Passover is serious business, and those committed to its halachic observance need accurate guidance.
If you are a breadcrumb in an observant home, your luck just ran out.
One synagogue wanted to put some zip in an ancient Passover tradition. Soon the guy who hikes the football for the New York Giants was buying up all its unleavened bread.
Why do some Jews consider beans, peas, lentils and other legumes off-limits for Passover? Philologos explains what the great kitniyot fight has to do with the Legume War of 1868.
From 2014: If you are a breadcrumb in an observant home, your luck just ran out. Our video takes you inside the a pre-Pesach cleaning operation that wipes out every speck of hametz.
Some Jews go to extremes to banish real and virtual hametz during Passover. Jane Eisner suggests focusing instead on the simplicity of this extraordinary holiday of freedom.
Since I started working on “The Sacred Table: Creating a Jewish Food Ethic” over a year ago, I have noticed something interesting about people’s reaction to this anthology which explores the Reform Jewish approach to food and food production. Upon viewing the wide range of topics discussed in the book (essays subjects range from ritual laws to environmental challenges to worker’s rights, to name a few) many people read “The Sacred Table” as an affirmation of the values they already uphold. I find this fascinating, as I intended this volume to challenge the Jewish world to stretch their approach to food and to increase their passion for ritual and ethical kashrut.
Matzo is bread made from flour of members of the wheat and barley families mixed with water and then, to avoid engendering hametz, baked within 18 minutes of mixing. Historically, it was customary for each household to bake their own matzos. The result would be virtually unrecognizable to modern American Jews, it was a relatively soft, thin round loaf akin to a firm (pocket-less) pita bread.