Boro Park Buzz Purim March 20 2016 by Buzz Magazine

EXTENDED HOURS NOW OPEN & DELIVERY UNTIL 12 AM

Door to Door Boro Park, Flatbush, Marine Park Bringing you the Buzz! on Savings & Events Volume 3, Issue 63 March 20th 2016

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Matanos L'evyoniM h Kupat ha'ir g u o r th

‫קו‬ ‫העפת‬ ‫רי‬

Harav Chaim Kanievsky Shlit"a: "I have the custom to give matanos le'evyonim to Kupat Ha'ir immediately after krias hamegillah

and that is what I do every year."

Kever oF MorDeCHai & eSTHer Messengers of Kupat Ha'ir will mention each name and personal request at the Kever of Mordechai & esther .

26 GaTeS oF Heaven

For a SpeCiFiC YeSHuaH

at each of the 26 places messengers of Kupat Ha'ir will mention each name and personal request.

Zivug – Kever of the Chazon ish; Children - Kever rochel; refua – Kever of the Maharal Diskin; The whole sefer Tehillim will be completed at each place, after which each name and personal request will be mentioned.

To SubMiT naMeS Call now:

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Donations can be sent to: American Friends of Kupat Hair - 4415 14th Avenue Brooklyn, NY 11219

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‫קו‬ ‫העפת‬ ‫רי‬

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‫‪...‬פתחו‬ ‫לבכם לרחם עליהם‬ ‫בימי עניים ומרודיהם‪,‬‬

‫והושיטו שני ידיכם במתנות‬ ‫הגונות שיש בהם ממש ובכך‬ ‫תהיו נמנים לדבר מצוה‪...‬‬

‫כ"ק אדמו"ר‬ ‫מסקולען שליט"א‬

‫‪...‬כל מקרה‬ ‫ומקרה בפני עצמו זועק‬ ‫ומשווע עד לרקיע‪ ,‬וחלילה‬ ‫לנו להתעלם מהם‪ ...‬לא‬

‫מה רבו‬ ‫ונפלאו מעשי החסד של‬ ‫קרן החסד‪ ...‬ופעולתם אמת‬ ‫שעוזרים עניים נכבדים ותלמידי‬ ‫חכמים‪...‬לכן נכון שעסקנים‬ ‫יתקבלו בסבר פנים יפות‪,‬‬ ‫ביד פתוחה וברוח נדיבה‪.‬‬

‫הרב משה וואלפסאן‬ ‫שליט"א‬

‫תעמוד על דם רעיך!‬

‫‪Matanos‬‬ ‫‪L’evyonim‬‬ ‫בהמלצת גדולי ומאורי הדור שליט"א‬

‫‪EZRAS YISROEL‬‬

‫מקיימים מצות מתנות‬ ‫לאביונים בהידור רב‪...‬‬

‫הרב שמואל‬ ‫קמנצקי שליט"א‬

‫של כל אחד הנוטל חלק‬ ‫במפעל כביר זו‪...‬ולקיים‬ ‫בזה מצות מתנות לאביונים‪..‬‬

‫המפעל‬ ‫הנשגב עזרת ישראל‪...‬‬

‫הרב אפרים פישל‬ ‫הערשקאוויטש‬ ‫שליט"א‬

‫‪...‬והתיצבו‬ ‫לימין העסקנים המסורים‪...‬‬ ‫כי עיניהם של עניים נשואות‬ ‫לתרומות הללו‪ ,‬וחלילה‬

‫להתעלם מקול זעקתם‬ ‫הבוקע מתוך לבבם‬ ‫הנשבר‪...‬‬

‫‪Your Matanos L'evyonim will help‬‬

‫!‪from utter despair‬‬

‫!‪Join Us In Helping Them‬‬

‫צדקה נפלא‬ ‫וכביר בשם עזרת ישראל‪...‬‬ ‫לזאת אליכם אישים אקרא‬

‫להיות שותף וליטול‬ ‫חלק נכבד עבור אותם‬ ‫משפחות‪ ...‬ונא להרים‬ ‫תרומות הגונות‪...‬‬

‫הרב ארי' מלכיאל‬ ‫קוטלר שליט"א‬

‫‪bring Happiness to Thousands of‬‬ ‫‪People and will save their families‬‬

‫כ"ק אדמו"ר‬ ‫מנאוואמינסק שליט"א‬

‫מסייעים ותומכים‬ ‫למשפחות נצרכים‪,‬‬ ‫חולים גלמודים עניים‬ ‫ואביונים‪...‬‬

‫‪will help you fulfill your obligation to give‬‬

‫מתנות לאביונים‬ ‫לעניי עירך בו ביום!‬

‫‪...‬אין ערוך‬ ‫למצוה רבה זו וחשיבות קרן‬ ‫הצדקה הנ"ל‪ ...‬אשרי חלקו‬

‫הרב יחזקאל ראטה‬ ‫שליט"א‬

‫‪...‬ויכולים‬ ‫לקיים בזה מצות מתנות‬ ‫לאביונים כהלכתו‪ ...‬באתי‬

‫לבקש לקיים מצות פתוח‬ ‫תפתח את ידך וגו' ולתרום‬ ‫ביד נדיבה סכומים חשובים‬ ‫ולחוס ולרחם על הנצרכים‪...‬‬

‫‪...‬חובה‬ ‫גדולה לעמוד לימינם‪..‬‬ ‫להיות להם לעזר ואחיסמך‬ ‫בעושה ובמעשה‪...‬שכן‬ ‫מפעלם מפעל אדיר‬ ‫הוא‪ ,‬והרבה נפשות‬ ‫מישראל צריכים להם‪...‬‬

‫הרב מתתי' סאלאמאן‬ ‫שליט"א‬

‫!‪The More You Give - The More We Can Help‬‬ ‫‪All donations received by 5:30pm on Purim day will be distributed on Purim‬‬

‫"‪Tax-deductible contributions payable to "EZRAS YISROEL‬‬

‫הרב אברהם יהושע העשיל‬ ‫ביק שליט"א‬

‫‪...‬כי המקרים‬ ‫נוגעים בפיקוח נפש והצלת‬ ‫נפשות רבות מישראל‪ ,‬ומצוה‬

‫גדולה הוא עד מאוד‪,‬‬ ‫להיות שותפים במפעל‬ ‫קדוש ונשגב זה‪...‬‬

‫כ"ק אבדק"ק וויען‬ ‫שליט"א‬

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Waikiki in a Suit and Tie by Ross Hirschmann

hen you think of Hawaii you think of a tropical paradise: golden sand beaches, 80 degree ocean water, hot, humid weather, sunbathing, surfing and other beach fun. What you don’t think of is being in that “slice of heaven” in a suit and tie. Unless of course you’re me. Because I’m Ross Hirschmann, religious guy on business in Hawaii. When I took my current job, I had no idea that I’d be spending a lot of time on “the Islands.” About a week after I was

hired, I met my new boss for the requisite “get to know you” meeting. It went well (meetings with your boss always do when you first start a job. It’s all the meetings after that initial one that are the problem). At the end of the meeting, he turned and casually said, “Oh, did I tell you that your territory includes Hawaii?” “Hawaii?!” I thought to myself. “No, I think I would have remembered that one.” “That’s okay isn’t it?” he continued. What would he have me say? “No, it’s not okay, so if it’s all the same to you, I’m going to start my job search all over again. Only this time, all I have to do is explain why I only spent one day at my last job.” So, in a rather unceremonious manner, I became the new Hawaii rep. Me, Ross Hirschmann, religious guy in a kippah,

w o u l d now be frequenting the streets of Honolulu and Waikiki. The night before my first trip to Honolulu I had to decide what to wear on the plane. Most people have never met an Orthodox Jew so when people see me enter a room, they don’t see a tall blondhaired guy in a suit. All they see is a 6-foot tall kippah walking in. I also remembered something my father had told me years ago. When he was a young man, commercial air travel was still new and was unaffordable to the general population. Because it was a special event to travel by plane, the passengers dressed up. Men wore suits, ties and hats and women wore dresses. It was very elegant and very dignified. Sociological studies support what American society seemed to know intuitively in the 40’s and 50’s: how you dress affects how you comport yourself. You behave better when you’re dressed

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MAGAZINE

Adventures of a religious guy on business in Hawaii. more formally. Schools that have dress codes and uniforms have far lower truancy rates than schools that allow kids to wear anything they want. How we dress for something is also our statement to the world about how we see ourselves and our relationship to what we’re doing. After all, no one comes in shorts and a T-shirt to a wedding. I made my decision: I’d wear a suit and tie on the plane to Honolulu. After all, I wear a suit and tie everyday to work. Why shouldn’t I wear one just because I’m visiting customers who happen to be in Hawaii? Besides, I wanted the people on the plane -- most of whom I’m sure have never met an Orthodox Jew before -- to know that I that I am a principled individual who stands for something beyond the mere comfort of “flip-flops.” YOU’RE A COP, RIGHT? I expected I’d be the only guy on my flight in a suit and tie, but I didn’t expect everyone’s reaction. As I approached the gate, the agent smiled and said, “Good evening sir, First Class will be boarding momentarily.” “Thank you, but I’m not in First Class.” “Are you sure?” “Positive” She stared at me quizzically. I could read it on her face: “Who wears a suit and tie and is not in First Class?” Next came the flight attendants. They were very kind, but I kept catching them staring at me. Finally one came up to me. “Is this your first time to Hawaii?” she asked with a smile, her eyes locked on my Brooks Brothers tie. “No, my second time actually.” “Oh...” she said somewhat surprised. “Well, you know no one wears a suit and tie in Hawaii. No one.” “Except me I guess.” I smiled. She

MAGAZINE

smiled back. At the end of the flight, as I was leaving that flight attendant said, “It’s nice to see a man all dressed up. You don’t see that much anymore.” She was right. Since the late 60’s American society has progressively dressed down. Polo shirts and slacks have replaced the man in the gray flannel suit. My father said that when he was my age he never left the house without a tie. Never considered it. I became a glaring contrast to the entire culture of Hawaii that stands for vacation and indulgence. When I got to hotel, people in all types of revealing swim and beach wear stared at me as I made my way to the front desk to check in. My suit and tie was an important statement to the world of Hawaii: guys in kippahs are not a part of the “anything goes” society. While visiting customers the next day, a woman at the elevator stared at me and then finally smiled and said, “You’re a cop, right? FBI?” “No,” I laughed. “You must be a lawyer then. Lawyers and FBI are the only ones who wear suits and ties on Oahu.” “Wait!” I said. “I remember watching Hawaii 5-0 on TV and McGarrett and Dano and that whole police department wore suits and ties.” She thought about it. “That’s true,” she said. “But that was in the 70’s. Things have changed. Even regular cops don’t wear ties anymore. You look nice, though.” I quickly became the most memorable pharmaceutical sales rep in Hawaii. Nine people told me that I “had to” buy an Aloha Shirt and dump the suit and tie. One person thought I was a rabbi and still another swore that I was CIA. But in the end, everyone expressed the same sentiment: it’s nice to see someone in Hawaii in a suit and tie.

Jewish thought tells us that in life we must “separate ourselves from the wild animals.” What that means is not just to make sure there’s a cage between you and the lion exhibit at the zoo (although that’s a solid idea). It’s telling us to comport ourselves in every way -- in how we dress, how we speak, how we treat others -- in a dignified and elevated manner. Even when you’re flying to a tropical paradise. I have now voyaged to Hawaii at least ten times in the last ten months and on every trip I’m in my light green suit, white shirt and Brooks Brothers tie (I call it my “Island Wear”). And every time I get compliments about how nice it is to see someone dress in a manner that for most people conjures up an image of the past; in some ways a better past, a time when people felt more of a responsibility to society and others than to their own personal comfort or whims. On my most recent trip, the flight attendant, who was on all ten of my other trips, came to me just before takeoff and said, “Mr. Hirschmann, your upgrade to First Class is ready. Please follow me.” I was stunned. I neither applied nor asked for any upgrade to First Class. That didn’t matter. I just knew one thing: I was following her. “I wanted to do this for you,” the flight attendant explained, “because I have been on all of your previous trips to Hawaii and every time you are such a nice person. And believe me, most people on any given flight are not all that nice.” I was touched and humbled that the flight attendant saw me -- the guy in the kippah -- as standing out as a nice person. That my kippah was a beacon for something positive and not something negative. I chalk it up to the suit, tie and kippah working their magic one more time.

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: m i r u P d n a l o h o c l A It Is Not a Mitzvah to Get Drunk on Purim! RABBI DR. TZVI HERSH WEINREB, PHD

bout two years ago, the Orthodox Union launched a campaign against excessive alcohol consumption in the Jewish community, paying special attention to substance abuse within our community at large and within our adolescent population in particular. We undertook this campaign after meeting with pulpit rabbis and day school principals from the greater New York area, who identified alcohol and substance abuse as a major problem among our teenagers. In response, the OU developed a multifaceted strategy, under the rubric “Safe Homes, Safe Shuls, Safe Schools.” Our call for the elimination of “Kiddush clubs” – which has met with great success – was just the first step in this campaign. One challenge we face as frum Jews is the upcoming holiday of Purim, which has been characterized in past years by excessive drinking, resulting in disgraceful behavior, unsafe practices, and even real tragedy. But, because Purim has been traditionally associated with the drinking of wine – indeed, drinking on Purim has a halachic basis in a Talmudic source – our call for zero tolerance of drinking on Purim among teenagers, and for sincere moderation of drinking on Purim among adults, has met the objection, “But it’s a

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mitzvah!” The fundamental rationale of our opposition to alcohol consumption by teenagers on Purim is the fact that drinking often leads, especially among youngsters, to serious medical consequences. It is instructive that among the strong supporters of our campaign have been members of Hatzoloh, the rescue and ambulance corps, who report that Purim does not go by without incidents of toxic reactions to alcohol requiring emergency treatment, driving accidents, and sometimes even deaths. These considerations of health and pikuach nefesh (the saving of lives) easily transcend whatever mitzvah might be involved in drinking on Purim. Secondly, and very important, is the fact that it is against the law for an adult to knowingly provide alcohol to individuals who are underage. While there may be exceptions when wine is served for ceremonial purposes, exception clearly assumes that no more than a symbolic quantity is ingested. Teachers or rebbeim who supply minors with wine or liquor on Purim are in violation of the law of the land. While no one wants to seem prudish or to advocate total prohibition of alcohol, for those sectors of our population in which MAGAZINE

s n e e T r u o Y e l d n a H o IEWS t V T R w E o P X H TWO E

Drinking Al Pi Torah

AN INTERVIEW WITH DR. NAFTALI FISH

any teenagers are struggling with the conflict between what it means to be a frum teenager versus what it means to be an American teen. In American culture, the purpose of drinking alcohol is to have a good time, be wild, uninhibited, cool. Someone who isn’t interested in these things is considered to be a loser. The teenage years are supposed to be the time for experiments, new experiences, to find oneself and to rebel. Teen drinking is considered acceptable as part of the overall framework of the secular culture. On the flip side is the view that alcohol is evil and that it’s sinful to drink. America has historical roots in temperance movements and Prohibition, when a constitutional amendment banned alcohol from 1920-1933. The Torah attitude toward drinking is completely opposed to either of these cultural extremes. The Torah attributes the greatest sanctity with wine. It is considered a means to lift the soul and bring one closer to Hashem. Wine is supposed to be used in moderation. We are supposed to enjoy the pleasures of this world and elevate them. Dr. Abraham J. Twersky has said that in our post-Holocaust era, “we have MAGAZINE

forgotten how to drink as Jews.” He compares our time to the time after the Flood, when Noach planted a vineyard and proceeded to get drunk. “We have crossed over the thin line of knowing how to drink,” contends Dr. Fish, a clinical psychologist and addiction authority. “Kiddush has degenerated into kiddush clubs at mussaf. Adults, with their children and teens closely watching, have started drinking in the goyishe way. “How do we fulfill the mitzvah on Purim? The purpose of drinking on Purim is to break out of our narrow view of reality and to be able to glimpse that which is normally concealed. By drinking wine in the correct way, we can bring out the deeper parts of ourselves, remove some of the constrictions we normally feel, and remove our masks. Through our drinking we can feel closer to Hashem.” Unfortunately, Purim has degenerated into a substitute “New Year’s Eve” (lehavdil). Teens get drunk, become rowdy and destructive. Purim has also become a time that teens start to experiment with drugs. In Dr. Fish’s extensive experience with substance abuse in the frum world, he has seen innumerable cases where the abuser’s

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Rabbi Dr. Tzvi Hersh Weinreb, continued

the call for moderation is likely to be ignored, I believe that zero tolerance is the only alternative. Adolescents, as well as adults with alcoholic tendencies, cannot be relied upon to effectively practice moderation; we therefore are calling for total abstinence on Purim among those populations. It is instructive to study the sources in halachah for drinking on Purim and to recognize that, although the Talmud clearly states it is an obligation on Purim to the extent that “one cannot distinguish between ‘cursed be Haman’ and ‘blessed be Mordechai,’” it is not clear that the Talmud means to become intoxicated; rather, it may be understood as “getting a buzz.” One of my personal favorite works on the spiritual underpinnings of halachic practice is Yesod Veshoresh Ha’avodah, The Foundation and Root of Worship, by Rabbi Alexander Ziskind of Grodnow. He writes that one must realize that the Talmud suggests only “livesumei,” and does not use the term “lehishtaker,” which would mean to “become drunk.” The former term means to drink just enough that one’s heart is lightened and one can truly indulge in the spiritual celebration of the theme of the day of Purim. Rabbi Ziskind goes on to say that, because the Jewish people are often so burdened with sadness that it is impossible for them to achieve the mood of thanksgiving and joy required on Purim, a little bit of wine to ease their worry is advised, but certainly not more. One need only consult the Mishnah Berurah, the standard twentieth century commentary on the Shulchan Aruch, authored by the Chafetz Chaim. With reference to Purim, the Chafetz Chaim quotes the medieval commentator, the Meiri, who forbids drunkenness, as well as the nineteenth century halachic authority, the Chayei Adam, who rules that if the drinking in any way diminishes one’s ability to perform the mitzvos with proper intent during prayer and Birkas HaMazon, it is better not to drink. The OU’s National Conference of Synagogue Youth (NCSY) has met the challenge of alcohol abuse head on. This is after noticing a marked increase in recent years in the number of young people who try to sneak in liquor to one of its events. NCSY has a zero tolerance for alcohol at all events, including Purim, and urges that even Kiddush be recited on grape juice and not wine. Possession of alcohol at an NCSY event is grounds for immediate expulsion. My own personal concern for this issue traces back to occurrences I witnessed myself when I lived in Baltimore, where the excessive consumption of alcohol on Purim resulted in a fatality in one case and in serious illness in others. My concern was again triggered by an incident at an NCSY Shabbaton, at which, despite stringent controls and warnings, a teenager was able to smuggle in alcohol and drank enough to require emergency treatment at a hospital. Today’s concerns are nothing new. One of my wife’s ancestors, the nineteenth century chassidic sage, Rabbi Yechezkel of Kuzamir, was also troubled about improper conduct on Purim. He would note that the common blessings we give each other at this season of the year are “a freiliche (joyous) Purim and a kosher Pesach.” He pointed out that of course our Purim will be joyous, and of course our Passover will be kosher, given the scrupulous ways in which we observe our customs. It is more important, he said, that we bless each other with a “kosher Purim and a joyous Pesach.” On Passover

Dr. Naftali Fish, continued

first experience preceding his decline was drinking on Purim or watching his father or older brother drink on Purim. How do we protect our teens? What is the best approach? Dr. Fish believes it isn’t realistic to forbid teenage sons from drinking any alcohol on Purim. The peer pressure is too strong. If the parent says not to drink anything on Purim, then once the teen has disobeyed his parents there will be no way to provide constraints for him on monitoring how much he drinks. He recommends holding a discussion with your teen before Purim on how much he is permitted to drink. Giving permission for regulated drinking takes away some of the power of the forbidden feeling of drinking. He recommends that parents give their teens a balanced message. For teens who have never experienced a drinking problem, guidelines can be given on how much the parent permits them to drink on Purim. (Teens who have had a problem with drinking should not drink at all.) For young teens, Dr. Fish suggests slightly more wine than they would normally drink on Shabbos. For boys 15 and over, some can handle two shots of liquor, which will make them tipsy but not drunk. It’s preferable for them to drink wine than hard drinks. And they should never mix drinks. Prepare for Purim with your son ahead of time. Ask him what he perceives to be a realistic boundary for himself and then work out an agreement with him. Setting boundaries is part of the path to maturity. Anticipate the peer pressure he may experience to overdrink. Girls may also need guidelines as they are sometimes also at risk for unhealthy drinking behavior. “The parent’s behavior has bearing on the teen’s practices,” Dr. Fish contends. “If drinking is of prime importance to the father, what can one expect from the son? Parents need to be role models for consistently displaying maturity by being able to set boundaries and stick to them. They need to be able to show their kids that it is possible to have simcha without overdrinking and that there is a way to drink al pi Torah.” Dr. Naftali Fish is a licensed clinical psychologist and leading authority on addiction in the frum world. His unique treatment approach incorporates psychological techniques, hypnosis and Torah values. He is author of the newly released book, Nachas Ruach: Torah-Based Psychotherapy and Tools for Growth and Healing (Targum Press.)

we tend to be so strict that we lose sight of the need for joy, and on Purim we tend to be so frivolous that we ignore the need to act in a kosher and proper fashion. I pray that the entire Jewish community will pursue this goal in every way possible, so that this Purim will be not only joyous but also kosher, and that the spirit of the day will be kept spiritually and not “spirit-fully.” Rabbi Weinreb is Executive Vice President of the Orthodox Union, former rav of Shomrei Emunah in Baltimore, and a clinical psychologist. This article was previously published in the Where What When, Baltimore.

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Let them Eat Fish Gitta Bixenspanner n.d.

ince the zodiac for Adar is Pisces and we have our sights towards Purim we present here a variety of fish dishes to suit every taste. I find that the most common fish used in our community is salmon for Shabbat and tuna from the can during the week. I invite you to explore some delicious fish other than the ones you are used to. Let us try to be somewhat adventurous! Out of the tuna (can)!

Flounder a la Mediterranean This healthy simple baked flounder dish simulates the taste of the Mediterranean. Serve flounder with a flavorful white wine sauce starring plum tomatoes, chopped olives and onions, chick peas, and your favorite seasonings. A delicious healthy choice any time, it’s also an impressive main dish for entertaining guests. Alternatively, substitute with sole, cod, tilapia or salmon fillet. Enjoy with mashed potatoes and a simple green vegetable.

Ingredients 4-6 slices flounder fillets 5 Roma (plum) tomatoes 2 Tbs extra virgin olive oil 1 tsp lemon juice 1 medium onion chopped 2 cloves garlic, chopped ¼ cup white wine ½ cup kalamata olives, pitted and chopped 1 cooked cup chick peas 6 leaves fresh basil, chopped Salt and Pepper to taste

Directions Preheat oven to 425 degrees F (220 degrees C). Cook chick peas according to package directions or use from a can. Chop tomatoes, and set aside. Heat olive oil in a skillet over medium heat and sauté onion until tender. Stir in garlic and seasonings. Stir in tomatoes and cook until tender, about 10 minutes. Mix in wine, olives, chick peas and ½ the basil. Reduce heat allow to cook about 15 minutes. While sauce is cooking, place flounder in a shallow oiled baking dish. .Drizzle with 1 teaspoon oil and 1 teaspoon lemon juice. Roll up the fillets and place in a pan. Broil in the oven 10 minutes per side, until fish is easily flaked with a fork To serve cover with the sauce, and top with remaining basil leaves. Surround with chick peas Bake 5 minutes in the oven until all ingredients are heated through. Serve with mashed potatoes. Preparation 20 minutes Serves 4-6

BEER BATTER FRIED FISH This is one of my favorite fish recipes. It is great for the occasional indulgence. Purim seems the perfect occasion for such excess. Frying it in the beer batter will yield a wonderful crust and moist tender fish. This dish should be fried over a high flame which will avoid it soaking up too much oil. Best when served immediately. The batter can also be used to coat onion rings or assorted vegetables like cauliflower, broccoli etc. The secret of it s success is the smooth batter and frying at high temperature.

Ingredients 6 tilapia fillet 2 cups flour +some for dredging the fish 1 tsp baking powder 1 tsp salt 2 eggs, slightly beaten

2 cups beer Â˝ cup salad oil Oil for deep frying Lemon wedges

Directions Pat fish dry and coat fish with flour set aside. In a large bowl, combine 2 cups flour, baking powder, salt, eggs, beer and 1/2 cup oil. Beat well until smooth. Dip fish into batter, allowing excess to drip into bowl. Fry in deep hot 375 degree oil until golden brown on both sides. Drain on paper towels. Garnish with lemon wedges, serve with a tossed salad. Prep time 20 minutes Serves 6

Cod a la Provencal This fish recipe has a French flavour to it. It is made with fresh vegetables that add to the nutritious value of the dish while enhancing the taste of the fish. It can easily be on the table in 30 minutes. It strongly resembles the Mediterranean method of cooking. Bell peppers, olives, and tomatoes give a burst of flavor to otherwise bland cod fish. Even though we present this recipe with bland cod many other types of fish are suited to this dish (such as white fish, halibut and grouper) may be substituted for the cod. Adapt the recipe size to suit your needs.

Ingredients 4 cod fish filets (about 4 ounces each) 1 red and 1 yellow bell pepper cored, seeded, and sliced into 1/2-inch strips 1 medium sweet onion, halved and sliced into 1/2-inch strips 5 whole cloves of garlic, peeled and chopped 1 Tbs extra-virgin olive oil 2 cups fresh diced tomatoes

12 kalamata olives 1 Tbs lemon juice ½ tsp lemon pepper seasoning ½ tsp red paprika ½ tsp oregano Kosher salt and black pepper to taste, optional

Preparation Preheat oven to 450 degrees. Place cod fillets in a baking dish. Set aside. Spray a nonstick skillet with cooking spray. Sauté the onion and garlic over medium heat for about 5 minutes. Add tomatoes, olives, lemon juice, seasonings, salt and pepper to taste. Simmer for 5 minutes, stirring occasionally. Spoon sauce over cod and bake for 10 minutes longer. Garnish with parsley and lemon wedges. Preparation 10 minutes Serves 4

Sardines over Pasta This super fast and easy dish is tasty for those that appreciate sardines. Using sardines with the skin and bones offers a hefty dose of Omega 3. Use the oil to heat the other ingredients. The leftovers taste great cold, too! Alternatively, you can use canned tuna or salmon for the more sensitive palates with delicious results.

Ingredients 1 (16 ounce) packages spaghetti 1/3 cup olive oil 3 cloves garlic, minced 2 (4 ounce) cans sardines packed in olive oil mash slightly ½ cup seasoned bread crumbs ¼ cup chopped fresh parsley ½ red pepper flakes Ground black pepper to taste 1 tsp lemon juice Shallots (green onions) for garnish

Directions Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil, cover and keep warm. Place olive oil from the can in a skillet, and heat over medium heat. Stir in the garlic, the bread crumbs, parsley and black pepper and cook just until bread crumbs are toasted, 2 to 3 minutes. Remove from flame. To assemble: Dish the spaghetti into a bowl and add the sardines. Sprinkle sardines with cooked mixture sprinkle with lemon juice. Serve over the spaghetti and decorate with sliced green onions Preparation 10 minutes Serves 4

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Legislative R E C E P T I O N

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Health

Are You Falling for These

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How food-label savvy are you? Although food labels are regulated by the Food and Drug Administration (FDA), cutting through the fat (ha!) to understand the ﬁne print can be diﬃcult for even the sharpest of grocery shoppers. Here are 10 sneaky ways food manufacturers cash in on your healthy intentions: 76

If the label says “0 grams trans fat...”

A mad-scientist project gone wrong, trans fats are created in a lab by partially hydrogenating healthier oils. This process destroys the many good beneﬁts of the original fats. What’s worse, consuming trans fats raises your risk for heart disease and metabolic syndrome. Most nutritionists recommend avoiding them altogether, which doesn’t sound so hard except current labeling guidelines allow manufacturers to round anything less than 0.5g/serving down to zero. Eat more than a few servings, and you’ve consumed a signiﬁcant amount of the Frankenfood. AVOID IT: Anything that says “partially hydrogenated oil,” “hydrogenated vegetable oil,” or “shortening” on the ingredients list contains trans fats, no matter what the label says.

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If the label says “all natural...”

You may think buying an “all natural” chicken is better than buying its unlabeled counterpart, but the truth is that “natural” has no legal definition, meaning that companies can stick the phrase on anything they want. AVOID IT: Check the ingredients list and product label for what you’re most concerned about. “USDA-certified organic” means the food has met certain guidelines. You can also check for genetically modified ingredients (if it doesn’t specifically say it is non-GMO and it is corn or soy, then it likely is), artificial colorings and flavors, or preservatives.

If the label says “packed with antioxidants...”

Antioxidants, the latest health wunderkind, are amazing little nutrients and enzymes that inhibit the potentially harmful (but inevitable) process of cellular oxidation. You don’t have to understand all the science to know they’re incredibly good for you, with everything from anti-cancer to anti-aging benefits. The problem is that this label does not have a formal definition. When you see “packed with antioxidants,” it usually means that the food was either made with something that once had antioxidants in it — like fruit juice used for coloring cereal — or that the food was fortified with some vitamins. Unfortunately nutrients extracted from food don’t have all the health benefits of nutrients eaten in their natural state. AVOID IT: Whole fruits and vegetables are the best sources of antioxidants — and are easy to recognize.

If the label says “made with real fruit...”

Everyone knows that fresh fruits and veggies are healthy. Sadly, manufacturers take advantage of that trust by slapping this label on anything with a fruit product in it. This may include fruit concentrates, which are essentially just sugar and things like beet juice for coloring. Many popular fruit roll ups are mostly high-fructose corn syrup and food coloring. Sure, some “real” fruit might be in there, but it certainly doesn’t have the beneﬁts of an actual piece of fruit. AVOID IT: Eat real, whole fruits and vegetables. They should have exactly one ingredient.

If the label says “made with whole grains...” Whole grains are great for providing essential minerals, fiber, and energy. All this label means is that there are some whole grains somewhere in the product, with typical white flour—confusingly called “enriched wheat flour”—as the main ingredient.

AVOID IT: Check the ingredients list. Whole wheat (or some other grain) should be listed ﬁrst. Ideally it should be the only type of grain used. “100 percent whole grain” is deﬁned by the USDA and means exactly what it says. Look for this label on foods and don’t get confused by those that say “8g of whole grains per serving!” They’re just trying to distract you from the fact that it’s not made with only whole grains.

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If the label says “reduced-fat” or “fat-free...”

While fats aren’t the dietary demon they were made out to be in the past, many health-conscious consumers still seek lower-fat or fat-free options. But since removing fat also removes ﬂavor, many companies replace fat with sugar. This label is often used as a smoke screen to give an otherwise unhealthy food, like gummy bears, an aura of health. Of course gummy bears have never been made with fat; they’re pure sugar.

If the label says “free range” or “vegetarian fed eggs...”

Who doesn’t prefer to think of happy chickens roaming merrily through a barnyard getting fed by a singing Snow White? The truth is that factory chickens are kept in very tight quarters and “free range” only means they had access to an open door, not that they ever used it. Also, “vegetarian fed” is not a good thing. Chickens are natural omnivores and when they are forced to eat a vegetarian diet (often consisting of processed soy), their eggs contain less nutrition.

AVOID IT: If you are truly concerned about buying fresh, organic, natural, or free-range eggs, local farmers are your best bet. Look for them at farmers’ markets or ﬁnd one on LocalHarvest.org. Even if the farm isn’t certiﬁed organic, many small farmers use the highest standards and are happy to have you come check out their farm.

AVOID IT: Don’t be afraid to eat healthy fats in your diet. Even some saturated fats like those found in coconut oil and grass-fed dairy have signiﬁcant health beneﬁts. Plus, fat is satiating. In the end, you’ll eat less and enjoy it more!

If the label says “sugar-free...”

Sugar is ﬁne in moderation, but many processed foods contain much more — and in different places than you’d expect. Since ingredients are required to be listed in descending order of quantity on food labels, manufacturers often break up the sugar into smaller amounts of lesser-known sugars , making the food appear healthier. Another issue is that real sugar is often replaced with artiﬁcial sweeteners, which can cause bloating and stomach discomfort. AVOID IT: Nutritionally speaking, there isn’t not a huge difference between different types of sneaky sugars, so knowing the pseudonyms is half the battle. While there are more than 50 names for the sweet stuff, common tricky ones include brown rice syrup, barley malt, caramel, fructose, fruit juice concentrate, and anything involving corn syrup.

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Calorie counts and serving sizes:

The number of calories per serving is usually the first thing people read when they look at a food label. But beware: The USDA allows manufactures to use an estimate that can be up to 20 percent off! And because the serving size is a minimum amount rather than an exact amount, it’s more likely that the food has more calories per serving than the label leads you to believe. AVOID IT: If you’re being very conscious of calories, some nutritionists recommend automatically adding 10 percent as a buffer and carefully weighing and measuring your food. A more reasonable approach: Listen carefully to your sense of fullness and stop eating when you’re satisfied — even if you haven’t finished a whole serving.

If the label says “no nitrates...”

Nitrates, nitrites, and other artiﬁcial preservatives are deﬁnitely bad for you, increasing the risk of certain cancers by up to 50 percent. Unfortunately while consumers are getting wise to the evils of nitrates, they’re still overlooking other problematic preservatives. AVOID IT: Check the labels, especially those of processed meats like lunch meats and sausages, for BHA, BHT, benzoates, sulfates, and sorbates, among others.

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