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"The Basketball Game" is a graphic novel adaptation of the award-winning National Film Board of Canada animated short of the same name – intended for audiences aged 12 years and up. It's a poignant tale of the power of community as a means to rise above hatred and bigotry. In the end, as is recognized by the kids playing the basketball game, we're all in this together.

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Category: Life

The modern seder plate

Beverley Kort is a registered psychologist by day and a cartoonist in her off hours; she has a private practice in Vancouver. Leland Bjerg is a freelance comic writer, editor and letterer; he lives in Kelowna with his wife and a swarm of dogs.

Posted on March 24, 2023March 22, 2023Author Beverley Kort with Leland BjergCategories Celebrating the HolidaysTags environment justice, inclusion, seder, social commentary, symbolism

Customs from around world

There are as many ways of celebrating Passover and the Pesach seder as there are Jews, and then some. Over the years, I have collected articles on different customs from around the world. Here are just some of the traditions surrounding food and the seder that I found unique.

Afghanistan

Haroset may contain walnuts, hazelnuts, almonds, pomegranates, apples, sweet wine and black pepper. The seder meal begins with arak-like liqueur, hard-boiled eggs, fruit, cucumbers, fried fish, cold omelette, lettuce and potato pancakes. The main course is meat soup with vegetables then fruit and nuts. The seder in Afghanistan was conducted with people sitting on carpets.

Belgium

Sedarim were communal in small towns, conducted according to Orthodox customs. Chickens and meat were killed according to kashrut, and live carp swam in the bathtub until it was time to make the gefilte fish.

China

Passover candy called pasla was made of minced prunes, boiled in honey with nuts dropped in. When it began to harden, it was rolled up, so there would be nuts on the inside and outside, and sliced.

Cuba

The oldest member held the seder for the entire family, with all the food home-made except for the matzah, which was imported.

Egypt

Haroset is made with raisins and dates or figs mixed with wine and chopped walnuts. Raisins were also used to make wine. For the meal, there would be fish with lemon sauce, meat casserole and matzah, as well as meat-and-leek patties.

Jews of Egyptian-descent wrap the matzot in a sack-like package, which is passed to each member of the seder. While each member holds the sack in turn, the other attendees ask him in Arabic: “Where are you coming from?” to which he replies, “From Egypt.” “What are you carrying?” they ask. “Matzot.” “Where are you going?” “Jerusalem.”

Ethiopia

Everyone made their own matzah consisting of wheat or legume flour, water and salt, baked in very thin slices and eaten almost immediately to eliminate the possibility of leavening. They also interpreted the Hebrew word hametz, to rise or leaven, to mean kept or not fresh, so they would only eat fresh produce, fresh milk and freshly slaughtered meat.

Since the Ethiopian Jewish community – believed to be either descendants of the Israelite tribe of Dan or progeny of King Solomon and the Queen of Sheba – practised a pre-talmudic form of Judaism, the Ethiopian seder was a less-structured affair with an informal, festival air, more like a springtime celebration. Events were focused on those in the Torah – the slaughtering of the paschal lamb, the Ten Plagues and Exodus itself. Since arriving in Israel, many families recount their own exodus from Ethiopia as part of the seder.

Germany

Men wore kittels for the seder. Sauerkraut was part of the meal along with kloesse, a dish made of soaked matzah, eggs and fried onions, made into a big ball and cooked in boiling water. This was eaten in place of potatoes, topped with brisket gravy.

Greece

Popular seder dishes include roast leg of lamb strongly flavoured with garlic; lamb pie with the animal’s heart, liver, lungs, kidney and intestines inside; and lamb stew with artichokes, served with an egg and lemon sauce.

India

The seder meal consisted of spinach baked with eggs, fried matzah with leeks and eggs, and a pudding made of matzah, meat and eggs. The seder plate was passed around the table, and each guest held it for a minute above their heads.

Iran

The youngest member of the family conducts the seder. When the plagues are mentioned, a pinch of salt is added to the wine. During the song “Dayenu,” long-stemmed onions are put together in a bunch and one person “whips” the person next to them and then passes on the bunch of onions, to be similarly used by all the guests, until the onions make their way around the table. Often family members act out the Exodus, sometimes in costumes.

Italy

Squares of matzah, soaked in capon broth, browned in goose fat and baked in alternating layers with cooked greens or poultry giblets was a seder favourite. Other unusual Italian dishes are rib chops from lambs, ground chicken or ground beef meatballs.

In Venice, the squares were cooked in a pan with legumes such as peas, fava beans or lentils. Venice was famous for unleavened cakes in the shape of snakes, unleavened cakes stuffed with marzipan and doughnuts rolled in sugar and cinnamon.

Passover pasta in broth, boiled meat with goose salami, salad and a marzipan or matzah meal dessert and quince preserves were part of the Urbino seder.

Boiled chestnuts were used in haroset in northern Italy. Tuscan Jews made matzah and egg cakes. Ferrara Jews made matzah fritters with egg, honey, cinnamon, candied citron, pine nuts and raisins. Jews in Rome made lemon sorbet, almond cookies and wet matzah, squeezed dry and fried in olive oil then served with pine nuts, raisins and heated honey.

The table is adorned with long-stemmed green onions. During the chorus of “Dayenu,” everyone picks up their onion and “whips” the wrist of someone adjacent to them. This is meant to represent the sounds of whips of the slave masters in Egypt.

Mexico

No dairy products are used during Passover, tea is drunk instead of coffee and the seder meal is hot and spicy.

Morocco

Matzah is handmade, placed in ovens and allowed to cook for only five minutes. Tagine with lamb and almonds, prunes, saffron, cinnamon, ginger and honey is a Passover mainstay, as are truffles.

The seder plate was held over each person’s head while the others at the table recited in Arabic, “Just as G-d took us out of Egypt and split the sea for us, so may he save us today.”

Based in kabbalah, Jewish mysticism, they divided the soft doughy matzah they eat into the shapes of the Hebrew letters daled and vav; daled stands for doorposts of Israel that G-d watched over and vav is a symbol for G-d’s name.

Netherlands

Prior to a seder meal, a dish of sauerkraut or chard mashed with potatoes and accompanied by cold corned beef was served. For the seder, matzah balls in soup and roast meat or chicken was served. Haroset was nuts, raisins, apples, sweet wine, cinnamon and sugar. A second seder meal was dairy with matzah, butter, cheese, sometimes fish cakes, coffee and cake of ground nuts or mashed potatoes. Matzah pancakes with apple sauce or pareve lemon cream was also served. Tongue with meatballs was part of some people’s Passover meals.

Rhodes

Romaine lettuce was used instead of horseradish. Fish with a Greek-style lemon sauce or cooked with tomato sauce, or with rhubarb and tomatoes, is served at the seder meal.

Syria

Seder foods include lamb shanks and rice; haroset made from dried fruits, sweet wine, cinnamon and crushed walnuts; spinach-mint soup; and flourless pistachio cookies.

Tunisia

Lamb stew with leeks, spinach, peas, fennel, carrots, artichokes, turnips, cabbage, celery, potatoes and zucchini are flavoured with cinnamon, nutmeg, allspice, salt, pepper, cilantro, dill and mint for Passover.

Yemen

The entire table is made into one big seder plate, with a border of parsley leaves all along the edges. The matzah resembles pita because they believe that, as long as the dough is continuously kneaded, it will not turn into hametz.

Sybil Kaplan is a Jerusalem-based journalist and author. She has edited/compiled nine kosher cookbooks and is a food writer for North American Jewish publications. She leads walks of the Jewish food market, Machaneh Yehudah, in English.

Posted on March 24, 2023March 22, 2023Author Sybil KaplanCategories Celebrating the HolidaysTags culture, food, Passover, Pesach, rituals, symbolism
Leftovers made yummy

Leftovers made yummy

Leftover chicken can be used for more than matzah ball soup. (photo from flickr / Edsel Little)

There is a tradition of having chicken for the seder meal, as well as for dinners on other Pesach evenings. Here are some different ways of using the leftovers.

MOCK GEFILTE FISH
(makes 18)

1 1/2 cups water & 1 1/2 tsp chicken soup powder (or 1 1/2 cups chicken soup)
1 1/2 celery ribs, chopped
1 1/2 onions, chopped
1 1/2 carrots, cut up
2 cups leftover chicken pieces
2 eggs
1/2 cup matzah meal
1/2 cup chicken soup

  1. In a soup pot, place water and chicken soup powder or (1 1/2 cups chicken soup), celery, onion and carrots. Bring to a boil, then reduce and simmer until vegetables are partially cooked.
  2. Remove chicken from bones and place in food processor. Process a few seconds. Remove to a bowl.
  3. Add eggs, matzah meal and 1/2 cup chicken soup. Shape into balls. Add more matzah meal if balls don’t seem to hold together. Place in chicken soup with vegetables. Cover partially and simmer 30 minutes.

MINA DE PESACH
(I always make a couple of Sephardi dishes during Pesach in tribute to my father’s family. This recipe came from The Recipe Table by Susan R. Friedland, 1994. It makes 6-8 servings.)

5 tbsp vegetable oil
2 cups chopped onions
3 tbsp minced garlic
1 1/2 cups thinly sliced mushrooms
3 cups bite-size pieces cooked chicken
salt and pepper to taste
1 cup chopped parsley
5 lightly beaten eggs
5 to 6 matzot
1 cup chicken soup
3 tbsp vegetable oil

  1. Preheat oven to 375°F. Grease a six-to-eight cup baking dish.
  2. Heat five tablespoons oil in a large frying pan. Slowly sauté onion and garlic until translucent, about 10 minutes. Add mushrooms, sauté five minutes and cool. Stir in chicken, salt, pepper, parsley and eggs.
  3. Dip two matzot in the stock until well moistened and lay in baking dish. Spoon half the chicken mixture on top. Cover with one more moistened matzah, the remaining chicken and two remaining matzot.
  4. Pour two tablespoons oil on top and bake for 15 minutes. Sprinkle with remaining one tablespoon oil and bake an additional 15 minutes or until the top is a rich, crisp brown. Let cool for 10 minutes and serve.

CHICKEN-LEEK PATTIES
(makes 6-8 servings)

3 leeks, cleaned and cut up
1 cup chopped onions
2 cups cooked, chopped chicken
2 eggs
1 cup mashed potatoes
1/2 cup matzah meal
salt and pepper to taste
1 beaten egg
matzah meal
vegetable oil

  1. Place leeks and onions in a saucepan with water. Bring to a boil. Reduce heat and simmer 30 minutes. Drain and chop in a bowl.
  2. Add chicken, eggs, matzah meal, mashed potatoes, salt and pepper and blend.
  3. Place beaten egg in one shallow dish and matzah meal in another dish. Form mixture into patties. Dip each in beaten egg then in matzah meal. Refrigerate for at least 30 minutes.
  4. Heat oil in a frying pan. Fry until patties are brown on both sides. Drain on paper towels.

Sybil Kaplan is a Jerusalem-based journalist and author. She has edited/compiled nine kosher cookbooks and is a food writer for North American Jewish publications. She leads walks of the Jewish food market, Machaneh Yehudah, in English.

Format ImagePosted on March 24, 2023March 22, 2023Author Sybil KaplanCategories Celebrating the HolidaysTags chicken, food, Passover, Pesach, recipes, seder

A Passover chuckle …

cartoon - Moses and Pharaoh in counseling - by Beverly Kort

Posted on March 24, 2023March 22, 2023Author Beverley KortCategories Celebrating the HolidaysTags Exodus, Moses, Passover, pharaoh, therapy
Fashion with a long history

Fashion with a long history

“Consecration of Aaron and His Sons,” an illustration from the 1890 Holman Bible, 1890. Aaron’s high priest attire is elaborately described in the Hebrew Bible. (photo from Wikipedia)

Fashion in the Bible? What does that mean? The biblical text actually offers us an idea of what people wore in those times – and even why.

For the majority of us, the most familiar example of biblical fashion is found in Genesis 37:3 in the description of young Joseph’s problematic coat of many colours. This coat, which was gifted by Joseph’s father Jacob, served to anger and increase the jealousy Joseph’s brothers towards him. Consequently, they throw him in a pit to be left to his fate: to die of thirst, to be killed by a wild animal or to be picked up by traveling merchants.

From a chronological point of view, however, the first real example of Old Testament fashion comes at the very beginning of Genesis. In this instance, G-d has decided to exile Adam and Eve from the Garden of Eden. As we all know, G-d was angered by Adam and Eve’s disobedience in eating from the Tree of Knowledge. While He is upset with them, He obviously still cares enough to provide them with warm coverings, more than the fig leaves they chose for themselves: “the Lord G-d made garments of skin for Adam and his wife and clothed them.” (Genesis 3:21)

Moving on in the Book of Genesis, we read that, when Abraham’s servant Eliezer escorts Rebecca (who will become the second Matriarch) back from Aram-Naharaim, she sees Isaac (who will become the second Patriarch) for the first time. She asks Eliezer about Isaac’s identity. After he tells her, she modestly conceals her face: “‘It is my master.’ And she took her veil, and covered herself.” (Genesis 24:65)

Veils are used for a different purpose in the story of the widow Tamar and her widowed father-in-law Judah. In this story, Judah does not fulfil his promise to make his youngest son her husband in accord with the practice of levirate marriage. (Judah thinks that Tamar has basically brought about the death of his first two sons when, in fact, it was G-d’s doing.) Judah also subjects Tamar to widowhood when she should have been free to remarry.

In response, Tamar takes drastic action. She hides her true identity behind a veil. She sits at the side of the road, where, presumably, she could be taken for a harlot or public woman: she “put off … the garments of her widowhood and covered herself with her veil and wrapped herself.” (Genesis 38:14) Without Judah being any the wiser, she allows him to have intercourse with her and, when a pregnant Tamar presents Judah with his staff and seal, he realizes what he has done and acknowledges his wrongdoing. The Bible tells us that she secures her place in the family by having twin sons from this union. The biblical reader doesn’t know more about Tamar, but one knows that Perez, one of her twins, will provide the lineage for King David.

One might think that, after hundreds of years of slavery, the Hebrews would want no reminders of their life in Egypt. But, according to the biblical text, the Hebrews took clothes from the Egyptians: “And the children of Israel did according to the word of Moses; and they borrowed from the Egyptians … clothing.” (Exodus 12:35) Significantly, before the Hebrews hear G-d declare the 10 Commandments, Moses instructs them to prepare themselves by laundering their clothes: “And Moses went down from the mount unto the people and sanctified the people; and they washed their garments.”(Exodus 19:14)

According to Rabbi Simeon – a scholar who was active between 135 CE and 170 CE – at the time of the Exodus from Egypt, the Hebrew weavers did not take their looms. Yet the Hebrews’ clothes never wore out in the 40 years of desert wandering. In Deuteronomy 8:4, it states: “Thy raiment waxed not old upon thee.”

We read that, in keeping with her status as part of the royal family, King David’s daughter Tamar (like Joseph before her) wore a vibrant robe: she “had a garment of many colours upon her; for with such robes were the king’s daughters that were virgins appareled.” (2 Samuel, 13:18) Not befitting royalty, King David’s firstborn son Amnon rapes Tamar, his half-sister, then throws her out.

Both violated and rejected, Tamar tears her robe, going into mourning: “And Tamar put ashes on her head and rent her garment of many colours that was on her; and she laid her hand on her head and went her way, crying aloud as she went.” (2 Samuel, 13:19) Absalom, her full brother, has her stay in his household for the rest of her life. Two years later, Absalom takes revenge by having Amnon killed.

When Queen Esther had to talk with her husband, King Ahasuerus, she put on her royal apparel (Scroll of Esther 5:1). Had Esther been made wary by the fate of her predecessor, Queen Vashti? As we recall, King Ahasuerus ordered Queen Vashti to appear “wearing her royal crown.” (Scroll of Esther 1:11) One rabbinical tradition interprets this to mean that the king’s instructions were to wear only her royal crown; in other words, to appear naked (Babylonian Talmud, Megillah 12b). According to that tradition, Queen Vashti refused because she did not want to be put on display before a bunch of guys who had been drinking for a week straight. Vashti’s refusal apparently resulted in her banishment. Admittedly, she paid a heavy price, but it would appear as if both these queens admirably set the terms for how they would respond to their husband.

Of all the given examples, the most elaborate description is given to the clothes Aaron (Moses’s brother) wore as the high priest. The description is more or less repeated in a few places, but here is the narrative of Moses dressing Aaron: “And he put upon him the tunic, and girded him with the girdle, and clothed him with the robe, and put the ephod upon him, and he girded him with the skilfully woven band of the ephod, and bound it unto him therewith. And he placed the breastplate upon him…. And he set the mitre upon his head; and upon the mitre, in front, did he set the golden plate, the holy crown.” (Leviticus 8:7-9) The clothing, like the text itself, is meant to impress.

The Hebrew Bible has been around a long time; in its present form, most likely since the second century CE. The clothing it describes may truly be termed sustainable fashion.

Deborah Rubin Fields is an Israel-based features writer. She is also the author of Take a Peek Inside: A Child’s Guide to Radiology Exams, published in English, Hebrew and Arabic.

Posted on March 10, 2023March 9, 2023Author Deborah Rubin FieldsCategories LifeTags fashion, Judaism, Torah

Happy Purim 5783 / 2023!

image - 2023 Purim Spoof page

Posted on February 24, 2023February 22, 2023Author The Editorial BoardCategories Celebrating the Holidays, From the JITags fake news, Purim, satire

Polenta fries & dipping sauces

My new BFF, the Air Fryer, has been working a shocking amount of overtime lately. So much so that I’m expecting a call from the Air Fryer’s union any moment, complaining about my employment practices.

Harvey and I often use the Air Fryer three times a day. We might make hardboiled eggs for breakfast, marinated tofu for lunch (me, not Harvey – he’d rather stick forks in his eyes than eat tofu) and, well, dinner could be anything. We cook steaks, salmon and chicken in there, make grilled cheese sandwiches, reheat leftovers and cook veggies in it. The only thing I haven’t tried in there is desserts. And cocktails. Stay tuned. I’m embarrassed to say, but our other appliances are exhibiting textbook signs of jealousy. No small wonder.

My newfound interest in cooking, coupled with our purchase of the Air Fryer, has opened up whole new vistas. The Air Fryer has inspired me to try recipes I never dreamed I’d try. For someone who could easily eat the same meal every day for a month, this is, quite frankly, a revelation.

Generally speaking, I’m the polar opposite of a culinary ambassador. I fit better into the “culinary misanthrope” or “culinary misfit” category. My father used to comment on my indiscriminate eating habits this way: “Shelley would eat out of a puddle.” It was true. As long as somebody else cooked it, I’d eat it. It didn’t matter what it was. But alas, the Air Fryer has lifted me to new heights. I now soar with the eagles and run with the wolves. I apologize for the hyperbole, but I’m so excited, I just can’t hide it. (Nor can the Pointer Sisters.)

photo - polenta fries So, as I was about to say, I’m constantly in search of new recipes  I can incorporate into my Air Fryer repertoire. This week it was polenta fries. Polenta is boiled cornmeal that can be served as a hot porridge-like dish, or it can be allowed to cool and solidify into a loaf/log that can be baked, fried or grilled. I used the pre-cooked loaf/log version because it’s more versatile. It comes in regular and garlic basil flavour and can be purchased at most grocery stores. It’s often referred to as “tubed polenta.”

Having stumbled across numerous recipes for polenta fries, I decided to make it my new food project. I looked up its nutritional value and found that it’s a good source of fibre and protein, it’s gluten-free, rich in complex carbohydrates and antioxidants, low in fat and low in calories. Win-win all around. Polenta has a very convincing personality, especially when you pair it with some yummy dipping sauces.

AIR FRYER POLENTA FRIES
18-oz (500-gram) pre-cooked polenta log
pinch of salt and pepper
paprika (optional)
olive oil spray (or just use olive oil)

  1. Cut the polenta log into french fry-slice pieces and put in a large bowl.
  2. Spray the polenta fries with the olive oil spray or drizzle with olive oil to coat them all evenly. Sprinkle with salt and pepper and paprika (optional).
  3. Place the polenta fries in the air fryer basket in a single layer, leaving space between them.
  4. Bake at 380°F for 18 to 20 minutes, or 400°F for 10 to 14 minutes. Flip the fries halfway through cooking. The outside should be crispy and the inside will be sort of creamy.
  5. Serve with your favourite dipping sauce. I made garlic aioli and lemon sauces, both of which were a big hit.

GARLIC AIOLI
1/2 cup mayonnaise
1 clove garlic minced
1 tbsp lemon juice
1/4 tsp kosher salt
2 tsp olive oil
1/4 tsp pepper

Mix all ingredients together in a small bowl and refrigerate at least 30 minutes before serving.

LEMON DIPPING SAUCE
1/2 cup mayonnaise
2 tbsp lemon juice
2 tsp finely grated lemon zest
1 tsp Dijon mustard
salt and pepper to taste

Mix all ingredients together in a small bowl and refrigerate for 30 minutes before serving.

MINT DRESSING
1/2 cup extra virgin olive oil
1/2 cup fresh lemon juice or lime juice
1/4 cup packed fresh mint leaves
3 tbsp honey or maple syrup
1 tbsp Dijon mustard
2 cloves garlic, minced
1/4 tsp fine sea salt
10 twists of freshly ground black pepper

In a food processor (or Magic Bullet), combine all of the ingredients and blend until smooth. Add more salt and/or pepper if necessary.

This dressing will keep well, covered and refrigerated, for up to one week. It’s thinner than the dips, but it’s delicious with everything – it’s great on salads, orzo, tomatoes and cucumber, with parmesan cheese, goat cheese or feta cheese.

While I’m on the topic of dips and sauces, I have to share one of my favourite and simplest recipes – lemon caper butter. I mostly use this on salmon but you could douse any fish in it and not regret it.

LEMON CAPER BUTTER
4 tbsp butter
1 clove garlic minced
2 tsp capers, drained (I always add more)
2 tbsp fresh lemon juice
1 tsp lemon zest
1-2 tsp chopped parsley
salt and pepper to taste

In a small saucepan melt butter over medium heat. Once the butter has melted, add the garlic, capers, lemon zest and lemon juice. Cook for two minutes, then season to taste with salt and pepper.

Despite all evidence to the contrary, I can cook. I’m not ashamed to admit that there have been some culinary casualties over the years, but mostly I’ve managed to keep myself and Harvey well fed and out of the ER. And, irony of ironies, the pandemic has given me the opportunity and impetus to try new recipes and new foods, and for that I’m grateful. I’m also grateful for the plethora of restaurants that do takeout and delivery. Never underestimate the power of a great slice of thin crust pizza. Or Chinese food and a movie. No, wait. That’s what we do on Christmas. Now I’m confused. Or maybe I’m Confucius. Whatever. Bon appetit.

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.

Posted on February 24, 2023February 22, 2023Author Shelley CivkinCategories LifeTags Accidental Balabusta, cooking, food, recipes
Lights shine united at RJDS

Lights shine united at RJDS

On Dec. 12, Richmond Jewish Day School hosted Cornerstone Christian Academy, Richmond Christian School and Az-Zahraa Islamic Academy. (photo from RJDS)

For the second year in a row, Richmond Jewish Day School hosted a holiday celebration at the school to promote community care, empathy and understanding.

On the morning of Dec. 12, the Shine a Light project saw three schools joining RJDS to share their winter traditions. The posting on RJDS’s Facebook page reads: “Cornerstone Christian Academy made 3-D stars to signify the star of Bethlehem, Az-Zahraa Islamic Academy made lanterns to represent light in Islam, Richmond Christian School made a stained-glass craft and talked about the advent season and, finally, our school taught the others how to play the dreidel game! We all have a role to play. Today, we dispel the darkness on antisemitism and hatred.” 

“Last year, we did an evening event during Hanukkah called A Celebration of Light and invited members of the Highway to Heaven community,” RJDS principal Sabrina Bhojani told the JI.

The No. 5 Road area in Richmond, which is home to RJDS, is also home to some 20 different religious and/or cultural institutions, hence the moniker “Highway to Heaven.” Richmond Mayor Malcom Brodie and Ezra Shanken, chief executive officer of Jewish Federation of Greater Vancouver, were among the attendees last year – and this year – along with several city councilors and others.

“This year, we changed the name and format to create a more kid-friendly celebration, and invited various schools to attend,” said Bhojani. “Activities of the students included those that showcased their personal winter-themed traditions and included singing and arts and crafts.”

photo - This year's Hanukkah celebration featured several activities for the kids
This year’s Hanukkah celebration featured several activities for the kids. (photo from RJDS)

The Shine a Light program was made possible by a grant from the Jewish Federations of North America, said Bhojani.

In addition to her land acknowledgement on Dec. 12, Bhojani said, “We also acknowledge the Elders, the keepers of traditional knowledge, wisdom and Indigenous ways of knowing. We have much to learn about resilience and responsibility. We commit to asking questions, being open to learning from others and acknowledging that that which we do not know.

“We also commit to make the community we share with you a more peaceful, loving and safe place through the First Peoples’ principles of learning.”

photo - kids doing arts and crafts
(photo from RJDS)

With regard to the day’s program, she said, it was “designed to help each of us develop our understanding and respect for one another’s faith and culture while growing in appreciation, understanding and commitment to our own faith traditions and their meanings. We hope that, through education and events like this one, we will collaboratively encourage people to work together, sharing the responsibility for addressing stereotyping, prejudice, racism, discrimination, antisemitism and social exclusion.”

She noted, “Today, as we gather together, we celebrate the unity and the unique religious coexistence of where we live. I hope you are reminded that is up to each and every one of us to be a ‘Shine a Light’ in the darkness of racism and discrimination.”

One parent who saw the event photos on Facebook wrote Bhojani an email. Having experienced antisemitism, they wrote: “What RJDS is teaching, its values, and [the] education the children are receiving, it’s world changing. It’s hope. It’s proof of a better future.”

Format ImagePosted on December 23, 2022December 22, 2022Author Cynthia RamsayCategories Celebrating the Holidays, LocalTags diversity, Hanukkah, Highway to Heaven, interfaith, RJDS, Shine a Light
Measure of a community

Measure of a community

Several hundred people came to the Vancouver Art Gallery Plaza to participate in the annual lighting of the Silber Family Agam Menorah. (photo by Lior Noyman Productions)

In some places in the world, the sun shines on Hanukkah. It’s warm and inviting, and people gather at the lighting of a public menorah. But the real measure of a community is when hundreds turn out despite the cold and snow, to celebrate Hanukkah in a spirit of camaraderie and festivity. Such was on the first night of Hanukkah in Vancouver, when several hundred people came to the Vancouver Art Gallery Plaza to participate in the annual lighting of the Silber Family Agam Menorah.

photo - Left to right: Ezra Shanken, Arnold Silber and Rabbi Yitzchak Wineberg try to keep warm at the lighting of the Silber Family Agam Menorah Dec. 18
Left to right: Ezra Shanken, Arnold Silber and Rabbi Yitzchak Wineberg try to keep warm at the lighting of the Silber Family Agam Menorah Dec. 18. (photo by Lior Noyman Productions)

Members of Parliament, of the legislature and of city council brought greetings from their respective governments. The current patriarch of the Silber family, Arnold Silber, delayed his vacation to warmer climes in order to be at the ceremony. His son, Steven Silber, spoke on behalf of the family, and noted that this year marked exactly 95 years since the family’s former patriarch, the late Fred Silber, landed in Canada from his native Poland, with almost nothing to his name. He built a beautiful family and a legacy to the Jewish and wider community.

photo - Lighting of the Silber Family Agam Menorah Dec. 18
Lighting of the Silber Family Agam Menorah Dec. 18. (photo by Lior Noyman Productions)

Rabbi Yitzchak Wineberg, executive director of Chabad Lubavitch of British Columbia, noted in his short address that the lesson of Hanukkah did not lose its impact on Fred Silber. The Maccabees were very small in number, against a mighty army of the Assyrian Greeks, who were well versed in the art of war. Hanukkah teaches us never to be deterred by challenges. Fred Silber may have arrived here with little but he left this world having left much for future generations.

Rabbi Dovid Rosenfeld read a letter from the Lubavitch Rebbe (Menachem Mendel Schneerson) z”l that explains the importance and value of public menorah displays, and the attendees enjoyed a choir performed by students of the B.C. Regional Hebrew Schools, of which Rosenfeld is a co-director with his wife, Chaya Rosenfeld.

Chabad Lubavitch BC gratefully acknowledged the support of Arnold Silber in making this event possible.

– Courtesy Lubavitch BC

Format ImagePosted on December 23, 2022December 22, 2022Author Lubavitch BCCategories Celebrating the Holidays, LocalTags Arnold Silber, Dovid Rosenfeld, Hanukkah, Lubavitch BC, Silber Family Agam Menorah, Steven Silber, Vancouver Art Gallery, Yitzchak Wineberg
Celebrating together

Celebrating together

CJPAC and CIJA Dreidels and Drinks reception Dec. 19. (photo by Rhonda Dent Photography)

British Columbia’s Jewish community welcomed elected officials, community partners and volunteer leaders to celebrate the second night of Hanukkah at the Jewish Community Centre of Greater Vancouver for the CJPAC and CIJA Dreidels and Drinks reception.

The Canadian Jewish Political Affairs Committee is a national, independent, multi-partisan nonprofit. Its mandate is to engage Jewish and pro-Israel Canadians in the democratic process and to foster active political participation. It is dedicated to helping community members build relationships within the Canadian political arena. 

The Centre for Israel and Jewish Affairs is the advocacy agent of Jewish federations across Canada. CIJA represents the diverse perspectives and concerns of more than 150,000 Jewish Canadians affiliated with their local Jewish federation. As the Canadian affiliate of the World Jewish Congress, representative to the Claims Conference and to the World Jewish Restitution Organization, CIJA is also connected to the larger organized Jewish community. 

The annual CJPAC-CIJA Hanukkah soiree drew a diverse crowd of attendees, including multi-partisan representation across federal, provincial and municipal governments, members of the diplomatic corps, Vancouver Police Department, Vancouver Fire Rescue Services, and guests from civil society, who lit their own menorah at the front of the room while Rabbi Philip Bregman, interfaith liaison for the Jewish Federation of Greater Vancouver and the Rabbinical Association of Vancouver, officiated the candlelighting ceremony. 

PJ Library books were sent home with elected officials, along with a menorah, candles and chocolate gelt for their home/office. 

With the help of various community members and partners, the event highlighted how CJPAC and CIJA work together to create meaningful experiences for the Jewish community. To see photos from the celebration, visit CJPAC and CIJA’s social media pages or contact [email protected] or nslob[email protected] anytime for more information. 

– Courtesy CJPAC & CIJA

Format ImagePosted on December 23, 2022December 22, 2022Author CJPAC & CIJACategories Celebrating the Holidays, LocalTags Canadian Jewish Political Affairs Committee, Centre for Israel and Jewish Affairs, CIJA, CJPAC, Hanukkah

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