- Keeping the tradition. The Beirach Moshe, 2t2", follows inthe footsteps of his uncle, the Divrei Yoel, 2t2’l. and his son, Reb Zalman Leib of Satmar, still maintains every biddur the Rebbe established in his beloved bakery SO wsreneeny “Every single chumrah that can possibly exist in industrial matzoh production, I have instituted in my bakery,” Rav Yoel Teitelbaum of Satmar once declared. In Williamsburg today, that same bakery is stillin operation, and Reb Yoelish’s is evident in the precision and care invested in the 215,000 pounds of matzos it produces. In arare conversation, the community secretary shares the storied history of the bakery, painting a vibrant portrait of its illustrious founder BY Meir Wolfson HOTOS Satmar Archives CeesBaked to a Higher Standard ‘anyone who has attended a weddingin New York during the past few years, the street names in Williamsburgarefamiliareno Bedford, Rodney, Lee, Hewes (or Heves,asit’s pronounced here, with a Hungarian lit). But passing through those streets at night while scootingin and out othe neighborhood fora wedding, you hardly gota feel for the local color, During the different. On actisp, w {oot,arefleetion of th lay, everything looks try morning, people amble about on npler way of life, At 10:30, tardy chil- ren contend with the freezing temperaturesas theirmothers rush them off to school, encountering some work-bound men on their way ‘Surprisingly what seemed tobe an innacent interview about amatzoh bakery canonly commence ater several days of cla destine, almost cloak-and-dagger maneuvering. Even now, while driving to an elusiveaddress, it'snot clear where we are headed. "Goto 150 Rodney street,” were the instructions, “and you'll meet with Reb Yida Lai A x Jacobowitz The intense distaste for media exposure that was 0 trademarks of Rav Yoel Teitelbaum, the first Sa never left thi ofthe that line the streetsare definitely not relics ofhisera, not much clseas changed since the Rebbe's days — and thatisamatterof choice thatlocals.are proudof. Still, media-shyness aside, com. munity members are friendly and fullof Viddishe chein. Aswe stop toask for directions to the matzoh bakery at 150 Rodney, several people rush over to offer assistance. One fellow proceeds to listthe addresses of every matzoh bakery in Williamsburg, to tryto guide us to our destination. Confused, we ask for 150 Rodney nonetheless ingstructure dwarfed by the neighboring building, an imposing structure that houses the Satmar Beis Medrash — one of the largest in theworld — where the founder ofthe chassis, the Divrei Yoel, and his successor, the Beirach Moshe,ztz"~ davened, and now under the leadership of Rav Zalman Leib Teitelbaum of Satmar, shlita. The decidedly more modest building before us, Thelatedly learn, is the world headquarters o Bcc slightest scent Ooty teeta tty Peotone tapered eee the entire lot” nnd are guided toward an ag Satmar The young gil at the front desk shows surprise atthe sight ofthe “outsiders,” but when she hears that we're there to meet matzoh bakery to the chevra kaclisha —itall goes through this with Reb Yida Lazer Jacobowitz, she picks up her phone and ‘murmurs intoit. Reb Yida Lazer rushes out togreetus, quickly palling us past all other office workers before we cause astir. Once inside his office, Reb Vida Lazer relaxes and greets us He's notcurt, just cautious about the commotion a journalist sand photographer can eause Welcome to the world of Satmar, where everyone is welcome but please don't take pictures, Reb Yida Lazer Jaco- bowitzis the secretary of the Satmarkehillah,ajob that doesn’t sound nearly as daunting as itis. Everything is run through the central office” he explains as he straightens mounds of papers on his desk, “From the BB wissnac office. We just opened anew chelka [burial area] in the cem- etery in Kityas Yoel [in Monroe, New York], and the spots are sold through us. ar from a paper pusher, Reb Yida Lazer proves to be an encyclopedia of anything Satmar. Events are fled away in his head, with names and dates, and anything that doesn’t rol ff his tongues quickly retrieved from documentscrammed into his office cabinets. His demeanor is serious, as behooves aper son responsible for maintaining the smooth operation of every aspect ofa community of ens of thousands. And logistiesare a crucial componentin theadministration of the Satmarmatzoh, bakery, which, we were told, has somelegendary stories behind, it. The bakery was project of Reb Yoelish himself, and in its, construction he wasn’t just providinga Yom Tov necessity; heOe Ua Stn Seal i they will be paid ae Pada oa hse ene ‘the cdmbine harvester ()) through the Seon uer ay Seeger is wanted to engender a resurgence in dkdluk (punetiliousness) in mitzvos that had been lost in the Holocaust. There's no mitzvah that chassidishe Vidden take such se- rious steps to guard as that of matzob,” says Reb Yida Lazer: ‘From the time that the matzos arrive in person's homeuntil the Seder, he makes sure to keep them in a safe place, and his mind is always on them. The Rebbe wanted to make sure that the shemirah began in the bakery —and well before” Despite his relative youth, Reb Yida Lazer had the good fortune to be privy toa firsthand account of those early When the Rebbe decided tostartamatzoh bakery, he charged Holocaust survivor by the name of Reb Lipa Lowy, a’ with the task, Shortly before Reb Lipa passed away, he summoned Reb Yida Lazer and recounted the early days of the matzoh bakery, *? man yeidi dor acharan" — so that later generations would know. Reb Lipa arrived from Europe in 5706 (1946), shortly after World War II. He had relatives who owned a matzoh bakery, Beis Ofeh Anshei Ungacin, in Williamsburg. small operation, ithad just one oven. Reb Lipa started working in that matzoh bakery, and arranged for the Satmar kehiliah to bake their mat zos there, The owners ofthe bakery considered it such good PR that in the advertisements they posted in the Morgen Tag Journel, they mentioned that Rav Yoolish Teitelbaum and his, Iehillah baked matzos there, as did the Sigheter kehillah under Rav Moshe Teitelbaum (latertobe the Beirach Moshe, Reb Yoo lish’s successor as Rebbe of Satman) ‘Threeyearslater, the Beis Ofeh went outofbusiness, and for ‘two years, the kehillah baked in the Puppa-Tzhelemer matzoh bakery. In5712 (1952), the Rebbesummoned Reb Lipa Lowy and informed him about asmall, unused matzoh bakery, which the Rebbe wanted him torent and use forthe keillah. The original rental contract stated that nothing could be done in the bakery without first consulting the Rebbe, nicanS7 | Api 16, ten years after that intial round of matzoh produe- tion, the kehillah bought the first of what would eventually expand to four buildings on Broadway Street that house the matzoh bakery. Ironically, when the non-Jew who owned the building saw thata“congregation" was purchasinghis property, ‘ewasnervous that they wouldn'thavethe meansto pay infull, andhe almost broke the contract atthe last minute. Reb Lipa, Lowy took it upon himsel to see the sale through, He altered ‘the contract so the buyer would be himself, takingpersonalre- sponsibility for the payment, later transferring ownership to the kehillah. The Rebbe obligated every member ofthe kehillah topay $5 to cover the purchase and startup costs. The bakery was, and will always be, joint property of the entire kehillah, and the Rebbe considered it theft for anyone to cause harm to the bakery in any way. One year, a certain wealthy man wanted to obtain fanur rishon matzos (the first matzos baked in a “fresh” oven). When, helearned that there was no way he could get those matzas, he ‘got upset. He went to anather matzoh bakery and bought his, tanurrishon matzos there. When the Rebbe found out, he called the rash kahat, Reb Sender Deutsch, a, and told him to write letter stating that community members may only buy mat- zosin the kehillah’s matzoh bakery. Fe instructed Reb Sender tobring him the letter before sendingit out, and he added the following lines: “The community’ decision regarding matzos stands, and itis prohibited for any member of our community to purchase matzos in any other place, for fife does] he robs the ‘public, and for several other reasons. ‘Why would purchasing one’s matzos elsewhere be tanta- mounttogezel? "Because the Rebbe felt that his stepsinestablishingchumrus inthe bakery were for the sake ofthe public, explains Reb Vida Lazer, “and that anyone who jeopardized that unity of purpose ‘was robbing the community t large.” Inmore than iftyyearsofexis- tence, the Satmar matzoh bakery has never advertised, nor have community leaders seen areason toshareits storied roots. Even wsteaca BOReb Lipa Lowy (inset), the Reb- Meee “= i =, UOC ment mnt i ia] A DET nae Peer ca ber io our interview was a one-time privilege, and the moti vation was certainly not commercial. There is no shortage of demand — ifanything, they simply can’t keep up. This isall cho shel oso zukein, the Rebbe, 2y"a;" Reb Yida Lazer declares. “Atagathering thisyeardisc \ghow we could help people cut their expenses, the Rebbe shlita declared that ‘one thing we won't dois stray even an iota from what the Rebbe, zy", and his father the Beirach Moshe, 2t2", instituted, even ifitis more costly to do things their way, because our success stems from the fact that we never budge from the rules they established forus, Life on American soil meant translating halachos in Shulehas Aruch for new realities, and the Rebbe insisted on translatin them in away that would bring about the most scrupulous ob- le chumrah that ean possibly exist in industrial matzoh production, [have instituted in my he would later declare. Even technicalities such asthe areas in the United States from which wheat could be bought, how and when to cuit, store it, and transport it, were decided bythe Rebbe, ‘The halachah states, for instance, that overripewheat orker- nels that have begun to split annotbe used for matzos, because atthat point, the wheat no longer needs tabe connected tothe ground, and rain will cause it to become chometz. The Rebbe determined that because ofthishalachah, all wheat mustbe cut ina five-week period between Sivan and Tammuz Not every wheat field can be used to pro: 20s, because there isahalachah that adavarch suchas onion and garlic) ground along with the flour rendersit chometz. Even ifa farmer doesn'tactively plant these vegetables, servance of mitzvos. “Every sin 60 wise the wind can easily transport some into afield. The Rebbe wasn’t willing to rely on any leniencies in this area, insisting that ifrabbanim detected the slightest scent of, onion or garlicin the wheat kernels or flour, they must discard the entire ot, Inorder to avoid cutting down large swath of wheatonly to find that there was onion or garlic in the field, he instituted that alarge contingent of rabbanim and trustworthy yungerei, led byaclose taimid, Reb Elya Duvid Tirnauer,a“R, would visit each field, crossingit diagonally in formation so they could cheekev- eryinch. That remains the modus operandi today, ‘Sending such a large group ean cost us $40,000," says Reb Yida Lazer, “and there are times when they make the trip, nly to find something amiss and turn back without cutting asingle stalk, ystem is not foolproof." he adds, “We've had inwhich an entire tractor-trailer fullof wheat arrived he United States, and when they apened the doors ofthe trailer, therav detected the presenceof a davarcharif We mediately sold off the entire lot ata loss, for use during the year, in keeping ith the Rebbe’s instructions.” ‘Another rule of Reb Yoel was that wheat be cutonlybetween noon and five oelock in the afternoon, to ensure that the sun has already evaporated the morning dew, This ean be hard to explainto the non-Jewish fiekd-owners, who suffer immen: water is allowed onto the eombine process, toensure thatall the wheat fromanother chumrah: harvester daringthe cut remains absolutely dry. Considering the summerheatin state such as Indiana and Georgia in which wheat is eommonly cut itcan be quite difficult fora befuddled farmer to deal with the“When the lot arrived in New York and the rabbanim noticed that the seal was no longer intact, they ruled that the entire trailer RUB g cr rabbis from New York. But farmers know that itis worthwhile, and they know that as longas they don't try to break any of the rules, they will be paid handsomely for their crops, Before the cutting begins, the combines put through a thor- ough cleaning to ensure that no remainders of other erops or moisture remain in the cogs ofthe machine. Arav then climbs into the harvester together with the farmer, and he turnson the machine so that the wheat is cut ’sheim matzos mitzvah. The hharvesteraccomplishes many tasks at once — cutting the wheat, threshingit, and separating the wheat kernels from the chat? so that it can be packed as grain that is ready for grinding ‘he grain is then packed and placed into tractor-trailers, ‘which are inspected frst by rabhanim for any signs of weak ‘ness. The slightest eak in the casing the tralercan disqualify the entire lot if rain seeps in during the trip to New York. The wheats locked in the trailer with a double sea aveaccess tothe keys. There have been some sticky situations. A driver once jimmied open the door to his trailer toretrieve tool he needed, When the lot arrived in New York and the rabbanimm noticed that the seal was no longer intact, they ruled that the entire trailer would not be used — in keep. ingwith arulingfrom the Rebbe. 62 as anet see At left, the Beiragh Moshe (c) with second matzah bakery director eb Yeedle Rosenberg (I), Pe eee cot vigyfing his newly instituted Bp prediction with Reb Yeedle's son, Reb Duy eee ‘This entire process is undertaken in Idaho, Maryland, and Long stand, New York, along with Georgia and Indiana — all inthat one five-week period, Twoyearsafterthe bale ery opened, the Rebbe called in Reb Lipa Lowy and told him that he wanted to buy his own mill to grind the wheat. A mill was considerable expense, and Reb Lipa told the Rebbe that he'd have to obtain permission from the hatha, because he wasn't authorized to spend more than $100 without their consent, Reb Getzel Berge, the rosh kaha ofSatmarin London and ane ofthe biggest supporters ofthe community, was present when this exchange took place. “The Rebbe has to ask for permission todo something in his own bakery?" he asked Zei meinen az m'iz nuch in der heim enaltz rue’ replied the Rebbe sh ply. “They think thatwe're still in the heim in Satmar, where they hired me as ray ‘They don’t yet understand that built this community, and J make the rules: Reb Lipa understood his instructions; he went straigh the task, purchasing a large mill, parts of which are stil stored inthe matzoh bakery. Years after Reb Lipa’s tenure, when Reb Yeedle Rosenberg, ah, was running the bakery, the old mill stopped working properly. He wasn’t sure whether he wi low tioning to some extent, since it would cost the kehillah money ‘They called together abeisd itmet heard that the old mill wasn't working properly, he instructed Reb Yeedle to pur ‘the beisn's decision Today, all 700,000 pounds of wheatare groundin the bakery ‘onBroadvay" Reb Yida Leia inthe matzoh bakery as wel, but some isboughtby other Satmar matzoh bakeries around the world, Theres also.an ever ing demand forreichayim shel yad (hand-ground) matzos,anda separate division in the bakery deals with that demand.” Evenafter he had labored toestablish procedures that methis standards, the Rebbe kept a constant watch on the bakery. He ‘would arrive unannounced at the matzoh bakery from time to time in order to ensure that everything wasrunningaccording tohis instructions “The Rebbe would walkout of shulafterShacharis,” Reb Yida Lazer relates, “and bechvodo ubelatzme he would stop a school bus that had just dropped off children in the Satmar Cheder, and instruct the driverto take him to the matzoh bakery sohe could performa spot inspection.” The Beirach Moshe and Reb Zalman Leib of Satmar have maintained this practice. “Last year,” recalls Reb Yida Leizer 1d to do away with the old mill as longas it was still fune- torule onthe matter, utbefore they went to discuss it with the Rebbe, When the Rebbe hase new equipment, obviating the need for ports, “Much of the flour is used Listening. Learning. Giving your community avoice. Montefiore welcomes community liaison Solomon Rosenberg. Montefiore is a nationally-recognized leader in providing world-class medical expertise and innovative treatments. And to better bring that care to the Jewish Orthodox community, we asked respected professional and patient advocate Solomon Rosenberg to lead the way. His vast knowledge of the Montefiore system will help you take full advantage of our excellent amenities and services. His passion for your culture and traditions will help us gain the insight we need to be your trusted healthcare source. To learn more, or for assistance scheduling an appointment, call Solomon Rosenberg directly at 917-744-5008. ontefiore nnmontefor.ongImpressed with chumros that are a throwbad to Reb Yoel's era, venerated Rav Koppelman rolls out amatzoh in the Williamsburg bakery “During te frst year ot DOARETYS EXISTENCE, overs ras Ce UM Oke ROMO ECR CCS a CUBE R Cea LT cra al ‘the Rebbe caused quite stir, because instead of summoninghis driver, he lefthis house on foot, walki distance to the bakery, so that no one ‘would know that hewas coming Once, when Reb Yoelish arrived for an inspection, he encountered a locked door: All the workers were on the lower floor grinding wheat, and with the deaf ening noise ofthe mill, they didn’thear the Rebbe knocking. The Rebbe returned hhome, and that night he summoned the community leaders and told them that heneeded his own key to the bakery. He re needed tobe able to pop in without warn: ing to ensure that all of his standards were be ite a Ononeaf the Rebbe’ visits tothebak- ery, workers were in middle of cleaning the redler (the apparatus used to make holes in matzos) which sdone with fun Gcorchingit until any morsels ofleftover dough or flour are burned awa), Reb Lipa Lowy, who wasaredhead, took the opportunity to ask the Rebbe how much libun was necessary Twant ithe as red-hot as your beard,” the Rebbe replied with his characteristic humor — but he meant it. No eutting corners in his bakery ery milestone that the bakery reached was asouree of joy for the Rebbe, During the first year of bakery’s, existence, inwho came to visitthe Rebbe was invited fora tour of the bakery Intheearlyye todrawthemay the Satmar chassidim relied on nearby wells relanu, (Hoalachically, water for matzos must Irawn from a well during twilight, and then left overnight hence the moniker“shelanu,” meaning “thathas rested.") Tt ‘was difficult for the workers toschlep barrels of water, and two years after they bought the bakery, the Reb- be decided itwas time to dig theirown well on the bakery premises. The problem that the waterways near Williamsburg all contain saltwater, and samples from wells in farms that existed back then in the vieinity had all tested positive for salt content, When the Rebbe gave in: tructions to start digginga well, Reb Lipa Lowy was concerned that thein vvestment wouldbe fornaught, because saltwater ean’tbe used for matzos, But the Rebbe told him todig anyway. F — | “Ttdoesntttakelongtoreach waterin Williams- burg” explains Reb Yida Lazer, “In some parts of the neighborhood, the water level i so close tothesurface—just six feet beneath the ground certain spots — that itis nearly impossible to pour a proper foundation for a large buildin ‘This has caused us trouble when we try tobuild buildings for yeshivos or chadarim. Forthe purpose of may tery Williamsburghad its advant day morning, The Rebbe summoned Reb Lipa. asked him to ty to see ta it that samples were Digging beganon a Fri at midday, and nt for testing lyenough that the results would come backbefore Shabhos. ‘The workers struck water several hours after they began to di, and theyquicklycollected asample andsentitouttoa lab, Right, before Shabbos, as Reb Lipa was about to walleout to shul, the results came in: the water was pure! Reb Liparanto tell the Rebbe, “The Rebbe was overjoyed for that entire Shabbos,” he recounted, “because he would soon When the well had been completed, Reb Yoe! Klein, who ‘was then the rash kahal of Satmar, went to inform the Rebbe, The Rebbe grabbed his lip overcoat) and went straight to the matzoh bakery: He sent someone for the Shoproner Rav, oneBaked to a Higher Standard of the real (cud to make itto American shores, whom he had appointed as the ray hamachshir of the bakery. When they arrived at the new well, the Rebbe drew a cup of water ‘and poured it onto the corner ofhis beketshe. He knew that if there was salt or any other chemieal in the water, it would leave some sort of discoloration when it dried, They waited several minutes, andit dried clear. "Ah," the Rebbe exclaimed with joy, “eigineh vasser — our own water!” (Perhaps a play on the word shelanu, which can alsomean “ours.”) ‘The matzah bakery was the only thing the Rebbe granted his ‘hechshertoin America, and hedidn'teonfine his strictrulingsin, hhalachah to Hilchos Pesach. Once, shortlyafterthe basement was renovated toserve as astorage area for grain, the Rebbe came to visitthe bakery. He noticed hole in the ground that served as adumbwaiter via which the grain was brought up to the main floor ofthe bakery, He asked why there was no gate around the hhole. Those in charge explained that it wouldbe too diffcultto sgetahilo around theholeifthere was gate around it. “This bakery is my achrayus,” the Rebbe said emphaticall “and according to halachaih, we need a maakah (gate) here. Pm not moving until you build one. Workers were hired immediately, and there was a gate be- fore nightfall. Expansion When it came time forReb Lipa Lowy tore- tire, the Rebe appointed Reb Yeedle Rosenberg, who had been runningSatmar camps until then, torun the bakery. ‘Reb Yeedle was the most patient man in the world,” says [Reb Yida Lazer. “He was able to deal with thousands of cus tomers — ina season that lasted six months — without losing patience.” As demand steadily increased and it became impossible to keep up, Reb Yeedle purchased an adjoiningbuilding to expand thebakery in5722 (1962), and he would eventually add on an- other two buildings, “Everyone knew that the matzos were produced anstandards| that only the Rebbe, zy", could introduce,” explains Reb Yida, Lazer, “and Yidden from every stripe eame to bake there. Reb Yeedle would give preferential treatment to litvishe rabbanim and roshei yeshivah who wanted to fulfil the mitevah with the Rebbe'schumros.” ‘Today, the bakery is run under the capable hands of Reb Duvid Rosenberg, Reb Yeedle's son, and rabbanim and roshei yeshivah from the world over continue to visit Last year, the ‘matzoh bakery was graced with the presence of Rav Koppelman, from Lucerne, a centenarian who isstillable to travel. The rav was amazedby the standards that area throwback to the days of Reb Yoel, as was Dayan Dunner of London, who visited the bakery on behalf ofthe Kedassiah hashgachah. Until today, if any of the rules instituted by the Rebbe, zy"2, are mistakenly overlooked, the entire day's matzos are discarded. And there are improvements, too, Inthe early years, many of the workers were immigrants who knew little bout religious, observance. Then the Rebbe decided that girls from Bros Rochel 66 wisi ee eens eo ua ee zt2'/ leaving the bakery with his mat- eee (Satmar’s girls’ school should work hiftsin the matzoh bakery. ‘Thegirisare taughtall the relevant halachos and hiddurin and until today, many matzos are produced by these ehrilche gis, and many continue to work there after they get marred, Last year, the Rebbe shlita decided to start producing “bnet Torah” mataos, in which men of the community take part in every step, including rolling out the dough. These matzosare in very high demand, and whereas in the past seasonal jobs werenotveryattractive,in the current economicclimate,many Yungeleit have embraced this employment opportunity. Production begins immediately after Suecos, and continues “until close to the zman on Erev Pesach, From Rosh Chodesh, Nisan, the bakery isopen twenty-four hours aday, as chaburos from all over rent out the bakery. In total, 215,000 pounds of, matzosare baked; ome $400,000 worthate distributed through akimcha dePischa fund, “This is all in the zchus ofthe Rebbe, 2y"a,” says Reb Yida Lazer resolutely. The Rebbe's Matzos The Rebbe took part in every step of the process of producing his own matzos, except for cut ting the wheat: This he entrusted to Reb Elya Duvid Tirnauer, ‘whom he trusted implicitly, saying, “When Reb Flya Duvid does something, it's as if [do it myself” ‘When the wheat was ready to be milled, the Rebbe would come down to the bakery, donninga special beketshe for the ‘ccasion, placing thick, brown baking paper over his beketshe and tyinghis gartelon top ofit. Flour doesn’t start flowing properly until after severalSUN one epg Pro renee Evecare AOE ee ESare yy (gate) here. bey Om LH LY Rete tote minutes of grinding so the Rebbe would have Reb ElyaDuvid begin turning the mill, and he would plac itto catch the flouras itemerged. Aftera few minutes, when his hand beneath he determined that pure flour was comingout, he would take over, and grind his wheat himself. (On Erev Pesach, at three o'clock n the afternoon, the Rebbe ‘would arrive in the bakery dressed in Yom Tov finery. Onl select group of his closest chassidim were allowed to partici- pate in baking those matzos. | ety ‘Many satisfied customers DDD LIN a1 rie mosTA naw info@machonsofrim.com + tel, (792) $92-7907 nosy now) "231 DDD ‘The feeling was surreal, recalled Yidden who were privi- leged to be part of that chaburah, the atmosphere charged with excitement. The Rebbe would frst inspect the rolling pins to make sure that they had no dents that could catch some dough, and then he would stand at the head oftthe table and hand out the teiglach (pieces of dough) for his chaburah to roll out, He would take the last piece and ral it himself, :nd then hand it over to someone else to finish, Then he ‘would wash his hands, and announce, in a refrain that had sm fini become famous, “Lumir gein tzim n— Let's goto the oven" (oiven ean also mean from above, and the Rebbe ave been expressing the uplifted feelings they had on this oceasion), ‘The most memorable partof that ch the Rebbe’s Hallel. Assoon as he began to distribute the éeiglach, he would begin to sing Hallel, with at the amud in beis medrash. ‘Yidden told me,” says Reb Yida Lazer. indeseribable feeling of y bono shel Olam during that Hallel And even now, two generations removed, you detect that yearning in the voice ofthis young secretary of the kekillah, who has been lucky enough to perceive that atmosphere from h nuanee, as ifhe was standing ‘that they felt an ning for closeness with the Ri those who were up close. Infact, they are th parting words: “Ashrei the eye that has seen all this subjects of his a'asah koleilah” — fortunate is a) Um Ue Ca RUE) Pru ue) prac) (ow "nas wane Anan ADHD + (oan? 09799 m9) AYIA 6 ‘aan nye ipa gannga naan + fo 999) ra aD + (aman novenan avon? ya) DA ATW + We can lielp you every step of tie way