Doing  justice to the Passover seder

Empire Kosher president and CEO, Greg Rosenbaum, right, chats with U.S. Secretary of Agriculture Tom Vilsack at the second annual Food and Justice Passover Seder. Photo by Ron Sachs.

A juicy ripe tomato sat in the middle of each table’s seder plate at the April 4 United States Department of Agriculture and White House Food and Justice Passover seder.

That vegetable was there to remind the 50 seder participants of those migrant farm workers who strive to get those ripe tomatoes to our tables, but who can’t always afford to buy enough food to feed their own families.

Rabbis for Human Rights, which represents 1,800 rabbis in the United States and Canada, is committed to helping these workers, a spokesman for that group said.

“We place a tomato on the seder plate in honor of … migrant workers everywhere who have demonstrated courage and persistence in securing a better life for agricultural workers,” the spokesman said.

The seder, held two days before the start of Passover, focused on the themes of hunger, access to healthy food, sustainable food production and the fair treatment of farm workers.

Singing at the U.S. Department of Agriculture and White House seder are (from left) Rabbi Jack Moline of Agudas Achim Congregation; Rabbi Sydney Mintz of San Francisco; and Alan Van Capelle, CEO, Bend the Arc. Photo by Ron Sachs

There are 17 million households who are food insecure, Department of Agriculture Secretary Tom Vilsack told the participants who filled his executive dining room. Those taking part included members of President Barack Obama’s staff, employees at the Department of Agriculture and leaders of Jewish social action groups.

While the seder consisted of the obligatory four cups of wine, breaking of the middle matzah and tasting of the bitter herbs, it clearly was a very different Passover experience.

Once the 10 plagues were recited, those in attendance offered up 10 other plagues that they each agreed to work on this year. Some of the social issue “plagues” were bigotry, hunger, special interests, foreclosure and the immigration system.

Sporting a kippah, Vilsack said his department has a “great partnership with the Jewish people.” He noted that when the Jews walked through the desert, “they asked for manna from heaven. They asked for food, not riches or power.”

Today, 92 percent of those considered food insecure, meaning they live in fear of not having enough to eat, are senior citizens, people with disabilities and children, many of whom live with working parents, Vilsack said. In other words, “these are people playing by the rules,” he noted.

“We are in a very significant moment when we have to decide what kind of people we are. Will we turn our backs” on those who are hungry, he asked. If we do, he continued, “then what kind of generation are we?”

Alan Van Capelle, CEO of Bend the Arc: A Jewish Partnership for Justice, said he grew up in a home where “we were as Jewish as we had money. When we had money, we belonged to a synagogue” and were kosher. His organization was created through the recent merger of Jewish Funds for Justice and the Progressive Jewish Alliance.

“Jews are not a passive people. We are sort of in your face” and were in the forefront of the civil rights and labor rights movements. “It is the pinnacle of who we are that we take on these challenges,” Van Capelle said.

He led the prayer over the fourth cup of wine, calling for everyone to “build a stronger, fairer, more just community.”

Jon Carson, director of the federal Office of Public Engagement, said the government “is most effective when partnered with organizations and foundations on the ground.

The seder was officiated by Rabbi Jack Moline of Agudas Achim Congregation in Alexandria and Rabbi Sydney Mintz of Congregation Emanu-El in San Francisco.

After breaking the middle matzah, Moline joked that anyone finding the afikomen “could get a tremendous USDA grant.”

During the seder, participants read from a 16-page Haggadah prepared by Bend the Arc, which sponsored the seder along with Empire Kosher.

Inserted throughout the many prayers were statistics concerning hunger and poverty and an explanation of the Supplemental Nutrition Assistance Program, which is part of the proposed 2012 Farm Bill.

Seders offer lots of great food, and this one was no exception. The meal was catered by Empire Chicken, whose president and CEO Greg Rosenbaum paced the room, peering at each plate of chicken with matzah stuffing and fresh vegetables. He asked several people what they thought of the meal, which also included a salad filled with figs and fruits and a fruit tart dessert.

spollak@washingtonjewishweek.com

(JTA) — President Obama will host a seder at the White House on the first night of Passover.

Obama’s seder on Friday night will continue a tradition that started in 2008, when he was a presidential candidate on the campaign trail in Pennsylvania and he joined a small group of staff members at an impromptu seder.

On Thursday, the president issued a video Passover message.

“The story of the Exodus is thousands of years old, but it remains as relevant as ever,” he said. “Throughout our history, there are those who have targeted the Jewish people for harm — a fact we were so painfully reminded of just a few weeks ago in Toulouse.

“Michelle and I are proud to celebrate with friends here at home and around the world, including those in the State of Israel,” Obama said, wishing the Jewish community a “Chag sameach.”

On Wednesday night, the U.S. Department of Agriculture hosted a separate seder in Washington. The second annual Food and Justice Seder was co-hosted by the White House, organzied by Bend the Arc: A Jewish Partnership for Justice and sponsored by kosher poultry giant Empire Kosher. It was attended by Secretary of Agriculture Tom Vilsack.

Empire Kosher President and CEO, Greg Rosenbaum, (right) chats with U.S. Secretary of Agriculture Tom Vilsack (left) at the second annual Food and Justice Passover Seder, which Empire Kosher sponsored, held April 4, 2012, at the USDA headquarters in Washington, D.C. The seder was co-hosted by Bend the Arc: A Jewish Partnership for Justice and the White House.

There are plenty of new and exciting food products this year for Passover with manufacturers large and small trying to improve upon the holiday’s growing food selection.  Brooklyn based Haddar, New Jersey based Kedem Foods, and Pennsylvania based Empire Kosher Poultry all have a variety of new options for Passover which can be found in most of The Five Towns kosher supermarkets.

Haddar Foods

Haddar leads off this year with their new whole wheat shmura matzos.   “It’s a nice interesting product,” Lazer Bauer said on behalf of Haddar.  He noted that they also have new 18 minute organic smelt matzos, all baked in Jerusalem under the supervision of K’hal Adath Yeshurun.

In addition to a new passover imitation mustard and honey mustard, Bauer pointed to a new line of glazes his company produces. They come in barbeque, orange, honey soy, teriyaki and honey mustard.  “It adds a nice presentation to the food,” Bauer added.

They also have unveiled a new milk powder, a non-dairy creamer and a non-dairy french vanilla creamer for those travelling.  For a dessert treat, Haddar has a new line of Biscotti cookies that come in chocolate fudge, chocolate chip and cappuccino crunch.   All of the cookies are gluten free with zero grams of trans fat.

Kedem Food Products

Last year Kedem foods set a trend by unveiling Kosher for Passover Lay’s Potato Chips, Lipton Kosher Soup Secrets Matzo Ball and Soup Mix Yehuda Gluten Free Matzo-Style Squares, among others.  This year, they continue their trend of innovation with an array of new items.

“One of our greatest strengths is the marketing team,” Harold Weiss, Vice President of Kedem Food Products said.  “They are quick to analyze trends, make use of our vast portfolio of brands identify new opportunities and bring the pieces together.”

This year, they have unveiled the Sweet Goodies brand of licorice.  Weiss said he is excited about it because it has never been available for Passover before.  He added that it tastes great and comes in strawberry, sour strawberry, sour apple and sour blue raspberry.  They are low fat and gluten free to meet special diet needs.

Adding to the addition of Yehuda Gluten Free Matzo Style Squares last year is a Toasted Onion Variety.

“I’ve never seen a product sell out as quickly as Yehuda Gluten Free Matzo Style Squares” noted Weiss, “While they were introduced for Passover, we had people who were gluten intolerant buying them by the case and requesting them long after Passover.”

Also added to Kedem’s Yehuda Gluten Free line is Yehuda Gluten Free Cake Meal, which can be used as a coating for cooking or a flour substitute for baking.

All Natural Gluten Free Panko Flakes are another addition to Kedem Foods.  They are part of a line of products developed by Chef Jeff Nathan, Executive Chef of New York’s famed Abigael’s Restaurant Group.  Nathan is known for his television series New Jewish Cuisine.  His All Natural Gluten Free Panko Flakes have no artificial flavors, colors or preservatives.  Kedem Food Products touts them as a great topping for casseroles or coating for chicken or fish.

Empire Kosher Poultry

Empire, well known for their array of kosher poultry products, only has one new product but they are very excited about it.  It’s a Ready to Roast Garlic and Herb Seasoned Kosher Chicken.  What’s notable is that it’s microwaveable in only 20 minutes and Empire’s website describes it as tender, juicy and absolutely delicious.

“It’s a fantastic product,” Empire Spokesman Yosi Haber said.  “It’s basically the first microwaveable chicken.  It usually takes an hour to cook a chicken.”

Listen to Empire Kosher’s Ready to Roast featured on WCBS 880 in New York.

Transcript:

“20 minute chicken!

I’m Anthony Dias Blue with the Blue lifestyle minute, sponsored by CuisinArt.

Sometimes you’re presented with a conundrum. You just don’t have the time or energy to put together a full meal, yet you’re unwilling to compromise the quality or flavor of your food.

Don’t worry. I think ever person across America has run into this dilemma at one time or another. Thankfully, Empire Kosher Poultry released their Ready to Roast Garlic and Herb Seasoned chicken. This whole chicken comes in a microwave-safe bag that’s immediately ready to be popped in the microwave.

After heating for 20-25 minutes, depending on your microwave, your steaming, juicy, and deliciously seasoned chicken is ready oto be the main course of the night’s dinner.

Empire Kosher Poultry’s Ready to Roast Garlic and Herb Seasoned microwavable chicken. It’s available in grocery retailers for about $15.00.

I’m Anthony Dias Blue, sponsored by CuisinArt …. this is the Blue lifestyle minute on WCBS 880.”

(JTA) — Temple Shalom won the first turkey chili competition at the Kosher Chili Cook-Off in Dallas.

More than 4,500 chili fans attended the competition Sunday at Tiferet Israel in Dallas.

As always, the event featured meat and vegetarian categories, but turkey was added to the mix as the cook-off celebrated its 19th anniversary. Empire Kosher Poultry donated the turkey.

Moishe House Dallas won in the beef category after securing a spot at the last minute off the waiting list. Congregation Shearith Israel and the Jewish Federation of Greater Dallas finished second and third among the beef entrants.

Congregation Anshai Torah in Plano took home the crown for vegetarian chili. The People’s Choice award went to the Ann and Nate Levine Academy.

During the event, participants were able to sign up to become bone marrow donors.

DALLAS – Tiferet Israel on Sunday held its 19th annual Dallas Kosher Chili Cook-Off, a daylong event that benefits local nonprofit organizations. The event was held on the grounds of Tiferet Israel in Dallas, drawing an estimated 4,500 people.

Organizers of the cooking competition called the event the “19th annual funnest, tastiest, healthiest chili cook-off in Texas.” All chili prepared was kosher.

Competing teams included area synagogues and Jewish organizations representing all streams of Jewish life, as well as other community groups and organizations. First place in the beef chili category went to Moishe House Dallas, which was allowed to compete at the last minute after securing a spot off of the waiting list. Congregation Shearith Israel won second place, and third place went to the Jewish Federation of Greater Dallas. Temple Shalom won the turkey chili category, Congregation Anshai Torah in Plano took home the crown for the veggie chili category, and the People’s Choice award went to the Ann and Nate Levine Academy.

In honor of this being the first year for the traditional beef and vegetarian chili divisions to be supplemented by a turkey chili division, Greg Rosenbaum, President and CEO of Empire Kosher Poultry, which donated the turkey for the contest, attended to share samples of Empire’s innovative Ready to Roast Chicken, a seasoned garlic and herb full chicken which cooks in a microwave in 20 minutes. Ready to Roast also comes in barbecue flavor.

(L-R) Greg Rosenbaum, President and CEO of Empire Kosher Poultry, Rabbi Shawn Zell from Tiferet Israel, Jeff Brown, COO at Empire

“We were honored to participate and to taste the delicious recipes prepared by so many kosher chefs,” said Greg Rosenbaum, Empire’s CEO. “With Empire Kosher’s ground turkey, all the cooks in the turkey chili division were able to make the healthiest, most delicious chili out there.”

Empire Kosher is dedicated to being truly natural, socially responsible and strictly kosher, and is the world’s largest producer of kosher chicken and turkey. Responding to changing consumer preferences and an evolving sense of the responsibilities that go along with producing kosher food items, Empire Kosher offers a wide variety of all-natural, free-roaming, antibiotic-free and 100 percent vegetarian-fed poultry, all with no growth hormones added. Empire uses no animal by-products — only its own 100 percent vegetarian feed mixed to a unique and exacting formula.

“This year’s Dallas Kosher Chili Cook-Off was the best one ever,” said Scott Janco, event co-chair. “It was wonderful to have the support of Empire Kosher, and we look forward to working with them again in future years.”

Janco’s co-chair, Stuart Roosth, added that the event has grown far beyond just a cooking contest. “It is today a major community event, where we seek to find opportunities to engage people beyond the social and culinary and toward promotion of health and social action initiatives.” At this year’s event, for instance, participants were able to sign up to become bone marrow donors.

Community Homes for Adults, the North Texas Chapter of the Crohn’s and Colitis Foundation of America, and the Dallas Hebrew Free Loan Association were this year’s nonprofit recipients of event proceeds. Though proceeds are still being calculated, cook-off organizers anticipate donating at least $4,000-5,000 to these organizations.

At the end of the day, Empire Kosher raffled off nine of the microwaves it brought to the event and donated three additional microwaves to Tiferet Israel.

DALLAS – Tiferet Israel on Sunday held its 19^th annual Dallas Kosher Chili Cook-Off, a daylong event that benefits local nonprofit organizations. The event was held on the grounds of Tiferet Israel in Dallas, drawing an estimated 4,500 people.

Organizers of the cooking competition called the event the “19^th annual funnest, tastiest, healthiest chili cook-off in Texas.” All chili prepared was kosher.

Competing teams included area synagogues and Jewish organizations representing all streams of Jewish life, as well as other community groups and organizations.  First place in the beef chili category went to Moishe House Dallas, which was allowed to compete at the last minute after securing a spot off of the waiting list.  Congregation Shearith Israel won second place, and third place went to the Jewish Federation of Greater Dallas.  Temple Shalom won the turkey chili category, Congregation Anshai Torah in Plano took home the crown for the veggie chili category, and the People’s Choice award went to the Ann and Nate Levine Academy.

In honor of this being the first year for the traditional beef and vegetarian chili divisions to be supplemented by a turkey chili division, Greg Rosenbaum, President and CEO of Empire Kosher Poultry, which donated the turkey for the contest, attended to share samples of Empire’s innovative Ready to Roast Chicken, a seasoned garlic and herb full chicken which cooks in a microwave in 20 minutes. Ready to Roast also comes in barbecue flavor.

“We were honored to participate and to taste the delicious recipes prepared by so many kosher chefs,” said Greg Rosenbaum, Empire’s CEO.  “With Empire Kosher’s ground turkey, all the cooks in the turkey chili division were able to make the healthiest, most delicious chili out there.”

Empire Kosher is dedicated to being truly natural, socially responsible and strictly kosher, and is the world’s largest producer of kosher chicken and turkey. Responding to changing consumer preferences and an evolving sense of the responsibilities that go along with producing kosher food items, Empire Kosher offers a wide variety of all-natural, free-roaming, antibiotic-free and 100 percent vegetarian-fed poultry, all with no growth hormones added.  Empire uses no animal by-products — only its own 100 percent vegetarian feed mixed to a unique and exacting formula.

“This year’s Dallas Kosher Chili Cook-Off was the best one ever,” said Scott Janco, event co-chair.  “It was wonderful to have the support of Empire Kosher, and we look forward to working with them again in future years.”

Janco’s co-chair, Stuart Roosth, added that the event has grown far beyond just a cooking contest.  “It is today a major community event, where we seek to find opportunities to engage people beyond the social and culinary and toward promotion of health and social action initiatives.”  At this year’s event, for instance, participants were able to sign up to become bone marrow donors.

Community Homes for Adults, the North Texas Chapter of the Crohn’s and Colitis Foundation of America, and the Dallas Hebrew Free Loan Association were this year’s nonprofit recipients of event proceeds.  Though proceeds are still being calculated, cook-off organizers anticipate donating at least $4,000-5,000 to these organizations.

At the end of the day, Empire Kosher raffled off nine of the microwaves it brought to the event and donated three additional microwaves to Tiferet Israel.

Photos from the Dallas Kosher Chili Cook-Off are available at http://tinyurl.com/75f2qrw, and original high-resolution versions can be sent upon request. Additional information and photos can be found at kosherchilicookoff.us.

Empire Kosher’s products and recipes can be found at EmpireKosher.com.

# # #

Chiliphiles throughout North Texas are looking forward to some tasty hot stuff this Sunday, March 18, at Tiferet Israel’s 19th Annual Kosher Chili Cook-off. Gates open at 10:30 a.m. at the synagogue, 10909 Hillcrest Road.

However, most of the 47 teams will gather at dawn to chop, slice and stir their way toward the ultimate batch of red. In addition to beef and vegetarian categories, this year’s contest has added a third, turkey. Empire Kosher Poultry, which is dedicated to being truly natural, socially responsible and strictly kosher, and is the world’s largest producer of kosher chicken and turkey, will be donating the turkey for the contest. More than 300 lbs. of ground turkey has been ordered according to Scott Janco, cook-off co-chair.

“I am looking forward to bringing Empire Kosher’s ground turkey to Dallas so that no matter what recipes they’re using, the cooks in the turkey chili division will be able to make the healthiest, most delicious chili out there,” said Greg Rosenbaum, Empire’s CEO. “We are honored to participate, and I’m also excited about all the kosher chili I’ll get to taste.”

Empire Kosher will be on site and distribute samples of its newest product, Ready to Roast, a seasoned garlic and herb chicken that comes in an exclusive cook-in bag and is ready in 20 minutes in the microwave. The result is a tender, juicy chicken. Empire Kosher is one of three national sponsors of the event, which also includes Diamond Crystal Salt and California Delight, as well as dozens of local sponsors. In their tent, Empire will be holding a free drawing at the event’s close (4 p.m.) for a brand new microwave oven, sampling their chicken and distributing out coupons. The chickens will be sold at the Albertson’s at Arapaho and Hillcrest.

Typically, the chili cook-off draws anywhere from 4,000 to 5,000 attendees depending on the weather. At press time, forecasters were predicting mild temperatures in the high 70s with a 20 percent chance of rain. However, rain or shine, the cook-off will go on.

Janco, who is co-chairing the event with Stuart Roosth, mentioned highlights of this year’s event. There are three beneficiary agencies that will receive the proceeds of funds raised: Chai – Community Homes for Adults, the Crohn’s and Colitis Foundation of North America and the Zella Sobel Fund of the Dallas Hebrew Free Loan Association. Tiferet Israel is also partnering with Royal Lane Baptist Church to hold a food drive the day of the cook-off.

The annual food drive associated with the Dallas Kosher Chili Cook-Off (http://kosherchilicookoff.us/) is underway. Non-perishable food can be dropped off at Tiferet Israel, 10909 Hillcrest Drive or at Royal Lane Baptist Church, 6707 Royal Lane., Dallas.

“You can bring non-perishables to either of these locations now or bring them when you come to the cook-off on March 18,” said Jean Sturman, food drive chair.

The food and other family necessities are bound for the Jewish Family Service (JFS) food pantry, an affiliate of the North Texas Food Bank.

“Some much-needed items are not covered by food stamps so we like to have a ready supply of such things as toothbrushes, toothpaste, soap, and personal hygiene products,” said Sturman, a longtime volunteer at the JFS as well as the Kosher Chili Cook-Off.

The JFS pantry serves residents in 19 ZIP codes in North Dallas. Patrons may visit the food pantry once a month. The pantry is laid out so individuals can choose food items as they would in a grocery store. Kosher foods are available for those who observe Jewish dietary laws. JFS provides home delivery for homebound or disabled individuals as needed.

Royal Lane Baptist, next door neighbor to Tiferet Israel, collects food for the yearly food drive from their members. The staff sends emails to church members and makes announcements for the food drive during worship services. Both Tiferet and Royal Lane Baptist have food collection receptacles. The church is enthusiastic in their efforts, so is the congregation at Tiferet Israel. Besides the food drive collection, they share access to their parking lots for high-attendance events such as the Kosher Chili Cook-Off, Easter worship service,and similar occasions.

This year, with their $5 children’s admission, kids will have the choice of either a hot dog or chicken nuggets. Adult admission is $10 and includes all the chili you can eat. Hamburgers, hot dogs, falafel, drinks and other treats will also be available for purchase. Judges for this year’s contest are radio sportscaster Marc Elfenbein; Dallas City Council Member, District 11 Linda Koop; Dallas City Council Member, District 13 Ann Margolin; The SoupMan David Timothy; Dallas Mayor Mike Rawlings; and noted cookbook author Tina Wasserman.

In addition to Janco and Roosth, it takes a cadre of dedicated volunteers to organize the annual event. This year’s team includes: Jay Abrams, Rachael Abrams, Rose Abrams, Diane Benjamin, Janet Bubis, Esther Cohen, Naomi Cohen, Rick Cohen, Diane Goldblatt, Linda Greenberg, Harry Kabler, Caprice Kerner, Bob Kerstetter, Steve Kohansion, Sue Kretchman, Hanna Lambert, Sonja Meltzer, Sarah Moore, Bill Roth, Heddy Roth, Shirley Rovinsky, Jeff Schiller, Jean Sturman, Jennifer Williams and Gene Yarbrough.

Mary K. Zajac’s March 2 cover story, “A Matter of Good Taste” on kosher food vs. organic, free range food incompletely conveyed the nature of Empire Kosher’s products and production values. Not only has Empire always been a highly regarded producer of kosher poultry products, but we are today also recognized for our leadership in socially and environmentally conscious, truly natural production.

As the country’s leading kosher poultry manufacturer, our company’s work isn’t just about ensuring that everything we do, every step of the way, conforms to the strictest rituals of kosher slaughter and production. Being kosher, to us, goes much beyond that. Since the company came under new ownership in 2003, Empire has taken our focus a step further to ensure that we are as respectful in our ethical practices as we are in our traditional ritual practices.

Today, we are proud to offer a wide variety of all-natural, free-roaming, antibiotic-free and 100 percent vegetarian-fed poultry, all with no growth hormones added. We use no animal byproducts, but instead feed our chickens and turkeys our own 100-percent vegetarian feed that we mix to an exacting formula.

Empire even has a lab at our plant in Mifflintown, Pa., where we constantly monitor our products to ensure they meet the highest standards of quality.

We take our kosher identity very seriously, and as we adhere to 3,000-year-old Jewish dietary laws that promote cleanliness, wholesomeness and the humane treatment of animals, we are accredited by the OU, KAJ and Baltimore’s own Star-K.

Our sustainable agricultural practices respect and protect our resources, just as we care for the well-being of our workers and animals. We raise poultry in a humane way that is healthy for both consumers and animals, respecting and replenishing the environment in ways that will ensure its continued viability for many generations to come, providing safe working conditions and a fair wage to employees and generous compensation to Empire Kosher’s network of small family farmers, and supporting local communities every day.

Don’t just take my word for it. The most environmentally and socially conscious food monitors agree, such as the company responsible for scrutinizing Whole Foods, which gave Empire a 98.8 percent rating for our chicken and a 98.6 percent rating for our turkey. Yes, there are other socially conscious kosher producers out there, but how much do we know about the realities of their practices? Who is holding them to the exacting standards that our monitors use to inspect us?

We’re not merely “promoting [Empire] on [our] website as ‘Green Kosher,’” as your article contends. Empire is all about being green—in every sense of the word. It’s a shame Ms. Zajac didn’t call us for comment before writing her article. If she had, she’d see that we don’t just talk the talk; we walk the walk.

Come see for yourself and compare our products to organic and social conscious poultry produced by anyone else.

Greg Rosenbaum
CEO and Chairman of the Board, Empire Kosher Poultry
Bethesda