PASSOVER SUPPLEMENT
EXCLUSIVE: STEVEN BERKOFF’S PERSONAL PESACH STORY FUN & GAMES SEDER SPRING BREAK EXODUS
MAKE YOUR OWN MOSES
Jewish
Edited by Brigit Grant
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The Jewish News 7 April 2016
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PASSOVER SUPPLEMENT
CUT-OUT-AND KEEP
MOSES
Make your own paper prophet, commandments and plagues The woman who made Moses SALLY GROSART STARTED making paper people some years ago for fun. “I just thought paper versions of famous people was a novel idea,” says Sally, who created a cut-out-and-keep David Baddiel for Jewish News back in 2014. “Whenever I find a new comedian, musician or TV show the first thing I think is, ‘oh I'll make them out of paper,’” jokes scissiorwielding Sal who made Moses, the commandments and two plague specimens (frog/locusts) for our cover. Sally can do cut-outs of anyone or anything for gifts or invitations. Visit weepaperpeople.co.uk for inspiration.
Cut along these lines. These are the holes the neck goes through
HOW TO MAKE IT Attach template to hard card. Use double-sided tape as it seems to stick better than glue and causes less mess
Leave extra pieces above the neck. These are then folded over inside the head and taped inside to attach the body to the head Cut the black slits for the arm holes
Fold Cut
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SOME FUNNY FESTIVE FINDS
Some quirky Passover gift ideas for friends with animals and children...
Keep Schtum toddler bib Pricey, but as a talking point.... £13 at zazzle.co.uk
Pawsover scarf A bandana for Rover, £7 at etsy.com
Chag the Dog Festive dog collar £8.50 cafepress.co.uk
My first Passover babygrow Dress your baby for dinner, £14 at cafepress.co.uk
A Crackin’ call iphone matzah case, £12 at etsy.com
Emunah’s Neve Landy Children’s Village in southern Israel is home to boys who are emotionally disturbed through abuse, trauma or neglect. As we read about the ‘Four Sons’ in the Haggadah, please spare a moment to consider some of the troubled and vulnerable children who rely on Emunah’s expert care every day.
Matzah Meow Matzah bowtie collar, £7.28 by Fuzzheadcouture at etsy.com
This Pesach, please give whatever you can to help provide a better future for the 12,000 boys and girls in Emunah centres across Israel. Visit www.emunah.org.uk/donate or call us on 020 8203 6066 *The images of the children have been changed to protect their identity
Follow British Emunah on British Emunah Fund registered charity number 215398
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The Jewish News 7 April 2016
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PASSOVER SUPPLEMENT
PASSOVER. ISRAEL. Playwright, actor and director Steven Berkoff shares a poignant personal memory to mark the festival
1980 .
I
t was March 1980 on the eve of Passover and our merry band of men, my company of bold actors, were flying out to do a tour of Israel with our production of Hamlet. Oh, we were so excited to be going to the Middle East and for most of them it was their first time, but I was already a veteran. I had certainly had some effect on the theatre-going public with my production of Metamorphosis, which toured Israel endlessly, following this with a very physical production of Agamemnon. But now, for the first time, I was appearing with my own British company as Hamlet. I was a tad anxious you might say. We opened the season in Haifa at the invitation of the director Amnon Meskin, who had originally brought me to Israel. Oh well, those are the risks you have to take and we seized the opportunity with both hands. Then our lovely Israeli producer, who was in charge of the arts festival in Jerusalem, sent us out every day from our digs in Jerusalem’s old city to the kibbutzim to perform and the effect was, for the most part, startling. So warm was the response. After the show, we were driven back to the Old City, where we would quickly scout around the labyrinthine alleyways to find that ancient Arabic bakery that was open all night and made the most divine fluffy hot bread. We stuffed our mouths like hungry children. There was one gig from which there was no possibility of getting back to Jerusalem since we were too far down the country. Evidently we were going to be put up by members of the audience who had previously advertised their interest in supplying accommodation. It was a magical night, since we played outside and, as the two and a half hours slowly unrolled the mysteries of ‘Hamlet’, Steven Berkoff (seated front row right) as Hamlet in the production he directed and took to Israel in 1980 and, left, Masada, where he read the final words
we watched as the audience gradually disappeared under the darkness. At the end, we had a reception that we’d never experienced in our lives and then we all gathered our props and costumes and stood as instructed in the foyer. There was a group of people waiting for us and staring at us with some degree of intensity. Our Israeli tour producer – a most amiable and wonderfully inventive man – introduced us and then, to our astonishment, began to auction us! It was a unique event since he started by asking the audience who lived outside the kibbutz who they could put up for the night. He began by offering me … “Who can give accommodation to Hamlet?” A number of hands went up and, after some bartering, I was adopted. Then he went onto “Ophelia?” … Several more hands … “Laertes?” … Some of the same … and so it
went on, right down to the smallest players, although none were really small part players since they were part of the magnificent ensemble. Passover had just begun and, for many, this was the first time our English colleagues had ever been invited to spend the night in a Jewish home, let alone an Israeli one. The next day, when we boarded our bus back to Jerusalem, the air was spinning with stories of how generous our hosts had been and how wonderfully they were wined and dined by the hosts, who had been so impressed by the performance and how clear the text was and thus understandable. Naturally, I was very proud since I was the only Jew in the company, although there were one or two with distant Jewish ancestry. On the way back, we naturally stopped at Masada. This was altogether a visit that none
of us would ever forget. At the summit, the cast were called back to rejoin the bus and, for some reason, I lingered as the others scrambled down the hill. Then the tour guide – having told the most moving and terrible story of the final moments of the besieged Jews of Masada – asked if any of the tourists present would like to read aloud the rabbi’s final words. Everybody was silent and then I felt I had to put up my hand. I was given the sheet containing the last holy words and never in my life had I been so proud as at that moment on top of Masada, delivering that extraordinary speech. I felt noble and even purified. What an opportunity to celebrate and honour one of our ancient ancestor’s heroic, if tragic, events. We were then transported back to Jerusalem and to our rooms in the Old City. The following day was Friday and so there
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“Of course,” he said.....”We will read The Kaddish for her.”
would be no performance that night. This was somewhat of a relief to say the least, since on the Friday morning I’d had a call from my sister in London to tell me that my ailing mother had finally passed away. For the life of me, I just did not know what to do. Upon whom could I heave my sorrow? On whose shoulder could I weep? I visited a Jewish bookshop and explained my predicament and they suggested I go to the ‘Western’ or ‘Wailing Wall’, which I did. At least I could pray here, but obviously I needed to say the Kaddish, the soulful prayer for the dead. On the left side of
the wall is a large tunnel, where many of the Chasidic Jews seem to congregate and pray. I strolled tentatively in and dared to ask one of those extraordinary figures if he could help me. I explained that my mother had died a few hours ago and what could I do? “Of course, we will read the Kaddish for her,” he said. I was so relieved, for this was exactly what was needed. Within seconds it seemed he had gathered the required quorum of 10 men, all garbed like himself. He asked for my mother’s name and also my father’s… I told him that she was known as Polly, although I
did feel a little strange uttering that familiar name in such company. Suddenly they went at it with a will, praying swiftly in Hebrew, which sounded like they were summoning the spirits of the underworld and from time to time within the intense network of Hebrew verbiage I heard them utter the name ‘Polly’ … After a few minutes they were done. Polly had been laid to rest as I had hoped. It all seemed a little brief. After a small
haggle about the fee, I went outside into the glaring sunlight. I was not yet satisfied, although I did feel proud of having done something. I turned to face the gaunt and most magnificent wall. Its huge Herodian stones were warmed by the early sun. I placed my hands on the stones that so many thousands and tens of thousands had touched and spoken to. I wept quietly, and thanked Polly for everything she had done for me, even down to the sandwiches she made every day for my school lunch. And then it was over.
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PASSOVER SUPPLEMENT
TROLLEY
GOOD SEDER
When Hayley Cohen won the Jewish NewsKosher Kingdom 60 second supermarket sweep, she was on her starters orders…
Hayley Cohen’s grandma Rhona told her to enter a competition to win a seder shop, she never imagined she would win and be charging around Kosher Kingdom with a trolley two weeks later
T DON’ S MIS OUT!
The British Friends of Boys Town Jerusalem presents the talented and dynamic Boys Town Jerusalem Choir
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HAYLEY COHEN LIKES TO SHOP as much as the rest of us, but not at 6.30am. Even the most dedicated purchaser doesn’t buy at that time of day, yet on Monday morning, 25-year-old Hayley, from Clayhall in Essex, was decked out in tracksuit bottoms and trainers for the shop of her life. At least that is what her parents Janice and Andrew were hoping for as Hayley was the winner of the Jewish News’ one minute Trolley Dash at Kosher Kingdom and she had a shopping list in her head for a slap-up Pesach meal. Arriving at the Golders Green store as dawn was breaking, Hayley was accompanied by her mum, and then aunt Shelley and cousin Sara Mordechai arrived from Edgware. They all had advice about which aisle to aim for in the supermarket, which is laden with delicious food and treats ahead of the festival. “The most anyone has spent on a
dash is £350,” said KK’s manager Rivki, which made Hayley all the more determined. Then Rivki set her stopwatch, yelled: “3,2,1” and Hayley was off. Reeling round the aisles with her trolley, it was straight past the crisps to the meat counter and then on to the gift packs of Pesach nuts. With her family cheering her on, Hayley had just made it to the wine aisle when Rivki called: “STOP!” Breathless but elated, it was then over to the cash register to tally up a bill that included meat and chicken for dad and a kettle and blender for mum. With a grand total of £231.64, Hayley felt she had done the family proud. “It was my grandma who told me to enter the competition,” she said, which suggested grandma Rhona Braden was in line for some Pesach nuts. But not before Hayley’s had a well-earned nap.
Mum Janice psyches up Hayley before the shop
Hayley proudly presents her receipt of £231.64
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Following dad’s instructions, Hayley headed straight to the meat
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And there is that blender and kettle for mum Janice
7 April 2016 The Jewish News
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Racing through the wine aisles, she then doubles back for four bottles
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Unpacking the trolley with mum Janice and cousin Sara
Heading home for a well-deserved nap with a packed trolley
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PASSOVER SUPPLEMENT
COME DINE WITH THE
ISRAELITES
(AND THE EGYPTIANS)
Debra Barnes discovers what our ancestors were munching on as they crossed the Red Sea
F
or many, Passover is all about the food – ditching challah and rainbow bagels for eight days and dealing with the bloat that accompanies the matzah overdose and a diet heavy in eggs and cinnamon balls. Most will use the excuse of Passover to give the kitchen a good spring clean, while some may feel the need to take out a second mortgage to buy kosher for Passover bottled water, toothpaste, dog food and washing up liquid. But what sort of food did the ancient Israelites eat and how much did their diet change during Passover? First, it’s worth pointing out that Passover did not exist until the book of Exodus (obvs!), but that comes pretty early on in the Torah (after Genesis), although naturally there is debate about when it happened: 480 years before the construction of Solomon’s Temple, according to The Book of Kings; never according to the archaeologists. Our main sources of information regarding the diet of the Israelites and the Egyptians are the Bible, the Dead Sea Scrolls and archaeological and anthropological records. Religious belief – the law of kashrut – shaped much of their diet: Vayikra – Leviticus – Chapter 11 tells us what the Israelites did not eat: “Any animal that has a cloven hoof that is completely split into double hooves, and which brings up its cud that one you may eat. But these you shall not eat among those that bring up the cud and those that have a cloven hoof... camel, hyrax, hare, pig...” “Any creature that does not have fins and scales in the water is an abomination for you, and the eagle, the kite, the osprey, the kestrel...” “Any flying insect that walks on fours”, “The weasel, the mouse, and the toad...” and so on. We are told about what the privileged ate in The Book of Kings, which lists the food brought to King Solomon’s table: “Thirty measures of fine flour, and threescore measures of meal; ten fat oxen, and twenty oxen out of the pastures, and a hundred sheep, beside harts, and gazelles, and roebucks, and fatted fowl.” Numbers, Chapter 11 tells us about the food the Israelites longed for after they left Egypt: “We member the fish, which we were wont to eat in Egypt for nought; the
cucumbers, and the melons, and the leeks, and the onions, and the garlic.” The staples of the Israelites’ diet were bread, wine and olive oil as mentioned in Deuteronomy, Chapter 7: “He will also bless the fruit of thy body and the fruit of thy land, thy corn and thy wine and thine oil” but also included the Seven Species: “wheat and barley, and vines and fig-trees and pomegranates; a land of olive trees and honey” as mentioned in Deuteronomy, Chapter 8. Matzah, or unleavened bread, first made an appearance during Exodus, when the Jews had to leave Egypt in a hurry and did not have time to let their bread rise. Also from Exodus come the other Passover observances, which shaped how the Israelites ate and are still in place today: the removal of chametz from the home, which includes anything made from the five major grains – wheat, rye, barley, oats and spelt that has not been completely cooked within 18 minutes of coming into contact with water. Ashkenazi Jews also consider rice, corn, peanuts and legumes as chametz. There were unsurprisingly similarities between the diets of the ancient Israelites and the neighbouring ancient Egyptians, although the Israelites relied on rainfall to irrigate their crops, whereas the Egyptians relied very much on the cycle of the River Nile and there would be periods of great famine when the Nile failed to flood sufficiently to allow the crops to prosper. Most years, however, saw a plentiful harvest of cereals such as barley and wheat, vegetables like beans, lentils, onions, garlic, leeks, lettuces and cucumbers, and fruits, including grapes, figs and dates. The wealthy Egyptians would also dine off sheep, goats, pigs and geese, while the poor were left with a basic diet of bread, fish, beans, onions, garlic and beer. Archaeological remains discovered in Israel help us understand more about what the ancient Israelites ate and how they stored and prepared their food. Wine and olive presses, stone and metal implements used in the preparation of food, containers and jars along with animal bones, fossilised plants and carbonised seeds have all been unearthed. As yet, there has been no evidence of falafels, but all in good time.
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PASSOVER SUPPLEMENT
PASSOVER POP-INS
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The omission of chametz and a diet of matzah has the ‘never feeling full’ effect, writes Denise Phillips. Many nosh, snack treats and after-dinner munchies tend to be overloaded with sugar. It is with this in mind that the three recipes in this feature are made with as little sugar as possible. This year, Pesach doesn’t fall over the Easter Bank Holiday, so many people will need transportable food. These recipes tick this criteria and can be prepared in advance to fill the gap as part of breakfast, lunch or dinner
Pecan Coconut Squares Passover snacks need to be parev so that they can be enjoyed any time. These pecan coconut bars are useful as part of a packed lunch, mid-morning treat with coffee or after dinner when you just want a little nosh! Preparation time 40 minutes
Cooking time 1 hour 10 minutes, plus cooling
Makes 20
INGREDIENTS Pastry: 200g fine matzo meal 1 tablespoon brown sugar 50g ground toasted pecans 1 teaspoon ground cinnamon ¼ teaspoon salt 75g non-dairy margarine 2 eggs
1 tablespoon vanilla extract 1 teaspoon fresh lemon juice 1 ripe banana – peeled and mashed 5 large egg whites Pinch salt 60g pecans 30g desiccated coconut
Filling: 150g brown sugar 60g non-dairy margarine – melted
Topping: 30g flaked desiccated coconut 2 tablespoons finely chopped pecans
METHOD
1 Preheat oven to 180°F/350°F/Gas Mark 4 2 To prepare the pastry, combine all the ingredients together, either in a food processor or by hand. 3 Press into bottom of a 23cm x 23cm baking
tin lined with baking parchment paper. Cover with foil and insert baking beans. 4 Bake for 20 minutes or until the edges begin to brown; cool for 15 minutes. 5 To prepare the filling, combine the sugar,
margarine, vanilla extract, lemon juice, banana, egg whites and a pinch of salt. Set aside. 6 Stir the coconut and pecans in to the mixture. 7 Pour over the cooked pastry base. 8 Bake for 50 minutes or until set.
9 Cool to room temperature. 10 Cover and chill for at least one hour. 11 Top with a sprinkling of desiccated coconut and chopped pecans, and then cut into squares.
Cashew Nut and Cranberry Bites These are Pesach friendly lemon spiked small bites of goodness! They require only 10 minutes cooking and can be made in about 15 minutes. It is a snack that is sweetened with the natural sugar of the dates. Preparation time 15 minutes Cooking time 10 minutes Makes About 30
INGREDIENTS 200g cashews – use raw unsalted 6 Medjool dates – pits removed 1 teaspoon of vanilla extract 1 teaspoon of finely grated lemon zest 1/4 teaspoon of ground cinnamon A pinch of salt flakes 2 tablespoons dried cranberries – roughly chopped
METHOD
1 Preheat the oven to 200ºC/400ºF/Gas Mark 6. 2 Place the cashew nuts in a single layer on a baking tray and roast for 10 minutes or until golden. 3 Transfer the roasted cashew nuts to a food processor/blender and pulse until crumbly. You want there to still be a few bigger chunks to give the bites some nice texture. 4 Add the dates and pulse until the mixture starts to come together into a sticky ‘dough’. 5 Add the vanilla extract, lemon zest, cinnamon and salt flakes and pulse again until combined. 6 Add the dried cranberries and about one tablespoon of water and pulse until just combined. 7 Using your hands, roll approximately one heaped teaspoon of dough into little bite-sized balls. 8 Refrigerate or enjoy at leisure.
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Root Vegetable Crisps with Caramelised Onion Dip My idea for a tasty snack is some healthy crisps with a good dip. What could be better than caramelised onion dip with some root vegetable crisps? You can make your own healthy crisps using sweet potatoes, beetroot and parsnip, a vegetable peeler, a mandolin or maybe you have a spiralizer and a little oil and seasoning. At a fraction of the price of well-known brands, it’s not only the children who’ll love them. Preparation time 15 minutes
Cooking time 20 minutes
Serves 4 to 6 people
INGREDIENTS
METHOD
3 carrots 3 parsnips 1 beetroot 2 sweet potatoes 1 tablespoon rapeseed oil
1 Heat oven to 180ºC/350ºF/Gas Mark 4. 2 Combine seasoning ingredients in a plastic
Seasoning: 2 teaspoons salt ½ teaspoon sugar 1 teaspoon paprika 1 teaspoon turmeric Ground black pepper
CARAMELISED ONION DIP Preparation time 15 minutes Cooking time 10 minutes
bowl and mix. 3 Peel the vegetables and slice thinly with a mandolin, vegetable peeler or spiralizer. Lay them between paper towels to absorb excess moisture. Place slices in a bowl, add oil, seasoning mixture and stir to coat. 4 Spread the vegetables out on a large baking tray lined with baking parchment paper. 5 Bake for 10 minutes. Check they are not burning and continue for another 10 to 15 minutes or until golden brown. Remove and allow to cool and crisp up.
INGREDIENTS 1 tablespoon vegetable oil 2 onions – peeled and thinly sliced Salt and black pepper 225g cream cheese 2 tablespoons fresh chives – chopped
METHOD
1 Heat the oil over medium-low heat. 2 Add the onions, season and cook, stirring occasionally, until deep golden brown for about 20 minutes. 3 Remove from the heat and place in the food processor with the cream cheese and chives and process until smooth. Season to taste. Keep refrigerated until ready to serve.
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PASSOVER SUPPLEMENT
A SEDER
OF FUN!
Creative minds are able to put together wonderful table displays to keep children entertained for what can end up being a very long night, says Alex Galbinski
Kelly Rember, owner of The Creative Gift Store on Facebook, created this frog-shaped fruit bowl for her family last Pesach Death of the firstborn via jelly baby-style sweets – decapitation never tasted so good...
Bring the 10 plagues to life with these cute finger puppets
Brothers Arieh, 10, Solly, nine, and Leor Temkin, four, of Manchester, made these figures out of Fimo and Lego for Pesach last year
Chag Pesach Same’ach! The Chairman, Honorary Officers, Council and staff of SWESRS would like to wish the entire Jewish community a very Happy Pesach. We invite you to join SWESRS members and guests for our communal Seder on Saturday 23rd April at 7.30pm, which will be rabbinic-led. Please call the Synagogue office for details of this and other Pesach events 020 8599 0936 or admin@swesrs.org.uk
Amy Berliner made this table display using Happyland animals and figures
Our Synagogue is not just for Pesach! Throughout the year our doors are always open, ready to welcome you to our wonderful choral, family and children’s Shabbat services and our monthly themed Erev Shabbat ‘tabletop’ services…and much more! Why not take a look at our website for further details? www.swesrs.org.uk
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Esther Levy made this table setting to entertain her five children Playmobil figures are used to create a seder plate
All m credit ajor accep cards te no su d with rcharg e
Judith Frazer put together this set that included edible plagues to liven up her family’s seder
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7 April 2016 The Jewish News
Wild animals made from chocolate will keep children all sugared up at the seder
Above and below: Passover-themed chocolate moulds include ‘Happy Passover’ lollipops, seder plates and wild animals
W
hile I consider myself a fairly competent cook, I was nearly thwarted when trying out these wonderful chocolate moulds made by Cybr Trayd (www.cybrtrayd.com). I’d like to be able to blame my difficulties on the fact that, while trying to carefully but quickly fill the intricate wild animal shaped mould with melted chocolate before it went hard, I was also attempting to ensure my five-year-old boy wasn’t dipping his fingers into it at the same time. However, what I learned was that some patience is needed ... Still, the moulds are very forgiving – as are the children who will be scoffing
them – and these were, obviously, a trial run (I know to make the proper ones when the children are not around!). I can’t claim the credit for making the Passover seder plate, above, or the Happy Passover tablets (credit to Sarah Rothberg), but I’m certainly looking forward to having a go at these, as well as the frogs and Stars of David. The company also sells moulds in the shape of drumsticks/shankbones, ‘Happy Passover’ business and greeting cards, Stars of David mints and 10 Commandments. The moulds are available in the UK via eBay seller Mrs Haggis, Lollipop Emporum at: stores.ebay.co.uk/mrs-haggis-lollipop-emporium
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PASSOVER SUPPLEMENT
PASSOVER If you’ve ever celebrated Passover with another family you know the drill, says Deborah Cicurel. Whether they’re hitting each other with leeks or dressing up as Pharaoh, each family has their own peculiar set of traditions, most of which have travelled down the centuries and manifested themselves as memorable quirks in the modern world. No two seders are the same – and wherever you live, whether in America, the UK or Israel, the diverse history and traditions of the Jewish people means there’s never a dull seder night. ENGLAND With the mishmash of cultures that make up the English Jewish community, there are bound to be some great stories – but one of the best comes from a family from Newcastle, whose tradition is to point at their respective mothers-in-law when it gets to reading out the blessing on the maror (bitter herb). They even claim it was ‘in their Haggadah’ – but there’s no definitive proof yet. ETHIOPIA The story of the Exodus is particularly poignant for Ethiopian Jews, with traditions varying from slaughtering a lamb on the morning of the seder to not eating fermented dairy products such as butter and cheese on Pesach, to reading about the Exodus directly from the Bible rather than the Haggadah. Some families even broke all their crockery to symbolise making a new start and forgetting about the past. GIBRALTAR You know the charoset, the best, tastiest, sweetest thing on your seder plate? It’s normally made out of fruit such as dates, figs, and apples, and signifies the cement that the slaves used in their laborious building work. In Gibraltar, fruit isn’t all that goes into the charoset – some used the ground up dust from real bricks to take the symbolism a step further. HUNGARY In reference to the Bible passages about the Egyptians giving the Israelites pieces of gold and
An Ethiopian baby has her first traditional seder experience
silver jewellery, many Hungarian Jewish families had a tradition of bringing all their jewellery to the meal and laying it out on the table.
back with bunches of spring onions or leeks when singing Dayenu, to symbolise the whip of the slave driver. MOROCCO While many Ashkenazi families leave a seat at the table or a glass of wine out for the prophet Eliyahu, Moroccan Jews take it a step further. In Casablanca, families would often set up a beautiful chair, decoratively embellished, and leave it empty for the prophet to sit on, while in Marrakesh, dishes were prepared using the wine
Hungarian Jews celebrate Passover
INDIA Preparing for Pesach was taken very seriously in the Cochin community (also known as Malabar Jews), which is the oldest Jewish community in India with roots claimed to date to the time of King Solomon. With the Cochins, it was reportedly believed that if a Jewish woman made even a small mistake in preparing for the festival during the 100 days before the seder, then the lives of her husband and her children would be in danger – so each individual grain of rice was carefully examined to make sure it was free from any cracks that could accidentally be penetrated by chametz. IRAN In one of the traditions that is most bemusing to onlookers who have never taken part in it before, Persian Jews often beat each other lightly on the
The Paradesi Synagogue in Cochin, Kerala, in India
An Iranian Jewish Passover
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7 April 2016 The Jewish News
Chasids would apparently re-enact the Red Sea crossing by pouring water on the floor, lifting their coats, and naming the Polish towns that they would cross.
A Morroccan seder
from Eliyahu’s cup. Moroccan Jews also have the tradition of wearing white on the festival, to signify purity and joyfulness, with others also adopting the colour for Rosh Hashanah and Yom Kippur.
SPAIN Ever play duck duck goose? This tradition is a bit like that. Beginning in Spain pre-Inquisition, the person leading the seder would walk around the table holding the seder plate and tapping it on the head of guests as a way of showering them with blessings. TUNISIA In a very hands-on approach to the festival, some Tunisian Jewish families had a tradition of tying a lamb to the bedpost before Pesach and then slaughtering it as a Passover sacrifice.
POLAND In the Polish town of Góra Kalwaria, the Gerer
Passover in Krakow, Poland
SYRIA All of the Jews who wanted to leave Syria left in the 1990s, and those who are left are elderly and wanted to remain in Damascus. Tragically they now find themselves stuck in a war, suffer-
Tunisian women make matzah for the community
Jewish pupils before they left Damascus, Syria
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ing from food shortages and economic difficulties. The synagogue in the Jewish quarter of Damascus now only opens for two hours on Shabbat. Pesach for Syrian Jews is all about telling stories, and traditionally they make the storytelling aspect extra special by dressing up as ancient Jews, taking the matzah used during the seder, placing it into a bag, and throwing it over their shoulders, then reciting verses about the Exodus in Hebrew. Families then recite the following questions: “What are you carrying?”, “Where are you coming from?” and “Where are you going to?” and respond “Matzah”, “Egypt” and “Jerusalem”. YEMEN Everybody has eggs on their seder plate, but Yemenite Jews have historically eaten eggs as part of their main course during seder night, whether in the form of egg cakes, fried eggs, hardboiled eggs or omelettes. Yemenites also spill 10 drops of wine for each plague into one glass, and then dispose of it to symbolically get rid of the plagues.
A Yemenite Habani family celebrates Passover
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The Jewish News 7 April 2016
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PASSOVER SUPPLEMENT
UNIVERSITY
CHALLENGE P esach is traditionally a fairly quiet time on campus. Normally falling during the holiday period, students enjoy the festival back at home with their parents or jet off to warmer climes; while a smattering of students, mainly from abroad, sample sedarim and daily meals at chaplains’ houses, writes James Martin. This year, however, is, well, a little bit different from all other years. Owing to the festival falling in late April, many students will be into the throng of exam season and faced with the challenge of balancing their study books with a traditional Pesach experience. And their chaplains are ready for the task. University Jewish Chaplaincy, the national charitable organisation that is the premier provider of campus rabbis in the UK, brought chaplains to London for a training weekend at the start of April, to share best practice in a number of areas, high among them how to make Pesach as engaging and slick as possible. “The chaplains who have been here the longest, like Rabbi Fishel Cohen
from Birmingham, can talk the younger chaplains through how best to help students with practical Halachot and on the different ways to facilitate what is the most complex of Jewish festivals,” explains CEO Rabbi Dr Harvey Belovski. There will be sedarim at chaplains’ homes in 11 regions – right across England and Scotland. But the work chaplains do for the festival is far more all-encompassing: starting sometimes weeks earlier when they arrange the sale of chametz, and help to kasher kitchens. The festival itself is a blur of meals, with students coming in and out from chaplains’ homes and communal buildings sit-down meals, packed lunches and drinks in order to briefly escape the revision season. Chaplaincy expects to spend £20,000 on Pesach activities across the UK on hundreds of students. Some chaplains will charge nominal amounts for meals. In Cambridge, the early summer term means students will be deep into revision. “We want the students to be able to have a full and meaningful Pesach, while not having their revision curtailed,”
explains chaplain Rabbi Yisrael Malkiel, who together with his wife Elisheva, will prepare meals every day in the Jewish Student Centre, assisted by the Jewish Society. For the first and last two days they are hosting students in their house. ”We don’t want to impose our seder; instead it will be collaborative, with students sharing their traditions,” he adds. In Leeds, Rabbi Eli and Rivka Magzimof are expecting 40 students for daily hot meals at their home. They are planning a ‘40 questions’ theme, whereby participants send their burning questions ahead of the seder, where the couple will open up the table to discussions. “Normally Pesach is family time, but for us, the students are like an extended family. We therefore can talk candidly and debate with them,” explains Rivka. “In Birmingham, it’s reading week during Chol Hamoed, so we expect it will get busier towards the end of Pesach,” explains Rabbi Cohen, who has been the chaplain in the Midlands for more than 30 years. He is kashering Hillel House so that students can self-cater. “We are blessed with a fantastic facil-
ity, which is far bigger than my house. Hence it will be open for students to come in at all times, to cook, socialise and chat to me or my wife Esther. It’s useful to have a hub. Students often have a lot on their minds as exams approach and that regular contact means that they are more likely to confide in us if they are experiencing any worries, or just want to get away from the exam bubble.” He will also provide meals for students on the first and last days, as well as kashering the Jewish kitchen at the multi-faith chaplaincy at Warwick University. In London, Rabbi Gavin Broder will host students for Yom Tov meals and provide packed meals at the Chaplaincy Student Lounge at Great Portland Street Synagogue during the week. For students who don’t want to travel to Golders Green for sedarim, Rabbi Broder will arrange meals at congregations across London. Rabbi Belovski adds: “As always, we are privileged to be there for all Jewish students and we want to make sure that they are all able to enjoy and Uni activities: above; Rabbi Broder iceskating with students and Leeds’ challah bake observe Pesach on campus.”
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WHY IS THIS NIGHT DIFFERENT FROM
ALL OTHERS?
It is hard to imagine the impact of this question during the Holocaust when Jews living in ghettos or hiding in cellars still tried to hold a seder. For Debra Barnes who lost grandparents in the Shoah, Passover is a particularly poignant time Tales such as that of Rabbi Kappel’s who in 1941 as the welfare Rabbi of the detention camps in south west France, was authorised by the French army to obtain 10,000 kilos of flour to bake matzah for prisoners in return for them signing a document to give up their daily bread ration. A Jewish prisoner in the Gurs detention camp in south west France handwrote a Haggadah from memory which Rabbi Kappel took to be reproduced outside of the camp so that copies could be available for all the prisoners who were given the unusual permission to gather at makeshift Seder tables to read it together led by Rabbi Leon Ansbacher (pictured left). In the summer of 1942 most of those prisoners were deported to Drancy and then to Auschwitz. A copy of the Gurs Haggadah remains in the Yad Vashem archives. Lady Amélie Jakobovits (pictured right) would recount her wartime experiences to her family on Seder night every year and in particular that of Passover 1941 when she was 13 years old. Lady J had been separated from her family and ended up hidden in the dark cellar of a kind
T
here are so many ways to link the Passover story to the experiences of Jews during the Holocaust and, as a second generation survivor, I find it strange that the similarities have not been officially recognised, acknowledged or added to the Seder service. After all are they not both stories of persecution, slavery and redemption and ultimately, for the lucky ones,of freedom and survival? Surely it would be more interesting for the younger generation to read stories about things that happened during their grandparents’ lifetime in addition to the Bible stories from thousands of years ago - and particularly while the last survivors are here to tell their tales in person.
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non-Jewish farmer in central France along with was in the convent hidden by the nuns and would four other children, all strangers to each other. have celebrated Easter rather than Passover, and The children spent the winter of 1940 in the cellar eaten a communion wafer in place of matzah. and when they could just about make out through The prisoners of Vaihingen concentration camp the light coming in from upstairs that Spring was in Germany managed to celebrate Passover in arriving they asked the farmer for flour, water and 1945 despite the sub-human conditions and hardfire in order to make matzah. Without really know- ship they endured. One prisoner, Moshe Perl, ing what they were doing the children managed when ordered by an SS officer to make targets for to create something like matzah, say some bless- shooting practice asked for five kilos of flour sayings and parts of the Seder service from memory ing it was to make the glue needed. The flour and sing ‘Chad Gadya’. Lady J said that despite was used instead to make matzah which was the terrible conditions it was the most profound baked in his workshop oven and hidden under Seder she had ever experienced. the roof shingles until Seder night when twenty Chaim Shane told his family about Passover in prisoners ate the matzah along with potatoes and Lodz when he was a young boy just before the wine made of water and sugar. They even had a war. As his granddaughter Samantha recalled: Hagaddah to read. Some of the twenty men were “Grandpa said he loved Passover most of all sent soon after on a death march to Dachau, the festivals. His sisters Sarah and Hadas- many others died after the liberation by the Allies sah cleaned the wooden floor of their due to illness. Those who survived would never apartment with red polforget the Seder of 1945. ish, his mother made wine from raisins and matzahs which would hang from the ceiling in pillow cases so the mice couldn’t get to them. Eggs were stored in the wardrobe drawers, live fish kept in a basin of water and a live chicken had its leg tied with a piece of string to his bed! Grandpa also remembered Passover 1941 in the Warsaw ghetto when his father conducted the Seder with only one potato which made him very sad and he died shortly afterwards aged only 46 years.” Born in France in 1938, the first Passover that my mother Paulette was able to celebrate was in 1946 when she arrived in England to live with a cousin in Canons Park, having lost her parents at Auschwitz. We were never sure of when my mother left France but have very recently received a digitalised copy of her registration document as a Jewish refugee from the archives of World Jewish Relief which clearly show the date as 20 March 1946, just weeks beMain; new arrivals to the Warsaw ghetto celebrate Passover. fore Passover on 16 April when Above: Baking matzah for Passover while in hiding in Poland. she had just turned eight years Jewish refugees making matzah in the Soviet Union during old. The year before my mother World War II
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The Jewish News 7 April 2016
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PASSOVER SUPPLEMENT
PLATE OF MIND
Fiona Leckerman puts a modern spin on an age-old tradition
THE MOST SIGNIFICANT SYMBOL OF PESACH is the Seder plate. Its contents are the chapters to the Pesach story punctuating the evening as we dip and point at the shank bone, egg, Maror (bitter herbs), charoset (mixture), chazeret (second bitter herbs), Karpas (parsley and salt water) as well as a visual reminder of their individual meanings. But what if we replaced the components of the plate with modern additions. What would the up-to-date equivalents be and can these new accompaniments give the story of Pesach more relevance today? BLACK ARMBAND A black armband takes its place on the Seder plate to remember those lost in the Holocaust and other recent genocides and terrorist attacks. Just like the egg it sits as a symbol of mourning representing those murdered,slaughtered and sacrificed in the name of hatred and bigotry. The arm band underlines our duty to never forget the atrocities of the Holocaust and to always remember the moments in recent history where innocent lives have been cruelly sacrificed. A black armband is a universal icon of mourning and reminds us of those we have lost, while imploring us to not
be defeated by terror. The black armband serves to affirm that life is precious. SOCIAL MEDIA: FACEBOOK/TWITTER ICONS There is nothing that exemplifies bitterness more than the effects of social media on society. For all the good that Facebook, twitter, Instagram and snapchat extol about connecting people and enhancing our means of communication, there is also a bitter downside; the darker side of social media has seen the rise in bullying and trolling, body shaming and abuse. Words are thrown around without care; opinions are published with no thought as to whether they will cause offense. Would these words and name calling be so freely addressed face to face? Unlikely, but somehow the internet opens the gates for social media to blur the lines between politically correct and freedom of speech and the consequence is #bitter. SMART PHONES Where the bitter herbs represent the bitterness of slavery and social media is an interesting parallel, what we use to facilitate the use of online communication is the product that connects us. There are two places on the Seder plate for bitter
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The new name for TrainE-TraidE herbs and the other place should be filled with a Smart phone; today’s doorway to connectivity, for without it our virtual responses would not be instant and our emotional response less bitter. If we all left our phones collectively in a neat pile on the Seder plate, our focus would undoubtedly shift from jealousy, admiration or inadequacy over photos of various opulent Seder tables posted on Facebook pre-Yom Tov in favour of simply sitting face to face with our families.
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LIFE JACKET The Choroset represents the mortar that the Jewish people used as slaves to construct store houses in Egypt. Another reminder of slavery and being trapped within an inescapable tyranny. There is no greater need right now than a life jacket to sit among the other objects on the Seder plate. The life jacket represents slavery, but also our ability as a society to make a change and send a life line to those in need. The image of a child washed up on shore in Turkey shocked the world in to action with the boarders opening across Europe to give refuge to those escaping Syria. A life jacket serves to remind us that Jews are not the only people who are persecuted and fleeing terror and also demonstrates that slavery has changed from the manual labour of the Jews in Egypt to being enslaved by oppression, totalitarianism and terrorism. EGG TIMER Dipping the Karpas into salty water symbolises the salty tears shed by the Jewish slaves, an ex-
pression of sadness and the release from enduring back-breaking work. The idea of endless work, under a burning sun with no hope of freedom is one that resonates on a level with us all. We are a community that values work above all else, our jobs are not only our identity but also our status. Working generates the means to live and the more of it we do, the more options and choices become available. There is nothing wrong with ambition or securing the best lifestyle within our means, but our commitment to work comes at a cost. As slaves to the job we sacrifice precious time for money. We are all trying to keep a foothold in the falling sand of an egg timer. Racing to achieve and do as much as we can we are all failing to see what we are missing. THE SHANK BONE Some say that the shank bone is a literal representation of the hand of God, which encouraged Pharaoh to let the Jewish people go. It is also a reminder of the Pesach sacrifice, an offering of thanks presented in the temple before it was destroyed. Our world now and the world then are not to dissimilar. We are still imprisoned by our reliance on material possessions and as Jews and as minorities in society we are still persecuted and hated, be it for our religion or our sexuality, our gender, our appearance or lifestyle choices. On this modern plate, the shank bone is the only item that remains relevant. It reminds us of our humanity on a plate that works as a mirror, reflecting the sacrifices we make and the elements of life that continue to enslave us.
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7 April 2016 The Jewish News
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HAGGADAH REVAMPED Debbie Lightman found a way to give her Seder a 21st Century makeover by creating her own prayer book. Now it’s your turn....
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nother year, another Seder. Your matzahcrummy Haggadah is staring up at you, the wine has been poured, the karpas has been dipped and now it’s time to start counting the pages until dinner. Despite your host’s best efforts to transport you back to a time of Egyptian servitude, it’s not easy to be captivated by a book full of archaic translations and pictures of bearded men leaning to the left. However, there is another option and it’s Ariel Irwin’s Lego Haggadah; and below left interpretations by Black brought to you by Lives Matter and Debbie Lightman Haggadot.com – a website Eileen’s goal was to form a collaborative that invites anyone, from any background to customise and publish their own Haggadah - project, that reflected the diverse Jewish community. She invited a host of Jewish and it’s all for free. Founder Eileen Levinson, an LA-based organisations, authors and artists to provide a graphic designer, dreamt up the concept in readings, poems and artwork, which can all be 2008, when she was set an assignment to downloaded from the site’s ‘clip’ library. Scores imagine a publication of the future, as part of of online visitors have added to the archive with her masters degree in Fine Arts. The site personal contributions. “There are three ways people use the site,” quickly gained momentum and today boasts around 100,000 visitors a year, equating to continues Eileen. “They can custom make their nearly half a million brand new Haggadot own Haggadah, by mixing and matching items. Say you want something about karpas, you can around the Seder table. “Our website encourages people to go back look for an image or explanation. Or they can to the essence of a Jewish holiday and think download one of our ready-made haggadot. about how to make it more meaningful,” Alternatively, a lot of people aren’t going to explains Eileen, whose interest in Judaism was start the revolution in their family and make re-ignited when she toured Israel on the their own haggadah, but will print a few Birthright programme for young adults. “I different clips to add to their seder.” A quick search through the online library wanted to use design as a way to re-engage with ritual, which meant re-tweaking the reveals a family Haggadah, full of illustrations Haggadah. We include the traditional text, and activities, a women’s version that includes because we’re not trying to get rid of tradition, the tale of four daughters instead of sons and we’re just adding to it. Obviously the directive an LGBT book (see breakout) focused on is to tell the Passover story as though we acceptance.There’s a Haggadah created personally came out of Egypt, so it’s about re- ‘through a disability lense’ and even a ‘Greatest translating the story and thinking of different Hits’ edition featuring the most popular pieces. “People are taking the theme of freedom ways we, as a community, can learn from it.” and really interpreting it in different ways,” enthuses Eileen, who relies on grants and customers’ donations to keep the site up to date. “Last year I saw a lot of American college students making ‘Black Lives Matter’ Haggadot,” she recalls. “It’s about allowing people to respond with their own personal thoughts on these contemporary issues. We have a lot of new content about human rights, raising awareness that there are still around 2030 million slaves in the world. That’s a really powerful way of taking the Passover story and making it relevant.” Always on the hunt for new content, Eileen is delighted that in the last year, Haggadot.com has caught on in the UK, “I would love for the great speakers from Limmud conference or London’s JW3 to contribute. There’s just so much possibility there.” • Visit www.haggadot.com for more information. Or check out its sister site www.customandcraft.org for a customised Shabbat, High holy days and more…
THE PERSONAL PLATE The GLBT seder plate includes some special symbolic items including: • An Orange which carries the seeds of rebirth and represents the diversity of the Jewish community as we increase inclusion. • A Coconut for the LGBT still in the closet and their struggle in coming out • Sour Vegetables for the flavour of hatred and bigotry • Fruit Salad for our collective potential and recognition • Flowers, Sticks and Stones for the path all of us as LGBT and Allies are on, as we move through life and play our role in the development of our culture and commemoration of our history.
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Wishing You All a Happy Pesach
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The Jewish News 7 April 2016
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PASSOVER SUPPLEMENT
2016
PESACH BOOKS
NEW BOOKS FOR CHILDREN
A Place for Elijah by Kelly Easton Ruben This book, for ages around five to nine, explores how helping others at times of need leads to good things. As Sarah’s family prepares for Pesach, Sarah makes sure to save a chair at the Seder for Elijah. But when the electricity goes out in the buildings across the street and the neighbours start coming to Sarah’s home and join in the Seder, Sarah is concerned about where Elijah will sit. How can she make sure to save a place for Elijah? (Kar-Ben Publishing, rrp £5.99 and available from bookshops or from Janet Elf of the Jewish Book Service: www.jewishbookservice.co.uk / 07925 792129)
Kayla and Kugel’s Almost Perfect Passover by Ann D. Koffsky
ABC Passover Hunt by Tilda Balsley For ages three to eight, this book offers a fun, rhyming and interactive search for Passover food, traditions and symbols. ‘Chametz: Not a crumb is left about. What are the foods that we clean out?’, ‘Land of Israel: At last the Jews had found their home, how many long years did they roam?’ (Kar-Ben Publishing, priced £5.99 and available from bookshops and from Janet Elf as above)
Kayla loves having the Seder with her family and her dog, Kugel – even though he almost spills the grape juice, makes a mess of the matzah, and takes off with the afikoman! This story, for ages three to six, touches on the highlights of the Passover Seder with warmth and humour. An author note explores how Pesach songs can help us imagine how our ancestors felt when they became free and discussion prompts help children relate the ideas to their own lives. (Apples & Honey Press, rrp £8.99, from bookshops or from Janet Elf)
FOR THE HOSTESS WITH THE MOSTEST… The New Passover Menu by Paula Shoyer And speaking of making the Seder (more) fun for children, why not make Paula Shoyer’s recipe for charoset – using bananas! Shoyer updates beloved traditional favourites with a contemporary, global twist, offering up 65 recipes to a new generation of creative cooks. There’s also a Middle Eastern charoset or you can tuck into Peruvian roast chicken and coconut schnitzel with almond sauce and, to finish the meal, a flourless chocolate cake with marshmallow icing and pistachio and strawberry roll. Shoyer – who is the author of The Holiday Kosher Baker – has also included eight full menus for the two Seders, Shabbat and Yom Tov to help your planning. (Sterling Epicure, an imprint of Sterling Publishing Co., Inc. rrp £16.99)
FOR HER HUSBAND (OR INDEED ANYONE WHO WANTS TO LEARN HEBREW) Hilarious Hebrew: The Fun and Fast Way to Learn the Language by Yael Breuer and Eyal Shavit helps you to memorise Hebrew words in a fun and somewhat unusual way. “Mum wants to hear your voice. Please give her a call. The Hebrew word for ‘voice’ is kol.” On the website of the book (www.hilarioushebrew.com), Julie Burchill gives it high praise, saying: “Even a dummy like me, who has a Hebrew reading age of four to five after five years of trying, can make sense of these gorgeous foolproof lessons.” (Pitango Publishing, available from Amazon and other retailers, £7.99)
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7 April 2016 The Jewish News
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TRAVEL EXODUS
BRIGHTON ROCKS It’s always been the people’s favourite seaside town. But as Tibetan Terrier Dumbledore discovered, dogs love it too
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HE PHRASE ‘A DOG’S LIFE’ used to be about miserable subservience, but not anymore – and certainly not for us Jewish dogs. Treated like mensches rather than mutts, Jewish dogs get rewarded for doing very little, groomed after every muddy walk and fed chicken soup (two bowls) on Friday nights. The ‘verticals’ otherwise known as my owners don’t even mind me finding the matzah ahead of the hunt at Pesach, so it’s fair to say ‘a dog’s life’ is a pretty good one if you’re Jewish. Except when it comes to travel. For some reason the ‘verticals’ have always dropped me at grandma’s house when they go away. Granted I’m treated like royalty there and even get to sleep on the bed, but would it be so terrible if they took me along? After all they’re not the only ones who get bored with Mill Hill Park. Then last month everything changed. Instead of leaving me at Grandma’s with my Boneos, they took me with them. Ordinarily I travel everywhere lying down and see very little of the scenery, so imagine how my tail wagged when I found myself on a train at Elstree and Borehamwood Station bound for... somewhere called Brighton. Evidently the seaside town has an open door policy for pups and there are even hotels where hounds are welcome as guests. Gratis no less! Turns out we were staying at The Oriental which the ‘Verticals’ described as a “charming bijou boutique hotel” while I was just glad not be tied to a railing outside. That would never happen at The Oriental as the owner Lola O’Keefe has allowed dogs to stay at her 4* Regency guesthouse for many years and they are even allowed to bring their owners. For obvious reasons only rooms with wooden floors are available to four-legged guests, but our suite at the top of the hotel was spacious, stylishly furnished and had a sunken bath. Not that I tried it – I’m more of a garden hose kind of dog.
Dumble had never gone by train before ......
The Big Beach Cafe in Hove
The Oriental staff were so friendly I even got to have breakfast in the reception room sitting on the red velvet banquette. It was all very French. Once outside of the hotel I was thrilled to discover that us dogs are not a problem for Brightonians and Lola gave us a list of cafes, restaurants and pubs that wanted my custom. First up was The New Club on King’s Road after a bracing walk along the front. Once seated beside a table, I barely had time to whine before woof... a bowl of water arrived, followed promptly by sausages. Now that is what you call service and the ‘verticals’ seemed more than happy with their poached eggs and asparagus. Roaming The Lanes in Brighton
Breakfast at The New Club and (above) The Oriental
was a real ego-boost as everyone wanted to stroke me, though dogs who like a gander on the pier will be disappointed to learn that it’s forbidden. Something to do with paws slipping through the slats, but frankly with so many eateries to try I wasn’t bothered. Breakfast at Fat Boy Slim’s Big BeachCafe in Hove is a must as dogs get complimentary sausages and judging from the furry group assembled at the door it’s the place for Shep to be seen on a Sunday. In Kempton I got to nose around the garden of The Old Bank restaurant (grills, fish,chicken and salads) and once again the welcome was warm, the service sublime and the walk back to The Oriental essential. I was starting to feel as if I owned the town such was the level of canine acceptance and when I saw the free gravy bone dispenser outside the trendy fish and chip restaurant – Fish & Liquor – on the seafront, I knew Brighton was for me. What a lunch we had there and though I was rather hoping to move on to The Ginger Dog on College Place, my mini-break was over. Hopefully it won’t be long before the next one as a dog at the Big Cafe told me about a hotel in the Lake District I should try. I just hope grandma won’t be offended.
BRIGHTON FOR DOGS The Oriental Hotel tel: 44 (0)1273 205050 email: info@orientalbrighton.co.uk Beaches for dogs include – Hove Lawns, between the west wall of Brighton Marina and up to Volks Railway and the beach opposite Holland Rd plus several others. Eateries: The New Club, Kings Rd (01273-730320); Big Beach Cafe, Hove Lagoon (01273-911080); The Old Bank, St George’s Rd, Kemptown (01273 682200). For Kosher contact Chabad.
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The Jewish News 7 April 2016
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PASSOVER SUPPLEMENT
TRAVEL EXODUS
It may not be biblical but May, June and July are all about the movement of people to all sorts of places. Where are you going? OBI WOULD, WOULDN’T HE? For Star Wars fans the arrival of a 500,000 brick LEGO Star Wars recreation of The Empire’s ultimate super weapon, The Death Star is a good
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Epicurean Salads Beetroot Salad Con nental Coleslaw Tuna Salad Mushroom Salad Coleslaw Salad Cucumber Salad Egg & Onion Salad Israeli Salad Potato Salad Harroset Grilled Aubergine & Dip Matbucha Babaghanoush Chinese Aubergine Celeriac Salad Grilled Pepper Salad Chili-Carrot Salad Carrot Salad w/ Orange Maroccan Carrot Salad Beetroot & Carrot Fried Aubergine Salad
QTY £10.19 kilo £10.19 kilo £12.19 kilo £10.19 kilo £10.19 kilo £10.19 kilo £10.19 kilo £10.19 kilo £10.19 kilo £10.19 kilo £12.19 kilo £12.19 kilo £12.19 kilo £12.19 kilo £12.19 kilo £12.19 kilo £12.19 kilo £12.19 kilo £12.19 kilo £12.19 kilo £12.19 kilo Total
Sedar Plates
enough reason to go to Windsor. The model is part of an ambitious new scene comprised of 651,086 individual Lego bricks which took a team of 15 model makers three months to build. LEGO’s Star Wars Miniland Model Display recreates seven iconic scenes from the films including the Millennium Falcon rising over the desert planet Tatooine (with the Cantina band playing), to Imperial AT-ATs on the icy planet Hoth and Ewoks in their forest home of Endor. Special Star Wars event days will run on May Bank Holiday Weekend and you can stay in a themed family room at the Lego hotel from £404. The hotel price includes breakfast and park tickets for two days including early bird access to selected rides. legoland.co.uk/hotel/shortbreak SEPHARDIC SPAIN Granada, in the southern province of Andalusia is renowned for the Moorish influence in its architecture and heritage, but the Jewish heritage of the city makes Granada an important destination as part of the Sephardic Spain trail with the Realejo Jewish Quarters and the Jewish Museum of Spain. It is an ideal destination for all the family especially food lovers who will can enjoy the delights of the numerous tapas bars in the city and Spain-Holiday.com – a leading rental specialist has some wonderful properties available for spring. Among
coast of Costa Adeje. Ideal for young families, there is a ‘mini club’ for kids aged just 10 months to 12 years old, daily entertainment for the youngest guests, an infinity pool with Balinese chill-out beds; open air Jacuzzi; four restaurants and bars; plus two tennis courts, a gym, an archery range and a beach volleyball court. Departing 28 May for a total of £3,999 for a family of four in a Junior Suite on a half-board basis and including return flights from London Gatwick (other UK departure airports available). classic-collection.co.uk (0800 294 9318) JE NE SAIS QUOIS In March 2016 one of the Languedoc’s most beautiful wine estates, Château St Pierre de Serjac opened
£13.99
Minimum Pre-Order £25 OPEN DURING CHOL HAMOD
Newly-renovated family-friendly Château St Pierre de Serjac in the stunning surroundings of Languedoc
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7 April 2016 The Jewish News
PS23
TRAVEL EXODUS
HOLY MOLY MAY IS A GREAT TIME TO GO TO ISRAEL WITH THE CHILDREN, although they would love it even more during Shavuot in June when cheesecake is on the menu and impromptu water-gun and balloon wars take place in the streets. David Segel at West End Travel is the sort of Israel expert you want as your travel companion in the Holy Land. For this spring period, West End Travel has a wide range of highly competitive El Al air fares – the cheapest of which is El Al from Luton at £293. With excellent rates at Israel’s best hotels, West End Travel will reserve you a room and if you fancy a water hike along Israel’s rivers, another Shavout pastime. West End Travel on 020 7644 1500 or visit westendtravel.co.uk. Holiday Designers also has the perfect spring trip with their Past to the Future – Highlights of the Jewish State Guided Tour, which is available as nine, 10, 12 and 14 nights itineraries and includes visits to Safed,Galilee Winery, Hula valley, Atlit, Rosh Pina, Mahane Yehuda Market, the Weizmann Institute, Zichron Yaacov, Daliat El-Carmel, Caesarea and a Tel Aviv walking tour. The fully guided tour package start from £1,435 per person (based on two sharing) including flights, 20kg baggage allowance, nine nights accommodation on bed and breakfast basis, transfers from/to the airport, all sightseeing and entrance fees in accordance with the itinerary in a modern air conditioned vehicle and services of an English speaking licensed guide. What are you waiting for? (holiday-designers.com/020 3384 0023)
following an extensive two year, €25m renovation. The estate, which was first restored in 1886 occupies a 200 acre site overlooking vines, olive groves and woodland. The château is an intimate hotel with eight luxurious rooms and beyond are 36 stylish and fully equipped self-catering properties spread around the facilities which include a huge heated infinity pool, Cinq Mondes spa, clay tennis court, kids club, BBQ area and boulodrome. A Kids Club (four to12 years) is open throughout the holiday periods and babysitting can be organised through a screened panel of local babysitters. The restaurant (huge Venetian chandeliers and chic leather chairs) has the feel of a bygone Paris salon, although guests are more likely to be outside on the terrace as the Languedoc is reputed to get 300 days of sunshine a year. A three-bedroom house with terrace and garden is 439 Euros per night in May /June. Visit serjac.com to make a reservation or email resa@serjac.com or call 03456866505 (UK local rates) or +33 (0) 4 67 93 12 34 CARRY ON CAMPING
It may be a trip you have never consideredbut Venue Holidays has a selection of Spring Bank Holiday deals in France with locations by the beach,the riverbank or in the forest. For families who love the beach, the company recommends Camping l’Atlantique at Fouesnant in South West Brittany, a familyrun campsite, just 450 yards from a sandy beach. Facilities include an aqua park – with indoor and outdoor pools, chutes and slides – along with tennis, cycle hire and a wellness centre. Seven nights from 28 May in a threebedroom mobile home with decking is now priced at £265, saving £106. The above prices are for two adults and up to four children. Ferry crossings can be arranged by Venue Holidays on request and cost from £120 for a return P&O Dover/Calais saver fare for car and passengers. venueholidays.co.uk (01233 629950)
REDBRIDGE UNITED SYNAGOGUE Rabbi Wilson, Reverend Newman and the Honorary Officers wish a happy and Kosher Pesach to all members and to all readers of the Jewish News
Woodford Liberal Synagogue MARLBOROUGH ROAD, SOUTH WOODFORD, LONDON E18 1AR
Rabbi
Richard Jacobi together with the Honorary Officers and Council would like to wish the community a
Happy Pesach 020 8989 7619 www.woodfordliberal.org.uk
Romford & District Affiliated Synagogue Incorporating Havering Jewish Ladies 25 Eastern Road, Romford, Essex, RM1 3NH 01708 741 690
Wishing the community a happy and kosher Passover The Per Aquum, Niyama in the Maldives where children get their own spa treatments
KIDS CAN COME TOO You may have pictured yourself in the Maldives without the children, but May halfterm is a great time to take all of you on an Indian Ocean holiday. There is a range of accommodation options for families seeking a luxury experience with a touch of fun and adventure. At the Per Aquum, Niyama there is snorkelling and dolphin spotting, floating aqua parks, cookery classes, Tai Chi, pilates and yoga on over-water pavilions to keep everyone entertained. Turquoise Holidays is offering a seven night half board package at Per Aquum from £5,799 per family that even includes a pampering experience for children at the the Spa LIME where they will indulge in a ‘Daphne the Dolphin Massage’ or a ‘Captain Red Claw Manicure’. The price is based on two adults and two children (aged below 12) travelling during May 2016 half term. turquoise holidays.co.uk or 01494 678 400 MEET N CRETE You may have visited the Elounda Beach property in Crete many years ago, but by
all accounts it is even more lovely now. A reason to book is that there is a £1,250 saving per family during May half-term with Carrier, which is offering a 15% early booking reduction from £4,960 per family of four, based on two adults and two children sharing a family suite sea view with outdoor jacuzzi for seven days. This includes a complimentary upgrade to half board, one complimentary à la carte dinner per person (excluding drinks), complimentary kids' club, children's lunch on first day and daily ice cream happy hour at the kids’ club. Also includes a VIP check-in and check-out, return flights from London Gatwick, and return private transfers. The offer is valid for travel 28 May to 5 June 2016. carrier.co.uk or 0161 492 1357 BETTER IN BRAZIL With the Olympics pending and more health warnings about the Zika mosquito virus than it needed ahead of such a huge event, Brazil is doing its best to keep going and get read for the world to arrive. For tourists, it remains a largely safe destination and to visit Rio this year is a must. Going there in May or June, ahead of the hordes and athletes, is an experience is the best way to do it and Bespoke Brazil can customise a trip with stays at the impressive Belmond Copacabana Palace Hotel, Santa Teresa Hotel and Miramar Windsor, which will suit all budgets. It will also equip you with a guide like Marcelo Fontes to keep you safe. Don’t miss the chance to sip caipirinhas on Ipanema. bespokebrazil.com or call 01603 340680/07786 325215
For membership enquiries please call: 01708 741 690 Charity No. 1121253
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The Jewish News 7 April 2016
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