Celebrating the Holidays

Nothing as lovely as a tree

Almonds trees on the way to Jerusalem. (photo from PikiWiki)

While Israelis are not what you would call nature worshippers, once a year they do celebrate one aspect of nature: trees. Tu b’Shevat (the holiday’s name is derived from the Hebrew calendar date) is observed yearly, even when there are challenging conditions. For example, in 1991, under the threat of a gas attack from Iraq’s Saddam Hussein, residents in my neighbourhood brought along gas masks when they went out to plant trees. They were lucky on two counts: they didn’t have to use the masks and the almond trees were already blossoming.

The first celebration of Tu b’Shevat, or the “Birthday of the Trees,” occurred in the very early days of the 20th century, though the idea was older than that.

In 1891, educator Ze’ev Yavetz told Haaretz newspaper that, “for the love of the saplings … the school must make a festival of the day that was set aside from ancient times in Israel as the New Year of the Trees. To gracefully and beautifully arrange the trees, saplings, lilies and flowers just like they do in Europe on the first of May.”

That Yavetz mentions Europe is key, as decision-makers in the Jewish National Fund, or Keren Kayemet L’Yisrael, which was founded in 1901, based what they planted in pre-state Israel on the European trees with which they were familiar, mainly conifers.

After the Ottoman Empire fell and the Ottomans left what was then called Palestine, it was discovered that they had not taken care of the land itself. As such, the flora mostly consisted of maquis and garrigue, shrubs and small oaks. However, neither the British nor the Zionists were particularly interested in or familiar with the native flora of the region. Instead, they introduced trees that had not previously grown there.

By 1903, the Jewish National Fund had purchased its first parcel of land in the coastal region of Hadera and, by 1935, it had already planted 1.7 million trees over a total area of 1,750 acres (708 hectares). In the early years of its land restoration, the JNF planted large amounts of fast-growing conifers, and pine forests proliferated throughout the country.

Conifers are mostly evergreens or woody plants, with narrow leaves, often needle-like. They include firs, pines and cedars. There are separate male and female reproductive structures, the cones, and pollination is always by wind. The seeds are mostly winged, and the trees have a regular branching pattern. The needle-like, waxy leaves are helpful in a climate like Israel, as the leaves minimize water loss, but it is not clear whether early planters considered this point.

Four of the Seven Species mentioned in Deuteronomy 8:8 are native trees of the land of Israel. They include date, pomegranate, fig and olive trees. Of note, the fruits of these trees are included in the seder for Tu b’Shevat.

Karin Kloosterman, editor and writer for Green Prophet, describes one interesting, but sometimes overlooked tree in southern Israel. The sidr tree is widespread in the wadis of the Jordan Valley and in the arava, the area that roughly begins at the southern end of the Dead Sea and continues to Eilat. The distance of the arava is about 196 kilometres and it is more or less the divider between Israel on the west and Jordan on the east.

The sidr is a testament to resilience. It has weathered ancient floods and stands tall alongside the tamarisk and the mustard tree. Belonging to the ziziphus family of plants, it reaches an average height of seven or eight metres, with soft, yellowish grey branches, yellow flowers, and round fruits that turn reddish when ripe.

To Muslims, the sidr tree is considered sacred, as the Quran mentions it as being one of the plants in Paradise. It is important to Christians, as its leaves were supposedly used to make Jesus’s crown of thorns. The tree’s leaves, rich in calcium, iron and magnesium, hold therapeutic powers, serving as components in natural wound disinfectants and herbal shampoos.

Not everyone has been happy with Israel’s tree-planting policies. Ironically, the olive tree, the tree that is supposed to be the symbol of peace, has been the most contentious tree in today’s Israel. Palestinian farmers in particular have faced having their olive trees damaged or destroyed by either the Israeli army or by Israeli settlers. Apparently forgotten here is the injunction from Deuteronomy 20:19: “When in your war against a city you have to besiege a long time in order to capture it, you must not destroy its trees, wielding the ax against them. You may eat of them, but you must not cut them down.”

Six years ago, a Knesset report came out on Tu b’Shevat, revealing that Israel’s trees were not well-protected. It stated that the agriculture ministry had issued tens of thousands of licences in recent years to cut down more than 375,000 trees – more than half of them to make way for building projects. The report went on to say that not only is it hard to appeal, but it is hard to follow the consequences of an appeal. Fines to builders are often not paid.

Just after Israel’s 2025 Independence Day, there was a devastating fire in the Jerusalem Hills, and thousands of acres of trees burned. The weather had been very hot and high winds stirred up the blaze. While it does not appear to have been an act of arson, the JNF estimated that around 20,000 dunams (4,900 acres) were destroyed, with 13,000 dunams (3,200 acres) of those being woodland. It turns out that conifers burn easily, with their high quantity of tree resin.

No humans were killed in the blaze, but an unknown number of slower moving animals were killed. It took a few days to totally put out the fires. Today, seeing the destruction along the Tel Aviv-Jerusalem highway is a painful reminder of what happened. It will take wisdom to re-plant, and it will also take time.

Today, tree planting in Israel is based on research. In Israel’s north, tabor oak, cypress and eucalyptus saplings are being readied for planting, while staff in Israel’s central region are preparing broad leaf trees, which provide sufficient green cover and pose less danger of forest fires. Meanwhile, in Israel’s south, acacia and palm seedlings are being prepared, as is the planting of fig, carob and tamarisk trees.

The modern state of Israel was not blessed with natural forests; its forests are all hand-planted. The Jewish National Fund has planted more than 260 million trees all over the country, providing belts of green covering more than 250,000 acres.

Tu b’Shevat starts the evening of Feb. 1 this year.

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.

Drag & Dreidel: A Queer Jewish Hanukkah Celebration

(photo from Queer Jewish Art Society)

The second annual Drag & Dreidel: A Queer Jewish Hanukkah Celebration, hosted by the Queer Jewish Art Society, takes place Dec. 9 in Vancouver. Created by queer Jews for queer Jews and their allies, everyone is welcome. The 19+ evening brings together drag, burlesque, comedy, music and Hanukkah ritual in a joyful, safe and inclusive space. Doors open at 6:45 p.m., and the show starts at 7:30 p.m. For tickets ($18-$54), go to showpass.com/drag-dreidel. Venue details will be sent to ticketholders prior to the event.

– Queer Jewish Art Society

The Maccabees, old and new

A postcard featuring the work “In Prayer – In War” by Polish-American artist and cartoonist Mitchell Loeb (1889-1968). (internet photo)

Of all the Jewish holidays, Hanukkah is the one most intimately connected to Israel and the Zionist dream. It mirrors the struggle to reestablish the Jewish state, and is perhaps more political in nature than religious.

Hanukkah represents Jewish military power and Jewish independence, which, in the case of the Hasmoneans, lasted 80 to 100 years. The Hasmoneans and their fellow second-century BCE Judeans were able to establish a state despite having had to face a strong and well-equipped empire. The odds were heavily stacked against them, yet they prevailed. This is why some people say that the Hanukkah story parallels the struggles and achievements of Israel’s first Jewish residents and founding pioneers, surrounded as they were by hostile neighbours.

It is hard to claim that the miracle in which a tiny bit of oil lasted, not for one day, but for eight days, is a critical part of an Israeli Hanukkah. However, oil is a crucial part of the holiday. Sufganiyot (filled donuts), fried in oil, go on sale at least a month before the first candle is lit. (I saw them on sale in a Tel Aviv bakery on Nov. 10!) Nowadays, Jerusalem coffee houses and bakeries even have their sufganiyot rated by the media.

Potato pancakes (levivot, in Hebrew; latkes, in Yiddish) take second place to sufganiyot. Perhaps because levivot are generally products of one’s private kitchen, rather than a bakery, or perhaps because, as an historically Ashkenazi Eastern European food, it appeals to only half the Jewish population in Israel. The other half is Sephardi, meaning people whose long-ago origins were in Iberia, while, in the United States, no more than 10% of the Jewish population is either Sephardi or Mizrachi (Jews who came from Muslim-ruled lands). I couldn’t find any recent figures for Canada’s Jewish population by these measures.

As for levivot, they are no longer made just with potatoes. There might be additions or substitutions like sweet potatoes or zucchini, featuring spices such as cumin and paprika.

As many know, Israel’s climate is well suited to growing olives, and olive trees have grown here for centuries. The trees like the semi-arid climate, with our long, hot, sunny summers and mild, cool winters, as well as Israel’s rocky terrain. Generally, Israeli-grown olives are ready for picking starting just before Hanukkah. There are olive-picking festivals and such events highlight another difference between diasporic and Israeli observances of Hanukkah.

Those living in pre-state Palestine knew what Hitler was doing in Europe. According to historian Benny Morris, the Jewish population in Palestine was reading several newspapers at the time, like Ha’aretz, Davar and Do’ar ha-Yom.

The pre-1948 cultural products reflect not only what Palestinian Zionists knew about the fate of European Jewry, but also an ideological effort at creating a new national character. This “new” Jew would not be a victim. He would be a kind of new Maccabee. According to historian Reuven Firestone, the new Zionist Jew would be strong, confident and effective, and the very act of developing the land of Israel would, in turn, develop the Jewish psyche and person.

So, Hanukkah songs written in either the pre-state or early statehood days focus on the success of Zionist fighters more than they do the accomplishments of the Maccabees. In 1936, Menashe Ravina composed the song “Mi Yimalel.” Its lyrics are: “Who can retell the mighty deeds of Israel, who can count them? / In every generation a hero will arise, a redeemer for the people. / Listen! / In those days in this time / The Maccabee saves and redeems / And in our day the whole people of Israel / Will join together and arise and be redeemed.”

In the 1940s, Sara Levi Tanay wrote the words and Emanuel Amiran wrote the music for “Ba’anu Choshech Legaresh.” The idea is that, by banding together, the state can survive: “In our hands are light and fire. / Each person is a small light, / And all of us a great light. / Go away darkness, away, obscurity! / Make way for the light.”

Starting in the 1940s, the Young Maccabees organization began a torch race on Hanukkah. This race was unique to Israel’s celebration of the holiday. It began in the Modi’in area, where it is believed the Maccabees are buried, and was held in all kinds of weather. In December 1954, for example, when the runners reached Jerusalem, it was pouring rain. Israeli youth organizations like the Scouts hold marches and hikes on Hanukkah.

Ironically, the original torch races, called lampadedromia or lampas, took place in ancient Greece, as part of religious festivals honouring the gods of fire. I say ironically, as the Maccabees fought for their independence from the Syrian Greeks of the Seleucid Empire, which was a Greek successor state to Alexander the Great’s empire. The Seleucid empire, under Antiochus, ruled over Judea. It desecrated the Temple in Jerusalem and sought to forcefully impose Hellenistic culture and religion on the Jewish population.

Today, in both Israel and in the diaspora, chocolate coins, usually wrapped in gold or silver foil – the 1920s brainstorm product of Loft Chocolate Company – are given to children during Hanukkah. Probably not too many people are aware of this, but, according to Rabbi Deborah Prinz, this edible gelt (money, in Yiddish) recalls the booty, including coins, that the Maccabees distributed to Jewish widows, soldiers and orphans, possibly at the first celebration of the rededication of the Jerusalem Temple. Also, in ancient Israel, striking, minting and distributing coins expressed Hanukkah’s message of political autonomy. The Maccabees’ descendants, the Hasmoneans, ruled Judea, as mentioned above, and issued their own coins.

Finally, a column in the Great Mosque of Gaza once bore inscriptions in Hebrew and depicted a seven-branched menorah (like the one used in the Temple), a shofar and an etrog, indicating a Jewish community in the area during the Roman/Byzantine and talmudic eras. These inscriptions apparently disappeared after the First Intifada in 1987. The Hanukkah menorah, or hanukkiyah, by contrast, has nine branches, commemorating the eight days the oil burned in the rededicated Temple, plus a shamash (helper) candle to do the lighting of the symbolic candles.

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.

My Hanukkah miracle

Last year, a great miracle happened here: Beaver Point Hall on Salt Spring Island. (photo by R. Shefa)

Hanukkah is a celebratory festival with oodles of delicious food – mostly fried – songs, candles and gatherings.

It is also considered a miracle festival. Jews rededicated the Second Temple when a small amount of oil for the Temple menorah lasted for eight days. This is why we eat fried foods, such as potato latkes and melt-in-your-mouth donuts, which also increases our calorie consumption, so we sigh with relief on the last day of the holiday.

Personally, I consider any day that runs smoothly from beginning to end a miracle. Take this past Hanukkah, when I lost a hearing aid on Salt Spring Island.

I had been invited to sing at a Hanukkah party. Although it was a dark, stormy night, my husband and I were excited to meet the locals and unwind in the quaint and character-filled Beaver Point Hall. At 92 years old, the hall has been a regular staple in the community. It hosts a diverse range of activities, such as concerts, workshops, kids programs, dancing and weddings.

A large fire welcomed us and there were some 20 hanukkiyot waiting to be lit before the large potluck dinner began. However, despite numerous announcements to kindly wait until the candles were lit and blessings made, the crowd plunged into the myriad dishes: salads, kugels, mung bean hummus (hey, this is Salt Spring), perogies, lasagna, homemade breads. The volunteer latke makers rushed to serve the latkes.

The hall acoustics became poor, so I took out one hearing aid and placed it in my purse. I could now hear my voice clearly for singing.

As I headed to the smaller room to tune the guitar, the remaining left hearing aid, still in my ear, made its usual beeps to inform me that I had left an aid behind. I ignored it.

After a very pleasant evening, we made the 20-minute trek home to the other side of the island. My hearing aid did not.

After tearing through my handbag, guitar case and car, it was officially not with me. There were only two places it could be: at the hall, or in the garbage, which would have been carted to one of the volunteer’s homes.

We were leaving at noon the next day, so an urgent search was necessary. But the hall was closed and my friend was not answering her phone. After much thought, I Googled the hall’s website. It displayed the calendar with all the rentals, including a dance improv the next day.

Miracle #1: the dance improv’s contact information was on Facebook.

Miracle #2: the organizer responded to my request and messaged back that the hall would open at 9 a.m. for the cleaners.

Miracle #3: after several texts, the organizer decided it was safe to give me the lock code to enter. And so we did. At 11 p.m., my kind husband, Steve, drove me back to the hall, as it’s a bit tricky to drive in the dark on rough roads, with deer occasionally darting out and heavy rain falling.

Steve parked the car so the headlights shone on the lock code and I was inside. Finding the light switches took a good few minutes and I never did find the kitchen ones. I headed to the stage, where my purse had been. Nothing but a few decorations. And then, suddenly, my left hearing aid, still firmly in my ear, began to beep with excitement – its partner was in the hall!

Steve joined the search. My left hearing aid clutched to his ear, he looked in every possible nook. He got excited. When he walked into the middle of the room, he said the beeping was loudest there. If someone had walked into the hall at that point, they probably would have thought there were two aliens loose.

What motivated me to look under an electric outlet, I will never know, but that’s where I found my hearing aid – completely covered by some Hanukkah gelt wrappers, most likely swept under them by one of the volunteers.

It was truly the best Hanukkah miracle!

Jenny Wright is a writer, music therapist, children’s musician and recording artist.

After the rededication … a Hanukkah cartoon

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.

Vive la différence!

French is one of the main languages one hears on the streets of multicultural Jerusalem today, along with Hebrew, Arabic, English and Russian. More than 2,170 French Jews moved to Israel in 2024. The number in 2025 is projected to exceed 3,000. The wave of aliyah – driven by antisemitism and violence targeting Jews – has resulted in the establishment of scores of new patisseries, boulangeries and charcuteries – all kosher. Seen here is Foodies on Yoel Moshe Salomon Street. Nearby is Napoleon, one in a cluster of gourmet restaurants in Kikar Hamusica (Place de la Musique), established by former Parisian Laurent Levy, who is building Le Grand Hôtel.

About the Rosh Hashana 5786 cover art

This year’s Rosh Hashanah cover art was created by Elaine Arenson in 2024 for Chai Cancer Care, the British Jewish community’s national cancer support organization. “This is my tree of Chai, my tree of light,” she wrote about the image. “Through the art group, we find creativity, renewal, community and exceptional care. We discover we are so much more than a cancer diagnosis.”

There is a story behind the centre’s annual card, which is selected from works created by Chai clients who attend art workshops. In 2013, a Chai client received a Rosh Hashanah card and told the centre: “It was so bright and cheerful. It lifted my spirits and gave me courage and strength when I needed it most.”

So, the brief to workshop participants is simple: create an image that reflects the warmth, light, joy and hope at this special time of year, and the tangible impact Chai support has on its clients. A quote from the artist always accompanies the image, explaining the sentiment and inspiration behind the design.

The centre’s Rosh Hashanah cards not only deliver good wishes but are also a source of income for Chai. They are available to buy blank or with a printed message and as ecards. To purchase some, email [email protected]. For more information about Chai Cancer Care, visit chaicancercare.org.

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.

An exploration of the shofar

Most shofars are made from a ram’s horn, reminding us of Akeidat Yitzchak (the Binding of Isaac), which supposedly took place on Rosh Hashanah, since a ram was sacrificed in Yitzchak’s place. (photo by Len Radin / flickr)

Around the High Holidays, some young children receive colourful plastic shofars to blow. Are these shofars kosher? Could they be legitimately used during holiday prayers?

While their colour might hold the attention of the children and worshippers, the answer to the above two questions is no. Shofars that can be used ritually come from animals, including rams, antelopes and goats. The long spiral shofar used by Yemenite Jews, for example, comes from the greater kudu, a striped antelope common to some parts of Africa. But most shofars are made from a ram’s horn. In fact, the shofar is sometimes referred to as a “ram’s horn.” This type of horn reminds us of Akeidat Yitzchak (the Binding of Isaac), which supposedly took place on Rosh Hashanah, since a ram was sacrificed in Yitzchak’s place.

A ram’s horn has a wide base surrounding a core bone, which connects to the animal’s head. Once the animal is dead, the horn is separated from the bone, resulting in a horn that is hollow in its wide part, but sealed at its narrow edge. Heat is applied to enable straightening part of the horn (though some rabbis think this should not be done), then it is polished on the outside and an air-passage hole is drilled in the narrow part, allowing it to produce a sound similar to a trumpet, a trombone or a didgeridoo.

According to Mahzor Lev Shalem, the shofar had a variety of uses in the Bible. It was used as a call to war (remember how it was used to miraculously tumble the walls of Jericho in Joshua, Chapter 6), as a call to assemble the community and, most significantly, to note G-d’s descent on Sinai. Later, it became associated with G-d’s call for Jews to repent.

From one specific shofar, a player can typically produce one sound, which depends on the horn’s length – the longer it is, the lower the sound produced by it, and players must use their lips to vibrate the air in the shofar exactly in the resonance frequency of the specific shofar. But Israeli trumpet player Amit Sofer takes the shofar beyond the tekiah, shevarim and teruah routines of the Jewish prayer book, and turns it into a musical instrument. Listen to Sofer’s trio presentation of Leonard Cohen’s “Hallelujah” (youtube.com/watch?v=lwaD92UcZME).

The shofar is well traveled. Its Greek cousin, the troumbeta or voukino, for instance, was once used all over Greece. Greek musicologist Fivos Anoyanakis, author of Greek Popular Musical Instruments, notes that this animal horn was used to announce field-wardens and postmen. It closely resembles the shofar.

According to Yad Vashem, during the Shoah, Rabbi Yitzhak Finkler, the Radoszyce rabbi, was incarcerated at Skarzysko-Kamienna, a forced labour camp. Getting hold of a ram’s horn required him to bribe a Polish guard – but the guard brought him an ox horn. It took a second bribe to get the right kind of horn. Then, the rabbi asked camp inmate Moshe Winterter (later Hebraized to Ben Dov), who worked in the camp’s metal shop, to make a shofar.

At first, Winterter refused. Preparing an item that was not an armament, or even carrying something considered contraband from the workshop to the barracks, carried with it a penalty of death. But he relented. So, in 1943, camp inmates heard the shofar blowing. The shofar traveled around wartorn Europe and the United States until Winterter made aliyah. In Israel, he donated the shofar to Yad Vashem.

A year after the Six Day War ended, archeologist Benjamin Mazer discovered the Trumpeting Place inscription (which was written in Hebrew, of course). He discovered the 1st century CE stone in his early excavations of the southern wall of the Temple Mount. It shows just two complete words carved above a wide depression cut into its inner face. The first is translated as “to the place” and the second word “of trumpeting” or “of blasting” or “of blowing.” Today, the stone is on display at the Israel Museum in Jerusalem.

photo - The Trumpeting Place inscription — The Trumpeting Place inscription is a stone from the 1st century CE discovered in 1968 by Benjamin Mazar in his excavations of the southern wall of the Temple Mount. The first word translates as “to the place” and the second as “of trumpeting” or “of blasting” or “of blowing.” *(Andrey Zeigarnik / wikipedia)*

What exactly is the mitzvah of the shofar – the hearing of it being blown or the blowing of it? The written source (Numbers 29:1) of the mitzvah is relatively vague, so the issue was debated by scholars. The verse simply says, “a day of sounding shall be for you.” But, in his Shulchan Aruch, Rabbi Yosef Karo (1488-1575) rules that we make the blessing “to listen to the sound of the shofar” and not “on the blowing of the shofar,” so subsequent halachic (relating to Jewish law) authorities have followed this ruling.

What does this mean for a person who has trouble hearing? In this age of hearing aids and cochlear implants, does one fulfil the mitzvah if one uses a hearing device?

As with many other issues dealing with the interpretation of halachah in modern times, there is a difference of opinion regarding electronic hearing aids. Anyone who is not completely deaf is obligated to hear the shofar, according to all opinions. Rabbi Yehuda Finchas, a worldwide expert, lecturer and author of Medical Halacha, opines that anyone who wears electronic hearing aids should ideally stand near the person blowing shofar and remove the aids when the shofar is sounded. However, according to Hacham Ovadia, if one cannot hear the shofar without such a device, one should wear them and fulfil the mitzvah.

A common custom is to start blowing shofar daily at the time of the morning service in the Hebrew month of Elul, the month preceding Rosh Hashanah. On Rosh Hashanah, the shofar is blown at the time of the Torah reading service. Technically, this happens after the Torah and Haftorah have been read, but before the Torah is returned to the ark. On Yom Kippur, the shofar is blown after the final prayer service of Yom Kippur, Neilah.

Whether a person will hear the shofar being blown on Shabbat depends on the individual’s synagogue affiliation. In the Orthodox and Conservative movements, the shofar is not blown on Shabbat. It is blown, however, in Reform congregations.

Originally, the sages worried that, if shofar blowing was permitted on Shabbat, people might be tempted to violate Shabbat law by carrying a shofar. Rather than risk such a situation, they prohibited any shofar blowing on Shabbat. But, even in Jerusalem, where the shofar would have been blown when the Temple stood, and which has an eruv (a symbolic enclosure within whose borders carrying is permitted) around it, the shofar is not blown in Orthodox and Conservative synagogues.

During the Rosh Hashanah musaf (additional) service, there are three additional sections read: Malchiyot (Kingship), Zichronot (Remembrance) and Shofarot. The Shofarot section provides readers with verses from Exodus and Numbers, Psalms and the Prophets, in which the shofar is mentioned.

Have a meaningful holiday and a happy new year.

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.