Tag: Sara Ciacci

Cooking to fill others’ tables

Mere days before heading to Israel for a couple of weeks, Sara Ciacci, 90, called the Jewish Independent to make sure that I had received her new cookbook, Sara’s Kitchen: 90 Years of Devotion, 90 Recipes from the Heart (Gateway Rasmussen, 2015), and that I had all the information I needed about the Jewish Food Bank. For Ciacci, food and tzedaka are inextricably connected with life and community.

“Sara Ciacci is the beating heart of Temple Sholom’s kitchen,” reads the cookbook’s introduction. “From her kiddush lunches to the Sisterhood catering committee, second seders, women’s seders and the annual Yom Kippur break-the-fast, Sara has made a mission of nourishing her congregation since its earliest days. She is queen of all hamantashen, blintzes and latkes, and, every year, she and friend Leonor Etkin produce challot by the dozen for Temple Sholom’s High Holiday celebrations. Sara also makes the Vancouver Jewish Food Bank her priority, and all the hungry in our community will be the beneficiaries of all the money raised from the sale of Sara’s Kitchen.”

The Jewish Food Bank supports close to 400 Jewish individuals each year, according to its 2013-2014 report. Ciacci shared with the Jewish Independent an email she wrote to the Jewish Family Service Agency, which co-funds the food bank with Jewish Women International-B.C. and community donors. In it, she traces her memories of the service agency back 80 years, to the Depression era, when, like many families in the Jewish community, she writes, “my mother, two sisters and I needed help. I also remember Theresa Blumberg, the social worker who came to our home and found a reason to look in the food pantry, to talk with me and ask about school. She also found time to visit me during the 18 months that I was in the children’s preventorium for tuberculosis. It was Miss Blumberg who made sure that I had proper shoes and school supplies. My only possession from childhood is an 11th birthday book inscribed, ‘To my dear Sara, from Theresa Blumberg.’…

“My adult association with the Jewish Food Bank started in 1984 when our president, Jean Cohen, was helping a Jewish senior and found canned cat food in her cupboard. She did not have a cat. Jean brought the idea of a food bank for seniors and immigrants to our board. We then approached the Jewish Family Service Agency (JFSA) and an unofficial partnership was born. B’nai B’rith Women (now JWI-BC) would be responsible for collecting food and JFSA counselors chose the recipients. Hampers were provided based on a list that identified recipients only by a numbered card that specified their specific needs.”

Organized for a number of years by “two wonderful women who are no longer with us,” Renee Lifchus for BBW (now JWI-BC) and Isabel Lever from JFSA, “We packed the first hampers … in Safeway paper bags on the workbench in Carol Fader’s basement…. Hampers contained non-perishable food items that our members donated or collected from friends and family.”

In this tradition of community, several recipes in Sara’s Kitchen are Ciacci’s “by way of being begged, borrowed, copied, changed or invented.” The sources of these recipes are acknowledged, which adds to the community feel of this cookbook.

There are three chapters, starting with most everyone’s favorite meal: dessert. The second chapter comprises Passover recipes, the third, “and everything else.” There is an index for quick finds, a page on which to note your favorite recipes and their page number for easy reference, as well as a couple of pages to write in a few of your own recipes. Each section is headed by a full-color page of some of the treats waiting to be made.

The desserts section starts with a few tips, such as the need to chill cookie dough for at least an hour. Ginger snaps, blueberry drop cookies, and apple and honey cake bread pudding with butterscotch sauce are among the 36 pages of desserts to try after Passover.

In addition to the Passover conversion table – offering substitutes for flour and Graham cracker crumbs, for example – there is a spice guide, and pieces of advice offered throughout, such as how to ripen avocados more quickly and how to make radish roses. Appropriately, on page 90, is “Sara Ciacci’s Recipe for a Rich Full Life,” featuring nine wise ingredients.

Since I’m reviewing this cookbook in the Jewish Independent’s Passover edition, the recipes I tested are all kosher for the holiday: spinach vegetable kugel, red cabbage and almond crisps. Everything turned out according to plan, except the almond crisps, which were golden brown in about half the suggested time. I will remember this next time I make them because they are so good and easy to make, there will be a next time.

SPINACH VEGETABLE KUGEL

3 large carrots
10 oz package frozen spinach, thawed
1 medium onion
2 stalks celery
1 cup chicken [or vegetable] bouillon
3 eggs
3/4 cup matza meal
salt and pepper to taste

Preheat over to 350˚F. Grease an eight-inch square pan.

Cut up and grate carrots. Set aside. Chop spinach, onion and celery. Place in a two-quart saucepan. Add grated carrots and bouillon. Cook over medium heat for 15 to 20 minutes until vegetables are soft.

Place the eggs and matza meal in a mixing bowl. Stir in cooked vegetables. Season with salt and pepper. Spread the mixture evenly in the baking pan. Bake, uncovered, for 45 minutes. Cut into squares before serving.

RED CABBAGE

1 medium onion
1 average-size red cabbage
4 medium apples
1/4 cup canola oil or butter
1/2 cup water
3 tbsp (or more) red wine vinegar
3 tbsp sugar
1 tsp salt
3 or 4 whole cloves
1 tsp caraway seeds (optional)

Slice onion and sauté in oil/butter until translucent. Shred cabbage. Peel, core and slice up apples. Place cabbage in a pot and top with the sliced apples. Add water and remaining ingredients. Place on medium-low heat and simmer one hour (or longer), stirring occasionally until cabbage is tender.

Adjust vinegar/sugar to taste. Some lemon juice can be substituted for the vinegar.

ALMOND CRISPS
Perfect for Passover, these cookies also make a great gluten-free option at any dessert buffet.

3 cups sliced almonds with skins, lightly toasted
1/2 cup sugar
2 egg whites. at room temperature
1/2 tsp vanilla (optional)

Preheat oven to 350˚F. Line cookie sheet with parchment paper.

In a large bowl, mix (do not beat) egg whites with sugar. Add vanilla. Stir in almonds.

Using a tablespoon, make mounds of mixture on cookie sheet and flatten into thin rounds with your fingers dipped in cold water or with the back of a spoon. Bake for 20 minutes or until golden brown.

Turn off the oven and leave cookies in the oven with door open for 10 more minutes.

Makes 20 to 22 cookies.

For copies of Sara’s Kitchen, contact Darcy Billinkoff at [email protected].

Project Sustenance is the Jewish Food Bank’s second food drive

Debbie Rootman, community developer and program coordinator for the Jewish Food Bank.

On Sunday, June 1, from 1-4 p.m., the Jewish Community Centre of Greater Vancouver will be the site of Project Sustenance, a major food drive in support of the Jewish Food Bank. Community members, who are encouraged to bring non-perishable food items to donate, will be treated to live entertainment, a kosher barbecue and a kids-oriented crafts table hosted by Vancouver Talmud Torah. The drive is organized in partnership between the Jewish Family Service Agency (JFSA), Beth Tikvah Synagogue, Jewish Women International (JWI) and the JCCGV.

The idea for the drive came from Beth Tikvah’s Francie Steen and Shelley Ail, who is the lead food bank volunteer, said Debbie Rootman, community developer and program coordinator for the Jewish Food Bank. Steen and Ail are event co-chairs.

This is the first year of Project Sustenance, but JFSA “hopes to have it annually, because hunger is 365 days a year,” Rootman told the Independent. In an average month, she said, the Jewish Food Bank provides meals for 250 people, 65 of whom are children. “On top of helping so many people in the community,” Rootman said, “on special times of the year, like Passover and Rosh Hashanah, we distribute hampers to another 170 clients of Jewish Family Service Agency.”

Project Sustenance is meant to be the second food drive of the year for the Jewish Food Bank, which organizes Project Isaiah each High Holiday season with the help of local synagogues. Rootman and her colleagues had “always talked about doing another one in the spring, but haven’t had the time or volunteer power to do it,” she said. In fact, by about January every year, the food bank has usually run out of the goods donated in the fall. Typically, after January, the food bank has had to largely rely on cash donations, “so that way we can buy food, which we do bi-weekly for fresh vegetables and fresh bread and other things that we need,” she added.

“It was started as a temporary measure, but we’ve still got it today. So, it has grown. Many of the reasons [for that growth] are because Vancouver is very expensive, so some of the people we see are working poor … disabled people, elderly people, people on fixed incomes we are helping, as well as people going through tough times … everybody has challenges in their life, so we are here to help for those times.”

The Jewish Food Bank “was started 33 years ago by two women,” Rootman said. “It was started as a temporary measure, but we’ve still got it today. So, it has grown. Many of the reasons [for that growth] are because Vancouver is very expensive, so some of the people we see are working poor … disabled people, elderly people, people on fixed incomes we are helping, as well as people going through tough times.” She added, “everybody has challenges in their life, so we are here to help for those times.” Her personal philosophy, she said, is that “charity begins at home.”

The Jewish Food Bank operates out of the Peretz Centre for Secular Jewish Culture every other Thursday and is organized and staffed by volunteers. Elaborating on the scope and value of those contributions, Rootman said, “The Jewish Food Bank could not operate without the many volunteers.” She said there is always a need for volunteers to drive goods to clients who lack mobility, to organize food at the bi-weekly food banks and to sort Project Isaiah food donations in the fall. Right now, they are hoping that more volunteers will step forward to help with “set up and take down on June 1, as well as sorting” the donations.

The Jewish Food Bank is a community-wide effort, and Project Sustenance is no different. Aside from Steen and Ail, JWI’s Sara Ciacci has been involved in Project Sustenance through “major fundraising for the Jewish Food Bank,” said Rootman, and the JCCGV has donated the space for the June 1 drive. Some of the other major sponsors include Broadway Moving, which has donated a truck to transport the donated food, Omnitsky’s Kosher, which is providing kosher hot dogs, and Signarama Richmond.

Project Sustenance follows Beth Tikvah Synagogue’s presentation of A Place at the Table, a film that screened on May 13 to raise awareness about hunger in the community. The documentary explores the various issues surrounding hunger and the means to solving this serious problem. The screening was followed by a panel discussion, which included Rootman, who said she found the film to be “very powerful,” and Alex Nixon from the Richmond Food Bank. The panelists connected the information in A Place at the Table to Canada and the local Jewish community.

For those who are unable to attend on June 1, “food donations can be dropped off at any synagogue, Jewish school, the JFSA office or the JCC,” Rootman said. Community members can also make a cash or credit card donation by calling JFSA at 604-257-5151.

Zach Sagorin is a Vancouver freelance writer.