuel), with valuable insight
and input from Brunn Ruberg and JCC
board member Stephanie Peck.
The meal will follow the traditional
order of service—retelling the story of the
Jews’ Exodus from Egypt, from slavery to
freedom—with contemporary and creative
twists, in part through the use of In Every
Generation: The JDC Haggadah, as well
as through the creative planning of the
committee.
“Passover is the holiday that I think
people who observe very little, talk about
and remember the most, whether it’s a pot
that was used to make Grandma’s soup, or
a special Elijah’s cup.” Brunn Ruberg says.
“I still think about the different charosets
that we had at our last women’s seder. So
while I don’t see this seder as replacing a
family or synagogue seder during Passover,
I do think that it’s nice—and special—that
women can get together and eat and learn
and share, as a community.”
For more information or to RSVP for the
Seder, call Patty Malone at 757-965-6115,
or email [email protected]. $10 per person,
includes kosher lunch. For other Women’s
Cabinet outreach events, visit www.jewishva.org.
jewishnewsva.org | Passover | March 4, 2013 | Jewish News | 37
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B’nai Mitzvahs have their own unique requirements, yet share a common thread of tradition and joy that is amplified when the hotel hosting your event understands these values, and appreciates the cultural nuances.
Norfolk Waterside Marriott knows just how to provide a flawless event on your special day. Exquisite ballroom, exceptional service, creative cuisine, and special room rates for guests, all with a warm southern charm that can not be denied.
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757-627-4200NorfolkWatersideMarriott.com
B’nai Mitzvahs have their own unique requirements, yet share a common thread of tradition and joy that is amplified when the hotel hosting your event understands these values, and appreciates the cultural nuances.
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107 Years and counting Caplan family gathers for Passover seder
by Laine Mednick Rutherford
Photos courtesy of Randy and Jim Caplan
ews traditionally end the
formal parts of their Passover
seders by declaring, “L’shana
ha’ba’a b’Yerushalaim!—Next Year
in Jerusalem!”
For members of the Caplan family, an
equally traditional “Next Year in Norfolk!”
could be added.
Since 1906, the children, grandchil-
dren, nieces, nephews and great, great
descendants of Louis and Tillie Caplan (of
blessed memory) have been gathering in
and around Norfolk to celebrate Passover,
the Jewish holiday that commemorates the
Jews’ Exodus from Egypt.
“It’s something that’s been going on
many years,” says Armond Caplan, Louis
and Tillie’s son. “When my father passed
away in 1965, I took over. Every year, we
all get together.”
While Armond no longer leads the
seder—his niece Helen Jean Glassman
has taken over that responsibility—the
family’s patriarch is very much involved,
and is one of the reasons so many family
members, from all over the United States,
come to the seder each year.
“It’s always a great time, no matter
what, but the fact that my father-in-law,
who is 100 and a half and a remarkable
man, will be there, makes it even more
fabulous,” says Randy Caplan, whose
husband Jim and brother-in-law Steve are
Armond and Rose’s (of blessed memory)
two sons.
Unlike some families, whose children
and grandchildren begin holding seders of
their own as they establish their homes or
move out of town, the Caplan family has
made it a tradition to always be together,
every year for Passover. Decades ago, the
family ran out of room in any of their
houses for the numbers of people attend-
ing, and began holding the dinner in a
variety of venues.
“We’ve had it at the Admiralty, the
Orleans, the Golden Triangle, and the
Holiday Inn on Greenwich Road,” says
Randy Caplan, naming area establish-
ments, some of which are no longer in
existence. “A while back, my father-in-law
Jcontinued on page 38
Rose* and Armond Caplan at Seder April 1998.* of blessed memory
38 | Jewish News | March 4, 2013 | Passover | jewishnewsva.org
CONGREGATION BETH CHAVERIM
Cordially invites you to ourAnnual Passover Seder
Monday, March 25, 2013 at 6:00 P.M.
Rabbi Israel Zoberman Presiding
Our Seder Menu by April Ramos
Reservations are Required by March 11, 2013
To obtain our reservation form visit our website at www.bethchaverim.com.You can also contact Eleanor Lenox at 499-6012 or the Temple Office at 463-3226.
kashered Myers Hall at Beth El, and we’ve
had it there ever since.”
The catered family dinner at
Congregation Beth El, a conservative syn-
agogue in Norfolk, begins with a pre-seder
appetizer hour, where relatives catch up
and knosh on vegetables and Jewish
finger foods such as gefilte fish.
Candle lighting is a special
time, with children gather-
ing for prayers around the
heirloom candlesticks
that Helen Jean brings
with her from her
home in Florida.
The ages of
those attending this
year’s Caplan family
seder ranges from
2 to 100. In total,
about 75 relatives are
expected, including 18
of Armond’s grandchil-
dren, making this a smaller
gathering, Randy Caplan says.
When Passover falls on a week-
end, as many as 120 Caplan relatives
arrive for the seder.
“We have relatives come from all across
the country,” says Jim Caplan. “They come
from California, from Florida, from New
York, from Texas. It’s the one time, every
year, that we know we’ll see each other.
It’s a special time for all of us.”
For the meal, the family uses a
Haggadah—the book outlining the order
of the seder’s meal and prayers—that
they created specifically for their gather-
ing. Randy Caplan says there are many
levels of observancy in the family, from
Orthodox to non-Jews, and having a cus-
tomized Haggadah makes it easier
for everyone to participate in
the ritual meal.
A favorite and
memorable part of the
seder is when the
children hunt for the
afikomen, a piece of
matzah—unleav-
ened bread—that is
hidden at the begin-
ning of the meal.
Those who find
the afikomen receive
a prize from Armond
Caplan.
“I remember when
we used to give nickels,”
Caplan says. “Now, we give
gold dollars to everyone!”
Before the various family
groups leave the seder this year, they’ll
listen for an announcement made over the
microphone used during the meal. It will
be the first notice they’ll get about “next
year in Norfolk”—the day and date for
Pesach 5774, and the 108th continuous
Caplan Family Passover seder.
continued from page 37
“Next
year
in
Norfolk”
Armond Caplan with grandchildren and great grandchildren at a Seder.
jewishnewsva.org | Passover | March 4, 2013 | Jewish News | 39
Save the self-pity, choices abound for Passover meals
BeeT sOUPWith their magnificent color, delicious flavor and vitamin rich-ness, beets are one of my favorite vegetables. In the summer I serve this soup at room temperature; in the winter I like it hot.
Ingredients1¼ pounds (570 g) beets, plus 1 small beet for garnish2 tablespoons extra virgin olive oil1 small red onion, sliced2 garlic cloves, sliced1 McIntosh apple, peeled and sliced4½cups (1.08 liters) vegetable broth2 tablespoons apple cider vinegar1 tablespoon dark brown sugarKosher salt Freshly ground black pepper
PreparationPeel and slice the beets (see note below). Heat the oil in a medium saucepan. Add the onion, garlic and apple, and saute for 5 minutes. Add the beets and broth. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, until the beets are tender. Cool a little.
While the soup is cooking, wrap the reserved beet tightly in foil. Bake in a toaster oven at 400 degrees Fahrenheit (205 Celsius) for 30 minutes, or until just tender when pierced with the tip of a paring knife. Cool, slip off the skin, and grate.
Puree the soup in a blender until very smooth. Season to taste with the vinegar, sugar, salt and pepper.
To serve, garnish with the grated beet; makes 6 servings.
Note: I always wear thin plastic gloves when I work with beets, as this avoids staining my fingers with beet juice, which can be hard to remove.
ChiCKeN sALAD wiTh RADiCChiO AND PiNe NUTsThis is a colorful and delicious salad with an interesting mixture of textures and tastes. The currants and pine nuts add an unusual Mediterranean piquancy.
Ingredients1 small red onion, very thinly sliced6 boneless, skinless chicken breasts
(about 6 ounces/170 g each)2 tablespoons extra virgin olive oil
for greasing the chickenKosher salt Freshly ground black pepper1 head radicchio, shredded1 to 2 bunches arugula, leaves torn if they are large½ cup (20 g) loosely packed flat-leaf parsley, finely chopped
PreparationPlace the onion slices in a small bowl and cover with cold water. Let stand for 30 minutes. Drain and pat dry. Place in a large serving bowl.
Pat the chicken dry with paper towels and grease with oil. Season lightly with salt and pepper.
Place each chicken breast in the center of a piece of cling wrap and wrap it so that it is completely covered. Place the packages in a steamer, cover and steam over high heat for about 9 minutes. (The
inside of the chicken should still be pale pink.) Turn off the heat and let stand for 1 minute.
Remove the chicken and cool, still wrapped. When cool, unwrap the chicken and cut it on the diagonal into thin strips. Place in the bowl with the onions; makes 6 servings.
sweeT AND sOUR DRessiNGIngredients1⁄3 cup (80 ml) extra virgin olive oil½ cup (70 g) pine nuts ½ cup (115 g) raisins or currants2 tablespoons Marsala wine2 tablespoons balsamic vinegar
PreparationHeat the oil in a saucepan. Add the pine nuts and raisins and saute over low heat until the pine nuts are lightly golden. Remove from the heat and add the Marsala and vinegar.
Add the radicchio, arugula, and parsley to the chicken and onions; toss with the dressing. Season to taste with salt and pepper.
by Helen Nash
(JTA)—For the many who feel overwhelmed by Passover because of the demands of
cooking without leaven, a word or two: That should not be an obstacle.
After all, on this most celebrated of Jewish holidays, we are allowed to eat fish, meat,
poultry, eggs, nuts, fruits, most vegetables and fresh herbs.
All of the recipes featured here are nutritious, attractive, flavorful and easy to prepare.
They emphasize fresh, seasonal ingredients, fewer complicated techniques, and stylish,
elegant dishes. What more would you want for Passover?
The seder meals, when we recount the Exodus story, are the most important events
of the holiday. Most people, like myself, favor their own traditional menu. Each year I
repeat the seder menu as a way to hold on to cherished family traditions.
The recipes are from the new cookbook Helen Nash’s New Kosher Cuisine (Overlook
Press).
40 | Jewish News | March 4, 2013 | Passover | jewishnewsva.org
Teri and I wish you and your family a
Happy Passover!
We will continue our steadfast support of
Israel, now and always. & Congressman Mrs.
Scott Rigell
ChiCKeN wiTh POTATOes AND OLiVesI am always pleased to come up with a dish that is a meal in itself—one that combines either chicken or meat with vegetables. This is one of my favorites, and because it is so easy to make, I often serve it at Passover. I bake it in an attractive casserole, so it can go directly from the oven to the table.
Ingredients5 tablespoons extra virgin olive oil
9 garlic clovesKosher salt
¼ cup (60 ml) freshly squeezed lemon juiceLeaves from 10 thyme sprigsFreshly ground black pepper4 boneless, skinless chicken breasts
(about 6 ounces/170 g each)5 plum tomatoes1 pound (450 g) Yukon gold potatoes, unpeeled, quartered
½ cup (67 g) pitted black olives, quartered
PreparationPreheat the oven to 450 F (230 C). With 1 tablespoon of the oil, grease a glass, ceramic or enamel-lined baking pan
that can hold all the vegetables in a single layer.
Coarsely chop 4 of the garlic cloves on a cutting board. Sprinkle with 1/2 teaspoon salt and, using a knife, crush them into a paste. Place the paste in a small bowl and combine
it with the lemon juice, 2 tablespoons of the oil, half of the thyme leaves and pepper to taste.
Pat dry the chicken breasts with paper towels and season lightly on both sides with salt and pepper. Coat the chicken with the mixture and set aside.Bring a pot of water to a boil. Drop the tomatoes into the boiling water; bring the water back to a boil and drain. Core the tomatoes and slip off the skin. Cut the tomatoes in half widthwise and squeeze gently to remove the seeds. (Some seeds will remain.) Cut the tomatoes in quarters.Thickly slice the remaining 5 garlic cloves and spread them in the prepared baking pan along with the tomatoes, potatoes, olives, the rest of the thyme leaves, and the remaining 2 table-spoons oil. Season to taste with salt and pepper. Roast the vegetables, uncovered, for 20 minutes, or until almost tender.Place the chicken breasts on top of the vegetables and bake, uncovered, for 5 minutes. Turn them over, spoon on some pan juices and bake for another 5 minutes, or until the chicken is slightly pink on the inside. Cover with foil for 1 minute; makes 4 servings.
jewishnewsva.org | Passover | March 4, 2013 | Jewish News | 41
PassoverA time to celebrate family friends and freedom
PassoverA time to celebrate family friends and freedom
Southside Chapel 422-4000Maestas Chapel 428-1112Chesapeake Chapel 482-3311
MARiNATeD sALMONThis is a variation on the traditional pickled salmon sold in every Jewish delicatessen. The difference: The salmon is more delicate and less vinegary, and has a richer color. It makes a perfect Sabbath luncheon dish.
Ingredients6 skinless center-cut salmon fillets (about 6 ounces/170 g each)1 teaspoon extra virgin olive oil for greasing the panKosher saltFreshly ground black pepper
PreparationPreheat the oven to 200 F (95 C). Grease a glass or enamel-lined baking pan that can hold the fillets in a single layer.
Pat the fillets dry with paper towels and season them lightly on both sides with salt and pepper. Place them in the dish and bake, uncovered, for 25 to 30 min-utes, or until cooked to your taste.
Remove the baking pan from the oven, cover with foil, and let cool completely. (The fish will continue cooking outside of the oven.)
MARINADe Ingredients3 tablespoons extra virgin olive oil4 tablespoons rice vinegar (for Passover,
replace with white wine vinegar)1½ teaspoons saltFreshly ground black pepper1 small red onion, very thinly sliced
(see note below)15 dill sprigs, snipped finely with scis-
sors, plus 2 sprigs, snipped, f or garnish
PreparationIn a medium bowl, whisk together the olive oil, vinegar and salt. Add pepper to taste. Pour the marinade over the salmon, add the onion and sprinkle with the 15 snipped sprigs of dill.
Cover the dish with wax paper, then foil and refrigerate for 2 to 3 days without turning.
To serve: Bring the salmon to room temperature. Place on individ-ual plates along with some of the marinade and onions. Garnish with the fresh snipped dill; makes 6 servings.
Note: I use a mandoline to slice the onion, as it makes the cutting easier.
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42 | Jewish News | March 4, 2013 | Passover | jewishnewsva.org
ChOCOLATe MeRiNGUe sQUAResThese meringue squares are like cookies, but they are light, chocolaty and surprisingly low in calories. I often serve them at Passover.
Ingredients1 tablespoon (15 g) unsalted margarine for greasing the pan1/2 pound (225 g) blanched almonds6 ounces (170 g) good-quality imported semisweet chocolate, broken into small pieces8 large egg whites (see notes)1 cup (200 g) sugar
PreparationPreheat the oven to 350 F (175 C). Line a 9-by-13-by-2-inch (23-by-33-by-5 cm) baking pan with wax paper and grease the paper with the margarine.
Chop the almonds in a food processor, in two batches, until medium-fine. Transfer to a bowl. Chop the chocolate in the processor until fine, and combine with the almonds.
Place the egg whites in the bowl of an electric stand mixer. Using the balloon whisk attachment, beat at high speed until foamy. Gradually add the sugar and beat until stiff.
With a large rubber spatula, gently fold the chocolate-almond mixture into the egg whites, making a motion like a figure 8 with the spatula. Do not overmix.
Spoon the batter into the prepared pan and smooth the top. Bake on the middle shelf of the oven for 25 to 30 minutes, until a cake tester inserted in the center comes out almost dry.
Cool on a wire rack. Invert onto a cutting board and peel off the paper. Cut into 1½-inch (4 cm) squares; makes 3½ dozen squares.
Notes: It is easier to separate the eggs straight from the refrigerator, when they are cold. Make sure the whites have come to room temperature before beating.
To freeze the squares, place them side by side in an air-tight plastic container, with wax paper between the layers.
sTiR-FRieD sPiNAChThis is a delicious recipe that captures the very essence of spinach. Now that pre-washed spinach is available in almost every supermarket, you can prepare this dish in minutes.
Ingredients20 ounces (570 g) prewashed spinach1½ tablespoons pine nuts2 tablespoons extra virgin olive oilKosher saltFreshly ground black pepper
PreparationBreak the stems off the spinach leaves and discard.
Roast the pine nuts in a toaster oven on the lowest setting for 1 or 2 minutes, until they are golden. (Watch them carefully, as they burn quickly.)
Heat a wok over high heat until hot. Add the oil. Add the spinach and stir quickly until it is just wilted, no more than a minute. Season with salt and pepper. With a slotted spoon, transfer the spinach to a serving dish. Sprinkle the pine nuts on top; makes 6 servings.
Wishing you a happy and healthyPASSOVER
1620 Laskin Road, Virginia Beach757/425-2900806 Spotswood Avenue, Norfolk757/627-4262www.nofrillgrill.com
HELPWANTED
RELIGIOUS SCHOOL DIRECTORCongregation Beth Chaverim is looking for a new religious school director. This is a part time position. Director responsibilities include the day to day management of the religious school, teacher development, organizing student-led services, and working with our Rabbi and Religious Education Committee to continue to improve our curriculum to keep our students engaged and excited in their Jewish studies.
Serious applicants please send résumé and contact information to Karen Bennett, [email protected].
jewishnewsva.org | Passover | March 4, 2013 | Jewish News | 43
How-To Celebrate Pesach 5773/2013 in Tidewater from the Shalom Tidewater How-To Live Jewishly in Tidewater Blog.
A few events to celebrate Passover are listed below. Look for more
in the next “How-To” blog on www.shalomtidewater.org on Monday,
March 11.
To have an event included in the upcoming Passover blog, contact
Rebecca Bickford, Community Concierge.
Commodore Levy ChapelMonday, March 25, 7pm
At the JEBLCFS Joint
Expeditionary Base,
Little Creek, Chapel
Annex Bldg. 3089.
Join this celebration of
the Exodus from Egypt.
The Commodore
Levy Chapel at Naval
Station Norfolk will
have a Passover Seder on
Erev Pesach. Active Duty
Military, Reserve Military
and their dependants can attend the Seder
free of charge. Retirees and Civil Servants,
as well as invited and non-military guests
are welcome to attend. Access to JEBLCFS
Little Creek Base is required to attend this
function. People without Base Access must
be accompanied by a Military Active Duty,
Reservist, Civil Servant or Retiree for
base access. Donations to offset the cost
of the Passover Seder are suggested at $20
for adults and $10 for children over five
years of age. Prizes for all children under
Bar/Bat Mitzvah age who search for the
Afikoman.
Attendance is by reservation only.
Call the Naval Station Chaplains Office at
757-444-7361 before March 18, to guaran-
tee reserved seat(s).
Gomley ChesedMarch 25 and March 26, 6 pm
Join the congregation for two seders:
Monday and Tuesday nights. For further
information, call the Gomley Chesed
office at 757-484-1019.
Ohef sholom TempleInterfaith Committee:
A Passover “How-to”
Workshop
Sunday, March 17, 10
am–12 pm
Learn how to conduct a
meaningful Seder with
Rabbi Roz and Judy
Rubin; how to engage
the children with Kitty
Wolf; and how to make
Passover delicious with
Sharon Nusbaum and Gail Heagen.
Take home a Haggadah, great ideas
and recipes.
This event is free. RSVP to linda@
ohefsholom.org or 757-625-4295.
This is event is sponsored in part
by Men of Reform Judaism. The Men of
Reform Judaism (MRJ) Congregational
Interfaith Mini-Grant Program is made
possible by funding of the Jewish
Chautauqua Society, MRJ’s interfaith edu-
cation project.
Ohef Sholom Temple Sisterhood Presents
the 2013 Women’s “Dessert” Seder
March 17, 3 pm
A festive afternoon of sweets, song and fab-
ulous desserts to celebrate the 3rd Annual
Multi-generational women’s Pesach Seder.
$10 per person
Bring a favorite Passover dessert or
fruit platter and recipe to share. Rabbi Roz
will lead the seder.
RSVP to [email protected] or
757-625-4295 by March 10.
Celebrate Passoverf r e e d o m . p e a c e . h a p p i n e s s .
ROY S. BESKIN, CIC, VICE PRESIDENT300 Southport Circle, Virginia Beach, VA 23452PH (757) 497-1041 ext 203 • FX (757) [email protected]
Group Health Insurance: Yes we do it... Give us a try! Visit us at www.beskin.com
Wishing you peace and
happiness at Passover
Wishing you peace and
happiness at Passover
Dr. William P. Grant, DPm, facfsTidewater foot & ankle760 Independence Blvd., suite 1 Virginia Beach, Va 23455757 497-7575www.grantfootankle.comThe Diabetic foot Specialist
continued on page 44
44 | Jewish News | March 4, 2013 | Passover | jewishnewsva.org
To learn more about making a legacy gift to support the Tidewater community, contact Philip S. Rovner
with the Tidewater Jewish Foundation at (757) 965-6111, [email protected].
Happy Passover from the
Tidewater Jewish Foundation
Jewish families are always creating new ways to bring the Passover story to life. But some things never change. Like the way each generation plans and builds for the next, making sure the foundations of Jewish life are strong and can respond to evolving needs. When you leave a Jewish legacy, you join this chain of builders. You leave your children and grandchildren a precious inheritance, and a lasting testimony to your values.
A Rich Heritage Ohef Sholom Temple
Congregational Seder
Second Night of Passover
Tuesday, March 26, 6 pm
Delicious Menu Catered by BITE.
Reservations before March 13, $40 adults;
$18 children 6–12; $8–5 and under
RSVP to [email protected]
or 757-625-4295
simon Family JCC— senior Adult DepartmentPassover Seder
Tuesday, March 19, 12 pm
All are welcome! Seder service led by Rabbi
Wecker of the Hebrew Academy of Tidewater,
assisted by his HAT students. Lunch catered
by the Cardo Café. $5 per person
RSVP by March 14 to Sherry
Leiberman at 757-321-2309
Temple emanuel’s second sederTuesday, March 26, 7 pm
The cost is $38 per adult and $18 per child
(age 4–12). A kid friendly meal will also be
offered. If you wish to use your own Seder
plate, bring it to the synagogue by Sunday,
March 24. Send seating requests with paid
reservation.
RSVP 757- 428-2591; Reservations and
payment are due by Friday, March 22.
Temple israelSunday, March 24
Temple Israel Sunday School will have
three simultaneous age appropriate model
seders, one for the young, another for
the elementary and more grown-up one
for the tweens. Contact Kathryn Morton
at [email protected] for more
information.
The great matzah-brei debate continues: savory or sweet?Sunday, March 31
9 am Minyan followed by breakfast
Back by popular demand! Rabbi Panitz
and Lawrence Fleder will again prepare
cherished family matzah brei recipes. All
are welcome.
RSVP to the Temple office, 489-4550,
by March 22.
United Jewish Federation of Tidewater—women’s sederSunday, March 17, Noon-2pm
$10 couvert (no solicitations)
At the Simon Family JCC on the Sandler
Family Campus of the Tidewater Jewish
Community. From the group that brought
“Jewlicious” last Passover…A Women’s
Seder using the JDC Haggadah.
Open to all Jewish women and their
daughters, ages 16 and up. Respectful of
all perspectives and all faiths and follow-
ings, this seder will bring participants on
the Exodus journey, making connections
between the Tanakh, modern-day rescues
and personal experiences.
This Women’s Seder is a program of
the UJFT Women’s Outreach Committee
and the Simon Family JCC. RSVP to Patty
Malone 757-965-6115 or [email protected].
shlomo’s Kosher Meat and Fish MarketShlomo’s will make their monthly delivery
to Tidewater on Sunday, March 10. Place
orders for Kosher meats by March 5 using
the new website www.shlomoskosher.com
or by calling 401-602-7888.
The Shalom Tidewater “How-To Celebrate
Pesach 5773/2013” will be published
on Monday, March 11 and will feature a
complete listing of community wide events
and other important Passover information.
Follow Shalom Tidewater for commu-
nity updates: www.shalomtidewater.org;
www.facebook.com/shalomtidewater; and
www.twitter.com/shalomtidewater.
Kosher Catering for any Lifecycle Event!Kosher Catering for any Lifecycle Event!Kosher Catering for any Lifecycle Event!
We will set up and deliver!
O u r p o s s i b i l i t i e s a r e e n d l e s s …
Contact Marcia Futterman Brodie for a quote.
757-420-2512 [email protected]
continued from page 43
jewishnewsva.org | Passover | March 4, 2013 | Jewish News | 45
From L.A., following the Egyptian signs to the Red Seaby Edmon J. Rodman
LOS ANGELES (JTA)—If the Passover
haggadah seems like hieroglyphics to you,
it could be a good thing.
Though the Israelites left Egypt pre-
sumably to escape the ankhs and eyes of
Horus of the ancient written language,
recently I discovered that hieroglyphics
—a system of pictorial characters—had a
way of writing me into the haggadah.
Considering that on Passover we are
commanded to re-enact an event of which
we have no memory, perhaps adding some
details from the Egyptian point of view
might deepen our understanding, or at
the very least acclimate us to the theme of
leaving Egypt.
Besides, since the current Egyptian
leader Mohamed Morsi had been seen
recently in a video telling Egyptians to
teach their children hatred for Jews, I was
looking for a way to ameliorate my own
responsive charged feelings and not bring
them to the seder table.
Carol Meyers, a professor of religion
at Duke University in an interview on
the PBS show “NOVA,” related, “There
are other ways of understanding how
people have recorded events of their past.
There’s something called mnemohistory,
or memory history,” she said. “It’s a kind of
collective cultural memory.”
I wondered, would looking into the
holiday with an Egyptian eye help me to
recover some of that cultural memory and
see past the present?
After sitting through seders for so many
years, where a trip through the Exodus
often becomes an endurance race to the
matzah ball soup, I knew that my cultural
memory definitely could use some aug-
mentation and elaboration.
To freshen my “mnemohistory”—this
being Los Angeles, where movie magic
memories are made—I made tracks for the
historic Egyptian Theater in the heart of
the Hollywood Boulevard tourist district.
The theater, an ornate Egyptian Revival
movie palace that had a large stage to
accommodate the elaborate prologues
before the films, recently was refurbished.
Developed by Charles Toberman along
with the Jewish impresario Sid Grauman
of Grauman’s Chinese Theater fame, the
theater had opened in 1922. As luck
would have it, a few weeks later, King
Tutankhamen’s tomb was discovered in
Egypt, resulting in an Egyptian craze that
swept the nation.
Further connecting the theater to
the Exodus, I found that the The Ten
Commandments debuted there in 1923.
According to the theater’s website, the
prologue for the Cecil B. DeMille silent epic
featured more than 100 costumed perform-
ers on stage, including “players seen in their
identical roles in the flesh and blood.”
Now doesn’t that beat Uncle Earl dron-
ing through the Four Sons?
Still thinking about those costumes, I
left in haste for the theater.
Upon arriving at its columned court-
yard, I sat on a bench for a pre-holiday
lunch of matzah and hard-boiled egg.
Looking out at the surrounding cement
walls that were cast to resemble stone
blocks, I read a passage from a haggadah
that I had brought along: “They put task-
masters over them to oppress them in their
suffering; and they built the store-cities for
Pharaoh, Pithom and Ramses.”
And movie theaters as well?
As I poured myself a little juice, I tried
to decipher the hieroglyphics—scarabs,
ankhs, jackals, birds and snakes—that
were painted on a nearby wall.
Even if the Exodus story has no basis
in historical evidence, it is such a keystone
story, so imbedded in Jewish outlook and
religious practice, that when you see the
signs of Egypt, even in kitschy indecipher-
able fashion, they speak to you.
On the hieroglyphics wall there were
no cute wind-up frogs or Ten Plagues
puppets like the kids have at the seder. But
looking up at them, I wondered whether
after the hail, lice, boils and cattle death
if some Egyptians might have wanted to
inscribe “Hebrews go now” on a wall.
Below the hieroglyphics I noticed a
couple of cartouches. Originally worn by
the pharaohs, the oval-shaped inscriptions
could be worn as an amulet or be placed
on a tomb.
Thinking about the 10th plague—the
death of the Egyptian firstborn—I imag-
ined the resulting stacks of amulets. It
put new meaning in the seder custom
of taking a drop of wine from our cups,
demonstrating that we are not rejoicing
over our enemy’s loss.
Curious how my own name would
look on a cartouche—as apparently are
others—I used my smartphone to go a
hieroglyphics website that provides the
Egyptian symbols to spell your name.
Mine was represented by two reeds, a
hand, an owl, a hawk and water—images
that made me feel like I was connected to
a body of water; making me think of the
shore of the Red Sea.
To get to Passover, it was time to cross.
—Edmon J. Rodman is a JTA columnist
who writes on Jewish life from Los Angeles.
Contact him at [email protected].)
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46 | Jewish News | March 4, 2013 | Passover | jewishnewsva.org
Wishing you a joyous PassoverOffices in Virginia Beach, Chesapeake & Norfolk(757) 481-4383 www.allergydocs.net
Wishing you a joyous Passover
Chocolate shakes up the seder ritual
by Deborah Prinz
(JTA)—Rabbi Adam Schaffer, who’s been
leading chocolate seders since he edited
a chocolate seder haggadah in 1996,
acknowledges that “people often do feel
ill” from all the chocolate.
Still, Schaffer, the religious school
director at Temple Aliyah in Woodland
Hills, Calif., says he was motivated to
“experiment outside the box and engage
college students who were not in the usual
Hillel track,” and found that the chocolate
seder took things to a “fun level, help-
ing make connections for people,
re-contextualizing the seder.”
In the last couple of
decades, college campus
groups and synagogue
youth groups have
concocted the seders
that replace the ritual
foods with chocolate.
There is green-col-
ored chocolate for the
karpas/lettuce; choc-
olate-covered nuts for
the charoset mix of
nuts, apples and wine
representing mortar
used in building for the
Pharoah; a chocolate egg
for the roasted egg symbol-
izing the Passover sacrifice;
a very dark 90 percent to 100
percent chocolate for the bitter herbs
or maror. You get the idea.
A chocolate-soaked seder may help
sugar-hyped participants absorb the
ritual’s teachings about freedom. An
alternative to wallowing in the gooey
substitutes for the usual ritual foods, as
entertaining as that might be, could use
chocolate to name the issues of slavery,
economic justice and fair trade in the
chocolate business and to elevate the pro-
found themes of Passover.
My chocolate haggadah amplifies
awareness about ethical quandaries
around chocolate, and challenges par-
ticipants to consider labor justice and
spotlight Passover’s underlying messages
of freedom, dignity and fairness.
In “A Socially Responsible Haggadah
for a Chocolate Seder,” chocolate becomes
the medium for uncovering teachings about
ethical kashrut, worker equity and food
sustainability to celebrate those who toil,
often in great poverty, to grow and har-
vest cacao, including children and young
adults—some of them in bondage in the
Ivory Coast and Ghana’s cocoa plantations.
The haggadah hopes for a harvesting of
the fruits of productive, meaning-
ful and safe labors.
The custom of three
matzahs—the chocolate
haggadah version uses
chocolate-covered—
recalls our tikkun
olam, our ongoing
struggle to perfect the
world, as we consider
responsibility for the
contrast between
the limited resources
of most cacao grow-
ers and the wealthy
consumers of chocolate.
When we cover our
matzah with chocolate,
we recall that not only are
we descended from slaves in
Egypt, we recall child slaves on
cocoa plantations of our time.
As we prepare to celebrate Passover
this year, may we feel assured that we have
helped advance the messianic era through
our tantalizing array of chocolate choices,
not just chocolate matzah.
—Rabbi Deborah Prinz is the author of
A Socially Responsible Haggadah for a
Chocolate Seder, which may be found at
her blog, www.jews-onthechocolatetrail.org.
Her latest book is On the Chocolate Trail:
A Delicious Adventure Connecting Jews,
Religions, History, Travel, Rituals and
Recipes to the Magic of Cacao (Jewish Lights).
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chocolate-
soaked seder
may help sugar-
hyped participants
absorb the ritual’s
teachings about
freedom.
jewishnewsva.org | Passover | March 4, 2013 | Jewish News | 47
555 East Main Street l Norfolk, Virginia l 23510 l 757.625.4700 l www.wec-cpa.com
Wishing you… Happiness, peace, prosperity and all the joys of Passover!
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Yo! Yonanas!by Terri Denison
did the unspeakable last
month: I brought home a new
kitchen appliance. Like so many
families, we have steamers, blenders,
crushers, mixers, grinders, bakers, ice
cream makers, slow cookers, warmers
and toasters placed on the counter, under
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another box was not a popular move.
Once I demonstrated what Yonanas
could prepare, however, the mood at
home began to lighten. A new device,
Yonanas makes it possible to add non-
dairy, soft-serve healthy ice cream-style
dishes and toppers as desserts to nearly
any meal.
What better
time than
Passover
to try one?
The
primary
ingredi-
ent for all
Yonanas
recipes are…yes, you
guessed it: frozen, prefer-
ably ripe, bananas.
For me, one of the
attractions to Yonanas is the lack of
preparation time or running around to
get ingredients. Just peel and freeze ripe
bananas. Anything else is extra.
On my first try, I used two bananas
and about a half of a cup of frozen berries.
I just placed each banana in the chute,
used the plunger to make sure it all went
through, and a high torque blade emulsi-
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the berries. Once in the bowl, which I
placed at the bottom of the chute, I stirred
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onds, just enough to make sure everything
was mixed. So quickly, we had a healthy
dessert for four. A little drizzle of choco-
late didn’t hurt.
One recipe calls
for peanut butter,
chocolate chips,
and of course,
bananas. Another
includes frozen
pistachio cubes and
bananas. Then there
are the sorbet recipes
that don’t include
bananas, but
use various
frozen fruits
such as
pineap-
ple
and
straw-
berries.
The only
drawback
that I see to
the machine,
which is small and
pretty lightweight, is
that some of the dessert gets caught
up between the parts. I’ve just used a
spoon or knife and scraped everything
into the bowl. Still, I wanted to mention
that you might have to go hunting for part
of your dessert.
Clean-up is simple. Any part that
touches the food is dishwasher safe.
Yonanas is sold in Target, Bed, Bath
and Beyond, online at www.yonanas.com
and at Amazon and retails for $49.99.
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48 | Jewish News | March 4, 2013 | Passover | jewishnewsva.org
Prices effective Sunday, March 3rd thru Tuesday, April 2nd, 2013
CelebratePassover
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Kedem Grape Juice64 fl. oz. btl., select varieties Limit 4
299888YehudaIsraeli Matzos5 lbs.
Mrs. Adler’s Gefilte Fish24 oz., select varieties
ManischewitzCake Meal, Farfel or Matzo Meal14-16 oz., select varieties
Streit’s Matzo Ball Mix4.5 oz., select varieties
Boston Fruit Slices6 oz.
RokeachMemorialCandle Holder2.75 oz.
299 299ea. 99¢ 299
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Manischewitz Gefilte Fish24 oz., select varieties
Kedem Sparkling Juice25.4 fl. oz. btl., select varieties
Manischewitz Passover Egg Matzos12 oz.
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Osem Mediterranean Cucumbers7-9 ct., 19 oz.,select varieties
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Prices effective at 730 W. 21st St., Norfolk, VA. location only.