Jewish News - Passover 2013 by United Jewish Federation of Tidewater

Happy Passover 5773

Supplement to Jewish News March 4, 2013

34 | Jewish News | March 4, 2013 | Passover | jewishnewsva.org

Dear Readers,

Published 22 times a year by United Jewish Federation of Tidewater.

Matzah. The Passover staple hovers near the top of our list when thinking about the upcoming holiday. Matzah brie for breakfast, matzah sandwiches for lunch, matzah-coated chicken for dinner, matzah brownies for dessert. But Passover is so much more than flat sheets of unleavened bread. There’s the Pesach prep: ridding the house of chametz, or leavening (the world’s best spring cleaning ritual there is), bringing out or buying special dishes and pots and pans (change is good!), seeking out innovative recipes that don’t require leavening, trying new products that can be used during the holiday, and combing stores and websites for new Judaica or a different Haggadah—the written order of the seder, or ritual meal. Then, there’s the seder itself, whether you host one or attend someone else’s. Passover, simply, is a remarkable time to create memories with family and community, and to observe, contemplate and celebrate what being Jewish and free means. In this special Passover edition of the Jewish News, we take a closer look at traditions in Tidewater, both new—a community women’s seder, sorry, no men allowed, and old—the 107th annual Caplan family seder, and new and old—and a listing of local seders. Tired of the same Passover recipes? We’ve included some for you to try. Or ready to try a contemporary Haggadah? Discover recent offerings, including a gluten-free edition, an all-English version or one that uses chocolate substitutes for the seder’s traditional foods. How about a gadget that makes a non-dairy, grain-free delicious dessert? We did a field test on one, with good results. As you’ll discover, Passover can be so much more than matzah. Still, take an insider’s tip from the Jewish News staff—in the not so distant past (last year), Tidewater experienced a matzah shortage; order or buy now, while you can! Happy Passover 5773, The Jewish News

Reba and Sam Sandler Family Campus of the Tidewater Jewish Community 5000 Corporate Woods Drive, Suite 200 Virginia Beach, Virginia 23462-4370 voice 757.965.6100 • fax 757.965.6102 email news@ujft.org www.jewishVA.org Terri Denison, Editor Germaine Clair, Art Director Laine Mednick Rutherford, Associate Editor Hal Sacks, Book Review Editor Sandy Goldberg, Account Executive Sharon Freeman, Account Executive Mark Hecht, Account Executive Marilyn Cerase, Subscription Manager Reba Karp, Editor Emeritus Alvin Wall, President Stephanie Calliott, Secretary Harry Graber, Executive Vice-President The appearance of advertising in the Jewish News does not constitute a kashrut, political, product or service endorsement. The articles and letters appearing herein are not necessarily the opinion of this newspaper. © 2013 Jewish News. All rights reserved.

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This special magazine-style publication will highlight the past 25 years of the United Jewish Federation of Tidewater, take a look even further back to the beginning, and peek into the future.

jewishnewsva.org | Passover | March 4, 2013 | Jewish News | 35

Women in Tidewater and across the U.S. enjoy community seders with No Men Allowed Sunday, March 17, Noon–2 pm by Laine M. Rutherford

he last time Miriam Brunn Ruberg helped plan a Tidewater Jewish women’s community Passover seder, she heard from quite a few men. “They’d stop me and ask, ‘Why can’t we come, too?’” says Brunn Ruberg, Jewish life and learning director at the Simon Family JCC on the Sandler Family Campus. “I told them, ‘Go plan your own seder if you want to. This one’s for just for us.’” Almost 15 years have passed since that last community-wide seder, held in 1999. Members of the Outreach committee of the United Jewish Federation of Tidewater Women’s Cabinet felt it was time again to share a Passover meal with their peers, elders, daughters, friends, and neighbors. In partnership with the JCC, the Women’s Outreach Seder will be held at the Sandler Family Campus. All women in the Jewish community are welcome to attend. A kosher lunch, including recipes from last year’s Women’s Outreach Passover cooking program, will be served. From the first recognized women-only Passover seder – celebrated by 13 women in New York in 1976 – the number who attend these annual, same gender events has grown into the thousands, and the programs continue to flourish. In Sarasota, Fla., the Jewish Federation has been running a Women’s Passover Celebration for years, according to Kim Mullins, director of communications and programming. Mullins says the event is usually a sell-out, with about 350 attendees. Judith Stander, a Federation associate from Syracuse, N.Y., says their women’s seder encourages multigenerational participation, is a great

“friend-raiser” and a wonderful feel-good event for women of all ages. In Baltimore, in Los Angeles, in Madison, Wis., and in Virginia Beach, women will sit together either in the weeks before, or during Pesach, to share stories, observe rituals, gain new perspectives and enjoy a meal with their community. And, says Brunn Ruberg, some just may attend to enjoy a break from the preparations for the holiday. “It’s one thing to host a Shabbat dinner, and something entirely different to get

36 | Jewish News | March 4, 2013 | Passover | jewishnewsva.org

ready for Passover,” she says. “There are big things one has to do for Passover, and traditionally, women are the ones who prepare the house and the kitchen, cleaning away every crumb, pulling out the special dishes, planning the meal, shopping for the food, cooking it all, serving it, and cleaning it up. “You become engrossed in all of these preparations and by the time the seder comes, many times you’re too exhausted to be a full participant, or you’re helping with the meal and just too busy to take part.”

Brunn Ruberg says the March 17 gathering will give women a chance to be part of a seder, to understand the order of the service, to not have to worry or be pressured about the meal, and—maybe more than anything—to enjoy the camaraderie of their community. Organizing the seder are women from diverse affiliations, observances and backgrounds, including: Kim Simon Fink (Ohef Sholom Temple), Amy Lefcoe (B’nai Israel Congregation), and Janet Mercadante (Temple Emanuel), with valuable insight and input from Brunn Ruberg and JCC board member Stephanie Peck. The meal will follow the traditional order of service—retelling the story of the Jews’ Exodus from Egypt, from slavery to freedom—with contemporary and creative twists, in part through the use of In Every Generation: The JDC Haggadah, as well as through the creative planning of the committee. “Passover is the holiday that I think people who observe very little, talk about and remember the most, whether it’s a pot that was used to make Grandma’s soup, or a special Elijah’s cup.” Brunn Ruberg says. “I still think about the different charosets that we had at our last women’s seder. So while I don’t see this seder as replacing a family or synagogue seder during Passover, I do think that it’s nice—and special—that women can get together and eat and learn and share, as a community.” For more information or to RSVP for the Seder, call Patty Malone at 757-965-6115, or email pmalone@ujft.org. $10 per person, includes kosher lunch. For other Women’s Cabinet outreach events, visit www.jewishva.org.

107 Years and counting Caplan family gathers for Passover seder by Laine Mednick Rutherford Photos courtesy of Randy and Jim Caplan

ews traditionally end the formal parts of their Passover seders by declaring, “L’shana ha’ba’a b’Yerushalaim!—Next Year in Jerusalem!” For members of the Caplan family, an equally traditional “Next Year in Norfolk!” could be added. Since 1906, the children, grandchildren, nieces, nephews and great, great descendants of Louis and Tillie Caplan (of blessed memory) have been gathering in and around Norfolk to celebrate Passover, the Jewish holiday that commemorates the Jews’ Exodus from Egypt.

“It’s something that’s been going on many years,” says Armond Caplan, Louis and Tillie’s son. “When my father passed away in 1965, I took over. Every year, we all get together.” While Armond no longer leads the seder—his niece Helen Jean Glassman has taken over that responsibility—the family’s patriarch is very much involved, and is one of the reasons so many family members, from all over the United States, come to the seder each year. “It’s always a great time, no matter what, but the fact that my father-in-law, who is 100 and a half and a remarkable man, will be there, makes it even more fabulous,” says Randy Caplan, whose husband Jim and brother-in-law Steve are

Armond and Rose’s (of blessed memory) two sons. Unlike some families, whose children and grandchildren begin holding seders of their own as they establish their homes or move out of town, the Caplan family has made it a tradition to always be together, every year for Passover. Decades ago, the family ran out of room in any of their houses for the numbers of people attending, and began holding the dinner in a variety of venues. “We’ve had it at the Admiralty, the Orleans, the Golden Triangle, and the Holiday Inn on Greenwich Road,” says Randy Caplan, naming area establishments, some of which are no longer in existence. “A while back, my father-in-law

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Rose* and Armond Caplan at Seder April 1998. * of blessed memory

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jewishnewsva.org | Passover | March 4, 2013 | Jewish News | 37

CONGREGATION BETH CHAVERIM

Cordially invites you to our

Annual Passover Seder Monday, March 25, 2013 at 6:00 P.M. Rabbi Israel Zoberman Presiding Our Seder Menu by April Ramos Armond Caplan with grandchildren and great grandchildren at a Seder.

Reservations are Required by March 11, 2013 continued from page 37

To obtain our reservation form visit our website at www.bethchaverim.com. You can also contact Eleanor Lenox at 499-6012 or the Temple Office at 463-3226.

kashered Myers Hall at Beth El, and we’ve had it there ever since.” The catered family dinner at Congregation Beth El, a conservative synagogue in Norfolk, begins with a pre-seder appetizer hour, where relatives catch up and knosh on vegetables and Jewish finger foods such as gefilte fish. Candle lighting is a special time, with children gathering for prayers around the heirloom candlesticks that Helen Jean brings with her from her home in Florida. The ages of those attending this year’s Caplan family seder ranges from 2 to 100. In total, about 75 relatives are expected, including 18 of Armond’s grandchildren, making this a smaller gathering, Randy Caplan says. When Passover falls on a weekend, as many as 120 Caplan relatives arrive for the seder. “We have relatives come from all across the country,” says Jim Caplan. “They come from California, from Florida, from New York, from Texas. It’s the one time, every year, that we know we’ll see each other. It’s a special time for all of us.”

For the meal, the family uses a Haggadah—the book outlining the order of the seder’s meal and prayers—that they created specifically for their gathering. Randy Caplan says there are many levels of observancy in the family, from Orthodox to non-Jews, and having a customized Haggadah makes it easier for everyone to participate in the ritual meal. A favorite and memorable part of the seder is when the children hunt for the afikomen, a piece of matzah—unleavened bread—that is hidden at the beginning of the meal. Those who find the afikomen receive a prize from Armond Caplan. “I remember when we used to give nickels,” Caplan says. “Now, we give gold dollars to everyone!” Before the various family groups leave the seder this year, they’ll listen for an announcement made over the microphone used during the meal. It will be the first notice they’ll get about “next year in Norfolk”—the day and date for Pesach 5774, and the 108th continuous Caplan Family Passover seder.

“Next year in

Norfolk”

38 | Jewish News | March 4, 2013 | Passover | jewishnewsva.org

Save the self-pity,

choices abound for Passover meals by Helen Nash

(JTA)—For the many who feel overwhelmed by Passover because of the demands of cooking without leaven, a word or two: That should not be an obstacle. After all, on this most celebrated of Jewish holidays, we are allowed to eat fish, meat, poultry, eggs, nuts, fruits, most vegetables and fresh herbs. All of the recipes featured here are nutritious, attractive, flavorful and easy to prepare. They emphasize fresh, seasonal ingredients, fewer complicated techniques, and stylish, elegant dishes. What more would you want for Passover? The seder meals, when we recount the Exodus story, are the most important events of the holiday. Most people, like myself, favor their own traditional menu. Each year I repeat the seder menu as a way to hold on to cherished family traditions. The recipes are from the new cookbook Helen Nash’s New Kosher Cuisine (Overlook Press).

CHICKEN SALAD WITH RADICCHIO AND PINE NUTS This is a colorful and delicious salad with an interesting mixture of textures and tastes. The currants and pine nuts add an unusual Mediterranean piquancy. Ingredients 1 small red onion, very thinly sliced 6 boneless, skinless chicken breasts (about 6 ounces/170 g each) 2 tablespoons extra virgin olive oil for greasing the chicken Kosher salt Freshly ground black pepper 1 head radicchio, shredded 1 to 2 bunches arugula, leaves torn if they are large ½ cup (20 g) loosely packed flat-leaf parsley, finely chopped Preparation Place the onion slices in a small bowl and cover with cold water. Let stand for 30 minutes. Drain and pat dry. Place in a large serving bowl. Pat the chicken dry with paper towels and grease with oil. Season lightly with salt and pepper. Place each chicken breast in the center of a piece of cling wrap and wrap it so that it is completely covered. Place the packages in a steamer, cover and steam over high heat for about 9 minutes. (The

inside of the chicken should still be pale pink.) Turn off the heat and let stand for 1 minute. Remove the chicken and cool, still wrapped. When cool, unwrap the chicken and cut it on the diagonal into thin strips. Place in the bowl with the onions; makes 6 servings.

SWEET AND SOUR DRESSING Ingredients 1 ⁄3 cup (80 ml) extra virgin olive oil ½ cup (70 g) pine nuts ½ cup (115 g) raisins or currants 2 tablespoons Marsala wine 2 tablespoons balsamic vinegar Preparation Heat the oil in a saucepan. Add the pine nuts and raisins and saute over low heat until the pine nuts are lightly golden. Remove from the heat and add the Marsala and vinegar.

BEET SOUP With their magnificent color, delicious flavor and vitamin richness, beets are one of my favorite vegetables. In the summer I serve this soup at room temperature; in the winter I like it hot. Ingredients 1¼ pounds (570 g) beets, plus 1 small beet for garnish 2 tablespoons extra virgin olive oil 1 small red onion, sliced 2 garlic cloves, sliced 1 McIntosh apple, peeled and sliced 4½cups (1.08 liters) vegetable broth 2 tablespoons apple cider vinegar 1 tablespoon dark brown sugar Kosher salt Freshly ground black pepper Preparation Peel and slice the beets (see note below). Heat the oil in a medium saucepan. Add the onion, garlic and apple, and saute for 5 minutes. Add the beets and broth. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, until the beets are tender. Cool a little. While the soup is cooking, wrap the reserved beet tightly in foil. Bake in a toaster oven at 400 degrees Fahrenheit (205 Celsius) for 30 minutes, or until just tender when pierced with the tip of a paring knife. Cool, slip off the skin, and grate. Puree the soup in a blender until very smooth. Season to taste with the vinegar, sugar, salt and pepper. To serve, garnish with the grated beet; makes 6 servings. Note: I always wear thin plastic gloves when I work with beets, as this avoids staining my fingers with beet juice, which can be hard to remove.

Add the radicchio, arugula, and parsley to the chicken and onions; toss with the dressing. Season to taste with salt and pepper.

jewishnewsva.org | Passover | March 4, 2013 | Jewish News | 39

CHICKEN WITH POTATOES AND OLIVES I am always pleased to come up with a dish that is a meal in itself—one that combines either chicken or meat with vegetables. This is one of my favorites, and because it is so easy to make, I often serve it at Passover. I bake it in an attractive casserole, so it can go directly from the oven to the table. Ingredients 5 tablespoons extra virgin olive oil 9 garlic cloves Kosher salt ¼ cup (60 ml) freshly squeezed lemon juice Leaves from 10 thyme sprigs Freshly ground black pepper 4 boneless, skinless chicken breasts (about 6 ounces/170 g each) 5 plum tomatoes 1 pound (450 g) Yukon gold potatoes, unpeeled, quartered ½ cup (67 g) pitted black olives, quartered Preparation Preheat the oven to 450 F (230 C). With 1 tablespoon of the oil, grease a glass, ceramic or enamel-lined baking pan that can hold all the vegetables in a single layer. Coarsely chop 4 of the garlic cloves on a cutting board. Sprinkle with 1/2 teaspoon salt and, using a knife, crush them into a paste. Place the paste in a small bowl and combine

it with the lemon juice, 2 tablespoons of the oil, half of the thyme leaves and pepper to taste. Pat dry the chicken breasts with paper towels and season lightly on both sides with salt and pepper. Coat the chicken with the mixture and set aside. Bring a pot of water to a boil. Drop the tomatoes into the boiling water; bring the water back to a boil and drain. Core the tomatoes and slip off the skin. Cut the tomatoes in half widthwise and squeeze gently to remove the seeds. (Some seeds will remain.) Cut the tomatoes in quarters. Thickly slice the remaining 5 garlic cloves and spread them in the prepared baking pan along with the tomatoes, potatoes, olives, the rest of the thyme leaves, and the remaining 2 tablespoons oil. Season to taste with salt and pepper. Roast the vegetables, uncovered, for 20 minutes, or until almost tender. Place the chicken breasts on top of the vegetables and bake, uncovered, for 5 minutes. Turn them over, spoon on some pan juices and bake for another 5 minutes, or until the chicken is slightly pink on the inside. Cover with foil for 1 minute; makes 4 servings.

Teri and I wish you and your family a Happy Passover! We will continue our steadfast support of Israel, now and always.

40 | Jewish News | March 4, 2013 | Passover | jewishnewsva.org

& Mrs. Scott Rigell

Congressman

MARINATED SALMON This is a variation on the traditional pickled salmon sold in every Jewish delicatessen. The difference: The salmon is more delicate and less vinegary, and has a richer color. It makes a perfect Sabbath luncheon dish. Ingredients 6 skinless center-cut salmon fillets (about 6 ounces/170 g each) 1 teaspoon extra virgin olive oil for greasing the pan Kosher salt Freshly ground black pepper Preparation Preheat the oven to 200 F (95 C). Grease a glass or enamel-lined baking pan that can hold the fillets in a single layer. Pat the fillets dry with paper towels and season them lightly on both sides with salt and pepper. Place them in the dish and bake, uncovered, for 25 to 30 minutes, or until cooked to your taste. Remove the baking pan from the oven, cover with foil, and let cool completely. (The fish will continue cooking outside of the oven.)

MARINADE Ingredients 3 tablespoons extra virgin olive oil 4 tablespoons rice vinegar (for Passover, replace with white wine vinegar) 1½ teaspoons salt Freshly ground black pepper 1 small red onion, very thinly sliced (see note below) 15 d ill sprigs, snipped finely with scissors, plus 2 sprigs, snipped, f or garnish Preparation In a medium bowl, whisk together the olive oil, vinegar and salt. Add pepper to taste. Pour the marinade over the salmon, add the onion and sprinkle with the 15 snipped sprigs of dill.

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Passover

A time to celebrate family friends and freedom

Cover the dish with wax paper, then foil and refrigerate for 2 to 3 days without turning. To serve: Bring the salmon to room temperature. Place on individual plates along with some of the marinade and onions. Garnish with the fresh snipped dill; makes 6 servings. Note: I use a mandoline to slice the onion, as it makes the cutting easier.

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jewishnewsva.org | Passover | March 4, 2013 | Jewish News | 41

Wishing you a happy and healthy

PASSOVER

STIR-FRIED SPINACH This is a delicious recipe that captures the very essence of spinach. Now that prewashed spinach is available in almost every supermarket, you can prepare this dish in minutes. Ingredients 20 ounces (570 g) prewashed spinach 1½ tablespoons pine nuts 2 tablespoons extra virgin olive oil Kosher salt Freshly ground black pepper Preparation Break the stems off the spinach leaves and discard. Roast the pine nuts in a toaster oven on the lowest setting for 1 or 2 minutes, until they are golden. (Watch them carefully, as they burn quickly.) Heat a wok over high heat until hot. Add the oil. Add the spinach and stir quickly until it is just wilted, no more than a minute. Season with salt and pepper. With a slotted spoon, transfer the spinach to a serving dish. Sprinkle the pine nuts on top; makes 6 servings.

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HELP

WANTED RELIGIOUS SCHOOL DIRECTOR Congregation Beth Chaverim is looking for a new religious school director. This is a part time position. Director responsibilities include the day to day management of the religious school, teacher development, organizing student-led services, and working with our Rabbi and Religious Education Committee to continue to improve our curriculum to keep our students engaged and excited in their Jewish studies. Serious applicants please send résumé and contact information to Karen Bennett, kgbennett@cox.net.

42 | Jewish News | March 4, 2013 | Passover | jewishnewsva.org

CHOCOLATE MERINGUE SQUARES These meringue squares are like cookies, but they are light, chocolaty and surprisingly low in calories. I often serve them at Passover. Ingredients 1 tablespoon (15 g) unsalted margarine for greasing the pan 1/2 pound (225 g) blanched almonds 6 ounces (170 g) good-quality imported semisweet chocolate, broken into small pieces 8 large egg whites (see notes) 1 cup (200 g) sugar Preparation Preheat the oven to 350 F (175 C). Line a 9-by-13-by-2-inch (23-by-33-by-5 cm) baking pan with wax paper and grease the paper with the margarine. Chop the almonds in a food processor, in two batches, until medium-fine. Transfer to a bowl. Chop the chocolate in the processor until fine, and combine with the almonds. Place the egg whites in the bowl of an electric stand mixer. Using the balloon whisk attachment, beat at high speed until foamy. Gradually add the sugar and beat until stiff. With a large rubber spatula, gently fold the chocolate-almond mixture into the egg whites, making a motion like a figure 8 with the spatula. Do not overmix. Spoon the batter into the prepared pan and smooth the top. Bake on the middle shelf of the oven for 25 to 30 minutes, until a cake tester inserted in the center comes out almost dry. Cool on a wire rack. Invert onto a cutting board and peel off the paper. Cut into 1½-inch (4 cm) squares; makes 3½ dozen squares. Notes: It is easier to separate the eggs straight from the refrigerator, when they are cold. Make sure the whites have come to room temperature before beating. To freeze the squares, place them side by side in an air-tight plastic container, with wax paper between the layers.

How-To Celebrate Pesach 5773/2013 in Tidewater from the Shalom Tidewater How-To Live Jewishly in Tidewater Blog.

Celebrate Passover freedom. peace. happiness.

A few events to celebrate Passover are listed below. Look for more in the next “How-To” blog on www.shalomtidewater.org on Monday, March 11. To have an event included in the upcoming Passover blog, contact Rebecca Bickford, Community Concierge. Commodore Levy Chapel Monday, March 25, 7pm At the JEBLCFS Joint Expeditionary Base, Little Creek, Chapel Annex Bldg. 3089. Join this celebration of the Exodus from Egypt. The Commodore Levy Chapel at Naval Station Norfolk will have a Passover Seder on Erev Pesach. Active Duty Military, Reserve Military and their dependants can attend the Seder free of charge. Retirees and Civil Servants, as well as invited and non-military guests are welcome to attend. Access to JEBLCFS Little Creek Base is required to attend this function. People without Base Access must be accompanied by a Military Active Duty, Reservist, Civil Servant or Retiree for base access. Donations to offset the cost of the Passover Seder are suggested at $20 for adults and $10 for children over five years of age. Prizes for all children under Bar/Bat Mitzvah age who search for the Afikoman. Attendance is by reservation only. Call the Naval Station Chaplains Office at 757‑444‑7361 before March 18, to guarantee reserved seat(s).

Gomley Chesed March 25 and March 26, 6 pm Join the congregation for two seders: Monday and Tuesday nights. For further information, call the Gomley Chesed office at 757-484-1019.

Ohef Sholom Temple Interfaith Committee: A Passover “How-to” Workshop Sunday, March 17, 10 am–12 pm Learn how to conduct a meaningful Seder with Rabbi Roz and Judy Rubin; how to engage the children with Kitty Wolf; and how to make Passover delicious with Sharon Nusbaum and Gail Heagen. Take home a Haggadah, great ideas and recipes. This event is free. RSVP to linda@ ohefsholom.org or 757-625-4295. This is event is sponsored in part by Men of Reform Judaism. The Men of Reform Judaism (MRJ) Congregational Interfaith Mini-Grant Program is made possible by funding of the Jewish Chautauqua Society, MRJ’s interfaith education project. Ohef Sholom Temple Sisterhood Presents the 2013 Women’s “Dessert” Seder March 17, 3 pm A festive afternoon of sweets, song and fabulous desserts to celebrate the 3rd Annual Multi-generational women’s Pesach Seder. $10 per person Bring a favorite Passover dessert or fruit platter and recipe to share. Rabbi Roz will lead the seder. RSVP to sara@ohefsholom.org or 757-625-4295 by March 10.

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continued on page 44

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A Rich Heritage

continued from page 43

Ohef Sholom Temple Congregational Seder Second Night of Passover Tuesday, March 26, 6 pm Delicious Menu Catered by BITE. Reservations before March 13, $40 adults; $18 children 6–12; $8–5 and under RSVP to reservations@ohefsholom.org or 757-625-4295

Simon Family JCC— Senior Adult Department

Jewish families are always creating new ways to bring the Passover story to life. But some things never change. Like the way each generation plans and builds for the next, making sure the foundations of Jewish life are strong and can respond to evolving needs. When you leave a Jewish legacy, you join this chain of builders. You leave your children and grandchildren a precious inheritance, and a lasting testimony to your values.

Happy Passover from the Tidewater Jewish Foundation

Passover Seder Tuesday, March 19, 12 pm All are welcome! Seder service led by Rabbi Wecker of the Hebrew Academy of Tidewater, assisted by his HAT students. Lunch catered by the Cardo Café. $5 per person RSVP by March 14 to Sherry Leiberman at 757-321-2309

Temple Emanuel’s Second Seder Tuesday, March 26, 7 pm The cost is $38 per adult and $18 per child (age 4–12). A kid friendly meal will also be offered. If you wish to use your own Seder plate, bring it to the synagogue by Sunday, March 24. Send seating requests with paid reservation. RSVP 757- 428-2591; Reservations and payment are due by Friday, March 22.

Temple Israel To learn more about making a legacy gift to support the Tidewater community, contact Philip S. Rovner with the Tidewater Jewish Foundation at (757) 965-6111, psrovner@ujft.org.

Kosher Catering for any Lifecycle Event!

Sunday, March 24 Temple Israel Sunday School will have three simultaneous age appropriate model seders, one for the young, another for the elementary and more grown-up one for the tweens. Contact Kathryn Morton at kathrynmorton@aol.com for more information.

The great matzah-brei debate continues: savory or sweet? Sunday, March 31 9 am Minyan followed by breakfast

We will set up and deliver!

Our possibilities are endless… Contact Marcia Futterman Brodie for a quote. 757-420-2512 mbrodie@bethsholomvillage.com

44 | Jewish News | March 4, 2013 | Passover | jewishnewsva.org

Back by popular demand! Rabbi Panitz and Lawrence Fleder will again prepare cherished family matzah brei recipes. All are welcome. RSVP to the Temple office, 489-4550, by March 22.

United Jewish Federation of Tidewater— Women’s Seder Sunday, March 17, Noon-2pm $10 couvert (no solicitations) At the Simon Family JCC on the Sandler Family Campus of the Tidewater Jewish Community. From the group that brought “Jewlicious” last Passover…A Women’s Seder using the JDC Haggadah. Open to all Jewish women and their daughters, ages 16 and up. Respectful of all perspectives and all faiths and followings, this seder will bring participants on the Exodus journey, making connections between the Tanakh, modern-day rescues and personal experiences. This Women’s Seder is a program of the UJFT Women’s Outreach Committee and the Simon Family JCC. RSVP to Patty Malone 757-965-6115 or pmalone@ujft.org.

Shlomo’s Kosher Meat and Fish Market Shlomo’s will make their monthly delivery to Tidewater on Sunday, March 10. Place orders for Kosher meats by March 5 using the new website www.shlomoskosher.com or by calling 401-602-7888. The Shalom Tidewater “How-To Celebrate Pesach 5773/2013” will be published on Monday, March 11 and will feature a complete listing of community wide events and other important Passover information. Follow Shalom Tidewater for community updates: www.shalomtidewater.org; www.facebook.com/shalomtidewater; and www.twitter.com/shalomtidewater.

From L.A., following the Egyptian signs to the Red Sea by Edmon J. Rodman

LOS ANGELES (JTA)—If the Passover haggadah seems like hieroglyphics to you, it could be a good thing. Though the Israelites left Egypt presumably to escape the ankhs and eyes of Horus of the ancient written language, recently I discovered that hieroglyphics —a system of pictorial characters—had a way of writing me into the haggadah. Considering that on Passover we are commanded to re-enact an event of which we have no memory, perhaps adding some details from the Egyptian point of view might deepen our understanding, or at the very least acclimate us to the theme of leaving Egypt. Besides, since the current Egyptian leader Mohamed Morsi had been seen recently in a video telling Egyptians to teach their children hatred for Jews, I was looking for a way to ameliorate my own responsive charged feelings and not bring them to the seder table. Carol Meyers, a professor of religion at Duke University in an interview on the PBS show “NOVA,” related, “There are other ways of understanding how people have recorded events of their past. There’s something called mnemohistory, or memory history,” she said. “It’s a kind of collective cultural memory.” I wondered, would looking into the holiday with an Egyptian eye help me to recover some of that cultural memory and see past the present? After sitting through seders for so many years, where a trip through the Exodus often becomes an endurance race to the matzah ball soup, I knew that my cultural memory definitely could use some augmentation and elaboration. To freshen my “mnemohistory”—this being Los Angeles, where movie magic memories are made—I made tracks for the historic Egyptian Theater in the heart of the Hollywood Boulevard tourist district. The theater, an ornate Egyptian Revival movie palace that had a large stage to accommodate the elaborate prologues before the films, recently was refurbished. Developed by Charles Toberman along

with the Jewish impresario Sid Grauman of Grauman’s Chinese Theater fame, the theater had opened in 1922. As luck would have it, a few weeks later, King Tutankhamen’s tomb was discovered in Egypt, resulting in an Egyptian craze that swept the nation. Further connecting the theater to the Exodus, I found that the The Ten Commandments debuted there in 1923. According to the theater’s website, the prologue for the Cecil B. DeMille silent epic featured more than 100 costumed performers on stage, including “players seen in their identical roles in the flesh and blood.” Now doesn’t that beat Uncle Earl droning through the Four Sons? Still thinking about those costumes, I left in haste for the theater. Upon arriving at its columned courtyard, I sat on a bench for a pre-holiday lunch of matzah and hard-boiled egg. Looking out at the surrounding cement walls that were cast to resemble stone blocks, I read a passage from a haggadah that I had brought along: “They put taskmasters over them to oppress them in their suffering; and they built the store-cities for Pharaoh, Pithom and Ramses.” And movie theaters as well? As I poured myself a little juice, I tried to decipher the hieroglyphics—scarabs, ankhs, jackals, birds and snakes—that were painted on a nearby wall. Even if the Exodus story has no basis in historical evidence, it is such a keystone story, so imbedded in Jewish outlook and religious practice, that when you see the signs of Egypt, even in kitschy indecipherable fashion, they speak to you. On the hieroglyphics wall there were no cute wind-up frogs or Ten Plagues puppets like the kids have at the seder. But looking up at them, I wondered whether after the hail, lice, boils and cattle death if some Egyptians might have wanted to inscribe “Hebrews go now” on a wall. Below the hieroglyphics I noticed a couple of cartouches. Originally worn by the pharaohs, the oval-shaped inscriptions could be worn as an amulet or be placed on a tomb. Thinking about the 10th plague—the

death of the Egyptian firstborn—I imagined the resulting stacks of amulets. It put new meaning in the seder custom of taking a drop of wine from our cups, demonstrating that we are not rejoicing over our enemy’s loss. Curious how my own name would look on a cartouche—as apparently are others—I used my smartphone to go a hieroglyphics website that provides the Egyptian symbols to spell your name.

Mine was represented by two reeds, a hand, an owl, a hawk and water—images that made me feel like I was connected to a body of water; making me think of the shore of the Red Sea. To get to Passover, it was time to cross. —Edmon J. Rodman is a JTA columnist who writes on Jewish life from Los Angeles. Contact him at edmojace@gmail.com.)

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jewishnewsva.org | Passover | March 4, 2013 | Jewish News | 45

Chocolate shakes up the seder ritual by Deborah Prinz

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(JTA)—Rabbi Adam Schaffer, who’s been leading chocolate seders since he edited a chocolate seder haggadah in 1996, acknowledges that “people often do feel ill” from all the chocolate. Still, Schaffer, the religious school director at Temple Aliyah in Woodland Hills, Calif., says he was motivated to “experiment outside the box and engage college students who were not in the usual Hillel track,” and found that the chocolate seder took things to a “fun level, helping make connections for people, re-contextualizing the seder.” In the last couple of decades, college campus groups and synagogue youth groups have concocted the seders that replace the ritual foods with chocolate. There is green-colored chocolate for the karpas/lettuce; chocolate-covered nuts for the charoset mix of nuts, apples and wine representing mortar used in building for the Pharoah; a chocolate egg for the roasted egg symbolizing the Passover sacrifice; a very dark 90 percent to 100 percent chocolate for the bitter herbs or maror. You get the idea. A chocolate-soaked seder may help sugar-hyped participants absorb the ritual’s teachings about freedom. An alternative to wallowing in the gooey substitutes for the usual ritual foods, as entertaining as that might be, could use chocolate to name the issues of slavery, economic justice and fair trade in the chocolate business and to elevate the profound themes of Passover. My chocolate haggadah amplifies awareness about ethical quandaries

around chocolate, and challenges participants to consider labor justice and spotlight Passover’s underlying messages of freedom, dignity and fairness. In “A Socially Responsible Haggadah for a Chocolate Seder,” chocolate becomes the medium for uncovering teachings about ethical kashrut, worker equity and food sustainability to celebrate those who toil, often in great poverty, to grow and harvest cacao, including children and young adults—some of them in bondage in the Ivory Coast and Ghana’s cocoa plantations. The haggadah hopes for a harvesting of the fruits of productive, meaningful and safe labors. The custom of three matzahs—the chocolate haggadah version uses chocolate-covered— recalls our tikkun olam, our ongoing struggle to perfect the world, as we consider responsibility for the contrast between the limited resources of most cacao growers and the wealthy consumers of chocolate. When we cover our matzah with chocolate, we recall that not only are we descended from slaves in Egypt, we recall child slaves on cocoa plantations of our time. As we prepare to celebrate Passover this year, may we feel assured that we have helped advance the messianic era through our tantalizing array of chocolate choices, not just chocolate matzah. —Rabbi Deborah Prinz is the author of A Socially Responsible Haggadah for a Chocolate Seder, which may be found at her blog, www.jews-onthechocolatetrail.org. Her latest book is On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao (Jewish Lights).

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46 | Jewish News | March 4, 2013 | Passover | jewishnewsva.org

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Product Review

Yo! Yonanas! by Terri Denison

did the unspeakable last month: I brought home a new kitchen appliance. Like so many families, we have steamers, blenders, crushers, mixers, grinders, bakers, ice cream makers, slow cookers, warmers and toasters placed on the counter, under the counter, in the garage and some even in the attic. Walking in the house with another box was not a popular move. Once I demonstrated what Yonanas could prepare, however, the mood at home began to lighten. A new device, Yonanas makes it possible to add nondairy, soft-serve healthy ice cream-style dishes and toppers as desserts to nearly any meal. What better time than Passover to try one? The primary ingredient for all Yonanas

recipes are…yes, you guessed it: frozen, preferably ripe, bananas. For me, one of the attractions to Yonanas is the lack of preparation time or running around to get ingredients. Just peel and freeze ripe bananas. Anything else is extra. On my first try, I used two bananas and about a half of a cup of frozen berries. I just placed each banana in the chute, used the plunger to make sure it all went through, and a high torque blade emulsified the frozen, ripe bananas into a thick and creamy frozen consistency. Next went

the berries. Once in the bowl, which I placed at the bottom of the chute, I stirred the berries and bananas for maybe 30 seconds, just enough to make sure everything was mixed. So quickly, we had a healthy dessert for four. A little drizzle of chocolate didn’t hurt. One recipe calls for peanut butter, chocolate chips, and of course, bananas. Another includes frozen pistachio cubes and bananas. Then there are the sorbet recipes that don’t include bananas, but use various frozen fruits such as pineapple

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and strawberries. The only drawback that I see to the machine, which is small and pretty lightweight, is that some of the dessert gets caught up between the parts. I’ve just used a spoon or knife and scraped everything into the bowl. Still, I wanted to mention that you might have to go hunting for part of your dessert. Clean-up is simple. Any part that touches the food is dishwasher safe. Yonanas is sold in Target, Bed, Bath and Beyond, online at www.yonanas.com and at Amazon and retails for $49.99.

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Prices effective Sunday, March 3rd thru Tuesday, April 2nd, 2013 48 | Jewish News PASSOVER ROP • 3/3/13 • BASE

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