1111•1111•11111111111r
N
or Openers...
Why Not Have
A Little Something
The largest piece of matzah
ewish people, it has long been
The largest piece of matzah was
asserted, are obsessive when it
baked in Riga, Latvia, on April 18,
comes to nourishment, nib-
1901. It was over 50 feet
bles, noshing and
long
and 80 feet wide and
fressing. Sometimes there are
was
baked
ritually by Rabbi
even some interesting confu-
Bery
Levinsky.
Rather than
sions about our obsessions. As
being used in the Passover
Marj Levine of Southfield
seder, however, the giant
reports, a non-Jewish friend of
matzah was climbed on by
ers inquired if it was some
the rabbi and his wife and
nd of Jewish tradition to get
11 children, who used it to
salad dressing "on the side."
float
to safety and, ultimate-
The following are some
ly,
to
America. They arrived
observations about food taken
SY
MANELLO
in
the
new world three
The
Unorthodox
Book
of
from
Special to
months and six days later
Jewish Records and Lists, by
The Jewish News after they had left Eastern
Allan Gould and Danny
Europe, having survived by
Siegel (Samuel Wachtman's
eating
over
half of their "raft."
Sons Publishing).
-Elaborate bar/bat mitzvah foods
* A seven-stick menorah con-
structed entirely out of carrot and
celery stalks, served at the bar mitz-
vah of Glenn Starkmann of Toronto,
1955.
* A huge mezuzah made out of
potato salad; a mammoth Torah scroll
made out of coleslaw; and a gigantic
c_tallit made out of nova lox, served at
/- -the bat mitzvah of Balfoura Zukerman
of Chicago, 1973.
The largest challah ever baked
The Grynstock Challah of Lodz,
Poland, has become legendary. Put
together by the students of the Gryn-
stock Yeshiva for a Shabbat celebra-
tion in 1931, it took over a week to
prepare and consisted of: 400 cups of
/ oil, 3,200 teaspoons of salt, 800 cups
of boiling water, 400 cups of cold
water, 1,600 packages of dry yeast,
2,400 eggs, 5,600 cups of flour, 12
pounds of poppy seeds. The challah
was baked in a giant oven, specially
built for the occasion, at 475 degrees
for 20 hours.
The most versatile Jewish food
According to records at the Hebrew
University in Jerusalem, the bagel
stands supreme as the most versatile.
Records show that a bagel has been
used for:
* holding up a table during a Sukkot
meal.
* placing the handles of the holy
Torah scroll in, to steady the precious
object in the ark.
* a skullcap, when no other was
available.
* a wedding ring, when the best man
at the wedding of I nrry Cornblum of
Toronto forgot to bring one for the
bride.
* felling the mighty Goliath, as
reported in the Book of Samuel."Had it
been a fresh bagel that the young David
threw at the giant Philistine, instead of
a stale one," notes Yaacov Luplofsky of
Bar-Ilan University in Israel, "Jewish
history might have turned out quite dif-
ferently." ❑
"I hadn't intended to scare ya,"
The doc said,
but you've some chalaria.*
You bit yourself, Guido,
You clutzy** mosquito,
And now you've
contracted malaria!"
* Idiomatic - illness
Literal - cholera
** clumsy
— Allan Nachman, Teen Mission II Israel chairman and Jewish
Federation of Metropolitan Detroit treasurer, speaking about the madrichim,
or rabbinical assistants, on the five-week mission.
"Anti Semitism and ethnic non tolerance are direct consequences of social and
economic crisis and poverty:"
— Grigory Surkis, vice president of the All Ukrainian Jewish Congress, at
a world symposium on the fate of minorities in the Ukraine, home to
500,000 Jews out of 52 million residents. The symposium revealed a brighter
political climate for Ukrainian Jews, despite prevailing anti-Semitism.
-
-
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FACE IT, RABBI,THE ONLY THING
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IRVING, I'M SURPRISED AT W)()
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Merle and Shirley Harris
Children and
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Yiddish Limericks
Quotables
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Call (248) 352.5272
for more information
11*
28366 Franklin Road
35 ld2_5 M 2l 72 48 v0 /3 tiy 4
S (2 o4 u8 thI fie
817
\ 1998
Detroit Jewish News
5