July 2024 – Page 4

More CREATE! to enjoy

Eastside Arts Society presents CREATE! Eastside Arts Festival July 22-28. (photo by Wendy D)

Eastside Arts Society (EAS) presents the fourth edition of its newly expanded, immersive summer arts event, CREATE! Eastside Arts Festival, at various Eastside Arts District (EAD) venues from July 22-28, in addition to its traditional all-day outdoor festivities at Strathcona Park July 27.

“We are thrilled to see the evolution of the CREATE! Eastside Arts Festival into a true, district-wide event that illuminates all that the EAD has to offer,” said Esther Rausenberg, artistic and executive director of EAS, who is a member of the Jewish community.

The festival will offer affordable ticketed art workshops and performances at pop-up locations. Community highlights include CREATE! pop-up art workshops at Off the Rail Brewing, Luppolo Brewing and Strange Fellows Brewing from July 22-26 and studio art workshops at 1000 Parker Street Studios, the Mergatroid Building and the Arts Factory on July 28; Canadian musical artist Paul Pigat at the Firehall Arts Centre on July 25; singer-songwriter Art Bergmann at the Rickshaw Theatre on July 26; a roving piano and dance performance from Mascall Dance on July 26; live mural painting by Eastside Culture Crawl co-founder Richard Tetrault at East 4th Avenue and Ontario Street from July 22-26; and more.

On July 27, the festival returns for a full day of festivities at Strathcona Park, with a series of outdoor art-making workshops taught by EAD artists, including weaving, summer florals, introduction to flamenco (all abilities), crochet, charcoal drawing, and a BIPOC expressive art workshop.

For the first time this year, CREATE! will partner with 604 Records and Light Organ Records to present a live music concert stage at Strathcona Park (July 27, 2-6 p.m.), featuring homegrown artists Haleluya Hailu, Fur Trade (Steven Bays and Parker Bosley from Hot Hot Heat) and Sarah Jane Scouten.

A free all-ages CREATE! Festival Concert pass will also include access to the festival’s Art Zone, featuring public art activities, beer garden, food trucks and Art Shop, sponsored by the Strathcona BIA. CREATE! Art Zone public art activities will include zine making; planting flowers and painting your own pot to keep; and cyanotype, a photographic printing process activated by the sun.

A curated selection of local handmade artworks and goods will be available at the Festival Art Shop, and visitors can enjoy a fully licensed beer garden, serving beer, cider and wine from Strange Fellows Brewing, as well as an assortment of food from food trucks including Camion Café, Midnight Joe’s and Varinicey Pakoras.

Also on July 27, participants in Eastside Arts Society’s 9th annual Art! Bike! Beer! Crawl Brewery Tour Fundraiser will end their day of cycling/walking and imbibing at the CREATE! Art Zone. All fundraiser proceeds will benefit the Eastside Arts Society’s yearly activities and community events.

Art workshops are $35 for youth/adults and $20 for flamenco and children’s workshops. Children under the age of 12 must be supervised by an adult. The general public can access festival activities with a free CREATE! Festival Concert pass, sponsored by the Strathcona BIA. For full festival details and ticket info, visit createartsfestival.ca.

– Courtesy Eastside Arts Society

Oct. 7 heroes support Team Israel-Premier Tech

Oct. 7 survivors Sharon Shabo, left, and Avida Bachar lead Team Israel-Premier Tech riders in the team’s final training session before the Tour de France started on June 29 in Florence, Italy. (photo by Noa Arnon)

Three injured heroes from the Oct. 7 Hamas terror attacks came to support Team Israel-Premier Tech at the Tour de France. As well, they held signs bearing the names of hostages, some of whom are their close friends, and called for their release. Alongside them stood Israel-Premier Tech owners Sylvan Adams and Ron Baron.

“My friends from the kibbutz are suffering there. We can’t wait another moment,” said Avida Bachar. He lost his son and wife, who were murdered in their shelter in Be’eri on the morning of Oct. 7, while he himself was severely injured and lost his leg. Despite adapting to his prosthetic, Bachar insisted on riding his bike for the first time since his injury to lead the Israeli team in their final training session. “It was an immense moment, one of the most emotional of my life,” he said.

Joining Bachar was his good friend Sharon Shabo, who was seriously injured in a Hamas ambush on the morning of Oct. 7 while riding his bike, and 20-year-old Oded Gelbstein, a young combat engineer soldier who was critically wounded in Gaza and is currently undergoing rehabilitation in Florence.

“Avida and Sharon will be our great inspiration at the Tour de France,” said Adams to the team riders before the race started.

The Tour de France lasts three weeks, during which the riders cycle more than 3,400 kilometres. Twenty-two teams are taking part in the 21-stage race, which culminates in Nice, France, on July 21.

– Courtesy Team Israel-Premier Tech

Team Canada wins cup

Team Canada and Team Israel at Softball City July 3 to compete for the Canada Cup International Softball Championship, Women’s division. (photo by Cynthia Ramsay)

The Canada Cup International Softball Championship, Women’s division, took place June 28-July 7, with Team Canada winning the competition in a game against TC Colorado (7-0) on the last day of the tournament.

This year, 12 women’s teams competed for the cup: Saskatchewan 222s, TC Colorado, Team Australia, Team Canada, Team Chinese Taipei, Team Czechia, Team Greece, Team Hong Kong, Team Israel, Team Mexico, Team New Zealand and Team Philippines.

Team Canada and Team Israel played each other July 3 at Softball City, and attendees cheered on both teams, despite the presence of anti-Israel protesters outside the stadium. While Team Israel scored the first two runs of the game, Team Canada went on to win 10-3. In all, Israel won four of its seven games and Canada won all its eight games, which included the final.

For more about the annual event, visit canadacup.com.

Enjoy a glass of Israeli wine – the award-winning industry has struggled since Oct. 7 attacks

According to historian and former ambassador Michael Oren, on Oct. 8, 2023, one day after the terror group Hamas’s brutal assault on southern Israel, the following things happened: 80% of Israelis volunteered to help in any way they could, 360,000 Israelis reported for military duty and thousands of Israelis who were not in Israel on Oct. 7 returned to defend their country.

This remarkable resilience and dedication have also been apparent in Israel’s wine industry. Workers from wineries that could finish their 2023 harvests went to other wineries to help with harvesting and winemaking. A poignant example is the support for Kibbutz Nir Oz’s winery. When Kibbutz Nir Oz was attacked, Hamas murdered the winemaker, Gideon Fauker, z’l, and took his two partners captive to Gaza, where they remain today. In a recent Israel21c article, Andrea Samuels recounts how people in Israel’s wine industry came together to turn Nir Oz Winery grapes into wine and save the vintage, to honour their Nir Oz colleagues.

Jews have been making wine in the land of Israel for more than 3,000 years, a fact confirmed by archeological evidence. King David had vast vineyards and kept large stores of wine, and wine was a major export and economic mainstay for Jews during the time of the Second Temple in Jerusalem. Even when outsiders invaded the land and mandated pulling out the vines many centuries later, a limited number of vines remained to produce wine for sacramental purposes. Viticulture was reintroduced in the late 19th century and, by the end of the 20th century, Israel was garnering international recognition for the quality of its wines. Today, there are more than 300 wineries of all sizes in Israel, and a well-established wine culture.

Since the massacres and kidnappings by Hamas on Oct. 7, the wineries have faced tremendous obstacles due to the ensuing war with Hamas in Gaza and daily rocket and missile attacks on northern Israeli land and communities by the terror group Hezbollah. There are labour shortages, as Israelis are repeatedly called up for reserve duty and many foreign workers have left the country. In the north, some employees who have been evacuated because of the Hezbollah attacks can’t get to the wineries. Any work at the wineries and vineyards in this prized Galilee viticulture region remains a dangerous proposition and there is concern for the 2024 vintage. Vineyards in the north and south have been damaged by rockets and some in the north are inaccessible in closed military zones. Domestic wine sales, on which the wineries heavily rely, plummeted after Oct. 7 and, although they have recovered somewhat, a tourism decline and restaurant and bar closures have exacerbated the sales slump. And, of course, there is the human cost as the wars and threats continue and as many in Israel’s wine industry have lost family, friends and co-workers.

Despite these challenges, the people of Israel’s wine industry have shown classic Israeli resilience, determination, collaboration and commitment to the country and to one another. Samuels’s article noted that, since Oct. 7, Alex Haruni and his Dalton Winery team have been making Shabbat dinners for soldiers posted at the nearby Lebanon border. And, in his article “A taste of total victory,” Adam Montefiore, a 38-year veteran of Israel’s wine industry, wrote about Tom Carbone and his Be’eri Winery.

Carbone and his friend Dror Or, z’l, the Be’eri Dairy cheesemaker who was murdered by Hamas when they attacked the kibbutz, had a dream of collaborating to make Kibbutz Be’eri a food and wine tourism destination. Carbone is working to fulfil that dream for both of them, commuting to Be’eri from the hotel he and his family now live in at the Dead Sea. So far, he has produced an outstanding Be’eri Chardonnay and is continuing his friend’s work at the dairy.

We in Canada can support Israel in many ways, including by buying and enjoying the beautiful wines of her irrepressible wineries. Israeli wines available in British Columbia are highlighted below with tasting notes.

GALIL MOUNTAIN WINERY

Established in 2000 as a joint venture between Golan Heights Winery and Kibbutz Yiron, Galil Mountain Winery (galilmountain.co.il) has five vineyards in the Upper Galilee mountains, with topographical and climatic conditions well-suited to growing grapes of the highest quality for wine production.

Galil Mountain Cabernet Sauvignon 2022: A young, refreshing character with accentuated fruity aromas. No barrel aging. The wine was stored in stainless steel tanks after fermentation to preserve its fruity character.

Varietal: Cabernet Sauvignon

Colour: deep opaque purple

Aroma: pure ripe raspberry and blueberry primary fruit character, with hints of herbs and tobacco leaf

Taste: a medium-to-full bodied wine with delicate tannins; the finish is long and firm

Food: best served at 64°F (18°C) to accompany a wide range of meat dishes

Galil Mountain Rosé 2021: A dry, light rosé with refreshing acidity. A combination of two winemaking techniques – skin contact followed by cold fermentation.

Varietal: a blend of Sangiovese, Barbera, Pinot Noir

Colour: bright pink

Aroma: scents of strawberry, pomegranate and ripe nectarine with notes of blooming wildflowers

Taste: presents characters of flowers, strawberry and pomegranate; a joyful wine with invigorating and well-balanced acidity

Food: try with a fresh summer salad, with sushi or as an aperitif on its own

Galil Mountain Alon White 2020: The grapes are carefully selected at harvest, pressed gently, and half of the blend is fermented and aged in French oak barrels for three months.

Varietal: blend of Chardonnay, Viognier

Colour: pale lemon

Aroma: citrus blossom, alongside hints of fresh mint

Taste: ripe citrus, stone fruit and a hint of herbs on the palate, with refreshing acidity, light body and a lingering finish

Food: pairs beautifully with grilled fish and fresh salads

GOLAN HEIGHTS WINERY

Golan Heights Winery (golanwines.co.il) gained international recognition after releasing its first wines in 1984 and led a winemaking revolution that put Israel on the world wine map. The Golan Heights, a volcanic plateau with rich basaltic soil, is the coldest region of the Galilee appellation and considered the best for viniculture.

Mount Hermon Indigo 2022: Made from classic varietals, a young medium-bodied wine full of flavour.

Varietal: blend of Cabernet Sauvignon, Syrah

Colour: deep indigo-purple

Aroma: black currant, tobacco and smoke

Taste: medium bodied with notes of raspberry and black cherry, characters of aniseed and cocoa, and hints of flowers and earth

Food: beef brisket, grilled lamb shanks or a barbecued beef burger

TEPERBERG 1870 WINERY

Teperberg 1870 Winery (teperberg1870.co.il) is located in the foothills of the Jerusalem Mountains with vineyards in several growing regions. It is one of the oldest wineries in Israel, founded in Jerusalem in 1870 and, for a time, known as Efrat Winery. Efrat remains a label of Teperberg 1870. The Teperberg and Efrat wines listed are mevushal, wine that has been flash pasteurized.

Teperberg Malbec Vision 2021: The Malbec Vision undergoes stainless steel fermentation and is aged in French and American oak for five months prior to release.

Varietal: Malbec

Colour: deep red with purple hints

Aroma: black fruits and spices

Taste: a deep and layered wine that combines a wealth of fruit with vibrant acidity

Food: beef dishes, charcuterie, beet salads

Teperberg Efrat White Blend 2022: Fermentation in insulated chilled stainless steel tanks for two weeks before the final blend is composed. To retain its crispness, the wine does not undergo malolactic fermentation.

Varietal: blend of Riesling, Semillon, French Colombard

Colour: light, pleasant yellowish

Aroma: mainly citrus aromas

Taste: fresh, balanced with pleasant acidity and medium body

Food: fried or grilled fish

Efrat Judean Hills Cabernet Sauvignon Argaman 2022: Fermentation in insulated chilled stainless steel tanks.

Varietal: blend of Cabernet Sauvignon, Argaman, Carignan

Colour: purple

Aroma: fruity aromas with black and red fruit

Taste: balanced, rich, medium-bodied with a long finish

Food: lamb dishes or pasta in meat sauce

Visit bcliquorstores.com to find a store near you with Israeli wine. L’chaim!

Rochelle Golumbia is an advocate of supporting Israel through Israeli wine and initiated Vancouver’s first Israeli wine festivals.

Mousse and toasties, yum!

Easy-peasy Vegan Chocolate Mousse served up in a teacup. (photo by Shelley Civkin)

I have to admit, I have a soft spot for Donna Reed-type recipes from the 1960s. Aside from being comfort food, they usually boast the honour of containing highly processed foods that are, well, a little short on nutrition. But do they taste good!

One such recipe comes from my cousin Heather. The name says it all: Artichoke Toasties. It appeals to the lazy cook in me because it only has seven ingredients, five of which I always have in my kitchen. But it’s also a surprisingly creamy, crunchy and satisfying appetizer. And, it’s pretty filling too, so you can get away with serving a lighter dinner. Always looking for shortcuts.

ARTICHOKE TOASTIES

12 slices white bread
butter
1 14-oz can artichoke hearts, drained and finely chopped
approx. 1/4 cup grated parmesan cheese
3 heaping tbsp mayonnaise
pinch of salt and pepper
1 clove crushed garlic

Preheat oven to 425°F. Use a drinking glass (2” diameter) to cut circles of bread out of each slice. Butter one side and press the buttered side down into a greased muffin pan, flattening the entire surface. Mix the remaining ingredients together and place a spoonful of the mixture into each bread “bowl.” Bake 12-15 minutes, until golden and crisp. Cool briefly before removing them from the pan.

Not only is it a fun presentation, but it satisfies that salty, cheesy craving we all get now and then. I never promised anyone a low-calorie, highly nutritious, gourmet meal, but I always hope to deliver something yummy.

My next recipe is a no-brainer dessert that will have your partner or guests convinced you went to French culinary school. It’s called Vegan Chocolate Mousse, and it tastes like a fancy-restaurant dessert made with the finest Belgian chocolate … the kind you’d eat while wearing high heels and diamond earrings. Best part is that it’s ridiculously simple to make. As in, it take five minutes. Seven, if you really go nuts with the blending. I never thought a recipe that starts with the word vegan would draw me in, but, hey, first time for everything. You’re welcome.

EASY-PEASY VEGAN CHOCOLATE MOUSSE

1 can (13.6 oz) full-fat coconut milk (or coconut cream) chilled overnight
1/4 cup + 1 tbsp cocoa powder
3-4 tbsp powdered sugar
1 tsp vanilla extract
2-3 tbsp liquid from the can of coconut milk
1/2 tsp instant coffee or 1/2 banana (optional)
fresh berries for topping (optional)

Refrigerate the can of coconut milk (or coconut cream) overnight. Be sure to use full-fat canned coconut milk for this recipe – and do not shake the can, because you want the cream separate from the liquid underneath.

Once cold, open the can of coconut milk and transfer only the thick cream part to a bowl. Keep 3 tablespoons of the watery part and discard the rest (or freeze it for later use).

Whip the coconut milk (or coconut cream) until smooth. Add remaining ingredients and whip until it forms a mousse-like texture. Spoon into ramekins or small bowls and chill for a few hours or up to overnight. For a unique and kitschy presentation, I served the mousse in old-fashioned teacups.

Top with whipped cream and raspberries or blueberries, if you’d like.

There is a pronounced but not overwhelming coconut flavour to this mousse, however the cocoa powder dominates the palate. I made this recipe recently and, as I dragged my spatula towards the finish line, I had a strong feeling this was going to be a top contender in my dessert repertoire. Sure enough, it was a huge hit with my guests. As for my hubby, after the first bite, his eyes glazed over and he went into a trance-like state. Then, he came to and hoovered up the rest of the mousse in 30 seconds flat.

Be aware that this recipe only produces three good-sized portions or four scant ones. Given how popular it was, I would likely double or even triple the recipe next time. This was hands-down the easiest, fastest and least expensive dessert I’ve ever made.

One another note … along the way on my culinary adventures, I’ve stumbled upon a few new-to-me kitchen hacks. These tricks eliminate mess, rescue flavours and are just kind of cool, so I thought I’d share.

Dental floss

When you’re slicing certain creamy foods like cheesecake or goat cheese, give plain dental floss a try. It’s thin, so it doesn’t create drag, like the blade of a knife does, and the slices come out clean with just a simple pull of the floss. Caveat: don’t use flavoured dental floss or your cheesecake or goat cheese may come out tasting like mint. Regular, thin, waxed floss will do the trick.

Stop pot from boiling over

When you’re boiling anything on the stove, the quickest way to stop it from boiling over is to put a wooden spoon across the top of the pot. Don’t ask me why this works, it just does. Every time. I think the wood absorbs the steam. But don’t try this with a silicone spoon.

Rescue a salty soup

Next time you mistakenly oversalt a soup, toss in a few pieces of raw apple or potato. Simmer for 10 minutes then discard the pieces. The apple or potato absorb the salt like little sponges.

My best hack

My favourite kitchen hack by far though is this: eat out! Or, stay home and stuff your piehole with artichoke toasties and vegan chocolate mousse.

Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.

Tasty, tangy Shabbat salad

Micah Siva’s Pomegranate Lentil Tabbouleh, the recipe for which is in her book NOSH. (photo by Micah Siva)

This past weekend was hot, and the last thing I wanted to do was cook, so I turned to Micah Siva’s NOSH: Plant-Forward Recipes Celebrating Modern Jewish Cuisine (The Collective Book Studio), which I reviewed for the Passover issue (jewishindependent.ca/tasty-plant-forward-recipes). I made the salad portion of Siva’s suggested summer Shabbat dinner, and it was the perfect meal: fresh and tangy, healthy and filling.

Siva’s summer Shabbat dinner includes the tabbouleh, four variations of hummus, an everything bagel spiced Israeli-style pita (“[t]ypically thicker than other flatbreads or pitas … when made correctly, it contains a pocket”) and falafel balls. Of course, she has recipes for every part of the meal. Here is the one for the tabbouleh. Enjoy!

POMEGRANATE LENTIL TABBOULEH
(serves 4 to 6)

1/2 yellow onion, finely chopped
1 medium tomato, cut into 1/4-inch pieces
1/2 english cucumber, seeded and cut into 1/4-inch pieces
salt
pepper
2 cups roughly chopped fresh parsley
1/2 cup roughly chopped fresh mint leaves
1/2 cup pomegranate arils
1/2 cup cooked brown or green lentils
1 tsp lemon zest
juice of 1 lemon (about 3 tbsp)
3 tbsp olive oil
1/4 cup sesame seeds
2 tsp za’atar

In a medium bowl, combine the chopped onion, tomato and cucumber. Season liberally with salt and pepper. Let sit for 5 to 10 minutes. This helps remove excess water from the vegetables.

While the vegetables are salting, combine the parsley, mint, pomegranate arils and cooked lentils in a serving bowl.

Use a colander to drain the onion and tomato mixture, pressing out any excess liquid. Add the mixture to the serving bowl.

Add the lemon zest, lemon juice, olive oil, sesame seeds and za’atar and toss to combine. Season with salt and pepper to taste.

Note: Make this salad up to 3 days in advance by combining everything but the fresh herbs in an airtight container and refrigerating. Toss with the herbs just before serving.

Variations: Add 2 teaspoons of ground sumac to this recipe for a tangier variation. Omit the sesame seeds and add hemp seeds for added protein.

המצב בישראל משפיע על מה שקורה בקנדה

החברה הלאומית של קנדה אייר קנדה תחזור לטוס לישראל רק בחודש הבא. החברה הקנדית שהחלה לטוס לישראל רק בעשרה באפריל הפסיקה את טיסותיה לתל אביב ארבעה ימים לאחר מכן, לאור סגירת נמל התעופה בן גוריון לאור המתקפה האיראנית. באייר קנדה מעדכנים כ הטיסות יחודשו בין קנדה לישראל רק החל מהשישה באוגוסט

אייר קנדה נוסדה בשנת אלף תשע מאות שלושים ושבע ובסיסה בעיר מונטריאול. לחברה נוכחות מסיבית גם בנמלי התעופה הבינלאומיים של טורונטו, ונקובר וקלגרי. לאייר קנדה ארבע חברות-בנות והיא מפעילה כיום כשלוש מאות ושישים מטוסים הטסים לכמאתיים יעדים שונים ברחבי העולם. הכנסות החברה אשתקד עמדו על כעשרים ושתיים מיליארד דולר (קנדי)

צעדת התמיכה הגדולה ביותר בישראל התקיימה בקנדה בחודש יוני האחרון בטורונטו בהשתתפות כחמישים אלף איש. במצעד בטורונטו הניפו המשתתפים דגלי ישראל וקנדה, קראו עם ישראל חי ותחי ישראל ויחי צה”ל, אל מול מפגן תמיכה קטן של מפגינים פרו-פלסטינים. בצעדת התמיכה בישראל השתתפו גם איראנים מתנגדי משטר של האייטולות

בכל שנה, הצעדה למען ישראל היא האירוע היהודי הגדול ביותר בקנדה ואחת מצעדות הסולידריות עם ישראל הגדולות בעולם. חגיגה ידידותית למשפחה זו כוללת צעדה סימבולית בטורונטו ולאחריה פסטיבל לחגוג את התרבות הישראלית והיהודית

אנחנו נרגשים מהתמיכה העצומה בצעדה השנה מהקהילה שלנו ומהחברים והשכנים שלנו ברחבי טורונטו רבתי. לראות השתתפות שיא השנה מדברת רבות על הגאווה, החוסן והנחישות של הקהילה שלנו להראות לעיר שלנו מי אנחנו ועל מה אנחנו עומדים. כך אמור יו”ר אגון הגג של הפדרציות היהודית של קנדה, ג’ף רוזנטל. ואילו נשיא ומנכ”ל של הפדרציות היהודיות של טורונטו, אדם מינסקי, הוסיף כי בזמן שנאה חסרת תקדים המופנית כלי הקהילה היהודית בטורונטו, הצעדה ששברה שיאים שולחת מסר ברור שאנחנו חזקים, מאוחדים וגאים. האירוע היום הוא הפגנה חזקה לכך שיש רבים שתומכים בנו, בעד הדמוקרטיה, החברות והזכות של הישראלים ושל הקהילה היהודית לחיות בשלום ובביטחון, הוסיף עוד מינסקי

כאירוע גיוס כספים למטרות צדקה, כל התרומות לצעדה תומכות בשירותים חברתיים ומאמצים הומניטריים בישראל המסייעים לתושבי ישראל הפגיעים ביותר. השנה הכספים שנתרמו יעזרו לישראלים להתאושש מהטראומה הגדולה של השבע באוקטובר, כולל תמיכה בתוכניות לעזור לקורבנות הטרור ולאה הנאבקים בבעיות נפשיות

לאחר הצעדה, המשתתפים התכנסו בקמפוס שרמן של פסטיבל הסולידריות שכלל פעילויות ידידותיות לילדים, אוכל והופעות. האירוע כלל גם הזדמנויות לשלוח מסרים של תקווה לישראל וכיבוד קורנות השבעה באוקטובר. כן נבנתה חומת התקווה שהיא מיצג הזיכרון של פסטיבל נובה שגבה קורבנות רבים

לאור עלייה באנטישמיות בטורונטו, המשטרה הייתה נוכחת בצעדה במספרים חסרי תקדים. בקהילה היהודית בטורונטו מעריכים מאוד את המאמצים הבלתי הנאלים של משטרת טורונטו להבטיח חוויה בטוחה בצעדה

מנכ”לית הפדרציות היהודיות של קנדה בישראל, שרה מלי, אמרה שיש משהו מיוחד במינו בצעדת למען ישראל של פדרציית טורונטו השנה, מעבר להשתתפות המרשימה של חברי קהילה, תומכים ונבחרי ציבור צעדו כדי לחגוג ולתמוך בישראל. הסיבה לכך שזה כל כך יוצא דופן היא שמאז השבעה באוקטובר, הקהילה היהודית הקנדית נתונה לאנטישמיות גוברת ומתפשטת בקמפוסים ובמרחבים הקהילתיים היהודיים, ובו בזמן גייסה את סכום הכסף המשמעותי ביותר לנפש מכל הקהילות בעולם. לכן, הצעדה השנה, לא רק שהיא הגדולה ביותר, היא מייצגת את המחויבות של הקהילה היהודית בטורונטו לישראל כנגד כל הסיכויים ולכן יש לה חשיבות סמלית שאין כדוגמתה