For one week each spring, grocery stores display both a Passover aisle and an Easter aisle, stocked with colorful baskets and a mountain of candy. And at the top of that confectionery Mt. Sinai? The Cadbury Creme Egg.
Going "kosher for Passover" is a cool way to do spring-cleaning, start a healthier diet, and get spiritual. While preparation requires some effort, understanding what is required can make the task cheaper, faster, and easier, giving you more time to prepare for the spirit of the holiday.
Before you take sides and decide whether the ban on Jewish -- and Muslim -- ritual slaughter is anti-Semitic or a victory for animal rights activists, as its proponents claim, checking in with locals is a must. After all, context is everything, particularly when it comes to Jews and Poland.
In this week's Torah portion of Re'eh (Deuteronomy, Chapter 14), Moses recounts the laws of Kashrut (laws of keeping kosher). This begs the question: "Why keep kosher?" To learn the answer -- watch the video!
The ingredient in question is carmine. It's a red dye extracted from the dried, pulverized bodies of the cochineal insect -- an unphotogenic arthropod native to Mexico and South America with a fondness for cactus. Dannon uses carmine in four flavors of Fruit on the Bottom yogurt.
As with most Jewish communities, the vast majority of Polish Jews do not keep kosher. Yet, the news that the ban on Kosher meat production in Poland will continue indefinitely is of profound symbolic importance.
Could I leave a life consisting of lobster, chicken Parmesan and one set of silverware, behind? Maybe. Would my children ever live these everyday items (I clearly take for granted) first hand? Maybe not.