nation
Fink said that what used to be a
“two-week lead time became an eight-
week time.”
Because David Elliot has to wait
nearly two months for boxes, the pro-
cess is inefficient.

“We have extra costs because we’re
using the wrong-size boxes, but we
don’t have an alternative because we
want to keep things moving through
the plant,” Fink said.

Then, there are the chickens them-
selves. Fink said the “chicken raising cycle
is upward of 10 weeks, which means
you have to know what you’re doing 12
weeks out.”
In past years, while preparing for
Passover or other holidays, David Elliot
built up its inventory to meet increased
demand. The company typically aims
to have “1-2 weeks of production in the
freezer, but we don’t really have a day’s
production in the freezer and the rea-
son why is because our production is
down, and the demand is through the
roof,” Fink said. “We can’t make more
“America gets its food by truck. It’s not
being droned in.”
ROCHEL SHLOMO
chicken and, unfortunately, it becomes
one big ball of snow rolling down the
hill.” Product availability was something
Moshe Siebzener, a Pittsburgh-based
caterer, was worried about weeks ago.

Those fears have allayed but only to a
certain extent, Siebzener said. “It looks
like our product is available, but the
pricing is right now unknown.”
Siebzener said that he and Deena Ross
of Creative Kosher Catering keep wait-
ing to hear from suppliers about costs,
and that without knowing how much
chicken, beef or even cream cheese will
be, it’s tough to create a menu.

“Pricing is just crazy now,” Siebzener
said. From February 2021, ground beef
is up 16%. Boneless chicken breast is
up nearly 18%, the Labor Department
reported on March 10.

Siebzener said he recently spoke with
his supplier who told him that despite
kosher for Passover margarine costing
$90 for 30 pounds last year, the same
product could likely top $130 this year.

Aryeh Markovic, co-owner of
Murray Avenue Kosher in Pittsburgh,
said he’s well aware of price increases
on kosher for Passover foods, but
there’s “no reason to panic.”
Prices fluctuate, “it happens every
year,” Markovic said. “Most things are
not going up an exorbitant amount.”
Ross said she’s trying to “make due”
with increased costs both in her cater-
ing business and as she prepares for her
personal seders.

“I think of this as a holiday for my
house,” she said. “At our seder, we take
seriously the idea of Kol dichfin yeitei
v’yeichol, kol ditzrich yeitei v’yifsach.”
The Aramaic words, which are
included in the Haggadah, translate
to “Anyone who is famished should
come and eat, anyone who is in need
should come and partake of the Pesach
sacrifice.” In years past, Ross has welcomed
15-18 people for seders. She said that
rising prices won’t augment the way she
celebrates the holiday this year.

“We have people who are older,
younger, people who don’t have fam-
ily,” she said. “If anyone needs a seder,
we will have them.” JE
Adam Reinherz is a staff writer with
Pittsburgh Jewish Chronicle, an affiliated
publication of the Jewish Exponent.

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