summer

Six weeks of fun

More than 200 kids went to Camp Gan Israel this summer. (photo from Camp Gan Israel)

More than 200 children attended Camp Gan Israel this summer. They had a varied schedule, with baking, crafts, skateboarding, swimming, sports and field trips to such places as Stable Harvest Farm, Wild Play Adventure Park, Playland, Science World and Sasamat Lake. A special highlight was the camp’s theme song and dance, which was picked up by almost 400 Camp Gan Israel’s around the globe.

“Camp shows children that Judaism is fun, joyful and alive,” said camp director Chaya Rosenfeld. “The staff set an amazing example of being proud and enthusiastic about their Judaism and there is no substitute for a camp experience.”

Seventeen staff members were flown in from California, New Jersey, Florida, Ohio, New York, Montreal and Toronto.

Rabbi Dovid Rosenfeld of Lubavitch BC added, “The cost-of-living crisis is really hitting families hard. Almost 90% of the campers received a discount to attend camp, with a percentage receiving a full scholarship. No one is turned away for financial reasons and we are really grateful to our supporters for giving the children the opportunity to experience the summer of a lifetime.”

– Courtesy Camp Gan Israel

Salmon fillets … and potatoes

Salmon fillets make for an easy main course. (photo from thebrilliantkitchen.com)

Salmon makes for a nice main course. Besides being high in protein, iron, Vitamin D and potassium, it is high in omega-3 fatty acids. It can be served with so many things. Healthy sides include steamed vegetables or a salad. But potatoes also mesh well, especially when the recipes include Parmesan cheese. Here are a few salmon options, and a couple of potato sides.

ROASTED SALMON WITH OLIVE-MUSTARD BUTTER AND ORZO
(This recipe by Michelle Anna Jordan is from an April 2001 Bon Appétit magazine. It makes 8 servings.)

1/2 cup butter
12 Kalamata or other pitted, chopped olives
1 chopped shallot
1 tbsp chopped Italian parsley
2 tsp Dijon mustard
salt and pepper
olive oil
8 6- to 8-ounce salmon fillets, 1.25 to 1.5 inches thick
2 1/2 cups orzo
whole Kalamata olives
fresh Italian parsley sprigs

Mix butter, chopped olives, shallot, parsley and mustard in processor until blended but slightly chunky. Season with salt and pepper and transfer to small bowl.

Preheat oven to 400°F. Brush a large, rimmed baking sheet with olive oil. Place salmon on sheet. Sprinkle with salt and pepper. Roast 14 minutes.

Cook orzo in a large pot of boiling, salted water until tender but firm. Drain and return to pot. Add half of olive-mustard butter and toss.

Divide orzo among eight plates. Top each with a salmon fillet. Place a small dollop of olive-mustard butter atop each fillet. Garnish with whole olives and parsley.

BROILED SALMON
(This recipe by Simone Zarmati Diament appeared in the Jerusalem Post in 2015. It makes 6-8 servings.)

1 whole 1.5- to 2-inch thick salmon fillet
olive oil or vegetable oil spray
4 tbsp soy sauce
1 tbsp liquid smoke
2-3 minced garlic cloves

Cover a large, shallow baking pan with foil and grease or spray with oil. Fifteen to 30 minutes before cooking, place fish, skin side down, on the pan. Spread soy sauce, liquid smoke and garlic evenly over fish.

Broil or bake at 400°F for 10 to 12 minutes. Transfer to a platter and serve.

BAKED SALMON FILLETS
(4 servings)

4 portions salmon fillets
2 tsp dry oregano
4 minced garlic cloves
pepper to taste
2 thinly sliced tomatoes
2 small thinly sliced onions
1/4 cup chopped parsley
1/2 cup dry breadcrumbs
2 tbsp vegetable oil

Preheat oven to 450°F. Spray a shallow baking pan with non-stick oil. Place fish in pan and sprinkle with oregano, garlic and pepper. Layer with tomatoes, onions and parsley. Mix breadcrumbs with oil and sprinkle on top of fillets. Bake for eight to 10 minutes.

CHANTILLY POTATOES WITH A PARMESAN CRUST
(This recipe is by the late Maria Guarnaschelli. It makes 6 servings.)

2 pounds cut and peeled potatoes, cut into 2-inch chunks
salt to taste
1/2 cup cold milk
7 tbsp unsalted butter
pepper to taste
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese

Put potatoes in a large saucepan, cover with water, add salt and bring to a boil. Reduce heat and simmer 12 minutes. Drain and shake to dry in a ricer, then transfer to a bowl and beat in milk and six tablespoons of butter. Season with salt and pepper.

Preheat oven to 400°F. Butter a rectangular baking dish.

In another bowl, whip cream to soft peaks. Beat into potatoes one-third at a time. Scrape into baking dish. Dot with one tablespoon butter and the Parmesan cheese. Bake for 25 minutes, then broil two minutes, until brown. Let stand 10 minutes and serve.

PARMESAN FRENCH FRIES
(4 servings)

4 potatoes cut into sticks
ice water
1/4 cup margarine
onion or garlic salt to taste
paprika to taste1/4 cup Parmesan cheese

Place potatoes in a bowl. Cover with ice water and let sit 30 minutes. Drain and dry.

Preheat oven to 450°F. Melt margarine and add to baking dish, then add the potatoes sticks, coating them well. Sprinkle with onion or garlic salt and paprika. Bake for 25 minutes or until tender and brown. Remove from oven and sprinkle with Parmesan cheese.

Sybil Kaplan is a Jerusalem-based journalist and author. She has edited/compiled nine kosher cookbooks and is a food writer for North American Jewish publications. She leads walks of the Jewish food market, Machaneh Yehudah, in English.

Tasty, easy summer meals

Salad Niçoise can be made and plated in a variety of ways. (photo from pxhere.com/MariaPolna)

Summer meals should be easy and, ideally, quick to make after a long day at work or having fun – or when it’s really hot outside. When you don’t want to spend a lot of time in the kitchen, salads and pasta are perfect options.

SALADE NIÇOISE
(6 servings)

1/2 cup olive oil
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 tsp sugar
salt and pepper to taste
1 pound trimmed green beans
2 cups arugula (optional)
1 thinly sliced red onion
2 tomatoes cut into wedges (or equivalent in cherry tomatoes)
1/2 cup pitted ripe olives
1 2-oz can anchovy fillets
2 7-oz cans drained tuna, broken into chunks
2 sliced hard-boiled eggs

For the dressing, place the olive oil, vegetable oil, red wine vinegar, sugar, salt and pepper in a jar, close the lid and shake vigorously.

For the salad, place green beans in a saucepan with small amount boiling, salted water, cover and cook 17-20 minutes. Drain. Turn into bowl. Add half cup of dressing, toss, cover and refrigerate two hours.

After the two hours, turn beans into a salad bowl or plate layered with some arugula (if using). Add a few onion slices, tomato wedges, olives and anchovy fillets. Add tuna and egg slices. Garnish with rest of onion. Drizzle remaining dressing.

CAESAR ON THE LIGHT SIDE
(This Food & Wine recipe is by Jamie Oliver. It makes 4 servings.)

1/3 cup low-fat or nonfat Greek-style yogurt
2 mashed anchovy fillets (optional)
1 minced garlic clove
2 tbsp fresh lemon juice
2 tsp Worcestershire sauce
2 tbsp extra-virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese, divided
salt and pepper to taste
1 large head romaine lettuce, torn into bite-size pieces

In a small bowl, whisk yogurt with anchovies (if using), garlic, lemon juice and Worcestershire sauce. Whisk in the oil and half the cheese. Season with salt and pepper.

Toss the romaine in a large bowl with half the dressing and the remaining cheese. Serve, with the other half of the dressing on the table, for guests who would like a little more.

Oliver turns this into a main course by adding broiled salmon or, if you don’t keep kosher, grilled chicken breast.

CHEESY MEDITERRANEAN ARTICHOKE PASTA
(8 servings)

8 oz cooked and drained penne pasta
1 14.5-oz can drained diced tomatoes\
1 14-oz can drained, quartered artichoke hearts
1 2.25-oz. can sliced, ripe, pitted olives
1/4 cup olive oil
1/4 cup shredded Parmesan cheese

Place tomatoes, artichoke hearts and olives in a saucepan. Add olive oil and hot pasta and warm until thoroughly heated, about five minutes. Add cheese and serve immediately.

TWO-CHEESE PENNE
(4 servings)

3 to 4 tbsp olive oil
2 or 3 minced garlic cloves or 2/3 cup chopped onion or both
3 1/2 cups or so chopped ripe tomatoes
pepper to taste
4 1/2 cups penne
3 tbsp chopped fresh basil
3/4 to 1 cup grated Parmesan cheese
3/4 cup cubed mozzarella cheese

Heat three to four tablespoons olive oil in a frying pan. Sauté garlic for 15 seconds. If using onion, sauté for five minutes.

Add tomatoes and salt and cook 10 to 15 minutes. Remove one-third of sauce to a bowl. Add one tablespoon basil to frying pan and stir it in.

Bring a large pot of salted water to a boil. Add penne and cook eight or nine minutes. Drain and add to frying pan. Coat with sauce.

Remove from heat and add one tablespoon basil and the grated Parmesan cheese. Mix well. Add mozzarella and toss until it starts to melt. Pour into a bowl and add remaining oil and pepper.

Toss gently and add the remaining one tablespoon of basil. Serve immediately.

A mocktail, anyone?

Cool down with some mock sangria. (photo from commons.wikimedia.org/Ilker Ender)

Whether you’re inviting friends over or just having a quiet evening at home, try these mocktails, non-alcoholic drinks, with snacks or appetizers.

MOCK SANGRIA
(12 servings)

8 cups grape juice
2 cups orange juice
2 cans lemon-lime soda
1 sliced orange
1 sliced lemon
1 1/2 cups drained maraschino cherries

In a pitcher, combine grape juice, orange juice and lemon-lime soda. Add orange slices, lemon slices and cherries and mix gently. Serve in fancy glasses over ice.

MOCK CHAMPAGNE
(6-8 servings)

1 1/3 cups sugar
1 1/3 cups water
2 cups grapefruit juice
1 cup orange juice
6 tbsp grenadine
7 cups ginger ale

Combine sugar and water in a saucepan and bring to a boil for 10 minutes then let cool. Add grapefruit juice and orange juice to syrup and chill. To serve, put syrup in a pitcher, add grenadine and ginger ale and mix gently. Serve in champagne glasses.

SPARKLING APPLE PUNCH
(8 servings)

1 cup sugar
1 cup water
24 minced mint leaves
1 cup lime juice
4 cups apple juice
1/2 tsp salt
seltzer or club soda

Dip fancy glass rims in lemon juice then in sugar and chill. In a saucepan, boil sugar and water for eight minutes. Place mint leaves in a large pitcher and pour syrup over. Let cool. Add lime juice, apple juice and salt. Pour into glasses. Add seltzer or club soda.

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

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).

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

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

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.

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