Michelle Dodek

Improving the holiday table

These latkes can be made vegan, gluten-free and with reduced oil – or not. (photo by Michelle Dodek)

They tried to kill us, we survived, let’s eat. This refrain encapsulates how Jews celebrate a number of holidays and view our tumultuous history. In September, Congregation Beth Israel hosted a three-part High Holiday Cooking series. It was so popular that classes have been scheduled throughout the coming months to coincide with various holidays. Luckily for those who like to learn new cooking techniques and the history and symbolism behind Jewish food, there are plenty of holidays between now and the end of May.

First on the list is Hanukkah. Associated with oil, this winter holiday is a chance for Greater Vancouver Jews to throw off the shackles of green smoothies and embrace greasy carbs, for religious reasons.

The central event celebrated at Hanukkah is the liberation of the Temple in Jerusalem from the Seleucid Greeks, who had conquered the land of Israel and were attempting to forcibly convert all Jews. These events took place after the biblical era, so Hanukkah is not one of the holy days mentioned in the Torah. It is recorded in the Books of Maccabees.

Although not so religiously significant, Hanukkah is one of the most popular Jewish holidays, especially in North America. It’s dark outside and lighting candles to illuminate the darkness both literally and figuratively is cheering. In modern times, the heroic story of the small band of Jewish rebels taking on a mighty army and winning is especially poignant, given the many struggles facing the tiny modern state of Israel. And, let’s face it, having a fun Jewish foil to Christmas is helpful.

There is no requirement to refrain from work during Hanukkah, as there is for many other Jewish holidays. To accompany the week-plus of nightly candlelighting, we have special foods. Potato latkes are the most recognizable on the Ashkenazi menu, but rugelach are also traditionally prepared for Hanukkah. Why? The three ingredients in the dough are flour, butter and cream cheese. Lots of fat. Yum.

Sephardi and Mizrachi Jews connect the culinary dots much more succinctly. Sfinge is a delicious Moroccan free-form, deep-fried dough eaten on Hanukkah. Filled donuts, known widely as sufganiyot, have been part of Sephardi and Mizrachi traditions as well. Popularized in Israel by the Labour government in the 1950s, the making of donuts for Hanukkah was the tastiest of many job creation projects for Israel’s struggling economy. Although it was seasonal, encouraging bakeries to hire extra staff in November and December to fry up holiday cheer resulted in a national culture of amazingly tasty filled donuts.

The Dec. 2 Hanukkah cooking class at the BI was dedicated to helping people make out-of-the-box latkes with interesting toppings, as well as a couple of desserts that don’t require a pot of deep-frying oil. While the recipe for rugelach is simple, technique is needed to get the flakiest dough. There is a lot of room for creativity in the filling, but not everything will be a success, so spread thinly if you plan to try out the recipe below and see if your idea works first before producing a huge batch.

For more “Kitchen Judaism,” watch for other holiday cooking classes at Beth Israel. Classes will include Tu b’Shevat Temptations; Stuffed for Purim, featuring two classic filled foods; Seder and Shabbat Dinner Vegetarian-style; and Shavuot Dairy Delights.

SEASONAL LATKES
(These latkes can be made vegan, gluten-free and with reduced oil. The substitution of vegetables other than potatoes lowers the glycemic index, making the latkes better for diabetics, and more satiating and visually attractive.)

1 large onion, grated and squeezed
4 cups of the any of the following, grated: beets, winter squash (like kabocha, acorn, banana or butternut), carrots, turnips or parsnips
2 eggs
4 tbsp corn or potato starch
salt and pepper to taste
oil for frying

photo - These latkes can be made vegan, gluten-free and with reduced oil – or not — These latkes can be made vegan, gluten-free and with reduced oil – or not. *(photo by Michelle Dodek)*

Once the vegetables are grated and the excess liquid is squeezed out, combine all the ingredients, coating the vegetables well. Take a heaping tablespoon of the mixture and drop it into the hot oil. Do not squish them down, just spread out the mixture so the edges are thin and the middle has some volume. Repeat, making sure the latkes are spaced out enough to flip. Once the edges begin to brown, flip the latkes and fry a few more minutes. If you plan to freeze and reheat, cook for fewer minutes, then cool on layers of paper towels. To freeze the latkes, fully cool them, remove the paper towel and lay the latkes out in individual layers on trays for best results. Once frozen, put them into an airtight container.

To make a vegan version of this recipe, use flax eggs (one tablespoon of ground flax plus three tablespoons of water/”egg”). The baked version includes two tablespoons of olive oil in the mixture and is baked at 375˚F until brown.

RUGELACH

250g cream cheese (room temperature: leave out a maximum of 2 hours)
1 cup butter (room temperature: can be left out overnight)
2 cups flour
filling of choice: cinnamon, sugar, raisins, Nutella, jam (be creative)

Mix the cream cheese and butter until well creamed. Add the flour and mix until a soft dough is formed. Ideally, cover and refrigerate for two hours or overnight.

Preheat the oven to 350˚F. Line two cookie sheets with parchment or a baking mat. Divide the dough into four balls. Roll into three-millimetre-thick circles. They should be almost 25 centimetres wide.

Cover the dough with a thin layer of filling. Don’t be tempted to make it too thick because it will burn and make an enormous mess. If you’re using cinnamon and sugar, sprinkle three parts sugar and one part cinnamon all over the dough.

Cut the circles into 10 or 12 “pizza-shaped” slices. Roll from the outer edge into the centre, making a cute rolled-up shape. Put the rugelach on the cookie sheet and either freeze them on the pan and then transfer them to an airtight container or bake them immediately. Bake for 25 minutes or until lightly golden.

Rugelach really are 1,000 times better when eaten the day they’re made.

Michelle Dodek is a long-time contributor to the Jewish Independent and is a cooking instructor who specializes in Jewish and vegetarian cooking.

Significance of the holiday table

While the symbolism of dipping apples in honey for a sweet new year is well-known, many other foods have added meaning at this time of year, too. (photo from pxhere.com)

To prepare for the most holy days of the Jewish calendar, many people reflect on the past year and some contact those in their lives they may have wronged, asking for forgiveness. Another set of people may be planning what to wear to shul for the two regular annual appearances they make, and some are just doing their best to get back in to the swing of the school year. One of the only things we all do, every single one of us no matter how observant we are of Jewish laws and customs, is eat.

This year, Congregation Beth Israel offered a cooking series for anyone interested in getting in touch with the food side of the holidays. I had the privilege of conducting this three-part series for members of the shul, touching on three distinct ways of looking at holiday cooking.

Jewish cuisine is incredibly diverse, so it was difficult to narrow the themes and recipe choices. I didn’t want to omit the important contributions that Ethiopian Jews or Jews from India have made to the range of recipes we call Jewish food, but, with only three classes, choices had to be made. Luckily, the classes were so popular, the cultures that were underrepresented this time will be explored in classes to come. Hopefully, there will be classes at many different synagogues around the Lower Mainland in the coming year.

The first class at BI focused on Sephardi-Mizrachi food. Sephardi cooking is specifically the cuisine of Jews who trace their heritage to Spain, those Jews who ended up in North Africa, the western parts of the Middle East, as well as some places in Europe, such as Greece. Mizrachi Jews are from farther east, those who may trace their lineage back to the expulsion of Jews from Israel after the destruction of the First Temple, the Babylonian exile. This ancient community spread to other parts of Asia and has a delicious set of foods as well.

A uniting factor for all the cuisines, if one keeps kosher, is the adherence to the laws of kashrut. Availability of ingredients is always a factor when preparing food and, as evidenced by the similarity of Jewish foods to the cuisine of our non-Jewish neighbours, Jewish food is, in essence, food of the world interpreted through a kosher or cultural lens. For example, Italian Jews have their own unique traditions, tracing back to their expulsion from Israel after the destruction of the Second Temple. One creative interpretation of a locally popular Italian food that would have been off limits to observant Jews is prosciutto. Innovative medieval Jews in northern Italy created goose prosciutto, making a trayf delicacy kosher.

My second class in the series centred on Ashkenazi cooking for the High Holidays. Originating in Eastern and Central Europe, these foods are heavily influenced by Slavic and Germanic cuisines. The availability of spices was more limited in Europe back in the day, and the traditional recipes are relatively bland and, in many cases, simple compared to those of our coreligionists to the east.

Unfortunately, the dearth of ingredients had no bearing on the eagerness of our Ashkenazi sages and scholars for limiting the foods to be eaten on various holidays. Many people know of the stringent restrictions on kitniyot for Passover, for example: the beans, lentils, corn and rice that Ashkenazi Jews are traditionally forbidden to eat during Pesach while other Jews happily eat pilafs and lentil soup. Rosh Hashanah is no different.

While not forbidden, there is a strong recommendation to avoid eating nuts. Why? Two reasons. Nuts were understood by medieval scholars to create extra phlegm and would, therefore, cause nut-eaters to disturb the fervent prayer of fellow congregants. Second, and more universally applicable, the sages attributed mystical meaning to the words for many foods, counting the numerical value of their letters (known as gematria) and equating it with other words of significance. The Hebrew word for nut, egoz, has a value of 17, which is the same as the word for sin, or chet, in Hebrew. Therefore, it was concluded that Jews should avoid eating “sins” so close to the time of judgment.

Gematria is also infused into many of the foods we consider symbolic for our spiritual well-being. Gourds and pumpkins are thought to bring us victory over our enemies, beans multiply our merits, and leeks and cabbage are lucky. Round foods like peas, or foods made round, like the challahs this time of year, symbolize the continuing cycle of life. There are many more examples. So, eat up! We want to get as many of these good things in before the final judgment comes down at the end of Yom Kippur!

Pomegranate is also traditionally eaten for Rosh Hashanah. There are two reasons for this. It is one of the seven species listed in the Torah that will be found in the Land of Israel but, also, mystically, it has been said that there are 613 seeds in a pomegranate: the same number of mitzvot in the Torah. Therefore, eating this fruit at this time of year symbolically gives us a leg up on fulfilling as many of the commandments from the Torah in the coming year as possible.

The final class in my series focused on embracing the local food scene and bringing locally available seasonal produce to the High Holiday table because the basis of this series was showcasing new recipes imbued with the kind of Jewish reasoning that has kept the Jewish people both rooted in tradition and relevant to our current time and place. Food is one of the things that unites and gives us a sense of belonging – to our culture, our family and potentially, our spirituality.

Michelle Dodek attended culinary school before the pandemic. She is a long-time contributor to the Jewish Independent, an educator and a balabusta, to boot. Watch for her Jewish food classes.

* * *

photo - carrots — Carrots have lots of symbolism related to this time of year, including the resemblance of a round slice to a coin (prosperity) and, for Ashkenazi Jews, the similarity of the word for carrot (mern) to the word for increase/multiply (mehr), as in our good deeds should be multiplied in the coming year. *(photo from pexels.com)*

MOROCCAN CARROT SALAD
(Adapted from Adeena Sussman’s Shabbat: Recipes and Rituals from My Table to Yours, this recipe takes about 50 minutes to prepare and yields 4 cups.)

1 1/2 lbs carrots, peeled, if necessary
2 tsp honey or silan
1 large lemon or lime
1 clove garlic, grated (optional)
1 tsp cumin (or up to 1 1/2 tsp)
1-2 tsp harissa (to taste)
1/2 cup chopped fresh mint
1/4 cup olive oil
1/2 cup chopped fresh cilantro (optional)*
1 tsp kosher salt
4 Medjool dates pitted, sliced

Cook carrots in salted water until just fork-tender, about 10 minutes. Watch that you don’t overcook them, nobody wants mushy carrot salad. Drain and cool. Meanwhile, mince the herbs and zest then juice the lemon into a medium-sized bowl. Whisk in oil, salt, honey, cumin and garlic. Cut the carrots into coins and coat with dressing. Stir in remaining ingredients.

Serve immediately or hold in the fridge for up to five days. The flavours benefit from a day or two to mellow in the fridge, which is excellent when you need to prepare ahead for a large group.

*Some people intensely dislike cilantro. Make a few portions without it if you’re having a lot of people over for dinner and you don’t know their preferences, or omit it if you’re one of those people.

BI second home to Levin

Gaynor Levin is retiring from Congregation Beth Israel after 25 years. (photo from Gaynor Levin)

After 25 years of contributing to the communal fabric of Congregation Beth Israel, Gaynor Levin is retiring. Anyone who has had the pleasure to interact with Levin – who has worked in many different capacities at the shul – knows that she prides herself on making sure that every detail under her sphere of influence is taken care of perfectly, with a smile every time.

Levin arrived in Canada from South Africa in 1991, with Vancouver as the goal but settling in Calgary initially. She had been a teacher at a Jewish day school in Cape Town for six years and took a job at the Calgary Jewish Community Centre.

“We came from summer in Cape Town and arrived in mid-December. It was -20 in Calgary,” she said with a laugh and a little shiver.

After 11 months, Levin and her husband, Ivor, made the move to Vancouver, where they have been ever since. Her career in the Jewish community continued, as the mother of two began work at Beth Israel as a Hebrew school teacher in 1997.

After a couple of years, looking for a new challenge, she took on the half-time position of program coordinator. “It was always a team effort,” she told the Jewish Independent. “I organized big family events and adult education programs.”

As the synagogue calendar grew, new positions were added to early childhood programming and Levin worked collaboratively with volunteers and shul employees to expand the services Beth Israel provided.

By 2014, the synagogue building had been completely redeveloped.

“The shul needed a rental manager and a manager of member relations,” Levin said. “I describe this job as customer service…. I am responsible for all of the happy events.”

With the exception of funerals, she became responsible for scheduling and helping organize all lifecycle and other gatherings. She explained that the member relations part of her job dovetailed nicely with the events part because it’s often around simchahs that families think of joining a synagogue. She also took on the responsibility for the rabbi’s calendar and for booking the Schara Tzedeck mikvah when necessary for conversions.

Working at the synagogue, Levin has seen many changes over the years. For example, recently, there have been a number of conversions for same-sex couples who have adopted, or who have had a baby by surrogate, and want to convert their new infant child to Judaism.

Outside of the religious domain, Levin’s job entailed renting out the synagogue’s various spaces to different groups. Jewish organizations such as King David High School and the Jewish Federation of Greater Vancouver have used the BI ballroom over the years for large events, as have many other organizations. For example, this past May, B.C. Children’s Hospital Foundation held their Balding for Dollars fundraiser at the synagogue. Ballroom dancing, rhythmic gymnastics, Girl Guides meetings and Weight Watchers gatherings were all regularly scheduled rentals under Levin’s tenure. There were also the occasional brushes with celebrity when TV shows were filmed on the premises.

“Whenever new people looking to host an event would walk into the shul, they would always be amazed. When they see it from the outside, nobody thinks it will look like this inside,” Levin explained. “It’s the best kept secret in the city. Central location, parking, a choice of many beautiful rooms.…”

While still clearly engaged with her job and the synagogue, Levin said 25 years is a good chunk of time in one place and she’s happy to leave now, feeling great about what she’s accomplished. She said she looks forward to attending events and services without the responsibility she’s had for years. “I love BI – it’s a second home to me and always will be,” she said, smiling.

Levin said her work with the membership in particular was personally rewarding and she enjoyed being “the face people knew when they joined the shul or needed help with an event.” She laughed when she said she never wants to give up buying the flowers for Yontif or gifts for guests of the shul because that was a favourite part of her job.

“I loved the people I worked with. It felt like a family – from the custodial staff to the president of the board,” she said.

Anyone looking to book the BI for an event can still catch Levin until the end of June. After that, she’ll be continuing her volunteer work in many Jewish organizations around the city – and watch out for her if on the Grouse Grind, as she’s climbing it at least three times a week.

Michelle Dodek is a freelance writer living in Vancouver.

Jewish history’s exciting bits

Dr. Henry Abramson’s lecture series Jewish History, But Skipping the Boring Parts continues on March 9. (photo from Henry Abramson)

What do country music superstar Shania Twain and Orthodox academic Dr. Henry Abramson have in common? They both spent plenty of time in Timmins, Ont., before moving on to adventures in New Zealand and the United States.

While not as widely known as Twain, Abramson – the dean of arts and sciences at Tuoro’s Lander College in Flatbush, N.Y. – is popular in different circles. For example, during this interview, he mentioned an in-depth article about him in Der Veker, a Yiddish-language journal. He is known as a knowledgeable and entertaining lecturer – facts that the local community can check out for themselves in his five-part series Jewish History, But Skipping the Boring Parts, which began on Feb. 9. Sponsored by the estate of Sara Elias and hosted by Congregation Beth Israel, the series is open to the entire community.

The first lecture zipped through Jewish history touching on, as promised, the non-boring bits of history that are supported by archeological evidence. Many of the earliest artifacts are negative views or accounts of what we now call the Jewish people and Abramson was quick to point out, with humour, that these ancient people wrote nasty things about Jews but we’re the ones still around thousands of years later.

By the end of a well-polished 45-minute presentation, which included lots of images to break up the narrative, and a 15-minute Q & A, the 100-plus attendees were up to speed on the Maccabean revolt. One highlight was numerous examples of medieval depictions of a famous battle in which Judah Maccabee’s brother, Eleazar, kills an elephant. This story was popular with Christian medieval artists but their knowledge of elephants was clearly lacking.

About Abramson

Born in Iroquois Falls, Ont., Henry Abramson was the only Jewish boy in town. His grandparents had fled Lithuania in 1904 and found themselves in this town with a population of about 1,000. Abramson’s grandfather, and then his father, ran the town’s dry goods store. His parents’ commitment to ensure that he had a Jewish home life, education and sense of community are how he found himself in Timmins every Sunday as a child. His parents drove 100 kilometres each way, every week, to take him to learn with other Jewish children from the area. Abramson’s comment about Jews in tiny rural places was, “Break open a roll, out pops a Jew.”

Three years before his bar mitzvah, his parents went one major step further with his Jewish education. They found an apartment in Toronto and enrolled him, for a few years, in Eitz Chaim, a religious day school. His mother stayed with him during the week and his father took the train down on the weekend. Abramson said his father’s greatest talent in preserving the Jewish identity of his family was his ability to listen to the women in his family.

“My whiplash-like experience – going from being the only Jewish kid in town to the only northerner kid who knew what 40-below felt like – tempered my understanding of how Jews fit in the world as a whole,” he said.

After high school, Abramson enrolled at the University of Toronto, where he obtained a bachelor’s degree in philosophy. Disillusioned with his studies, he flew to New Zealand to become a ski instructor. There, he fell in love with another ski instructor. Having grown up skiing, Abramson was living the dream and had planned to continue traveling the world, but he was involved in a ski accident that severed his femoral artery. During the six-month recovery that followed, he rethought his future and focus. He and his then-soon-to-be wife Ilana returned to Toronto, where Abramson earned a master’s in history.

Although the pair was involved in a Conservative shul during the early years of their marriage, they became attracted by the BAYT (Beth Avraham Yoseph Shul) in Toronto and began moving towards Orthodox observance. To complete his doctorate, Abramson went to Jerusalem to work at Hebrew University. After earning his PhD, he spent a year learning at Ohr Somayach Yeshivah, cementing his life as an Orthodox Jew. He went on to complete post-doctoral work at universities including Harvard and Oxford, and has written seven books.

To join the lecture series and find out how well Abramson delivers only the most exciting parts of Jewish history, visit bethisrael.ca. The remaining lectures take place on Zoom March 9, April 6, May 11 and June 1, 7 p.m. Visit bethisrael.ca.

Michelle Dodek is a freelance writer living in Vancouver.

Returning to our holiday tables

Planning ahead can help minimize touch points and help keep a small gathering safe. (photo by Michelle Dodek)

We all remember the days when we gathered family, friends and maybe some strangers together at our holiday table to celebrate Rosh Hashanah. For me, it feels like a distant memory but I know I loved preparing loads of food for all of us to enjoy together. And I’m looking forward to doing it again this year, albeit outside, under cover of a tent my brother luckily bought before his eldest daughter’s bat mitzvah (and has subsequently used for the bat mitzvah parties of his two younger daughters and other gatherings, particularly since COVID hit).

Dinner in my family has always a “family style” affair, where dishes are passed from one to the next and then left on the table for anyone to help themselves to seconds or thirds. Lunch on the first day of Rosh Hashanah, which is the main event in my home (aka “the Big Lunch”), has been, for the more than 20 years I’ve hosted it, a giant buffet.

For some people, reverting back to the way things were may be an easy mental step. For others, in an environment with unvaccinated children, immunocompromised loved ones and a newfound awareness about germ transmission, things will not go back to the way they were pre-pandemic. Not yet, given the latest mask mandate, and maybe not ever.

What to serve and how to serve it has always been a challenge in my family. How do we make sure everyone is comfortable with the food choices and the way they are presented? We have a few parameters since we are kosher and have those with nut allergies, dairy sensitivities, oral allergy syndrome, a few vegetarians and others who are just plain particular. Inviting upwards of 40 people, usually closer to 75, always presents some logistical fun, especially with environmental concerns ruling out disposables. All of these challenges have created an environment where thinking creatively about food is a necessity. My formal training as a chef has helped with this process.

The two parts to making sure your guests are at ease this holiday season are choosing a delicious menu (as usual) and presenting the food in a way that features as few touch points as possible. Menus can go one of two ways: traditional or modern. For traditional foods, I will defer to your family’s minhag (tradition). Some families and cooks take great pleasure in their annual interaction with time-honoured recipes. I treasure my baba’s potato knish recipe and relish the prospect of circling my challah and topping it with another small, braided crown the way my mom showed me when I was a little girl.

As a vegetarian, however, I have never presented a full array of traditional Ashkenazi foods to celebrate any holiday. Pickled tongue? Not a chance. In fact, I felt like a bit of a bad Jewish mother when my daughter was 5 years old and leaned over to me at my mother’s yontif table as the soup was served and whispered, “Chicken in soup! Weird!” My soups are seasonal, bright vegetable soups like butternut squash or carrot ginger.

photo - Composed salads are colourful and tasty — Composed salads are colourful and tasty. *(photo by Michelle Dodek)*

The farmers market produce that looks most appealing is what guides my menu. I feel strongly that bringing the bounty of our local harvest to my celebration of a spiritual new year is integral to our connection with where we are and how we live. That topic, however, is for another article.

Let me suggest, if you wish to bring your offerings into 2021 and still have your food choices reflect the symbolism of our tradition, try a couple of approaches.

First, look to Israeli cuisine. The mash-up of all Jewish traditions from Austria to Addis Ababa give many tasty options that will become new staples at your family gatherings.

Second, many Sephardi foods focus on beautiful vegetables and fruits that were not available to people living in Eastern Europe. However, living as we do today, we have access to almost every possible kind of produce. Invest in a few good cookbooks, like those of Adina Sussman, Jana Gur, Einat Admony or Yotam Ottolenghi for ideas on how to up your game with some vegetable forward, delicious, holiday-worthy food.

As far as ways to serve your food, here are some options to consider in order to be considerate of your guests in this special year of our emergence from pandemic holiday isolation.

Option 1: “Modified Family Style aka Downton Abbey,” using family members as the serving staff. For this option, the cook enlists the help of a few willing family members, (in my case, my teenaged children, my sisters and my brother). Each helper is given the responsibility to serve a dish, going from guest to guest, giving a description of the delicacy and spooning out an appropriate amount. While efficient, this does lend itself to the possibility of green bean almandine on Bubbie’s shoulder or salad in Grandpa’s lap.

Option 2: “Plated Dinner aka Eat What’s On Your Plate aka Sweat Away, Host.” This is the restaurant-style plate that hasn’t been so common at home since the Starbucks revolution in dining, where everyone has to have everything their way. In this model, everyone gets the same thing, in approximately the same amounts. Similar to a restaurant but without choosing your order. This results in more food waste, because, although it hasn’t been dropped on Grandpa’s lap, some of dinner will no doubt be pushed to the perimeter of the plate and left for the compost. It also requires, as suggested in the third version of the name, for someone to toil in the kitchen to make every plate and be on call if someone wants seconds of quinoa pilaf and doesn’t have the good fortune of sitting next to a toddler who has pushed all of that mixed grain thing to the edge of her plate. One can enlist the help of volunteers to assist with the plating to speed things up and, most certainly, some people will be needed to take the finished plates to the table, but the onus of refills will almost certainly fall to the person in charge of the kitchen.

Option 3: “Staffed Buffet” is probably the easiest, depending on the set up of your house. In this iteration of food service, a couple of people serve the buffet of food to the guests as they walk by with their plates. This eliminates having everyone touch the serving utensils. It requires fewer helpers than Option 1 and is more customized than Option 2. The catch is that your house needs to be set up to accommodate a group of hungry Jews traipsing along – and staying patient long enough with their family members who are acting as servers – to get all of their food. One major recommendation is, to avoid a stampede or major butting in line, do not serve any version of smoked salmon. For some reason, the sight of thinly sliced orange fish causes many Jewish people to act like Americans at Walmart on Black Friday.

Good luck with your holiday entertaining. Keeping things small this year to ease back into the intimacy of entertaining is also probably a great idea. Remember to say a hearty Shehechiyanu with your assembled guests for, if the pandemic has taught us one lesson, it is never to take being with our loved ones for granted. Shana tova.

Michelle Dodek is a longtime contributor to the Jewish Independent and a balabusta. She shares her love of cooking and entertaining through culinary classes, both in person and on Zoom.

Make history inclusive

Dr. Elizabeth Shaffer (photo from ischool.ubc.ca)

The expression of history matters. This issue, previously confined mainly to academic discourse, has been thrust into the public sphere as never before. In this year of upheaval and change, a spotlight seemed to follow the systemic racism exhibited by police forces across North America. Along with widespread protests about police behaviour came a wave of questions and action about how we choose to convey our collective history. Monuments toppled around the world, raising questions about how and why certain people are memorialized in our national consciousness and whose story is missing.

In Vancouver, the Jewish Museum and Archives of British Columbia is at the forefront of this dialogue, pushing the agenda of inclusion and trying to make sure that the stories of as many members of our community are heard and recorded. The museum, which was founded as the Jewish Historical Society of British Columbia, has been engaged for decades in collecting the oral histories of Jews from the spectrum of Jewish life – the stories that provide a greater context to what it means to be Jewish in this place.

This year, at the Jewish Museum’s annual general meeting on Nov. 18, the keynote speaker contextualized the importance of having a variety of voices and experiences shape our collective understanding of history. Dr. Elizabeth Shaffer, executive director of the University of British Columbia’s Indian Residential School History and Dialogue Centre and assistant professor at the UBC School of Information, spoke to a group of well over 100 people via Zoom.

Shaffer highlighted issues of social justice, marginalization, accountability and collective remembering. Each of these topics is thought-provoking on its own, but, grouped together, the picture she painted was more than the sum of its parts. Shaffer discussed why certain monuments are problematic. She said the protests that took place this summer across the globe created a robust dialogue about “who counts.” Increased understanding that our current narrative is depicted from the perspective of the colonizer has shown the need for viewpoints of “othered people” to be included.

While Shaffer’s primary focus is on reconciliation and how museums and archives should be reimagining their roles in terms of the Indigenous population of Canada, she presented a broad call to examine practices and positionality vis-à-vis marginalized people. She suggested that museums need to collaborate with communities more and that technology has presented us with unique opportunities to do so. Social media has democratized the recording of history, allowing more citizens to contribute to the dialogue in ways never seen before. The challenge for museums and archives will be to decide how to thoughtfully filter and present this information.

“Under-documented communities do not trust museums because they are not represented,” said Shaffer. She suggested that participatory archives, which are by their nature democratic, holistic and citizen-focused, would help fill in the gaps and provide a broader representation of our history. She said, “Archival records hold power … they hold the collective and individual memory, and shape who is included and who is not.”

The recognition that museums and archives are not neutral is an important part of this work. These are some of the challenges facing the archives and museums, as greater transparency and community participation make our institutions of memory “safe and non-oppressive spaces” and repositories of an inclusive history.

Shaffer called on museums and archives to be agents of change, to be actively anti-racist and to dismantle the oppressive practices that have excluded marginalized narratives. One suggestion she had pertaining to the importance of transparency is documenting the way the story is told. She said there are deep-rooted challenges in the long game, but she has seen an interest in the museum community to do things better.

“Humility as an institution is key,” said Shaffer. “We need to reflect and evolve and have the courage to act when change needs to be made.”

In response to a question from the audience, Shaffer endorsed the practices of the JMABC, as it fulfils its mission and mandate. She encouraged the community to support other organizations as well. “Cross-pollination enriches everyone,” she said.

For more information on the JMABC, visit jewishmuseum.ca.

Michelle Dodek is a freelance writer, chef and longtime community volunteer in Vancouver. One of her current involvements is as a board member of the Jewish Museum and Archives of British Columbia.

JNF panelists focus on heart

Panel speaker Dr. Arthur Dodek in 1963, planting a Jewish National Fund tree as part of the second World Jewish Youth Convention. Dodek was in Israel representing the Student Zionist Organization of North America. (photo from Arthur Dodek)

The Zoom event in Jewish National Fund, Pacific Region’s virtual sukkah on Oct. 8 was seamless and stimulating. Moderator and presenter Dr. Arthur Dodek led the presentation on heart health with a five-minute overview of risk factors. Drs. Saul Isserow, Zach Laksman and Josh Wenner each presented as well, enlightening the audience in easy-to-understand language on topics of cardiology, also in just five minutes each.

But why was JNF Pacific Region hosting a talk on heart health? Well, every year, JNF hosts a Negev Dinner, raising funds for a specific project. This year, in collaboration with the Israeli organization Save a Child’s Heart (SACH), the fundraising supports the building of a cardiac treatment room, as well as a Holter (a heart-rhythm test) room, at the Wolfson Medical Centre in Holon. The sukkah event was the second in the campaign, the first having been held on Aug. 30, for which Dr. Saul and Lindsay Isserow were honourary chairs (jewishindependent.ca/negev-campaign-goes-virtual). Isserow being a prominent cardiologist led to the idea for this second event, an educational panel on heart health.

The funds raised by this Negev campaign will help SACH focus on doing what they do best – saving the lives of some of the most vulnerable children in the world who are born with heart defects. According to Ilan Pilo, executive director of JNF Pacific Region, many of the young patients are from the Palestinian territories and some come from Lebanon and Syria. As well, there are a number of patients from African nations who have been brought to Israel for surgery, accompanied by their families. “There is a beautiful house for the families, like Ronald McDonald House, but it is an African island in suburban Israel,” said Pilo.

At the Oct. 8 panel, Dodek – using data from a variety of studies – summarized the main lifestyle and medical coronary risk factors. At the top of his list was cigarette smoking, which has decreased in prevalence by nearly 30% since 1965. Diet and cholesterol were other major factors of heart disease, with a Mediterranean or Japanese diet recommended to reduce the chance of cardiovascular events. Blood pressure is also a key issue, and Dodek touched on the benefits of a lifestyle that includes stress and weight reduction, as well as exercise.

Isserow picked up on this theme. In providing a practical, Jewish-oriented take on the best way to maintain long-term cardiac health, he said, “The best bang for your buck from a cardiac point of view is simply getting off your tuches and walking for 30-40 minutes per day.” He mentioned having a l’chaim with friends as a way to lower blood pressure, while stressing that having physical activity as part of a daily routine is beneficial not only for the heart but for myriad other areas of health.

Taking things to another level of complexity, Laksman successfully simplified the subject of atrial fibrillation (a chaotic and irregular heart beat). He spoke about the heart’s rhythm and the causes of heart rhythm disorders, as well as treatment options. He explained that age is the number one cause of atrial fibrillation, but added, “Bad habits, alcohol, probably being number one.” Other factors include genetics, really intense endurance exercise, stress and pollution. Laksman discussed how it feels to experience atrial fibrillation and offered some easy tips, including that people should learn how to take their own pulse, to determine their condition.

Wrapping up the cardiologist panel was Wenner, the youngest of the doctors. Having volunteered for Save a Child’s Heart in Israel before entering his cardiology program, Wenner had a firsthand connection with SACH’s work. But the focus of his talk was COVID-19 and the heart. One of the most important takeaways was the importance of continuing to take heart medications appropriately and regularly to maintain health regardless of rumours in the media about contraindication with COVID. One of the other points Wenner made was that people should go to the hospital if necessary. “Based on the raw data, in March and April … the overall death rate, excluding COVID patients, was significantly higher and the best theory for that is that people were staying home with their acute cardiac and other conditions,” explained Wenner.

JNF Pacific Region president Bernice Carmeli concluded the evening with a more detailed explanation of the fundraising goals and the collaboration with Save a Child’s Heart.

The event proceeded with limited breaks between speakers and short comments by the moderator. “I was asked to give my best 45-minute talk in 12 minutes and I said I can’t do it, but it turned out to be my best talk,” commented Dodek.

For those who weren’t able to attend the event, most of the program was recorded and can be accessed on YouTube or by contacting Pilo at the JNF Pacific Region office, 604-257-5155 or [email protected]. More information can be found, and donations made, at jnf.ca/vancouver/campaigns/negev-campaign.

Michelle Dodek is a freelance writer, who also happens to be the daughter-in-law of the moderator (for full disclosure). Her husband, who is a doctor, says she has the medical knowledge of a third-year medical student.

Recording LGBTQ+ history

Embarking on a new archival project: left to right, Ye’ela Eilon-Heiber, Lily Hoenig, Mickey Morgan, Madison Slobin, Carmel Tanaka, Holly Steele, Avi Grundner and Alysa Routtenberg. (photo from JQT and JMABC)

The Jewish Museum and Archives of British Columbia (JMABC) and JQT Vancouver are seeking to document the history of local LGBTQ+ Jews through a joint initiative called On the Record: The BC Jewish Queer and Trans Oral History Project.

While the JMABC has an extensive – closing in on 1,000 – and diverse collection of oral histories, the experiences and stories of LGBTQ+ Jewish community members are not prominently featured. This is something the museum would like to change.

“We do a lot of oral histories and we typically target people in their 70s and 80s, for a number of reasons,” explained JMABC archivist Alysa Routtenberg of the process. “Generally, it’s a good age because people begin to feel reflective. They may have grandchildren with whom they would like to share their stories, they have wound their professional lives down and they are not yet suffering from memory or health issues.”

In addition, she said, given that a whole life history requires a significant story to tell, the interviews tend to feature older people.

And this might be one of the reasons why many of the oral histories of LGBTQ+ Jews have not yet been shared, according to Carmel Tanaka, JQT project coordinator.

“I have a friend who takes oral histories of LGBTQ seniors through UBC,” Tanaka told the Independent. “She says it’s hard to get people to stop talking about their lives once they get started. That is not the Jewish experience. We have a close-knit community and many older members fear being out in the Jewish community. They may be out in other aspects of their lives but not in the Jewish context, so many of them have remained silent.”

JQT (pronounced J-cutie) is a relatively new Jewish queer and trans group. Established in 2018, it aims to promote diversity and inclusion by “queering Jewish space and Jewifying queer space,” said Tanaka. The group approached the JMABC about the oral history project last year and interviewer training for the project was completed in January.

“We had six JQT members who trained as interviewers. They were ready to go and then COVID hit,” said Tanaka. “We had hoped to get 30 interviews done in three months. It’s been hard to get interviews done because the technology is difficult for some of our interviewees.”

Routtenberg agreed that people tend to prefer an in-person interview than one over the phone or via Zoom. “The interviews take between one and two hours,” she explained. “It’s a long time to be on the phone or in front of a computer.”

That said, a number of interviews have been completed, so the first phase of the project is underway, with the goal of 30 interviews conducted and transcribed. “Our objective is to reach a cross-section of LGBTQ Jews from across the province,” said Tanaka.

Both Routtenberg and Tanaka stressed that anonymity is provided for those who would prefer to keep their identities private.

The next phase of the project is to translate the interviews into a public program.

“What the interviews tell us will inform us as to the most appropriate form the material will take,” said Routtenberg. “Among our options are an online exhibition, a podcast, a physical exhibition…. There are so many possibilities. Hopefully, there will be many phases over many years.”

Routtenberg explained that the JMABC is always looking to build relationships with individuals and organizations both within and outside of the Jewish community. She said she was thrilled when Tanaka approached her to do this project together, and Jewish Family Services Vancouver is also helping, supporting the interview experience as needed.

Having the oral history of LGBTQ+ Jews as part of the JMABC records is helping accomplish the mission of JQT. “LGBTQ people have always been in our community,” said Tanaka. “This is an opportunity to make them feel included.”

For more information on how to participate in this project, or to nominate someone to be interviewed, contact Routtenberg at [email protected] or 604-257-5199.

Michelle Dodek is a freelance writer living in Vancouver.

Soup still being served

Vancouver Soup Company’s Steven Sloan with his wife Iona Monk and their daughter, Zoe Sloan. (photo by Michelle Dodek)

Soup is comfort food; great for lunch or dinner; light or hearty and always satisfying. Steven Sloan certainly thinks so. He is the owner and creator of the Vancouver Soup Company, a local wholesale business that he set up in May 2015 to serve a demand he saw in coffee shops.

A veteran of the food industry and an avid cook, Sloan’s first customer was Breka Bakery & Café, a 24-hour coffee shop owned by a Jewish family, the Granots. As Breka expanded – they now have five locations around Vancouver – so did the Vancouver Soup Company.

“I get nice comments from my customers. People like the soups…. I haven’t ever lost a client,” said Sloan.

As he pitched his soups to shops all over the city, taking samples with him everywhere he went, he found that his shared kitchen arrangement could no longer accommodate his needs. He took the leap to finding his own production facility in 2018.

He found a large kitchen at 292 East 1st Ave., three blocks east of Main Street. The facility also had an unused area facing the street that looked perfect for a restaurant, he said. “I thought a retail space would be great to generate extra revenue to help pay for the rent. It also helps to build the brand.”

The location is also great for retail, he added, because it’s near the new Emily Carr University of Art + Design campus and there are many offices in the area.

Sloan’s wife, Iona Monk, who works as a couples therapist, did the majority of the publicity the old-fashioned way when the store opened for lunch in early January.

“Iona went to local businesses and apartment buildings and put up fliers,” explained Sloan. “We offer a discount to Emily Carr students, so many of them started walking over for lunch.”

Serving five kinds of soups daily with fresh bread on the side, Sloan also offers two daily sandwiches (one vegetarian) and a salad as well. There is an assortment of baked goods to round off lunch.

Up until the COVID-19 pandemic hit, business was steadily growing, as more and more people heard about the lunch available at the Vancouver Soup Company. Sloan was preparing to open in the mornings starting at the beginning of April. He was going to have smoothies, a hot breakfast bowl and breakfast sandwich as well as freshly baked goods made in-house. But then, coffee shops were forced to close and he had to close his restaurant as well.

Assisted in the sales part of the business by his 15-year-old daughter, Zoe, who is off school indefinitely, Sloan began reaching out on social media. His contacts included Vancouver Talmud Torah, from which his daughter graduated two years ago. The family set up an online order platform for frozen soup with an option for delivery or pick up at the store.

“The community has been very supportive,” said Monk. “We’re doing OK. This terrible situation has forced Steve to grow the business in a way new direction. It shows the potential of this business and that the demand is there.”

In addition to vegetarian, vegan and meat soups, Sloan produces stews and chilis and in his words, a killer mac ’n’ cheese, now all available frozen to go. In this new paradigm, the family feels fortunate to have been able to find a new retail outlet for their business. However, they are hopeful that coffee shops and restaurants will soon be able to reopen so the business can continue to grow. In the meantime, this family continues to serve up the soup – and the comfort – as best they can.

Michelle Dodek is a freelance writer living in Vancouver. She also is the baker for the Vancouver Soup Company, recently incorporating her own business, called ess Baked Goods.

CHW tickets going fast

Left to right, Sasha Gerson, Joanna Wasel and Frances Belzberg will be honoured by CHW on Sept. 22. (photos from CHW Vancouver)

Welcome to September! A few signals that summertime is ending are the kids going back to school, the Jewish holidays quickly approaching and the return of Jewish community gatherings like the upcoming Canadian Hadassah-WIZO (CHW) Vancouver luncheon.

On Sept. 22 at the Richmond Country Club, CHW is holding an event to honour exceptional volunteers. As a volunteer organization driven by women, which focuses on the welfare of children and women in Israel but is also concerned with the health care of all Israelis, CHW often chooses to recognize the contributions of local women who make a difference to the lives of those in our local community.

This year, the organizing committee of the luncheon, headed by CHW volunteer Toby Rubin, selected three visionaries who have put their considerable talents as organizers, motivators and mentors to work to improve various areas of Jewish life in Vancouver. Sasha Gerson, Joanna Wasel and Frances Belzberg represent three different generations of volunteers and all contribute in diverse ways to the community.

Gerson is well known in the Russian-Jewish community. For years, she helped immigrants settle in Vancouver through her work at Jewish Family Services. Her most public role is as an award-winning radio host. Twelve years ago, she and her partner, Dmitry Shiglik, launched Radio VERA, a weekly Russian-English talk show. Her motivation is to bring Jews together, and her volunteer activities through the radio have included organizing trips to Israel, festivals for children and music events. She interviews people primarily in Vancouver but has guests from Russia and Israel on her show. She is also a CHW volunteer, currently serving as treasurer of CHW Vancouver.

Familiar to those who are connected in any way to Camp Hatikvah, Wasel is known as a volunteer extraordinaire. She is currently serving her fifth year as president of the Camp Hatikvah board and, during her presidency, she has expanded participation in the camp’s programming. One of her most important legacies is the introduction of Family Camp, which was first held eight years ago. This program has brought a camp experience to more than 220 people every year since its inception.

“You’re never too old or too young to be a camper!” said Wasel of Family Camp. She sees the weekend-long experience as a chance for adults to make new friends. “People bond and it establishes a foundation for the Camp Hatikvah community. In addition to being good, quality family time, we see it as a community-building experience,” she said.

Camp Hatikvah is associated with the Young Judaea movement, a Zionist organization that dates back to 1917. Historically, CHW has been associated with Young Judaea, as well, providing funding for national programs including Biluim Canada and Israel.

The third honouree, Belzberg, has had a life-long commitment to philanthropy and Jewish community building. She has been involved with CHW for 67 years, most of those in Vancouver. Having contributed in the early years of her marriage to Hadassah in Edmonton, Belzberg knew that joining a Hadassah chapter when she moved to Vancouver would help establish close friendships in a new city. She continued as a volunteer in many leadership roles, including chair of the Hadassah Bazaar, and on the national board as well.

Belzberg’s dedication to community extends beyond CHW. She also has served as Jewish Federation of Greater Vancouver’s first women’s division chair and has held many other leading fundraising roles, including with St. Paul’s, B.C. Children’s and Vancouver General hospitals. She was a founder of the Dystonian Medical Research Foundation and was recognized for her diverse and numerous efforts with the Order of Canada in 1995. Belzberg has given countless hours as a volunteer, driven by a belief she explained this way: “Without community involvement,” she said, “there will be no future for the Jewish people. It is up to us to combat antisemitism and make sure our communal organizations remain strong.”

Those who attend the Sept. 22 luncheon, 11 a.m. to 2 p.m., will have the opportunity to hear a short address by each of the honourees. Proceeds from the event will benefit one of the many educational projects CHW supports in Israel – the CHW Centre for Clinical Training and Community Care, Hadassah Academic College in Jerusalem, is one of the fastest-growing institutions of higher learning in Israel. It is a pluralistic college with a range of undergraduate and graduate degrees, from health and life sciences to information and computer technology.

Luncheon tickets are selling fast, said Rubin. With more than 100 already sold and capacity at 150, those interested should purchase tickets soon. For more information or to register, call the CHW office at 604-257-5160.

Michelle Dodek is a freelance writer living in Vancouver.