NY Times Reports on Arizona Wheat Used for New York Shmurah Matzoh

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arizona-wheat-matzohYuma, 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.

Rabbi 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 the full report here.

{Matzav.com Newscenter}


  1. The Chazon Ish is quoted as once telling a talmid:

    The chilonim (in Eretz Yisroel) will respect us when we treat dini mamenous (monetary laws) as seriously as we take dini Kashrus.

    This is a message that should be sent to the Satmarim.

  2. I never realized that stam goyishe wheat is HEILIG before being made into MATZAS MITZVAH. Thank you Matzav for clarifying!

  3. Why tantalize us with the beginning of the story and then leave us -your readers who are Bnai Torah and do not have access to internet sites such as that of the New York Times- hanging in suspense?

  4. This is a new level of strict supervision, we always only like to compare the various taste we need to start to compare the standard, so many efforts is going into one matzah that shows our determination of following our old tradition. Nice to see this appreciated by the secular NYTimes.

  5. One reason to harvest now is to make sue the grain is yashan. We still have a few weeks until the cut-off.

  6. I saw them checking bags and bags of grain to make sure it hadn’t sprouted, and they couldn’t find even one sprouted grain, which is why they do it in Yuma.


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