Category: Holidays

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Hanukkah Celebrating the Festival of Lights

A long-celebrated holiday among Jewish people, Hanukkah, or Chanukah, means “dedication” and commemorates the rededication of the Holy Temple in Jerusalem. This rededication occurred after a small group called the Maccabees defeated a Syrian-Greek army under Antiochus after fighting three years to free Jews from oppression in 164 B.C.E.

During the rededication of the Temple, there was only enough oil to burn the menorah for one day, but miraculously the oil lasted for eight nights. In honor of this, the Hanukkah celebration lasts eight days, starting on the 25th day of Kislev on the Hebrew calendar, which occurs in December or sometimes late November. 

How Hanukkah Is Celebrated

Lighting the menorah. A menorah holds eight candles, plus one more called the shamash, which is used to light the other candles. On the first night, the first candle on the left is lit, and one more candle is added and lit each night. The menorah may be placed in a window to share its light with neighbors.

Gifts. Each night during Hanukkah, children may receive one gift or money called Hanukkah gelt. Gelt can also be chocolate coins wrapped in brightly colored foil with Jewish symbols.

Dreidel. A dreidel is a spinning top with four sides. The dreidel game is played with candy, pennies, or chocolate coins. Players put in or receive items according to each spin. Each side of the dreidel has a letter of the alphabet, which spells out “Nes gadol haya sham,” or “A great miracle happened there,” referring to Israel.

Traditional Hanukkah Foods

Symbolic fried foods are prepared to commemorate the miracle of the oil lasting for eight nights.

Potato latkes (pronounced “lat-kas”), or potato pancakes, are made from shredded potatoes, eggs, onions, flour or matzo meal, and salt and pepper. The ingredients are combined, then pressed thin like pancakes and fried. Traditionally, latkes are fried in goose fat; however, oil is more commonly used today. Latkes are served with sour cream or applesauce.

Although less traditional, for variety, latkes can also be made using other root vegetables in place of or in combination with potatoes.

Sufganiyot are donuts that are popular in Israel and the United States. They are a little smaller and wider than typical American donuts and are filled with jelly, cheese, or other flavors and topped with powdered sugar. Apple fritters are another popular Hanukkah treat.

Family celebrations may include traditional Ashkenazic (Eastern European) foods for main courses, such as beef brisket, roasted chicken, kugel (noodle pudding), and challah, a braided bread. Rugelach is a favorite dessert made with a cream cheese dough and rolled with cinnamon and sugar inside. Sephardic (originally from Spain) favorites include lamb, rice, and chickpeas.

Nutrition Tips

Individuals with health concerns may be watching their intake of certain nutrients more closely this time of year. Some traditional foods enjoyed at Hanukkah tend to be higher in fat, as they are fried. The sodium content also may be high if using a boxed latke mix or premade frozen latkes. Using olive oil in place of animal fats or making latkes using an air fryer or oven can reduce their saturated fat content. For individuals looking to reduce added sugars, unsweetened applesauce can be served with latkes.

Remember, it’s important to focus on the overall intake of foods and beverages throughout the year. During a holiday, consider including salads, vegetables, and fruit for dessert, if these foods are lacking, to balance out meals and sweets.

Although religious and cultural observances may include foods and traditions that differ from current dietary advice, individuals can find ways to take part in these celebrations.

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‘The Nutcracker’ returns to Boca Ballet

This is the 34th year that the Boca Ballet Theatre presented the classical production of “The Nutcracker” for the holiday season. This spectacular occasion encompasses refreshing imagination and sound, pantomiming magic under the artistic vision of executive director and co-artistic director Dan Guin.

Founded in 1990, the Boca Ballet Theatre’s initial performance of “The Nutcracker” was presented in 1992, while its current version has been ongoing every holiday season since 1997. This year’s principal dancers from the New York City Ballet Company who join the performance are Emma Von Enck as Clara and Anthony Huxley as her Nutcracker Prince. This classical tradition has been the cornerstone of all holiday productions lasting centuries.

The Classical Story of “The Nutcracker”

The story of “The Nutcracker” is based on E.T.A. Hoffman’s 1816 fairy tale, “The Nutcracker and the Mouse King.” It was later adapted by Alexandre Dumas in 1844 and, by December 1892, was composed by the renowned Pyotr Ilyich Tchaikovsky; it was first performed at the Imperial Mariinsky Theatre in Saint Petersburg, Russia.

The ballet tells the story of Clara, who receives a nutcracker toy from her godfather, Drosselmeyer, on Christmas Eve. The toy breaks and transforms into a prince, who takes Clara on her magical journey in a battle against the Mouse King. The second part of the story is into the Land of Sweets, where its whimsical realm greets her and her prince through the Sugar Plum Fairy and her fairy court. Celebrating their victorious battle leads to a series of dances representing all the candy treats from around the world. According to the Boca Ballet Theatre, these cultural themes have been updated based on the latest trends, and predominantly since last year, by loosening up the choreography to blend in more with the contemporary times within the dance world.

The Trepak, a traditional Ukrainian dance that is often included as one of the Divertissements in Act II of “The Nutcracker,” remains one of the favorite parts among some of the Boca Ballet Theatre’s dancers. Its highly energetic, acrobatic leaps in the presence of spirited music are about as adaptable to the colors of Clara’s dream as it is in prevailing the complementary sound of Tchaikovsky’s theme.

Some versions of “The Nutcracker” differ significantly across choreography, casting, and culture, such as the English version, which remains vast among various parallels, in versions of the ballet performed across the U.S.

The first complete performance in this country was by the San Francisco Ballet on Christmas Eve in 1944. However, Tchaikovsky’s music was already highly familiar to Americans by the international popularity of his “Nutcracker Suite.” The ballet truly took wind in the U.S. in the 1950s by Russian-American choreographer George Balanchine, whose version premiered with the New York City Ballet in 1954. Since foundationalized in Europe and then into the U.S., “The Nutcracker” in America has been the gateway to ballet for aspiring dancers and remains the staple in performance classics.

What It Takes

The Boca Ballet Theatre’s “The Nutcracker” cast is made of 100 dancers, with eight to 10 professionals from all over the country, and sometimes from around the world. The theatre receives audition videos from the National Ballet of Canada, Los Angeles, New York, and the San Francisco Ballet Company, to name a few, and mostly for the male parts, as male professionals are usually lacking in these areas of the ballet community. This year’s guests, along with the principal dancers, are Samuel Huberty from the AUER Academy; Nathaniel Otto, a returning dancer dancing the Spanish Divertissement; Kayke Carvalho and Vince Pelegrin from the ABT Studio Company; and Jhostin Jimenez from the United Ballet Theatre.

Meanwhile, all students must audition for every show. Their season runs from mid-August to May, starting work promptly around the end of August and no later than Labor Day every year for the “Nutcracker” production.

With five staffers at the Boca Ballet Theatre, the production is truly a family affair. Whether it is the fathers behind the set putting things together, or the volunteers handling the costumes and makeup, it takes a community to make Clara’s dream come alive.

Handmade costumes and painted scenes are all stored in the back rooms of the Boca Ballet Theatre. It is like a magnificent library of past and present, organized by category per set, and of each unique production.

Levels

The youngest performers in the Boca Ballet Theatre’s “Nutcracker” are aged 6 to 7 from Level 1. Level 7 consists of skilled 13- and 14-year-olds, and Level 8 performers are the most experienced dancers, ages 16 and 17, who dedicate their time practicing, and up to five days a week during the school year. It takes rigorous dedication, valor, and love to ignite such a powerful production.

The theatre holds kids camps in June, while there is a six-week summer extensive for the serious, aspiring dancers, with the objective of networking for opportunities in the professional world of ballet.

“Coppélia”

The Boca Ballet Theatre holds three shows every year, and “The Nutcracker” is their staple performance. Following that is a production held in the spring, and then one in the summer, which is their repertoire show. “Summer Breezes” is this year’s repertoire, and the spring production is “Coppélia.”

The Boca Ballet Theatre will bring its spring performance of “Coppélia” on April 5–6, 2025, to the Countess de Hoernle Theatre at Spanish River. “Coppélia” is a French-originated comedic ballet about a life-like doll named Coppélia; its dollmaker, Dr. Coppélius; and the much-dismayed Swanilda, whose fiancé, Franz, is infatuated by the doll, unknowing that it is not real. Swanilda instead disguises herself as Coppélia, leading to many humorous and heartwarming events.

The Boca Ballet Theatre has performed many traditional classics over the years, including the romantic era’s “Giselle,” well worth mentioning. While “The Nutcracker” poses its original onset of romantic fantasy, the threshold is held within the dancers’ dreams similar to one of Clara’s—the imagination—an exciting context of spirit from across all cultural landscapes.

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8 tips for allergy-free holidays

Winter holidays bring cheer and plenty of opportunities for festive eating. While common food allergens lurk in many traditional dishes served at Thanksgiving, Hanukkah, Christmas, and Kwanzaa celebrations, a little preparation and planning can help you—whether you’re a parent of a child with food allergies or hosting guests who have them—glide through the holidays safely.

These tips can help you navigate food allergies safely and healthfully this holiday season.

5 Tips for Avoiding Food Allergens at Home

  • Host at your home. Because you are in control of what is served, this can be the safest option when managing food allergies. You may choose to prepare only “safe” foods and let guests know what they can and cannot bring into the house. If you do have foods containing allergens, designate separate areas where these foods will be served to help prevent cross-contact.
  • Focus on whole, unprocessed foods. Although cooking from scratch may seem like more work, it helps to ensure that food and prep areas are free from food allergens. You might even find that you save time in the long run because you don’t have to scour every ingredient list.
  • Modify traditional recipes using allergen-free ingredients. Once you know a few simple swaps, you may realize just how easy it is to modify your recipes. Focus on similar items when considering swaps, like non-dairy milk for cow’s milk (or vice versa), or naturally gluten-free grains for wheat. Eggs in recipes often can be substituted with ground, rehydrated flax or chia seeds.
  • Always read all ingredient labels. Even if you think a product is allergen-free, read the label. Food manufacturers change formulas, which may introduce allergens into previously “safe” foods and beverages.
  • Keep it clean. Prevent cross-contact and cross-contamination by encouraging frequent handwashing.

3 Tips for Avoiding Food Allergens Away from Home

  • Offer to help the host. If you help plan the menu or shop for ingredients, you can choose items you know are safe. If you cook, you can help ensure that dishes are prepared without allergens. And don’t hesitate to ask your host to save labels from products to reference and provide you peace of mind.
  • Bring snacks and desserts. If helping ahead of time is out of the question, bring a few allergen-free options. Bring your own allergen-free snacks and desserts, as baked goods feature common allergens such as wheat, dairy, eggs, nuts, and soy. Pack snacks such as fresh fruit with sunflower butter packets, carrots with hummus, popcorn, and homemade trail mix made with rice cereal, seeds, and chocolate chips. For easy festive desserts, melt chocolate chips as a dip for dried apricots or allergen-free cookies, or bake apples sprinkled with cinnamon and brown sugar and top with allergen-free whipped topping.
  • Communication is key. If a host is unfamiliar with how to handle food allergies, they might fall victim to the “a little bit won’t hurt” mindset. Communicate at the start that a little bit can hurt, and that you’d be more than happy to help with shopping or prep so that the host can feel comfortable, and you can feel confident in the foods served.
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25 heart-healthy tips for your valentine

February is Heart Month. Here are some tips to take care of your heart this Valentine’s Day. Some foods can lower your risk of heart disease or help to manage it, while other foods may increase your risk. Try these tips for preparing heart-healthy meals.

 Choose Healthier Types of Fat and Cooking Methods

  • Use small amounts of oils, such as canola and olive, in recipes and for sautéing.
  • Make your own salad dressings with olive or flaxseed oil.
  • Blend mashed avocado into dips or use small amounts to add flavor to dishes.
  • Try different ways of cooking foods, such as baking, broiling, grilling, steaming, and poaching, to add variety.

 Eat Foods Containing Omega-3 Fatty Acids

  • Add walnuts to cereal, salads, or muffins. Try walnut oil in salad dressings too.
  • Eat two 4-ounce portions of fatty fish each week. Some options include salmon, lake trout, canned light tuna (in water), mackerel, and sardines.
  • Some chickens are given feed that is high in omega-3s, so their eggs will contain more as well. When buying eggs, check the package label.

Include Sources of Dietary Fiber Throughout the Day

  • Include plant-based foods as sources of protein, including tempeh, beans, lentils, seeds, and nuts.
  • Make half your plate fruits and vegetables at each meal.
  • Select whole fruits and vegetables instead of 100% fruit juices more often, and don’t discard edible peels. Removing the peels on produce, such as apples and potatoes, lowers their fiber content—just be sure to wash them before preparing or eating.
  • Choose whole grains instead of refined grains whenever possible.

Limit Saturated Fat

  • If you eat meat, select lean cuts of beef and pork, especially cuts with “loin” or “round” in their name, and drain the fat off cooked, ground meat.
  • Cut back on processed meats high in saturated fat, such as hot dogs, salami, and bacon.
  • When you make a stew or soup, refrigerate leftovers and skim off the fat with a spoon before reheating and serving.
  • Replace higher-fat cheeses with lower-fat options such as reduced-fat feta and part-skim mozzarella.
  • Thicken sauces with evaporated fat-free milk instead of whole milk.
  • Move toward using lower-fat milk and yogurt. Start with 2% products, then move to 1% and finally to fat-free, to adjust to the new taste.
  • Choose skinless poultry or remove the skin before eating chicken or turkey.
  • Check the Nutrition Facts Label on food packaging for saturated fat content and to see if trans-fat or partially hydrogenated oils are listed. Food manufacturers have removed trans fats from their products, but some foods with longer shelf-life dates—such as cakes, cookies, crackers, pastries, pies, muffins, and doughnuts—may still contain them. These foods also are sources of added sugars and should be limited for that reason, as well.

Reduce Salt (Sodium)

  • Prepare foods at home more often so you can control the amount of salt in your meals.
  • Use as little salt in cooking as possible. You can cut at least half the salt from most recipes.
  • Skip the table salt and be mindful when adding other higher-sodium condiments such as soy sauce, ketchup, pickles, and olives to your food at the table.
  • When choosing canned foods, select “reduced-sodium” or “no-salt-added” soups and vegetables.
  • Check the Nutrition Facts Label for sodium, and choose products with lower sodium content.
  • Season foods with herbs, spices, garlic, onions, peppers, and lemon or lime juice to add flavor.
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Dealing with dietary restrictions at holidays

The holiday season is here and with that comes fancy dinners, work parties, potlucks, and family gatherings. While breaking bread with your favorite people can be one of life’s simple joys, anxiety over what to make when feeding those with special dietary needs can make things feel complicated. Here are nine tips and tricks for hosting a holiday dinner that everyone can enjoy:

Ask for advice. Who knows best? The person with special dietary needs! Once you have a menu in mind, discuss it with your guests ahead of time and ask how they can best be accommodated.

  1. Read labels. Dairy, gluten, nuts, and non-vegetarian ingredients are found in many packaged foods. If you are not sure whether an ingredient is safe for your party guests, ask the person you’re accommodating or skip it.
  1. Don’t cross-contaminate. Use separate tongs when grilling meat and veggie burgers to spare the vegetarian foods from meat juice. Don’t bake a nut-free cookie on the same tray where you just roasted almonds. Thoroughly wash the strainer in between draining wheat spaghetti noodles and gluten-free ones. Being mindful of opportunities for cross-contamination can lower the risk of serving foods that your guests might not be able to eat.
  1. Make simple swaps. Tossing your veggies with olive oil instead of butter means that those with dairy allergies or observing a vegan diet can enjoy them too. Use vegetable stock instead of chicken or beef stock for meat-free side dishes and soups so more people can enjoy them.
  1. Leave the toppings on the side. Sometimes it’s just one or two ingredients that rule out a dish for those with dietary issues. If you leave certain items on the side, like bacon crumbles, nuts, or croutons, those who have food restrictions can still eat the food and those who don’t can top off their dish.
  1. Build a bowl. Rather than designing a menu with several parts, build a buffet of toppings and let your guests do the rest. From a yogurt parfait brunch to a smoky burrito bowl, there are many options for having a casual meal that is satisfying for everyone. Having a diverse spread of options will allow your guests to create a meal that fits their needs.
  1. Serve delicious drinks. Even those not drinking alcohol enjoy fancy mocktails. Include everyone in the festivities by making a pitcher or two of fruit and herb–infused waters or a dry bar with seltzer, juices, and herbs. 
  1. Polish your sales pitch. We tend to be wary of foods we cannot easily identify. To encourage everyone to try different dishes, write the menu on a chalkboard or place a menu card on the table. On your buffet line, label each dish with enticing adjectives and include ingredients. Not only does this encourage a picky eater to try new things, but it also helps guests avoid food allergens.
  1. Have fun! Remember, you don’t have to accommodate your guests for every single dish. If your holiday dinner would not be complete without your grandmother’s Yorkshire pudding, include it. Missing your personal favorites might lower your own enjoyment at the occasion. With a well-planned dinner, all of your guests can be happy and well fed.

 

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Seven surprising facts about reindeer

You know Dasher and Dancer and Prancer and Vixen, Comet, Cupid, Donner, and Blitzen, and—of course, Rudolph the iconic, red-nosed reindeer. But did you know that—if accurately depicted—all of Santa’s reindeer would be pregnant females? That is just one of the fascinating facts I learned about reindeer on a visit to Running Reindeer Ranch in Fairbanks, Alaska, earlier this year.

Fact #1: Both male and female reindeer grow antlers every year, but only pregnant females keep their antlers through the winter (it helps them forage for food in the snow). All other reindeer shed their antlers at the end of fall. Hence, Santa’s reindeer must be carrying more than just presents!

Fact #2: Because they only grow during spring through fall—which is a short period of time in Alaska, with spring and fall each lasting about two weeks—reindeer antlers grow about one to two inches per day. According to our reindeer wranglers, after they leave work on Friday and come back on Monday, some of the reindeer have added a whopping four inches to their antlers!

Fact #3: Female reindeer normally grow bigger antlers than males do, which is why the leader of the herd is usually a female, as was the case at Running Reindeer Ranch.

Fact #4: Reindeer antlers are made of bone, meaning these animals can inflict some serious damage when fighting or defending themselves.

Fact #5: While growing, reindeer antlers have a velvety outer layer that looks very inviting to touch. But there are nerve endings and blood in the growing antlers, so touching them makes the reindeer uncomfortable. It’s a big no-no on the ranch! Once the antlers are fully grown, this velvet layer dries up and itches, so the reindeer rub their antlers against trees to get it off.

Fact #6: Reindeer are the only species of deer that have been domesticated. People have been domesticating them for about 7,000 years now—longer than they’ve been domesticating horses.

Fact #7: Reindeer can see ultraviolet light, which helps them survive the harsh arctic winters. Their main winter food source is lichens, plant-like organisms that absorb ultraviolet light and appear black in the reflective snow. The ability to see ultraviolet light allows the reindeer to find the lichens and also helps them to spot predators.

Running Reindeer Ranch (pictured here) is owned and operated by Alaskan natives Jane Atkinson and Doug Torelle. They have a herd of 13 reindeer, with more on the way come spring. They offer visitors the opportunity to walk among their herd through a birch forest and learn all about these amazing creatures that—bonus fact—thrive at a temperature of 40 below zero!

Thinking about ditching the Florida heat to start a reindeer farm in Alaska? Think again! In Alaska, only those native to the state are allowed to own raindeer.

For more information, visit https://runningreindeer.com.

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A holiday gift guide

With the holidays right around the corner, there’s no better time to find something that’s special and unique. We’ve curated this year’s gift guide with creative items from our communities. Friends, family, and even pets will love these handcrafted, one-of-a-kind gifts, including some exclusive promotions for our readers.

LittleLovelyDay

etsy.com/Shop/LittleLovelyDay

Custom-beaded jewelry designed and made in Parkland! All handmade by Bridget Pearsall, every item can be customized to suit your individual wants and needs. Shop the many selections of predesigned items, or contact Pearsall with your special requests. It always feels great to be able to give someone a more personalized gift. You may not know where to start, but she will work with you to create the best jewelry possible for the person you have in mind. Grab something beautiful for your family, friends, teachers, coworkers, or the most important person, yourself! Wholesale orders are also available, and you can contact Pearsall via Instagram or Etsy with any inquiries.

Use promo code PARKLAND10 for 10% off Instagram: @littlelovelyday

That Mom With a Laser, Inc.

etsy.com/shop/ThatMomWithALaser

Discover the charm of locally crafted gifts by That Mom With a Laser. Known for her fun personality on social media, this local handmade influencer offers personalized treasures perfect for the holiday season. From wooden ornaments to custom-engraved cutting boards, find unique gifts with a local touch. Explore online for unforgettable presents this year. Visit @thatmomwithalaser on Instagram  or TikTok to see how she makes her creations come to life!

Shop: www.etsy.com/shop/ThatMomWithALaser

Naturloom

Naturloom.com

Naturloom is a Parkland-based, small family business. Products are made of 100% organic Turkish cotton, all of which have GOTS-certified textile. Therefore, everything is organic and natural at all stages of cotton, from seed to product. This business has a wide selection of products, such as muslin blanket throws in all sizes, baby blankets, pillow shams, and oversized beach towels. Their inspiration comes from nature, as can be seen in the company name and the color scheme.

Use promo code NATURLOOM10 for 10% off

Lei Custom Collars

leicustomcollars.com

Designed with the utmost care and made specifically for your own furry friend, Lei Custom Collars offers personalized, handmade pet collars with matching tags made from the highest-quality leather and crystals for your unique and custom order. Their love for dogs is their inspiration. They have always been surrounded by dogs and showcase their passion by creating unique designs that reflect the inspiring connection between humans and their pets. For new products and promotions, follow them on Instagram and Facebook at leicustomcollars.

Use promo code PARKLANDER for a 10% discount on your order

3GGlamGifts

3GGlamGifts, based in Parkland, creates personalized gifts for all occasions. Customized party favors, apparel, jewelry boxes, canvas pouches, gift baskets, college items, and more are offered in any theme and in any budget! Order through direct message on Instagram and Facebook at 3GGlamGifts.

Mention PARKLANDER for 10% off your holiday gifts

Don’t Forget the Gift

etsy.com/shop/DontForgetTheGift  

When looking for a unique personalized gift, look no further than Don’t Forget the Gift. They specialize in personalized Hanukkah menorahs, candlesticks, and mahjongg-themed snack bowls. These gift items are locally made, and they make the perfect gift for the special person in your life. Check out their full selection in their Etsy store.

Parklander readers can use the code PKLD10 to receive 10% off orders

 My Kid’s Dream

mykidsdream.com

My Kid’s Dream is a magical online store where childhood dreams take a tangible shape. It is a family-run business with a simple mission: to bring joy to kids’ lives by creating personalized blankets, canvases, and customized books. This store offers the perfect gifts for the little ones in your life!

Use promo code PARKLANDER for 15% off any item

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Be strong and of good courage

Toward the end of the Hebrew Bible, in 1 Chronicles 28:20, we read, “Be strong and of good courage, and do it; do not be afraid or dismayed, for the Lord God my God is with you.” King David spoke these words of advice to his son Solomon. However, the words are equally true for each generation. The Jewish people’s existence is replete with individuals of such courage and faith.

At this time of year, we remember many of our brethren who displayed faith through the generations. We start this month with the celebration of Passover, our annual celebration of our people’s exodus from Egypt and freedom to serve God instead of the pharaoh. We move quickly from Passover to our annual commemoration of those who endured and withstood the horrors of the Shoah, as we mark Yom Ha-Shoah. Finally, we recognize with joy the modern miracle of those who fought for the modern state of Israel’s independence.

Each of these religious and modern observances reminds us to stand firm in the face of danger and remain proud of our heritage. Although antisemitism is on the rise, we still have so much to be grateful for in this country and time. This includes the many opportunities for communal gathering, such as our synagogue seder, Yom Ha-Shoah service, and Israel 75 celebration. Life is uncertain, but as King David said, “Stay strong and be of good courage.” Hope to see you soon.

Celebrate Israel’s 75th anniversary 

Temple Beth Am is throwing a party in honor of Israel’s 75th anniversary and the establishment of the Jewish state in 1948, on Sunday, April 30, at 5:15 p.m. This extravaganza will include a fully catered Glatt kosher Middle Eastern dinner; music by Randy Stevens Entertainment, including Israeli and jazz music, singing, and dancing; and many great raffle prizes and giveaways (see the full-page ad).

If you can only attend one party this year, this is the one you do not want to miss.

For more information, visit www.beth-am.org or call the office at (954) 968-4545, which is open Monday–Thursday from 9 a.m. to 5 p.m. and Friday from 9 a.m. to noon.

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Looking for hope this Easter

It’s that time of year! Chocolate bunnies, candy eggs, and pastel colors can only mean that it is time for Easter.

Many of us have grown up with excitement about the Easter Bunny and receiving a basket full of goodies on Easter Sunday. As exciting as an egg hunt may be, many are not sure exactly why this holiday is so significant.

To the Christian, Easter is one of the most important days of the year because it symbolizes hope. Hope is defined as a desire for a certain thing to happen. Easter is when we celebrate the resurrection of Jesus Christ. Many people today are struggling with hope based on what we see in the news or in our own circumstances. We get so used to hearing bad news that many are living in a place of hopelessness.

Easter provides hope because it shows how the God of this universe loves us all. He overcame every struggle we could face. He did that when he defeated death on the cross. Three days later he rose from the dead, and because Jesus had the power to defeat death, he has the power to give you eternal life through Jesus Christ.

Imagine being one of the followers of Jesus on Good Friday, the day that He was beaten and hung on a cross to die. It looked like a hopeless end, much like many of us are feeling today. But hope was just around the corner.

Are you looking for hope? No matter how dark your circumstances may seem, Easter is an opportunity for us to change our old ways and enter into our new abundant life with Christ. This is something worth celebrating. Happy Easter!

Steve Daigle is the Campus Pastor of Calvary Chapel Parkland.

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Celebrating resilience and freedom this Passover

“In each and every generation a person is obliged to regard him/herself
as if he/she had come out of Egypt.”

—Haggadah

Each year, the holiday of Passover returns during the springtime, recounting the story of the Israelites liberated from Egyptian slavery. Jews tell this story, with the assistance of a Haggadah, to remind us that in every generation, throughout time, all Jews regardless of status, age, or gender are to feel as if we personally made this journey as our ancestors had. We are obligated to retell this story because our freedom is not to be taken for granted — it is a sacred redemption. The “Exodus” is a powerful spiritual liberation, not just a physical one. The quote above talks about how each and every generation has this responsibility. The generations are not only time-bound, for every human within them carries this obligation. This narrative celebrates resilience, renewal, and freedom.

Passover falls on the eve of the 15th of the Hebrew month of Nisan, lasting for seven or eight days depending on if you are an Israeli or a Reform Jew or if you are an Orthodox or Conservative Jew living in the diaspora. It is one of only a few holidays celebrated privately in homes, centered around a meal, making it one of the most celebrated holidays by Jews next to Chanukah and the High Holy Days.

The traditional meal called a Seder (meaning “order”), is outlined in a book called the Haggadah, which is read aloud at the dinner table. Haggadah means “the telling” of the story — the exodus from Egypt. The Haggadah also lists the order the story is told as well as the ritual foods that are blessed first and then eaten.

The number 4 comes up many times throughout the Haggadah. There are four sons described, four questions asked and answered, four cups of wine blessed, and four terms used by God in Exodus to describe the redemption. However, there are six symbolic foods on the Passover Seder plate: maror (the bitter herbs), charoset (chopped apples, nuts, cinnamon, and sweet red wine), karpas (parsley), chazeret (lettuce), zeroah (shank bone), and beitzah egg. They all have a unique symbolism to remind us of the bitterness of slavery in Egypt, the Passover sacrifice of a lamb in ancient Jerusalem, and the renewal of life in the spring.

The most commonly recognized food for Passover is the unleavened bread, or matzah, which reminds us of how our ancestors fled quickly from Egypt when freed, not having enough time to fully allow their bread to rise. “They baked the dough that they took out of Egypt into unleavened cakes [matzot], for it was not leavened, since they were driven out of Egypt and could not delay; nor had they prepared provisions for themselves” (Exodus 12:39). It became known as the bread of affliction as there were few ingredients given to the Hebrews at the time, but it also became the symbol of freedom. At the seder, the middle matzah is broken in half by the leader and then hidden for children to find after the main meal. It must be returned to the leader, for a small reward, for the seder to finish with this as the dessert.

I wish all who are celebrating this holiday to have a meaningful seder experience with family and friends while fulfilling our sacred obligation to retell the story as we appreciate the freedoms we have today. “Chag Pesach kasher vesame’ach.” Have a happy and blessed Passover!

Rabbi Melissa Stollman is a major gifts officer for the Union for Reform Judaism.

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It’s the Year of the Tiger

In the 12-year Chinese zodiac, the Year of the Tiger starts on Feb. 1, 2022, and ends on Jan. 21, 2023. Based on the lunar calendar, the date for the Chinese New Year varies compared to the solar calendar we normally use.

As the Chinese New Year kicks off across many Asian communities, traditionally the celebration starts a week before and ends 15 days after the Chinese New Year, with a Lantern Festival on Feb. 15. The food served typically varies, depending on the region, but steamed fish, noodles, and dumplings are common.

It is believed that those born in the Year of the Tiger are competitive and like to do things “their way.” Some famous examples are Queen Elizabeth II, Bon Jovi, Leonardo DiCaprio, and Lady Gaga, to name a few.

While Tigers tend to be extremely competitive, they are also generous in helping others. If you are born in a Year of the Tiger, you are advised to wear red, as it will bring good luck in a birth-sign year.

The downside associated with the Tiger zodiac is that they tend to be stubborn, and prone to be irritable and overindulgent. So if you are lucky to be living with someone born under the sign, remember, they tend to not back down, so subtlety is required to convince them of their oversights.

The spirit of the Year of the Tiger is strength and courage, and it usually portends a year full of active energy. Hopefully, that energy will rub off on the world, as the world shakes off the effects of the last two years and looks forward to a prosperous year.

 

 

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(Please) Roll out those lazy, hazy, crazy days of summer

“It was a quiet morning, the town covered over with darkness and at ease in bed. Summer gathered in the weather, the wind had the proper touch, the breathing of the world was long and warm and slow. You had only to rise, lean from our window, and know that this indeed was the first real time of freedom and living, this was the first morning of summer.”   ⎯Ray Bradbury, “Dandelion Wine”

Many of us have cherished childhood memories of the specialness of summer. We measured it, of course, by the last day of school. My sister and I made paper chains weeks before that last day and excitedly took off one link each night before we went to bed.

But summer, perhaps just another solstice to the science-minded, was magic. It was the best.

“Summer was on the way; Jem and I awaited it with impatience. Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape.  ⎯Harper Lee, “To Kill a Mockingbird”

Ray Bradbury’s story of 12-year-old Douglas Spaulding’s idyllic summer might not have garnered as much literary attention had it begun with a more technical definition of summer.

“From an astronomical view, the equinoxes and solstices would be the middle of the respective seasons, but sometimes astronomical summer is defined as starting at the solstice . . . often identified with the 21st day of June in the northern hemisphere. . . . The meteorological convention is to define summer as comprising the months of June, July, and August.”  ⎯Sir Robert Ball, “Elements of Astronomy”

Makes you want to rush down to the old swimmin’ hole, doesn’t it? Whichever path you choose, summer 2021 presents a unique, pandemic-coated pastiche of optimism and trepidation.

Way back in February, James Hamblin of The Atlantic magazine waxed hopeful under the headline “A Quite Possibly Wonderful Summer”:

“Families will gather. Restaurants will reopen. People will travel. The pandemic may feel like it’s behind us — even if it’s not.”

That’s the clincher, isn’t it? “Even if it’s not.” The CDC advised against travel in late March but by April said it was fine. Meanwhile, Disney Cruise Line canceled more of its Florida-based sailings as well as its normal plans for European sailings this summer.

MSNBC reported in mid-April that more than a quarter of those eligible for vaccination in the United States had received both injections.

They’re safe, right? Right? We’re safe? Everybody’s safe. Or is it like Nazi dentist Laurence Olivier looming over Dustin Hoffman in “Marathon Man”? Is it safe?

My iPhone sounds its Sherwood Forest horn alert with the “Sun-Sentinel” headline “COVID-19 in Florida: 5,520 new cases and 7 more dead.” An “Orlando Sentinel” alert immediately answers back: “Weekly infections up, but residents’ deaths down.”

My wife and I have been following all the rules to avoid the virus. We’ve been very careful. We’re in our 70s and I have a respiratory condition that goes back to having pneumonia in the sixth grade.

By the end of March, we had received both vaccinations. We had to drive from Boynton Beach to Pembroke Pines to receive them, but it was worth it. We feel safer somehow. It was like a cleansing.

My publisher was quick to point out, aptly I reluctantly admit, the biblical connection here, both to the cleansing and to the season.

The Feast of Saint John closely coincides with the summer solstice. That’s John the Baptist, mind you, the guy who specialized in cleansing people of their sins in the Jordan River. He dunked Jews and gentiles alike, which would have been perfect for my wife and me because we have one of each.

We’re as excited about flying to Seattle in May to see our grandsons, daughter, and son-in-law as my sister and I were taking paper links off our “countdown-to-summer” chain more than a half-century ago.

There always seems to be a “but” in every new positive report that’s issued. We still have concerns. We remain on guard. But, yes, I said it ⎯ things are looking up.

I upgraded our tickets to guarantee an open seat between us. The Cleveland Clinic says airplane ventilation systems may actually temper the spread of the virus. Research at Harvard University suggests air travel is safer than grocery shopping.

Yeah, give me more of that kind of stuff.

Just please, please, don’t let me hear Jared Kushner tell us, as he did last spring, that the United States will be “really rocking again” by July. Someone stuff a sock in him.

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