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BGU studies health tweets

BGU studies health tweets

Dr. Odeya Cohen (photo by Dani Machlis/BGU) and Dr. Rami Puzis (photo courtesy)

Ben-Gurion University of the Negev (BGU) researchers discovered patterns of significantly decreased joy, increased sadness, fear and disgust among healthcare professionals (HCP) in the largest social media study to track emotional changes and discourse during the COVID-19 pandemic.

In the study, a multidisciplinary BGU team analyzed more than 53,000 HCP tweets from followers of several hundred Twitter accounts of healthcare organizations and common HCP points of interest. The most significant topics HCPs discussed during the pandemic were COVID-19 information, public health and social values, medical studies, as well as daily life and food. Approximately 44% of their discourse was about professional topics during the entire 2020 year.

The research indicates data-driven approaches for analyzing social media networks are helpful as a method for exploring professional health insights during both routine clinical situations and emergencies. The study will be published in the Journal of Medical Internet Research. A preprint is already available online. It was funded by the BGU Coronavirus Taskforce and by an Israeli Ministry of Science and Technology coronavirus research grant.

“Our findings, which track increasing sadness and decreasing joy, should be a warning to health organizations of the importance of better mental health support to help HCPs cope with the emotional consequences of the pandemic,” say Dr. Rami Puzis of BGU’s software and information systems engineering department (SISE) and Dr. Odeya Cohen of the department of nursing. “Most interestingly, HCP tweets expressed greater levels of fear just prior to pandemic waves in 2020. This indicates that many HCPs, beyond those working in epidemiology, observed, and were adequately qualified to anticipate pandemic development.”

Puzis goes on to say, “This suggests that decision-makers could benefit from investing additional resources into listening to the broader HCP community to track and anticipate bottom-up pathways for developing health crises.”

– Courtesy Canadian Associates of Ben-Gurion University of the Negev

Format ImagePosted on August 27, 2021August 25, 2021Author CABGUCategories IsraelTags Ben-Gurion University, COVID-19, healthcare, Israel, mental health, Odeya Cohen, Rami Puzis, science, Twitter

Tackling the hatred head on

When white supremacists converged on Charlottesville, Va., four years ago chanting “Jews will not replace us,” it was the first encounter most of us had had with the conspiracy theory known as “the Great Replacement.”

In the pretzel logic of racists, immigration and multiculturalism are products of the Jewish imagination, with Jews perpetrating, through behind-the-curtains jiggery-pokery, what the tiny number of actual Jews in the world cannot do demographically: replace Aryan culture with alien races and cultures. The absurdity of the “theory” makes a lot more sense as one delves deeper into the trends and characteristics of antisemitism. Three wildly different but related books show that the projection of all that is wrong in society onto an empty vessel that happens to be Jewish recurs repeatedly. As ludicrous as the Great Replacement is, it dovetails magnificently with thousands of years of anti-Jewish prejudice and propaganda.

In Jews Don’t Count: How Identity Politics Failed One Particular Identity (TLS Books, 2021), author David Baddiel explores how the treatment of Jews is the exception to effectively everything today’s progressives espouse.

“It is a progressive article of faith – much heightened during the Black Lives Matter protests following the murder of George Floyd in 2020 – that those who do not experience racism need to listen, to learn, to accept and not challenge when others speak about their experiences,” he writes. “Except, it seems, when Jews do. Non-Jews, including progressive non-Jews, are still very happy to tell Jews whether or not the utterance about them was in fact racist.”

image - Jews Don’t Count book coverBaddiel discusses how racism and antisemitism are disentwined to disadvantage Jews, placing antisemitism lower on a “hierarchy of racisms” than other forms.

“Jews are stereotyped, by the racists, in all the same ways as the other minorities are – as lying, thieving, dirty, vile, stinking – but also as moneyed, privileged, powerful and secretly in control of the world,” he says. “And, if you believe, even a little bit, that Jews are moneyed, privileged, powerful and secretly in control of the world … well, you can’t put them into the sacred circle of the oppressed. Some might even say they belong in the damned circle of the oppressors.”

Baddiel confronts the canard that Jews can’t be victims of racism because they represent a religion, not a race – an audacious defining of an entire people by others who do not belong to the group, itself an example of something progressives would deign to do with no group other than Jews. By pushing antisemitism down the victimization scale, perpetrators can then accuse people who call out antisemitism as diminishing the experiences of minorities with legitimate claims to oppression.

When Baddiel called out one prominent antisemite, saying he had rarely heard so blatant a statement from someone with so large an audience, the perpetrator replied: “’Cos everyone was scared, that’s why.”

By alleging that a cabal of powerful Jews is policing the language of critics, the perpetrator, Baddiel writes, “isn’t a racist, he’s a hero, finally standing up and saying the things that need to be said even though it will bring down the wrath of this all-powerful Jewstablishment on his head.”

Similarly, when an article in the New York Times seemed like an attempt to rehabilitate the notorious antisemite Louis Farrakhan, the author replied to a critic who mooted the negative impact this could have on Jews: “Somehow, among the million concerns, you believe that yours are supposed to rise to the top.… That is called privilege.”

A recurring theme is that, unlike other minorities, Jews are not “innocent victims.” Baddiel (and the other authors mentioned here) do not explicitly say it, but it is understood that, for antisemites, Jews are not victims because, whatever the calamity, they bring it on themselves.

Another recent book, Israel: A Simple Guide to the Most Misunderstood Country on Earth by Noa Tishby (Free Press, 2021), picks up on some of Baddiel’s themes.

Tishby is an Israeli-American actor with a strong Zionist lineage. Her grandmother was a founder of the first kibbutz in Israel. Her grandfather was Israel’s first ambassador to West African countries and served on the Israeli delegation to the United Nations. Her great-grandfather was the founder of Israel’s ministry of industry and trade. Tishby served in the Israel Defence Forces entertainment troops, which she describes as, basically, “a nightly USO [United Service Organizations] tour.” She starred in an Israeli prime time soap opera – Ramat Aviv Gimmel, a sort of Israeli Melrose Place – then made the move to Hollywood.

image - Israel book coverHer book is aimed at people of her demographic – young, hip, leftist (though presumably non-Jewish) readers – and she presents, through biography and history, a tidy Zionist narrative that hits the bases. She does what pro-Israel writers rarely do: she uses emotion and personal stories, rather than dogged reliance on facts, chronology and empiricism. This is not to diminish the fact-based foundation of the book, but her first-person narrative connects the reader to the land and people of Israel in a way that cold facts do not.

Tishby provides a simple but thorough overview of regional history and the development of Israel, as well as the parallel history of the Palestinian and Arab peoples in the area. She dissects the claims of the BDS movement one by one, debunking the prevailing leftist narrative in the West. She pillories the obsession of the United Nations with anything Israeli and rebuts allegations of colonialism, apartheid, ethnic cleansing, unequal warfare and occupation quite effectively.

She recounts how, in the years after the Second World War, there were roughly 11 million refugees worldwide, 700,000 of whom were Palestinian.

“The 10,300,000 non-Palestinian refugees were funneled into UNHCR (United Nations High Commissioner for refugees, created in 1951), the UN agency dedicated to resettling and integrating refugees and/or stateless peoples,” she writes. The Palestinians got their own unique refugee agency: the UN Relief and Works Agency for Palestine Refugees in the Near East (UNRWA).

“While UNHCR is constantly working on getting the global number of refugees down, with UNRWA the numbers go up, up, up,” Tishby writes. “After the 1948 war, there were approximately 700,000 displaced people. Now UNRWA has 5.6 million ‘refugees’ registered in their books. How is that possible?”

Even Palestinians living in Gaza and the West Bank are counted as refugees by UNRWA, she notes, asking: “Can you be a refugee from Palestine when you currently live in … Palestine?”

Near the end of the book, Tishby throws some questions at the reader: “How would you handle a wannabe Sharia state 30 miles from your house? How should Israel retaliate when Hamas fires thousands of rockets into southern Israeli towns? Why haven’t the Palestinians agreed to make a final peace deal? Will the PA unite with Hamas and, if so, will Hamas denounce violence, like, ever? Why is Israel singled out? What about other countries that actually do systematically abuse human rights? Why aren’t activists focused on their freedoms of religion, speech, and assembly, which Israel grants all her citizens? Where are the boycott movements of neighbouring countries that literally kill people for their beliefs, desire for freedoms and democracy, or sexual orientation?”

Tishby’s Israel is an engaging, entertaining read and an ideal primer for newbies to the subject. For those more immersed academically or through lived experience with this topic, there is little new information, but it is largely an enjoyable read although, in an effort to be hip and approachable, she routinely employs gratuitous profanities, which might grate on some readers.

Far from these two volumes on the scale of page-turning readability is the monumental tome Anti-Judaism: The Western Tradition by David Nirenberg (W.W. Norton & Co., 2013). Published eight years ago, it had somehow escaped my eye and, when I did get my hands on it, it sat for some time on my pile. Cracking the spine was daunting because the thesis is dark and unnerving.

Nirenberg undermines the received wisdom that antisemitism is characteristic of ideological extremes in Western civilization. Instead, he depicts “anti-Judaism” as absolutely central and foundational to the very identity of Western civilization. (He differentiates “antisemitism,” which is discrimination against Jews, and “anti-Judaism,” which is perhaps a more pernicious, guileful thing, attributing “Judaism” and “Jewishness” to anything undesirable, whether the object is Jewish or not.) Applying Nirenberg’s thesis to Charlottesville is a simple way of understanding it. In the eye of the racists, immigration and multiculturalism are bad, ergo, by definition, they are “Jewish,” whether actual Jews have any hand in them or not.

image - Anti-Judaism book coverNirenberg provides a sadly compendious recital of civilizations for whom “Jews,” “Jewishness” and “Judaism” were used as a prism through (and against) which non-Jews defined their own identities.

“Why did so many diverse cultures – even many cultures with no Jews living among them – think so much about Judaism? What work did thinking about Judaism do for them in their efforts to make sense of their world?” he asks.

In Christianity, Jews are viewed as “materialist” and earthly, which is juxtaposed with Christians’ self-image as being concerned with the spiritual and the divine. In a theology where things terrestrial are equated with all things evil, the corollary is predictable.

Nirenberg quotes Jean-Paul Sartre, who said: “if the Jew did not exist, the antisemite would invent him.” The subtext of Nirenberg’s book, one could say, is that both things are true: the Jew does exist and the antisemite invented him. There are, in effect, two different “Jews”: real Jews and the image antisemites have created and refined for millennia.

It is this latter imaginary “Jew” that has been used not only to torment generations of actual Jews, but also to contrive the self-identities of civilizations. Nirenberg includes both Christianity and Islam under the rubric of Western civilization when he writes: “anti-Judaism should not be understood as some archaic or irrational closet in the vast edifices of Western thought. It was rather one of the basic tools with which that edifice was constructed.”

Since Christianity and Islam were both founded as supercessionary religions to Judaism, juxtaposing that theological parentage with an antipathy to the descendants of the parent religion creates a cognitive dissonance that Nirenberg describes as the “truth of Jewish scripture and the falsity of the Jews.”

Somehow, adherents of both religions have intrepidly managed to accommodate the dissonance.

“The simultaneous inclusion and exclusion of Judaism became for Islam – as it had been for Christianity – a structuring principle of the world, one through which Islamic truth was explored, discovered and articulated,” he writes. Jews were “both necessary and noxious, prophetic and pernicious.”

The religious bigotry permeates Western civilization, not just its religion, he argues. Nirenberg discusses how Marx employed typical Christian perceptions of Jews as materialistic to fit his atheistic ideology. He also analyzes how it influenced the Enlightenment and the French Revolution. For example, while the Declaration of the Rights of Man and of the Citizen, the great document of the French Revolution, does not mention Jews or Judaism, “it was famously presented and represented to the people – in a painting and in print – as two new tablets of law, replacing those handed Moses on Mount Sinai.” Never mind Christianity and Islam, when it came time for what was probably the most progressive, liberal society yet in modern history to define itself, the revolutionaries took Jewish imagery and firmly demarcated themselves as “not that.”

What is striking when immersing oneself in volumes about antisemitism is the stark certainty of today’s “critics of Israel” that they are untainted with antisemitic bias. They apparently have given little, if any, thought or effort to learn the history of antisemitism and its myriad permutations.

While Nirenberg speaks very little about Israel, he packs a powerful punch when, after hundreds of dense pages excruciatingly dissecting how civilizations for thousands of years have understood their identities and their most significant beliefs in direct opposition to Judaism, he declares: “We live in an age in which millions of people are exposed daily to some variant of the argument that the challenges of the world they live in are best explained in terms of ‘Israel.’”

Coincidence? It doesn’t seem so to those have studied the history and malleability of anti-Jewish ideas.

Posted on August 27, 2021August 25, 2021Author Pat JohnsonCategories BooksTags anti-Jewish, anti-Judaism, anti-Muslim, antisemitism, David Baddiel, David Nirenberg, history, identity, Jewish history, Noa Tishby, politics, racism, religion, Western culture
About the Rosh Hashanah cover art

About the Rosh Hashanah cover art

image - JI Rosh Hashanah issue 2021 cover with art by Deborah ShapiroDeborah Shapiro is a self-taught, award-winning artist from Akron, Ohio, who creates collages from bits of magazine paper – no paint is used. Her subjects include nature scenes, animals and still life images. Many of her pieces have words and added meaning, as with the apple collage that graces the cover of this special issue of the Jewish Independent. You will find parts of apple pie recipes within the cut part of the apple. Apples, of course, are one of the symbols of Rosh Hashanah, representing, as we dip them in honey, our wishes for a sweet new year.

Shapiro began her art career later in life, after the age of 50, following a jaw surgery.  Her mother gave her magazines as she recovered and Shapiro used them as paint to create paper paintings. Prior to that, she was a videographer for more than 35 years. To see more of her creations, visit deborahshapiroart.com or facebook.com/deborahshapiroart.

Format ImagePosted on August 27, 2021August 25, 2021Author The Editorial BoardCategories Celebrating the HolidaysTags apples, art, collage, Deborah Shapiro, Rosh Hashanah
Returning to our holiday tables

Returning to our holiday tables

Planning ahead can help minimize touch points and help keep a small gathering safe. (photo by Michelle Dodek)

We all remember the days when we gathered family, friends and maybe some strangers together at our holiday table to celebrate Rosh Hashanah. For me, it feels like a distant memory but I know I loved preparing loads of food for all of us to enjoy together. And I’m looking forward to doing it again this year, albeit outside, under cover of a tent my brother luckily bought before his eldest daughter’s bat mitzvah (and has subsequently used for the bat mitzvah parties of his two younger daughters and other gatherings, particularly since COVID hit).

Dinner in my family has always a “family style” affair, where dishes are passed from one to the next and then left on the table for anyone to help themselves to seconds or thirds. Lunch on the first day of Rosh Hashanah, which is the main event in my home (aka “the Big Lunch”), has been, for the more than 20 years I’ve hosted it, a giant buffet.

For some people, reverting back to the way things were may be an easy mental step. For others, in an environment with unvaccinated children, immunocompromised loved ones and a newfound awareness about germ transmission, things will not go back to the way they were pre-pandemic. Not yet, given the latest mask mandate, and maybe not ever.

What to serve and how to serve it has always been a challenge in my family. How do we make sure everyone is comfortable with the food choices and the way they are presented? We have a few parameters since we are kosher and have those with nut allergies, dairy sensitivities, oral allergy syndrome, a few vegetarians and others who are just plain particular. Inviting upwards of 40 people, usually closer to 75, always presents some logistical fun, especially with environmental concerns ruling out disposables. All of these challenges have created an environment where thinking creatively about food is a necessity. My formal training as a chef has helped with this process.

The two parts to making sure your guests are at ease this holiday season are choosing a delicious menu (as usual) and presenting the food in a way that features as few touch points as possible. Menus can go one of two ways: traditional or modern. For traditional foods, I will defer to your family’s minhag (tradition). Some families and cooks take great pleasure in their annual interaction with time-honoured recipes. I treasure my baba’s potato knish recipe and relish the prospect of circling my challah and topping it with another small, braided crown the way my mom showed me when I was a little girl.

As a vegetarian, however, I have never presented a full array of traditional Ashkenazi foods to celebrate any holiday. Pickled tongue? Not a chance. In fact, I felt like a bit of a bad Jewish mother when my daughter was 5 years old and leaned over to me at my mother’s yontif table as the soup was served and whispered, “Chicken in soup! Weird!” My soups are seasonal, bright vegetable soups like butternut squash or carrot ginger.

photo - Composed salads are colourful and tasty
Composed salads are colourful and tasty. (photo by Michelle Dodek)

The farmers market produce that looks most appealing is what guides my menu. I feel strongly that bringing the bounty of our local harvest to my celebration of a spiritual new year is integral to our connection with where we are and how we live. That topic, however, is for another article.

Let me suggest, if you wish to bring your offerings into 2021 and still have your food choices reflect the symbolism of our tradition, try a couple of approaches.

First, look to Israeli cuisine. The mash-up of all Jewish traditions from Austria to Addis Ababa give many tasty options that will become new staples at your family gatherings.

Second, many Sephardi foods focus on beautiful vegetables and fruits that were not available to people living in Eastern Europe. However, living as we do today, we have access to almost every possible kind of produce. Invest in a few good cookbooks, like those of Adina Sussman, Jana Gur, Einat Admony or Yotam Ottolenghi for ideas on how to up your game with some vegetable forward, delicious, holiday-worthy food.

As far as ways to serve your food, here are some options to consider in order to be considerate of your guests in this special year of our emergence from pandemic holiday isolation.

Option 1: “Modified Family Style aka Downton Abbey,” using family members as the serving staff. For this option, the cook enlists the help of a few willing family members, (in my case, my teenaged children, my sisters and my brother). Each helper is given the responsibility to serve a dish, going from guest to guest, giving a description of the delicacy and spooning out an appropriate amount. While efficient, this does lend itself to the possibility of green bean almandine on Bubbie’s shoulder or salad in Grandpa’s lap.

Option 2: “Plated Dinner aka Eat What’s On Your Plate aka Sweat Away, Host.” This is the restaurant-style plate that hasn’t been so common at home since the Starbucks revolution in dining, where everyone has to have everything their way. In this model, everyone gets the same thing, in approximately the same amounts. Similar to a restaurant but without choosing your order. This results in more food waste, because, although it hasn’t been dropped on Grandpa’s lap, some of dinner will no doubt be pushed to the perimeter of the plate and left for the compost. It also requires, as suggested in the third version of the name, for someone to toil in the kitchen to make every plate and be on call if someone wants seconds of quinoa pilaf and doesn’t have the good fortune of sitting next to a toddler who has pushed all of that mixed grain thing to the edge of her plate. One can enlist the help of volunteers to assist with the plating to speed things up and, most certainly, some people will be needed to take the finished plates to the table, but the onus of refills will almost certainly fall to the person in charge of the kitchen.

Option 3: “Staffed Buffet” is probably the easiest, depending on the set up of your house. In this iteration of food service, a couple of people serve the buffet of food to the guests as they walk by with their plates. This eliminates having everyone touch the serving utensils. It requires fewer helpers than Option 1 and is more customized than Option 2. The catch is that your house needs to be set up to accommodate a group of hungry Jews traipsing along – and staying patient long enough with their family members who are acting as servers – to get all of their food. One major recommendation is, to avoid a stampede or major butting in line, do not serve any version of smoked salmon. For some reason, the sight of thinly sliced orange fish causes many Jewish people to act like Americans at Walmart on Black Friday.

Good luck with your holiday entertaining. Keeping things small this year to ease back into the intimacy of entertaining is also probably a great idea. Remember to say a hearty Shehechiyanu with your assembled guests for, if the pandemic has taught us one lesson, it is never to take being with our loved ones for granted. Shana tova.

Michelle Dodek is a longtime contributor to the Jewish Independent and a balabusta. She shares her love of cooking and entertaining through culinary classes, both in person and on Zoom.

Format ImagePosted on August 27, 2021August 25, 2021Author Michelle DodekCategories Celebrating the HolidaysTags cooking, coronavirus, COVID-19, entertaining, lifestyle, Rosh Hashanah
Being a Jewish woman

Being a Jewish woman

The Daughters of Zelophehad by artist Frederick Richard Pickersgill, engraver Dalziel Brothers, 1865-1881. (photo from metmuseum.org)

“A cobbler passed by the window of Rabbi Levi Yitzhak, calling out: “Have you nothing to mend?!” The rabbi began to cry: “Woe is me! Rosh Hashanah is almost here and I have not yet mended myself!” (Zichron Ha Rishonim)

According to Rabbi Kruspedai, in the name of Rabbi Yohanan, three books are opened on Rosh Hashanah: one for the wholly righteous, one for the wholly wicked and one for most of us, those in between. The wholly righteous are inscribed and sealed in the Book of Life; the wicked in the Book of Death; and the rest of us are held suspended until Yom Kippur, when we are judged worthy or unworthy. The zodiacal symbol for the Hebrew month of Tishri is, fittingly, a balance – the scales of justice.

When Creation was established, but still incomplete, humans had an important role – to fill the earth with life and to sustain life at the highest level (Genesis 1:28). We became a partner with the Creator in tikkun olam, perfecting the world.

Women are not relegated to a minor position in this task. As Rosh Hashanah approaches, Jewish women reflect on their role, knowing that they have more to do than merely bake honey cakes, send out Shana Tova cards and light candles.

Since coming to live in Israel five decades ago, I have felt the need for a deeper, more spiritual aspect. Every type of Jewish woman is represented in Jerusalem, from the ultra-Orthodox matron to the professional modern religious woman; from the Reform woman rabbi to the completely secular woman who sees any kind of ritual as nonsense. Each has her convictions and will act on them accordingly.

Having begun my life as a fairly assimilated Jewess, I fall somewhere in the middle. I consider myself a modern, observant woman, although I fall short of my daughters, who cover their hair and have studied Talmud, Mishnah and Jewish philosophy at a level of commitment to Judaism I probably will never attain. Yet, I am not totally ignorant, nor have I been left entirely unaffected by the feminist movement. I do believe that the Torah was given by G-d at Mount Sinai and one may not change it even one iota. But neither am I satisfied to fulfil the prayer of the pious father at his daughter’s birth in the Middle Ages: “May she sew, spin, weave and be brought up to a life of good deeds” – especially as the first three skills are completely beyond me!

I want to find a comfortable spiritual niche for myself within the framework of halachah (Jewish law). I have no desire to don tallit or tefillin to make a feminist statement, yet I know there are possibilities that exist for the Jewish woman that give her a place beyond catering to the family’s gastronomic needs when the Days of Awe come round. Many opponents of orthodoxy contend that women are not honoured in Judaism, despite the deep reverence for Sarah, Rebecca, Rachel and Leah. My namesake, Dvora, the judge and prophetess, is also greatly honoured for her political, moral and religious leadership.

There are contemporary Orthodox women who have widened the halachic barriers by challenging practices of separate synagogue seating, and questioning the right of women to be called to the Torah and to be counted in the minyan (traditionally, the minimum 10 men required for communal worship). These privileges do not unduly attract me – if they did, I would attend a Conservative or Reform synagogue. I am not even tempted to join a halachically permitted women’s “minyan” – I rather enjoy my silent communion with G-d and don’t feel it necessary to see everything that is going on. G-d hears Jewish women’s pleas, as He did in the case of the childless Sarah, Rachel and Hannah and the landless daughters of Zelophehad.

I don’t yearn for religious parity with men. Not everything in life can be equal or fulfilled at every given moment. Demands for personal gratification and unreal expectations can destroy relationships in the secular sphere also. Blu Greenberg, a pioneering Orthodox feminist and writer, has defined “time, energy, a measure of sacrifice and generosity of spirit” as the enemies of instant gratification and believes that one is only free within an ethical and moral structure.

With the approach of the High Holy Days, there are women who are searching for a role that will be neither insignificant nor undervalued. We are sifting through the perspectives of Jewish values, what we can welcome and what we can reject.

We will attend synagogue and listen to the shofar as men and women are obligated to do, and try to observe the period of penitence that ends with Yom Kippur. There are also tehinnot (petitional prayers; in Yiddish, tkhines) for women, written in Yiddish in Bohemia and published in Germany, Russia and Poland in the 18th century, which I would like to find and have translated. They emphasize G-d as a loving father rather than as a stern judge; the merit of the matriarchs; and define rewards in terms of pious and virtuous children. They represent a kind of folk literature, mirroring the daily life and concerns at that time in the ghetto. As it is known that many of the tehinnot were composed by women – a rare phenomenon – I think they are appropriate prayers to be added by women to the traditional ones at this time.

Mainly, I think, we should sustain our belief that women, as well as men, are made in G-d’s image. For me, being a Jewish woman largely defines who I am and what I am called to do. Our sages tell a story that, when the Torah was first given, G-d told Moses to teach it first to the women. I believe the reason – that is still valid today – was that women were the architects of the next generation, and their acceptance of it would determine whether or not future generations would continue the covenant. Surely, there is no more significant role as we approach the New Year and the Day of Judgment. May we all be inscribed for a good year.

Dvora Waysman, originally from Melbourne, Australia, has lived in Jerusalem for 50 years. She has written 14 books, and the film The Golden Pomegranate was based on her novel The Pomegranate Pendant. She can be contacted at [email protected].

Format ImagePosted on August 27, 2021August 25, 2021Author Dvora WaysmanCategories Celebrating the HolidaysTags identity, Judaism, Rosh Hashanah, tikkun olam, women, Yom Kippur

Salmon for the holiday

One of the symbols of Rosh Hashanah is the fish head – “God will make you the head, not the tail” is the blessing. Fish is often served at one of the holiday meals and here are a few salmon recipes that would be nice to serve for lunch or brunch.

HOT DOG BUN SALMON SANDWICHES
(This recipe is adapted from Food & Wine. It makes 8 servings.)

1/2 cup plain yogurt
2 finely chopped celery ribs with leaves
1 tbsp chopped chives
2 tbsp chopped flat leaf parsley
1 tbsp fresh lemon juice
salt and pepper to taste
4 loose cups flaked roasted salmon
8 hot dog buns
melted unsalted butter
potato chips

  1. In a bowl, combine yogurt with celery, chives, parsley and lemon juice. Season with salt and pepper. Fold in salmon.
  2. Heat a griddle. Brush the cut sides of the buns with butter and toast.
  3. Fill the buns with salmon salad. Top with potato chips.

SALMON BURGERS
(This recipe comes from Rick Moonen of RM Seafood in Las Vegas with my changes. It makes 6 servings.)

5 coarsely chopped scallions, white and green parts only
3/4 cup coarsely chopped red pepper
3/4 cup coarsely chopped green pepper
1 1/2 pounds skinless, centre-cut salmon, cut into 1-inch cubes and frozen for 30 minutes
1/2 cup dry breadcrumbs
salt and pepper to taste
2 tbsp unsalted butter
1/4 cup olive oil
6 split and toasted brioche buns
harissa-spiced mayonnaise (optional)
cucumber relish, lettuce and tomato slices, for serving

  1. Pulse scallions and peppers in a food processor until finely chopped. Transfer to a bowl. Pulse salmon until finely chopped and with some bigger chunks. Transfer to bowl.
  2. Fold in breadcrumbs, salt and pepper and one-third cup harissa mayonnaise (to make: add two tablespoons of the North African paste to two-thirds cup mayonnaise). Oil hands and shape into six patties. Transfer to a lightly oiled plate and refrigerate 30 minutes.
  3. Light a grill. Melt one tablespoon butter and two tablespoons olive oil in a frying pan. Add three burgers, cook on both sides four to five minutes. Transfer to a plate. Add another one tablespoon butter and two tablespoons olive oil to pan and fry remaining burgers.
  4. Spread harissa mayonnaise on buns. Top with burgers, relish, lettuce and tomato slices.

SMOKED SALMON AND ONION FRITTATA MUFFINS
(This recipe comes from Foods You Want for the Life You Crave by Nealy Fischer. It makes 4 to 5 servings.)

1 1/2 tsp olive oil
1 tbsp unsalted butter
1/2 small finely chopped onion
1 1/2 ounces lox or smoked salmon
4 large beaten eggs
1/4 cup chopped chives

  1. Preheat oven to 400°F. Grease six-cup muffin pan with olive oil or vegetable spray.
  2. Heat olive oil and butter in a frying pan. Add onion and cook eight minutes.
  3. Move onions to one side of frying pan, fry smoked salmon one minute. Break into small pieces.
  4. Transfer onion and salmon to a bowl and allow to cool.
  5. Add eggs, chives, salt and pepper to bowl and combine. Pour into muffin cups. Bake for 20-25 minutes or until eggs are set in the centre. Let cool one minute then remove from pan.

Sybil Kaplan is a journalist, editor of nine kosher cookbooks (working on a 10th) and a food writer living in Jerusalem. She has written the kosher restaurant features for janglo.net since 2014 and leads weekly English-language Shuk Walks in Machane Yehuda.

Posted on August 27, 2021August 25, 2021Author Sybil KaplanCategories Celebrating the HolidaysTags cooking, recipes, Rosh Hashanah, salmon

Try new-ish dish in new year

Quinoa (keen-wah) is a plant whose seed is eaten like a grain, like wheat, originally from the Andean region of South America. However, it is not a true grain. Quinoa contains higher amounts of protein compared to true grains, and it does not contain any gluten.

Eating quinoa might make people feel fuller than wheat or rice and it might also decrease post-meal levels of blood fats called triglycerides compared to eating bread. Here are some recipes you might like to try in the new year, particularly if you are gluten-free or celiac.

BASIC QUINOA
(makes 3 cups)

2 cups water
1 cup quinoa

  1. Place quinoa and water in a saucepan. When all the grains turn white, bring to a boil.
  2. Cover and cook until all the water is absorbed (about 15 minutes).

QUINOA TABBOULEH
(This recipe is from Rancho la Puerta in Tecate, Mex. It makes 4 servings.)

2 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp chopped Italian parsley
1 minced garlic clove
salt and pepper to taste
1 cup water
1/2 cup rinsed quinoa
1/2 cup chopped cucumber
1/2 cup chopped tomatoes
1/4 cup chopped fresh mint
1/2 cup chopped parsley
8 lettuce leaves

  1. Whisk oil, lemon juice and parsley in a bowl with garlic, salt and pepper.
  2. In a saucepan, bring one cup water to boil. Add quinoa, cover, reduce heat and cook until water is absorbed, about 13 minutes. Transfer to bowl and cool.
  3. Add cucumber, tomato, mint and a half cup of parsley. Pour dressing on and toss to coat.
  4. To serve, arrange two lettuce leaves on each of four plates. Spoon quinoa tabbouleh on top and serve.

LEMONY QUINOA SALAD
(This recipe is from California Chef Jeremy Fox from a Food & Wine article on America’s best vegetarian cooking. It makes 4 servings.)

8 large red radishes
1 small black radish
1 peeled medium carrot
1 cored medium fennel bulb
1 cup quinoa
2 1/2 cups water
finely grated zest of 2 lemons
juice of 1 lemon
2 tbsp vegetable oil
salt and pepper to taste

  1. Using a mandolin grater, thinly slice radishes, carrot and fennel and transfer to a bowl of ice water. Refrigerate about one hour, until crisp.
  2. In a saucepan, bring quinoa and water to a boil. Cover and cook over low heat until water is absorbed, about 20 minutes. Let cool.
  3. Drain and dry vegetables. Combine lemon zest and lemon juice with oil in a bowl. Add quinoa and toss. Season with salt and pepper.
  4. To serve, place quinoa in salad bowls and top with vegetables.

CRISPY QUINOA SLIDERS
(This recipe is from Food & Wine by Chef Kay Chun. It makes 12 sliders.)

2/3 cup quinoa
2/3 cup water
2 1-inch slices whole wheat bread, crusts removed, bread cubed
2 large eggs
1 cup coarsely grated zucchini
1/2 cup grated Parmesan cheese
1/4 cup chopped chives
3 minced garlic cloves
salt and pepper to taste
4 tbsp vegetable oil
mini buns, lettuce, tomatoes, onions, pickles

  1. In a saucepan, cook the quinoa in boiling water until just tender, about 10 minutes. Drain and spread onto a baking sheet to cool.
  2. Pulse bread in a food processor until coarse crumbs (about one cup).
  3. Whisk eggs in a bowl. Squeeze liquid from zucchini and add to eggs. Stir in cheese, chives, garlic, salt and pepper. Add quinoa and breadcrumbs. Let stand 10 minutes.
  4. Scoop 12 mounds of mixture to form half-inch-thick patties. Heat one tablespoon oil in a frying pan. Add six patties and cook about three minutes, until golden on the bottom and crisp. Re-oil the pan and fry the remaining six patties for three minutes.
  5. Serve in mini buns with lettuce, tomatoes, onions and pickles.

Sybil Kaplan is a journalist, editor of nine kosher cookbooks (working on a 10th) and a food writer living in Jerusalem. She has written the kosher restaurant features for janglo.net since 2014 and leads weekly English-language Shuk Walks in Machane Yehuda.

Posted on August 27, 2021August 25, 2021Author Sybil KaplanCategories Celebrating the HolidaysTags cooking, quinoa, recipes, Rosh Hashanah

Add a spinach salad to menu

Spinach may have originated 2,000 years ago in Persia but it is native to central and western Asia. Now widely popular, there are many tasty ways to prepare it. In addition, its health benefits are many, especially if eaten raw, so here are a few recipes for a healthy new year.

MY FAVOURITE SPINACH SALAD
(4 servings)

4 cups fresh, chopped spinach
6-8 halved cherry tomatoes
2 medium, sliced kohlrabi
2 grated hard-boiled eggs

dressing
1/2 tsp minced onion
1 crushed garlic clove
salt and pepper to taste
1/4 tsp sugar
1/8 tsp paprika
dash dry mustard
dash celery seeds
1 tbsp red wine vinegar
1 tbsp + 1 tsp olive oil
1 1/2 tsp water

  1. In a salad bowl, combine spinach, cherry tomatoes, kohlrabi and eggs. Set aside.
  2. In a jar, combine dressing ingredients, close and shake well.
  3. Dress salad just before serving.

CRUNCHY SPINACH SALAD
(4 servings)

4 cups torn spinach
1 cup fresh bean sprouts
1/2 cup sliced and drained water chestnuts
2 chopped hard-boiled eggs

dressing
1/4 cup brown sugar
1/4 cup vegetable oil
2 1/2 tbsp red wine vinegar
2 1/2 tbsp ketchup
1 1/2 tsp Worcestershire sauce

  1. In a salad bowl, combine spinach, bean sprouts, water chestnuts and eggs.
  2. In a bottle or jar, combine dressing ingredients. Cover and shake well to mix.
  3. Before serving, pour dressing over salad and toss.

SPINACH SALAD DRESSING
(This salad dressing recipe is from P.J. Clarke’s in New York, which was founded in 1884. The bar was once a saloon owned by Patrick J. Clarke, an Irish immigrant who was hired in the early 1900s and, after about 10 years working there, bought the bar and changed the name. It has had other owners since then and now has multiple locations.)

1/4 cup fresh lemon juice
1 large egg yolk or 1 tbsp mayonnaise
3/4 tsp salt
1/2 tsp dry mustard
1/4 tsp freshly ground black pepper
1/4 tsp sugar
1 small chopped garlic clove
1 cup olive oil

  1. Blend all ingredients except oil in a food processor until smooth.
  2. With motor running, add oil in a stream and blend. Transfer to a jar, cover and keep chilled until serving.

Sybil Kaplan is a journalist, editor of nine kosher cookbooks (working on a 10th) and a food writer living in Jerusalem. She has written the kosher restaurant features for janglo.net since 2014 and leads weekly English-language Shuk Walks in Machane Yehuda.

Posted on August 27, 2021August 25, 2021Author Sybil KaplanCategories Celebrating the HolidaysTags cooking, recipes, Rosh Hashanah, salads, spinach
Lamb shanks a savoury dish

Lamb shanks a savoury dish

Lamb is a rich meal, so count on one shank per person. (photo by Arild Finne Nybø)

This year, I plan to stray from my plebian Rosh Hashanah chicken and salmon, and go all in with lamb shanks. Even as I write this column, I don’t know whether or not we’ll be able to gather with family this year for the High Holidays. But, I’m hopeful. And, after spending a year-and-a-half’s worth of Jewish holidays celebrating via Zoom (or on our own), it’s left me remarkably unfazed. We have to eat, after all. It may as well be yummy. As my father always reminded me, “I am the most important guest in my own home!” So, lamb it is.

Being a shockingly bad liar, I feel compelled to come clean right at the get-go. I have never cooked this dish before. My husband Harvey is the lamb expert at our home. But it’s high (chai) time I stretched my culinary balabusta skills. For the record, I am breaking all my own rules, by making a dish that has more than five ingredients, and which looks like it’ll take a good hour or more to prepare. But we’re worth it. The end result will be a smooth, savoury dish with extrastellar depth and gastronomic nuance. Ha! And if you believe those hyperbolic words, I have a bridge to sell you. But, in all seriousness, it’s one of my favourite meals, rich though it may be.

As you know, if you’re a hardcore carnivore like me, lamb is a very fatty meat. As well, it has a distinctive flavour that you either love or hate. There don’t seem to be many fence-sitters when it comes to lamb. Harvey and I position ourselves squarely in the love-it camp. While we don’t eat it often, we consider lamb fancy food, and usually only have it on special occasions. Like Tuesdays. It plays well with rice, couscous, noodles or potatoes, which makes it an equal opportunity meat. And that’s something I admire in my food.

MOROCCAN LAMB SHANKS

6 lamb shanks
coarse salt and pepper to taste
3 tbsp plus 1/4 cup olive oil
1 large onion, finely chopped
6 large garlic cloves, minced
4 carrots, cut crosswise into 1/2-inch pieces
4 celery ribs, cut crosswise into 1/2-inch pieces
2 tbsp packed brown sugar
1 tsp dried thyme
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp cayenne, or to taste
1 1/2 cup dry red wine
3 cups beef broth

  1. Preheat oven to 325°F. Season the lamb with salt and pepper.
  2. Heat three tablespoons oil in a heavy pot over medium-high heat. Add the celery, carrots and onion and cook until very soft, eight to 10 minutes.
  3. Add the thyme, cumin, paprika, cinnamon, cloves, cayenne, brown sugar and garlic and cook for three minutes.
  4. Add the wine, then raise heat to high and bring to a boil. Lower heat to medium and add the beef broth. Leave on medium heat while you brown the lamb shanks.
  5. Pour the remaining 1/4 cup of olive oil into a sauté pan. Over medium-high heat, brown the lamb shanks well on all sides.
  6. Transfer the lamb shanks to the roasting pan (or Dutch oven) and pour the braising liquid on top. Cover with a lid or aluminum foil and cook for one hour. Remove the lid/foil and cook two-and-a-half to three hours more, turning the shanks over every half hour until the meat is very soft.
  7. Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface, then use the liquid as a sauce.
  8. Serve over rice, couscous or noodles, or with potatoes.

I can say with a fair degree of certainty that this is one of the tastiest lamb dishes I’ve ever had the pleasure of devouring. It’s not exactly summer food, but it’s perfect for fall or winter. If you served it for Rosh Hashanah dinner, you would undoubtedly impress the heck out of your guests. Or whomever you plan to eat with. It’s a labour-intensive recipe, no question about that. But you’ll thank me once the smell comes wafting out of your kitchen and you begin to food swoon.

Like I said, it’s a rich meal, so count on one shank per person. If you’re Israeli, you’ll probably opt to lay it gently on a mountain of rice or couscous, but maybe you’ll go rogue and settle it lovingly on a bed of noodles. We Ashkenazim like our meat and potatoes (a little too much, I’m afraid), so I’ll probably make a side of roasted baby new potatoes. If you go the traditional Ashkenazi route and start with gefilte fish and matzah ball soup, I guarantee you’ll be stuffed to the gills by the time you get halfway through the lamb. But will you stop? I think not. It’s kind of like a marathon … you don’t get halfway through only to say, “I think I’ve had enough.” Oh no, you’ll throw yourself into this Moroccan lamb like it’s a cold lake on a hot day.

As for Rosh Hashanah dessert, if you think anyone will have even a millimetre of space left in their stomach for a little something sweet, think again. I’d say there might even be a vomitorium involved, but we’re not Roman, so … no. Maybe put out some fruit for those who are really feeling gluttonous and want to ring in the New Year with a Gaviscon chaser. It’ll only be a token gesture (the fruit, not the Gaviscon), but you can always have it the next day for breakfast. Mind you, I’m usually so stuffed the following day that I can barely face food until maybe 9 a.m. Decide for yourself. Those little fruit jellies are always a nice touch, and barely take up any room.

Before you start feeling full just reading this, remember that you don’t have to eat every course that’s served during Rosh Hashanah dinner. You’re allowed to beg off the first three and save yourself for the main event. No one will be offended. In fact, probably no one will even notice. Whatever you end up doing for the High Holidays, be healthy, be safe and here’s to a sweet new year full of positive and inspiring adventures. Shana tova u’metuka.

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.

Format ImagePosted on August 27, 2021August 25, 2021Author Shelley CivkinCategories Celebrating the HolidaysTags Accidental Balabusta, cooking, lamb shanks, recipe, Rosh Hashanah
Jewish life in Newfoundland

Jewish life in Newfoundland

Rabbi Chanan and Tuba Chernitsky and their family before the couple had another baby this past spring. (photo from lubavitch.com)

In the fall of 2019, my husband and I traveled to Newfoundland to take in its beauty and bounty. Both of us had been to “the Rock” for work in previous years but had never had the pleasure of a real holiday in this unique part of Canada. As is always the case with our travels, we were very curious about whether, when and how there may have been Jewish life in this part of the world.

An internet search revealed that Spanish Sephardi traders began arriving in what is now Newfoundland after the English conquest of Eastern Canada in 1761. More than 100 years later, during the 1890s, Ashkenazim – peddlers, tailors, merchants and farmers – escaping Russian and Polish pogroms came to settle there. These peddlers and merchants traveled the island, trading salt fish and textiles. At one time, there was even a small textile industry in St. John’s, which attracted some of these former merchants.

By 1909, the first Hebrew congregation was incorporated. The first free-standing synagogue was built in St. John’s in 1931 but is no longer in use as a synagogue. At its peak, in the early 1970s, about 360 Newfoundlanders self-identified as Jews.

Postwar Jewish life

A 2014 article on melbourneblogger.blogspot.com, called “Canada: A History of the Jews in Newfoundland and Labrador,” speaks about various options proposed after the Second World War by the World Zionist Congress as possibilities for the settlement of Jews while the reestablishment of the Jewish homeland, Israel, was developing. Settlement in the outports of Newfoundland was apparently one of those options.

The same article refers to Robin MacGrath’s book Salt Fish and Shmattes: A History of the Jews in Newfoundland and Labrador from 1770, noting there were many missed opportunities to create a more substantial Jewish presence and contribution to the well-being of all Newfoundlanders in the 1930s and 1940s. One example was the refusal of the Newfoundland government – then ruled jointly by British and local commissioners – to address Newfoundland’s critical shortage of doctors by offering the possibility of immigration to German Jewish doctors who were willing to be housed in isolated fishing ports. The British and local Newfoundland government opposed admission of anyone who was not of British stock. One wonders how different and how much more safe outport life might have been had those who lived in these tiny hamlets had access to such medical support.

Current Jewish life

My research into Jewish connections finally led to the doors of the Chabad rabbi and rebbetzin, Chanan Chernitsky and his wife Tuba, who have made St. John’s their home for the last four years. Rabbi Chernitsky, Argentine by birth, came to St. John’s via Winnipeg, a place to which his family immigrated during one of the many economic declines in Argentina. Tuba Chernitsky is a Winnipegger by birth, raised in a religious family of 11 children. The couple married in Winnipeg, then moved to Montreal, where they spent a handful of years.

Settling in Newfoundland in 2017, with Chabad’s mission to bring Jewish life “to life,” has had its challenges but the Chernitskys – and their five children – have enjoyed a warm welcome from the community at large. Over a Shabbat meal at their home, my husband and I learned that other religious leaders in St. John’s have been generous, as well; for example, offering the rabbi office space and other supports until he can fully establish roots in the community.

photo - The writer and her husband, Ted Ramsay, at Cape Spear, the eastern-most point of Canada
The writer and her husband, Ted Ramsay, at Cape Spear, the eastern-most point of Canada. (photo from Karen Ginsberg)

The number of Newfoundlanders who self-identify as Jewish is low. The population of Jews living in the province at any one time is partly a function of who metaphorically washes up on its shores – occasionally an academic on loan to Memorial University, a student undertaking a special course of studies, a government official working on a certain project or a businessperson with a unique product or service to develop.

Notwithstanding the relatively small Jewish community, the broader community’s interest in learning about Judaism is lively. During the Chernitskys’ first Chanukah, about 50 people came out to partake in the public candlelighting. The next year, that number trebled – some 150 people came out to get a sense of what Chanukah was all about for their Jewish neighbours.

In 2020, in order to comply with COVID restrictions, Chabad created a drive-in menorah lighting, which generated the largest turnout so far. The Chernitskys gained permission to use a local parking lot, had a radio frequency through which they could keep participants involved in the ceremony and they brought around sufganiyot (jelly doughnuts) to the cars so that families could safely enjoy this part of the celebration.

Both the rabbi and his wife make strong efforts to connect with any Jewish students studying at Memorial University. Before COVID, they also made themselves available to the occasional Jewish visitor who arrived with one of the several cruise lines that make a stop in St. John’s, and they plan to resume the practice as soon as the cruise ships once more operate.

The Chernitskys’ intention is to home school their five children, with Tuba as the teacher. In 2019, the couple started a small Hebrew school for their two eldest children and a few children from another Jewish family. During COVID, in-person activities had to stop but the school is expected to be underway again in September.

photo - Brigus is a small fishing community located in Conception Bay
Brigus is a small fishing community located in Conception Bay. (photo by Karen Ginsberg)

In addition to home schooling their children, the Chernitskys also try to make sure that their kids attend various events, to mingle with other children and gain an appreciation for the history and culture of their new home.

The rabbi and his wife are planning for the future. A successful online fundraising activity this past year has provided sufficient financial support to move Chabad House, which is also their home, to a property closer to downtown and only a few minutes from the university. This means that observant Jews could more easily join them for Shabbat. They would like to continue to involve more of the larger community in their Chanukah celebrations.

photo - A view on Newfoundland’s Skerwink Trail
A view on Newfoundland’s Skerwink Trail. (photo by Karen Ginsberg)

In the longer term, the Chernitskys hope to attract Jewish immigrants to Newfoundland from other parts of Canada, from Israel or elsewhere. Today’s Newfoundland is very different from pre-Confederation Newfoundland in its acceptance of newcomers. The province proudly welcomes immigrants and international students from any part of the world and sees immigration as a key component of its economic and labour market growth. Newfoundland’s relative affordability, along with the need for growth in its economy, most particularly its service sector, are reasons to be optimistic about that vision.

Beyond Jewish Newfoundland

Our car travels took us the length and breadth of the magnificent Bonavista Peninsula and the Irish Loop, another peninsula in southeastern Newfoundland, as well as to St. John’s. We enjoyed hikes on the Skerwink and East Coast trails. Everywhere we went, we enjoyed the remarkable beauty of Newfoundland’s landscapes and the warmth of our hosts. It was not until I was gazing out from the plane’s window on our return flight – when I could see more fully just how rugged the whole topography of the Rock is – that I really understood how resourceful each of the small outport communities, which lie at the end of every spit of land, has had to be. My visual from up above gave me an appreciation for how resilience has come to be bred into the DNA of Newfoundlanders.

Karen Ginsberg is an Ottawa-based travel writer.

Format ImagePosted on August 27, 2021August 25, 2021Author Karen GinsbergCategories TravelTags Chanan Chernitsky, history, immigration, Newfoundland, Tuba Chernitsky

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