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Passover diets
University plans for restrictions
By: Freddy Hunt
Issue date: 3/29/07 Section: Campus
- Page 1 of 1
As Passover draws near, Moses and the Hebrews' exile out of Egypt is not the only topic on Jewish students' minds. They are also wondering how to manage following the holiday's strict dietary guidelines while living on a college campus with limited resources.
During the Passover celebration, April 2-10 this year, it is customary for Jews to be careful not to consume certain food items.
Stephanie Gans, sophomore and vice president of Hillel, a Jewish student organization, said some people choose to follow the dietary guidelines more strictly than others.
"People keep it at so many different levels, like I could say, 'I'm not even supposed to be eating off of this plate,'" Gans said. "And some people just limit themselves from eating bread. You're not supposed to really even consume products containing corn, and tons of items contain corn syrup. Just about all soft drinks would then be out of question."
Jewish students who follow real strict diets during Passover probably will not be found at the University but rather at an East coast school that has a larger Jewish student body, Gans said.
Gail Finan, director of dining services, who worked at University of Pennsylvania and Bryn Mawr College, said the University has better offerings during Passover than most facilities on the East coast who have larger Jewish populations.
"We have to have an alternative for our Jewish friends, and we will provide for them," Finan said. "Every unit will have some Passover foods available."
Susan Sadoff, general manager of Commons, said dining services has been able to develop Passover recipes with help from students, Hillel and other universities.
"There are many different ways to make certain items," Sudoff said. "We use lots of existing recipes and modify them so they are okay to eat for Passover."
Matzo, probably the most popular Passover food item, can be used as a flour substitute in just about anything, Sadoff said.
Sadoff said matzo ball soup, charoset salad, hard-boiled eggs, arrowroot gravy, flatbread, baked fish and many more items will be made available every day, but one item Dining Services cannot provide is anything kosher because there are no kosher kitchens on campus.
In order to have a kosher kitchen, Gans said, two separate kitchens are almost needed, one for meat and one for dairy.
Gans said some kosher kitchens have separate sinks, dishes, dishwashers, cabinets, refrigerators and silverware to prevent meat and dairy from mixing. Gans said some kitchens are even blessed by a Rabbi, but it all depends on how strictly one follows Jewish tradition.
Although providing kosher food may be impossible, Finan said pork will always be served on a separate line from the Passover food.
"Dining Services tries to provide for Jewish students and overall they do a good job," Gans said. "They have thousands of other students to satisfy too."
During the Passover celebration, April 2-10 this year, it is customary for Jews to be careful not to consume certain food items.
Stephanie Gans, sophomore and vice president of Hillel, a Jewish student organization, said some people choose to follow the dietary guidelines more strictly than others.
"People keep it at so many different levels, like I could say, 'I'm not even supposed to be eating off of this plate,'" Gans said. "And some people just limit themselves from eating bread. You're not supposed to really even consume products containing corn, and tons of items contain corn syrup. Just about all soft drinks would then be out of question."
Jewish students who follow real strict diets during Passover probably will not be found at the University but rather at an East coast school that has a larger Jewish student body, Gans said.
Gail Finan, director of dining services, who worked at University of Pennsylvania and Bryn Mawr College, said the University has better offerings during Passover than most facilities on the East coast who have larger Jewish populations.
"We have to have an alternative for our Jewish friends, and we will provide for them," Finan said. "Every unit will have some Passover foods available."
Susan Sadoff, general manager of Commons, said dining services has been able to develop Passover recipes with help from students, Hillel and other universities.
"There are many different ways to make certain items," Sudoff said. "We use lots of existing recipes and modify them so they are okay to eat for Passover."
Matzo, probably the most popular Passover food item, can be used as a flour substitute in just about anything, Sadoff said.
Sadoff said matzo ball soup, charoset salad, hard-boiled eggs, arrowroot gravy, flatbread, baked fish and many more items will be made available every day, but one item Dining Services cannot provide is anything kosher because there are no kosher kitchens on campus.
In order to have a kosher kitchen, Gans said, two separate kitchens are almost needed, one for meat and one for dairy.
Gans said some kosher kitchens have separate sinks, dishes, dishwashers, cabinets, refrigerators and silverware to prevent meat and dairy from mixing. Gans said some kitchens are even blessed by a Rabbi, but it all depends on how strictly one follows Jewish tradition.
Although providing kosher food may be impossible, Finan said pork will always be served on a separate line from the Passover food.
"Dining Services tries to provide for Jewish students and overall they do a good job," Gans said. "They have thousands of other students to satisfy too."
Viewing Comments 1 - 2 of 2
Iden Martyn
posted 3/29/07 @ 2:41 PM EST
It's nice to see that BGSU is providing for the needs of those who observe passover and that students such as Stephanie Iris Gans are making the effort to educate others on such a special holiday. (Continued…)
Lisa R
posted 3/29/07 @ 4:05 PM EST
Just to clarify, kashrut does not involve Rabbis blessing food or kitchens. In order for commercial kitchens to be concidered kosher they have to be under supervision of a recognized group. (Continued…)
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