Podcasts about matzoh

In this Radio Feature, Rabbi Gary discusses Passover. This 1 minute episode will air on KKLA 99.5 in Los Angeles, beginning April 4, 2025, on Fridays during rush hour.Send us a text

Nachum Segal presents Elliot Weiselberg with the YLS Update, Alan Hirsch of the Matzoh Fund, Rav Daniel Glatstein to discuss his ArtScroll Haggadah, great Jewish music, the latest news from Israel and Morning Chizuk with Rabbi Dovid Goldwasser,

M.M. 35 MEGILLAH MATZOH MAZON

In this Radio Feature, Rabbi Gary continues to discuss Passover. This 1 minute episode will air on KKLA 99.5 in Los Angeles, beginning April 26, 2024, on Fridays during rush hour.

Send us a Text Message.Matzoh as a key to Emunah

Naama Shefi remembers visiting her husband's grandmother for the first time, and being astonished by the stories tucked into each dish on the dinner table. That moment led her to start the Jewish Food Society, an organization that preserves and celebrates the diversity of Jewish food from around the world, which as Naama is quick to point out, goes far beyond Eastern European classics like brisket, kugel, smoked fish, and potato knishes. Now, Naama and the Jewish Food Society have a cookbook out, called The Jewish Holiday Table, which includes foods from Jews with roots in Spain, Iraq, Yemen, Morocco, Zimbabwe, and more. Ahead of Passover, Dan talks with Naama about what she ate growing up on a kibbutz, the culture shock of moving to New York, and her favorite Passover recipes from the book — including a Mexican rendition of gefilte fish. If you'd like to support humanitarian efforts in Israel and Gaza, there are many organizations providing aid, including Doctors Without Borders and Save the Children. You can also support World Central Kitchen, a food aid organization that provides meals all over the world in crisis zones, which recently suspended operations in Gaza after seven aid workers were killed in an IDF strike. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell. Transcript available at www.sporkful.com.

As the world awaits the coming solar eclipse, our Rabbis teach that solar eclipses are a bad sign for the world.  As the war continues, Israel attacks an Iranian building in Syria, accidentally hits aid volunteers in Gaza, and the pro-Hamas crowd continues their worldwide attack against Jews. With the world on edge, New York takes the time to ignore it all and go after Matzoh bakeries (of course.) All this and the usual banter about sports, politics, and air travel as usual awaits you in this week's episode!   Are you a woman looking to be in a women's movie production? Text/Whatsapp: 667-435-4412 443-955-8981 Email: 22guadalupi@gmail.com Check out our interview on The Weekly Squeeze! Apple: https://podcasts.apple.com/us/podcast/the-weekly-squeeze-with-chanale/id1614568206?i=1000650717396 Spotify: https://open.spotify.com/episode/4fl3cY0Q7BWuXjaIVLAaNh?si=vFpMMBRGSpCiA96aCmRtOw   Help us continue creating content! Visit https://www.buymeacoffee.com/KiddushClub    Support Our Brothers and Sisters!  One Israel Fund - https://oneisraelfund.org/ United Hatzalah - https://israelrescue.org/donate/ Friends of the IDF - https://www.fidf.org/   We have a call-in number where you can hear the cast! Tell your friends and family who may not have internet access! 605-417-0303 To Call In From Israel: +053-243-3287   Follow us: Instagram: https://www.instagram.com/kiddushclubpodcast/ Twitter: https://twitter.com/kiddushclubcast Join our WhatsApp chat: https://chat.whatsapp.com/HTWhnT1WiVFCioXjatEFi6 Send us you thoughts comments and suggestions via email: hock@kiddushclubpodcast.com

PESACH 4 MATZOH AND CHOMETZ

PESACH 3 OWNING THE MATZOH

PESACH 1 SHMURAH MATZOH

Be they the size of golf balls or grapefruits; nothing soothes the Jewish palate like matzoh balls.Recipe: https://www.thekitchn.com/matzo-ball-soup-recipe-23136146Executive Producers: Wes Scoggins, Jordan Tepper, Adam LevinLogo by Sergie Loobkoff: http://slappedtogether.com/Theme by David Green: https://www.blkmktmusic.com/ Hosted on Acast. See acast.com/privacy for more information.

From invention to acceptance Early rabbinic approval Understanding the political climate in 19th Century Poland  An unsolved murder in Lemberg?

Arrival in Galicia Controversy erupts  Families torn apart Understanding the rationale

Chalukas HaMatzo by The Rebbe   A brief overview of the Rebbe distributing Matzoh on Erev Pesach. Originally posted as 2 installments.   Listening time is about 11 minutes א כשר'ן און פרייליכן פסח

PESACH 4 MACHINE MATZOH AND KITNIYOS

PESACH 3 MATZOH

Nachum Segal presents Alan Hirsch of the Matzoh Fund, Meir Weil of Misaskim's Project Yedid, great Jewish music, the latest news from Israel and Morning Chizuk with Rabbi Dovid Godwasser.

In this episode the matzoh-rella boys let their conversation meander aimlessly over vast plains of existential nothingness.

Italians and Jews have so much in common - lots of food, outgoing talkative characters, and strong mothers - and it turns out the link might also be genetic!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Trisha Pérez Kennealy, owner and culinary educator at the Inn at Hastings Park in Lexington, Massachusetts about growing up in Puerto Rico, earning her MBA from Harvard Business School and her passion for hospitality and community. Pérez Kennealy is the owner of the Inn at Hastings Park, a chef and culinary educator and a proud Puerto Rican, Jewish woman. After earning her MBA from Harvard Business School and a lucrative career in finance, she earned her Diplôme de Cuisine and Diplôme de Pâtisserie at Le Cordon Bleu Culinary School in London. In 2014, Pérez Kennealy opened the Inn at Hastings Park after realizing that her hometown did not have one. The Inn is the only Boston-area Relais & Châteaux hotel. I ask Pérez Kennealy about her journey to hospitality, she says, “Well, it actually does go back to Puerto Rico and how it was that my family ended up in Massachusetts, my father has always worked in a very traditional accounting firm, and then left and started his own company. So he's been an entrepreneur since that point and he was always my inspiration. I always knew that I wanted to have my own business.” We talk about the Inn being a center for food and community with high-touch hospitality plus things the team at the Inn does that is high-touch. Pérez Kennealy was able to provide culinary education to her guests and community during the pandemic, with the launch of Monthly Immersive Culinary Weekends and Monthly weekday Supper Club. To hear more about the Inn's high-touch hospitality, her takeaway from competing on the show Beat Bobby Flay and Pérez Kennealy's recipe for Mofongo & Matzoh Ball Soup, check out this episode of Chef AF “It's All Food.” You can listen to this episode and more on Spotify!

Charlie Emers is an old friend of mine, although only via email, until we got together for a conversation back in early 2021. (Rise Up! #118) Since he was on the show, we've struck up a fun correspondence, with Charlie writing me long emails from his front porch.  I imagine him hitting send and then either heading to the bake shop or sneaking out the back of the farm for a hike or a ski.  It's a friendship I cherish. Baker, Philosopher and Matzoh maker, Charlie Emers of Patchwork Farm and Bakery in rural Vermont.  Helpful Links Patchwork Farm and Bakery @patchworkfarmand on Instagram Support the Podcast Here! Rise Up! The Baker Podcast website The Bakers4Bakers Community Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin

Yes, Shavuos is Z'man Matan Toraseinu, but you will hardly find such as a hint to this theme in the Chumash (Check Mishpatim, Ki Sisa, Emor, Pinchas, Re'eih). That said...● Where is Z'man Matan Toraseinu? If that is not the primary significance of Shavuos, then what is? Why ISN'T Matan Torah 'of the essence'?● How is Matan Torah relevant to whatever that other theme is?● What is the meaning of the apparently agricultural holiday of 'Yom HaBikurim'/'Chag HaKatzir'? What is the secret of the unique Korban of the day, the 'Minchah Chadashah,' also known as the 'Sh'tei HaLechem'? Is Shavuos a Chameitz party?

On this episode, Dr. Keith Strudler and guest host Jay Friedman discuss the hardship of coaches getting fired via Twitter. They consider the impact of banning Russian athletes from the Boston Marathon. And to prepare for the upcoming holiday, Keith and Jay offer advice on how to make your favorite non-Kosher late night sandwich Passover friendly.

Time to get rid of negative self talk. Love yourself. Make some awesome matzoh ball soup while you're at it. you don't have to be Jewish to love matzoh balls!

Dr. Michael Rydelnik unpacks the Passover Seder and the important symbolism of that meal as we reflect on the Last Supper during Holy Week. Can you just use any elements you want? What is the importance of Matzoh? What about the third cup of wine? Why did Jesus leave the fourth cup untouched? See omnystudio.com/listener for privacy information.

Today's learning is sponsored Sponsor a day's learning (thousands of minutes!) for only $72 click here https://www.flipcause.com/secure/cause_pdetails/ODUwOTU= Rabbi Yochanan: The shehechyanu blessing is recited on Shemini Atzeres. A proof was attempted from the beraisa “Rabbi Yehuda: Shemini Atzeres requires Korban, Shir, Bracha and Linah”. It would seem that “Bracha” means Shehechyanu. The gemara rejects this and says instead that it is referring to Birkas Hamazon and Tefillah. Summary It would seem so: Because if it means shehechyanu, how do you explain the beginning of the beraisa “All seven days of Sukkos require Bracha”, only the first day requires a shehechyanu? Response: It could mean that if someone missed the shehechyanu, he can make up for it all week. Challenge: But the shehechyanu has to be made as part of kiddush, which is only possible on the first night? Suggestion: Perhaps this is a proof to Rabbi Nachman. Rabbi Nachman: The shehechyanu blessing can be recited even on the street [without wine]. Response: It is not necessarily a proof, perhaps the Chachomim of the beraisa are discussing a case where he has wine. Challenge: Does Rabbi Yehuda hold that Shemini requires Linah? Beraisa: Rabbi Yehuda: Pesach Sheini does not require Linah because it states “In the morning [after Linah] you shall return to your homes, for six days you shall eat Matzoh” so we see that only what requires six days requires Linah. So it seems that in addition to excluding Pesach Sheini, he excludes Shemini Atzeres as well (it would seem to exclude Shavuos as well). Resolution: It excludes only Pesach Sheini.

Rabbi Perl discusses "The Missing Moses."

Today's learning sponsored by Sponsor a day's learning (thousands of minutes!) for only $72 click here *https://www.flipcause.com/secure/cause_pdetails/ODUwOTU=* Summary We'll see that Rabbi Eliezer has different opinions about many principles of the sukkah. Mishna: Rabbi Eliezer: One is obligated to eat 14 meals in the sukkah, mornings and nights for 7 days. Chachomim: He doesn't have to eat any meals at all except for the first night of sukkos. Rabbi Eliezer: If one didn't eat on the first day (text amended as per Maharsha), he can make it up [Shemini Atzeres]. Chachomim: The first meal is obligatory and cannot be made up. This is one of the things meant by the verse “When something is twisted crooked, you can never straighten it out. Something that's missing can never be filled in again”. (While you can do teshuva for doing a sin you can never gain a mitzvah that you skipped). Gemara: Question: What is Rabbi Eliezer's reasoning? Response: It states “You should live in the sukkah” [Teishvu k'ein taduru (21.2)]. All things you would do in your dwelling place [including eating 14 meals over 7 days], you must do in the sukkah. Question: How do the Chachomim explain this verse? Response: Just as one is not compelled to eat meals in his house, he can skip meals in the sukkah. Challenge: Then the first night shouldn't be obligatory either? Rabbi Yochanan from Rabbi Shimon bar Yehotzadak: Regarding Sukkos it states “The fifteenth”, and regarding eating Matzoh it states “The fifteenth”. Just as there, the first night is an obligation and then it's optional for the remainder of Yom Tov, so too here*, the first night a meal is obligatory, and afterwards it is optional**. Question: How do we know that eating matzoh the first night of Pesach is obligatory? Response: The possuk states “On that night you must eat matzoh”, the verse imposes it as an obligation. Rabbi Eliezer: If one didn't eat on the first day, he can make it up Shemini Atzeres. Challenge: But Rabbi Eliezer holds that one must eat meals in the sukkah on all 7 days? [And on the eighth day he can no longer eat in the sukkah (in Eretz Yisroel, we do eat in the sukkah), so when can he make up for what he missed]? Rabbi Ami: Rabbi Eliezer retracted. (His opinion is that only the first night's meal must be in the sukkah. On all other days he must eat a meal, but it is not related to the law of sukkah. It is only these 13 meals that can be made up on Shemini Atzeres [Tosfos]). Click here to listen to the shiur with Tosfos https://drive.google.com/file/d/1RaOnrRZoD9_qrOK88iGSxF9fOQ7SlmIx/view?usp=sharing _________ * Tosfos quotes from the Yerushalmi a different method of deriving these laws from the pesukim. Additionally the Yerushalmi adds that eating in the sukkah should be similar to Pesach in two aspects. 1. One must build up an appetite for the meal in the sukkah. 2. He must eat at least a kezayis of one of the five grains. * *Tosfos : It seems from here that the obligation of a meal Yom Tov is only for the first night of Yom Tov. Thus, if one omits yaaleh v'yavo he need not repeat birkas hamazon. But the Poskim don't accept this opinion of Tosfos.

A few challenges for the spelling-challenged -- DIDGERIDOO and MATZOH, to name two -- but other than that, ITLLDO (quite WELL, in fact). It did feature Jean's favorite musketeer, ARAMIS, as well as Mike's favorite prime minister, PIERRE (48D, Justin Trudeau's father). There was also a (possibly intentional) acoustical tie-in to yesterday's crossword -- that featured  48A, Wished (BADE), whereas today's included the clue 32D, Sounded like sheep (BAAED).Tomorrow is Tip Tuesday, and remember, if you have some tips that you'd like to share with our burgeoning listening audience, drop us a line at crosswordpodcast@icloud.com.

London-based simcha band The Matzoh Boys have created a “virtual simcha dance“, so people in the community can still enjoy a dance to their favourite simcha tunes at home during lockdown. JR’s Arts Editor Judi Herman found herself on her feet dancing as soon as she clicked on the link to their wonderfully life-affirming video. So she got in touch with vocalist Jonny (pictured centre) and trumpeter Jake (pictured fourth from right) to talk about the band, their music, how they made their video “in the safety of their homes” and how they were doing in lockdown.Be part of the on-screen joy!With the virtual simcha dance video, The Matzoh Boys wanted to recreate the joyous feeling people get while dancing to uplifting music, so they have a special request: they’re asking people to share videos of them dancing on social media using the hashtag #MatzohBoysVirtualSimcha.Visit www.matzohboys.com to find out more.

I want to be a Haim sister.Feel lucky enough to have known these sublime women for a while. We have written songs together, eaten sushi, drunk hot chocolate, swapped doctor's details, celebrated birthdays, apologised to firemen...basically, every time you're with a Haim, it's a damn good memorable time.We treat them to their first home cooked meal in Blighty (of course with Lennie's medicinal chicken soup and Matzoh balls) and talk about being paid in matzoh balls, grapes in fruit salad, Bewitched, family, tacos and mum auditions to be the fourth member. It's Haim Time!!Table Manners is produced by Alice Williams See acast.com/privacy for privacy and opt-out information.

Today is Tuesday, August 20, and we’re looking at Manischewitz vs. Kayco.

In this Jew-packed episode, Jonathan and Jordon talk about Passover leftovers, and the creation of the origins of how we think about Scapegoats.  Follow us on Twitter: twitter.com/AmericanJewPod Follow us on Instagram: Instagram.com/AmericanJewPodcast Check out our FB page: Facebook.com/AmericanJewPodcast Email us: AmericanJewPodcast@gmail.com

Eating Matzoh Seven Days of Pesach (5779)

Chag Sameach! Happy Pesach! In this episode, Jonathan and Jordon discuss the finer points of Passover, and the different traditions they observed growing up. This episode is Jew-packed but Gluten-Free! Follow us on Twitter: twitter.com/AmericanJewPod Follow us on Instagram: Instagram.com/AmericanJewPodcast Check out our FB page: Facebook.com/AmericanJewPodcast Email us: AmericanJewPodcast@gmail.com

Imagine all the great family recipes in the world not being written down or shared with others. The extinction of great food recipes, was a gap in evolution that needed to fill. After getting advice and guidance from the likes of , Anna went to work. Anna traveled across the country to cook with immigrant grandmothers who had a reputation for making delicious and authentic food from their homelands. Listen in as we get the inside scoop of cooking in the kitchens of 40 different immigrant grandmothers. We have everything from the "meatball project" to the difference of Borscht from the Ukraine to Queens. Oh we also learn how to get a book deal!     GET TICKETS TO "" in Cary for April 29th - heyneighbor.eventbrite.com  Forrest Firm, Business Attorneys Across North Carolina Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout!  Hospitality industry veterans, and , get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, sommelier's, distillers, farmers, brewers and the whole lot of them in the NC F&B podcast. Max is a front-of-house vet/sommelier that moved from Los Angeles to North Carolina in 2013. Since moving to North Carolina, he's run restaurants, designed wine programs and builds craft cocktail menus and now produces multiple podcasts.  Matthew is a certified sommelier from New York. His experience ranges from restaurant/bar to importing some of the finest wines in the world. He moved his family to North Carolina two years ago and works as a wine distributor. For questions, comments and booking, contact us at or Eat & Drink Merrily!

Chag sameach, Theophiloi! It's Hanukkah times, so we're diving into One Maccabees to learn the story of the Festival of Lights, and also get 16 full chapters of Jews just beating the ever-loving sugar out of everyone in the Levant. Light that Hanukkiah, sharpen that sword, and get ready for the most action-packed piece of Bible, ever. Plus, our suggestions for adding Judith and Matzoh-rella sticks to your holiday celebrations! Topics of discussion: Holiday scheduling, The Christmas Chronicles and the canonicity of St. Nicholas, Church cusses, Mattathias's large adult sons, Judah Maccabee the Hammers of History, Alexander the Great, dream casting the 1999 Maccabees movie, Antiochus IV Epiphanes getting dunked on so hard that he dies, War Elephants, Eleazar the Piercer, King Baby, the Hammer and the Diplomat. Hymnal: "U Can't Touch This" by MC Hammer Offertory: If you enjoy the show, head to ko-fi.com/apocrypals and send us a love offering! We absolutely appreciate it!  

Have you wondered what all the hype is about gluten-free foods? Is it just for people with Celiac disease, a way to sell books or just trendy? Turns out, there is science behind this food craze and people are getting amazing results from quitting their daily habit of bread, pasta, and muffins. This gluten-free guide is for you! The newly surfaced medical evidence is showing that glutenous grains can be destroying your brain! Even whole grain bread is not the healthy alternative we once thought it was. As a result, eating gluten can be tied to dementia, ADHD, anxiety, chronic headaches, depression, and much more. If you are not sure if gluten is causing you problems, try a 1-week experiment and stop eating it. The real proof is when you add gluten back in and find that you feel tired, foggy, lack of energy or digestive distress. More symptoms of gluten intolerance are rashes (especially in kids) headaches, weight loss, weight gain, intolerance to dairy, heavy PMS symptoms, malabsorption and more. Furthermore, be aware that it may take years to see the effects of gluten on your body. Some people feel fine eating bread and have no desire to give it up until fasting from it.   What is not gluten-free? Gluten is everywhere! Besides the more well-known foods like pizza, pasta, bagels, bread, baked goods, cakes, etc there are many items that have hidden gluten in them. Items like licorice and soy sauce contain gluten. Even more, shampoo, toothpaste, fruit juices or a simple communion wafer can contain gluten. Here are some of the grains and additives that contain gluten: Atta (chapatti flour) Barley (flakes, flour, pearl) Beer, ale, lager Breading and bread stuffing Brewers yeast Bulgur Communion wafers Couscous Croutons Spelt Farro or Faro (also known as spelt)* Graham flour Hydrolyzed wheat protein Kamut Malt, malt extract, malt syrup and malt Flavoring Malt vinegar Malted milk Matzoh, matzoh meal Modified wheat starch Oatmeal, oat bran, oat flour and whole oats Pasta Rye bread and flour Seitan Wheat Bran Wheat starch Soy Sauce Wheat flour Wheat germ Have no fear! There are tons of gluten-free alternatives that are satisfying and taste delicious. Also be aware, many ‘gluten-free' products on the market are loaded with sugar GMO corn, potato starch, and other additives. Stay away from the boxed cookies and crackers. I encourage you to start making your own gluten-free bread and treats so you know exactly what is in them. Here are some ingredients that are gluten-free: Amaranth Arrowroot flour Baking soda Bean flour (can be hard on digestion and high in carbs) Buckwheat Cassava Chickpea flour (can be hard on digestion) Chia, black and white Coconut and Coconut flour (my favorite for cookies, etc.) Corn flour (not recommended) Cornmeal (not recommended) Cornstarch (Masa farina) Dal or Dahl (Legume from India) Flax (ground), gold and brown Irish Moss Paste (creates a gummy texture in gluten-free recipes) Lecithin (use NonGMO) Legumes (whole, cooked beans) Millet Oats* (pure uncontaminated) Psyllium Husk Powder (I use for a glutenous texture in my bread) Quinoa Teff Xanthum gum (not recommended) All of these ingredients can be used to start making your own gluten alternatives. Here are some more ways to give up gluten without feeling deprived: Try Coconut Wraps (we love these) which are made from coconut or try this tortilla recipe. You can also try Nori Sheets. They can be used anywhere you need a wrap or tortilla. Make your own gluten-free scones made with almonds, carrots, and apples or my gluten-free almond bread or cookies. You can also check out gluten-free bagels, bread, and wraps in the freezer section of your health food store. Buy organic, buckwheat granolas or learn to make your own at Pure Joy Culinary Academy. Keep experimenting with recipes but remember that most of the gluten-free flours contain GMO corn, potato starch, tapioca, garbanzo bean flour and other questionable ingredients which may leave you feeling more lethargic than ever. Garbanzo bean flour makes me feel like I swallowed a brick. Above all, ,ake your own food as much as possible and get creative with gluten-free pasta like zoodles (zucchini noodles). Remember that restaurants are famous for adding flour to soups and sauces as a thickener and even veggie burgers can contain gluten. A friend of mine was bed-ridden after having french fries. After checking back with the restaurant, she found that they were coated in white flour before frying to make them crispier. So, keep asking questions, be sure to request gluten-free alternatives and after a while, you won't even miss the wheat and gluten.   Benefits of Going Gluten-Free The primary goal of a gluten-free diet is to free up the body's need to digest gluten which can clear up inflammation, GI issues, brain fog, fatigue, and weight gain. As a result, replacing glutenous grains with prebiotics foods like quinoa and millet can help build the digestive system. Other benefits include (adapted from Fitnessgoat) Reduce stress on the digestive system. Gluten puts a lot of stress on the GI tract as it takes lot's of energy to break down the gluten into usable forms for the body. Plus, most grains (especially in the US) have been contaminated with glyphosates, a harmful chemical used on crops, which lead to an even greater toxin and energy load on the body. As a result of reducing your consumption of gluten, you give your gut time to heal and restore optimal function. Decrease levels of inflammation in the body. Consuming gluten creates inflammation in the GI tract. This inflammation spreads to other parts of the body, impairing optimal function, which could lead to more significant symptoms and illnesses. Strengthen the immune system. The resilience of your immune system is linked to the healthiness of your gut. When it is constantly bombarded by toxins and harmful substances, the immune system is compromised and can leave you vulnerable to diseases. Regulate your blood sugar. By eliminating refined carbs from your diet, your insulin sensitivity will improve and your blood sugar levels will stabilize. Enhance cognitive function. Not many people realize that gluten intolerance symptoms can manifest outside of the gastrointestinal system. A constant lack of focus, grogginess, and inability to be productive could also be symptoms of consuming gluten-containing foods.   What can you do today if you want to try going gluten-free? The best thing to do to find out what is going on in your body is to start a food journal. Write down everything you ate and how you feel after eating it. This is a good practice for everyone, even if you've already given up gluten. Maybe there is another trigger food that you don't know about. Also, remember that manufacturers are not looking out for your health, that's your job. You may discover that what you thought was not causing you problems might be standing in the way of more vibrant health. Books to read: Elaina's Pure Joy Kitchen Volume 1 and 2 Recipe Books Grain Brain by Dr. David Perlmutter, MD Brain Maker by Dr. David Perlmutter, MD Rainbow Green Live Food Cuisine by Dr. Gabriel Cousens, MD Gluten-Free Diet: Go Gluten Free Now! How And Why You Should Avoid Gluten (Volume 1) Recipe book Other Resources: Elaina's online 7-day FREE go gluten-free cooking course Join our mailing list for new blogs, classes, recipes and more. Plus get a free ebook when you join- https://purejoyplanet.com/ Fitness Goat: Gluten & Celiac Disease: Everything you need to know What is the Heck Gluten?

Bedikas Chometz, Matzoh Erev Pesach and Heseibah (Pesach 5773)

Eating Matzoh Seven Days of Pesach (5773)

It's Passover, again. And our favorite thing about this jewish holiday is breakfast. No bagels, no english muffins, and no toast. But there is Matzoh Brei. That delicious combination of matzoh and eggs skillet fried into a thick pancake that's sort of a cross between a frittata and a torta. We hear you - you like it scrambled. Nope, that's just wrong and we'll tell you why as we make our favorite Passover dish and give the recipe so you can make it a home, too.

Larry Dubin, a representative of Jews for Jesus joins us for a very interesting and educational presentation on the Passover and how Jesus can be found in the celebration. Recorded live with a translation to Swahili. Includes a celebration of the Lords Supper or communion.

What's the Point of Matzoh?  Recorded 4-4-17 NYC

Mark and Bruce tackled an Easter dinner in three episodes and now it's time for Passover. What's on the menu? Homemade matzoh. Mark the goy will make it like he's back on the shtetl. Or something. Crunchy, salty, wheaty, and almost kosher for Passover--what more do you want? Listen and find out while you learn how to make the most amazing "cracker" of all time.

Michael Wex, the author of seven books including Born to Kvetch and his new book, Rhapsody in Schmaltz: Yiddish Food and Why We Can’t Stop Eating It, visits the Clever Cookstr to talk about Yiddish food idioms, the importance of matzoh, and what modern foodie culture has in common with kosher law. Read the full transcript here: http://bit.ly/1RUXuqG

Eating Matzoh on Erev Pesach (Pesach 5776)

On today's Satellite Sisters, welcome back the Lab Rats.  Monica Dolan and Sheila Dolan join forces to determine whether or not it's true: Bon Appetit: Is Matzoh the new Toast?  Obviously,  Julie Dolan and Lian Dolan have taken strong pro-toast points of view on previous Satellite Sisters podcasts, but the Lab Rats have minds and paws of their own.  Also on today's show, Julie is up close and personal with Kevin Costner and comes away pretty impressed.  Impressed that he speaks up for victims of human trafficking and impressed as a good match for Sheila.   Liz is off the spend tonight with Arlo Gurthrie at Alice's Restaurant and tomorrow night with The Beatles in Vegas.  What's up with that?  She's there for the Podcast Awards. 

At Passover time we search for a piece of bread called the Afikomen, this is a Greek word and the only one in the Hebrew service. Do you know why this is? Matzoh is unleavened bread and has symbolic spiritual value, but it is hidden in the feast. We will uncover it for you here.  May You be Blessed.  Rebbe T.

The gang discusses the new Nintendo console, March NPD, Capcom, SEGA, GeoHot, do-it yourself porn and Matzah! Submit questions or topics for next week's show via CAGbag or Twitter.

Avivah Zornberg is a celebrated, literary teacher of the Torah. We spoke with her on April 7, 2005, from the studios of American Public Media in St. Paul, Minnesota. She was in a private recording studio in Jerusalem. This interview is included in our show “Exodus, Cargo of Hidden Stories.” The biblical Exodus story has inspired believers and non-believers, Jews and Christians — and more than a few Hollywood movies. But this is no simple story of heroes and villains; it is a complex picture of the possibilities and ironies of human passion and human freedom. If you’re not familiar with Exodus, you’re in for a deeply sensual experience; and, even if you’re well-versed in the text, you just might be surprised. See more at onbeing.org/program/exodus-cargo-hidden-stories/96

The biblical Exodus story has inspired believers and non-believers, Jews and Christians — and more than a few Hollywood movies. But this is no simple story of heroes and villains; it is a complex picture of the possibilities and ironies of human passion and human freedom. If you’re not familiar with Exodus, you’re in for a deeply sensual experience; and, even if you’re well-versed in the text, you just might be surprised.

Chef, author, and consultant Joyce Goldstein is a culinary hero, and she has heroic ways with matzoh balls. She suggests babying the dough, using schmaltz for chicken-y flavor, and boiling the matzoh balls for a good, long time. Try out Goldstein's recipe for Matzoh Ball Soup.

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