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FEATURES
June, 2014
Next Issue: Education Next Advertising Deadline June 27, 2014 Circulation July 4, 2014 Media Kit & Pricing 323.965.1544 Email info@thejewishlink.com News & Press Releases press@thejewishlink.com Virtual Subscription subscribe@thejewishlink.com
Shavuos and the Ten-Dollar Gym As we approach Shavuos, resolve to get spiritually healthy, make good choices, and start leading a wholesome Torah lifestyle. Rabbi Jonathan Gewirtz
14 Simcha Network
“Many of us continually work along side one another at Simchas around town, and it was time we all got to know each other just a little bit better.” SimchaNetworkLA.com
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THE JEWISH LINK is published monthly and is distributed free to the Jewish Community of Southern California. THE JEWISH LINK accepts no responsibility for typographical errors or reliability of Kashrus of any advertisers. All submissions become the property of THE JEWISH LINK and may be shortened and/or edited for length and clarity. Articles published in THE JEWISH LINKexpress the views of the individual writers and may not necessarily represent the views of THE JEWISH LINK. No artwork or any part of the magazine may be reprinted or otherwise duplicated without the written permission of the publisher.
LA Resident Stanley Treitel Plays Major Role at Jewish Heritage Celebration The program also served as the Shimon Peres Congressional Gold Medal tribute luncheon celebrating the Senate’s passage of legislation that recognizes Israeli President Shimon Peres
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Dairy Made Easy Step aside, meat meals Meatless fare takes center stage with Dairy Made Easy, as bestselling authors Leah Schapira & Victoria Dwek put a new creative spin on dairy cooking.
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Dairy Made Easy by Leah Schapira and Victoria Dwek
Jacob Kornbluh
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E Nessah Educational & Cultural Center Nessah located in the heart of Beverly Hills, offering a beautiful banquet hall for Brit Milahs, Bar and Bat Mitzvah parties, engagement celebrations and weddings. Parking available. Call Eliza at 310.273.2400 for mor moree information 142 S. Re Rexford xford Drive, Beverly Hills C CA A 90212 June 6, 2014
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The Observant Jew
Shavuos and the Ten-Dollar Gym RABBI JONATHAN GEWIRTZ
The following article is an excerpt from Jonathan Gewirtz’s new book, “The Observant Jew, a Refreshing New Look at the World,” coming soon to a Jewish bookstore near you from Feldheim.
P
eople often come up to me and say, “I’ve got an article idea for you.” Usually it’s some pet peeve of theirs which they see as terribly rude, annoying, or wrong. Sometimes, it’s something inspirational or special, like when the rain stopped just long enough for chametz-burning to go on, and then started again. This time, someone had a concept and said, “If anyone can come up with a good article about this, it’s Jonathan Gewirtz.” He had been speaking to the manager of a gym which charges $10 a month. “How can you make money on ten dollars a month?” he asked. “Look around,” said the manager. “You see all these people here? These aren’t the ones I make money on. I make money on the people who pay ten dollars every month and never show up.” “I don’t understand,” asked our guest, “Why do they keep paying if they don’t come?” “It’s just ten dollars,” replied the gym staffer. “They tell them-
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selves, ‘I’m not going to cancel. I’m going to start going again next month,’ or ‘It’s almost January, (or spring, or summer, or school season) I’ll start then and it’ll be great.’ And so it goes. They let it ride because they plan to come to the gym, but it never happens.” Now, dear readers, I’m not focused on whether the gym is making money or not, or whether you will actually go to a gym if it costs you more money. I’m focused on the idea that keeps people paying month after month. You see, the people who pay but don’t show up are not saying that they don’t mind throwing money away. I don’t think you’d see any of them take a ten-dollar bill and throw it into the street. People like their money. Instead, what they’re really saying, deep down, is, “It’s not too late. I want to stay a member in the gym because I know it’s good for me and I should start going more regularly. I can do it.” What an idea! Think about it. Deep down they know what’s good and that just because you don’t look like a body-builder today is no reason you can’t trim a few pounds tomorrow. You don’t need to devote major resources to it, just be dedicated and find it important. If you’ve ever exercised, especially when you didn’t want to, you know how wonderful you feel afterwards.
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You’re glad you pushed yourself. You know it was time well-spent. You feel proud of yourself and rightfully so. Now, what about if you were exhausted and just wanted to plop down on the couch with a book, (or better yet, without a book!) but instead you picked up a sefer, called a friend who was down, or went out to a shiur. You pushed yourself to do what you knew was good for your soul. Afterwards, you probably felt like a million dollars; proud as a peacock. I’ve been known to wake up very early in the morning to learn. It’s not easy pulling myself out of bed, but I can tell you that when I close the Gemara or finish my weekly Dvar Torah, I am not thinking about the missing sleep. I’m thinking,“Wow, that was invigorating. I’m so happy I did that. I rock. Go me!” Shavuos is a time for everyone who has been pushing off their involvement in Torah until they’ve got more time, or more energy, or less stress, to say, “I want to do this for me. I can do it. This is the time I’m going to make it a habit and stick to it.” Because, you know, when you miss it, it’s not just ten bucks. It’s time.
Even if you might throw ten dollars out the window, would you do it to 43,200 minutes each and every month? Think time is money? Forget it. Money doesn’t even come close. So, as we approach Shavuos, resolve to get spiritually healthy, make good choices, and start leading a wholesome Torah lifestyle. Besides, when that’s your goal, you can still enjoy your cheesecake without feeling guilty. Not only that, it’s a mitzvah! Jonathan Gewirtz is a frequent contributor to these pages whose mission is to inspire and make people think. You can achieve so much if you put your mind to it. Rabbi Gewirtz has been publishing a weekly Dvar Torah in English called the Migdal Ohr, for over a decade. It started with a firm decision and continues one issue at a time. Subscribe for free by e-mailing info@jewishspeechwriter.com and writing subscribe in the Subject line. Have a simcha coming up? Enhance your event with thought-provoking, entertaining words. Order a custom speech for your next simcha at visit www.JewishSpeechWriter.com © 2010 by Jonathan Gewirtz. All rights reserved.
As we approach Shavuos, resolve to get spiritually healthy, make good choices, and start leading a wholesome Torah lifestyle.
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Simcha Network LA:
The Business of Kosher Entertainment
A
fter five successful years of creating and running events for the Los Angeles branch of the Jewish Business Network, Photographer Jonah Light has teamed up with event producer Tali Merewitz to form the “Simcha Network LA”. The goal of Simcha Network LA is to create a robust networking opportunity for Los Angeles-based professionals who work in the business of creating Jewish events. “Many of us continually work along side one another at Simchas around town, and it was time we all got to know each other just a little bit better” says Jonah. “For years my clients have asked me who I could recommend for video, catering, DJ, and so on, and now I’m simply streamlining the process of referrals in my industry, both for myself as well as for my colleagues.” The motto of Simcha Network LA is “Who you know is at least as important as what you know, and the better we get to know each other, the better we’ll be at referring business to one another”. The Simcha Network LA works to bring together all the players in the Jewish events industry: Caterers, venues, florists, event planners, videographers, photographers, lighting designers, DJs, bands, invitation designers, ketuba designers
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Each Simcha Netowrk LA event is at a different venue within the greater Los Angeles area, and is catered by a different chef each time. The networking format is focused on helping the attendees get to know each other better, both as professionals as well as individuals. The Simcha Network LA usually meets around lunchtime on the first Tuesday, every other month, and the event’s runtime is about 2 hours. Entry fee is only $18 per and dress makers. In addition, these person if ticket is purchased online events also welcome chossens, kallas or $26 at the door. as well as the parents of upcoming If interested in learning more or Bar and Bat Mitzvahs to come and in attending our next Simcha Netmeet the professionals they might work LA event, please call Jonah want to hire for their upcoming Light directly at 310-556-4479, or log onto SimchaNetworkLA.com. simcha.
“Many of us continually work along side one another at Simchas around town, and it was time we all got to know each other just a little bit better”
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The Annual Aish Los Angeles Gala T
he Annual Aish Los Angeles Gala, with an oversell crowd of 950 attendees, took place on Wednesday evening, May 21, at the Beverly Hilton Hotel. The multigenerational crowd included 300 singles under the age of 35 representing the Young Professional programs MyAish, Aish Ignite and NextGen headed by Rabbis Yitz Jacobs, Mordechai Teller and Yehuda Levin. Hollywood Producer and Writer Saul Blinkoff MC-ed the evening which focused on Aish’s mission to connect Jews to Judaism and one another. Blinkoff ’s opening rendition of Mr Rogers’ “It’s a Beautiful Day in the Neighborhood” created a warm and inclusive energy which permeated the entire evening. He then read a children’s story illustrated book on unity that Aish created just for the evening. Rabbi Aryeh Markman , Executive Director of Aish LA, spoke about the Aish Hasbara Fellowships program, funded by the Adam and Gila Milstein Family Foundation, which is under attack on the UCLA campus. Hasbara educates and empowers college students to engage in Israel advocacy on campuses across the country. Markman thanked Aish International President Dick and Beverly Horowitz for their ongoing leadership, support and vision. Chana Heller and Sharon Shenker, Directors of the Jewish Women’s Initiative ( JWI) presented the Leadership Award to Sheri Levy and Phyllis Shinbane for the award-winning cook book, “Try It, You’ll Like It”, which they and many other JWI women created. This cook-
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From Left: Sharon Shenker, Associate Director of JWI; Sheri Levy and Phyllis Shinbane, Creators of the award winning “Try it, You Will Like It” cookbook receiving the Aish LA Leadership Award; Chana Heller, Director of JWI.
book raised $25,000 to date to fund the scholarship program which has sent 150 Moms to Israel on a subsidized birthright-like trip to Israel (www. jwrp.org). The next group of 48 Moms leaves for Israel October 27. The Jewish Men’s Initiative will be taking an equal number of Dads on November 9. The JWI and JMI are inspiring and educating hundreds of parents to bring Jewish values back into our homes and to connect our children to Judaism. The evening’s Honorees, Jack and Linda Nourafshan, Kambiz and Lily Babaoff, and Roy and Nahal Rayn, recently launched the newest date-to marry singles program. “Soul Search” not only provides a way to meet other
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singles but has an educational component designed to help singles date smart, choose wisely and create healthy marriages. The evening concluded with keynote speaker Charlie Harary, CEO of H3 & Company, whose riveting multimedia musical message emphasized channeling our drive for greatness into unifying the Jewish People. The program was created by Sarah Weintraub of Sarah Weintraub Productions, Saul Blinkoff and Aish COO, Rabbi Azriel Aharon. Tali Merewitz of Events Enchanted and Sanaz Sazegar, Aish Executive Coordinator, organized the seating and Banquet administration.
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C Cheder heder M Menachem enache S Science cience F Fair air Students at Cheder Menachem had an opportunity to show off their talents at the school’s Annual Science Fair. Projects included everything from hands-on demonstrations with static electricity to displays of animals and plants, and techniques for treating water. The students set u intricate displays illustrating the scientific metho beginning from developing a hypothesis to recor of their findingss. As the judgges examined each pr ect the students answered questions and offffered f ther explanation. Particiipants were also treated beautiful art display hosting an art collection off thhe students work from the schools art program. Those attending the event also had the opportunity to watch a live reptile show with rare and exotic reptiles from around the world.It was an enjoyable and enriching day for the friends and family at Cheder Menachem!
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Ezra Friedlander, Robert Rechnitz, Rabbi David Baron, Rabbi Joseph Potasnik, US Senator Kelly Ayotte, Stanley Treitel, Joseph B. Stamm
Los Angeles Resident Stanley Treitel Plays Major Role at Jewish Heritage Celebration Jewish Heritage Celebration Highlights Senate Passage of Peres Legislation
BY JACOB KORNBLUH THE FRIEDLANDER GROUP 20
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ozens of Members of Congress, and Jewish community leaders gathered on May 7 to celebrate the Jewish American Heritage Month in the ornate LBJ Room of the US Capitol. The annual event, organized by The Friedlander group, highlighted the work of several individuals for their various contributions and achievements. Luncheon Co-Chair Stanley Treitel, a community leader from Los Angeles, who has been in the forefront of activities that reinforces the notion that all citizens are required to remain vigilant in the pursuit of tolerance, praised Senator Roger Wicker for his efforts for Congressional support of Iron Dome, an Israeli Defense system. Senator Wicker expressed his pride of supporting the bipartisan U.S.-Israel relationship in his 19 years in the House and
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Senate. “The thing that impresses me about Israel is the fact that you can have an election over there, discuss the issues vigorously, and then when the election is decided Israeli pull together as patriots putting country first,” Sen. Wicker said. The program also served as the Shimon Peres Congressional Gold Medal tribute luncheon celebrating the Senate’s passage of legislation that recognizes Israeli President Shimon Peres’ lifelong commitment to the US-Israel relationship and the United States Congress’ endorsement of a mutually beneficial US-Israel relationship. “The underlying premise of the legislation to award President Peres with the Congressional Gold Medal is to send a very strong message to the world that the Congress of the United States
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stands in solidarity with the State of Israel “ said Mr. Treitel. Ezra Friedlander, CEO of The Friedlander Group, acknowledged Senator Kelly Ayotte for introducing the Shimon Peres Congressional Gold Medal legislation, affirming the bipartisan support of Israel in the US Congress. Mr. Friedlander and the Shimon Peres Congressional Gold Medal Commemoration Committee presented Senator Ayotte with a charity box as a token of appreciation. Senator Kelly said, “President Shimon Peres is the surviving leader and an important member of that founding generation of Israel. President Peres has honorably served Israel for over 70 years and has played a leading role in forging the strong unbreakable bond between the U.S. and Israel.” In his keynote address, Senator John McCain stressed that there are very few leaders who’ve done so much to pre-
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Stanley Treitel introduces Congressman Eliot Engel serve freedom for future generations. “President Peres has been a leader for strength, building Israel’s military and defense capabilities; He’s been a leader for prosperity and a leader for peace, making difficult and sometimes un-
popular decisions in persuading the Palestinians to pursue negotiations and finding peace for all,” said Sen. McCain. “In the time I’ve known Shimon Peres I have been inspired by his statesmanship, leadership, courage and civility,” he added. Congressman Joseph P. Kennedy, who introduced corresponding legislation in the House, announced that they hope to bring it for a vote soon, since it has the required co-sponsorship. The Jewish American Heritage Month, Rep. Kennedy said, is a “reminder of the contributions the Jewish community has made to this country in every aspect of our history, our culture and our traditions.” Adding, “The timing could not be more appropriate as we gather to celebrate the progress of a bill honoring a man whose influence has touched so many lives in Israel, the Middle East, in America and around the world.”
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Register Today for Special Conference on Fertility, Medicine and Halacha:
Building Healthy Families Conference P
uah Institute invites the entire to men and women and will include community to a special confer- presentations by physicians and rabbis ence on Fertility, Medicine, and Hala- who will share insightful and innovacha Conference on Building Healthy Families, Sunday, June 8, 2013 hosted by Congregation Beth Jacob in Beverly Hills. Come and hear experts address topics such as “Fertility Preservation,” ‘BRCA: Ethics and Genetic Testing’, and much more! Attend a wide spectrum of roundtable discussions designed for physicians, health care professionals, rabbis and the general public. The conference is FREE, and preregistered participants will be served complimentary breakfast & lunch. The Conference program is open
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tive ideas and contemporary information on the interface of Fertility, Medicine, and Halacha. Special sessions for kallah teachers, rebbetzins, yoatzot as well as special session for rabbanim, chattan teachers. To pre-register by phone call 718336-0603 or online at www.puahonline.org, The Puah Institute Conference is made possible through the generous sponsorship of EMD Serono and cosponsorship of the Jewish Community Foundation of Los Angeles. Please join us for this important community event and invite your family and friends benefit by its meaningful program.
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PUAH INSTITUTE PRESENTS
SUNDA AYY JJune une 8th, 8th, 2014 2 01 4 Hos ted by: Cong. Hosted Cong. Beth Beth Ja Jacob cob 99030 030 West O Olympic lympic Bl Blvd., vd., B Beverly everly Hills, CA 990211 0211 BBreakfast reakfast & We Welcome: lcome: 9:00 9:00 AM AM Workshop Workshop Program: Program: 10:00-1:00 10:00-1:00 PM PM abbinical Workshops: Workshops: 2:00-4:00 2:00-4:00 PM PM Lunch Lunch & GGuest uest Speaker: Speaker: 1:15 1:15 PM PM RRabbinical
FEATURING: FEA ATURING: T Susan R. Atlas, Ph.D Michael FFeinman, einman, M.D. Simcha Mann, M.D. Hindi Posy, M.D. P Paul aul TTurek, urek, M.D. Phillip E. Werthman, M.D.
Rabbi Eli Lewis Rabbi Adir Posy Rabbi Nachum Sauer Rabbi Kalman TTopp opp Rabbi A Avrohom vrohom Union Rabbi Gideon Weitzman
Rabbinic C ommittee: Rabbi Yoel Committee: Yo oel Bursztyn, Bursztyn, Rabbi Asher Brander, Branderr, Rabbi Ra Moshe Dear, Dearr, Reuven Hutler, Hutlerr, Rabbi Yakov Ya akov Krause, Krause, Rabbi Dovid Dovid Loloyan, Rabbi Shlomo Einhorn, Rabbi Reuven abbiAdirPosy,RabbiNachumSauer abbi Sauerr,,Rabbi ,RabbiKalmanT To opp, Rabbi RabbiA Avr vrohom ohomUnion, o Rabbi Elazar Muskin, Rabbi Adir Posy, Rabbi Nachum Sauer, Rabbi Kalman Topp, Avrohom Union, Yak a ov Vann, Va ann, Chabad Sola, Orthodox Orthodox Union, Yeshivat Ye eshivat Yavneh, Yavneh, avne a Yeshivat Emek. Rabbi Yakov Yeshivat Co ommittttee: e Esther Bravda, Brra avvd da, Zipporah Zipporrah a Coronel, Cor oro onel, Roz Eschwege, Michael M Feinman, e L.A. Planning Committee: Feinman, M.D., Deborrah a Goldenberg, Goldenberg, Ahuva Ahuvva Goldstein, Goldsttein, e Yaron Ya arron o Hassid, Hassid, Oranit Orra anit Hassid, Hassid, Tammy Tammy amm a Deborah Katz, Karina Mann, Steven Presser, Presserr, M.D., M.D. M D., Abby Presser, Presserr, Judy Millman, Millman Evan Evan Schlessinger, Schles S singer g r, Eva Eva Yelloz, Ye Ye elloz elloz, Steven
amily@gmail.com Pre-Registration: puahfamily@gmail.com Pr e-Registration: email puahf 718.336.0603 or call: 718.3 36.0603 ADMISSION Pre-Registration FREE ADMIS SION - Lunch with Pr e-Registration Only!
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10 Really Dumb Mistakes That Smart Couples Make
Mistake #1 It wasn’t love; it was magic, and the magic wore off A
lmost every couple has that moment of revelation. It may be two weeks after the wedding or two months after, but one morning either he or she wakes up and thinks, “Oh my gosh! I don’t believe it. I made the biggest mistake in my life. I married the wrong one!” And it’s true that they made a mistake – but not the one they think they made. They made a far more fundamental mistake – mistaking infatuation for love.
T H E M AG I C S TA R T S When they first met, he looked into her eyes, she looked into his, and the magic began. Then with the violins playing in the background, they began an enchanted journey. He was so charming. She so beguiling. Hours passed like minutes. They could talk on and on and never run out of things to speak about. But it didn’t matter. Even if they spoke about nothing, just being together was enthralling. And during this state, everything she did was perfect. Everything he said was clever and funny. And each of them thought, “This is it. Now that I’ve found the right one, forever and ever we will be happy.” And that was their mistake. They were infatuated, and they didn’t understand what that state was and why HASHEM created it.
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T H E S TAT E O F I N FAT U AT I O N Infatuation is like a drug. It affects your senses and changes the way you think and feel. Everything is wonderful. The whole world is filled with happiness and joy. Scientific studies show that falling in love affects the brain chemistry in a significant manner. The dopamine, serotonin and adrenaline, the neurotransmitters, which regulate our moods, are greatly increased. The effect of “falling in love” is similar to cocaine use. The couple experiences a rush of adrenaline, a sense of elation, and rapture. They are high. “His bad habits will never bother me.” “She will always be tolerant of my being late.” And they have a clear sense that, “We will live forever and ever in this state of bliss.” To allow marriages to succeed, HASHEM gave mankind the capacity to love. But love isn’t instant. It takes work. And it takes a long time. So, HASHEM created infatuation to jump-start the relationship.
L I K E A K I TC H E N M ATC H Infatuation works like sulphur on a kitchen match. When you strike a match against the phosphorous on the match box, it will ignite into a flame. It gets very hot, very quickly. For a second or two it will flare up, just long enough
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to light the wood of the match. That flame, however, wasn’t designed to last. It was meant to be a catalyst to start the fire — not to keep it going. If the wood catches, the flame did its job. If not, it shined bright for a short while, but accomplished nothing. Infatuation works the same way. It allows the couple to begin; it starts the process. But, after a while the drug wears off, and the music stops.
T H E M AG I C E N D S
T H E F I R S T R E A L LY D U M B M I S TA K E I N M A R R I AG E This is when many couples make the first really dumb mistake in marriage. It’s when either he or she wakes up and says, “I don’t believe it. I made the biggest blunder in my life! I married the wrong one!” They didn’t marry the wrong one. The magic started to wear off, and they are now facing that great challenge of making their marriage work. What they fail to realize is that HASHEM designed it to work that way. And this is the first really dumb mistake that Very Smart Couples make: They forget that it wasn’t love. It was magic, and the magic was supposed to last only so long. Now their job is to build a bond of real love in their marriage.
The magic started to wear off, and they are now facing that great challenge of making their marriage work.
And then one day they wake up. The magic is gone. The spell is broken. Yes, they still feel very strongly about each other, but somehow it’s different. Now, she says to herself, “He really does leave his socks on the bedroom floor – and it bothers me.” He says to himself, “She really does have a bit of a temper, and it’s annoying.” And each of them ask themselves, “What happened to our love?” The problem was that they weren’t in love; they were infatuated. Infatuation is a temporary state that ends. It was created to start things off, and then it fades away and is gone — never to be heard from again.
The Marriage Seminar, a 12 part comprehensive guide to a successful marriage is now available at the Shmuz.com. You can download it, listen on line, or access it on the Shmuz APP - for Iphone and Android. CDs of the Marriage Seminar can be obtained by calling the Shmuz office at 866-613-TORAH (8672).
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Yeshiva University Celebrates at rd 83 Commencement Excercises Los Angeles Native Eli Shavalian Among 2014 Valedictorians
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undreds of students from Yeshiva University’s undergraduate schools were presented with their degrees at YU’s 83rd Commencement exercises, held at the Izod Center in East Rutherford, NJ on May 22. Nine received the distinction of valedictorian, an honor that reflects exceptional academic achievement. As these accomplished graduates prepare to embark on the next stage of life and apply their talents to a range of careers, including law, medicine, education and finance, they remembered the vibrant Jewish life and rich academic and extracurricular experiences that shaped their undergraduate years at YU. Eli Shavalian of Los Angeles, CA, the valedictorian of the James Striar School of General Jewish Studies/Mechinah Program, explained that his YU experience was “supremely fulfilling,” in that he was able to grow in his Judaism while also enjoying a full range of secular classes and extracurricular activities. “After spending four years on campus, YU has become my second home. It has shaped my world view and molded me into a leader and a forward thinker,” added Shavalian. “While it is hard for me to accept that I will no longer be a student here, I will carry YU with me everywhere I go in the form of a topnotch dual curriculum education.” Other 2014 valedictorians included Aviyam Levinson, Yeshiva Program/Mazer School of Talmudic Studies; Isaac Markel, Irving I. Stone Beit Midrash Program; Natan Koloski , Isaac Breuer College; Benjamin Lebowitz and Malia Weiss , Sy Syms School of Business Dean Harold Nierenberg Memorial Valedictorian Award; Devorah Levinson, Stern College for Women Rebecca Ivry Department of Jewish Studies; Eli Grunblatt, Yeshiva College; and Bella Wolf, Stern College for Women.
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Founded in 1886, Yeshiva University (www.yu.edu) brings together the ancient traditions of Jewish law and life and the heritage of Western civilization. More than 7,600 undergraduate and graduate students study at YU’s four New York City campuses: the Wilf Campus, Israel Henry Beren Campus, Brookdale Center, and Jack and Pearl Resnick Campus. YU’s three undergraduate schools – Yeshiva College, Stern College for Women, and Sy Syms School of Business – offer a unique dual program comprised of Jewish studies and liberal arts courses. Its graduate and affiliate schools include Albert Einstein College of Medicine, Benjamin N. Cardozo School of Law, Wurzweiler School of Social Work, Ferkauf Graduate School of Psychology, Azrieli Graduate School of Jewish Education and Administration, Bernard Revel Graduate School of Jewish Studies, and Rabbi Isaac Elchanan Theological Seminary. YU is ranked among the nation’s leading academic research institutions.
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/&84 t #64*/&44 %*3&$503: %*/*/( (6*%& t $-"44*'*&%4 $0..6/*5: $"-&/%"3 .03& th e
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DANIELA BERKOWITZ AND RACHEL STERN SIEGMAN
F
or centuries, the popular Middle Eastern soft cheese known as Labaneh has been loved for its creamy, tangy taste. Traditionally, Israeli Labaneh is eaten with pita bread, crackers or salads, with olive oil and herbs, particularly the Middle Eastern blend known as za’atar. Made using special cheesecloth called ‘Muslin,’ Labaneh starts with a yogurt-cheese base that is strained slowly across several hours to remove excess water and create a unique cheese flaavor and consistency. Across the Middle East, this versaatile cheese dish has been part of the culture and tradition for centuries because its simple yet bold taste. Likewise, cheeses like Swiss, Edam and Feta, haave a long tradition and followingg,, each with its own unique flavors and uses. Today, the “ low-tech,”” traditional methods employed to make Labaneh, and basically any other type of cheese, haave not changed much, says Dr. Zeev Paikowsky, head scientist at Tnuva, the world’s largest kosher dairy manufacturer. “Cheese-making is very traditional and the basic philosophy, biotechnology and methodology behind cheese has not changed. Even Abraham and Sara made cheese and for thousands of years, we haave not changed these processes. However the tradition says to make a type of cheese, Tnuva replicates the process in our state-of-theart factories, too.” 32
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Keeping to the tradition ensures that flaavors are authentic njoying. But and customers can predict the quality that they are en in order for food manufacturers to meet demand and maximize offeerings, Tnuva’s farms and food plants are constantly updated with cutting edge technology. “The only thing that has changed in food production is the ability to produce a higher-end product through the use of technology,” Paikowsky explains. “Milk is not made any differ e ently, but the way that it is monitored has improved through digitalization, and this has tremendously affected shelf life, taste and qualityy. Todaay’s pure milk has fewer microbes, for example, than pasteurized milk did previously because of the innovations used to keep clean dairy farms cleaner than ever before. Good cheese starts with good cows and in Israel we haave efficiently mastered how to keep farms clean and cows healthy.” Tnuva does not use emulsifiers, additives or hormones in its milk-based products and the company complies with strict quality controls. Paikowsky says that every step of dairy production at the Tnuva factories is monitored digitally from quality control centers. “This used to be done on paper recordings, but now there are digital sensors, making production much more efficient and with more oversight,” Paikowsky saays. This efficiency and sophistication allows Tnuva to make a large amount of product in
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a short time. On an average day, Tnuva can produce about 2,600 gallons of milk in one hour. This computerization also improves the ability to streamline health and kashrut needs. “When it comes to health, Tnuva’s laboratories ensure that products meet the demands of customers who want low-fat, low-fat or low-sugar dairy by quality control testing and measurements,” Paikowsky says, adding that this is done to ensure that customers can rely on the products and trust that they are consuming cheeses with nutritional benefits. Rabbi Yaakov Borow, manager of Tnuva’s ingredient kashrut approval department, explains that the scrupulous monitoring done by the kashrut supervisors also is aided by the technology, which allows mashgichim to know which ingredients are being used. For example, before Passover, computerized filtering checks milk to ensure that any remnants of chametz from the farm are not detected in the milk, causing milk to be prohibited for consumption on Passover. A computerized system verifies that properly filtered fresh milk is received at the dairies and indicates whether it is acceptable for Passover before it even leaves the farm. Despite the technology, the kashrut team pays extreme attention to quality and details, as well as meticulous coordination with suppliers, manufacturers and scientists. As the holiday with the strongest connection to dairy, Shavuot is the time of year that Tnuva sees the highest demand in dairy products. Because of the “high-tech” nature of dairy production today, the company can manage production in such a way that meets the spike in demand. Yoram Behiri, President & CEO of Tnuva USA, explains that what differentiates Tnuva from all other kosher cheese brands in the US market is its extensive efforts to guarantee quality assurance. “Tnuva is the only kosher dairy company with a dedicated quality assurance department that both works with internal laboratories and outsources independent laboratories to ensure that each and every product stands by the company and upholds the strictest quality requirements,” Behiri says. “When it comes to quality, our consumers have the peace of mind that they are consuming the best possible cheese out there – a quality that they can trust.” THE ISRAELI WINE REVOLUTION Just like cheese, wine has ancient roots and a sacred tradition. On holidays like Shavuot, rich cheese and exquisite wine make a lovely duo – both in taste and in a deeper way: both wine and cheese have been revolutionized through technology that both preserves the traditional methods of production and boosts quality and efficiency. In Israel, winemaking paralleled the cultivation of the land just prior to statehood. In the late 1880s, the notable philanthropist and wine expert, Baron Edmond de Rothschild saw the potential of returning viticulture to the Holy Land and funded the beginJune 6, 2014
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nings of a wine making industry in Rishon-Le-Zion and Zichron Yaacov. By the founding of the State of Israel in 1948, there were around 14 wineries producing wine. As the state continued developing, experts in winemaking discovered that the range of altitudes (temperatures can vary by as much as 20°F in different locations) and the soil’s basalt made the Golan Heights and Galilee region the perfect site for growing high-quality grapes. By the 1970s, independent and kibbutz farmers worked tirelessly to develop the land around the hills of Northern Israel. Fortunately, their efforts were rewarded when the land was ripe for the vines and vineyards were quickly laid out, and in 1983 the Golan Heights Winery was born, leading the way in the Israeli wine revolution. Other than the natural benefits found in the soil and climate, Israel’s winemaking success owes much to companies exploiting the latest technological advances. For instance, humidity, sun exposure and wind intensity all impact the vine, so the Golan Heights Winery engages in the use of meteorological stations to provide up-to-date information on all their vineyards. Victor Schoenfeld, the company’s chief winemaker, says other key innovations have included electro conductivity scanning to determine soil quality, water measurement techniques to create the perfect irrigation schedule, and a type of geographical mapping called NDVI to determine the condition of multiple vegetated areas. “We get just one harvest each year, just one chance to make things work,” says Schoenfeld, “The key to our success is to accumulate knowledge and have meticulous long-term planning.” Many wineries have employed “high-tech” means in other ways as well in efforts to secure environmental protection. The Golan Heights Winery has committed to new strategies to minimize carbon footprints and develop policies to protect the region for the generations to come. The winery invests heavily in reducing water usage through an innovative drip irrigation and advanced water measurement system. This enables them to use the absolute minimum amount of water required to water the vines. The large quantity of water used in winemaking and cleaning the vats is rerouted through a unique purification device enabling the efficient recycling of wastewater. The organic waste is then broken down into gases by anaerobic bacteria, which in turn power an electricity-producing turbine. “We constantly strive to make our farming more sustainable. Our thinking is long term. We hope and plan that the vines we plant now will produce consistently excellent results for many decades to come and that someday our grandchildren will continue to enjoy the wines made from these vineyards” explains Schoenfeld. This Shavuot, take a moment to consider how your favorite cheeses and wines were made, recognizing the tried-and-true methods used to produce these holiday staples. Taste modernity’s tremendous impacts on both wine and cheese, in this classical pairing that has come so far. Trust in the authenticity and freshness, and enjoy the holiday with food, drink and family.
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Marriage Seminar Tour West - A Real Success O
n May 8th-18th, the Jewish community of LA was privileged to once again host Rabbi Ben Tzion Shafier of The Shmuz. Rabbi Shafier has a loyal following in LA, which was the latest stop on Rabbi Shafier’s ongoing “Marriage Seminar Tour.” The Marriage Seminar is Rabbi Shafier’s response to the reality of the unfortunate spread of divorce and troubled marriages in our communities. The Marriage Seminar was produced by Rabbi Shafier to address these realities and remedy the issues that they sprout. On Thursday, May 8th through Motzei Shabbos, Rabbi Shafier presented The Marriage Seminar at Shaarey Zedek. “The Shabbaton was a huge success and was enjoyed by everyone”. On Sunday, May 11th, he presented a full day Marriage Seminar at Bait Aaron Torah Outreach Center which
was extremely meaningful to all the participants. On Wed, May 15th, Rabbi Shafier spoke to the Yachad Kollel on the topic of “Building a Focused Family in a Distracted Generation.” He discussed the perils of obsession with today’s hi-tech devices and how their usage, the benefits notwithstanding, severely compromises the quality of our spiritual growth and our relationships. The last Shabbos of his visit was at Anshe Emes Synagogue presenting “Bitachon in Facing Challenges”, which was very well received. While in LA, Rabbi Shafier also addressed the talmidim in Ner Aryeh and Yeshiva Ohr Chanoch about teenage nisyonos and gadlus haAdam. Rabbi Ben Tzion Shafier has been delivering his Torah lectures across America and beyond for a decade. His lectures have impacted Jews worldwide and from all walks of life.
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Mazal Tov
Valley Torah High School Class of 2014
Bottom Row, Left to Right: Nadav Davis, Maor Ben-Harosh, Tal Shemen, Jonathan J. Arashebn, Brian Paknoosh,,Joseph A. Schoen, Shayan Shamtoob, Samuel H. Forman, Akiva E. Leyton, Michael Kawas, Ariel Han,. Top Row, Left to Right: Doniel Dror, Moshe Yaakov Shapiro, Noam Y. Nutkiewicz, Jacob G. Stone, Eliyahu Y. Yifrach, Boruch S. Allison, Aron J. Silverman, Jacob Gurstein, Joshua Scharf. Not pictured: Yishaya Gedzelman and Raphael M. Raboy
Sitting, Left to Right: Sophia Blumenstrauch, Hilla Levi, Iara Serur, Austin Turell,Top Row: Left to Right, Yehudis Levine, Lital Swisa, Shani Sarusi, Miriam Neissany, Chanie Frankel, Sarah Lucas, Bracha Smith, Rena Ohana, Chaya Kamionski, Deena Denbo
For more information on Valley Torah High School visit our website, blog.vths.org, or contact us at: Boys Division: 12517 Chandler Blvd.,Valley Village, CA 91607, (818) 505-7999 email: vths@vths.org Girls Division: 12003 Riverside Dr., Valley Village, CA 91607, (818) 755-1697, email: vthsg@sbcglobal.net
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SIMCHA HALL AVAILABLE FOR UP TO 100 PEOPLE
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Sugar iiss Out; Sugar Out; Flavor F laavor iiss In. In. Klein’s U Klein’ Kl Unveils nveils The Newest Newest S Summer ummer S Sensation! ensaation! B Y: L . H A L E V I
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ummer is around the corner and o f the first things that come to many people’s minds when they think summer is “ Ice Cream!” It’s hard to deny oneself that yummy, frozen treat to combat the scorching sun and the parched palate! However, those who have to limit their sugar intake or watch their calories, were left not being able to fully enjoy their summer treats. Not anymore. With Klein’s you can now “sugarfreeyourself ”. Klein’s Kosher ice cream, the first family of kosher ice cream, was keenly aware of this dilemma and decided that it had a duty to develop a sugar-free variety of ice cream that wouldn’t sacrifice on taste, as many sugarfree products do, and thus bring the en njoyments of summer to everyone. Enter renowned Klein’s Ice Cream Scientist, John LeSauvage. John has been developing ice cream products for over four decades and is known for his meticulousness and integrity. No product receives his stamp of approval – and the coveted “ Klein’s Ice cream” name on it – unless it
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John and John and tthe he K Kl Klein’ lein’s team team got got work ttoo w ork aand nd iindeed ndeed ddeveloped eveloped what hat is w is nothing nothing short short ooff a miraculous m iraculous pproduct. roduct. meets his uncompromising, rigorous standards of being 100% delicious and containing inside exactly what the label proclaims on the outside. The Klein Family approached John with a serious challenge: “ How do we put our name on a sugar free ice cream that is up to our standards of taste and quality?” “ I thought about this for a long time” says John, “and created a puzzle that might provide the solution. My thought process went something like this: There are many things in our everyday lives that do not require sugar, such as air and water. Ice cream, though not as vital as the aforementioned elements, definitely ranks high up there among the joys of life that people would really not want to live without.”
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John continued, “There are many people who forgo on sugar from their diets, whether by choice or due to serious health concerns, should these people be left out of the summer fun or should they too be invited in to the yummy, creamy world of Klein’s ice cream?” John decided that it was simply unfair to deprive so many people of their favorite fare and undertook the task of developing an ice cream, sans sugar, which would have the same taste, texture and satisfaction of ice cream. John and the Klein’s team got to work and indeed developed what is nothing short of a miraculous product, a truly sugar-free, truly delicious exclusive line of ice cream that is wholly acceptable for those who choose to limit their consumption of sugar. The new Sugar-free line includes dairy and parve varieties, both which are filled with the smooth, creamy goodness that have become synonymous with the Klein’s name. The products can be found in the freezer section of fine
Jewish retailers across the United States, just in time for the hot and humid days of summer ahead. Upon learning of this breakthrough product line, Renowned Nutritionist and Personal Trainer, Tanya Rosen, MS, CAI, CPT, had this to say: “I was truly delighted to learn of a brand new line of Kosher ice cream, developed by the innovative folks at Klein’s kosher ice cream, which is truly, 100% sugar free and laden with much fewer calories than the regular ice cream varieties, all without sacrificing on taste. I don’t know how they did it, but this product is a perfect alternative for those watching their sugar consumption to not forgo the frozen summer treat.” Indeed, high accolades from prominent scientists and nutritionist are a nice, but one taste of the new sugar-free ice cream will be enough of an endorsement in its own right to get you running back to the supermarket to stock your freezer for a healthy summer.
“Ice cream definitely ranks high up there among the joys of life that people would really not want to live without.”
! r e d n i m Re Don’t forget to place your ads in our upcoming Education issue! July 4th Edition Deadline: June 27th
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Dairy
Made Easy Triple-Tested Recipes for Every Day Step aside, meat meals! Meatless fare takes center stage with Dairy Made Easy, as bestselling authors Leah Schapira and Victoria Dwek put a new and creative spin on dairy cooking.
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ho needs meat when you can enjoy bright and crave-worthy dairy dishes? Enjoy bistro-style pizzas and light refreshing salads. Relish restaurant-worthy pasta dishes and tantalizing desserts that could have come straight from a bakery showcase. Dairy Made Easy turns your kitchen into your favorite café. Like all the books in the Made Easy series, Dairy Made Easy features a mouthwatering photo for every recipe, and includes simple recipes with clear and easy-to-follow instructions, using familiar ingredients. Authors Leah Schapira and Victoria Dwek add fun to the recipe pages by welcoming readers into their thought processes and sharing family anecdotes. In Dairy Made Easy, you’ll discover easy-to-prep dishes for breakfast, lunch, dinner, or dessert. Whether you choose a 30-Minute Thin Crust Pizza for a quick weeknight supper, a Grilled Avocado Sandwich for a satisfying lunch, a kid-friendly favorite like Sour Cream Pancakes, or a batch of Arancini Balls for a special holiday meal, you’re guaranteed to find the dairy dish that satisfies your appetite. Indulge in luscious desserts like Chocolate Cheese Muffins, or use the “Make It Light” guide for a satisfying yet low-cal option such as 180-Calorie (or Less!) Cheesecake or Apple and Pomegranate Salad. Dairy Made Easy will be your go-to guide for dairy meals that are so satisfying, you’ll never miss the meat. ABOUT THE AUTHORS Leah Schapira, co-founder of the popular online kosher recipe exchange CookKosher.com, is also the author of the bestselling Fresh & Easy Kosher Cooking. Leah has a polished ability to express her love of cooking through food articles, her well-trafficked website, and cooking demos. Leah resides in New Jersey with her husband and family. Victoria Dwek is the managing editor of Whisk, a popular kosher food magazine published weekly by Ami Magazine. Her feature articles take readers behind-the-scenes to learn from chefs and other professionals in the kosher food world. An experienced journalist and avid hostess, her work combines her passions for good food and good writing. She lives in Deal, New Jersey with her husband and children. 42
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HASSELBACK BAGUETTE Yield: 3-4 servings Ingredients 2 Tbsp oil
t QJODI DPBSTF CMBDL QFQQFS
1 small red onion, diced
1 (24-in) baguette
1 red bell pepper, diced
t TISFEEFE DIFFTF
½ tsp dried basil
Equipment
¼ tsp kosher salt
3 long wooden skewers
Directions 1. Preheat oven to 475°F. Line a baking sheet with parchment paper. 2. Heat oil in a sauté pan over medium heat. Add onion and sauté for 3-4 minutes. Add pepper and sauté for an additional 3 minutes. Season with basil, salt, and pepper. 3. Cut off the ends of the baguette; discard ends or reserve for another purpose. Slice baguette into 1 ½ inch thick slices (you should have about 15 slices). Slit each slice through the top, leaving the lower end uncut. 4. Thread each skewer through uncut (lower) part of 5 slices. Add vegetable mixture and cheese into each slit. Place skewers onto prepared baking sheet, cheese side up.
5. Place baking sheet on upper oven rack (top quarter of oven) and bake for 4-5 minutes, or until cheese is melted and top of bread is slightly browned. 6. Remove skewers and serve mini sandwiches alongside a salad and dipping sauces. Tip: Serve these sandwiches alongside a selection of dressings, such as our Creamy Parmesan Dressing on page 54, Pesto Mayo Dressing on page 56, or Garlic Dressing on page 62.
BAKED ROASTED VEGGIE PASTA Yields: 8 servings Ingredients 1 lb fusilli or penne pasta 2 pints cherry tomatoes, halved 2 red onions, cut into wedges 1 zucchini, cut into half moons ¼ cup olive oil
½ tsp garlic powder t LPTIFS TBMU UP UBTUF t DPBSTF CMBDL QFQQFS to taste 6 oz feta cheese, crumbled 1 Tbsp chopped fresh or frozen basil
Directions 1. Prepare pasta according to package directions. 2. Preheat oven to 400°F. In a 9 x 13-inch pan, combine cherry tomatoes, red onions, and zucchini. Toss with olive oil and garlic powder. Bake for 30 minutes, stirring occasionally. 3. Add pasta to vegetables and mix well. Season with salt and pepper.
Tips:
4. Preheat oven to broil and broil for 10 minutes, stirring after 5 minutes.
· You can add more veggies to the mix. We also love this pasta with red peppers instead of tomatoes.
5. Add feta cheese and basil; stir to combine (the heat will melt the cheese). Serve hot or at room temperature.
· We made the pasta in this photo using broken lasagna sheets.
Recipes from Dairy Made Easy by Leah Schapira and Victoria Dwek Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications June 6, 2014
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Mazzel Tov! Mazel Engagements
Baby B aabby B aby Bo Boyoy Births B h
Babyy Girl B Births h
Ofra Flaaks and Yaakov Sniad Deena na Palgon & Simcha Striks Riivka Kimmelman & Stephen Apfel R Netanel Isaacs & Sarah Khoshkerman Alti Klein and Avraham Lapciuc
Jake & Elena Hubermanon Shmuel & Hindel Leah Schlussel David Yonah & Miri Nulman Danny ny & Laura Aberrgel David & Auralee Ring Mendel & Rachey Simons Dr. Rachel & Dr. Jonaathan Kessler Rabbi Dov & Racheli Muchnik Michel & Noa Klein Ariel & Perrli Hausman Yehudah & Shaina Kamman Mordy and Bracha Winnkkler Rabbi Shmuley and Elky Einhorn
Andrea & Michael Feeldman Shua & Racheli Lebovics Miriam & Aron Rosenblatt Yehuda and Peerrie Schlussel Shlomie & Chaayale Coleman
Candlelighting Times June 3 Shavuos 1 June 4 Shavuos 2 June 6 Beha’alotecha June 13 Shelach June 20 Korach June 27 Chukat
S Send end yyour our M Mazel azel T Tovs ovs ttoo iinfo@communitylinks.com nfo@c o ommunitylinks.com
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Dealers welcome we ship anywhere in the USA Antique delivery www.transitsystems.com Non Profit Organization
Dennis Brown MA, NCACII, SAP Executive Director
Visit our website www.butterfly-galleries.com Click on top to view paintings,collectibles & jewelry,rugs,furniture
June 6, 2014
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• info@thejewishlink.com • www.thejewishlink.com
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June 6, 2014 •
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www.thejewishlink.com
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info@thejewishlink.com
1. There's now an extra wire in the sky. 2. The street light is longer. 3. There is an extra window on the Aish building. 4. The diamond under the biggest clown's arm went from blue to green. 5. Tall man's hat is now blue. 6. Part of the smaller clown's shadow is now gone. 7. There is another button on the big clown's outfit. 8. There's an extra boy in the crowd. 9. The white line in the street is now broken. 10. The collar on the smaller clown is now green.
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Please email your pictures to info@thejewishlink.com
Have your picture double taked! Photo by Rivka Sandberg
On Sunday May 18 - Lag B’Omer, Pico Blvd. was closed for ‘the Great Parade.” Thousands came to enjoy the great entertainment, floats, marching bands and more.
Clowning Around Can you spot the differences in these two pictures?
DoubleTake
June 6, 2014
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323-965-1544
• info@thejewishlink.com • www.thejewishlink.com
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Adam Bodenstein Licensed Tour Guide #10696
ail.com AAdam dam BBodenstein odenstein adamb22@gm adamb22@gmail.com (+972) 50-441-5512
CLASSIFIEDS GIFTS
Great gifts for all occasions! Invited out for a Shabbos meal? Baby gifts, Bas Mitzvah gifts, Wedding gifts, & House warming gifts. Don't put it off! Come in today and go out relieved. Call for a special appointment. Rochel Duchman 323-938-8222 or 323-620-3618
BRIS - ,hr c
Traditional Ritual Circumcision Rabbi Nachman B. Kreiman Certified Mohel - vjnun kvun
~ Home: 323.934.9329 Cell: 323.896.5098 www.expertmohel.com
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June 6, 2014 •
MUSIC BANDS
Abi Notaries Public Your place/ Our place 24/6!! No appointment need it!! (Eng. Spanish-French-ItalianYiddish-Portuguese-Hebrew). 524 N. La Brea Ave Los Angeles, CA 90036 323-930-0444 (office) 323-646-2356 (Cell/after hours)
Music by Ariel Louk "Because a Simcha should be happy"
One man band to a full orchestra.
GRAND OPENING
Please call now for availability & rates!
323-997-2647 loukmusic@sbcglobal.net
DANCE A TIME FOR DANCE 10th anniversary production THE WIZARD OF OZ a dance and musical production Sunday June 8, 2014 at Bancroft Middle School 929 N. Las Palmas Ave. LA 11:00 and 3:00 performances for women only for tickets or more information www.atime4dance.com 323 404-0827
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Grand Opening: Tehachapi Torah Education Campus. Vacation and Year Round. Suited for students and families.Healthy, Serene, Affordable. 'Learn More' Contact Pearlman kernkehilla@att.net 310-948-5137 http://www.pearlmancta.com/k erncountykehilla.htm -1438-
MUSIC BY MENDEL SIMONS 310-595-5490 LIVE@ MUSICBYMENDEL.COM
www.thejewishlink.com
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NOTARY
Yosef Y. Shagalov Traveling Notary Public & Home Signing Agent. Cell:(323)934-7095 email: yys770@aol.com
BABYSITTER Orthodox woman available to watch your children full time or part-time hours, at your location. Excel. references. 323-651-9389 -1750-
JEWISH GUITAR LESSONS Dynamic & Engaging Guitar Teacher! All Ages/Styles/Levels. Individual/Group Lessons at your home. B.A. Guitar Performance, M.S. Ed. Music Education. 25 years experience. Contact Yerachmiel at JewishGuitarLessons@gmail.com
or call (917) 373-9613 info@thejewishlink.com
NOW HIRING Already employed & need additional income? Work from home online. Training provided. www.careerunlimited.org
CERTIFIED PERSONAL TRAINER Certified Personal Trainer for Women only, individual or groups. For more info please contactSarit: 424-653-8705 or email Sarit1911@hotmail.com
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June 6, 2014 •
323-965-1544 •
www.thejewishlink.com
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info@thejewishlink.com
June 6, 2014
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323-965-1544
• info@thejewishlink.com • www.thejewishlink.com
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