Matzah Chain BaMidbar
By Fernanda Santos
Posted on 06/30/13 | News Source NY Times |
YUMA, Ariz. — Here, on a Christian farmer’s land five miles from the Mexican border, lies the holiest of fields for some of New York’s most observant Orthodox Jewish communities. Wheat harvested on these 40 acres is destined to become matzo, the unleavened bread eaten by Jews during the eight days of Passover.
It is not an everyday plant-and-pick operation, and the matzo made from this wheat is not everyday matzo.
Yisroel Tzvi Brody, rabbi of the Shaarei Orah synagogue in Borough Park, Brooklyn, stood at the edge of one of the fields on Monday, stooping to rub a grain of wheat between his wrinkled thumb and index finger. Removing his glasses, he brought the grain close to his eyes and turned it from side to side, like a gemologist inspecting a precious stone.
Read More: NY Times
Photo Caption: Rabbi Gavriel Goetz, (right of the Rebbe) menahel of Yeshiva High School of Arizona and son of Bracha and Aryeh Goetz Baltimore, with Rabbi Aaron Teitelbaum of New York, center, as he blessed wheat this week at the farm in Yuma, Ariz., that grows it for matzo. (Joshua Lotz of tt for The New York Times)