WBEZ | passover http://www.wbez.org/tags/passover Latest from WBEZ Chicago Public Radio en Exploring 200 years of Jewish food in the Midwest http://www.wbez.org/episode-segments/2011-04-19/exploring-200-years-jewish-food-midwest-85381 <img typeof="foaf:Image" src="http://llnw.wbez.org/segment/photo/2011-April/2011-04-19/Seder Flickr Joshia Paquin.jpg" alt="" /><p><p>On Monday evening Jews around the world gathered for the seder – the traditional Passover meal. A seder has two key components. One is the telling of the story of the Hebrews’ exodus from slavery in Egypt. And the other? Eating of course.<br> <br> The food served is as varied as Jewish communities themselves. Until recently the meal also depended on what was available locally. That’s one of the points explored by Ellen Steinberg and Jack Prost in their new book. <a href="http://www.press.uillinois.edu/books/catalog/78qxx4ga9780252036200.html" target="_blank"><em>From The Jewish Heartland: Two Centuries of Midwest Foodways </em></a>traces the development of Jewish cuisine in this region.</p><p>The two spoke to <em>Eight Forty-Eight</em>, and Prost began by explaining the meaning of foodways, a word he says is analogous to folkways.</p><p><br> Listen to Ellen and Jack discuss the history of gefilte fish in Minnesota’s Iron Range.&nbsp;<br> <br> <audio class="mejs mediaelement-formatter-identified-1332483481-1" src="http://llnw.wbez.org/sites/default/files/Jewish Food Web Bonus mp3.mp3">&nbsp;</audio></p><p><em><audio class="mejs mediaelement-formatter-identified-1332483481-1" src="http://llnw.wbez.org/sites/default/files/Jewish Food Web Bonus mp3.mp3">&nbsp;</audio>Masada String Trio, "Gazriel", from the CD Azazel-Book of Angels Vol. 2, (Tzadik records)</em></p></p> Tue, 19 Apr 2011 13:10:00 -0500 http://www.wbez.org/episode-segments/2011-04-19/exploring-200-years-jewish-food-midwest-85381 Bread to ash, Passover begins http://www.wbez.org/story/bread-burning/bread-ash-passover-begins-85367 <img typeof="foaf:Image" src="http://llnw.wbez.org/story/photo/2011-April/2011-04-18/thumbnail.JPG" alt="" /><p><p><span id="internal-source-marker_0.9077927025500685" style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sundown today marks the beginning of the Jewish Passover holiday, and this morning, observant Jewish families had a deadline to meet.</span></p><div style="background-color: transparent;"><span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">By noon, they had to get rid of every last bread crumb in their home.</span><br> <br> <span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Many Jews did that together... at organized outdoor fires, where they threw bread into the flames, said prayers, and shared time together.</span><br> <br> <span style="font-size: 11pt; font-family: Arial; color: rgb(0, 0, 0); background-color: transparent; font-weight: normal; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">WBEZ’s Odette Yousef went to one of those bread burnings, which was held in the parking lot of the new site of the Ida Crown Jewish Academy in Skokie.</span></div><div style="background-color: transparent;">&nbsp;</div><div style="background-color: transparent; text-align: center; "><img alt="Most families began cleaning their homes from leavened products weeks ago." class="caption" src="http://llnw.wbez.org/story/insert-image/2011-April/2011-04-18/IMG_4726.JPG" style="width: 500px; height: 376px; " title="Most families began cleaning their homes from leavened products weeks ago. (WBEZ/ Shawn Allee)"></div><div style="background-color: transparent; text-align: center; ">&nbsp;</div><div style="background-color: transparent; text-align: center; ">&nbsp;</div><div style="background-color: transparent; text-align: center; "><img alt="Kenny Landsman volunteered to control and tend to the fire. " class="caption" src="http://llnw.wbez.org/story/insert-image/2011-April/2011-04-18/IMG_4728.JPG" style="width: 500px; height: 749px; " title="Kenny Landsman volunteered to control and tend to the fire. (WBEZ/ Shawn Allee)"></div><div style="background-color: transparent; text-align: center; ">&nbsp;</div><div style="background-color: transparent; text-align: center; ">&nbsp;</div><div style="background-color: transparent; text-align: center; "><img alt="The Passover holiday lasts eight days." class="caption" src="http://llnw.wbez.org/story/insert-image/2011-April/2011-04-18/IMG_4785-1.JPG" style="width: 500px; height: 749px; " title="The Passover holiday lasts eight days. (WBEZ/ Shawn Allee)"></div><div style="background-color: transparent; text-align: center; ">&nbsp;</div><div style="background-color: transparent; text-align: center; ">&nbsp;</div><div style="background-color: transparent; text-align: center; "><img alt="Participants also burned sacred palm fronds, saved from the Sukkot holiday." class="caption" src="http://llnw.wbez.org/story/insert-image/2011-April/2011-04-18/IMG_4754.JPG" style="width: 500px; height: 376px; " title="Participants also burned sacred palm fronds, saved from the Sukkot holiday. (WBEZ/ Shawn Allee)"></div><div style="background-color: transparent; text-align: center; ">&nbsp;</div><div style="background-color: transparent; text-align: center; ">&nbsp;</div><div style="background-color: transparent; text-align: center; "><img alt="After tossing bread into the flames, participants say a short prayer. 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(WBEZ/ Shawn Allee)"></div><div style="background-color: transparent; text-align: left; ">&nbsp;</div><div style="background-color: transparent;">&nbsp;</div><div style="background-color: transparent;">&nbsp;</div><div style="background-color: transparent; text-align: left; ">&nbsp;</div><div style="background-color: transparent;">&nbsp;</div><div style="background-color: transparent;">&nbsp;</div><div style="background-color: transparent;">&nbsp;</div><div style="background-color: transparent;">&nbsp;</div><div style="background-color: transparent;">&nbsp;</div><div style="background-color: transparent;">&nbsp;</div><div style="background-color: transparent;">&nbsp;</div><div style="background-color: transparent;">&nbsp;</div><div style="background-color: transparent;">&nbsp;</div><div style="background-color: transparent;">&nbsp;</div><div style="background-color: transparent;">&nbsp;</div><div style="background-color: transparent;">&nbsp;</div></p> Mon, 18 Apr 2011 22:21:00 -0500 http://www.wbez.org/story/bread-burning/bread-ash-passover-begins-85367 Hop over to e.leaven for Easter and Passover specials http://www.wbez.org/blog/steve-dolinsky/2011-04-13/hop-over-eleaven-easter-and-passover-specials-85024 <img typeof="foaf:Image" src="http://llnw.wbez.org/blog/photo/2011-April/2011-04-12/e.leavenEASTERPIC.jpg" alt="" /><p><p style="text-align: center;"><img alt="" height="300" src="http://llnw.wbez.org/blog/insert-image/2011-April/2011-04-11/e.leavenEASTERPIC.jpg" title="" width="400"></p><p>If Easter egg hunts or Seder meal prep are stressing you out this week,&nbsp;<a href="http://www.eleavenfood.com/">e.leaven Food Company</a> has just the solution: catering.</p><p>Owner Eben Dorros of the River North breakfast/lunch spot known for its fresh-baked bagels, breads, cakes and pastries, has created an Easter menu with unique fare touting an international influence. The special menu includes items ranging from a gyro salad (housemade lamb gyro on a bed of chopped romaine salad with feta, kalamata olives, red wine vinaigrette and tzatziki sauce); lamb kebabs (grilled lamb on warmed flatbread with romaine lettuce, tomato, cucumbers and a lemon dill yogurt sauce); even a halibut po' boy (fried halibut, lettuce, tomato, pickles, house made tartar sauce on a toasted roll). The main entrees aren’t the only items to go global.</p><p>Created at e.leaven Food Company’s on-site bakery, this month’s desserts are also internationally inspired: meringue cookies (chocolate chip or plain), babka, carrot cake cupcakes, Easter sugar cookies, <em>kourambiedes</em> (Greek Easter cookies) and&nbsp;<em>pan de ramerino</em> (soft sweet bread with raisins and rosemary, a Florentine Easter tradition.</p><p>Passover observers are also in luck with a catering menu available both in-store and online. Appetizers, platters, entrees, sides and desserts will be available from April 18 – 26, and include items ranging from smoked whitefish salad, housemade organic angus beef brisket (oven-roasted with beef au jus, carrots and onions), vegetable <em>kishke</em>, sweet noodle kugel with raisins; even Spanish sponge cake with almond cream and fresh berries). e.leaven will also be catering desserts for Easter only. For a look at the complete catering menu with prices, click <a href="http://www.eleavenfood.com/pdf/elv_passover_20110404.pdf">here</a>.</p><p>e.leaven Food company is located at 54 E. Ontario, open Mon - Fri 7 a.m.–3 p.m./Sat – Sun 8 a.m.–3 p.m. For more information, call 312-202-0899, or visit <a href="http://www.eleavenfood.com/">www.eleavenfood.com</a>.</p></p> Wed, 13 Apr 2011 20:00:00 -0500 http://www.wbez.org/blog/steve-dolinsky/2011-04-13/hop-over-eleaven-easter-and-passover-specials-85024 Passover boot camp http://www.wbez.org/blog/steve-dolinsky/2011-04-04/passover-boot-camp-84677 <img typeof="foaf:Image" src="http://llnw.wbez.org/blog/photo/2011-April/2011-04-04/PassoverSeder.jpg" alt="" /><p><p style="text-align: center;"><img alt="" src="http://llnw.wbez.org/blog/insert-image/2011-April/2011-04-03/PassoverSeder.jpg" title="" width="400" height="591"></p><p><a href="http://www.jewfaq.org/holidaya.htm">Passover</a>&nbsp;starts at sundown&nbsp;April 18&nbsp;– are you ready? Whether you're a Passover/Pesach veteran or just planning your first seder, the <a href="http://www.spertus.edu/index.php">Spertus Institute</a>&nbsp;has you covered with their <a href="http://www.spertus.edu/programs/special/passover_bootcamp.php">Passover Boot Camp</a>&nbsp;class&nbsp;tomorrow night at 6:30 p.m.&nbsp;</p><p>Executive Chef Laura Frankel, author of <u><a href="http://us.mg1.mail.yahoo.com/dc/www.amazon.com%20%E2%80%BA%20...%20%E2%80%BA%20Special%20Diet%20%E2%80%BA%20Kosher">Jewish Cooking for All Seasons</a>&nbsp;</u>and the <a href="http://us.mg1.mail.yahoo.com/dc/www.jpost.com/FoodIndex/Article.aspx?ID=214403&amp;R=R1">Chosen Bites </a>column in the <a href="http://us.mg1.mail.yahoo.com/dc/www.jpost.com/FoodIndex/Article.aspx?ID=214403&amp;R=R1">Jerusalem Post</a>, will be joined by Karen Rose, owner of <a href="http://us.mg1.mail.yahoo.com/dc/www.cityolive.com/">City Olive</a>, to demonstrate how to create a healthy and delicious three-course Passover meal, including gefilte fish, confit vegetables and more, all with a special emphasis on using kosher&nbsp;olive oils.&nbsp;&nbsp;Attendees will get the lowdown on pre-Passover preparation, as well as explore global ingredients for eight days worth of tips for versatile Passover meals and treats. &nbsp;</p><p>Tickets includes take-home recipe cards to add to your own repertoire, and can be purchased online for $18, $15 for Spertus members, or by calling&nbsp;312-322-1773. The&nbsp;Spertus Institute&nbsp;is located at 610 S. Michigan Ave. For more information, visit&nbsp;<a href="http://spertus.edu/">http://spertus.edu</a>.</p></p> Mon, 04 Apr 2011 11:00:00 -0500 http://www.wbez.org/blog/steve-dolinsky/2011-04-04/passover-boot-camp-84677