Vol. LXVIII No. 15 | 10 Nisan, 5774 April 10, 2014 | njjewishnews.com
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Hag Sameah
Infusing meaning into the Passover seder By Michele Alperin JNS.org
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s the intersection of family, Jewish memory, and the passions of contemporary politics and society, the Passover seder is said to be the most celebrated annual Jewish event in the United States. But it is not always easy to make all seder attendees feel the Haggadah’s mandate that in every generation, each individual should feel personally redeemed from Egypt. The seder’s uniqueness is what makes running a successful seder so challenging, suggests Noam Zion, research fellow at the Shalom Hartman Institute and coauthor of two Haggadot. It is at the same time a very intellectual venture, modeled on the Greek symposium, and a reflection of the priestly service, with ceremonial foods eaten in the proper order at the right time. Yet the leader of any seder is the head of the household where that particular seder is being held, and that leader may or may not be an expert. You need imagination, emotion, drama [to lead a seder]; you need someone who has gone to drama school, studied in a rabbinical yeshiva, and knows the rabbinic laws and how to run a priestly seder, and you have to do that with people of all different ages and different attitudes,” says Zion. “It’s almost a ‘mission impossible’ to balance all those elements.” Zion says his father, Rabbi Moses Sachs, imparted two lessons about running seders: the importance of meshing the traditional and contemporary, and the need for sensitivity to a seder’s particular audience. Rabbi Arthur Waskow—director of the Philadelphia-based Shalom Center, whose stated mission is “to reunify political action and spiritual search”—remembers serious, leftwing seders with parents who were socialists and union activists. Although he still participated in seders after leaving home, his central identity was as a civil rights and anti-war activist. Then Waskow experienced a sequence of events around the seder that changed his life. In 1968, when Washington, DC, was under martial law in the wake of the riots following Martin Luther King, Jr.’s death, walking home from the office to get ready for the seder meant walking past the
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Noam Zion (pictured), research fellow at the Shalom Hartman Institute and coauthor of two Passover haggadot, says it is “almost a ‘mission impossible’” to balance all the elements that are necessary to lead a Passover seder. Credit: Shalom Hartman Institute
army, Waskow recalls. “There was a jeep with a machine gun pointing up my block,” he says. “My kishkes (insides), not my brain, began saying, ‘This is Pharaoh’s army; and you’re going home to do the seder.’ For the first time in my life, the seder was not just serious; it was explosive,” Waskow adds. “It was like discovering a volcano in your backyard that had not only been dormant, but that you did not know existed.” Later that year, disheartened by the murder of U.S. Sen. Robert Kennedy and the events surrounding the 1968 Democratic National Convention, Waskow turned again to the seder. “I felt driven to sit down with the haggadah given to me when I was 13, with graphics by Saul Raskin, in one hand, and in the other King, Thoreau, Emanuel Ringelbloom (the diarist of the Warsaw Ghetto uprising), the black slave rebellions of the 1830s and ’40s, Gandhi, John Brown… I made them into an argument among themselves; I constructed an argument about violence and nonviolence and that became the heart of ‘The Freedom Seder’ (a haggadah Waskow published in 1970),” he says. See
Meaning page 30
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PassoverGreetings
Happy
Passover
EL AL celebrates Passover in the Sky
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A Zissen Pesach
L AL Israel Airlines is adding flights worldwide to accommodate this year’s holiday traffic and will offer freshly prepared holiday menus to First, Platinum Business, and Economy class passengers. As the world’s only kosher airline, EL AL will serve Passover meals in accordance with strict Jewish laws under Rabbinic supervision. To accommodate the high demand of travelers, over 100 flights to Israel have been added. Between the USA and Israel, close to 1,000 extra seats will supplement the usual flight schedule. With the most popular destinations for Israelis this holiday season being New York, Rome, Milan, Venice, Paris, London, Bangkok, Amsterdam, Frankfurt, and Geneva, EL AL will fly close to 300,000 passengers during the holiday schedule. Express check-in can be completed through a choice of platforms, including self-check-in online, through a smartphone app or at computerized kiosks at the airport. Some of the special holiday dishes that will be served on the New York (JFK/Newark) route include sweet and sour chicken with a trio of roasted potatoes, braised beef short ribs with pomegranate and silan, spicy matbucha salad, caramelized onions, and vegetables with toasted matza farfel, Israeli matza, and assorted pastries and desserts. In keeping with the holiday tradition, beer and whiskey (which contain grain) are removed from aircraft and matza replaces all bread products.
Edward M. Decter, M.D. Andrew M. Hutter, M.D. Steven G. Robbins, M.D. Kevin J. Egan, M.D. Neil Kahanovitz, M.D. Mathew Zornitzer, M.D. David M. Loya, M.D.
Catering for EL AL flights from New York (JFK/Newark) is provided by Borenstein Caterers, Inc., a daughter company of EL AL, with dishes prepared by executive chef Steven Weintraub. Award winning chef and TV personality Moshe Segev spearheads all catering operations for EL AL flights departing Israel. Travelers interested in creating a Charoset recipe for their Seder at home can follow these instructions from Chef Weintraub and Chef Segev: CHAROSET 10 dried figs 15 prunes 1 cup apple juice ¼ cup sweet red wine 1 green apple, finely chopped 1 level teaspoon of ground cinnamon 1 pinch of ground cloves 4 heaping tablespoons of toasted almond pieces Place the dried fruit into a food processor with the cinnamon, cloves and red wine. Pulse. Add apples and almonds. Pulse again until the texture is coarse and uniform. Add apple juice until the texture is like a rich spread. Transfer the spread to a jar. Refrigerate before serving. Please note that the Charoset is a bit looser than usual but after refrigeration it attains the perfect texture for spreading on matza.
Wishing you and your family a Happy Passover!
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Get Set for Spring How Pesach asks us to fight today’s slavery By Rabbi Zvi Karpel
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ach year around the Passover seder table, we recite, “We were slaves to Pharaoh in Egypt; now we are free.” Indeed, we Jews were enslaved for 210 years before God commanded us to observe the Pesach seder and then experience the Exodus. This legacy informs our moral imperative as Jews to fight modern slavery and uphold the right of every individual to be free. What is modern slavery, or human trafficking? It is the absolute abuse of people forced to work in factories, hotels, nursing homes, as domestic laborers, or as sex slaves. These people are taken from other countries or even abducted here at home and given false promises of good jobs and fair pay. Instead, they are physically and/or emotionally abused, sexually assaulted, threatened with harm, given fraudulent contracts, put into crowded and unsanitary living arrangements, and paid a fraction of a minimum wage — if at all. The Torah has much to say on a horrible situation that affects better than 21 million people in the world today, a good percentage of them here in the United States. Torah commands us in no fewer than 36 places to love and protect the stranger. Our obligation is to protect these exploited people, help free them, assist them after they are freed, and fight the root causes that bring about their enslavement. Our Jewish tradition mandates that we treat workers in a fair and just manner. It requires employers to pay workers fairly and on time and protects workers against adverse working conditions. Jewish law prohibits charging high rates of interest on debt. Modern slaves often find themselves caught in endless cycles of debt to their “traffickers.” They face violence and sexual assault. See
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PassoverGreetings Meaning from page 27
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According to Noam Zion, the seder little children, suggests Penzner, hang ritual went astray when it “became a matzot from the ceiling with crepe paper, or shape sticky Sephardic harpublic reading of a sacred text.” “The seder is supposed to be a oset into pyramids. Penzner also likes series of oral activities: telling stories, to give out chocolate chips to anyone asking questions, answering ques- who asks a good question. Make sure the seder reflects the tions, having discussions, along with participants: If you are bringing ritual activities,” he says. In fact, Zion is fine with skipping young children to a seder that is adult the haggadah’s long midrash (homi- focused, Zion suggests, you should letic stories meant to resolve problems ask the host for a 10-15 minute slot in the interpretation of difficult bib- to do something meaningful for the lical passages) that begins with “My children. With small children, you father was an Aramean.” He claims may want to move the first part of the that it is not a necessary read, but seder from the table to couches and rather “a model of the kind of rab- the floor. “That gave us and families binic discussion you yourself were supposed to have” at the seder. From their experience running seders over the years, Zion, Waskow, and Rabbi Barbara Penzer of Temple Hillel B’nai Torah in West Roxbury, Mass., offer a number of suggestions for molding a successful seder night: Pick the best guests you can, because you need allies who share your goal of having an interesting seder, says Zion. He notes that family members who don’t want to be there can be a big drag. Inviting curi- The traditional Passover seder plate. Noam Zion suggests a ous Christians, he says, second seder plate, filled with objects brought by invitees can spice things up with that represent the most important thing that has shaped new questions and put their Jewishness, in order to get everyone more involved in Credit: Yoninah via Wikimedia Commons “deadbeat relatives” on the seder. their best behavior. He also suggests assigning roles to at least three or four people before the seder. “Pick the with babies room to go in and out and people who are not the most knowl- participate as much as they could,” edgeable but the most energetic, says Penzner. Include activities that get everyone dramatic, opinionated,” says Zion. A politically interested person might involved, like creating a second seder talk about contemporary struggles for plate. Zion suggests one plate filled freedom, a storyteller might perform with objects brought by invitees that paper-bag dramatics, an artist might represent the most important thing discuss artistic renditions of the four that has shaped their Jewishness. Waschildren, and a good cook might bring kow shares the suggestion of Martha lots of hors d’oeuvres to put out at the Hausman to have a “freedom plate” beginning of the seder, so that there where “people bring some physical object from their own lives that repare no complaints about hunger. Don’t have the same person plan- resents freedom for them, and each ning the seder and serving the meal, person gets to lift his or her own object says Penzner. It’s worth paying some- and explain it.” Zion also recommends one to help out. Plan the timing of the filling Elijah’s cup together—via the seder well, Penzner says. Know when Ropshitzer Rebbe, he explains that as you want to end, and get to the meal each participant pours in a little wine, in time for that. If you want to include they can share their hopes and dreams the post-meal parts of the hagga- for “next year in Jerusalem” and for a dah, you need to stop the meal early better world. n enough so that people don’t leave. Encourage questioning. The ritual This article first appeared on JNS. “four questions” are just a model. For org.
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he next time you need that something special to show your appreciation, thank a client, leave a lasting impression, or reward yourself because you deserve it — reach for Moses. Don’t let the label or the name fool you — a quest for perfection and attention to details are what define Moses Vodka. From the beautifully etched bottles decorated with 24 karat gold and platinum, to the purest and finest ingredients, we captured perfection in a bottle. Organic sugarcane gives Moses Vodka its smooth, subtly sweet, unique flavor and texture. It is distilled in Finland in our state of the art distillery located deep in Arctic Circle utilizing thousand year old glacial waters with purity second to none. Moses Super Premium Vodkas have been winning awards against more recognized “world class” brands. The fact that it is certified Kosher for Passover and all year round is just an added big bonus. Most recently 17 judges in a blind taste competition conducted by The Fifty Best – the Guide to Fine Liv-
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PassoverGreetings Newly kosher-for-Passover quinoa leaps onto your seder table By Mollie Katzen JNS.org
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egetarians, and especially vegans, need some high-protein plant food with a bit of heft to keep them going during Passover, especially if observing the Ashkanazic tradition that forbids eating kitniyot—a category that includes legumes, most grains, and some seeds. Meat eaters also might want to break the monotony of potatoes, matza,or matza affiliates (farfel) in their carbohydrate options. Enter quinoa — the tiny, ancient, highly nutritious grain originally from Peru — to address the need. In December 2013, the Orthodox Union announced that quinoa will now be certified as kosher for Passover. Quinoa is delicious, texturally interesting, and compatible with enough other ingredients to give it a wonderful range on your Passover seder table. Savory quinoa dishes celebrate not only Passover itself, but the spring season in general: QUINOA PILAF WITH ASPARAGUS AND LEEKS (Possibly stuffed into grilled portobello mushrooms)
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Servings: 6 Enjoy this springy pilaf plain as a side dish, or heap it into grilled portobello mushrooms for more of an entrée. It’s cheerful, easy, and delicious. The pilaf keeps well in a tightly covered container in the refrigerator for up to five days and reheats easily in a microwave or on the stovetop. Same with the mushrooms. The best way to clean leeks is to cut them first (in this case, very thin circles) and then submerge them in a bowl of cold water. Swish them around, then lift them out and into a colander.
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Change the water and repeat, then spin and/or pat dry. 1 cup uncooked quinoa 1 1/2 cups water 1 tablespoon olive oil (plus extra to taste) 1 heaping cup very thin leek rings (1 medium leek)—cleaned and dried 1 teaspoon minced or crushed garlic 1/2 pound asparagus, trimmed and cut into 1-inch pieces 1/2 teaspoon salt Black pepper 4 ounces feta cheese, cut into tiny dice Optional: Six 4-inch Portobello mushrooms, prepared for stuffing (see below) 1. Combine the quinoa and water in a saucepan. Bring to a boil, lower the heat to the slowest possible simmer, cover, and cook (with a heat diffuser, if available, inserted underneath) until the grains are tender — 20 to 30 minutes. Remove from the heat and fluff with a fork to let steam escape. Set aside. 2. Place a large, deep skillet over medium heat and wait about a minute, then add the olive oil and swirl to coat the pan. Toss in the leek rings, and sauté for about 5 minutes. When the leek is very soft, add the garlic, asparagus, and 1/4 teaspoon of the salt, and cook, stirring often, until the asparagus is just tender—about 5 minutes, depending on its thickness. 3. Fork in the cooked, fluffed quinoa, and stir to combine, adding the remaining 1/4 teaspoon salt and a generous
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PassoverGreetings amount of black pepper as you go. Stir in the feta as well. If the mixture seems dry, you can drizzle in a little extra olive oil. Serve hot or warm, plain or stuffed into mushrooms. Grilled Portobello Mushrooms directions: Here is a way of cooking portobellos that greatly firms them up and condenses their flavor, getting them ready to stuff — or to simply enjoy plain. Remove the mushroom stems, and wipe the caps clean with a damp paper towel. Place a heavy skillet over medium heat for about two minutes. Add a little olive oil, wait about 30 seconds, then swirl to coat the pan. Place the mushrooms cap-side down in the hot oil, and let them cook undisturbed for about 10 minutes. Turn them over and cook on the other side for 10 minutes, then flip them over one more time, to cook for about 5-10 more minutes on their cap side once again. Green OniOn-QuinOa Cakes
as a breakfast or brunch entrée, topped with salsa or tender — 20 to 30 minutes. Remove from the heat with strips of roasted red pepper (okay to use some and fluff with a fork to let steam escape. Add the from a jar, for convenience, if it complies with your scallions, salt, pepper, and beaten eggs, and stir well kashrut). This is also a fun side to combine. (It’s fine if the quidish or appetizers. You can make noa is still hot.) the batter and even form the cakes 2. Meanwhile, melt some butup to two days ahead of time, ter in a heavy skillet over mediand store it — covered — in the um-low, and swirl to coat the refrigerator. No need to bring it to pan. Lightly spray a 1/4-cup room temperature before frying. measure (ideally one with a handle) with nonstick spray, and use 1 cup uncooked quinoa it to scoop the batter, evening 1 1/2 cups water off the top with a knife, to form 4 scallions, very finely minced neat cakes. Shake the formed (whites and reasonable batter into the pan, and cook greens) on both sides until golden and 1/2 teaspoon salt crisp. Depending on your pan Black pepper and your stove, this will take approximately five 2 large eggs beaten minutes (or perhaps a little longer) per side. Serve Butter for the pan n hot or warm. nonstick spray
Servings: 4-5 (about 10 cakes) using 1/4 cup measure 1. Combine the quinoa and water in a saucepan. to scoop the batter Bring to a boil, lower the heat to the slowest possiThese appealing and tasty disks are crisp on the out- ble simmer, cover, and cook (with a heat diffuser, if side and fork-tender throughout. They’re wonderful available, inserted underneath) until the grains are
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Our sages were very sensitive to the purchase of goods produced unethically. They forbid the acquisition of products known to be “stolen” and judge the buyers as harshly as the producers and sellers. Our obligation is to avoid products whose supply chains include known human rights abuses. Moreover, we need to support the independent monitoring of worker conditions. Fourteen years ago, the Trafficking Victims Protection Act defined human trafficking as “the recruitment, harboring, transportation, provision, or obtaining of a person for labor or services through the use of force, fraud, or coercion for the purpose of subjection to involuntary servitude, peonage, debt bondage, or slavery.” In other words, these victims are virtually kidnapped, not for ransom, but for the exploitation of their labor services. In the Jewish tradition, such people are known as shevuyim or captives. Their release is
Happy Passover
Rabbi Zvi Karpel
called Pidyon Shevuyim, the “redeeming of captives.” Maimonides, in his monumental code of law, the Mishna Torah, includes the laws of redeeming captives under the rubric of “Laws of Gifts to the Poor.” He expresses the
Happy Passover חג פסח שמח
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Wishing you joy and many blessings at Passover and throughout the year!
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PassoverGreetings idea that “there is no greater mitzva than redeeming captives, for the problems of the captive include being hungry, thirsty, and unclothed.” Furthermore, the captive is in danger of losing his or her very life. He says that ignoring the needs of the captives transgresses such edicts as “Do not stand idly by while your neighbor’s blood is shed” and “Love thy neighbor as thyself.” In the subsequent law, Rambam declares that a community’s responsibility to Pidyon Shevuyim has priority over nearly every other mitzva. Following his formulation, Rabbi Yosef Caro
Wishing You a Happy and Healthy Passover
Modern-day Pharaohs traffic in human beings. stated in the Shulhan Aruch — the major code of law written over 500 years ago and considered authoritative to this day — “Every moment that one delays in freeing captives, in cases where it is possible to expedite their freedom, is considered to be tantamount to murder.” These Jewish sources that we have brought to bear on the issue can only lead us to conclude that our heightened sensitivity to modern slavery as well as our proactive intervention, is not only appropriate, but compelling. As we sit around our seder tables this year, let us remember the plight of modern day slaves, and consider ways we can become involved in community efforts addressing this issue. ■ Rabbi Zvi Karpel is chaplain at Daughters of Israel in West Orange.
The Community Relations Committee of the Jewish Federation of Greater MetroWest NJ helped launch the NJ Coalition Against Human Trafficking. For more information, go to njhumantrafficking.org.
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PassoverGreetings Tnuva releases its dairy Passover line
W
ith Passover approaching on April 14, Tnuva’s acclaimed kosher-forPassover dairy products now are available for purchase at specialty kosher stores, main grocery store chains, and select Costco branches across North America. Enjoy the same high-quality products sold year-round, now fit for enjoyment with matza this Passover. This includes Tnuva’s sliced fresh Edam, Swiss, Muenster, and American cheeses, the Mediterranean Feta line, the Quark Creamy Soft Cheese line, and the Cheese Spreads. Tnuva’s unique variety of cheeses includes exclusive light products: 91 percent fat free Edam and Swiss pre-sliced cheeses, 95 percent fat-free feta cheese and 0 percent Quark Creamy Soft Cheese. Purchase Tnuva butter for all cooking and baking needs. In addi-
tion, Tnuva’s puddings, a perfect snack for kids, will be available for Passover. “Our families eat matza throughout Passover and we are always looking for the perfect matza companion,” says Yoram Behiri, president
and CEO of Tnuva USA. “Tnuva’s Cheese Spreads and Tnuva’s Quark Creamy Soft Cheese are excellent with matza. They are easy to spread onto matza without it breaking, and provide a great taste for adults and children alike. Also, those looking to balance their diet during the week-long holiday can enjoy Tnuva’s Light Edam and Swiss presliced cheese.” All Tnuva products bear the Orthodox Union’s Kosher for Passover certification, as well as authorization for consumption on Passover from the Vaad Mehadrin, a strict hashgacha that represents diverse group of rabbis from various factions of Orthodox communities. The Vaad Mehadrin works closely with Tnuva on all kashrut issues, ensuring that a high standard of kashrut is met.
HAPPY PASSOVER FROM ROTHSTEIN KASS
www.rkco.com | Steve Kass | 973.994.6666 | skass@rkco.com
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PassoverGreetings
Hag Sameah
Four cups for four types By Rachel Stern Siegman
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very year families all over the world unite to enjoy the seder. While calling all members of the family together may feel like the ingathering of the exiles, it is the laughter and discussion held around the table that all will remember for years to come. Many households are made up of a range of personalities reminiscent of the four sons we discuss during the seder, whose placation may at times feel like a balancing act. This Passover, the Golan Heights Winery presents fun recommendations for wines to fit each type, so that the differing personalities do not create a havoc worse than the ten plagues.
Type One — The Firecracker — the Evil Son This boisterous personality is not always the “evil son.” Rather, it is the family member who enjoys being the antagonist, often leaving us in fits of laughter. The rebel rouser has a tendency of taking things too far, and often can turn an evening into the unexpected. Appease this “evil” one with a glass of an excellent sparkling wine such as the Gilgal Brut, a method champagne, the perfect match for such a bubbly personality. The Gilgal Brut raises spirits and
offers the perfect opportunity to make a toast to the evening’s celebrations. The wine opens with a pop and will begin the seder with an energetic fizz, fitting to placate this guests’ malevolent (albeit loveable) demeanor.
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Type Two — The Favorite — the Wise Son
DiDi cell: 973-495-4801 Audrey cell: 973-476-3021
The “wise son” may at times be too smart for his own good and it is usually a treat for the rest of the family to find those rare moments he gets surprised or stumped. While sometimes the favorite and other times the antagonist himself, the fellow’s siblings especially relish putting this son in his place. Test this know-it-all’s wine knowledge with the Yarden 2T, a Portuguese style dry red wine made up of two less familiar varieties, the Touriga Nacional and the Tinta Cao, exhibiting a rich, fruity and complex body. The Yarden 2T will reward all guests both as a perfect accompaniment to the meaty dishes of the seder and with precious few moments of silence as this “wise son” tries to ascertain the appropriate varieties within.
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Type Three —The Quiet One — the Simple Son We all know this personality, who seems to repeat his contributions year to year (is this night really different than all other nights?) Though his observations may seem, well, obvious, we can try and add some points to this son’s IQ by giving him a wine that is anything but simple: the Galil Mountain Meron. The Meron evolves during the meal as new flavors are expressed with every sip and is the ideal engagement to begin wine discussion. This strong and well-balanced wine exhibits a silky texture and a long velvety finish which fills the palate with its rich tastes and is the perfect companion to the seder plate’s lamb. Not only will the this wine greatly aid the “simple” son’s wisdom, after a cup or two of the Meron, you may find the brilliance of all the guests gathered round the table enhanced.
Happy Passover!
Type Four — the Youngsters — the Ones Who Do Not Know How to Ask
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HAPPY PASSOVER! FROM THE STAFF AT NJJN 38 April 10, 2014
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While this guest may usually give a “deer in the headlights” look when asked a question, the seder is ultimately about engaging all of our company, thus securing the links in our tradition. Studies have shown that the glazed over look can be recharged with a good glass of fine, sweet wine. For “the one who does not know how to ask,” choose the Yarden Heightswine. This award winning wine is truly a dessert wine with a difference, compelling your guests to ask “why can’t all other wines be like this one?” The Yarden Heightswine is a delightful and rich vino comprised of an aromatic mix of tropical fruit flavors layered with honeysuckle, jasmine and a hint of spice, truly described as the ‘taste of Gan Eden.’ Keep the all your guests awake and alert by the end of the seder without engaging in the search for the afikomen but simply by filling their glasses with this delectable choice. Next year, in Jerusalem! With all personalities satisfied by wine, bring a unifying close to this wonderful evening. Anticipation (and attendance) for the year to come can be ensured by providing a vino that the whole table can raise a united glass and toast “next year in Jerusalem.” The Yarden Cabernet Sauvignon is an Israeli classic; a rich wine with complex flavors and a full body. Containing all the elements of a quality and elegant Cabernet, this, Israel’s favorite Cabernet Sauvignon, is the perfect choice to bring together the whole family. ■