For Openers

T

Why Is This Year Different?

his Passover, not only will the nights of the seders be different
from all other. nights, but the hours leading up to them will
include deadlines and preparations not seen every year.
"Because the first seder takes place on Saturday night, every
ritual is a little different," says Rabbi Joseph Krakoff of Congregation
Shaarey Zedek. "The last time this happened was in 1994."
All preparation for Passover needs to be completed before Shabbat starts,
even though Passover doesn't begin until Saturday
night, April 7. Because of this, various changes are
instituted for this year:
• Shabbat meals must be kosher for Passover and
prepared with kosher for Passover utensils.
• Bedikat chametz (the search for leavened bread)
usually held the night before Passover, takes place
on Thursday night this year.
• The fast of the first-born is held on Thursday
instead of Friday.
• By Friday morning, April 6, all chametz (leav-
ened
bread) not consumed or burned must be dis-
SHELL' LIEBMAN
posed
of or sold to a non-Jew.
DORFMAN
So,
if
all chametz is eliminated by Friday morning
Staff Writer
and eating matzah isn't permitted until Passover
starts on Saturday
night, on what do we make the HaMotzi on
Shabbat?
Rabbi Krakoff offers two choices.
"In my house, we will use egg matzah that
is certified kosher for Passover," he says. "It
can be eaten because it is not the type of
matzah that fulfils the mitzvah at the seder.
That is shmurah matzah (matzah that is
watched,) which you aren't supposed to eat
until the seder."
Some, however, do not eat any type of
matzah before the seder, including egg
matzah. "In that case," Rabbi Krakoff says,
Rabbi Joseph Krakoff
"one can carefully segregate challah from the
chametz that is to be burned and save it to be
eaten in a remote area of the home. If it is
not entirely consumed, the remains are to be disposed of in the toilet." ❑

GRAPEJEWZ

By Goldfein

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Yiddish Limericks

Once shried* an old woman named Zeff,
I told you no seeds. Are you deaf?"
She said, "Got in himmel**
This rye's full of kimmel."" -
"Antshuldik mir**** answered the chef.

— Martha Jo Fleischmann

* yelled
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'* caraway seed
'excuse me

"I think I have a book in me. I'd call it,
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— Benjamin Brafman, a Jewish, New York-
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"Emigration is a characteristic of the Jewish
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3/30
2001

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