Yom HaShoah, Yom Ha'Zikaron, and Yom Ha'Atzmaut Holiday Guide

Yom HaShoah Holocaust Remembrance Day Thursday, April 8

Yom Ha’Zikaron

Yom Ha’Atzmaut

Israel’s Memorial Day

Israel’s Independence Day

Wednesday, April 17

Thursday, April 18

Holiday Guide

Yom HaShoah, also known as Holocaust Remembrance Day, occurs on the 27 of the Hebrew month of Nisan, this year corresponds to Thursday, About the Days April 8. Shoah, which means “catastrophe” or “utter destruction” in Hebrew, refers to the atrocities that were committed against the Jewish people during World War II. This is a memorial day for those who died in the Shoah. The Shoah is also known as the Holocaust, from a Greek word meaning “sacrifice by fire.”

The Holocaust was the largest manifestation of antisemitism in recent history. Yom HaShoah reminds us of the horrors that Jews and other persecuted groups faced: forced labor, starvation, humiliation, and torture, which often resulted in death. It was a systematic effort to wipe out an entire population from the face of the earth. Many commemorate Yom HaShoah by lighting yellow candles to keep alive the memories of the victims.

Yom Ha’Zikaron, the day preceding Israel’s Independence Day, this year on April 17, was declared by the Israeli Knesset to be Memorial Day. It is the day preceding Israel’s Independence Day, and honors those who lost their lives in the struggles that led to the establishment of the State of Israel and for all military personnel who were killed as members of Israel’s armed forces. Joining these two days together conveys a simple message: Israelis owe the independence and the very existence of the Jewish state to those who sacrificed their lives for it. Yom Ha’Zikaron is different in character and mood from our American Memorial Day. In Israel, for 24 hours, all places of public entertainment are closed. The siren wails twice for two minutes throughout the country, first at 8:00 am to usher in the day, and again at 11:00 am before the public recitation of prayers in the military cemeteries. At the sound of the siren, all traffic and daily activities cease. The entire nation is still. Families are gathered in cemeteries, and radio stations broadcast programs devoted to the lives of fallen soldiers. The list grows longer every year as Israel continues to labor for its very survival. Flags in Israel are flown at half-staff, and the Yizkor (remembrance) prayer for Israel’s fallen soldiers is recited.

May God remember His sons and daughters who exposed themselves to mortal danger in those days of struggle prior to the establishment of the State of Israel and (may He remember) the soldiers of the Israeli Defense Forces who fell in the wars of Israel. May the people of Israel keep them in their memory - and be blessed with their seed; let them mourn the splendor of youth, the charm of valor, the holiness of will, and the devotion of sacrifice which came to an end in the heavy battles. May the loyal and valiant heroes of freedom and victory be sealed forever within the hearts of Israel.

Yom Ha’Atzmaut begins on the fifth day of Iyar, the Hebrew date of the formal establishment of the state. The original date corresponded to May 14, 1948. This year the Hebrew date corresponds to April 18. The official change from Yom Ha’Zikaron to Yom Ha’Atzmaut takes place a few moments after sundown. The flag of Israel on Mt. Herzl is raised from half staff to the top of the pole, and the speeches, ceremonies and celebrations begin, from music, dancing, picnics and fireworks to the recitation of the Hallel prayer of thanksgiving and the Al HaNissim prayer during the Amidah, in which God is thanked for the many miracles that have been granted us. For American and other Diaspora Jews, celebrating Yom Ha’Atzmaut is a way to express solidarity with the State of Israel and to strengthen our alliance with it.

Yom Ha’Atzmaut Recipes Israeli Salad

Roasted Beet Hummus

This kind of salad is a staple on every family table, served almost every day in Israel. Everything in it is healthy so eat it with reckless abandon! It requires a lot of chopping so make sure your knives are sharp. You might think this salad doesn’t look like much, but it will surprise you how much taste is packed in it once all the ingredients are combined.

Pick the vegetables and nuts you like or add some others not on the list. You can’t really go wrong!

This recipe pairs perfectly with the Israeli salad above and some warmed whole wheat pita. Beets are filled with potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid - all wonderful vitamins and minerals that are good for your health. They are a wonderful remedy for the liver, works as a purifier for the blood and contain betaine, the same substance that is used in certain treatments of depression.

Adapted from David Lebovitz

Ingredients: • 1-2 ripe tomatoes • 1 cucumber or 3 small ones • 1 carrot • 2-3 tablespoons finely chopped red onion • 5 red globe radishes • large handful of arugula (lettuce can be substituted) • Chopped parsley • 2/3 cup nuts and seeds, chopped (like walnuts, sliced almonds, pine nuts, pumpkin and/or sunflower seeds) • 1/3 cup crumbled Feta or firm goat cheese • 1 tablespoon of fresh lemon juice • 2 tablespoons of good quality extra virgin olive oil • 1 teaspoon of sea salt • Pinch of freshly ground pepper Preparation: 1. Chop all of the vegetables into the tiniest cubes you can manage. Preferably 1/4 inch thick. Gather the arugula into a tight bunch and slice into thin shards. This makes the salad fluffier and easier to chew.

2. Toast the nuts in an empty skillet (no oil required) over medium heat, stirring or shaking the pan frequently, taking care not to burn them (watch out for pumpkin seeds, as they tend to ‘pop’ while toasting). Toast until the aroma is released and the nuts take on the slightest bit of color. Remove from heat and let cool.

3. In a medium bowl, mix all of the chopped vegetables with sliced arugula, toasted nuts, and dress with the lemon juice, olive oil, adding salt and pepper to taste. The cheese is salty so taste as you go when adding the salt.

4. Check for seasoning and add more lemon juice and olive oil to your liking. Top with the crumbled cheese and serve immediately. You can also add: pitted olives, croutons, cut hard-boiled egg, and/or pickled cucumbers.

Portland Jewish Academy Infant through 8th grade 503.244.0126 • www.pjaproud.org 6651 SW Capitol Hwy. Portland, 97219

Adapted from Minimalist Baker

Ingredients • 1 small roasted beet (you can make more for the hummus or just to have them on hand to use in other ways) • 1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained (or make from dried beans) • zest of one large lemon • juice of half a large lemon • healthy pinch salt and black pepper • 2 large cloves garlic, minced • 2 heaping Tbsp tahini • 1/4 cup extra virgin olive oil Preparation 1. Rinse any dirt or debris from the beets - some beets may need to be scrubbed clean - and wrap the beet in a large piece of aluminum foil (drizzle them with a bit of oil before roasting) and preheat the oven to 375°F. Note: Beets are flexible veggies. If you have something else in the oven at anywhere between 325°F and 425°F, beets will happily roast up at that temperature alongside what you’re already cooking, it just will take a bit longer at lower temperatures.

2. Start checking the beet after about 25 minutes until it feels tender when pierced with a fork. When it’s done, pull it out of the oven to cool.

3. Once your beet is cooled, peel the skins off with your hands (in the sink for easiest cleaning) 4. Peel, quarter it and place it in your food processor.

Blend until only small bits remain.

5. Add remaining ingredients except for olive oil and blend until smooth.

6. Drizzle in olive oil as the hummus is mixing.

7. Adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add water.

8. This hummus will keep in the fridge for up to a week.