Shiva Delivers organizers Madison Slobin, left, and Becca Schwenk. (photo from Shiva Delivers)
When 25-year-old Vancouverite Becca Schwenk considered how she could make a small impact to reflect Jewish compassion, care and kindness for local Black families during the Black Lives Matter protests, the Jewish ritual of shivah came to mind. She knew the power of shivah meals to soothe people in times of grief, so she and her longtime friend Madison Slobin, 26, decided to coordinate Shiva Delivers, a collective effort whereby Jews would cook a dinner meal for a Black household in Vancouver.
“We hoped it would lighten their load and bring a bit of joy,” Schwenk said. In emails, Facebook and Instagram posts sent to members of the Jewish community, the pair noted that “this past week has been one of grieving for Black folks. Not only have Black lives been disproportionately impacted and lost due to COVID-19, but we have witnessed police officers murder Black people in broad daylight, as well as in their own homes. As Jews, we know what it feels like to experience a collective tragedy, especially in the past two years, as antisemitic violence has been on the rise. We also know how much it has meant to us when other communities have demonstrated their solidarity.”
They encouraged volunteers to “cook with your loved ones, and have critical conversations about unlearning anti-Blackness and racism. It’s a beautiful thing when we can hold one another accountable, free of judgment, and keep our hands busy in some challah dough,” they wrote.
Their message spread quickly through social media and, within 24 hours, they had volunteers signing up to cook meals. Ultimately, they received 90 meals that they were able to deliver to 48 Black families in the Lower Mainland, from Surrey to East Vancouver and the University of British Columbia.
“People made beautiful, multiple course dinners including salmon with dessert, brisket and matzah ball soup, roast chicken with vegetables and delicious cakes,” Schwenk said. “It was really clear that considerable effort went into each dish and we felt really proud to drop these meals off.”
Those preparing the meals represented the diversity of the Vancouver Jewish community and deliveries came from Orthodox Jews, mixed families, rabbis and people from all political spectrums.
“We didn’t explain much about our initiative when we sent out the notification, but people just got it,” Slobin said. “We were unified by the instinct to do tzedakah through our collective love language of delicious food. I found it beautiful that our community is so united about the idea that Black lives matter, and that they really wanted to provide comfort to Black families during this time.”
The two friends are both professionally involved in human rights work. Slobin works for Vancouver Aboriginal Child and Family Services, while Schwenk is a diversity and inclusion consultant for Cicely Blain Consulting. Even though they’re not planning to organize a second Shiva Delivers event immediately, they hope it will inspire members of the Jewish community to do more.
“This was a way for us as a community to say, ‘We know how valuable comfort and nourishment are in moments like these, and we’ve got your back,’” Slobin said. “I want to see how folks draw inspiration from this and tap into the potential for solidarity beyond the Jewish community.” She noted that other Shiva Delivers initiatives were held in other parts of Canada and in the United States.
Feedback from recipients of the meals was overwhelmingly positive and grateful. “Thank you so much for doing this,” one recipient wrote. “We are grieving such a tremendous loss of life in the middle of this pandemic, where we are isolated from our wider community and loved ones. This helps a lot.” Another recipient said the display of kindness and generosity towards the Black community at this time was especially meaningful: “It means so much to be seen in our grief, and held and cared for in this way. Such community-to-community support is so deeply valuable and I truly believe it is our way forward into a collectively liberated world. Thank you for looking out for us and sending us love in my personal favourite love language – good food!”
Reflecting on the power of their event, Schwenk and Slobin said it provided “a glimpse into a hopeful future of what solidarity can look like. It allowed us to imagine a world where traditions are not only respected, but provide cross-cultural comfort.”
Lauren Kramer, an award-winning writer and editor, lives in Richmond. To read her work online, visit laurenkramer.net.
A peach salad not only looks pretty, it’s like a cold culinary shower on a hot day. (photo from pickpik.com)
Recently, I was food-shamed. Not for binge eating. Or for eating too much junk food. But for not eating enough vegetables. Guilty as charged. But seriously? In my own defence, I have a gut (or at least part of one) that doesn’t play nicely in the sandbox with all vegetables. Truth to tell, it can be somewhat of a bully.
Just to set the record straight, I wasn’t always veggie averse. A few short years ago, I could wolf down Caesar salads, corn on the cob and sautéed kale like nobody’s business. It’s mostly a distant memory now, though. But I can still share the love, even if I can’t eat all the food.
Being a bit of a COVID weeny, I’m not entirely comfortable going out to restaurants yet, so I continue to make do at home. Until recently, when the beautiful fresh veggies and fruits started showing up at the party, my fallback positions were fish, chicken and beef; the occasional pasta dish. It was getting a tad dull. So I’m thrilled that I now can eat lighter and fresher.
Here are a few of my favourite lazy summer salads. Nobody likes easy recipes quite like I do. My rule of thumb is this: if a recipe calls for a foodstuff or piece of equipment that a) I’ve never heard of, or b) I don’t know how to pronounce, there’s no way on earth I’m trying it. Hence, lazy-girl recipes are my specialty. The following are not only super-healthy, but they’ll hit the spot on days when you just don’t feel like cooking for real. And what better time to take advantage of all the fresh seasonal fruits and veggies available everywhere in Vancouver? This first salad not only looks pretty, it’s like a cold culinary shower on a hot day.
PEACHY SUMMER SALAD
peaches, diced Roma tomatoes, diced can of corn niblets, drained red or sweet onion, finely diced fresh mint or basil, chopped or cut chiffonade blueberries
Throw together a vinaigrette from olive oil and balsamic vinegar and, voilà, you’ve got yourself a refreshing, easy salad that’s a surefire crowd-pleaser. If, however, you’re a card-carrying carnivore like me, you might want to follow it up with an eight-ounce ribeye chaser.
Another summer fave is Sunomono salad. It’s a cold Japanese salad made of rice vermicelli noodles swimming in a rice wine vinegar dressing, if you will. You can add almost about anything to jazz it up, but, being a purist, I only like to throw in some thinly sliced English cucumber and maybe a bit of shredded carrot. If you crave protein, imitation crab will jack it up a notch. There are a variety of recipes for the dressing, but this is my no-fail go-to.
SUNOMONO SALAD
3/4 tsp salt 3/4 cup rice wine vinegar 1/2 cup sugar small squeeze of lemon juice few drops of soy sauce rice vermicelli noodles
Shake the first five ingredients together in a jar, then pour it over cooked and rinsed, cold rice vermicelli noodles. Don’t add too much dressing to each bowl, as it’s quite concentrated – just add enough to cover the noodles. Leftovers can stay in the fridge for a day or two. Sunomono is obviously too flimsy to be a main dish, but it makes a great starter or side dish and goes with everything, particularly fish. Think of it as a Japanese palate cleanser.
For a heartier salad that can double as a main dish (depending on your appetite), I’m a big fan of cold orzo salad. Since this salad is pasta-based, it’s much more filling than just a bowl full of veggies or fruit. And, with the bold-flavoured ingredients, it’s got a depth to it that belies its simplicity.
COLD ORZO SALAD
8 oz orzo pasta 1/2 cup pitted Kalamata olives, roughly chopped (or more, to taste) 4 oz baby spinach (split in two bunches) 6 oz feta cheese, roughly crumbled 1/4 cup pine nuts, lightly toasted on the stove or in the toaster oven (optional) 1/4 cup red onion, finely chopped (optional) 3 tbsp olive oil 1 tbsp balsamic vinegar (or less, to taste) 1 tbsp red wine vinegar (you can substitute lemon juice or regular vinegar) salt and pepper to taste
Cook the orzo eight to 10 minutes for al dente, or a bit longer if you like it softer. Drain and rinse with cold water.
Puree half the spinach and one tablespoon of the olive oil in a blender. Put cooled orzo in a big bowl and stir in the pureed spinach/olive oil mixture until the orzo is well-coated with the spinach puree.
Roughly chop the other half of the spinach. Lighty mix the chopped spinach, feta cheese, pine nuts, Kalamata olives and red onion in with the orzo.
Make the dressing in a small jar by combining the remaining two tablespoons of olive oil with the balsamic vinegar and the red wine vinegar. Put the lid on the jar and shake it to mix well, or whisk it all together in a small bowl. Pour over orzo mixture and gently mix till it’s all incorporated.
Chill the salad for at least an hour before serving to let the flavours meld.
To round out your meal, buy or make a simple rosemary focaccia. I make one from scratch (in a cast-iron pan) that’s to live for. Sure, it’s easier to buy one, but, if you really want to dazzle your dining companion(s), I suggest putting in the extra effort. Believe me, the effort/reward ratio is huge.
I found my recipe online at flavorthemoments.com/one-hour-rosemary-focaccia-bread and the only things I leave out are the garlic and parmesan, but it’s up to you. You could also add chopped Kalamata or green olives to it, but keep in mind it calls for coarse kosher salt sprinkled on top, so it’s already high in sodium. The focaccia turns outs camera-ready gorgeous and tastes heavenly straight out of the oven, dipped in EVOO (extra virgin olive oil). I mean, who doesn’t love fresh bread? With the hot weather right around the corner (that’s the optimist in me), now might not be the best time to bake bread, but that’s your call. If you ask me, it’s totally worth it.
So, give yourself a break, throw together a salad for dinner and call it a day. If your spouse, partner or you are still hungry after all that, do what I do – order in pizza.
Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.
Most of us are familiar with the spies who were dispatched by Moses to “spy” out the land of Canaan – they cut down a branch with a cluster of grapes on a staff and carried it back. Grapes were part of the summer harvest in ancient Israel. In fact, there was a holiday called Feast of First Fruits and Wine because grapes were the first major crop to ripen. It was not mentioned in the Bible, but in the Dead Sea Scrolls. It was celebrated on the third day of Av (July 24 this year), with Israelites bringing grapes to the Temple. So, here are some grape recipes in case you want to celebrate this little-known holiday.
VINEYARD CHICKEN (I found this in an Empire Kosher recipe brochure many years ago. It makes eight servings.)
2 4-to-4.5-pound roasting chickens 2 lemons, cut in half 1/4 cup Dijon mustard 4 tsp ground ginger salt and pepper to taste 2 tsp dry basil 2 tsp your favourite herb 6 peeled, quartered onions 4 cups chicken broth 1 cup orange juice 4 cups seedless red and green grapes 1/4 cup chopped fresh basil or cilantro
Preheat oven to 425°F.
Rinse and pat dry chickens. Squeeze half lemon over each chicken. Place two lemon halves inside each chicken.
Combine Dijon mustard, ginger, salt, pepper and herbs in a bowl to make a paste.
Rub mixture over each chicken and place rest in each cavity. Put chickens into a large roasting pan. Scatter four onions in the pan. Roast 30 minutes.
Meantime, combine giblets, neck, two onions, chicken broth and orange juice in a saucepan. Simmer 25 minutes.
Reduce oven to 375°F. Strain broth and add 1.5 cups to roasting pan. Roast 15 minutes and baste. Repeat three more times. Remove chicken, let rest 15 minutes and cut into serving pieces.
Remove lemons, return chicken pieces to roasting pan, spoon juices and onions over chicken. Scatter grapes over chicken and add remaining broth. Cover and bake 15 minutes.
Serve on a large platter with grapes and juices and sauce. Garnish with fresh basil or cilantro.
MIDDLE EASTERN ORANGE BLOSSOM FRUIT BOWL (six servings; pareve)
1 fresh pineapple, peeled, cored and cut into slices then quarters from each slice 2 large peeled, sectioned oranges 2 cups seedless red or green grapes 1/4 cup orange blossom flower water or orange-flavoured liqueur 1/4 cup slivered almonds confectioners sugar cinnamon mint sprigs
In a bowl, mix pineapple pieces, orange sections, grapes and orange flower water. Cover and refrigerate two hours.
Put nuts into a small frying pan. Cook and stir until toasted. Remove to a small bowl.
Arrange fruits on a large platter. Sprinkle with confectioners sugar, cinnamon and toasted nuts. Garnish with mint sprigs. Serve cold.
GRAPES IN BRANDY (five to six servings; dairy)
3/4 cup honey 3/8 cup brandy 1 tbsp lemon juice 1 pound seedless red and green grapes, without stems 1 cup sour cream lemon peel curls
On the day before serving, mix the honey, brandy and lemon juice. Place the grapes in a large bowl and pour the mixture over them. Cover and refrigerate overnight.
The next day, divide the fruit mixture into serving dishes, champagne glasses or any unusual glass. Spoon sour cream on top of each. Garnish with lemon peel curls.
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.
Blueberry Bottom Pie is garnished with blueberries and fresh mint. (photo from pxfuel.com)
When I think of summer, I think of fresh fruit. When I think of fresh fruit, I think of pies. Early pies may have originated with Egyptian cakes and ancient Greek pasties filled with fruit. According to Wikipedia, Medieval England had sweet pies, but they were called tarts, and fruit pies were unsweetened, because sugar was a rare and costly “symbol of wealth.” Also according to Wiki, a pie could have a number of items as its filling, but a pastry would have only a single filling. Fruit pie recipes began appearing in the 15th century. Here are recipes for three of my favourite fruit pies.
PEACH PIE
1 1/2 pounds seeded, sliced peaches 1 cup sugar 2 tbsp unsalted butter or margarine 2 tbsp flour 2 large eggs pinch nutmeg nine-inch crust (bought or homemade)
Preheat oven to 350°F. Prepare a nine-inch pie plate with dough.
In a bowl, mix together sugar, butter or margarine, flour, eggs and nutmeg.
Arrange peaches in piecrust. Pour batter over them. Crimp edge of crust.
Bake 50 to 55 minutes or until just set.
BLUEBERRY BOTTOM PIE
2 packages vanilla pudding 1 1/4 cups milk or non-dairy creamer or soymilk 1 1/2 cups pureed blueberries 1/2 tsp cinnamon 2 tsp grated lemon rind 1 baked nine-inch pie shell 3 1/2 cups kosher whipped topping blueberries and mint leaves for garnishes
Check to make sure which vanilla pudding dissolves with non-dairy creamer or soymilk. Combine one package pudding and a quarter cup milk or non-dairy creamer or soymilk, blueberries and cinnamon. Cook until mixture comes to a full boil. Pour into crust and chill.
Prepare remaining pudding and milk or non-dairy creamer or soymilk. Add one teaspoon lemon rind. Pour into bowl, cover with plastic wrap and chill about one hour.
Fold in one cup whipped topping to refrigerated mixture and spoon over blueberry layer.
Combine remaining whipped topping with remaining lemon rind and spoon over filling. Freeze one hour or refrigerate three hours.
Garnish with blueberries and mint leaves before serving.
FAUX CHERRY COBBLER (Cobblers generally have a dough-like topping dropped on top of fruit. This cobbler is more like a pie).
2 cups pitted cherries 1 cup sugar 1 cup flour 1 1/2 tbsp baking powder 1 cup milk or soymilk 2 1/2 tbsp melted butter or margarine brown sugar
Preheat oven to 350°F. Grease a square baking dish.
Combine flour, sugar and baking powder in a bowl. Add milk and melted butter or margarine. Pour into a greased baking dish.
Scatter pitted cherries over batter. Sprinkle the top with brown sugar. Bake for about an hour.
Sybil Kaplanis 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.
Several years ago, Chabad Richmond launched the Light of Shabbat program with the purpose of helping Richmond Jewish seniors celebrate Shabbat and feel connected. At first, the program involved making and delivering a free, homemade, kosher kugel and challah to six or seven Jewish seniors in the community every other week. As the program has grown, more people are receiving Shabbat meals, which now include soup, salad, a main dish, vegetables, dessert, Shabbat candles and grape juice.
Because of the COVID-19 crisis, the Light of Shabbat has expanded, and now approximately 140 meals are delivered every week to people in Richmond and beyond – an increase of more than 80%. And that number continues to grow. Now, not only seniors, but younger individuals, families and those in need can receive a Light of Shabbat meal weekly. Chabad Richmond hopes to expand the program even more.
A program like this doesn’t happen in a vacuum. More than 44 Light of Shabbat volunteers do everything from shopping, to food preparation, cooking, baking, packing and delivering the meals. Every volunteer plays an integral role.
Reaching out to help those in need is a core Jewish value. As we all know, the pandemic has resulted in people self-isolating, and many have little or no access to stores. Some have difficulty cooking, and others are simply feeling the desperation of social disconnection.
Supported through individual donations and foundation funding, Chabad Richmond’s year-round partner for the Light of Shabbat program is the Kehila Society. During the COVID-19 crisis, the Jewish Federation of Greater Vancouver has stepped forward and been supportive. In addition, Chabad Richmond has received donations of goods from Urist Cosmetics (hand sanitizer) and Real Canadian Superstore, Dan-D-Pak (food items), and a donor who wishes to remain anonymous provided facemasks.
Several of the Light of Shabbat volunteers were recently interviewed. When asked about their personal experiences volunteering, many said they deliver the Shabbat meals. The volunteers deliver not only to seniors (some of whom have mobility issues), but also to people who have lost their jobs, people struggling with physical and mental health issues, and those who are grieving alone. As one volunteer said: “You just don’t know what people are going through right now.”
Several volunteers have gotten to know Light of Shabbat recipients quite well, have become part of their lives and have forged strong connections with them. A number of volunteers say they feel like a lifeline for the people they deliver to.
One volunteer started doing deliveries with his son before his son’s bar mitzvah a few years ago. Acknowledging that his own family is fortunate, he said: “It’s a way to show my son the importance of helping others, and expose him to a wide range of experiences.”
Every volunteer’s experience is different, but they all have one thing in common: they all enjoy volunteering and feel that they benefit as much if not more than those receiving the meals. “The socially distanced shmoozing and forming of new friendships is important to the people we deliver to,” said volunteer Jill Topp. “And to me, too.”
While the Light of Shabbat program is primarily for the Jewish community, volunteer Topp said that she delivers a weekly meal to a local Muslim family. The head of the family told her: “I don’t know what we would do without you.”
As for what motivates the volunteers, giving back to the community is key. One volunteer, who chose to remain anonymous, said she treasures celebrating Shabbat with her own family, and wants others to have that experience too, even if it’s only to eat a Shabbat meal.
Volunteer Michelle Zychlinski said, “Not only do the recipients appreciate the meal, but they really appreciate the social interaction,” even if it’s from a safe distance of two metres. “So, if I can help in some way, I’m happy to.”
Volunteer Yael Segal said, “I feel it’s my responsibility, as a part of this Jewish community, to help others. It’s my honour and privilege to do it.”
Yet another volunteer, Shannon Gorski, said she gets back tenfold what she puts into it and volunteer John Samuel said, “It’s so important that people have community support. They deserve to have a kosher meal on Shabbat and to feel connected.” Another volunteer said that this opportunity has “enlarged my life,” and she wants to do more.
The connections made between volunteers and recipients will likely last beyond the COVID-19 crisis, with quite a few volunteers saying that they definitely plan to visit with their newfound friends after it’s all over.
Segal said she rekindled an old friendship when she delivered the Shabbat meal to someone she hadn’t seen in years. “One of the Russian families I deliver to recognized me from when I first immigrated to Canada as a small child. I built a rapport with them and have a little visit each week. They really look forward to the visit and the Shabbat meal. Some of the people feel very isolated.”
In the end, it’s all about building relationships with members of the community. As one interviewee put it, “It’s so important for people in the community to know that they are not forgotten about. And it’s good to know that I’m making a difference. The Light of Shabbat program is a great means to connect with secular members of the community, too, and demonstrate that Chabad cares about them.”
Topp added, “I encourage anybody to volunteer – it’s a great thing for everyone involved.”
If you know someone who could benefit from the Light of Shabbat program, contact Chabad Richmond at 604-277-6427. If you would like to get involved as a volunteer with the program, go to chabadrichmond.com/lightofshabbat.
Courtney Hazlett in Malta, one of the many places she has visited to record her Netflix program Restaurants on the Edge. (photo from marblemedia and OutEast Entertainment)
For producer Courtney Hazlett, traveling around the world for her new Netflix series, Restaurants on the Edge, has been an unforgettable, rewarding experience.
The premise of the show is to take struggling restaurants that have incredible locations with breathtaking views but ordinary or subpar food, and turn them around. A team of experts – chef Dennis Prescott, designer Karin Bohn and restaurateur Nick Liberato – come in and transform the establishments into magical eateries. The show is co-produced by marblemedia and OutEast Entertainment, which is a company run by Hazlett and her husband, Steven Marrs.
“We go around the world with a team of experts and, in a positive way, find restaurants that aren’t living up to the beauty of their location and help change that,” said Hazlett, who is also the show’s creator. “We change the décor, menu and business model. We want to add menu items that speak to that destination.”
Hazlett, who lives in Los Angeles, came up with the idea for the program while eating outdoors at a restaurant in Venice, Calif.
“We often go to places where the better the view, the worse the food,” she told the Independent. “That was the seed. I thought, we can go around the world, find restaurants that aren’t living up to the beauty of their location and help change that. My initial impression was, because of the spectacular view, restaurant owners felt they didn’t have to go all out with the food. But that wasn’t the case. It’s not that they aren’t trying, it’s just that a lot of restaurant owners are in over their head.”
In helping decide what changes needed to be made in each restaurant, Hazlett said they first went to social media to see what people were saying about the establishment. They looked at reviews on Tripadvisor and Yelp and read the comments patrons made.
“What I was most passionate about was the storytelling aspect,” she said. “We went out and met people who lived there. In some ways, the story of community shows up on the plate.”
Since it’s being aired on Netflix, it must be a global show, Hazlett explained. “We had to show as many corners of the earth as we could. It’s a lot of globetrotting.”
In Season One, released on Netflix in Canada last week, on March 14, the team traveled to Malta, Hong Kong, Tobermory (located in Ontario four hours north of Toronto), Costa Rica, Austria and St. Lucia.
Hazlett said Tobermory looked like the Caribbean, with gorgeous blue and green water, underground caves, cliffs and ancient forests. Tobermory is almost completely surrounded by water, with Lake Huron on one side and Georgian Bay on the other. The team chose to make over a seasonal restaurant called Coconut Joe’s.
“The owner was a sweet guy who was struggling with the business,” she said. “He loves to travel and wanted to make a restaurant inspired from his travels. That main inspiration was palm trees, and he wanted to have menu items reflecting any place you would find a palm tree. He had about 30 items on the menu – from Thai to Caribbean food, all over the place. The décor was tiki but not in a good way. The restaurant owner’s busy season is only eight weeks of the year because it’s so far north. Since we filmed the episode in the busy season, he had to shut it down one and a half of those weeks in June.”
The designer’s goal was to transform Coconut Joe’s from tacky tiki to chic tiki. The chef’s goal was to celebrate local food as well. At the end of the restoration, the owner was grateful and thrilled with the results.
Season Two, also released on March 14 in Canada, brought the team to seven more destinations, including wine country in British Columbia’s Okanagan Valley. There, they chose to transform the Outboard Waterfront Pub.
“The owners of the restaurant are such an integral part of the story we tell and, in this case, we were thrilled to include a father-daughter team, Campbell and Anne Stewart,” Hazlett said. “Campbell is hoping to retire sooner rather than later and leave the restaurant in Anne’s hands, and Anne, when we filmed, had an infant. So they’ve got a lot on their plate.”
Hazlett said she has always loved food and cooking. Born and raised in Pittsburgh, she earned a degree from Tulane University and a master’s degree in journalism from Columbia University. She went on to work at People magazine and OK! magazine, then was a correspondent for MSNBC, covering pop culture for MSNBC, as well as Today, Morning Joe and more, before running entertainment teams for NBC News Digital.
“Around 2012, I started producing,” said Hazlett, who moved from New York City to Los Angeles. “Then I started to develop content and, in 2014, created the production company OutEast Entertainment. ABC just ordered a medical drama pilot from us called Triage; it’s directed by Jon Chu, who directed the upcoming film In the Heights.”
Although Hazlett is Jewish and raises her children Jewish, she was born Christian.
“What happened is my mom never knew her father and, later in life, found out he was Jewish, and it unlocked something in me,” she explained. “Growing up, I always gravitated towards Judaism. My husband of eight years [Marrs] was a lapsed Catholic and we both converted. For us, as we started to lean into the Jewish traditions, it became such a centring force for our family. Over time, we started to keep Shabbat and celebrate Jewish holidays. We wanted our kids to grow up Jewish – they go to religious school and we are super-active in our temple. Converting became an easy choice for both of us and it made a lot of sense.”
In keeping with her Jewishness, Hazlett would love to find a location and restaurant in Israel. “Next season, I would love to film in Israel and other Jewish places,” she said.
Hazlett admitted it was a lot to ask an owner to close down his or her restaurant while her crew did renovations, especially if the restaurateur had a cash flow problem. “But, on the flip side, being on Netflix is great advertising for them,” she said, adding that they don’t compensate the restaurants, but they do pay for the cost of the makeovers. “In fact, I received notes from the restaurant in Malta that he has had more than 2,000 people reach out to him because of the show. That’s a lot of new customers!”
Alice Burdick Schweiger is a New York City-based freelance writer who has written for many national magazines, including Good Housekeeping, Family Circle, Woman’s Day and The Grand Magazine. She specializes in writing about Broadway, entertainment, travel and health, and covers Broadway for the Jewish News. She is co-author of the 2004 book Secrets of the Sexually Satisfied Woman, with Jennifer Berman and Laura Berman.
While hamantashen are one of the most known Ashkenazi treats, many other foods are associated with Purim. (photo by Rebecca Siegel)
In the Book of Esther, all we are told is that letters were sent to the Jews in the provinces, telling them to have days of feasting and gladness. Fourth-century scholar Rava interpreted this to mean a seudat Purim, a meal in the late afternoon, to differentiate Purim from other days.
There are no rituals attached to the seudah, and no special Kiddush is said, though some people make up a Purim Kiddush, which is nonsense or a parody on something in the Torah.
Kalonymos ben Kalonymos, a French writer, philosopher and translator who lived in the 13th and 14th centuries, wrote a parody of a talmudic tractate, called Masekhet Purim, citing 30 different dishes to eat on Purim. He included chestnuts, duck, venison, goose and pigeon.
One custom, particularly of Jews of Middle Eastern backgrounds but also of some Ashkenazim, is to serve dishes with chickpeas on Purim. Why is this done? They say, in order to remind us that, to keep kosher, Esther lived on vegetables, notably beans and peas.
Another custom, according to the late Gil Marks in the Encyclopedia of Jewish Food, is to eat turkey, because Europeans had thought the bird came from India and the Book of Esther says Ahasuerus ruled from India to Kush. The Hebrew word for India, the country, and turkey, the animal, is hodu. Another idea is that the turkey bird is very foolish, and so was Ahasuerus.
Some people also serve kreplach, the triangular-shaped, meat-filled, savoury pastry on Purim. They do so because the meat inside is prepared by chopping, which is a form of “beating,” akin to the stamping of feet on the floor to drown out Haman’s name.
In the 17th century, European Jews made a dish called megillah kroyt, consisting of sauerkraut, raisins and honey. A stringy dish, it symbolized the rope used to hang Haman.
In her book Quiches, Kugels and Couscous, on Jewish cooking in France, Joan Nathan writes that Jews of Alsace made Alsatian Chouroute, sauerkraut with sausage and corned beef, because the sausage hangs in butcher shops and reminds them of Haman. The Alsatians also call the corned beef “the Haman.”
At the actual seudah, Marks says that Ashkenazim often serve koyletsh, or keylitsh in Russian – a long, braided challah symbolizing the rope on which Haman was hanged. Other Ashkenazi dishes include kreplach in chicken soup, knishes, pirogen (filled, boiled, pasta dumplings), stuffed roast chicken or veal breast, stuffed cabbage, and tzimmes.
Some Sephardim serve breads or foulares (pastries filled with long-cooked eggs), sambusak (meat turnovers), stewed chicken, and rice with chickpeas or nuts.
According to Encyclopedia of Jewish Food, because the name of G-d is not mentioned in the Book of Esther, “the sense of the mysterious and hidden extends even to the food.” In other words, we cannot see the fillings inside and that alludes to “the many intrigues, secrets and surprises unfolding in the Purim story.”
The sweets served on Purim symbolize a good “lot” and a sweet future. In fact, Muslims refer to Purim as Id-al-Sukkar, the Sugar Holiday.
The most important aspect of many Purim pastries is their shape. Most Ashkenazi Jews only know of hamantashen, the name for which comes from the German mohn (meaning poppy seeds) and taschen (referring to pockets). Some say the pockets refer to Haman, who stuffed his pockets with bribe money.
The original name was mohntaschen, and the tradition of eating them may date back as far as the 12th century. Shmil Holland, the Israeli historian, caterer and cook, says, when Jews fled Germany for Eastern Europe in the late Middle Ages, they took the poppy seed pastry with them and added the Yiddish prefix “ha,” thus making it hamantash. The Midrash, however, says, while reflecting on his plan to get rid of the Jews, Haman realized the three Patriarchs would intercede. Thus, the pastry is triangular in shape.
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.
From kimchi to cast iron, more than 300 new products were on display at this year’s Kosher Fest. (photo by Dave Gordon)
At Kosherfest this year, there were such traditional Jewish staples as gefilte fish, matzot, bagels and cured meats. But cauliflower pizza crusts, organic tequila, vegan cheeses, kimchi and date-seed coffee were among 300 new products on display.
The two-day event in New Jersey was the 31st annual convention. It showed that kosher food does not necessarily hail from countries with large Jewish populations. In the hopes of grabbing a slice of the market, exhibitors came from around the world, including from South Korea, Australia, Italy, Brazil, Mexico and the Netherlands.
From Pakistan, Adnan Pirzada, the general manager of Dewan Sugar Mills, was exhibiting kosher-certified ethanol for companies to use in beverages and mouthwashes. Currently, they export to 30 countries and are seeking U.S. consumers. The certification is new to the 15-year old company, which produces 125,000 litres of ethanol a day.
“We wanted to tell people that there’s nothing not kosher that ever comes in contact with what we make,” he said, noting that “sometimes, non-kosher ingredients can be in foods and people not know it.”
An example of that came from Dakshin Thilina, the director of Nexpo Conversion, makers of kosher dried coconut milk powder and coconut oil in Sri Lanka. Nexpo supplies an Australian ice cream manufacturer and an organic chocolate manufacturer, and hopes to find U.S. distribution.
“There are three big players in Sri Lanka [in the coconut industry] and they all use sodium caseinate, an animal-based product, and that makes it non-kosher,” he said. “So, now, with vegan, organic and other aspects that make these popular, we needed to enter the market in a different way. We cut out the sodium caseinate and went with a pure organic powder. Without that component, it’s essentially lactose-free – the allergies people suffer from due to milk-based products is out and, because it’s non-dairy, kosher Jews can use it anytime, alongside meat.”
In Dubai, kosher catering is a one-woman show, and she was at Kosherfest.
Elli Kriel, a South African expat of seven years who lives in Dubai, began her company recently. “I was producing kosher food for our family and people started reaching out to me,” she said. “Travelers in particular, moving through the city, needed kosher food. I used to invite them to eat in our home, but I realized, as more and more people began reaching out, I was in a good position to offer kosher catering.”
She said Elli’s Kosher Kitchen’s launch was bolstered by the United Arab Emirates’ Year of Tolerance, announced in February, “a government initiative promoting the idea of diversity within the UAE and the tolerance for all religions and races.” It was then, she added, that the Jewish community was formally recognized and, “at that moment, I thought it was perfect to step forward.” There are about 150 people in the Jewish community, with tourists receiving food each day, she said.
Not everything exhibited at Kosherfest was a food product. (photo by Dave Gordon)
Kosherfest attracted about 6,000 attendees this fall, some 800 more than last year. With 360 exhibitors, roughly 300 products on the floor had been introduced within the last 12 months, said organizers.
A recent Quartz article elaborated that it is “fairly astounding that more than 40% of the country’s [United States’] new packaged food and beverage products in 2014 are labeled as being kosher, while it was on only 27% of packaged foods in 2009.”
Explanations for this include the public’s desire for assurance that a product does not include certain allergens, or traces of allergens, such as shellfish. Or an assurance that a product is vegetarian or vegan, as in the example of Oreo cookies, that once contained lard, prior to the producers’ switch to kosher.
Another example of food that contains ingredients that may surprise some consumers is cheese. Most cheeses contain enzymes and rennet (animal-derived), but the Sheese line uses coconut oil, palm oil and other vegan replacements. Hailing from Scotland’s Isle of Bute, the “cheese” is lactose-free, vegan, kosher, cholesterol-free and gluten-free, appealing to various dietary needs.
In light of bug infestations in dozens of supermarket vegetables and the challenge of washing them thoroughly so as not to ingest these non-kosher critters, Boston-based Fresh Box Farms came to Kosherfest with a solution. They’re growing and selling leafy greens that are hydroponically grown in a triple-sealed environment, using no pesticides, herbicides or fungicides. “It’s free of any pests. And we don’t wash our product, and the consumer doesn’t need to either,” said Jacqueline Hynes, senior marketing officer.
An online essay by Star-K, a kosher certification agency in Maryland, noted that some “35 million non-Jewish consumers of kosher products” buy them because of health and food safety concerns, “as a trustworthy means of ensuring that these criteria are being addressed.” Food production companies, it says, are increasing their lines of certified products, due to “more general cultural anxiety about industrialization of the food supply.”
Menachem Lubinsky, chief executive officer of Lubicom, the organizer of the event, said kosher foods today appeal to a “more health-conscious consumer. Now, it’s become almost fashionable to have vegan or gluten-free, so why not kosher? They don’t want any customer to be left out.”
By 2025, the kosher industry will reach some $25 billion US in sales a year, according to the Jerusalem Post.
Not everything exhibited at Kosherfest was a food product. One company sold kosher cast-iron cookware. Isaac Salem, president of New York-based IKO Imports, said their cookware differentiates itself from other such products, as its non-stick “seasoning” is created with a proprietary plant-derived oil base, rather than the typical animal fat, “which obviously can come from non-kosher sources.” He said their cookware holds up against competitors, and appeals to vegans, as well.
Consumers who keep kosher will also be able to enjoy something they’ve never had before. Promised Land Beverage Company’s Exodus Hopped Cider does not contain any leavened products or grains; rather, it has fermented apples and hops, add could double as a kind of beer.
“Now you can have beer at the seder,” said Yoni Schwartz, company president, “something unimaginable in the past.”
Dave Gordon is a Toronto-based freelance writer whose work has appeared in more than 100 publications around the world.
Daniella Silver, author of the Silver Platter cookbook series, has recently come out with Variations: Simple and Delicious Dishes. Two Ways (Artscroll Shaar Press).
In The Silver Platter: Simple to Spectacular, Silver offered recipes with basic ingredients, inviting readers to experiment. In The Silver Platter, Simple Elegance, she focused on recipes with a little more creative flair in presentation and attention to detail. In Variations, she shares with readers versatile recipes that can be served at least two different ways.
In the new cookbook, the basic recipe is on the left-hand page, with a note whether it is dairy, meat or pareve or any combination; if it is gluten-free, if it freezes well and the number of servings. The amounts are regular and metric. On the right-hand page is the variation. Both pages have colour photographs. In the book as a whole, there are 251 recipes and 273 photographs.
Variations’ 10 sections are appetizers (like Deli Egg Rolls and Dill Pickle Football Wings), soups (including Vegetarian Vegetable Quinoa Soup and Dinner Steak Soup), salads (such as Panko-Topped Kale Salad and Pretty Brussels Sprouts Salad), fish (French Fried Onion Salmon and No-Mayo Avocado Tuna Salad, for example), chicken (Old-Fashioned BBQ Chicken and Potato Latke Schnitzel, among others), meat (like Brisket Ends and Overnight Shabbos Corned Beef), dairy (Crustless Baby Red Potato Quiche, Baked Broccoli Tots, etc.), grain sides (such as Crispy Garlic Couscous and Fresh Orzo Salad), vegetable sides (like “Everything Bagel” Asparagus and Maple-Glazed Japanese Sweet Potatoes) and desserts (among which are Low-Fat Ginger Biscotti and Olive Oil Salted Raspberry Brownies).
There are a lot of creative ideas for experienced cooks and great new ideas for all cooks to explore. On her website (daniellasilvercooks.com), Silver says, “I wrote Variations because I felt it’s time to change things up. I want readers to get creative with the foods they prepare by understanding that a recipe can be versatile in preparation or presentation.”
As a food writer and cookbook author, I caught a couple of small but obvious technicalities. When Silver suggests a choice of two ingredients – honey or silan, soy sauce or tamari, for example – she does not mention both possibilities in her instructions for the variation.
When she suggests using a prepared pan, she is inconsistent in indicating in her instructions what preparing the pan means – vegetable spray, flour, etc. She is also inconsistent in telling the reader to preheat the oven as an initial step. Lastly, in the prime recipe, she uses numbers in the instructions; in the variations, she does not. Numbering all of the recipes would have made it easier for cooks, and I have done so below. Here are two recipes with their variations.
1 3 lb chicken, cut into eighths 4 peeled, trimmed carrots, cut in half crosswise then lengthwise 1 19 oz can chickpeas, rinsed and drained 1 cup dried fruit (raisins, apricots, prunes) 1 tsp kosher salt 1/4 tsp black pepper 2 tsp onion powder 2 tsp garlic powder 3 tbsp sweet paprika 2 tbsp extra light olive oil 3 tbsp pure maple syrup or honey
Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper.
Trim and discard excess fat from chicken. Arrange chicken, skin side up, in a single layer on prepared pan.
Scatter carrots, chickpeas and dried fruit around chicken. Sprinkle with salt and pepper, onion powder, garlic powder and paprika. Drizzle with oil or maple syrup; toss to coat.
Bake, uncovered, for 50-60 minutes, or until chicken juices run clear when pierced with a fork.
Variation: Rustic Couscous for a meatless main, omit the chicken
Cook 1 1/2 cups couscous according to package directions.
Toss carrots, chickpeas and dried fruit on prepared baking sheet with spices, oil and maple syrup or honey.
Bake, uncovered, at 375°F for 40 minutes or until golden.
Place couscous onto a large serving platter, top with roasted veggies and dried fruit.
ROSE PETAL APPLE TART pareve, gluten-free option, yields 10 servings
Dough 1 1/2 cups flour (or gluten-free flour) 1/4 cup brown sugar 1 tsp ground cinnamon 3/4 cup vegetable oil 1 1/2 tbsp vinegar
Filling 5-6 thinly sliced apples 3 tbsp brown sugar 2 tsp ground cinnamon 2 tsp fresh lemon juice
Preheat oven to 375°F. Lightly coat a 9- or 10-inch flan pan or pie plate with nonstick cooking spray.
In a large bowl, combine flour, brown sugar, cinnamon, oil and vinegar. Mix to make a soft dough.
Press dough evenly against bottom and sides of prepared pan.
In a medium bowl, combine sliced apples with brown sugar, cinnamon and lemon juice; gently mix well.
Starting at the outer edge of pan, place apple slices slightly on an angle to form a circle, making sure to overlap the apples. Repeat with additional rows, working your way toward centre.
Place additional apples in any gaps (apples should be tightly packed). Pour on any remaining liquid in apple bowl.
Bake for 45-50 minutes.
Variation: Apple Crisps
Preheat oven to 375°F.
Peel, core and cut apples into large chunks.
Place in large bowl; mix with brown sugar, cinnamon and lemon juice.
Place in individual ramekins. Bake, uncovered, for 25-30 minutes.
Serve either the principle or variation dish hot or at room temperature.
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.
At a Sephardi Rosh Hashanah seder, one of blessings, over leeks (or cabbage) is the request, may “our enemies be destroyed.” (photo from Wikimedia)
Food customs differ among Ashkenazi and Sephardi Jews. For example, whereas Ashkenazim dip apple in honey at Rosh Hashanah, some Sephardim traditionally serve mansanada, an apple compote, as an appetizer or dessert, according to The World of Jewish Desserts by Gil Marks, z”l.
Just as gefilte fish became a classic dish for Ashkenazi Jews, baked sheep’s head became a Rosh Hashanah symbol for many Sephardi Jews, dating back to the Middle Ages. Some groups serve sheep brains or tongue or a fish with head, probably for the same reasons, for fruitfulness and prosperity and wishes for the New Year of knowledge or leadership.
The Talmud mentions the foods to be eaten on Rosh Hashanah as fenugreek, leeks, beets, dates and gourds, although various Jewish communities interpret these differently.
According to Rabbi Robert Sternberg, in The Sephardic Kitchen, Sephardi Jews have a special ceremony called the Yehi Ratsones (Hebrew for “May it be Thy will”), where each food is blessed. There are foods that symbolically recognize God’s sovereignty and our hope He will hear our pleas for a good and prosperous year.
The Hebrew word for gourds is kara, which sounds like both the word for “read/proclaim” and the word for “tear.” When we eat the gourd or pumpkin, there are two possible Yehi Ratzons that can be said. The first one goes: “May it be your will, Hashem, that our merits be read/proclaimed before you.” The other is that the decree of our sentence should be torn up.
The second food mentioned is fenugreek, or rubia, which sounds like yirbu, the Hebrew word for “increase.” Therefore, we say a Yehi Ratzon that contains the request, may “our merits increase.”
The word for the third food, leeks or cabbage, is karsi, krusha or kruv, which sounds like kares, or the Aramaic word karti, to cut off or destroy. The Yehi Ratzon asks, may “our enemies be destroyed.”
The fourth food, beets or beet greens, silka or selek, sounds like siluk, meaning removal, or she’yistalqu, to be removed, or the Aramaic word silki. The Yehi Ratzon requests that “our adversaries be removed.”
The last food is dates, tamri or tamar, which sounds like the Hebrew word sheyitamu and the Aramaic word tamri, to consume. Hence, we say a Yehi Ratzon that asks, may “our enemies be consumed.”
For many Jewish cultures, the fish head is a symbol on the Rosh Hashanah table. (image from chabad.org)
All of these foods, which grow rapidly, are also symbols of fertility, abundance and prosperity. Among other items that might be on a Sephardi table at Rosh Hashanah, Sternberg includes baked apples dipped in honey or baked as a compote with a special syrup; dates, which were among the seven species found in Israel; pomegranates, which have many seeds, or black-eyed peas, to represent our hoped-for merits; rodanchas, a pastry filled with pumpkin whose spiral shape symbolizes the unending cycle of life; and a fish head, symbolizing a wish to be the head in life, a leader, and not the tail. The main course might feature stuffed vegetables, symbolizing a year full of blessings and prosperity.
Some communities ban sharp, bitter or black foods for Rosh Hashanah, such as black olives, eggplant, chocolate or coffee.
In The Classic Cuisine of the Italian Jews, Edda Servi Machlin, z”l, who grew up in Pitigliano, Tuscany, explains that her father held a seder for Rosh Hashanah around the theme of growth, prosperity and sweetness. On the seder plate were a round challah, a boiled rooster’s head, fish such as anchovies, boiled beets, figs and pomegranates. In the centre was a dried, round, sourdough cake with an impression of her father’s right palm and fingers, and fennel weed growing on each side.
The foods were then blessed – “May we grow and multiply like fish in the ocean, like the seeds of a pomegranate, like the leavening, grain and fennel of the bread. May the year be sweet like beets and figs.”
The meal consisted of soup, fish, salad, chicken and fruit. Italian Jews also often serve at Rosh Hashanah desserts made with honey and nuts; stick or diamond-shaped cookies; strufali, cookies made of fried dough balls in honey; or ceciarchiata, cookies that resemble chickpeas and are made from bits of dough like the Ashkenazi teiglach.
A Greek cookbook writer from Ioannina (Yahnina) wrote that the people of her area made koliva, a thick porridge of wheat berries flavoured with cloves, cinnamon, walnuts and honey for eating on the eve of Rosh Hashanah. According to Marks in The World of Jewish Desserts, wheat berries are unprocessed whole wheat with the outer husk removed, leaving a nutty flavour and chewy texture. Jews of Yahnina also ate kaltsoounakia, a half-moon-shaped cake stuffed with ground walnuts, honey, cinnamon and cloves. For the main course, dishes in Yahnina were influenced by the Turkish occupation and included stuffed tomatoes, stuffed squash and stuffed vine leaves – filled with lamb, rice and parsley, as well as okra stewed with chicken.
Instead of honey cake, Greek Jews might have baklava for Rosh Hashanah dessert. (photo from Wikimedia)
Other Jews of Greece have different customs. Nicholas Stavroulakis, author of Cookbook of the Jews of Greece, writes that some people soak apples in honey or eat quince or rose petals cooked in syrup as the New Year sweet. Fish is often the main course and, in place of honey cake for dessert, Greek Jews use almonds or pumpkin in making turnovers, as a symbol of abundance. Other desserts include semolina cake in syrup, pastry triangles filled with nuts or dried fruit, or baklava.
Among Jews of Syria, sugar or honey is substituted for salt at the table, and many families do not serve any dishes that are sour. For the second night Shehechiyanu blessing, the fruit used may be quince, prickly pear, star fruit or figs. Instead of, or in addition to, dipping apples in honey, Jews of Syria often dip dates in honey.
Many Jews from Muslim countries also eat autumn foods cooked with sugar and cinnamon; the food names contain a symbolic allusion to prayers in Aramaic and, through alliteration, are recited over the vegetables and fruits. Syrian Jews use the same prayers but over different vegetables: leek, Swiss chard, squash, black-eyed peas, pomegranate and the head of an animal. This idea of wanting people to be smart, as symbolized by the head or brain, is observed by Jews of Tunisia in their serving of a cake made with chicken and calves brains.
Moroccan Jews take sesame seeds, warm them in the oven and eat them with apple dipped in honey to symbolize that Jews should be fruitful and multiply like the seeds and have the sweet year. They also eat the pomegranate because of its alleged 613 seeds, which symbolize the 613 mitzvot. Moroccan Jews identify the seven autumnal foods as pumpkin, zucchini, turnip, leek, onion, quince and Chinese celery, and sprinkle these with sugar and cinnamon to eat at the beginning of the meal.
Some Moroccan Jews also serve cooked lamb head as an appetizer for Rosh Hashanah. Other lamb dishes served might be lamb with prunes and almonds or lamb intestines filled with rice, meat and tomato, seasoned with cinnamon and cardamom.
Another popular dish served by Moroccans for Rosh Hashanah is couscous, the traditional North African grain, or farina. It is steamed above a stew made with meat or chicken, chickpeas, pumpkin, carrots, cinnamon and raisins. Baked fish with the head, made with tomatoes and garlic, tongue with olives, or meat and rice rolled in Swiss chard are other Moroccan New Year’s dishes. Two soups that may be served are vegetable soup with pastels, a meat-filled turnover similar to kreplach, and potakhe de potiron, a yellow, split-pea and pumpkin soup. The evening may be completed with honey-dipped “cigars,” filled with ground almonds and traditional hot mint tea.
“Cigars” are traditional for Moroccan events and can be made sweet or savoury. The sweet version is a slim roll of Phyllo pastry filled with almonds, pistachio nuts or walnuts, baked or deep fried and sprinkled with confectioner’s sugar. Savoury cigars may be filled with cheese, chicken, meat, potatoes or tuna.
For Rosh Hashanah, Jews of Egypt make loubia, a black-eyed pea stew with lamb or veal, to symbolize fertility.
Jews of Iraq cook apples with water and sugar like applesauce, as a symbol of a sweet New Year. Some also prepare a special, pale-green bottle-shaped squash, which they eat with whole apple jam and sugar. They also make the blessings over leek, squash, dates, pomegranate and peas and place the head of a lamb on their Rosh Hashanah table.
Yemenite Jews, who do not consider themselves Ashkenazi or Sephardi, dip dates in honey instead of apples; others mix sesame seeds and anise seeds with powdered sugar and dip dates in this mixture. They also eat the beet, leek, pomegranate and pumpkin, as well as a salted fish head. The main meal for Yemenites would be a soup made of chicken or meat, carrots, potatoes and the spice hawaj (a combination of black pepper, cumin, coriander and turmeric). Meat stew, cooked chicken, rice, dried fruit and nuts complete the meal.
Whatever your family’s origins, why not try something from another Jewish culture this Rosh Hashanah?
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.
