In collaboration with JewishBoston.com, JWA are putting the finishing touches on a new Haggadah that highlights women's voices. (Keep an eye out for it next week.) As we've been thinking about seders and traditions and the different ways we could include women's voices in the Haggadah we're creating, I wanted to hear more from you about your traditions and how you include women's voices.
My inspiration for the dishes I write about on Eating Jewish come from a variety of places that range from the numerous cookbooks that I have around my apartment, articles concerning Jewish food in newspapers and magazines, or simply the ingredients that I happen to have on hand at the moment. However, for this dish my inspiration came from my own academic work concerning the Moroccan Jewish community of Montreal.
Nothing says summer to me like coconut; whatever form it comes in, its taste and smell evoke a beautiful summer day with the warmth of the summer sun on my skin (it also reminds me of a coconut suntan lotion I loved the smell of as a kid and which happens to be my first memory of its smell) Needless to say, I have always loved coconut and I will eat it in almost any dish, whether it is sweet or savory.
How many kids growing up in Baltimore City in the 1950s celebrated Passover on a dairy farm? How many little girls hunted for the afikomen in a house that had once been home to slaveholders? How many children heard the sounds of cows mooing when they opened the door for Elijah? Not too many, I reckon, but for the first 15 years of my life, our family seders were held on the dairy farm owned by my Great Aunt Sarah Mahr.
Letty Cottin Pogrebin, a rock-star of Jewish feminism, delivered a speech called “The Ten Plagues According to Jewish Women,” at the Downtown Seder on March 25 in Manhattan. An adaptation of this speech has been published on The Sisterhood blog, and it is fabulous. Pogrebin goes through each of the 10 Plagues and demonstrates how each symbolizes a problem facing Jewish women today.
In the degradation of Passover tradition that happens when parents get older and children move away; at times when there is no one young enough to sing the Four Questions without embarrassment; when the eating of the Hillel Sandwich is skipped because everyone at the table gets acid reflux; when the traditional four cups of sock-rotting Manischewitz dwindles to a single glass of Hagafen Chardonnay that is raised four times and demurely sipped by the host alone, one Passover tradition lives on: Matzoh balls, or knaidlach. Or, as my neighbor calls them, “those cool things you Jewish people put in soup on Passover.”
Yesterday,the Jewish Women's Archive sent out a Passover e-greeting with the subject line: "Who says there are only four questions?" One of several responses to ourgreeting was from Nina Amir who affirmed that, indeed, there are far more than four questions to explore on Passover.