Issue 230

SILVER'S Shining moment.

The elevated feeling of the seder, elevated higher with a Heritage Kos Shel Eliyahu.

עגיד׳תוכלמ א ן׳ראפ רעכעב

ןעמןטלעוורעדסיוא טפיוק .שזדעטירעהןתחייב

It already has a place in your home. Nuah, the Judaica items you use and enjoy every Shabbos and Yom Tov.

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טנעזיוט גיצכעז !טקנעדעג

ץרא ןיא תוחפשמ עשידיא

ןופ ןסע וצ ןבאה ןלעוו ,לארשי ןיא ,׳הקולח חספ׳ עזעידנארג יד

!טלעג עקשופ רעקנע ןופ תוכז

7:00 זיב 5:00 הרהט גאטסניד

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7:00 זיב 5:00 הרהט ךאווטימ

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7:00 זיב 5:00 הרהט גאטנוז

:1 קארט

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7:00 זיב 5:00 הרהט גאטנאמ

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ןמוקיפא םעד טפאכ

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,אטשינ זיא ןמוקיפא רעד ןוא ,'ןופצ' וצ ןא טמוק'מ ,שיט רדס םייב םענייאניא טציז ריא

...טפאכעגוצ סע טאה רעכלעוו רעד זיא רע זא ןייז הדומ וצ ךיז טיירג טשינ זיא רענייק ןעוו

,תוצח זיא טא ,טא לייוו ,'בנג' םעד ןקעדטנא לענש רעייז טזומ ריא ??ןעמונעג סע טאה רעוו

!טייצ ןיא ןמוקיפא םעד ןסע וצ ןגאינא ףראד רעדעי ןוא

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DETERGENT DETERRENT

(Re: Clean Start, Issue 228)

I enjoy The Boro Park View very much. The articles are informative, the recipes are attainable even for us simple folk, and the serials are superb.

I think that your article about detergents should have included very clear warnings about the dangers of mixing detergents. In particular, it should have included a very clear warning, preferably with words from Hatzolah, about the dangers of St. Moritz. I personally believe no one should keep this in the house. Even if your household is adult-only, it’s a danger to any visiting child. It’s also dangerous for older adults (with or without cognitive decline).

Thank you, B.P.

UNMASKED

(Re: The Pen Behind the Mask, Issue 227)

I love reading, so I really enjoyed the article about pen names. In that article, one of the writers who talked about her pen name was Esty Heller. I’m wondering if she’s the author of my favorite serial, Power Driving

●

●

Tools. She said in the article that she uses many pen names, but there are quite a few books by “Esty Heller,” too. Wondering

THE BORO PARK VIEW REPLIES:

Yes, Esty Heller who wrote Power Tools is the Esty Heller in the article on pen names. And yes, she wrote all those books under her name as well!

NO PASS FOR EZ PASS

(Re: Week in Review, Issue 226)

A few weeks ago you published a news piece about a fraudulent text message directing users to pay $60 for an E-ZPass violation. I actually got that text. However, I wanted to notify others about a fraud from E-ZPass themselves. I happened to review my E-ZPass statement and noticed that they charged me $27.58 for crossing the George Washington Bridge, which I had not crossed. I called them, and after waiting an hour on the phone, I reached a rep who told me that he can’t explain why I was charged. He opened a dispute in their system. A few days later, I was credited for the charge. I recommend E-ZPass users to carefully review their statements.

S. Star

YOUR SAY

THE SCHOOL OF LIFE

I was in a local clothing store today when I noticed a woman shopping with her daughter, who appeared to be about eight or nine years old. There the woman bumped into her friend, who was also shopping with her daughter of about the same age.

The following is the conversation that ensued:

“Oh, so you’re also out with your daughter. Day off from school?”

“Yeah, this is how I always do it. It’s the only way it works.”

“Me too! It’s good for me — I don’t have to schlep back and forth to exchange sizes because my daughter can

try everything on. And it’s good for my daughter. Quality time, what could be better, right?”

“That’s right! It’s good for everyone! I do it with each of my children separately. More than once.”

Dear fellow mothers, taking your child out of school for convenience’s sake may work for you and your little girl, but one party who’s affected has not been taken into consideration: your daughter’s hard-working, devoted teacher. She comes to school five days a week in this busy Erev Pesach season. Why? To inspire the children. To teach them and to reach them. To prepare the kinderlach for the Seder and to review the Mah Nishtanah with them. To sing Ha Lachma Anya with them and to encourage them to help when they get home. Your daughter’s teacher wants every little girl to be ready for Yom Tov, not just with her new dress, but with new stories, new information and with that special enthusiasm that only a teacher can inspire in a student’s heart. She cares for every little girl — your daughter included.

You know what it feels like to give supper in multiple shifts. Almost impossible, right? To warm up the food and serve every individual family member at a different time doesn’t work well, not for the food, nor for the family. And when five girls are absent every day (for optional reasons), it makes it very challenging for the teacher. She gives each student individually the sheets, the Haggadah decorations, the notes they missed… and still they won’t know the Mah Nishtanah well, won’t get their Ivri perfect, won’t have their Chumash skills down pat, and their Haggadah will be missing some sections. Their teacher will try to make it all up for them, but aren’t you making her job harder? Or even impossible? Can we teach a student who is not present in the classroom?

Please, dear mothers, send your daughters to school. On time. Every day. You love them. We love them. And we want this to work best for everyone.

Sincerely, A Mother of School-Age Girls Who Is Also a Principal

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PARSHAS TAZRIA

Triple the Risk

Y. Levenstein

In Parshios Tazria and Metzora, the Torah deals with the punishment of lashon hara

There are 67 pesukim on this topic in Tazria and 90 in Metzora, totaling 157 pesukim altogether.

In last week’s parsha, we read about ma’achalos assuros — forbidden foods. The Torah dedicates 47 pesukim to the topic.

Thus we find that the concept of lashon hara receives three times as much coverage as kashrus! What do we learn from this?

THE YID HAKADOSH, ZT”L, sent his talmid, Reb Bunim of Peshischa, zt”l, along with a group of chassidim, to a faraway town without telling them the purpose of their trip. When they arrived, they were invited to the home of one of the villagers, who wanted to serve them meat.

The chassidim first went into the kitchen to check who the shochet was, specifics on the slaughtered animal, and whether the salting was performed properly.

While they were verifying these details, another guest in the house — a ragged-looking fellow — called out, “I see that you’re careful to investigate what you put in your mouth. Are you just as careful with what comes out of your mouth?” Little did they realize that this shabby visitor was none other than Eliyahu Hanavi.

When Reb Bunim heard, he immediately realized that this was what the Yid Hakadosh wanted him to hear, and he returned home.

It’s easier for one to stumble with the words that come out of his mouth, since a person is constantly speaking, and so the Torah expounds three times more about our speech than our food.

It behooves us to be careful with what leaves our mouths — at least three times as much as what enters.

One Shabbos morning, after davening at netz, Reb Avraham Ganochofsky, zt”l, was on his way home from shul,

surrounded by talmidim. It was 9:30 a.m.

As they were walking, a Yid crossed over from the other side of the street. A towel was draped over his shoulders.

“Rebbi, I have a question on Rashi,” he said, hoping the Rosh Yeshivah would be able to clarify what he perceived as a discrepancy between Rashi on Chumash and Rashi on Gemara.

Noticing his towel, Rav Avraham replied, “I see you’re on your way to daven. I don’t want to keep you. But don’t worry — I’ll be happy to talk with you in learning on Motzei Shabbos.”

After the Yid walked away, one of the talmidim piped up, “What’s this supposed to mean? It’s already 9:30 in the morning. We already davened and learned a whole shiur of Chumash and Rashi… and this chassid, with his long beard and peyos, still hasn’t davened?”

Rav Avraham looked at the talmid. “True, we already davened and learned, but we also already heard lashon hara!” *

Reb Meilech Biderman, shlit”a, tells that he was once in a distant village and saw an unkempt fellow in shul, who looked to be in his seventies. The man did nothing with his day but drink alcohol. Despite his shabby look, you could tell he was of fine origin, which puzzled Reb Meilech more. Why is he in such a poor state? Reb Meilech wondered, and began a conversation with the man.

It’s easier for one to stumble with the words that come out of his mouth, since a person is constantly speaking

The man shared his story. “As a ba-

With these few words, the speaker implanted serious doubts in my kallah’s mind. She grappled with the negativity until she decided to break the shidduch

chur, I learned in Ponovezh, in Bnei Brak. In time, my friends began moving on in life, yet I remained in the beis midrash, waiting for my bashert. Years passed, and finally, at quite an advanced age, I got engaged to a girl who wasn’t very young either.

“About two weeks before the chasunah, one of the kallah’s relatives casually asked her, ‘Nu, for this bachur you waited so long?!’ With these few words, the speaker implanted serious doubts in my kallah’s mind. She grappled with the negativity until she decided to break the shidduch. I could find no solace.

“And that’s how I got to where I am today,” the man concluded.

Reb Meilech explained, “See the power of one negative statement! It could affect generations!”

When Rav Shmuel Wosner, zt”l, reached the age of 100, he was visited by a government official, Dr. Miron.

“Rebbi, how did you merit this milestone?” the man asked.

Rav Wosner replied, “I’ll answer with a famous story from the Ben Ish Chai.”

Once, there was a hungry lion. He hadn’t eaten in four days, and his stomach was aching. But more uncomfortable was the terrible stench from his dry mouth. He stumbled along until he met a donkey. “Come here,” he called out. The donkey meekly moved over toward the king of the jungle. “Tell me,” the lion said, “What kind of smell is coming from my mouth?” The donkey inhaled and nearly passed out. “I’ll tell you the truth, Your Highness. It’s a terrible smell.” Enraged, the lion gave the donkey a deserving punishment for his disrespect, and consumed him on the spot.

Having digested his appetizer, the lion stomped off to find his main dish. He met a sheep. “Tell me, dear sheep, what do you smell from my mouth?” The sheep was smart enough not to tell the truth. “Your Majesty, it smells very pleasant!” This was not what the king of the jungle wanted to hear, either. “Are you making fun of me?” he cried, and promptly devoured the sheep.

Next, the lion came across a fox. “What do you smell?” he asked. Cunningly, the sly fox replied, “I’m sorry, Your Highness, but for the last few days, I’ve been suffering from a terribly stuffed nose. I cannot smell anything!”

The lion accepted the excuse and the fox continued on his way.

“Look,” Rav Wosner told Dr. Miron, “I’m an old man. All my years, I was that congested fox. Whenever there were differences of opinion or arguments, I always had a stuffed nose. I didn’t smell anything…”

Indeed, it is well known that Rav Wosner never became involved in machlokes. For 100-plus years, he always made sure not to smell even a dash of lashon hara or dispute.

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Erev Shabbos Earthquake Rattles Tri-State Area

A rare earthquake shook the East Coast last Friday morning, temporarily shutting down airports and snarling traffic as damage assessments were performed throughout the area.

The earthquake hit at 10:23 a.m. near Whitehouse Station, New Jersey, approximately 45 miles west of New York City. Registering 4.8 on the Richter scale, the earthquake only lasted for less than a minute, but it left people rattled. No injuries or significant damage was reported in the aftermath of the earthquake.

Flights headed to JFK, Newark and Baltimore were all held at their origins while runways were inspected for cracks and

other potential hazards. At least five Newark-bound flights that were already in the air were rerouted to Allentown, Pennsylvania, leaving passengers to find their own way home, with many renting cars to reach their intended destinations. The Port Authority of New York and New Jersey stopped traffic in and out of the Holland Tunnel for ten minutes as agency officials conducted inspections of their own.

As many as 42 million people may have felt the quake, with about 20 aftershocks reported over the next 24 hours. The largest registered 4.0 on the Richter scale, hitting Gladstone, New Jersey, approximately 12 miles away from Whitehouse Station, just before 6 p.m. on April 5.

New Yorkers haven’t felt a sizable earthquake on their own turf since August 2011. Registering 5.8 on the Richter scale and centered in Virginia, that quake is believed to be the most widely felt earthquake in the United States, and impacted over 200 million people.

Return of Bird Flu May Spark Rise in Egg Prices

Egg prices may be on the rise once again, with bird flu outbreaks reported at poultry facilities in Texas and Michigan.

Cal-Maine Foods, Inc., the country’s largest egg producer, halted production at its Ridgeland, Texas, plant after bird flu was discovered at the facility. The company destroyed approximately 1.6 million egg-laying hens and 337,000 pullets in an attempt to curb the spread of the disease.

Bird flu was also found in Michigan, where officials said that they had identified the virus in four different commercial facilities, including one that had recently acquired cows from Texas. Also stricken with the virus were dairy cows in Kansas and Texas, as well as one Texan who had been in contact with an infected cow and is currently being treated with antiviral medication.

No eggs have been recalled in connection

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with the outbreak, and officials have said that all eggs in the market are safe to eat as long as they are cooked properly. Efforts are being made to minimize disruption to consumers, who have been facing already rising egg prices over the past few months.

Echoes of Baltimore as Container Ship Loses Power Near Verrazano Bridge

It was an uncomfortable sense of déjà vu in the waters near Brooklyn, as an 89,000-ton container ship lost power near the Verrazano Bridge last weekend.

The incident took place at approximately 8:30 p.m. in the busy Kill Van Kull Waterway, located between Staten Island and Bayonne. The 1,100-foot-long APL Qingdao was seen floating near the bridge, and while three tug boats were nearby to assist the ship, three more were needed to escort it to safety.

Seeing a loaded container ship that close to the bridge was unnerving to many, but according to the Coast Guard, the ship was able to regain propulsion and was safely anchored just north of the Verrazzano. The vessel was only allowed to resume its trip to Charleston, South Carolina, after having its propulsion system certified as repaired and fully operational, and after submitting a detailed report explaining the reason for the malfunction.

Windshield Blocker the Latest NYPD Weapon Against Parking Scofflaws

A yellow device that uses super-heavy duty suction cups and smart technology is the latest weapon in the NYPD’s ongoing effort to get repeat offenders to pay their outstanding parking tickets.

The NYPD now has four yellow Barnacle devices in its possession, which once deployed, can latch onto a windshield with

1,000 pounds of force, making them virtually impossible to remove without an authorized release code. Drivers who find a Barnacle on their vehicle can either call the number listed on the device, or visit the company’s website. Drivers are only given a release code after paying their outstanding bills as well as a $200 deposit on the device. The deposit is returned to the driver once they drop off the seventeen-pound Barnacle at an authorized drop box, which according to the company, is usually located near the place where the device was deployed.

The NYPD has been using its four barnacles in Queens, slapping them on illegally parked trucks and vehicles that have accumulated significant fines. A spokesperson said that the Barnacles are part of a pilot program, but did not discuss if the city would be buying additional devices or if they would be used in any other locations.

“This allows us to hold those accountable, reduce parking congestion and address cars that are a nuisance and hazard to the community,” said NYPD Chief of Transportation Philip Rivera.

Drivers who might contemplate driving with the device still on their windshield, and sticking their head out the window to navigate, might want to reconsider. Attempting to drive a vehicle with a Barnacle attached will trigger a loud alarm, and the devices can be tracked by GPS.

Barnacle Parking has touted the device’s advantages for both drivers and law enforcement. The company noted that they can be placed on a car without having to kneel next to the wheels in busy traffic, and that they can be taken off in a matter of minutes, unlike traditional boots whose removal is both costly and time consuming.

APPLIANCE PESACH CLEANING TIPS

OVEN

1. If you are planning on self-cleaning your oven, it is RECOMMENDED to do so before covering it, to prevent from overheating and damaging the main control.

2. It is NOT RECOMMENDED to remove the oven door. It can seem simple to remove but it's complicated to put back.

3. It is not recommended to self clean while using the burners this can cause the oven to overheat

4. When cleaning your range, AVOID using water around the knobs. It can cause damage to the burner switch. Do not attempt to Kasher your oven by turning on all the burners with a blech this can cause serious damage to your oven

REFRIGERATOR

1. Before removing your refrigerator shelves, snap a picture of the shelving layout, to remember how to put back.

2. When covering refrigerator shelves, AVOID blocking the vents.

WASHER

1. NEVER wash toys in a washer, even when using a mesh bag. It can be done in a dishwasher, while using a mesh bag.

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גאטשרענאד

יד ןייז ריא טנעק - הלילה

תוצחב ןסינ ’י

...ןענרעל םייב טשינ טלאה רע ?םירוחב עניימ טימ ךיא עוט סאוו טיירדעגנא טרעוו סאאכ ...םייהרעדניא סיורא רע טפלעה לאמאטינ ?םיא וצ ךיא טדער יוזאיוו ...תורצ׳ס ,רעטסיוושעג

עכילרעדנואוו

CHAPTER 6

Zevi is suspended and acting out at home. Chavi considers various therapeutic interventions but worries about the cost. She overhears her father talking about the court case. She bumps into Menachem, who also wants to connect with their father.

Russy was used to feeling useless, not helpless

In the two months between the arrest and the trial, she had watched Yoel soldier through endless meetings with his lawyers and professionals while keeping to his grueling schedule. He went to the office every day, kept to his steady chavrusos, and attended the monthly shul meetings. He hadn’t missed a single family learning session, and he still spoke to each of his children every day.

On the outside, nothing had changed. Only she saw the new wrinkles lining his forehead and his obsessive pacing. But as long as he didn’t involve her, she stayed out of it. That was her part in all of it — a useless prop.

Until now.

It was the third day in a row that Yoel hadn’t gone to the office. He filled every last corner of the house with his presence, slurping up all the air until she felt

like she was suffocating.

First he paced up and down the hallway enough to make the chandelier rattle, then he moved around some papers and opened and closed drawers, and then he was in the kitchen again.

Every time she asked if he was hungry, he shook his head in irritation.

Russy started wondering which one of them was underfoot. Was she supposed to move out of the way, or was he supposed to make himself scarce? He opened the fridge door and closed it. The acrylic fridge veneer was fingerprinted like a preschool easel, and Glenda kept coming in to wipe it down.

Her only reprieve had been yesterday, when she’d gone to visit her father. He wasn’t doing too well, and this just added another layer of unease to her already heavy heart.

She longed to call Chavi. Sit with her and share her struggles. Ask for

her opinion. She even suspected that Chavi knew something was up because every time she visited, Chavi somehow needed stuff from the study. On one occasion, she’d looked through the French doors and seen her search through some papers.

She had watched with relief, the burden already lighter just by knowing that Chavi shared it. But both of them knew they couldn’t talk about it.

With Purim only three weeks away, she had a bunch of details to finalize. But she needed Yoel, and he was seriously AWOL.

First, they needed a venue for the Purim meal. The large simcha room they’d built in the basement had been too small last year. She hated using the rest of her house so close to Pesach. She could just book a large ballroom, but she knew Yoel would want to choose.

She also needed to finalize the or-

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der with Aglaze for the mishloach manos tartlets. Did Yoel plan on sending mishloach manos to all the board members? Did he want the larger size for some people?

Yoel was lost in a sea of tension and frustration, and she couldn’t even clear her head for something as basic as compiling a list.

The only light in her days were Kristina’s appointments. These visits were simply her lifeline. How embarrassing was that? Most of her kids lived within a quarter-mile radius, and she needed a smoking seamstress to cheer her up.

But today, even Kristina stepped on her toes.

The bar mitzvah dress was almost done, and only the sleeve needed some oomph. Kristina tried some pin tucks extending from the shoulder to the cuff.

She flattered Russy about how fit she was and how the dress was literally dancing on her. Russy had almost relaxed when Kristina moved right into family affairs.

“Your grandson, that Zevi boy, is adorable. Always up to something.”

She knew Kristina well enough to know that she wasn’t talking about Zevi by chance. Yosef Yehuda’s boys were just as cute, and definitely tamer.

“When do you see Zevi?” she asked.

“Oh, he’s home all the time. Yesterday Havi gave me those pale blue skirts to mend. By the way, they are gorgeous. You have great taste.” Kristina tapped her arm lightly.

Russy perked up. “Aw… I knew you’d like them.”

Kristina smiled and looked into her eyes, “Your Havi, she’s got nerves of steel. I’m telling you, steel. And…” Here she leaned forward. “I need you to know something without me telling you.”

Here goes.

“Something about Zevi?”

Kristina nodded.

So she hadn’t been imagining things all winter. Chavi wasn’t popping in nearly as often, and there was a tightness to her voice.

But then again, they’d both had tight voices all winter.

“Is Zevi ever in school?”

Kristina shook her head.

And just like that, the dress lost its

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As she was packing up her supplies to head to Chavi, Russy hurried to the study, took an envelope, and filled it with cash. She grabbed another envelope and scrawled, Chavi, hope things are okay. Mommy. She stuffed one envelope into the other and handed it to Kristina. “Do me a favor. Give this to Chavi when you get there.”

When Yoel walked into the kitchen a while later, the helplessness had

“Yoel, we need to talk about Pu-

Yoel turned around from his spot at the fridge. “Purim? I might be in

She was about to retreat, but she was his wife, and he’d stayed home for be anywhere near jail. You will be home hosting hundreds of bachurim and family.”

Yoel sat down heavily. “I’m not so

“I am. Now, let’s get cracking on mishloach manos. I have last year’s

Yoel peered at the list for a moment and then exploded. “The sentenctwo weeks, and you’re writing

Now what? She’d been his wife for 36 years, but she had no clue how to

She tried. “You need to speak to someone. Yosef Yehuda can really help. He keeps asking what’s wrong!

Yoel stood up. “No! Never! All I need is the family and the entire

He stomped down to the basement. A minute later she heard the elliptical going. She almost burst out laughing. If he was on the elliptical, she’d better start baking sourdough.

It wasn’t a joke, though. He needed

She picked up the phone and di* * * * *

“Aah!” Chavi trilled luxuriously. The echo bounced right back. “Aaah!” she yelled again in the foyer with the open ceiling. Just to make sure it was

She was home alone. Alone!

Zevi was in cheder! She paraded through the house and breathed in the stillness.

Life was bliss. Life was doable. She could tackle costumes. She could tackle Purim. She could tackle Pesach.

The Schon Stable — in honor of Zevi’s obsession with horses — would take shape with riding boots from Ali, brown leather vests from Etsy and the perfect hats from Walmart. And no, regardless of Ruchelle’s ideas about giving hay and horse chocolate molds for mishloach manos, she would go with those gorgeous mini chocolate logs.

Lately, Chavi dreamed of companionship. Someone to bounce her worries off, like that echo in the foyer

She could use the family’s credit card for these legitimate purchases. Costumes were expected on the statement, and her mother had an account with Aglaze.

But for horse-riding therapy? And all the other interventions they’d signed Zevi up for? She had no clue how they’d pay for those. Her mother’s envelope was long empty, and Zevi had another session tomorrow. Even she was fond of Tchupegai, Zevi’s horse at TheraRide that was named in honor of Achashveirosh’s favorite stallion.

The stable had only recently reopened after being closed during the heavy winter months. But it had still been freezing. She’d shivered her way through the session, the wind chilling her bones, while Zevi sweated from excitement. He listened attentively as the therapist explained how horses mimic human emotions, and he’d taken it very seriously.

He’d tenderly stroked the horse’s mane and smiled at her from his perch

on the saddle. She hadn’t seen him concentrate like that in a long time.

They’d both come home exhilarated from the first session. But she didn’t even have anyone to share it with. Her mother was comfortable in her corner of knowingly not-knowing. She didn’t want to overburden her husband. And she didn’t have the kinds of friends she could safely share this with.

Russy started wondering which one of them was underfoot. Was she supposed to move out of the way, or was he supposed to make himself scarce?

Lately, she dreamed of companionship. Someone to bounce her worries off, like that echo in the foyer. Someone, other than her husband, to help her carry life’s mundane struggles. Should she trade in her jewelry? Zevi’s therapy would cost six thousand dollars a month. Who could she unburden herself to?

It hit her one night as she tossed and turned: She was nothing more than a child. She had everything she needed. Her mother bought the girls’ clothes. Her father filled the grocery accounts at the start of each month and leased their cars, not even putting on a show of asking them which make and model they liked. Cleaning help and seamstresses were bills she never even saw.

She was a child. Coddled? Yes. But a child.

What did a child do if they needed money?

Her classmates had babysat when they wanted Ralph Lauren sweatshirts or an extra ticket to a Bais Yaakov production.

So that’s what it boiled down to. Babysitting.

She could just picture it. She could post flyers on all the lampposts with those tabs featuring her phone number for people to tear off.

She’d insert some Clipart pictures of babies and write something like: Babysitter available. Warm. Drop-ins welcome. Please pay. And she’d be in business.

Chavi smiled bitterly. Today wasn’t a good day to think about employment options.

Today was March 1st. It was a day where her zechusim were needed. She took out the Bosch and started mixing a dough. She’d take challah in her father’s zechus

She covered the dough with a towel almost tenderly and took out her Tehillim. She wrapped her Chanel pashmina around her shoulders and slowly said perek after perek. She davened for her father, for Zevi and for herself. When her tears had run dry, it was time to braid the challos.

As she painted the loaves with egg, a crazy idea wormed its way into her mind. The image of her parents, in the courtroom all alone, niggled at her and didn’t give her any rest.

She couldn’t let that happen.

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Pesach With Panache

ISSUE 229

Meats To Marvel At

Braised Cornish Hens

Tricolor Letcho Tongue

Horseradish Crusted Roast

Fruity Skirt Steak Salad With Passion Fruit Dressing

ISSUE 230

This week!

Poultry for the Palace

Butternut Squash Capons With Apple-Ginger Sauce

Caramelized Onion and Pear Chicken Steaks

Kugel Capons

Pulled Beef Stuffed Capons

ISSUE 231

Bring on the Baking

Chocolate Espresso Puddle Cookies

Chocolate Pecan Biscotti

Chocolate Cheese Brownies

Chocolate Cheese Roll

Pomegranate-Orange Pavlova Wreath

Sugar-Glazed Almond-Mango Tart

Sandwich Cookie Coffee Nice Cream

Apple Thumbprint Cookies With Apple Pie Filling

Deluxe Apple Roll

Apple Compote

ISSUE 232

Stunning Salads

Poached Pear Salad

Beet Carpaccio

Marinated Salad

In this set, we present to you a roundup of perfect-for-Pesach poultry recipes to enhance and beautify your Yom Tov table.

BUTTERNUT SQUASH

CAPONS WITH APPLE GINGER SAUCE

A twist on the typical, this butternut squash capon is the perfect elegant addition to your Yom Tov meal.

INGREDIENTS

8 capons

3 cups butternut squash, prepared according to recipe directions

2 cups potato starch

1 egg

1 tsp. salt

SAUCE

2 apples

1 T. fresh ginger

1½ cups orange juice

2 T. lemon juice

1 tsp. salt

¼ tsp. black pepper

1 T. potato starch diluted in 2 T. water

DIRECTIONS

1. Preheat the oven to 425°. Line a baking sheet with parchment paper and set aside.

2. Cut off the head of the butternut squash, then cut in half and scoop out the seeds. Place on the prepared baking sheet, and drizzle ½ tablespoon of oil onto each half, along with ½ teaspoon salt and a ¼ teaspoon black pepper. Turn the squash face down, and bake on 425° for 40 minutes or until soft.

3. Allow to cool completely before handling. Once cooled, scoop out the flesh and measure 3 cups.

4. Add 3 cups butternut squash to a bowl, and mash until smooth. Add the potato starch, egg and salt, and mix until you get a thick, batter-like consistency.

5. Preheat the oven to 375°. Line a 9x13” pan with parchment paper and set aside.

6. Lift the skin off one capon, and fill with butternut squash mixture. Fold over the sides, and place the capon into the prepared baking pan. Repeat with all 8 capons.

7. Brush the capons with oil, and bake at 375° for an hour and a half.

8. While the capons are baking, prepare the sauce. Heat oil in a medium-size skillet. Add the diced apples, and lightly fry until golden. Add the ginger, and cook for an additional minute. Add the orange juice, lemon juice, salt and pepper. Bring to a simmer, and allow to cook for 7 to 10 minutes. Dilute the potato starch in cold water, and add it to the pot. Stir and continue cooking until the sauce has thickened.

9. Remove from heat and serve over capons.

10. Freeze capons and sauce separately.

If you have extra filling, add a bit of potato starch to make it thicker, roll it in a parchment paper, and add it to your cholent as kishka.

CARAMELIZED ONION AND PEAR CHICKEN STEAK

Elevate your Pesach table with this delicious chicken steak recipe. With a symphony of flavors, including pears, orange juice and white wine, this dish will leave you craving more. It may be time-consuming to prepare, but the results will definitely be worth it!

INGREDIENTS

8 chicken steaks

2 T. oil

1 cup potato starch

⅓ cup oil

5 onions, sliced

⅓ cup sugar

¼ cup white wine

2½ cups chicken broth

3 Bosc pears, peeled and sliced

1 cup orange juice

DIRECTIONS

1. Preheat oven to 375°.

2. Heat the 2 tablespoons of oil in a large pot. Coat the chicken steak in potato starch, and fry lightly for approximately three minutes per side. Place in a 9x13” pan.

3. Heat the ⅓ cup oil in a small saucepan.

4. Dice the onions, and add them along with the sugar to the pan. Allow to cook on a low flame, mixing occasionally, until it caramelizes (approximately 2 to 3 hours).

5. Once the onions have turned a golden color, add the wine and continue cooking until the wine cooks down.

6. Add the chicken broth and pears, mixing well.

7. Add the orange juice, bringing mixture to a light boil.

8. Pour this mixture over the chicken steak, and bake at 375° for 1½ hours.

KUGEL CAPONS

This is the perfect capon for Seder night. It’s kind of like an all-in-one — all of my favorite foods in one dish. What I love most about it is that you don’t have to go out of your way to make it. Kugel and soup you’ll be making anyway; this combination just takes it all to the next level!

INGREDIENTS

8 chicken capons

8 slices potato kugel (see recipe below)

1 cup chicken soup (see recipe below)

1 carrot from the soup

1 squash from the soup

1 parsnip from the soup

DIRECTIONS

1. Preheat oven to 375°. Line a 9x13” pan with parchment paper and set aside.

2. In a bowl, combine the chicken soup and veggies. Using an immersion blender, blend until smooth.

3. Lift the skin off a capon, and place a slice of potato kugel inside. Fold over the sides, and place the capon into the prepared baking pan.

4. Repeat with all 8 capons.

5. Pour the blended chicken soup over the capons, and bake at 375° for 1½ hours.

THE PERFECT KUGEL RECIPE

INGREDIENTS

9 eggs

9 Idaho potatoes, peeled

1 cup seltzer

¾–1 cup oil

2 spoonfuls of salt (I use plastic soup spoons) Pinch of black pepper (optional)

DIRECTIONS

1. In a food processor fitted with the S blade, blend the eggs.

2. Remove the S blade, and insert the kugel blade. (This is the blade that had lots of tiny circles.) Grate the potatoes using the kugel blade.

3. Preheat the oven to 500°.

4. Line a 9x13” pan with parchment paper, and place the mixture from the processor into the prepared pan.

5. Add the seltzer, oil, salt and pepper. Using a shallow ladle, mix until well combined.

6. Bake at 500° for an hour, then lower the temperature to 300° and bake for an additional 4 to 5 hours.

THE PERFECT CHICKEN SOUP

INGREDIENTS

1 celery knob, peeled

2 parsnips, peeled

4 small parsley root, peeled

4 zucchinis, peeled and halved

4–5 carrots, peeled and halved

3 T. salt

2 lb. chicken bones

1 lb. chicken drumsticks or bottoms

2 lb. kolichel

DIRECTIONS

1. Start by putting the bones, drumsticks and kolichel into individual wrap-and-boil bags.

2. In a 12-quart pot, add the vegetables in the order they’re listed.

3. Add the meat and chicken on top.

4. Fill the pot three-quarters full with water.

5. Bring to a boil, then lower the flame and simmer for 8 to 10 hours.

6. Allow the soup to cool, and discard the chicken bones, celery knob, parsnip and parsley root.

7. Remove the drumsticks from the bag. Add it to the soup.

8. Remove the kolichel from the soup. Shred the beef and use as desired.

PULLED BEEF STUFFED CAPONS

Whenever I make chicken soup (which is almost weekly), I add a kolichel to cook in the soup, then shred the beef and use it as Thursday night dinner. It’s the best hack! Try it and you’ll thank me. Kolichel is the perfect meat for soup; it’s lean and doesn’t make the soup feel fatty.

In this recipe, I use the kolichel as the base for the capon filling. It’s simple, elegant and oh, so delicious!

If you’re looking for the perfect chicken soup recipe, check out the kugel capon recipe above.

INGREDIENTS

8 chicken capons

3 T. oil

3 yellow onions, diced

1 T. diced ginger

1 medium carrot, diced

1 yellow squash, diced

2 green squash, diced

¼ cup red wine

1 cup chicken stock, divided

2 lb. shredded kolichel from the soup

2 tsp. salt, plus more to taste

1½ T. potato starch diluted in 3 T. cold water

DIRECTIONS

1. Heat oil in a pot, add the diced onions and ginger, and sauté until the onions start to brown, approximately 10 minutes.

2. Add the carrots, and sauté for 5 minutes, mixing occasionally.

3. Add the squashes, and keep sautéing until soft.

4. Add the wine, and allow to cook for 2 minutes.

5. Add ½ cup chicken stock, shredded beef and salt. Mix well, and cook until the beef is heated through.

6. Mix the potato starch with water, and add it to the pot. Mix until thickened.

7. Remove from heat and allow to cool completely.

8. Preheat the oven to 375°. Line a 9x13” pan with parchment paper, and set aside.

9. Lift the skin off each capon, and fill with pulled beef mixture.

10. Fold over the sides, and place the capons into the baking pan.

11. Brush the capons with oil, add the remaining ½ cup chicken stock to the pan, and bake on 375° for an hour and a half.

Note: If you have extra filling, try using it to fill crepes or as a side dish over some lettuce.

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Cooking with Ruchele Honig, personal chef

She walks into your tiny Pesach kitchen, armed with an apron and her ever-present AirPods. Undaunted by the grocery boxes stacked high, she plows straight in. A flurry of focused prep begins.

Soon tantalizing aromas waft from the kitchen to your bedroom, where you’re studiously sorting shells. Like Curious George in the chocolate factory, you follow your nose. Controlled chaos reigns: Mounds of zucchini, potatoes and apples vie for the title of tallest pile. A meat marinates in an unknown, syrupy marinade. Pans of steaming kugels, crunchy pies and delicate meringues compete for counter space.

You dash back to your closet.

Hours later, you stare at the neatly labeled foil pans, ready to slide into your freezer. Pungent meats, fluffy cakes, perfect piles of crepes, tangy compote, golden sautéed onions. You breathe a sigh of relief, and carefully delete the item on your list: Pesach Cooking, done.

Meet Ruchele Honig, personal chef

GOLDY SWIMER

Starting from Scratch

Ruchele discovered cooking during the long evenings of her childhood. So long as she cleaned up her messes, the kitchen was her kingdom. Her father’s grocery meant ingredients were readily available for endless experimentation, and Ruchele’s family, and later her friends, gravitated toward the kitchen to sample her offerings.

“I remember a sweet-and-sour chicken my father swore was filched from a takeout.” Ruchele smiles. “I’d want to go out to eat, but my friends would rather have my food, even as teens! Shabbos was my mother’s domain, but during the week, I’d cook dinner, and I’d also do plating and menu planning.”

Ruchele was married with a baby when her first major job came knocking. “My aunt was hosting a party, and she asked me to cater. To say I was apprehensive is like saying the ocean is deep. What if the chicken dried out? If the lo mein was too salty? I told her she should first pay me the cost of the ingredients, and we’d take it from there.”

The event was a huge success. Word got out, and soon Ruchele was fielding requests ranging from orders for two kugels to catering entire sit-down affairs. But it was only once her youngest was in playgroup that Ruchele began her most in-demand service to date: Pesach cooking.

“Years ago, I’d cook for other people in my own kitchen. Today, I switched my Pesach model to only cooking in

clients’ houses.” In the beginning, it was all very hush-hush. But now, the demand far outstrips Ruchele’s crammed calendar.

Leave It to the Cook

If you’re imagining a four-week nonstop cooking marathon, you’ve got a pretty good handle of Ruchele’s job.

“I begin the day after Shushan Purim, when most people are battling piles of candy and sticky costumes. But I’m there, ready to cook in a pristine Pesach kitchen.”

A phone conversation precedes the grunt work. “We’ll discuss the client’s preferences, her kids’ palates, and the amount of hosting she’s doing. Of course, being this is Pesach, we discuss chumros as well — and I promise you I’ve seen everything by now. The client makes the grocery order, and I ensure they have cleaning help on hand for cleaning, peeling and sometimes chopping.”

She arrives at the client’s home at 8 a.m. Her workday runs anywhere from a minimum of six hours, all the way up to fourteen! She takes a quick inventory of the grocery order, ties the apron around her waist, and dives right in. Background music is a must, hence the AirPods. In short order, there are roasts in the oven and compote and soups simmering on the stovetop. When she runs out of heating sources,

She takes a quick inventory of the grocery order, ties the apron around her waist, and dives right in. In short order, there are roasts in the oven and compote and soups simmering on the stovetop

Ruchele begins prepping the next shift of foods that need oven time, like kugels and muffins. She also starts on the items that need no cooking, such as ice creams.

“Though I work intuitively, there’s still some method to the madness,” Ruchele explains. “I work like a well-oiled machine, stopping periodically to clean up. I can’t cook in a filthy kitchen with a grimy sink.”

What she cooks depends on her client’s needs. Some will just want Ruchele to cook their meats, others want the time-consuming things done, such as the endless batches of lokshen and kugel. For many, Pesach cooking involves enormous quantities of food, and corresponding hours and hours in the kitchen. Clients who employ Ruchele closer to Pesach can have her make their charoses, cucumber salad and Seder simanim.

“Yes, I do the salt water, too, if they ask,” she assures me.

Ruchele brings nothing from her own kitchen. “I’ve sent some clients out to purchase new knives,” she says. “Mixing bowls, too. Many Pesach kitchens are missing some of the basics. Yes, you need a set of mixing bowls, decent knives and a whisk.”

When the frantic activity abates, all that is left are stacks of pans and containers, each neatly labeled.

“I initially used my own professional labels, but guess what? I began getting requests to use the plain old Sharpie! People like feeling that their food was just taken out of their freezer, rather than cooked by a caterer.”

She shows clients around in their freezers, preventing dishes from getting permanently lost in the great frozen black hole. And for many clients, she comes back for another day or two of cooking.

Ruchele will occasionally use clients’ recipes, family heirlooms that have been handed down a few generations. It is Pesach, the Yom Tov of mesorah, after all. Sometimes, Ruchele will suggest recipe modifications or updates.

Per client requests, she will

RUCHELE’S PESACH TIPS AND TRICKS

On cooking meat

“All meat and poultry will eventually dry out. The question is just when. Fattier meat will take longer, whereas leaner cuts will dry out sooner. Personally, I haven’t found that low and slow does a better job than 350° for a few hours; 350° is the gold standard for a reason. The only thing you’ll accomplish by low and slow is overcooking your meat. Searing, though, is one step I do not recommend you skip.

“Imported meat can be a great way to feed a crowd on a budget. Just be careful which cuts you purchase. The fattier cuts will be more forgiving. Particularly, I recommend club steak and chuck eye roasts. Our favorite (pricey) Yom Tov treats include baby lamb chops, sweetbreads and veal chops.”

On kitchen gadgets

“I have drawers full of gadgets and gizmos, yet I keep going back to my basic utensils and trusty knives. I know that chefs have this penchant for using gigantic kitchen knives with smooth blades, but my serrated, round tip Victorinox does a fabulous job.

“Get yourself a whisk, especially for Pesach. A decent frying pan. Large serving spoons. Mixing bowls are a must. You can manage with a limited list of products, but mixing lokshen batter in a pan is just not the same.”

On menu planning

“You don’t need potatoes three ways for every meal. Remember: All your side dishes expire the second you purchase your chometz back from the goy. Save yourself time, money, and most of all, your precious energy. Fresh mashed potatoes always works if your stash of imitation lokshen with imitation cabbage runs out. Pro tip: Fruit as a side dish is not a side dish; that’s dessert.

“Yes, I have a variety of seventeen different pies that clients can choose from, and they are all delicious. But when are you eating all this? And I promise that your family will still sing your praises if you serve the same thing twice over an eight-day Yom Tov.”

On freezing and rewarming

On building flavor

“When you’re out of spices and aromatics, think out-of-the-box to build layers of flavor. Past the juices, I rely on a variety of unusual ingredients to achieve deep notes in a dish: Peeled tomatoes, fresh pineapple, and even coffee can create that complex note you’re looking for in meat. I use red and white wines a lot. Sugar and honey are also biggies, and of course, what’s Pesach without dicing giant piles of onions? With some creativity, you can duplicate many familiar flavors.”

“As a chef, I’ll freeze everything you want, even the charoses. But that doesn’t mean I think it’s a good idea to freeze everything, especially your veggies, and I will warn my clients in advance. I wrap everything with Saran wrap and label each pan with my Sharpie. Ziplocs do the job, too. Sort your freezer either by meal or by food group to have everything easily accessible and to prevent losing your triple-layer mousse, only to find it on Shavuos.

“I got a call from a client’s daughter-in-law asking for rewarming instructions, because her mother-in-law was butchering my food. Rewarming frozen food is a chochmah of its own. My rule of thumb is to fully defrost the food first. If you slide a pan of frozen food in the oven, by the time it’s defrosted, it will cook instead of rewarm, resulting in dried out, rubbery food. Warming defrosted food takes most of the guesswork out of the process. Obviously, overnight potato kugel is an exception.”

On cooking and prepping

“Clean up as you go. Even though people hire me to cook and not to clean, I keep washing up as I go along, using the same few bowls rather than unpacking every cabinet. I always make sure the kitchen looks somewhat decent, so my client doesn’t walk into a horror.

“This method may not work for everyone, but I peel once and work from there. I like getting that task off my list.

“When menu planning, plan for adequate meals on Erev Yom Tov. I make chicken patties, potato chremslach and schnitzel, and everything always gets eaten. And prepare as much as you can in advance, including your chopped veggies and salad dressings.”

grind peppercorns, omit ingredients, and work with schmaltz.

“Every limitation has a workaround,” Ruchele notes. “I use juices to build flavor, chiefly orange, lemon, and lime juices. And onions! Loads and loads of fried onions.”

Personally, Ruchele fingers garlic as the one ingredient she misses most on Pesach. “I use a ton of it in my daily cooking, and there’s nothing that quite duplicates the flavor it gives food.”

All Kinds of Flavors — and Families

Ruchele remembers her largest Pesach job. “I was cooking for a very large family, including marrieds with many kids. I cooked for eight days straight! The quantities were enormous: a hundred rib steaks, seventy lamb chops, pots and pots of compote, and enough chocolate chip cookies to feed an army of kids. It was colossal.”

Cooking commercial quantities is a skill Ruchele learned over time, though she is entirely self-taught.

“My husband owns Muffins N More, so I had in-house guidance from him when it came to the baking. But when it came to cooking, I was on my own. Over time, I learned how to accurately eyeball quantities, telling myself if I can cook for ten, I can cook for twenty. Most of my recipes are in my head. When I began getting requests to share them, I found that putting them down in writing was a challenge.”

When Ruchele originally began Pesach cooking, her clients were affluent people or those experiencing severe medical difficulties. Over time, Ruchele has seen another demographic reach out to her: balebustas with just too much to do, and too little time.

“I cook for every age bracket, every family size and every economic category,” Ruchele notes. “I’ve cooked for mothers on bedrest, middle aged women with no ko’ach to stand on their feet, families of those, lo aleinu, severely ill, and those who are just kitchen-averse.” Now, more than ten years later, most of her customers are repeat clients who book her for the following year immediately after the cooking’s all done. She’s built relationships with these clients, and beyond knowing if they use garlic or cocoa on Pesach, Ruchele calls them friends.

Feedback is super important. Ruchele has heard it all, from criticism for her soft chocolate chip cookies (“They fell apart!”) to high praise for her falshe fish. After stocking someone’s freezer, Ruchele enjoys hearing how her food fed a family well, especially

RUCHELE’S RECIPES

Flourless Chocolate Soufflé

An original For Love of Food recipe

Finding allergen-free treats for Pesach can be challenging. Though this recipe does contain eggs, it is nut-free, and most of all, absolutely delicious!

INGREDIENTS

2 cups chocolate chips or chopped chocolate

1 cup oil

1½ cups sugar

1 T. vanilla sugar

3–4 T. coffee diluted in ¼ cup hot water

½ tsp. salt

6 eggs

1 cup cocoa

2 bars Rosemarie chocolate

DIRECTIONS

Melt chocolate, mix in oil, and add the sugars, coffee and salt. Mix in eggs one at a time, and add cocoa until smooth. Pour into ramekins or a 9x13” pan. Add one chocolate square to each ramekin. Bake on 375° for 20 to 25 minutes for ramekins, or 30 to 35 minutes for a 9x13” pan. The longer you bake it, the less runny it’ll be.

The Best Chicken Roll Recipe Ever

An original For Love of Food recipe

This is one of those recipes I keep coming back to, not just for Pesach, but all year round as well. I cook a large roll for the Seder and freeze half for another meal. While very kid-friendly, adults love it, too.

Pat chicken roast dry, roll in potato starch and brown on all sides. Remove from pot.

Sautée onions and 2 large, sliced carrots for about 15 minutes. Add chicken roast to pot, plus salt and pepper, and water halfway up the pot. Bring to a slow simmer, turning every half hour, for about 2 to 3 hours. Reserve vegetables to serve!

How was she so calm? Because

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in terms of those dishes they were initially skeptical about.

During COVID, a client asked Ruchele to cook with a mask. Try doing that in your own tiny, steaming kitchen. Another swore Ruchele to secrecy, because her mother-in-law was coming for Pesach. What do you know?

As Ruchele cooked up a storm, the shvigger walked in with no warning. The woman of the house shut the mixer and hustled Ruchele down to the basement, where she hunkered down like a criminal. But hands down, the funniest incident was when the hired help whispered to Ruchele that though she was a vegan, she just had to sample the simmering chicken soup. It just smelled so good!

Signature Dishes

have the time. This is when the new recipes are born: Candied nuts, pavlovas, barks and roulades. Pesach desserts are easy, in a sense. Botch a meat, and you’re in serious trouble. But dessert? With such a limited ingredient list, you get points for effort.”

With the painstaking work out of the way, Ruchele proceeds with the things she can cook blindfolded, including soups and meats. “I prefer knocking out each food group as I go along: All the meats, then all the kugels, and so on. Side dishes get done on Erev Pesach, along with my specialty chicken roll that I serve on leil haseder.”

Ruchele’s signature dishes are her roulades, falshe fish and compote. She points to lokshen as the most time-consuming task, as it requires lots of stove time. Kid-friendly favorites include sesame nuggets, chicken fingers, and loads of chocolate chip cookies.

“And kugel, of course,” adds Ruchele. “Lots and lots of potato kugel. Yapchik is a favorite, too. But my labor of love is definitely my desserts.”

The number one side dish requested (after potato kugel, of course) is carrot muffins. This is a mystery to Ruchele; it really doesn’t taste like its chometz’dig counterpart, and it’s one of those part-side dish, part-dessert hybrids that doesn’t do enough in either department. And she cooks food she doesn’t like, too; her salmon garners rave reviews, even though she won’t touch it.

Yes, for all those asking, she lost her sense of smell during COVID. But Ruchele learned to adapt, and aside from some flaming parchment paper, she managed just fine.

When does Ruchele cook for her own family? Two and a half days before Pesach, Ruchele heads home where her already-kashered kitchen (compliments of her son) is waiting for her. She then embarks on her last marathon, this time for her own household. Most of her own cooking is done on Yom Tov anyway, as her family has developed a penchant for fresh food.

Paradoxically, the first thing Ruchele gets started on in her own kitchen are the desserts. “I love patchken’ing and fussing, and I know that if I don’t do it first, I just won’t

Erev Pesach in most houses means takeout for dinner, but not for Ruchele’s kids. So while most of Klal Yisroel is eating greasy pizza and fries on their porches, the Honigs dine on fresh meals. Though she may have been out all day stocking a client’s freezer, the chef’s children don’t have to resort to peanut butter sandwiches.

When Ruchele dishes out her golden chicken soup on Seder night, she feels immense contentment knowing other families are doing the same with the food she cooked. Her message to fellow balebustas is simple: “Pesach can be daunting, true. But remember: You are a Yiddishe woman, and you’ve done harder things. Turn your panic into passion, and embrace this Yom Tov with simcha and joy.”

“I use juices to build flavor, chiefly orange, lemon, and lime juices. And onions! Loads and loads of fried onions”

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Nuts are delicious all year round, but they play a starring role in Pesach cooking. Here Shloimy Herzog of Klein’s Naturals walks us through the nittygritty of getting nuts from the tree to your table.

First, for some background, how old is Klein’s Naturals?

Mr. and Mrs. Klein founded the company 30 years ago in their house in Boro Park, repackaging nuts and selling them to consumers. As time went by, they started roasting nuts as well.

As demand grew, they moved the business to their garage and eventually expanded into a warehouse with professional machinery and between 70 and 80 employees, depending on the season.

What products do you sell, and where are they produced?

We sell all types of nuts: roasted, dry roasted, glazed and chocolate-covered. We also sell dried fruit. Everything is produced in Brooklyn, but the nuts are sourced from all over the world, mainly from California, Vietnam, Brazil and China.

Which countries do you export to?

We mostly export to countries where there is a big Jewish market, such as Canada and England. We also export to other European countries, but on a smaller scale.

Here in the U.S., we ship to California, Chicago, and other large Jewish communities. We also sell to the non-kosher market.

Why would someone who doesn’t have to keep kosher want to buy kosher products? Don’t they cost more?

No. We price our products according to the market. Nuts and dried fruit are a commodity, so as the market goes up,

our prices go up. When it comes down, our prices go down as well. Happens to be, nuts are one of the items that have not been majorly affected by inflation.

What government requirements do you have to meet to sell nuts?

We have to be compliant with state agriculture laws, and with federal government regulations known as FISMA, which requires us to maintain documentation to trace every product.

When we buy nuts from a vendor, it must come along with all the documents stating exactly where the products originate, each lot number, where they got it from, and where they sell it. In the event of a recall, these documents help us track which lot number has to be recalled so we don’t have to take everything off the shelves. Also, every batch must have documentation stating that the required cleaning and swabbing was performed before production to ensure that no allergens remained on the machinery.

We are also a certified SQF (safe quality food). This certification is required in order to sell to the mass market. SQF was implemented around 10 years ago; it’s a centralized body

that does inspections and gives certifications for food producers. The advantage is that production is not constantly disrupted with inspections from different companies every day.

How often do you have inspections?

Very often. We can expect yearly inspections from the SQF, the department of agriculture, the state and FISMA.

The inspectors walk around to see how the facility runs and check that it’s clean, and they also observe the manufacturing process. But the majority of the inspections are about checking necessary documentation. They want to see that everything is recorded on a daily, weekly and monthly basis. The inspectors can actually sit for two or three days on this alone.

They also make sure we have someone in-house who inspects all the machinery and is on top of the entire warehouse to make sure that everything is clean. This includes pest control.

In recent years, Costco created a new type of inspection for their vendors. They used to require a “surprise visit” once every three years. Now they require that SQF perform unannounced audits every single year. While I know the approximate timing — they usually give us an approximate two-month window — they could walk in any day.

The reason for this is that they want to see the facility on a regular day, not just when a company prepares for inspection.

Have you ever had to do a recall?

A few times, but that’s where the SQF comes in so handy.

Once, the mashgiach told us to recall some mango that turned out to be infested, and we pulled everything off the shelves. It was easy to trace the infested batch using the lot numbers, and everything was resolved right away. If not for the lot number system, I would have had to recall all the mango we had shipped out instead of targeting only the affected lot.

Another time, there was a shipment of watermelon seeds that had to undergo a fumigation process here in the U.S. since the government doesn’t rely on the fumigation done in the country of origin. Due to an error, there was one shipment that wasn’t fumigated, and we had to recall it.

Recalling is a very expensive process.The products have already been delivered, so they have to be removed from the shelves and transported to a special disposal facility. When they arrive at the dumping site, a government official has to be present to oversee how they are destroyed.

Regular disposal is insufficient as the authorities view these products as unfit for consumption. They have to make sure they don’t return to the shelves through a back door or loophole.

Which nuts can pose a problem of crosscontamination?

Roasting almonds and cashews together is not a problem since both are categorized as the same allergen. Going from Salted

or Unsalted?

As per company stats, roasted, salted nuts are definitely more popular than unsalted varieties. No surprise there!

almond to peanut production is not such a major transition, either, since peanuts are “worse” (allergy-wise) than almonds. Going back to the almonds afterward is the difficult part. It means cleaning and testing all the machinery to ensure that there are no traces of peanuts present.

One of the requirements is that peanuts should not even be stored in the same aisle as other nuts. This is just in case a box of peanuts placed on a higher shelf has a hole, and some peanuts fall into a box of other nuts. Such a situation could contaminate the whole batch.

We also have very strict rules when it comes to the areas in our warehouse designated for peanuts, and also for the chocolate-covered pretzels we produce. This is in order to avoid any contamination or shailos of chometz. After all, the workers don’t understand what chometz is, and we have to be very careful to make it impossible for chometz products to get mixed with Pesach products.

When do you do this?

How does the production process differ for Pesach?

Most of the nuts we produce are not kitniyos and pose no problem for anyone on Pesach. However, in order to avoid kitniyos entirely, our Pesach run excludes sunflower seeds, pumpkin seeds, various other seeds and peanuts. We go through a two- to three-week cleaning process of all the machinery to prepare for Pesach, during which time we don’t do any production at all.

Ideally, we like to switch to Pesach production as early as possible, which means after Sukkos. However, Chanukah and Tu B’Shvat are busy seasons, which makes it hard to switch to Pesach production so early. But each year we move it a little closer to Sukkos.

How can you switch to Pesach mode so early?

We have to be prepared — especially when it’s a leap year — to produce enough year-round products in advance so we have enough stock to last the whole winter. This is a challenge, since peanuts, for example, have a very short shelf life. After a month the taste changes, and after three months they have to be removed from the shelves. It’s a juggling act.

On the other hand, I’ve noticed the last couple of years that the Pesach season keeps expanding; people want the products much earlier. This is both with regard to exporting to different countries and the big chain stores who all recognize the Jewish market and bring in Pesach products a minimum of eight weeks in advance. This means that toward the end of the winter, only kosher for Pesach products can be found on the shelves.

This is also very convenient. In the weeks between Purim and Pesach, people start cleaning out their pantries, but they still need food to eat, so they buy many kosher l’Pesach products. So the market is not necessarily for Pesach itself, but also for the weeks leading up to Yom Tov.

But don’t Pesach products taste different?

No, the taste is the same. We roast them with the same oil and other ingredients as the rest of the year. The chocolate has one ingredient less,

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According to Mr. Herzog, raw walnuts and almonds used for cooking and baking are very popular for Pesach

“We have seen a big shift from in-shell to shelled nuts in recent years,” he adds, “though some people still buy in-shell, and they are still a favorite for kiddushim.”

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but that doesn’t affect the taste. In fact, there are people who prefer the Pesach chocolate over the chometz equivalent.

So how does Pesach production differ from the rest of the year?

The mashgiach is here more often to ensure everything is running smoothly and to address any Pesach-related kashrus issues. Every container — even before we receive it — requires paperwork verifying its source, and we check each lot number to ensure that it’s kosher l’Pesach

Even though these are raw products, we still need to know exactly where they come from because there are ingredients that are frequently used in the vicinity of these products that can pose chometz concerns. For instance, Medjool dates are processed in a facility where date rolls and other products that contain wheat are also made. Even though there’s nothing in the dates themselves, since they come from the same facility that produces chometz items, we have to ensure that no cross-contamination occurred.

All this has to be approved with our mashgiach before we even buy the items, which involves visiting the factories and receiving the necessary documentation.

Are the Pesach products more expensive?

Only a few specific products are more expensive. For example, we sell a certain fruit slice candy that we don’t produce, only distribute, and since we pay way more for the Pesach version, we have to sell it for more. But on the whole, I would say that 95% of our products are priced the same for Pesach as they are the rest of the year.

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It feels like “gluten free” is the new health status symbol. People who want to lose weight or “be healthy” (a pretty vague goal) go gluten free, and more and more packages in the grocery are popping up with the formal GF certification.

But what’s the big deal about gluten, anyway? And can it be that so many people are really “intolerant” (another vague term)? Is it just a fad, or is there something about gluten that’s really bad for you?

Or maybe the question should be: Is going off gluten good for you?

What is gluten, anyway?

Gluten is the protein found in wheat, barley and rye. Or let me put it this way: Gluten is the protein found in pasta, challah, cake, pretzels, cholent and pizza. When you eat gluten, it causes your dopamine levels to rise. Dopamine is the feel-good chemical;

SHIFRA

it literally makes you feel high. Of course, you always want more. And now you know why it’s called “comfort food” and also why it’s so hard to stop eating it. It’s literally addictive.

So what’s wrong?

The typical American diet is high in starches, sugars and carbohydrates. All of those cause the sugar-loving bacteria in your gut to grow and flourish, and the “good bacterias” that live in your gut diminish. This eventually leads to a condition called a “leaky gut.” A leaky gut means that the cement that holds the cells together begins to get holes, and the contents of the gut leak into the bloodstream. This means that particles of incompletely digested gluten can get into your bloodstream. Now, 20 to 30% of people with European ancestry (you?) have the genes that put them at risk for gluten sensitivity, and gluten in their bloodstream triggers an inappropriate autoimmune response. In other words, the body starts destroying itself.

That doesn’t sound like fun. What does it feel like? For some people it plays out like rashes, eczema, migraines, asthma or food allergies. For other people, things might get more dramatic — multiple sclerosis or severe GI problems.

Not to take even more things away from you, but in researching this article, I discovered that casein, the protein found in dairy, is biologically extremely similar to gluten and has a similar effect on human biology. That’s why health professionals often lump them together, and you might hear people saying they’re off both gluten and dairy.

thought I didn’t feel well before. Sure, I was always tired, but I thought it was my lifestyle — little kids, baby waking up, intense job, always busy, not enough sleep. I got headaches sometimes, but come on, everyone does, right? I thought it was normal. And now I just felt so much better. I couldn’t believe it.

I got used to feeling great, but I missed my favorite foods, and after a little while I started to slip back into my old eating habits. Almost immediately, I went back to how I was before: tired and shleppy all afternoon, headaches, and saying things like, “I have no idea how I’m going to make Pesach.”

So that experiment was pretty educational.

I found this all very hard to accept. I mean, come on, I’m fine, right? You’re also fine. Okay, so people with multiple sclerosis should go off gluten, I don’t have a problem with that. (In fact, treatment protocols for many autoimmune disorders include the elimination of gluten.) But is it really so bad for everyone else?

I decided to try it and see.

This is what happened to me when I went off gluten: I stopped getting headaches

I was in a better mood in general

I had tons more energy. I woke up feeling ready to go, and I didn’t get tired in the afternoon. I could just keep going all day, and I felt great

That last point was the most significant. Within three days, I felt significantly better, and within a few weeks, I felt an amazing change. The crazy part was that I hadn’t really

To be honest, I can’t know exactly how much of the benefits were a direct result of removing gluten; maybe it was because of the foods I started eating instead. I wasn’t eating filling things like bread, pasta, cereal, crackers, cake, pizza and snacks, but I had to eat something. I decided to replace gluten with fruit, vegetables and protein, rather than with gluten-free versions of pizza, muffins and pretzels, which are generally high in sugar and low in nutrients. A doctor would probably say that my “improved nutrition optimized my cell chemistry” so my body could operate as well as possible.

So did my amazing energy levels come from eliminating the burden that gluten foods were creating in my body? Or was it from the improved nutrition from all the vegetables, fruit and protein I was eating instead? Or was it a combination of both? I can’t know for sure. But I do know that for me, it was totally worth it. I hadn’t even realized how good it was possible to feel.

My sister has a daughter with celiac disease. Once, at PTA, she was gratified to see a note the teacher had written for herself and taped where the snack supplies were kept. It read, “Chavy Kohn, no gluten.”

Then she overheard another mother say, “I hate when parents impose these ridiculous food fads on their poor kids.”

In her case, it wasn’t a fad. But what about the rest of us? Maybe there’s something to it after all. Is gluten free just a restrictive craze? Or are there actual health benefits to eliminating gluten?

I dare you to try it and decide!

Reduce Pre-Pesach Stress Through Understanding Hilchos Pesach

Diminishing Pre-Pesach stress begins with knowledge of this basic principle: The Halochos of eating Chometz are very stringent, but the Halochos of OWNING chometz are much less so.

Below are Torah scholars' directives regarding owning chometz and cleaning for Pesach. (Notes in parenthesis and brackets are explanatory comments. Also, italics and bold are added for emphasis.)

RAV CHAIM PINCHOS SCHEINBERG Zatzal, Rosh Yeshiva of Torah Ohr in Yerushalayim, taught the following:

• If, during the year, chometz is not brought into a place, that place does not have to be cleaned out or checked for chometz

• The general obligation to check for & get rid of crumbs does not apply if the crumbs are less than the size of a k’zayis [an olive] and are dirty or spoiled enough to deter a person from eating them. (A kzayis is around 1/2 - 1 ounce.)

• The cleaning product (regular household cleanser) must spoil the crumbs (only) slightly, to the extent that people would refrain from eating them.

Rabbi Barclay and Rabbi Jaeger, authors of the Guideline Halacha Series, write that there are two mitzvos connected to the possession of chometz:

• Not to see chometz or find it in one’s possessions (Lo Yeraeh and Lo Yemotzei)

• To dispose of it (Tashbisu)

According to Torah law, it is enough to either get rid of the chometz, or to declare it null and void. Our sages required both for three reasons:

• Our declaration should be sincere.

• We shouldn’t accidentally eat chometz (that’s lying around)

• In order that overlooked chometz be included.

“If the chometz is dirty, then only a piece that is the size of a k’zayis (or larger) must be removed.”

“If the chometz is edible, then even a smaller [than a k’zayis] piece that one may be tempted to eat must be removed.”

“Therefore, when cleaning for Pesach one must remove small pieces of edible chometz and large pieces of inedible chometz.”

Books: Rabbi Barclay and Rabbi Jaeger also write that there is no need to check books, except for books that will be brought to the table. Those books should be either new or well cleaned.

Bentchers used the whole year should not be

used on Pesach; they should be put away with the chometz because they often contain crumbs and are difficult to clean. (Nowhere is it mentioned that the chometz crumbs have to be removed or that the bentchers and zemiros books have to be sold, even though chometz crumbs remain in them. The only rule is that they should be put away so that they are not accidentally brought to the table on Pesach.)

Toys that will be used on Pesach should be cleaned with soapy water and checked. Other toys should be put away. Special toys for Pesach are recommended.

Clothing that won’t be worn on Pesach needs only a quick check. “Since they are not going to be worn, there is no concern that one may eat any crumbs that are there. Small crumbs do not have to be removed since there is no prohibition to own them during Pesach.”

Light switches and door handles should be cleaned when necessary (After we touch them, we may touch Pesach food, and the laws forbidding eating chometz are most stringent, as mentioned. Pens, pencils, combs, and hair brushes which might have some sticky residue might also be in the same category.).

Carpets: Vacuuming a carpet cleans it sufficiently, since any remaining crumbs are not fit for eating.

Toaster: Since a toaster will not be used on Pesach, it is sufficient to remove loose crumbs by shaking the toaster well and putting it away with the chometz utensils. The chometz pots do not have to be scrubbed. Some have the custom to check the pots for chometz

Rabbi Yaakov Zev Smith, a maggid shiur for Irgun Shiurei Torah, explains: “The Gemara says that after bedikas chometz one still needs to annul the chometz. This requirement is not because of crumbs which may be scattered in the house; rather, it is a protection against a big piece of chometz. The reason we do not worry about crumbs is that since they are on the floor they have no importance to us and are “selfannulled” (Pesachim 6b).”

He explains further that the Chayei Adam (119:6) is of the opinion that one must clean crevices of crumbs within hand’s reach. This is not because of the prohibition to see or have chometz in one’s possession – but because we are concerned that one might inadvertently eat them”.1

The Pri Chadash (444-4) and the Igros Moshe (1145) disagree with this stringency. However, the commonly held custom is to follow the Chayei Adam’s ruling and clean out all easily accessible places where crumbs might be found.

The Chazon Ish (122:8) cites the Gra in stating that crumbs caught between the floorboards do not have to be removed. Even if there are many crumbs that add up collectively to a k’zayis, they are not a problem halachically, because they are dried out and unappetizing.

“The requirement for chometz to actually be unfit for canine consumption (inedible to a dog) only applies to a k’zayis.” (Magen Avraham; Mishnah Berurah).

Rabbi Smith continues: What about chometz that is bigger than a crumb yet smaller than a k’zayis? An example might be a pretzel, or half a cookie. “While small crumbs are insignificant and are automatically nullified, these bits of food (which are identifiable things) are in a category of their own.”

These pieces of chometz (larger than a crumb yet smaller than a k’zayis) should be removed. (Shulchan Aruch Harav; Mishnah Berurah)

Extra effort in cleaning away chometz is part of a heilige minhag. In practice, we give the greatest energy to areas that our Pesach food and our hands will touch/contact on Pesach2 (This helps prevent the possibility of eating any chometz on Pesach. And while this is true, give careful note to the following paragraph.)

This minhag must be practiced according to each person’s strength and energy. And only up to where it does not take away from health, safety, and joy in the Heilige Yom Tov.

Anything written above should not be used by husbands and children as an excuse for not helping make the house clean and shining, as well as kosher for Pesach. It is indeed part of the signature of Pesach to have a home that is extraspecial clean. The wholehearted participation— without criticism—of husband and children, makes a big difference and brings much joy to the Yom Tov.

May we all be zocheh to clean and prepare for the Yom Tov of Pesach without excessive strain or fear, but with anticipation and happiness. And, may our cleaning and preparation find chein Above and help bring the Geulah Shleimah closer.

A truly kosher and freilichen Pesach to all.

The information above was reviewed and approved by Rabbi Elozor Barclay and Rabbi Yitzchok Jaeger, the authors of Guidelines – Over Five Hundred of the Most Commonly Asked Questions About Pesach (Targum Press) and by Rabbi Zev Smith of Irgun Shiurei Torah

L'aliyas nishmas Zeesl bas R’ Tzvi, a”h

1 (cf. Radvaz 1:135; Machaneh Yisrael 10:)

2 ..

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Introducing… the stars of our Pesach kitchens, the gadgets we can’t make Pesach without.

The Boro Park View reached out to a number of women and inquired about their favorite Pesach kitchen gadgets. Here we’re excited to share their recommendations with you.

Disclaimer: While almost one hundred women championed their Betty Crockers, I opted not to include it here, as I’m confident that most of your Pesach kitchens already boast at least one of these indispensable companions.

ESTY FREUND Dehydrator

The dehydrator is our family’s favorite Pesach gadget! By mesorah, we don’t use store-bought potato starch; instead, we make it from scratch by juicing potatoes and letting the starch dry up. We always followed a method using cookie sheets and towels, resulting in a lengthy and somewhat odorous process. One fateful year, after a marathon of peeling, juicing and sifting the juiced potatoes, the starch went sour, prompting a quest for a more efficient process. Enter the dehydrator, our kitchen savior, which transformed a week-long ordeal into a speedy process of just a few hours. This versatile gadget isn’t just for potato starch; it’s also our go-to for fruit leather and even beef jerky.

GOLDIE HONIG Juicer

In the search for an energy boost during Pesach, we found a Hamilton Beach juicer. Our juicer dispenses an array of revitalizing and healthy drinks, from vibrant green juice to bright beet juice, perfectly kosher for Pesach.

GREEN

Easy FoodPullProcessor

My grandmother gifted her children (one of them being my mother) with an Easy Pull Food Processor from Zyliss. When I sought advice from my mother on what gift to get my mother-in-law for Pesach, she immediately thought of this practical and beloved gadget. My mother-in-law loved it so much that she went and bought one for herself to use all year. She also bought one for her daughter when she got married. It can be used to chop up many different things, but its primary role in my mother-in-law’s kitchen is handling onions. You can just pop in quarters of onions, pull the string, and voila, you have finely chopped onion in a matter of seconds. Plus, it’s super easy to clean. My mother-in-law prepares a sizable batch of fried onions and freezes them in small containers to use in various dishes.

ESTHER GROSS

Deep Fryer

Deep fryer, deep fryer, deep fryer! While I haven’t had the chance to personally host Pesach (except during Covid), the deep fryer takes the spotlight when I go to my parents’ home for Yom Tov. I even convinced my health-conscious motherin-law to join the deep-fryer fan club. From battered chicken nuggets and French fries to our family’s favorite eggplant dip mixed with fried onions — everything becomes a deep-fried delight!

MINDY

French Fry and Pizza Cutter

It’s hard to choose a favorite between these two. The French fry cutter is a multipurpose tool that extends beyond its classic use. Not only does it cut through potatoes for perfect fries, but it also proves handy for any firm vegetable. And with the massive task of chopping onions for thousands of containers of fried onions, it’s a time- and energysaving asset.

SARAH BRAUN

Mini Food Processor

The pizza cutter emerges as the runner up. Beyond its role in slicing pizza year round, it’s great for slicing crepes, cutting through egg kichels, and swiftly preparing various vegetables. They’re both indispensable in our bustling Pesach kitchen.

YIDES SHOEN

Crepe Maker

Meet the savior of my wild Pesach culinary journey — the crepe maker. At the age of 22, I was already shouldering the task of orchestrating Pesach from A to Z for a crowd of 50! This trusty gadget proved to be a lifesaver, saving me significant time and energy, especially during the times when I needed an abundance of lokshen, utilizing a whopping thirteen hundred eggs for this purpose alone. Reflecting on my Pesach kitchen adventures, I’ve often wished for a gadget to streamline the lettucechecking process. With the responsibility of ensuring washed lettuce for each of the 50 people at the Seder and providing a generous salad at each meal, a dedicated lettuce-checking gadget would undoubtedly be a dream come true.

In the realm of Pesach gadgets, my mini food processor takes the cake. Despite being an attachment to a hand blender, I shamelessly ignore the immersion blender. Our minhag is to shell and grind our own nuts on Pesach. My Braun food processor just wasn’t cutting it (pun unintended), because I can only do large batches in it and don’t have much control over the texture. I really wanted something small and strong that would allow me to do mini, controlled batches. Luckily, my husband fargins me more than I fargin myself, and last year before Pesach, he bought me two sets — one for Pesach and one for all year. On Pesach, its primary duty is grinding nuts, offering precise control over texture, but it doesn’t stop there. Whether it’s whipping up praline paste or lending a hand in chopping onions, this versatile gadget graces my counter throughout the year.

FREIDY LESSER

Bosch Mixer

Ah, the Bosch mixer — a game-changer in our Pesach kitchen! After witnessing years of us girls diligently separating eggs only to end up with squashed results, my mother decided it was time to invest in a Pesach’dig Bosch mixer. It replaced the chain of offbrands and hand mixers we had gone through over the years. Even though the mixer is used mainly for the cakes, considering there’s no challah on Pesach, it was one purchase that was so worth it!

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3 WEEK

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WEEK 1 | MARCH 27 TO APRIL 2: Walls, master bedroom, kids’ bedrooms, seforim room

WEEK 2 | APRIL 3 TO APRIL 9: Bathrooms, laundry area, playroom, dining room (part 1)

WEEK 3 | APRIL 10 TO APRIL 16: Dining room (part 2), kitchen (part 1)

WEEK 4 | APRIL 17 TO APRIL 23: Kitchen (part 2), miscellaneous

APRIL 10 TO APRIL 16

The Dining Room, Part Two

You’ve already cleaned the curtains, couch and chairs. Let’s move on to the table.

The best way to clean wood furniture is with a microfiber cloth and a bit of H2O. As mentioned in a previous installment, white vinegar is also an excellent and safe option for varnished wood. Furniture polish may remove the wood’s finish and create wax buildup. If the table isn’t as shiny as it used to be or has streaks, furniture polish buildup may be the culprit. To restore the table’s natural sheen, steep two bags of black tea in boiling water and allow it to cool down completely. Dip a cloth into the tea, and wring out the cloth over the wood. Let it sit for a minute before wiping it down. The tannins (chemical compounds) found in the tea help break down the polish buildup.

As much as you would want your wood furniture to look as if it were bought yesterday, it has water marks and scratches attesting to its use. Want to remove those marks? Here are two wacky hacks on “curing” these problems. The first one is to dab some mayonnaise on the blemishes (I know it’s not that appealing, but it works!) and leave it overnight. The next day, wipe down the mayo and buff the furniture. I like to call this hack white magic. The other one involves rubbing the meaty part of a walnut over the scratch before buffing the area down with a dry soft rag.

The once gleaming crystal chandelier is covered in dust (gulp). Standing on a ladder and scrubbing each elaborate branch and strand of crystal isn’t your idea of a relaxing activity, is it? Thankfully, there is a simpler method to cleaning it.

• First, turn off the lights and wait for the bulbs to cool. Then, standing on a chair or stepladder, cover each lightbulb with a plastic sandwich bag or saran wrap. This step is important in preventing water from seeping into your fixture’s electrical parts.

• Next, you can choose to take the easy way out and use your trusty Windex. Or, take it a step up and make your own mixture of three parts distilled water and one part rubbing alcohol. Distilled water is necessary to avoid leaving water stains on your crystals. Using your own mixture is not only better for your fixture, but also a lot healthier for the air quality in your home.

• Place a towel on the floor or table under the chandelier, and spray the solution onto the entire chandelier until dirty water starts dripping down onto the towel. Keep spraying until the dripping liquid is clear and free of dust. Allow the fixture to drip dry, and enjoy the sparkle of your chandelier’s restored gleam.

Finally, let’s clean the silver. You can achieve beautifully gleaming silver easily — no need to polish, smear and develop carpal tunnel syndrome from buffing your leichter. Here ye! What follows is a great hack that eliminates all of this work. I’m going to share precise ingredient measurements, but between you and me, you can just pour approximate amounts of each ingredient into the bucket or pan.

• Find the largest bucket or pan you own, and line it with aluminum foil.

• Calculate approximately how many cups of water can fit into the aluminum-lined bucket or pan, and bring the corresponding volume of water to a boil in a kettle or pot.

• Meanwhile, fill the aluminum-lined bucket or pan with 1 tablespoon baking soda, 1 tablespoon salt and a half cup of vinegar* for each cup of water you will be using. For example, if your bucket fits 5 cups of water, you will need 5 tablespoons baking soda, 5 tablespoons salt and 2½ cups of vinegar. This part is exciting for the kids to watch! Baking soda + vinegar = a fizzing party! Again, approximate amounts of each ingredient work just fine.

• Add the boiling water to the bucket or pan, and place the silverware into the mixture. Watch the chemical reaction remove the tarnish and do the polishing work for you. If your piece of silver doesn’t fit into the water all at once, flip it with tongs after a minute or so. Do not use your hands! The water is hot.

• Remove the silver from the water after a couple of minutes, and buff it to dry. The buffing is necessary — don’t let it air dry. Enjoy looking at your reflection in the silver!

*If you plan on kashering your silver for use on Pesach, use kosher l’Pesach vinegar.

The Kitchen, Part One

Let’s enter the kitchen, the heart of your home. This space is by all definitions the most chometz’dig spot in your home and qualifies for a proper cleaning. Empty the contents of your kitchen cabinets and drawers one at a time, and wash all surfaces well with a mixture of water and Mr. Clean. If you’re not afraid of bleach, add it to the mixture too. Utilizing the powers of elbow grease and a small toothbrush, try to get into all the hard-to-reach corners where crumbs may be hiding. Use a magic sponge for stains.

Wipe the surfaces with a dry rag, and then give it additional time to air dry completely. Return the contents to the cabinets and drawers. Of course, all chometz food items stay out from here on. Designate a closet or box as the chometz center, and place all chometz inside. Check your cans and food products for expiration dates. Toss anything out of date or unfresh. Anything that has been sitting in the cabinet for a while with no consumers — give it away (I didn’t say the other g-word!). Your space is limited and precious; there’s no need to feel guilty.

As for all the kitchen appliances and gadgets —- keep breathing.

For the Bosch mixer (I can hear you groan), simply fill the bowl with a mixture of bleach and water, or vinegar and baking soda. Turn the machine on, and let it spin for a few minutes with the beater attachment. The cleaning mixture will get into all the crevices your dough has been traveling to. Rinse the machine with dish detergent and water, and dry well. Use an ammonia-and-water-soaked rag to wipe down the exterior and base of the machine.

Use the same method for your food processor. Fill the appliance with a cleaning solution, whir, drain, rinse and dry. To clean a hand blender, stick it into a bowl of cleaning solution and whir.

The lime deposits on the bottom of your kettle have overstayed their welcome. Boil some vinegar and baking soda in your kettle. Alter-

natively, you can use water and lemon juice. When done, spill the boiled contents and enjoy your scalefree kettle.

Toss your placemats into the dishwasher and let it do the job. Don’t have one? Depending on the size and material of your placemats, the washing machine may be a viable candidate for the job, too.

Your cutlery set has lost its original luster due to its constant use. Pining for that brand-new appearance? Place your cutlery in a basin filled with water and some bleach. After approximately twenty minutes, remove the cutlery, rinse with plain water and wipe dry. You’ll be astonished to observe the difference.

Cleaning the microwave seems like a daunting task. How on earth will you access all the hardened pieces of gook in the crevices of the microwave? Easy. Fill a microwave-safe bowl with plain white vinegar and microwave it on high for a few minutes. This will soften all residue and stains in the microwave. All you’ll need to do is remove the bowl from the microwave and wipe down the walls with a wet rag.

Get ready, get set, the biggie is up next… the refrigerator!

Why are we not leaving the refrigerator for the last week? In theory, it would seem most practical to clean the fridge right before we fill it with Pesach foods. However, I prefer not to crowd the last week before Pesach with all the heavy kitchen appliances because we’ll be busy enough with kashering or opening our Pesach kitchens, cleaning the ovens, and all the odd extras that will crop up. With my garbage bag hack, you’ll still be able to use your fridge for non-kosher l’Pesach items

once cleaned. I’ve shared this trick with many people over the years, and they’ve thanked me for it each year since.

Remove whatever possible (shelves, drawers, egg trays), and place them in the bathtub. Scrub them down with ammonia or Mr. Clean and water, and hose down using the shower hose. Wash the empty refrigerator well with soapy water. Do not use excessive water near the open vents in the refrigerator in order not to damage the switchboard. Once everything is fully dried, place each shelf and drawer into a garbage bag. Using a garbage bag on the shelf as a liner is not sufficient. Pull the drawstring tightly, and tie it at the underside of the shelf so that it doesn’t hang down into the space of the shelf below it. This method covers the top, bottom and sides of all shelves and drawers, leaving nothing exposed. Use your refrigerator as usual, although I’d exercise caution by placing actual chometz items in a shopping bag before placing them into the refrigerator. I would also advise you to use one specific shelf for actual chometz items. When you are ready to kasher and turn over your kitchen, remove the garbage bags from the shelves and drawers, and line as you usually do for Pesach.

עכילביל עמיראוו א ערעפסאמטא-החפשמ עקאמשעג עלופסטלאהניא + סיטיוויטקא ןוא םידומיל םעניא טלעטשעגוצ ןופ ןינב ןלופטכארפ "אנסארק

EGGS ARE A WONDER, WITH A FOOD OF TWO DIFFERENT COLORS, TEXTURES AND NUTRITIONAL PROFILES IN ONE FRAGILE SHELL.

CHOLESTEROL CONCERNS

In 1968, the word on the street, according to the American Heart Association, was that eggs bring on high cholesterol and people should eat less than three whole eggs per week. But decades of further research has debunked that, and eggs are back on the good list as a highly nutritious food. They even say that egg consumers eat lower amounts of added and total sugars, so enjoy, egg lovers!

EGGS IN THE CUPBOARD

EGG ALLERGIES

Unfortunately, eggs are high on the list of children’s allergies, with as much as 2% of U.S. kids affected. The good news is that studies show that 70% outgrow it by the time they’re sixteen.

EGGS DIVIDED

If you have an in with a bakery or restaurant employee, you’d know about the different forms eggs are sold in. Factories use breaker machines to separate egg, shell and yolk, so in addition to the familiar trays of a dozen eggs, the commercial food industry can purchase just the whites or just the yolks, in liquid, frozen or powdered form.

TO YOUR HEALTH

For the million-dollar question of whether white or yolk is better for your health, the yolk wins hands-down. Yolks encapsulate most of the egg’s good stuff, including the bulk of its iron, folate and vitamins, and also carries two nutrients — lutein and zeaxanthin — that are good for your eyes and brain.

However, the billion-dollar question of which came first, the chicken or the egg, shall be left for scholars greater than myself.

Do eggs need to be refrigerated? That depends where you live. The lucky British can keep their eggs in the cupboard because their country vaccinates hens against salmonella, reducing the eggs’ risk of contamination. Another reason that Americans refrigerate: In the U.S., the practice is to subject eggs to a powerful decontaminating and sanitizing wash to discourage salmonella bacteria. This strips the eggs’ protective natural barrier and makes it more vulnerable to bacterial growth — hence the need for refrigeration.

CHANA GLUCK

EGGS FOR YOUR VOICE

Can you gargle your way to a glorious voice with the aid of a raw egg? Nope, unless you count the placebo effect. Nothing you eat or drink ever touches your vocal chords, so just continue conventional vocal exercises and leave the eggs for omelets.

DID YOU KNOW?

The average hen lays 300 to 325 eggs per year.

EGG EXPRESSIONS AND IDIOMS

Chances are you know this English nursery rhyme: HUMPTY DUMPTY SAT ON A WALL

HUMPTY DUMPTY HAD A GREAT FALL

ALL THE KING’S HORSES AND ALL THE KING’S MEN

COULDN’T PUT HUMPTY TOGETHER AGAIN

Humpty was an egg, of course.

And because one must insert at least one pun in a piece on eggs, let’s eggsplore some egg-inspired eggspressions!

To have EGG ON YOUR FACE means being caught in an acutely embarrassing and incriminating situation with no way out.

To PUT ALL YOUR EGGS IN ONE BASKET means putting all your trust in one person or solution.

To have a NEST EGG means a significant monetary amount put away towards retirement.

To WALK ON EGGSHELLS would be having to deal with someone or something in an uber-sensitive manner.

To be a HARDBOILED EGG means you’re a stubborn one.

But to be a ROTTEN EGG would be worse; that’d mean a whole group dislikes you because of a bad action you took.

A hen turns her egg nearly 50 times a day to keep the yolk from sticking to the side. How can we thank you enough, mother hen?

Brown eggs are more expensive because the hens that lay them are larger and require more feed.

We commonly eat chicken eggs instead of duck or turkey eggs because chickens lay more eggs, need less nesting space, and don’t have the strong mothering instincts of turkeys and ducks, making egg collection easier.

To tell the difference between a raw egg and a hard boiled one, spin it. Hard boiled eggs spin easily; raw eggs wobble.

If you drop an egg on the floor, sprinkle it heavily with salt for easy clean-up. The fastest omelet maker in the world made 427 two-egg omelets in 30 minutes.

just in time for

חספ

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On

WELL? IF HE’S YOUR UNCLE’S FRIEND, WHY ARE YOU AFRAID OF HIM?

WE’RE ALSO AFRAID OF UNCLE PEDRO.

LISTEN, LEIB. YOU MUSTN’T TALK WITH ANYONE ABOUT WHAT YOU SAW TODAY. NOT ABOUT THE FORBIDDEN CITY, AND NOT ABOUT LUIS AND WHAT HE WAS DOING THERE.

WHAT? BUT WHY? I ALWAYS TELL MY FATHER EVERYTHING.

WHY ARE YOU AFRAID OF YOUR OWN UNCLE?

UNCLE PEDRO HAS BECOME AN UNPLEASANT PERSON...

...SINCE HE STARTED HANGING OUT WITH LUIS, JUAN AND SOME OTHER THUGS.

THEY’RE ALL BAD PEOPLE. FATHER AND GRANDFATHER TRIED TO TELL HIM TO STOP, BUT THINGS JUST GOT WORSE.

AT HOME, MISHA DISCOVERS THE RESULTS OF JUAN’S HANDIWORK...

WHAT’S GOING ON HERE?

ZUSHA... NO!

LEIB! WHERE ARE YOU?

I’M LOOKING FOR MY GRANDCHILDREN. THEY LEFT THE HOUSE, HEADING IN THIS DIRECTION, AND DIDN’T COME BACK. WHAT… WHAT HAPPENED HERE? RECAP:

HELLO AGAIN, MISHA. DON MORENO? WHAT ARE YOU DOING HERE?

TATTY! TATTY!

MISHA! WHAT HAPPENED?

RIBONO SHEL OLAM! NOT AGAIN... PLEASE SAVE LEIB... I DON’T UNDERSTAND. I CHECKED THE FOUNDATION OF THE HOUSE. ALTHOUGH THE HOUSE NEEDED RENOVATIONS, IT WAS NOT IN A STATE OF COLLAPSE.

I HAVE NO IDEA.

I CAME BACK AND FOUND THE HOUSE IN RUINS. AND MY BROTHER HAS DISAPPEARED!

I WENT WITH ESTERINA TO GET WATER, AND WHEN I CAME BACK I SAW THAT THE HOUSE HAD COLLAPSED! AND LEIB IS NOWHERE TO BE FOUND! MAYBE HE’S UNDER THE RUBBLE!

I DIDN’T SEE ANY OTHER KIDS... HOOFBEATS. WHO’S COMING?

GOOD AFTERNOON. I’M JOSE MORENO. MY GRANDCHILDREN ARE ALSO LOST. LEIB! LEIB! MIGUEL! MATHIAS!

THEY MAY BE UNDER THE RUBBLE TOO!

HOW TO PLAY:

1. Gather round the table to play a family game of Boggle, using this Boggle board.

2. Once you have a winner, fill out the form below in its entirety.

3. Email the form to comments@thebpview.com or fax to 718-408-8771 by Sunday at midnight.

4. Two winners will be drawn each week, each of whom will receive a $15 gift card at Judaica Corner!

PLAYING RULES:

Find words on the board containing four letters or more. Letters of a word must be connected in a chain (each letter should be adjacent to the next either vertically, horizontally or diagonally), and each letter can only be used once in a given word.

The following are not allowed in Boggle:

Adding “s” to a word • Proper nouns • Abbreviations • Contractions • Acronyms

4-letter words: 2 points

5-letter words: 3 points

6-letter words: 5 points

7-letter words: 7 points

8-letter words: 9 points

9+ letters: 12 points

BOGGLE WINNER

Bring this page in to the Judaica Corner to claim your $15 gift card.

Family name: Friedman, 718-xxx-0102

Name of winner: Mommy

Amount of points: 31

Names of competing players: Faigy

Some words only the winner found: ring, rang, gang, witdth thing

The longest word found on the board: repair

A new word learned from the board: pang

BOGGLE WINNER

Bring this page in to the Judaica Corner to claim your $15 gift card.

Family name: Widislavsky, 718-xxx-6102

Name of winner: Esty

Amount of points: 31

Names of competing players: Mimi

Some words only the winner found: night, soam, lamp, lamb, gape

The longest word found on the board: rarity

Thank you to the hundreds of readers who sent in beautifully colored pages! Keep coloring!

A $5 credit was issued at Toys4U on the account of the phone number listed on your submission.

CONGRATULATIONS TO THE TEN WINNERS OF THE $5 GIFT CARDS AT TOYS4U!

Yitty Pollak, 9, Skver

Yechiel Mechel Adler, 10, Viznitz Faigy Feuerwerker, 9, Vien

Esty, Duvid Kern, 9, 8, Belz Esti Frank, 11, Belz Ovadia Ungar, 6, Belz

Menachem Oberlander, Pupa Esther Malky Hecht, 7, Bais Sura Avraham Tzvi Neiger, 9, Bobov 45 Leah Tauber, 7, Bais Shifra

Faigy Jacobowitz

Send your colored page to The Boro Park View to enter a drawing for a chance to have your artwork featured in our pages and win $5 at Toys4U! Ten lucky winners will be announced each week!

To enter the raffle, email your colored page with your full name to comments@thebpview.com or mail it to 1274 49th Street, Suite 421, Brooklyn, NY 11219. Submissions will be included in the drawing only if all information is filled in.

Feel free to photocopy this coloring page for the entire family.

LINDEN VACATION

Exlusive brand new fully-furnished house, all amenities included, sleeps 11 +2 cribs 7 min walk to shuls monthly rates available for winter Call/Text 601-6752665/Crownprincevilla@ gmail.com

HOLLYWOOD FLORIDA

Beautiful private villa. 4

Master suites with kosher kitchen, huge living area, pool. Walking distance to Shul/ Kosher shopping. Call/ whatsapp 718-541-0292

LAKEHOUSE VILLA

Luxurious 3 bedroom lake house villa in Case Grande Arizona. Private pool fully stocked kosher kitchen. 520.251.4459

CAMPGROUNDS

AVAILABLE

Beautiful campgrounds available to rent for a Yeshivas Kayitz or summer camp, Please contact campusom180@gmail.com

3 HOUSES:

2 bdrm/1 bth this just has a kitchen (no dining room or washer dryer),

3 bdrm/2 bths

5 bdrm/2 bth. Linen & towels incl Can be rented together or seperatly.

For more info Call 718.215.1609

or email Woodridgehousesforrent@ gmail.com. or visit us online & see pics at www.yasharmanagement.com

AIRMONT RENTAL

Book your next vacation! 5 bedroom 3 bathroom magnificent villa serene property in Airmont. Fully furnished ALL amenities included! 4 minute walk to shul. 347-420-4945

WEST PALM BEACH FOR SALE

Wellington M, 2 Bedroom apt. Ground Floor FOR SALE. Call: 347.760.0639

VACATION RENTAL

8 BR / 5BA home with game room ++ in White Lake. Available weekly, Shabbosim & Yomim Tovim. Starting at $250 / night + cleaning. Call / text 845-248-7600.

SUMMER HOME

Loch Sheldrake @ Hasbrouck Rd. 6BR / 2BA + Home. Full summer $18,000. Call / text 845-248-7600

SUMMER HOME

White Lake: Across Lapidus Bungalow Colony. 8BR / 5 BA house ++. Available full summer $25,000. Call / text 845-248-7600

SHORT TERM RENTAL

Brand new luxurious 5 Bedroom house, in Woodbury Junction, near KJ,(14 beds plus 3 playpens) available for day, week,weekends. Linen and towels included. Call or text 347-232-3481.

FLORIDA RENTAL

Beautiful 3 bedroom 3 bath villa with inground heated pool and hot tub available in North Miami, Price per night $359 (Pesach special available!) Pictures available. Call/Text 845327-7153

LINDE-LUXE

Simcha/Vacation Linden Rental. Stunning New Cathedral Ceiling House. 4.5 Bedrooms. 3 Full Bathrooms. Playroom. Equipped with all your Shabbos needs. 5 minute walk to shul. Three blocks from kosher grocery and restaurant. Avail for Shabbos/per night. Great Price. Call 718-989-1406.

POCONOS GETAWAY

Large house can accommodate up to 18 guests. Cottage up to 6 guests. Near all the poconos atractions, walking distance to minyan. Please contact campusom180@gmail.com

VACATION RENTAL

Vacation rental in North Miami. 3-bedroom with pool and jacuzzi!! Located next to shuls and kosher groceries! please call 9176354043

WEST PALM BEACH FLORIDA

For the best Real Estate deals call Mrs. Debby Schwartz 203.667.2785

PESACH IN

MIAMI BEACH

Beautiful 2 Bedroom apt., 2 bath, Ground Floor, available for Pesach In Miami Beach Carriage Club North. Call: 347.499.0031

HOTEL 15

Accepting now bookings for spring and summer,(weekly,part or full). Big villa in serene area outside Monroe with huge heated pool. 8 couple bedrooms, Teen bedroom 8 beds plus 20 kids beds. For Pictures hotelfifteen.com call to book 845 837- 5662

WOODBOURNE NY

Newly renovated 4 bedroom house in woodbourne NY. 10 min walk to town. Available for shabbos hagodel/ summer. Call/text/what’sapp 347-338-8598

NORTH MIAMI FL

2-bedroom, 2-baths with private heated pool and spa. From $325 per night. Call/ Text: 917-382-4810, email: 1752nmb@gmail.com

SWAN LAKE

AVAILABLE SHABBOS

HAGUDEL or PESACH! 4 bedroom 2 bath house for rent. Huge grounds. Near private lake. Steps away from Hillcrest and Near Swan Manor. Call today: 347-6221724

HELP WANTED

JOB RESUME

Need a great work resume?

Resumes are what we do (new grads or experienced)! Call/text 845-554-5778 or email info@resumakerpro. com.

BABYSITTER WANTED

Looking for an in-house babysitter, daily for 2 hours, to watch a 3-year-old cute boy. nice pay. call/text 718753-5022

P/T BOOKKEEPER

Seeking a part-time bookkeeper. Please call 718500-3765 ext 104. Or email your resume to info@naaseh. org

DAYCAMP POSITIONS

Preschool Boys Day camp in Brooklyn seeks female teachers, lifeguard, counselors & JC’s Full & Part time positions available. A rewarding & Enjoyable experience. Call 718-871-6391

TEACHER ASSISTANTS

Yeled V`Yalda Head Start

Boro Park, Seeking Full Time Teacher Assistants. Must have a High School diploma. Excellent salary and benefits. Salary: $33,000-$38,000 depending on credentials. Send resume to: jobs@yeled. org Call: 718.686.2422

Classifieds

CO-TEACHER

Playgroup seeking co-teacher for September warm and friendly environment great pay for more info call 929.236.6129

TEACHERS & ASSISTANTS

Chassidisha preschool seeking warm and dedicated yiddish speaking teachers and assistants, with or without degree for daycare program for coming school year. Director position available for candidate with trans B or masters. Email resume to enhancedchinuch@gmail. com

COUNSELOR POSITION

Seeking mature day camp counselor for sp ed group in a chassidish environment. Email resume to school718438@gmail.com or call 929-254-0080 x403.

ASSISTANT TEACHER/PARA

Assistant Teacher/Para positions for the 24-25 school year, chassidish sp ed school. Great environment, training provided. Graduates welcome. Email resume to school718438@gmail.com.

COUNSELOR POSITION

Camp Counselor positions available for chassidish special ed group. Special needs exp. a must. Grades 11 and up. Call 929-254-0080 x403.

HUMAN RESOURCES ONBOARDING SPECIALIST

Full time, Boro Park office, Experience required, excellent phone and computer skills, efficient and detail oriented, good phone skills, able to multi-task.

Salary range: $45,000.$55,000. Send resume to: jobs@yeled.org Att. HR Or Call 718.686.2422

TEACHER POSITIONS

Special Ed Certified Teacher positions available for the 2425 school year, chassidish sp ed school. Bilingual Yiddish a must. Great training and environment! Email resume to school718438@gmail.com.

JOIN OUR SALES TEAM!

Be Your Own Boss! Join New York Life Insurance Co. as a seasoned salesperson or our fast track to management program. Experience top training, support, and retirement benefits. Make an impact, secure your future. Connect today! dglick@ newyorklife.com or Call 845639-5216

ABA PARAS

Seeking Full Time and Part Time ABA Paras to work with children on the Autism Spectrum. Opportunities in Boro Park, Flatbush, Williamsburg, Crown Heights & the 5 Towns. Please call: 718.686.2349 Email: inspara@yeled.org

ADMIN ASSISTANT

Seeking motivated, positive, hardworking, and efficient admin asst. Excellent communication skills req. Room for growth for the right candidate. joinus@haimaba. com

MENTORS WANTED

Amazing opportunity helping local families during evenings. Seeking mentors to help local children in their homes after school hours a few evenings a week. Must have HS diploma and be punctual. Have a BA? Event better!! to learn more Call/ Text/WA: 917.968.2292

ABA PARAS

Seeking Skilled ABA paras with experience, various shifts available, from Part Time to full time to after school hours. Don’t have experience but feel you can make a difference? Not a problem! Lets discuss!. Call/Text: 917.968.2292 to schedule a consultation. Great Pay/Team!

ABA CENTER

Are you in Chinnuch, or thinking about special Ed/ BCBA routes? Join our team of Full Time staff, or Part Time afternoon staff in the heart of Boro Park! Ba part of a collaborative team, offering leading In site in ABA and special Ed. Call or Text: 917.968.2292 to learn more!

SECRETARY/BOOKKEEPER

Full Time position in Boro Park Good time management skills. Detail oriented, computer literate. Comfortable with MS word & excel. Great work environment. Opportunity to grow, great benefits. Will train. Email to: jobs@yeled. org or call: 718.686.2422

SUMMER JOB

BP Chassidish Daycamp seeking preschool teachers, counselors and babysitters, full time or part time, degree or non degree positions available. Call 646-571-0765

PAYROLL ASSISTANT

Yeled V`Yalda Boro Park

Seeking Full Time payroll assistant. Detail oriented, Organizational skills, Computer savvy, great environment. Salary: $42,000.-$45,000. Email: jobs@yeled.org Call: 718.686.2422

JOBS AVAILABLE

Part-time & Full-time jobs available. Email TopPartTimeJobs@ gmail.com

F/T PARAS

Now hiring paras to work full time in a special education school for the 24-25 school year. Supportive and heimish environment. Transportation provided. Resumes@ yadyisroelschool.org

Classifieds

DAYCAMP DIRECTOR

Chassidishe school seeking a daycamp director. Please call 718-871-7878 ext 114.

ABA PARAS

Yeled V`Yalda Head Start, Boro Park location, seeking Paras from 9:00 AM-4:30 PM, Also from 2:30 PM-4:30 PM, Rate $24-$36 per hour, High School Diploma needed. Call/ Text: 929.475.5628 Email: ygutman@yeled.org

HEADSTART TEACHER BP

Yeled V`Yalda Head Start

Starting after Pesach, Head Start Teacher with min. 90 credits including 12 ECE credits. Salary range $43,000.-$68,000. Call/ Text: 929.475.5628 Email: ygutman@yeled.org

HEAD START ASSISTANT TEACHERS

Yeled V`Yalda Head Start

Boro Park location, seeking assistant teachers, HS Diploma required. Salary range $33,000.-$38,000. based on credentials Call/ Text: 929.475.5628 Email: ygutman@yeled.org

F/T OFFICE MANAGER

Local office seeking a full-time office manager to manage the day-to-day tasks of the office. Excellent benefits and long-term potential. $75k annual salary. Please email résumé to jobs@ hamaspikchoice.org

POSITIONS AVAILABLE

Local office seeking full time office staff to fill various open positions. Excellent benefits. Pay range $23-$27 an hour. Please email resume to jobs@ hamaspikchoice.org

JOB OPPORTUNITY

ABA Company seeks a full-time Admin assistant. Great Pay. Excellent communication and computer skills are a must. Email - Jobs@ childBuildersaba.com Phone -9292228148

OCCUPATIONAL THERAPIST

Seeking experienced Occupational Therapist for Special Ed school in Brooklyn. Excellent salary and collaborative working environment. Resumes@ yadyisroelschool.org

SPECIAL ED TEACHERS

Now hiring a devoted special ed classroom teacher for the 24-25 school year. Small class size, excellent training, supportive environment. Resumes@yadyisroelschool. org

SECRETARY

We’re seeking a Full time Secretary to work on projects. Stimulating position and great work environment! Brooklyn, all female office. Email resume to henny@ hiresolutionsny.com or call 845-422-8098 ext 108.

MENTORS WANTED

Do you have a therapeutic personality? We are looking for young adults who are considering the mental health field, to be paired as mentors to with children on the spectrum to help build up their social life/skills. Call/ text/WA: 917.968.2292

JOB OPPORTUNITY

Naaseh Montessori Services is seeking a full-time secretary for p3 billing. Must have a Masters. Hours are from 10:00 to 4:00. Must have office experience and excellent computer and phone skills. Great pay and an amazing office environment. Please email your resume to info@naaseh. org.

SUMMER TEACHERS

Looking for teachers for the summer for boys pre nursery, warm environment- BA required. Email resume to upkprenursery@gmail.com.

TEACHERS WANTED

Looking for teachers for the upcoming school year for boys pre nursery- BA required. Email resume to upkprenursery@gmail.com.

TEACHERS WANTED

Seeking warm teachers for boys pre nursery for upcoming school year. Email resume to upkprenursery@ gmail.com.

LIFEGUARDS NEEDED

A chassidishe girls camp is looking to hire girl lifeguards 13’th grade and up for the summer. Please call and leave a message 845-388-1168.

ADMINISTRATIVE SUPPORT STAFF

26-35 hours weekly in central Boro Park office, requires strong computer and communication skills, growth oriented environment. $40,000$50,000 annually. Please send resume to: smarkovic@ yeled.org or call: 718.686.2326

AMAZING FEMALE POSITION

Seeking female entry level Candidate to work in EDU based healthcare office in the heart of Boro Park. Candidate should be excellent with customer service and detail oriented, Geder filter. Please Call/Text: 917.968.2292

ABA TECHS

Yeled V`Yalda is seeking ABA Techs to join our team of caring professionals, to provide ABA services for children with autism, under the guidance of a Board Certified Behavioral Analyst supervisor (BCBA). Opportunities available in your area! Salary range $24-$36 per hour. To apply, call: 718.686.2349 or email your resume to: inspara@ yeled.org

CASE COORDINATOR

Want a meaningful job while earning a reputable salary? Support and advocate for the special needs community, helping them navigate the struggle and lighten the burden. F/T Position in Brooklyn. All female office. Email resume to Henny@ hiresolutionsny.com or call 845-422-8098 Ext 108

IN HOUSE RECRUITER

A support program for the special needs community in Brooklyn is seeking a recruiter to recruit providers to work with the children. HR and Outreach Experience is preferred. Reputable Salary! All female office. Email resume to Henny@ hiresolutionsny.com or call 845-422-8098 Ext 108

TEACHER FOR SEPTEMBER 2024

Looking to explore new options for next year? Join an amazing special needs school as a classroom teacher and earn a great salary while touching special souls! BCBA or Master’s degree required. Great hours and pay. Email henny@hiresolutionsny.com or call 845-422-8098 ext 108.

HR ASSISTANT

HCS is looking to hire a full time HR Assistant. Assist in the recruitment and onboarding process. Experience with Excell, HR and onboarding would be helpful. Please send resume to jobs@hcsny.org

F/T HR DIRECTOR

A large School in Brooklyn seeking a HR Director to lead operations. HR experience required 120K. email Henny@hiresolutionsny.com 845-422-8098 ext. 108.

PLAYGROUP TEACHER

Playgroup seeking experienced Yiddish speaking teacher for the Summer. Also P/T for now. 347-988-4585 lv msg

SPECIAL ED INSTRUCTOR

Seeking an instructor for a self-contained class in a Heimishe Girls school in BP for morning hours. Starting after Pesach until the end of the year. Fax resume 718 4354092 or email ds@ganyisroel. org

MARKETING AND DESIGN MANAGER

We’re seeking a dynamic Marketing Manager to lead our PR campaigns, develop creative marketing strategies, and cultivate meaningful relationships with our community and donors. Prior marketing and design experience is a must. Flexible schedule! Brooklyn. All female office. Email resume to Henny@hiresolutionsny. com or call 845-422-8098

Ext 108

PARAPROFESSIONAL

Come work in a dynamic school environment as a paraprofessional in an all female institution. Certification is not required, but candidates with degrees will be honored and compensated accordingly. Full time/Part time options. Reach out to Henny@ hiresolutionsny.com or call 845-422-8098 ext 108.

1:1 INSTRUCTOR

Chayeinu Academy is seeking 1:1 instructor for the upcoming 2024-2025 school year. Please email resume to info@chayeinuacademy.org or call 718-303-9170.

ADMINISTRATIVE ASSISTANT

HCS is looking for a fulltime, responsible and organized persons with excellent communication and basic computer skills. Responsibilities include simple office tasks such as making reports, tracking tasks, creating documents, and answering phone calls. Please forward resume’ to jobs@hcsny.org

Classifieds

DIRECT SUPPORT

PROFESSIONALS

HCS is seeking female Direct Support Professionals to work in a beautiful group home in Boro Park for highly independent young women. Experience working with individuals with developmental disabilities a plus. Driver’s license Preferred. Full-time, flexible hours. Monday through Friday 3:00 PM to 10:30 PM. Please contact 347-598-3127

COORDINATOR

HCS is looking for a full-time, responsible and organized person with excellent communication and computer skills to work with parents, workers and care managers. Responsibilities include coordinating services, recordkeeping and collaborating with a team. Please forward resume’ to jobs@hcsny.org

SECRETARY WANTED

BP Insurance office. Email resume perry@totalplantpa. com or call 718-576-1019

SEEKING TEACHER

BP daycare center seeking teacher for after Pesach for ages 2+, with or without degree. Great pay and benefits. Call 718-2903796 or Email resume daycarecenter23@gmail. com

HELP WANTED

Special Ed Program office seeks principal’s secretary part time 1:00-5:00. Monday through Thursday, Friday 9:00 - 12:30. Good verbal and written communication skills. Knowledge of computers required. Email Resume: secretaryposition2400@ gmail.com

DAYCAMP POSITIONS

Counselors, Jc’s, Lifeguard, EMT for Boys’ Yeshiva Daycamp in Brooklyn. Staff interviews: Sunday, May 5, 4-5 PM at Yeshiva Ch’san Sofer 1876 50th St. No appointment needed. Also looking for responsible & energetic office manager eligible for Youth Corps. Leave message at 347-672-9646

EVENING RECEPTIONIST

Join our exceptional team at a company dedicated to serving the special needs community! We’re seeking a reliable Evening Receptionist to ensure the smooth operation and security of our premises during evening hours. Brooklyn. Email resume to henny@ hiresolutionsny.com or call 845-422-8098 Ext 108

F/T HR DIRECTOR

A large School in Brooklyn seeking a HR Director to lead operations. HR experience required 120K. email Henny@hiresolutionsny.com 845-422-8098 ext. 108.

F/T SECRETARY

Heimishe BP insurance office seeking female full time secretary. Great environment. Great pay. Will train. Email resume to: officeposition241@gmail.com

SEEKING APT

Seeking a 2-3 bedroom apartment for a young couple within a 2 block radius from 15th Avenue & 47th Street. 2 entrances a plus. Please contact: 518-288-7915

F/T SECRETARY

Heimishe BP insurance office seeking female full time secretary. Great environment. Great pay. Will train. Email resume to: officeposition241@gmail.com

CHILDCARE

PLAYGROUP ASSISTANT

Playgroup seeking assistant for summer. 7th grade and up. Also some slots available. 15 & 40’s. 718-854-1092

SERVICES

HANDYMAN & PAINTING

Experienced & Reliable handyman. Small jobs our specialty! Plumbing, Electric, construction, Locksmith, painting, plastering. Shabbos clocks, outlets/switches, call: 347.275.5408

WOOD REPAIR

PROFESSIONAL REVAMPING, REPAIRS & TRANSFORMATION TO UR KITCHEN

THRU DESIGNER COLOR CHANGE. WE ALSO RESTORE ESTATE FURNITURE, REFURBISH, REDECORATE UR EXISTING DRM, CHAIRS, BDRMS, LIBRARIES, STAIRCASES, EXTERIOR WOOD DOORS. UPGRADE UR ORIGINAL PCS. THE QUALITY OF YESTERYEAR, DESIGN OF TODAY! TXT FOR DECORATORS CONSULT, BEST PRICING & SVC. 212-9918548.

MUSIC LESSONS

Professional keyboard/piano lessons by Mr. Wertzberger 917-239-0283

GARTLECH

We fix knitted & crochet

Gartlech & make beautiful professional fringes. We also teach how to knit & crochet. call: 917-414-3281

HANDYMAN & ELECTRICIAN Electrician, plumber, sewer service, Carpentry, sheetrock, locks, etc. 718.9510090

CONSTRUCTION

Bathrooms, kitchens, closets, decks, extensions, additions, Basements, all electrical, plumbing, Carpentry. Lowest prices, fastest service. 718.951-0090

ELECTRICIAN

All Electrical work, outlets, switches, fixtures, new lines for washer/dryer or a/c, shabbos clocks, circut breakers. 718.951-0090

PHOTO EDITING

Professional photo editing, many years of experience. Special rate for photographers. Also specializing in Custom photo albums, Chosson, wedding, etc. Photo Dreams 347.563.5153

AYIN HORAH

The renowned Rebetzin Aidel Miller from Yerushalayim Is now available to remove “Ayin Horah” over the phone. Call: 718.689.1902 or 516.300.1490

BEAUTIFUL HANDMADE GARTLECH

Hand crochet, Hand knit, Silks & more with beautiful Gartel bag. Text or call: 718.283.4589 Wholesale orders available.

FURNITURE REPAIRS

Furniture, Cabinet & General Repairs, specializing in Chosson-Kallah Apartments. Call: 718.633.6231

NEW WEBSITE?

Get your Beautiful, Fast, SEO-Friendly Website done in 14 days, guaranteed. Email efraim@rapidquill.com

LIGHT ALTERATIONS

Please Call: 718.450.4700

HANDYMAN/PROF CARPENTER

Repair all cabinets, Table & chairs, doors, locks, hinges, tracks, drawers, closets, shelves, bookcases & furniture assembling and cutting, hang pic frames & more, free est, warranty on service, 917-704-3514

YEHUDA

WRITING SERVICE

We put a pen to your voice! For all your writing needs. 1-929-549-2700

MASSAGE THERAPEUTIC

For women. Lymphatic, Ache healing, pregnancy, sciatic pain relieving, deep tissue relaxing, circulation improving, sport injury repairing, toxin/stress releasing. Sigal 347-4097709

KERATIN BY SARA

Dealing with frizzy hear? You can still get your hair straightened and restored in time for pesach. Text 347784-4965

ELECTRICIAN

Small or Big Jobs. Sign off and violation removal. 917-2999127

ROOM DIVIDER

We make WALL to split existing room and make second bedroom. It’s including regular or sliding door. We install also plastic ACCORDION partitions that fully fold to one or both sides. LIGHT-fixture+switch+outlet in new room . We work Sunday too. Call/Text:929430-7551 /646-288-0185. E-mail:roomdividers11219@ gmail.com

PHOTOGRAPHY

Portraits, Family, Upsherin, Lifestyle. Special service for newborn, we come to you with all the props. Photo Dreams 347.563.5153

DRIVER AVAILABLE

Driver with many years exp. available to do long distance trips with brand new minivan. Reasonable rates. 917.405.8469

SPRINTER & MINI VAN SERVICE

Heimishe driver available to do deliveries. Local & long distance, we shlep with a smile! Call: 718.951.0090

WIG & HAIR

Wig wash & sets, haircuts, and hairstyles for great prices! Located in BP at 10/46. Call/Text: 917-618-1174

ITEMIZED KALLAH SHOPPING LIST

To make your kallah shopping a calm experience call 3475346184

ODDS & ENDS

BINYAN HANEFESH

Free lectures option 2, 3 and 8. 845-581-8080

COMPANION

Seeking female companion, free room & board, some money for allowance 646904-1247

GOWNS

WHITE MATERNITY GOWN

White maternity gown size large to sell for great price call 7183098716

WHITE GOWN

Looking to sell a size 2-4 white gown for sister of the bride, Please call 347 628 9586

KALLAH GOWN

Magnificent exclusive Esti’s lace kallah gown for sale 347988-8419

BLACK GOWN

Womens sis of bride designer black gown can fit size 6-12. call 917-609-1613

EUROPEAN LACE GOWN

Magnificent designer

European lace gown with 6 ft train from Manhasset Bridal Salon. Size 4-6. Call 646-9464700

WHITE VORT DRESS FOR SALE

Stunning white vort dress size S. Worn once. Txt 347563-2676

MIRI’S GOWN FOR SALE

Beautiful Miri’s black gown with floral pattern. Size small. Appropriate for September-March. Txt 347563-2676

WHITE CHILDRENS GOWNS 2 white gowns to rent or sell childrens size 4 & 6 call 7189388597

GOWNS FOR SALE!!

Designer gowns for sale, Many sizes worn once. Below cost. Call or text 718-755-4372

LOST

Mon 4/2, gold ring in Ateres Golda 6463692840

Scarf 37th b/w 12th & 13th on Purim morning 718-6333288

Bugaboo buggyboard seat 9292140118

black lace-up toddler shoe Sunday 4/7, 9292890827

FOUND

Black H&M ladies wool coat in Chynka 718-871-9617

kids earring on Ft. Hamilton Pkwy 2 weeks ago 917-5386697

Sefer Dinei Yurtzeit

Moshe Rabeinu 44 & Ft Hamilton718-436-5048

Erev Purim a karl lagerfeld shawl Keap corner Marcy text 917-627-7034

ladies black beret hatw/ pin for hat 13th Ave Pls text 917474-8529

Taryag card collection, yiddish, 16&44, call 347 839 1854

Womens glasses Remedies with note (pls give it to your sister Greenfeld) 917-635-1327

Bag womens clothes in Long Distance car 845-540-3287

2 Yiddish books in Car Service 917-653-4199

Bugaboo cameleon two years ago, a few days before Pesach 58/18, 347-563-0594

Collection of Aim! Magazines from 2017 - 2022, 917-4841317

Collection of Binah Bunch magazines from 2014-2017 call 917-484-1317

Pro Form treadmill good condition 718-909-2680

2 TISH Bekishes Size 46M-L in very good condition 7189723592 or 3476400288

Brand new pink Doona hood 929-441-8722

antique dresser and two mirrors, armoire, one 33” high riser, two 44” beds, 718290-4290

Kallah Looseleaf Yom Hachuppah 718435-3492

Maternity Clothing 3477293747

Pidyon Haben 646-419-0782

Doona 260-366-6293

Twin Carriage (718) 522-3891

Carseats, snap n go strollers, pack n play & bassinets 718-854-6829

Baby Carriers 718-809-9707

New baby clothing 3472218317

Neocate/baby formula 347.369.4886

Baby earbands 347 409 9479

Luzy’s cuddles & cradles. text (BP)917538-8500

Luzy’s cuddles & cradles. text (Willi)929-275-1820

Baby Scale (Wmsbg) text 347-675-9509

Easy birth from Koznitzer Maggid 917514-9461

Bris Accessories 347- 244- 2065

Free Mohel 347-383-5696

Kallah Cape 718 - 633 - 8261

KALLAH ACCESSORIES BP. 718-551-8714

Shoes & Crowns BP 718-972-4768.

Kallah/Mechteniste Capes Wsbg 718300-9894/ BP 917-683-5557

Bridal shoe gemach 1917 936 8997

Kallah Accessories Wmsbg 347-5631840/718-782-6136

Lace & fur Kallah capes 718-438-6250

Pack n plays 718-851-1017

Clothing, Shoes, linens (347)816-6406.

Reflector Belts 718-853-4966

Communicate Effectively 347-576-7204

Mezuzos (718)666-7222

Warm Mist Humidifier 917-373-2079”

Chocolate molds BP 718-972-4768. Williamsburg 718-522-3445

pediatric wheelchair-walker-shower seat- cast cover for shower call 7183883079 lv msg

New ladies clothing 646-904-1247

Fix necklines 845-238-6691

LEV SIMCHA music group/Visits 8456082676

Moving boxes 929-271-6021

Invitations emailed for free 646-4504608

Twin Clothing (newborn-3) 347-7427189/718-972-0765

Cd’s on Dr Sarno’s Method 347-4617330

Briefcase gemach 7184360936

Youth Corps Working Papers 718-854-

0961

Cradles with accessories 917-2073341/917-692-9397

Lingerie Conversions min fee 718-4370428

Pidyon Haben Gemach 718-252-1517Flatbush

For women suffering from miscarriage call 718-853-0722/text 347-623-3115

Musical Kumzitz 347-543-2195

Free organising tips & ideas 718-4353615

We sponsor your wig recut for tznius purposes . 929-675-9838

Scooters 718-431-7942

Natural health support text 347 2287578

Folding and Air Beds - (405) 345-6831

Zoom morning-meditation: 347-3954388

Chassidishe Winter Coats for men 917-204-6838

Purim Costumes Call/Text 347-737-6771

Tzniusdig Hospital Gowns 347-930-8465

Shidduch Resume 3473882336

Lighting 9292762404

Simcha Décor 917 -536-1742

4 tall glass square vases BP 929-9695261

Hairstyling 3479485701

Bechers, Challah cover, Benchers 1718 854 1760

Boys Simcha Wear sizes 9m-7

347.462.4596 Sundays 2:30-5

Chuppah Cards 347-885-5114

Chairs & Tables 347-452-9554 or 347452-0554

BP Maternity Clothing 718-490-9886

Music and sound equipment 929-3649765

Elegant Evening Wear 347-524-6395

Glass table decor 718-854-3017

Simcha Caps 718-633-1084

Chupah Cards Color 347-885-5114

Simcha basket 718-614-7274

Luxury Folding Beds 405-345-6831

P3/SEIT/SPECIALIST REFERRAL GEMACH

bekirbigemach@gmail.com

Laminated Tfillos for Chuppa 718-8541223 or 917-974-0690

Twin layette gift box 718-972-0554

lv msg

Tools gemach zichron yaakov 347-447-0635

ךלמה לואש

לטיפאק א טליפשעגפארא שיטאמארד

גינעק רעטשרע רעד יוזאיוו ,ך"נ ןיא

סיורא ךיז טזאל לארשי ללכ ןופ

.םיתשלפ יד ןגעק טכאלש ן'פיוא

?סיוא סאד ךיז טעברא יוזאיוו �

יגרש רעליופ רעד

עדעי .ןריר ךיז םייב טשינ טלאה יגרש רעבא .אחריט עצנאג א םיא זיא ךאז ןוא ,ןכאז ןריסאפ וצ ןכאז ןא ןבייה ןאד ...טשינ גיוט סע זא טייטשראפ יגרש �

טכאנ רדס

עלא טימ טכאנ רדס עכילרעה יד

ץנאג א ףיוא רדס א ,םינמיס עריא

ןעגניזעגפארא שינאמכאפ ,ראי

חבשו ריש יחרפ ךרוד

�

רדס םייב ץירפ רעד

עדנענאפש ןוא עטנאסערעטניא ראג

רעד ךרוד טלייצראפ ,עטכישעג

לעב ןוא ךנחמ רעטמיראב טלעוו

א"טילש שיל שיבייל ברה רפסמ � 3

טימ םענייאניא ריצאפש א ןפאכ רימ

דובכל ןטראגריט ןיא ןירג 'יתתמ 'ר

ןשיווצ ןריצאפש רימ ואוו ,דעומה לוח

עטנאסערעטניא ןופ ןגייטש יד

תוכלה ךיז ןענרעל ןוא ,ןשינעפעשאב � 6 קערט �

טייצ יד טימ ןוט טשינראג ןוא � 5 קערט � ןטארגריט ןיא

!ךיז ריר

טגנערב סאוו ןוגינ תודימ עכילרעה

,גיסיילפ ןייז ןופ קאמשעג יד סיורא

טייהרעליופ ןציזמורא טאטשנא

-םעטא ןוא עשיטאמארד טסכעה :גנולעטשראפ עדנעפאכראפ רעכעב רעדנואוו רעד דובכל גנולעטשראפ עדנעיצ ןוא עטנאסערעטניא םאנסיוא ר"רה , רעליפש עשימייה עטסעב עמאס יד ךרוד ,דעומה לוח ,שטיוואקציא םייח ר"רה ,שטיוואקשרעה שרעה יכדרמ םייח ר"רה ,ןיורב לאוי ר"רה ,שטיוואמארבא ירא ר"רה ר"רה ,ןירג 'יתתמ ר"רה ,ןיילק לאוי ןועמש ר"רה ,ןיורב גרעבנעטאר עשוי אלפה דלי ןוא , רעצנאלג שרעה םייח

טימ ללה

תוסוכ יד

ליפש עקאמשעג

טליפש ןעמ סאוו

תעשב עקעט ן'פיוא טליפש סע סאוו עקאמשעג עכילרעה םינוגינ עגיד'בוט-םוי עטעסאק ן'פיוא תוסוכ יד ןשיווצ � 7 קערט �

דניקרעדנואוו"

"ןסינ

טלאהטנא

טסכעה א

עשיטאמארד

ךרוד ליפש

עטסעב יד

עשידיא ,רעליפש

עצנאג יד

החפשמ

ןציז טעוו

טלגאנעגוצ

םוצ

דניקרעדואוו

עקעט ןסינ

עטעסאק ןוא

וצ

ןעמוקאב

עלא ןיא

ןוא טנייה ךייא טביירקסבוס

עכילרעה ףניפ טמוקאב

סקימאק עדנענאפש עיינ

ךעליימ עסיז + !רעכיב

סרעקיטס יכלמ ןוא

.רעדניק יד ראפ

בוט םוי

גאטנוז זיב ןא טייג ליעס

ןסינ ז"כ – םישודק תשרפ

,חספ ראפעב רעכיב יד ןעמוקאב וצ

ןסינ 'ז ראפעב ןייא ךייא טביירש

:ןיוש טפור ,טייהנגעלעג םעד טשינ טסאפראפ 718.305.5863 #1 | DeeVoch.com

Subscriptions@DeeVoch.com

Crown your seder night with Keter’s magnificent new Pesach set collections.

ד״פשת

:סיורא טראפ 6:10pm גאטשרענאד

:קירוצ טייז 6:45pm גאטנוז

לעטאה תבש

קסנעזיל ,בונימיר ,לעהוא ,בולאק ,ריטסרעק

$2,850 :זיירפ

טייצראי תבש

ןוא עטנאגעלע עכילרעה א טעווארפ םעניא תבש ענעביוהרעד

לעטאה טיא ןעלפ

ריטסערעק טאטש םוצ ךומס

,לעטאה עטנאגעלע ,תודועס עכייר

!תורשכ עגיד׳רדוהמ ,ןרעמיצ עכילרעה

!םארגארפ ענעביוהרעד עכייר

Starting from

$1,295 :זיירפ

:סיורא טראפ 3:45pm גאטשרענאד

:קירוצ טייז 8:05pm גאטנוז

לעטאה תבש

אקארק ,קסנעזיל ,בונימיר ,לעהוא ,ריטסרעק

$2,850 :זיירפ

:סיורא טראפ 8:30pm גאטשרענאד

:קירוצ טייז 8:05pm גאטנוז

לעטאה תבש

בולאק ,לעהוא ,ריטסרעק

$2,550 :זיירפ

!ריטסערעק ןייק תועיסנ ערערעמ תבש ךאנ ןוא ראפעב תועיסנ עצרוק ראפ ןעגנודלעמ עגידרעטייוו ךאנ טגלאפ

Men: Wednesday - 10:30 PM, Friday: 11:00 AM

Motzei Shabbos: 10:30 PM, Sunday: 11:00 AM

Women: Thursday: 6:00 PM, Thursday: 9:00 PM

Admission $25

thecobramovie@gmail.com