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50 April 10 • 2014
JN
Passover
Serious pre-holiday cleaning and
cooking dominates most families.
Judy Lash Balint
JNS.org
N
Jerusalem
of every Israeli observes
Passover, but every Israeli
knows Passover is coming.
Preparations for the seven-day
holiday are impossible to ignore and
encroach on almost every facet of life
in the weeks leading up to seder night.
Israel's Central Bureau of Statistics
reveals that 88 percent of Israelis will
take part in a seder and 47 percent will
eat only kosher-for-Passover items.
As for Israel's army, some 200 IDF
chaplains, including reservists, are
pressed into service to commence the
massive task of kashering the hundreds
of kitchens, mess halls and eating
corners used by soldiers at bases all
over the country. According to Rabbi
Zev Roness, a captain in the Armored
Training School, "It's a whole operation.
The army prepares more than a month
before Passover to ensure that all army
kitchens meet the highest kosher-for-
Passover standards:'
Street scenes in Israel change every
day before Passover according to
what's halachically necessary. Several
days before the seder, young men
wielding blow torches preside over
huge vats of boiling water stationed
every few blocks on the street and in
the courtyard of every mikvah.
The lines to dunk metal utensils
start to grow every day, and at the last
minute before the seder, blow torches
are at the ready to cleanse every last
gram of chametz (leavened bread)
from oven racks and stove tops lugged
through the streets by kids or over-
wrought mothers.
Prominent newspaper ads from
Israel's Energy Ministry feature dire
warnings about the dangers inherent
in cleaning gas burners. The text of the
ads advises on the minutiae of taking
apart the metal covers to get at that
last bit of chametz.
No alarm clock is needed in the pre-
Passover period — clanging garbage
trucks do the trick as they roll through
neighborhoods every morning dur-
ing the two weeks before Passover to
accommodate all the refuse from the
furious cleaning going on.
The day before Passover, fami-
lies seek out empty lots to burn the
remainder of their chametz gleaned
from the previous night's meticulous
search.
Most flower shops stay open all
night for the two days before Passover,
working feverishly to complete orders.
Beyond Chametz
Observant Jews mark the seven weeks
between Passover and Shavuot by car-
rying out some of the laws of mourn-
ing — one of these is the prohibition
against cutting hair. As a result, barber
and beauty shops are jammed with
customers in the pre-Passover days.
Mailboxes overflow with appeals
from a myriad of organizations help-
ing the poor. Newspapers are replete
with articles about altruistic Israelis
who volunteer by the hundreds in the
weeks before the holiday to collect,
package and distribute Passover sup-
plies.
In Jerusalem alone, more than 40
restaurants close a few days before
Passover. They clean out their kitch-
ens, revamp their menus and open up
with rabbinic supervision for the holi-
day to serve kosher-for-Passover meals
to tourists as well as the hordes sick of
cooking after the seder.
In every ultra-Orthodox neighbor-
hood, men and boys block the narrow
streets with hand trucks piled high
with sacks of carrots, potatoes and
oranges and cartons of eggs — all
courtesy of the Kimcha D'Pischa funds
that funnel donations from abroad.
Israel's chief rabbis sell the nation's
chametz to Hussein Jabar, a Muslim
Arab resident of Abu Ghosh. Estimated
worth: $150 billion secured by a down
payment of close to $29,000.
At the Kotel, workers perform the
twice-yearly ritual (pre-Passover and
pre-Rosh Hashanah) of removing thou-
sands of personal notes stuffed into the
crevices of the Kotel, prior to burying
them on the Mount of Olives. ❑