Tag: summer

Instiling Jewish values

The 46th summer season of the Phyliss and Irving Snider Camp Gan Israel of British Columbia ended with tears, hugs and good resolutions. (photo from CGI)

Tears, hugs and good resolutions capped off a unique camp experience in Vancouver on an emotionally charged Friday, Aug. 13, as campers, staff and parents said farewell at the end of the 46th summer season of the Phyliss and Irving Snider Camp Gan Israel of British Columbia (CGI).

Despite two years of unprecedented challenges facing camps and schools due to COVID-19, co-director Rabbi Dovid Rosenfeld said CGI continued to grow. And he anticipated registrations to keep climbing, as families experience firsthand the positive effects of a Jewish summer camp experience. In the words of parent Danica David, “In one week, Camp Gan Israel took my son from a frightened child determined to hide his Judaism at public school, to a proud Jew who wears a kippah and takes pride in his davening prowess!”

photo - When asked which activity was their favourite, campers had a hard time narrowing it down
When asked which activity was their favourite, campers had a hard time narrowing it down. (photo from CGI)

“Our staff are the real secret to our success,” said co-director Chaya Rosenfeld. “They approach this job as a personal mission: to bring the warmth and love of Judaism to every child through a fun and impactful camp experience. We see each child not just as a camper, but as a special member of the tribe. We love everyone equally because inside we are all the same, defined by our Jewish soul.”

For the six weeks of camp, every activity of every day was imbued with Jewish energy and content. In addition to daily learning that brought home the message of camp, there were crafts, carnivals, shows, games and songs, all with Jewish themes that reinforced the concept of unconditional love (Ahavat Yisrael) and Jewish values. Campers were encouraged to search within themselves to find the sparks of holiness that lie within each person and object, thereby bringing more light and goodness into the world.

When asked which activity was their favourite, campers had a hard time narrowing it down. “I loved everything!” said Rose C., a 9-year-old camper who commuted from Langley every day. “But the water activities and hot lunch were my favourites!”

Other campers pointed to the art classes (which were led by professional artists) as their highlight of the summer, while still others were enthusiastic about the weekly shows that were performed over the summer, including The Magic of Yeeri, Cinemazoo Petting Zoo, Juggling with Matt and In the Company of Fairies.

photo - Camp Gan Israel kids
Camp Gan Israel kids (photo from CGI)

“The carnivals were the best!” said Sarah F. “I loved the face-painting, bouncy castles and races.”

A definite highlight was the trip to Playland, where campers from the youngest 3-year-olds to the oldest teen campers got to spend a day on the rides.

To end off the summer, CGI’s Rabbi Rosenfeld introduced the CGI Mitzvah Campaign. Campers chose one mitzvah that they learned at camp that they would focus on throughout the year. Submitting 10 reports to the camp office on how they’re doing in practising the mitzvah nets them a prize, carrying the camp experience of fun and Jewish values into their home and throughout the year.

“The best part of camp for me was my surroundings,” said counselor-in-training Eliana R., age 10. “I was surrounded by warmth, happiness and laughter between everyone. That’s what elevated it from just a normal, basic camp to an extraordinary experience. I can’t wait to go next year!”

For more photos of CGI, visit @vancouvercgi on Instagram. Email [email protected] for more information.

– Courtesy Camp Gan Israel

Picnic sandwiches and salads

(photo from vancouversnorthshore.com)

The sandwich as we know it was created in England in 1762 by John Montagu, the fourth Earl of Sandwich, a British statesman and gambler. He asked for a serving of roast beef to be placed between two slices of bread so he could eat with his hands and not have to get up from the table when he was playing cards or gambling. Here are some sandwiches good for your table – or a picnic.

MIDDLE EASTERN PITA SANDWICH
(makes eight sandwiches)

1 15-ounce can chickpeas
1 tbsp lemon juice
1/4 cup chopped onions
1 minced garlic clove
2 tsp vegetable oil
1/4 cup tahini
1/2 cup toasted sesame seeds
8 pieces pita
shredded lettuce
sliced olives
chopped tomatoes
chopped dill pickles

  1. Drain chickpeas and reserve three tablespoons of liquid.
  2. Place chickpeas, liquid and lemon juice in a blender or food processor and blend until pureed.
  3. Heat oil in a frying pan and sauté onion and garlic until tender.
  4. Combine pureed chickpeas, onion-garlic mixture, tahini and sesame seeds in a bowl.
  5. Split pita and fill with chickpea mixture. Add any of the accompaniments: lettuce, olives, tomatoes and/or pickles.

TUNA SANDWICH
(makes two cups)

6 tbsp cream cheese
1 cup sour cream
7/8 cup flaked tuna
2 tbsp finely chopped onions or scallions
2 tsp horseradish
1 tsp Worcestershire sauce

  1. Beat cream cheese and sour cream in a bowl until fluffy.
  2. Add tuna, onion, horseradish and Worcestershire sauce and blend.
  3. Let stand in refrigerator at least two hours. Remove and spread on bread or rolls.

GAZPACHO SANDWICHES
(makes eight servings)

8 round hard rolls
butter or margarine
4 medium or 6 small thinly sliced tomatoes
2 thinly sliced cucumbers
4 tbsp minced green peppers
2 tbsp minced onions
oil-and-vinegar dressing

  1. Cut tops from rolls and remove some bread from the tops and bottoms, leaving a thin shell. Spread sides of rolls with butter or margarine.
  2. Put tops and bottoms together, wrap airtight and refrigerate.
  3. In a bowl, combine tomatoes, cucumber, green peppers and onion. Add enough dressing to moisten well and toss. Cover and refrigerate at least one hour.
  4. Fill roll bottom with gazpacho mixture, replace tops and cut in half. Serve at once.

* * *

Many people think of potato salad as a good accompaniment for summer picnics, but they can also be used as a meat or poultry accompaniment at the dinner table, as well. In Europe, often, potato salad is served warm with vinegar and oil and herbs as a dressing, while Americans add mayonnaise. Here are a few of my favourites.

CREAMY POTATO SALAD WITH LEMON AND FRESH HERBS
(This recipe is adapted from one in Bon Appetit magazine. It makes four servings.)

1 1/2 pounds baby red potatoes
1 1/2 tbsp rice vinegar
salt & pepper
3/8 cup mayonnaise
1 to 2 green onions, thinly sliced
half a celery rib, cut into 1.5-inch slices
1 tsp dry parsley
1 tsp dry basil
1 tbsp chopped fresh dill
3/4 tsp grated lemon peel

  1. Drain cooked potatoes and let stand 20 minutes.
  2. Cut potatoes in small pieces and place in a bowl. Toss with vinegar, salt and pepper.
  3. Add mayonnaise, onion, celery, parsley, basil, dill and lemon peel and toss. Cover and chill until ready to serve.

DIJONNAISE POTATO SALAD
(makes three cups)

1/2 cup light mayonnaise
2 tbsp Dijon mustard
2 tbsp cider vinegar
1 tbsp fresh or 1/2 tsp dry dill or parsley
salt & pepper to taste
1 pound cooked, cubed red potatoes
1/2 cup minced celery
1/4 cup minced green onions

  1. In a bowl, combine mayonnaise, Dijon mustard, vinegar, dill or parsley, salt and pepper.
  2. Add potatoes, celery and onions. Cover and chill until serving.

NIÇOISE POTATO SALAD
(The original Niçoise salad came from Nice, France, in the 19th century; it had tomatoes, anchovies and olive oil. In a 1903 French cookbook, artichokes, red pepper, black olives and a vinaigrette were added. Over the years, tuna, hard-boiled eggs and green beans also have been added. This recipe makes four servings.)

1 1/2 pounds cooked and drained red potatoes
1/4 pound cooked green beans in one-inch pieces
2 ribs cut celery
1 sliced red pepper
1/2 sliced red onion (optional)
1 1/2 tbsp Dijon mustard
1 6.5-ounce drained can tuna packed in olive oil
10 pitted, sliced black olives
8 halved cherry tomatoes
3 cut up hard-boiled eggs
minced tarragon or chives

dressing
1/2 cup olive oil
1/4 cup lemon juice
2 tbsp red wine vinegar
3 rinsed & dried anchovies
3 tbsp minced fresh or 1 1/2 tsp dry tarragon
salt and pepper to taste

  1. Combine olive oil, lemon juice, wine vinegar, anchovies, tarragon, salt and pepper in food processor or blender and mix until smooth.
  2. Place potatoes in bowl, add dressing and toss.
  3. Add green beans, celery, red pepper, red onion, Dijon, tuna, tomatoes, eggs, tarragon and chives. Toss gently and serve!

Sybil Kaplan is a journalist, lecturer, book reviewer and food writer in Jerusalem. She created and leads the weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks.

About the (back) cover

image - 2021 Summer issue back coverphoto - Hummingbird in gardenA hummingbird recently paid a visit to my garden while I was enjoying a coffee outside. I wanted this photo to be the one on the back cover of the Summer issue, but, taken with my phone, it just wasn’t a high-enough resolution. So, I went back to a photo I took last spring for that year’s Summer issue but didn’t use because it felt too cheerful at that point in the pandemic. Now, however, with vaccinations well underway and restrictions soon to start easing in the province, a little colour doesn’t seem out of place.

Enjoy summer’s many fruits

Who doesn’t look forward to summer’s bounty? Not only are fruits healthy – blueberries, for example, are low in calories but high in fibre, Vitamin C, Vitamin K and have a high antioxidant capacity – and delicious on their own but they make for great desserts, salads and spreads. Here are some recipes for a few of my favourite fruits: blueberries, peaches and apricots.

REVERSED BLUEBERRY COBBLER
six to eight servings

base:
2 cups blueberries
1/2 cup sugar
1 tbsp flour
2 tsp grated lemon peel
1/8 tsp nutmeg
2 tbsp pareve unsalted margarine

cake:
1 1/3 cups flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp nutmeg
6 tbsp unsalted pareve margarine
1/2 cup sugar
2 eggs
1/2 tsp vanilla
1 1/2 tsp grated lemon peel
2/3 cup non-dairy creamer

1. Preheat oven to 350°F. Grease a baking dish.
2. Combine blueberries, sugar, flour, grated lemon peel, nutmeg and margarine for base. Bake 10 minutes.
3. In a bowl, combine flour, baking soda, baking powder and nutmeg for cake.
4. In another bowl, cream margarine with sugar and eggs. Add vanilla and lemon peel.
5. Mix in dry ingredients with non-dairy creamer. Drop batter atop blueberry mixture. Bake for 40 minutes. Serve warm with pareve whipped cream or ice cream.

BLUEBERRRY YOGURT CAKE 1

1/2 cup butter or margarine
1 cup brown sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 cup blueberry yogurt

1. Preheat oven to 350°F. Grease a cake pan.
2. Cream butter or margarine and brown sugar.
3. Add egg and vanilla and blend.
4. Stir in flour, baking soda, baking powder, alternately with yogurt.
5. Pour into a cake pan. Bake for 50 minutes.

BLUEBERRY YOGURT CAKE 2

1 cup brown sugar
1/2 cup butter or margarine
3 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
2 cups blueberry yogurt
1 tsp vanilla
1 tsp cardamom

1. Preheat oven to 325°F. Grease a cake pan.
2. Cream half cup sugar and butter or margarine. Add eggs.
3. Gradually add flour, baking powder and baking soda.
4. Stir in one cup blueberry yogurt. Add vanilla and cardamom. Pour half of batter into cake pan.
5. Spread remaining sugar and yogurt on the batter. Add rest of batter. Bake for 45-50 minutes.

SPICED PEACHES

4 cups sliced peaches
1/4 cup brown sugar
2 tsp lemon juice
12 cinnamon sticks
2 tsp brandy

1. Place peaches, sugar, lemon juice, cinnamon sticks and two cups water in a saucepan.
2. Bring to a boil. Reduce heat and simmer 20 minutes.
3. Cool and add brandy. Pour into a jar with a lid or a bowl.

WALDORF PEACH SALAD
four servings

1/2 cup chopped celery
1/2 cup sliced grapes
1/2 cup chopped apples
1/4 cup chopped nuts
4 sliced peaches
4 pieces Romaine lettuce
1 tbsp brown sugar

dressing:
1/2 cup mayonnaise
1 cup whipped cream
1 tsp grated orange peel

1. In a bowl, combine celery, grapes, apples and nuts. Toss lightly.
2. Place a piece of lettuce on each salad plate with a sliced peach on top. Fill with a quarter of the salad.
3. Sprinkle with brown sugar. Refrigerate.
4. In a bowl or jar with a lid, combine mayonnaise, whipped cream and orange peel. Spoon over each peach salad serving.

PEACH UPSIDE DOWN CAKE

1 cup brown sugar
1 cup chopped nuts
2 cups chopped peaches
1 cup brown sugar
1/4 pound butter or margarine
1 egg
1 cup milk or non-dairy creamer or pareve almond milk
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg

1. Preheat oven to 350°F. Grease a cake pan.
2. Toss together one cup brown sugar, nuts and peaches. Sprinkle on the bottom of a cake pan.
3. In a bowl, cream one cup brown sugar and butter or margarine. Add egg, milk and vanilla and stir.
4. Add flour, baking powder, cinnamon and nutmeg and blend. Spoon into cake pan. Bake for one hour or until a cake tester comes out clean. Allow to cool before turning out onto a cake plate.

APRICOT JAM
This is a Grace Parisi recipe taken from Food & Wine Magazine’s online recipe pages. It makes three half-pint jars.

photo - apricots2 pounds pitted apricots, cut into 1/2-inch pieces
1 1/2 cups sugar
2 tbsp fresh lemon juice

1. In a nonreactive saucepan, toss the apricots with sugar and let stand, stirring until the sugar is mostly dissolved, about one hour.
2. Add lemon juice and bring to a boil until sugar is dissolved. Simmer until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 20-25 minutes. Skim off scum that rises to the surface.
3. Spoon into three half-pint jars, leaving a quarter of an inch at top. Close and let jam cool to room temperature. Store in refrigerator for up to three months.

SPICED APRICOTS

2 cups apricots cut into halves
2 tbsp brown sugar
1 tsp lemon juice
6 pieces stick cinnamon
1 tsp brandy

1. Place apricots, sugar, lemon juice and cinnamon in a saucepan with a little water. Simmer until soft.
2. Add brandy and heat. Cool and spoon into a jar.

APRICOT BUTTER

five cups
2 pounds halved apricots
1/4 cup sugar
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp allspice
2 tsp lemon peel
1 tbsp lemon juice

1. Place apricots in a saucepan. Cook over low heat in their own juices until soft.
2. Puree in a blender and measure. Return to sauce pan, adding a quarter cup sugar for each cup of pulp.
3. Add cinnamon, cloves, allspice, lemon peel and lemon juice. Bring to a boil. Spoon into jars, close and refrigerate.

APRICOT LEATHER

2 cups pitted apricots, cut into pieces
1 tsp lemon juice
1/2 cup sugar

1. Preheat oven to 175-200°F.
2. Drop apricot pieces into a blender and puree. Add lemon juice and sugar.
3. Spray a cookie sheet with vegetable spray. Spread pureed apricots evenly, quarter-inch thick on a cookie sheet. Place sheet in oven and keep door open. Bake until dry, three to six hours. Let cool.
4. Cut crosswise once, lengthwise three times, so you have six pieces.
5. Cover with plastic wrap and roll up.

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

Summer Celebration 2018 cover

image - JI Summer Celebration 2018 coverPictured on the cover of this year’s Jewish Independent Summer Celebration issue is a great blue heron. Winnifred Tovey, who lives in Vancouver, shot the photograph in Dr. Sun Yat-Sen Park. The heron was a frequent visitor, and Tovey has taken scores of photos of him over the years. When she lived in Strathcona, Tovey would walk to the park and the gardens next door every day after work. The heron would usually hang out in a tree or elsewhere higher up, waiting for the gates to close and the tourists to clear out, but occasionally he’d pose for a picture. Tovey took up photography when she lived in New York City, 2000-2007. Perhaps because New York was such a city, Tovey took to hanging out in wildish places and photographing birds. She’s kept it up ever since.

Stay safe on the move

(photo by Staff Sgt. Jim Araos)

More than 200 B.C. children were admitted to hospital last year with pedestrian, cycling or skateboard-related injuries and, of these, almost one-third had major injuries. With summer on the horizon, kids are back outside walking, biking, skating and having fun and it’s important to teach them to make good decisions that keep them safe and sound.

“This is the time of year where we begin to see more and more children in our emergency department with injuries related to bike, skateboard and scooter incidents – many of which are preventable,” said Lisa Romein, manager of B.C. Children’s Hospital trauma program. “As parents, we must educate ourselves and our children to be cautious but to have fun at the same time. We have the ability to prevent many of these injuries from ever happening and to help ensure the warmer months are memorable for all the right reasons.”

The B.C. Trauma Registry reports the following data for transport injuries in the province for kids ages 0-14 during 2015/16:

  • Biking: 117 hospitalizations, 23 of them had major injuries
  • Pedestrian: 57 hospitalizations, 33 of them had major injuries
  • Skateboard: 28 hospitalizations, 3 of them had major injuries

“Sometimes, the fear of injuries can make it hard for parents to let their children get outside and be active,” said Dr. Mariana Brussoni, investigator with the B.C. injury research and prevention unit at B.C. Children’s Hospital, and associate professor with the University of British Columbia department of pediatrics. “But the benefits of active transportation far outweigh the risks. Our research has shown that children with opportunities for active transport are physically active, gain independence and self-confidence, and build the skills they need to stay safe.”

Safe Kids Week, an annual public awareness campaign aimed at reducing preventable injuries in children, was marked across Canada June 5 to 11. This year’s focus was active transportation safety. According to Parachute Canada, a national charitable organization dedicated to preventing injuries and saving lives and the organizer of Safe Kids Week, preventable injuries are the number one killer of Canadian children; one child dies every nine hours in Canada from a preventable injury; and, each year, approximately 4,700 children in Canada are injured due to non-motorized wheeled activities, and another 2,400 children are injured as pedestrians.

To keep kids safe on their travels, here are some tips from Parachute Canada:

  • Teach kids at an early age to look left, right and left again when crossing the road.
  • Always cross the street at corners. Use traffic signals and crosswalks.
  • Walk on sidewalks or paths. No sidewalks? Then walk facing traffic as far away from vehicles as possible.
  • Phones down, heads up when walking. Teach kids to put phones, headphones and other devices down when crossing the street.
  • Be seen. Teach kids to be especially alert and visible to drivers when walking after dark. Brightly coloured clothing and reflective gear help increase visibility.
  • Wear the right helmet for the activity. Bike helmets can be used for in-line skating and scootering, but skateboarding helmets should be used for skateboarding and longboarding; they cover the back of the head better and can protect against more than one crash.
  • Be prepared. Bike safety training and knowing the rules of the road are important for the safety of riders.
  • Always bike ride on the right side of the road in the same direction as traffic to be more visible to drivers.
  • Teach kids on bikes to make sure drivers can see them at all times. Bright, reflective clothing and flashing lights and reflectors help increase visibility.
  • When skateboarding, scootering or in-line skating, wear wrist guards to help prevent broken bones, sprains and wrist and arm fractures.

Elbow pads and kneepads should also be worn for in-line skating.

For more safety information, visit parachutecanada.org/skw-resources.

Urban farming in Vancouver

This photo of Sole Food Street Farms in Downtown Vancouver was almost the cover of our Summer Celebration issue, but the more colourful Gastown scene won out. (photo by Cynthia Ramsay)

image - Jewish Independent Summer Celebration issue cover 2017Co-founded by Seann Dory and Michael Ableman, Sole Food Street Farms transforms “vacant and contaminated urban land into street farms that grow artisan-quality fruits and vegetables. By providing jobs, agricultural training and inclusion in a community of farmers and food lovers, the Sole Food project has empowered dozens of individuals with limited resources who are managing addiction and chronic mental health problems.” For more information, visit solefoodfarms.com.