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Passover

NEWS
April 13, 2014 | By Julie Xie, Inquirer Staff Writer
WYNNEWOOD Seven-year-old Freida Atkins has spent days in her Wynnewood home packaging macaroons to send to Jewish soldiers overseas in time for Passover, though she's allergic to them herself. Freida is also plagued by idiopathic anaphylaxis, a rare, life-threatening disease in which a wide range of substances can trigger severe allergic reactions. But that hasn't stopped her. She is a Girl Scout. Inspired by her family's Chabad Lubavitch background, and driven to add to her growing collection of 18 Girl Scout badges, she packaged and sorted 160 cans filled with macaroons to give to Jewish soldiers in Afghanistan, Kuwait, Germany, and Qatar who are looking for some holiday spirit during Passover, which starts Monday night.
NEWS
April 13, 2014 | BY BECKY BATCHA, Daily News Staff Writer batchab@phillynews.com, 215-854-5757
AS HOUSEHOLDS in and around Philadelphia spring-clean and hunt down asparagus recipes in preparation for Easter and Passover, religious leaders are crafting their Easter Sunday sermons and their remarks for congregational seders. We asked faith leaders who've appeared in our weekend "Where We Worship" stories to share some of what's on their minds and in their word processors going into Holy Week and Passover. The Rev. Clifford Cutler, St. Paul's Episcopal Church, Chestnut Hill. Easter Sunday services at 8, 9 and 11 a.m. April 20. Moral and theological issues I'm asking the congregation to consider: Cutler plans to explore the curious repetition of tears and "weeping" in the Easter Gospel from John.
FOOD
April 11, 2014 | By Samantha Melamed, Inquirer Staff Writer
If the mark of a well-run kitchen is consistency, then my mother must be doing something right. Her matzo ball soup, just like her mother's and her grandmother's, has been made the same way for decades: with a poached whole chicken breast, halved carrots, and golden bubbles of chicken fat rising to the surface amid bobbing matzo balls, made with the recipe on the back of the Manischewitz box. "I do almost the same thing every time," she told me....
ENTERTAINMENT
April 10, 2014 | By Sally Friedman, For The Inquirer
If you're the kind of person who likes to cozy up to the sedate, traditional Passover seders led by the family patriarch, a recent evening at the Gershman Y in Philadelphia might have thrown you for a loop. Tap dancer Germaine Ingram was executing a soulful routine as violinist Diane Monroe accompanied her, expressing the doubt and hope of American slaves upon learning that slavery was abolished. Not a Jewish reference specifically, but surely one to which Jewish history could relate.
REAL_ESTATE
March 25, 2013 | By Sally Friedman, For The Inquirer
There is a certain happy chaos to life these days at the Moorestown home of Meredith and Seth Broder. As Passover arrives Monday night at sundown, the Broders and their children, Eliza, 11, and Zachary, 10, and family and friends will mark the ancient ritual that celebrates Jewish freedom from Egyptian slavery. They will do it in a home Meredith and Seth designed for just such occasions, where they can enjoy a deep love of family and heritage in a setting where informality reigns.
NEWS
March 22, 2013
Scottish eyes will be smiling April 2, as Bruce Williams, owner of Williams Brothers Brewery, in Alloa, Scotland, drops by Devil's Den (1148 S. 11th St., 215-339-0855, devilsdenphilly.com ) to discuss the family biz. Among the brews he'll bring along are a hand-pumped firkin of Grozet, brewed with gooseberries, plus bottles of Fraoch Heather Ale, whose recipe dates back to 2000 B.C. Scottish food will supplement the menu for the evening, which begins at 7 p.m. Tickets go on sale Friday for the Do AC Boardwalk Wine Promenade, an outdoor wine festival featuring 150 wines presented at seven destinations along the Boardwalk, May 4-5. $75. doatlanticcity.com , 800-736-1420.
FOOD
March 22, 2013 | By Anna Herman, For The Inquirer
Every culture has culinary rituals to herald the arrival of spring and celebrate the abundance and renewal of the season. For Jews that is the holiday of Passover, also known as the festival of spring, which begins each year with a festive meal on the first full moon following the vernal equinox - March 25 this year. Family and friends gather to read, sing, and eat traditional and symbolic foods to recount the exodus from Egypt, the move from slavery to freedom.
NEWS
April 6, 2012 | Staff Report
Today is both Good Friday and the start of Passover. For Christians, the day recalls the crucifixion of Jesus on a hill outside Jerusalem's walls. Catholics, Episcopalians and some Lutherans mark the day with solemn observances, including the Stations of the Cross, which traced Jesus's journey from when he was condemned to death to his quick burial in tomb; and Tenebrae, a service during which candles are gradually extinguished while a series of readings and psalms are said or chanted.
NEWS
April 6, 2012 | By Kristin E. Holmes, Inquirer Staff Writer
Two days before the festival that celebrates the Jews' freedom from slavery, a class at Mishkan Shalom synagogue in Philadelphia burned pieces of paper that symbolized their liberation from another kind of bondage. They were private confessions, written on notes of paper. Rabbi Yael Levy set the fire to mark each person's transformation to a new place that would start during Passover, which begins at sundown Friday. The group was preparing for a ritual called Counting the Omer, a practice that begins on the second day of Passover and continues for 49 days.
NEWS
April 5, 2012 | Joyce Gemperlein
Parchment paper or vegetable cooking spray, for the baking sheet ½ pound (2 sticks) unsalted butter or nondairy margarine, at room  temperature 2 cups sugar 6 large eggs, at room temperature 1 teaspoon kosher-for-Passover  vanilla 2½ cups matzoh cake meal ¾ cup potato starch 4 cups (two 12-ounce bags) semisweet chocolate chips 1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray it. Cream the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
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