Jewish News - Passover 2013

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



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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.


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.


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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


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.


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).


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.


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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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].


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]

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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


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 …

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757-420-2512 [email protected]

continued from page 43


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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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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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

the counter, in the garage and some even

in the attic. Walking in the house with

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-

fied the frozen, ripe bananas into a thick

and creamy frozen consistency. Next went

the berries. Once in the bowl, which I

placed at the bottom of the chute, I stirred

the berries and bananas for maybe 30 sec-

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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Documents

Jewish News - Passover 2013