One of the hymns sung by many at the end of the Seder is Chad Gadya. Although it is not included in the Chabad version of the Hagada, it is nevertheless considered to be a holy hymn with deep symbolic and spiritual overtones.
Throughout the year, Rabbi Eliezer Krugliak is a teacher in Oholei Torah in Kfar Chabad. But when Pesach approaches, he becomes a dynamic shliach, campaigner, publicist and producer, with one goal: to bring the Moshiach seuda to every Jewish home. * In an interview with Beis Moshiach, R’ Krugliak tells how it all began, about the first Moshiach seuda, about a simple way to get people to fulfill this custom, about the Rebbe’s approach to strengthening this mivtza, and why specifically a Moshiach seuda. * Also, about a moving Moshiach seuda in the heart of the inferno in Jenin.
A personal diary recorded by R’ Saadia Maatuf, describing his year on k’vutza, from Nissan 5733-Iyar 5734. In his emotionally charged diary, he provides a unique perspective of a child of Yemenite immigrants to Eretz Yisroel coming to the Rebbe for the first time. * Part 1 – the first encounter with the Rebbe, the Rebbe’s visit on Seder night to the Seder held by the bachurim, kos shel bracha in the place of matzos for the residents of Bareket, the drama surrounding the yechidus for the shluchim to Australia and other observations from Nissan 5733 with the Rebbe.
Pirsum Rishon: In honor of the upcoming holiday of Pesach we present letters of the Rebbe to the American Joint Distribution Committee (JDC) in honor of the holiday of Pesach, and the response of the JDC to the Rebbe * The Rebbe’s Letters
Certain foods require bishul Yisroel (cooking by a Jew)* to retain their kosher status. The manner in which many kashrus agencies adhere to this standard is by having a Torah-observant Jew turn on the oven at the beginning of the workday, thereby aiding in the cooking process, thus rendering all food cooked during that cooking cycle bishul Yisroel.
What is the food that can be the sweetest thing you eat on Pesach? Matza from the Rebbe, of course! Imagine this, children, matza from the Rebbe for seder night! Today it seems like a sweet dream, but not that many years ago this dream was reality.
This Shabbos, Parshas Tazria, is also Rosh Chodesh Nissan, the month of redemption. In shul we read Parshas HaChodesh, which tells about Hashem’s words to Moshe in Egypt two weeks before the Exodus. Hashem instructed us to set the Jewish calendar by the monthly new moon and to regard Nissan as the “head of months.” G‑d also instructed the Jewish nation to bring the Passover offering, to eat it with matza and bitter herbs, and to abstain from leaven for seven days.
The month of Nissan had arrived. Preparations were being made for the upcoming Holiday of Freedom. Diligent women worked to clean their homes of the final crumbs of chametz while their husbands were busy baking matzos.
Each school would endeavor and seek to equate the name (of their Rebbi) with “Moshiach,” which is an acronym for “Menachem, Shilo, Yinon, Chanina” [spelling the word “Moshiach”], for even in the time of exile there is Moshiach.
At the end of the farbrengen, the Rebbe shlita spoke, with great emotion and amidst tears, saying that with regard to the Rebbe Rayatz one shouldn’t use the expression “nishmaso b’ginzei m’romim – his soul is in the treasuries of heaven”
We met with R’ Boaz Jurkowicz, rav of the Chabad community in Lud, for a talk about preparing for Pesach. He spoke about doing the preparations without stress or arguments; about spiritual preparations for Yom Tov; about the extra care taken on Pesach; and about the joy of the Yom Tov.
A compilation of stories and short sayings about Pesach from our Rebbeim and the great Chassidim over the generations.
Chol HaMoed, the entire family sits together and munches on matza. For dessert, you might want to serve up a Chassidic tale. * For the holiday that is all about telling stories.
March 26, 2018