Celebrating Freedom Through Passover BY RABBI DANIEL DORSCH
If Hanukkah is the holiday constantly in flux for most Jews, Pesach (the Hebrew word for Passover) is the holiday that very much stays the same. According to recent studies, more than 70% of Jews attend a Seder, the traditional Passover dinner, each and every year. The dinner is, by design, a multigenerational educational experience, where Jews use rituals to pass down the story of the biblical Exodus from one generation to the next. The eating of matzah, translated as unleavened bread, is by far the best known ritual of the eight-day Passover celebration. According to legend, when the Jewish people left Egypt, they were so eager for divine redemption that they could not even wait for their bread to rise. Thus, to this day, matzah is made by not permitting the dough to bake for longer than 18 minutes. An alternative tradition teaches that matzah is called “the bread of poverty,” because it was low-quality food fit for slaves. With each bite of matzah during Passover, we remind ourselves of how privileged we are today to enjoy our freedom throughout the year. Throughout the Seder dinner, there are several other rituals that seek to remind us of how privileged we are to enjoy our freedom. Jews meticulously reenact these rituals, guided by a book known as the Haggadah, which is the Hebrew word meaning “to tell a story.” We dip parsley in salt water to remember the tears of the Israelites who traveled from slavery to freedom. We eat bitter herbs, usually 38
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horseradish, to remind us of the bitterness of slavery. Observing Passover has its challenges, related to the dietary aspects associated with the holiday. To keep kosher for Passover and to refrain from the prohibition of eating leavened bread products (those baked with rising agents such as yeast), Jews clean their homes meticulously before Passover, to remove all sources of leaven. We trade out our dishes, pots and pans, for special Passover ones that we know have not been subject to leavened bread contamination throughout the year. After removing any remaining leaven, we then purchase new unleavened food items that specifically are marked as being “kosher for Passover.” These foods often come at a much higher price tag, due to the extra supervision involved in the process. In Israel, of course, these rituals are largely the same: albeit with
one significant exception: Israeli restaurants, eager not to lose their business, will turn over their kitchens and become kosher for Passover. This means that instead of cooking or eating at home all week, many Israelis will simply order takeout throughout the holiday. While, in the diaspora, we may cook from scratch for a week, in Israel there are “Seder specials,” where you can order the entire meal prepared, from soup to nuts. Ultimately, as American Jews living in the 21st century, celebrating Passover is an extraordinary privilege. Throughout Jewish history, and even today, there are communities who are not as blessed to enjoy many of the freedoms that we do. This Passover, like every year, Jews around America will raise our wine glasses to celebrate our feast of freedom. I only pray that our children and grandchildren continue to know this joy that we experience today.
Rabbi Dan Dorsch serves Congregation Etz Chaim in Marietta. He is a graduate of the Jewish Theological Seminary, and holds a master’s degree in synagogue education.
