Weddings to stop plagues

According to the Nov. 11, 1918, Winnipeg Tribune, Rose Schwartz and Abraham Lachterman were married in a plague wedding in Winnipeg, Man. More than 1,000 people attended, Jews and non-Jews.

Relatively early in the evolution of the coronavirus pandemic, in March 2020, there was an unusual wedding in Israel. The ceremony took place in Bnei Brak’s Ponevezh Cemetery. The bride (kallah) and groom (hatan), both orphans, had not previously known each other. Even in the ultra-Orthodox community, where there is a range of arranged to forced marriages, such an event – a black (shvartse) or plague (mageyfe) wedding – is extremely rare.

Written accounts of plague weddings date back almost 200 years, to eastern Europe. In these accounts, one learns that “targeted” couples were people who were orphaned, homeless, or had physical or intellectual challenges. In these scenarios, the community contends it is doing a favour to these brides and grooms, as it assumes that the couple has only a slim chance of marrying otherwise.

Had this contemporary couple under the wedding canopy been free to choose, or had they been coerced or something in between? Were they promised something to get them under the chuppah? Maybe they were gifted, respectively, their wedding dress and suit? There again, however, these outfits could have come from a wedding gemach, a charity warehouse from which people borrow items of clothing. Or perhaps, as was customary in earlier times, some well-to-do community member offered to “set up house” for them.

One thing is clear: even though it wasn’t their families who sat down and discussed terms, this was an arranged marriage. The couple had been picked to stop the ravages of the coronavirus. In a way, they were a sacrificial appeasement to G-d, who was thought to have brought on the pandemic.

The wedding was purposely not conducted in a synagogue, in a wedding hall or in someone’s house. The reasoning was that the community hoped that the souls of those interred in the cemetery would reward this act of marrying two orphans and intercede to block the evil decree. Perhaps, G-d would be induced to have pity on the couple and, by extension, halt the spread of disease.

The first record of a plague wedding goes back to 1831, in Russia, during a cholera pandemic. Another written reference to this type of ceremony dates to 1849, in Krakow, Poland. Another publication, from the early 20th century, deals with stories about Rabbi Elimelekh Weisblum of Lizhensk, who apparently arranged such a marriage in 1785, during a cholera outbreak. Some historians argue that the tradition is older still. In any case, the ritual became firmly entrenched in the Jewish communities of the Russian Empire during the 1892 cholera outbreak. (See Jeremy Brown’s comprehensive article, “The plague wedding,” at traditiononline.org/plague-weddings.)

Over time, the ceremonies became more elaborate. Hanna Wegrzynek writes of “several instances” where part of the cemetery was demarcated, symbolically closing off the affected area, so to speak. Some ceremonies were accompanied by feasts and dancing.

Brown notes that Eastern European Jews who resettled in the United States early in the 20th century brought the plague wedding custom with them. Across the country, during the Spanish flu epidemic (in which my own maternal grandfather almost died), desperate Jewish communities married off dozens of young couples. One of the most celebrated and widely reported plague weddings took place between Harry Rosenberg and Fanny Jacobs in October 1918 at a cemetery near Cobbs Creek in Philadelphia. The event was attended by more than 1,000 people. Unfortunately, genealogical research suggests that neither Harry nor Fanny survived the Spanish Flu, dying along with 50 million others.

In November 1918, Rose Schwartz and Abraham Lachterman were reportedly married in a similar ceremony in Winnipeg, Man.

Yizkor, or memorial, books of Jewish communities wiped out in the Holocaust record a number of black weddings. And three of the most famous 20th-century Yiddish and Hebrew writers make reference to plague weddings.

In 1945, I.B. Singer wrote about a cemetery wedding in his short story Gimpel the Fool: “It so happened that there was a dysentery epidemic…. The ceremony was held at the cemetery gates, near the little corpse-washing hut. The fellows got drunk. While the marriage contract was being drawn up I heard the most pious high rabbi ask, ‘Is the bride a widow or a divorced woman?’ And the sexton’s wife answered…. ‘Both a widow and divorced.’ It was a black moment for me. But what was I to do, run away from under the marriage canopy?”

S.Y. Agnon mentions such a wedding in his 1945 Only Yesterday –  “and they’ve already held a wedding for two orphans on the Mount of Olives to stop the plague.”

This past summer, Jerusalem’s Khan Theatre performed a dramatic adaptation of I.L. Peretz’s 1909 short story In the Time of Pestilence, in which there is a discussion about orphans marrying during an outbreak. The theatre company performed the work at Hansen House, the site of a former hospital for people suffering from Hansen’s disease (also called leprosy).

Since the 1800s, when the first plague wedding was reported, there have been a number of global pandemics. In chronological order, they include cholera, bubonic plague, measles, Russian flu, Spanish flu, Asian flu, HIV/AIDS, SARS and COVID-19. (See “Pandemics That Changed History,” at history.com/topics/middle-ages/pandemics-timeline.)

Even though plague weddings don’t seem to be at all effective in stopping outbreaks of diseases, for the guests, at least, the ceremonies could be seen as a means of escape, for a short time, from worry and despair.

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.

Baked treats for Purim

Maureen Abood’s verion of ma’amoul. (photo from maureenabood.com)

There are many different Purim foods around the world. In an article from several years ago on aish.com, Dr. Yvette Alt Miller gives recipes for a dozen lesser-known treats. Among them are kreplach, which she describes as a “hidden” food in that the filling is covered up by dough; therefore, it’s appropriate for Purim because of all the hidden aspects in the Purim story.

Other baked treats Miller suggests are French palmiers, to evoke the ears of Haman; Russian kulich, a long, sweet challah loaf, resembling ropes like those Haman wanted to use to hang Mordechai and on which he was hanged; Moroccan Purim bread, boyoja ungola di Purim, using hard-boiled eggs to represent Haman’s eyes; the Bulgarian pasta dish caveos di Aman (Haman’s hair); the Israeli orecchi di Aman (Haman’s twisted ears) and Persian nanbrangl (Haman’s fleas). For all the recipes, visit aish.com/purim_foods_around_the_world.

Here are three other recipes to try. Jews from Syria, Lebanon and Egypt make ma’amoul (which means filled) for Purim – the filling can be nuts (including, but not usually, almonds) or dried fruits, like dates or figs. I’ve also made poppy seed pound cake for the holiday, and my friend (cookbook author) Joan Nathan’s recipe for figs stuffed with walnuts.

MA’AMOUL
(makes 36 cookies)

filling:
1 cup finely chopped nuts (pistachio or walnuts)
1/4 cup sugar
1 tsp orange-blossom water
1 tsp water

dough:
3 cups white flour
1 cup unsalted butter or margarine, cut in pieces
2 tbsp water
1 tbsp orange-blossom water
confectioners’ sugar

  1. Preheat oven to 400°F.
  2. In a bowl, place flour. Cut in butter or margarine until mixture resembles coarse crumbs. Sprinkle orange-blossom water over dough. Stir and knead about three minutes.
  3. Form into 36 balls with a scant tablespoon for each ball. Hold each ball in your hand, make an indentation in the middle and work dough out to form a small cup about a quarter-inch thick.
  4. Combine nuts, sugar, orange blossom water and water for filling. Fill each ball with one teaspoon filling. Pinch dough, sealing in filling and molding the top to resemble a gumdrop. Using the tines of a fork, decorate the cookies.
  5. Place cookies one inch apart on ungreased cookie sheet. Bake 20 to 22 minutes until light brown around bottom edges and pointed tops.
  6. Before serving, cool and then sprinkle confectioners’ sugar on top.

POPPY SEED POUND CAKE

1/3 cup poppy seeds
1 cup milk
1 cup margarine
1 cup sugar
4 eggs, separated
1 tsp vanilla
1/2 tsp almond extract
2 1/2 cups flour
1 tsp baking soda
2 tsp baking powder
1/2 cup sugar
1 tbsp cinnamon

  1. Preheat oven to 350°F. Grease a tube pan.
  2. In a bowl, mix poppy seeds with milk and let sit five minutes.
  3. In a larger bowl, cream margarine, 3/4 cup sugar, egg yolks, vanilla and almond extract.
  4. In another bowl, combine flour, baking soda and baking powder. Add alternately to creamed mixture with poppy seeds and milk.
  5. In another bowl, beat egg whites then add 1/4 cup sugar. Carefully fold in to batter.
  6. Combine sugar and cinnamon in a small bowl.
  7. Pour half the batter into the greased tube pan, sprinkle with half the cinnamon sugar then pour in the rest of batter and top with the remainder of the cinnamon sugar. Bake for 55 to 60 minutes.

FIGS STUFFED WITH WALNUTS
(This recipe comes from Joan Nathan’s Jewish Holiday Kitchen. It makes 6 servings.)

12 dried figs
12 walnut halves
grated coconut (optional)

Open the centre of each fig and place a walnut half inside, then roll the stuffed fig in grated coconut, if using. Place on a dish with other fruit and serve.

Sybil Kaplan is a journalist, author, editor/compiler of nine kosher cookbooks (working on a 10th) and a food writer living in Jerusalem. She leads English-language Shuk Walks in Machane Yehuda and writes restaurant features for janglo.net.

The joys of parchment paper

Greek sheet pan chicken, using a recipe from the website Downshiftology. (photo by Shelley Civkin)

I know it’s pretty laughable that I only discovered parchment paper a few years ago, but there’s always someone late to the party. Parchment paper is your friend, and it’s so ridiculously versatile and handy, I can’t believe I baked without it for all these years! (Although, having been single until I was 53, I must admit to not having baked much in those years.) I even turned my husband Harvey onto it. Now he uses parchment paper for everything. I caught him the other day trying to make a fruit salad on parchment paper. We buy the stuff by the truckload now. It saves on clean up, eliminates the possibility of burned pans, and withstands high heat. Plus, it contains some sort of magic that results in perfect meals every time. Seriously, I haven’t had a fail since I became a parchment paper convert. I know. Crazy, right?

My latest foray into culinary exploration using parchment paper was Greek sheet pan chicken. Harvey tried the recipe first, and it scored a 10/10. Weeks later, he asked me if I wanted to make it and, quite frankly, I couldn’t say no. After all, he’s been making me pancakes for breakfast three times a week, so I was hardly in a position to negotiate. I was just worried that I wouldn’t be able to replicate it. But I sucked it up, donned my Disclosure Diner apron and got on with it. Without a word of a lie, this recipe produces the most juicy, harmonious flavours I’ve had in eons. And there was virtually no clean up – winner, winner chicken dinner.

The recipe is from the website Downshiftology, and it’s by Lisa Bryan. Thank you, Lisa. It’s a wee bit labour-intensive, with all the chopping, mincing, dicing and marinating, but what isn’t time-consuming these days? Caveat: the original recipe calls for feta cheese, but since I don’t mix meat and milk, I omit that. Believe me when I tell you that there’s plenty of salt in this recipe already. Feta compli! Just cook up a side of rice, orzo, quinoa or bowtie pasta and you’re set. Oh, and maybe whip up a salad if you’re feeling inspired.

Now, I know that lots of people prefer the leaner white chicken meat, but thighs are just more tender and moist. You can be the judge, but I can’t be responsible for the cooking time for chicken breasts, so you’re on your own there.

Give this recipe a go, and tell me if this isn’t Mediterranean cooking at its best. I generally have a rule to not use recipes that call for more than five or six ingredients, but I made an exception here, and it paid off in spades.

GREEK SHEET PAN CHICKEN

1/2 cup olive oil
juice of 1 1/2 lemons (about 3 tbsp)
4 garlic cloves, minced
2 tsp dried oregano
1 tsp dried thyme
1 tsp Dijon mustard
1 tsp kosher salt
1/2 tsp ground black pepper
6 chicken thighs, bone-in, skin-on
1 medium zucchini, halved lengthwise and sliced
1 yellow bell pepper, chopped into 1-inch pieces
1 red bell pepper, chopped into 1-inch pieces
1/2 large red onion, thinly sliced
1 pint cherry or grape tomatoes
1/2 cup kalamata olives, pitted (more, if you love olives)
1/4 cup feta cheese (optional)
2 tbsp finely chopped fresh parsley

  1. Preheat oven to 425°F. In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt and pepper.
  2. Put chicken thighs in a bowl (or plastic bag) and pour two-thirds of the marinade on top. Then toss the chicken around in the marinade to make sure it’s well coated. Marinate the chicken for 15 minutes or more.
  3. While the chicken is marinating, put a piece of parchment paper on a baking sheet. Spread the zucchini, bell peppers, red onion and tomatoes onto the sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables.
  4. Add the chicken thighs to the baking sheet and nestle the veggies around them. Bake for 30 minutes.
  5. Remove the baking sheet from the oven, add the olives (and feta, if you’re using it) and then put it back in the oven for another 10 to 15 minutes, or until the vegetables are soft and the chicken is cooked through. You can always turn on the broiler for a minute or two at the end if you like the skin crispy.
  6. Sprinkle the chicken and vegetables with finely chopped fresh parsley before serving.

Not only does this dish look gorgeous, but it’s got deep, rich flavour and the recipe is pretty easy to follow. Of course, if you’re serving it to company, it’ll take a bit of manoeuvring to transfer it to a platter because there are so many moving parts. But it’s a pandemic, so who’s having company over for dinner anyway?

Sometimes, I think to myself: do I really want to bother with all this dicing and chopping and slicing? Operative word: sometimes. This is a treat-yourself-to-a-sumptuous-dinner-and-stop-being-so-lazy kind of meal. Like my dad used to say: you’re the most important guest in your own home. Go nuts. Cook for looks. And taste. Like so many different meals, this one is just as good if not better the next day, since the flavours seem to marry overnight.

As for a pre-dinner treat, why not aim for easy but yummy. If you want to bump up the fanciness quotient a notch, make some toast points (crusts cut off), smear on some mayonnaise or egg mix, and top with caviar. I buy the inexpensive black lumpfish caviar for special occasions and it’s delish. It’ll impress the heck out of your partner, your guests, even yourself. And, you know what? You deserve it! Why should caviar be reserved just for New Year’s Eve or engagement parties? Those poor misunderstood fish roe – they deserve to be showcased all year round. If I weren’t afraid of all the judging that might accompany it, I’d eat caviar every day.

Another caveat: don’t eat this meal before you go for a blood test, because your sodium will be off the charts.

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.

Fostering nature’s care

Richmond Jewish Day School held a week of activities revolving around Tu b’Shevat. (photo from RJDS)

Richmond Jewish Day School held a weeklong event celebrating the holiday of Tu b’Shevat, which fell this year on Jan. 17. Tu b’Shevat has developed into an ecological holiday that reminds us of humanity’s connection to the earth and to our role as caretakers of the environment.

photo - Students assisted in planting several fruit trees in the school garden, sponsored by the Jewish National Fund
Students assisted in planting several fruit trees in the school garden, sponsored by the Jewish National Fund. (photo from RJDS)

On the holiday Monday, each classroom performed a model Tu b’Shevat seder, a meal that partly mirrors the Passover seder and involves eating biblical foods native to the Holy Land and drinking four cups of wine or, in the students’ case, grape juice. Additionally, all of the students assisted in planting several fruit trees in the school garden, sponsored by the Jewish National Fund.

On the Tuesday of that week, students potted succulents from the garden to give away to seniors in the Richmond community. And, in the remainder of the week, classes planted parsley and other herbs for Passover, and assisted in a large-scale, school-wide garden clean-up.

When students are able to see the effort and care needed to grow plants, they develop a sense of ownership for these living organisms. Developing this awareness of how precious nature is can help children become better connected to their environment, learning to be strong community ambassadors and advocates in protecting the planet.

Judaism is not alone in advocating for environmental protection. From Buddhism to Christianity to Hinduism to Islam, various faiths acknowledge the need for environmental stewardship and their scriptures urge followers to be caretakers of the planet, looking after the natural earth and the organisms that live in it.

– Courtesy Richmond Jewish Day School

It’s that time of year

Tu b’Shevat is a popular day to go into the fields and plant saplings. (photo from usa.jnf.org)

‘In Israel, just before the Hebrew month of Shevat, the landscape begins to change. It has been winter; the fruit trees bare, their leafless, light grey branches silhouetted against dark clouds. Then, as Shevat is ushered in, they begin to bud, and reddish leaflets burst forth. Fields that have been covered with pale crocuses, white narcissus and cyclamens give way to red anemones, tulips and broom bushes starred with flowers. And the almond trees burst into blossom – the first harbinger of spring. It is at this time we celebrate Tu b’Shevat, the 15th of Shevat, which is known as the New Year of the Trees.

Tu b’Shevat, which falls this year on Jan. 17, is mentioned in the Mishnah as one of the four “natural” new years. The first of Nisan is the “new year for Jewish kings and seasonal feasts”: that is, for calculating the reigns of Israelite kings and determining the cycle of calendar festivals. The first of Elul is the new year “for tithing cattle” and the first of Tishri is the new year for calculating septennial cycles and 50-year jubilees.

The new year for the trees was moved from the first of Shevat to the 15th in accordance with the opinion of Rabbi Hillel (30 BCE – 10 CE), for it is then that the sap begins to rise with the full moon, in Israel’s fruit trees. The Babylonian and Jerusalem Talmuds also designate Tu b’Shevat as the date to calculate taxes on fruit: “You shall tithe all the yield of your seed, which comes forth from the field year by year.” (Deuteronomy 14:22)

During the days of winter, Israel’s fruit trees are dormant. It is wet and cold and, because of the low temperatures, the trees cannot absorb the nutrients from the soil. But, regarding the 15th of Shevat: “Till this day [the trees] live off the water of the past year; from this day on, they live off the water of this year.” (Jerusalem Talmud, Rosh Hashanah 1.2)

This date is the start of the fruit’s formation. Arabs also mark it, calling it “the second ember,” when fruit trees begin to absorb water. According to Arab folklore, there are three “embers,” which began as fire falling from the sky and changed to caterpillars. The first falls from the sky when the earth begins to warm up; the second when the warmth spreads. They follow this with a third “ember,” as summer begins.

Tu b’Shevat is one of Judaism’s popular celebrations that does not involve special synagogue services. It is a day when it is customary to eat the fruits of Israel: apples, almonds, carobs, figs, nuts and pomegranates. Many scholars stay up late on the eve of the holiday, reciting biblical passages dealing with fruits or the earth’s fertility. They read from Genesis how trees were created along with all the plants of the earth; from Leviticus, the Divine promise of abundance as a reward for keeping the commandments; and from Ezekiel 17, the parable of the spreading vine, symbolizing the people of Israel.

Kabbalists hold a special seder for Tu b’Shevat and they celebrate, not so much the new year of the trees, but the New Year of the Tree, meaning the Tree of Life, which is rich with mystical connotations. At the seder, they drink four cups of wine, beginning with white wine and ending with red, with the second cup a mixture more of white and the third more of red wine. It is rather like how the landscape changes from white (the pale narcissus and crocus) to red (anemones and tulips) as Tu b’Shevat approaches.

Tu b’Shevat is a popular day to go into the fields and plant saplings. Over the last several decades, Israeli schoolchildren have helped Keren Kayemeth, the Jewish National Fund, plant 130 million trees, many of them on Tu b’Shevat, and these evergreens have become the backbone of the reforestation program.

Tu b’Shevat affirms that the soil of Israel is holy. And the New Year of the Trees reminds us annually of the wonder of God’s creation.

Dvora Waysman is a Jerusalem-based author. She has written 14 books, including The Pomegranate Pendant, which was made into a movie, and her latest novella, Searching for Sarah. She can be contacted at dwaysman@gmail.com.

A Methuselah update

Methuselah’s roots go back to the time of Masada, and even earlier. (photo from Arava Institute)

For many years, in anticipation of Tu b’Shevat, I have written about a date palm tree in the Arava that fascinates me – Methuselah.

Methuselah’s relatively new beginnings can be attributed to London-born Dr. Sarah Sallon, director of the Louis Borick Natural Medicine Research Centre at Hadassah Medical Centre, and California-born botanist Dr. Elaine Solowey of the Arava Institute for Environmental Studies at Kibbutz Ketura.

According to Sallon, “in 2005, we were interested in rejuvenating lost flora of Eretz Yisrael. One of the lost flora is the Judaean date. I was discussing with some scientists about their work, trying to extract DNA from ancient seeds.”  Sallon asked, “If we had ancient seeds, why couldn’t we grow them?”

From 1963 to 1965, archeologists Yigal Yadin and Ehud Netzer excavated the fortress Masada, which was built by King Herod between 37 and 31 BCE and was home to almost a thousand zealots until the Romans breached the wall in 72 CE and found the bodies of the Jews who had lived there and killed themselves, rather than being taken as prisoners. At the site, Yadin and Netzer found date palm seeds, which were subsequently stored at Bar-Ilan University.

Sallon asked Netzer for a few seeds, and received five. She took them to Solowey, who took three of the 2,000-year-old seeds and planted them in January 2005. Other seeds were sent to the University of Zurich, in Switzerland, for radiocarbon dating. They were also tested to see if they had anti-bacterial, anti-viral, anti-cancer, anti-fungal, anti-malarial, anti-oxidant or other medicinal properties.

The date palm is one of the best medicinal trees. Domesticated more than 6,000 years ago, it can be male or female, and produces dates. Medicine of the date palm has been used for lung disease, colds, heart disease, hair growth and other things.

After eight weeks, in 2005, one seed successfully germinated and was named Methuselah, after the biblical person who was said to have lived 969 years.

Initially, the first leaves had white spots because of a lack of chlorophyll. At 15 months, the seedling was transferred to a larger pot. After 26 months, the plant showed normal development.

In 2011, when its exact location was being kept a secret, I was permitted to see a photograph of Methuselah. At the time, it was two metres high and in a “protected quarantine site,” due to its scientific and financial value.

In April 2011, a white flower appeared on the inner part of the tree, indicating that Methuselah was male. In 2017, there was hope for Methuselah to be bred with a female tree to produce the same date variety that was common in ancient Judea.

In December 2019, Solowey sent me an update on Methuselah – he had grown to four metres tall. Also during that year, Solowey had gotten six ancient date seeds from archeological sites: “Adam” from Masada; “Jonah,” “Uriel,” “Boaz” and “Judith” (or “Yehudit’) from Qumram; and “Hannah” from Wadi Makukh, a winter water channel in the Judean desert surrounded by high cliffs and containing a number of caves that were surveyed from 1986 to 1989.

Early that December, Methuselah was pollinated by Hannah and Solowey cultivated 111 semi-dry dates, “really nice, big, blondish, semi-dry dates from her with a honey aftertaste.”

In March 2020, Hannah flowered, and Solowey told me: “we are thinking of making a genetic line from Hannah.”

At the end of November 2021, Solowey wrote to me again. She said, “Well, we got 600 beautiful dates from Hannah (whose seed was 175 years older than Methuselah’s seed) this September. We planted Yehudit, another female, on Sukkot. We are considering tissue culture. I have two males still in the greenhouse.”

Sybil Kaplan is a journalist, lecturer, book reviewer and food writer in Jerusalem. She created and leads the weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks, and is the author of Witness to History: Ten Years as a Woman Journalist in Israel.

Festive candlelighting

Left to right, Vancouver Mayor Kennedy Stewart,  MP Taleeb Noormohamed and MLA George Heyman light the chanukiyah. (photo by Jocelyne Hallé)

The Jewish Community Centre of Greater Vancouver (JCCGV), the Centre for Israel and Jewish Affairs (CIJA), and the Canadian Jewish Political Affairs Committee (CJPAC) welcomed elected officials representing all levels of government and political parties, as well as other distinguished guests, to light a candle on the first night of Chanukah, Nov. 28.

Member of Parliament Taleeb Noormohamed (Vancouver-Granville) spoke on behalf of the Government of Canada. Member of the Legislative Assembly George Heyman (Vancouver-Fairview) and MLA Melanie Mark (Vancouver-Mount Pleasant) were joined by MLA David Eby (Vancouver-Point Grey), and they presented remarks from the government of British Columbia, while MLA Michael Lee (Vancouver-Langara) spoke on behalf of the Official Opposition. Vancouver Mayor Kennedy Stewart also said a few words.

photo - Left to right: MLA George Heyman, Jewish Federation CEO Ezra Shanken, MLA David Eby and MLA Melanie Mark
Left to right: MLA George Heyman, Jewish Federation CEO Ezra Shanken, MLA David Eby and MLA Melanie Mark. (photo by Jocelyne Hallé)

JCCGV board chair Alvin Wasserman led the ceremony, with Rabbi Stephen Berger and two students from King David High School guiding the candlelighting. Vancouver klezmer band Tzimmes performed classic Chanukah music, with people of all ages singing and clapping along.

The celebration took place under one of the tents of the JCCGV Chanukah Market. A highlight was singing the blessings with each of the guests, many of whom were lighting a chanukiyah for the first time.

photo - Vancouver Park Board commissioner Tricia Barker, left, CIJA Pacific Region chair Geoffrey Druker and Vancouver city councilor Sarah Kirby-Yung
Vancouver Park Board commissioner Tricia Barker, left, CIJA Pacific Region chair Geoffrey Druker and Vancouver city councilor Sarah Kirby-Yung. (photo by Jocelyne Hallé)

The evening was geared around sharing the Chanukah experience with neighbours, bringing light to darkness and sharing Jewish customs. It was also a way to join together with others at the JCCGV, as it continues to plan for its redevelopment. Many of the leaders lighting candles with the Jewish community on Nov. 28 – both at the JCCGV and at the Lubavitch BC chanukiyah lighting in downtown Vancouver – share in the work and support of this community project.

Debbie Setton Tabenkin and the JCCGV programming and leadership teams created the Chanukah Market’s festive space and the JCCGV’s Chanukah programs were financially supported by a Canada Heritage grant. Many volunteers helped CIJA and CJPAC organize the candlelighting ceremony.

For more information, visit cija.ca, cjpac.ca and jccgv.com.

– Courtesy CIJA, CJPAC and JCCGV

Community lights shine

Richmond Mayor Malcolm Brodie speaks to those assembled at RJDS’s Celebration of Light event. (photo by Adele Lewin Photography)

Richmond Jewish Day School is on No. 5 Road, which has been named the “Highway to Heaven” because it is home to more than 30 places of worship, education and cultural practice. The temples, churches and religious schools all celebrate light during the winter season and RJDS’s Celebration of Light event celebrated the diversity within the school and throughout Richmond.

photo - Jewish Federation chief executive officer Ezra Shanken lights the chanukiyah
Jewish Federation chief executive officer Ezra Shanken lights the chanukiyah. (photo by Adele Lewin Photography)

On the last night of Chanukah, Dec. 5, RJDS hosted a night of coexistence, unity and light. After parking at the India Cultural Centre, folks aged 5 to 70 lined up at the entrance as the school gym filled with excitement. The night moved through hopeful speeches given by Ezra Shanken, chief executive officer of the Jewish Federation of Greater Vancouver; Rabbi Yechiel Baitelman of Chabad Richmond; Rabbi Susan Tendler from Beth Tikvah Congregation; Richmond Mayor Malcolm Brodie; and Richmond City Councilor Bill McNulty. The words “bridges,” “freedom,” “unity,” “light” and “together” echoed. Also in attendance were city councilors Andy Hobbs and Alexa Loo, showing their support.

photo - RJDS Choir sings
RJDS Choir sings. (photo by Adele Lewin Photography)

The RJDS Choir sang classic Chanukah songs, including a piece that called upon the audience to “celebrate our light,” and the school’s Israeli dancers showcased two Israeli dances.

photo - RJDS students perform an Israeli dance.
RJDS students perform an Israeli dance. (photo by Adele Lewin Photography)

The voices of RJDS’s neighbours were also heard. The school sent the question out to the community asking what “light” means to them during this holiday season. Each response had a different point of view, however, at the core, every answer reflected on hope, optimism, knowledge, community, compassion, joy, openness, anticipation and the goodness in humanity. Respondents included Navshina Savory from the Richmond School District, Umran Bhatti from the Ahmadiyya Muslim community, Balwant Sanghera from Gurdwara Nanak Niwas (and chair of the Highway to Heaven Association), Edward James Wong from St. Monica Parish Roman Catholic Church, Baha’i community representatives, and Russ Klein and Rabbi Stephen Berger from King David High School. They all had thoughtful insights and their participation was appreciated, as was that of everyone who spoke at, attended and otherwise contributed to this event.

On their way out, guests could help themselves to coffee, water and Chanukah delights like latkes, sufganiyot and other fried goods. The night ended with hearts filled with the warmth that unity, a strong community and good food on a cold winter night can bring.

– Courtesy RJDS

Comfort food for dark times

If the thought of cooking one more boring meal is just too daunting, Google your heart out – there are gazillions of cookbooks out there.

The days are short and dark and all I seem to want to do right now is stuff my face with comfort food. Some days that manifests as peanut butter and banana sandwiches, and some days it looks like pot roast and mashed potatoes. I rarely crave a salad or a stick of celery in this chilly, wet weather. Mind you, I have been tempted (and given into) a huge piece of pumpkin pie. That’s a daily serving of vegetables, right? I’m all about the carbs at the moment. Plus, peanut butter makes my coat nice and shiny. Or so says hubby Harvey.

Like a bear, I’m looking to bulk up for my winter hibernation. Although, when you think about it, we’ve been living through almost a two-year hibernation. It’s called COVID-19. I don’t know anyone who hasn’t found some comfort in over-indulging during this pandemic. Whether the target of our ill-placed attention is food, booze or online shopping, we’ve all been guilty of overdoing it in some way or other. Oh, I forgot to include Netflix, Prime Video and Crave. I do crave my Crave. I don’t know how many hours of my life I’ve given over to this pap. Not that I’m bragging. Actually, I’m kind of embarrassed by it, but, in a way, it’s keeping me sane because it lets me focus on something other than COVID. But enough about the C-word.

My guilty pleasure is doughy, savoury foods, packed with calories. That’s where the Perogy Toss comes in. I got this recipe decades ago from the catering company at Richmond City Hall’s cafeteria, where I often ate lunch during my working days. The recipe is still a winner. Add a salad and you’ve got dinner. Add a glass or two of wine and you’ve got a date.

PEROGY TOSS

1-kg package frozen potato perogies
4 tbsp sundried tomato oil (or olive oil)
3/4 cup minced onion
1 tbsp minced garlic
2 tbsp minced black olives
12 tbsp (3/4 cup) minced and drained sundried tomatoes
4 tbsp minced capers
1 1/2-oz (14-gram) package fresh basil, chopped
light sour cream

Boil salted water in a large pot. Add frozen perogies and boil for four to five minutes (or whatever the directions say). Drain well. Rinse with hot water and drain again. Return perogies to the pot.

In a frying pan, heat the sundried tomato oil (or olive oil) until hot. Add onion and garlic and sauté until onion is soft and golden. Add olives, sundried tomatoes and capers. Stir.

When heated through, add to the cooked perogies in the pot. Heat on low for about one minute, tossing to fully coat the perogies. Add the basil and serve at once. Put sour cream on top, if desired – and who wouldn’t desire that?

Just in case this recipe doesn’t give you your year’s allotment of salt, here’s another one that will not only satisfy your craving for savoury, but holds its own as an appetizer served with pita or crackers. Some of you might be put off by the weird orange shade of this dip, but I’m sure you’ll get past that. If you’re a lazy cook like me, you’ll be happy to know that the only kitchen appliance you’ll need is a food processor.

RED PEPPER & FETA DIP

3 red bell peppers
6 oz feta cheese
2 tbsp olive oil
2 tbsp pine nuts

Cut in half and seed three red bell peppers. Place on a broiling pan, skin side up, and broil until skin is charred and blistered, turning over several times. This is what creates that smoky flavour.

Remove the skin from the peppers – some say sealing them in a brown paper bag while they’re cooling for five to 10 minutes creates steam and makes them easier to peel.

Once peeled, put the peppers in a food processor and add the feta cheese, olive oil and pine nuts. Blend till it’s nice and smooth.

Chill before serving. (I mean the dip, but you could also chill yourself with a glass or two of your favourite alcoholic beverage and a bag of chips.)

Serve with pita wedges or crackers. And don’t even think of substituting a different kind of nut. It’s just wrong. It’s got to be pine nuts.

I’ve made this dip for company loads of times and everyone likes it. It’s one of those go-to, quick-as-can-be appies that’s pretty much foolproof. Of course, your guests have to have a taste for feta cheese and pine nuts, but don’t most of us? (Maybe have an EpiPen ready just in case.) It’s definitely got a bit of an unusual flavour, but in a good way. It’s worth a try, if only to expand your repertoire … says the woman who ate the same California roll and agedashi tofu three or four times a week when she was single. However, I’ve since seen the error of my ways.

As you can tell, I’m all about the easy. And, if it tastes good too, score a win. I’ve never been one to fuss about food because it all gets eaten in a matter of minutes anyway, so why bother? I know, I know. What kind of an attitude is that for an accidental balabusta? But, like Popeye said, “I yam what I yam.”

As time wears on with this pandemic, I’m going to need to get more creative with my culinary adventures. I’ve fallen into the chicken, fish, meat, repeat, habit, and it’s getting old. I sure miss going out to restaurants on a regular basis. With the majority of us Canadians being doubly vaccinated, I think we’re moving in the right direction with this pandemic and, hopefully, it won’t be long before we embark on our “new normal.” G-d-willing, it will be an even better, more beautiful “normal.”

In the meantime, if the thought of cooking one more boring meal is just too daunting, get out your mother’s 1970s National Council of Jewish Women cookbook, Google your heart out or visit a bookstore near you, and tackle some new recipes. You might just discover your new favourites. Or maybe try a recipe swap with your close friends. You never know what tricks they might have up their sleeves. Caveat: choose friends whose culinary realm most resembles yours; otherwise, you may find yourself spending hours in the kitchen making some exotic breakfast, when all you really wanted was a new recipe for French toast.

Wishing you well in your hibernation. Don’t forget to turn the heat down, suspend newspaper delivery and stock up on toilet paper. I know, I know – newspaper? (Present company excepted, of course, and the JI is taking the month off, as well.)

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.

Chanukah Market at JCC

Chanukah treats will be plentiful at the JCC Chanukah Market. (photo from JCCGV)

Come celebrate the Festival of Lights on Nov. 28 at the first-ever Chanukah Market. From 11 a.m. to 5 p.m. that day, the parking lot at the Jewish Community Centre of Greater Vancouver will be transformed into a marketplace for all to enjoy.

Under large heated tents, visitors will be able to shop at arts and crafts vendors, peruse affordable art, seek out that perfect gift, enjoy live, all-ages entertainment and participate in family activities – or just soak up the ambiance and enjoy a nosh from one of the food vendors on site. The day’s festivities will culminate in the lighting of the first candle on the chanukiyah at sundown.

Performances will include the music of Tzimmes, singer/guitarist Anders Nerman, children’s entertainer Monika Schwartzman, the Vancouver Jewish Folk Choir, singer-songwriter Auto Jansz, the klezmer sounds of the Klezbians plus other bands and singers, dancers and surprises. Kids and their families will find lots of things to do, from playing on bouncy inflatables to joining in some hands-on art-making specially designed and delivered by the JCC early childhood department.

More than 20 vendors will be on tap to offer jewelry and other creative, useful and decorative items and chachkas. In addition, an 11-member arts and crafts group is presenting an exhibition and sale, offering items such as giclée prints, ceramics, woodwork, glass design, photographs and textiles.

Food trucks and vendors will offer Mediterranean and Mexican cuisines – and Chanukah treats, including latkes and sufganiyot.

The market is presented with the assistance of Canadian Heritage and admission is free with a donation to the Jewish Food Bank. For the full vendor list and more information, visit jccgv.com/chanukah-at-the-j.

– Courtesy Jewish Community Centre of Greater Vancouver