Holidays

Blending Immigration and Passover

By:

A Jew from the former Soviet Union who arrived in Philadelphia with two small children; a teenage victim of domestic abuse from Guatemala; a survivor of the Rwandan genocide; and an undocumented immigrant from Bolivia. These four immigrants all received assistance from local Jewish community members and have, in turn, found ways to help others. This year, local Jewish families...

Columns

'Let All Who Are Hungry Come and Eat': Do We Really Mean It?

By:

Josh Feigelson

Of all the words we utter at the Pesach seder, the word k'ilu (it's translated as two words, "as if") rings most important. The word is found in Rabban Gamliel's Mishnaic declaration: "In every generation, every person is obligated to see himself or herself as if he or she personally went out of Egypt." "As if." This phrase signals the...

Food

Passover: The Mother of All Kitchen Yuntifs

By:

Jamie Geller, Jewish Telegraphic Agency

Want to know a little secret that helps me keep my kitchen cool during the major food holiday that's fast approaching? Last year, 99 percent of what I made for Passover wouldn't qualify as a Passover recipe. Of course the dishes were all kosher for Passover, but they didn't require any major Passover ingredient tweaks. These recipes were , however,...

Food

Pesach: No Longer Must It Be Eight Matzah-Laden Days

By:

Ethel Hofman, Jewish Exponent Feature

For home cooks, the eight days of Passover have always constituted a challenge. The basic rule has been that any product that is fermented or can cause fermentation may not be eaten. That includes five grains: wheat, rye, barley, oats and spelt. However, Sephardic tradition has always allowed rice to be used. Growing up in Scotland in the 1960s, as...

Holidays