Among the many Shavuot celebrations that took place around British Columbia was PJ Library’s Cheesy Shavuot in collaboration with Congregation Har El. (photo from PJ Library)
The BC Jewish community observed Shavuot June 1-3 in a variety of ways. Here are but a few examples.
Shavuot at Har El. (photo from PJ Library)
On the North Shore, families gathered at Congregation Har El for a celebration hosted by PJ Library and the Jewish Federation of Greater Vancouver. They enjoyed cheesecake, fresh fruit and plenty of laughter while participating in story time with Katia Fermon, PJ Library’s manager. The festivities continued with an interactive musical session led by Monika, which was filled with singing and activities for the kids.
More than 80 community members gathered in Langley for a farm-to-table dairy experience. Families celebrated the holiday with hands-on activities, dairy treats and moments of connection. From feeding and milking cows to churning butter, everyone embraced festive family fun while deepening their connection to the agricultural roots of Shavuot.
The Shavuot celebration also made its way to Whistler, where Rabbi Paul Plotkin led a night of Torah, topped off with ice cream, cheesecake and spirited discussion.
On Salt Spring Island, a Shabbat on the Beach and Shavuot celebration captured the unique spirit of Jewish life in remote communities.
Mango salsa on a fish taco. The Accidental Balabusta enjoyed her husband Harvey’s salsa with quesadillas, marinated salmon and broccoli. (photo from jamdownfoodie.com)
Forgive me. I am late to the party. The one that happens on May 5. While Cinco de Mayo is not exactly what you’d call a national holiday in Canada, it is cause for celebration for many people. Note: I am including my husband Harvey. He loves anything Mexican,especially the food. Tamales – excelente! Enchiladas – muy bien! Chile relleno – la mejor! But the food that garners the most points is salsa. Any and all types.
In the spirit of all things Mexican, Harvey decided to make his famous mango avocado salsa. He was swayed in his decision by the fact that we had four-and-a-half very ripe avocados languishing in our fridge, just waiting to be transformed into something fabulous. Who am I to say no to such a perky side dish?
So, off Harvey went to Whole Paycheque to shop for the other key ingredients, which should have included a few limes, cilantro, one jalapeño, a red onion (optional) and a few mangoes. A couple hundred dollars later, Harveyarrives home. He waltzes in, all proud of himself, with blue organic tortilla chips, tequila, all the makings for quesadillas and some MANGOES. I capitalize this fruit because they feature front and centre in this Mexican-Canadian drama. These were not just any old mangoes, bought in bulk with the odd imperfection, scrawny in stature from early picking and a long journey north. These were capital M mangoes. Probably flown in on a private jet.
My first tip-off that these were indeed fruit royalty was their house. Yes, each organic mango came in its own dwelling. Not a mansion, but arespectable-sized condo, made of slatted wood, so the mango could breathe on its journey, nestled among shredded paper (probably also organic). Not only that, but each mango was encased in Styrofoam-like padding.
I took one look at the MANGOES and asked Harvey the fatal question (central to this drama): “Harvey, how much did you pay for each mango?”
Harvey: Silence.
Me: “Seriously, what did they cost?”
Harvey: “They’re worth it.”
Me: “Spill it. Now.”
Harvey: “Look at the bill.” (Harvey slinks off into the living room.)
I feared what I might see. (Note: self-fulfilling prophecy.) After a few minutes of silence, Harvey returns.
Harvey: “I went up to the cashier at Whole Foods and she scanned the first mango. Then, in a hushed voice, so as not to potentially embarrass me, she asked if I knew how much it cost. Proudly, with head held high, I said I did. Then she asked me if I still wanted to buy it.”
At this point, I realized that my husband’s dignity and masculinity were on the line. There was no way he was going to decline buying the mangoes, as though admitting that he couldn’t afford them. He was damn well going to buy those mangoes, even if it meant getting a bank loan or selling a kidney. In true macho fashion, he told the cashier – with mock enthusiasm for these extravagantly priced fruit – “Of course I want them!”
Once he escorted his royal fruit (and other plebian ingredients) home, he entered the house looking like a Golden Retriever who’d just eaten his owner’s socks. Very, very sheepish. Yet somehow triumphant. Once I heard his long, drawn-out confession and his assurance that this would be the greatest salsa ever (do I hear echoes of Trump – “Make mangoes great again!”), what could I do? I might have threatened divorce if he ever did this again.
Without further ado, he got to work. And I hate to admit it, but it was the best darn mango avocado salsa I have ever scarfed down. And I’ve scarfed a lot of salsa in my day. Thank you, Harvey.
MANGO AVOCADO SALSA
2 ripe avocados, peeled and diced into 1/4- to 1/2-inch pieces 2 cups ripe mango, pitted, peeled and diced into 1/4- to 1/2-inch pieces 2 tbsp lime juice (or lots more, if you prefer) 2 tbsp cilantro chopped (or more, if you really like cilantro) 1/2 jalapeño, finely chopped 2 tbsp red onion, finely chopped (optional) 1/4 tsp kosher salt
Other recipes for mango avocado salsa call for diced red pepper and grated lime zest. Use your tastebuds as your guide.
The salsa was the star of our belated Cinco de Mayo dinner, which also included quesadillas, marinated salmon and broccoli, none of which came in its own house. A few shots of tequila later and we were all dancing the samba, la bamba, the rumba and the danza de acatlaxques (just kidding about this last one … I have no idea what it is, but it sounds festive). I no longer cared what the mangoes cost. My anger had subsided (as had their capitalization) and Harvey was no longer in danger of being divorced. Our guests were cheerful and well-lubricated, and a good time was had by all.
Will I ever let Harvey buy mangoes again? Hell, no. But I do let him loose in Costco once a month. I suppose I run the risk of himpotentially coming home with a kayak. Or an $8,000 massage chair. Or a $20,000 golf simulator. But he knows in his heart that I’d rip his tonsils out through his ears if he did that. Using common sense (and his fondness for his tonsils) as his guide, the most exorbitant thing he ever purchases at Costco are ribeye steaks. And I’m not going to argue with that! Also, how can I get mad at a man who comes home with a 48-pack of two-bite brownies and chocolate truffles, just because? I realized later that I had no business berating him about those diva mangoes. After all, I wasn’t paying for them. And I did reap the benefit.
The takeaway is this: when hubby overspends on something, let it slide. Unless he comes home minus a kidney. Then you can start worrying. In case you’re wondering, each mango was $13.50. Enough said.
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.
Semi-Vegan Mini Fake Marry Me Cheesecakes, adapted from joyfoodsunshine.com. (photo by Shelley Civkin)
It seems that smashing food is having a moment. And I don’t mean smashing as in the British term for fabulous. I mean literally smashing. Like smashed baby potatoes, which are, in fact, smashing.
The fun thing about smashing various foods is that it’s a way of cooking that’s eminently forgiving. You can incorporate all kinds of spices or marinades and it’s pretty much bulletproof. Full disclosure: I’ve been eating way too many starchy foods lately, and not nearly enough Canada’s Food Guide choices. Enter yummy broccoli, stage right. This particular recipe is taken from Kalejunkie (Nicole Modic). I tweaked it a bit and plan on tweaking it even more next time. I might substitute summer savoury herbs for garlic, or add a bit of sesame oil. Whatever you try, I’m sure you (and your guests) will love it.
LEMON PARMESAN SMASHED BROCCOLI (adapted from Kalejunkie)
1 large crown of broccoli 1/3 cup grated Parmesan cheese 1/4 cup olive oil 1 lemon juiced 1 tsp garlic powder 1 tsp coarse kosher salt 1/2 tsp ground black pepper
• Preheat oven to 425˚ F.
• Wash broccoli and cut it up into small florets, including part of the stems. Put into microwave-safe bowl, add a bit of water and microwave until soft but not mushy. Drain the water off and let the broccoli dry on a paper towel.
• Prepare the lemon vinaigrette by whisking the ingredients together in a small bowl. Set it aside.
• Line a baking sheet with parchment paper, and spread the broccoli florets evenly across parchment. Then, using the bottom of a solid drinking glass, smash the broccoli down until it’s as flat as possible. Repeat with each floret.
• Once the florets are smashed, brush the lemon vinaigrette evenly across all the florets. Then add a generous sprinkle of the grated Parmesan cheese on top of each floret.
• Bake the broccoli in the oven for approximately 20-25 minutes, until the edges of the broccoli are crispy and the cheese has melted. The time will depend on your oven, so keep an eye on them.
Lemon Parmesan Smashed Broccoli, adapted from Kalejunkie. (photo by Shelley Civkin)
The recipe says that leftovers can be stored in an airtight container in the fridge for up to one week, but I guarantee you there won’t be any leftovers. Not a chance. These are so good that I’ve passed them off as appetizers, midday snacks and side dishes. My husband and I polished off an entire head of smashed broccoli before dinner the other night. I never knew healthy food could be this good. This coming from the Queen of Junk Food.
Once you feel all high and mighty for having just consumed a full head of smashed broccoli, feel free to blow it all by sampling some mini no-bake chocolate cheesecakes – or fake cheesecakes, as I call them. Any way you parse it, there is no cheese in these, yet they’re not fully vegan either.
Called mini because they’re made in mini-muffin pans, you can actually make these in a regular six-to-eight-inch springform pan if you so choose. It won’t come out like a two- or three-inch New York-style cheesecake, but I never promised you a rose garden, either.
I didn’t try making them in a mini-muffin pan because I didn’t know if I’d be able to get them out of the liners easily. Plus, I only have one mini-muffin pan. Maybe next time. Like pretty much everything I cook and bake, these are easy to make and require few, if any, exotic ingredients. I found this recipe online at joyfoodsunshine.com by Laura.
SEMI-VEGAN MINI FAKE MARRY ME CHEESECAKES (adapted from joyfoodsunshine.com)
2 cups Oreo cookie crumbs (about 27 cookies, crushed) 1/4 cup butter, melted 1/2 cup coconut cream 6 tbsp maple syrup 1 cup roasted unsalted cashews, soaked in boiling water 1/4 cup butter, melted 1/2 cup semi-sweet chocolate chips (or unsweetened chocolate), melted 1 tsp vanilla extract 1/4 tsp sea salt
• First, boil 2 cups of water. Place the cashews in a glass container and pour boiling water over them until they are completely covered. Let soak for at least one hour.
• Line and grease a mini-muffin pan or grease a 6”-8” springform pan. Set aside.
• Using a food processor or blender, crush the cookies until they become fine crumbs. Mix melted butter and cookie crumbs together until well combined.
• Drop 1 tablespoon portions of the cookie crumb mixture into each well of the mini-muffin pan. Use your fingers to press the crumbs evenly around the bottom of each well. Repeat with each until all the cookie crumb mixture has been used. Put the mini-muffin pan in the freezer so the crust can harden.
• Drain the cashews. Put all the ingredients – in the order listed – into a high-powered blender. Turn on low, gradually increasing to high speed. Blend until all ingredients are combined and the mixture is smooth (about 1 minute).
• Remove mini-muffin pan from freezer and make sure crumb crust is hardened. Add 2 tablespoons of chocolate filling to each muffin well. Smooth with your fingers and press the air out of each well. Refrigerate for at least 4 hours or, better yet, overnight. Top with extra melted chocolate chips, if desired.
If you use a 6”-8” springform pan instead of mini-muffin pans, your cheesecake will still turn out fine, except it won’t have the height of a regular cheesecake. It will only be about an inch-and-a-half high.
In hindsight, I should never have told my husband I was making cheesecake because, the moment he took that first bite, his nose crinkled up, his eyes narrowed and he declared (with no small measure of distaste): “Wait, this isn’t cheesecake!”
I proceeded to (accidentally) call it vegan cheesecake, which really revved up his wrath. Then I corrected myself, because neither chocolate chips nor Oreo cookies are vegan – when you track their lineage, their ancestors have both a face and parents. Fine. Guilty as charged.
I also fed him this bogus cheesecake after chilling it for only three-and-a-half hours, when I should have waited until the next day, so the filling had time to firm up. Make no mistake, this was no kind of version of thick New York cheesecake. But neither was it pudding. That’s why I went with calling it fake cheesecake, following the recent trend of fake news.
Update: Within 24 hours, my husband had willingly helped me scarf down the remaining fake cheesecakes with no further resistance. I’ll let you do the math.
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.
Held on April 15, the Third Seder: Understanding Addiction and the Path to Freedom focused on the slavery of addiction. (photo from JFS Vancouver)
There was matzah, grape juice, charoset and horseradish on the table. Guests read from the Haggadah and enjoyed a meal of matzah ball soup, brisket and roasted vegetables. At first glance, you might think this was just another seder – but it truly was different from all other seder nights.
The Third Seder: Understanding Addiction and the Path to Freedom was held April 15, with Rabbi Joshua Corber, director of Jewish Addiction Community Services (JACS) Vancouver, at the helm. All the guests had something in common: they were people with or recovering from addiction, or family members of loved ones who have experienced or are still struggling with addiction.
“No situation is more similar to slavery than one’s addiction. Someone who has experienced addiction truly understands what it means to be a slave,” said Corber as he introduced guests to From Bondage to Freedom: A Haggadah with a Commentary Illuminating the Liberation of the Spirit, written by Rabbi Dr. Abraham Twerski (1930-2021).
“Rabbi Twerski, z”l, is an absolute giant,” Corber explained. “Steeped in Torah learning and Chassidus, he was a psychiatrist who specialized in addiction and, with this background, his ability to leverage Torah as a recovery tool is unparalleled. This is reflected in his Haggadah, but he also led the way for other Torah scholars.”
At all other seders, guests drink wine or grape juice, but at the Third Seder, only grape juice was on the table. Guests recited sections from the Haggadah that wrestled with concepts like liberation from addiction, and how family members could deliver “tough love” by setting boundaries. They expressed their pain and shared their stories with candour.
“Slaves to addiction tend to think recovery isn’t possible,” said one guest, who introduced himself as a recovered alcoholic.
Corber agreed. “I thought addiction was my life, and that I needed to tolerate it,” he confessed. “I was held down by inertia because addiction was the only life I could imagine. In some ways, it was like I was already dead.”
The guests at the seder, which was held at Reuben’s Deli by Omnitsky, ranged in age from 22 to 80. Some were still wrestling with active addiction, while others had been in recovery for lengthy periods. Together, they formed a community of support that was inclusive and devoid of judgment.
“Addiction is a family disease and having a community for recovery is amazing,” one guest declared.
Corber echoed those sentiments. “A goal of JACS is to get the whole community behind the cause of supporting Jews entering recovery or coming out of addiction and, so far, that’s been missing,” he said.
There remains a stigma surrounding addiction, particularly in the Jewish community, Corber said. “There seems to be a reluctance to discuss the matter openly in the community and we have to break this stigma. Addiction is not a choice, it’s a disease. And, while most of us acknowledge this, it has not fundamentally changed our attitudes. Jews who are struggling need to feel supported and accepted by their Jewish community.”
Corber said the Third Seder will become an annual event, and more programming is being planned for Shavuot and other Jewish holidays. For more information, visit jacsvancouver.com.
Lauren Kramer, an award-winning writer and editor, lives in Richmond.
In 2023, Ben-Gurion University of the Negev opened a new home in Sde Boker for the David Ben-Gurion archives. (photo from Ben-Gurion University)
For visitors to Israel – and for Israelis looking for an engaging getaway – there is a relatively new destination in the country’s south.
In 2023, Ben-Gurion University of the Negev opened a new home for the David Ben-Gurion archives, with a dramatic exhibition hall to attract visitors. In addition to the many artifacts and documents on display, the exhibitions include interactive activities that allow visitors to speculate how the first prime minister would have responded to various scenarios.
Ben-Gurion was Israel’s first prime minister and the dominant political figure for the country’s first decade-and-a-half, during which time he served concurrently as minister of defence. In addition, no individual is more associated than Ben-Gurion with Israel’s development of the Negev and the entire south of the country.
The new archives facility rounds out a network of Ben-Gurion-related sites in the Sde Boker area, where Ben-Gurion built a desert home and enjoyed his retirement.
David Berson, Ben-Gurion University Canada’s executive director for British Columbia and Alberta, says the facility makes Sde Boker even more of a must-see for visitors to Israel.
There had been an archive at the Sde Boker campus, allowing deep research into Ben-Gurion’s papers and other materials, but these were photocopies because the university did not have the archival capacity to accommodate the originals in the environment they required. The originals were held in Tel Aviv at an Israel Defence Forces archive.
“Everything was there, but it was a reasonable facsimile, as we like to say,” said Berson.
That changed with the opening two years ago of the purpose-built Ben-Gurion Heritage Archive, which includes a 280-square-metre (more than 10,000-square-foot) exhibition hall.
“All the real, genuine archives have been transferred there,” Berson said. “The exhibition hall is basically an interactive tale of David Ben-Gurion’s heritage and questions about things like the ultra-Orthodox serving in the army, his relationship to the diaspora, the Altalena affair, all sorts of different things, as well as his correspondence with Hebrew school students from all over the world, leaders, his perspectives on religion, etc., etc.”
The facility is a partnership between BGU and the Ben-Gurion Heritage Institute, an educational and commemorative organization committed to keeping Ben-Gurion’s ideals alive, especially his emphasis on developing the Negev. Among other things, they operate the museum at Ben-Gurion’s kibbutz home and other educational programming.
The Ben-Gurion Promenade, a project designed to honour his legacy and connect significant landmarks associated with his life, takes visitors on a 3.5-kilometre walk from his residence at Kibbutz Sde Boker to his burial site overlooking Nahal Zin, and taking in the new archives and exhibition hall. The accessible path is lined with native desert plants and interpretive signs about Ben-Gurion’s life and vision.
The David Ben-Gurion archives includes a 280-square-metre exhibition hall. (photo from Ben-Gurion University)
The archives are part of a larger complex that also houses the Ben-Gurion Research Institute for the Study of Israel and Zionism, and the Azrieli Centre for Israel Studies.
Ben-Gurion’s eponymous university has three campuses in the country’s south.
The main Marcus Family Campus, in Beersheva, is home to the university’s faculties of engineering and sciences, health sciences, humanities and social sciences, business and management, computer science and cybersecurity, among others, and several advanced research institutes. It is adjacent to the Soroka University Medical Centre, where BGU medical students train. The campus is also home to the 10-year-old Advanced Technology Park, which is a joint venture of BGU, the City of Beersheva and real estate development company Gav Yam. The park is part of a national effort to develop the Negev region into a global centre for cybersecurity, defence technologies and tech innovation.
At the Sde Boker campus, about 30 kilometres to the south of Beersheva, specialties include desert studies, environmental science, hydrology, solar energy, sustainability and climate research, and arid agriculture. It is also home to the Jacob Blaustein Institutes for Desert Research.
The Eilat campus, at the country’s southern-most tip, on the Red Sea, specializes in marine biology and biotechnology, hospitality and tourism management, regional development studies, and interdisciplinary undergraduate programs that allow students from the south to do their initial studies in the area before completing their degrees at the Beersheva campus or elsewhere.
Sde Boker has always been a sort of pilgrimage site for Ben-Gurion fans and history buffs. But, because tourism to Israel has plummeted in the past year-and-a-half, most of the visitors so far have been comparative locals, Berson said, including leaders of the security services and military, educators and other Israelis.
When tourism picks up, Berson hopes the archives will make Sde Boker even more of a destination on the visitors’ map.
“It’s a wonderful national treasure,” said Berson. “But it’s also something that’s not on people’s radar screens abroad. We really want to encourage people to come and visit there, put it on their itineraries.”
“A people driven by hate are not – cannot be – free.” (Rabbi Lord Jonathan Sacks, z”l) (photo from flickr)
According to Exodus 1:8, a new Egyptian king rose to power who did not know Joseph. He did not remember, or did not care, that Joseph, as Egypt’s chief food administrator, had saved the country from famine. As such, this new pharaoh felt no special gratitude toward the Hebrews who had settled in his land so long before. But, while the Torah text deals with pharaoh’s relationship to the Hebrews, it does not address the relationship between the Hebrew slaves and their native Egyptian neighbours.
If we look deeper in the Book of Exodus, we learn that the Hebrew slaves did know the Egyptians – they lived among them. Not only that, but the Hebrews were on good terms with their Egyptian neighbours. Thus, when it was time for the Hebrews to flee from Egypt, their neighbours gave them gifts.
The send-off was carried out in stages. In the first stage, G-d instructs Moses to tell the Hebrews that “each man should ask his neighbour for and each woman of her neighbour, jewels of silver and jewels of gold.” (11:2) It is worth noting that, depending on the context, modern Hebrew might translate neighbour as friend, buddy or colleague. Moreover, the word ask might be translated as borrow – though, since the departing Hebrews had no intention of returning to Egypt, ask is the word to use in this context.
Perhaps G-d was not totally sure how things would work out, so, just to make sure things went as He wanted them to, “He gave the people favour in the eyes of the Egyptians.” This point is apparently so critical that it is repeated soon afterwards: “the Lord gave the people favour in the eyes of the Egyptians that they let the Hebrews have what they asked for.”
Some commentators have said that the Egyptians could not be expected to offer gifts of their own initiative, so the departing Hebrew slaves encouraged them by saying, let us part as friends and we’ll take a parting gift. Others – like Philo in his Life of Moses – observe that the Hebrews were prompted not by love of gain, but by the desire to recoup some of the wages due to them for their slave labour.
The Egyptians, on their part, might have been only too happy to see the Hebrews go, as they were tired of suffering from the increasingly hard-to-take plagues. Thus, in the first chapter of the Book of Exodus, the Hebrews are told to ask for the jewelry and to receive the riches, then they are commanded to “put them on your sonsand daughters.”
While it may seem extravagant to gift someone gold and silver, the ancient Egyptians all wore jewelry, it was more commonplace. According to the article “Egyptian Jewelry: A Window into Ancient Culture,” by Morgan Moroney of Johns Hopkins University and the Brooklyn Museum, “From the predynastic through Roman times, jewelry was made, worn, offered, gifted, buried, stolen, appreciated and lost across genders, generations and classes. Egyptians adorned themselves in a variety of embellishments, including rings, earrings, bracelets, pectorals, necklaces, crowns, girdles and amulets. Most Egyptians wore some type of jewelry during their lifetimes.”
That said, gold and silver are important “not only from an economic but also from a symbolic point of view. Gold, for instance, was regarded as a divine and imperishable substance, its untarnishing nature providing a metaphor of eternal life and its brightness an image of the brilliance of the sun…. The very bones of the gods were said to be of silver, just as their flesh was thought to be of gold,” writes Richard H. Wilkinson in his book Symbol & Magic in Egyptian Art.
Taking this point a step further, we might be able to interpret the Egyptians’ giving of silver and gold as an act of bestowing mystical characteristics on the ancient Hebrews. Certainly, it is a recognition that the Egyptian people viewed the Hebrews well.
However, Rabbi Judah, in the name of Samuel, takes a totally different approach. He claimed that the gold and silver had been collected by Joseph when he stored and then sold corn.
Reportedly, the Hebrews took all the gold and silver when they left Egypt and it was eventually taken to the Land of Israel. It remained there until the time of Rehoboam, the son of Solomon, then changed hands many times. It came back to ancient Israel and stayed until Zedekiah. It changed hands between the various conquerors of Israel and eventually was taken by the Romans. It has stayed in Rome ever since.
While the ancient Egyptians seemingly felt comfortable bestowing gold, silver and clothing on the Hebrews, this act is seen by some as more of a taking than a giving. In 2003, Nabil Hilmy, then dean of the faculty of law at Egypt’s Zagazig University, planned to sue the Jews of the world for the trillions of dollars that he claimed the ancient Hebrews had taken from his country. He theorized: “If we assume that the weight of what was stolen was one ton” and its worth “doubled every 20 years, even if annual interest is only 5% … hence, after 1,000 years, it would be worth 1,125,898,240 million tons.… This is for one stolen ton. The stolen gold is estimated at 300 tons, and it was not stolen for 1,000 years, but for 5,758 years, by the Jewish reckoning. Therefore, the debt is very large.”
That the Egyptians gave the Israelites gifts – willingly or not – is noteworthy. Significantly, in the article “Letting Go,” the late Rabbi Lord Jonathan Sacks notes that Deuteronomy 23:7 tells us that we should not hate Egyptians because you lived as a stranger in their land.
“A people driven by hate are not – cannot be – free,” writes Sacks. “Had the people carried with them a burden of hatred and a desire for revenge, Moses would have taken the Israelites out of Egypt, but he would not have taken Egypt out of the Israelites. They would still be there, bound by chains of anger as restricting as any metal. To be free you have to let go of hate.”
The gifts of gold and silverallowed the former slaves to reach some kind of emotional closure; to feel that a new chapter was beginning; to leave without anger and a sense of humiliation.
Further, Sacks cites 20th-century commentator Benno Jacob, who “translated the word venitzaltem in Exodus 3:22 as ‘you shall save,’ not ‘you shall despoil’ the Egyptians. The gifts they took from their neighbours were intended, Jacob argues, to persuade the Israelites that it was not the Egyptians as a whole, only Pharaoh and the leadership, who were responsible for their enslavement…. They were meant to save the Egyptians from any possible future revenge by Israel.”
This is something to contemplate as we read the Haggadah at our seder this year.
Deborah Rubin Fieldsis 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.
After the Israelites escape from Egypt and the Sea of Reeds has returned to its normal flow, with the enslavers either drowned or on the opposite side, Miriam leads the women in singing a song of praise. Apparently, it is the only time in the Torah where women are recorded as seinging their own song.
They did so with instruments they had brought along with whatever necessities one takes when fleeing a bad situation. The women had such a strong belief that they and their people would be free, that there would be occasions to celebrate with song, music, dance, that they made room among their provisions for instruments.
Miriam is older than her brothers Moses and Aaron. “Having been born at the time when the bitter enslavement began, her parents named her ‘Miriam’ (from the Hebrew word meaning ‘bitterness’),” explains an article on chabad.org. However, she was anything but bitter. She was extraordinarily hopeful, continually thinking of the future and how it would be better.
“Miriam was about 6 years old when Pharaoh decreed that all Israelite baby boys be killed,” notes another chabad.org article. “Hearing this, Miriam’s father, Amram, divorced his wife, Yocheved, because he couldn’t bear the possibility of having a son who would be killed. Seeing the actions of Amram, one of the leaders of the generation, all of the other Israelite men followed and divorced their wives as well.
“Miriam told her father, ‘Your act is worse than Pharaoh’s! He decreed that only male children not be permitted to live, but you decreed the same fate for both male and female children!’ She then predicted that her parents would give birth to a son who would save Israel from Egypt.”
The young girl convinced her father to remarry her mother; the other men remarried their wives, as well. Moses and Aaron would not have been born, the Israelites would not have been freed, if not for Miriam.
She also looked over Moses after Yocheved placed him in a basket in the Nile to save him from Pharaoh’s decree. Miriam made sure that Pharaoh’s daughter, Batyah, who rescued Moses, chose Yocheved as his wet-nurse.
There are other stories of Miriam’s courage. Another translation of her name is “rebellion,” and she lives up to this interpretation in many ways. She and her mother were among the midwives who defied Pharaoh’s order to kill any Hebrew boys born, for example, and Miriam is said to have spoken up to Pharaoh when she was only 5 years old.
The multiple symbolisms of Miriam and the often-overlooked importance of women throughout history seemed to call for a medium of similar complexity with roots as ancient. And so, I chose embroidery as the means to express the image of Miriam, timbrel in hand, optimistic about her people’s future, the Sea of Reeds and their lives as slaves behind them.
Ilan Rabchinskey’s photograph of Tamarind Street Corn Cups in Sabor Judío: The Jewish Mexican Cookbook inspired me to make them. (photo by Ilan Rabchinskey)
Since reviewing Sabor Judío: The Jewish Mexican Cookbook by Ilan Stavans and Margaret E. Boyle for the Independent’s Hanukkah issue, I’ve tried several more recipes. And I’ve really enjoyed everything. So much so, that I pulled out the cookbook to try some Passover meals, and found some foods I would never have thought to make.
Stavans and Boyle have a section on Passover (Pésaj) in which they discuss some of the Mexican Jewish traditions. For example, some families incorporate Mexican history into the seder discussions, and the bitter herbs on the seder plate can include a variety chiles. They list 12 seder favourites, but, throughout the cookbook, they point out which dishes – like Stuffed Artichoke Hearts – are considered essential components of the Passover meal by some.
Snapper Ceviche con Maror, from Sabor Judío: The Jewish Mexican Cookbook by Ilan Stavans and Margaret E. Boyle. (photo by Ilan Rabchinskey)
Of the seder favourites, I made Snapper Ceviche con Maror, Tamarind Street Corn Cups, Apricot Almond Charoset Truffles and Tahini Brownies. The photos by Ilan Rabchinskey drew me into the corn cups, as I’m not a huge corn fan and might not have made them otherwise. I will do so again, however – they were easy, and they were a very tasty break from the ordinary. The snapper ceviche, too, will be a repeat, and the brownies were some of the best I’ve tasted, not too sweet, and very light, almost fluffy, but moist – I broke up a chocolate bar instead of using chocolate chips, which worked really well, and the sea salt on the top tasted so good. While the truffles were also delicious, they tasted more familiar, and were very date forward – I might try to mix up the date-apricot balance when I make them again.
The Jewish connections were obvious for some of these recipes, not so much for others. The snapper is served with a dollop of horseradish: “The use of maror, or horseradish, in this recipe was an invention during a Passover seder in Mexico City, creating a savoury contrast among the fish, the jalapeño and the horseradish,” write Stavans and Boyle.
The Jewish link to the corn cups is that the tamarind-flavoured hard candies the recipe calls for – Tamalitoz – were created by Jack Bessudo, who is of Mexican Jewish descent, and his husband, Declan Simmons. Since Tamalitoz are not available here, I bought another tamarind-flavoured candy from a local Mexican store and it worked quite well.
The brownies recipe comes from Israeli immigrants to Mexico, who shared with the cookbook writers that “tahini is also infused into their adaptations of mole, the sesame flavour substituting for more common varieties that rely on peanut or almond.”
Chag sameach!
SNAPPER CEVICHE CON MAROR (serves 6; prep time 25 min plus chilling)
3/4 cup fresh lime 1/4 cup fresh lemon juice 1 small jalapeño chile, seeds removed, finely chopped 1 small red bell pepper, seeds removed, finely chopped (about 1/2 cup) 1 small yellow bell pepper, seedsremoved, finely chopped (about 1/2 cup) 1/2 small red onion, thinly sliced 1 small garlic clove, minced, grated, or pushed through a press 1/8 tsp ground cumin 1/2 tsp kosher salt 1 pound red snapper fillets, skin removed 2 tbsp finely chopped fresh cilantro 1 tsp extra-virgin olive oil prepared horseradish, for topping (optional)
1. In a large bowl, stir together the lime juice, lemon juice, jalapeño chile, red and yellow bell peppers, red onion, garlic, cumin and salt.
2 . Using a sharp knife or kitchen shears, cut the fish fillets into 1/2-inch pieces and add to the citrus mixture, stirring to combine. Cover the bowl and refrigerate for 30 minutes.
3. Just before serving, stir in the cilantro and oil. Serve immediately, dolloped with horseradish, if desired.
TAMARIND STREET CORN CUPS (serves 4; prep time 40 min)
for the corn 3 tbsp unsalted butter 1/2 large white onion, finely chopped 2 medium garlic cloves, peeled and finely chopped 1/2 serrano chile, seeds removed, if desired, and finely chopped 1 1/4 tsp kosher salt, plus more as needed 2 fresh epazote leaves (whole) or 1 tsp dried oregano 5 cups fresh corn kernels (from about 10 cobs of corn, or use frozen corn kernels) 2 1/2 cups water 1/4 cup mayonnaise
for serving crumbled Cotija cheese crushed chile piquin or red pepper flakes crushed Tamalitoz candies,tamarind flavour fresh lime juice
1. Melt the butter in a large frying pan set over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and translucent, about5 minutes.
2. Add the serrano chile, salt and epazote leaves (or oregano), followed by the corn kernels and the water. (The water should barely cover the mixture.) Raise the heat to high and bring to a boil, then lower the heat to medium and cook, stirring occasionally, until the corn is tender and the liquid has almost completely evaporated, 30-35 minutes. Taste and add more salt, if needed.
3. Remove from the heat and discard the epazote. Add the mayonnaise and stir to combine.
4. Divide the corn mixture into four tall cups. Top with the Cotija cheese, chile piquin and crushed tamarind candies, to taste. Drizzle each cup with a little lime juice just before serving.
TAHINI BROWNIES (serves 6; prep time 15 min, baking time 22 min)
3 tbsp almond flour 1/4 cup cocoa powder 1/2 tsp kosher salt 1/4 cup extra-virgin olive oil 1/2 cup well-stirred tahini 4 ounces baking chocolate, roughly chopped 2 large eggs 1/2 cup granulated sugar 1 tsp vanilla extract 1/2 cup chocolate chips flaky sea salt, for sprinkling
1. Heat the oven to 350˚F and lightly grease an 8-by-8-inch dish. In a small bowl, whisk together the almond flour, cocoa powder and kosher salt and set aside.
2. Combine the oil, tahini and chopped baking chocolate in a small saucepan set over medium-low heat and cook, stirring often, until the chocolate is melted and the mixture is smooth. Remove from the heat and let cool slightly.
3. Meanwhile, in a large bowl, vigorously whisk together the eggs and sugar until frothy, 3-5 minutes. Whisk in the vanilla, followed by the cooled chocolate mixture.
4. Add the dry ingredients to the chocolate mixture and stir to combine, then fold in the chocolate chips.
5. Transfer the batter to the prepared pan, smoothing the top, then sprinkle lightly with flaky sea salt. Bake until a tester inserted in the centre comes out clean, 18-22 minutes. Remove from the oven and place the pan on a wire rack to cool. Serve warm or at room temperature.
APRICOT ALMOND CHAROSET TRUFFLES (makes about 3 dozen; prep time 15 min plus chilling)
2 cups pitted and chopped medjool dates 1 cup chopped dried apricots 1 cup golden raisins 1 cup roasted salted almonds 1 tbsp honey 3 tbsp sweet red wine (or grape juice)
1. Working in batches, add the dates, apricots, raisins, almonds and honey to a food processor and pulse until a textured paste forms. Transfer the mixture to a bowl and stir in the wine, 1 tablespoon at a time.
2. Scoop out tablespoons of the mixture and, using lightly moistened hands, roll them into balls. Place the truffles on a baking sheet or large plate lined with parchment paper as you go.
3. Refrigerate the truffles (uncovered is fine) for 2 hours, then transfer to a container with a lid and continue to refrigerate until needed. Serve chilled or at room temperature.
In Every Generation: A PJ Library Family Haggadah can be downloaded from pjlibrary.org/passover. (photo from PJ Library)
Passover is the ultimate Jewish story – a tale of freedom, hope and food – which makes it the perfect holiday to share with the entire family. Passover is time for gathering, reflecting, telling stories and working towards a world with freedom for all. But planning to cover all that with kids may feel lofty – especially if you’re a little hazy on the details yourself. The free Jewish book program PJ Library has you covered as a go-to destination for making Passover special.
Visit PJ Library’s Passover Hub at pjlibrary.org/passover to find everything you need to plan your Passover seder, set your table and answer your kids’ questions. There, you’ll find PJ Library’s free downloadable Passover Guide, a family-oriented primer that lays out how to prepare for the seders and the foods you need for your table, as well as offering up meaningful activities to make the most out of all eight days. The guide covers three main sections: how to get ready, what you need to get through the seder, and what comes after the festive meals have come to a close.
Also available for digital download from the hub is In Every Generation: A PJ Library Family Haggadah. It follows the arc of a traditional Haggadah and features all the major songs, prayers and moments, but also incorporates helpful framing and stories for kids so they can get the most out of this experiential meal. It also has new question prompts to help you reinvigorate your seder. The online version can be downloaded for free, while the PJ Library Haggadah is available for purchase in paperback from Amazon.ca.
Beyond the guide and the Haggadah, the Passover Hub features downloadable activities to keep little ones entertained during the seder, book lists, a step-by-step video playlist to help kids learn (or brush up on) the Four Questions, and recipes. There are fun and easy recipes like Charoset Breakfast Balls, a perfect grab-and-go breakfast that’s healthy and packed with protein, Chicken Skewers with Avocado Dip, or cholent, a classic hearty Jewish dish made in the slow cooker.
About PJ Library
PJ Library’s goal is to inspire joyful Jewish experiences by sending free storybooks and activities to families with children ages 0-12 and offering ways to connect with community. The program was founded in 2005 by the Harold Grinspoon Foundation and, with the support of donors and partners, now distributes books in seven languages to more than 650,000 children in more than 40 countries every month. The PJ Library family experience is built around the monthly storybooks and also includes family-focused holiday guides and other free gifts. Anyone who visits PJ Library’s website can hear original storytelling podcasts and explore a vast collection of Jewish parenting resources. The program welcomes families across the diversity of Jewish life. Learn more or sign up for monthly children’s books at pjlibrary.org.
