The Barley Is Aviv!! Chag Pesach Samech!!

Joseph F. Dumond

Isa 6:9-12 And He said, Go, and tell this people, You hear indeed, but do not understand; and seeing you see, but do not know. Make the heart of this people fat, and make their ears heavy, and shut their eyes; lest they see with their eyes, and hear with their ears, and understand with their hearts, and turn back, and be healed. Then I said, Lord, how long? And He answered, Until the cities are wasted without inhabitant, and the houses without man, and the land laid waste, a desolation, and until Jehovah has moved men far away, and the desolation in the midst of the land is great.
Published: Mar 6, 2023

News Letter 5859-004
The 7th Year of the 4th Sabbatical Cycle
The 28th year of the 120th Jubilee Cycle
The 13th day of the 1st month, 5859 years after the creation of Adam
The 4th Sabbatical Cycle after the 119th Jubilee Cycle
The Sabbatical Cycle of Sword, Famines, and Pestilence

March 6, 2023

Shalom Shabbat to the Royal Family of Yehovah,

The New year has begun.

Becca has announced the Barley is Aviv along with Randy Cates.


Here are some pictures of the barley in Dough stage. And we still have 6 more days until Wave Sheaf Day on Sunday, for it to ripen.

And even the Storks are back today. Yehovah’s perfect timing for everything.

Jer 8:7  Yea, the stork in the heavens knows her seasons; and the turtle and the crane and the swallow watch the time of their coming; but my people do not know the judgment of Jehovah.


So the footwashing is to be performed Monday evening after sunset.

Yehshua is then killed on the 14th which is Tuesday this year of 2023. He is killed at 3 PM.

Tuesday night is the Passover meal after sunset and eaten with unleavened Bread. You are to eat unleavened bread for 7 days starting with the Passover meal tonight.

Wednesday is the 1st day of unleavened bread beginning the night before.

We will be hosting an online service at 10 AM Eastern Wednesday morning and then again at 2 PM Eastern Wednesday after noon.

The shmita year began Aviv one. You should have much of your food stored already. Those things with leaven in them you can get after the 7th day of Unleavened Bread.


The Shmita Year of 2023

The Shmita Year of 2023

Aviv 1 on February 21/22 2023 began the 7th Year of Rest. You can prove this by understanding that 2 King 19:29 spoke about a 49th and 50th-year land rest. Knowing this was 701 and 700 BC, you can then count by 7 or 49 and land on every Sabbatical year or every Jubilee in history. All of our proof’s line up with this understanding.

In this Sabbatical year you are:

  1. Not to Plant
  2. Not to Harvest
  3. Stock up on Food in the 6th year
  4. Forgive Debts
  5. Read the Torah Out Loud on the 1st day of Sukkot.

These are the basics rule that you are to keep in order to be blessed by Yehovah. It is not too late to begin to stock up now for the year.

There are 365 days in the year. Let’s just say there are 400 in case there is an Adar Bet next year. You can buy 400 Cans of Soup to have one meal of soup each day during the year. One can of soup costs about $2, so for $800 you have a year’s supply of soup. But if you are not going to eat soup every day then take out half and buy canned beans, vegetables and fruits.

You must de-leaven your homes so do not buy anything that has leaven in it until after the last day of Unleavened Bread which is March 14, 2023.

You can do this. Do not say you can’t do this. Find the will to find a way to get this done. Find excuses as to why you will obey. We are coming into the 5th curse over the next 7 years. That curse is famine and it will be so bad that people will eat their own children. So stock up on food now so you can obey Yehovah. And extra food will be a welcome blessing later.

I went out and in the past week I have spent just over $1000, and I have now stocked up about 3/4 of a year’s worth of meals. I will do there’s after  Passover week once the days of Unleavened bread are over. I have entered everything into my excel program to count each meal. Brethren, this is not that hard to do. What it takes is the willpower to do it: that and a little planning. You can buy meat throughout the year. It is not a ban on meat. You can also eat anything that grows of itself during the year. But do not plan on living off of those things that come from the ground. It they fail then you have no food. Stock up now, and if something grows, they are a bonus, but they are also free game for the neighbours and the animals. So they might eat it before you do. Plan ahead and stock up now. You still have time to get it done.


Sabbath Meetings

There are many people in need of fellowship and who are sitting at home on the Sabbath with no one to talk to or debate with. I want to encourage all of you to join us on Shabbat, and to invite others to come and join us as well. If the time is not convenient then you can listen to the teaching and the midrash after on our YouTube channel.

What are we doing and why do we teach this way?

We are going to discuss both sides of an issue and then let you choose. It is the work of the Ruach (Spirit) to direct and to teach you.

The medieval commentator Rashi wrote that the Hebrew word for wrestle (avek) implies that Jacob was “tied”, for the same word is used to describe knotted fringes in a Jewish prayer shawl, the tzitzityot. Rashi says, “thus is the manner of two people who struggle to overthrow each other, that one embraces the other and knots him with his arms”.

Our intellectual wrestling has been replaced by a different kind of struggle. We are Wrestling with Yehovah as we grapple with His Word. It is an intimate act, symbolizing a relationship in which Yehovah and I and you are bound together. My wrestling is a struggle to discover what Yehovah expects of us, and we are “tied” to the One who assists us in that struggle.

Today, many say Israel means “Champion of God”, or better — the “Wrestler of God”.

Our Torah sessions each Shabbat teaches you and encourages you to constantly challenge, question, argue against, as well as view alternative views and explanations of the Word. In other words, we are to “wrestle with the Word” to get to the truth. Jews worldwide believe that you need to wrestle with the Word and constantly challenge Dogma, Theology, and views or else you will never get to the Truth.

We are not like most churches where “The preacher talks and everyone listens.” We encourage everyone to participate, to question and to contribute what they know on the subject being discussed. We want you to be a champion wrestler of the Word of Yehovah. We want you to wear the title of Israel, knowing that you not only know but are capable of explaining why you know the Torah to be true with logic and facts.

We have a few rules though. Let others talk and listen. There is no discussion about UFO’s Nephilim, Vaccines or conspiracy-type subjects. We have people from around the world with different world views. Not everyone cares who is the President of any particular country. Treat each other with respect as Fellow wrestlers of the word. Some of our subjects are hard to understand and require you to be mature and if you do not know, then listen to gain knowledge and understanding and hopefully wisdom. The very things you are commanded to ask Yehovah for and He gives to those who ask.

Jas 1:5  But if any of you lacks wisdom, let him ask of God, who gives to all liberally and with no reproach, and it shall be given to him.

We hope you can invite those who want to keep Torah to come and join us by hitting the link below. It is almost like a Torah teaching fellowship talk show with people from around the world taking part and sharing their insights and understandings.

We start off with some music and then some prayers and it’s as though you were sitting around the kitchen back in Newfoundland having a cup of coffee and all of us enjoying each other’s company. I hope you will grace us with your company someday.

Sabbath services begin at 12:30 PM EDT where we will be doing prayers songs and teaching from this hour.

Shabbat Services on Shabbat will begin at about 1:15 pm Eastern.

On the High Holy Days

Wednesday, March 8, 10 AM and 2 PM Eastern
Tuesday, March 13, 10 AM and 2 PM Eastern

We look forward to you joining our family and getting to know us as we get to know you.

Joseph Dumond is inviting you to a scheduled Zoom meeting.
Topic: Joseph Dumond’s Personal Meeting Room

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The Holy Days 2023

You can see the dates for each of the Holy Days at this link.

Matzo recipe (Matzah recipe)


Matzo recipe (Matzah recipe)

You’ll love this Easy Homemade Matzo, a simple from-scratch matzah cracker recipe that’s perfect for Passover. Just flour and water combine to make a crispy and golden unleavened baked bread that’s ready in only 18 minutes according to classic kosher tradition!

You can naturally also use this recipe to make Matzah meal (Matzo meal) see below.

What is Matzo or Passover bread?

Matzo, sometimes referred to as matzah, matzoh or matza, is a thin unleavened bread made from flour and water that’s traditionally eaten during Passover.

Homemade Matzo

Similar in texture and taste to a thick crispy cracker and usually topped with salt and a schmear of butter, most Jewish families nowadays typically buy matzo packaged — but it’s so easy to make from scratch at home.

Tradition dictates that matzo be made fast, within 18 minutes from the moment you mix the flour and water until when you take the last batch of matzo bread out of the oven. It’s a hectic 18 minutes, but it is possible. Let me show you how!

Why you will love these Jewish Crackers //

  • This traditional matzo recipe has only 2 ingredients! Only flour and water (and a little heat) are needed to make this classic unleavened bread.
  • Make it kosher (or not): I lay out how to make matzo in only 18 minutes according to kosher standards. Make it fast and traditional, or take your time if you’re not worried about following the rules.
  • It’s a crispy, crunchy cross between a cracker and a flatbread. Matzo is the perfect combination of a big cracker and a piece of crunchy flatbread.
  • Eat it alone or be creative! This matzo recipe can be eaten as a crunchy side, used as a toast replacement with toppings, or even used as a crunchy sandwich bread.

Ingredients in matzo crackers. What you’ll need //

  • Flour: Traditional wheat flour used in matzo must be grown according to kosher standards and unleavened, however if you are not concerned about this matzo being kosher then regular all-purpose flour will work as well. Whole wheat flour could be used as well, but would not be kosher unless it’s certified.
  • Water: Regular tap water at room temperature works best for this recipe. While there is some debate on some bottled water brands being certified kosher, most any bottled water will work as well.

Traditional Matzo Kosher Rules //

There are some seriously strict rules about food ingredients and food preparation during Passover, and making matzo traditionally kosher means abiding by the following rules:

  1. The 18-Minute rule: To keep this matzo kosher, you need to finish the entire process in 18 minutes flat. That 18 minutes start when the water hits the flour until all of the matzo comes out of the oven (I was very grateful for my double ovens when I made these).
  2. The flour rule: The other thing that can be an issue is the flour that you use. The flour that I used in this recipe is a certified kosher all-purpose white flour. Regular all-purpose flour can be used, but know that it may not be 100% kosher.

How To Make Homemade Matzo Bread in 18 Minutes //

  1. Preheat oven and prep ingredients and tools: Preheat your oven to 475 F degrees and gather your tools and ingredients so they are ready to go once the clock starts ticking. Measure out the flour and water, line at least two baking sheets with parchment paper, and gather a rolling pin, pastry brush, a dinner fork, and a dough scraper or butter knife for cutting.
  2. Set your timer: Set your timer for 18 minutes; let the matzo-making begin!
  3. Mix the dough ingredients: Mix together 2 cups of flour with 1 cup of water.
  4. Knead the dough: Knead the dough on a well floured board or countertop until it comes together. This typically takes about 3-4 minutes. If the dough is sticky, add a tablespoon of flour at a time until the dough is soft but not wet.
  5. Cut the dough: Cut the dough into 8-12 chunks by using a dough scraper or butter knife. Do this by first cutting the dough into quarters, then cutting each quarter into thirds. You want each piece of dough to be about the size of an egg.
  6. Roll the dough: Roll each small piece of dough as thinly as possible with a rolling pin. Generously flour the dough as you roll to ensure it doesn’t stick to your rolling pin. (Or the countertop or cutting board).
  7. Prep the rolled dough for the oven: Carefully place the flattened matzo dough onto the parchment-lined baking sheet. The dough does not expand. Feel free to place them close together to fit as many as you can on the baking sheet. Brush off any excess flour and use the fork to prick the top of the dough.
  8. Bake until crisp: Place the baking sheet in the oven and bake for 3-4 minutes until they are brown and crispy.
  9. Prepare the next batch: While the first matzo batch is baking, quickly roll out the next batch and prep it to go into the oven. When the first batch is ready then you can put the next batch in. When the first batch is done, remove the finished matzo to a plate to cool and place your next batch on the already used baking sheet (or use three baking sheets to allow one to cool). Continue prepping and baking until the entire dough batch is cooked. The clock is ticking!
  10. Serve: When the last batch is done, the matzo is ready to serve or store. And pat yourself on the back for a hectic 18 minutes!

Recipe Tips for Getting Perfect Passover Matzo //

  • Find your favorite flour. While a certified kosher all-purpose flour is traditional, feel free to test this recipe with different flours. Whole wheat flour or gluten-free flours like spelt, chickpea, or almond flours can also work well. (Be mindful if you’re following kosher standards).
  • Use room temperature water. While cold or warm water will work, I’ve found the best matzo texture using room temperature tap water. I fill a measuring pitcher with water 20 minutes before baking. That way it’s had to time adjust to room temperature before I mix it with the flour.
  • Flour is your friend when kneading. Is your matzo dough too sticky? Add more flour. Is your dough sticking to your counter or rolling pin? Add more flour. Don’t be afraid of flour, but make sure the dough isn’t too dry before baking.
  • Keep an eye on the oven. Because matzo cooks up quickly, keep your eye on the oven or it will easily become too brown and overcooked.
  • Use 2-3 baking sheets. If you’re making matzo according to the 18-minute kosher rule, having 2 extra baking sheets will speed up the process. Have one in the oven, one prepped, and one backup. You can let one sheet cool when you remove it from the oven. (Let’s make our matzo burn and injury-free!).

Storing & Freezing //

  • Storing: Store leftover matzo in an air-tight storage container on the countertop for up to three days. Or up to four days in the refrigerator.
  • Freezing: For the best taste and texture, I do not recommend freezing matzo bread after it has been baked. You can prep the matzo dough ahead of time and store it in the refrigerator for up to two days. In the freezer for a month or more, and then thaw before baking. Storing in the refrigerator or freezer will mean this recipe is not kosher. It will not fall in the 18-minute timeframe.

What is Matzo meal? and how to make it //

Matzo meal is simply ground matzo. Just break up the matzo in smaller pieces and grind it, preferably using your blender or food processor. You can buy matzo meal, but you will enjoy making it from this homemade recipe.

FAQ about Homemade Matzo //

What is the difference between matzo and matzah? Matzo, matzah, matzoh, and matza. These are all different ways of spelling and pronouncing the name for the traditional unleavened flatbread eaten at Passover in the Jewish tradition.

Why does homemade matzah have to be made within 18 minutes? The kosher rule for making matzo in 18 minutes is because only unleavened bread products are allowed during Passover. Natural fermentation begins within that time frame when flour and water are mixed. To avoid the natural fermentation, and therefore make the bread unleavened, it must finish baking before 18 minutes.

What kind of flour is kosher for Passover? Passover dietary restrictions exclude any grain that can ferment or become leavened, which includes wheat, barley, oats, rye, and spelt. The only bread that is allowed during Passover is matzo. Matzah is typically made from wheat flour and made in a way that ensures it is unleavened.

What do you serve with matzo? Matzo is usually served at the center of the table. Either as a side dish or accompaniment with traditional Passover foods like brisket, roast chicken, fish dumplings, and potatoes.

Jewish neighborhoods were considered the best locations for pizza places.

According to the Italian American Historical Society, the pizza is of Jewish origin and its true ancestor is the matzah … unleavened bread eaten at Passover, this year March 27-April 4 … Roman soldiers in about 200 B.C. decided to chop up the matzah with a dab of olive oil and some cheese … Lo the pizza was born.

The pizza went into decline when Rome fell, but the custom of having public ovens in the town square kept it alive in Naples and Sicily.

Children always hovered about when the good wives came to bake their daily bread and were rewarded with a slab of pizza made from leftover dough.

Two different styles emerged … The Sicilians made a crust several inches thick … The Neapolitans likes it wafer thin.

The pizza fad got started in 1936 when a saloon owner asked a restaurant supply man to develop a small oven capable of generating the 600 degrees needed for pizza … The first pizza sold like hot cakes in New York’s German neighborhood because, he said, “the Italians don’t go much for eating out.”

The pizza still jumps ethnic and geographic barriers … New York and Chicago are said to lead the field, but Boston, Miami and Los Angeles were breathing hot mozzarella fumes down their necks … with Philadelphia and Detroit close behind.

Jewish neighborhoods were considered the best locations for pizza places, Irish and German came next, with the Italians far in the rear.


  1. josephine

    Amen ve Amen

  2. Loren Walker

    Mr. Dumont, I admire and appreciate the work you have done to research and publish the Sabbatical-Jubliee-Chart. I have a question associated with determining the month that establishes the beginning of the new year. During the time Israel originally resided in the Promised Land, all adult males were instructed to reside in Jerusalem for Passover and associated Feast that followed. Given communication, preparation and travel time it does not seem reasonable that they could wait until just before the 14th to make a decision concerning the state of maturity of the barley. I would appreciate your thoughts.

    • Joseph F Dumond

      Shalom Loren, unlike today when most people have no clue where their food comes from, back then most people knew the growing patterns of the barley. They would know when the month of Aviv was. There are all kinds of signs that show us it is the month of Aviv. But most people alive today barely know what that means or when that is nor do they know what the life cycle of the grains are.
      You must remember you are told in the month of GREEN EARS. The barely has to be in the dough stage in order to be green and in order to be cut and rough-handled, tying it up and throwing it on the ground. Someone else would then come and pick it up, standing it in a stook overnight. Then after a day or two those stooks were thrown onto a wagon and brought to the barn where they were thrashed and winnowed.

      If the barley is brown or ripe, then it shatters in all of this rough handling.

      OK, so that is one way of telling. But most of those alive today are not agriculturally savvy. So the next test is when the wheat is harvested for Shavuot. For the past 6 years the very first wheat was ready exactly on Shavuot counting from the day we kept Wave Sheaf Day during Passover. Others kept it one month later. We had the very FIRSTFRUITS of wheat to offer just as we are commanded.

      Test #3 is having the grapes harvested in the 5th month exactly as the Bible says they would be. We have had this happen for us the past 6 years. It has been amazing for us to watch this and see it happen. And yet it has each and every year.

      Then when we get to Sukkot the Pomegranates and figs and olives are all ready BEFORE Sukkot not after like the other groups have. So, yes we are always watching to see if we got all the crops in the proper season and it starts with the Barley.

      Yehovah calls for the FIRST FRUITS. Not the seconds or from stored barley. The First Fruits. We strive to find the first to give to HIm on behalf of the nation. That is what we will continue to do.

      The farmers back then knew when the Month of Aviv was. They only had to watch for the new moon. Check out the pictures of those living in the land and see what they show you.

      Israel is a beautiful land. We, in the diaspora, need to get to know the Land and not just for two weeks looking for the barley, but for the entire year looking at all Yehovah is doing for us year round. Please look at all the pictures and note the dates they are taken. Also look at the condition of the barley in our report. It is ripe. It is the very first fruits. To wait another month would be to waste the filed.

      • Loren Walker

        Thank you.

  3. Elaine

    so wonderful to see Randy in Israel with Becca to tell us we have 1st fruits!!!!! Happy PASSOVER to ALL,Thank you Yeshua for passing over us. ! and thank you for providing us with a means to come out of bablyon!


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