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March 25, 2009

New Traditional Haggadot Reflect Freedom

Why is this Passover different than all other Passovers?

On most Passovers, it is the liberal Jewish denominations that seek to reinterpret the holiday traditions, often viewing them through the prism of contemporary struggles for civil rights and environmental preservation.

But this Passover, it is the more conservative wings of the Jewish community that are offering a fresh read on the haggadah.

Both the Orthodox Union and the Schechter Institute of Jewish Studies, a spiritual home of some traditionalists within the Conservative movement, are touting new offerings in time for the holiday.

The OU has released a new haggadah based on the writings of the late Rabbi Joseph Soloveitchik, while Schechter has put out two new volumes, including one with a lengthy survey of ancient Passover rituals.

“The haggadah has been reinterpreted in every generation,” said Dr. Joshua Kulp, who authored the historical essay at the back of “The Schechter Haggadah” (Lambda, 2009). “I think that by studying the origins we come to understand where the customs that we’re observing today and where the text comes from.”

With upwards of three-quarters of American Jews attending a seder — more than the number who light Chanukah candles or fast on Yom Kippur, according to the most recent National Jewish Population Survey — Passover is likely the most observed of Jewish holidays. So it’s hardly a surprise that the haggadah, the traditional guidebook for the evening, is among the most frequently reinvented.

But while past years have seen volumes produced that read the Exodus story through a distinctly contemporary lens, the new spate of haggadot is far more oriented toward traditional sources, in particular excavating certain writings, themes, artworks and rituals that have been cast off or forgotten over the years.

The Soloveitchik haggadah, titled, “The Seder Night: An Exalted Evening” (KTAV, 2009), is the first production of the newly minted OU Press, which was established this year in part to disseminate Soloveitchik’s unpublished writings and lectures.

Edited by Rabbi Menachem Genack, the OU’s head of kashrut supervision, the volume culls Soloveitchik’s lectures, notes and teachings to present a dense and learned commentary on the seder’s various components.

But while Soloveitchik is revered in part for breathing life into Modern Orthodoxy, with its marriage of ritual observance and engagement with the broader world, the haggadah is a pointed, if inadvertent, rejoinder to those who would re-imagine the seder in purely contemporary terms.

“The Rav’s teachings emphasized the centrality of Torah study to the seder night,” Genack writes in the introduction.

According to Genack, part of the challenge in producing the haggadah was in making the famously erudite Soloveitchik accessible. Readers will ultimately decide if he succeeded, but this haggadah is not for the faint of heart. Many pages have but a few lines of text accompanied by lengthy commentary.

By contrast, the two Schechter haggadot are both heavily infused with artwork. Kulp’s haggadah includes three sections: the traditional seder night service, a collection of more than 100 illustrations collected by Schechter President Rabbi David Golinkin, and a historical commentary by Kulp, a professor of Talmud and Jewish law.

“The history of the night is also the history of the books and the pictures that make up the night,” Kulp said. “Those things, I think, go together.”

The other Schechter release, “The Lovell Haggadah” (Lambda, 2008), was produced by rabbi and artist Matthew Berkowitz of Boca Raton, Fla. Berkowitz spent more than four years producing a new translation and commentary in addition to original art works inspired by the popular Moss Haggadah, produced by the artist David Moss in the 1980s.

Of course, the liberal Jewish world will not be entirely silent at this year’s seder. Rabbi Peter Schweitzer, who leads the City Congregation for Humanistic Judaism in New York, has published “The Liberated Haggadah” (Center for Cultural Judaism, 2006) a secular haggadah with a number of new rituals that depart significantly from the traditional service.

Schweitzer has introduced an orange to the seder plate, a symbol of openness and inclusivity that stresses the holiday’s universal message. The plagues have been modernized to reflect the concerns of the day, including AIDS, hunger, poverty and racism. Supplementing the traditional seder-ending songs, several of which Schweitzer re-wrote as secularized anthems, is the Civil Rights era stalwart, “We Shall Overcome.”

“The diversity of haggadahs,” Schweitzer said, “is itself an expression of freedom.”

New Traditional Haggadot Reflect Freedom Read More »

Fun with homeland security robots

Amir Shapiro, 37, has a youthful attitude that makes his job seem like child’s play. For fun, this father of four designs navigation algorithms for multi-limbed robots and locomotion methods for snake-like robots at Ben-Gurion University, where he’s a lecturer with the Department of Mechanical Engineering.

His latest project indulges his interest in locomotion of mechanisms in unstructured complex environments. In other words, he’s building a robot that will map tunnels for the Israeli army.

“[The IDF] can find the entrance, but they want to track the entire tunnel,” Shapiro said. “Underground there is no GPS and no orientation system.”

It’s difficult to map smuggling tunnels (see “Best (and bizarre) in tunnel sniffing”). So it would be up to a robot like the one Shapiro’s developing – which looks like two remote-controlled tanks linked by a metal bar (see photo) – to traverse the length of the tunnel and report back with details on slope, depth, angle, etc., which could help the IDF determine where to strike so it can’t be rebuilt (the tunnel, not the robot). 

Another piece of homeland-security technology Shapiro is working on is based on a suggestion from two students who served in the Israeli navy.

“When something hits a ship, they want to see if there’s damage. They can’t necessarily put a diver in the middle of the ocean, since it’s too dangerous,” he said.

Hull inspection robots exist, but most are expensive swimming ROV systems. Shapiro’s idea is to have a camera mounted a 10-inch wide robot, which could be sealed in a watertight case and sent off to roll along the hull with its magnetic wheels looking for damage. But the system wouldn’t just be limited to ships. Shapiro also sees potential in using it for bridge inspection.

Shapiro is one of about 60 researchers at BGU’s Robot Lab, which was established in 1988. Current projects include military, medical, agricultural and search-and-rescue systems.

The robot snakes Shapiro designs, like his Big Ben, are not so unusual – these search-and-rescue systems are segmented, featuring different motors that can produce their own independent motion. The snake can slowly move through small pockets in a collapsed building to find trapped survivors. This technology is several years old, but Shapiro’s twist is to create the first autonomous snake, which could operate independently of humans.

In fact, Shapiro believes the evolutionary stage in robot development will be the ability of these systems to act on their own—to repair themselves and to build other robots without human involvement. And right after that Skynet will become self-aware and before you know it—Judgement Day.

Fun with homeland security robots Read More »

‘Power’ Brisket: Adding Barbecue Flavor for Pesach

For the recipe, click here.

My friend called from New York the other day. He wanted to get my recipe for smoked barbecue brisket so that he could make it for Passover.

“I’m really tired of bad brisket,” he said wearily.

I think he really meant dry brisket. Face it, brisket is among the toughest cuts of beef, but one that, if properly prepared, pays off mightily.

The barbecue brisket I usually make is one that cooks for more than 12 hours, usually 16. That’s the low-and-slow method. I know my buddy has neither the patience nor the experience to tackle this. So, I gave him a shortcut: The “power method.”

The power method is to raise the temperature from the traditional 220 F to 325 F (and no higher, please) during the entire cooking time. The brisket comes out tender and full of flavor. There is, however, one trade-off: little to no bark — the crunchy exterior on the meat.

The reason, as you’ll see when you study the recipe, is that for a good portion of the cooking time, you’re actually steaming the meat. Nothing inherently wrong with this, but that’s what is happening. (I have a method for getting bark on this recipe. You can e-mail me for it at barbqubano@gmail.com.)

The final product more closely resembles the traditional Passover brisket than it does, say, a brisket done for a party at my house. The value you add by smoking the meat for a couple of hours is a distinctive flavor that does not depend wholly on seasoning or marinating.

To be clear, while the cooking involves as little as four hours, the process can take up to six or seven. Still, it’s a lot less than the 12 to 16 hours you could spend and might not have on any given day.

The person who shared this with me is a barbecue champion, Myron Mixon of Jack’s Old South in Georgia. Mixon basically makes a living competing across the country. He applies “power” to his championship brisket and ribs.

I give Mixon credit for everything here if it comes out right, and I take all the blame if it doesn’t, because I have adjusted his recipe to my taste and the notion that your smoker/cooker is not a professional version.

I’m going to give you the basics here and you can find the entire recipe online at jewishjournal.com.

First, buy a brisket of about 15 to 20 pounds. However, it can be any size and you can adjust accordingly. You’ll also need an injector, the kind that has the plunger.

Your heat source and cooker — grill or smoker — and the wood you use is completely up to you, but I encourage you not to use mesquite to smoke. I like a mix of oak and a little apple or just hickory.

I have used many different smokers, and they all work if they’re large enough. I would not recommend smoking the brisket on a wok, because the heat and smoke easily escape. A stove-top smoker can work well, but make sure it’s one with a dome lid. (I like the one from Nordicware that resembles a Weber kettle.) Beware, however, that smoking indoors can result in a lot of smoke — indoors.

No matter what cooker you select, you are going to use an indirect heat method. This means putting the meat in a place that is not directly over heat. Usually, this means the meat goes on one side of the grill, while on the other side is the fire.

If you have a gas grill, follow the instructions it has for using a smoker box and wood chips. If you like barbecue sauce, serve it on the side. I’m not big on it with brisket, but this recipe will produce enough jus to use as a dipping sauce.

You don’t have to be a barbecue master to make this work, but you do have to pay attention to each step and be careful with the temperature. The recipe is easier to execute if you do it over two days.

Day 1 will involve about a half hour of preparation injecting the brisket with a bouillon concoction, and then you put it in a giant brining bag and into the refrigerator for at least four hours. Day 2, you cook. Preparation time is about an hour, cooking is about four and the time to let the brisket rest is about two hours.

So, if you think you’re up to the challenge, click here for the recipe.  Let me know how it turns out.

Alejandro Benes is a barbecue aficionado and a partner in Southern California’s Wood Ranch BBQ & Grill restaurant group. Benes recently prepared his brisket for 80 of his “closest” friends at an East Coast party.

‘Power’ Brisket: Adding Barbecue Flavor for Pesach Read More »

RECIPE: “Power” BBQ Brisket

For the full article, click here.

Day 1: Prep time 30 minutes. Resting time 4-12 hours.

Day 2: Prep time one hour. Cooking time approximately four hours. Resting time up to two hours.

INGREDIENTS

1. Brisket — packer’s cut with the fat cap on — at room temperature. Packer’s cut means you’re getting the whole thing with the point and flat. Get this from a butcher who will give it to you with the proper amount of fat on it.

2. Use enough of a rub to cover the brisket generously on all sides or to your taste. Use any spices you like or my recipe below.

3. Thirty-two ounces of beef broth or au jus from bouillon or concentrate — which means 32 ounces of boiling water in which you dissolve the bouillon or concentrate.

4. Injector.

5. Giant plastic brining bag (like the kind you would use for a turkey or to store sweaters).

6. Wood chips, dry. I suggest oak and a little bit of apple, but hickory and pecan are good, too.

7. Fat separator.

8. A blanket, preferably heavy like the kind movers use to wrap furniture. A couple of towels will also work.

9. Meat thermometer.

PREPARATION

(Steps 1-4 can and should be done a day before.)

1. Boil 32 ounces of water and put in the number of bouillon cubes or concentrate called for on the container.

2. Trim any excess fat from the brisket so that you’re left with about a one-quarter-inch fat cap on one side. If there is any silver skin and membrane, remove it. The butcher can do this for you.

3. Inject about half the liquid from Step 1 into the bottom of the brisket — the side with the fat cap is the top — making sure you’ve covered the entire area. The fat cap, in addition to serving as a source of moisture, also provides a barrier to moisture escaping.

4. Put the brisket into the brining bag. Pour the rest of the liquid into the bag and seal it, making sure you’ve gotten out as much air as possible. Let it rest in the refrigerator for anywhere from four to 12 hours.

5. When you’re ready to cook, get your smoker to 325 degrees with the cover on. Once you’re there, put in the wood chips. If your smoker doesn’t go to 325, get it as high as it will go and adjust the cooking time. For example, if your smoker only goes to 275 degrees, add 30 minutes or so. (See separate instructions below for wood chips or if you don’t have a chamber for the wood.)

6. Take the brisket out of the bag and put it on a rack sitting on top of a cooking tray. I use a large cooling rack. Allow any excess liquid to drain into the tray. Don’t pat the brisket dry. You need the moisture for the rub to stick.

7. Put on as much rub as you like, but cover the brisket on all sides.

8. When your smoker is at 325 and after you’ve put in the wood chips, put the brisket on the grill fat cap down, put the cover back on the cooker and let it cook for about 2 1/2 hours, assuming it’s at least a 15-pounder.

9. At the end of this time, take the brisket off and put it in a pan. Cover it with foil. Put the pan back on the grill for 1 1/2 hours or until the point reaches an internal temperature of 200 degrees. Optional: Since the actual smoking of the brisket has ended, you can move the pan into an oven.

(I’m assuming that you know what the point and the flat of the brisket are. If you don’t, please ask your butcher because it’s easier to show than to describe it.)

10. Once you’ve done all this, take the brisket out of the smoker and out of the pan, but leave the foil on top. Put it on a large piece of foil and wrap it up. Then wrap it in one of those blankets that moving companies use to wrap your dresser and let it rest for a couple of hours.

11. Take the drippings in the pan and pour them into a fat separator. Pour off the fat. Save the rest.

12. After a couple of hours, take out the brisket, slice it against the grain and brush each slice with a little of the drippings.
BBQ RUB AB

4 tbs. dark brown sugar

4 tbs. chili powder

4 tbs. paprika

4 tbs. salt

2 tbs. garlic powder

2 tbs. onion powder

2 tbs. black pepper

2 tbs. cayenne

4 tsps. dry mustard

4 tsps. ground cumin

Put everything in a bowl and mix well. Alternatively, put everything in a plastic bag and shake well to mix. Apply as much or as little as you like to the meat. Put the rest in the freezer.
WOOD CHIPS

Wood chips are what you burn to create the smoke that flavors the meat. There are two schools of thought about how to prepare the chips. One says soak them in water for a half hour before you put them on the heat. This will produce a “heavy” smoke.

I do not soak the chips. I believe it is easier to control the amount of smoke that is getting into the meat if the smoke is somewhat lighter. So, take a handful of chips and put them into the chamber of your smoker.

If you don’t have a chamber for the chips, and depending on what cooker you’re using, do one of the following:

If you’re using a grill like a Weber kettle, put a handful of chips right on the coals before you put the meat on the grill. Let the chips start to produce smoke before you put the meat on. Make sure of your temperature.

If you’re using a gas grill, it should have a smoker box, but if it doesn’t, make a small pouch out of aluminum foil and put the chips in the pouch. Put the pouch on one side of the grill, directly on the flame. Put the brisket on the other side of the grill and make sure the burners are off on the side where the brisket is. This is indirect heat.

RECIPE: “Power” BBQ Brisket Read More »

Palestinian reporter: Jihadists 2.0 will come from American colleges

Last summer I wrote a cover story about the quiet war being waged against Israel at American colleges and universities. The article was praised by some and panned by others, who thought it rehashed old fears and was based on nothing new. Whatever the case, hawks and doves agree today that anti-Zionism on campuses, and in many cases abject anti-Semitism, have reached a frightening level.

The January symposium at UCLA that was filled with anti-Israel hatred is one recent example; so too were flare-ups at York, NYU and San Jose State.

But most telling is a recent report from Khaled abu Toameh, the fearless Palestinian affairs reporter for the Jerusalem Post. His article for Hudson New York was titled “On Campus: The Pro-Palestinians’ Real Agenda” and included a statement that I pray is not prophetic: “We should not be surprised,” abu Toameh wrote, “if the next generation of jihadists comes not from the Gaza Strip or the mountains and mosques of Pakistan and Afghanistan, but from university campuses across the U.S.”

Yikes. He continued by detailing his experiences on recent visits to American college campuses:

I was told, for instance, that Israel has no right to exist, that Israel’s “apartheid system” is worse than the one that existed in South Africa and that Operation Cast Lead was launched only because Hamas was beginning to show signs that it was interested in making peace and not because of the rockets that the Islamic movement was launching at Israeli communities.

I was also told that top Fatah operative Marwan Barghouti, who is serving five life terms in prison for masterminding terror attacks against Israeli civilians, was thrown behind bars simply because he was trying to promote peace between Israelis and Palestinians.

Furthermore, I was told that all the talk about financial corruption in the Palestinian Authority was “Zionist propaganda” and that Yasser Arafat had done wonderful things for his people, including the establishment of schools, hospitals and universities.

The good news is that these remarks were made only by a minority of people on the campuses who describe themselves as “pro-Palestinian,” although the overwhelming majority of them are not Palestinians or even Arabs or Muslims.

The bad news is that these groups of hard-line activists/thugs are trying to intimidate anyone who dares to say something that they don’t like to hear.

(skip)

What is happening on the U.S. campuses is not about supporting the Palestinians as much as it is about promoting hatred for the Jewish state. It is not really about ending the “occupation” as much as it is about ending the existence of Israel.

Palestinian reporter: Jihadists 2.0 will come from American colleges Read More »

One-Pot Passover Dinner: Just the Recipe to Cut Costs

During these difficult times, whether you are trying to make Passover a little less costly this year or looking for a way to spend less time in the kitchen, there’s a simple solution: a one-pot Passover dinner.

All the traditional Passover ceremonial foods remain the same: charoset, salty egg soup, bitter herbs and matzah. The only change is that the chicken soup and roast chicken, although served in two courses, will be cooked in the same pot.

We have family and friends over on both nights of Passover, so I make a lot of chicken soup. When people ask how to make the soup more flavorful, my answer is simple: Put more chicken in the pot.

I have two large pots to make the soup the day before Passover, and six whole, trussed chickens go into the water right after the vegetables. To inexpensively give the soup even more flavor, buy extra giblets, place them on a length of cheesecloth and tie the package closed with string before adding them to the soup. This way, they will not become lost in the soup, and you can serve the giblets during dinner.

Bring the soup to a boil and simmer until the chickens are almost falling apart, then carefully transfer them to a roaster with a vegetable tomato-rosemary sauce. Cover and bake. No one will ever guess that the chickens were boiled, because the new flavors take over.

Matzah balls are made the day of the seder, and with two pots of soup available, you won’t need to crowd them. If there are any leftovers, they taste just as good the following day.

To go with the roast chicken, prepare a vegetable stuffing the day before and spoon it into a casserole to bake.

Having spent less effort in the kitchen, you will now have time to make an easy but fabulous dessert. Just double the recipe for the charoset, roll into balls and cover with melted bittersweet chocolate. Allow the Charoset Truffles to cool and harden in the refrigerator and serve them at the end of the meal.


Judy’s Passover Chicken Soup
(Click here for just the recipe)

3 5-pound chickens or 2 3-pound chickens, trussed

2 pounds chicken necks and gizzards, tied in cheesecloth

4 large onions, diced

1 medium leek, sliced into 1-inch pieces

2 to 3 cups thinly sliced carrots (16 small carrots, cut into 1-inch pieces)

2 to 3 cups thinly sliced celery with tops (5 stalks celery with tops, cut into 1-inch pieces)

3 medium parsnips, thinly sliced

12 sprigs fresh parsley

Salt to taste

Freshly ground black pepper, to taste

(The Fluffiest Matzah Balls recipe follows)

In a large, heavy Dutch oven or pot, place trussed chickens, necks and gizzards, onions, leek, carrots, celery, parsnips and enough water to cover. Over high heat, bring to a boil. Using a large spoon, skim off the scum that rises to the top. Cover, leaving the lid ajar, reduce heat to low and simmer for one hour. Season with salt and pepper to taste. Uncover and simmer 30 minutes longer.

With two large (slotted) spoons, carefully remove the chickens from the soup and transfer to a large platter. Let soup cool to room temperature, then chill. Skim off fat that hardens on the surface and discard.

Makes 12 servings.


The Fluffiest Matzah Balls
(Click here for just the recipe)

I’ve been tweaking this matzah ball recipe over the years, and I’m now satisfied that it produces the lightest matzah balls you’ve ever tasted. If you don’t want to take the time to make them, boil some Passover noodles and add to the soup instead.

3 eggs, separated

About 1/2 cup water or chicken stock

1 to 1 1/2 cups matzah meal

1/8 teaspoon salt

Pinch freshly ground black pepper

Place egg yolks in a measuring cup and add enough water or chicken stock to fill one cup. Beat with a fork until well blended. Set aside.

In a large bowl, using an electric mixer, beat egg whites until they form stiff peaks; do not overbeat. In a small bowl, combine matzah meal with salt and pepper. With a rubber spatula, gently fold the yolk mixture alternately with the matzah mixture into beaten egg whites. Use only enough matzah to make a light, soft dough. Season with additional salt and pepper to taste. Cover and let firm up for five minutes.

Bring soup to a slow boil and using a large spoon, gently drop in matzah balls. Cover, reduce heat to low and simmer for about 10 minutes (do not uncover during this cooking time).

Makes 12 servings.


Judy’s Passover Roasted Chickens
(Click here for just the recipe)

3 tablespoons safflower or olive oil

2 onions, thinly sliced

2 carrots, thinly sliced

2 stalks celery, thinly sliced

3 garlic cloves, sliced

2 16-ounce cans of tomatoes (diced or chopped)

2 cups dry white or red wine

Salt and freshly ground black pepper

3 chickens from the soup, whole or cut in pieces

6 sprigs fresh rosemary

In a large roaster, heat oil and sauté onions, carrots, celery and garlic until soft. Add tomatoes with juice and wine and bring to a boil. Add salt and pepper.

Arrange boiled chickens in the sauce, baste and top with sprigs of rosemary. Cover and bake in the oven until ready to serve and the sauce thickens. Transfer to a large serving platter and let guests help themselves.

Makes 24 servings.


Passover Baked Vegetable Stuffing
(Click here for just the recipe)

1/4 cup olive oil

3 onions, finely chopped

3 garlic cloves, minced

4 ribs celery, finely chopped

1 bunch carrots, peeled and grated

1 parsnip, peeled and grated

2 large zucchini, unpeeled and grated

1/2 cup minced parsley

1/2 cup plumped raisins, dried cranberries or apricots (in sweet wine)

2 tablespoons matzah meal

2 tablespoons matzah cake meal

2 tablespoons Passover potato starch

1/4 to 2 cups Passover red wine

Salt and freshly ground black pepper

Preheat the oven to 350 F. In a large, heavy skillet heat the oil and sauté onions and garlic until transparent. Add celery, carrots, parsnip, zucchini and toss and sauté for five minutes until vegetables soften. Add parsley, raisins and mix thoroughly. Simmer five minutes.

Blend in matzah meal, matzah cake meal, Passover potato starch, add wine and mix well. Add additional dry ingredients, a tablespoon at a time, until stuffing is a soft texture and not dry. Add salt and pepper to taste.

Brush a baking dish with oil and spoon in stuffing. Cover with aluminum foil and bake for 30 minutes.

Makes 12 servings.


Yemenite Charoset/Charoset Truffles
(Click here for the just the recipe)

1 cup pitted, chopped dates

1/2 cup chopped dried figs

1 teaspoon ground ginger

Pinch of coriander

1 small red chili pepper, seeded and minced,

or pinch of cayenne

2 tablespoons matzah meal

1/3 cup sweet Passover wine

3 tablespoons sesame seeds

2 cups melted semisweet chocolate

In the bowl of a food processor fitted with the knife blade, blend the dates, figs, ginger, coriander, chili pepper, matzah meal and wine. Mix in sesame seeds and transfer to a glass bowl. Roll into one-inch balls or serve in a bowl.

Makes about 1 1/2 cups or 12 balls.

Dessert Variation: Dip charoset balls into melted chocolate and place on wax paper-lined baking sheet and refrigerate.

Judy Zeidler is the author of “The Gourmet Jewish Cook” (Morrow, 1988) and “The International Deli Cookbook (Chronicle, 1994). “Judy’s Kitchen” appears on Jewish Life Television. Her Web site is www.judyzeidler.com.

One-Pot Passover Dinner: Just the Recipe to Cut Costs Read More »

RECIPE: Yemenite Charoset/Charoset Truffles

Yemenite Charoset/Charoset Truffles
(Click here for the full article)

1 cup pitted, chopped dates

1/2 cup chopped dried figs

1 teaspoon ground ginger

Pinch of coriander

1 small red chili pepper, seeded and minced,

or pinch of cayenne

2 tablespoons matzah meal

1/3 cup sweet Passover wine

3 tablespoons sesame seeds

2 cups melted semisweet chocolate

In the bowl of a food processor fitted with the knife blade, blend the dates, figs, ginger, coriander, chili pepper, matzah meal and wine. Mix in sesame seeds and transfer to a glass bowl. Roll into one-inch balls or serve in a bowl.

Makes about 1 1/2 cups or 12 balls.

RECIPE: Yemenite Charoset/Charoset Truffles Read More »

When the bank forecloses your church

God dwells among us but hasn’t had an earthly home since the destruction of the Second Temple in 70 A.D. Christians, for their part, learn from a young age that church is not a building but wherever two or more Christians gather. A house of worship, in fact, doesn’t need to be a house at all. But what happens when a church has a physical location, and that location goes into foreclosure?

Some Christians are finding out, as Daniel Burke explains in an article titled “Is God a Deadbeat Debtor?” Despite overplayed headlines from The New York Times, Wall Street Journal and Associated Press, church foreclosures are not spreading like gospel. Which is good because such news would be the opposite of gospel.

Burke writes for RNS:

“There is definitely a trend,” said Dan Mikes, a banker who has specialized in church loans for 18 years at Bank of the West in Walnut Creek, Calif. “Historically, there were no (church) foreclosures.”

Bankers considered churches a pretty safe bet, said Mikes. Passing the plate provides a steady source of income, church budgets are flexible and religious folks pay banks back.

“I compare it to a racehorse and a plough horse,” said Kelly Archer, president of the Church Loans & Investment Trust in Amarillo, Texas. “Church loans have always been the plough horse. They never got the headlines, never were the big kid on the block.”

That all changed in the late 1990s, bankers say, around the same time subprime mortgages and McMansions became hot. Churches competed to keep up with Pastor Jones across the street. They have a café, we want a café. They have a 1,000-seat auditorium, we want a 2,000-seat auditorium.

New banks heard churches were a safe market to dabble in. They over-estimated churches’ growth projections and threw money at them, said Mikes.

A number of churches and banks have blamed declining donations for the foreclosures. But Mikes says churches have weathered similar downturns in the past without going belly up.

And not everyone agrees that donations are down. Just 28 percent of evangelical pastors reported that charitable contributions were significantly lower (10 percent) than their goals in the fourth quarter of 2008, according to study by the Evangelical Council for Financial Accountability.

Historically, economic recessions don’t necessarily mean declining donations, Empty Tomb, an Illinois-based ministry that studies church finances, told the (Ala.) Birmingham News. From 1968 to 2005, church giving declined in only three of the 10 years that witnessed a month or more of economic distress, Empty Tomb said.

Often, it’s personality conflicts, pastor scandals or other headaches that lead to church bankruptcies, scholars say.

While mainline Protestant churches have been losing members for years, they don’t have these bankruptcy problems. There are two reasons for that, said Valerie Munson, an expert on church property law at the University of St. Thomas School of Law in Minneapolis.

Theologically, when mainline Protestants (your Lutherans, Presbyterians, Methodists and other WASPy types) open a chapel or sanctuary, they symbolically give it to God.

“To them, the space itself is dedicated to God and holy,” Munson said. “To place a mortgage on the property—to give a secular bank a business interest in the property—is contrary to that holy purpose to them. It is giving to someone else part of what you have given to God. “

In contrast, evangelicals don’t think about their relationship to God in terms of space itself being dedicated to the Almighty, Munson said. “They are more likely to think in terms of their worship and their mission—if mortgaging a building will serve their mission (how they are using their lives for God) then they are living faithfully.”

Read the rest of Burke’s story, with lots of links, here.

(Hat tip: Blogging Religiously)

When the bank forecloses your church Read More »

RECIPE: Passover Baked Vegetable Stuffing

Passover Baked Vegetable Stuffing
(Click here for the full article)

1/4 cup olive oil

3 onions, finely chopped

3 garlic cloves, minced

4 ribs celery, finely chopped

1 bunch carrots, peeled and grated

1 parsnip, peeled and grated

2 large zucchini, unpeeled and grated

1/2 cup minced parsley

1/2 cup plumped raisins, dried cranberries or apricots (in sweet wine)

2 tablespoons matzah meal

2 tablespoons matzah cake meal

2 tablespoons Passover potato starch

1/4 to 2 cups Passover red wine

Salt and freshly ground black pepper

Preheat the oven to 350 F. In a large, heavy skillet heat the oil and sauté onions and garlic until transparent. Add celery, carrots, parsnip, zucchini and toss and sauté for five minutes until vegetables soften. Add parsley, raisins and mix thoroughly. Simmer five minutes.

Blend in matzah meal, matzah cake meal, Passover potato starch, add wine and mix well. Add additional dry ingredients, a tablespoon at a time, until stuffing is a soft texture and not dry. Add salt and pepper to taste.

Brush a baking dish with oil and spoon in stuffing. Cover with aluminum foil and bake for 30 minutes.

Makes 12 servings.

 

RECIPE: Passover Baked Vegetable Stuffing Read More »

RECIPE: Judy’s Passover Roasted Chicken

Judy’s Passover Roasted Chickens
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3 tablespoons safflower or olive oil

2 onions, thinly sliced

2 carrots, thinly sliced

2 stalks celery, thinly sliced

3 garlic cloves, sliced

2 16-ounce cans of tomatoes (diced or chopped)

2 cups dry white or red wine

Salt and freshly ground black pepper

3 chickens from the soup, whole or cut in pieces

6 sprigs fresh rosemary

In a large roaster, heat oil and sauté onions, carrots, celery and garlic until soft. Add tomatoes with juice and wine and bring to a boil. Add salt and pepper.

Arrange boiled chickens in the sauce, baste and top with sprigs of rosemary. Cover and bake in the oven until ready to serve and the sauce thickens. Transfer to a large serving platter and let guests help themselves.

Makes 24 servings.

RECIPE: Judy’s Passover Roasted Chicken Read More »