Where To Go / What to do

A Publication of
Page S2 THE JEWISH PRESS  Friday, April 8, 2011

WHERE TO GO

Cultural Tour For Chol Hamoed and Beyond

By Richard McBee
Finally its Pesach and spring ushers it in with ther P. Zibell, “Jewish Life in Crown Heights and
blooming flowers, mild breezes and the relaxation of Elsewhere.” This survey (also at estherzibellsart.
chol hamoed and spring weekends. What a wonder- com) offers a sentimental, witty and intimate glimpse
ful time to take in some of the myriad cultural offer- of Orthodox life around the world. One of my favor-
ings New York (and other places) have to offer. The ite examples is Safed’s Cats depicting no less than
following is a somewhat random selection of galler- 13 black cats hungrily watching a Hasid barbequ-
ies and museums that explore Jewish art and cul- ing by the moonlight in his Safed backyard. Unique
ture in general. of its kind.
Perfect for the season is Archie Rand’s Had
Gadya, a radical series of ten large paintings on the
famous Passover song, envisioning the song as an
extended riff on Jewish art and faith, until May 8
at The Gershman Y, Philadelphia, Penn. (www.ger-
shmanY.org). Nearby the Philadelphia Museum of
Jewish Art (www.rodephshalom.org/community/mu-
seum – 215-627-6747) is featuring photographer Ah-
ron D. Weiner’s Next Year in Uman: A Journey to the
Ukraine. This selection from his six-year project of
documenting the annual Rosh Hashanah pilgrimage
to the tomb of Rabbi Nachman of Breslov expertly
captures the essence and grit of Jewish piety, fes-
tivities and communal experience (until August 15).
Closer to home the Chassidic Art Institute (718-
774-9149) is offering two exhibitions this spring.
A group show of Soviet émigré artists will run un-
til April 28. It features Hendel Lieberman, who be-
came the “grandfather” of the burgeoning chassid-
ic Art movement more than 35 years ago, and oth- Safed’s Cats (2010) oil on canvas by Esther Zibell
er emigre painters like Zalman Kleinman, Victor
Shaul, Samuel Rothbort, Michael Gleizer and M. Samuel Bak has been known for most of his long
Axelrod. From May 15 until June 22 the prominent career as a Holocaust artist, concentrating on his
artist Mark Bronshtein will show works at CHAI experiences as a child in the Vilna ghetto and post-
that reflect the hope and optimism found in daily war traumas. This exhibition at the QCC Art Gal-
Jewish life. lery (www.qcc.cuny.edu.artgallery), Icons of Loss:
The Brooklyn Central Library, Youth Wing (718- The Art of Samuel Bak, explores two potent sym-
230-2100) is featuring a selection of the works of Es- bols of that history. The iconic photograph of a young
Jewish boy being led away with his hands up in the
Richard McBee is a painter and writer on Jewish Warsaw ghetto is contrasted with the somber medi-
Art. Contact him at rmcbee@nyc.rr.com. A full color
version of this review is at www.jewishpress.com. Continued on p.S29
 Friday, April 8, 2011 THE JEWISH PRESS  Page S3

WHERE TO GO
Jamaica Bay Riding Academy
Touch A Shark At The
Maritime Aquarium
Take a heartwarming journey across the world to
cheer on orphaned orangutans and elephants – and
the people who rescue them – in “Born to Be Wild,”
a new family-friendly IMAX movie opening Friday, TRAIL RIDING & INDOOR RIDING ARENA -
April 8 in The Maritime Aquarium at Norwalk, Con- FUN FOR THE ENTIRE FAMILY *EXPERT LESSONS*
necticut.
And bravely – but safely – touch a live shark in a Accomodating Classroom, Snack Shop has some
special aquarium exhibit, open April 16-24. Field Trips Kosher selections
The IMAX movie “Born to Be Wild” journeys into *BIRTHDAY PARTIES
*Directions - Belt Parkway East Exit Riding Academy
the lush rain forests of Borneo with orangutan expert between exits 11 and 13
Dr. Biruté Mary Galdikas and across the rugged Ke-
nyan savannah with elephant authority Dame Daph- 7000 Belt Parkway
ne Sheldrick. An inspiring story of love, dedication Brooklyn, N.Y. 11234
and the remarkable bond between humans and an- (718) 531-8949
imals, “Born to Be Wild” shows that these women’s
rescue and rehabilitation centers are places where en-
www.horsebackride.com
dangered species are being saved, one life at a time.
Show times April 8-15 are at noon and 1, 2, 3 and
6 p.m. daily. Show times April 16-24 are 1, 2, 3, 4 and
5 p.m. daily. For times beyond April 25, go to www.
maritimeaquarium.org.
Like human babies, orangutan and elephant ba-
bies need a lot of care. In Borneo, Galdikas and her
team act as surrogate orangutan parents, teaching
the orphans skills they will need to survive on their
own in the wild.

FORMERLY NELLY BLY AMUSEMENT PARK

Open For Passover Starting April 17th

FREE FREE
Parking Admission

In Africa, Sheldrick’s trainers each care for a sin-

gle baby elephant at a time, even to the point of sleep-
ing with their adopted orphan. As the elephants ma-
ture, they are greeted and accepted by a herd of adult
elephants, many of them once orphans themselves.
“Born to Be Wild” is 40 minutes long and is nar- PASSOVER
rated by Morgan Freeman.
Then there’s the special “Touch A Shark” exhib-
it, offered April 16-24. “Touch A Shark” will feature
SPECIAL
live nurse sharks, a comparatively docile species that
tolerates having their backs gently touched by hu- Buy a book of
man fingers.
“You can look at shark pictures in a book. You can 60 tickets & SAVE!
thrill to watching the seven-foot sand tiger sharks
in our Open Ocean exhibit,” said Jack Schneider,
the aquarium’s animal curator and director of ed-
ucation. “But there’s nothing more memorable and
lasting than actually running your fingers down the
back of a live shark.”
Aquarium volunteers will be on-hand to make
sure the shark-human interactions are safe for both
parties. Interpretative graphics will provide details
about nurse sharks and how they hunt and eat their
prey, and also about how sharks sense their world.
Plus, be sure to bring your camera to “Touch A
Shark” for a shark dive-cage photo opportunity. A real
diving cage, used for safe approaches to large sharks
will be positioned next to the aquarium’s cast mod-
el of a 16-foot great white shark caught in the east-
ern end of Long Island Sound in the 1970s. Step in-
side the cage and pose to look like you’re having a
real underwater encounter with the largest species 1824 Shore Parkway
of predatory shark.
“Touch A Shark” and another special exhibit, Brooklyn, NY 11214
“Meerkats” are included with aquarium general ad-
mission, which is $12.95 for adults, $11.95 for seniors
and $9.95 for children 2-12. Directions: BQE 278 West to Belt P’kway Exit 5 Bay P’kwy. For more information please call :
Tickets for Maritime Aquarium admission plus
an IMAX screening of “Born to Be Wild” are $19.45
Continue straight until park (on your right). 718-975-2748
for adults, $17.95 for seniors and $14.45 for children. Bus: B6 to the park
View the film’s trailer, purchase tickets in advance
or get more information at www.MaritimeAquarium.
Www.ADVENTURERSPARK.com
org, or call 203-852-0700.
Page S4 THE JEWISH PRESS  Friday, April 8, 2011
Getting Your Home Ready
For The Season
A great clean looks as good as
it feels, and with warmer weather
right around the corner, there’s noth-
ing better than the feeling that your
home is free of dirt, dust and grime.
When you’re a busy mom, keeping
your house clean can seem like a nev-
er-ending battle. Arm yourself with
the right mindset and a few simple
tips to conquer your cleaning chal-
lenges.
Jessica Denay has partnered with
Swiffer to offer these tips to help keep
your home clean while also balancing
work and family:
• Don’t try to do everything at
once. Divide chores into daily, week-
ly, monthly and even seasonal tasks.
Do the dishes daily, and try to throw
out old food in your fridge as part of
your weekly tasks. With spring upon
us, dust build-up will be your neme-
sis. By dedicating certain days this
spring to seasonal chores like dust-
ing ceiling fans or sweeping out the
fireplace, you can help better man-
age the upkeep of your home and do
deep cleans less often. Denay recom-
mends Swiffer 360 Dusters, which
use thousands of fl uffy fi bers that
change shape to fit virtually any-
where to trap and lock dust, dirt and
pet hair without spreading it around
your home.
• Know when to call it a day.
It’s easier to keep your home clean
and keep a positive mindset if you
set aside a few minutes each day to
clean. If you have an overwhelming
task list, attack each task in order of
importance and get to the last ones
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• Don’t waste time. Efficiency
makes a huge difference. “Always
clean from the top and work your way
down, otherwise you’ll be cleaning in
circles,” says Denay. It helps to fo-
cus on one area of the house at a time.
Keeping all your cleaning supplies in
a caddy can also prevent extra trips to
retrieve items you might have forgot-
ten or couldn’t carry. Find shortcuts.
Use products that can work on mul-
tiple messes like the Swiffer Sweeper
that allows you to sweep and mop with
one simple tool.
• Don’t sweat the small stuff. It’s
completely possible to maintain the
appearance of a clean home even if
the most out-of-the-way places aren’t
cleaned regularly. Perception is re-
ality and even if that area behind
your fridge is a little dusty, nobody
will notice. Concentrate on the open
areas of your home that see a lot of
traffic. If these areas are clean, your
home will feel spotless and comfort-
able.
Following these tips will allow
you to balance chores among free
time. With just a little daily atten-
tion, you can make cleaning seem
like less of a chore and more like a
refreshing activity. “Having a spar-
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mind and the actual cleaning process
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thing good for myself and my fami-
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The Book Shelf
Title: Festivals of Faith: Reflections on the Jewish Holidays
Author: Rabbi Norman Lamm
Publisher: OU Press with YU Press
Title: Go Forth and Learn: A Passover Haggadah
Author: Rabbi David Silber with Rachel Furst
Publisher: Jewish Publication Society
Reviewed by Prof. Oscar Mohl
Last year, the OU Press published
the Royal Table, a Passover Haggadah
based on the drashot of Rabbi Norman
Lamm, chancellor of Yeshiva Univer-
sity and rosh yeshiva of its RIETS rab-
binical school. But it was only a down
ren’s Mu seum
Jewish Child
Special Shows:
The Parrot Rebbe!
A unique and interactive show for all ages.
A dozen parrots of all sizes and colors from around the world!
Bird races and stunts! Plus a chance to win a free parrot to take home!
Show Times: Thursday, April 21: 1:00, 3:00 pm
Sunday, April 24: 12:30
Ray Grins World-Famous Juggler!
Fire! Comedy! Balancing Acts!
One Time Only
Friday, April 22: 12:30 pm
i bits, G
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Activities: Hands-O
WWW.JCM.MUSEUM • 718.467.0600
Friday, April 8, 2011 THE JEWISH PRESS  Page S5
payment. This year the press has
published a full collection of Rabbi
Lamm’s reflections on all the Jew-
ish holidays, edited by Professor
David Shatz.
For decades, congregants at the
Jewish center were treated to Rab-
bi Lamm’s penetrating analyses of
the festivals, uncovering new in-
sights into human nature and the
challenges of living a Modern Or-
thodox religious life. Now all of
us can join with them in enjoying
Rabbi Lamm’s eloquent new inter-
pretations of ancient themes, in-
spired by his thought-provoking
messages.
Rabbi David Silber is well
known as the founder and dean of
Drisha, the first American institu-
tion to give Orthodox women the
opportunity to study Talmud at
an advanced level. But he is also
a well-known master and original
Bible teacher, although his lectures
have been primarily an oral Torah.
Now his shiurim on the Hagga-
dah have been gathered in two forms
– full essays and a below-the-line com-
mentary. Both traditional and original,
his interpretations give us an oppor-
tunity to gain new insights to an ever-
current text.
This Chol Hamoed
visit the
General Admission: $10
Children under 2 yrs. - FREE
Show Admission: $13
Includes museum admission
ADVANCE TICKET PURCHASE ONLY!
To purchase tickets call or visit
718.467.0600
www.JCM.museum
Jewish Children’s Museum,
792 Eastern Parkway, Brooklyn, NY
Take the 3 train to Kingston Ave Station
ow s, Miniature Golf & Craft Workshops.
a me S h
Chol Hamoed Schedule:
April 21: 11–6
April 22&24: 10–2:30
Page S6 THE JEWISH PRESS  Friday, April 8, 2011
The Story Of Passover
Before Joseph died, he made his
brothers promise him that when the
time would come for the departure of
Israel from Egypt, his coffin would be
taken with them to the Land of Isra-
el and buried there. This promise was
handed down to the children of Israel
from generation to generation, until
the time came for the children of Isra-
el to leave Egypt.
But where was Joseph’s coffin? The
Egyptians had placed it in the Nile and
let it sink to the bottom.
Why did they do it? For two reasons.
First, they had hoped that Joseph’s cof-
fin lying at the bottom of the Nile would
bring them great fortune. In Egypt
there is almost no rain during the year,
and it would surely have been a desert
like the Sahara, were it not for the Nile
River which waters irrigated the land.
Even in those days, the Egyptians knew
how to make use of this blessing. They
dug canals that guided the waters of
the river to their fields and orchards.
Their whole country depended upon the
Nile, as it still does nowadays. No won-
der that the people of Egypt regarded
the Nile as their god, and prayed to the
river and worshipped it.
The other reason that they placed
Joseph’s coffin at the bottom of the Nile
was because they knew that so long as
the coffin remained there, the children
of Israel could not leave Egypt, because
they had promised that they would not
leave without Joseph.
When G-d brought punishment
upon the Egyptians, He first smote
their god – the Nile – turning it into
blood, and afterwards smote the Egyp-
tians themselves.
When the day of the departure from
Egypt came, Moses went to the bank of
the river and called: “Joseph, Joseph!
Your brethren are about to be freed
from exile, and they want to keep their
oath. Come up to the surface!”
Immediately the coffin rose to the
surface, and the children of Israel car-
ried it with them to the Land of Israel.
Between Pharaoh And
The Deep Red Sea
On the seventh day after the chil-
dren of Israel left Egypt they reached
the Red Sea.
It was a moment of great suspense.
The children of Israel stopped at the
waters of the Red Sea while Pharaoh
with his huge army was sweeping
across the desert in hot pursuit.
A terrible cry arose from thou-
sands of women and children, and the
men turned their faces to heaven and
prayed fervently.
Many voices rose in anger against
Moses. There were men who had joined
the Israelites in the hour of their tri-
umph, but now that everything seemed
lost, they were panic stricken. “Are
there no graves in Egypt that thou
hast taken us away to die in the wil-
derness?” they cried to Moses.
Continued on p.S25
 Friday, April 8, 2011 THE JEWISH PRESS  Page S7

Making Pesach More Frugal: WHAT TO EAT

Kosher Bloggers Weigh In
By Rachel Wizenfeld
Frugal is the new black, so stop shelling out your
green and reign in your Pesach spending with these valu-
able tips from kosher bloggers. With a little forethought,
you can eat healthfully and celebrate fantastically with-
out running up a bill in the thousands of dollars.
Understand the Expense
“It’s twofold,” says Mara Strom, blogger at Ko-
sheronaBudget.com, on why Pesach is so expen-
sive: “There’s a markup on things that are sold as
kosher for Pesach, even if they’re sold year round…
like meat, even though most meat is commonly ex-
pected to be kosher for Pesach.
“Then there’s this panic mode – I go to the ko-
sher for Pesach section, see all these products that
I would never buy, like a cake mix that makes cake
for four people and costs $6,” and suddenly people
are tempted to buy these things.
And of course yom tov is expensive in gener-
al, she notes. “It’s expensive to make a four-course
meal times six!”
A recent thread on Imamother.com, an online
forum for frum women, asked moms to write about
their Pesach expenses. One woman wrote: “We spend
a lot on Pesach, but I am including cleaning help...
lots of hand shmurah matzah, professional uphol-
stery cleaning...two roasts, chicken breasts...organ-
ic eggs, bagged pre-checked lettuce...we could easily
spend $1,000 for a family of six with a couple guests.”
Another wrote that she expects to spend less than
$500, but “that’s because I’m still young enough
that I spend Pesach at my parents and in-laws and
only make chol hamoed at home.” She adds that, “I
spend a little over $100 on making my house pesa-
chdik (contact paper, silver foil, toothbrushes, etc.)
and buying the basic necessities for food.”
Plan, Plan, Plan Ahead
Jamie Geller, popular cookbook author and blog-
ger for Kosher.com, recommends looking through your
cabinets before Pesach starts to check what unopened
items you have that may be kosher for Passover.
“Canned goods, closed paper goods, clean them
off and it’s all ready. You’ll be surprised what’s al-
ready KFP,” she says.
Geller also recommends planning your meals
around what you already have, or if you see great sales.
“Try to go with an open mind and flexibility,
and plan around the sales that are offered by man-
ufacturers,” she says. “And it’s so easy these days
to plug in an ingredient online to find a recipe and
work backwards.”
Strom of KosheronaBudget.com says stocking
up on goods early is another great way to save mon-
ey. Buy chickens and brisket around Purim time and
you’ll avoid the pre-Pesach mark-ups, she advises.
Shopping in bulk and splitting with friends is an-
other approach; check out Costco for huge contain-
ers of grape juice and try to find a local co-op or ko-
sher grocery that will let you buy things by the case.
If you really want to plan ahead, Strom says, hit
the grocery store and supermarket the day after
Pesach for 50-75 percent markdowns on items like
matzah meal, salad dressing, ketchup and more,
“just check the expiration dates.”
“Last year I got 10 1-pound boxes of matzah for
75 cents each and stored them all year. Normally a
pound is $3-4. The expiration date is 3 years. I also
got a bottle of salad dressing for 50 cents.”
Stockpiling is not just for groceries, Strom stress-
es. You should also be scanning clearance and sale
items for dishes, paper goods and appliances long
before April hits.
Think Creatively
Susan Scharf, another kosher frugalista who
blogs at frugalskate.blogspot.com, gives some gen-
eral guidelines to keeping Pesach costs down:
Rule #1 – It’s only eight days. You can do without,
she says. “If KLP tuna fish is going for $4 a can, you
and your family can go for eight days without tuna
fish.” Same thing for anything else that your family
might normally eat during the year, from cranber-
ry sauce to chocolate syrup.
Rule #2 – Arm yourself with a solid knowledge of
Pesach-related halacha.
“Make sure you know what needs a special KLP
hechsher and what doesn’t,” says Scharf, which she
says can slice your Pesach spending in half. Some
items, like extra-virgin olive oil and OU certified alu-
minum foil may not need special Passover certification.
“Pesach is a wonderful opportunity to eat more fresh
fruits and vegetables, which are much cheaper and
healthier than packaged,” says Jamie Geller. “Nine-
ty-five percent of stuff that I cook during the year is
inherently KFP. I don’t want people to taste my food
and say ‘that’s delicious...for Pesach.’ You just need in-
teresting combinations and to think creatively.”
Geller also mentions that people usually go over-
board on yom tov, preparing way too many dishes
than necessary.
“It’s not healthy to have three mains and four
starchy sides,” she says. “You don’t need a dessert
buffet; you’re not organizing a tea room for a Pesach
program. An all-you-can-eat buffet is actually con-
sidered a less fine way of dining!”
Resource Ideas
People should look for gluten-free blogs for reci-
pe ideas and substitutions, says Strom, while Geller
recommends checking kosher foodie blogs during
the weeks leading up to Pesach for kosher coupons
and giveaways.
Imamother.com is another resource for Pesach
recipes and cost-cutting ideas for frum homemakers,
according to administrator Yael Cozocaru.
And don’t forget to clip those coupons! Susan
Scharf says that many kosher manufacturers, like
Osem, A&B gefilte fish and Manischewitz, offer
printable coupons on their websites.
So with a little planning, creativity and sweat,
you can make Pesach without busting your bud-
get. Let this year be the year of frugal Pesachs – and
next year in Jerusalem.
Rachel Wizenfeld lives in Los Angeles where she
does writing, marketing and Jewish outreach.

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Page S8 THE JEWISH PRESS  Friday, April 8, 2011

WHAT TO EAT

Give Peas A Chance?

By Barry Katz
“Potatoes? Again?”
If this Pesach-time refrain sounds familiar, chanc-
es are you are of Ashkenazic-European descent. In-
asmuch as the biblical prohibition of eating leavened
foods made of wheat, barley, oat, rye, and spelt de-
creases our menu options, the European rabbis pro-
hibited many other foods throughout the generations.
These foods are known as kitniyos, which literally
means “little things.” Among foods considered kitni-
yos are beans, corn, rice, soy, and peanuts, along with
any derivatives of these foods, such as corn syrup.
(It is interesting to note that Rabbi Avraham Dan-
zig, an 18th Century halachic authority who wrote
Chayei Adam, originally considered potatoes to be
kitniyos as well, but he later retracted this opinion.)
While the exact year the kitniyos decree went into
effect is unknown, according to the Orthodox Union’s
website, the earliest known source is from about the
1220’s. Two main reasons are given for the ban: (a) Kit-
niyos were often grown near the other grains, so the
mixing of kitniyos and chametz was commonplace; (b)
When kitniyos are ground into flour, they often appear
interchangeable with their chametz counterparts, thus
possibly leading one to accidentally use the wrong flour.
While the overwhelming majority of Ashkenazic
Jewry has accepted their kitniyos-less fate, Rabbi Da-
vid Bar-Hayim of Machon Shilo in Jerusalem is fight-
ing the tide. In 2007, Rabbi Bar-Hayim formally lifted
the ban of kitniyos. His reasons are numerous. First,
he says, the origins of the ban are dubious. Second, the
ban was not universally accepted at first. “The Tur,
Rabbeinu Yaakov, son of the Rosh, who was original-
ly from Germany, related this custom and said it’s an
unnecessary and extreme chumrah, and this is not our
custom,” explains Rabbi Bar-Hayim. He further spec-
ulates that the custom is perhaps of Karaite origin. Fi-
nally, says Rabbi Bar-Hayim, it has gotten out of con-
trol: “As recently as 40-45 years ago, everybody was
using peanut oil on Pesach. Now nobody does.” Other
foods, he says, have been added on as well.
With his pro-kitniyos arguments at hand, the
question is whether Rabbi Bar-Hayim and his fol-
lowers have any chance of their rice-eating cam-
paign picking up any steam. Will the general Ash-
kenazic public go along, or is the idea of eating kit-
niyos just plain nuts?
Rabbi Kenneth Auman, spiritual leader of the
Young Israel of Flatbush, believes that the move-
ment won’t win many supporters. “There is no com-
pelling reason to change the minhag,” he says. “These
days nobody starves over Pesach. During World War
I, when starvation was rampant, they allowed cer-
tain kitniyos items.”
Furthermore, Rabbi Auman adds, even had the
custom started on flimsy grounds, by now it has be-
come accepted, and the point of the minhag is to pre-
Continued on p.S28

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WHAT TO EAT
Beyond ‘Poor Man’s Bread’
By Sara Ireland-Cooperman
For starters, there are cheese blin-
tzes, an apple soufflé, and potato and
onion pierogies. For your entree, can
I offer you some baked ziti with cous-
cous? Or an encrusted fish fillet with
a side of cheese lasagna? How about
manicotti with a side of spinach pan-
cakes? All of the above? Excellent
choice. And for dessert, you have your
choice of lemon meringue pie, chocolate
lace cookies, or fancy seven-layer Cake.
Take your time.
While these may sound like the
menu options at an upscale, indul-
gent restaurant, it is actually Pass-
over food; food that is completely ko-
sher for Passover, but made to imitate
our leavened favorites. More and more,
kosher distributors have been market-
ing these items, giving Passover a dif-
ferent epicurean reputation than that
of being the holiday of your Bubby’s
famous matzah balls. While some em-
brace these foods, and claim it is high
time we had some edible Pesach food,
others object, asserting that it is not in
the spirit of the holiday to indulge in
such delicacies.
The machloket regarding Passover
foods is as basic as the dichotomy of
the Seder itself – partly free men, part-
ly still in servitude. So it is no surprise
that Passover food straddles this par-
adox, as well.
Some argue that Passover is and
should be synonymous with simplic-
ity. Do Jews not explicitly declare at
the Seder that matzah is “the bread
of affliction, that our forefathers ate
in Egypt?” To these people, eating
Happy Passover
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Friday, April 8, 2011 THE JEWISH PRESS  Page S9
luxurious and chametz-like foods on
Pesach is sacrilege, missing the whole
point of the holiday. These people can
also argue that there are sources in
Rabbinic literature that liken yeast
to one’s yetzer hara for haughtiness,
because of its properties of rising
and expanding. Therefore, Passover,
eight days without yeast, should be a
holiday of reflection and working on
our humility – a difficult task while
feasting on all sorts of delicacies that
look and taste just like soft and puffy
chametz!
It is important to note that con-
troversies regarding using these “hy-
brids” of permissible versions of pro-
hibited items are not new to Jewish
observance. Parve cheese, imitation
bacon and wigs with scalps have all
been scrutinized when they first en-
tered the market, and some still do ob-
ject on the premise that we are skirt-
ing the letter of law, that we should
not always be in pursuit of trying to
have it all and not be lacking in any
pleasure, and that it undercuts a fun-
damental tenet of Judaism – sacrifice
for a greater cause.
On the other hand, some are quick
to point out another vital part of Pass-
over: freedom. There is a gemara that
says that on Passover we must act
like the generation of Jews who actu-
ally were taken out of Egypt, and ex-
perience freedom on a personal level,
not to mention the commandment to
rejoice in the holiday (Deut. 16:14).
Continued on p.S30
Page S10 THE JEWISH PRESS  Friday, April 8, 2011
WHAT
Pesach Preparations
For The Gluten-Free
By Daniela Weiss-Bronstein
People suffering from Celiac dis-
ease in the United States, according
to some estimates, outnumber people
suffering from Alzheimers, yet many
Americans don’t know what Celiac dis-
ease is. An autoimmune disorder, Celi-
ac disease occurs when the body loses
the ability to process gluten, which is
found in wheat, barley, rye, spelt, and
oats. If that list of grains sounds fa-
miliar, it’s because those are also the
five grains which can become chametz
and matzah.
(Photo credit: Tovah Gidseg
of www.glutenfreebay.com)
Because people with Celiac disease,
wheat allergies, and gluten intolerance
mostly eat foods that would be classi-
fied as kitniyot on Pesach, having a
proper diet for those eight days can be
a challenge. Different approaches are
taken by different people. The biggest
challenge is fulfilling the mitzvah to
eat matzah. Minimally, one has to eat
a k’zayit for the Seder sections of Mat-
TO EAT
zah, Korech, and Tzafun (the afikom-
an). There are oat matzahs on the mar-
ket which test as gluten-free, although
people with gluten allergies should not
eat them. People suffering from Celi-
ac disease could react to them as well.
There is an ongoing discussion in
The Journal of Halacha and Contem-
porary Society regarding matzah con-
sumption during the Seder for peo-
ple with gluten allergies or sensitiv-
ities. Many rabbis currently recom-
mend eating oat matzah. Some rab-
bis recommend eating mat-
zah that is either 1/6 or 1/8
wheat, and the remainder
rice. There is also a machlo-
ket as to whether one would
need a k’zayit of that mat-
zah, or enough of that mat-
zah to have a full k’zayit of
wheat. Rabbi Eli Gersten
of the OU points out that
because we have no meso-
rah regarding the prepara-
tion of non-wheat matzahs,
some authorities are hes-
itant to recommend using
them on Pesach. However
the standard that has been
applied is the same 18-min-
ute limit used for wheat matzah.
Rabbi Jeremy Wieder of Yeshiva
University recommends that “if you
eat oat matzah you shouldn’t make the
brachah of ‘al achilat matzah’ yourself,
but answer amen to someone else’s bra-
chah. It would be better, in my opin-
ion, to eat a minimal shiur of a k’zayit
Continued on p.S22
Friday, April 8, 2011 THE JEWISH PRESS  Page S11
Page S12 THE JEWISH PRESS  Friday, April 8, 2011
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 wanting a clean house. The problem is that
 the way we view the holiday itself.
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Eat, Drink And Focus On The Essentials
By Ziona Greenwald
Pesach has always been the “diffi-
cult” holiday. This is mostly because of
the rigorous household overhaul we un-
dertake in preparation – vacuuming in
crevices where crumbs fester the rest of
the year, purging the pantry and medi-
cine cabinets, scouring shelves, and un-
loading boxed-up Pesach kitchenware.
To some degree, Pesach’s associa-
tion with manual labor is justified. But
many Jewish homemakers use the hol-
iday as their impetus to do what the
rest of the population would call spring
cleaning – washing the drapes, polish-
ing the chandelier, reorganizing the
closets, and removing dirt and dust from
places where food would never reach.
Of course, there’s nothing wrong with
using Pesach as an excuse to tackle joyless
cleaning tasks places an unfair burden on
What does any of this have to do
with food? In recent years, frum con-
sumers have witnessed an explosion
in kosher for Pesach products. Menus
that were once dull with repetition are
now chock-full of possibilities. Dishes
that only the most hard-core balabusta
could prepare from scratch – I’m think-
ing here of my grandmother’s hand-cut
Pesach lokshen made from flawless pa-
per-thin omelets – are now no further
away than a pot of boiling water or a
few minutes in the microwave. Maca-
roni and cheese. Cereal. Pizza. When it
comes to cooking (and eating), at least,
Pesach is not as hard as it used to be.
That’s not to minimize the job of pre-
paring some dozen yom tov meals, in-
cluding Seders, for your family plus
guests. But it does take you well be-
yond 27-Ways-to-Use-Potatoes.
For generations, observing Pesach
meant resigning yourself to a certain
level of deprivation. Just as matzah
consists of flour and water, sans even a
WHAT TO EAT
drop of sweetness or fat, so too the rest
of our grandparents’ food intake was ex-
ceedingly simple. Not lacking in taste,
per se, but in variety and complexity.
These days, few dishes are out of
reach on Pesach. Even for the non-ge-
brokts crowd, the eating is good. I’ve
been to hotel programs that I knew
were non-gebrokts only because their
ads said so – you’d never have guessed
it from the buffet tables.
Is there anything wrong with eating
mac n’ cheese on Pesach? Does eating
a creation resembling bread somehow
violate the spirit of Chag HaMatzos,
even if it is halachically sound?
There has always been a stream of
thinking in Jewish life that equates
hardship with piety, stringency with ho-
liness, and innovation with insurrection.
Yet no matter what your lot in life,
“iz shver tzu zein a Yid” – being a Jew
is not easy. And not just because of an-
ti-Semitism. We have 613 mitzvot to ob-
serve, each with its own intricacies and
sub-regulations. It’s enough to keep any
good Jew hard at work for a lifetime.
So why make things harder on our-
selves?
Of course, you should not consume
anything that makes you uncomfortable.
But let’s frame it as a matter of person-
al preference rather than religious con-
viction. And why not consider the ever-
growing crop of new Pesach products a
testament to Jewish brainpower, cre-
ativity, and entrepreneurship?
If they can make pancakes kosher
for Pesach (“they” being the mysteri-
ous geniuses who create the foods that
magically appear in my local grocery),
I say, pass the syrup!
Pesach is about many things: the
meaning of liberation, the dawn of Jew-
ish peoplehood, the awesome might of
Hashem’s hand…So much to focus on, so
much to eat while we do so. Let’s get to it!
 Friday, April 8, 2011 THE JEWISH PRESS  Page S13

Our
Pesach
Wine Guide
5 7 71

Let’s start with the all-new Odem

‘Tigress’ from the Volcanic Series.
it’s a semi-dry tasty smooth pleasure.

Ah! The Or Haganuz Namura Select

is a great aged wine with special
aromas of delicious varieties.

We’ll Bentch on the prime Bravdo

edition, the Coupage. It’s a deep
and unique tasty experience.

For Hallel, here’s something

exclusive. The Odem Limited,
a special prestige full bodied wine.
OUR PESACH WINE GUIDE | 1
Page S14 THE JEWISH PRESS  Friday, April 8, 2011
www.gcnymarketing.com

SULFITES FREE
OFF THE TREE.
Innovative technology
allows this special wine
to be produced with
absolutely no added sulfites,
while maintaining a rich
and tasty flavor with unique
benefits and properties.

Dr. Arkadi Papikian

Winemaker

ELIMA 2009
Imported by: HappyHeartsWine.com
OR
HAGANUZ

2 | OUR PESACH WINE GUIDE

 Friday, April 8, 2011 THE JEWISH PRESS  Page S15

Professorial
Distinction
By Teaching Winemakers
www.gcnymarketing.com

Professors Ben Ami Bravdo - Winemaker Rated by Daniel Rogov : 91-93

A faculty member of the Hebrew University of Jerusalem, and one of the
leading scientists of modern viticulture in the world. Prof. Bravdo is the
chairman of the expert committee for viticulture of the O.I.V.
His research on the relationship between vine canopy growth and the wine
quality granted him international reputation and prestigious awards.

Professor Oded Shoseyov - Winemaker

Prof. Shoseyov is a former student of Professor Bravdo and a faculty
member of the Hebrew University of Jerusalem. In his PhD thesis he studied
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His current research is in biotechnology and processes in the vineyard and
the winery that affect wine quality.

Imported by: HappyHeartsWine.com

OUR PESACH WINE GUIDE | 3

Page S16 THE JEWISH PRESS  Friday, April 8, 2011

ODEM MOUNTAIN WINERY

REACHING
HEIGHTS
www.gcnymarketing.com

At odem we aim on reaching higher.

This year we did! We won the
“BEST ISRAELI BOUTIQUE” AWARD.

ON PESACH
enjoy our complete series of
great rich and tasty high-ranked
delicious wines. Every Odem
wine is a winner. Taste it!

ISRAEL’S AWARD WINNING WINERY

Imported by: HappyHeartsWine.com

4 | OUR PESACH WINE GUIDE