Thursday, March 25
Ta’anit Bechorim (Fast of the Firstborn)
7:00 am: Morning Minyan – Zoom (PW: aaminyan)
8:00 am: Pre-Pesach Siyum to Break Fast w/ Rabbi Marcus Mordecai Schwartz – Zoom (Rabbi Schwartz is the Director of the Beit Midrash and Assistant Professor of Talmud and Rabbinics at JTS and the head of the Nishma Summer Program)
8:30 pm: Parent Support Group – Zoom (PW: aaparent)
Friday, March 26
Sell chametz by 8:00 am
Burn chametz by 12:41 pm (refrain from reciting blessing until this time on Saturday)
7:30 pm: Shabbat Evening Service – Zoom (PW: aaminyan)
7:36 pm: Candle Lighting
Saturday, March 27 – Erev Pesach
Sunday, March 28 – Passover Day 1
9:30 am: Morning Service – Zoom (PW: aaminyan)
6:00 pm: Mincha/Ma’ariv Service – Zoom (PW: aaminyan)
8:21 pm Candle Lighting
9:00 pm: Second Seder Hallel – Zoom (PW: aaminyan)
Second Seder – Counting of the Omer begins
Monday, March 29 – Passover Day 2
Friday, April 2 – Passover Day 6
7:30 pm: Shabbat Evening Service – Zoom (PW: aaminyan)
7:41 pm: Candle lighting
Saturday, April 3 – Passover Day 7
Sunday, April 4 – Passover Day 8
Passover Seder Led by Rabbi Neil Sandler
Mechirat Chametz & Maot Chitim
The Torah commands us that chametz shall not be found in your dwelling places during the Festival of Passover. The literal meaning is that all chametz food and utensils must be cast away. This poses a great financial hardship. Hence, we ‘sell’ the chametz to a non-Jew who would then own the chametz for the duration of the holiday. It is customary to appoint an agent, usually a rabbi, to sell the chametz and then repurchase it.
It is also customary to include a contribution to our community’s maot chitim (wheat money). Maot chitim is an ancient custom in which Jews provide funds to other Jews in need for the purchase of Passover food. Inspired by the passage from the Haggadah, “All who are hungry, let them enter and eat; all who are in need, let them come celebrate Pesach,” Jewish Family and Career Services (JF&CS) supports a group of dedicated volunteers who have taken on the responsibility of maot chitim in Atlanta. They coordinate distribution of food and financial assistance for Jewish families.
To appoint a rabbi and contribute to maot chitim, please complete the online form below. Sale of chametz will not be accepted after 8 am on Friday, March 26.
Proper Passover Observance in the Home
If wheat, barley, oats, rye or spelt come in contact with water after being cut off from the ground, it becomes fermented or chametz. The term chametz also applies to dishes and utensils that have been in contact with chametz food during the year.
Matzah is made from the same five grains listed above as chametz. But, unlike chametz, matzah is one of these same flours mixed with water and baked in less than 18 minutes. Matzah is both the bread of affliction and the bread of freedom.
The rule against chametz during Pesach applies not only to eating but also to enjoyment (hana’ah), and so involves removing all the chametz from one’s home. No chametz is even allowed to be in the possession of a Jew during Pesach. To facilitate this cleaning, the following rituals are part of Pesach preparations (the text for the ceremonies can be found in a Haggadah).
Thursday Evening, March 25
We search for chametz using a candle, feather, and disposable spoon. We renounce ownership of any chametz that we may have inadvertently missed.
Friday Morning, March 26
The burning of chametz should be carried out before noon on Friday, March 26. Then we recite the Be’ur Chametz declaration. From this moment on, the entire house should be ‘Pesachdik.’ No chametz dishes, utensils or pots may be utilized.
We are not always able to destroy or get rid of all the chametz. It may be economically disastrous. So the rabbis ordained a symbolic sale and later buy-back of chametz.
Matzah, noodles, candies, cakes, beverages, canned and processed foods, butter, jam, cheese, jelly, relishes, wines, liquors, salad oils, canned vegetables, gelatin, shortening and vinegar. The Kosher L’Pesach label or tag without rabbinic signature is of no value. This applies to products made in America, Europe, or Israel.
All these foods are considered chametz and can not be used during Pesach: leavened bread, cakes, biscuits, crackers, cereals, wheat, barley, oats, rye, spelt, rice, peas, dried beans and liquids which contain ingredients made from grain alcohol.
Pure, natural coffee-instant or ground, sugar (not confectioners or powdered brown sugar), saccharin, tea, salt, pepper, vegetables (dried beans and peas are forbidden, string beans are permitted), pure garlic, onion powder, dried fruit, honey, Hershey’s cocoa, pure unadulterated safflower or soy bean oil, nuts (except legumes), dish detergents and scouring powders. These items should be bought before Pesach and remain unopened until Pesach. Fruits and vegetables are permitted for Pesach when packaged in water or their own juices. Avoid cans or packages containing added ingredients.
In the fall of 2015, the Rabbinical Assembly’s Committee on Jewish Law and Standards passed two responsa which permit the consumption of legumes (kitnyot) by Ashkenazim. For specific guidance, please consult the rabbis.
Oil packaging introduces an uncertain element possibly containing additional ingredients. Therefore, use the packed in ‘spring water’ variety and purchase it before Pesach. Tuna with vegetable broth is not permitted.
With modern production, there is little chance for milk to contain any chametz. Milk produced before Pesach is permitted, so buy milk before noon on Friday, March 26. Milk may be frozen.
Since chametz binders are used in many pills, the following guide lines are followed: if the medicine is required for life-sustaining therapy, it may be used for Pesach. In all cases, caplets are preferable.
Which Utensils Can Be 'Kashered?'
The process of ‘kashering’ utensils depends on how the utensils are used. According to halacha, leaven can be purged from a utensil by the same process in which it was adsorbed in the utensil. Therefore, utensils used in cooking are ‘kashered’ by boiling. Those used only for cold foods are kashered by rinsing.
China, pottery, etc., may not be kashered. However, fine translucent china which has not been used for over a year may be used if scoured and cleaned in hot water.
Silverware made entirely of metal may be kashered by scouring thoroughly and then immersing in boiling water. They are then Pesachdik and parve.
All table glassware is permitted after thorough scouring. There is also a practice of soaking glassware for 72 hours before Pesach.
If permitted during the year, powdered and liquid detergents do not require a Kosher L’Pesach label.
Pots and Pans
Pots and pans wholly made of metal and used for cooking purposes only (not for baking) must first be scrubbed thoroughly, cleaned and completely immersed in boiling water. Pots should have water boiled in them which will overflow the rim. Utensils should not be used for a period of at least 24 hours between the cleaning and immersion in boiling water.
Tie a string around the utensil and immerse completely in boiling water. For small items, a cord-netting can be used to dip several at once.
These present a special case since the inside surfaces do not become hot. We recommend a thorough cleaning and then placing a dish of water in the oven and allowing it to boil.
Thoroughly scour with boiling water and then run it empty for two cycles, one with soap and one without.
Every part that comes in contact with food must be scrubbed and cleaned thoroughly. Then the oven should be heated as hot as possible for half an hour. If there is a broil setting, use it. If it has a self-cleaning cycle, use it, too. Continuous cleaning ovens must be kashered in the same manner as regular ovens.
If the parts that come in contact with chametz are removable, they can be kashered in the appropriate way. If metal, follow the rules for metal utensils. If the parts are not removable, the appliance cannot be kashered. All exposed parts should be cleaned thoroughly.
Remove all chametz food and opened packages. Clean thoroughly with boiling water and scour the racks. Frozen chametz foods should be put in a special closed-off section and should be sold with chametz.
Tables, Closets, Counters
If used with chametz, they should be thoroughly cleaned and covered. They may then be used.
If used with chametz, thoroughly clean and cover. Then it may be used. If, however, dishes are to be soaked in a porcelain sink, then a dish basin must be used.
Chametz and Non-Passover Utensils
Non-Passover dishes, pots and chametz (whose ownership has been transferred) should be separated, locked up, covered and marked to prevent accidental use.