Monday, March 30, 2015 Nisan 10, 5775
By:
Linda Morel, JE Feature
At Passover, this cook serves 12 different kinds of charoset, mostly from countries in the Sephardi world.
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By:
Jake Asher, Jewish Exponent Feature
I have always thought of Passover as a unique and special holiday because we are commanded not just to read the story of our ancestors' plight, but also to symbolically re-enact the story as if we had been there ourselves. This year, however, the Passover story took on a more literal significance as eight other Jews and I held our...
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By:
Lynn B. Edelman, Jewish Federation Feature
Sister Mary Scullion told a capacity crowd of 139 participants at the 7th annual Women's Seder sponsored by JEVS Human Services that the Passover story is universal and relevant to contemporary audiences. Scullion, co-founder of Project H.O.M.E., a non-profit organization that serves chronically homeless men and women in Philadelphia, emphasized that the exodus is ongoing for thousands of men and...
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By:
Rabbi Shlomo Riskin
The Exodus narrative -- so central to our Passover seder -- also informs our social consciousness as a people. The Bible teaches in very strong words, v'ahavtem et ha'ger, you must love the stranger, the other, the individual who is the underdog in whatever society you happen to find yourself, ki gerim hayitem b'eretz Mitzrayim, because you were the other,...
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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...
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