Recognizing that going to synagogue for the first time can be a challenge, we offer you our booklet, What To Expect At A Synagogue. In it, you will find an overview of what Shabbat is, and how it is celebrated in synagogues. Language is explained, the prayer services are broken down, and many common questions are answered.
Parents, Children and Interfaith Relationships: Listening so they will talk. Talking so they will listen. 4 week class being taught at Gratz College in Elkins Park, PA by IFF/Philadelphia Director Rabbi Robyn Frisch. The class begins Oct. 28 & is being offered both Tuesday afternoons & Tuesday evenings.
A great way for Jewish professionals and volunteers who work with and provide programming for people in interfaith relationships to locate resources and trainings to build more welcome into their Jewish communities; connect with and learn from each other; and publicize and enhance their programs and services.
I spent a recent autumn Sunday at the Topsfield Fair, in Topsfield, MA. I was expecting a day of food and rides and perhaps a huge pumpkin or two. I didn’t expect to gain a bit of perspective on diversity. As it happens, I got both.
The road to my grandparent’s house seemed never-ending, over many rivers and through several woods we drove. But, when we got off Interstate 95 onto Route 1, I knew we were close. No matter what time of year, this smaller two-lane road was beautiful. In the spring, the trees were just starting to bud and the colors in the fall were spectacular. Every time we drove to my grandparent’s house for a visit, I would feel the excitement in my stomach while driving along Route 1. And every time we made this four-hour journey, we would pass the Topsfield Fair grounds as we edged closer to Ipswich. And every time we passed the Topsfield Fair grounds, it seemed that the fair would be coming up soon or had just ended. I missed it every time.
So when I moved to Boston earlier this year and the trek to visit my family was a mere 30 minutes rather than four hours, I passed the fairgrounds many times and decided that finally, after decades of being deprived of the experience, I was going to the Topsfield Fair.
The Topsfield Fair has been in existence since 1818 and was and remains today an experience in Americana. I saw a gigantic pumpkin and award-winning vegetables, huge and wacky looking chickens, pig races and a petting zoo. I played carnival games that looked like they were from a bygone era and watched someone deep fry butter. I marveled at beautiful quilts and some lovely local photography and was amazed at the sheer volume and variety of food, everywhere. I was especially delighted by the B’nai Brith food tent offering everything from matzah ball soup and homemade noodle kugel to potato pancakes and hot dogs! I sipped on perfect apple cider and just walked around finally enjoying my Topsfield Fair experience.
Beyond all of the fair offerings, I was taken by the diversity of fair goers. Every type of person went to the fair, every ethnic groups and socio-economic levels, young and old, those with disabilities, first timers and seasoned veterans, locals and transplants and everything in between. Not only was the fair a true slice of home grown Americana but the people who populated the fair seemed to be a true representation of America in all of her diverse glory.
Welcome to America. This is who we are. This lovely quaint fair reminiscent of that bygone era is the melting pot, a place for fun and family but more important, a representation of how we all somehow fit together.
Whether interfaith or intercultural, whether you scarfed down that kosher hot dog or tried some chocolate covered bacon in the booth next door, the things that bring us together far outweigh those that make us different and it turns out, everyone loves a fair. What an unexpected pleasure to encounter this reality that we all live amongst but rarely get to truly admire. Our diversity is what makes us strong, what makes us interesting, what makes us, us.
Last Friday night, I watched as my kids lit Shabbat candles and said the prayers at our table with my in-laws standing by. My partner’s parents are not Jewish, and I felt a deep appreciation for them in this moment. When we all met, none of us could have imagined this scene. Nearly two decades ago, I stayed at their home for the first time. My partner and I were graduate students on the East Coast and we headed west to see her folks at their ranch in central Oregon over break. Like many people, Jewish or not, they really aren’t into religion at all. Here we were, a rabbinical student and a PhD candidate in religious studies. We pretty much ate, drank and breathed religion.
I wanted to be careful not to overwhelm them with Jewish talk or Jewish practice. That was tough because I was starting to observe Shabbat and other rituals for the first time. I chose carefully which ones I absolutely had to do. One of my new, favorite Shabbat rituals was baking challah. As Friday morning rolled around, it felt strange not to make it. I started to get the ingredients out, and the implications ran through my mind:
1) This kitchen is going to be really, really messy.
2) It would feel weird to me if we ate challah on Friday night without saying the prayer over it. But saying it will feel really weird too.
3) Oh no…it will feel weird to do the prayer over the bread without doing all three Shabbat blessings. Now it’s a full ceremony and it’s going to be awkward.
In the end, I did it anyway. The result? Wow, these people love challah. I know most people like it. What’s not to like? My recipe includes eggs, flour and tons of sugar and butter which make it more like a Shabbat dessert. It’s always a crowd pleaser. But I have never seen anyone so overtaken by it. Seeing how excited her parents were and knowing how worried I was about engaging in Jewish ritual in their house, my partner made sure they knew that getting to the challah meant that there would be Jewish prayers at their table. For people who really disagree with religion as a whole, don’t believe in the God we are thanking in these prayers and have no context for the foreign language being spoken at their table, this could have been a huge deal.
Mychal's family's homemade challah
It’s been almost two decades, and I’m still making challah for my in-laws. Now when we visit, our kids help bake and decorate. We do the entire Shabbat ceremony consisting of all three prayers: lighting candles, saying kiddush over wine and grape juice and the motsi over the challah, my partner’s parents stand by, knowing that challah is coming.
I am greatly appreciative that my in-laws have been able to witness our family’s rituals and other religious choices. Clearly, some of these rituals have been easier to stomach than others. My mother-in-law enjoys the challah far more than she did the bris (then again, I’m with her on that one). It’s not easy when your kids choose a lifestyle so different from your own. In one sense, I credit the challah. It was one of the first moments when we came together around a Jewish custom, and unlike lots of other Jewish foods that are acquired tastes, challah was the one that could allow them to see into a completely new religious framework and even allow for it to happen at their family table. In a way, it’s just bread. But “breaking bread” together is also the way people from many cultures have traditionally and symbolically expressed that they can cross a difficult boundary. So maybe it’s no accident that this openness was instigated by a couple of loaves of home-baked bread. But at a deeper level, I credit my in-laws for demonstrating incredible openness to new ideas and most of all, for embracing us. That, and helping me clean the kitchen.
Sweet Egg Bread (Challah)
5-6 cups of flour
2-3 tsp. salt
1 package dry yeast or equivalent of 1 Tbs.
4 Tbs. sugar (yep, really) or try honey
1 stick margarine or butter (Butter is better…but for those observing the kosher laws, butter poses a problem if there is meat on the table. Oil can also be used.)
1 cup hot water (130 degrees or whatever the yeast you are using requires)
Start boiling water and take your margarine/butter and yeast out of the refrigerator to get them to room temperature.
In a large bowl, mix 1 and 1/8 cups of flour, the sugar and the salt.
Put the yeast (room temperature) in a small bowl with a smattering of sugar.
Measure out the hot water at desired heat for yeast.
Pour some of the hot water into the yeast/sugar and mix vigorously with a spoon until the yeast dissolves. Let it sit for about 4 minutes until it bubbles up and rises.
Pour the yeast/sugar/water mixture into the large bowl with the flour and stir.
Cut a stick of softened margarine/butter into the mixture and stir, leaving a little aside.
Add the rest of the cup of hot water. The mixer bowl should feel warm, not hot.
Separate one egg, putting the white into the mixture while keeping the yolk in the refrigerator for later.
Add ½ cup flour into the mixture and the other 3 eggs into the bowl. Mix.
Add 3 more cups of flour and stir until it gets too thick to mix with a cooking spoon.
Spread some flour onto a large cutting board and begin kneading the dough, adding flour as necessary to keep it from getting sticky. Knead for about 10 minutes or until it seems right. Really get your palms into it. If you have kids around let them make handprints in it.
Butter a bowl (with the extra margarine) and place the dough in the bowl. Find a cool, dark place to let the dough rise for about an hour with a damp dish towel covering it.
After an hour, remove the dough and punch it (with a buttered fist).
Divide it into two pieces (this is for two loaves, but kids like making several small ones instead so they can decorate their own). Divide each half into three sections and braid it. Remove an olive-sized piece of dough as an offering for the Levites. Say the blessing: Baruch ata Adonai, eloheinu melekh haolam, asher kidshanu b’mitzvotav vitzivanu l’hafrish challah min ha-isah (who has commanded us to separate challah from the dough). Leave the little ball on the side of the pan and cook it with the rest.
Butter/margarine/crisco a cookie sheet and place the braided loaves on it in a cool, dark place for another hour.
Beat the reserved egg yolk with a little water and brush it over the tops of the loaves. Sprinkle poppy seeds, cinnamon/sugar, sesame seeds, chocolate chips, rainbow sprinkles or whatever you think sounds good. Bake at 400 degrees for about 20 minutes to half an hour, testing it often with a toothpick. When the toothpick comes out mostly dry, it’s done!
Rabbi Robyn Frisch, Director of IFF/Philadelphia (left) with a participant at Love, Religion & Cocktails
A few weeks ago, InterfaithFamily/Philadelphia hosted our first gathering for young adults from interfaith homes and those who are in interfaith relationships: Love, Religion & Cockatils. We were fortunate enough to work with The Jewish Collaborative, a local organization that works with people in their 20s and 30s. In addition, our programming committee was terrific in coming up with the right type of program and the appropriate language for the marketing materials. Lots of organizations have mixers or programs, but this event was a little bit of both. It was an amazing night!
Drinks and appetizers: Everyone was given two drink tickets and there was a table with appetizers so that everyone could snack and mingle. We wanted everyone to have a chance to engage in casual conversation before we broke up into two groups. We served the “Love & Religion” as our signature cocktail. We’re pretty sure our participants enjoyed our special concoction.
A unique format: We wanted people to talk casually about their experiences and to connect with one another. The programming committee thought that the best way to achieve this would be to ask lighthearted questions such as, “What is your favorite holiday movie and why?” We hoped participants would explain their points of view as to why they liked certain movies, thus sparking conversation about issues such as how childhood memories inform our identity. We know that for many people, there is a lot of passion about their religion that has to do with memories. We asked other fun questions such as “If you described your family as a food, what would it be?” We heard, “a pizza bagel,” “a potato latke.” The answers were fun and touched upon the backgrounds of each person. One person talked about feelings associated with a Christmas tree. Another person talked about family meals and holidays.
During our conversations, we heard the most fascinating stories. One woman who grew up in America went to Israel and is now engaged to a Muslim from Sudan. Another woman told us about growing up in a Jewish/Puerto Rican household. One of the couples talked about how the rabbi at their wedding was so wonderful and welcoming that the partner who did not grow up Jewish is now considering converting.
A measure of success: we handed out short evaluations and all data indicated that everyone seemed quite happy with the program. The real measure of success in my mind was that people stayed for an hour after the event ended to talk to one another and our staff. Obviously, there is a real need for a forum for folks to connect and share their stories. I’m proud that IFF/Philadelphia offered that space for them and I’m pleased to be part of an organization that offers a safe space for people to share and communicate online and in person.
Would you like to attend Love, Religion and Cocktails in the future in Philadelphia or elsewhere? Share your comments and ideas below.
I have a tradition with a friend whose birthday is also in April, of going out for lobster to celebrate. This is the fourth year we have done this. She is a former synagogue president and Jewish volunteer and as you know, I am a rabbi. I do not promote or broadcast my decision not to keep kosher (each liberal Jew has to learn about and make an educated, autonomous choice about how to practice Judaism) and for some, keeping kosher is a daily reminder about ethical living, environmentalism, animal rights, our sacred responsibility to feed the hungry, choices we are making about the food we consume and the blessings around us all the time.
Ari (right) with her server, Josh S.
Our server’s name was Josh S. We told Josh S. that this was our “un-kosher” birthday lunch and we were hungry and excited to eat! He chuckled. During the meal my friend was telling me about how her son, who married a Catholic woman, just got baptized over Easter as a Hebrew Catholic. It was with some sadness, internal wrestling and wonderment that she shared this news with me. She and her family attended his baptism and her son cried tears of joy and relief that his family supported him through his spiritual and religious journey.
My friend knows that some other mothers would have said, “love is lost and you are no longer my son,” and other mothers would have said, “love is not lost, but I can’t come to your ceremony.” Her son was an active Reform Jew his whole life and even sought out his local synagogue when he was living on his own after college. He did not feel he was greeted there with warmth, welcome or interest from anyone in the community as a newcomer. When he went to church with his wife, however, he was greeted with retreat opportunities to get to know others in a relaxed, fun and engaging atmosphere. He was greeted with love and open arms. We spoke about the need for radical cultural shifts in many synagogues to become a place not of “membership” like a private club, but “My House Shall Be a House of Prayer for All People” as is emblazed across Chicago Sinai a verse from Isaiah, for instance. My friend has come to a beautiful place of acceptance and peace because her child is happy.
At the end of our two-pound lobster lunch (in addition to multiple coleslaws and garlic bread—yes we felt a little sick!) our waiter came with the check. Something made me ask him about being “Josh S.” He explained that he was the new Josh and had to have his last initial on his name tag. He went on to tell us that the S. stands for Schwartz and his Dad is Jewish and mom is Catholic. He was raised Catholic but certainly feels close to his Jewish side of the family. He spoke about going to his grandma’s for holidays and of Jewish foods. He told me he was open to talking more and learning more about InterfaithFamily/Chicago. He said he was confused or conflicted at times growing up, but as an adult has a religious identity.
Oh, I have so many questions for this young man. Are there any ways the Jewish community could be accessible to him if he wants to learn about his heritage? I am going to suggest a Taste of Judaism class among other ideas. He shared his email address so that we can continue the conversation. I taught him the Yiddish word, “beshert” meaning inevitable or preordained (often referring to one’s soul mate).
What’s my take-away from this lunch? There are many, many people who have family members who are Jewish, who are heirs to this great culture and way of life. Whatever paths they have chosen, they may be interested in learning more about Judaism and connecting in some way as adults. We need to make sure our synagogues are accessible, period. And Jewish Community Centers and other Jewish cultural centers like Spertus should also be celebrated by our community as places where someone can tentatively tip toe in and maybe end up staying a while.
We have been through 20 Passovers together. My wife does pretty well with the eating restrictions but somewhere around the middle of the holiday, there she is eating cereal in the garage. That’s where I store the chametz, the bread products that are off-limits during Passover, to make the rest of the house ready for the holiday. I “sell” it to a friend or neighbor who isn’t Jewish but is intrigued enough to play along. (That ensures that I don’t technically own it and it can stay there as long as it’s undisturbed.) But there it sits, calling out to Kirsti all week. Each bite of matzah brie and cardboard flavored Passover cereal increases her longing for the good stuff she knows is only steps away. Do I care? No, I have never cared. I have always drawn a line between my own, personal practice and hers. Ineed to clean the house of bread. I need to bring out the glass plates. But Kirsti didn’t grow up Jewish, and while many Jewish practices are meaningful to her, this one is not.
Now enter two kids. None of these differences in our practices made an impact on our home life until we had children. While she can practice however she likes, I do want to maintain a Jewish household for our kids. In similar cases, we tend to face our differences head on, explaining to our children where our beliefs or practices may differ from one another.
Many parents who come from different backgrounds will only tell one parent’s side of things until kids get older and can better handle the paradoxes. I see the value in that approach, but it’s not for us. We have always told the truth about where we differ religiously…for better or for worse. We have different ideas about theology and share with our boys that people generally—and even Jews—don’t all believe the same thing. We have different needs in terms of attending synagogue, and I am happy to be the regular Shabbat service goer with them, explaining that while she’ll go sometimes, it’s more of a regular practice for me.
But Passover is tough because it’s centered in the house. Do I want them to learn that it’s OK to run to the garage when they have a craving? I don’t need my partner to keep to it, but I want them to learn the discipline early on as a meaningful part of the Passover celebration. I want them to internalize their history as slaves being freed as they stop themselves instead of reaching for some bread. I hope they will share the excitement with me when the kitchen gets turned upside down to get ready for the holiday. But I also don’t want to denigrate my partner’s practices by making them lesser. I respect her and her relationship to Judaism. How do I hold both realities?
In truth, I’ve never lived in a house where we were all practicing Judaism in the same way. I grew up in a home with two Jewish parents for whom Jewish eating practices held no meaning. We always laughed that it wasn’t Passover if there wasn’t a honey-baked ham on the table. OK, we never went that far, but ham and seafood were staples in our home. My mother would proudly say, “I don’t practice my religion through my stomach.” But even as a kid, I was drawn to the idea that refraining from bread made the week of my favorite holiday feel special, and I worked around my family’s need for their cupboards to remain untouched.
So we talked to our kids this Passover about the realities of different kinds of Jewish practice. They were informed that their Mommy sneaks some chametz (not surprising since they already knew that although she has tried valiantly to give them up over the years, she has a soft spot for cheeseburgers). But we didn’t dwell on the food-talk. What we did spend time discussing were the values we hope they took away from the holiday. Standing up for those who are oppressed. Using your own story of pain and difference to inspire you to rescue others. That freedom is possible. And for my partner, we know that her freedom is saying farewell to matzah for another year.
I have visceral memories of Passover as a child. It was a time, not a meal. My mother who worked more than full time was home.
We would rush to the kosher butcher for a huge slab of brisket. I loved going (this was the only time we went to the butcher during the year) because I felt part of something. There were so many other women there shopping for their Passover food. We spoke the same language, we were sharing the same busy-ness. It didn’t matter who was Orthodox and who Reform. We were one extended family. We brought a list to the supermarket for our food and other items (something that signified major cooking). We bought Manishevitz at the liquor store. I felt that everyone knew we were celebrating Passover. I felt that each stop was one step on the journey of doing Passover. We bought flowers for the table at the florist.
There was adrenaline and joy in my young soul. I was with the women of my family. We did Passover the same way each year. The familiarity of our preparations was warm to me, and precious. We set a beautiful, fancy table. I loved setting the table as a child. I had a job. It was a real job. People admired my work.
My beloved grandparents were at my house. I dressed up and so did everyone else. My Papa, of blessed memory, sang Chad Gadya in one breath. We dipped fingers in wine for the plagues. I proudly sang the Four Questions, showing off. We looked for the afikomen and claimed our dollar prize from a man at the table—tradition?
Fresh, bright, spring, freedom.
I loved eating matzah with cinnamon and sugar. I don’t think I can replicate this heaven. My family is scattered geographically. My child doesn’t sit still. I don’t cook like my mom did. I am a rabbi married to a rabbi. You could have predicted my profession from my love of Jewish holidays.
Now I have two lenses by which I view Passover. I think about the seder in terms of my kids. I think about the seder in terms of interfaith families. How does someone who didn’t grow up with Passover experience it in a loved one’s house with their family? When does one become part of the family? How does the message of going from slavery to freedom translate? How can someone with no memories of a holiday come to make it their own as an adult?
But the truth is, only my family has the memories I have. It draws us close and it is fun to reminisce. Those years are forever a part of me. What memories will stay with my children about Passover?
Passover is one of the most widely celebrated Jewish holidays and many Jewish families have some type of Passoverseder, but preparing to host a seder can be intimidating. This is true whether or not you grew up Jewish—and, as I can personally attest, even if you’re a rabbi!
Seder means “order” in Hebrew, and there is a set order for how the seder is to proceed, set forth in the haggadah. As an avid haggadahcollector, I can tell you that there are LOTS of different haggadotto choose from—or you may put one together yourself. But even once you’ve selected a haggadah, if you have kids coming to your seder there’s the added pressure of wanting them to be engaged throughout the evening.
Here are some things that have worked for me in the past:
MAD LIBS, COLORING PAGES, ETC.: One year, when the kids arrived at my seder, I gave them a Passover Mad Libs game. Playing Mad Libs is a great way to keep kids busy before the seder starts (especially if you don’t want them running all over your house!) or after they have eaten their meal—which we all know takes kids a lot less time than it takes adults. If there are kids who are too young for Mad Libs, you can give them Passover coloring pages and crayons to keep them occupied (Google “Passover Coloring Pages” and you’ll find lots of pages you can print for free) or if you happen to be using a digital haggadah, like this one from JewishBoston.com, the younger set can enjoy this fun online seder matching game. Coloring in their own Passover placemats (which you can buy in many grocery stores, Judaica shops or online—or make your own) kept my kids happy and quiet during seders when they were little, as did kids’ haggadot that they could color in.
PASSOVER GRANOLA: Several years ago, I attended a pre-Passover workshop led by Noam Zion, one of the authors of A Different Night, The Family Participation Haggadah. Zion suggested that when the seder begins, the host should give each guest a bag of granola, which they can nosh on so they won’t be hungry and anxious for the meal, and thus will be more engaged during the pre-meal part of the seder, which is the majority of the haggadah. So when we all sat down, I gave everyone, adults as well as children, a bag filled with raisins, nuts, and Kosher for Passover chocolate chips and marshmallows. I explained that just as our Israelite ancestors went on a long journey after leaving Egypt, we too would have a “journey” before we began our meal, and the bag was filled with some food to keep us nourished along the way. (I also promised my guests that our journey would be a lot shorter than 40 years!). Another fun thing about the Passover granola was that my daughter, who was four at the time, had a great time preparing all of the bags with me before our guests arrived.
BINGO: One of the biggest hits was when I used a website to make a Passover Bingo game for my younger guests. The squares on the Bingo game had phrases such as: “I recited the four questions,” “I drank the second cup of wine/juice,” “I asked a question” and “I tasted maror.” I gave each kid a small cup of raisins, and told them to put a raisin on a square once they had done what was written in the square. This kept the kids engaged throughout the evening—nobody wanted to miss doing something and not be able to fill in that square on their card. I recently found a similar Passover Bingo game online here.
QUESTIONS! QUESTIONS! AND MORE QUESTIONS!: Any good seder involves a lot more than just the Four Questions in thehaggadah. Originally, the items on the seder plate and many of the Passover rituals were meant to spark questions. Your seder won’t be nearly as rewarding if you just read through the haggadah without taking time for questions and discussion. Here are some fun ways to incorporate questions into your seder:
Ask lots of questions: Before the seder, go to a Dollar Store or party store and buy a bunch of cheap little toys to use as prizes. Throughout the seder, stop to ask questions about the story and celebration of Passover. Whoever answers the question correctly gets a prize. You’ll probably find that the adults like to play along and show off their knowledge as much as the kids do. Or better yet…
Have your guests ask the questions: Encourage questioning by giving out a prize every time someone asks a question. Then let someone else answer the question—and they can get a prize too.
Put questions under everyone’s plates: One year I put an index card with a Passover-related question on it under each plate before everyone arrived at my seder. Some of the questions were serious (e.g., “If you could invite anyone to a seder, who would it be and why?”) while others were more light-hearted (e.g., “If you could eat only one thing for the rest of your life, would you rather it be matzah or bitter herbs?”). At different points throughout the seder, I would randomly pick a person and ask them to take the index card out from under their plate (no peeking at the card until you’re called on!), read their question and answer it.
Advanced planning is key to a successful seder. But that being said, once your planning is finished and your guests arrive, do your best to relax and enjoy!
Are there things you’ve done at a seder in the past that have been fun for kids and kept them engaged? What are you planning for this year?
Following a special diet can be a challenge. Most of us have followed a diet in the past to lose weight, or for humanitarian or health reasons. Some of us are on one right now. In my own small circle of family, friends and colleagues, almost all of the major diet categories are covered. We have gluten free, low fat, dairy free, sugar free, vegan, vegetarian, Kosher, high protein and low carb. Passover is coming and my diet-centered world is about to short circuit. What kind of meals can I make if I have to eliminate gluten, fat, dairy, sugar, eggs, meat and all of the items that are not consumed during Passover from the list of acceptable ingredients?
There can be some confusion about how to make our choices about what to eat during Passover. Tradition plays a strong role for religious Jews and can influence the decisions we make in our modern interpretation of our holiday observance. Jews from Eastern Europe (Ashkenazim) refrain from eating Kitnyot (KIT-NEE-OT) during the eight days of Passover. Kitnyot are grains and legumes such as, rice, corn, beans, soy, peanuts, string beans, peas, lentils, mustard, seeds (sesame, poppy, sunflower, etc.), and their derivatives which can be found in corn starch, corn syrup and soy sauce. Jews from other lands (Sephardim) do eat Kitnyot during Passover. Why is there a distinction?
The Torah tells us not to eat leaven (also called Chametz) during the holiday of Passover. Chametz consists of “five grains” from wheat, spelt, barley, oats and rye. In ancient times, a strict observance of this commandment caused the Jews in lands where these grains were grown to be extra careful. All grains were stored in the same type of sack and could be easily mixed up or misidentified. The only way to be sure of not eating the five grains was to avoid any foods that could possibly have a similar appearance. Sephardim did not have this tradition because the five grains were not grown in their lands.
A little research on the Internet results in some obscure and interesting items to avoid during Passover. Who would have known that organic lipstick may contain wheat or oat flour? We must also avoid eating anything that contains vinegar like ketchup, mayonnaise, and pickles, anything with glucose or dextrose, such as sugar alternatives, and decaf coffee and tea, which are processed using an additive called Maltodextrin, which is made from starch. Whisky and beer are also prohibited because they contain wheat or barley.
It is a highly personal decision to change our diet for eight days. Whether or not you give up just bread, bread-like foods, or choose to follow all of the ancient traditions is up to you. Please share your favorite healthy Passover recipe with our readers so that we all have more food options to consider as we decide what our own unique celebration will entail.
Thanksgivukkah has highlighted the endless possibilities in combining two holidays that give a great amount of civic pride to Jews in America. But now that the table is set with the dynamic duo’s crimson and blue settings, how will your family do something a little different to not only capture the wonderful foods but also the spirit of both holidays?
I propose bringing Bubbie into the conversation. Beyond Bubbie, that is.
Beyond Bubbie is a website that shares photos, recipes and stories from the people who made us who we are. Every Bubbie has a recipe and every recipe tells a story. Thanksgivukkah is the perfect time to share those stories and recipes at your table. Better yet, why not cook and bake the classic treats.
At a time in life when it is so hard for extended families to get together, make this Thanksgivukkah meaningful. Instead of simply going around the table asking, “What are you grateful for this year?” ask everyone what their favorite food memory is from your family. Pre-Thanksgivukkah, ask loved ones to share their recipes on Beyond Bubbie, tag your family name and have a place where your whole family can log-on for that cranberry brisket recipe or that Hanukkah lasagna.
At the Beyond Bubbie Knish-Off in San Francisco
Looking for an activity for kids while the turkey is being basted? Grab Bubby Ruth’s Sugar Cookies and have a bake-off. Pre-bake the cookies. Display an array of various frostings and sprinkles and have kids go to town creating dynamic cookies and memories. Have the elders in your family judge the competition.
Not into football? Ask everyone to bring an old family photo and set up a quasi-gallery in your living room. Give grandchildren the opportunity to digitize these memories by taking photos with your smart phone. Photos and stories can then be shared on Beyond Bubbie.
There is no time like the present to give the present of culinary memories. Making the foods that warm your stomach is one thing, but making food that pulls at your heart strings elevates this once in a universe occasion to a whole new level.
Dina Mann is the National Marketing and Outreach Coordinator for Reboot. Please email Dina@Rebooters.net with any questions about Beyond Bubbie and ways to bring it to your community.
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