Life

The national food of Israel?

RuhamaFoods’ Oven-baked Schnitzel, made by yours truly, the Accidental Balabusta. (photo by Shelley Civkin)

There has recently been some heated debate (in my living room) over what can accurately be called the national food of Israel. Family would claim it’s falafel. Outsiders would say hummus. Personally, I believe it’s chicken schnitzel. Or, as the Israelis call it: kreezpy schnitzel (heavy on the elongated “ee” sound and the “z”). Whatever you call it or however you pronounce it, it’s undeniably a culinary staple everywhere you go in Israel. Often accompanied by silky mashed potatoes and a fresh salad, there’s nothing quite like it.

Much as I love schnitzel, I detest the thought of frying food in two inches of oil. So, when I discovered a recipe for oven-baked schnitzel – on Instagram, of course – I jumped on it. There’s a popular Israeli-American content creator by the name of Ruhama Shitrit, who shares authentic Middle Eastern recipes on various social media platforms, through her brand, RuhamasFood. Her recipes are a mix of traditional and modern Mediterranean food, with marked Iraqi and Moroccan influences. Easy-to-follow and pretty much foolproof, you can’t go wrong with anything from Ruhama. Trying out her recipes, however, there was a non-schnitzel-specific learning curve for me, since I was unfamiliar with spices like ras el hanout and sumac. But I caught on pretty quickly.

Long story short (maybe not so short), I mentioned to my husband that I was thinking of making chicken schnitzel and he practically wet himself, he was so excited. And, even though I overcooked it slightly, the schnitzel was a solid eight out of 10. (I’m still getting used to my new oven, having discovered that it underheats by 10 to 15 degrees, so I always bump up the temp a bit.)

Formerly known to my friends and family as “the water-burner,” I have, to everyone’s astonishment, turned into Donna Reed. All I’m missing is the poodle skirt and kitten heels. Oh, and pearls. Now, with my dream kitchen, I love to cook and bake. Every. Single. Day. Harvey keeps saying, “Where did you hide my wife?” Not that he’s unhappy with Shelley version 2.0. His excitement when I produce a beautiful meal or “the world’s best cookies” keeps me pumped up and eager to keep on preheating that oven.

OK, OK, wait no longer. Coming to you live and direct from the Accidental Balabusta, is the one and only Oven-baked Schnitzel by Ruhama.

OVEN-BAKED SCHNITZEL

2 lbs of thin chicken breast cutlets
2 eggs
1 tsp sea salt
1/4 tsp black pepper
1 tsp paprika
1 tsp cumin
1 tbsp Dijon mustard
1 tbsp honey
juice from 1/2 lemon
2 minced garlic cloves
2 tbsp olive oil

for breadcrumb mixture:
1/2 cup Panko breadcrumbs
1 cup breadcrumbs
1/4 cup sesame seeds

for the baking pan:
6 tbsp olive oil
olive oil or avocado oil spray

1. Preheat the oven to 420˚F.

2. Using a mallet, pound out the chicken breast cutlets to about quarter-inch thickness (between two pieces of plastic wrap).

3. In a large bowl, put the eggs and all the spices and whisk them well.

4. Add the chicken cutlets and mix them really well so all the pieces are covered.

5. Coat each chicken cutlet with the breadcrumb mixture on both sides.

6. On a parchment paper-lined baking sheet, drizzle three tablespoons of olive oil.

7. Place the chicken cutlets on the baking sheet in one layer.

8. Drizzle three tablespoons of olive oil on top of the chicken cutlets.

9. Bake for 15 minutes, then flip them over and bake for 10 more minutes.

10. Spray the top of the cutlets with olive oil or avocado oil and transfer them to a convection broil at 450˚F for seven to eight minutes to get a nice golden colour.

I didn’t do this last step because I accidentally over-heated my oven to start with, so my schnitzels were already crispy (and overcooked) – but still plenty delicious, according to Harvey, the arbiter of all-things food-related. I know I can do better next time, now that I’m on a first-name basis with my finicky new oven. Life is trial and error, after all.

Plate the schnitzel with some lemon wedges and a side of mashed potatoes, rice, couscous or pasta, and you’ve got yourself a winner. Like they say, “Winner, winner, schnitzel dinner.”

I’m not a particularly intuitive cook, so I need the guidance of a seasoned cook to help me pair different spices with chicken, beef or fish. Left to my own devices, everything would be seasoned with salt, pepper and lemon juice, maybe a pinch of paprika. Until a couple of years ago, I’d never even used cumin, coriander or smoked paprika. But retirement, a big kitchen and lots of time on my hands has turned me into an inquisitive and relatively decent cook and baker (relatively being the operative word). I even bake challah buns when I have a few extra hours on my hands.

This is a revelation that Harvey is still attempting to wrap his head around. All he has to do is say the word cookie, and I’ve donned my apron and turned on the oven! I’m the culinary equivalent of Pavlov’s dog. I’ve been on a roll for the last couple of months, so my freezer is jammed to the hilt with cookies, muffins and soups. I’m like a Jewish survivalist. A family of four could live off my freezer for weeks, easy. No guns allowed.

My next culinary adventure might just be lamb kofta kebabs or maybe sheet pan kebab laffa. It’s like someone cast a spell on me and turned me into a fearless kitchen warrior. Six months ago, I’d never even heard the words laffa or kofta. Now, I’m throwing them around like I was born in the Middle East! Until recently, I thought laffa was something you scrub yourself with in the shower, and Benylin was something you take for a kofta. But, thanks to YouTube, Instagram and Pinterest, I have expanded my culinary vocabulary – and skills. The flip side is that I seriously must look into a 12-step program for social media addiction. You know you’re in trouble when you carry your smartphone or tablet into the bathroom with you, so that you don’t miss anything while, you know. Classic case of FOMO.

That being said, where would I be without these resources? I’d probably be eating Kraft Dinner and tuna noodle casserole. Alone. In the dark. While I’m definitely a slave to my e-devices, I do have to acknowledge their major role in my Accidental Balabusta journey. And, for that I am grateful. So is Harvey. Until next time. B’teavon.

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.

Panama City welcoming

The ceiling of the Sephardic synagogue Shevet Ahim, which is located in the Bella Vista neighbourhood of Panama City. (photo by Janice Masur)

My solo trip to Panama City this past February had seemed so far away when I organized it, knowing I would require some respite from caregiving. I had a yen to experience the Miraflores and San Pedro shipping locks, but not on a cruise. I had listened to a talk from Qesher, a website about Jewish communities worldwide, highlighting Jewish life in Panama, so I gathered my courage to travel alone and booked my hotel and flights. And then my beloved husband died.

This changed my reason for going and started me thinking, What would I do there by myself? How would I manage to converse in Spanish and make myself understood? Could I give a talk about my Ugandan vanished Jewish community? (See jewishindependent.ca/honouring-community.) Despite my concerns, I made the journey.

photo - Panama City was a great place to travel solo – and as a Jew — Panama City was a great place to travel solo – and as a Jew. *(photo by Janice Masur)*

I had a half-day tour with an excellent Jewish guide, Patricia, to see all four of the Orthodox synagogues, each one more beautiful, all situated within a small area of Panama City.

There were all types of Jews staying in my hotel: a Dutch woman who only recently discovered her Jewish heritage, a fur-hatted Jewish man, and two Jewish Tunisian-born sisters, whose family history included having been ousted from their home in Tunis during the Second World War, their home commandeered to be a Nazi headquarters.

At Kol Shearith Reform synagogue, I struggled with the Spanish and Hebrew prayer book, spellbound by my surroundings. The Sephardic tunes of the prayers made only a handful of them familiar to my ear. The Oneg Shabbat was delicious: fish ceviche and crème caramel, a childhood favourite, as well as several dishes new to me. We stood around the loaded tables and talked.

Jews started arriving in Panama in the 15th century and there are about 17,000 Jews in Panama, with most living in Panama City. Apparently, Panama is a “Jewish bubble,” with basically no antisemitism. I was told that there are many families from Vancouver soon moving there. “Why?” you may ask. Imagine 40 kosher restaurants, two very large kosher stores, apartment buildings housing only Jewish families, a Jewish support system from birth to death, Sephardic Shevet Ahim in the Bella Vista neighbourhood with offshoots in Punta Paitilla, Ashkenazi Beth El Synagogue, two Chabad synagogues, and the oldest synagogue, Kol Shearith.

photo - “The Eternal Flame,” an Oct. 7 memorial at Beth El Synagogue in Panama City. The artists were Ilanit Schwartz and Michael Ostroviack — “The Eternal Flame,” an Oct. 7 memorial at Beth El Synagogue in Panama City. The artists were Ilanit Schwartz and Michael Ostroviack. The sculpture is composed of seven levels, each bearing a word: faith, resilience, hope, unity, perseverance, identity and strength. The flame is a reminder that there will always be light, even in the most difficult times. And, within the flame is the Shema Yisrael prayer. There is also the symbol of the “necklace of liberation,” associated not only with the promise to bring home the hostages, but the struggle for life and freedom for all human beings. *(photo by Janice Masur)*

Geographically, Panama City is situated on a narrow isthmus, making it an elongated city running east-west, mainly facing the Pacific Ocean. It is full of incredibly high and distinctive skyscrapers lining the long promenade.

The Old Town is being gentrified. Hotel La Compañía Casco Antiguo has a Spanish, French and American wing, each built in a different century. A large cathedral faces onto Plaza Herrera, and I saw my first modern-day monk. He was wearing a brown habit and many nuns were spilling out into the sunlit plaza. Brightly painted buildings and small shops catered to the tourists. The imposing Opera House faces the ocean.

I felt quite safe on my own and was touched by how a local family pointed out animals and kept an eye on me as we wandered around Metropolitan Natural Park, where I saw turtles, agoutis and my first ever armadillo.

I took myself to the botanical garden situated about 40 minutes outside the city. Along the route were American army barracks now being repurposed. At the garden, I enjoyed seeing flowers I had never seen before. A large red flower that only grows from a tree trunk; an orange flower whose seed pod is hard and round and slightly bigger than a tennis ball. The garden also showcased two- and three-toed sloths, plus several monkey species. In its far reaches, I saw a lone jaguar, who let out such sad, lonely notes with his rib cage working like an accordion that I could not bear to stay near his cage. I wondered about the information exhorting visitors to take care of the planet and not to shoot wild animals. Jaguars are on the at-risk list because of habitation loss and human interference.

On the spur of the moment, I took a Black African walking tour of the old city. The young guide was very good. Highlights included some colourful historic wall paintings and an old church, which is now a Black African museum. We finished the tour at the San Felipe public market, where I had a large, freshly squeezed and most-welcome passion fruit drink in 32˚ C heat and then crashed on my bed for a nap.

photo - A painted wall in Old Town, depicting Panamanian Black African history — A painted wall in Old Town, depicting Panamanian Black African history. *(photo by Janice Masur)*

The Biomuseo (biodiversity museum), designed by Frank Gehry, is well worth a visit, with a lovely seawall walk and an eco-friendly garden, where I rested and listened to the birds. I also took a private birding tour, which yielded some wonderful sightings. The couple of hours on my own watching close to 100 pelicans circling and diving for fish was spectacular.

And, of course, I took a tour on a small boat that passed through the Miraflores and San Pedro locks. It was fascinating to observe the speed with which large shipping vessels are lowered and raised through the original canal lock gates, which opened in 1914. Tugs and railway engines synchronize the adjustment of a ship in the lock with steel ropes to prevent it from damaging the canal walls – it’s a specialized job, and I was happy to learn there are some women pilots.

I was warmly welcomed in Panama City, and the Jewish hospitality was inclusive and friendly. It was a fun and easy holiday – it has given me the appetite for more solo adventures.

Janice Masur is a Vancouver author and speaker. Her book, Shalom Uganda: A Jewish Community on the Equator, tells her story of growing up in the bygone Ashkenazi Jewish community of Kampala from 1949 to 1961.

Pesach cleaning

photo - The notes are carefully removed from the Kotel — The notes are carefully removed. *(photo from Gil Zohar)*

The Kotel – the last remaining part of Herod the Great’s vast Second Temple complex – got a spruce up ahead of Passover. As is tradition, volunteers took to the Western Wall in Jerusalem’s Old City to remove hundreds of thousands of the small prayer notes to God tucked into the cracks of Judaism’s holiest site. The papers are ceremonially buried at the ancient Mount of Olives cemetery.

The cleaning tradition is repeated at Rosh Hashanah, to keep the Kotel from becoming too cluttered. The notes are carefully removed using sticks that have been dipped in a mikvah (ritual bath), the whole process overseen by the Wall’s official rabbi, Rabbi Shmuel Rabinovitch. This year, there were no worshippers or visitors at the Kotel due to restrictions on gathering in large groups amid the US-Israeli war with Iran.

Gil Zohar is a journalist and tour guide who lives in Jerusalem.

On the wings of griffon vultures

Liberation. Freedom. Renewal. Recalling our history, our stories. Passover’s themes are many, and the challenge every year is for us to interpret them in a meaningful way for our time.

image - JI Passover cover March 26 2026 — This year’s cover of the JI’s Passover issue.

In making this special issue’s cover, I started with the idea that I would use artificial intelligence – one of the most contemporary tools – to create it. Would AI free me from the hours that art creation takes? Short answer: no.

I started with the directive to design a collage centred on the Jewish fight for freedom throughout history, and got lots of great feedback on how to arrange images to tell a powerful story. I could place “key representative figures or symbols at the forefront,” “use overlapping images to create dimension and a sense of ‘flow’” and incorporate “symbolism of ‘tikkun olam.’”

AI had recommendations for typography, what media I could use, what colour palette. It suggested historical struggles I might want to include in a spiral-shaped design: the Exodus and the Maccabees in the outer ring; Conversos and Partisans in the next ring; early kibbutzim and the Iron Dome in yet another ring; and the yellow ribbon for the Oct. 7 hostages or “street-art style seen in Tel Aviv or New York” in the centre.

I eventually figured out how to create an image in AI, but everything I tried looked horrible, so I decided to make my collage the old-fashioned way – with my own hands, using only paper, inspired by artist Deborah Shapiro (deborahshapiroart.com), whose art I’d used on the JI’s 2021 Rosh Hashanah cover.

After what felt like forever, I figured out what my focus would be. I came across the verse in Exodus (19:4): “You have seen what I did to the Egyptians, how I bore you on eagles’ wings and brought you to Me.”

An article on aish.com by Rabbi Warren Goldstein, chief rabbi of South Africa, helped me think through the symbolism, from both a spiritual and secular perspective.

“Each year, we are told to relive the experience of leaving Egypt – and I imagine being lifted from slavery and oppression ‘on the wings of eagles,’” he writes. “What better way could there be to express our transition from the earthly bonds that constrain us to the spiritual transcendence that God gave us than through the exhilarating, soaring rush of the eagle’s flight.”

image - I tried two different backgrounds for the griffon vulture collage on this issue’s cover, before I decided to make my own. This one is an AI-generated image based on colour suggestions, going from darkness to light — I tried two different backgrounds for the griffon vulture collage on this issue’s cover, before I decided to make my own. This one is an AI-generated image based on colour suggestions, going from darkness to light.

Goldstein goes on to talk about Rashi’s interpretation that “the eagle’s wings represent the nature of God’s protection over us.” The rabbi notes the miracle that Jews are still here, despite a long history of various peoples trying to kill us. And he compares the “rush of the eagle’s flight” to “the speed with which God liberated us from Egypt” – so fast, of course, that our bread didn’t have time to rise, hence, the matzah we eat on seder night as a symbol of our “supernatural” redemption.

“This divine dynamism – depicted by the image of a soaring eagle – becomes a call to action: ‘Be light as an eagle,’ says the mishna in Pirkei Avot. Too often we get bogged down by life,” writes Goldstein. “We become consumed with angst, submerged in introspection and inertia. The mishna urges us to live life energetically and enthusiastically – like an eagle – with a sense of urgency for the task at hand, which is uplifting ourselves and our world through our mitzvot.”

I like this idea of living with a sense of energetic purpose, whether the motivation to improve ourselves and the world is inspired by Torah or other moral codes and teachings. Freedom and responsibility are inextricably intertwined in my view, but it is easy to get overwhelmed, and the thought of being carried sometimes, of soaring above the earth and gaining new perspective, appeals to me.

I decided I would “paint” an eagle.

image - I also asked AI to design a collage of the Jewish fight for freedom, from the Exodus to modern days — I also asked AI to design a collage of the Jewish fight for freedom, from the Exodus to modern days.

As I searched online for what types of eagles would be at home in Egypt or Israel, I came across a few articles about the mistranslation of “nesherim” in Exodus 19:4. Apparently, we were most likely carried out of slavery on the wings of vultures, not eagles, and probably on the wings of griffon vultures specifically.

“Both the biblical nesher and ornithological griffon are known for their ‘bald’ head, enormous wingspan, effortless flight, cliff nesting, devoted nurturing, rapid descent and group feasting on carrion,” writes Dr. Fred Cannon, a professor emeritus at Pennsylvania State University, in Journal for the Study of the Old Testament. “From biblical times until the industrial age, griffons have been ubiquitous in the Middle East but absent in northern Europe or the Americas. However, eagles commonly resided in northern Europe but are uncommon residents or pass-through migrants in the Middle East. Through millennia, when northern Europeans sought translations for biblical plant and animal names, they sometimes replaced Middle Eastern meanings with recognizable northern European ones. So, the nesher became known as the eagle to many northern Europeans and North Americans. However, recent Hebrew-speaking ornithologists concur that the nesher is the griffon. This distinction becomes important when gleaning nuances from biblical metaphors, clarifying kosher dietary regulations and discerning genealogical connections among raptors.”

Natan Slifkin, director of the Biblical Museum of Natural History, in Israel, notes that another part of the verse – “va’esa etchem,” “I bore you,” or “I carried you” – can be translated as “I elevated you.”

“The explanation,” he writes about the symbolism, “is that the nesher is the highest-flying bird, and God raised the Jewish people to spiritual heights above anything in the natural world with His miraculous redemption. The highest-flying birds are griffon vultures.”

As well, he explains, “While people today view the vulture in a negative light, the Torah presents it as an example of a loving and caring parent. This also relates to the vulture’s entire parenting process. Female griffon vultures usually lay one egg, which both parents incubate for an unusually long period of around seven weeks until it hatches. The young are slow to develop and do not leave the nest until three or four months of age. The long devotion of the vulture to its young symbolizes God’s deep dedication to the Jewish people.”

Sadly, it’s more than time for us to dedicate ourselves to the griffon vulture. Only around 230 of them remain today, according to a brochure of the Society for the Protection of Nature in Israel (SPNI), which suggests helping save the griffon vulture as a b’nai mitzvah project.

The word “nether” comes “from a Hebrew root that means ‘to shed’ or ‘to fall off,’” explains the brochure. “That’s because, as baby vultures grow up, they shed the feathers on their heads – an adaption that actually helps them stay clean! A bald head makes it easier for vultures to stick their heads into carcasses when they eat, without getting messy.”

The brochure notes that griffon vultures live in the Golan Heights, Negev Desert and Carmel Mountains. They have a wingspan of up to 2.65 metres and spend two to three hours a day combing their feathers. They can spot food from seven kilometres away, eating dead animals before the bodies rot, which helps prevent the spread of diseases.

Poisoning, electrolution, land loss, illegal hunting, and that griffon vultures only lay one egg a year, are all threats to their future. To help counter these pressures, SPNI has a breeding program, it is working with electric companies to insulate power poles, lobbying for stronger laws against poisons, and teaching farmers and others about more eco-friendly pest control.

That the griffon vulture is endangered made it, to me, an even more appropriate image for the JI’s Passover cover, underscoring the connection between freedom and responsibility. The words I chose for the cover’s background – cut and ripped from the last few issues of the JI – are my attempt to depict Goldstein’s commentary. While the eagle/vulture is protecting us as much as possible from that which bogs humanity down, giving us some respite and renewed strength, we must continue to try and uplift ourselves and the world around us, grateful for the blessings we have, and working to bring more of them into being.

Chag Pesach sameach. Happy Passover.

Vast recipe & story collection

The Jewish Food Society’s website has many Passover options: salads, mains and desserts. For people who prefer cookbooks, the society has published The Jewish Holiday Table, which can be purchased online.

The Jewish Food Society was established in 2017. The nonprofit’s main purpose is “to build the largest archive of Jewish family recipes and stories attached to them in the world.” One can get lost for hours on its website, it’s so extensive. With Passover coming, several holiday stories are highlighted, along with some matzah recipes. It’s well worth a visit: jewishfoodsociety.org.

The society was founded by Naama Shefi, who was born and raised in Israel, on Kibbutz Givat Hashlosha, near Petah Tikva. She went to high school in Tel Aviv and did her army service before moving to New York in 2005.

“My kibbutz life made me really understand the power of community. Because we are nothing without community,” she told Tablet Magazine in a 2024 interview.

It also made her crave a wider variety of foods and spices. In a 2021 interview with the Forward, she noted that the bland diet she and other former kibbutzniks grew up with led many of them to develop an interest in food. She was speaking to the Forward because another nonprofit she founded was about to launch – Asif: Culinary Institute of Israel, in Tel Aviv, whose “aim is to explore local food culture and provide a home for research, dialogue and a wide range of culinary experiences. Through a library with 1500+ culinary books, revolving exhibitions, cooking workshops, a rooftop farm, and pop-ups hosted by local and international chefs, Asif will help document and articulate the evolving Israeli kitchen.” You can also lose yourself on its website, perusing the online exhibit, going through its library, reading stories from its journal and, of course, trying out some of the many recipes. If you’re heading to Israel, definitely look at asif.org/en, heading to its “The Flavour Mosaic” section, which features a collection of food establishments “handpicked by culinary experts from across the country.”

For people who prefer a tangible hold-in-your-hand cookbook, the Jewish Food Society has published The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long, by Shefi and the JFS, with Devra Ferst. It comprises 135 recipes, as well as stories from Jewish families. It’s organized by season and highlights the major Jewish holidays, including Shabbat.

In that 2024 interview with Tablet, Shefi talked about the cookbook and what makes it unique.

“The concept of the book is really a celebration of Jewish holiday traditions from all around the world, from places as far apart as Ethiopia and Paris and Buenos Aires to here in Brooklyn,” she said. “So, it was very important for us to showcase the diversity of the Jewish experience. Also, the book follows the Jewish agricultural calendar, so it’s extremely seasonal, which I think is unique. And, for each holiday, we showcase four to five family tables and their menu alongside very personal essays with their history and journey.”

The diversity of Jewish experience is a focus of the cookbook.

“There is no one family with one single origin, so it really serves as evidence about our people,” Shefi told Tablet. “It shows how so many families were forced to flee one place and make a life in another place. And, sometimes, there were a few generations that were successful in the new environment and, then again, challenging circumstances forced them to keep going on their journey. That also affected the cuisine in a very substantial way.”

You can buy The Jewish Holiday Table at amazon.ca and other online bookstores – if you order today, it might even arrive before Passover ends. In the meantime, here are a couple of the approximately 10 recipes for charoset at jewishfoodsociety.org. The website has many options for the holiday: salads, mains and desserts.

CARROT CHAROSET
(This recipe was shared by chef Michael Solomonov. It takes about 15 minutes to make.)

4 carrots, peeled and grated
1/2 apple, peeled and grated
1/2 cup walnuts, chopped
1 cup fresh cilantro, chopped
2 tbsp fresh horseradish, grated
2 tbsp raisins
1 tbsp white vinegar
3/4 tsp kosher salt

Combine the carrots, apples, walnuts, cilantro, horseradish, raisins, vinegar and salt in a medium bowl. Toss to combine.

Set aside for at least 15 minutes to allow the flavours to combine. Serve.

APPLE AND ASIAN PEAR CHAROSET
(This recipe was shared by pastry chef Fany Gerson. It takes an hour and 15 minutes to make.)

1 cup honey
1 shallot, minced
3 celery stalks, minced
2 Honeycrisp apples, peeled and diced
1 Asian pear, diced
2 tsp fresh oregano, chopped (about 2 sprigs)
1/2 cup red wine vinegar
1 cup fresh squeezed orange juice, separated (about 3 medium oranges)
1 tbsp + 1 tsp fresh horseradish, grated

In a medium saucepan over low heat, gently warm the honey until it begins to bubble, about five minutes.

Add shallots and celery, stirring for one minute until well incorporated. Add vinegar and stir to combine.

Add apples and pears and reduce heat to very low stirring constantly and making sure the mixture does not get too hot. During this time, the fruit will release water. Continue to stir until the water is completely reduced/evaporated, 45 to 60 minutes. It is important to watch closely and stir often to keep the sugar from burning.

When the water has completely disappeared and the mixture is dark and caramelized, add 3/4 cup of orange juice and reduce again, mixing and smashing the fruit, about 10 minutes.

Remove from heat and stir in remaining 1/4 cup orange juice, chopped oregano and one tablespoon of fresh horseradish.

Transfer to small serving bowl. Garnish with one teaspoon fresh horseradish. Serve immediately.

A word, please …

Beverley Kort is a registered psychologist by day and a cartoonist in her off hours. She has a private practice in Vancouver.

The holidays à la JACS

Rabbi Joshua Corber leads JACS’s Purim gathering at Omnitsky Kosher on March 1. (photo from JACS)

JACS’s holiday programming initiative kicked off with Purim at JACS, held at Omnitsky Kosher March 1. While Jewish Addiction Community Services’ focus is on families and individuals, the initiative, which is sponsored by the Betty Averbach Foundation, shifts the emphasis toward community reach. By using major Jewish holidays as entry points, it aims to reduce stigma, build awareness and create meaningful pathways for individuals who would not otherwise engage with addiction-support services. Jewish ritual, learning, recovery-aligned reflection and opportunities for social connection are offered in an inclusive setting.

“Our goal is to change Jewish holidays from potentially isolating or triggering experiences into powerful sources of dignity, belonging and spiritual empowerment,” said Rabbi Joshua Corber, director of JACS.

An alcohol-free event – which is especially important on Purim, notorious for excessive drinking – Purim at JACS combined a traditional meal with a deep dive into the Megillat Esther. The purpose was to discover the recovery wisdom encoded in the story of Purim. Corber led the event and focused on a commentary on Esther known as the Mechir Yayin.

Penned by the Rema, Rabbi Mosher Isserles (Krakow, 1530-1572), the Mechir Yayin offers a unique interpretation of the story as an allegory for “the days of one’s life from youth until old age.” It focuses on the human struggle with one’s emotions and their material cravings, which evolve into the pursuit of morality and wisdom. This narrative tracks well with the trajectory of recovery, not only from substance abuse, but from many behavioural and emotional disorders as well.

“The Rema is known mainly for his important halakhic commentary on Shulchan Arukh. In the Torah world, he’s a pretty big deal. So, the fact he quietly wrote such a profound commentary on Esther is wild,” Corber said. “You will never see the Megillah the same way after learning it…. Addiction is a spiritual disease, and these events cement my theory that the spiritual lessons of Judaism and the spiritual messages of recovery are one and the same.”

Many who attended Purim at JACS reported being profoundly impacted by the Rema’s message; others felt relief at having found a supportive space for themselves within the Jewish community. To connect with JACS, go to jacsvancouver.com or call 604-416-4164.

– Courtesy JACS

Generations … It’s all yours!

My new best friend is Red

The author made RecipeTin’s Quick and Dirty Focaccia using her hands, giving her new best friend, Red, the night off. (photo by Shelley Civkin)

News flash: diamonds are not a girl’s best friend. They’re certainly a welcome acquaintance, but are they always there when you need them? No. Sometimes, they’re hiding out in a safety deposit box. I have something better than diamonds – a new BFF. And her name is Red. Full name: KitchenAid Artisan Stand Mixer in Empire Red. She’s the culinary equivalent of an Alfa Romeo convertible. Let me put my gushing admiration of her in context with this bit of background info.

I am on the cusp of turning 70 and my sweet husband thoughtfully and preemptively bought me something I’ve thought about for a long time: a KitchenAid stand mixer. I know, I know, who doesn’t already own a KitchenAid stand mixer? Me, that’s who. And it’s not for lack of encouragement on Harvey’s part. I have, for the better part of the last 50 years, always used an entry-level electric hand mixer. And it’s served me just fine. Mostly. Until the motor blew on my original Sunbeam, circa 2000.

Reluctantly, I transitioned to a KitchenAid electric hand mixer and, while flashy, it was not nearly as powerful as my good old $20 Sunbeam. It wasn’t bad. It was just a bit too delicate for my baking needs. I required something that could take a licking and keep on ticking. Sort of like a Timex, the kind they strapped onto the propeller of an outboard motor and dragged through a lake by a speedboat. And, if you remember that commercial, you are officially ancient. (You’re in good company though.) Realistically, a hand mixer has got to be able to go mano a mano with a good, stiff cookie dough. If it can’t manage that without slowing down and making weird noises, it’s not worth its weight in salt.

photo - KitchenAid Artisan Stand Mixer in Empire Red – aka Red — KitchenAid Artisan Stand Mixer in Empire Red – aka Red. *(photo by Shelley Civkin)*

But I no longer have those worries. I have Red. Since receiving this early birthday present, I have made dozens of cookies, countless cakes, muffins and meatballs. I must admit that the wire whisk still scares me a bit, but I’m certain I’ll warm up to it over time.

Like those people whose gardens get overrun by zucchini and end up going around at night dropping off bags of them on people’s doorsteps, I, too, am sharing. My new condo neighbour, Nancy, is the cheerful recipient of my KitchenAid labours of love. Especially the cookie variety. Turns out, it’s a great way to make friends. I mean, who doesn’t love free cookies on the regular?

I recently had a craving for focaccia, but gave my KitchenAid the day off and made Quick and Dirty Focaccia by hand (recipe courtesy of Instagram by RecipeTin). The recipe made a small batch, which saved me from over-indulging. Full disclosure: I have no self-control when it comes to fresh, warm focaccia. This was unlike any other focaccia I’ve ever made, though. Apparently, it’s all the rage on Instagram.

I wasn’t used to working with a wet, jiggly dough, but that’s the ticket to a legit fluffy focaccia. Other recipes I found called for the stretch-and-fold method, but I didn’t employ that here. It does look like a great way to get lots of air bubbles in the final product, but my batch of dough was small and didn’t really require it. I will definitely try that next time I make a bigger batch of dough.

QUICK & DIRTY FOCACCIA

2 cups bread flour
1 1/8 tsp instant yeast
3/4 tsp kosher salt
1 cup plus 2 tbsp very warm water
1 1/2 tbsp olive oil
1/4 tsp (heaping) sea salt flakes or kosher salt
kalamata olives, rosemary or za’atar (optional)

Preheat oven to 425˚F. Mix flour, yeast and salt. Make a well and pour in water and mix. Cover with plastic wrap and rise in a warm place for 2 hours, until doubled in size. The dough will be very wet and jiggly.

Generously grease a 10.5” x 8” x 2” metal or glass pan with oil. Press a scrunched-up piece of parchment paper into the pan and leave an overhang. Drizzle the parchment paper generously with olive oil, too. (Scrunching the parchment ensures that it will lay flat and that the dough will get into every crevice of the pan.)

Scrape the focaccia batter into the pan. Do not punch or deflate the dough beforehand. Coax it into the corners with your oiled fingers as best you can. Cover with something heavy (a cast-iron pan or cutting board) and leave it to rise by 50% (about 45 minutes).

Drizzle olive oil on the surface of the dough and spread it with your oiled fingers. Dimple the dough vigorously with your fingers and sprinkle with the sea salt and any other toppings you like (optional, but think kalamata olives, rosemary, za’atar, etc.).

Bake for 25 to 30 minutes, rotating the pan after 15 minutes. Cool on a rack for about 10 minutes.

It should turn out crunchy on top, but airy and fluffy on the inside, perfect for dipping in a plate of olive oil and balsamic vinegar. It’s a quick and easy way to elevate a meal and makes a nice between-meals snack or sandwich. And, of course, you can’t overlook the therapeutic benefits of getting your fingers all oily and your nails all full of dough. If you’re someone who doesn’t like to get down and dirty when you bake, then this isn’t for you. I, however, am a full-contact baker.

I make a more traditional focaccia where kneading is required, and it’s made in a cast-iron fry pan, but it’s an altogether different process. The end results are different, for sure, so it’s really a matter of taste. Either way you cut it, focaccia is delicious and lends itself to all sorts of varieties and toppings. Believe it or not, I’ve seen a recipe for chocolate focaccia, but that’s a bit too out there even for me. Enjoy your bread and be sure to share.

A new strategy to brighten up BC

Communities across British Columbia gathered for Hanukkah, including in Vancouver, shown here, and in Delta, Maple Ridge and Whistler. (photo by Caryl Dolinko)

At moments of heightened threat, the instinct to pull inward is natural. Jewish history gives us many reasons to do so. Too often, the dominant public stories about Jewish life are stories of persecution, expulsion and death. Our museums, memorials and education efforts rightly preserve these memories. They matter. But they are not the whole story of who we are.

When those narratives stand alone, they can unintentionally cast Jews primarily as victims rather than as a living people defined by courage, creativity, resilience and contribution. At a time when antisemitism is rising, that framing matters – not only for how others see us, but for how we show up ourselves.

photo - Hanukkah in Delta — Hanukkah in Delta. *(photo from Jewish Federation)*

This question – how to respond without retreating – was at the heart of months of work by an antisemitism task force convened by the Jewish Federation of Greater Vancouver. Confronting antisemitism cannot rely solely on crisis response. We must, of course, put out fires when they arise. But we must also plant trees – investing in long-term efforts that cultivate allyship while celebrating Jewish life itself, strengthening joy, pride and confidence.

Bringing this approach into being at Hanukkah was not just timely, but strategic. Hanukkah tells a story that stands in contrast to narratives of Jewish victimhood. It is a story of bravery and resistance, of strength and victory against overwhelming odds, of miracles made possible through human action. It is about light that is meant to be seen – placed in windows, carried into public space.

Strong brands matter. They shape perception. They create familiarity and emotional safety. They allow people to connect through shared values and comfort. That is why the Jewish Federation chose not simply to celebrate Hanukkah this year, but to brand it. Brighten BC is a province-wide initiative designed to combat antisemitism through confident visibility and deeper integration into shared civic life.

photo - Hanukkah in Maple Ridge — Hanukkah in Maple Ridge. *(photo from Jewish Federation)*

Over eight nights, nearly 70 public Hanukkah events took place across close to 30 communities throughout British Columbia, a community of about 40,000 Jews. Menorahs were lit in town squares, at local fire halls and other civic sites. Neighbours, first responders, municipal leaders and community partners gathered alongside Jewish families. The City of Vancouver proclaimed the week Brighten BC Week. Destination Vancouver listed Brighten BC celebrations on its “Attractions and Things to Do in Vancouver” webpage. Online, the campaign reached about 19,000 people through #BrightenBC. Initiatives like the Best Hanukkah Donut Contest – engaging nearly 400 participants – reinforced the campaign’s tone: joyful, human and easy to join.

photo - Hanukkah in Whistler — Hanukkah in Whistler. *(photo from Jewish Federation)*

On the first day of Hanukkah, the Jewish world was shaken by the violent attack at Bondi Beach in Australia. But the tragedy did not redefine Brighten BC – it tested it. That morning, event registrations surged across the province as community members and allies chose presence over retreat. Security protocols were immediately elevated, with police and fire departments becoming operational partners to ensure gatherings could proceed safely and openly.

On the first night of Hanukkah, communities gathered across British Columbia, including at the Silber Family Agam Menorah, on the grounds of the Vancouver Art Gallery, the same site where extremists had burned the Canadian flag on the first anniversary of Oct. 7. Gathering there was not an act of provocation. It was an act of belonging.

The Lubavitcher Rebbe taught, “A little light dispels a lot of darkness.” This Hanukkah, we didn’t just celebrate. We invited, we aligned, we showed up. We chose light – and invited others to stand in it with us.

The next phase of this work is about identifying other widely recognized, positively associated cultural moments that can serve as platforms for shared celebration and connection – moments with strong emotional resonance, public expression and low barriers to participation.

– Courtesy Jewish Federation of Greater Vancouver