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LordNeuf
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PostPosted: Mon Mar 31, 2008 4:50 pm


http://www.palmbeachpost.com/localnews/content/local_news/epaper/2008/03/31/m4c_collards_0330.html

Besides the traditional bitter herbs and sweet wine, a Passover seder on Thursday will include unexpected treats: collard greens and sweet potato pie.

The idea is to recall the shared struggles of Jews and African-Americans, said seder organizer Eunice Baros.

The dinner, to take place at the Marriott City Place, includes a special Haggadah, or Passover story, that includes poetry by Maya Angelou and reminds participants, "Let us recall the struggles of all people in every generation, in every part of the world."

Passover commemorates the exodus of Jews from slavery in Egypt. The connection with the history of blacks was obvious to the organizers, including LaRoi Wright, an artist and drummer and one of the seder organizers.

Wright hopes his son can have a "bro mitzvah," a hybrid coming-of-age rite for young black men, based on the Jewish bar mitzvah.
===

Questions? Comments? Complaints?

I do approve, well I approve of this more than I approve of say the Faux Mitzvah that were getting big a few years back.
PostPosted: Mon Mar 31, 2008 6:07 pm


This sounds so fantastically stereotypical! I love it... xd

I do like seeing people share their culture in a peaceful way, it gives me hope for peace even amongst unlikely groups.

kingpinsqeezels


Divash
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PostPosted: Mon Mar 31, 2008 6:57 pm


What are you saying? Collard greens aren't traditional Passover foods? They are in my house, buddy. Sweet potato pies? Them too -- I just make sure to use kosher-for-Passover ingredients in the crust. It's got little to do with black or white, and everything to do with being Southern. Jews of all times and places have adapted the prevalent cuisine to the laws of kashrut. That's why Ashkenazi Jews make blintzes, kreplach, matzah balls, kugel, and cholent. It's why Sephardi Jews have made bourekas, hummous, baba ghanouj, falafel, and chamin. It's why Ashkenazim eat challah while Sephardim eat pita. We're able to live within the world, absorb into any culture, while still maintaining our own integrity.

Now that all that is out of the way, I love the fact that they're doing this. At my sedarim, I make sure that everyone is reminded not only of the Israelites' captivity in Egypt, but also about the many other times and places in which one group of people have oppressed another group of people. I'm so glad that finally this is being done on a large scale, and getting publicity.
PostPosted: Fri Apr 11, 2008 2:33 pm


Divash
What are you saying? Collard greens aren't traditional Passover foods? They are in my house, buddy. Sweet potato pies? Them too -- I just make sure to use kosher-for-Passover ingredients in the crust. It's got little to do with black or white, and everything to do with being Southern. Jews of all times and places have adapted the prevalent cuisine to the laws of kashrut. That's why Ashkenazi Jews make blintzes, kreplach, matzah balls, kugel, and cholent. It's why Sephardi Jews have made bourekas, hummous, baba ghanouj, falafel, and chamin. It's why Ashkenazim eat challah while Sephardim eat pita. We're able to live within the world, absorb into any culture, while still maintaining our own integrity.

Now that all that is out of the way, I love the fact that they're doing this. At my sedarim, I make sure that everyone is reminded not only of the Israelites' captivity in Egypt, but also about the many other times and places in which one group of people have oppressed another group of people. I'm so glad that finally this is being done on a large scale, and getting publicity.


I love how you think.

Chamin is eww though. GO DAFENA! YUMMY!

Also, don't forget about cow tongue, shawarma, and the all wonderful and yummy end of passover goodness; the amazing fatty delicious fried dough slattered in butter and honey known as MUFLETA!

MOROCCAN AND SPANISH PESACH TRADITIONS ROCK! WHOOT! *does arm wave with a stupid wide grinning smile*

Zumbi2


Bloody Ocean Romantic

PostPosted: Fri Apr 11, 2008 9:48 pm


That reminds me of an episode from the Sarah Silverman Program, where she made a bet with a black waiter about how much harder it was to live the daily life of a Jew than it was to be Black. xd
PostPosted: Sat Apr 12, 2008 6:56 pm


Mmm, Maimouna food.

Sadly, my office -- which is the office of a Jewish news magazine -- is both modern/secular and chiefly Ashkenazi. They don't know from Maimouna, which means that I'm expected to go to work the day after Pesach ends. This means I can't stay up late enough to cook Maimouna feast on the night after Pesach, because our chametz won't be bought back until 10pm .No leisurely Maimouna brunch, either; I'll be at the office. And no Maimouna dinner in the evening before sundown, because it'll take me till sundown to get home from work on the train.

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Zumbi2

PostPosted: Sun Apr 13, 2008 7:49 am


Divash
Mmm, Maimouna food.

Sadly, my office -- which is the office of a Jewish news magazine -- is both modern/secular and chiefly Ashkenazi. They don't know from Maimouna, which means that I'm expected to go to work the day after Pesach ends. This means I can't stay up late enough to cook Maimouna feast on the night after Pesach, because our chametz won't be bought back until 10pm .No leisurely Maimouna brunch, either; I'll be at the office. And no Maimouna dinner in the evening before sundown, because it'll take me till sundown to get home from work on the train.


Well you don't really have to it brought back to you, you can just buy the food when pesach ends, but not eat it until you do the nasty ritual of flour and buttermilk in the mouth. EWWWWWWWW!!!!!! *shiver* I hate doing that. Then it's yummy donuts, cake, mufleta, funnel cake, crispy fried dough in orange blossom honey, wasp honey, royal jelly, and other. It's a sugery yummy hyper active feast. And then there is the Irish treats my mom makes sometimes, with some french-canadian food. I need to look into my Inuit heritage for some yummy inuit sweet treats.

And why not try to enlighten them on Maimouna. Yes, most White european Jewish foods have no taste and are bland, but that doesn't mean you have to suffer. Example my family in long island are now beinf ashkenazified as we speak, and all they eat is nasty cholent for Shabbat lunch. No tortilla, no falafal, no malawach, no israeli salad, no pickled baby eggplant. But thank god they still have the salads. Mabucha, baba ganush, oily peppers, and so forth. The rest of the family reminds them where they came from by bringing the good stuff.
PostPosted: Sun Apr 13, 2008 12:12 pm


Zumbi2
Divash
What are you saying? Collard greens aren't traditional Passover foods? They are in my house, buddy. Sweet potato pies? Them too -- I just make sure to use kosher-for-Passover ingredients in the crust. It's got little to do with black or white, and everything to do with being Southern. Jews of all times and places have adapted the prevalent cuisine to the laws of kashrut. That's why Ashkenazi Jews make blintzes, kreplach, matzah balls, kugel, and cholent. It's why Sephardi Jews have made bourekas, hummous, baba ghanouj, falafel, and chamin. It's why Ashkenazim eat challah while Sephardim eat pita. We're able to live within the world, absorb into any culture, while still maintaining our own integrity.

Now that all that is out of the way, I love the fact that they're doing this. At my sedarim, I make sure that everyone is reminded not only of the Israelites' captivity in Egypt, but also about the many other times and places in which one group of people have oppressed another group of people. I'm so glad that finally this is being done on a large scale, and getting publicity.


I love how you think.

Chamin is eww though. GO DAFENA! YUMMY!

Also, don't forget about cow tongue, shawarma, and the all wonderful and yummy end of passover goodness; the amazing fatty delicious fried dough slattered in butter and honey known as MUFLETA!

MOROCCAN AND SPANISH PESACH TRADITIONS ROCK! WHOOT! *does arm wave with a stupid wide grinning smile*
SlamuelBTP is always correct.




Ho-s**t, a Moroccan/Spanish Jew here, too?

=D All that stuff is delicious! We don't usually have tongue or shawarma, but we always have mufletas and a few other sweets. Also, my dad being the Rabbi of a synagogue, we have a lot of people over partying. It's awesome.

-is still in shock at a fellow follower of the Moroccan/Spanish nusakh- Oh, and aside from end-of-pesach celebrations, dafina rocks too.




Reality is just often wrong.

SIammy


Zumbi2

PostPosted: Sun Apr 13, 2008 6:00 pm


SlamuelBTP
Zumbi2
Divash
What are you saying? Collard greens aren't traditional Passover foods? They are in my house, buddy. Sweet potato pies? Them too -- I just make sure to use kosher-for-Passover ingredients in the crust. It's got little to do with black or white, and everything to do with being Southern. Jews of all times and places have adapted the prevalent cuisine to the laws of kashrut. That's why Ashkenazi Jews make blintzes, kreplach, matzah balls, kugel, and cholent. It's why Sephardi Jews have made bourekas, hummous, baba ghanouj, falafel, and chamin. It's why Ashkenazim eat challah while Sephardim eat pita. We're able to live within the world, absorb into any culture, while still maintaining our own integrity.

Now that all that is out of the way, I love the fact that they're doing this. At my sedarim, I make sure that everyone is reminded not only of the Israelites' captivity in Egypt, but also about the many other times and places in which one group of people have oppressed another group of people. I'm so glad that finally this is being done on a large scale, and getting publicity.


I love how you think.

Chamin is eww though. GO DAFENA! YUMMY!

Also, don't forget about cow tongue, shawarma, and the all wonderful and yummy end of passover goodness; the amazing fatty delicious fried dough slattered in butter and honey known as MUFLETA!

MOROCCAN AND SPANISH PESACH TRADITIONS ROCK! WHOOT! *does arm wave with a stupid wide grinning smile*
SlamuelBTP is always correct.




Ho-s**t, a Moroccan/Spanish Jew here, too?

=D All that stuff is delicious! We don't usually have tongue or shawarma, but we always have mufletas and a few other sweets. Also, my dad being the Rabbi of a synagogue, we have a lot of people over partying. It's awesome.

-is still in shock at a fellow follower of the Moroccan/Spanish nusakh- Oh, and aside from end-of-pesach celebrations, dafina rocks too.




Reality is just often wrong.


Really? There has to be others here on Gaia. And man, it must be hard being the son of a Rabbi.

I follow the Iberian (Portuguese/Spanish/Moroccan) traditions since I was brought up that way, it's my dads side, and my mom adopted it when she converted. My mom is actually French-Canadian of Irish and Native American background, and if you back over 2000 years, Viking.
PostPosted: Sun Apr 13, 2008 6:03 pm


My dad's original last name is Chokron, not Enbar. My uncle and Dad changed it so as to not feel the stigma of being a Iberian Jews.

And let me rephrase what I said, it must be hard being the son of a Rabbi who is also a high priest (Cohanim). I can't even begin to imagine what it is like.

Zumbi2


Zumbi2

PostPosted: Sun Apr 13, 2008 6:05 pm


Bloody Ocean Romantic
That reminds me of an episode from the Sarah Silverman Program, where she made a bet with a black waiter about how much harder it was to live the daily life of a Jew than it was to be Black. xd


That episode was really fun and at the same time really insulting. But the truth is it is harder being Jewish. Much harder. I don't care what anybody says, it is.
PostPosted: Sun Apr 13, 2008 6:07 pm


Zumbi2


Really? There has to be others here on Gaia. And man, it must be hard being the son of a Rabbi.

I follow the Iberian (Portuguese/Spanish/Moroccan) traditions since I was brought up that way, it's my dads side, and my mom adopted it when she converted. My mom is actually French-Canadian of Irish and Native American background, and if you back over 2000 years, Viking.
SlamuelBTP is always correct.






Kinda, but not really. My dad isn't the uber-strict Chassidic kind of Rabbi. (No insult to uber-strict Chassidic Rabbis) A lot of my friends have stricter parents. But anyway,

I follow the Iberian customs because I was born in Spain =P. Technically Morocco, but a small territory which is owned by Spain, so I'm technically Spanish. Uh...

So yeah, Moroccan/Spanish food is the bomb. I have dafina every week. mrgreen

EDIT: Why would it be more difficult to be the son of a Cohen? And how did you know he/I was a Cohen? 0_o




Reality is just often wrong.

SIammy


Divash
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PostPosted: Mon Apr 14, 2008 4:18 am


Cut down the quote trees, folks. smile
PostPosted: Mon Apr 14, 2008 12:13 pm


Divash
Cut down the quote trees, folks. smile


Tree.

Zumbi2


Zumbi2

PostPosted: Mon Apr 14, 2008 12:14 pm


I saw on your profile that your a Cohanim.
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