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"The Basketball Game" is a graphic novel adaptation of the award-winning National Film Board of Canada animated short of the same name – intended for audiences aged 12 years and up. It's a poignant tale of the power of community as a means to rise above hatred and bigotry. In the end, as is recognized by the kids playing the basketball game, we're all in this together.

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Tag: summer

Building sense of community

Building sense of community

This past summer at Camp Hatikvah, the 13-year-old campers were asked to re-create a camp photo from the 1960s. (photo from Camp Hatikvah)

If any Camp Hatikvah alumni stepped onto the property for the first time since the early 2000s, they would be in awe. With the exception of the chadar (dining hall), every single building on site has been rebuilt over the years thanks to the generosity of the community. The facilities are safe, modern and thoughtfully planned to ensure the best program possible can be delivered to the close to 700 participants Hatikvah hosts each summer. 

However, even more impressive than what has changed at Camp Hatikvah over the years, is what hasn’t.

“Our site has certainly improved a lot over time and the new facilities have led to exciting program 

opportunities for our campers but, with great pride, our program remains deeply steeped in the same traditions that existed when the camp was founded some 75 years ago,” shared executive director Liza Rozen-Delman.

Rozen-Delman went on to say that, while  alumni from any previous era who visited the camp may not recognize the buildings, they would feel immediately at home.

“Everything would be familiar to them. The mifkad (flag raising/lowering) ceremony is performed verbatim to how it was done in the ’40s. We still start every meal by singing ‘Anachnu od lo achalnu shum davar …’ followed by the blessings. The Kochot campers still try to sneak past shmira (night watch) after bedtime and final banquet is still the most special night of the summer,” she said with a smile.

It’s hard not to smile with her, as you can see the passion for Jewish camping all over her face as she speaks about the generations of children who have been impacted by Hatikvah. 

“It’s a place like no other,” Rozen-Delman said. “It is where thousands of kids had the chance to experience a fully Jewish environment for the first time in their lives. It’s beautiful and I am grateful to be able to be a part of it.”

Joanna Wasel, board president, couldn’t agree more. She said Jewish camp is one of the most impactful ways to help children form a strong and proud Jewish identity. It works, she said, “specifically because the learning at camp is informal. It doesn’t come from lectures but from immersive Jewish experiences that are shared amongst a community of peers. It’s powerful and effective. Quite frankly, it’s brilliant.”

photo - One of the photos from the 1960s that Camp Hatikvah 13-year-olds re-created last summer
One of the photos from the 1960s that Camp Hatikvah 13-year-olds re-created last summer. (photo from Camp Hatikvah)

During these complicated times, when youth are experiencing mental health issues at an unprecedented rate, Hatikvah’s focus on tradition is also helping campers go back to a simpler time. “We are a technology-free zone,” noted Rozen-Delman, who went on to say that camp offers children a much-needed respite from social media. “Being unplugged is freeing,” she said. “It’s one of the greatest gifts we can give the children of today.”

Rozen-Delman spoke about the joy she feels when kids engage in the type of back-to-basics fun that the camp environment can provide. She recalled a program the 13-year-old campers did this past summer, where they were given an historical camp photo from the early 1960s and asked to re-create it.

“It’s not always easy to get a 13-year-old excited about a program, so I was unsure what the reaction would be,” she said. “But these kids reveled in the opportunity to do something creative and different. They went to their cabins, got dressed up and had the most amazing time giggling with each other as they performed their task. It was so pure. And I loved the photos they took, as it connected them with the past and reminded them that they are a part of a community of people who have been touched by this special camp.”

– Courtesy Camp Hatikvah

Posted on December 23, 2022December 22, 2022Author Camp HatikvahCategories LocalTags continuity, history, Jewish camp, Joanna Wasel, Liza Rozen-Delman, summer
Getting back into traditions

Getting back into traditions

Camp Miriam adapted during the pandemic, but nothing quite compares to being back in the old stomping grounds of Gabriola Island. (photo from Camp Miriam)

Camp Miriam is a place that holds fast to tradition. This tendency is obvious if you just look around: tables in the chadar (dining hall) are signed and dated by the former chanichimot (campers) who painted them, with the oldest table proudly displaying an impressive “1997.” Besides the tables, Camp Miriam has been running educational and Labour Zionist-oriented programming since it opened in 1948. Camp Miriam has a solid foundation of tradition and is not a place accustomed to rapid or unexpected change.

If Camp Miriam is so deeply rooted in tradition, how, then, to return to its customs after they were so rapidly and unexpectedly interrupted during the past couple of years? With 2022 constituting the first year that Camp Miriam could offer campers a full-capacity summer on Gabriola Island since 2019, there were many traditions to get back to. I, for one, had started to forget what it feels like when all of camp holds hands on Saturday nights during Havdalah. I was also having a hard time recalling the early morning energy that fills machaneh (camp) at 8 a.m., when around 200 chanichimot and tzevet (staff) are just waking up, eager to meet the day.

Of course, I did get around to remembering both the longstanding customs and everyday activities that take place at camp. But I didn’t do it alone. This summer, I worked as a madatz madrichol (counselor-in-training counselor), one of four madatz madrichimot, meaning I spent a lot of time with youth aged 16 to 17. As future leaders of Camp Miriam, the madatz were grateful to have the chance to take part in the leadership development program, especially after having lost valuable experiences to the pandemic. Throughout the summer, I watched them grow, face challenges and become people who will be important guides in the lives of Camp Miriam campers for years to come. I was impressed and humbled by all they accomplished, and it is largely through them that I was able to remember what it means to be at Camp Miriam.

So what does it mean? Camp offers lots of opportunity for personal development and growth and, at the same time, it provides a nearly criminal amount of fun, both for chanichimot and tzevet. There is avodah (labour) and a chance to take care of their summer “home,” and there are chuggim (interest groups), where kids chose an activity that interests them, like pretending to be Vikings, or swimming or making friendship bracelets. We all explored Gabriola and Vancouver Islands on tiyul (out trips), shared Shabbatot together, and contributed to meaningful conversations in daily educational programming blocks, during which we covered topics from consumerist culture to antisemitism.

While Camp Miriam adapted during the pandemic, nothing quite compares to being back in the old stomping grounds of Gabriola Island. Sure, maybe madrichimot had to explain basic elements of camp to kids more times than usual, but the synapses of the Camp Miriam community were firing and, together, we remembered. It is not a far cry to consider the summer of 2022 as a triumph – both in recovering the institutional memory of Camp Miriam, and in providing campers with meaningful summers. I, for one, know that more than one madatz went home with stories they’ll be telling to their own children. 

Reflecting back on the summer, I can’t help but feel a certain amount of pride. There is pride in remembering, and it is thanks to this recovered memory that Camp Miriam will continue to grow. 

Emma Paidra has been a chanichol (camper) at Camp Miriam since 2009 and she is a fifth-year madrichol (counselor).

Posted on December 23, 2022December 22, 2022Author Emma PaidraCategories LocalTags Camp Miriam, continuity, Jewish camp, memories, pandemic, personal growth, summer
Encouraging independence

Encouraging independence

At Camp Solomon Schechter, campers are encouraged to take some risks, embrace imperfection, connect and make new friends, and grow as leaders and good citizens of the world. (photo from Camp Solomon Schechter)

The pandemic and its restrictions on socializing greatly affected kids in particular. Being together at school and at camp gives children the chance to practise being in community and build skills around dialogue, collaboration, connection and identity. Without face-to-face interactions, in-person education and events, physical touch and their relationships, they have struggled to stand up for themselves and build the confidence they need to make their own decisions and truly find out who they are. Especially with how much social media and celebrity culture influence kids to try the latest trends to be part of the in-crowd, many of them are losing their own self-worth and misinterpreting their identities.

As many camps and groups for young people do, Camp Solomon Schechter values each child as an individual, and strives to support their social, emotional, physical and spiritual growth. At Solomon Schechter, campers have the opportunity to practise independence by choosing their own chuggim (activities) and making their cabins their own through spirited chants or personal artwork. Campers can do all of this in a safe, nurturing environment and find their passion to do what makes them happy, whether it’s arts and crafts, sports, nature or musical theatre. Every camper is encouraged to risk a little (but not without guidance and protection from counselors), embrace imperfection, try something new, connect and make new friends, make choices that support their community, and grow as leaders and good citizens of the world.

For summer 2023, Camp Solomon Schechter is making an even greater and more intentional effort to praise perseverance and inspire confidence in our campers to help them discover themselves. All of the programming this summer will be infused with key curricula that will teach campers how to set goals, show love, explore their feelings and emotions, find new activities they can be passionate about, and develop skills they can bring back home and use in life outside of camp.

One of the newest programs, started last summer, was the middot (values) system, which includes values such as compassion, respect and teamwork. This was designed to show campers the 10 values that members of the Camp Solomon Schechter community uphold. Each value corresponds with a coloured bead, and a camper received a bead from a counselor when they displayed one of the 10 values. Each cabin of campers collected their beads in a jar and, once they reached 25 beads, they received an award.

“We’re immensely proud of this program and the campers who displayed these values all throughout the summer. We believe that this program and others are crucial in developing confidence,” said Zach Duitch, Camp Solomon Schechter executive director. “We know that they will treasure these values and take them with them as they grow and begin participating in the community at large. We can’t wait to bring our middot program back to camp this summer and see how our campers have used these values outside of camp.”

– Courtesy Camp Solomon Schechter

Format ImagePosted on December 23, 2022December 22, 2022Author Camp Solomon SchechterCategories LocalTags Camp Solomon Schechter, children, Jewish camp, middot, pandemic, personal growth, summer, values, Zach Duitch
Learning to nurture kindness

Learning to nurture kindness

Foundation for Jewish Camp has been awarded a grant to explore how Jewish overnight camp nurtures and promotes character development. (photo from jewishcamp.org)

Foundation for Jewish Camp (FJC) has been awarded a three-year expansive research grant from the John Templeton Foundation to explore how the activities and rituals at Jewish overnight camp nurture and promote character development in adolescent campers and camp staff.

Findings of an earlier landscape survey of current virtue development practices at Jewish camps and a series of interviews with camp professionals identified kindness as the most common virtue camps desire to nurture in their communities. This next phase of in-depth research will focus on understanding how kindness is embedded into the structure of Jewish camp, how character virtues are taught, practised and modeled by camp leadership and staff, and how staff and campers are impacted.

The initial one-year planning grant, awarded in 2021, was used to develop conceptual frameworks and research design and instrumentation. This work included convening thought partners and learning circles to guide the project; conducting a landscape survey of current virtue development practices at Jewish camps; interviewing a select group of 10 camps to learn more about their current practices; and developing the proposal for the three-year study to evaluate the impact of character development practices on the minds, hearts and behaviours of adolescents and young adults who participate in Jewish camp.

According to Rabbi Avi Katz Orlow, FJC’s vice-president for education and innovation and the co-leader for this project, “Jewish camp in North America has a great history of making mensches – a Yiddish term for a person of great character and integrity – but that is not enough. We need to look critically and explore the metrics of character development. With the support of the John Templeton Foundation, we will define where we are headed in this work for the next decade. Surfacing and sharing best practices in character development will ensure we are making our best effort to raise new generations of thoughtful, resilient, caring, community-minded individuals. The world needs mensches now, more than ever before.” 

“We want to surface exemplary practices that support young adult camp staff to model and nurture kindness in themselves and others,” said Nila Rosen, FJC’s director of learning and research. “Our research will allow us to learn with the camps and develop additional resources and practices to elevate emerging and promising character development at camps across North America.”

These resources will expand on FJC’s Making Mensches Periodic Table – the resource bank for camp staff and educators to engage in the work of character development, whose popularity served as the basis for this inquiry.

FJC has selected five camps that are intentional in their construction and cultivation of a culture of kindness in their community. These camps will conduct a thorough exploration of how that shows up in their staff selection and training, relationship building, camp rituals, peer-to-peer support, professional development, branding materials, camp artifacts, signage, or explicit language used by leadership teams.

Dr. Richard Bollinger, senior program officer of character virtue development at the John Templeton Foundation, said, “We are excited about the potential impact of this project because spreading kindness within a community can create ripples of a ‘pay-it-forward’ nature that extend far beyond the initial kind actions. Along with the hundreds of thousands of campers, families and staff who participate in 300+ Jewish camps across North America each year, we are eager to share and learn with FJC and the field.”

– Courtesy Foundation for Jewish Camp

Format ImagePosted on December 23, 2022December 22, 2022Author Foundation for Jewish CampCategories NationalTags Foundation for Jewish Camp, Jewish camp, kindness, summer

Back to the magic – Camp Miriam

Earlier this summer, I gave each of my Tzofimot (Grade 8 campers) metal kitchen tongs and told them that we were crabs. Then we all ran around the camp click-clacking our tong pincers and yelling “Crabs!” at the top of our lungs, to the amusement and confusion of everyone we encountered. Next, we headed to the pool for a nighttime crab swim. As we swam around our little “ocean,” I realized how wonderful it felt to be silly again, and it was clear my campers felt the same way.

In 2020, Camp Miriam pivoted and managed to run a day camp despite COVID. In 2021, we were able to return to Gabriola Island for a short time and spend three amazing weeks there. But this year was the first normal summer any of us – staff and campers alike – had had in three years.

It turned out that the thing we needed most was permission to be silly again; a release from the heaviness that these recent years have been. As crazy as it sounds, the simple joy of pretending to be a crab and, for a moment, not caring about anything else, was the perfect antidote to the fear and masks and insulation of the pandemic.

This summer was one of the most rewarding experiences of my life, a phrase which, if I’m honest, I say basically every summer after camp ends. But the additional element of this summer was getting to help my campers – and me – remember and re-learn that silliness is a vital part of life. Sitting and talking with them was meaningful and special, running cool educational programming for them was exciting and interesting, but the most special parts of the summer were the times where all of us let go of our inhibitions and were just goofy. Being crabs, singing “Solidarity Forever” at the top of our lungs from our kayaks, or creating synchronized swimming routines in the pool, it all just felt so freeing.

Being a camp counselor is the hardest thing I have ever done. It requires late nights, constant emotional presence and endless amounts of energy and enthusiasm. The reward is that I get to hang out with incredible campers while we splash around in the pool, cheering and giggling and pretending – and that makes it all worthwhile.

It’s possible that I’m reading too much into a fun activity we ran for our kids. Maybe Crab Night wasn’t as profound as I’m making it out to be, but, for me, it epitomized the magic of this first full summer at Camp Miriam since the pandemic started. Small moments of silliness were what made it feel like a regular summer again. It felt like we had truly returned to camp’s essence: a space to be ourselves, to have fun and to connect with people who care about one another.

Shani Avrahami Saraf is a third-year student at the University of British Columbia and this was her 12th summer at Camp Miriam and her fourth summer as a camp counselor.

Posted on September 16, 2022September 14, 2022Author Shani Avrahami SarafCategories Op-EdTags Camp Miriam, COVID, summer
Instiling Jewish values

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

Format ImagePosted on August 27, 2021August 25, 2021Author Camp Gan IsraelCategories LocalTags Camp Gan Israel, CGI, Chaya Rosenfeld, Dovid Rosenfeld, education, education antisemitism, summer
Picnic sandwiches and salads

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.

Format ImagePosted on July 9, 2021July 14, 2021Author Sybil KaplanCategories LifeTags cooking, picnics, potato salad, recipes, salads, sandwiches, summer
About the (back) cover

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.

Format ImagePosted on June 11, 2021June 11, 2021Author Cynthia RamsayCategories From the JITags birds, flowers, photography, summer
About the Summer 2020 cover

About the Summer 2020 cover

photo - Summer issue cover, 2020(photo by Cynthia Ramsay)

Normally, this special issue would be called Summer Celebration and have a multi-page pullout calendar of events. This summer, however, is unique and more sobering. The photograph is meant to reflect our current reality. We have no idea what lies ahead but remain hopeful for a brighter future.

Format ImagePosted on June 12, 2020June 11, 2020Author The Editorial BoardCategories LocalTags coronavirus, COVID-19, summer
Enjoy summer’s many fruits

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.

Format ImagePosted on July 13, 2018July 11, 2018Author Sybil KaplanCategories LifeTags baking, cooking, fruit, summer

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