Boro Park Buzz #117 Dec 17 2017 chanukah

e Boro Park / Kensington Issu

OPEN & DELIVERY UNTIL MIDNIGHT 5027 New Utrecht Ave

l

718-878-7333

Brooklyn’s only Door to Door Magazine - Flatbush - Marine Park - Boro Park - Williamsburg

Bringing you the Buzz! on Savings & Events

Volume 5, Issue 117 December 17th 2017

CHANUKAH SALE

‫סעיל‬ ‫חנוכה‬ CONTINUES! ES!

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Store Hours Sunday 11:00am-5:00pm Monday-Thursday 9:30am-6:00pm Friday 9:30am-1:00pm

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Address 895 McDonald Ave, Brooklyn, NY 11218 1.800.221.0828

CHANUKAH SALE

10% off every item in the store Come early for best selection

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Appointments Available

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AH K U N A H H ACNUKA

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Boro Park: 4816 13th Ave. 718.853.5100 | Williamsburg: 170 Ross St. 718.963.0649 | Monsey: 42 Main St. 845.356.8414

2

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A I C E P S R E P 31 SUPER SPECIALLSS 31 SUPER SPECIALS 13 SUUPER SPECIAALS 13 SUPER SPECI S

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ϱϮϭϰ ϭϯƚŚ ǀĞ͘ ϳϭϴ͘ϲϯϯ͘ϭϲϬϬ

We are under the Hashgacha of :

ĐĞ nj͘

Haolom

Assorted Cheese Platter

$6.99

ĂǀŽƌƐ

Reg. $9.99

CHANUKAH Chanukah SpecIals!

SPECIALS!

Sprinkles

Ice Cream Doughnut 12 Pk

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Reg. $18.99

‫לכבוד‬ ‫ט ו בשבט‬

Marinara Sauce Classic, Pizza, Vodka

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Fresh N Healthy

1 Lb Sour Cream

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Levs

Sour Stick / Sour Belts Box 24

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Best Select

Vanilla Custard

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‫לכ‬ ‫טוב‬ “

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Salomon

Beef Mini Pretzels Dogs

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Tuscanini

Parchment Crackers

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Liebers

Potato Chips

4/$1

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ZĞŐ͘ ΨϮ͘ϲϵ

Blooms

Chocolate Chips 24 Oz

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$3.79 NEW !

ITEM

Yumtee

Salad Toppers 6 Oz

$1.99

Jet Foil

Potatoes

Cookies Sheets

3/$1.09

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Reg. $.69

Shufra

Chewy

Large Peanut Chew Platter

$10.99

5 Lb.

Reg. $15.49

Premier Chocolate Bars

ͮ WŚŽŶĞ KƌĚĞƌƐ͗ ϳϭϴ͘ϲϯϯ͘ϭϲϬϬ &Ădž KƌĚĞƌƐ͗ ϳϭϴ͘ϲϯϯ͘ϭϲϬϭ

Lotus

Biscuits 700 Grams

$6.99

Reg. $10.99

Not responsible for typographical errors. All specials start Wednesday 12/13/17 thru Tuesday 12/19/17

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Plastico

Clear Plates

Dairy, White ,Dark

7 inch

$.99

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40 Pk

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AVAILABLE IN 4 COLORS Only 32”

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Tel: 718-256-5660 • Fax: 718-837-6040

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‫בס״ד‬ ‫בס״ד‬ MISHN OS 718.416.AY 6446

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Sponsor this program. Your donation is Tax-deductible Mail to: The Mishnayos Line P.O. Box # 40549 Brooklyn N.Y. 11204 • Office: 718.256.6660

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‫ב"ה‬

‫אידן פועל'ן ישועות ביי די מאמע‪:‬‬

‫דערהויבענע "מעמד בקשת רחמים" וועט‬ ‫פארקומען קומענדיגע "זאת חנוכה"‬ ‫אויסצו'פועל'ן דעם גמר החתימה ביי די‬ ‫"מאמע רחל"‬

‫רבנים הצדיקים פון מוסדות קבר רחל וועלן זיין די פערזענליכע שליחים | צענדליגע טויזנטע אידן‬ ‫פון איבער די גאנצע וועלט וועלן מיטהאלטן דעם לייוו הוק‪-‬אפ און אינאיינעם מתפלל זיין |‬ ‫ספעציעלע חנוכה פרייזן זיך איינצושרייבן אלץ גאנץ יעריגע מעמבערס צו ווערן דערמאנט יעדן‬ ‫טאג ביי די מאמע‬ ‫גדולי הדור זענען מעיד "אלפים רבים נושעו ורבים יוושעו בישועות גלויות בזכות הצדקה למוסדות‬ ‫קבר רחל"‪.‬‬ ‫מיט התרוממות הנפש גרייט מען זיך‬ ‫אינערהאלב מוסדות קבר רחל‪ ,‬אפצורעכטן דעם‬ ‫דערהויבענעם "מעמד בקשת רחמים"‪ ,‬וואס וועט‬ ‫פארקומען קומענדיגע "זאת חנוכה ‪ -‬יום גמר‬ ‫החתימה"‪ ,‬ווען די רבנים הצדיקים פון מוסדות קבר‬ ‫רחל וועלן איינרייסן וועלטן ביי די מאמע אז אידישע‬ ‫קינדער זאלן אויס'פועל'ן א גמר חתימה טובה און א‬ ‫גוט געבענטשטע יאר‪.‬‬ ‫צו וועמען זאל מען זיך ווענדן אין אזא הייליגע‬ ‫טאג‪ ,‬אויב נישט צו די מאמע וואס זארגט זיך פאר‬ ‫אירע קינדער‪ ,‬זי וועט זיכער נישט רוען און זיך מיען‬ ‫ביז ווילאנג זי וועט אויס'פועל'ן א לעכטיגע יאר‪ ,‬פול‬ ‫מיט השפעות טובות‪.‬‬ ‫אין די זעלבע צייט וואס די אידן וועלן‬ ‫איינרייסן אין ארץ ישראל ביי די מאמע רחל‪ ,‬וועלן‬ ‫צענדליגע טויזנטע אידן פון איבער די גאנצע וועלט‬ ‫מיטהאלטן בריחוק מקום ובקירוב לבבות די‬ ‫ספעציעלע "לייוו הוק‪-‬אפ" וואס וועט ווערן‬ ‫צוגעשטעלט דורך מוסדות קבר רחל‪ .‬צוליב די‬ ‫איבערפלוס פון די פארגאנגענע מעמדים וועט מען‬ ‫היי יאר צולייגן מער ליינס צו קענען אקאמאדירן די‬ ‫ריזן ציבור וואס ווילן מיטהאלטן‪.‬‬ ‫מוסדות קבר רחל איז שוין ברייט‪-‬באקאנט‬ ‫אלץ דער צענטער "אונטער די מאמעס פארטוך"‪,‬‬ ‫מיט א רייע פעולות לתורה ותפילה‪ ,‬אז ‪ 24‬שעה א‬

‫טאג ווירבלט זיך תורה ותפילה ביי די מאמע צו‬ ‫'פועל'ן ישועות פאר כלל ישרא'‪ ,‬דורך א רשת‬ ‫הכוללים פון קרוב צו הונדערט און פופציג‬ ‫אינגעלייט‪ .‬באזונדער זענען באקאנט די "מוסדות‬ ‫קבר רחל באסעס"‪ ,‬וואס פירן טעגליך הונדערטע‬ ‫מענטשן אנצוקומען צו קבר רחל על טהרת הקודש‪.‬‬ ‫גדולי ישראל פון אלע שיכטן און קרייזן האבן‬ ‫געשטעלט מוסדות קבר רחל אלץ דער צענטער‬ ‫אויסצו'פועל'ן ישועות פאר כלל ישראל‪ ,‬עס קומען‬ ‫כסדר אריין ווענדונגען דירעקט דורך גדולי‬ ‫אדמורי"ם ורבנים מיט שווערע הזכרות‪ ,‬וואס הודו‬ ‫לה' אז מ'האט שוין זוכה געווען צו העלפן אידישע‬ ‫קינדער מיט ישועות נפלאות שלא כדרך הטבע‪.‬‬ ‫לכבוד די חנוכה טעג ווערט געגעבן ספעציעלע‬ ‫פרייזן פאר יערליכע מעמבער'ס‪ ,‬וואס מ'האט די‬ ‫געוואלדיגע זכי' צו ווערן דערמאנט יעדן טאג ביי די‬ ‫מאמע‪ .‬עס איז נישט שייך אראפצולייגן וואספארא‬ ‫גאלדענע געשעפט און פארזיכערטע אינוועסטמענט‬ ‫דאס איז‪.‬‬ ‫אריינצוגעבן אייערע נעמען צום מעמד בקשת‬ ‫רחמים‪ ,‬אדער ארויפצוגיין אויף די טעגליכע‬ ‫הזכרה ליסטע רופט אריין אין אפיס ‪1-888-‬‬ ‫‪276-2435‬‬

‫‪To advertise, call 718-513-9885‬‬

‫] ‪[1-888-2Rachel‬‬

‫‪8‬‬

‫ר‬

‫ח‬

‫ל‬

‫מ‬

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‫ב‬

‫ה‬

‫ע‬

‫נ‬

‫ב‬

‫ל‬

‫י‬

‫ה‬

‫זאת חנוכה‬ ‫דעם‬

‫מיט די‬

‫מאמע רחל‬ ‫אינאיינעם מיט די גאונים הצדיקים‬

‫לייוו‬ ‫הוקאפ‬ ‫האלט מיט די‬

‫וועט אויס'פועל'ן‬ ‫די מאמע ר‬ ‫חלנדער א גוט‬ ‫אר אירע‬ ‫קיע יאר אינעם‬ ‫פגעבענטשט‬ ‫אג "זאת חנוכה"‬ ‫הייליגן ט‬

‫ד' ויגש‬ ‫משעה ‪10:30‬‬ ‫עד שעה ‪12:00‬‬

‫מיטצוהאלטן די מעמד ווי אויך איבעצוגעבן אייערע נעמען רופט שוין‪:‬‬

‫‪2ROCHEL‬‬

‫שידוכים‬

‫רפואה‬

‫פרנסה‬

‫נחת‬

‫זרע של קיימא‬

‫שמירה‬

‫הצלחה‬

‫שלום בית‬

‫ה‬ ‫רה”ג‬

‫בהשגחת‬

‫אב”ד‬

‫רבי‬

‫אבד"ק‬

‫טארנאפאל‬

‫נפ‬

‫ליט” א‬

‫ש‬

‫תל‬ ‫י מאיר ב‬

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Fish Platters

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Sushi Platters Ratedst # 1 beable S Lox &ooklyn! r B n i

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Donuts

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Gary Davidowitz, DDS • Steven Davidowitz, DDS 1714 East 23rd Street • Brooklyn, NY 11229 • Tel. 718.376.1606 • drd1714@gmail.com

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A specialist in pediatric dentistry, Dr. David Berkower brings years of experience to the practice.

He was born and raised in Staten Island and graduated from Yeshiva University. He received his Doctor of Dental Surgery degree from Columbia University College of Dental Medicine. Dr. David completed his residency in Pediatric Dentistry at the Lutheran Medical Center. He is a member of the American Dental Association and the American Academy of Pediatric Dentists.

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The Shmuz on the Parsha

Rabbi Ben Tzion Shafier

By What Currency Do You Measure Success?

Parshas Vayigash “And they related to him all the words of Yosef that he had spoken to them, and he saw the wagons that Yosef had sent to transport him, then the spirit of their father Yaakov was revived.” — Bereishis 45: 27 For twenty-two years, Yaakov Avinu was in a state of mourning. His beloved son, the one who most closely followed in his ways, the one whom he envisioned as the leader of the next generation, had been taken from him — and the boy was still a youth. For all those years, Yaakov was inconsolable. Now the brothers had come back with the news: “Yosef is still alive!” At first Yaakov could not believe it — it just couldn’t be. The brothers convinced him that it was true by showing him the wagons that Yosef had sent.

Rashi explains that the wagons were a code. The last sugyah (Torah topic) that

14

Yosef had been learning with his father was eglah arufah, a calf that is killed for atonement. The Hebrew word egel, or calf, is similar to eglah, which means wagon. Yosef was using a play on words to refer back to the last topic that they discussed in their Torah studies. Once Yaakov saw the wagons, his mind was reminded of their last Torah discussion, and he knew that Yosef was alive. “No one else could have known this. It’s a clear sign that it’s Yosef. He is still alive!”

The problem with this Rashi is that it is difficult to imagine that Yosef would expect his father to vividly recall a conversation that they had had twentytwo years earlier. Even if Yosef had sent back a clear message, it would be difficult to imagine that Yaakov would remember a conversation that far back.

But that isn’t what Yosef did. He sent the wagons as a cryptic hint. Why did Yosef assume that his father would recall their conversation from that? And how, in fact, did Yaakov make the connection?

The answer to this question lies in understanding the significance of certain events.

Where were you when Kennedy died?

Each generation has its defining moments. If you ask people who grew up

To advertise, call 718-513-9885

in America in the 1960’s where they were when Kennedy was shot, many will be able to describe not only where they were standing when they heard the news, but even the details of the wallpaper of the room they were in.

In more recent times, if you ask someone, “Where were you on 9/11?” many people will vividly recall the exact part of the office they were standing in and who they were talking to when they heard about the Twin Towers going down. The same person who can’t remember what he had for breakfast this morning can clearly recall an event that happened years ago.

Certain events make an indelible impression upon us. Because of their significance and deep meaning, they become permanently etched into our minds. If we didn’t understand the implications of the moment, or if we didn’t view them as monumental, they would pass as just another one of the millions of events that we live through.

But because we see these events as world-changing, as moments in history, they become part of us forever.

This seems to be the answer to this Rashi. The Avos (forefathers) lived with a very different value system than we do. To them, their words of Torah and novel understandings of it were earthshattering. Because they understood the

value of Torah and the change that it brought to them and to the world they lived in, they recognized learning as one of the most significant activities a human can ever engage in. And so, they lived those Torah discussions as epic moments in time.

For that reason, the sugyah that Yaakov and Yosef last discussed was ever-present in Yaakov’s mind. It wasn’t just another detail in his day; it was a defining moment. That is why Yosef took it as a given that one of the first things that his father would think about when recalling him was their last Torah discussion, and therefore, the play on words would not be distant from his mind.

Changing currency

One of the secrets to the Avos’ success was their clarity in values.

They knew what was truly precious and how valuable it was. This is very different than what we typically experience. Most people we meet spend their lives with ever changing priorities; that which was so important at one stage becomes insignificant and irrelevant at another. . To a young boy growing up in America, sports are king. That’s what really counts in his world. But it doesn’t last. It is soon replaced by friends and being popular. As he matures, grades and what college he gets into become the measure of success. Within a short while, his career and making money are all that really matter. This phase passes as well, and then he finds himself willing to trade away huge amounts of his wealth to build his reputation. As he nears retirement, his health and then his future nursing home become his primary concern. Throughout his existence, that which was precious and coveted at one point becomes devalued and traded away as new priorities take over. The currency is constantly changing. And so, while at each stage of life he may have done well, in the totality of what he has accomplished, it may not be much. Since he lived with an ever-changing system of values, he likely has not come even close to achieving his potential.

This concept applies to all of us. When we are done our job here, we will leave this earth, and we will view things from a very different perspective.

Our currency then will be profoundly different than it is now. The amount of money that we had, the honor that we received, and even our place in the community, just won’t matter to us. And we will then look back and realize that had we been focused on true values, we could have accomplished so much more and we could have become so much greater.

The Avos lived their lives with Olam HaBa (The World to Come) firmly in front of them. This clarity shaped the value system that motivated them in everything they did. We need to use them as a model so that we can learn to measure our accomplishments in a currency of eternal value.

All of the Shmuzin are available free of charge at www. theShmuz.com or on the Shmuz App for iphone or Android.

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Rabbi Shteinman,

Humble Giant

by Rabbi Shraga Simmons

Serving Hashem and the Jewish people for 104 full years.

D

ecember 12, 2017 – Rabbi Aharon Yehuda Leib Shteinman, the leader of Torah Jewry, passed away today at the age of 104. An estimated 600,000 people attended the funeral, held on short notice.

Visiting the small apartment on Chazon Ish Street in Bnei Brak, Israel, one could be excused from failing to identify this as the home of a global leader.

Stucco-cement, simple plastered walls, unfinished wood cabinets – and rows of

20

floor-to-ceiling bookshelves filled with Torah commentaries.

Yet here, in an office that doubled as his bedroom, Rabbi Shteinman received visitors from every stream of Jewish life – educators seeking guidance on curriculum; politicians formulating key legislation; schoolchildren tested on their studies.

The door to his home was always open.

No problem was too trivial for him, and people came from around the world to line

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up outside his door – sometimes waiting hours – to speak with him. Legend has former Israeli Prime Minister Ehud Barak jumping through the window to bypass the crowds.

Rabbi Shteinman authored 15 volumes of commentaries on the Talmud, plus a series on the Five Books of Moses, all under the title Ayelet Hashachar. He was a highly-sought expert on education, and author of Leading with Love: Guidance for Our Generation.

Sage Advice

Rabbi Shteinman was born in 1913 near the Polish-Lithuanian border. Just prior to World War Two and faced with forced induction into the Polish Army, he fled to Switzerland. He eventually landed in a refugee labor camp, and was the only member of his family to survive the war; both his parents, and all five brothers, were killed during the Holocaust.

He arrived in Israel in the early 1950s, and for six decades slept on the original plank-board and thin mattress issued

Rabbi Shteinman had a vastly broad perspective that comes from living across multiple generations and traveling the world. But his most important asset was having plumbed the depths of millennia of Jewish wisdom – which he then extracted expert on everything from education to

I left the meeting in stunned silence.

Here was a frail old man, sitting on a hard bench, and illuminating a sensitive diplomatic issue – referencing not only the Torah-based paradigm for dealing with foreign enemies, but also evidence in his lifetime that certain anti-Nazi protests may have been used to “justify” actions against the Jews.

When my youngest son was born, Rabbi Shteinman graciously agreed to be Sandek, holding the baby for the circumcision covenant.

Torah Leadership

by the Jewish Agency. For the next six decades, he led various Torah institutions, including Gaon Yaakov, the yeshiva he founded in Bnei Brak.

Following the death of Rabbi Yosef Shalom Elyashiv in 2012, Rabbi Shteinman assumed the title of Gadol Hador, widely acknowledged as the final word in Torah Jewry. In this role he influenced hundreds of thousands of Jews through teaching, direct counsel, and public policy.

parenting, diplomacy to spirituality.

A few years ago, when I was publicizing the dangers of nuclear Iran, I consulted with Rabbi Shteinman. While supporting my efforts, he cautioned on one point: “Avoid direct personal attacks on Iranian leaders,” he said. “There is some evidence in our history – whether the biblical Esav, or the early days of Hitler – that one must be careful not to agitate a personal confrontation.”

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In contrast to the Western style of choosing leaders – often a selfaggrandizing popularity contest between egocentrics – Rabbi Shteinman was chosen with no elections, campaigning, or brash publicity antics. He became leader based on his deep humility, compassion, respect for Hashem, and commitment to serve – with no thought to personal compensation or glorification. He served with no salary, no palatial office, no private jet, and no term of office – maintaining his position solely on the people’s trust.

When it came to Torah study, Rabbi Shteinman was a purist. He defined “yeshiva” as not simply a place for highlevel Torah study, but as a safe haven free of forces antithetical to Torah. Particularly in the digital age, where negative influence is impervious to physical barriers, he believed that the best protection is unswerving commitment to Torah values.

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needs and no more.

Travels

In 2005, Rabbi Shteinman announced he was travelling the world to strengthen those Jewish communities geographically removed from the great Torah centers. He did so out of a great sense of responsibility, in keeping with the important Jewish tradition of leaders “travelling from place to place” (Midrash – Eliyahu Rabba 11). Though his students and doctor tried to dissuade this arduous trek, Rabbi Shteinman replied: “It is not up to the doctor. It’s up to Hashem, and if He wants it, nothing is too difficult.”

Rabbi Shteinman’s iron will

Rabbi Shteinman was known as a moderate. He backed the idea of Nachal Charedi, providing a path for yeshiva students to serve in the Israeli army. For this Rabbi Shteinman took some heat, and for years courageously stood up to criticism. Rabbi Shteinman instituted a policy of “no child left behind,” starting schools for less-talented children, children of immigrants, and others at risk. And he increased Torah influence in Israel by approving the inclusion of a charedi minister in Israel’s cabinet.

Rabbi Shteinman was a role model for anyone trying to steer clear of the

many trappings and pitfalls of a modern lifestyle. When Israeli Ambassador to Japan, Nissim Ben Shitrit, visited Rabbi Shteinman’s small and humble apartment, he astonishingly remarked: “I’ve never seen anything like it.”

On weekdays, his entire daily food

22

intake was one cucumber, one boiled potato, and few spoons of oatmeal. Rabbi Shteinman had trained his body to desire food only for pure motives – to keep his body healthy – without a drop of hedonism. On Shabbat, he ate different foods in honor of the holy day. When he was offered delicacies as a guest, he obliged by eating half a grape.

Rabbi Shteinman typically sat on a word bench with no back. He used various techniques to stay awake for long hours and study. Over the years, many people offered to upgrade his accommodations, but Rabbi Shteinman always refused, insisting that he has precisely what he To advertise, call 718-513-9885

prevailed over his frail body, and these trips continued – to Mexico City, Los Angeles, Montreal, Buenos Aires, Berlin – until his 100th birthday.

On these travels, the frail Rabbi Shteinman would sometimes visit 4 cities and deliver 10 speeches – in one day! Once, after collapsing from exhaustion, and in the face of doctors’ orders to cancel the rest of his trip, Rabbi Shteinman declared: “As long as Hashem allows me, I will continue what I came to do.”

In Lakewood, New Jersey, 15,000 people came to greet Rabbi Shteinman.

When he visited Gibraltar – a Jewish community that numbers just 600 – 700 people showed up to see the rabbi. The community declared a holiday and all Jewish businesses closed down. If a Torah

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scroll is welcomed with great fanfare, they reasoned, all the more should we honor a living Torah.

During his trip to Ukraine, the streets surrounding the synagogue were filled with hundreds of people at 4:30 a.m, hurrying to join Rabbi Shteinman’s sunrise service. The rabbi’s ability to generate such enthusiasm in a community that not long ago had trouble putting together a minyan.

In preparing for his first foreign excursion, Rabbi Shteinman had to choose between two candidates to accompany him. He asked each to describe their motivation for travelling abroad. One said he wanted to witness huge crowds honoring Rabbi Shteinman and the Torah. The other candidate said his main motivation was sight-seeing.

Rabbi Shteinman chose the second person – though his motivation was less “lofty” – Rabbi Shteinman felt he was being more honest.

On a visit to the United States, Rabbi Shteinman was asked why America, alone among the great historical powers,

24

had been largely spared foreign invasion.

He ascribed it to an ethos of kindness and compassion (Malchut Shel Chesed) which, he added, is America’s best shield moving forward.

With his inspiring global travels, Rabbi Shteinman fulfilled the words of Rabbeinu Yona (Sha’arey Teshuva 3:147) describing the effect of greeting Torah leaders: “Sleeping hearts will reawaken when they see the splendor of honoring Torah and recognize its grandeur. This will cause a great thirst for Torah, and desire to serve Hashem wholeheartedly.”

Indeed, the people of one community formed a group to undertake communal projects which had been previously rejected as too difficult or timeconsuming, “If Rabbi Shteinman can do it, so can we,” they said

Living on a Miracle

Not long ago, a young doctor said to Rabbi Shteinman: “You’re living on a miracle.” Nonplussed, the rabbi replied: “You are also living on a miracle.”

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This is how Rabbi Shteinman lived: with clarity that the future of the Jewish people is predicated on Torah, and with complete trust in Hashem. During a wave of rocket attacks from Gaza in 2012, he said: “There are dangerous threats every moment, and if Hashem would not protect us, there would be complete chaos... Hashem wants our prayers, so He tries to shake us up however He can, so that people will start to pray.”

Israeli President Reuven Rivlin said that Rabbi Shteinman “bore the entire weight of the Jewish people’s existence on his shoulders... Despite his firm positions, he knew how to convey his ideas gently, in a pleasant manner, and with a great love of the Jewish people... He was a man whose wisdom was exceeded only by his humility.”

Rabbi Shteinman inspired an entire nation that we are truly a “nation of priests and a holy nation. It is now our obligation, to honor Rabbi Shteinman’s memory, by living up to those responsibilities.

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Interesting Facts about Donuts

8 by Dr. Yvette Alt Miller

Israelis consume 24 million donuts a year.

Donuts, or sufganiyot in Hebrew, are a quintessential part of Hanukkah in Israel and much of the Jewish world. Fried in oil, they recall the miracle of oil that burned for eight days.

Here are eight interesting facts about donuts: Ancient Origins Fried dough - the precursors to today’s donuts - was enjoyed in ancient times throughout Greece and Rome.

Strips of dough were fried, often in olive oil, and then sprinkled or spread with ingredients to add flavor. One popular coating was honey. The classic Greek dish loukoumades - fried dough coated with honey and sometimes sprinkled with cinnamon, sesame, or other ingredients -

28

recalls this ancient dish.

Another popular coating for these early doughnuts was garum, a type of fermented fish sauce that was incredibly popular in ancient Greece, Rome and Byzantium. Food historian Sally Grainger likens garum to ketchup in the ancient world, and it seems that ancient Israel was no stranger to this savory donut topping: 2,000 year old jugs of garum were found in King Herod’s palace atop the ancient fortress of Masada. Modern scientists analyzing the contents of the garum jugs found that they were likely imported all the way from Spain.

Bringing Donuts to Europe Fried dough was popular throughout the Middle East during the Medieval period.

These donuts differed from

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ancient pastries in that they were made with yeast, much like modern doughnuts are today. Because too much sugar kills yeast, these doughnuts weren’t terribly sweet, and it was popular to drench them in sugar syrup once they were cooked.

These Middle Eastern delicacies gradually spread into Europe, in part spread by Jewish merchants and cooks.

To this day, many Sephardi Jews prepare “Bimuelos” for Hanukkah: delicious yeast doughnuts which are first fried and then drenched in a sugar syrup, which often flavored with lemon, rose water or orange-blossom water. Some Egyptian Jewish communities call these sticky types of sweets “zalabia”; in Iraqi Jewish communities they are sometimes called “zengoula”.

The first recipe for a jam-filled donut was published in Germany in 1485. At

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the time, many donuts were filled with savory fillings such as fish or mushrooms, but it seems that sweet doughnuts were becoming popular too. “Gefullte Krapfen” is a recipe for a dollop of jam placed between two rounds of yeast bread and deep fried in lard.

Where Taste Meets Elegance

Making Donuts Kosher Donuts soon became popular across Europe, especially after it became more common to keep chickens and eggs were more plentiful; the addition of eggs to the yeast dough of doughnuts rendered denser dough that absorbed less oil. Germanic cooks soon were cooking Berliners, as they called their fried yeast-based donuts. In Austria, donuts were called krapfen, and in Poland, they were known as paczki.

Jewish cooks in Europe made one key change to each of these delicacies: instead of frying donuts in lard, they substituted other fats, including schmaltz and goose fat. In Poland, Jews called their variation ponchiks, and soon adopted them as a Hanukkah specialty.

Coffee and a Donut In the 1700s and 1800s, Europeans began eating donuts as an accompaniment to a new drink that was sweeping Europe: coffee. Jews were highly instrumental in spreading the taste for coffee throughout Europe.

The first coffee houses in Europe, opened in 1632, in Livorno, Italy, were opened by Jews. England’s first coffee house was opened in Oxford in 1650 by a Jewish immigrant from Lebanon called “Jacob the Jew”.

Jews owned many coffee houses in France, Germany, the Netherlands, and elsewhere, and in many cases offered pastries - including doughnuts - to go with the new beverage. As coffee gained in popularity, so did donuts: the perfect accompaniment to a hot cup of coffee in the morning or for an afternoon snack.

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Donuts for Everyone Donuts were introduced to the New World by Dutch settlers and were a popular home-made treat.

During World War I, both the Red Cross and Salvation Army gave American servicemen donuts as a tasty treat; after the war, thousands of servicemen returned home with an ever greater taste for donuts than ever before. Across America, local bakeries ramped up their donut production.

Donuts were still a local delicacy though, of varying quality, until a Jewish immigrant invented the first means of mass producing donuts.

Adolph Levitt was a Jewish refugee from Russian pogroms who moved to New York and opened a store in Harlem, in which he made donuts. In 1920, he devised an automated donut making machine, allowing cooks to produce hundreds of high-quality donuts a day. In 1925, Mr. Levitt produced a donuts mix that bakers could use with his machines, guaranteeing consistent quality.

The demand for donuts exploded.

Mass produced doughnuts, made using Mr. Levitt’s machines, were called “the food hit of the Century of Progress” at the 1934 Chicago World’s Fair. Donut production was also affected by strict American fire safety laws, which made it difficult for ordinary bakers to conduct large-scale frying operations. More and more, specialist donut making companies produced America’s donuts, and sold the cakes to restaurants, bakeries and cafeterias. By the 1950s, Adolf Levitt’s company, the Doughnut Corporation of America, was selling over $25 million worth of donut making equipment each year, and donuts were America’s favorite pastry.

Franchising Donuts In the mid-20th Century, William Rosenberg, a Jewish son of immigrants who was living in Dorchester, Massachusetts, operated a corporate catering business. He noticed that coffee and donuts alone accounted

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for nearly half of his business, and quit to focus on donuts and coffee full time.

He opened a donut shop in 1948, and introduced an innovative new gimmick: offering 52 varieties of donuts, enough for customers to sample a new donuts type each week of the year.

Within a few years, Rosenberg began franchising other donut shops, and he soon changed the name of his chain from the original name, “Open Kettle” to something more catchy: “Dunkin’ Donuts”. By the time Rosenberg died in 2002, Dunkin’ Donuts had over 5,000 outlets, including 40 under kosher supervision, in 40 countries around the world. Dunkin’ Donuts’ success had also spawned a number of imitators, ensuring that the craze for doughnuts continued to grow.

Millions of Donuts

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Always popular, donuts have become even more sought after in recent years.

In the United States, it’s estimated that consumers spend over half a billion dollars on the round confections annually.

In the US, convenience stores alone sold 391 million donuts in 2014. Canadians might consume the most donuts in the world: they have more donut shops per capita than any other country. Britain is in the midst of a donuts moment: the Daily Telegraph called donuts Britain’s new favorite treat in 2017.

Israeli Donuts: Sufganiyot In Israel, plump, jam or custardfilled sufganiyot, as donuts are known in Hebrew, are enjoyed each year at Hanukkah. One recent survey found that 80% of Israelis eat at least one donut

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during the eight-day festival.

Sufganiyot derive their name from a spongy dough that’s mentioned in the Talmud: sofgani. These Israeli confections aren’t doughnut shaped at all: instead of having a hole in the middle (which helps create a more evenly cooked doughnut), sufganiyot are baked round, then injected with a filling after cooking. About 70% of sufganiyot are stuffed with jam, but Israeli bakers experiment with other fillings, such as caramel, espresso cream, chocolate, halva - even fillings flavored like the popular Israeli peanut snack Bamba.

Each year Israelis consume about 24 million sufganiyot. The Israeli Defense Force alone buys about half a million sufganiyot for the troops. In recent years, sufganiyot have become popular outside of Israel, as a tasty addition to the Hanukkah holiday table.

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E V E N I N G H O U R S N O W AVA I L A B L E AT O U R B R O O K LYN LO C AT I O N

N O W C A R RYI N G

Like Clockwork: The Incredible Lengths One High-Tech Company went to Keep Shabbos

by Shlomo Horwitz

With hundreds of millions of dollars at stake, the parent company demanded that they work on this one Shabbat.

“Rafi, we have a problem.”

Rafi could tell in Eli’s voice that something important had happened. It was Friday morning; a sizzling August day in Israel.

Eli was the CEO of an Israeli hi-tech company that had been purchased several years earlier by a large American parent company. Rafi was the company’s VP of

46

Technology and was highly valued and trusted by Eli. Both were observant Jews.

“What’s up?” asked Rafi.

“I just got a call from our parent company. They’re nervous about the upcoming rollout of our new products.

They want us to be available next Friday night for emergency last-minute changes to the software, and they’re saying we have to attend a mandatory conference call...on Saturday morning!”

Rafi froze. The American company was located in the east coast of the United States. Friday night and Saturday morning fell smack in the middle of Shabbat.

“But Eli, they know all about Shabbat!

They’ve always been able to live with our To advertise, call 718-513-9885

workarounds, like working late on other days. But never on Friday and Saturday.

What’s going on?”

“Chad, the VP at our parent company, told me there’s a lot riding on the successful rollout. He said, ‘Sorry about your Sabbath, but this is a one-time exception. Hundreds of millions of dollars are at stake!’ Rafi, you’ve got to come up with a plan!”

“Plan? What kind of plan? We can’t work on Shabbat!”

“I know, but if we flatly refuse it will cause massive damage between us and the parent company. I’m counting on you to figure out a solution that allows us to stick to our principles, yet not violate the

Sabbath.”

Rafi was shocked. What kind of solution could I possibly come up with?

“Eli, I’ll do what I can.”

Rafi hung up the phone and closed his office door. “I’ve got to think!” he said to himself.

Rafi was in the high-tech world for a long time. During his career, he found himself in various countries around the world. Once he had to be in Auckland, New Zealand, for a project. His first Friday night there, he was asked to lead the services in the synagogue.

After the service was over, the rabbi said, “I want you to know that you have a special merit.”

“Why is that?” asked Rafi.

“Because you led the service for the first minyan on the planet to celebrate Shabbat today!”

“Are you serious?”

“Yes!” said the rabbi. “We’re are the closest Jewish community to the International Dateline. We’re the first community to usher in the Shabbat! Any Jewish community to the east of us is still experiencing Thursday.”

While in New Zealand, Rafi became sensitive to the various time zones and their ramifications, having family back home in Israel as well as the States, and needing to interface with other cities which working in Auckland.

As he now contemplated the present situation, he suddenly realized that the solution may lie in utilizing various time zones.

That Sunday morning, Rafi called together all the directors of the company, who reported to him.

“Guys, we have a situation.” He explained the sudden requirements of the parent company and what was at stake.

“Who’s the best technical expert to work on the software issues Friday night?”

“Anat,” was the unanimous response.

“Great,” said Rafi. “And who is our best project manager for handling the Saturday conference call?”

The directors looked at one another.

“Nir,” they said. Nobody disagreed.

“Please have the two of them report to my office in 15 minutes”.

The directors left. Rafi sat at his desk, plotting the next step. Now that the people were selected, where would he send them? The parent company’s headquarters was on the east coast of the

United States. He’d need to send Anat far to the west. Rafi realized that Anchorage, Alaska, would be a perfect choice.

He booked a reservation for Anat at the hotel in Anchorage. She’d be charged with making the final software bug fixes on Friday during the day, while the Shabbat would have already started on the east coast.

So far, so good. Now for setting up the Saturday morning conference call. It was called for 8:00am Saturday, Daylight Savings Time. Rafi needed a city for Nir to jump on the call at that time while Shabbat will already have already ended for him.

But where? Hong Kong had the fastest and most reliable internet service in the Far East, and its time zone was exactly 12 hours later than the US east coast. Rafi jumped online. What time was Shabbat over in Hong Kong? 7:39pm. Which equated to 7:39am Shabbat morning in the east coast. That would give Nir 21 minutes after Shabbat to jump onto the call.

There was a knock on the door. Anat and Nir stepped inside.

“You called for us?”

“Please sit down,” said Rafi.

He proceeded to explain the challenge and what he had worked out. “You know how important Shabbat is to the leadership of the company. The only way to pull this off is for you guys to pack your bags. Anat, you’ll be going to Anchorage.

Nir, you’re off to Hong Kong.”

Anat was Sabbath observant and understood. She was happy to help the company in a way that would strictly adhere to the rules of Shabbat. But Nir was another story.

“Rafi, this is nonsense. You know I don’t keep Shabbat. Why are you knocking yourself out to make all these arrangements in Hong Kong? I am perfectly happy to be on the call from my home in Tel Aviv!”

Rafi smiled. “Nir, what you do on your own time is none of my business. But you are doing this for the company. Shabbat is more important than our business. I would never ask any of our employees to do any type of work on Shabbat. What you do in Hong Kong all day Saturday is not my business. My only concern is that I not require you to do work on Shabbat.”

Nir was stunned. He had never realized just how important Shabbat was to these industrious and hardworking leaders of To advertise, call 718-513-9885

his company. It made him proud.

He agreed to make the lengthy trip, and Rafi thanked him and Anat profusely.

Rafi told Eli the solution and he was elated. “Run it by Corporate,” Eli said.

“Will do.”

Rafi called the parent company.

“Chad here,” said the voice on the other line.

“Hi, Chad, it’s Rafi.”

Chad cleared his throat. He was a nonobservant Protestant and always had tried to be sensitive to the religious needs of his employees. But this was different.

“Uh, Rafi. How are you? Listen, I’m really sorry about the last minute requirement for this weekend. I know you guys like to celebrate the Sabbath when you can.”

“Chad, it’s not a problem. We were able to service the company’s needs. We’ll have our best people on it.”

Chad let out a sigh. “Rafi, please convey to Eli that Corporate is very grateful. We will not forget that you guys are foregoing your Sabbath for our company goals.”

“Chad, we were able to work things out in a way that will take care of the company’s goals, without compromising our Sabbath even one iota.”

Chad was nonplussed. “Are you kidding me? This I’ve gotta hear.”

“I’m sending our top programmer to Anchorage for the Friday night bug fixes.

She can get everything ready even when Sabbath hits the east coast, since for her it will still be daylight, pre-Sabbath. My top project manager is going to Hong Kong.

He’ll be on your Saturday morning call, but for him, Sabbath will have been over for 21 minutes in Hong Kong.”

Chad was still confused. “Aren’t you guys bending the rules here? I mean, Sabbath is Sabbath. Don’t get me wrong - I’m happy you’re getting the work done.

But it sounds like you’re pulling a fast one,” Chad said with a chuckle.

“Actually, we are being totally compliant with the Sabbath rules, since Sabbath begins and ends at different times, depending on the person’s local time zone,” Rafi explained. He went into greater detail and Chad was dazzled by the solution. He gave the green light for the two trips.

Anat and Nir went to the airport that Tuesday morning to ensure they’d have plenty of time to arrive and set up their laptops and other equipment. Everyone

47

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Chanukah Shaindy Klein

A

typical Chanukah menu sounds as though it were planned by the undertwelve crowd: potato pancakes, fried, of course, in lots of oil; sweet cream-cheese rugelach; strawberryjam-filled donuts (sufganiyot) covered in powdered sugar; fried apple fritters; cheese-filled donuts fried in oil and dipped in honey; cheese blintzes; and more.

Is it all just a ploy to keep kids lingering around the candles and enjoying a family meal? Not at all!

Chanukah food traditions have their origins in the first years that the holiday was celebrated, and are meant to remind us of certain miracles associated with the events of Chanukah itself. And of course, remembering the miracles and the freedom that we’re all celebrating adds a special flavor to everything we serve…

Why do we eat fried foods during Chanukah?

Most of us are familiar with the miracle of the oil — that one day’s supply of oil lasted for eight days. And we know this is the origin of the mitzvah to light the menorah for eight days. It is also the reason why we have the custom of eating foods cooked in oil.

But there are deeper connections between olive oil and Chanukah.

Mystically, both the menorah and the oil used to light it are associated with chochmah, wisdom. The war between the Greeks and the Jews was also a war over whose wisdom would endure. The Greeks wanted everyone under their rule to think and study exactly as they

54

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did. They were violently opposed to the idea of G dly wisdom, and so forbade the study of Torah.

Also, the word shemen, Hebrew for oil, contains the same letters as shemoneh, eight, the number of days that the miracle of the oil lasted.

So now we know the basic connection between fried foods and Chanukah. But where did all the different traditional Chanukah foods come from?

Over the centuries, different Jewish communities throughout the world have found a variety of ways to incorporate both oil and dairy (due to the miracle that occurred when Yehudis, daughter of Mattisyahu the High Priest, cut off the Greek general’s head after tempting him with wine and cheese) into their Chanukah meals.

One of the most famous, Israeli sufganiyot, may actually derive from a yeast dough pastry mentioned in the Talmud. These pastries were cooked in oil and called sufganin (absorbent) because they absorbed a lot of oil in cooking. They did not contain milk, but were sweetened and perhaps even filled with honey. Since they were cooked in oil, they became a Chanukah staple early on.

In India, the sweet yeast dough remained primarily a flour and honey or sugar combination, but milk and butter were added as well, making the Indian version of sufganiyot also a dairy treat.

In Ashkenazi communities, where olive oil was scarce and expensive, goose or chicken fat was often used for frying. Potato latkes, apple fritters, and other nondairy fried foods became the norm, although today when olive (or other pareve) oil is affordable and commonly used, dairy is often added — usually in the form of a dollop of sour cream on top.

3-dimenSional Flower Shaped FritlaCh One can’t get more traditional than serving fritlach on Chanukah. The sooner you eat these after making them, the better they are, although you might want to give them time to cool first!

Ingredients: 3 eggs 5 T. sugar pinch of salt 4 T. wine 4 T. oil 2½ cups flour (more if necessary) oil for deep frying confectioners’ sugar for topping Directions: Combine eggs, sugar, salt, wine, oil and flour into a soft dough. On a floured surface, roll out the dough so that it’s paper thin. Cut out 3 circles with the floured rim of a drinking glass. Place one circle on top of the other.

Press down the center of the circle with your fingers to stick all 3 circles together. Cut ½-inch slits all around, starting from the outside and cutting in towards the center, leaving approximately ½ an inch between each slit. Repeat with remaining dough.

Heat oil in a frying pan for deep frying. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners’ sugar. Serve fresh.

Yeild: 10 Fritlach

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55

hints & tips If making and freezing yeast dough ahead of time, wrap with plastic wrap and let rise for a minute before placing in the freezer. This will fill all the minuscule air pockets with dough, eliminating freezer burn and that “freezer taste.”

SafeTY WhIle frYINg: The Home Safety Council recommends the following precautions when frying foods:

1

Do not leave the stove unattended.

2

Turn the handles of frying pans toward the back of the stove so that children can’t reach up and grab them.

34

5

Keep dishtowels, paper goods, paper bags and curtains at least three feet away from the range when cooking.

Roll up loose-fitting sleeves.

Keep hot pans, trays and foods away from the edge of the counter so children cannot reach them.

Have a safe and happy Chanukah!

doughnutS (SuFganin)

Donuts are a terrific old-fashioned treat. There are never enough to last eight days!

Ingredients: 5 cups flour 1 oz. yeast 3 oz. margarine 2 T. sugar pinch of salt 1 cup water or milk 3 egg yolks 1/3 cup orange juice oil for frying Directions: Knead flour, yeast, margarine, sugar, salt, water or milk, egg yolks, and orange juice into a soft dough. Allow dough to rise in a warm place for 1 hour. On a floured surface, roll out dough to ½-inch thickness. Cut circles using the floured rim of a drinking glass or a donut cutter.

Heat oil in a frying pan for deep frying and fry each circle for 2–3 minutes on each side, until golden brown. Remove donuts from oil with a slotted spoon and drain on paper towels to absorb excess oil.

Note: To prevent oil from burning, place 1 carrot into oil.

Icing: White version: ¾ cup icing sugar 1 T. oil 3 T. boiling water (add more as needed very little at a time till desired texture) Brown version: Add 3 T. cocoa powder to the white version above Mocha version: Add 1 T. coffee granules, diluted in hot water, to the white verison above Place all ingredients in a bowl and mix by hand. Cover donuts in a variety of designs and colors. Have fun!

Yeild: 40 Donuts

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