Centers Spirit: Shavuos 2021 - By Boro Park Center

B O R O

P A R K

‫תשפ"א‬‎ ‫ אייר‬- MAY 2021

STAY NUTRITIONALLY BALANCED THIS SHAVUOS with Esther Asher

C E N T E R

M A G A Z I N E VOLUME 9 - ISSUE 4

JOURNEYS FROM TZFAS TO MERON ON LAG B’OMER from the 13th Century to Today

SHAVUOS TABLESCAPE

with Raizy Fried

A SPECIAL SHAVOUS EDITION FROM

SPECIAL PHOTOGRAPHY FEATURE:

with Mr. Dani Diamond Mrs. Shaindy Goldstein Mrs. Libby Brieger and Mr. Chesky Ostreicher

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HELLO ALL It’s been a super tough week for all of Klal Yisroel. As I write this, I debate if I should make the theme of this magazine a focus on the recent tragedy- the “hows” and “whats” of the unfortunate event-as the nature of a Yid is to feel the pain of our Sisters and Brothers. Or, on a more positive note, we can focus on the Emunah and Achdus that we have displayed in the face of this tragedy.

RAIZY PAVLOV DIRECTOR OF RECREATION

EDITOR'S DESK

I choose the latter. Without Achdus, without Emunah, without the resilience that we as Jews have shown thru-out the ages, we are merely figurines in this world of constant Nisyonos known as Galus. We have survived persecution, famine, pogroms, and most recently the Holocaust only with our steadfast and unwavering belief in Hashem, His Torah, and the imminent Geulah.

OUR MISSION:

PUTTING YOU FRONT AND CENTER

One of the challenging things I had to do was put a smile on my face as this tragedy unfolded, and show up to Boro Park Center and lead the Lag Ba’Omer Festivities. Music, dancing, and cheer- it felt so wrong! But I was soon to be proven wrong. As the Berko Brothers and child soloist Yossi Lax belted songs of yearning for the Geulah, (Machnisei Rachamin) songs of how a Yid never gives up (my new favorite song by Chayala Neuhaus-sung by Benny Friedman) I knew that the timing of this event was perfect. It was so healing to myself, and the residents of BPC who sang along and rejoiced, many of whom are Holocaust Survivors and were sadly able to relate to the pain of our Sisters and Brothers.

I have included the lyrics of the hit-song “A Yid” in this magazine. The words are brilliant and are a great source of chizzuk for so many.

On a happier note! Raizy Fried of Raizys Cookin has provided us with some great Shavuos plating Ideas. I think you’ll love it! So many ways to Blintz! Esther Asher, famed nutritionist gives us tips on staying healthy when the cheesecake is just soooo tempting! The highlight of this magazine for me is having my cousin, Chaim Mayer Wertheimer interviewed as a Meron-Tzfas guru. There’s something so magical about the North, something so mystical, and Chaim Mayer provides lots of insight. Of course, the “Say Cheese” feature is nothing to shy away from either- as top photographers share their experiences from behind the lens.

Thanks for joining me on what is sure to be a fascinating read!

A Freilichen, lechtigen Yom Tov!

Raizy Pavlov

At Boro Park Center we practice a completely home-based approach to out-of-home rehabilitation and nursing care. Home means family, and our Center was founded on the ideal that residents and their families should never be far apart. Come on in, Live HappyTM, and enjoy an environment made possible by compassionate caregivers, therapy specialists, and most importantly, friends and family.

Your comments and feedback are important to us so that we can continue to serve you as best as possible.

Please email your comments to rpavlov@boroparkcenter.net

4915 10th Avenue, Brooklyn, NY 11219 718-851-3700 www.BoroParkCenter.net

SHABBOS SHIUR May 8

‫בחוקותי‬-‫פרשת בהר‬

Mrs. Yehudis Blumenberg

LOOKING FORWARD TO...

Mother’s Day Brunch............................................ May 9, 2021 Cookie Decorating with Esty...........................May 10, 2021

May 15

Planting Fun......................................................... May 11, 2021

Mrs. Ruchy Weber

Ceramics Painting...............................................May 12, 2021

‫פרשת במדבר‬ May 22nd

‫פרשת נשא‬

Reb. Shlomtzy Weiss

Music with Michael.............................................May 13, 2021 Challah Baking.....................................................May 13, 2021 Ice Cream Social..................................................May 14, 2021

May 29 Mrs. Meirav Veig

Shavuos Craft ......................................................May 16, 2021

‫שבועות‬ ‫יום א‬

Lecture with Ruchy Weber................................May 18, 2021

Reb. Shlomtzy Weiss

‫שבועות‬ ‫יום ב‬

Mrs. Ruchy Weber

Lecture with Shlomtzy....................................... May 17, 2021

Birthday Party! ..................................................May 19, 2021 Flower Arranging for Shabbos.........................May 20, 2021 Music with Baruch and Mendel.......................May 20, 2021 Judy on the Piano...............................................May 21, 2021 Shabbos Shiur......................................................May 22, 2021 Bingo.................................................................... May 23, 2021

‫חג שמח‬

Women’s Group with Chava.............................May 24, 2021 Cupcake Fun........................................................May 25, 2021 Spring Craft..........................................................May 26, 2021 Potato Kugel Workshop....................................May 27, 2021 Music with Shlomo.............................................May 27, 2021 Oneg Shabbos................................................... May 28, 2021 Danish Cart...........................................................May 29, 2021 Morning Stretch................................................. May 30, 2021 Womens music group with Chany..................May 31, 2021 Make some Crepes.............................................May 31, 2021

BORO PARK CENTER SHABBOS AND YOM TOV SCHEDULES 4 / The Center Spirit / March 2021

SHABBOS AND SHAVUOS ZEMANIM ‫פרשת במדבר‬

‫אשנ תשרפ‬

Shabbos / May 15 Shachris.........................................9:00 AM Mincha...........................................8:20 PM Maariv............................................9:10 PM Havdalah.......................................9:20 PM

Shabbos / May 22 Shachris.........................................9:00 AM Mincha...........................................8:25 PM Maariv............................................9:15 PM Havdalah.......................................9:25 PM

‫שבועות‬

‫פרשת בהעלותך‬

1st Day / Monday / May 17 Shachris.........................................9:00 AM Mincha...........................................8:05 PM Maariv............................................9:10 PM Candle Lighting - Not Before.....9:20 PM

Shabbos / May 29 Shachris.........................................9:00 AM Mincha...........................................8:30 PM Maariv............................................9:20 PM Havdalah.......................................9:31 PM

2nd Day / Tuesday / May 18 Shachris.........................................9:00 AM Mincha...........................................8:22 PM Maariv............................................9:10 PM Havdalah.......................................9:22 PM

‫חג כשר‬ ‫ושמח‬

Erev Shabbos / May 14 Candle Lighting.........................7:47 PM Mincha...........................................8:00 PM

Sunday / May 16 Candle Lighting.........................7:49 PM Mincha...........................................8:00 PM

Erev Shabbos / May 21 Candle Lighting.........................7:53 PM Mincha...........................................7:00 PM

Erev Shabbos / May 28 Candle Lighting.........................7:59 PM Mincha...........................................7:00 PM

SHABBAT SHALOM

Featured Articles & Stories

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W E E K LY S E R I A L

reprinted with permission from the author Aharon Margalit

WEEK 134 CHAPTER THIRTY-FOUR HONORARY CITIZEN Adar seems to be my month.

It was Thursday 9 Adar — 2006, this time. The yahrtzeit of my brother Yaakov was always a sad day for our family. And it had been on this same day, three years earlier, that I’d been diagnosed with angiosarcoma.

That morning, I drove to Assuta Hospital in Tel Aviv to receive the results of my then-twice-yearly PET CT scan, routine tests as a follow-up after the removal of the growth on my cheek.

Though I’d decided not to treat the growth as angiosarcoma, not to do additional radical surgery on it, and not to undergo any preventive treatments, I had agreed to these checkup tests in order to fulfill my obligation of hishtadlus. Already accustomed to this procedure, I didn’t think too deeply about it. Baruch Hashem, I hadn’t been feeling any pain or noticed any change in my general health. The test was a matter of protocol to be gone

through, before carrying on with my busy life.

I picked up the envelope, slid back into the driver’s seat, and joined the usual aggravating, bumper-to-bumper Tel Aviv rushhour traffic on the way to my office on Nachal Ayalon Street.

While the car inched forward, I opened the envelope and took out the slip of paper to peruse the results.

Suddenly, two words caught my eye: “Absorption discovered.”

What did that mean? What was going on? Where did those words pop up from?

And suddenly I knew: Another challenge was upon me.

I waited for the next red light, slammed my foot on the brakes, and studied the words again. Indeed, there they were, black on white, coldly scientific, brutally indifferent: “Absorption of the material discovered in lymph node in upper region of right knee.”

Ribbono shel Olam! Where did this come from? What does this mean? Maybe it’s a case of mistaken identity? Could my forms have been mixed up with someone else’s? I had more than enough suffering three years ago. I don’t even belong to the category of bone or blood cancer! I’m from the skin tumor category — but no longer, thank G-d!

I read the results again and felt my jaw clench. I set the page down on the seat next to me, and peered into the rearview mirror.

Seeing my reflection made me start to think along practical lines.

By nature, I adapt very quickly to new situations. In case of bad

6 / The Center Spirit / May 2021

“Is there any connection between the growth that I had on my skin and this?” news or tragedy, chas v’shalom, I immediately turn to whatever practical measures need to be taken. I don’t cry over spilled milk, but think and plan how to wipe it up. Now, too, after the initial shock, I began to take practical action.

Lymph fluid delivers immune cells (lymphocytes) as well as nutrients, oxygen, and hormones throughout the body. It also interacts with the circulatory system to drain excess fluid from cells and tissues.

Aharon, Hashem has once again chosen you to face a new challenge, I thought, even as, heart racing, I changed lanes and turned the steering wheel in the direction of Ichilov Hospital.

“Many thoughts are in a man’s heart, but Hashem’s counsel…” was willing me to travel in a different lane from what I’d planned.

The main functions of the lymphatic system are: to maintain fluid balance; to remove waste, debris, pathogens, and toxins from inside and between the cells; to defend the body against disease by producing lymphocytes; and to absorb fats from the intestine and transport them to the blood.

I parked my car, grabbed the envelope, and walked the painfully familiar paths to the entrance. The elevator took me down two levels, where I went in search of Professor Inbar, director of oncology. When I didn’t find him in his office, I asked to speak to his deputy, Dr. Ilan Ron, who knew me from my previous rounds in the ward, three years before.

Lymph nodes are small, oval-shaped organs of the immune system, distributed throughout the body, with clusters found in the underarms, groin, neck, chest, and abdomen.

I nodded shortly to the doctor, in greeting, and with scarcely a word of explanation, somberly handed him the test results. He scanned the sheet, looked at me, and sighed deeply. The look in his eyes was empathetic. So was the sigh. “I don’t know what to tell you. You seem to have become an honorary citizen of the ward, Mr. Margalit. I have no idea why.”

A moment of silence. Then “Is there any connection between the growth that I had on my skin and this?” I asked.

“One connection only. The cancer saw that you treated it nicely and decided to pay you another visit. That’s all I can say. You’re truly a rare case.”

“I’d be happy to forgo the honor,” I said bitterly.

The lymphatic system consists of organs, ducts, and nodes, which transport a clear fluid called lymph.

Lymphoma is a malignant tumor that presents in the lymph glands or in the general lymphatic system. Lymphomas fall into one of two major categories: 1. Hodgkin’s lymphoma (HL), previously called Hodgkin’s disease, after Dr. Thomas Hodgkin, considered one of the greatest pathologists of his time. (The personal physician and close friend of Sir Moses Montefiore, Hodgkin accompanied Montefiore to Eretz Yisrael, where Hodgkin became ill and died. He is buried in Jaffa.)

2. Non-Hodgkin’s lymphoma (NHL), which includes about twenty different types of cancers. Although it’s commonly thought that HL is more serious and aggressive than NHL, the fact is that within the NHL category, there are tumors that are more fastmoving and aggressive than HL. Lymphomas are generally treated with chemotherapy and/ or radiation. Depending on the circumstances, surgery may be performed to remove the malignant gland. to be continued...

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StoryCenter

THE FULL PICTURE

Taken with permission from "Life Unwrapped"

by Rochel Braverman (As told to the author by Sarah Taub)

So tell me, Yehudis. How is my Zevy doing these days? Does he play with the other kids?”

As a playgroup morah, I encounter these impromptu PTA sessions all the time—at the grocery, cleaners, or even at the doctor’s office (probably because it’s mostly the fathers who do the drop-offs every day).

“Zevy is a real pleasure,” I said sincerely. “He davens with his whole neshamah and is usually one of the first to begin each activity. He’s very neat and clean, always putting away the toys and supplies during clean-up time.”

I watched her eyes light up with that indefinable glow of Yiddishe nachas.

And then, carefully choosing my next words, I continued, “He has a very sweet personality, though I don’t see him interacting so much with the other kids yet. But it’s still early on in the year, and he’s one of the younger ones, so I wouldn’t worry about it too much.”

Her brow furrowed in anxiety. Her picture-perfect image of her oldest child had just developed a slight crack.

“Really, I don’t think it’s a cause for concern, otherwise I would’ve called you,” I reassured her. “I’m just mentioning it now to tell you that I’m keeping an eye on it. I believe he has all the right tools; it’s just a matter of time.”

8 / The Center Spirit / May 2021

Zevy’s mother breathed a sigh of relief and so did I. I was grateful to have spared her needless aggravation.

Because as a parent myself, I knew all too well the ramifications of misguided perceptions from well-meaning mechanchim…

From the moment my bechor crowned me a mother, I committed my entire being to his spiritual and physical development. I spent hours reading stories (made no difference if he slept through; the books claimed it was vital for future language processing skills), crooning lullabies, and monitoring his gross motor abilities.

I was every inch the first-time mother, and I loved it.

Little Shloimy rapidly morphed from delicate baby to active toddler, with me celebrating each milestone with great fanfare.

When he was about four years old, he began to reveal his artistic talents. His drawing was very advanced, and his creativity was astounding for such a young child. My refrigerator proudly bore all these colorful creations.

(Lest I be accused of bias, all who saw his projects agreed that he was quite an art prodigy.)

As Shloimy boarded the big yellow bus to attend cheder for the first time, I sent up a heartfelt tefillah that he should have a successful

year—and that he find favor in the eyes of the rebbi and his classmates.

The weeks passed in a happy blur; I was so proud of my grownup boy who would earnestly recount all the parshah stories that rebbi had taught. And I was thrilled that my son was part of this exclusive yeshivah, which focused on producing talmidim who excelled in innovative thinking that would eventually yield brilliant chiddushim.

So when PTA rolled around in November, I accompanied my husband Menachem to the school building, looking forward to a stellar report about my aspiring yeshivah bachur.

Finally, it was our turn.

We settled ourselves in the hard wooden chairs, facing Rabbi Zelcer.

Menachem cleared his throat. “We are Shloimy Grunwald’s parents.”

“Aha. Shloimy Grunwald. A tayereh child,” Rabbi Zelcer began.

“Shloimy is usually cooperative and follows directions nicely.

He also enjoys parshah very much—I can see him hanging on to each word. He is a bit behind in kriah, but he’s making slow progress.”

There was a pause. I stole a glance at Menachem. Did he also get the feeling that so far things had sounded, well, lukewarm?

“But I must tell you that my impression is that he’s a bit, uh,

insecure. He lacks initiative, imagination.”

I looked up sharply. Was Rabbi Zelcer taking about Shloimy?!

“For example,” Rabbi Zelcer continued, “whenever I give out stencils for the boys to color, he always copies his neighbor’s work—down to the last detail. I have yet to see any original product from him.”

Whoa. To hear that Shloimy was struggling in kriah was disappointing, but I was realistic. Not every kid zips through the letters and nekudos like the characters on My Aleph-Beis World. Though I knew enough from practicing with my own kid brothers (back in the day) that just about everyone mastered it eventually.

But that he lacked imagination? Shloimy, the king of creativity?!

Why, just the other day he’d fashioned a guitar out of a hanger and some rubber bands—completely on his own! And he’d even put glitter glue on the rubber bands so that they would sparkle as he strummed…

This had to be a colossal mistake.

“Um, Rabbi Zelcer,” I said hesitantly. “I don’t understand how there could be such a discrepancy with his achievements at home and his output in school—I feel like we’re talking about two different kids. At home he’s so capable, so confident of himself.”

I knew I sounded like I was in denial, but this was really strange.

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“I hear,” Rabbi Zelcer said, stroking his beard. “Kids naturally perform better in their own comfort zone. But the point is, children have to learn to function in all settings—especially since they spend the majority of their waking hours outside their homes.”

During the next few days, each time I’d see Shloimy in action, it was always superimposed with the vision of a pathetic little boy hunched over in class, so uncertain of himself, surreptitiously copying his friend’s picture so that he shouldn’t make a fool of himself…

He leaned forward and then said gently, “You might want to reconsider whether this is the right environment for him. As you are well aware, we work on cultivating boys with inquisitive minds, who are not afraid to try new things.”

Finally, I decided to take the bull by the horns. I had heard Rabbi Zelcer’s point of view; why not probe a little bit and get Shloimy’s take on the matter?

Menachem and I slowly left the school, feeling like we had somehow missed the boat with our son. Had we not built him enough so that he could thrive beyond our protective wings?

Had we been too busy cushioning his every fall so that he was ill-prepared to stand up on his own?

And so our first PTA ended, drenching us with buckets of icecold reality. I knew that I was totally overreacting, but I couldn’t help but cry on the way home. This was our beloved bechor, after all.

“How do you explain this?” I asked Menachem. “It doesn’t begin to make sense!”

“I’m mamash at a loss,” Menachem admitted. “I was tempted to tell him that he had the wrong Shloimy.”

But we both knew good and well that there was only one Shloimy in the class.

10 / The Center Spirit / May 2021

That night, after the little ones were fast asleep, I walked into Shloimy’s room. He was freshly bathed, and he looked especially endearing in his cozy fireman pajamas.

I sat on his bed and we shmoozed about his day. Then I asked him, “Shloimy, do you enjoy coloring the sheets that rebbi gives out?”

“Yeah,” he said.

“Is it hard to decide sometimes which colors to use for which picture?”

His blue eyes looked puzzled. “No, I love coloring! It’s the funnest thing to do.”

Well, so much for that.

It was time to be direct. “Shloimy, who sits right next to you?”

“Motty Haber.”

“Do you always color the same way that Motty does?”

Shloimy nodded.

“Why, Shloimy? You know how to color so nicely!”

Shloimy smiled sheepishly. “’Cuz Motty has these really fat crayons, y’know, the kind that don’t break. An’ I love to color with them, but Motty said I could only borrow them if I copy all his stuff eggzackly the way he does it.”

Well, well, well.

How simple.

How straightforward.

How ridiculous.

And here I was, absorbing blow after blow to my fragile maternal esteem, all thanks to Motty Haber’s meshugasim.

I kissed my adorable, creative son good night and went to the kitchen.

I had a phone call to make.

Eventually, after much soul-searching, we did switch Shloimy to another school that practiced a completely different methodology. Not because of this incident alone, but because of the general atmosphere that did not particularly suit Shloimy’s needs. Baruch Hashem, he is thriving now, growing in ways we could not have foreseen.

I share my story not to chas v’shalom blast the school system or to negate our devoted mechanchim in any way.

True, Rabbi Zelcer erred, but he is only human. With thirty children under his charge, it is understandable why he reached this faulty conclusion. Every mechanech has to think ten times before handing down a verdict. Especially one with long-term repercussions.

But as parents, we must realize that we are the ones who are ultimately responsible for our children’s chinuch. We cannot just sign away our priceless tafkid with our tuition check. We owe it to our children to be intimately involved in every stage of their development—from derech eretz and middos to academic performance to social skills. We are our children’s best advocates!

And if something doesn’t sit well with us, we have to delve and search until we pinpoint the source of difficulty. At times the answer is medical intervention, sometimes extra tutoring—but very often, the solution is so obviously simple.

And if children see a united front of parents and teachers toiling to provide them with an individualized chinuch blueprint— taking all factors into consideration—this will surely pave the way for a life of true ahavas Torah.

After all, each child has unlimited potential.

V’chol banayich limudei Hashem—“All your children will be students of Hashem” (Yeshayahu 54:13).

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Shul Chronicles Highlighting Shuls Around the World

By Michoel Bretter

NEVE SHALOM: A Resilient Remnant of Rich Turkish Jewish History

Jewish population in the world. Jews are believed to have begun settling in what is today Turkey some 2,500 years ago. The settlement continued growing throughout Ottoman rule over the country – which displayed a relative level of tolerance towards our persecuted people.

Few of us have ever visited, or have any plans to visit, the nation of Turkey. But this massive country is among the few nations of the world, other than Eretz Yisroel, referenced in Chamisha Chumshei Torah. Noach’s Teiva came to rest on the mountains of Ararat, which border Turkey.

In particular, Jewish migration to Turkey blossomed during the early 1500s, as Sephardic Jews - literally Jews from Spain - settled there after being expelled from their native country during the Inquisition. As time progressed, Jews were increasingly concentrated in Istanbul, a beautiful large city and seaport – a center of culture and commerce.

In fact, this country has among longest histories of continuous

Life for Istanbul’s Jews was so good that waves of Italian, Rus-

12 / The Center Spirit / May 2021

sian and other Ashkenazi Jews joined their Sephardic counterparts over the latter centuries. Unlike in most of Europe, Turkey’s Jews were free to join any trade or profession – and many of them greatly succeeded. In 1600, Istanbul’s Jews constituted over 60% of the city’s doctors, despite comprising only 10% of the city’s population. A similarly high ratio of Jewish professionals remained steady for centuries thereafter.

SEEKING PEACE Despite some friction with the non-Jewish populations, and even some instances of anti-Semitic violence, the Jews of Istanbul continued to live in relative peace and prosperity. So much so that by the late 1930s, when European Jewry was on the cusp on annihilation R”l, Istanbul’s Jewry was thriving and bursting at the seams. Although Turkey was in no way free of anti-Semitism, and some of its Jews were R”l deported to Nazi concentration camps, Turkey was officially neutral in World War Two. The overwhelming majority of its Jews survived and lived a normal life. In fact, many European Jews escaped to Turkey during the Holocaust for safe haven.

During the Yomim Nora’im and other Yomim Tovim, the local community in the historical Galata section needed to rent temporary venues to serve as Shuls in order to accommodate all the Jews who came to daven. Eventually, the performance hall at one of the local Jewish schools – a large space - was converted into a Shul.

In 1948, Elyo Ventura and Bernar Motola, two ambitious young local Jews who graduated from Istanbul Technical University, proposed to design a beautiful new, large Shul. The duo invested heart and soul into this historical project. After six months of meticulous work and revisions, they presented architectural plans to

Istanbul’s Jewish community leaders. The plans were approved.

The historical school building was demolished, making room for a majestic new edifice to rise in its stead.

Indeed, the new Shul building featured stunning architecture. It is large and spacious, with a high ceiling and impressive dome. A focal point of the Shul is a massive eight ton gold chandelier. In fact, a key architectural challenge was to build a dome that could support a chandelier of this size. The design of the Shul’s stained glass windows were designed at the Academy of Fine Arts and the windows were specially imported from England. The Bimah is placed directly behind the majestic Aron Kodesh, with rows of wooden seats surrounding them, in addition to a large Ezras Nashim in the gallery. A mikvah was built on premises as well.

It was a festive day in Istanbul in 1951, two days after Purim, when the beautiful new Shul opened its doors. The jubilant ceremony was headlined by Chief Rabbi Rafael Saban. The legendary Chazzan Izak Macoro sang a beautiful rendition of Baruch Haba.

The new Shul was named “Neve Shalom,” symbolizing the community’s desire to continue living in peace following the darkest and deadliest period in Jewish history. Neve Shalom became the center of the Istanbul Jewish community. It is where the Chief Rabbi was inaugurated and davened, and where both major communal events and family simchos are held.

SHATTERED PEACE Unfortunately, Neve Shalom’s blissful peace was not to last forever. Istanbul’s Jewish community – which escaped the Holocaust relatively unscathed – would see more precarious times down the road.

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Even while the Shul was being designed and built, some 40% of Turkey’s Jews emigrated to the newly formed State of Israel. Several years later, in 1955, the Istanbul Pogrom took place. Although the brunt of the pogrom was aimed at the city’s Armenian and Greek populations, the Jews and Jewish properties were harmed as well – instilling great fear.

The regional Arab-Israel conflict gave rise to new dangers and more blatant anti-Semitism. Tragically, Neve Shalom was the site of two deadly terrorist attacks. On a Shabbos in September 1986, a Palestinian gunman murdered 22 mispallelim Hy”d in cold blood. In 1992, terrorists detonated a bomb at the Shul, but B”H there were no casualties. In 2003, a Turkish affiliate of al-Qaeda detonated car bombs at Neve Shalom and other sites in the city.

Six Jews Hy”d and dozens of others were killed, and hundreds were injured. More recently, in September 2017, Islamic extremists carried out violent “anti-Israel” protests at the Shul, with

14 / The Center Spirit / May 2021

the complicit silence of the government.

Today, the Jewish population of Istanbul is down to approximately 17,000, in a city of over 15 million. Jewish emigration, mostly to Israel, continues at a strong pace.

The beautiful Neve Shalom building is now located behind a heavy concrete wall and security is tight. But the Shul that is testament of a vibrant Kehillah remains open and functional, as is its mikvah, simcha hall and Chevra Kaddisha. The Neve Shalom congregation still operates a kosher catering service and a “Barinyurt” home and food program for the local elderly and needy. A museum showcasing the community’s Jewish history is located in the Shul as well and it is open to pre-screened visitors.

The remaining community, while dwindling, is strong and resilient – ensuring that the city’s long and rich Jewish history will persevere with Hashem’s help.

HISTORY

THIS MONTH IN HISTORY Students practicing telegraphy at the Marconi wireless school in New York City. Ca. 1912.

MORSE CODE AND THE TELEGRAPH MAY OF 1844

SAMUEL MORSE SENDS HIS FIRST TELEGRAPH MESSAGE IN MAY OF 1844.

Developed in the 1830s and 1840s by Samuel Morse (17911872) and other inventors, the telegraph revolutionized long-distance communication. It worked by transmitting electrical signals over a wire laid between stations. In addition to helping invent the telegraph, Samuel Morse developed a code (bearing his name) that assigned a set of dots and dashes to each letter of the English alphabet and allowed for the simple transmission of complex messages across telegraph lines. In 1844, Morse sent his first

telegraph message, from Washington, D.C., to Baltimore, Maryland; by 1866, a telegraph line had been laid across the Atlantic Ocean from the U.S. to Europe. Although the telegraph had fallen out of widespread use by the start of the 21st century, replaced by the telephone, fax machine and Internet, it laid the groundwork for the communications revolution that led to those later innovations.

EARLY FORMS OF LONG-DISTANCE COMMUNICATION Before the development of the electric telegraph in the 19th century revolutionized how information was transmitted

15

across long distances, ancient civilizations such as those in China, Egypt and Greece used drumbeats or smoke signals to exchange information between far-flung points. However, such methods were limited by the weather and the need for an uninterrupted line of sight between receptor points. These limitations also lessened the effectiveness of the semaphore, a modern precursor to the electric telegraph. Developed in the early 1790s, the semaphore consisted of a series of hilltop stations that each had large movable arms to signal letters and numbers and two telescopes with which to see the other stations. Like ancient smoke signals, the semaphore was susceptible to weather and other factors that hindered visibility. A different method of transmitting information was needed to make regular and reliable long-distance communication workable.

Did you know? SOS, the internationally recognized distress signal, does not stand for any particular words. Instead, the letters were chosen because they are easy to transmit in Morse code: “S” is three dots, and “O” is three dashes.

THE ELECTRIC TELEGRAPH In the early 19th century, two developments in the field of electricity opened the door to the production of the electric telegraph. First, in 1800, the Italian physicist Alessandro Volta (1745-1827) invented the battery, which reliably stored an electric current and allowed the current to be used in a controlled environment. Second, in 1820, the Danish physicist Hans Christian Oersted (1777-1851) demonstrated the connection between electricity and magnetism by deflecting a magnetic needle with an electric current. While scientists and inventors across the world began experimenting with batteries and the principles of electromagnetism to develop some kind of communication system, the credit for inventing the telegraph generally falls to two sets of researchers: Sir William Cooke (1806-79) and Sir Charles Wheatstone (1802-75) in England, and Samuel Morse, Leonard Gale (1800-83) and Alfred Vail (1807-59) in the U.S.

the system needed was a key, a battery, wire and a line of poles between stations for the wire and a receiver.

MORSE CODE To transmit messages across telegraph wires, in the 1830s Morse and Vail created what came to be known as Morse code. The code assigned letters in the alphabet and numbers a set of dots (short marks) and dashes (long marks) based on the frequency of use; letters used often (such as “E”) got a simple code, while those used infrequently (such as “Q”) got a longer and more complex code. Initially, the code, when transmitted over the telegraph system, was rendered as marks on a piece of paper that the telegraph operator would then translate back into English. Rather quickly, however, it became apparent that the operators were able to hear and understand the code just by listening to the clicking of the receiver, so the paper was replaced by a receiver that created more pronounced beeping sounds.

RISE AND DECLINE OF THE TELEGRAPH SYSTEM In 1843, Morse and Vail received funding from the U.S. Congress to set up and test their telegraph system be-

In the 1830s, the British team of Cooke and Wheatstone developed a telegraph system with five magnetic needles that could be pointed around a panel of letters and numbers by using an electric current. Their system was soon being used for railroad signaling in Britain. During this time period, the Massachusetts-born, Yale-educated Morse (who began his career as a painter), worked to develop an electric telegraph of his own. He reportedly had become intrigued with the idea after hearing a conversation about electromagnetism while sailing from Europe to America in the early 1830s, and later learned more about the topic from American physicist Joseph Henry (1797-1878). In collaboration with Gale and Vail, Morse eventually produced a single-circuit telegraph that worked by pushing the operator key down to complete the electric circuit of the battery. This action sent the electric signal across a wire to a receiver at the other end. All Samuel Morse

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The radio telegraph recorder was able to capture Morse messages at 5,000 words per minute. Dec. 1949

Desk in HMS M33 Royal Navy warship in the First World War showing at Portsmouth Historic Dockyard Museum, UK.

tween Washington, D.C., and Baltimore, Maryland. On May 24, 1844, Morse sent Vail the historic first message: “What hath God wrought!” The telegraph system subsequently spread across America and the world, aided by further innovations. Among these improvements was the invention of good insulation for telegraph wires. The man behind this innovation was Ezra Cornell (1807-74), one of the founders of the university in New York that bears his name. Another improvement, by the famed inventor Thomas Alva Edison (1847-1931) in 1874, was the Quadruplex system, which allowed for four messages to be transmitted simultaneously using the same wire.

later part of the 19th century, and by 1866 the first permanent telegraph cable had been successfully laid across the Atlantic Ocean; there were 40 such telegraph lines across the Atlantic by 1940.

Use of the telegraph was quickly accepted by people eager for a faster and easier way of sending and receiving information. However, widespread and successful use of the device required a unified system of telegraph stations among which information could be transmitted. The Western Union Telegraphy Company, founded in part by Cornell, was at first only one of many such companies that developed around the new medium during the 1850s. By 1861, however, Western Union had laid the first transcontinental telegraph line, making it the first nationwide telegraph company. Telegraph systems spread across the world, as well. Extensive systems appeared across Europe by the

Even by the end of the 19th century, however, new technologies began to emerge, many of them based on the same principles first developed for the telegraph system. In time, these new technologies would overshadow the telegraph, which would fall out of regular widespread usage. Although the telegraph has since been replaced by the even more convenient telephone, fax machine and Internet, its invention stands as a turning point in world history.

The electric telegraph transformed how wars were fought and won and how journalists and newspapers conducted business. Rather than taking weeks to be delivered by horse-and-carriage mail carts, pieces of news could be exchanged between telegraph stations almost instantly. The telegraph also had a profound economic effect, allowing money to be “wired” across great distances.

Samuel Morse died in New York City at the age of 80 on April 2, 1872.

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18 / The Center Spirit / May 2021

Inner and Outer Journeys from Tzfas to Meron on Lag B’Omer: from the 13th Century to Today

By Yehudit Garmaise For centuries, Jews have been fascinated by the traditional pilgrimages that have taken place from the holy city of Tzfas to the holy city of Meron. This month, Center Spirit Magazine interviewed Chaim Meir Werthheimer, who for the past six years has lived in Tzfas, where, for the past four years, he has been giving popular three-hour historical walking tours, often in the waning hours of Shabbos. Wertheimer gives his tours, and now an interview, to share what he has learned, and continues to learn, to satisfy his curiosity about the entire land of Israel, since making Aliyah 10 years ago.

Since the 13th century and maybe even earlier, Yidden have been making pilgrimages to daven by kivrei tzaddikim. Since the 16th century, when many tzadikkim and mekubalim lived in Tzfas during the holy town’s “golden era,” Yidden have had the minhag to go on pilgrimages from that holy city to Meron, explained Chaim Meir Wertheimer, who for the past six years has lived

in Tzfas, where he gives three-hour historical walking tours, often in the waning hours of Shabbos.

The tradition to ascend Mount Meron in the last century, especially since the creation of the state of Israel, has only grown stronger and bigger, over the years, so that in 2019, at least 500,000 Yidden from all different backgrounds traveled to Meron on Lag B’Omer, to celebrate

by davening, singing, dancing, and building bonfires.

Not only were Rebbe Shimon bar Yochai and his son Rebbe Elazar buried in Meron, along with Rebbe Yochanan Hasandlar in the 2nd century, but also Hillel and Shammai, who died in the 1st century. Many Tana’im and Amora’im from the first to fourth centuries are buried there, as well.

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Top Right: The Ari shul courtyard has a view with of the Meron mountains.

Top Let: The courtyard of the Ari Ashkenazi shul, and the pillar of the “Hadlaka zuta,” which was a hadlaka for old and sick Yidden who weren’t able to make it to Meron on Lag B’Omer. Bottom Right: “Beit Abbo,” the Abbo family house where Rav Shmuel Abbo lived and from where many Tzfas Yidden start a parade that ends in Meron every year.

Bottom Left: Chaim Meir Werthheimer gives a historical tour of Tzfas.

For centuries, hundreds of Yidden had been walking from Tzfas to Meron on Lag B’Omer, but the tradition of the pilgrimage was greatly strengthened by the Arizal when he came to Tzfas from 1570 to 1572 to spread the Kabbalah, which is based on the Zohar of Rebbi Shimon.

In addition, the Arizal launched the centuries-long tradition to bring 3-year-old boys to Meron for their upshearins on Lag B’Omer, by doing so for his own son, said Wertheimer, who grew up in Williamsburg and who moved to Israel 10 years ago: first settling in Yerushaylim for four years before moving to Tzfas, where he said, “he was drawn.”

While living in Tzfas in the 16th century to teach Kabbalah, the Arizal not only strengthened the tradition

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to make pilgrimages and hillulot on the yahrzeit of Rebbe Shimon with whom he was very connected, but when a bais din of Tzfas objected to men, women, and children going up together to the holy kevarim on the grounds that the journeys were not a tznua practice, the Arizal defended the holy minhag.

After finding out about the potential takana, the Arizal learned through ruach hakodesh that if the Yidden were to stop making pilgrimages to Meron, a terrible din would result in a mageifa. To save K’lal Yisroel from the terrible judgement, the Arizal sent a message to his talmid, Rav Chaim Vital to tell the Bais Din, said Werthheimer, repeating a story he read in Shivchei HaAri, a biography of the Arizal, which is one of the

many seforim the tour guide has learned to create his popular tours of Tzfas.

The Arizal stopped the potential takana by telling Rav Chaim Vitale to say to the Bais Din of Tzfas, “I understand that you have concerns about the way things are in Meron, but what can we do? Rebbi Shimon is satisfied with the fact men, women, and children are all coming to Meron on Lag B’Omer.”

Unlike most Jews’ yahrzeits, which are sometimes sad days of reflection, since Talmudic times, Yidden who are connected to the Zohar have made joyous celebrations and festivals called hillulot for tzaddikim.

“Also, we celebrate every year on the yahrzeit of a tzaddik because on

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“Until around 80 years ago, the Yidden of Tzfas would go by foot from Tzfas to Meron,” that day, his neshama is sent into a higher level in Shamayim,” said Wertheimer, who pointed out that Rebbi Shimon’s hillulah may be Jewish history’s first recorded such celebration for a tzaddik.

“The Zohar says, ‘Come and celebrate in the hillulah of bar Yochai,’ and so nowadays, we celebrate every yahrzeit of a tzaddik with a hillulah, which was a term that in Talmudic times was used for festivals and celebrations,” Wertheimer explained.

While in the times of the Tannaim and Amoroim, Meron was a Jewish village, which we can see by visiting the village’s ancient shul, Wertheimer said, however in later years, Muslims, and then Ottomans, ruled Meron, which was mostly populated by Arabs, until the creation of the state

of Israel in 1948.

Not only were the local Arabs in Meron not accommodating to Yidden who wanted to visit the kevarim of Tzaddikim, such as Rebbi Shimon during those years, but Turks and Muslims imposed a hefty tax on Jews who came to visit Meron throughout the year.

The Yidden of Tzfas at the time, however, negotiated that they would pay a yearly tax at a lower rate to the Arabs, who in exchange, would allow them to visit the kevarim in Meron, all year round.

In the beginning of the 19th century, Wertheimer recounted, Rabbi Shmuel Abbo, an influential and wealthy French Jew, whom France had named the ambassador to the upper Galil, which is the area of Meron, came to live in Tzfas.

After buying 7,000 dunam, or more than 17,200 acres of the land that surrounds Rebbi Shimon Bar Yochai’s kever, Rav Abu tried, unsuccessfully, to turn the area into a Jewish settlement.

In the 1800s, Rav Abbo also contributed to the Jewish life and presence of Meron by sponsoring a large part of the building atop Rebbi Shimon’s kever in Meron, explained Wertheimer.

In turn, the Yidden of Tzfas wrote a

special sefer Torah in Rav Abbo’s honor to show their appreciation for his efforts in creating a Jewish community in the area.

As part of the Hachanssas Sefer Torah for Rav Abbo’s Torah, on erev Lag B’Omer of 1833, the Yidden of Tzfas started a parade with music and dancing, which would become an annual tradition, in which they carried the Sefer Torah from Rav Shuel Abbo’s house in Tzfas and ended up all the way in Meron.

“Until around 80 years ago, the Yidden of Tzfas would go by foot from Tzfas to Meron,” Wertheimer said. “Later, Jews rode donkeys, and eventually, in the middle of the 20th century, Jews began to drive cars and buses to Meron on Lag B’Omer.”

While from 1833 to 1904, the Yidden of Tzfas danced and walked with the Torah that was written for Rav Abbo, in 1904, his son Reb Yitzchak Mordechai Abbo, donated a Sefer Torah, which is now used for the celebrations that have been going on for the past 188 years.

After the creation of the state of Israel, Meron, happily, once again became more accessible to Jews, but not until 1949.

During the War of Independence in 1948, Jews could not get into Me-

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ron, where Syrian fighting troops were stationed and continually shot missiles into Tzfas, Wertheimer explained.

The next year, however, the hillulah in Meron on Lag B’Omer once more began to grow. Instead of the hundreds who previously made the pilgrimage, soon thousands came to Rebbi Shimon bar Yochai’s kever on Lag B’Omer.

Even last year, when COVID restrictions allowed only a couple of hundred of celebrants in Meron, some Yidden who live in Tzfas were able to secure a special permit that allowed them to enter Meron, as usual, with the Sefer Torah that was donated by Rav Abbo’s son, in hand.

“The hilulah just became more and more popular every year, until 2019 when, according to police reports and Israeli newspapers, at least 500,000 Yidden came to celebrate and bask in the holy spiritual light of Rebbi Shimon’s spiritual revelations.

“Meron on Lag B’Omer is the biggest pilgrimage to the kever of a tzaddik ever: anywhere,” Wertheimer said.

Among the highlights of the hillulah that is attended by thousands of Yidden, are the many hadlakos, or large bonfires that are focal points of the celebrations. Every year, the Bioyoner Rebbe, kicks off the Lag B’Omer festivities by lighting the first and the biggest hadlakah. The Bioyoner Rebbe inherited this honor from his great, great grandfather, “the Rizhiner,” Rav Yisrael of Rizhin, zy”a, who many years ago, bought the zchus of lighting the bonfire, as a way to provide some money to Tzfas community, which badly needed financial support.

The fires of Lag B’Omer, are not

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“Meron on Lag B’Omer is the biggest pilgrimage to the kever of a tzaddik everanywhere,” just celebrating Rebbi Shimon Bar Yochai’s life, like a “super-yahrzeit candle,” but the fires also refer to the spiritual revelation that the Rashbi revealed with the Zohar.

The bonfires also refer to a story that is brought down that after Rebbi Shimon bar Yochai passed away in Pki’in, which is 20 meters from Meron, a fire came down from Shamayim to carry Rebbi Shimon’s kever to where it rests today in Meron.

Another story to which the bonfires of Lag B’Omer might refer is that when Rebbi Shimon and his son Eliezer came out from their cave after writing the Zohar to renter the world, their vision was so full of Torah that they actually set fires to various places on Earth, with their holy vision.

“Somehow all these reasons for the bonfires are true,” Wertheimer said.

Can the atmosphere of Meron on

Lag B’Omer be described?

Although at first, Wertheimer said that he could not use words to explain the hillulah, he said that the day is about “connecting with the idea of what Rav Shimon is.”

“Whether or not you learn the Zohar, we all get so much out of just seeing so many Jews from so many different backgrounds and places and such amazing simcha,” Wertheimer said. “I am sure if you ask most of the people in Meron why they are so happy, they probably wouldn’t have an answer for you because the answer is way deeper than words.”

“Lag B’Omer is a such a big celebration with so many people dancing together. I have never seen that anywhere else,” said Wertheimer who added that he wanted to end with a message.

Even before Yidden got connected to idea of making pilgrimages and hillulot for Rebbi Shimon on Lag B’Omer that date has another special meaning because it was the day that the talmidim of Rabbi Akiva stopped dying, Wertheimer said.

“We also have to remember the Gemara says is the reason that Rabbi Akiva’s talmidim died: because they didn’t respect each other,” Wertheimer said. “I think that can be a very special message for Lag B’Omer. Everybody knows about all the halachos of sefira: You can’t hear music, you can’t cut your hair, and all of that because we are mourning the talmidim of Rabbi Akiva.

“But if we can have a little awareness of why Rabbi Akiva’s students were dying, and why we celebrate Lag B’Omer: that would be a great thing for Kl’al Yisroel.”

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SHAVUOS TABLESCAPE By: Raizy Fried

PURE PASSION I love Shavuos, like I love every Yomtov, because it’s when we as women get another opportunity to create and cultivate an atmosphere of care and festivity. It always touches me how beautiful it is when we women use their gifts, talents and creativity to enhance the experience of Yiddishkeit and Yomim Tovim.

To me this work, is more than just aesthetics, it’s a demonstration of commitment. As I always say; “It’s a form of art I use to express the deep emotions of love and gratitude that stir my soul”.

If setting a table is a breeze for you, or it requires some help, I’ll be sharing some ideas that you might enjoy.

Take a look at these Shavuos table decorating possibilities to set your creative wheels in motion.

LAY YOUR FOUNDATION Before setting up the dishes and cutlery and looking for accessories, think about the kind of look or feeling you want to achieve. Make up your mind as to what type of setting you are going for.

Decorating your table is easy when you start from the bottom up – layering is a great way to switch things out and add new decorations. Begin by selecting a tablecloth. We traditionally use white on Yomtov too.

To keep that tradition, while still having a fresh new look, I feel the easiest way to make a table setting fit an occasion is by buying themed placemats that fits with the theme and mood you’re going for. Another great idea, is using a simple table runner in a fresh pastel color, this gives your table some extra punch while tying it all together in a polished way.

CHOOSING COLORS Spring has sprung and the wonderful yomtov of Shavuos is around the corner. Spring is the most delicate but vivid of all the seasons. Spring colors to me brings a color palette that represents the freshness and lightness we feel in the air.

Pastel colors such as, pale pink, light blue and mint green provides a powdery and soft appearance that flatters the setting, and it’s perfect for spring. Shavuos is the time to say goodbye to the muted colors of winter and to welcome bright and fresh color themes.

DINNERWARE You can continue your floral theme and embrace soft spring pastels with your dinnerware. From classic floral china patterns to bold modern prints, it’s easy to bring a sense of garden freshness onto your table by choosing dinnerware you love. If you love vintage charm, you can gather inspiration from the dinnerware you find in an antique shop, and often pick up great finds at discount stores like home goods. Also remember your disposable options. Check your local Amazing Savings or paper good store to find a whole variety of really pretty elegant options, that are affordable, practical and impressive!

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28 / The Center Spirit / May 2021

FLOWERS TAKING CENTER STAGE Whether you go for a giant flower arrangement in a large vase at the center, a fresh garland winding its way across the table or small bouquets, your Shavuos table will looks lively.

There are so many different ways to approach a spring flower centerpiece for your dining table, and there’s really no limit to what you add.

Vases aren’t the only vessels suitable for displaying flowers. Gather pitchers, tureens, footed dishes even teacups for arrangements. Using the tape grid hack, you can convert anything pretty to hold beautiful blooms. On this tablescape I used a variety of tea pots and tea cups that matched the soft pastel color scheme. Even a simple Mason jar filled with blossoms imparts a sweet ambience.

Though your arrangement can be as simple as a vase filled with daffodils, you can also make a bigger impact with a more dramatic setup. Consider using multiple vases to display a large collection of different blossoms to pack some blossoming oomph onto the table.

The vivid pink tulips evoke the springtime theme, while the white flowers keep an elegant balance of finesse.

Flowers are the most popular centerpiece for all types of tablescapes, but on Shavuos especially, they take center stage. There are beautiful and vibrant sorts available that represent the season best. I like to stick to the colors found in nature, and avoid accessories that are too artificial. ◆ Daffodils are a classic choice. Their wonderful yellow blossoms suit every style and taste. ◆ The great thing about tulips is that they are available in many different colors. This way, they can either fit into or contrast with the other flowers. ◆ An elegant and extravagant way to bring a flash of spring to your dining room is with a few branches of cherry blossoms. There are white and pink varieties that simply look amazing, and these will make a marvelous addition to your seasonally inspired table. ◆ Peonies also have a special place in my heart. Their astonishing, opulent blossoms provide a vivid yet dreamy impression, and I love to use them when they are available. ◆ Ranunculus, daisies, primroses, roses, and so on all make a great impression that will look festive.

◆ A mix of different wildflowers of all shapes and colors is not a bad choice either. Turn your setting into a happy flowering meadow with a variety of different kinds.

SET EACH PLACE With your tableware all sorted out, you can start thinking about how you want each place setting to look.

Are you planning on putting an appetizer or dish at each place setting? Are you serving your meal buffet style or as a multi-course plated dinner? Thinking about these elements is a helpful way to ensure your table is functional and stylish.

After you get your functional bases covered, think about the style of your place-settings. Cloth napkins in coordinating floral napkin ring make a fantastic addition to any place setting.

I find that blintzes usually look great at each place setting. Here’s a showstopping way to present your cheese blintzes, homemade or bought (yes, you can buy some pretty good ones too. Personally, I love Bubbys Polochintas from the refrigerator section); I like to cut them in half on an angle, stand them up on the plate and then combine with cool flavors and favorite toppings.

I demonstrated a classic version with fresh fruit salsa, a Strawberry Shortcake version with Vanilla cream and strawberries, plus a fresh mint leaf for added color and beauty.

Cheese Blintzes are delicious with other flavors as well, Such as Lotus. See the Lotus Version which combines Lotus Cream (simply mix Whipped topping together with a bit of lotus butter), Lotus cookies & Lotus cookie crumbs with diced strawberries.

There are so many other great pairing ideas in my head... Make it yours! Have fun with Oreo Cookies!

Pecans! Custard! Anything, but mustard.

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What are the different types of cheese and the right way to use them

1. Popular cheese variants Cheese is one of those dairy products that most of us love and it is something which can change the taste of the dish completely.

It plays key role in several cuisines of the world and is loved by most of the people.

Aromatic and delicious, cheese is one of those ingredients that can change any dish into a heavenly treat with its goodness. Be it pasta, sandwich, pizza, or even a cracker, you can club it with anything and enjoy its flavours. The very thought of cheesy dishes brings water to your mouth and can make you salivate. Now, while we are talking about cheese, there are several types of cheese found across the world, and they are all unique in their own ways! Each cheese has a different yet peculiar taste and a different use. If you are also a cheese lover, here is a list of all such types of cheese and their uses.

2. Cottage Cheese It is one of the common types of cheese that you use in your daily life and has its origin in India. Made from full cream milk by curdling it and then draining the water completely, it’s rich in nutrition, and is very delicate and soft, which you can digest easily. It has a mildly sweet flavour and can be used to make a lot of Indian dishes such as Palak Paneer, Shahi Paneer,Paneer Tikka, and Salads, much more.

2

Say Cheese!

3. Mozzarella Cheese Be it a pizza or pasta, it is one of the most common and popular of cheese across the world. It originated in Southern Italy and is traditionally made from buffalo milk, however, these days mozzarella is also made from cow and sheep milk. It has a mild flavour with a soft & chewy texture and is used to prepare lots of baking dishes like Lasagna and Pizza. When used in the fresh form, you can use mozzarella cheese for sandwiches and even some salads.

4. Feta Cheese It’s a popular choice for many while preparing salads, as it is a bit tangy and salty in nature and goes well with all the ingredients. Prepared from goat or sheep milk, feta cheese has Greek origins and is a bit creamy in texture. Feta cheese tastes best when it’s served with roasted peppers, olives and nuts. Also, as compared with other types of cheese, it’s highly nutritious and is best enjoyed when grilled.

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1

5. Cheddar Cheese

7. Gouda Cheese

Rich in protein content, cheddar cheese is also known as a highly nutritious cheese type while being rich in calories as well and so, you must think twice before binging on it. It has its origin in England and is named after a village called Cheddar. With a little creamy flavour, cheddar cheese has a smooth texture and is aged for a better taste. As it ages, the taste of this cheese sharpens and becomes powerful and tangy. This cheese can be used in making grilled appetizers and main dishes like Cheese Toasts, Cheese Cauliflower Pasta and Cheese and Garlic Chicken.

Most people cannot pronounce this cheese and it is often paired with wine or casserole dishes. It is pronounced as ‘How-da’ and is named after the Gouda city in the Netherlands. Made from cow’s milk, Gouda cheese has a creamy-rich flavour when it’s not aged. As it ages, the quality and taste of Gouda cheese increases. This cheese is often aged for a minimum of 4 weeks and a maximum of 36 weeks. With this cheese, you can prepare grilled cheese sandwiches, macaroni, salads and soups.

6. Parmesan Cheese Another popular variant, Parmesan cheese or ideally Parmigiano Reggiano comes from Northern Italy. It is also aged from a minimum time period of 12 months to 36 months and has a hard & granular texture. It has a protected designation of origin POD status, which restricts the manufacturing of this cheese anywhere else. Prepared from cow milk, it has a strong and robust flavour that can be added into baked dishes like macaroni, pasta, soups and even salads. Some of the dishes you can prepare are: Parmesan Chicken, Parmesan Rosemary Fries, and Garlic Parmesan Roasted Broccoli.

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Say Cheese!

Say Cheese!

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8 Photography Ideas for Beginners Page 36

Mr. Dani Diamond Gets the Perfect Shot Page 38

Mrs. Shaindy Goldstein Frames Her Future Page 42

Mrs. Libby Brieger Gets the Right Perspective Page 44

Mr. Chesky Ostreicher Says, “Feel the Joy of the Day” Page 48

Special Shavuos Feature

By: Yehudit Garmaise

Center Spirit Magazine chats with four popular photographers who share their experiences from behind the lens.

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8 Photography Ideas for Beginners Stuck at knowing what to photograph? Then these 9 photography ideas for beginners will give you some inspiration, AND help improve your photography skills at the same time! #winwin I know when you are new to photography it can be challenging knowing what to photograph, or understand some of the different ways you can photograph the same thing. That’s why I’ve pulled together this list of 9 photography ideas for beginners that I think are easy enough for those just starting out to do, but that will also still challenge you to take better photographs!

You certainly don’t have to do ALL of these, so just take a scroll down the list and choose the few that interest you, or those that you haven’t already tackled. You might also want to bookmark this page for later, or better yet, pin it to your photography boards on Pinterest so you can find it again when you need it!

All pinned? Yay! Then let’s jump right into our nine photography ideas for beginners...

Get Blurred Background Let kick things off with something simple, but that does immediately give your images a more polished and professional look to them.

Say Cheese!

Blurring the background is an excellent way to bring attention squarely to your subject, so it is used a lot in many different forms of photography. Plus, you can do this with any lens that you have, so you don’t need any fancy equipment to do it!

Another idea with blurring on the background is simply to change what you focus on - so instead of focusing on your subject, focus on another element instead, like in this image here where I have focused on the bubble instead of the face, which gives a completely different image!

Use the Rule of Thirds Another way to add more interest to your images is to use a photography composition tool called the rule of thirds.

All you need to do is imagine that your image is divided into nine equal sections, with two horizontal lines, and two vertical lines (as shown over the top of the image below) Our eyes are naturally drawn to the points where these lines intersect, so if you place a point of interest there, it makes the photo more appealing.

36 / The Center Spirit / May 2021

Starbursts Getting a starburst is yet another photography idea that is great for beginners, and again, it’s simple to do but gives a great effect to your images. You can do this with ANY source of light, for example, the sun, or a streetlight, so you are only confined by your imagination!

Motion Blur How about actively trying to capture motion blur? It’s a great way to get an interesting image AND learn about shutter speed at the same time. Motion blur is when you add blur to the areas of the subject that are moving - you can see it in the fidget spinner below(My son’s latest obsession) - where you can SEE the movement of it going round.

Again, this isn’t too terribly tricky - all you need to do is make sure that you remain absolutely still, and that you choose a shutter speed that will allow you to get motion blur on your subject. I have a full step by step guide on how to do this (along with a free download) over on this post how to photograph movement with motion blur, so head on over there to get all the steps and some suggested shutter speeds.

Shoot from Above We can sometimes get stale in how we take photos, because we are always taking them from the same angle, so why not switch it up a bit? It’s great way to get a more unusual viewpoint and therefore add some interest to your images!

Shooting from above always helps create an interesting photo, because the birds eye view is not something that we usually see. And of course, it’s super simple, just get above your subject and shoot down!

If it’s sunny where you are, it’s also a great way of being able to photograph shadows, which is another way to add an interesting twist to your photos.

Negative Space Composing an image with negative space can be a great way to add a more artistic feel to your images - and the best news is it is simple to do, and you don’t require any vast photography knowledge to complete it.

Negative space is simply an area of “empty” space around

the subject of your image. This empty space doesn’t need to be completely neutral, but you do want one that doesn’t draw your eye away from your subject.

This image below has negative space, in this case just simply a black background, and it helps create a feeling of space in your image, and a feeling of calm too. Try it out!

One Subject: 10 Ways This classic artists exercise is a great one beginners (but even for when you get more advanced and you need to kick start your creativity!) because it is simple to do, yet challenging.

All you need to do is take ONE subject, and photograph it is TEN different ways. It does need to be completely different ways, so have a think about how you can use different angles, light, colour and even texture to create different photographs.

Please don’t spend stuck trying to choose an item, it really only needs to be a simple, everyday object. (And if you just want me to tell you what to use, then use the classic EGG!)

Silhouette Silhouettes are a great idea for a photograph if you are little more advanced. You do need to take control of the camera yourself to get one of these (at least intentionally!) but they are worth it :) How about actively trying to capture motion blur? It’s a great way to get an interesting image AND learn about shutter speed at the same time. Motion blur is when you add blur to the areas of the subject that are moving - you can see it in the fidget spinner below(My son’s latest obsession) - where you can SEE the movement of it going round.

Again, this isn’t too terribly tricky - all you need to do is make sure that you remain absolutely still, and that you choose a shutter speed that will allow you to get motion blur on your subject.

So, there you have it - 8 photography ideas for beginners that aren’t TOO complicated to do when you are starting out, and that will help you improve your photography skills!

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Say Cheese!

Dani Diamond Gets the Perfect Shot

38 / The Center Spirit / May 2021

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Fashion and portrait photographer Dani Diamond has a life philosophy: “I wasn’t born talented, I was born ambitious.”

After growing up in Cleveland, Ohio, attending Yeshiva Ateres Shmuel of Waterbury, in Waterbury, Conn., and studying business at Post University in Connecticut, Mr. Diamond, a former barber and woodworker, was looking for both a job and a hobby.

After asking one of his friends, who is a photographer, whether he could “hang out with him” to see what he does, Mr. Diamond found not just a job or a hobby, but his passion and his life’s work.

Center Spirit Magazine spoke with Mr. Diamond to see how he makes his magic.

CSM: When you spent time with your photographer friend, what did you like about photography?

DD: I really fell in love with the technical side of photography, and eventually I found a desire to connect with people, to understand people, and to make them feel comfortable. I wanted to master that, so that when I took pictures of people, I strove to capture unique expressions.

I wanted to be able to make people feel comfortable, so I could capture important moments: not just fake, cheesy smiles. For instance, if someone has a more reserved personality, I wanted to capture that in a portrait. When looking at the portrait of a reserved person, I want viewers to see the humanity of someone, so that they think, “This person looks like he is reserved, but I could still be friends with him.”

CSM: How did you learn more about photography?

DD: I never took a photography course, ever in my life. I watched some online tutorials. I am a firm believer that mastering the skills that are necessary to becoming an artist is not something that can be taught, but rather artists genuinely learn skills when they are passionate about their crafts.

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CSM: How did you get into fashion photography?

DD: My father-in-law makes suits in Italy for Saks, and after I got married, he asked me to do a fashion shoot for him.

Although, at that time I didn’t know much about fashion, I did it, I really enjoyed it, and I told myself, “This is what I want to do.”

Every photographer dreams of shooting fashion, but very few can make comfortable livings doing it because there just aren’t that many jobs. But, I really put my mind to it.

At first, I struggled. I worked really hard, and I put my business skills before being an artist.

I thought a lot about how I communicate with clients, how I marketed myself, I make sure to keep clients happy, and how to put them before me. For instance, I make sure to get back to people right away, and I am not rigid about the way I do things. If one client wants something that is out of my comfort zone, I bend over backwards to make happen whatever needs to happen, and it really paid off over time.

40 / The Center Spirit / May 2021

One thing led to the next.

CSM: How does your business background help you in your photography?

DD: Sometimes, photographers want to start businesses, and they think, “I need an office, a secretary, and the latest camera,” but they don’t need those things. I knew to keep my costs and my overhead really low, so I could charge less, and my profits would be higher. Because of my planning, I was able to get by: feeding my family, while building my business, without having unnecessary costs.

For example, before my wife and I had our four-year-old twins, for an office, I was using one of the extra bedrooms in our house. Once we had kids, I converted my detached garage into my office.

I completely fixed it up with heating, cooling, carpet, couches, shelves, and everything I needed. I had to put in an up-front investment, but now I don’t have monthly bills for rent for office space.

CSM: Where might people see your work?

DD: Mostly on social media and websites, but I shot ads for TH Interiors, a furniture company, for the latest issue of Mishpacha, and I also shot for Bonei Olam, the non-forprofit Jewish fertility organization, which featured the images on a lot of bus stops.

CSM: Do you ever shoot family pictures or simchas?

DD: No, that is not something I enjoy doing because I don’t like taking pictures of people who don’t really care to be in front of a camera. There is always that husband or child who needs to get bribed with ice cream and candy for standing still. I want to work with people who want to be in front of my camera, so that I can concentrate on being creative.

I enjoy working one on one, so I do portraits for executives, portfolios, and shidduchim resumes.

CSM: Without having taken photography courses, how did you learn to create such amazing images?

DD: I was so ambitious and passionate about creating good images that I broke down the “science” of what makes an image amazing.

For instance, I spent months perfecting each element, such as lighting, the colors of the background and of the clothing, the actual wardrobe, which colors complement each other, and the background scenery. I studied each one of these different things, and I was able to come up with an equation that gives me perfect results. Photographers, however, have to keep in mind that if their subjects look uncomfortable in front of the camera, the pictures will be worthless.

People’s discomfort shows in their eyes, their mouths, and their body expressions.

CSM: What is the secret to posing for great pictures?

DD: You have to be really confident, which is something

that has to come from within. When people are confident, their body language replicates that feeling.

something you know for sure you can fall back on, and also do photography on the side.

When I say “confident,” I don’t mean you should walk around the street walking around saying, “I am awesome,” but you have to feel really satisfied, happy, and secure with yourself. So, to me, great posing is so much about the exact positioning, but it is more about how you feel.

When someone feels confident, their hands and shoulders naturally fall into the places they need to convey comfort and ease.

To create portfolios, photographers should make sure to start working for free. Your main concern should always be to create a set of images that blow people away. And then once you are good at that, you can start charging.

Subjects should avoid opening their eyes too wide, as if they are fearful and also should avoid squinting, in which eyes are almost closed, as if they are having trouble seeing.

When people exude confidence, their eyes have what is called a slight “smize,” or a playful expression. Also, subjects should learn to “squinch,” which is when those photographed keep their eyes open, but they bring their eyelids down, in a confident, relaxed way.

CSM: What are your tips for anyone who wants to become a professional photographer?

DD: There are a lot of photographers out there, so I would say: play it the safe route, go to school, get a degree in

CSM: What should photographers keep in mind, once they have started to assemble some amazing images of which they are proud?

DD: Don’t overwhelm people. If you drop a book with 100 images in someone’s lap, that person will browse through it, without being able to concentrate on any one image.

Sometimes we are excited to show people everything we are doing, but a bombardment of too many images can take away viewers’ ability to focus on, say, three images that are absolutely amazing.

So, only put your very best work forward: Just one to three amazing images. Then, viewers can take their time to appreciate each picture. Rather than seeing many mediocre images, the world wants to see fewer amazing images.

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Shaindy Goldstein Frames Her Future

42 / The Center Spirit / May 2021

While feeling discontent working for an Amazon business, five years ago, Shaindy Goldstein, started as a hobby, to do photography.

“I am a big believer in enjoying what you do, and then you don’t work a day in your life,” said Goldstein, who grew up in Williamsburg, and now lives in Lakewood.

“So, I thought, ‘Let me find something I like doing.’ “ After taking a photography course in Boro Park with Devorie Zutler, who teaches girls how to set cameras, how to frame shots, and look through lenses, and “a lot of practice,” Mrs. goldstein said, she runs her own successful photography business for simchas, occasions, and portraits.

Center Spirit Magazine spoke with Mrs. Goldstein to find out how she takes her perfect shots.

CSM: When you started taking photography classes, had you already been interested in photography? Did you already take a lot of pictures on your own?

SG: I just started to try to see what I would enjoy doing.

I am on the creative side, so I knew that photography could be something for me. I knew, “I can do this.”

So I just started doing it. I just went for it.

CSM: How did you know you had a talent for it? You had a suspicion?

SG: “Practice makes perfect,” she said with a laugh.

CSM: How do get your ideas and inspirations for setups for shoots? Do you prepare particular ideas before shoots or do your ideas come more spontaneously?

SG: I sometimes get inspiration for family poses and other photography by from scrolling through Instagram and Google, but in general, ideas just come more spontaneously when I start working with the families I shoot. I don’t use props because I like a clean style.

For example, in the summer, I had a family with a 9-yearold son who had special needs and could not walk.

Someone always had to hold him, and so I wasn’t sure how I could have the family pose with a child who could not walk.

When I saw a little pedestrian bridge, the idea popped into my head that one of the family’s older children or the father should hold the 9-year-old boy on his shoulders, as a “fun pose,” as they stood on the bridge, and that turned out to be really fun. You just have to be creative.

CSM: Does anything ever unexpected happen during your photo shoots?

SG: I did a photo session with a family who wanted to dress up as horseback riders and shoot at a farm, which was really cute. While I was posing the family in front the gates of the farm, a horse that I could not see behind me startled me by snoring right into my ears. I said,

“Oh my gosh,” and at first, I jumped really high away from the horse. But, seeing the opportunity for great pictures, I quickly ran back into position to get the shots of everybody laughing.

CSM: Were you among those who thought that horse surprising you was funny?

SG: At first I was shaking, but then I thought, “That was really funny.” I was happy my clients were having fun.

CSM: Where do you most love to shoot?

SG: I specialize in outdoor photography, and I don’t have a favorite. I just work with whatever I have, especially upstate, where I have a very nice place I go to. I really like little wooden bridges, and there are many upstate. That is really fun. In Lakewood and Brooklyn, there are many state parks with many trees around, so I take them there. It looks amazing, and it just comes out stunning.

CSM: What do you most like about your job?

SG: I love kids, and I love snapping pictures. I just did pictures for a friend who asked me, “The kids don’t drive you crazy?” I said, “No, I just love doing this. I love just holding a camera. I guess I have “photography eyes” because when I see scenes that I want to shoot, I immediate start to frame a beautiful photo by deciding where I should stand and what I should include in the shot.

CSM: When readers feels like they have the necessarily talent for professional photography, what do you think the best thing for him or her to do if ever someone wanted to do it professionally?

SG: Practice as much as possible by offering to shoot friends and family for free. Then you become very confident with your work. Sometimes, during early shoots, I would look at in the back of the camera the pictures I took during the photo shoot, and you think, “Oh my gosh, this is not good.” But then, later, after I got home and I looked at my computer and I looked at my photos again, and I often thought, “These are really amazing. Only later, can we look at our work and say, “This is really nice. “ Just keep on practicing, and you will get there.

CSM: How long did it get to take until there were good shots?

SG: It took me a year for me to call myself a photographer.

Half a year into shooting for free, I started charging when contacts outside my family and friends started to hire me already. I charged a little bit, just to feel like.

“I can do this.” I had enough practice. I just went up in price, and my pictures got better and I was having a lot fun. I am really enjoying it. Every single day.

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Libby Brieger Gets the Right Perspective

44 / The Center Spirit / May 2021

After attending the Bais Yaakov in Boro Park and the New Seminary in Flatbush, and getting married, Libby Brieger took courses in Baltimore with Chaya Braun photography, while getting a Master’s degree in psychology from Adelphi University on Long Island.

“Psychology and photography are very intertwined,” explained Mrs. Brieger, who specializes in newborn photography, but in May, she also plans to start practicing as a play therapist, which is a type of mental health counselor. “I am always going to work with kids; It is going to be amazing.”

object to a part of the photo shoot, mothers often go right to bribery.

But we also have to both affirm children when they are upset and also give them choices to empower them. For instance, when a 3-year-old child was recently crying at a photo shoot because his mother was getting her picture taken with his father, his flustered mother kept offering the boy cookies, screens, and water.

Mrs. Brieger took time to speak to Center Spirit Magazine after doing six photo shoots in one day in front of the cherry blossoms at Brooklyn Botanic Garden.

So, I said to the screaming little boy, “You are very upset right now, I know. You are upset that Mommy and Daddy are taking pictures, but listen, we have to take pictures. We have to take pictures because you want to go home, and guess what, I also want to go home, so we have to get this done.”

“It is so dreamy and gorgeous there,” Mrs. Brieger said, “and it is really close to Boro Park: just a 15- to 20-minute drive.”

I also told him, “But is ok that you are upset. You are allowed to be upset. You can cry. It is ok.”

CSM: How are photography and psychology interrelated?

The 3-year-old understood everything I was saying to him, but parents don’t understand. They usually go straight to bribery. I like to tell parents, bring the bribery, but also bring low expectations because if you are not stressed, then the child won’t be stressed.

LB: “With psychology you are always trying to get a different side of people,” said Mrs. Brieger, who also has several friends who are both photographers and also work in the field of mental health. “When someone is sitting in front of you, you need to hear from them what is going on in their lives, and he or she is not going to tell you unless you seem like an open, inviting place for them to open up.

Why are so many therapists also photographers?

It is because we like seeing different types of people. When you take a photo of someone, you have to get a perspective, the right angle.

As I take photographs of newborns in two-hour sessions, I am somewhat like a mental health counselor because the moms sit, watch, and tell me about their births and about what it is like for them to be Moms.

I like to be an open, inviting. I am not giving advice. I am just listening and letting their feelings to all come out. I am happy to listen.

I wonder, “Have these women had a chance to tell anyone what they need to express about giving birth, about being Moms, and about what issues they have with their kids?

Are their husbands dealing with their own things? Are their Moms listening? Who is listening?”

I create a very calm, quiet experience, which benefits both the babies and the Moms.

I used to struggle and ask myself, “How can I be a therapist and a photographer?”

“But now, I tell myself, ‘Listen, I am going to do it, and everyone is going to have to roll with it,” Mrs. Brieger said with an enthusiastic laugh.

CSM: Does your background in psychology come in handy with all the children and people with whom you work?

LB: When a child is being difficult, or if a couple is in a bad place, I bring in my psychology background. For instance, when children do not want their photographs taken, or

It is also important that instead of always telling our children what to do, we make sure to take care to follow their lead sometimes, in their preferences.

I follow my child because that is how he is the happiest. He is his own person. Imagine if you had someone telling you all day: “Get up now, let me wipe your nose, we are getting dressed now, we are going to the park now.”

Some parents just boss their children around 24/7. Maybe kids also want a say in what they want to do.

I love to give my toddler options. I do Montessori with him.

He is very independent. Baruch Hashem, and I like to let him lead the way. Like with playing, I don’t give him a toy, he picks a toy. When he eats, he picks what color plate on which he wants to eat.

I like to give him small, little victories throughout the day so that he feels confident in his own house. He doesn’t feel uncertain or fearful because he is worrying, “What is happening now? Where are we going next?” which is why many toddlers are more edgy. So I apply my ideas about giving children affirmations of their feelings and choices in what they do to have more successful, smoother photography sessions.

CSM: How does your background in psychology help when adults are non-cooperative or stressed?

LB: From my background in psychology, I am very sensitive to any feelings that are “in the air.”

I use my sense of humor to help to relax people. To diffuse an awkward environment, I start cracking jokes, just being funny, and eventually, I will get a smile or two and people start to relax.

Last night, for instance, a couple came in for a photo

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session, and they did not say a word, as if they weren’t speaking. I am 4’11, and the man was a very tall, maybe 5’11, Chassidish man with a long beard. So, in kind of a funny way to lighten the mood, I said, “Oh let me get my ladder because you guys are way taller than me,” and the guy thought that was funny.

CSM: Did you parents support your creative spirit?

And then when I was up on the ladder, and I told the couple, “OK guys, please look like you don’t want to kill me,” and they just laughed and loosened up.

Sometimes parents just leave their kids’ expressive outlets up to their schools, but creative kids need creative outlets at home too. My parents always gave me those creative outlets, and I encourage other parents to do the same to help their creative children to express themselves, blossom, and grow.

Everyone has a sense of humor.

CSM: Did you take a lot of photographs always?

LB: Yeah, always. I always loved photography. I had a digital camera that was really good that my parents got me, and I started experimenting from there. I liked looking through the lens and capturing images, and the best part was looking at the photos afterwards of the art I had created because I would do crazy things to make great pictures.

For instance, my earliest memory of taking pictures was when I was maybe 13, taking photos of my nieces and nephews, and they are 10 and 11 years old now. I have pictures of them when they were 3, saved on my hard drive.

I would tell them to lay on the ground with mud, give them rose petals, and then I would find a shed with ivy climbing up it. I would tell them, “Stand there.” And I didn’t know anything about photography. I just was taking pictures from what I thought was cool.

LB: My parents always gave me what I needed. When children show that they have a little creativity in them, parents should make sure to give them cameras, canvases, paintbrushes, and whatever they need to do what they want to do.

CSM: What was your photography training like?

LB: I always did photography for fun, but when I started to think about doing photography as a business, I started learning with an online course, which is when I first thought, “This this is amazing, I would love to pose newborns. This is the most fun job ever.”

Then, I drove down to Baltimore to learn with Chaya Braun, who teaches you everything, for a full day: 9 to 5pm. We used two different baby models, and she lets you take the photos. Then, I took three lessons in one week at Vivid Photo Studio in Monsey, where I learned editing and lighting in a nine-hour course. I continue to take online courses all the time.

CSM: When you were growing up, were you creative in general?

Photography is really fun; It is not work for me. It is pure fun. I don’t get tired taking pictures, even if I have six shoots in one day. I can just shoot all day. It is not a problem.

LB: I am a very creative person in general. I always liked to look at fashion magazines, and really any magazines. I was obsessed with anything that had art in it.

Photography is art, and it is a form of expressing myself from which I really get energy.

CSM: What inspires you creatively now?

Although I am not amazingly good at painting and drawing, I love to do it. Sometimes, I will pick up a paint brush or just draw, and I would say, “Oh this is my happy painting” or “This is my sad painting,” she says with a laugh.

LB: I get inspiration from literally everywhere. Sometimes, when I drive to New Jersey, for instance, and I see tons of gorgeous wheat stalks. I always think, “I want to shoot there.” Or I if see gorgeous trees, a pretty dog, or anywhere I go, I just starting thinking, “Imagine if I did a shoot there…”

Also, on Instagram, I follow all the top art photographers. I constantly feed myself art, art, art.

Say Cheese!

But at the same time, I don’t really need specific inspiration or stimulation to want to create. Sometimes, I take my out pillows and blankets, put them by my window, have my 2-year-old son sit there, and take a cozy window shot of him.

It doesn’t matter to me wherever I look: everything can be transformed into something beautiful.

CSM: How do you handle mishaps at work?

LB: If I make mistakes, I am just honest with clients, I roll with it and recover.

When I first started, for instance, and I didn’t know anything about running a business, once my husband and I were up in the Catskills, and I got a call that a client was at my door in Brooklyn waiting for me.

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That is when I realized the importance of carefully maintaining a calendar. So I ended up giving the woman a free shoot, so she was happy, and I was happy.

Another mishap took place when thinking the newborn twins who were coming in were boys, I set up my whole studio in stunning blues, beiges, and grays. When the mother walked in with two pink car seats, my heart skipped a beat.

After I realized that the mother had girls, I asked, “Can you give me a minute?”

I was honest, and I just told her that for some reason, I thought she had boys, so she was, unfortunately, going to have to relax and wait, while I re-do everything that I had set up. She was laughing, and it was funny, but I didn’t let myself get flustered.

Also, once my memory card on my camera ran out during a shoot, and I couldn’t find another one after feverishly looking through my bag, so I had to call my husband and ask him to go buy me a new memory card. It was highly embarrassing, but these things happen.

When I got the memory card, I felt really badly, so I gave the clients an extra half hour to compensate for the wasted time. They always end up happy.

CSM: What do you love most about your work?

LB: I am obsessed with babies and kids, so when I am holding a newborn, I feel like that that is my Zen. They are just so new, such blank slates and so yummy. I love getting to meet with little kids, which is what my degree is in.

What really motivates me are my clients’ positive reactions to my photographs. Especially because newborns change so much every single day, my clients are always so happy to have pictures to remember how tiny their babies were when they younger.

People are always so pleased to have the photos, and I am a people pleaser, so I get high off of it.

I love that I can make people happy. I can help people. I can make them feel good. They can hang stuff on their wall and be so happy about the images that I give them. It is so much fun for me.

Also, I just love to take the camera and express myself through the photographs because you can take photographs with so many different people, and I love people.

When you take a photograph, you get a different perspective of anything.

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Chesky Ostreicher Says, “Feel the Joy of the Day” 48 / The Center Spirit / May 2021

Although Chesky Ostreicher, the owner of Sky Studios, did not start taking photos professionally until 2003, six months after opening a studio in his photography store Forever Photo in the Monsey Hub, back when he was in yeshiva in the 1990s in Eretz Yisroel, on trips, he took photographs of his friends.

“I was the one with the best camera, and so I used to sell the pictures, each for two shekels, which helped me to pay for my camera and my film so I could keep taking pictures,” remembered Mr. Ostreicher, who was born in Manhattan, mostly grew up in Williamsburg, lived for a few years in Israel, and now lives in Flatbush.

When Mr. Ostreicher opened his Route 59 photo store that sold film, frames, passport photos, and film developing services, customers kept asking him whether he “did photography.”

“The answer was always, ‘No,’” remembered Mr. Ostreicher, who continues to take photography seminars on a regular basis. “I can always say that I learn something new, or I get a better understanding of something that I heard so many times,” he said.

When a customer asked Mr. Ostreicher whether he could do some work for him and gave him the name of Frank Dispensa, a photographer whom, the customer said, “could teach him everything.” Within six months, the prominent wedding photographer was on his way to translating his raw photography skills and keen eye into becoming a trained artist.

CSM: When you were a yeshiva student, did you understand that you had an eye for photography? Was it something that came naturally to you?

CSM: What did you most learn from photographing 503 children?

CO: I learned to be patient. Subjects will not respond when you yell at them. It doesn’t matter the situation. I never raise my voice at events.

Kids, especially, do not respond well to yelling or screaming.

Kids can feel very quickly whether the photographer is nice or not. If the photographer is angry or is yelling at kids, why would those kids even look at him?

When kids are 3, they are not afraid to do whatever they want. They just run off the stage, just cry, or do whatever they are going to do.

Patience is probably the number one thing, not just with the children, but also with the parents, who can get very frazzled and frustrated when their children are not cooperating.

A lot of times, I have had to ask parents, “Please wait outside in the store, and let me take care of the child.”

When the parents are not calm, their children become upset: it is just natural. The children want to please, but maybe they are not in the mood, they are tired, hungry, or grumpy.

If the parents are not there, it is sometimes easier.

Also, parents should remember that children are not going to be photographed like mannequins.

Now, I have a 3-year old who likes to hold a cloth diaper with a thumb in his mouth, and at the wedding of one of my children, the photographer said to take away the diaper and take the thumb out of his mouth, but I said, “No, please just photograph him the way he is.”

CO: I didn’t think my pictures were because of me; I thought it was my good camera, which was an Olympus IS1. But, now I know: a good camera can help you, but…only a little.

We want to capture kids and people as they are, with natural smiles. So, if a kid is holding a toy in his hand, instead of taking it away, we can just let the kid hold the toy, if it makes him happy.

CSM: What is the best thing ambitious photographers can do to get a lot of experience and a beautiful portfolio ready?

CSM: When did you pivot from shooting children’s portraits to simchas?

CO: Well, photographers need to practice. I always enjoyed taking pictures of my kids. When I was starting out, I had three boys, who were 3, 5, and 6: none of whom liked to sit still. So, I would pay them a quarter for each shot they let me take of them.

CO: I had regular clients who did upshearn pictures and family shoots, but I wasn’t making any money. Then, before digital, film and film processing was expensive. Eventually, people started asking me to shoot bar mitzvahs and engagement parties, and then weddings.

But people who are creative should offer their work for free, as they are getting established.

At first, I was very reluctant to shoot simchas because, unlike studio sessions, which can be re-done when the results aren’t good, no one can redo a wedding. You have one opportunity, and that is a lot of responsibility.

I put an ad in the Community Connections paper that I was opening a photography studio and on two Tuesdays from 8am to 8pm, I offered free photo shoots and a 5 by 7 portrait for each child.

In two days, I photographed 503 young children. When you give away stuff for free, people will come.

It took a lot of time, a lot of patience, and it gave me a lot of practice and publicity, which is what I wanted.

I had a fear of failing and not being able to deliver what they expected.

Finally, a photographer friend of my father pushed me to do simchas by saying, “Don’t worry, you can do it, you’ll be fine.”

When another friend who was making a small wedding in 2005 asked me to shoot it, I finally said, “Yes.”

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CSM: And did it turn out to be an OK experience?

CO: “Actually, it was a nightmare,” Mr. Ostreicher said with a laugh “The electricity went out before the wedding, and I had to go shoot everything on battery-operated equipment, which made my life a lot more difficult. I was shooting film at the time, so I couldn’t check the pictures in the back of my camera. I metered the lights, dialed in the aperture, and shutter speeds, and took the portraits.

Only after the job, was I able to develop the film and see what the pictures looked like.

I was sweating buckets, but, Baruch Hashem, the pictures came out great, and I learned a lot.

CSM: What inspires you creatively?

CO: My teacher taught me: I have to feel that I am overcharging my clients. It is good to feel a bit guilty about what you charge because when you charge a lot, then you will ensure that you give your clients 100%.

If you feel that you are working at a discounted rate, then you just won’t have that same drive to give clients 100%. So, I do charge a lot in order to be able to deliver.

Another thing that inspires me is something that was told to me by one of my clients, who has since passed away.

Say Cheese!

She told me, “You are only as good as your last wedding.”

And I try to remember that every time I do a wedding, no matter whether someone is my regular client and I have already done five weddings for them, I am only as good as this one because if I don’t deliver, customers are not going to take me back for the next simcha.

Parents have raised their children their entire lives and have waited for this day. Marrying off children is their greatest joy, and my responsibility is to simply deliver the best.

Also, I am just really excited to create new art.

CSM: What are some secrets to getting great simcha photographs?

CO: First, baalei simcha should know that they must show up on time to give the photographers the time that they need.

Most photographers have the skill and ability to deliver, but when brides show up for their sessions an hour late,

50 / The Center Spirit / May 2021

photographers are going to be limited as to how much time he has.

Also, when clients trust their photographers, their photographs will generally come out a lot better.

Just like, when you ride a horse, if you feel unsure, and you don’t have confidence in yourself or the horse, the horse will feel that uncertainty and not cooperate or throw you off.

When clients are confident, they photograph beautifully.

They will have much nicer photos than if they are unsure or if they don’t have the confidence that I can deliver.

It comes down to trusting the photographer can photograph you in the most beautiful light.

Finally, for brides and ladies who wear makeup, they should remember not to use highlighter or anything that shimmers because makeup or highlighter that has tiny specks of glitter reflects in the light like little mirrors, which make faces look shiny.

With the wrong makeup, you could have a bride who looks like she is sweating buckets because her whole face is shining with glittery makeup.

Makeup that is completely matte, and not shiny, is better and photographs the best.

CSM: How can people who may feel unsure or selfconscious about the way they look project an inner confidence and a feeling that they are relaxed?

CO: The way to look happy in photographers is to actually feel happy. People who are nervous should try to think of something that is funny or that makes them happy.

Just look natural. Don’t try to portray or project what you are not. Be happy in your own skin.

Project a feeling that you feel good about yourself.

Of course, it is very hard to tell someone, “Don’t be selfconscious about how you look,” because if they are, then, that comment doesn’t help at all.

I just try to encourage people to be in the moment, to be excited to get married, and to enjoy their own simcha.

Feel the joy of the day. Be happy in the moment.

Home and Food Corner

51

NEWS DESK Sources: vinnews.com, boropark24.com

Osh Kosh B’Gosh and Carter’s Closed Their Doors On 13th Avenue On Monday, the Osh Kosh B’Gosh and Carter’s stores that for approximately seven years stood on 4316 13th Ave., closed their doors on Monday.

“We’re officially closed,” said employee Natasha Winters, who has been working in the store for the past few days to help box up the children’s clothing and send it to other stores. “The

lease was up, that’s it.”

BoroPark24 called the Carter’s corporate office to try to find out why the store decided not to renew its lease, but the store would not release the information. The store also does not know what will move into the space.

Osh Kosh B’Gosh is a subsidiary company that is owned by Carter’s.

Many Capacity Restrictions on Businesses in New York to End on May 19 Gov. Andrew Cuomo is lifting most state-mandated COVID-related restrictions will be lifted on businesses on May 19.

“This is a major reopening of economic and social activity,” said Gov. Andrew Cuomo, who explained that restrictions will be lifted on retail, food services, gyms, fitness centers, amusement parks, family entertainment, hair salons, barber shops, and offices.

“I believe in the trajectory [of decreased COVID rates] we are seeing.”

In addition, restaurants, museums, theaters, and Broadway will be open on May 19, on which day large outdoor stadium capacity will go to 33%.

On May 17, curfews on outdoor food and beverage service also will be lifted, the governor announced.

Per guidelines of the US Centers for Disease Control and Prevention, however, New Yorkers must still maintain 6-feet of space between people, unless they are vaccinated or have had recent negative COVID tests, Cuomo said.

“If you want to go to a social event, get vaccinated,” Gov. Cuomo said.

On Thursday, Mayor Bill de Blasio announced that New York City will be fully open on July 1.

However, Gov. Cuomo was reflective about the “tremendous damage that has been done” as the state awaited its reopening.

“Yeah, we are reopening,” Gov. Cuomo said. “But the [only] goal is not just reopening. A lot damage was done on a lot of levels: psychological damages, divorce, children who were left at home for a year and didn’t socialize. What is the effect on people who have been isolated from loved ones?”

Gov. Cuomo said that now is a time to “re-build and re-imagine New York,” just as the state did after 9/11 and Hurricane Sandy.

“If the house gets knocked down, we are going to build a better house than ever before,” Gov. Cuomo said. “[Rebuilding in smart ways] is part of being ‘New York Tough.’

“Yes, you knocked us down, but we are going to get up, get up smart and strong and united and make this an opportunity to rebuild a New York that has never been built before: cleaner, safer, and more economical.

“We are going to use our competitive advantage: We are fast, good and smart, and we are going to come out of this reset before our other competitors.

“This can be a moment for a New York renaissance.”

Wisconsin To Require Holocaust Education Starting In 5th Grade WISCONSIN (JTA) – Students in Wisconsin will now be required to study the Holocaust at least twice between fifth and 12th grade.

A bill signed Wednesday by Gov. Tony Evers mandates that lessons about the Holocaust and other genocides be included in social studies classes at least once between fifth and eighth grade, and again in high school.

“This bill will affect generations of kids in our state and bring increased awareness, and recognition in our schools to the tragedies of the Holocaust, the pervasiveness of anti-Semitism to this day, and hopefully cultivate a generation that is more compassionate, more empathetic, and more inclusive,” Evers said in a statement.

The measure, which was passed unanimously by the Legislature, makes Wisconsin the 19th state to require Holocaust education in high school, according to the U.S. Holocaust Memorial and Museum.

Evers signed the bill at the offices of the Milwaukee Jewish Federation, which advocated for it.

The legislation comes months after a survey showed that more than 10% of U.S. adults under 40 believe Jews caused the Holocaust and about half could not name a single concentration camp or ghetto.

The same survey found little correlation between levels of Holocaust knowledge and whether a state required Holocaust education.

Suspect Arrested For Vandalizing Bronx Synagogues BRONX (JTA) – A man has been arrested on hate crimes charges for a string of attacks on synagogues in a Jewish neighborhood of New York City.

Police arrested Jordan Brunette, 29, early Saturday morning in the Bronx neighborhood of Riverdale, according to ABC7NY, a local TV station.

The arrest came after he allegedly broke into a shed at the Conservative Synagogue Adath Israel of Riverdale, stole a bicycle and threw Jewish holy books on the ground.

Police said Brunette is also the sus-

pect in a string of recent attacks in which someone hurled rocks through windows and glass doors at four Riverdale synagogues, including the one he vandalized Saturday. He’s facing several charges, including burglary as a hate crime.

“I think that this will bring a great sense of relief to that community,” said John Miller, the NYPD’s deputy commissioner of intelligence and counterterrorism, according to the New York Post. “Hopefully life will resume back to normal and people will be able to worship without fear.”

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Tips to Stay Nutritionally Balanced While Enjoying Shavuos Desserts By: Esti Asher, MS, RDN, LD

Shavuos is a time where dairy desserts are abundant. Often times, these desserts do not fit the typical description of healthy and well-balanced. They may have large quantities of sugar and full-fat dairy, along with other less than desirable ingredients for our health. However, they are usually delicious, enjoyed by family and friends around us, and very appealing. Also, because of the popular minhag to eat dairy on Shavuos, it may be that one time each year where specific (and highly anticipated) dairy dishes are present at your table. So, the big question is: to enjoy the delicious Shavuos desserts, or not to enjoy?

The foods that we eat have an impact on our health. While each individual has his or her unique health circumstances and goals, a balanced and moderate approach (unless instructed otherwise by your physician or dietitian) is often the most practical, enjoyable and sustainable. In other words, it is ideal to avoid the “all or nothing” mindset – to include foods that are healthy and helpful to our body, as well as foods that are more of a treat and not as helpful to our body. This mindset and practice will consequently allow yourself the freedom and flexibility to approach your Shavuos food choices in a thoughtful and empowered way.

Esti Asher, MS, RDN, LD is a Registered Dietitian Nutritionist and Self-Care Enthusiast on a mission to help women reach their ultimate health and wellbeing potential inside and out. She shares credible, clear and inspiring nutrition information with women via her virtual private practice with a focus on speaking engagements. To contact Esti with feedback or inquiries regarding her nutritional services, please e-mail her at: esti@estiashernutrition. com or visit estiashernutrition.com.

Disclaimer: The information relayed is not meant to be used as Medical Nutrition Therapy or to contradict a medically prescribed diet. Please consult with your physician if you have specific questions regarding your specific health.

56 / The Center Spirit / May 2021

6 tips to stay nutritionally balanced while enjoying delicious desserts this Shavuos (and all year round).

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4

Stay hydrated. Drinking an adequate amount of water (especially as the weather warms up) helps our body in numerous ways. A few benefits of being properly hydrated include: increased energy, increased ability to recognize hunger cues and increased mental clarity. Often, thirst is mistaken for hunger, which may lead to overeating – especially with many delicious Shavuos foods around. If you are well hydrated, then you can be more aware of your body’s hunger and satiety cues.

Therefore, someone who is well hydrated is better equipped to be thoughtful and intentional when choosing foods to eat.

2 3

Savor instead of swap. Think about the big picture. Do you want to eat cheesecake and cheesy quiches? Would you prefer to skip them this year? Be thoughtful and honest with yourself – you know yourself best! While you can definitely adjust your Shavuos menu using fat-free dairy and sugar-free ingredients, I generally recommend sticking with the traditional basics in moderation.

6

Be strategic. Think about the different foods and desserts that may be available at your Shavuos meals (or during overnight learning). With a balanced and moderate approach in mind, consider which foods you may want to treat yourself to. At the meal itself, look at the food and dessert being offered, and think about what you would especially like to enjoy; wait for all the food to be out in order to give yourself the opportunity to make the decision confidently. Decide on what your treat is going to be and enjoy it!

Shift your food focus. Emphasize nutrient dense foods; focus on the healthy foods that you want to include in your food choices as opposed to what you may be trying to limit. A good tip is to aim to fill at least half of your plate with vegetables. Focus on the fresh and delicious salads and vegetable-based dishes available. Filling up at least half of your plate with vegetables will provide you with a large volume of food and nutrients without making you feel stuffed and uncomfortable. In fact, the fiber and water within the vegetables will also help you digest the other components of your meal.

5

Be aware of portion sizes. Awareness of portion sizes is especially helpful when trying to stay nutritionally balanced. One tip is to utilize single-serve desserts (such as a cupcake versus a slice of cake).

Being mindful of the size of your portion is a key component towards enjoying desserts in a balanced and better-for-your-health way.

Practice mindful eating. In order to maximize the enjoyment of your food, focus on what you are eating, while you are eating it; limit distractions and eat while sitting down. Take note of the aroma, color, texture and taste of your food. Increasing your mindfulness and including all of your senses will not only help you fully enjoy your desserts, but may likely enhance your enjoyment of healthy foods as well.

Equally as important, when you choose to enjoy delicious desserts, please skip the guilt! Hashem gave us taste-buds for a reason. If you would like to enjoy extra once in a while, then empower yourself to do so with the help of these tips. Wishing you a meaningful, beautiful, and delicious Shavuos!

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21 Spring Cleaning and Decluttering Tips

Spring has arrived – which means it’s time to get your home in tip-top shape.

A good, deep spring clean-up is a tradition that not only promotes wellness by keeping your environment clean and organized, it also helps carry the fresh-start feeling brought on by a new year well into the summer.

We’ve compiled some of the best DIY spring cleaning tips so you can declutter and deep clean your house to make it sparkle all year round.

1. REMOVE WATER STAINS WITH LEMON FOR A NATURAL FAUCET FIX This spring, make faucets clean and sparkly by rubbing a lemon half on the water stains. The citric acid helps remove hard water marks. Then, use the other half of the lemon for our next tip.

2. CLEAN YOUR MICROWAVE BY HEATING LEMON JUICE AND RINDS IN WATER Cut a lemon into halves, squeeze the juice into 1/2 cup of water and drop the rinds into the mixture. Microwave for three minutes and let it stand for five minutes without opening the door. The trapped steam will loosen the grime, so you can wipe the microwave clean with less elbow grease.

3. USE WHITE VINEGAR TO BEAT SHOWER HEAD BUILDUP Looking for more natural ways to clean your bathroom? Vinegar can dissolve the mineral deposits that accumulate in showerheads over time, causing reduced pressure and water flow. Fill a plastic bag with white vinegar, secure it over the showerhead with a rubber band and leave it overnight to get rid of buildup. Just be sure to run the shower before you hop in, or you risk smelling like vinegar all day.

4. CLEAN STAINLESS STEEL SINKS WITH BAKING SODA Simply wet your sink and faucet, sprinkle baking soda, and scrub with a sponge. If you need more heavy-duty scrubbing power, add salt to the baking soda.

58 / The Center Spirit / May 2021

5. USE NEWSPAPER TO CLEAN DIRTY WINDOWS AND MIRRORS Mix ¼ cup of white vinegar, 2 cups of water, and 2 teaspoons of liquid soap into a spray bottle. Spray the mixture onto the glass and scrub with newspaper for a streak-free window or mirror.

The ink acts as a mild abrasive and allows you to make use of old newspapers.

6. ORGANIZE YOUR FRIDGE AND CABINETS WITH ROTATING TURNTABLES Don’t limit rotating turntables and Lazy Susans to your tabletops.

After discarding old condiments and spices, organize your pantries and refrigerator with this useful storage hack.

7. PLACE A WET DRYER SHEET ON YOUR CERAMIC STOVETOP TO REMOVE BURNT-ON RESIDUE Dryer sheets are non-abrasive and a great way to remove burnt-on food from your stove. Place the wet dryer sheet on your stovetop at least 15 minutes before rubbing the gunk away. Follow these tips to clean your oven.

8. CLEAN YOUR GRILL WITH AN ONION Get your grill cleaned up and ready for the warm weather. First, heat it up and spray some white vinegar onto the grates to help loosen the residue.

Then, scrub the area firmly using half an onion. The acid from the onion will rid your grill of any leftover remnants.

9. LET COFFEE FILTERS DO MORE THAN PUT A SPRING IN YOUR STEP Does your TV screen or computer monitor show fingerprints, smudges and dust? The fiber in coffee filters is be gentle enough to rub them away, even on delicate TV screens. Just don’t press too hard!

10. UNPACK AND STACK YOUR SPRING/SUMMER CLOTHES VERTICALLY Are your dresser drawers a mess? Instead of putting away folded clothes flat, stack them vertically for easy access. You can stack your clothes inside shoeboxes to keep tidy rows inside your drawers.

11. USE CREAM OF TARTAR TO CLEAN TOASTERS AND TEA KETTLES Combine 1 tsp of cream of tartar with just enough water to create a milky paste. Rub the solution onto your stainless steel appliances and wipe away to reveal their original shine.

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12. KNOW YOUR COUCH OR RUG BEFORE CLEANING IT Don’t ruin your upholstered furniture by using the wrong cleaner. Not all manufacturer labels state what type of solvent to use. Familiarize yourself with the cleaning codes below.

Upholstery Cleaning Labels: W: Use water-based cleaning solutions.

S: Use dry-cleaning solvents. Do not saturate. Do not use water.

S-W: Use water-based cleaners or dry-cleaning solvents.

X: Use a vacuum or brush only.

13. AVOID SCRATCHING FLOORS BY PLACING CLEAN TOWELS UNDER FURNITURE WHILE REARRANGING Looking to freshen up your home by rearranging furniture? Slide heavy pieces like couches and tables easily and without damage by placing folded, clean towels under each end of the furniture.

14. USE VELCRO STRIPS TO KEEP DRAWER ORGANIZERS IN PLACE Attach the grippy strips to one end of your drawer and the other to your drawer organizers. This keeps the organizers in place, but lets you remove them when needed.

15. PUT THE SPRING BACK IN YOUR DIRTY KEYBOARDS WITH COTTON SWABS If certain keys or sticking, or your entire keyboard just doesn’t have the same pop that it used to, chances are dirt and crumbs are the culprits. Sweep cotton swabs between your keys to dislodge dust and grime. And for a real deep clean, use compressed air to blast away any leftover dust, and follow it up with one more sweep through your keys, this time using a cotton swab dipped in rubbing alcohol to kill germs.

16. USE A DUSTPAN TO HELP FILL A LARGE MOP BUCKET Not all mop buckets fit in bathtubs or sinks. If your bucket is too large, try using a dustpan as a spout by placing it flat on your sink to transfer water to the bucket. This handy hack is also helpful for other large containers you want to fill.

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17. USE A BUTTER KNIFE TO CLEAN AIR VENTS Don’t let that dust build up for another minute; use a butter knife to reach those tough get places between and behind your vents. Simply wrap the knife in a rag and wipe between the slats. Then, open the windows and run your central air to fill your home with fresh spring air (just be sure your heat or AC isn’t on while you’re running the fan).

18. WRAP A TOWEL OVER A BROOM TO CLEAN HARD-TO-REACH PLACES Cobwebs and dust can collect in room corners and on ceiling fans. Wipe them away by securing a towel over the bristle end of a broom with a large rubber band.

The dust and cobwebs stick to the cloth.

19. RECYCLE OLD SOCKS TO USE AS DUSTING MITTS Cotton is a great fabric for trapping dust particles. Try using a (clean) pair of socks as dust mitts and you’ll have more control over where dust goes.

20. DECLUTTER YOUR HOME As you’ve been hibernating throughout the winter and piling on the sweaters and blankets, there’s a good chance that clutter—and your lists of chores—have been piling up as well. Start small – don’t try to attack your entire house at once. Think about clearing one room, or even one closet, at a time.

When this is complete, sort it out. Go through your space and separate your belongings into categories. Determine the things you will keep on hand, store for later, sell, donate, or throw away.

21. ORGANIZE AND FRESHEN UP Once you’ve cleared out the clutter, give your home some much-needed TLC. Empty your kitchen fridge and thoroughly clean it.

Sweep under your large appliances, like the stove and the fridge, and larger furniture pieces, like dressers, desks, and the beds.

Wash the windows, both inside and out.

Clean blinds and take any curtains or drapes to the cleaners.

Flip your mattress. Don’t just clean your sheets; wash your pillows and mattress covers as well.

Clean your upholstery, or hire a professional to do it.

After these more thorough tasks, do your usual scrubbing, mopping, dusting, and vacuuming.

If it’s warm enough, open the windows, and let the fresh air in as you freshen up your home. When your work is done, not only will the sun be shining your house will too.

Whether you’re doing your annual spring clean-up or a weekly deep clean, find out how to clean your house fast.

Spring is also a great time to clean up your insurance. Make sure you have the right homeowners insurance policy that suits your needs and budget.

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RecipeCenter

Strawberry Pastry Cups DURATION 10 MIN

PREP TIME 10 MIN JAMIEGELLER.COM

62 / The Center Spirit / May 2021

SERVINGS 16

Strawberry Pastry Cups

We have so many cheesecake recipes both dairy and parve so I figured I’d throw Hubby a bone for dessert since he doesn’t like cheesecake (WHHHAAATTTT?!??!?) but really cause I don’t want to eat the whole darn thing all by my lonesome.

INGREDIENTS

DIRECTIONS

4 ounces cream cheese

1. Beat cream cheese with an electric mixer until soft and fluffy, about 2 minutes. Beat in vanilla pudding for about 1 minute.

2 cups store-bought vanilla pudding 16 mini pastry shells 6 strawberries, hulled and sliced

2. Spoon filling into pastry shells. Garnish with sliced strawberries.

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RecipeCenter

Sundried Tomato And Brie Stuffed Mushrooms DURATION 20 MIN

COOK TIME 5 MIN

PREP TIME 15 MIN

JAMIEGELLER.COM

64 / The Center Spirit / May 2021

SERVINGS 6

Sundried Tomato And Brie Stuffed Mushrooms

On Pesach use matzah meal in place of bread crumbs and you have yourself one creamy elegant stuffed Passover Portobello Mushroom.

INGREDIENTS

DIRECTIONS

6 large portabello mushrooms, cleaned 1/3 cup bread crumbs or matzah meal

Remove stems from mushrooms and carefully scrape out brown gills with a spoon. Place mushroom caps on a greased sheet pan, scooped side up.

1 teaspoon kosher salt

Preheat broiler.

1 teaspoon dried oregano

In a small bowl, combine bread crumbs or matzah meal, salt and oregano, mix and set aside.

1 1/2 cup brie cheese, rind cut off and cubed 1/2 cup Temp Tee Whipped Cream Cheese 1/2 cup sundried tomatoes, chopped Freshly ground black pepper 3 tablespoon olive oil 1/2 cup balsamic vinegar 2 tablespoon granulated sugar 3 tablespoon fresh basil, chopped

Divide brie evenly between mushrooms, placing several cubes all around inside of each cap. Dot each cap with cream cheese. Sprinkle mushrooms with chopped tomatoes and breadcrumb mixture. Season with pepper and drizzle with olive oil.

Broil for 3 to 5 minutes or until lightly browned and cheese is bubbly.

Meanwhile, in a small saucepan over medium high heat combine vinegar and sugar and simmer until reduced and thickened.

To serve, plate each mushroom, drizzle with balsamic glaze and garnish with fresh basil.

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RecipeCenter

Wilted Spinach With Crispy Garlic DURATION 17 MIN

COOK TIME 12 MIN

PREP TIME 5 MIN

JAMIEGELLER.COM

66 / The Center Spirit / May 2021

SERVINGS 6

Wilted Spinach With Crispy Garlic

INGREDIENTS

DIRECTIONS

8 cloves garlic, peeled and thinly sliced

Place sliced garlic and olive oil in a small saucepan and bring to a simmer over medium high heat. Once bubbling reduce to medium low and cook 5 to 8 minutes or until garlic is lightly browned and crispy.

Remove garlic with a fork or slotted spoon and place on paper towel to drain.

1/2 cup extra virgin olive oil plus 2 tablespoons, divided, such as Colavita 3 (6-ounce) bags baby spinach 1/2 teaspoon kosher salt Freshly ground black pepper

Heat 2 tablespoons olive oil in a large sauté pan over medium high heat. Add spinach and cook for 2 to 4 minutes, stirring constantly, until wilted and warm.

Season with salt and pepper.

Transfer spinach to a serving plate and garnish with crispy garlic slices.

From the Joy of Kosher Cookbook, order your copy 199 more recipes.

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RecipeCenter

Chocolate Orange Coeur A La Crème Cheesecake With Cherry Compote DURATION 40 MIN

PREP TIME 40 MIN JAMIEGELLER.COM

68 / The Center Spirit / May 2021

SERVINGS 8

Chocolate Orange Coeur A La Crème Cheesecake With Cherry Compote

Chocolate Coeur a la Crème is one of those simple and delectable recipes I saw Emeril make on his show way back when, and it just stuck with me. That often happens to me (with food).

You know, I see it once (I don’t even have to taste it) and I can’t get it out of my mind until I make it mine. Finally the day has come and I am thrilled to share this delicious, perfectly balanced, light, yet indulgent dessert in all its glory with you!

Emeril served his Chocolate Coeur a la Crème with chocolate covered strawberries. Since you will already be melting chocolate to mix with the cream cheese batter you can go ahead and melt some more to dip and coat your favorite fresh fruit. I added delightfully bright orange zest to the batter and am serving this with Cherry Compote. The Coeur a la Crème itself is dense and not cloying and the soft, sweet, fruit compote is really the perfect complement.

But like I always say – do what you like and make it your own.

INGREDIENTS

DIRECTIONS

COEUR A LA CRÈME 4 ounces semisweet chocolate, melted

1. Melt the chocolate and set it aside to cool. In the bowl of an electric mixer set at medium speed, beat the cream cheese, sour cream and confectioners’ sugar for 2 minutes or until smooth. Add the melted chocolate, orange peel and liqueur, if using, and beat for one minute or thoroughly blended.

16 ounces (2 packages) cream cheese 1 pint (2 cups) container dairy sour cream ½ cup confectioners’ sugar 2 teaspoons grated fresh orange peel 1 tablespoon chocolate liqueur or chocolate-orange liqueur, optional CHERRY COMPOTE 1 cup frozen pitted cherries, defrosted ⅓ cup sugar ⅓ cup water

2. Rinse 8 6-inch x 6-inch double layer squares of cheesecloth under water and squeeze them to extract as much water as possible. Line 8 6-ounce ramekins with the cheesecloth. Divide the cheese mixture among the prepared ramekins and fold the cheesecloth over the top.

Refrigerate overnight, about 10 hours.

3. To make the compote, combine the cherries, sugar and water and bring to a boil over high heat. Reduce the heat to a simmer and cook for about 15 minutes or until cherries are very soft and the sauce is slightly thickened.

Cool completely, break the cherries up with a fork or with an immersion blender and refrigerate until ready to serve.

4. To serve, invert the ramekins on top of 8 dessert plates.

Remove the cheesecloth. Spoon equal amounts of the cherry compote over the chocolate hearts or around them.

Tip: while this recipe works perfectly in round ramekins, this dessert looks especially pretty in heart-shaped ramekins.

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InspirationCenter

A Yid

70 / The Center Spirit / May 2021

Composed by: Chayala Neuhaus My friends, in times like these It’s hard to see past the insanity In a reality So uncertain and unknown Life as we knew it - Forever changed And there’s no peace of mind to be found Who can even make sense of tomorrow When our dreams keep crashing to the ground And yet as we rise to greet another day And the sun is still bright in the sky Always a reason to hope for better times Though it seems like the answer’s worlds away We’ve got enough just enough to keep us going Holding on to unbroken simple faith Because a Yid never breaks And a Yid never bends And a Yid never gives up in the night A Yid perseveres, through the deepest despairs His emunah strengthens him for the fight And a Yid understands that Hashem has a plan And that’s all it takes to make it through His Tatte loves him that’s what a Yid holds on to The world went dark The crouds dispersed On the streets that were once filled with light But a brilliant light emerged from deep inside our hearts Shuls were shuttered and still But our prayers rang through our homes Instead of looking out for inspiration We dug deep and found strengths we’d never known And one more time We will rise to greet another day Where every moments more precious than ever And life’s sweetest little joys they are the treasure Because when it feels like the answers worlds away We’ve got enough More then enough to keep us going We’re holding on to unbroken simple faith

Fun & Games

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GameCenter

72 / The Center Spirit / May 2021

CLOTHING

BOOTS

SANDALS

SOCKS

DRESS

SCARF

SUIT

GLOVES

SHIRT

SWEATER

HAT

SHOES

TIE

OVERALLS

SHORTS

UNDERWEAR

PANTS

SKIRT

VEST

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GameCenter

74 / The Center Spirit / May 2021

Solutions CLOTHING

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We are thrilled and grateful to

Welcome home

our wonderful family members and friends to Boro Park Center. We hope your visits are meaningful and enjoyable.

Please adhere to the following rules when visiting your loved ones: • Recommended visiting hours are 7 days a week from 11AM to 7PM. • Only one family member/friend will be allowed to visit at a time.

• A negative COVID test within the last 7 days or proof of the COVID vaccination will be required for entry.

Welcome back.

• All visits are requested to take place in a common area.

Outside patio, lobby, family rooms, etc.

• Proper PPE (face masks) will be required at all times while visiting the facility.

We thank you for your anticipated cooperation.