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NORTH WEST LONDON’S WEEKLY TORAH & OPINION SHEETS
A Torah publication that enables local Rabbonim and Avreichim to share their insights and Divrei Torah on a variety of different levels, to provide something for everyone
קריאת התורה יח:כד-א:שמות כא
SHABBOS TIMES FOR LONDON, UK מוצאי שבת (6.20PM (ר”ת/ 5.58PM
שקיעת החמה
חצות
5.05PM
12.15PM
K I N D LY S P O N S O R E D
In Memory of Leslie and Freda Aaronson
סו"ז ק"ש מג"א סו"ז ק"ש גר"א סו"ז תפילה גר''א 10.37AM
9.49AM
9.13AM
כ”ה שבט תשע”ח 10TH FEBRUARY 2018
הנץ החמה
עלות השחר
7.24AM
6.12AM
זמן הדלקת נרות 4.49PM
SEE PAGE 5 FOR
Rabbi Danny Kirsch Chairman, JLE; Rav of JLE Shul, Federation The author can be contacted at rabbikirsch@jle.org.uk
Please urgently Daven For
אלימלך יהושע אהרן בן דבורה רבקה נ’’י 'שירה תמר בת שושנה דבורה תחי
An Appetising Meal
Parshah
אריאל יהודה בן יהודית נ"י מיכאל אביגדור בן לאה נ”י לרפואה שלימה בתוך שאר חולי ישראל
My teacher Rav Uziel Milevsky zt’’l, would approach every Torah subject with energy and excitement. As a brilliant and experienced mechanech, he would always push and prod his students, forcing us to think again and look deeper into the most basic and apparently obvious ideas. For example, in this week’s sedra, Moshe is told to ensure that Torah must be laid out and taught like “a table is set and prepared to be eaten from. “(Rashi) Rabbi Milevsky challenged us, what can we as educators learn from this powerful metaphor? 1) Make Torah appetising for your students; make their mouths water in excited anticipation; make them hungry for the delicious information you are about to serve them. My wife and I were once invited to a gala dinner at the Mansion House with the Lord Mayor of London. Hermolis, the well-known kosher caterers, had arranged to match all the courses of the non-Jewish guests (our portions were considerably larger) and to ensure that the crockery and cutlery was the same as everyone else’s. As we walked into the hall the ambience was breath-taking, a string quartet was playing, and we were quite awestruck by the magnificence of the opulent rooms. Then we were ushered to our places and saw a tantalising table bedecked with four knives four spoons three folks and four classes per table setting! What’s next we thought? The food must be amazing!
NOW IN THE FOLLOWING PLACES
And that, said Rabbi Milevsky, is the job of the Torah educator to make each and every class mouth-watering exciting like a beautifully set grand table with hungry students ready to consume more knowledge. There is a certain etiquette required for eating at the Mansion House and we were advised before we arrived as to expected behaviour. One thing to consider is which knife and fork does one use for which course? The answer is pretty straightforward. You start with the cutlery furthest from the plate, for the first course and for each subsequent course you move further in towards the plate. This way you know what to use for the entree and what to use for the desert. 2) Rabbi Milevsky taught that our students must be taught to differentiate between an av and a toldah between that which is primary and that which is secondary. Know what is the main course and what is an entree. We must make sure your pupils clearly understand that just like the table is set for a reason, so too are your classes clear, orderly, and deliciously tempting.
HAGGADAH COMPANION 5778 Looking for Rabbonim and Avreichim to write on any part of the Haggadah for the Oneg Haggadah Companion. Please could you send your divrei torah (approx. 500 words) to mc@markittech.com. DEADLINE for submission: Sunday 18th February 11.59pm
Enjoy your meal!
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