Reboot’s annual 10Q annual reflection project, which sends participants a question a day for 10 days will return for the 13th year this month. But, with the challenges, grief and fear of COVID-19 weighing heavily on the world, this year’s 10Q will include additional questions to offer a space for exploring and preserving feelings and experiences of this unique time in a digital time capsule.
Each year, for 10 days, the 10Q project from the nonprofit Reboot captures daily insights, experiences and beliefs from tens of thousands of people, many of whom have been participating since 10Q’s founding in 2008 and have amassed a personal archive.
“It has been found again and again that, when difficult circumstances hit, the simple experience of taking a pen and paper and allowing our inner voice to speak through our pens is in itself a healing and regenerative act,” said Nicola Behrman, 10Q co-founder (in partnership with writer Ben Greenman and educator Amelia Klein). “We know from 13 years of answers just how meaningful the 10Q experience is for so many, but, this year, when the foundation of everyday life has shifted so seismically and we are desperately attempting to find meaning in the madness, this simple act of reflection is both anchoring and essential.”
For 10 days, starting Sept. 18, and coinciding with the traditional period of reflection during the High Holidays, participants of all backgrounds will get the 10Q questions by email, leading them to their private digital portal, where the answers will be stored. The annual 10Q questions are not intrinsically religious and are focused on life, personal goals, plans for the future, relationships, our place in the world and more.
The answers are returned to participants the next year before the project starts again. The 10Q vault serves as a digital time capsule, and answers to the new questions will serve as a chronicle of experiences through COVID-19 that can also be shared by participants with future generations. For some people, this is a one-time experience; for others, 10Q has created an annual tradition of building a personal archive for future years and mapping personal growth.
Although the project is rooted in the Jewish idea of ethical wills and runs during the 10 days between Rosh Hashanah and Yom Kippur, in the last decade, more than 70,000 people of all backgrounds and ages have turned to 10Q for a meaningful and modern spin on the centuries-old tradition of introspection, atonement and self-change during the High Holidays. The questions have scrolled on the jumbo screens at Times Square in New York City and on the Las Vegas Strip.
“It has never felt so important to pause and reflect on ourselves and the world around us,” said Reboot chief executive officer David Katznelson. “We are living in such a unique moment of human history, a moment that is worth turning to the individual to ask big questions about what we can learn to take us into the future.”
To find out more about 10Q and to register, go to doyou10q.com. Find out more about Reboot at rebooters.net.
Like many of you, I approach the New Year and Yom Kippur with a heavy heart. Ashamnu. We have sinned. Much is not well, not as it should or can be. Our communities are filled with anger, fear, hatred, pain, and acrimony.
Our tradition placed a heavy burden on us. Atonement is only attainable when accompanied by a commitment to change one’s behaviour. The burden is doubly heavy, for we are not merely responsible for our individual failings, but for our societal ones. Ashamnu. We have sinned. Yom Kippur is not merely a day of prayer in search of Divine forgiveness, but a day of taking responsibility for the world that we have created.
There are so many places to start this process and, for those who don’t know where, the Jewish prayer book provides guidance. Ashamnu. Bagadnu. Gazalnu. Dibarnu dofi. We have sinned. We have betrayed. We have taken that which is not ours. We have spoken evil.
This year, I will begin with the sin of certainty. The certainty that I have the truth and others do not. The certainty that I am right and others wrong. The certainty that I am good and others bad. The certainty that I love my country and others do not.
“Our God and God of our ancestors, we are neither so insolent nor so obstinate as to claim in your presence that we are righteous, without sin; for we, like our ancestors who came before us, have sinned.” (Yom Kippur Machzor)
Inherent to every social structure is the reality of difference. Members, adherents, citizens, who join or are joined together by blood, race, gender, ideology, religion, culture or nationality, inevitably find themselves disagreeing over issues both minor and major. Differences are a permanent and inevitable reality of life. By themselves, they do not undermine social cohesion. What threatens unity is how we respond to the reality.
The three conceptual tools for reflecting on difference are pluralism, tolerance and deviance. When those who are different are classified as deviant, the possibility of a shared society with them comes to an end. It is here that the sin of certainty spreads its destructive poison. The hubris of certainty allows one to shun and shame those who do not share in the truth as you know it, and to move them to the margins of society, if not outside it. Armed with certainty, acts of blatant aggression are clothed with the garments of self-preservation and sanctioned as acts of group loyalty.
A certainty of a different form is played out in the category of pluralism. We are pluralistic toward those differences that we assume to be of equal value to our own positions – “These and these are the words of the living God.” With pluralism, we accommodate difference that we believe is equally authentic and that we can associate as being on par with our truth, our knowledge and our beliefs. These and these are the words of the living God, but not those and those. And the one who decides is us.
Why tolerate that which I believe to be wrong?
The danger that lies with the sin of certainty is that it attempts to create social life around the categories of pluralism and deviance alone. Difference to which I ascribe value is accommodated and welcomed as my friend. Difference that I do not, is rejected and ostracized as my enemy. I and my certainty are the ultimate arbiters of who is in and who is out, who is valued and who is not, who is to be cared for and who is not, who is to be respected and who vilified.
It is tolerance, the often-derided category, that is most absent in much of contemporary social discourse. One does not tolerate that which one values, but rather that which one thinks is wrong. Tolerance can only take root in those places where we are able to relinquish our claim to certainty. Why tolerate that which I believe to be wrong? Because I know it is possible that my belief may also be wrong. Because I believe that truth, knowledge and enlightenment will only grow when I expose my certainty to the critique of others; when I am open to learn from others’ truths, knowledge and experience.
Why tolerate that which I believe to be wrong? Because I and those like me do not have a monopoly over the “true” identity of our society. It is theirs just as much as it is ours. We are destined to live with those who believe and do that which we hold to be intolerable. In some cases, judgment of deviance is both called for and necessary and, without boundaries, our societies will dissolve and lose any purpose, meaning and identity.
Which difference do we tolerate, and which do we not, is the question. The sin of certainty both blinds us to this question and renders us incapable of such discernment. The price? The price is the dysfunctional harmful social discourse and behaviour dominating our lives today.
“Our God and God of our ancestors, we are neither so insolent nor so obstinate as to claim in Your presence we are certain.”
Rabbi Dr. Donniel Hartmanis president of the Shalom Hartman Institute and author of the 2016 book Putting God Second: How to Save Religion from Itself. Articles by Hartman and other institute scholars can be found at shalomhartman.org.
Although beekeeping as an occupation is not mentioned in the Bible, bees are mentioned four times, honeycombs are referred to eight times and honey is referred to 26 times. Archeologists actually have discovered proof that there was beekeeping and honey 3,000 years ago in a site in northern Israel.
Among Ashkenazim, sweet desserts for Rosh Hashanah are customary, particularly lekach, or honey cake, and teiglach, a hard, doughy, honey and nut cookie. Some say the origin of the sweets comes from a passage in the book of Hosea mentioning “love cakes of raisins.” There is also a passage in II Samuel, which talks about the multitude of Israel, “to everyone a cake of bread and a cake made in a pan and a sweet cake.”
It was Ezra, the fifth-century BCE religious leader who was commissioned by the Persian king to direct Jewish affairs in Judea, and Nehemiah, a political leader and cup bearer of the king in the fifth century BCE, who told the returning exiles to eat and drink sweet things.
Honey cakes traditionally include honey, spices, coffee and brown sugar as major ingredients, but some contain cognac, brandy, orange or lemon peel and nuts. In Curaçao, for example, cinnamon, ginger, nutmeg, raisins, nuts or currants, lemon or orange peel is added. In Zimbabwe, Jews include allspice, cinnamon, cloves, raisins, chopped nuts, brandy and chopped candied fruit in their honey cake.
In That Hungarian’s in My Kitchen, Linda Radke includes a Hungarian recipe from her family, which includes the basic ingredients and orange juice. A cookbook of Russian recipes includes a Ukrainian honey cake, medivik, with the basic ingredients as well as cardamom, orange peel, raisins, walnuts and apricots.
In The Jewish Book of Food, Claudia Roden writes that honey cake was a favourite in Germany as far back as the Middle Ages, and that lebkuchen, honey gingerbread, was also mentioned as early as the 12th century.
According to John Cooper in Eat and Be Satisfied: A Social History of Jewish Food, references to honey cake were made in the 12th century by a French sage, Simcha of Vitry, author of the Machzor Vitry, and by German rabbi Eleazar Judah ben Kalonymos. Cooper writes that, on the new moon in the month of Nissan, boys at Jewish school were given honig lekach, honey cake: “Originally, the names of angels were inscribed on the honey cake and amulets were attached to them, but later this practice was discarded.” According to Cooper, the words lebkuchen and lekach probably came to be related to the German word for lick, lecke.
By the 16th century, lekach was known as a Rosh Hashanah sweet. It also became popular for other lifecycle celebrations, such as betrothals and weddings. Malvina W. Liebman writes in Jewish Cooking from Boston to Baghdad that Crypto-Jews in 16th-century Latin America ate honey cake at weddings, in memory of the honeycomb that an angel gave to Asenath when she married Joseph.
In The Complete International Jewish Cookbook, Evelyn Rose (z”l), a maven of Jewish cooking from England, wrote that the first cakes made with artificial raising agents were honey cake, and honey was the chosen sweetener because sugar was not widely available until the end of the 19th century. As an aside, she also recommends keeping a honey cake in a closed container for a week before serving it, so it will “mature.”
Among the Chassidim, it was customary for the rebbe to distribute lekach to his followers, and others would request a piece of honey cake from one another on Erev Yom Kippur. This transaction symbolized a substitute for any charity the person might choose to receive.
Gil Marks (z”l), in The World of Jewish Desserts, says fluuden, a layered yeast cake, was traditional for Rosh Hashanah among Franco-German Jews. Made with a cheese filling, it could be eaten after a meat meal, since they only waited one hour between meat and dairy. Strudel, from the German word for whirlpool, was also common for Rosh Hashanah among European Jews.
The most traditional cookie for Rosh Hashanah is teiglach, the dough pieces dropped into a hot honey syrup and simmered until brown then left to cool. It has been suggested that this Eastern European sweet was probably invented by some housewife who had dough left over and dropped the pieces into a boiling honey syrup.
Many Jews of Sephardi background make tishpishti for Rosh Hashanah. This cake with walnuts, almonds, hazelnuts or pecans, has a hot syrup poured over it. The syrup can be made with sugar, water and liqueur, according to Rabbi Robert Sternberg in The Sephardic Kitchen. Sternberg also points to rodanchas as a popular Sephardi Rosh Hashanah sweet. These spiral-shaped pastries of phyllo dough contain a pumpkin or squash filling because these vegetables and their shape symbolize the cycle of life and the ascent of the soul into heaven.
Here are some honey cakes to try this year.
TISHPISHTI Jews who lived in Turkey after being expelled from Spain in 1492 adopted this dish, whose name means “quick and done.” Some say it was always served on Rosh Hashanah, but it was also popular for Passover because it has no flour.
2 cups ground almonds, hazelnuts, pistachios or walnuts 1 cup cake meal 1 tsp ground cinnamon 1/2 tsp ground cloves or allspice 6 separated eggs 1 cup sugar 2 tbsp orange juice 1/2 cup vegetable oil 1 tbsp grated lemon or orange peel * * * 3/4 cup honey 1/2 cup sugar 2/3 cup water 1/4 cup lemon juice
Preheat oven to 350°F. Grease a rectangular baking pan.
In a mixing bowl, combine nuts, cake meal, cinnamon and cloves or allspice.
In another bowl, beat egg yolks with sugar. Add to nut mixture along with orange juice, oil and lemon or orange peel.
Beat egg whites in another bowl until stiff. Fold into batter. Pour into cake pan and bake 45 minutes.
Place honey, sugar, water and lemon juice in a saucepan. Stir until sugar dissolves. Increase heat, bring to a boil and cook for one minute. Let cool.
Cut cake into squares or diamonds. Drizzle syrup over cake. Serve warm or at room temperature.
MOM’S HONEY LOAF CAKE I don’t recall my mom baking this, but it was in my collection of recipes as being hers.
3 1/2 cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp ground cinnamon 1/8 tsp ground cloves 1/2 tsp ground ginger 1/4 tsp ground nutmeg 4 eggs 3/4 cup sugar 1/4 cup vegetable oil * * * 2 cups honey 1/2 cup strong coffee 1/2 cup raisins 1/2 cup chopped nuts
Preheat oven to 325°F. Grease two loaf pans or a rectangular baking pan.
Combine in a bowl flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg.
Beat eggs and sugar in another bowl until fluffy. Add oil, honey and coffee.
Stir in flour mixture. Add raisins and nuts. Pour into pans. Bake for 1.5 hours.
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.
I’m here to boldly encourage you to try something entirely different at your Rosh Hashanah table this year. No, not a pony. A new food. Serve it, to non-vegetarians. And, if anybody asks what they’re eating, confidently tell them it’s a family secret. Don’t forget to mention that, if you tell them, you’ll have to kill them. That generally stops people in their nosy tracks. Let me be perfectly transparent: the food I’m about to suggest is on the meat spectrum. Alright, meat adjacent.
Isn’t it enough that everyone’s oohing and ahhing over the unparalleled tenderness of the dish? The specifics are strictly on a need-to-know basis. And no one needs to know. Except your butcher. OK, enough. It’s beef tongue. You heard correctly. I’m aware it’s not politically correct – after all, some farmer is clearly stifling free speech. Even if it only belongs to a cow. (And, technically, they can’t speak anyway. So moot point.)
Just so we’re clear, beef tongue is definitely not vegan. Or vegetarian-friendly. Not by a New York mile. I’m simply providing you with an alternative to screaming chicken, Coca-Cola brisket and mayo-slathered, onion soup-mix salmon.
I know that beef tongue screams old school (and Council cookbook). But so do I. And, if we’re going to be honest about it, people are still enthusiastically scarfing down ketchup-glazed meatloaf and baked salami filled with French’s mustard. They’re just not yelling it from the rooftops. So, loosen up and try thinking of beef tongue as a distant relative. Second cousin twice removed. Only maybe a little farther. But, still, meat mishpachah.
Before you pooh-pooh it, give it a shot. At least Google it and see what other Jews have to say about it. Most delis sell it pickled. But, believe me, pickled tongue has nothing on the sweet and sour version. Personally, I prefer to just boil it, cool it and eat it in a sandwich. With yellow mustard. On white bread. I can see the lynch mob in the distance.
The cooking part is where it gets tricky. If you’re a man, chances are you can’t relate to what I’m about to describe. You ladies, on the other hand, will understand perfectly. The cooking per se is easy (see recipe below). The next part is where it gets awkward. Once it’s cooked, you need to peel off the rubbery outside skin: think of taking off a pair of too-thick, too-tight pantyhose. That are wet. And it’s a hot, humid day. Not a particularly appealing visual, but it’s fairly accurate hyperbole.
Trust me when I tell you that your family/guests will be drooling all over themselves, demanding the recipe – if they can get past the sordid cooking details. Without further ado, here goes. And don’t be fooled by the simplicity of the recipe. You’re welcome.
SWEET AND SOUR BEEF TONGUE
1 beef tongue 2 onions, peeled and quartered 3 cloves garlic, peeled and halved 2 bay leaves *** 15 oz can of tomato sauce 15 oz water 3/4 cup brown sugar juice of 1 lemon 1/2 cup sultana or dark raisins dash of Worcestershire sauce (optional) salt and pepper
Put the tongue and the rest of the ingredients into a deep pot with enough water to cover it well. Bring to a boil and simmer partly covered for about three-and-a-half hours, until tender when pierced with a fork. As it’s cooking, skim off the shmootz that forms on top. When tender, remove from the water. While it’s still warm, remove the skin (see detailed, gross description above), bones and stem. Slice and serve as is, or slice and serve with the sweet and sour sauce.
At the end of the day, a well-cooked beef tongue is all you need and nothing you don’t. But, I get that some of you are disgusted at the thought of eating tongue. So, for you finicky folks, I offer up another old school recipe – short ribs. This one is decades old and was handed down from my father’s cousin, Bertha Bloom. Nobody said it was diet food, so, if you’re not fussy about calories, go for it. Short ribs are notorious for being fatty, but therein lies most of their charm. Alright, all of their charm. You’ll diet tomorrow. And, hopefully, not die of clogged arteries tonight. But, have your cardiologist on speed dial, just in case.
BERT BLOOM’S BARBEQUE SHORT RIBS
Season two pounds of short ribs with salt, pepper and garlic salt then broil them until brown and half cooked. Transfer them to a covered Dutch oven (or similar deep roasting pan). For the sauce:
1 cup chili sauce 1/4 cup ketchup 4 tsp dry mustard 1/2 cup brown sugar 1 clove garlic, crushed 1 tbsp soy sauce small tin of crushed pineapple
Mix the ingredients together – including the juice from the pineapple tin, but not the pineapple – put in a pot and bring to a boil. Pour the sauce over the ribs and cook covered at 300°F to 325°F for one-and-a-half to two hours, basting occasionally. Add the crushed pineapple 20 minutes before it’s finished cooking and leave uncovered. Prepare to be awed by the yumminess factor.
For your guests who prefer healthy food, you may want to direct them elsewhere for Rosh Hashanah dinner. Or, if you’re a really nice and accommodating host, make them a marinated tofu mock-roast. Or a Tofurkey. But, for those of you indulging in the short ribs, now might be a good time to loosen your belt or unzip your skirt, and prepare to stuff your belly. It’s Rosh Hashanah. Celebrate with some new arterial stents! Tell Dr. Saul I sent you.
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.
This year’s Jewish Independent Rosh Hashanah cover photo features a bumble bee on a heartleaf oxeye daisy flower – it was taken in Saanich, B.C., by David Fraser. Many native bumble bees are in decline, a concerning trend given the role they play in pollination of plants, including many food crops. Pesticides, habitat loss and introduced bee parasites and diseases are thought to play a role in this decline.
Apples are one of the main symbolic foods we eat on Rosh Hashanah, as we wish for a sweet year, with the help of some honey. Apples are the fruit of choice for this wish perhaps because Rosh Hashanah coincides with the sixth day of creation, when humans – Adam and Eve – were created and they ate the fruit (apple) of the Tree of Knowledge in the Garden of Eden. It could also be that apples symbolize the relationship between God and the Jewish people, as poeticized in the Song of Songs, or that the Zohar (kabbalah) describes paradise as a holy apple orchard.
Regardless of the reason for the fruit selection, apple production is dependent on bees and other pollinators. It would be fitting then for us to wish for more than a sweet, fruitful year, when we are dipping our apple slices into honey. We might consider our role in the decline of not only the bumble bee populations but of the environment at large, and what we can do to reverse it.
There’s no denying that food is an insanely large part of Jewish life. Whether we’re cooking it, eating it or writing about it, our lives inexorably orbit around it. It’s true that most religions celebrate their holidays, at least partially, through food. But we Jews have taken the concept to nosebleed-worthy stratospheric heights. If someone tells you their son is becoming bar mitzvah, our first question is not “Which shul?” but “What are you serving?” A bris? We don’t ask: “What time?” but rather, “What can I make?”
It’s not that modern-day Yiddishkeit revolves around food, but it kinda does. I’m fully aware that we’re supposed to focus on blessing and elevating the food we eat, since it is meaningless on its own. From a religious perspective, food is merely the vehicle to give us the strength to do mitzvahs and study Torah. I get it. But how can you ignore the deliciousness of a rock-star chicken soup or a melt-in-your-mouth brisket?
When you pair Rosh Hashanah and food, what do you get? Pure joy. And maybe a little indigestion, if there’s excess onion and garlic on the guest list. We all know that the High Holidays are a time to relax with family, eat lovingly prepared meals and go to shul. And, while shul is certainly important, for some, the highlight is the food.
From many years of observation, I’ve deduced that there are three main contenders at the Ashkenazi Rosh Hashanah table: matzah ball soup, brisket and gefilte fish. And maybe chicken. Or salmon, if you’re a true Vancouverite. Anything else is considered “alternative.” Seriously, when was the last time someone served tofu or sunomono at Rosh Hashanah dinner? Asked and answered.
Being firmly entrenched in the carnivore camp, I decided I’m going to make a pot roast for Rosh Hashanah this year. Being a pot roast virgin, until recently I knew next to nothing about this cut of meat or how to cook it. How did I get to be 63 years old without knowing these things? Rhetorical question. Anyway, I did what any self-respecting Accidental Balabusta would do – I Googled it. I found a recipe from the Food Network by Ree Drummond, called Perfect Pot Roast! I followed the recipe religiously (OK, minus the sheitel), except I made a mini-roast (one-and-three-quarter pounds) in case I screwed it up. And I used beef blade roast, which is the same as chuck roast, apparently. I cooked it at 275˚F for two-and-a-half hours. It turned out as scrumptious as something a bubbe would make. Only better. Modesty, wherefore art thou?
Over the years, I’ve heard gossip about pot roast: that it calls for a cheap, tough cut of meat (true); that it’s not really a Jewish cut of meat (see Snobbery 101); and that only goyim eat it (see Racism 101). I’m living proof that pot roast is a very Jewish thing. And, excuse me if I brag, but my newfound pot roast is beyond delicious. Or, to use the vernacular, a mechaye.
I feel compelled to mention something a little odd at this juncture. When I brought my first pot roast and took it out of the package, I noticed it had heavy twine wrapped around it. I wondered whether I’d purchased the B&D variety by mistake. Googling the twine part set my mind at ease. I mean, who wants to serve a kinky Rosh Hashanah pot roast?
Call me clairvoyant or, on second thought, don’t (that’s really not a Jewish thing), but I think you might be chomping at the bit for this recipe. Wait no longer. Allow me to introduce you to the Perfect Pot Roast by Ree Drummond. BTW, it calls for a Dutch oven, but any deep, covered roasting pan will do just fine. (Don’t feel bad, I had to Google Dutch oven, too.) Go ahead, cook it and tell me if this doesn’t taste Jewish.
PERFECT POT ROAST
Salt and ground black pepper One 3-5 pound chuck roast (same as beef blade roast) 2-3 tbsp olive oil 2 whole onions, peeled and halved 6-8 whole carrots, peeled and cut into 2-inch pieces 1 cup red wine (doesn’t need to be anything fancy) 3 cups beef broth 2-3 sprigs fresh rosemary 2-3 sprigs fresh thyme 2-3 potatoes, peeled and cut into pieces
Preheat oven to 275˚F.
Generously salt and pepper the roast.
Heat the olive oil in a large fry pan or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same fry pan or Dutch oven and toss them around a bit until slightly browned. Set aside the carrots with the onions.
If needed, add a bit more olive oil to the fry pan or Dutch oven. Place the meat in the fry pan or Dutch oven and sear it for about a minute on all sides, until it is nice and brown all over. Remove the roast to a plate.
With the burner still on medium-high, use either red wine or beef broth (about one cup) to deglaze the fry pan or Dutch oven, scraping the bottom with a whisk. Put the roast back into the Dutch oven (or deep, covered roasting pan) and add enough beef broth to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs. Add potatoes, too (optional).
Put the lid on, then roast it.
The original recipe says to roast a three-pound roast for three hours or a four-to-five-pound roast for four hours. I personally don’t think this is nearly time enough. When I cooked two two-pound roasts in a single roaster at once, it took six-and-a-half hours to cook. The roast is ready when it’s fall-apart tender. I think the longer you cook it, the more tender it gets. It’s hard to screw this up, unless you undercook it.
Important note: don’t get too close to your Dutch oven when you lift the lid during cooking or you’ll get what I call the “pot roast facial.” I’m not sure your pores will appreciate all that meaty steam. But who am I to say? Just don’t blame me if you get third-degree facial burns. Bon appetit! Or, eat it and weep. From joy, that is.
May you all have a happy, healthy, prosperous and peaceful New Year!
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, and currently writes a bi-weekly column about retirement for the Richmond News.
We are now well into the Hebrew month of Elul, which provides an incentive for heightened introspection, a chance to practise teshuvah, changes in our lives, before the Days of Awe, the Days of Judgment, the High Holidays of Rosh Hashanah and Yom Kippur. The shofar is blown every morning (except on Shabbat) in synagogues during the month of Elul to awaken us from slumber, to remind us to consider where we are in our lives and to urge us to consider positive changes.
How should we respond to Elul today? How should we respond when we hear reports almost daily of severe, often record-breaking, heat waves, droughts, wildfires, floods and storms; when July 2019 was the hottest year since temperature records were kept in 1880; when 18 years in this century are among the 19 hottest years and 2014, 2015 and 2016 successively broke temperature records; when polar ice caps and glaciers are melting far faster than projections of climate experts; when climate scientists are warning that we could be close to an irreversible tipping point when climate change could spiral out of control with disastrous consequences, unless major changes are soon made; when we appear to also be on the brink of major food, water and energy scarcities; and when, despite all of the above, so many people are in denial, and almost all of us seem to be, in effect, rearranging the deck chairs on the Titanic as we approach a giant iceberg?
Israel is especially threatened by climate change since, among other dangers, a rising Mediterranean Sea could inundate the coastal plain, which contains much of Israel’s population and infrastructure; and the hotter, drier Middle East projected by climate experts makes terrorism and war more likely, according to military experts.
It is well known that one is not to shout fire in a crowded theatre – except if there actually is a fire. The many examples of severe climate change indicate that the world is on fire today. Therefore, we should make it a priority to do all that we can to awaken the world to the dangers and the urgency of doing everything possible to shift our imperiled planet onto a sustainable path.
We should urge that tikkun olam (the repair of the world) be a central focus in all aspects of Jewish life today. We should contact rabbis, Jewish educators and other Jewish leaders and ask that they increase awareness of the threats and how Jewish teachings can be applied to avert impending disasters. We should write letters to editors, call talk shows, question politicians and, in every other way possible, stress that we can’t continue the policies that have been so disastrous.
As president emeritus of Jewish Veg, formerly Jewish Vegetarians of North America, I want to stress that shifting toward a vegan diet is something that everyone can do right away. It would significantly reduce greenhouse gas emissions and it would be consistent with Jewish teachings on preserving human health, treating animals with compassion, protecting the environment, conserving natural resources, and helping hungry people.
The afternoon service for Yom Kippur includes the book of Jonah, who was sent by God to Nineveh to urge the people to repent and change their evil ways to avoid their destruction. Today, the whole world is Nineveh, in danger of annihilation and in need of repentance and redemption, and each one of us must be a Jonah, with a mission to warn the world that it must turn from greed, injustice and idolatry, so that we can avoid a global catastrophe.
Richard H. Schwartz, PhD, is professor emeritus, College of Staten Island, president emeritus of Jewish Veg and president of Society of Ethical and Religious Vegetarians. He is the author of several books, including Judaism and Vegetarianism and Who Stole My Religion? Revitalizing Judaism and Applying Jewish Values to Help Heal Our Imperiled Planet, and more than 250 articles at jewishveg.org/schwartz. He was associate producer of the documentary A Sacred Duty: Applying Jewish Values to Help Heal the World.
As I get older, I look forward to my childhood memories of the High Holidays with my original family. This year, Rosh Hashanah begins before sundown on Sept. 29 and ends on nightfall Oct. 1, Yom Kippur.
My parents, four older brothers and I had moved to several rental houses after our arrival in Winnipeg’s legendary North End, but the one on Robinson Street is the earliest in my awareness as a preschooler. The neighbourhood was refuge for a host of other immigrant Jewish families who came from the same geographical area and shared the same culture, language and religion. This bond and kinship brought these landsleit together and they congregated around the Talmud Torah Hebrew Free School, where my father taught the children, and the Chevra Mishnayes Synagogue, directly across from our house, giving us the opportunity to attend services in a building that also acted as an unofficial community centre.
Papa attended all Shabbat services at the shul, which was the centre of many family weddings, bar mitzvahs and funerals. Since we observed the Orthodox Jewish religion, women and men did not sit together, so, while the men were seated on the main floor, the women were sequestered in an upstairs oval-shaped balcony overlooking the activity below. Not particularly interested in the liturgy, they tended to talk to one another about their children, their homes and other areas of interest, especially cooking on the High Holidays. This “noise” often interfered with the men as they recited the prayers. At some point, the shamas (the person running the service) would look upward, pound on the podium and shout “Schveig, viber!” (“Quiet, women!”) as if we were all one big family. Things subdued for awhile until the chatter swelled again, requiring intermittent reminders with more pounding, and a commanding, “SHHAA!”
Our old, wood-framed house had a screened veranda where I played and sometimes slept on warm summer nights. Once I was old enough, on Saturday mornings, I was allowed to cross the street to join Papa after a bar mitzvah celebration. There were always treats after the service, and he would prepare a small plate of schmaltz herring and chickpeas for me, and a piece of honey cake for dessert. I loved schmaltz herring and would devour it quickly while Papa looked on with a broad, proud smile.
But clouds of the Great Depression hung heavy over this North End community and there was widespread poverty. Most women did not work outside the home and, like many other men, my father lost his teaching job for a period during the Depression.
When I accompanied Mama to the grocery store or the kosher butcher shop, I didn’t understand why her face flushed and her eyes looked away as she stammered out in Yiddish, “I need food for the children. Can you put this on credit? We will pay you as soon as we can.” Her embarrassment and humiliation collided with my father’s shame, and resulted in many heated arguments between them over money.
The stress was particularly hard on Mama because she wasn’t well and had a large family to care for. She developed a “milk leg” while pregnant with my youngest older brother, Matty. It created a painful swelling of the leg after giving birth, which caused inflammation and clotting in the veins and affects some postpartum women. I vividly recall the too-numerous times when an ambulance came tearing down Robinson Street to our house with wailing warnings. Big men dressed in white would rush in, lift Mama onto a stretcher and take her away amid the shrieking sirens that were now competing with the high-pitched howls of her two frightened preschoolers, Matty and me.
Back then, children were not allowed to visit in hospitals, for fear of transmitting disease, so we could not see our mother for intermittent periods. On one such occasion, my father had enough money to take us to the ice cream store a few blocks away. Holding Papa’s hand on one side, with Matty on the other, I felt safe as we all walked together. And the tears subsided.
Canada declared war on Germany in September 1939 after Hitler invaded Poland, and, although my parents’ family was safe in Canada, their hearts and minds were with the loved ones they had left behind. Yet, our home was filled with joy and laughter.
My mother played happy, lively Russian, Yiddish and Hebrew songs at the black upright piano that held a place of honour among the flowery wallpaper and sagging couches of our living room. The eldest of the five children would lead us in a conga line with me at the other end, and we would dance from room to room, up and down the stairs, and all around the house. Sometimes, he would pick me up, throw me over his shoulder and call out “A zekele zaltz!” like a peddler. “A sack of salt, I have a sack of salt for sale! Who wants to buy my little sack of salt?” Or sometimes I was “potatoes.” Whether salt or potatoes, he would haggle with whichever of my other brothers offered to “buy” me.
Although I was still a preschooler, I knew that Papa was listening to “the news on the radio.” The worry was in his eyes, his face, his body, and his words expressed his extreme concern for our families back in the homeland. But the true catastrophic human saga that was unfolding, even as he listened, would not emerge until the war ended. We would learn much later that most of the relatives left behind, including my maternal grandfather, died in the Holocaust.
Even Papa’s fears could not have fathomed such destruction. The radio had become so much a central focus and source of news that, when the war ended in 1945, I recall asking, “Papa, now that the war is over, will they close the radio?”
“Why do you think they will close the radio?” he asked with a puzzled look.
“Because what else would they have to talk about?”
Libby Simon, MSW, worked in child welfare services prior to joining the Child Guidance Clinic in Winnipeg as a school social worker and parent educator for 20 years. Also a freelance writer, her writing has appeared in Canada, the United States, and internationally, in such outlets as Canadian Living, CBC, Winnipeg Free Press, PsychCentral and Cardus, a Canadian research and educational public policy think tank.
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.
Ought is one of the 3,000 most frequently used words in English. We say one ought to do something as an indication that some action is good, proper, expected or owed. The word should carries many of the same implications. In recent years, should and ought have been criticized as being negative words, engendering guilt and removing individual initiative from people. People have begun to say, “I don’t like shoulds” or “Religion is too full of shoulds.”
The contemporary psychological pushback against ought and should is rooted in efforts to help people feel better about themselves. Moreover, it is suggested that, to liberate ourselves from should statements, we must more clearly express what we want and why we want it. It is important to fill in the gap between, “You should take out the garbage,” with the reasons why such an action is desired.
In many ways, the contemporary discussion is based in the work of David Hume (1711–1776), the great Scottish philosopher. He noted that many people make factual observations, describing events or people, and then make a casual transition from statements about what is to claims about what ought to be. In his Treatise of Human Nature, Hume cautioned against using descriptive statements (about what is) as the basis for prescriptive statements (about what ought to be). For example, the observation that locally grown produce is readily available in the market and the claim that one ought to eat local are not connected. What is missing is the explanation of why eating local might be environmentally beneficial, economically justified and morally desirable. The present situation may be described as it is. But if we think that something should (according to our values) be changed, we can begin to think about how to change things that are into what we believe they ought to be.
The claim that there is a smaller Jewish community now because of the Holocaust does not immediately lead to the conclusion that one should financially and politically support the state of Israel. Making the moral claim is not enough. We must be able to give reasons to fill in the gap between the demographic implications of the deaths of so many Jews and the importance of Israel to the continuation and rebuilding of the Jewish people.
Yet ought and should are also ways of thinking aspirationally, articulating what we hope or want to be. My colleague, Rabbi Harold Schulweis, has written about the is/ought dilemma in a way that reminds us of the power and possibility of ought (and should):
“Think ought. Not what is a Jew, but what ought a Jew to be. Not what is a synagogue, but what ought a synagogue to be. Not what prayer is, but what prayer ought to be. Not what ritual is, but what ritual ought to be.
“Focus from is to ought, and our mindset is affected. Is faces me toward the present; ought turns me to the future. Ought challenges my creative imagination, opens me to the realm of possibilities and to responsibilities to realize yesterday’s dream.
“Ought and is are complementary. Without an is, the genius of our past and present collective wisdom is forgotten. Without an ought, the great visions of tomorrow fade. Ought demands not only a knowledge of history but of exciting expectation. Is is a being, ought is a becoming. Ought emancipates me from status quo thinking. Ought is the freedom of spirit.”
The Torah tradition is built around the idea of ought and should. “Barukh atah … Praised are You who commanded us” is a core concept of Judaism, critical to who we are as Jews. This idea is at odds with contemporary sensibilities that seek to discard shoulds and oughts. We recognize responsibilities, obligations, mitzvot, as essential to the building of individual character and collective community. Whether those obligations are interpersonal or directed toward the Holy One, they encourage us to look beyond ourselves to see a greater good.
Many times during the Days of Awe, we will use the words should and ought. Instead of thinking of these words as ways of placing guilt on others, let us try to explain why something – attending shul with the family, marrying within the Jewish community, giving tzedakah – is important. Let’s try to fill in the reasons for our claims of should and ought.
As well, the Yamim Nora’im lead us to see statements of should and ought as moral claims that extend beyond past history. We might hear such comments as indications of our responsible aspirations and our hopeful desires. Then should and ought can be motivational terms. They push us forward toward making the world, our society, our family and our closest relationships a bit better.
Rabbi Baruch Frydman-Kohl is rabbi emeritus of Beth Tzedec Congregation in Toronto and is a rabbinic fellow of the Shalom Hartman Institute of Jerusalem. He is the author of scholarly articles in the area of Jewish philosophy and mysticism.For more articles from the SHI, visit hartman.org.il.
