arts & culture
Matisyahu to Perform at
Barrack 75th Anniversary
JARRAD SAFFREN | STAFF WRITER
T he Jack M. Barrack Hebrew
Academy in Bryn Mawr is
turning 75 this year.

And as the oldest pluralistic Jewish
secondary school in the United States,
it is inviting a pluralistic Jewish rapper
to help celebrate.

Matisyahu, who grew up in the
Reconstructionist denomination and
famously joined the Chabad movement
as his career took off in the 2000s (and
who has since shaved his long beard,
embracing a more relaxed approach
to religion) will headline Barrack’s
75th anniversary party on June 12 on
campus. From 5-7 p.m., the school formerly
known as the Akiba Hebrew Academy
will host an outdoor festival with car-
nival games, crafts and a kosher food
truck for students, parents and alumni.

Around 7 p.m., the rapper and reggae
singer, whose seventh and latest stu-
dio album, “Matisyahu,” came out in
March, will take the stage.

It’s a homecoming of sorts for the
singer, who was born in a Bryn Mawr
hospital. But he only spent a month
or two in the area before moving to
California with his parents.

Nonetheless, he’s excited to return
and help Barrack mark its big 7-5.

“Judaism can be practiced and cele-
brated in so many different ways, and
it is very special to me to be a part of
the anniversary of a school who was so
ahead of its time in terms of its respect
for women in our religion,” Matisyahu
said via email.

Barrack prides itself on that core
value that the singer espoused.

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22 JUNE 9, 2022 | JEWISHEXPONENT.COM
Pluralistic means nondenominational,
and to Head of School Marshall Lesack,
nondenominational means openness to
students and families from all different
Jewish backgrounds.

But Lesack, a 1997 Akiba alum who
has been in his position for only a year,
is quick to point out that the school’s
core value predates his tenure. It goes
back to Akiba’s founding in post-war
America. Lesack believes that the institution
has lived its mission and welcomed
Jews from all different backgrounds
over the years. It has graduated almost
3,000 students, many of whom have
gone on to great things.

You could build a whole trivia game
around Barrack’s list of notable alums,
who include Pennsylvania gubernato-
rial candidate and Attorney General
Josh Shapiro, CNN anchor Jake Tapper
and Boston Red Sox Chief Baseball
Officer Chaim Bloom, who will speak
at the school’s graduation ceremony
the day after the concert.

“I believe that as a Jewish people and
as a Jewish world, we exist in different
stripes and perspectives,” Lesack said.

“We need to find communities where
we work toward togetherness even as
we approach things differently.”
Matisyahu’s Jewish journey has been
about engaging with different sects of
the faith and using each one to grow as
an individual.

After growing up Reconstructionist,
he abandoned the religion for many
years. Then, as he wrote on his web-
site in 2011, reflecting on his journey
over the past decade, he found his way
back to Judaism because he felt like he
“needed rules.” In that same post, he
also said that he felt like he no longer
needed so many rules.

“I am reclaiming myself,” the musi-
cian wrote. “Trusting my goodness and
my divine mission.”
Without pluralism, there is no
Matisyahu. And without pluralism,
there is no Barrack, either.

The singer wants to convey that feel-
ing — of giving your open mind over
to the journey — with the songs he
performs on June 12.

“I’m looking forward to playing the
Matisyahu 
Courtesy of Matisyahu
songs that so many of you all love and
have history with as well as hopefully
teaching some about the beauty and
spirituality found in improvisation i.e.

being in the moment and letting the
music guide us,” he said.

For Barrack students and parents,
the feeling is mutual. They are looking
forward to embracing the moment and
the music.

“I love a lot of his music, and a lot
of his songs are staples at Barrack
and in my grade,” said Aiden Sandler,
a Barrack junior. “Especially on bus
rides. It’s a great time.”
“It’s really nice to have vibrant and
fun music that is rooted in Jewish tra-
dition and that celebrates Jewish values
and Jewish experience,” added Yoella
Epstein, a Barrack parent, alum and
board member.

“We thought it would be fun to have
a headliner. Matisyahu was the icing
on the cake,” said Lisa Sandler, Aiden’s
mom and the chair of the school’s
board. “People love him. It’s a fun
opportunity.” Tickets for the event are $36 and can
be ordered on Barrack’s website at jbha.

org/. Click the icon that pops up when
you land on the page. JE
jsaffren@midatlanticmedia.com



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As American
As Pareve Pies
LINDA MOREL | SPECIAL TO THE JE
A t the dawn of the 20th cen-
tury, observant Jewish
women made pie crusts and
other pastries using rendered chicken
fat as shortening!
They actually fried chicken skins
until yellow fat oozed into the pan
— which sounds so savory and Old
World. But this shortening complied
with the Kashrut Laws, which forbid
mixing dairy products and meat at
the same meal. Because butter wasn’t
an option for kosher housewives
serving meat, what else could they
do but turn to schmaltz, glistening
chicken fat?
In 1911, Crisco burst on the scene
as an all-vegetable shortening. Procter
& Gamble, its manufacturer, proudly
promoted Crisco as a kosher food, one
that performed as well as satiny butter
but could be used freely with meat. As
extraordinary as a one-day supply of
oil that lasted eight days, the company
boldly announced, “Crisco was the
miracle for which the Jews have waited
four thousand years.”
Soon synonymous with superior pie
crusts, Crisco became a life-altering,
game changer for kosher bakers. Its
grand entry into kosher kitchens made
modern pie crusts feasible for assim-
ilating Jewish women who wanted
to remain observant while baking
all-American pies.

To this day, a slice of pie and its
tempting crust are pictured on Crisco
containers, indicating to consumers
that the fi nest crusts start with Crisco
shortening. Crust afi cionados agree
that Crisco produces the lightest, fl aki-
est pie crusts, even more so than butter
whose crusts are a bit brittle.

Since its introduction, Crisco has
been a liberator, an equalizer that
off ered kosher women the opportunity
to make pareve pies that compete with
the puffi est, most delicate crusts in
America. Pie Crust | Pareve
To use with all the pie fi lling recipes
below: Equipment:
Regular size (4-cup) pie pan, not
deep dish
Preferably a stand mixer with paddle
attachment, or an electric beater
with fi rm beater attachments
1 pound large dried beans, such as
chickpeas, or pie weights
Rolling pin
Ingredients: Nonstick vegetable spray
2 cups fl our, plus more for
sprinkling ¾ teaspoon granulated salt, not
kosher salt
½ teaspoon sugar
¾ cup Crisco, chilled for 12 hours
or more
3-6 tablespoons ice water
Coat the pie pan with nonstick
spray. Sift the fl our, salt and sugar
into a large bowl. Reserve.

With a soup spoon, scoop the
Crisco into about 5 chunks. Place the
chunks in the bowl of a stand mixer
or a second large mixing bowl. Using
the paddle attachment or electric
mixer’s fi rm beaters, beat the fl our
mixture into the Crisco, about ½ cup
at a time, starting at a low speed and
going to medium-high as the two are
incorporated. Beat for about 30 sec-
onds, or until the mixture resembles
coarse sand.

Add the ice water, a tablespoon
at a time, beating in between each
addition. When the mixture turns into
chunks of dough, it is ready. You may
not need all of the ice water.

Form the dough into two balls. Roll
them in your palms to get rid of as
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many seams or cracks as possible.

Then, using your palms, fl atten the
balls into disks about 3-4 inches
in diameter. Refrigerate them for at
least 30 minutes before rolling.

Preheat your oven to 450
degrees F.

To roll dough: Place parchment
paper on the counter. Remove one
dough disk from the refrigerator, and
place it in the center of the parch-
ment paper. Sprinkle a little fl our on
the rolling pin.

Flatten the dough disk slightly with
the rolling pin. Then, rolling from the
center toward the edges, continue to
fl atten the dough.

Do not roll back and forth, as the
dough will tear. If it tears, you can fi x
it by pressing dough together with
your fi ngers around the tear.

Roll the dough into an amoe-
ba-shaped circle about ⅛-inch thick,
slightly larger than the pie pan. Place
a piece of aluminum foil over half
of the dough circle. Fold it in half,
parchment paper and all. Turn it
upside down, and place the semicir-
cle of dough along the pie pan’s mid-
line. Gently pull away the parchment
and foil and nudge the dough into
place. Fix any tears with your fi ngers.

With another piece of foil, cover
JEWISHEXPONENT.COM 23