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Preschool widens catchment

Naomi Hazon’s daughter, Maayan Cohen, with the striped sleeves, has been attending Beth Tikvah’s Shalom Preschool for a year. The youngsters have supervised access to an outdoor play area and garden. (photo by Naomi Hazon)

Watching parents pick up their kids at Beth Tikvah Congregation’s Shalom Preschool and then touring the facility with teacher Esther Karasenty once the hallways had cleared, it is hard to believe that only a year ago, the program was in danger of closing for lack of enrolment. No such problem now, however, and parents wanting to check out the school for their 2.5- to 5-year-old should visit sooner rather than later.

Karasenty has been teaching at Shalom Preschool since 2008.

“Esther has the skills and training to work with children and a very natural ability to connect with children…. She’s able to build trust and make connections,” parent and schoolteacher Naomi Hazon told the Jewish Independent about Karasenty.

Karasenty is “the next best thing to when Mommy’s not around. I don’t feel worried, ever, when I leave my daughter here,” Hazon said.

In addition to her teacher credentials and extensive experience – in early childhood education and instruction, and in teaching special needs children – Karasenty also speaks five languages: English, Hebrew, Portuguese, Spanish and French. Yet, even with such a capable teacher, when Hazon went to register her daughter Maayan last year, she was told that the preschool was probably going to close within a year because of low enrolment.

About that situation, Karasenty said, “The population around here changed a little bit. Young couples started selling their homes and moving away from Richmond, so we didn’t have a lot of new children that belonged to Beth Tikvah itself,” and the preschool was previously “directed toward the community of Beth Tikvah.”

When Hazon found out that the preschool she herself had attended as a child might close, Karasenty said, “She just said no.” Hazon “worked really hard to bring it back to life. It was amazing,” said the teacher. When she joined forces with Beth Tikvah to open it up beyond the synagogue community, “she reached out to everybody and that made the difference,” said Karasenty.

“In the matter of a few months, we had several open houses,” said Hazon, as well as “families through in the evenings.”

Hazon also contacted Lissa Weinberger from Congregation Beth Israel, who sent an email to the Jewish children’s book mail-out program PJ Library, to build “community connections and get the word out.”

As well, Beth Tikvah hired a new program director, Hofit Indyk, who has worked with Hazon to advertise and market the preschool.

“We have updated our website and we advertise more on social media,” said Hazon.

Preschoolers whose families are not members of Beth Tikvah “just pay a slightly different fee for being non-members,” Hazon explained, “and members’ children are obviously welcome, and we are also open to non-Jewish families that are also in our community.”

This fall, five of the eight students will be Jewish. Other cultures represented include Japanese and Indian. “So, we have really mixed families,” said Hazon.

“Even within the Jewish families,” she added, “it’s often a place where families who have mixed marriages and maybe one parent hasn’t converted, they feel welcome here.”

Hazon shared the story of a family who recently moved here from Brazil. “Their child speaks barely any English and, by word of mouth, they hear that [Karasenty] speaks Portuguese, and [their son] is able to speak his first language with her and he was able to settle in right away.”

When Hazon was signing her daughter up for Shalom Preschool last year, the Jewish Community Centre of Greater Vancouver program for 2-year-olds had a lengthy waiting list. She describes Shalom Preschool as a “hidden gem” because it is providing Jewish education to her daughter “with an incredibly gifted and talented teacher in a small group setting and it’s local and, you know what, it’s affordable … and it’s inclusive.”

Karasenty explained her approach to teaching. “I see my position in the class as a facilitator. I facilitate the children’s interaction with the world around them. I facilitate their interaction with each other and I give them skills to communicate and to express their needs…. I respect children. I don’t lie to them, I always tell them the truth. I always see them as intelligent human beings. They may be short human beings, but they are human beings.”

Karasenty derives her approach from Maria Montessori who, explains Karasenty in Beth Tikvah’s December 2015 newsletter, “was an Italian physician, educator and innovator, acclaimed for her educational method that builds on the way children naturally learn. At Beth Tikvah Shalom Preschool, I follow those guidelines, creating an environment that will promote children’s development: offering them cognitive, physical and emotional experiences that will help them in becoming critical thinkers, human beings who will have the clarity of vision to direct and shape the future of our society.”

As the Jewish community becomes more dispersed – the latest figures cited by the Jewish Federation of Greater Vancouver show that 46% of Lower Mainland Jews now live outside of Vancouver – Hazon said, “It is important that people access what’s locally available to them and that you give back to your community to keep things going.”

“Beth Tikvah is here,” said Karasenty, “to keep on the feeling of community.”

Shalom Preschool runs Monday through Friday, 9 a.m.-noon, with Shabbat-themed programming every Friday. The preschool is still accepting registration for the fall. For more information, visit btikvah.ca/learn/shalom-preschool or call 604-271-6262.

Zach Sagorin is a Vancouver freelance writer.

We must keep trying

No reasonable people contend that the Holocaust did not occur. However, a great many assert that it has been considered enough, that it is time to put the past behind and effectively close the book on that era. Similarly, discussion today about the Holocaust is likely to elicit a sort of comparative or competitive response: “The Jews are not the only people who have suffered,” or something similar. While such assertions are almost tautological in their obviousness, they betray a different sort of exceptionalism around the Holocaust: the Jewish people are not the only group in history to have suffered, but they are the only ones today being told to buck up and shut up about it.

Somewhere between these two responses – outright denial and exasperated acknowledgement – is a large swath of indifference. A great many people in Canada and elsewhere are aware of the history of the Holocaust, express appropriate responses to it and may utter rote pieties about preventing history from repeating itself. As a civilization, though, all of these responses have so far led to an unsatisfactory status quo.

photo in Jewish Independent - Elie WieselElie Wiesel, who died Saturday, believed that understanding the Holocaust is key to the crucial need to understand human capabilities for evil and possibly to provide its antidote. If Wiesel’s formula is correct, the briefest glance at the headlines today is all the proof necessary to show we have thus far failed to consider and understand that terrible history.

For decades, Wiesel was not only a global voice for survivors, but a sort of moral compass for a world that has not learned the overarching lesson of the Shoah. Speaking out again and again on issues of contemporary injustice and genocide – though some advocates for Palestinians have contended that he wasn’t as vocal on that issue – Wiesel at the same time expressed regret that his interventions should be necessary.

In an interview with the Independent in 2012, Wiesel lamented that all his efforts and those of other survivors have failed to create the ideal world free of hatred and genocide.

“Maybe, deep down, all of us who have survived have had a feeling, if we told the story, the world would change, and the world hasn’t changed,” he said. “Does it mean that we did not tell the story? Or not well enough? Simply, we did not find the words to tell the story? Had we told the story well enough, maybe it would have changed the world? It hasn’t changed the world.”

The outpouring of grief over the passing of Wiesel is the appropriate response to the loss of a great individual. But it also reflects a larger lament; it is a reminder that the generation of eyewitnesses is diminishing. For many of us – and for the world – Wiesel was the face of the survivor, the voice of the Holocaust experience. His unflinching writing on the subject defined the discipline of the eyewitness Holocaust narrative. Not only was Wiesel able to articulate and validate the experiences of survivors who could not express themselves for various reasons, more importantly, as he himself acknowledged, he had an obligation to those who did not survive.

It is this same sense of obligation that motivates survivors to regularly make the emotionally exhausting effort to share their experiences with audiences, particularly young people. As Wiesel acknowledged, the world has not responded adequately. But, in the same interview, he said failure would have been to not try.

When Wiesel was recognized in 1986 with a Nobel Prize in literature, it was a recognition of his contribution, certainly, but it was also an affirmation for all survivors – indeed, for all of those whose identities attracted the Nazis’ genocidal hatred – that their experiences were valid, legitimate and incontestable.

When Wiesel’s book Night was published in English in 1960, it was at the start of a global conversation of the Holocaust and its meaning for humankind. Wiesel rightly hoped, but perhaps should not have expected, that a catastrophe of this magnitude would be adequately understood or its lessons assimilated in the comparatively short span of a human lifetime. He was correct that understanding the Holocaust is a key to humanity’s future. By their actions, Wiesel and all the survivors who share their lived experiences have helped to lay a foundation for a world in which the key to peace and a better future can emerge. As the eyewitness survivors pass that responsibility along to the rest of us, it is our ambitious mission to build on that foundation and to extend their calls of compassion, humanity and reflection to a world in great need of perfecting.

Connecting local food fans

With the Tangoo app, Paul Davidescu, centre, brings together restaurateurs, social influencers and diners. (photo from tangoo.ca)

Food is more than nourishment, says Paul Davidescu, it builds community. The Vancouver entrepreneur is behind an app that aims to unite people over food.

“We are passionate about creating community,” said Davidescu, whose company, Tangoo, is connecting local food fans. “The way that we believe you create community is over the dinner table, where you get people together for dinner, brunch, what we call breaking bread, because that’s when the big ideas get created, that’s when people find love, that’s when people really get together.”

For restaurateurs, Tangoo promises to “attract the perfect customer by sharing your business story through social media influencers, our pocket concierge app, and integrated marketing solutions.” For diners, Tangoo offers “the pulse of the city’s best dining experiences, exclusively recommended by foodie influencers featured on the app.” And, for social influencers – a relatively new but increasingly powerful demographic – Tangoo offers a front row seat to emerging food trends in the city.

Davidescu, who graduated from the University of British Columbia’s Sauder School of Business in 2012, explained that businesses are having an increasingly difficult time connecting with young consumers through traditional media.

“Nowadays, PR [and] social media are turning into one, especially if you’re looking at targeting millennials,” he said. “They don’t really watch TV anymore. They’re on social media.”

Tangoo’s approach is to provide information through their mobile app that helps potential customers get a sense of a restaurant’s personality. Part of the experience includes the opinions of local figures like chef Vikram Vij, record label founder Ari Paunonen and lifestyle expert Natalie Langston on their favorite meal destinations.

While the Tangoo app has about 20,000 users, Davidescu’s vision is to leverage the existing audiences of influencers. By inviting well-known figures and social media bigshots to be the first to experience, say, a new summer cocktail or a dining room’s revamped menu, Tangoo helps restaurants get their news out to the people who most closely follow such things.

“We started to actually connect these influencers who we already have on our app with the actual restaurants directly,” he said. “Not to the point where they’re just recommending them on our app, but they’re actually going into the restaurant and they’re tasting the food and actually posting on their own Instagram.”

Influencer marketing, as it is known, is Tangoo’s bread and butter.

“Think of it as more informal PR,” he said. For businesses with tight budgets – and restaurants tend to operate on narrow margins – conventional media can be very expensive and social media can be a time-consuming gig.

“You resort to either not doing social media or giving it to your manager at the bar who is multitasking and will never, ever do a very good job on that,” said Davidescu.

Tangoo aims to do the work for the restaurant by connecting them with social media figures with foodie followers.

“It’s kind of like getting guaranteed press through a very targeted channel,” he said. “We are trying to make PR really affordable for restaurants, that’s the core. They’re the ones that nurture community by being alive and keeping things interesting.”

Right now, Tangoo is busy with the Vancouver food scene, but Davidescu said it could grow organically to other cities in future.

“There are a lot of restaurants in Vancouver,” said Davidescu, who was born in Mexico and came here as a child. He was a camper and counselor at the Jewish Community Centre of Greater Vancouver, Camp Hatikvah and Camp Biluim in Quebec. When he was a student at UBC, he helped organize an interfaith discussion group. As part of his co-op studies in business school, he had placements in Germany and Barcelona.

Davidescu said there is a connection between his Jewishness and his devotion to food and connecting over a meal. Community is built across the table, he said.

“Food is cultural,” he said.

“It’s a way to just bring people together.”

New chef’s meals “fabulous”

Executive chef Steven Boudreau heads Weinberg Residence kitchen. (photo from Weinberg Residence)

The Weinberg Residence recently hired executive chef Steven Boudreau, whose extensive culinary experience includes stints at Cioppino’s (under chef Pino Posterero) and Il Giardino (under Umberto Menghi). How did such a talented chef come to work at the Weinberg Residence? For Boudreau, the reasons lay in his desire to find a more balanced, happier work life.

“After 18 years working in a high-pressure restaurant environment, I wanted a chance to spend more time with family. Here at the Weinberg, it’s refreshing to be able to relax into the cooking a little more,” he explained. “Above all, I took this position because of the wonderful people here. The residents are great to be around and I come to work happy and smiling.”

Born and raised in Cape Breton, N.S., Boudreau attended the Culinary Institute of Canada in Prince Edward Island. After graduation, he was selected with four other students to work on Nantucket Island. He worked there for two seasons and then made his way out west, where he landed in Vancouver and worked for Cioppino’s and Il Giardino.

Boudreau left Vancouver to work two seasons at Painter’s Lodge on Vancouver Island and April Point on Quadra Island as executive sous chef. He then spent the winter traveling and exploring such countries as Vietnam, Cambodia, Argentina, Peru, Uruguay, France, Germany and beyond, gaining inspiration and knowledge of diverse culinary traditions from around the world. Next, he spent a year in Montreal, running a bistro and catering company.

Longing for the West Coast, he returned to British Columbia to become the executive chef of Poets Cove Resort and Spa on Pender Island for the next five years. Finally, he spent two seasons working for the Restaurant at Painted Boat on the Sunshine Coast before moving to Vancouver to work at the Weinberg Residence.

As for his philosophy on cooking, Boudreau stresses the importance of keeping things simple.

“I have a real passion for creating tasty and healthy meals to inspire people. For me, it’s all about keeping the process as simple as possible, while creating delicious food that the residents will love,” he said.

The residents are already raving about Boudreau’s culinary contributions. “The food is great and there’s a lot of variety. His fish is the best I’ve ever tasted,” said resident Dr. Jimmy White. “The soups are outstanding and the theme meals are fabulous,” added resident Frieda Brown.

To share the news with the community, if you, your spouse or family member is considering assisted living or multi-level care, the Weinberg Residence is currently offering complimentary lunch when you take a tour. Call Vanessa Trester at 604-267-4722 for more information and to book a no-obligation tour.

 

Event in honor of the Rebbe

Moishe New makes a point while Rabbi Yitzchak Wineberg and other attendees listen. (photo by Lior Noyman Productions)

photo in Jewish Independent - Rabbi David Aaron at the event
Rabbi David Aaron at the event. (photo by Lior Noyman Productions)

On June 21, more than 200 people came to King David High School to hear Rabbi David Aaron, founder and dean of the Isralight Institute on Awakening to Your Divine Purpose, and Rabbi Moshe New, director of the Montreal Torah Centre, at Evening of Inspiration and Connection, which also featured music by Itamar Erez and Liron Man. The farbrengen was held in honor of the 22nd yahrzeit of the Lubavitcher Rebbe, Rabbi Menachem Mendel Schneerson, which this year is observed July 8-9 (3 Tammuz). The June event was co-hosted by Chabad Lubavitch BC and the Ohel Ya’akov Community Kollel, and more photographs can be found on both groups’ Facebook pages, facebook.com/LubavitchBC and facebook.com/kollel, respectively.

Contribute to new podcast

The Jewish Museum and Archives of British Columbia’s Feeding Community project wants your story. (photo from JMABC)

What does an egg taste like when it’s been boiled for hours with onion peels and coffee? Have you ever consumed a meal while sipping on a carbonated yogurt beverage? What kind of oven do you need to make cubana, a dough that you leave on the fire from Friday late afternoon to Saturday?

These are just some of the questions the Jewish Museum and Archives of British Columbia has encountered in the early days of its research for the Feeding Community project. JMABC researchers have devoured cheesecake on Shavuot while talking about the use of dried lime in Persian cooking. They have asked a rabbi to divulge the secrets of his cholent recipe. They have pored over handwritten recipes and black and white photographs of Sephardi Jews in Seattle’s Pike Place Market. It’s been a rewarding and immersive sensory experience, learning about the community’s diverse roots and traditions – and the findings will be shared through a podcast being developed for the JMABC.

Some might say that too many cooks in the kitchen spoil the broth, but the opposite goes for making a podcast. The more people the JMABC hears from, the richer the podcast will be. The JMABC is interviewing members of the community, hoping to unravel what the act of eating and traditions of food mean for individuals and in terms of family. As much as the JMABC hopes people will listen to the series, it also encourages people to be contributors.

Whether your family arrived in Canada by way of Mexico, Minsk or Morocco, Argentina, Albany or Azerbaijan, South Africa, Sri Lanka or Shanghai, the JMABC would like to hear from you. To learn more about Feeding Community or to contribute information, email [email protected] or call 604-257-5199.

Humanitarian delivery

Humanitarian goods from Turkey arrive at the Kerem Shalom crossing point into the Gaza Strip; it was the first such shipment to arrive in Israel from Turkey since the reestablishment of ties between the two countries at the end of last month. (photo from Ashernet)

The families of Israel Defence Forces soldiers Oren Shaul and Hadar Goldin – both of whom were killed two years ago in Operation Protective Edge and whose bodies are still held by Hamas – were dissatisfied with the reconciliation agreement between the two countries, as it did not include the return of their sons’ bodies or the return of two Israeli citizens, Avraham Mengistu and Hisham al-Sayyad, imprisoned in the Gaza Strip. Many also objected at the apology by Israel to the Turkish government, together with a $20 million compensation package, over the May 2010 IDF raid on the Gaza-bound Turkish ship Mavi Marmara, which resulted in the deaths of 10 Turkish citizens after the activists on board attacked the IDF soldiers; it was this event that caused the break in Turkish-Israeli relations.

Brisket at any price?

Why do we love brisket so much? (photo from Jewish Post & News)

When Ricki Silver was leaving for Toronto to visit her family, she faced a dilemma: Do you continue the brisket tradition with the skyrocketing price? The plaintive cry of her granddaughter Charlie – “Bubba, are you bringing the brisket and the gravy?” she wailed over the phone – answered the dilemma. Silver had no choice but to continue her more than 40-year tradition and shlep the brisket to Toronto, cooked and ready to enjoy.

Why do we love this rather tough cut of meat so much? Why has the price hit the roof? Why do so many Jewish people feel their holiday table is empty without a brisket? Why do people treasure and brag about their own brisket recipes? And what are we going to do with this time-honored Jewish tradition now that brisket is just so popular and expensive?

“Brisket is one of the tastiest cuts, hands down, just unbelievable,” according to butcher Al Jones.

Because of this, the demand has gone up, particularly as more people have smokers, slow cookers and backyard barbecues. Jones has found that brisket customers are younger and watch cooking shows, so they are more inclined to try new recipes. At the same time, the price of beef has been steadily rising and shows no signs of changing. This is a function of the Canadian dollar, global economy, climate change and farming practices. “Farmers are using their fields to grow crops that can be used for making gas,” said Jones. This results in higher costs to grow the corn needed for cattle grazing.

Jews have been eating brisket for what seems like forever and, according to Matthew Goodman in his charming cookbook Jewish Food: The World at Table, this brisket business began at the end of Genesis 32 when Jacob had an attack from an angel and injured his thigh vein. Jews stopped eating the cow’s hindquarter. Plus, kosher meat requires quick preparation so the meat is not fully aged and tenderized. The result is that Jews had to find other ways to make meat tender, says Goodman. Brisket, with its need for slow cooking, is simply the perfect food.

Meat, including brisket, is also a cornerstone of Jewish deli food. David “Ziggy” Gruber, who is featured in the documentary Deli Man, said he had a calling to continue this style of cooking. “I feel my ancestors right next to me. It makes me happy,” he says in the film. Perhaps this is what drives many of us to pine for brisket and have it on our holiday table.

“Everyone has a brisket story,” writes Stephanie Pierson in her book The Brisket Book: A Love Story With Recipes, and often “my way is the only way.”

In my Thursday lunch group, one person swears by onion soup, others marinate in different concoctions involving either cola, beer, coffee, soy sauce or orange juice. Even the most uncompetitive person is likely to have a strong opinion on how to make the best brisket. Jones recommends avoiding the use of salt, as this tends to make the meat tougher and he believes that marinating is crucial.

Competition is intense on the price front and everyone seems to be trying to find a good buy, but price should not be the only consideration – quality counts. Jones said people should buy their meat from a reputable butcher to make sure that it has been hung and aged properly. He recommended it have a bit of fat on it. “That is why knives and forks were invented a few hundred years ago,” he said. You need the fat to keep the meat moist and tender, he explained. Just cut it off after the meat has cooked.

So, what is with this brisket love affair? No question, once you go through the days of marinating, cooking, cooling, slicing and reheating, brisket is a totally forgiving cut of meat. If your guests are late, forget to come or are impossible to please, brisket is your most reliable main course. This slab of meat never gets dry, everyone loves it and leftovers are even better than the meal. For Silver, there are four food groups: “meat, vegetables, dairy and brisket.”

Brisket keeps us connected to our past and elevates our celebrations to a special event. Our traditions keep the holidays alive and bring family and friends together. Many of us have our own superior brisket recipe passed down from one generation to another and strong memories of food prepared with love. This brisket food chain tells a story that deserves to be preserved.

Fern Swedlove is a Winnipeg freelance writer. A longer version of this article was published in the Jewish Post & News.

התוכנית האסטרטגית ל-2020

הפדרציה היהודית הכינה תוכנית עבודה ארוכת טווח לספק את הצרכים החדשים של חברי הקהילה ולהגדיל את התקציב למימון פעילותיה.

הפדרציה היהודית של אזור מטרו ונקובר הכינה בשנתיים האחרונות תוכנית עבודה ארוכת טווח עד לשנת 2020. העבודה המורכבת על התוכנית נעשתה על ידי מועצת המנהלים בניצוחו של היושב ראש, סטפן גרבר ובשיתוף פעולה של חברי קהילה רבים. לדברי גרבר מדובר באחד הפרוייקטים החשובים ביותר בהיסטוריה של הפדרציה, כדי לקבוע את סדרי העדיפויות והמשאבים הכספיים הדרושים, כדי להתמודד עם האתגרים העומדים בפני חברי הקהילה היום ובהמשך הדרך. במסגרת היערכות ארוכת הטווח של הפדרציה היהודית החליטה מועצת המנהלים שלה להחתים את המנכ”ל, עזרא שנקן, לשש שנים נוספות עד ל-2022. גרבר: “לצורך ישום העדיפויות של התוכנית האסטרטגית ל-2020 והגשמת מטרותיה, אנו זקוקים למנהיגות יציבה וחזקה ושנקן הוא זה שימשיך לספק את המנהיגות הזו עד 2022. אנו ברי מזל שיש לנו את שנקן בתפקיד המנכ”ל”.

רשימת סדרי העדיפויות של הפדרציה היהודית לארבע השנים הקרובות כוללת שישה פרקים מרכזיים. השקעות אסטרטגיות – למציאת פתרונות כדי שיובטח שהקהילה תמשיך להיות חזקה ותוססת גם בדורות הבאים, שיפור הביטחון והבטיחות של המוסדות היהודיים, עזרה במימון אחקת המבנים של המוסדות השונים של הקהילה ולאפשר לחנך את הילדים והצעירים שהם הדור הבא. כל זאת תוך אבטחת מימון יציב לשותפים בקהילה היהודית הנסמכים על הפדרציה. סגירת פערי המימון – כדי לאפשר למוסדות השונים בקהילה לקבל תקציבים לפעילותם, כדי שיוכלו לספק שירותים חשובים לאלפי חברי הקהילה. התקציבים שהפדרציה השיגה עד היום כבר אינם מספיקים לספק את כל הצרכים החדשים ואין מספיק מימון לכל הצרכים והארגונים. הפדרציה מקבלת מדי שנה בקשות בהיקף של כמיליון וחצי דולר למימון תוכניות ושירותים נוספים שנדרשים. כאמור זה כבר לא מספיק ועל הפדרציה למצוא דרכים לסגירת הפערים, בין תקציב המימון הנוכחי לעומת הצרכים האמיתיים. צרכים חדשים ומתפתחים של הקהילה – כיום כבר כארבעים ושישה אחוז מחברי הקהילה היהודית גרים מחוץ לוונקובר. שינוי משמעותי זה מצריך היערכות חדשה לאספקת תוכניות ושירותים זמינים עבור חברי הקהילה באזורים, שמחוץ לוונקובר. התחברות לדור הבא – ההצלחה של הקהילה בעתיד תלויה במידה רבה ביכולת שלנו להתחבר ולהתקשר לדור הצעיר, ולעזור להם לפתח כישורי מנהיגות ואינטרסים פילנתרופיים. הארגונים היהודים עושים רבות למען הצעירים, אך יש לעשות הרבה יותר אם אנו רוצים שתהיה לנו השפעה לטווח ארוך על המשכיות של הקהילה בעתיד. ישראל והשותפים שלנו בצפון המדינה – אנו מחוייבים להביא יותר מישראל לקהילה בוונקובר באמצעות אירועים תרבותיים. אנו מתמקדים בעבודה עם השותפים שלנו באזור הגליל העליון, בין היתר כדי לסייע לתושבים המקומיים מול האתגרים הסוציו-אקונומיים עימם הם מתמודדים. המפתח להצלחה נעוץ בתמיכה בפרויקטים של שירותים חינוכיים וחברתיים שמסייעים לאוכלוסיה בסיכון לממש את הפוטנציאל שלה. קהילות יהודיות גלובליות נזקקות – הפדרציה תומכת בכמאה שישים וחמישה אלף קשישים יוצאי ברית המועצות לשעבר שגרים באירופה, שרבים מהם ניצולי שואה.

לאור הגידול בצרכים של התוכניות והשירותים של הפדרציה, יש להגדיל את ההכנסות מקמפיין התרומות השנתי מ-8.3 מיליון דולר (שגוייסו ב-2015) ל-10 מיליון דולר. יש להגדיל את הנכסים בניהול של הקרן הפדרציה היהודית מארבעים ושישה מיליון דולר לשישים מיליון דולר. הדירקטוריון של הקרן מכין תוכנית פיתוח עסקית להשגת מטרה זו. במסגרת התוכנית ל-2020 הפדרציה שמה לעצמה למטרה להגדיל את תקציב המתנות המיוחדות מתורמים לשני מיליון דולר.