Carrots represent the hope that Israel’s enemies will be “cut off,” or kept away. (photo by Stephen Ausmus / USARS via en.wikipedia.org)
Most Jews, religious or not, celebrate Passover, opening the holiday with a seder – fewer know that a seder is held on Rosh Hashanah, too. Being the year’s first meal, it gains higher importance in Jewish tradition and, therefore, should be special.
In the seder of Rosh Hashanah, a dedicated prayer is said, then a meal with symbolic foods is served, each food representing a different blessing for the people of Israel. Some of these foods have a unique prayer that is said prior to eating them. These foods differ slightly between communities, yet some are common, and are served on both religious and secular tables.
As some of the seder foods may stand for similar blessings, not all of them have been preserved among secular Jews. The most common traditional food served at Rosh Hashanah is an apple, dipped in honey; this custom represents a blessing for the year to be as sweet as honey. Gefilte fish is also served, usually having slightly sweet flavor, for the procreation of the people of Israel like the propagation of fish. On the gefilte fish, sliced carrots are placed, a symbol for Israel’s enemies to be “cut off.”
A fish head is displayed/served, symbolizing a blessing for the people of Israel to be the head and not the tail. This blessing has two meanings: (a) we will be the thinkers, the inventors; (b) we will gain leadership by moving forward, following our own will; not backwards, following other peoples’ will.
Beets also represent the hope that Israel’s enemies will be kept away. (photo by Jennifer Kleffner / Miles Away Farm via flickr.com)
Sometimes, a beet or beet leaves are served for the removal of Israel’s enemies. A pomegranate is served, its many seeds symbolic of the many mitzvot that the Jewish people have and hope to continue to have.
Although linguistically not necessarily related historically, some of the foods are traditionally linked to their blessings by their Hebrew roots: the carrots placed on the gefilte fish are called gezer (pl. gzarim, root gzr) in Hebrew. The blessing of cutting off Israel’s enemies that is symbolized by the carrots makes use of the root gzr: “sheig az ru oyveynu,” “let our enemies be cut off.” The beet (leaves) is selek (root: slk); the related blessing: “she-is talku oyveynu ve-son’eynu,” “let our enemies and haters be gone,” is also represented by the same root slk, “remove.”
Other traditional foods either make use of a semantic feature of the original notion, or they have undergone a semantic shift to adapt to the holiday’s blessings. For example, we use the feature of quantity of the schools of fish for the parallel blessing: “shenifre ve-nirbe ke-dagim,” “let us procreate [literally: be fruitful and multiply] as fish.”
The fish head represents the brain, as well as the mind, which spiritually lies in the brain, and leadership, by being the head, the first in everything. This word gains a double meaning, as it appears in the name of the holiday, Rosh Hashanah, as well as in rishon, “first,” derived from rosh, “head.”
I wrote down some of these thoughts from my home shelter during the war. Let us hope to be blessed in the future with real rimonim (pomegranates’ fruit), and not rimone-yad (hand grenade). Let us bless southern Israeli fishermen to be able to continue fishing, and farmers to be able to continue selling their honey, carrots and beets, so that all of us can have a peaceful Rosh Hashanah seder. Happy New Year.
Nurit Dekelis an independent academic researcher of colloquial Israeli Hebrew, and principal linguist at NSC-Natural Speech Communication; author of Colloquial Israeli Hebrew: A Corpus-based Survey. She is based in southern Israel.
Fish is a traditional part of the Rosh Hashanah meal. Since Rosh Hashanah translates literally as “Head of the Year,” some people will eat the head of a fish as part of the holiday meal, or at least have one on their holiday table. Fish is also a symbol of fertility and prosperity.
Today, we will make a beautiful fish from Plasticine. While you won’t be able to eat it, you can add it to the table with other symbols of the holiday.
For this art project, you will need various colors of Plasticine or Play Doh.
1. First, we make the body of the fish. Roll a small ball from blue Plasticine.
2. Flatten the ball with the palm of your hand and flip onto the other side.
3. With the tip of your fingers, gently raise the edges on both sides.
4. Now make a top fin. You will need three small pieces of dark blue or purple Plasticine. Using a toothpick, attach the top fin to the body of the fish.
5. Use yellow Plasticine to make a bottom fin.
6. Add an orange fin on top of the yellow one.
7. With the help of a toothpick, make an indent for the mouth. Later, using pink Plasticine, create heart-shaped lips. Attach the lips to the body.
8. Using white and black Plasticine assemble an eye, and add it to what you’ve already put together.
9. Our fish is almost ready! We just need to add scales. Make a small green ball and flatten it. Add this newly formed circle to the body. Now, create many of these circles and decorate your fish with beautiful and colorful scales.
Instead of circles, you may create stripes or any other unique designs – and, of course, you can use any colors you want for any part of your fish. Art is a soul’s expression. Imagine, inspire, innovate!
Happy New Year to all young readers and their parents! Curly Orli and I wish you a year full of happiness and joy!
Lana Lagooncais a graphic designer, author and illustrator. At curlyorli.com, there are more free lessons, along with information about Curly Orli merchandise.
The concept of SoftWheel was initially imagined as an improvement for wheelchairs, but its potential uses are numerous. (photo from SoftWheel)
While new patents and inventions appear all the time, they don’t often aim at a mainstay, like the common wheel, which has had the same design for thousands of years.
Many inventors have focused on how a wheel connects to a vehicle through different suspension systems. An Israeli startup has infused the suspension right into the wheel itself, with a selective shock absorption system.
Dubbed “SoftWheel,” the concept was imagined by Israeli farmer Gilad Wolf when, a few years ago, he broke his pelvis and was confined to a wheelchair.
“Sitting on one of the more sturdy wheelchairs, having to manoeuvre around his fields, Gilad decided to design an improved model with suspension,” said Ronny Winshtein co-founder, inventor and former chief executive officer of SoftWheel.
Wolf partnered with some colleagues and an Israeli nonprofit organization for rehabilitation technologies called Milbat and, together, they approached Tel Aviv-based Rad-Biomed Accelerator to assist in funding and developing the project.
“Rad-Biomed CEO David Zigdon liked the idea but decided to come up with a product that would be disruptive in technology and market orientation,” said Winshtein.
(photo from SoftWheel)
With Winshtein, they decided they would put the suspension in the wheel and make it selective – i.e., to work only at high-magnitude shocks – otherwise, the wheel would remain purely round and concentric, functioning like any other wheel.
In 2011, SoftWheel was founded with this notion in mind, and it attracted some of the best and brightest players in Israel to the wheel business. One of them, Ziv-Av Engineering, assisted them in developing the wheel’s unique mechanism.
“Putting suspension into the wheel has many advantages, like giving you the freedom to plug in the suspension onto any frame you like,” said Daniel Barel, SoftWheel’s current CEO. “You can just pick one out of a catalogue. As well, the suspension covers 360 degrees of incoming shocks, rather than [the] linear shocks absorbers provided in most frames.”
Barel explained why a design like theirs had not been done until now. “With promise comes challenges, and having the shocks in the frame of a flexible wheel creates design challenges for the rest of the vehicle’s frame – a challenge fairly non-existent in wheelchairs.”
The biggest problem with wheelchairs is adding suspension to the chair, as it adds weight. “Active wheelchair users commonly disconnect the wheels from the frame when getting into their car, etc., and pull the wheelchair components with a single hand from the ground to the passenger seat … so, weight becomes a major issue,” said Barel. “By adding suspension (meaning, adding some weight) to the wheels, which are always lighter than the frame, [it is easier to manoeuvre the chair portion].… On the other hand, SoftWheel understands the need to have the lightest possible wheels, so the overall wheelchair weight won’t be more than current lightweight wheelchairs.”
What makes SoftWheel’s wheel better than any other, according to Barel, is the embedded suspension. “It’s a real suspension with not only springs, but also dampers, which are needed to absorb the shock. Also, it’s selective, so, during a ride on a regular road, the hub won’t wobble within the frame, keeping more of the good propulsion energy.”
The company has filed several different patent applications for utility and design that they are confident will provide broad protection to their inventions.
Barel acknowledged it is difficult to reconsider one of the oldest possible technologies ever invented, but also exciting.
“We’re currently focused, first and foremost, on the market, with a first product for active wheelchair users … in the very near future,” said Barel. “We also made substantial progress in designing similar wheels for commuter bicycles, some of which also include a motor in the wheel hub.” The prototype is featured in the video below.
“We also develop concepts for other types of vehicles based on our know-how and technology, and have been in discussion with some very interesting players in Israel and abroad,” he added.
The company is very proud to be part of the Israeli startup Kaleidoscope. Winshtein believes that it is not by chance that so many innovative technologies have originated in Israel. He said it is embedded in the culture, the atmosphere, jokingly adding, “Probably, also [the] heat and humidity, but mostly the openness, from any level, to try and change the world for the better.
“SoftWheel has been a globally oriented company from day one, and we already have good and friendly ties with different global and national players from different market segments.”
One of the other companies that has shown interest is an aircraft landing gear manufacturer. Another focus for SoftWheel has been implementing the technology on city bikes, as more and more cities introduce bikes that anyone can pick up and return at different locations (for a cost).
“As the wheels reduce the impact of typical street blows, both wheelchairs and bikes that use them can move around freely without having to access ramps,” said Barel. “The suspension systems currently available in city bikes are unsuitable for such obstacles and often result in the rider taking the impact. Eventually, the product will sell itself and, in doing so, it has to answer real needs for real individuals.
“Like with any new concept, you do everything in your power to bring into the market the best possible product, under time and budget constraints. With time and growth, and feedback from the users, we’ll naturally be able to improve the product in different parameters, ones we already have in mind and ones we probably hadn’t thought of yet.”
It is amazing how many common themes run through even the most disparate books. The selection reviewed by the Jewish Independent this year includes both picture books and novels for teens; the topics range from genocide and oppression, to a grandmother dying and a family getting a dog; the stories take place in fictional worlds and all too real places. Yet, the vast majority of lessons or values imparted are the same.
The importance of family, friendship, resilience, responsibility, creativity, compassion, caring for those less fortunate or more vulnerable, accepting the reality of death – all make an appearance in the books that follow.
From the wonderfully imaginative mind of Joan Betty Stuchner, who sadly passed away earlier this year, Bagels Come Home (Orca Echoes, 2014) is the story of Bagels, a behavior-challenged but friendly dog that the Bernsteins adopt from a shelter. He joins the family’s goldfish, Lox, and their cat, Creamcheese. However, when it proves almost impossible to train him, 8-year-old Josh (who suggested getting a dog in the first place) and his 5-year-old sister Becky must work together (keenly on her part, not so much on his) to keep their parents from returning Bagels. The black and white illustrations by Dave Whamond complement the jovial energy and mood of Stuchner’s tale.
Inspired by a discussion that author Michelle Gilman had with her children after their grandma (bubbie) died, What Grandma Built (Gilman Press, 2014) deals with death straight on. The book – with colorful, childlike drawings by Jazmin Sasky – introduces readers to Grandma when she falls in love with Grandpa. We share in a few of the highlights of their lives, building a house, having children, becoming grandparents. Much of the story is about the fun times that their grandchildren have with them. But then Grandma becomes ill and, despite all the love and care she receives, passes away. The house that Grandma helped build may not last forever, but the home she built, her “cathedral,” will, “especially in the hearts and memories of our family.”
The Magician of Auschwitz (Second Story Press, 2014) by Kathy Kacer is also based on a true story. During the Holocaust, young Werner – whose father died years ago, whose older sister went into hiding with a Christian family two years earlier and who last saw his mother at the police station where he was held before being sent to the concentration camp – is fortunate to meet Herr Levin, whose wife and son are also in the camp, “somewhere.” A gentle soul, Levin treats Werner with kindness so, when Levin is awakened one night, Werner is afraid he may lose his only friend. However, the guards order Levin: “Do your magic!” And he does. Levin’s magic not only saves his life, but Werner’s – a gift Werner never forgets.
The illustrations by Gillian Newland are in dark, rich tones, appropriate for the subject matter, and brightening for the image of an elder Werner teaching his sons the card trick Levin taught him. The book includes a section about the real-life Werner and Levin (the Great Nivelli).
Lynne Kositsky’s The Plagues of Kondar (Dundurn Press, 2014) takes readers to a planet divided by a dense wall of fog: the sun shines on Lightside, while only darkness prevails on Oscura. Arien, 14 cycles old, lives in Lightside, but her life goes from brightness to hardship soon after we meet her. Short on food supplies, her parents set off to see if another settlement has grain to spare, but they don’t make it back. Sold into slavery to pay her parents’ alleged debts, Arien must be strong, confident, resourceful – and kind – to survive. When some Oscurans inadvertently bring a plague to Lightside, Arien is at the centre of the efforts to cure it, and not just for her own people but for the Oscurans, despite the long-told tales that describe them as “ghosts and ghouls.”
Silvana Goldemberg’s Victoria (Turnaround, 2013) is translated from the Spanish by Emilie Smith. Victoria’s title character and her younger twin brothers live with their aunt until the aunt’s boyfriend attempts to sexually assault the 14-year-old. Victoria flees to the streets of Paraná, Argentina, where she must fend for herself among drug dealers and other dangers. Taking control, and keeping to her personal values, Victoria works hard, makes new friends and builds a life that promises better things for her and her brothers.
Building a new life is also central to Rachel’s Hope (Second Story Press, 2014), the third in Shelly Sanders’ Rachel trilogy. We first met Rachel at age 14, in Kishinev, Russia. Her dreams of being a writer are put on hold, as the murder of a Christian man leads to pogroms and chaos, beginning Easter Sunday 1903; however, among all the bad, she is helped by Sergei, a non-Jewish boy.
The unrest in Russia continues and the next time we meet Rachel, her father has been killed and she and the rest of her family flee to Shanghai, where they save money for a ship to America; Sergei remains in Russia, becoming a factory worker, but the horrid conditions lead him to join the rebellions.
Rachel’s Hope begins in winter 1905: Rachel, her sister and brother-in-law, and their young charge, Menahem, have made it to San Francisco (her mother dies in Shanghai); Sergei is still in Russia, part of the revolutionaries. This part of the trilogy introduces readers to the many challenges immigrants face when coming to a new country, encountering a new language, a new culture. But, as hard as life may be in the United States, as unequal as women’s or immigrants’ rights may be, as hard as it is to recover from a natural disaster (the 1906 earthquake in San Francisco), the comparison with Russia at that point in its history is stark. The devastating effects of violent oppression last well beyond the attainment of freedom.
The tuna salad recipe is one of Lynn Kirsche Shapiro’s mother’s most popular recipes. (photo by Nick Ulivieri Photography)
The first section of Food, Family and Tradition: Hungarian Kosher Family Recipes and Remembrances (Cherry Press, 2013) is a family album, which Lynn Kirsche Shapiro says is her way of completing two unfinished legacies: “my mother’s recipes and my father’s autobiography.”
Her mother went blind at age 75 and Shapiro viewed the project of compiling her recipes as a tangible tribute to her mother’s contribution to the lives of her family and others. Her father was in the process of writing his life story when he died at the age of 81.
Food, Family and Tradition is both cookbook and memoir.
“After beginning the book, I understood that my family’s recipes and history were part of a larger world: the traditional Jewish life in Czechoslovakia and Hungary before the Holocaust,” Shapiro writes. “Many books have been written to educate others, to bear witness to the events and atrocities of the Holocaust. My book also attempts to get the picture of the richness of Jewish life in Eastern Europe prior to the Holocaust. Strong family traditions were the bedrock on which our parents, and so many of the Holocaust survivors, were raised. It is because of this strong family bond, deep tradition and unwavering faith that our parents were able to live again, to build a family and to contribute to the future.”
Shapiro’s father, Sandor Kirsche (Shalom Kirschenbaum) was born in a village in Carpathian Czechoslovakia. His family ran a small grocery store in their home. Barely surviving Buchenwald, he returned to his hometown of Hlyuboka, where he found his remaining two sisters who, along with Sandor and an aunt and uncle, were the only five remaining from 38 family members. A ship he had planned to take to Palestine was canceled and he soon after met Margit Weisz. They married in 1947 and moved to Chicago. There, Sandor worked in retail foods and, in 1973, opened an all-kosher supermarket that thrives today.
Margit was born in Gergely, Hungary. In 1944, on the last day of Passover, word came that the Nazis were to evacuate the Jews the next day. Her family hired non-Jews to drive them in wagons away in the night, but they were caught. They were sent first to a ghetto and then most of the family was killed in Auschwitz. Shapiro’s mother was sent to a subcamp of Buchenwald, where she worked with 250 other women preparing wooden crates and making ammunition. After liberation, she discovered that a brother had survived, alone among their large family. Meeting Sandor shortly after liberation, the family story takes an uplifting turn as their American dream becomes real.
The recipes in the book are not really innovative. Many of them, like the ones included here, which have been proven in one of the Jewish Independent “test kitchens,” are superb in part because of their simplicity. While East European cuisine generally, and its Jewish form specifically, certainly have dishes that are set apart from others as emblematic of major celebrations, they emphatically avoid fancy-schmancy trends so common today. This is probably why recipes like these last generations.
The book, in fact, has a litany of the classics of Ashkenazi Jewish cuisine: chopped chicken liver, gefilte fish, chopped herring, stuffed cabbage, borscht, potato soup, chicken soup, of course, blintzes, kugel, boiled fish, schmaltz, cholent, goulash, brisket, tzimmes, beet salad, latkes, kasha, and a litany of baking from challah to dumplings and honey cake.
While these recipes are fitting for the High Holidays, you might want to put them aside (the ones with oil, at least) for Chanukah as well.
SWEET AND SOUR CABBAGE SOUP WITH MEAT Traditional Hungarians cooked cabbage in a variety of ways. Here is a rich and tasty sweet and sour cabbage soup, with the deep flavor of meat. I like to cook it for a few hours to develop a flavor. For a sweeter taste, add raisins. I always do.
1 to 2 tbsp vegetable oil 1 1/2 to 2 lbs short ribs, cut into large chunks 1 medium onion, diced 1 medium head cabbage, cored, cut into small squares or shredded 1 (28-ounce) can whole tomatoes quartered or one (28-ounce) can diced tomatoes 1 cup tomato sauce 1/2 tbsp lemon juice 1/3 cup sugar 1/4 tsp freshly ground black pepper 1 tsp salt 1/3 cup dark or golden raisins, optional
In an eight-quart pot over medium-high heat, heat oil. Brown short ribs with onions, turning so ribs brown on all sides. Decrease heat to low, cover tightly and steam until meat is tender, about 30 minutes to one hour.
Add the cabbage, the tomatoes together with their juice, and the remainder of ingredients to the meat, including raisins if using. Add six cups of water. Bring to a boil, decrease heat to low and simmer, covered, until the cabbage and the meat are both tender, about one hour. Taste and adjust seasonings. For a richer flavor, cook an additional 30 minutes to one hour.
Serve ladled into heated bowls. Makes eight to 10 (eight-ounce) servings.
TUNA SALAD This tuna salad is one of my mother’s most popular recipes, and we have been told that nobody’s tuna salad is as tasty. It is simple but it has its secrets. One is the grated egg; another is the oil-packed tuna. You can substitute water-packed tuna if you want a lighter salad, but the depth of flavor will not be quite the same.
1 (12-ounce) can or 2 (5-ounce) cans oil packed tuna, well-drained 3 hard-boiled eggs, shelled 1/4 cup minced onion 1 stalk celery, very finely chopped 1/3 to 1/2 cup mayonnaise
Place tuna in a medium bowl and mash with a fork. Grate the egg and add to the tuna, stirring to mix. Add the onion and celery, and mix well with the mayonnaise. Cover and refrigerate for up to three days. Makes four servings.
CHICKEN SCHNITZEL Schnitzel is authentically European, whether veal or chicken. My mother’s chicken schnitzel is special. She debones her own white meat from the chicken, then slices it thin and pounds it to about 1/4-inch uniform thickness. Also, she uses fresh breadcrumbs for the breading. Pounding the chicken breasts uniformly thin allows them to cook faster and more evenly. For added flavor, I often mix breadcrumbs with cornflake crumbs, half and half.
6 to 8 boneless skinless chicken breast halves, about 2 pounds 1 cup flour 1 tsp seasoned salt 1/2 tsp sweet Hungarian paprika 1/4 tsp garlic powder 1/4 tsp freshly ground pepper 2 eggs, beaten, mixed with 1 tbsp water 1 cup fresh breadcrumbs, or 1/2 cup fresh breadcrumbs and 1/2 cup cornflake crumbs vegetable oil for frying, as needed
Slice each chicken breast in half horizontally. Cover each piece with plastic wrap. Using a meat mallet or rolling pin, pound chicken breasts to an even thickness of 1/4 inch. Some tears are OK; even thickness is the most important step.
Place flour and seasonings in one shallow bowl; stir to mix. Place egg and crumbs into additional separate shallow bowls.
Dip each chicken piece first in flour, then egg and then the crumb mixture. Transfer to a tray or plate and repeat until all chicken is breaded.
In a 12-inch skillet over medium-high heat, heat oil as needed. Fry schnitzel on each side, in batches, turning once, until golden brown and cooked through, about five minutes for each side.
Serve immediately or transfer to a parchment-lined baking pan and keep warm in a 250°F oven. Serve on individual plates with vegetables and potatoes or rice of choice. Makes eight servings.
FRIED CAULIFLOWER This is crispy and best prepared in a deep fryer. For a lighter, healthier choice, oven bake it on a cookie sheet.
oil, as needed, for deep frying 1 cup bread crumbs, preferably from challah, or 1 cup cornflake crumbs [the Independent used Panko, with great results] 1/4 tsp salt 1/4 tsp sweet Hungarian paprika 1/8 tsp freshly ground black pepper 1 cup flour 2 eggs, beaten 1 large head cauliflower, separated into florets
If frying, preheat the oil to 350°F in a deep fryer or deep pot. Season breadcrumbs or cornflake crumbs with the salt, paprika and pepper.
In three separate shallow dishes, place flour, eggs and crumbs.
Dip the cauliflower florets first in the flour, next the eggs, and then the breadcrumbs. Fry in batches in the deep fryer, drain on paper towels.
Alternatively, preheat oven to 400°F. Place breaded cauliflower florets on a parchment paper-lined baking sheet sprayed with nonstick cooking spray, and bake until crisp and brown, about 20 minutes, turning the pan once in oven.
Makes eight servings.
CUCUMBER SALAD, UKORKASALATA
Cucumbers were readily available in Hungary and Czechoslovakia from spring through summer, making ukorkasaláta a classic salad during the season, light and refreshing, perfect for a summer meal. My husband, Irv, likes to serve it as an accompaniment to grilled steak; it balances the richness of the beef. The vinegar and the salt are preservatives, allowing the salad to keep, refrigerated, for a week. Of course, as my mother says, “At home, we never worried about the refrigeration because it never lasted too long – it was all eaten up quickly.” It is best prepared in advance, so the cucumbers have a slightly pickled flavored.
2 large seedless cucumbers (about 1 1/2 pounds), skin on, sliced paper thin one medium onion, sliced paper thin 1 heaping tbsp salt 1/3 cup water 1/3 cup sugar 1/3 cup white vinegar
Place the cucumbers and the onions in a medium bowl and toss with the salt. Let stand for one hour. Transfer to a colander and drain. Place plastic wrap on top and press down to extract the maximum liquid. Transfer drained cucumber onion mixture to a nonreactive bowl. Reserve.
In a small bowl, place water, sugar and vinegar, and whisk to dissolve sugar. Pour this marinade over the cucumber and onions. Cover and refrigerate, for up to one week.
A small black hole gains mass. Dense cold gas (green) flows toward the centre of a stellar cluster (red cross in blue circle) with stars (yellow); the erratic path of the black hole through the gas (black line) is randomized by the surrounding stars. (photo from wis-wander.weizmann.ac.il)
At the ends of the universe, there are black holes with masses equaling billions of our sun. These giant bodies – quasars – feed on interstellar gas, swallowing large quantities of it non-stop. Thus, they reveal their existence: the light that is emitted by the gas as it is sucked in and crushed by the black hole’s gravity travels for eons across the universe until it reaches our telescopes. Looking at the edges of the universe is, therefore, looking into the past. These far-off, ancient quasars appear to us in their “baby photos” taken less than a billion years after the Big Bang: monstrous infants in a young universe.
Normally, a black hole forms when a massive star, weighing tens of solar masses, explodes after its nuclear fuel is spent. Without the nuclear furnace at its core pushing against gravity, the star collapses. Much of the material is flung outwards in a great supernova blast, while the rest falls inward, forming a black hole of only about 10 solar masses.
Since these ancient quasars were first discovered, scientists have wondered what process could lead a small black hole to gorge and fatten to such an extent, so soon after the Big Bang.
In fact, several processes tend to limit how fast a black hole can grow. For example, the gas normally does not fall directly into the black hole, but gets sidetracked into a slowly spiraling flow, trickling in drop by drop. When the gas is finally swallowed by the black hole, the light it emits pushes out against the gas. That light counterbalances gravity, and it slows the flow that feeds the black hole.
So how, indeed, did these ancient quasars grow? Prof. Tal Alexander, head of the particle physics and astrophysics department at the Weizmann Institute of Science, proposes a solution in a paper written together with Prof. Priyamvada Natarajan of Yale University, which appeared in a recent issue of Science.
Their model begins with the formation of a small black hole in the very early universe. At that time, cosmologists believe, gas streams were cold, dense and contained much larger amounts of material than the thin gas streams we see in today’s cosmos. The hungry, newborn black hole moved around, changing direction all the time, as it was knocked about by other baby stars in its vicinity. By quickly zigzagging, the black hole continually swept up more and more of the gas into its orbit, pulling the gas directly into it so fast, the gas could not settle into a slow, spiraling motion. The bigger the black hole got, the faster it ate; this growth rate, explained Alexander, rises faster than exponentially. After around 10 million years – a blink of an eye in cosmic time – the black hole would have filled out to around 10,000 solar masses. From then, the colossal growth rate would have slowed to a somewhat more leisurely pace, but the black hole’s future path would already be set – leading it to eventually weigh in at a billion solar masses or more.
Alexander’s research is supported by the European Research Council. Visit wis-wander.weizmann.ac.il for more Weizmann news.
On the right track to finding a place to purchase shofarot. (photo from Steven Finkleman)
Heading down the B2 from Swakopmund to Windhoek, I could see by the road signage that this would be a prime location to search for the perfect shofar. As you can see from the signage, with each kudu, one would have two shofars to blow on Rosh Hashanah.
So, I went on the prowl for the perfect shofar in Namibia. When I was in Windhoek last spring and was at the airport awaiting my return flight to the big city of Johannesburg, I happened to notice a Chassidic man on my flight carrying several long, Yemenite-style shofarot. Although I didn’t speak to him at the time, it was clear that with an abundance of African antelope, Namibia could be a good source of shofarot for Jews all over the world.
Apparently, there are two types of shofarot that are kosher to use. The original was a ram’s horn, which is linked to the biblical account of the near sacrifice of Isaac. At the last moment, a ram tangled by its horns in the bush appeared to Isaac’s father, Abraham, and he sacrificed the animal instead of his son. The other style comes from Yemen, where there was an abundance of antelope, or more specifically kudu, from which the Jews in that country were able to make shofarot.
A fantastic set of kudu horns. (photo from Steven Finkleman)
Both styles are used today, and indeed in my own synagogue sanctuary is a painting by Gertrude Zack of a rabbi blowing a Yemenite-style shofar. Whether there are still kudu in Yemen is unclear to me. Perhaps, it is too dangerous for Jews to fly into Sanaa looking for kudu horns. Therefore, why not come to the safe locale of Namibia, known among tourists as “Africa lite” for a safe supply of kudu-horn shofars.
I was fortunate to have a work project this April in Windhoek and, clearly, one of my main goals, besides work, of course, was to track down that supply of kudu horns. It sounded like a great article: “In search of the perfect shofar, direct from its source.”
I made contact with Zvi Gorelick of the Windhoek Jewish community, and visited the synagogue, now about 80 years old, took some great pictures and attended the Friday night service. Theirs is a small community, very diverse and welcoming. Indeed, the second Shabbat, I had arranged to lead the service in my Reform style, with lots of traditional and vibrant Shabbat songs, probably quite distinct from the South African Orthodox service that the congregation was used to. Indeed, after services, I was fortunate to be invited to Barbara and Alexandra’s home for Shabbat dinner. All were welcome to join.
Once there, I was able to ask Zvi the all-important question in order for me to continue my quest for the perfect shofar. I was directed to the Nakara Tannery in the North Industrial area.
The two-dollar cab ride took me directly to the factory and the factory shop. Trying to keep things low-key and not to come across as a camera-happy tourist snapping four million pictures, I kept calm as I checked out the warehouse and then the factory store. The warehouse was filled with hides of all kinds, the most distinctive being the piles and piles of Zebra hides. Quite a sight. And, we think in Canada, it’s cool to have a bearskin on the wall!
As I entered the factory store, I noticed some kudu horns on the ground, polished, and some of very gaudy colorations – blue, orange, red, etc. Obviously not suitable for a shofar.
Testing a shofar out in advance of Rosh Hashanah. (photo from Steven Finkleman)
Trying to play it cool, I asked the sales lady at the desk, Marie-Louise, if they sell vuvuzelas made of kudu horns. Do you remember all those horns at the World Cup soccer tournament in South Africa a few years ago? She replied in the affirmative, and as I stammered away asking for a kudu-horn sort of trumpet, she responded in her Afrikaans accent, and asked if I was interested in buying a shofar for Rosh Hashanah! I knew immediately that I was at the correct spot. I coolly ordered four, but subsequently placed an order for another three. Darn good price … perhaps I ought to import them. I wonder who is making the 10 times mark-up in North America!
I then asked to see the factory where the shofarot are made. Starting with raw skulls, the horns are removed, soaked in water to remove the central core, then polished, and finally the tip is cut off in order to turn it into a shofar. I took my usual million pictures of the workshop and the production line, and, of course, tested a few shofarot out.
As I packed up my multiple shofarot, I began to wonder what sort of grief the customs officials might give me with my suitcase of kudu horns. After all, I would be crossing multiple borders, into Botswana, Zambia, Zimbabwe, the United States and, finally, home to Canada. I’d tell them the truth, of course, that these are religious article; I was unlikely to run into any trouble. Right?
Steven Finkleman, originally from Winnipeg, is a retired pediatrician living in Kelowna. He travels extensively and often researches and visits remote Diaspora communities on his adventures.
In Apple Days: A Rosh Hashanah Story by Allison Sarnoff Soffer (Kar-Ben Publishing, 2014), Katy and her classmates share what they like best about Rosh Hashanah with their teacher. Katy recalls how each year she and her mom go apple picking, return home, and then Katy helps her mom make applesauce.
This year’s day goes on the calendar, and it seems like the whole community is looking forward to it, when a family “crisis” arises.
Soon the word spreads that apple-picking day is not going to happen but, soon enough, friends, community members and Katy’s father become involved, leading to a happy ending for all.
This book for children ages 2 to 7 is not only fun to read but it teaches important lessons about what happens when a family has to have flexibility and what can happen when you share your problems with your friends and community for support.
Sarnoff Soffer teaches at a preschool school in Chevy Chase, Md., where she lives with her husband and children. This is her first book. Illustrator Bob McMahon provides cartoon-like, colorful drawings. A recipe for applesauce is included.
Sybil Kaplanis a foreign correspondent, lecturer, book reviewer and food writer in Jerusalem. She has compiled nine kosher cookbooks. She leads weekly walks in English in the Jewish produce market, Machaneh Yehudah, and writes the restaurant features for Janglo, the oldest, largest website in Israel for English-speakers.
Mikve Israel-Emanuel in Willemstad, Curaçao, is the oldest synagogue in continuous use in the Americas. (photo from Masada Siegel)
The night was aglow with candles and the silky white sand found its way in between my toes. I grinned, as it only added to the spirituality of the experience. Then, the chanting began.
No, I was not at an ashram or a yoga retreat. I was experiencing Shabbat services in the oldest synagogue in continuous use in the Americas, Mikve Israel-Emanuel in Willemstad, Curaçao.
Originally established in 1651 by settlers from Amsterdam, many in the community are of Spanish and Portuguese descent, as well. The settlers brought traditions from their ancestors, one of which was placing sand on the floor. During the Spanish Inquisition, secret Jews called conversos put sand on the floors of rooms in which they worshipped, which helped to muffle the sounds during services, and to avoid certain death if discovered. And so, today, sand is still placed on the floor of the synagogue to honor their ancestors and to remember the past.
My way of arrival to Curaçao was via a Holland America cruise, whose itineraries sometimes allow for late evening departures, allowing travelers to experience Shabbat services in a magnificent synagogue such as Mikve Israel-Emanuel.
Our ship, the Zuiderdam, was cozy and intimate, the food was plentiful and there was an explorer lounge filled with books, a coffee bar, fitness centre and the all-important spa. A cruise is one of the best ways to combine relaxation, excitement, scenic views and fabulous food. Kosher catering is also an option on this ship, we were told by the two Orthodox couples we befriended on deck. Holland America also offers shore excursions, as varied as city tours and swimming with dolphins.
The journey through the Panama Canal takes the cruise ship through the Gatun locks. (photo from Masada Siegel)
Our adventure would take us from the majestic Mikve Israel to the thatched-roof homes of the Emberá tribe who live in the Panamanian rainforest. Experiencing the magnificent Panama Canal transit through the Gatun locks, steering through one of the 20th century’s greatest engineering marvels, we saw some tight squeezes, massive lock gates, boat-tugging locomotives and ongoing canal expansion work.
Finally, we disembarked, journeying via bus and then on motorized canoes back in time on the Chagres River in Chagres National Park, where we met members of a tribe that maintains traditions and a lifestyle from before the Spanish colonized Panama, more than 600 years ago.
Singing children and ornately decorated ladies with flowers in their hair greeted us upon our arrival to the jungle. The women were topless but were mostly covered in intricate non-permanent drawings and markings. They wore brightly colored sarongs as skirts. The men wore loincloths.
I wandered from the crowd and found myself photographing a young lady, and we started to communicate via pencil and paper, mostly laughing. As the rain started to pelt down from the sky, she invited me to stand under her house, which was on stilts, and to meet her two dogs. She was celebrating her birthday the next day and was excited. She motioned for me to come with her to meet some of her friends.
Members of the Emberá tribe present their wares for sale, including their brightly colored woven baskets. (photo from Masada Siegel)
Eventually, I found my way to the centre of the village, which had a covered area where families were selling their creations. Each family had a table with their wares for sale.
The woven baskets were exquisite and a few found their way home with me, not to mention some sculptures, a wooden slingshot and brightly colored necklaces carved out of wood. Truth be told, the works were so stunning, I spent every penny I had with me.
The women prepared food and used large leaves folded as plates for serving. After dinner, members of the community performed some traditional dances for the visitors. The whole experience was a window into a world of yesteryear.
The rain came cascading down as we found our visit over and made our way back to the river and canoes. I soon found myself in the Sloth Sanctuary in Costa Rica.
Sloths are extremely slow-moving mammals found in the rainforest canopies of Central and South America. There are two species of sloths: two-toed and three-toed. Most sloths are about the size of a small dog.
A baby sloth at the family-run sanctuary in Costa Rica. (photo from Masada Siegel)
Alaskan Judy Avey-Arroyo and her Costa Rican husband, Luis Arroyo, started the Sloth Sanctuary after three young neighbor girls brought them an orphaned three-fingered baby sloth.
They called the San José Zoo and a rescue centre for help, but soon realized they were on their own if they wished to save the sloth. They named her Buttercup and, 21 years later, she greets visitors at a sanctuary that has saved hundreds of the cute creatures and releases as many as possible back into the wild.
The Sloth Sanctuary is a family-run operation where the love of the furry creatures is obvious. It led me to reflect on all aspects of my journey, from the dedication of the people who created the synagogue hundreds of years ago to the world of yesteryear in the Panamanian jungle.
Every place and space we visited revealed a love and respect for heritage, nature and working together to build a better world. Perhaps this is why some of us are compelled to travel, to see the beauty, the goodness from other worlds and to take a piece of it home, to make our own worlds brighter, happier and more meaningful.
From Sybil Kaplan: A couple of years ago, I discovered clafouti, the French dessert of fruit, covered with a batter, baked and served warm. What I loved most was that it was good year around, it could be made pareve and it looked elegant.
MASTER CLAFOUTI Works for peaches, plums, nectarines, cherries, pumpkin, pears, apples. Makes six to eight servings.
1 cup non-dairy creamer or pareve whipping cream (with/without sugar) 1/3 cup sugar (or substitute) 4 large eggs 1 tbsp vanilla 1/2 cup flour
Preheat oven to 350°F. Butter a baking dish or deep glass pie plate. Place non-dairy creamer, sugar, eggs, vanilla and flour in a blender or food processor and blend until smooth. Place fruit overlapping in bottom of baking dish. Pour batter on top. Bake 30-40 minutes. Serve warm or at room temperature.
APPLE CLAFOUTI 6 apples 1 cup non-dairy creamer or pareve whipping cream 1 tbsp brandy 1/4 cup raisins 4 eggs 1 tbsp vanilla 1/2 cup flour
Follow directions for master clafouti. Makes six servings.
CLAFOUTI WITH PEACHES 6 large sliced peaches 2 1/4 cups non-dairy creamer or whipping cream 3 eggs 3 egg yolks 1 1/2 tsp vanilla 6 tbsp sugar cinnamon
Grease baking dish. Preheat oven to 350°F. Place peach slices in baking dish. Whisk together non-dairy creamer, eggs, egg yolks, vanilla, sugar. Pour over peaches. Sprinkle on cinnamon. Bake 30-40 minutes until knife inserted in centre comes out clean. Makes six servings.
Plum cake (photo by Frank Vincentz via commons.wikimedia.org)
From Esther Tauby: This is a Rosh Hashanah cake that my Aunt Rose made up and my mother always makes for the holidays – as do I. Enjoy!
PLUM CAKE 2 cups flour
1 1/2 cups sugar 1/2 cup oil 3 eggs 2 tsp baking powder 1/2 cup water 1 tsp vanilla 6-8 prune plums pinch of salt
Cream oil and sugar. Add eggs, beat well. Add flour, baking powder, salt, then vanilla. Use Pam or cover nine-by-13 cake pan with foil or parchment. Pour in half the batter. Cut plums in half lengthwise, place face down in batter. Cover with rest of batter. Bake at 325°F until golden brown, about 30 minutes.
