Wednesday, July 23, 2014 Tammuz 25, 5774
Passover’s biggest tastemakers are trying something new.
By:
Melissa Jacobs, Jewish Exponent Feature
Pre-Passover is not the ideal time to chat with the CEO of Manischewitz. He’s a bit busy preparing for the Thanksgiving of the kosher foods world. According to the trade publication, Kosher Food Today, 40 percent of the industry’s $305,000,000,000 (yes, that’s billion)in annual sales happen around Passover. This year, as in the past several, the competition for those holiday...
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“So, where shall we eat?” is still a valid question 
during Passover.
By:
Stephanie Singer, Jewish Exponent Feature
Regardless of whether or not you go for the full Pesach Monty, complete with new dishes and kosher-for-Passover condiments, committing to eight days sans chametz (Hebrew for leavened foods that are forbidden during Passover) will be a challenge, thanks to the ubiquity of the five grains — wheat, barley, spelt, rye and oats — we must omit from our diets...
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By:
Chavie Lieber, JTA
The Orthodox Union announced last year that it would not certify quinoa as kosher for Passover out of concern that it falls into the category of kitniyot, a group of legumes forbidden because they look similar to grains.
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A guide to Passover substitutions that's been compiled by food writer Eileen Goltz.
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By:
Rivka Tal, JE Feature
Here are some variations on a beloved Pesach staple.
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