September 23, 2022: Rosh Hashanah Edition by Jewish Press

The mission of the Jewish Federation of Omaha is to build and sustain a strong and vibrant Omaha Jewish Community and to support Jews in Israel and around the world. Agencies of the JFO are: Institute for Holocaust Education, Jewish Community Relations Council, Jewish Community Center, Jewish Social Services and the Jewish Press Guidelines and highlights of the Jewish Press, including front page stories and announcements, can be found online at: www.jewishomaha.org; click on ‘Jewish Press.’

Margie Gutnik President Annette van de Kamp-Wright Editor Richard Busse Creative Director Susan Bernard Advertising Executive Lori Kooper-Schwarz Assistant Editor

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Shana Tova, ANNETTE VAN DE KAMP-WRIGHT

Margie Gutnik, President; Abigail Kutler, Ex-Officio; Seth Feldman; David Finkelstein; Ally Freeman; Mary Sue Grossman; Les Kay; Natasha Kraft; Chuck Lucoff; David Phillips; and Joseph Pinson.

While this past year has been transitional in many ways, some things don’t change. Nothing about this special issue would be possible without our creative director, Richard Busse, assistant-editor Lori Kooper-Schwarz, sales manager Susan Bernard and staff writer Gabby Blair. We’re also grateful to Leigh Chaves, for jumping in and sharing her writing and proofreading skills. And while these days, Sam Kricsfeld is the editor of the Kansas City Jewish Chronicle (we are super proud of him), we still rely on him to create and send our weekly email, and we’re very grateful for it. We thank our proofreaders Pam Friedlander, Les Kay, Margaret Kirkeby and Ann Rosenblatt for catching so many of our mistakes. Any typos or errors remaining are entirely the editor’s fault. Thank you, everyone else, who contributed in some way—there are too many of you to mention you all. Finally, thank you, the readerswithout whom we would all be out of a Speakingjob. of food, because that’s the topic in front of us, there is something else we are planning for you this year. Now that you have this edition in your hands or on your screen, some of the stories might make you want a taste. We can accommodate that: November 13, from 2-4 p.m., we will host an all-ages event in the Goldstein Venue titled (m)Eat the Press. Thanks to the generosity of the Shirley and Leonard Goldstein Supporting Foundation, we will share certain foods mentioned in this issue with you. And yes, that will include Sandy Nogg’s mandarin orange cake, which is so good, I baked it three times this past Passover. To make this event familyfriendly, we have the babysitting built in: lay leaders and some members of our JFO leadership team will be providing story time with food-related books from PJ Library. The adults can enjoy food and friends, while the kids can hear all about Kishka for Koppel or A Mountain of Blintzes—we have an entire stack of books ready! So please mark your calendars. We really want to see you.

Sam Kricsfeld Digital support Mary Bachteler Accounting

The Jewish Press is an agency of the Jewish Federation of Omaha. Deadline for copy, ads and photos is: Thursday, 9 a.m., eight days prior to publication. E-mail editorial material and photos to: avandekamp@jewishomaha.org ; send ads (in TIF or PDF format) to: rbusse@jewishomaha.org

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The Jewish Press

Gabby Blair Staff Writer

A New Year 1920)

Jewish Press Board

I grew up with grandparents who went hungry during the Nazi occupation. We’re talking real hunger, far removed from the way most of us experience ‘hunger’ today. As a child, one sure way to get in trouble was not finishing your plate. Leave one bite on there (or worse, complain!) and it felt as if we’d personally yanked the food out of a starving man’s hands. Food can be associated with guilt as easily as it can cement family bonds. Funny thing is, once they had enough again, my grandmother refused to cook. It was my grandfather who did the cooking and baking, and when I close my eyes I see him in that tiny kitchen, apron tied around his waist making whatever he felt like. I can’t throw food out without thinking of him. I can’t bake a cake without thinking of him. That’s how memory is: what we taste and smell in the present transport us to the past—if we are willing to be transported.

Happy New Year, and welcome to the Jewish Press Rosh Hashanah edition. As always, we’ve been working on this throughout the summer, trying to bring you in-depth stories, preparing for the high holidays (as I’m writing this, it’s 102 degrees out in the parking lot). This year’s edition focuses on food, and all that goes with it: from the Mashgiach to kosher salami, and everything in-between.

For now, allow me to wish you a very happy and sweet New Year, and I hope you enjoy this issue!

In my home country, we say: “If you have nothing polite to say, discuss the weather.” That’s not very good advice for Nebraska, because here it seems to be either too hot or too cold—and so talking about food is much more useful as far as conversation topics go.

Food brings us together and builds memory, but only when it’s readily available. Simultaneously, certain food memories make us sad and are no comfort at all—just a reminder of who and what we’ve lost. Food can bring joy, and it can be a struggle. From food deserts in inner cities to the judgement people encounter when forced to use food stamps, what we eat and don’t eat can divide us.

(Founded in

Editorials express the view of the writer and are not necessarily representative of the views of the Jewish Press Board of Directors, the Jewish Federation of Omaha Board of Directors, or the Omaha Jewish community as a whole. The Jewish Press reserves the right to edit signed letters and articles for space and content. The Jewish Press is not responsible for the Kashrut of any product or establishment.

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Our Omaha synagogues bring an array of worship, community, assembly, social, and study opportunities. Also? Some great meals come out of their kitchens.Kitchens play a big role in synagogue life. Mindi Marburg, Director of Engagement and Events at Temple Israel, said that their kitchen is used for congregational events, holiday dinners, large group events, Shabbat dinners, life cycle events, plus manyRobbymore.Erlich, Beth El’s Engagement Coordinator, said that the kitchen is the lifeblood of the synagogue.

“In a jam, all staff helps. They’ve made latkes, hamantaschen, and a lot more,” Newell said.

“There’s a saying for holidays,” he said. “Someone tried to kill us, they didn’t succeed, let’s eat!”

Yes, Rabbi Dreyer, let’s eat and come together in our beautiful synagogues and kitchens!

“Food can bring people together in a way nothing else could.”

The Jewish Press | September 23, 2022 | A3

Marburg said that food isn’t just important to Judaism, it connects Temple Israel’s congregants as well.“It’s part of our fabric,” she said. “It’s what centers us to our programs, it’s a part of everything.”

Marburg said that religious school students at Temple Israel often use the kitchen for cooking classes, as well as groups of volunteers, and their caterer of choice, Chef John Hattam.

As well as each synagogue having unique services, clergy, and events, they all have signature meals and dishes too. Chopped liver, rugelach, lemon bars, and kreplach are popular at Temple Israel. At Beth El, congregants look forward to a 4cheese challah souffle, peanut butter balls, strudel, and many other desserts.

“I love this kitchen,” Dreyer said. “It helps support others and the community.”

LEIGH CHAVES

For large events at Beth El, Chef Mike Newell said that he has a group of on-call servers and banquet staff, as well as volunteers, but does most of the cooking and preparation himself.

Chef Newell’s cooking is also very popular with Beth El’s youngsters.

Rabbi Dreyer said that food has taken a very serious place all across Judaism.

Synagogue kitchens

and I want to be able to give that to them as well.”

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At Beth Israel, Rabbi Yoni Dreyer said their kitchen is used by many different people. From volunteer women and men to camp and religious school, the kitchen is always busy. Dreyer is a certified chef himself and prepares many meals for congregants and events.

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Rabbi Dreyer said he has had to accommodate and get creative for catering requests, and usually has help from volunteers.

“Our goal is to support everyone in the community that wants to eat kosher,” he said.

Israeli-born chef YOTAM OTTOLENGHI

“It encompasses everything we do,” he said. “From educational events to rituals to life cycle events; it’s in every aspect of Beth El life.”

“My child will voice his opinion at home and tell me it’s not Chef Mike’s,” Erlich said.

“I want it to be their kitchen,” Marburg said of the congregants. “I grew up in the synagogue kitchen

Shana Tova, RABBI DEANA SUSSMAN BEREZIN RABBI BATSHEVA APPEL CANTOR JOANNA ALEXANDER

And here I thought I was the only one secretly obsessed with the stuff. Turns out, everyone has a salami story. Howard Epstein, former Executive Director of the JFO Foundation just the other day talked about his dad, who hung the salamis out to dry, leaving greasy spots on the floor in the basement. A few years ago, Yaakov Jeidel actually suggested I do this in my kitchen at home. I haven’t been that brave yet. Also, we have cats, so I can see that goingMelissawrong.Davis wrote about salami for The Washington Post in 1980:

“So while the news is filled with battles of Sunni vs. Shiite, and insurgents vs. surge, my slice of military life has more to do with scrounging for kosher salami and trying to convince non-Jewish guys from the Arkansas National Guard to help build me a sukkah,” Rabbi Shlomo Shulman, Chaplain in Iraq, wrote in 2009.

As we approach the High Holidays of 5783, we want to invite you, personally, to experience the joy and wonder of these Days of Awe. Join us as we turn and return to Temple Israel.

ANNETTE VAN DE KAMP-WRIGHT

This year is a time of transition. As a sacred community in transition, we acknowledge and honor these moments of change. This year, we will return to our machzor, Mishkan HaNefesh, to guide our prayers. There will be moments of familiarity and moments of innovation woven together. We will hear the comforting melodies that harken back to the generations that came before us even as we embrace newer, yet equally powerful pieces of music.

Welcome home, dear friends. For two and a half years, we have been caught in a whirlwind where change and adaptation were the only constants in our lives leaving us feeling rocked to our foundations. Now, as the year turns to 5783, we are beginning again and building strong foundations to sustain ourselves and our sacred community.

‘Scrounging for kosher salami?’ Wait, you might think, this is a thing?

Our clergy team has carefully crafted our High Holiday worship experiences to include an array of connection points for our community. The changing world of pandemic life has challenged us to think differently about everything we do, including prayer. For the past two years, our community engaged in creative, thematically-based services, which allowed us to do a deep dive into the liturgy and motifs of the High Holidays. And yet, we found that we missed key pieces from pre-pandemic worship – responsive readings, the Torah service, Haftarah readings. This year, we strive to blend the best of both of these approaches. While not every service will contain every element, the arc of the High Holiday worship experiences, we hope, will speak to everyone in ourWelcomecommunity.home, dear friends. We look forward to celebrating this season of reflection and renewal with all of you.

“In the days when hippies were smuggling dope from Morocco, I had an Italy/England commuter friend who went to a great deal of trouble to slip large links of salami past customs inspectors. After each illegal importation, he would take the salami home and hang it on a special hook in the kitchen, where it would drip melted fat all over the floor. He never offered a slice to anyone, except his Burmese cat.”

The word ‘salami’ includes a range of cured, spiced varieties with a firm texture. It’s actually a type of cured sausage that consists of fermented and air-dried meat, normally beef or pork (or a mixture). Historically, salami was popular among southern and central European See Salami page A5

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Now is the time to come home to Temple Israel. To find each other and to find God. To embrace and be embraced by the community. To find connection and to rejoice in our blessings. To question and to be challenged. To create spaces of bravery and vulnerability. To build and renew lasting relationships. To nourish our souls.

Please visit templeisraelomaha.com for our High Holiday schedule, session details and Zoom links.

Salami 101

Jewish Press Editor

A4 | The Jewish Press | September 23, 2022 1007 Leavenworth Street Omaha, NE 68102 (402) nature.org/Nebraska342-0282 Help us repair the world. Become a Member! Call Eliza at (402) 342-0282 x 1012 or go to www.nature.org/Nebraska Nick & Tori Haussler-Lemek and family Rosh Hashanah Greetings Judy 402-885-8731 I’ll do those extra things that cleaning companies won’t do! Keeping Households Happy for 10+ Years!

The High Holidays at Temple Israel

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“I’ve been a chef for longer than I care to remember,” he said.

(Source: 2021 about her Jewish Italian cooking. She is the vice president of the Jewish Community of

“Many people call it ‘pork of the Jews’ because like with pork in other cultures, with the goose nothing is left to waste when cooking it. Actually, instead of pork, Italian Jews used goose meat to make salami, to suit their needs for kosher food. A few years ago, a group of friends decided to work in getting back to the roots of the traditional and unexpected Jewish taste. The best example is Salame d’oca (goose salami). Its origins can be traced to Lomellina, nestled between the rivers of Sesia, Ticino and Po, and once home to a Jewish community.” (Source: Shalom.it)

LEIGH CHAVES

Whether it’s treating civilians wounded in terror attacks or responding to any number of at-home medical emergencies, no organization in Israel saves more lives than Magen David Adom. Israel

Salami

more this coming year. Support Magen David Adom by donating today at afmda.org/support or call 866.632.2763. Shanah tovah. afmda.org/support “To save one life is to save the world entire.” — The Talmud “Omaha’s Oldest” 515 South 15th Street Corner of 15th & Jackson (4 Blocks West of the Old Market) 402-341-5466NewHappyYear MID-CITY JEWELRY & LOAN NewHappyYear www.enterprise.bankEnterpriseBank12800 West Center Road Omaha, NE Fax:402/330-020068144402/330-3884 210 Regency Parkway Omaha, NE Fax:402/392-040068114402/392-0100 Member FDIC

Traditional salami, while usually made from pork or beef (occasionally veal), can also come from venison, and like in Ottolenghi’s case, poultry. Salami has also been made from horse meat; typical ingredients that are similar across the board are garlic, salt, minced fat, white

See Salami A6

Visiting Phyl’s Deli

Cassale Monferrato, where goose has been a popular food for local Jews for centuries.

Luckily, there are kosher variants: made from all beef, smoked and seasoned with plenty of garlic. It’s sold either soft or hard, when it’s hung to dry it makes the meat sweeter and pepperier. Or so I was told.

During a managing job at the Rathskeller in Midtown, Hoffman met Craig Kline, Hoffman’s current business partner with Phyl’s Deli. A chat about their mutual

page

“I have mom’s little black notebook that has all of these recipes,” Hoffman said. “It’s really tiny print, but really nice to have.”

The Jewish Press | September 23, 2022 | A5

Hoffman said his experience has always been in the kitchen, from being a culinary instructor to restaurant manager and in between.

No gift will help

The name comes from the Italian word ‘salere,’ ‘to salt.’ Roman legionnaires used to get paid in salt (it’s where the word ‘salary’ comes from, but you already knew that) and often used that salt to preserve meats. While the exact origin is unknown, fermented sausage was made in the Mediterranean region more than 2,000 years ago. It became the preferred method for preserving meat for both Romans and Greeks.

87AdrianaTheSpiceChica)Ottolenghiisyearsold,andwasinterviewed in

Phyl’s opened April 18 and is an homage to owner Craig Hoffman’s mother, Phyllis. While the sandwich recipes are Hoffman’s own, many of the other recipes such as the kugel and matzo ball soup have been passed down from the family.

If you’ve been to the Old Market in the last few months, you might’ve noticed a new business pop up around 10th and Howard. If not, you came to the right place to learn about Phyl’s Deli.

Continued from page A4 farmers because you can store it at room temperature for up to 40 days once it’s cut. If you leave it uncut? Who knows.

This High Holiday season, as we seek spiritual and physical renewal for ourselves and our loved ones, let us also remember those in Israel who nurture and renew life every day.

love for sandwiches turned into a conversation about delis, which eventually led to the See Phyl’s Deli page A7

What if one does not go to daily morning services during the month of Elul? Well, if you live in Israel, your society sends you frequent reminders that Rosh Hashanah is approaching.

The shofar is blown at the conclusion of weekday Elul morning services, signaling to us that Rosh Hashanah is drawing near. The sounding of the shofar playfully breaks our normal ritual cycle.

Advertisements incorporate the holiday into their pitches, suggesting, for example, that the New Year is a perfect time to redo your kitchen or to get that sofa that you always wanted.

Having lived in the United States for the first 36 years of my

THOMAS HAPPY Rosh

Teddy Weinberger, Ph.D., made aliyah with his wife, former Omahan Saraj Jane Ross, and their five children, Nathan, Rebecca, Ruthie, Ezra, and Elie, all of whom are veterans of the Israeli Defense Forces; Weinberger can be reached at weinross@gmail.com

Elul, Shofar, and Rosh Hashanah

Salami

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Normally, there is decorum in synagogue. Even those who insist on talking to their neighbor will not do so in raised voices. And here come these extremely loud sounds to shatter the norm.

Engelman:Thedays of Elul are days of renewal. Our tradition teaches us that these are days when “the King is in the field” (a reference to this time of year as being particularly apposite for repentance), and as such, a time suffused with graciousness.

Elul is a time to free oneself from bothersome habits and unpleasant burdens. These are days when we are welcomed back to being God’s children. Most essentially in Elul, we have a rendezvous with the Lord of the Universe, a chance to again touch the great truth of our lives.

From

One company that makes kosher salami is Abeles and Heymann, a kosher deli company that made the news in 2017 when they responded to hurricane Harvey hitting the Houston area and set a goal of sending 3,072 kosher salamis to the Jewish Federation of Houston for distribution to affected families.

Kindergarteners in whichever of the country’s educational streams (religious or secular) come home with Rosh Hashanah projects and singing Rosh Hashanah songs, and a few days before the holiday, there is a haramat kosit (raising a glass) at workplaces to toast the New Year.

In most cases, if you live in Omaha, you’ll have to bring it back from vacation or order it online. There’s holyjerky. com, which as the name indicates also sells kosher jerky. Growandbehold.com sells their salami fresh (you’ll have to do that hanging thing). Sometimes you can find it at Jerusalem Grocery, but only if you are lucky (it’s always gone quickly) or if you special-order it. Many supermarkets in areas with larger Jewish populations will sell their products online, especially since the pandemic, so as long as you’re willing to wait the time it takes to arrive on your doorstep, it is easier these days to get your hands on it. Finally, Hebrew National makes one, also fresh, and sometimes you can find them at local supermarkets.

Continued from page A5 pepper, various herbs, vinegar and wine.

JANET Hashanah! Senator Lou Ann Linehan

The final month of the Hebrew calendar, Elul, begins this year on Aug. 28.

I’ll close here with a brief, more theological Elul message that I have freely translated from my friend and Rabbi Lior

There is playfulness, too, in the fact that on the eve of Rosh Hashanah, the shofar does not sound at the end of morning services. The reason? To confuse the “Prosecutor”—the one who draws up the annual list of charges against us on the “Day of Judgement” (an alternate name for Rosh Hashanah). Helping also to confuse the Prosecutor is the fact that unlike for the other 11 months of the year, there is no special blessing said on the Sabbath before the beginning of the Hebrew month of Tishrei. The Prosecutor knows full well that the first day of Tishrei is also the first day of Rosh Hashanah, and so we (playfully) try to do what we can to throw off his timing, allowing God’s merciful inclinations, in the absence of a wellordered prosecution, to win out on judgement day.

To be sure, in advance of such a meeting we need to prepare. We need to open the backpack that we have carried over our shoulders throughout the year and discover what’s in it. We don’t want to meet our Lord while struggling under a heavy weight of sin. However, the search through our personal backpack is not designed to “catch” us and our faults; it is designed to plant within us the hope of renewal. The sounds of these days are not the depressive sounds of “we have sinned, we have rebelled.” The sounds of Elul are saturated with the certainty that God is “The Lord of Forgiveness.” A great meeting with the King of Kings approaches—it’s impossible not to be happy.

life, I know that you can plan and anticipate for Rosh Hashanah there, and that you can do so even without the shofar’s Elul reminders. But it is precisely because of my American upbringing that I get such a kick out of the run-up to Rosh Hashanah here: it is just plain old fun for me to live in a country where Judaism’s New Year is the country’s New Year. It is fun to be wished a Shana Tova over and over again on the days leading to the holiday—by friends, by sales people, by colleagues--by everyone.

WEINBERGERTEDDY

The meat is ground, mixed with garlic, salt, minced animal fat (the white bits!) and seasonings. It is then stuffed into casings and allowed to cure through air drying. Apparently the curing process activates certain bacteria in the meat that create an unfriendly environment for the ‘bad’ bacteria that make meat spoil.

“I personally knew that if I was going to be happy doing this, it would be Jewishstyle, rather than Kosher-style,” he said.

Wishing the Omaha community Shana Tova

On Phyl’s menu, options range from sandwiches such as ‘The Rami’ and ‘The Beast’ to additional items such as house made kosher dills, matzo ball soup and bagels and lox. The most popular sandwich? The Rami.

Continued from page A5 opening of Phyl’s. And, funnily enough, Kline’s mother is also named Phyllis!

Webster’s definition of a mashgiach is a supervisor authorized to inspect meat stores, bakeries, public kitchens, and commissaries to ensure adherence to orthodox Jewish ritual cleanliness. Our definition? The unsung hero of the kosher consumer.

Other duties can include looking over menus, checking in groceries, turning on ovens, and kashering dishes, silverware, or appliances. Kashering is the process of making kitchen instruments kosher.

LEIGH CHAVES

“The Beast is also very popular,” Hoffman said. “Everything else hits different cycles.

So on your next trip to the Old Market, stop by Phyl’s for takeout or enjoy your sandwich on the tables outside. And while you’re in line, browse past issues of the Jewish Press on the counter. On my visit there, I tried The Rami and will definitely be going back for more!

“People can be surprised at how many kosher products are in stores,” Ida said.

The Jewish Press | September 23, 2022 | A7

“There can be weird stuff sometimes,” Shirly said. “There are certain chemicals in nondairy creamer that make it dairy, or products using red dye which comes from insects.”

said.the“Wekosher.supervisekitchen,”Shirly“Wemakesure

“Sometimeswell. products are mislabeled, sometimes there are mistakes,” Shirly said. “Or they’ll change the packaging and forget to put the kosher symbol on.”

What and who is the Mashgiach?

Thoughfor.Phyl’s is a Jewish-inspired deli, it is not Kosher. Hoffman said his personal preference and lack of kitchen space were the main reasons.

things are being done right, the right products are being used in the right kitchen, and supervise the cooking of products.”Another important task of the mashgiach is to know each product specifically. If an ingredient is changed, the kosher status might also change. Product packaging can create issues as

Every sandwich has their moment.”Asfor Hoffman’s favorite, he said roast beef is his go-to, but it all depends on what he’s in the mood

“My moment finally came, I’m grateful Chaz popped into my life,” Hoffman said. “He saw enough in me and I got very lucky that Chaz likes to give opportunities to people.”

“It’s really a joy to see people who haven’t grown up with this food embrace it,” Hoffman said. “These recipes have a history to them and I love watching people take the first bite and understand what I’ve always inherently known, the history and legacy of these foods.”

The Banners work as mashgichim at RBJH (among other duties!) and keep the kitchen, well,

come as questions arise.

“Some items are kosher, but we need to ask what they’re using it for,” Shirly said. “It can be kosher, but is it dairy or parve?”

Phyl’s Deli

Different materials can, or need to be kashered in different ways which can include using the mikveh (for new products only), immersing in boiling water, or using extremely high heat. Some products, like ceramic, cannot be kashered and instead need to be destroyed if they come in contact with non-kosher food.Other duties

If you’ve been around the Federation or Rose Blumkin Jewish Home for a while, you know Shirly and Ida Banner.

Hoffman said what he enjoys most so far is breathing new life into the foods he grew up with and watching customers enjoy it as well.

More than just checking symbols on packaging, the Banners know which symbols are accepted at RBJH. Some kosher symbols are local, some are universal, and each community may recognize different symbols as beingManyacceptable.ofthosekosher symbols are seen on everyday products in many grocery stores.

To keep up on products and changes, the Banners said they check web sites and stay informed through magazines and newsletters.

So, we thank our mashgichim for their hard work every day, along with RBJH Director of Food Services, Mike Aparo whom the Banners say is “very knowledgeable”. Thank you for keeping our community and residents kosher!

Sartin-Tarm said she also prepares a lot of soups, eggs, and veggie dishes that she can get multiple meals out of.

Gardening notes

LEIGH CHAVES

See Gardening notes page A10

The Tri-Faith Garden and Orchard is located behind Temple Israel, near the playground. There are currently eight raised garden beds full of different vegetables, along with a fledgling fruitOneorchard.fun-but-educational aspects of the Garden are the monthly notes. We’re sharing some of them below.

Twelve volunteers tackled today’s tasks. Bees, insects and caterpillars were active and abundant. Bonni saw more than 12 black swallowtail caterpillars at the TEVA container garden and photographed a few.

Cooking kosher on a budget

Together, the volunteers feel more personally invested where they live through the gardens, gaining a sense of shared ownership and cooperative spirit. At the same time, neighbors learn together about where food comes from and gain basic knowledge of environmental issues, work skills, and business principles.

Have a happy and healthy New Year.

ANNETTE VAN DE KAMP-WRIGHT Jewish Press Editor

What happens when a church, a mosque, and a synagogue become neighbors and start a garden? Co-habiting one campus means unexpected opportunities for collaborating. One such area is the Tri-Faith Garden and Orchard.

“I do the mason jar thing,” she said. “I’ll cook a lot of pasta or rice dishes, save several portions to freeze in a mason jar, then defrost them in the microwave.”

For shopping, Sartin-Tarm said she goes to Trader Joe’s for meat, and that both Family Fare and Hy-Vee have good options as well and that she’ll shop once or twice a week to keep costs down.

Food Network writer Samantha Lande also suggested utilizing a lot of veggies and grains to keep costs down when keeping kosher, like Sartin-Tarm does.

“Asian Market has good kosher options,” she said. “There’s lots of stuff at Costco, too, but it’s hard to shop there for just me.”

For our volunteers and neighbors, gardening at Tri-Faith offers fresh air, outdoor exercise, and connection to others. Those who experience the garden together meet and learn about neighbors from different backgrounds, including people of all ages, races, cultures, and social classes.

For those who encounter this space, the gardens provide a peaceful retreat. And around the clock, the project restores our city by counteracting pollution with fresh oxygen.

JULY 12, 2022

A8 | The Jewish Press | September 23, 2022

The Belgrade Family

The Tri-Faith Garden and Orchard builds community partnerships, brings together religious “others,” and serves our larger community by improving physical, mental, social, environmental, economic, and spiritual health.

Most importantly, the project reduces food insecurity by providing fresh vegetables and fruit for families who couldn’t otherwise afford them. It also feeds hungry families by supplying fresh produce to the Countryside Community Church Community Cupboard, Intercultural Senior Center, Clair Memorial United Methodist Church food pantry, Benson Plant Rescue, and others.

Keeping a budget for yourself or your family can be difficult when needing to consider things such as rent, food, utilities, education, etc. Adhering to a kosher diet can make budgeting even more difficult, as kosher food can be a bit moreMariexpensive.Sartin-Tarm keeps kosher and does so in a budgetfriendly way.

Charles tended the orchard. Watering and plotting the demise of the rogue elm trees.

Lande suggests visiting local farmers’ markets for seasonal fruits and Althoughveggies.many stores in Omaha have kosher options, See Kosher on a budget page A11

The Jewish Press | September 23, 2022 | A9 Manufacturer of a Complete Line of Sanitary and Paper Supplies The Manvitz Family email:www.omahacompound.comocc@omahacompound.com2001NicholasSt.Omaha,Ne68102Telephone:4023467117Fax:4023462040 Since 1924

That all sounds very serious, but at the end of the day, it’s okay if we just share meals because we enjoy the company as well as the food. Here are some of our favorites:

Kristina Graber writes “Sharing a meal together has been shown to increase the secretion of oxytocin. This hormone, when secreted, increases feelings of love and closeness between humans. So, eating together causes a physiological response that draws people to one another. The release of oxytocin is known to aid in the digestion of foods as well!” (source: originsfamilycounseling.com) In addition, it’s helpful to our emotional intelligence.

Above left: Lalibela and right, Star Indian cuisines.

KOREA GARDEN, 5352 SOUTH 72ND STREET, RALSTON

So far, we’ve had Japanese, Korean, Ethiopian, Cantonese, Thai and Indian food. We’ve been to places that look like your grandmother’s living room (including the proprietor ladling our food directly on our plates in front of us) and to ones that are obviously re-purposed Village Inns. We’ve had some fabulous meals and some that were less than stellar. We discovered only one of us likes rice wine (hint: it’s not me) and we’ve shared more appetizers than is probably good for us. And during all those meals, we talk and get to

Eating out Paid for by Committee to Elect Flynn Clerk THOMASFLYNNDouglasCountyClerkoftheDistrictCourt 27 years of dedicated service to Douglas County with proven results RoshHappyHashanah https://ﬂynnfordouglasclerk.com/tom@ﬂynnfordouglasclerk.com

Eating with friends creates unique memories. It’s something we had to do without during much of the pandemic, which is a first-world problem, but a problem nonetheless. When Jenn Tompkins and I made vague plans to have dinner together, in late 2019, I remember thinking we could schedule this after I came back from a trip to Holland. I returned Jan. 4, 2020—and you know what happened

ANNETTE VAN DE KAMP-WRIGHT Jewish Press Editor

Genuine Korean dishes in a very cozy atmosphere, and if you’ve never tried Chicken Bulgogi or aren’t familiar with Tteobokki or Gimbap, this is an excellent restaurant to try See Eating out page A11

Oncenext.we were able to eat out again and make up for lost time, we came up with a plan: once a month, we’ll go to a new place, somewhere we haven’t been before. The rules are simple: Jenn drives, I pick the restaurant and the menu, because as Jenn says “I’ll just end up ordering the same thing over and over. Surprise me.”

know each other better, not as moms whose kids just happen to be friends, but as individualDinnerpeople.out is something we used to take for granted—and I’m grateful we can do this again, when our busy schedules allow it, but I also wonder why it is we cement friendships over meals. Whether it’s a quick lunch in the breakroom, actual eating out or shabbat dinners at each other’s homes, when we eat together, we become closer.

Continued from page A8

Stacy Waldron, President P.O. Box 67218, Lincoln, NE 68506 402/915-3659

I’m at our pantry this morning for the home deliveries. You would not BELIEVE the amount of produce from the Tri-Faith garden!!! Thank u, volunteers. One of our delivery folks specifically said they wanted food from our pantry because of the fresh garden produce.

Other activities: watering, thinning of carrots and radishes; in Bed #1 and 2 all beans were pulled, then soil was enhanced and loosened, and the beds replanted with two types of peas on the outside edges--onion seeds will be added in the middle next week. In the 3-Sister’s Bed, Nafissa pulled the poorly performing Mandan squash and replanted those areas with summer, yellow and crookneck squash. Sandy trimmed, tidied and tied up the tomatoes. B’nai Jeshurun South Street Temple for

Union

Dan Friedman, President 3219 Sheridan Boulevard Lincoln, NE 402/423-856968502 Alex Felch

Ann worked tirelessly tending the massive Cushaw squash bed. Hunting for squash bugs and borer eggs, nymphs and adults. Pausing periodically to express amazement and the size of the squash!

AUGUST 7, 2022

402/435-800468502

The Jewish Federation of Lincoln

The harvest of 44.75 lbs. was shared with Chabad and the Intercultural Senior Center: onions, eggplant, cabbage, squash, cukes, zucchini, a few carrots, tomatoes, potatoes and red okra, as well as beans, peas, and peppers.

AUGUST 6, 2022

Fourteen keen-to-garden volunteers arrived full of energy. Andrea stopped by with 2 friends and ended up watering beds! We thanked her friend, Jean, for the elegant eggplant soup recipe.

2061 South 20th Street Lincoln, NE

In beds 5-8, carrot seeds and cucumber plants were added. There was weeding, watering and squash patrol as usual.

Ann continues to monitor the Squash bugs and borers. Watering remains an important task, and thanks to Kris this is becoming more manageable. The broken manifold on the facet was replaced. A new potential volunteer, Robin, who just moved into the Avidor, stopped by and Kris gave her the brochure and invited her to come any time.

Five volunteers found fellowship in the garden. Efforts focused on trimming cukes and tomatoes, weeding, watering and harvesting. Sandy delivered the 23.88 lbs. of produce to the Claire Memorial United Methodist Church.

JULY 14, 2022

A10 | The Jewish Press | September 23, 2022 START FOUNDATION.WITH A SOLID For over 50 years, McGrath North has helped build and preserve Omaha businesses. McGrath North Mullin & Kratz, PC LLO 1601 Dodge Street , Suite 3700 Omaha, NE 402.341.3070 www.mcgrathnorth.com The Lincoln Jewish Community Wishes You L’Shana Tova and a Sweet New Year! Congregation

Eleven+ volunteers today! Harvested cukes, eggplant, peppers, kale, collards, tomatoes and a few green beans, and all was delivered to CCC was 137.81 lbs.

Part of the Network of Independent Communities of the Jewish Federations of North America

Sarah Kelen, President

AUGUST 4, 2022

The Saturday CCC Community Cupboard Pantry is the recipient of the entire 88.84 lbs of produce.

Congregation Tifereth Israel

JULY 17, 2022

Charles headed to the orchard to continue working on the invasive elms. He repaired the cracked 5-gallon buckets used for tree watering.

Seven volunteers on the seventh harvested 74.50 lbs! Thanks to Marilyn for delivering to the Stephen Center.

Planted in Bed B: Daikon radishes between the already harvested but still hopeful for more potatoes.

Radishes along the east side of Bed D were thinned, with more thinning to come. Also thinned were carrots in # 5 and beets in # 6.

Planted in Bed 6: 10 broccoli plants Big Garden donated. Soon to be added--more broccoli plants Kris started at home. The perimeter of Bed 6 has beets emerging. The entire bed was surrounded in rabbit fencing.

From Jenn Vinton:

Member of the United Synagogue of Conservative Judaism

Gardening notes Happy New Year

Bob Hilkemann Nebraska Legislature | District 4 Paid for by Hilkemann for Legislature

Senator

The CCC pantry sent this note:

AUGUST 2, 2022

The

Rabbi

34.72 lbs. of food were delivered to the Stephen Center.

Reform Judaism

The Jewish Press | September 23, 2022 | A11

“It’s hard when I don’t have a lot of free time,” she said. “It would be nice to have some prepared meals, have some things available in a pinch.”

The Jewish Press will be closed on Monday, Sept. 26 for Rosh Hashanah, Wednesday, Oct. 5 for Yom Kippur. The deadline for all articles and photos for the Sept. 30 issue is Monday, Sept. 19, noon; for the Oct. 14 issue it is Monday, Oct. 3, noon. Questions? Call 402.334.6448.

“People in Omaha are very welcoming and hospitable,” Sartin-Tarm said. “The Beth Israel community is very helpful, and I’m lucky I have houses to go to.”

The elephant in the room: none of these restaurants are kosher, and we’d be remiss if we made recommendations without mentioning that. It’s unfortunate, because Omaha has a fantastic restaurant culture, but kosher dining out is not an option, with the exception of certain dinners at Chabad, the synagogues, or the Rose Blumkin Jewish Home. It is the one thing we’d love to change about Omaha Jewish life.

“I have to budget extra money for Passover,” she said. “Many people stress financially over Passover. I love Passover, but the buildup is really hard.”

SAKURA BANA, 7425 DODGE ST., OMAHA

Top: Shakshuka Credit: Jenly, licensed under the Creative Commons Attribution-Share Alike 2.0 Generic license. Above: Credit: Frankie Fouganthin, licensed under the Creative Commons Attribution-Share Alike 4.0 International license.

Kosher on a budget

L'shanahTovah!

Passover is a special challenge when it comes to keeping kosher on a budget, Sartin-Tarm said, especially since products are more expensive.

Great food, great service, and you’ll be expected to eat with your hands. Do yourself a favor and DON’T ask for silverware; it’s part of the experience and the food is totally worth it. They serve meat, but if you are vegan or vegetarian, this is a great place to indulge. There is no website for Lalibela, but there is an unofficial Facebook page.

Eating more fish and less meat can be a budget saver, according to Lande, but Sartin-Tarm said most frozen fish in Omaha stores isn’t kosher, and since it’s pre-packaged it’s difficult to tell how it wasOtherprepared.favorites of Sartin-Tarm’s include shakshuka, schnitzel with chicken, Persian meat stew, and using favorite vegetables like broccoli, sweet potato, and pumpkin.

LALIBELA, 4422 CASS STREET, OMAHA

Continued from page A9 something new. They also serve sushi, but we haven’t tried that there yet. Find Korea Garden at www.koreagarden ralston.com

Another budget-saver is having a warm and welcoming community.

Eating out

Sakura Bana serves authentic Japanese dishes, and one of the big draws as far as we’re concerned are their Bento Boxes. You can order them off the menu, or ask for a surprise box—you won’t know what you’ll be served, so you have to be a little adventurous. See their menu at www.sushiom aha.com

Continued from page A8 Sartin-Tarm said it would be nice to have more pre-prepared options.

Also check out www.kosher.com for budget-friendly recipes or join Kosher Omaha on Facebook for local deals!

STAR INDIAN CUISINE, 2429 S. 132ND STREET, OMAHA

Maythisyearbefilledwithhealth,happiness, andandsweetmomentsforyouandyour family. FROM WITHLOVE

JEWISH PRESS NOTICES

Just down the street from the Jewish Community Center (it’s like a 4-minute drive) and a fairly recent addition to our food landscape. Solid, high-quality Indian food, with great service and healthy portions. Try the fried cauliflower, the Byriani or the Samosa Chat. Actually, you’ll want to go more than once and try everything. Again, no website, but doordash has the full menu listed. Also great for vegans/vegetarians.

2 tsp. tarragon vinegar

Though preparing a Seder meal for up to 18 guests can be a lot of work, Nogg said she prefers to work alone and last-minute.

In a large bowl whisk the eggs with the sugar until light and pale, about 3 minutes.

Each year, Nogg prepares the second Seder for her family’s gathering – Barbara Frankel prepares the first – and cooks a Sephardic meal, rather than a traditional Ashkenazi Seder.

Directions:

& Will

See Sandy Nogg page A14

Ph.D.

1/2 chopped red pepper black olives

(not just for Passover)

“I’ll do lamb chops and duck instead of brisket and roasted chicken,” she said. “Lots of little salads like beets with mint, cucumbers with dill and golden raisins, carrots with cumin and nuts.”

Cook broccoli in boiling water about 10 minutes. Drain, place in a salad bowl and cool.

Ingredients:

Directions:

Add the whisked eggs, almond flour, baking powder, and optional orange zest in the food processor. Blitz for 5 - 10 seconds untilPourcombined.thebatter into a cake pan. Bake for 50 minutes until the surface is golden and a toothpick inserted into the center comes out clean. After 40 minutes, you might need to cover the cake with foil to prevent the surface from browning too much. Remove the pan from the oven and arrange it over a cooling rack, but leave the cake in the pan to cool.

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Adeline was my girls’ babysitter and a friend who lived in our apartment building in Chicago.

LEIGH CHAVES

Credit: allrecipes.com

May your home be blessedwith Health and Joythis New Year.TheCohens

Preheat oven to 360F. Grease and line an 8-inch cake tin with parchment paper. Arrange a baking rack onto the middle shelf of the Onceoven.cool, cut the clementines in half and remove any seeds, then place them in the bowl of a food processor and blend until pureed and creamy, about 1 minute.

1/8 tsp. oregano

Ingredients:

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See From My Kosher Jerusalem Kitchen page A14 for another recipe.

I wish someone would’ve given me the heads-up I’m about to give you – if you have a conversation with Sandy Nogg about food, your mouth will water.

Wishing you and those you love, peace, health, and happiness, this new year.

1/4 tsp. dry parsley

1 tsp. baking powder

6 medium-large eggs

“It’s nice to have that difference between Seders,” she said. “Initially it was so different for them (family), but it’s been so many years now that it’s expected.”

The favorite dishes at Nogg’s Seder include a rice dish with saffron, orange almond cake, pine nut brittle, and a Yemenite haroset. Many of the ingredients can be purchased in town, but Nogg said some of the spices can be difficult to find locally.

Alan & Anne Marty & Kathy Jack, Sam

SANDY’S CLEMENTINE CAKE

1/8 tsp. basil

5 medium-sized Clementines

1 pound broccoli

3 Tbsp. oil

1 crushed garlic clove salt and pepper to taste dash mustard powder

ADELINE’S ITALIAN BROCCOLI SALAD

I have to admit it—Italian dishes, when I can find them in a kosher restaurant or make them, are my favorite. These all came from Food & Wine on line with my changes.

Place the clementines in a pot and cover with cold water. Bring to a boil, then simmer for 50 minutes and drain.

From My JerusalemKosherKitchen: Let’s eat Italian!

1 1/3 cups sugar

“Cooking is love,” Nogg said, when asked what she enjoys the most.

Brandon Menke, M.D. Michael Goldstein, M.D. Dean Arkfeld, M.D., F.A.C.S. Peter Simone, M.D.,

Nogg has been preparing her Sephardic Seder for over 3

2 1/2 cups almond flour

Sybil Kaplan is a Jerusalem-based journalist, author and compiler/editor of nine kosher cookbooks. She is a food writer for North American Jewish publications, and she leads walks of the Jewish food market, Machaneh Yehudah, in English.

Serves 4.

decades and uses many Persian-inspired recipes. With inspiration from her Spanish Filipino father, Nogg became interested in Sephardic cooking early on.

(left to right)

Clementine Cake-and then some

Shanah Tovah Umetukah!

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2 tsp. wine vinegar

In a jar, combine oil, vinegars, oregano, basil, garlic, salt, pepper, mustard powder and parsley. Close lid and shake. Add red peppers and olives to broccoli. Pour dressing over salad and toss.

SYBIL KAPLAN

LORI ZABAR

Celebrate with an upgrade.

This stretch of upper Broadway was already a hub of food retailers and restaurants such as the Great Atlantic & Pacific Tea Company (a grocery store that eventually grew into the iconic A&P supermarket chain), the Little Tip Toe Inn, and the Sherman Cafeteria. Across See Zabar’s page A14

| REGENCY COURT

New York Jewish Week

good location for a retail store. Even though America was in the depths of the Great Depression, the Upper West Side was still a relatively prosperous residential neighborhood. It was also largely Jewish, as many of its residents had migrated there from the teeming Lower East Side when they became more successful. On weekends, men in bespoke suits and women in furs paraded up and down Broadway with their well-dressed children, exchanging greetings. Newly arrived German Jews, fleeing Hitler’s Third Reich, could be found having coffee or tea at Steinberg’s Dairy Restaurant or the Éclair pastry shop.

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The Jewish Press | September 23, 2022 | A13

In the autumn of 1934, my grandfather [Louis Zabar] had a fateful conversation with a man named Charlie Raffa. A gregarious fellow with a thick Italian accent, Charlie owned the Ideal Fixture Company, which sold supermarket equipment to fellow immigrant entrepreneurs. Affectionately dubbed “Charlie Ideal” by his customers, he was known for providing them with affordable payment terms. (Four decades later, he would become even better known as Matilda Cuomo’s father and Gov. Mario Cuomo’s father-in-law.) Charlie told Louis about an available retail space on the Upper West Side of Manhattan.

How Zabar’s, New York City’s iconic Jewish grocery, got its start

The space Charlie recommended was in the Crystal Pure Food Market, at 2249 Broadway, between West Eightieth and Eighty-First Streets. (The venue actually encompassed two buildings, 2249 and 2247 Broadway.) It was a

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This year, let us help commemorate a special moment in your life by upgrading your diamond ring for a higher quality stone, a larger carat size, or a more brilliant cut.

Credit: John Kernick

2 Tbsp. honey

1 1/2 Tbsp. tomato paste paprika to taste

1 1/2 sprigs rosemary

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1 1/3 peeled, sliced onions

When my grandparents opened their store on the Upper West Side, they decided to call it Zabar’s, and that has been its name ever since. For the first two years, Louis listed his business in the telephone directory as a delicatessen, but then he changed it to “appetizer.” It stayed that way for the next three years.

Have a Sweet and Happy New Year

4 peeled, cubed potatoes

“Stay out of my kitchen,” she said. “I usually wait until the last two days and cook like crazy. I’ll stay up the night beforeNoggcooking.”described her preparation as a mix of recipe use and experimentation. She said she likes to follow a recipe – often from Persian cookbooks or food writer Nigella Lawson – but will then play around and experiment with different flavors.

Continued from page A13

See Zabar’s Jewish grocery page A15

1 peeled sliced lengthwise parsley root

1 cup red wine

salt and pepper to taste

4 lamb shanks

1 1/2 peeled, sliced carrots

Three other shopkeepers occupied space in the Crystal Market and, just like Louis, they were all ambitious tradesmen from immigrant families. On the market’s north side, Jackie Sloan sold fruits and vegetables. Jackie was a relative of Max Sloan, who owned several produce shops on upper Broadway called the Orange Grove and eventually founded the Sloan’s Supermarket chain. Abraham J. Dubin, a member of the Daitch Crystal Dairies family, owned and managed the Crystal Market and also sold milk, butter, cheese, and eggs in the front of the store. Toward the back of the space, butcher Sigmund Rosengarten sold fresh meat and fish. Rosengarten later founded the Shopwell Supermarket chain in Westchester County. (In 1955, the two businesses, by then both significant supermarket chains in the greater New York region, merged to become Daitch Shopwell. In the 1980s, the chain morphed once more, into The Food Emporium.)

the street stood the Dubowy Bakery and Dairy Restaurant, the Broadway Cafeteria, and the G&M Pastry Shop.

1 peeled, coarsely-cut carrot

1 cup hot water

1 peeled, sliced kohlrabi

Sawdust covered the wooden floors and the air was rich with the aromas of smoked salmon, delicatessen meats and tangy pickled vegetables. Because of Louis’s skin allergy to fresh fruits and vegetables, they had switched to selling more lucrative and nonallergenic appetizers and delicatessen.

Heat oil in a pot and brown meat. Remove. Add onions, carrots and celery and sauté. Add rosemary, tomato paste, paprika, honey, wine and water.

Return meat to pot, add more water to cover. Season with salt and pepper. Cover and cook 2 hours. Taste for salt and pepper; add cut carrot, kohlrabi, parsley root, garlic and potatoes. Cook 1 more hour.

Continued from page A12

Sandy Nogg

Continued from page A12

BOOTS

Zabar’s

2 celery ribs

Serves 4. See Let’s eat Italian! page A15 for another recipe.

1/4 cup canola oil

As for the guests, Nogg said that she feels her Sephardic food is meaningful to them. At first, Nogg said her guests described her food as “interesting.” Now, Passover wouldn’t be the same without it.

A14 | The Jewish Press | September 23, 2022 Paid for by McGowan for MUD Incumbent candidate MUD Board of RoshHappySubDivisionDirectors,#6HashanahMikeMcGowanMUDBOARD

The initial, late-nineteenth- and early-twentieth-century distinction between a delicatessen (which sold cured and pre-

ITALIAN LAMB OSSO BUCO

Try your hand at the fan-favorite Clementine Cake (see recipe on page A12!) and let us know how it turns out! Also, cross your fingers that you’ll be invited for a future seat at the table!

From My Kosher Jerusalem Kitchen

3 peeled garlic cloves

Directions:

pared meat, such as pastrami, corned beef, tongue, salami, hot dogs, roast beef, brisket and chopped liver) and an appetizing store (which sold smoked, cured, and pickled fish, including salmon, lox, herring, and whitefish, as well as cheese, butter, and bagels) was created for religious reasons. Kosher-keeping customers would not purchase meat and dairy products from the same store because knives that sliced pastrami could not also be used to cut Swiss cheese, and the platters that held deli meat could not later be used for herring in cream sauce.

Louis and Lilly rented a counter in the Crystal Pure Food Market and moved their operation to the new space in the fall of 1934. The entire store encompassed 2,500 square feet on the street level of a five-story Italianate structure (the northernmost section of the five buildings that make up Zabar’s today).

This recipe is from Chef Sahar Raphael, restaurants on Moshav Segula and Beersheva.

Ingredients:

But these distinctions were less meaningful to my grandparents, who kept kosher only at home, and from the get-go Zabar’s advertised itself as a “kosher-style” store. This was an unofficial, flexible term that generally meant that meat and dairy products were sold in the same store, were not prepared

Zabar’s Jewish grocery

Another type of smoked salmon sold at Zabar’s is baked or “kippered” salmon, which is hot-smoked starting at 100 degrees Fahrenheit and then increased to 200 degrees over six to eight hours, producing a moist cooked fish.

Credit: steamykitchen.com

Heat 2 inches oil in saucepan. Fry artichokes 2 minutes. Drain on paper towels. Season with salt and pepper. Transfer to small plates. Spinkle with parsley and/or cheese.

The Jewish Press | September 23, 2022 | A15 boystown.org/visit | 800-625-1400 Discover the Village of Boys Town! 2201-064-02i

1/8 cup chopped parsley

Nova Scotia salmon, originally only from Canada, was placed in tubs of brine containing salt and brown sugar and soaked in a cold room for about a week. Then the salmon was removed from the brine and smoked for eighteen to twentyfour hours at a temperature ranging from 70 to 76 degrees Fahrenheit, in a process called cold smoking.

Cut off artichoke stems, snap off leaves to reach inner leaves, cut off 1/3 of artichokes, trim tough parts, quarter lengthwise.

Ingredients: 10 4-oz. baby artichokes

cured with salt and cold-smoked in the British tradition. It has a subtler, less salty flavor and less oily texture than novie. Because of its milder flavor, smoked Scotch salmon is eaten with butter or crème fraîche on rye or sourdough bread rather than with cream cheese and bagels (a combination that originated in the 1930s). Until then, cured and smoked fish was traditionally consumed with butter on dark pumpernickel or rye bread.

Let’s eat Italian!

This recipe originated in Rome’s Jewish ghetto and was served in New York at Palma D’Orazio’s restaurant.

Adapted from Zabar’s: A Family History, with Recipes by Lori Zabar. Copyright © 2022 by Lori Zabar. Excerpted by permission of Schocken, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Continued from page A13

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FRIED BABY ARTICHOKES

To be near their new enterprise, Louis, Lilly, Saul and Stanley moved from Brooklyn to an apartment in a five-story walk-up at 175 West 81st Street, on the northeast corner of Amsterdam Avenue, just a block east of their store. Although it wasn’t a fancy building, for my grandmother, who had yearned to be in Manhattan, it was a dream fulfilled. A little more than a year later, they moved down the street, to 204 West 81st Street, a slightly nicer building that actually had an elevator. Slowly but surely, my grandparents were inching their way toward better lives.

Continued from page A14 separately, and were not produced under rabbinical supervision. But — at least in the early years — you weren’t going to find in Zabar’s such resoundingly nonkosher items as ham, bacon and lobster. Zabar’s customers — the upper-middleclass Jews who had moved into those elegant apartment buildings on Central Park West, West End Avenue, and Riverside Drive, and who did not keep kosher themselves — were fine with all this. Just as my great-grandparents Schlomo and Malke were less traditionally observant than their parents in their choices of attire and education for their children, so Louis and Lilly adapted their business to modern American Jewish

Afterpractices.manyyears of selling fruits and vegetables, my grandfather had become a perfectionist about the quality of his goods. For this new venture, Louis would sample deli meats and fish from various purveyors before he would commit to doing business with those suppliers. To taste fish, Louis would tour dozens of local smokehouses, large and small, mostly in Brooklyn and Queens. He was notorious among the wholesalers for rejecting more than he accepted. His retail mantra was simple: the highest quality at the lowest price.

2 Tbsp. grated Parmigiano cheese if serving with dairy

There’s a square mile in Nebraska where miracles of the heart happen every day. the stories the magic Boys Town.

See

Cured and smoked fish were popular in observant Jewish homes because they are pareve, neither meat nor dairy, and can be eaten with either, according to Jewish law. Salmon, prepared in a variety of ways, became a Zabar’s mainstay. Lox, derived from the Yiddish version of the German word for salmon, lachs, was soaked in a cold salt brine for three to six months and then briefly washed to remove excess salt. Lox was not smoked or cooked; the salt brine preserved the fish. American Jews of Eastern European ancestry ate primarily lox until the mid-twentieth century, when many people decided that lox was too salty and switched to Nova Scotia–style smoked salmon, or “novie,” instead. (Customers often still referred to novie as lox.)

President Franklin Roosevelt’s New Deal programs had effectively stimulated the nation’s recovery from the Great Depression. Zabar’s, along with other retailers, was doing well. In the fall of 1938, with their business flourishing, the Zabars moved one last time, to a fifth-floor apartment at 219 West Eighty-First Street, a grand, twelve-story, white-brick-andlimestone building just half a block away from the store. Their new apartment —which would nowadays be described as a classic six — featured a living room, a dining room, two full bedrooms, a bathroom, a kitchen, and an adjacent “maid’s room” with bathroom, which was occupied by their newly acquired maid, Matilda. In addition to an elevator, the new apartment boasted another unmistakable indicator that the Zabars were now part of New York’s upper middle class: a doorman.

olive oil salt and pepper to taste

Directions:

for yourself and experience

Smoked Scotch salmon is wild salmon from Scotland, dry-

that is

A16 | The Jewish Press | September 23, 2022 Wishing Omaha a sweet, happy, and healthy new year!

In 1954, Mrs. Oscar Greenberg was the president of the Council Bluffs Chapter of Hadassah.

Rosh Hashanah

Rachel

Ring, Director of Development, 402-334-6443

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SECTION 2

SQUARESWALNUT

Ingredients: 1 egg 1 cup of brown sugar 1/2 tsp. vanilla 1/2 cup flour 1/2 tsp. salt 1/8 tsp. baking soda. 1 cup chopped walnuts.

Executive

Hadassah, The Women’s Zionist Organization of America, was founded before Israel was a state and before women could vote.

“We didn’t sit on the sidelines then,” their website states. “And we certainly don’t now.” With 300,000 members and 700 chapters in 50 states, Hadassah brings women’s leadership and philanthropy together. That leadership, of course, looked very different in 1954 than it does now; in addition, the changed role of women is somewhat reflected in the advertisements that are sprinkled throughout the cookbook. Vacuum cleaners, refrigerators and beauty salons are mixed in with real estate and super markets (yes, Hinky Dinky is in there). Cookbooks like these are time capsules, and although this one does include recipes for cow’s foot, calf’s lung and beef spleen (!), we should treasure them.

Mike Siegel,

B1 | The Jewish Press | September 23, 2022

“Although the State of Israel is only six years old,” she wrote in the foreword to the Hadassah cookbook, “Hadassah’s medical program in Palestine began more than 40 years ago, so that by the time Israel was founded, most of the terrible diseases common to the Middle East had been pretty well licked.”

Directions: Beat egg until foamy. Beat in brown sugar andSiftvanilla.together and stir in flour, salt and baking soda.Mix in Spreadwalnuts.in wellgreased 8-inch square pan. Bake in 325 degree oven for about 2530Cutminutes.while warm.

Bob

ANNETTE VAN DE KAMP-WRIGHT Jewish Press Editor

What’s cooking in Hadassah?

Belgrade, JFOF President Amy Shivvers, JFOF Executive402-334-6466Director THE STRENGTH OF A PEOPLE. THE POWER OF COMMUNITY. 2023 Annual Campaign SENDING YOU SWEET NEW YEAR’S WISHES FOR HEALTH, HAPPINESS, PEACE AND ABUNDANT JOY IN THE COMING YEAR. YOUR SUPPORT HELPS OTHERS IN OUR COMMUNITY AND AROUND THE WORLD REALIZE THEIR “DEAR NEW YEAR” HOPES AND DREAMS. Shanah Tovah 5783 DearNewYear, Staenberg Kooper Fellman Campus 333 South 132nd Street | Omaha, NE 68154 | www.jewishomaha.org YOUR CHARITABLE GIVING CREATES A BRIGHTER FUTURE FOR ALL OF US!

Mrs. Ruben Ratner

“The publication of this first issue of Hadassah Cook Book,” Mrs. Ben Telpner wrote in the epilogue, “was made possible by your interest and desire to assist in helping to build an independent and economically sound democracy in the Middle East. We hope our advertisers and friends will enjoy Cooking with Hadassah. From our entire Council Bluffs Hadassah Chapter to you, we say: ‘Happy Eating.’”

See Cooking in Hadassah page B2 for more recipes

Mix and cook first five ingredients in a double boiler. When thick, remove from stove and add 1 knox gelatin dissolved in 1/4 cup cold water. Add vanilla and cool the mixture. Add whipping cream that is already whipped. Fill layers and cover the entire cake. It can be made the night before; just before serving, sprinkle coconut or chocolate shot on top.

The website keepingbee.org tells us the following:

According to Gil Marks (z”l) in the Encyclopedia of Jewish Food, “the first recorded association of apples with Rosh Hashanah was in Machzor Vitry, a siddur compiled around 1100, which included this explanation: ‘The residents of France have the custom to eat on Rosh Hashanah red apples...’ Future generations of Ashkenazim adopted the French custom... leading to the most popular and widespread Ashkenazi Rosh Hashanah tradition.”

1 tsp. vanilla

Apples and honey

The composition of honey consists of glucose (sweet monosaccharide) and fructose (monosaccharide unsweetened), and their percentage combination determines the degree of sweetness of honey (more or less sweet). Honey contains 80% carbohydrates, 20% liquid natural acids, vitamins, minerals, and vitamins and minerals of the plant from which bees collected nectar. Honey does not cause addiction and has excellent nutritional properties. One teaspoon of honey contains 60 calories and is 25% sweeter than sugar. In combination with other nutrient qualities the honey is the perfect food for the cells, tissues and organs of our body. In the 1980s more than 180 nutrients were found in Amonghoney.Ashkenazic Jews, challah is dipped in honey instead of having salt sprinkled on it for the blessing, “May it be Your will to renew for us a good and sweet year,” then apple is dipped in honey.

Some attribute the using of an apple to the translation of the story of Adam and Eve and the forbidden fruit which caused the expulsion from paradise.

1 3/4 cup milk

1/4 tsp. salt

4 well-beaten egg yolks

Bake in angel food tin same as an angel cake. When cake is done and cooled off, slice twice across.

Filling Ingredients:

The Torah describes Israel as eretz zvat chalav u’dvash, the land flowing with milk and honey, although the honey was more than likely date honey, a custom retained by many Sephardic Jews to this day.

Cooking Hadassahin

1 envelope of knox gelatin dissolved in 1/4 cup cold water

1 1/4 cup sifted sugar

honey from their combs it had to be smoked. Still, honey was of importance in the Biblical times as there was no sugar at that time.

Directions:

If you know, please give us a call.

Kibbutz Yad Mordechai, just south of Ashkelon, is one of the pioneers of the honey industry and produces 50% of all the honey consumed in Israel. It began in 1938 when Australian and British soldiers stationed there taught the secrets of honey making to the members of the kibbutz. It is the largest producer of honey—10,000 bottles a day.

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See Cooking in Hadassah page B3

SYBIL KAPLAN

Dipping the apple in honey on Rosh Hashanah is said to symbolize the desire for a sweet new year. Why an apple? In B’reishit, the book of Genesis, Israel compares the fragrance of his son, Jacob, to sadeh shel tappuchim, a field of apple trees.

1 tsp. vanilla

Rabbi Jacob ben Asher, born around 1269, who fled with See Apple and honey page B5

GLORIFIED SUNSHINE CAKE

Today, Israel has roughly 100,000 apiaries around the country.

B2 | The Jewish Press | September 23, 2022 www.omahaelectrology.com 4910 Dodge St. Suite 101 JulieElectrolysis402.558.1948Adams,BFA,LE RoshHappyHashanah Gary and Karen Javitch

1 cup sifted Swansdown flour

2 cups or 1 pint whipping cream

Beat egg whites until foamy. Add cream of tartar and continue beating. When whites are stiff, gradually add the sugar, egg yolks, flour and vanilla.

8 egg whites, beaten until foamy

Directions:

Continued from page B1

According to an article by Clara Moskowitz (June 9, 2010) in Life Science, “recently discovered beehives from ancient Israel, 3,000 years ago, appear to be the oldest evidence for beekeeping ever found, scientist

Syrianland.werecausegrapesmadeYisrael3,000estimatestoragethatcarboncientfirstnorthernRehovbeehivesthoughtsidethe“Archaeologistsreported.identifiedremainsofhoneybees…in-about30claycylinderstohavebeenusedasatthesiteofTelintheJordanValleyinIsrael.Thisisthesuchdiscoveryfroman-times....“Thearchaeologistsuseddatingonremainshadspilledfromabrokenjarnexttothehivestothattheywereaboutyearsold.”ThehoneyofancientEretzwasthoughttobeonlyfromdatesororfigsorraisins,be-itwasthoughttherenodomesticbeesintheAtthattime,onlythebeeswerethereandtoextract

During the Roman period, Italian bees were introduced to the Middle East, and bee honey was more common.

1/2 tsp salt

1/2 cup sugar

4 egg yolks

Ingredients:

One of the most well-known customs of Rosh Hashanah is the dipping of apple pieces in honey, but what is its origin?

1 tsp. cream of tartar

Today, Israel has roughly 100,000 apiaries around the country.

We don’t know who submitted this, but with a name like that, we couldn’t resist including this recipe. Note: the Jewish Press is unsure what ‘Swansdown flour’ is, or ‘chocolate shot.’

welcome representatives of the Honey Production and Marketing Board and beekeepers from around the country to the President’s Residence in Jerusalem.

2 tablespoons sifted flour

There is also a hands-on honey museum for children where those who come can see a film and hear a lecture by a beekeeper.Eachyear, prior to Rosh Hashanah, the president would

2 squares bitter chocolate

As for liquor, Cohen said that Israel is very diverse and the liquor stores in Israel are big and boutique-style where spirits from all over the world are sold.

SNOWBIRDS

PTZAH (COW’S FOOT)

3/4 cup milk

1 tsp. vanilla

Frostminutes.withchocolate icing.

1 large onion

4 hard boiled eggs

Directions:

Best Wishes for a Happy, Healthy New Year!

Cooking in Hadassah

Pinch salt

Boil cow’s foot with onion and salt for 6 hours in enough water to have foot covered always. Take foot out of water and cut in as small pieces as possible. Boil one more hour or until there is one quart of liquid left.

Stella Greenberg

“When the Jewish community returned to the land of Israel, the wine industry began to grow again, naturally due to the fact that wine is a major part of Jewish culture,” she said.

Ingredients:

1/2 cup chopped walnuts

Okay, we can’t help ourselves. While many older cookbooks have certain less-appetizing options (everything in Aspic!!), we just have to include this one. Even when none of you will ever actually use this recipe. If you do, though, send us pictures. Make a video. Also, where on earth do you go to buy a cow’s foot?

Grapes are one of the seven species in Judaism – the staple foods consumed by the Jewish people in the land of Israel during biblical times, according to myjewishlearning.com These species contain a special holiness.Cohensaid that when the area came under Muslim control, the production of wine ceased.

NUT CHOCOLATE CAKE

1 cow’s foot

said. “You can taste the difference from a classic wine, like Merlot.”

“Israel has immigrants from all over the world and each brought their own culture,” Cohen said, when referring to the variety of liquor.

Ingredients:

Add flour mixed with baking powder and salt alternately with milk.

Bake in moderate oven at 350 degrees for 50-60

Fold in beaten egg whites and bake in square pan that has been buttered.

3 eggs, separated

Let cool and add garlic, chopped in very small pieces, plus eggs sliced thinly. Leave in refrigerator until jelled.

LEIGH CHAVES

In a special Jewish Press edition featuring food, we can’t leave out wine and spirits. Community Shlicha and Wine Connoisseur, Sivan Cohen, tells us all about wine and liquor from“IsraelIsrael.has been known since ancient times as a center for growing grapes and producing wine,” she said.

Bittuni, Jandali, Hamdani, Dabouki, and Marawi are all classic Israeli grapes.

“In Israel we drink wine more openminded, to try different types of grapes,” she

The Jewish Press | September 23, 2022 | B3

1 1/2 cups sugar

1 1/2 tsp. baking powder

In addition, Cohen said that wine makers in Israel have begun to locate classic Israeli grape varieties from the ancient period and are re-growing them to produce authentic localWhenwine.describing the different wine varieties from Israel, Cohen said they are representative of different climates and areas. Different grapes are grown in the colder Galilee, compared to those grown near the sea, compared

Cream butter and sugar. Add egg yolks beaten well. Add melted chocolate.

1/4 lb. butter

Mrs. Lillian Cohen

1 clove garlic

to those grown in the mountains and desert.

Whiskey, vodka, bourbon, gin, and arak –made from anise and licorice-flavored – are See Israeli wine and sptrits page B4

1 1/2 cups sifted cake flour

Continued from page B2

1 Tbsp. salt

Israeli wine and spirits

Directions:

On Nov. 14, 2011, the Israeli media outlet Ynet sounded the death knell for a staple of the country’s military diet: Loof, Israel’s kosher alternative to Spam.

Bennett Ginsberg Managing Director

Israeli wine and spirits

and publish works about the science of shechitah. Dembo set out to demonstrate that shechitah should not merely be tolerated; he argued that it represented an improvement

Wefuture.are

Bully beef, a generic term used to describe canned meat in Britain, was served to British troops as early as the Second Anglo-Boer War at the turn of the 19th century. In an unrelated development around that time, protests by animal rights groups in Germany and Switzerland led those governments to consider prohibiting the practice of shechitah, Jewish ritual slaughter that distinguishes kosher meat.

Canned meats and the military have enjoyed a symbiotic relationship for at least a century — ditto for kosher canned meats.

“The local scene of breweries is very big in Israel,” she said, “Israelis consume a lot of beer.”

Wishing you a happy, healthy New Year!

Many Israeli soldiers insist that Loof uses all the parts of the cow that the hot dog manufacturers will not accept, but no one outside of the manufacturer and the kosher supervisors actually know what is inside. (Marks 369)

Trust doesn’t happen by chance. It is earned with attentive service, innovative solutions, and steadfast reliability. Our clients have been trusting us for over 75 years. Christy Armendariz

Continued from page B3 all popular in Israel, Cohen said. The beer scene is also very strong, and Cohen said that COVID-19 actually gave a boost to many breweries.

“Loof has a worse name than it deserves,” Israel’s national archivist, Yaacov Lazownik, responded in an e-mail. “Everyone I’ve mentioned this to recently comes up with a story along the lines of, ‘The Loof was usually awful, but we had this one guy who knew how to cook it so that it was delicious...’”

“I want the community to learn about Israel via a different and unique way,” she said. “I want to show that good quality products can be found in the Holy Land.”

“In the late 1940s,” begins the entry for Loof in Marks’ encyclopedia, “the Israeli Defense Forces developed a kosher form of the British ‘Bully beef.’”

Cohen uses her L’Chaim Series to bring different Israeli drinks to the Omaha community. The series has included wine, beer, and specialty holiday cocktails.

Thanks to a policy of mandatory conscription, the Jewish state in effect, had been force-feeding Loof — a colloquially corrupt short form of “meatloaf” — to its citizens since the nation’s founding. The resulting trauma alluded to in Gil Marks’ Encyclopedia of Jewish Food (2010) is understandable:

See Kosher Spam page B5

In 1894, Dr. Isaac Dembo, a Russian physician, began to study

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driven by the entrepreneurial spirit of our people and the diverse needs of our clients. From instilling confidence in investors today, to re-imagining space requirements for tomorrow, we thrive in complex and ever-changing environments.

Loof anecdotes are ubiquitous and diverse. A personal favorite that emerged while researching this topic was a current 20-year-old Israeli soldier who was handed a can of meat dated 1988. “It wasn’t bad,” the soldier said. “It just felt weird eating something that was older than me.”

“It’s less fruity and sweet,” she said. “It’s more rich and full-body in taste. Go with a wine that has a classic Israeli grape your first time.”

ADAM SOCLOF

Join Sivan for her upcoming L’Chaim events to learn more about and sample these unique flavors!

DISTRICT 18 HAPPY NEW YEAR

Those new to drinking Israeli-made wine and spirits should keep a few things in mind, Cohen said. Israeli versions of liquor use wheat, apples, and other ingredients locally grown to give a uniqueness to the taste, which is very rich. The wine?

Paid for by Friends of

B4 | The Jewish Press | September 23, 2022 8712 West Dodge Road, Suite 300 Omaha, NE 68114 402.392.1250

Kosher Spam: A Breef history

We work in every dimension of commercial real estate. Our mission is to realize the potential in all the businesses and people we work with, so that together we can create the real estate solutions of the

2 1/2 cups flour

Just as Spam benefited from the war effort — supplying 15 million cans weekly to Allied forces — the demand for kosher canned meats also began to increase. The wartime role of kosher canned meat was first mentioned by JTA in a 1942 article about Hadassah sending food to Palestine from the U.S.

Happy from Don Bacon for Congress

minutes.Weta

The real boom in kosher canned meats took place when kosher canned meat became a crucial component of Jewish See Kosher Spam page B6

1 tsp. baking powder

Pinch pieces of dough and drop them into the boiling honey mixture. Cook until very thick. Add nuts and stir. Pour honeyed pieces onto the wet board and cool slightly.

The word honey or dvash in Hebrew has the same numerical value as the words Av Harachamim, Father of Mercy. We

Kosher Spam

Continued from page B4 over existing slaughter methods in terms of hygiene and humane treatment of animals. Five years later the Hebrew-language periodical HaTsefirah extolled Dembo’s efforts:

4 Tbsp. oil

See Apples and honey page B6 for another recipe

The Jewish Press | September 23, 2022 | B5

Credit: The Jewish Kitchen.com

In a saucepan, boil sugar, honey, ginger and nutmeg for 15

With wet hands, shape dough into 2-inch balls or squares. Let cool. Store in an airtight container.

his family to Spain in 1303, was the first to mention the custom of apples dipped in honey in his legal compendium Arbah Turim, c. 1310, citing it as a German tradition.

1 1/3 cups honey

3/4 cup brown sugar

Apples and honey

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Before the war, JTA also had a couple of references to canned meat: During a 1930 taxation dispute between a Jewish slaughterhouse in Palestine and the British Mandate, “the use of canned meat was resorted to by some while patients in the hospitals suffered from the lack of fresh meat.” In 1933, JTA reported that kosher canned meat would not be on the menu of rations during the Depression.

In a mixing bowl, combine flour, baking powder, oil, eggs and salt. Stir until a dough is formed.

“This didn’t make the ground meat more attractive,” Israeli writer Sagi Cohen commented in a 2010 tongue-in-cheek magazine article. “Mountains of these cans were piling up in the company’s warehouses, until in 1939, a miracle happened to [Hormel]: Hitler invaded Poland.”

Continued from page B2

Sybil Kaplan is a Jerusalem-based journalist, author, compiler/editor of 9 kosher cookbooks (working on a 10th) and food writer for North American Jewish publications, who leads walks of the Jewish food market, Machaneh Yehudah, in English.

1 cup finely chopped pecans

board with cold water.

1 tsp. ground ginger

As is the case with many industries, wartime proved to be a boon for canned meats. Introduced in 1926, Hormel Spiced Ham — better known as Spam — originally marketed its canned meat based on the novelty and convenience that it did not require refrigeration.

The most popular types of apples grown are Golden Delicious, Starking, Granny Smith, Jonathan, Gala and Pink Lady.

Ingredients:

Directions:

1/2 tsp. ground nutmeg

hope that G-d will be merciful on Rosh Hashanah as He judges us for our year’s deeds.

MY GRANDMA SADE’S (Z”L) TEIGLACH

My Grandmother was born in New Jersey, although her mother came to the States as a young girl from Russia, so she probably learned this Eastern European dish from her mother. Teiglach means “little dough pieces,” and was originally for family celebrations and various holidays. Today, it is made primarily for Rosh Hashanah as a symbol for the sweet new year.

May you enjoy much health and happiness in the New Year. Shanah

Here are some recipes using honey for your Rosh Hashanah eating.

Israel is very self sufficient with regard to apples with around 9,900 acres cultivated yearly, grown in the North, the Galilee hills and the Golan Heights.

4 1/8eggstsp. salt

My favorite reference book for any food is Encyclopedia of Jewish Food by Gil Marks (z”l) who wrote teiglach were brought to the United States by Eastern Europeans in the early 1900s although nuts were not part of the recipe in the “old country.”

And who doesn’t know that from the moment the value of schechita was made known to all by the books of Dr. Dembo, a law was given in Spandau next to Berlin by the minister of war to prepare canned meat for troops only from animals slaughtered through shechita?

Add oil, eggs, milk, honey and vanilla. Whisk until moistened. Fold in apples. Spoon half into each baking pan. Bake in preheated 325 degree F. oven about 45 minutes or until a tester inserted into the center comes out clean. Cool.

1 1/2 tsp. vanilla extract

In a collection of Chicago Kosher Sausage’s documents — located today in the Jewish Historical Society of Western Canada — a Nov. 27, 1947 letter from the executive director

In May 1946, the Chicago Kosher Sausage Manufacturing Company — a Winnipeg-based company — registered a word mark with the Canadian patent office for a canned meat product called Breef.

TWO LAYER APPLE & HONEY CAKE

organizations’

1/3 cup parve milk

1 tsp. grated orange peel

In a large bowl, whisk flour, sugar, baking soda, salt and spices. Form well in the center.

2 cups flour

Beat cream cheese and margarine in a bowl until fluffy.

Apples and honey

Credit: Jewish Historical Society of the Upper Midwest

1/8 tsp. ground nutmeg

Kosherbeef. canned meats weren’t limited to corned beef. Feinberg, whose company was started in 1890 by his great-grandfather, a Russian rabbi, as a kosher salami operation, also produced canned salami. In Pittsburgh, the Jan. 2, 1953 edition of the Jewish Chronicle heralds the arrival of a new product by the Penn Kosher Food Company: a 4 1/2-pound “whole chicken in a can.”

relief packages for Europe’s Jewish war victims. JTA first noted this at the end of 1945, when the American Jewish Joint Distribution Committee made canned meat available in DP camps in Germany.

We communicate. We listen. We understand.

One of the tins of corned beef was sent to a Hungarian Jew who, you may be pleased to learn, liked it so much that he wants more. He also indicated that parcels with other foodstuffs would be gratefully accepted.

2 tsp. ground cinnamon

402-342-3040 | bloomcompanion.com

3/4 cup vegetable oil

“Canned corned beef is like Spam — very similar texture,” explained Feinberg, 74, who is retired and living in Palm Springs, Fla. “Only it was made of beef and had a corned beef flavor to it,” an effect achieved by using the same seasoning from the company’s regular corned

2 large eggs

2 tsp. baking soda

16 ounces Tofu cream cheese

Whether the Breef sold in Minneapolis was the same as the one sold in Winnipeg is unclear. But certainly it’s feasible: Winnipeg and Minneapolis are about 450 miles apart, and the Averbuch family that owned Chicago Kosher were friends of the family, Feinberg recalls. Other products, like sliced beef bacon, were made under both labels.

Whatever the case, Breef began selling fast at home and overseas. Early in 1947, the Feinberg Sausage Co. announced that it would be introducing Breef to the Minneapolis-St. Paul market with a 13-week ad campaign through radio and display ads, along with a recipe contest. According to Feinberg, the product eventually was distributed in North Dakota, South Dakota, Iowa and later California.

Ingredients:

3 cups coarsely grated apples

Directions:

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We exceedingly regret to advise you that due to lack of export business in our canning department, we are compelled to be more or less shut down for an indefinite period. Due to the above circumstances, we are not in a position to pay our present monthly rate to you, and therefore would appreciate a private meeting with us to discuss the new arrangement.Aletterofsimilar tone sent to the Va’ad Ha’ir on July 13, 1951 described a “quite desperate” situation, where 75 percent of its 52 employees were laid off. In contrast to a letter sent two months earlier, “the past several months we have not produced anything in Canned Meats, nor is there anything in the offing,” wrote Averbach.

On March 7, 1947, JTA reported a shipment from the Canadian Jewish Congress, the United Jewish Relief Agencies of Canada and the JDC that contained 1 million pounds of kosher canned meat designated for Jewish war victims in Europe. “The meat is being canned in Winnipeg according to Jewish dietary laws,” said the report.

1 cup confectioners’ sugar

1/4 tsp. ground cloves

Neil Feinberg, 74, the last owner of the Feinberg Sausage Co. in Minneapolis, says he’s well familiar with Breef.

Tofu cream cheese frosting:

1/2 cup unsalted pareve margarine

Kosher Spam: A Breef history

See Kosher Spam page B8

Continued from page B5

JEWISH PRESS NOTICES

B6 | The Jewish Press | September 23, 2022

RoshHappyHashanah

1 tsp. salt

2 tsp. vanilla extract

of CJC’s Western Division offers anecdotal insight as to how the product was received:

In 1950, JTA reported that this “one Winnipeg company” was doing $2.5 million worth of kosher canned meats exports toAlas,Israel.the

1/2 cup honey

This was in my recipes files, but I have made changes and I do not know the source.

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Frosting:

Continued from page B5

JTA article was published, a distress signal was sent in the form of a letter from A. Averbuch to the kosher supervising agency, the Va’ad Ha’ir of Winnipeg:

Add sugar, vanilla and orange peel. Add honey and beat until smooth. Chill. Place 1 cake flat side up on a serving dish. Spread with 1 cup frosting. Top with second layer, flat side down. Spread remaining frosting on top and sides of cake.

“That was the best quality product of the bunch” among kosher canned meats, he says.

glory days of kosher canned meat were relatively short lived following the war. One year before the May 1950

3/4 cup sugar

Preheat oven to 325 degrees F. Prepare two 9-inch cake pans.

One factor that may have contributed to the demise of Winnipeg’s kosher canned meat operation was increased competition in Europe. A July 23, 1948 dispatch announcing the opening of an Israel trade post in London notes that the Jewish state had already been bartering citrus fruit for Ireland’s canned meat. The annual report of Ireland’s minister of agriculture dated 1948-1949 notes that approximately 27 percent of canned stewed steak shipped to Europe was “Kosher canned stewed steak for the relief of distressed Jews,” adding that “the tinplate for the cans was supplied by the Jewish Organisation concerned in the distribution of the Kosher meat.” In 1949, an Israeli rabbi set out to oversee a kosher meat-canning plant in Poland.

1/2 up honey

But Breef, Feinberg says, was top of the line.

TZIMMES

According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread. This “double loaf” (in Hebrew: lechem mishneh) commemorates the manna that fell from the heavens when the Israelites wandered in the desert after the Exodus. The manna did not fall on Sabbath or holidays; instead, a double portion would fall the day before the holiday or Sabbath.

my family

The first course of the Rosh Hashanah holiday meal is often fish. Fish is symbolic of fruitfulness-”may we be fruitful and multiply like fish.” Fish is also a symbol of immortality, a good theme for the New Year. Another reason for serving fish might be that the numerical value of the letters of the Hebrew word for fish, dag, adds up to seven and Rosh Hashanah begins on the seventh month of the year.

SYBIL KAPLAN

On Rosh Hashanah, we are supposed to feast. Why? This is said to come from the passage in the book of Nehemiah (8: l0): “Go your way, eat the fat, and drink the sweet, and send portions unto him for whom nothing is prepared; for this day is holy unto our lord.”

See Food Trivia page B9

POMEGRANATES

The word pomegranate means “grained apple.” In Hebrew, it is called rimon (also the word for a hand grenade!). In fact,

Hashanah Food

On the second evening of Rosh Hashanah, it is customary to eat a new fruit not yet eaten in the season and say a shehecheyanu, the prayer of thanksgiving for things which are enjoyed for the first time.

Tzmmes is a stew made with or without meat and usually with prunes and carrots. It is common among Ashkenazic Jews, particularly those from Eastern Europe and Poland, and its origins date back to Medieval times. It became associated with Rosh Hashanah because the Yiddish word for carrot is mehren which is similar to mehrn which means to increase. The idea was to increase one’s merits at this time of year. Another explanation for eating tzimmes with carrots for Rosh

Rosh Trivia

FISH

From to yours, wish a peaceful andnewprosperousyear.

you

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The Jewish Press | September 23, 2022 | B7 Local, Long Distance, & International Moving Office & Commercial Moving Storage & Commercial Warehousing I-Go Van & Storage United Van Lines Agent (402) Callwww.igovanandstorage.com891-1222theNoggs...

CHALLAH

the English words, hand grenade, are said to come from this word. Both the town of Granada in Spain and the garnet stone come from the name and color of the pomegranate. The juice can be made into the concentrated syrup, grenadine also. Some say each pomegranate has 613 seeds for the 613 mitzvot or good deeds we should observe. Count them and see if it’s true!

It is said that in Europe this fruit was often grapes. In Israel today, it is often the pomegranate, which is eaten to remind us that G-d should multiply our credit of good deeds like the seeds of the fruit. For many Jews, pomegranates are traditional for Rosh Hashanah. Some believe the dull and leathery skinned crimson fruit may have really been the tapuach, apple, of the Garden of Eden.

The most common custom for Ashkenazic Jews for Rosh Hashanah is the making of sweet challah, primarily round in shape, to symbolize a long life or the unbroken circle of the full New Year to come. Some people place a ladder made of dough on top, so our prayers may ascend to heaven, or because on Rosh Hashanah, it is decided “who shall be exalted and who shall be brought low.” Some place a bird made of dough on top, derived from the phrase in Isaiah: “as birds hovering so will the Lord of Hosts protect Jerusalem.”

According to John Cooper in Eat and Be Satisfied--A Social History of Jewish Food, the tradition of baking fresh loaves of bread on a Friday morning among disparate Jewish communities... was a tradition that had its roots in the Talmudic era; strangely enough, this custom was ignored by medieval rabbinic commentators and was revived by the Austrian author of Leket Yosher (a student of a 15th century Rabbi Yisrael Isserlin) and by Rabbi Moses Isserles (the 16th century Polish scholar of halachah) at the end of the Middle Ages.

CHALLAH

As described in the book Coming of Age: A History of the Jewish People in Manitoba, the Winnipeg company went out with a heartwrenching thud that reverberated throughout the Jewish community. In 1970, 90 percent of a beef shipment destined for Winnipeg’s Chicago Kosher plant was discovered to be non-kosher meat from New Zealand. While the company and owner were ultimately assessed a small fine, their refusal to apologize tainted whatever fond memories of meat might have otherwise lingered.

With the sun setting on Loof — the last great vestige of kosher canned meats — Jewish readers can look to Africa for the future of traditional canned meats:

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After a year of market testing with soldiers and making packaging refinements, the IDF announced last week that “ground meat with tomato sauce” was selected among three varieties of kosher meals ready-to-eat (MREs) to replace Loof. Kosher MREs, which have been produced for the U.S. military since 1996, come with special aluminum bags that cook contents through chemical reaction upon contact with water.

The Cake, a new comedy from the writer of the hit TV show This Is Us, opens at the Omaha Community Playhouse on Oct. 7

Omaha Community Playhouse presents The Cake

Over the summer, the Kenya Meat Commission designated 600,000 tins of halal canned corned beef for famine relief.

Happy New Year

The need to replace Loof was accelerated by the realization in 2009 that the longtime manufacturing company Richard Levy, which had declared bankruptcy early in the 2000s, had stopped producing new cans. Upon making the discovery, the military realized it was now running solely on inventory.

“But we had a good brand,” he added proudly.

Written by Bekah Brunstetter, The Cake tells the story of a celebrated North Carolina baker who is thrilled to finally design a wedding cake for her goddaughter. But when she learns the marriage is between two women, she begins to feel conflicted. A surprising and sweet

B8 | The Jewish Press | September 23, 2022

Continued from page B6

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take on a modern-day controversy, seeped in humor and warmth.

Kosher Spam

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In Minneapolis, the Feinberg family business ceased canning operations in 1955 due to a lack of demand. Six years later the company was sold to Sinai Kosher.

“The problem with Feinberg Kosher Sausage,” said Feinberg, “was that we were in a small market. It was difficult to compete against big kosher sausage factories in Chicago,” which had direct access to slaughterhouses.

The Jewish Press | September 23, 2022 | B9

tioned as early as the 12th century.

Michael Twitty’s Kosher Soul

The Cooking Gene: A Journey Through AfricanAmerican Culinary History in the Old South, which also drew parallels between African-American and Jewish history.

“I want to document the way food transforms the lives of people as people transform food,” he writes in the preface. While doing so, he does not ignore the socio-political implications of any discussion about the intersection between Black and Jewish. He See Kosher Soul page B10

ANNETTE VAN DE KAMP-WRIGHT

Award-winning chef Michael W. Twitty recently released Koshersoul, a book of recipes and essays that fuses Jewish and AfricanAmerican culinary histories. Caleb GuedesReed wrote about it for the Jewish Telegraphic Agency:“Twitty, 45, won acclaim for his 2018 book

According to John Cooper in Eat and Be Satisfied, a Social History of Jewish Food, references to honey cake were made in the 12th century by a French sage, Simcha of Vitry, author of the Machzor Vitry, and by the 12th century German rabbi, Eleazar Judah ben Kalonymos. By the 16th century, lekach was known as a Rosh Hashanah sweet.

Among the Lubavitch Chassidim, it was customary for the rebbe to distribute lekach to his followers; others would request a piece of honey cake from one another on Erev Yom Kippur. This transaction symbolized a substitute for any charity the person might choose to receive, like the traditional kapparot ceremony, where before Yom Kippur, one transfers their sins to a chicken.

Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks (working on a 10th) and food writer for North American Jewish publications, who lives in Jerusalem where she leads weekly walks of the Jewish food market, Machaneh Yehudah, in English, and writes the restaurant features for Janglo.net, the oldest, largest website for English speakers.

Among Ashkenazim, sweet desserts for Rosh Hashanah are customary, particularly lekach or honey cake and teiglach, the hard, doughy, honey and nut cookie. Some say the origin of the sweets comes from the passage in the book of Hosea (3: 1): “love cakes of raisins.”

LEKACH AND OTHER SWEETS

Among Ashkenazim, sweet desserts for Rosh Hashanah are customary, particularly lekach or gingerbread, which was also men-

Michael W. Twitty is a noted culinary and cultural historian, a former Hebrew school teacher and the creator of Afroculinaria, the first blog devoted to African American historic foodways and their legacies. Twitty has appeared throughout the media, including on NPR’s The Splendid Table, and has given more than 250 talks in the United States and abroad.

According to an 2017 article for JTA, Food is what started his Jewish journey. “His Christian mother, whom Twitty describes in his book as ‘the best challah braider I have ever known,’ introduced him to the Shabbat staple early on. At the age of 7, Twitty, who grew up in the suburbs of Washington, D.C., declared himself to be Jewish. ‘[T]here are some

things that science cannot explain, it’s a calling, it’s a connection, it’s above us,’ Twitty said of his childhood interest in Judaism.”

The full title of the book is Koshersoul: The Faith and Food Journey of an African American . And while at first glance this might seem like yet another cookbook, albeit with a slightly different focus, it is anything but. Not until the epilogue does Twitty actually share recipes, with a heavy Southern influence. Cachopa originated in Cape Verde and is a great replacement for cholent. There’s Swahili Roast Chicken, Collard Green Kreplach Filling and Caribbean Compote. There’s Yam Kugel, Senegalese-inspired Chicken Soup and even Yam Latkes. Sadly enough, no kosher Chicken Etouffee, but you can get that recipe from Emeril Lagase—it’s floating around online somewhere. In the 257 pages leading up to that, he talks about identity, about being Black and Jewish, about family, food and about the intersection between all those things:

Twitty grew up in Washington, D.C., in a Christian household but around Jewish food, with a mother who regularly made challah; he converted to Judaism in his early 20s and now keeps kosher.”

There is also a passage in Samuel II (6: 10) which talks about the multitude of Israel, men and women, “to every one a cake of bread and a cake made in a pan and a sweet cake.” Ezra was the fifth century BCE religious leader who was commissioned by the Persian king to direct Jewish affairs in Judea; Nehemiah was a political leader and cup bearer of the king in the fifth century BCE. They are credited with telling the returned exiles to eat and drink sweet things.

Food Trivia

Continued from page B7 Hashanah was that the German word for carrot was a pun on the Hebrew word, which meant to Tzimmesincrease.alsocame into the vernacular as meaning to make a fuss or big deal. He’s making such a tzimmes out of everything.

In addition, Michael Twitty emphasizes the multiple identities we all carry, which he calls ‘families:’

Shanahum’tukahtovah

Directions:

“One memory, of his African-American ancestors in the South, seems obvious,” Josefin Dolsten wrote. “The other, of Jews enslaved thousands of years ago in Egypt, perhaps less so. Cooking on a Virginia plantation as part of his research into black and Southern foodways, the African-American Jew by choice thought of the Passover injunction that each Jew remember the Exodus from Egypt as if he or she had been there. And passing by a colonial-style house near the historic plantation brought to mind both slavery and Nazi concentration camps.”

Continued from page B9 acknowledges what we have in common, when he writes: “We, the outsiders, have time-honored practice at seeking refuge in our pots and peering inside to see ourselves in the days when the outside world erases us. We, the children of the patriarchs and matriarchs of Israel, the children of Mother Africa, are ever finding meaning in our kitchens and our plates to overcome the next chapter of They tried to kill us, we won? Let’s eat. I guess.”

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APPLE ENCHANTMENT

Remove to a dish. Chill.

Peel, core and thickly slice apples. Place in the pan as they are sliced. Reduce heat and simmer until apples are tender and liquid has evaporated.

See Apple desserts for fall page B10 for another recipe

“When I go into the kitchen to make my unique brand of koshersoul food, all of it goes with me: “race,” as practiced in America and the West; Jewish learning and folk culture; Black cultural expression; the spiritual spectrum of both communities; and the spirit of queerness and impetus of gay liberation. Food has been my primary lens for navigating my citizenship within the Jewish people and my birthright as a Black man in America. Flashpoints amplifying conflict in Black-Jewish relationships, significant and attractive to our appetite for pain and argument, cannot take the place of individual narratives and authentic lives and the way people createInthemselves.”2012,Twitty embarked on a “Southern Discomfort Tour” to trace the history of his black ancestors through food. He found parallels with Jewish history:

This recipe was in my files from the 1970s from Carmel wine company.

My favorite fall-winter fruit are apples. I believe the adage that an apple a day keeps the doctor away. Although the phrase was from Benjamin Franklin, it actually originated in 1866 in Wales—”eat an apple on going to bed and you’ll keep the doctor from earning his bread.”

Kosher Soul

And if that home is created through food, all the better. To drive the point home, the cover of the book shows him sitting at the kitchen table with a number of challahs in front of him.

Sybil Kaplan is a journalist, author, compiler/editor of 9 kosher cookbooks and food writer for North American Jewish publications, who lives in Jerusalem where she leads walks of the Jewish food market, Machaneh Yehudah, in English.

Ingredients: 1/4 cup sugar

In a saucepan, combine sugar, Amaretto, orange rind and juice. Bring to a boil.

1/4 cup Carmel Amaretto grated rind and juice of 1 orange 4 large, firm apples

Before you think this is an easy-to-read book, it’s not. At the same time, it is difficult to put down. Twitty dives deep into See Michael Twitty page B11

Michael Twitty speaking at the annual Food Book Fair in New York, May 13, 2017. Credit: Clay Williams

From My JerusalemKosherKitchen: Apple desserts for fall

Why are they healthy? Apples may lower high cholesterol and blood pressure; have fiber which can aid digestion; can support a healthy immune system; are a diabetes-friendly fruit; and the antioxidants in apples may play a role in cancer prevention.

Garnish with shredded coconut or whipped cream.

“Challahs are braided and braiding them together means I’m a whole person,” Twitty told ABC News. “The idea that this Jewish bread can also represent all the different parts of me is what I want to convey to the readers before they even open the book at all.”

SYBIL KAPLAN

Serves 4.

It’s one thing, but also another: Twitty doesn’t present either story, or either part of his identity as more important than the next. All these parts exist together, which is what is ultimately the message. It’s possible to be Black, and Jewish, and Gay, and find community where all those identities are at home.

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Preheat oven to 375 degrees F. Grease a square baking dish.

In a bowl, mix almonds with amaretti crumbs, currants, brown sugar, cinnamon and lemon zest.

BAKED STUFFED APPLES

2 Tbsp. softened unsalted butter or margarine

2 Tbsp. dark rum

1/2 tsp. cinnamon

a square baking dish. Spoon filling into apples. Pour apple juice and rum around the apples.Bake in preheated 375 degree F. oven 20 minutes. Cover loosely with foil and bake 4550 minutes longer or until apples are very soft. Transfer to plates. Spoon juices on top. Makes 4 servings.

Michael W. Twitty’s Koshersoul was released by Harper Colins in August 2022 and is available for purchase.

1 cup apple juice

Michael Twitty

Remove interior core and seeds of apples within 1/2-inch of bottom. Score apple skin lengthwise at 1 1/2-inch intervals. Arrange in

This recipe is from a 2001 cookbook in Food & Wine by Ann Chantal Altman.

Continued from page B10 his identities and how they interact with each other and with the world at large. But it is a worthy read, because it’s not just the author who experiences different levels of otherness in his Blackness, his Jewishness and his Gayness. There are many ‘others’ in our extended family—reading one man’s explanation of what the journey is like might open our minds to more of these stories. Some of those he includes in the book, like the story of Chava, and

1.3almondsounceof finely crumbled kosher amaretti (almond flavored Italian macaroons)

3 Tbsp. lightly toasted slivered blanched

Ingredients:

4 apples

Apple desserts for fall

1/3 cup dry currants

2 Tbsp. brown sugar

African American Jewish woman with roots in South Louisiana, who now lives in Los Angeles with her Jamaican husband. He includes stories about the origins of Southern-style Kosher, and about traveling to Africa as well as Israel. Stories about existing in different spaces, and coming out more whole. We can all use that lesson, because some of these stories are ours.

finely grated zest of 1 lemon

Directions:

Continued from page B10

See From My Kosher Jewish Kitchen page B13 for another recipe

When she was 17, Cohen learned how to make string cheese from scratch. Her See Syrian string cheese page B14

recipe, Cohen launched a kosher food business, Grandma’s Cheese, in 2013. Cohen started by delivering homemade string cheese in Midwood, the Brooklyn neighborhood where she was born and raised; these days, she has 16 products that are sold in 30 stores across the TriState area and beyond. She also operates Grandma’s Cheese Cafe in Long Branch on the Jersey Shore.

Florence (Zeitouni) Cohen grew up in Brooklyn eating string cheese. Not the rubbery Polly-O cheese sticks that you can buy in any old supermarket, though. She means the string cheese of her youth, which she now feeds her 2-yearold daughter: a smooth, spongy and semi-soft mild cheese that is a staple of the Syrian Jewish community.

A cross between mozzarella and halloumi, Syrian string cheese, as the name implies, is stretched, twisted and strung as it is made. According to Benita Kasbo, the owner of Kasbo’s Market, a Middle Eastern specialty cheese company in Madison, New Jersey, all Syrians — Jews, Christians and Muslims alike — consider string cheese a staple of their

RACHEL RINGLER

Rosh Hashanah Greetings

B12 | The Jewish Press | September 23, 2022 Rick HappyHoldcroftNewYear Paid for by Holdcroft for Legislature NE Legislative District 36

It’s a staple at brisses as well as for seudah shlishit, the third Shabbat meal during which lighter meals are traditionally served.

This Jewish entrepreneur wants Syrian string cheese to become an American staple

Kosher

Cohen is no exception. “It got me out of bed in the morning,” she said. “I went to yeshiva and had to get out of bed super early every day. I hate waking up early. But I said, ‘Okay, I’m excited to have my string cheese and bagel.’”

“Everyone has string cheese in the refrigerator,” said Cohen, referring to the sizable Syrian Jewish communities in Brooklyn and Deal, New Jersey, where she and her young family moved two yearsMostago.Americans think of string cheese as a convenience food, something parents toss to their kids as they hustle from one activity to the next. But if Cohen, 27, has her way, Syrian string cheese will soon become a staple of the broader Jewish American diet. Drawing upon her grandmother’s string cheese

Marty and Iris Ricks

Certified & Pareve

diets. Known in Arabic as jibneh shelal, or braided cheese, it is often studded with black nigella or caraway seeds. It can — and should be — separated into strings before eating.

“If you peek into any [Syrian Jewish] preschool or grade schooler’s lunch box, you will find pita, string cheese and cucumbers,” said Sylvia Fallas, a cook, recipe writer and educator who grew up in Brooklyn’s Syrian Jewish community. “It’s a go-to meal. They love it.”

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“String cheese says comfort and love,” Cohen told the New York Jewish Week. “I saw an amazing product that was hard to make and I said, okay, let me make it. Let me make something valuable that people actually want.”

New York Jewish Week

Using her grandmother’s Syrian string cheese recipe, Florence Cohen launched Grandma’s Cheese in Brooklyn in 2013. In 2020, she opened Grandma’s Cheese Cafe in Long Branch, New Jersey, to showcase her homemade cheese; the brand’s Everything Seed flavor is depicted on the left. Credit: Florence Cohen

Like the Holocaust Survivor Cookbook, released by Israel’s Yad Vashem Holocaust authority in 2007, Honey Cake & Latkes is more than a collection of recipes. It also contains inspiring stories from the sur-

Directions:

Eugene Ginter was 12 days shy of his sixth birthday when he was liberated from Auschwitz in January 1945. Emaciated and alone, Ginter landed first in a hospital and then in an orphanage in Krakow, the Polish city where he was born. Several months later, miraculously, he was reunited with his mother.

3-5 Tbsp. water or apple juice

Eight decades later, that “Chocolate Sandwich” is the first recipe in Honey Cake & Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors, a new cookbook that showcases recipes that connected survivors to the worlds they lost and gave them comfort as they built new lives after the Holocaust.

This recipe is from an old recipes magazine.

vivors as well as archival and contemporary photographs See Auschwitz survivors cookbook page B14

Top: Mamaliga is a typical Romanian side dish made from feta cheese and cornmeal that Alexander Spilberg’s mother often served with plum jam. Credit: Ellen Silverman and above: Another contributed matbucha, a tomato and pepper spread with roots in North African cuisine. Credit: Ellen Silverman

JTA

Add cinnamon and sugar (not sugar substitute). Cover and microwave 1-2 minutes or until tender. Add sugar substitute at theServesend. 4.

Her first order of business was to help him regain weight and health, but he had no interest in food after being deprived of it for so long. So she created a rich sandwich made of things she knew he liked: black bread thickly coated with butter and finished with grated dark chocolate.

The Jewish Press | September 23, 2022 | B13

Continued from page B11

Cut apples in small pieces, discarding cores. Place in a microwave-safe dish with water or apple juice.

RACHEL RINGLER

QUICK AND EASYAPPLEMICROWAVECOMPOTE

1/4 to 1/2 tsp. cinnamon 2-3 tsp. sugar or sugar substitute

From My JerusalemKosherKitchen

Cover and microwave on high for 3 minutes. Stir and microwave for 2 more minutes.

Ingredients: 4 large apples

Food was a comfort for Auschwitz survivors. A new cookbook showcases their recipes — and resilience.

Credit: Vicky Wasik

“She connected food and feeding to life and survival,” said Joe Finkelstein about his mother Goldie, who was famous for serving overabundant quantities of food and whose recipes appear 11 times in the book. “Food was her way to give security and it also gave her some control.”

According to Joe Danziger of Kosher Valet, who sells several brands of Syrian string cheese, Grandma’s Cheese, certified kosher by the Jersey Shore Orthodox Rabbinate, is the most popular string cheese vendor on his site.

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Cohen isn’t the only Syrian string cheese entrepreneur in the New York area. Jane Choueka began her small string cheese business — String Cheese by Jane — out of her home kitchen in Brooklyn about 12 years ago. “I started making string cheese for my friends,” said Choueka. “I gave it to them and they said, ‘why don’t you sell it?’”

Continued from page B13 showing their resilience.

Cohen describes the 3,000-square-foot restaurant as a “pink wonderland” — Miami Beach meets the Jersey Shore. With items like panini and grilled cheese, it’s designed to showcase Grandma’s Cheese. There are nods to more modern, millennial tastes, including several varieties of avocado toast.

“Of all the books I have photographed, by far this is the most meaningful and important project in my career,” said Ellen Silverman, who photographed some of the survivors cooking their recipes. “This book is to celebrate survival, to celebrate the present, and to celebrate the future.”

“It is all about the generation-to-generation recipes,” he said. “People want that homemade, small batch feel of everything versus the commercial cheeses on the market.”

By the end of the night, Cohen was hooked. She was excited about the process, which she describes as “grueling,” and proud of the final product. Cohen soon announced she was going to start Grandma’s Cheese as a tribute to the family matriarch. Within six months she was delivering homemade string cheese to some 50 local families on Friday afternoons, and the business grew from there.

Continued from page B12 grandmother, Moselle Tobias — who was widely known in their local Syrian Jewish community for her cooking prowess — gave a class in 2013 at the Sephardic Community Center in Midwood on how to make the dairy staple. She asked Cohen, her eldest granddaughter, to assist her.

The Cohens hope that their restaurant will turn non-Syrians on to the versatility of this delicately flavored cheese. “We feel that we just have to get it into people’s mouths,” Cohen said. “Then the rest will follow.”

JEWISH PRESS READERS

Three months after they returned home, on a group Zoom call, Lauder asked the attendees to share their recipes for gefilte fish, the classic Eastern European dish and a personal favorite of his. Maria Zalewska, the foundation’s executive director, subsequently received about 20 versions — from salty to sweet, dense to light — from the people on the call.

See Honey Cakes & Latkes page B15

Auschwitz survivors cookbook

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The book took root in January 2020, when Ronald Lauder, the businessman and chairman of the Auschwitz-Birkenau Memorial Foundation, brought 120 survivors and their families to Auschwitz to mark the 75th anniversary of their liberation from the Nazis.

After the initial success of her food business, Cohen took a break to attend Hunter College in Manhattan. But the calls for her cheese kept coming in. In 2017, she started Grandma’s Cheese back up again — though this time around, the intensity of making the cheese at home and delivering it to her customers took a toll. Her father and her husband, Maxie Cohen, helped her find a commercial kitchen and “land her first store” to sell her product.

One survivor highlighted bundt noodle kugel, a sweet Ashkenazi egg noodle dish. Credit: Ellen Silverman

Syrian string cheese

“In five years,” says Cohen, “I went from selling out of my mom’s kitchen to selling 1,000 pounds a week to 30 stores in Brooklyn, Manhattan, New Jersey, Florida and Panama.”In2020, the Cohens opened Grandma’s Cheese Cafe in Long Branch. The location is close to the Syrian Jewish community in Deal, though the couple also hoped a restaurant would reach people outside the community.

Zalewska and Lauder realized that the survivors, even at their ages (the youngest was 76 at the 75th commemoration), were eager to“Foodshare. is something they talk about,” said Lauder. “It is their contact with the past.”

Choueka now makes eight flavors, including pesto, truffle, olive and za’atar. Her products are certified kosher by HomeKosher, a certification service for boutique vendors. She sells most of her products from her home and some via Kosher Valet, a purveyor of small batch, homemade kosher foods.

Eugene Ginter makes the chocolate sandwich that his mother made for him after he was liberated from Auschwitz. Credit: Ellen Silverman

With Lauder’s financial support, Zalewska set out to create a cookbook of their recipes. Time was of the essence. Each year several of the remaining survivors died. Lauder and Zalewska were determined to complete the book quickly so as to get it in their hands.

Zalewska hoped to create a book that was “elegant and timeless, classic and inviting.” The goal, Zalewska said, was to “strip the images of a specific historical context and focus on just the beauty of the dish. We kept the arrangements minimalistic, and we limited the number of props. We kept the

“Rachel’s Fantastical Chicken Soup” is a classic recipe finished off with thin noodles and savoy cabbage. Roth, who died in February, went on to have five children and she came to the commemoration in 2020 with three generations of her family.

“This book brings a connection to the past,” he said. “There is no stronger connection you can have than food. You generally can’t wear your ancestors’ clothes or visit their homes. But you can prepare the same food.”

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Survivors who did not make it to the 2020 gathering are represented as well. Goldie Finkelstein, the sole survivor of her immediate family in Poland, died in December 2019. The book also includes a recipe for onion-free potato pancakes from Nobel Laureate Elie Wiesel, who died in 2016. Lauder, a close friend of the Wiesel family, contacted the writer’s widow, Marion, for the family’s recipe.

Lauder writes in the book’s foreword that the project is a testament to the power of the human spirit. He hopes that copies will be given as a gift to every Jewish couple at the start of their lives together.

Citrom’s recipe for eggplant salad tracks the path of her life. Citrom’s mother and grandmother made eggplant salad in Hungarian-controlled Transylvania, where Citrom was raised. But it also was a popular food in postwar Palestine and during the early years of the State of Israel, where Citrom lived immediately following the war. That dish followed her when she and her husband, also a survivor, moved to Sweden to reunite with her father when they learned that he, too, had survived the war. And it evolved into a family favorite for her grandchildren, raised in New YorkAnotherCity. contributor, Rachel Roth, was an excellent storyteller, and she would share memories of Shabbat dinners and fragrant dishes with her fellow prisoners while they stood outside in frigid line-ups.

Continued from page B14

focus on the food.”

Almost every recipe is preceded by a story: When did the contributors eat a particular dish? Who taught them how to make it? What are their memories of it?

That was in keeping with the Holocaust experiences of the survivors featured. “We would talk and dream about compotes and food and so on,” Elisabeth Citrom recalled about her experience in concentration camps. “We lived on nothing but stories about food.”

Despite their advanced age and the challenges around gathering during the coronavirus pandemic, five of the survivors met in New York in October 2021 to cook some of the recipes that would be included in the book. Silverman took photographs at the gathering.

Honey Cakes & Latkes

Twenty-nine survivors of Auschwitz and Birkenau, all of whom but one live in the United States and Canada, contributed the 110 recipes in the book and also told their stories from before and during the war. The dishes range from the lovingly devised, like Ginter’s chocolate sandwich, to classic, Old World foods such as David Marks’ rakott krumpli, a Hungarian casserole made of potatoes layered with sour cream and hard-boiled eggs. Other foods have the fingerprints of the New World, like Goldie Finkelstein’s whiskey cake made with Duncan Hines yellow cake mix.

Eva Szepesi shared a recipe for palascinta, Hungarian pancakes that were accompanied by jam that her mother and grandmother made from their backyard apricot tree. Alexander Spilberg’s family couldn’t afford to buy veal before the war, but he learned to make veal paprikash when he moved to Canada; he also contributed a recipe for mamaglia, a typical Romanian side dish his mother served with plum jam. Angela Orosz-Richt, born Dec. 21, 1943 in Barrack C in Auschwitz, never tried the food her mother made before the war. Her submission is madartej, or bird’s milk, a sweet, rich custard her mother made weekly during Orosz-Richt’s childhood in postwar Hungary.

BruceJulieLisaJoanDanChayaStanley*JodyDr.Diane*TrentonSteve*MarioFeliciaDavidRochelleSteveVincentPaulaMikeSusanSandyJoanieBarbaraSharonRandalK.CaroleStuartHowardDavidJanieAlanJackShaneHowardJanetDavidSaraMiltonMarshaDonaldKeveeKirshenbaum*Kirshenbaum*S.*&DeloresKleinA.KleinbergM.Kleinberg&AriKohenKohllKohllM.&SharonKooper&DavidKotokKozlen&DeborahKricsfeldFoxKulakofsky&DebiKutler&NancyKutler&SandyKutlerA.LainofWayne&CaroleA.LainofLangdonComisar-LangdonLashinskyLehr&JohnLehrLehr&BobbiLeibowitzA.LenzP.Lenz&BonnieLevingerLewisLieberman&ScottLittkyLopez&Thelma*LustgartenB.Magid&LarryMalashockEdward*&Sally*Malashock&NealMalashock&Barbara*MalashockSarahMalkahMarburgKrasneMarcusMarcus&MarkMartinMeyers

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The Oneg: it’s a well-established part of synagogue life and the perfect opportunity to schmooze. And in a food issue such as this, a discussion about the Oneg seems appropriate. When I asked the superhelpful

Specifically, the archive was dedicated to Jewish life in the Warsaw ghetto; everything from personal testimonies from adults as well as children, educator essays about the state of education in the ghetto and witness accounts from people from different social classes and all walks of life. News about the fate of Jews elsewhere was documented, reports were written every time refugees arrived in See Tale of two Onegs page C6

“According to the prophet Isaiah, Shabbat shall be a delight. By having something sweet to nosh on (especially in times when food was scarce), delight was added to Shabbat. That is the origin of the Oneg Shabbat on Friday nights. Lingering, talking,

Suddenly, the word ‘Oneg’ popped up, not from a synagogue’s website, but from Yad Vashem’s online

Congregation Sha’are Shalom calls the Oneg “an informal gathering of Jews in a synagogue or private home to express outwardly the happiness inherent in the Shabbat holiday.”

Some of what she found was exactly as we expected—some background stuff, with a helping of message boards from shuls asking for volunteers and sponsors. ‘Oneg’ means ‘delight,’ one synagogue’s website told us:

“Thearchive:Oneg Shabbat Archive, also known as the Ringelblum Archive, is one of the most impressive and unique projects initiated by the Jews during the Holocaust. This underground archive was established and run by historian and community figure Dr. Emanuel Ringelblum, with the express purpose of documenting the reality of life under NaziEmanueloccupation.”Ringelblum launched the Oneg Shabbat Archive within months after the start of the war. The name was inspired by the fact that the archive’s members met in secret on Saturday afternoons. Naming it their ‘Shabbat pleasure’ was perhaps another act of defiance.

They can be sparse or lavish, depending on the synagogue’s policy. The bottom line? Food, mostly appetizers so as not to completely ruin your dinner, after the Friday night service to facilitate hanging out with friends and family. It provides us all with a reason not to rush after the last amen—and that is a good thing. After all, this is our day of rest and we should begin it in style.

‘Oneg’ actually mean?

and eating after the service adds to the feeling of Shabbat being different from other days of the week, when we rush from place to place. It also lets us meet, learn about and interact with other members of the community.” (Bnaitorah.com)

Above: Emanuel Ringelblum and right: One of the milk cans used to hide documents.

A tale of two Onegs

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But then something unexpected happened.

Onegs can be sponsored by families (often in honor of a life cycle event) or by the synagogue.

ANNETTE VAN DE KAMP-WRIGHT Jewish Press Editor

Whatern-dayturies,somebeensomethingoriginated:whereingrecipes.maybegogueriesshesources,findsomeKirshenbaumKathleentodoresearchandmesomeIexpectedwouldfindsto-aboutsyna-eventsorsomeIwashop-tofindouttheOnegisitthathasaroundinformforcen-isitamod-invention?doestheword

RABBI KATZMANMENDEL Chabad

One of the metaphors used for the Torah is food. The psalmist writes, “Your Torah is in my innermost parts.” Just as food nourishes the human body, the soul of a Jew is nourished and sustained through the study of Torah. Food starts off being separate from the body to being digested and processed and becoming inseparable from it. The food becomes the body’s very flesh and blood. Similarly, Torah study is a process of integrating Divine wisdom into our hearts and minds to the extent that it shapes our world view and informs our response to whatever challenges life throws our way.

other and join forces to accomplish that which each on its own could never do. The body is worldly, corporeal, physical. The soul is other-worldly, spiritual, and ungrounded. With the life of the soul infused into the body, they work in tandem to “live their best life”.

To begin again takes a radical leap of optimism. To find forgiveness is a radical act of compassion. To choose joy in a world filled with fear and sorrow, this too is a radical act.

Yearly we begin again; yearly we review our actions and take inventory of our lives; yearly we recommit ourselves: to behaviors, to God, to community. Yearly, perhaps without thinking it to be that radical at all, we join in holidays spanning the centuries, celebrating God, our community, our faith, our traditions, and even our judgment.

CANTOR ALEXANDERJOANNA Temple Israel

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Moving us

Healthy body and soul

Move us to turn; move us to renew our connection and commitments; move us out of comfort and into active growth choices. But also, to keep us; keep us connected with our history, connected with our community, connected with something greater than ourselves, connected with a more meaningful existence.

Is it possible for ancient texts and ancient melodies to move us and change us, like a magical formula? It takes work on our parts, preparation, and continued effort.

Many of us remember the ways in which our parents got us to finish our veggies. Whether it was promises of food making us strong or by invoking the unfortunate plight of children in Africa, (I sometimes thought I was actually helping those hungry children) our parents were adamant that we eat up. The underlying message was that food is necessary for the survival and success of humanity and each of us individually.Everyone of us is a composite of a body and a corresponding soul. Body and soul are mirror images of one another. Whatever exists in the body must have a parallel in the soul. As there may be a healthy body or an unhealthy one, so too is there a soul in optimal health and one that is out of shape or malnourished. And just as a healthy body is maintained by good nutrition and regular exercise, so too does the soul require its own diet of spiritual sustenance andTheactivity.Talmud relates a parable for this dynamic in the following story. There was a king who had a beautiful orchard with splendid figs. He appointed two watchmen to protect it. One watchman was lame, the other blind. One day the lame man said to the blind one, “I see beautiful figs here. Let me ride on your shoulders and I will pick them and we can eat them together.” And so they did.

“In hope, in prayer we find ourselves here.” Is it hope and prayer that allow us to find ourselves? Or is it that they bring us here to this moment of worship and connection?

Some time later, the king accused them of stealing his figs. The lame man asked, “Have I feet to walk on?” and the blind man asked, “Have I eyes to see with?” The king found a solution. He put the lame man on the shoulders of the blind man and judged them together.

In this manner the body and the soul complement each

“In hope in prayer, we find ourselves here, In hope in prayer we’re right here” (lyrics from the song We Rise by Batya Levine com/watch?v=6tkmkwufhttps://www.youtube.RVw ).

We join in the radical act of togetherness for Rosh Hashanah and Yom Kippur as a part of a larger movement, a moment, perhaps even a highlighted moment, along the journey of t’shuva, returning.

Hinei yom ha din (this is the day of judgment) all mixed up with Hayom harat olam, (this is the birthday of the world). Fear and joy, hope and trepidation combine, if we allow them to. They combine to move us, and keep us.

A healthy soul is a soul that is regularly engaged in Torah study and that endeavors to apply its lessons in one’s daily life. Indeed, many have shared how a commitment to consistent Torah study has grounded them and helped them feel more personally fulfilled.

At the dawn of this New Year as we pray for health, sustenance, and world peace, we resolve to do better in our lives. Let’s include an effort to increase our Torah study. Let’s make See Rabbi Katzman page C3

In truth, however, the soul and the body are not merely two separate entities that are conjoined but two compatible halves of one whole being. Hence, the health of the body affects the wellness of the soul. In the words of the great 18th century Chassidic master Rabbi Dovber of Mezritch, “A small hole in the body is a large hole in the soul.” Maintaining one’s health is a Mitzvah, as Maimonides rules in his code of Jewish Law. Concurrently, we are taught that the health of the soul influences the body. Modern science confirms this notion with the concept of the mind/body relationship.

So, I make G-D into a king who gives to all. I then make myself a king over all my desires and ideas to make sure they are part of my larger kingdom. I make sure that my drives and wants are something that makes me a better person who is making this a better world. I make G-D a king over me. I make the G-Dly part of me direct and guide the rest of me. If this was enlightening or confusing to you, you can find me at Beth Israel Synagogue if you want to share and learn more.

With best wishes to you and yours for a happy and healthy year. May we merit the coming of Moshiach who will usher in a time of global peace and more goodness than we can ever

The High Holidays provide each of us with the opportunity for renewal and growth. May the journey that we begin during these Days of Awe lead to the renewed strength of our spirit, our conviction and of our relationship with the Almighty. Laurel, Zev and Zach join me in wishing all the Omaha Community a year of fulfillment and blessing; a Goot Gezunt Yohr.

Our Spiritual

I speak English, Hebrew and basic Spanish Independent

Much of the work involved in “recalibrating our spiritual GPS”, is accomplished by the prayer and meditation which takes place in the synagogue. It is the power of communal prayer; of singing the ancient melodies; of repeating the salient

Brilliant and creative poets and Hazzanim have crafted a magnificent liturgy that is optimized to smooth the progress of our spiritual journey through the High Holiday season. From the recitation of the Selichot, penitential prayers on the Saturday evening preceding Rosh Hashanah, to the plaintive pleas of Neilah, the closing service of Yom Kippur – even during days between the Rosh Hashanah and Yom Kippur, our prayers are seasoned with significant themes specifically geared to guide us on a path of spiritual awareness and fulfillment.Like anything that has significant value, however, there is work to be done to maximize the benefit we can achieve from the Holy Day services. I often have suggested finding a book or an online source that you can get in advance to help understand and identify some of the important moments and themes of the liturgy. We also have our own High Holiday Companion which is available in the pews during the actual service and can also be borrowed at any time in preparation for the Holy Days.

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HAZZAN KRAUSMANMICHAEL Beth El

Rosh Hashanah, the Jewish "New Year," is about making G-D into a king. Sounds like a demotion to me! Instead, perhaps it means that I am resembling the king, which in turnsmakes him the king over this world.

Beth Israel

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Let me explain. The creator created a world for us to do the work and give him a presence. However, we end up only focusing on revealing our presence. We pursue honor and desire and joy in places that perhaps are fleeting. We get trapped in the here and the now. We lose the big picture. So, we get a gift. It's called the High Holidays. It's the time that we focus on what is important. It's the time that we focus on His presence and make Him the king over us. A king in Judaism is not about his royal clothing and his chariot. A king is about giving a vision and direction to everyone in his kingdom to live a good and meaningful life.

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In the meanwhile, Shana Tova!

with the first day of Elul, the last month on the Hebrew Calendar, the High Holiday season is a time of existential inventory – of recalibrating our spiritual GPS. This is accomplished through a process of examining our behavior and our relationships; both with other people and with The Creator. We seek, during this holy period, to ensure that the path upon which we are about to embark in the coming year will lead us in a positive direction. Our holiday season is full of activities that facilitate the process of self-examination and recalibration. We are given the mechanism to reach out to our friends and family through Holiday greetings, invitations for festive meals, and even through the custom of visiting the graves of those who are no longer with us. Tradition even affords us the means to internalize our positive thoughts and wishes by eating apples dipped in honey, sweet raisin challah, seed-laden pomegranates, and other symbolic foods.

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Continued from page C2 sure we take good care our souls. At least as much as we take care of our bodies.

imagine.Beginning

Rabbi Katzman

themes and aspirations of the High Holidays that enables us to do the spiritual work necessary to fine-tune our personal relationship with God and ensure that we are about to embark on a course that can lead to spiritual fulfillment.

GPS

RABBI DEMBITZERARI

the largest hunger-relief organization in the United States, one in 10 people in Nebraska face hunger. For children, the statistic is even greater – one in seven children in Nebraska experience hunger.Hunger does not discriminate. While many of us would like to believe that our corner of the world remains unaffected and that our friends and neighbors have what they need, we know better. Hunger affects even seemingly affluent areas – our neighbors, our classmates, our co-workers, our friends.

One of the best parts of my job is working with Jews by choice. Individuals who have chosen to be Jewish, who have decided to cast their lot with the Jewish people. While the time frame varies from person to person, it requires a serious course of study, time spent at the synagogue and taking on new experiences. One of those experiences, an experience that certainly tops services or the best sermon in town is the ability to partake in the foods that make these holidays so special. We can read and study our sacred texts, we can learn the liturgy for Shabbat and holy days, yet what makes the Holy Days so special, whether it be for Jews by choice or those born into our religion, is the food.

With these haunting words, Isaiah fulfills God’s demand that he lift up his voice like a shofar and pierce the very hearts See Rabbi Sussman Berezin page C5

built around Jewish history and the journey of our ancestors throughout time. Yet what makes these holy days memorable, perhaps even sacred, is the food.

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When we think of Rosh Hashanah we think of the shofar, we think of starting anew, but we also think of apples and honey, round challah, perhaps a pomegranate or a fish head (look it up). While Yom Kippur is devoid of food, where we go and what we eat for break-fast is sacred. The Holy Days are

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There’s a familiar joke that we often say defines every Jewish holiday: “They tried to kill us. We won. Let’s eat.” And we do. We pile our plates high with bagels, lox and schmear; with blintzes and kugels; with white fish and chicken salad; with tzimmes and rugalach. And we eat. We eat because food represents so much more than a physical sustenance, and while it certainly nourishes our bodies, it also nourishes our souls.

RABBI ABRAHAMSTEVEN Beth El

For many of us the Jewish Holy Days would not be “holy” if not for the food. Yet the food is holy because of the people who made it, and the people it is shared with. We know this to be true when we hear data tell us that the Passover Seder is the most observed Jewish ritual, not lighting Shabbat or Hanukkah candles, not building a Sukkah, but sitting down around the table to recount our journey out of Egypt, while at the same time enjoying good wine, soup, matzah balls (floaters or sinkers) and brisket. How many of us after a loved one has passed, who made a certain food say “it’s good…but not like Bubbe made it”. Food is a source of memory, not just a means to fill our stomach. The sixth sense of Jews is memory; food allows us to go back in time. It takes us back to Egypt when we eat Matzah and Marror, it allows us to remember the double portion of Manna when we eat two challot on Shabbat. As we begin 5783, let’s be thankful for the food we get to eat, mindful that many are without, and thoughtful of the importance food plays in defining our Jewish experiences.

Shanah Tova.

On Yom Kippur, we are reminded that physical and spiritual nourishment go hand in hand. Our Haftarah comes from the book of Isaiah, where we read:

Food: Community, memory and experience

They ask of Me the right way, eager for God’s nearness: They say, ‘Why did we fast, and You do not see it? We afflict ourselves, and You do not know it?’ Because even on your fast day you think only of desire, while oppressing all who work for you. Because your fasting is filled with strife, and with callous fist you strike. No, your fasting this day will not lift up your voice before heaven. Is this the fast I desire? A day to afflict body and soul? Bowing your head like a reed, covering yourself with sackcloth and ashes? Do you call this a fast – a day worthy of the favor of Adonai? Is not the fast I desire – to break the bonds of injustice and remove the heavy yoke; to let the oppressed go free and release all those enslaved? Is it not to share your bread with the hungry and to take the homeless poor into your home, and never to neglect your own flesh and blood?

RABBI

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And yet, we cannot neglect the realities of the world around us which compel us to ask about physical sustenance. How are we nourishing our bodies? According to Feeding America,

Prayer and Ritual are not enough

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As a Rabbi, it’s my job to think about what feeds the soul. How can I provide spiritual sustenance for the community that I serve? And more than that, how can we provide that sustenance to one another? How do we access holiness, together, in community? How do we provide inspiring and soulnourishing prayer, ritual moments, learning opportunities, and community building? And most importantly, how can connecting to each other in real, authentic ways, feed our souls?These

are important questions that demand more than perfunctory and hurried answers. These are perhaps some of the most essential questions for us to ask of each other as we grow and evolve as a holy community that seeks to make the world a better place.

Shana Tova.

Continued from page C4 and souls of the Israelites. His words are meant to startle us into action and propel us forward with renewed understanding of how we see and respond to each other. Prayer and ritual alone are not enough; they must be accompanied by action. We cannot fast and repent and pray for teshuvah and hope that this will be enough. We must do something to change the injustices we see in the world.

In common use would be the culinary term, of combining two or more food cultures to create a new delicacy. Fusion is also the term used when the hydrogen atoms within the core of the sun ‘fuse’ together, to form a new helium atom, no wonder the sun stays afloat :). All kidding aside, fusion is big!

Rabbi Sussman Berezin

“Some have a custom of eating a sweet apple in honey, and saying: May a sweet year be renewed on us! This is what we do. Some eat pomegranates, and say: may our merits be as many as pomegranate seeds!” – Rabbi Moses Isserles, 16th century, Poland.

As we enter into the new year together, I invite us to take the words of Isaiah to heart: to engage wholeheartedly in prayer and in ritual alongside meaningful action to care for our neighbors. To do so will mean that we have fulfilled the fast that Adonai desires. To do so will mean that we have found ways to nourish each other, body and soul.

I hope that the sweetness of 5783 overflows like honey from the hive, renewing a sweet year for you. I hope that the sweetness of 5783 multiplies like the seeds of a pomegranate reflecting your many merits.

When the entire Jewish nation fuses together, when we HAKHEL we have a positive effect on the world that will resonate to its core.

The Source of Sweetness

RABBI BATSHEVA APPEL Temple Israel

Fusion, a small word letterwise, but a word that has lots of meaning and meanings.

process it in their hive. The beekeeper harvests the surplus honey from each hive, extracting it and straining it. The honey requires little processing beyond extraction.

Take a moment this High Holiday season to reach out to a friend or neighbor and make your own Hakhel gathering, make a plan to do Mitzvahs together, the impact will be far greater, even than a cous-cous sushi rice salmon ball! (Moroccan-Japanese fusion really does sound tasty).

We welcome a new year with the hope that it will be sweet for us, our family, and our community. We eat apples dipped in honey, as Rabbi Moses Isserles explains. Or we might eat fruit that is just recently in season, such as pomegranates, hoping not just for sweetness, but for many merits in the coming year to balance whatever else we might do.

This year, number 5783 since G-d created the universe, is a FUSION year, it is a year of HAKHEL. When the Temple stood in Jerusalem, the capital of the Jewish people, and the entire Jewish nation lived in our homeland Israel, Hakhel was celebrated every seventh year, the nation would gather children, women and even the men. The king would inspire the observance of Mitzvahs, by reading aloud from the holy Torah. A spectacle reminiscent of the phenomenal occasion of the Torah being given by G-d on Mount Sinai.

RABBI ELI TENEBAUM Chabad of Nebraska

When the Jewish people create fusion with one another, even when outwardly we seem so different, the energy created is immense and far greater than any individual can muster.

Ok, now that I have your attention, let’s talk about the exciting new year that is upon us.

Both honey and pomegranates are sweet, but there are a couple of key differences.

It was a dark and stormy night, suddenly there was an ominous knock on the door.

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Though we don’t mark the occasion in the same way today, the lesson remains the same, and is perhaps more pertinent. The ‘fusion’ year has immense power, think hydrogen, helium and the last time you forgot to put on sunscreen. This energy is a by-product of ‘fusion’, even when combining Moroccan and Japanese cuisine seems at odds, it can create something tastier than each on its own. Google it, it’s a real thing!

A pomegranate requires much more individual labor from us. Cutting it open to reveal the many seeds, each seed surrounded by the red pulp, working to free the seeds from the husk. We can get at the sweet-tart pulp bit by bit, drop by drop.

The Hakhel event took place on the second day of Sukkot, the messages to be internalized for the entire year, six years really until the next Hakhel.

There are sources of sweetness in our lives each year that do not require much from us except that we notice their presence. Like honey, they are present and sometimes even overflowing. There are sources of sweetness in our lives that require much work from us to gather each possible drop. Like a pomegranate, they are present in small bits, and we gather each and every drop to know that sweetness. The sweetness of a pomegranate is different than the sweetness of honey, with an underlying tart edge, reminiscent of the work that was required to gather the sweetness.

Honey is sweet and is ready to eat, to sweeten a cup of tea, to glaze a taiglach, to make a honey cake. The bees do the work of creating the honey for us. They go from flower to flower, absorb the drops of nectar in each blossom and then

After liberation, portions of the archives were found, one in 1946 and one in 1950:

The response was overwhelmingly

“While Israel’s technological and scientific breakthroughs are impressive, it still has the highest rate of poverty of any OECD country,” Eyton Halon wrote in the Jerusalem Post in 2019. ‘Poverty level’ here is defined as being below half of the median income. That rate in 2016 stood at 18.5 percent. But then there are those who live near the line, may technically not qualify as poor, but are forever too close to it. And that number adds another 8.1 percent of the population. They are uncomfortable numbers to look at, but once we know, we can’t look

Ultimately, Ringelblum helped expose the Nazis’ atrocities by initiating the archives. He did not live to see liberation; in 1944, after several attempts to hide, he and his family were taken to the ruins of the ghetto and murdered. In 2009, the Jewish Historical Institute in Warsaw was named after him.

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Theneeded.Jewish organization MAZON (sustenance) was founded in 1986 to specifically address food insecurity.

They are preserved in the Jewish Historical Institute in Warsaw and constitute one of the most important collections of documentation about the fate of Polish Jewry in the Holocaust. The third can was never discovered.

ANNETTE VAN DE KAMP-WRIGHT Jewish Press Editor

Sometimes, you set out to write one story, and life has other plans. I don’t know exactly how these things happen— but I do know there are stories that are too important to ignore. This is one of them.

positive: Within a few years, the organization raised funds in excess of $1 million annually. Most of us show up when we’re asked to help; we just need someone to do the asking.

Theaway.Jewish Agency reaches vulnerable populations in many locations. Outside

In the United States, 40 million people face food insecurity, according to the US Department of Agriculture. Of those, 12.9 million are children. Although initial reports indicated that the number of food insecure doubled to 80 million during the pandemic, more recent data from the USDA showed that federal Covid relief funding averted a more severe hunger crisis. (Source: Hadassah Magazine) That people go hungry in America every single day is no secret. It may have become more urgent since the pandemic, but even before COVID-19 ever showed up, finding the means to feed one’s family was not easy for some. The Jewish community is no exception; coupled with that is an awareness that it is our responsibility to repair the world and offer help. We don’t only do that for fellow-Jews, we do it wherever it’s

Volunteers assist at food bank

There are of course other places where food insecurity is an issue.

Tale of two Onegs

Continued from page C1 the ghetto and official orders and decrees issued by the Nazis were added. Underground newspapers that were being printed inside the ghetto walls were included as well. Ultimately, every aspect of life in the Warsaw ghetto was archived with the sole purpose of documenting and bearing witness.

In September 1946, ten clay-covered tin boxes were found in the ruins of Warsaw. Although they were damaged by water, conservators were able to salvage the contents. In December 1950, two additional milk cans were found in a cellar of a ruined house at 68 Nowolipki Street. The second archive was found in much better condition than the first, and contained a larger variety of artifacts, as well as documents of ordinary life, concert invitations, milk coupons, and chocolate wrappers. The archival treasure provides insight on the daily lives, struggles, and sufferings of Polish Jews living in a pivotal area during the Holocaust.

Food insecurity and the Jewish response

Jewish Historical Institute in Warsaw Credit: Adrian Grycuk

By 1941, however, news began to filter through about the mass murder of Polish Jews; the Oneg Archive staff decided to, first, collect documents that pertained to deportation and murder, and eventually in the summer of 1942 bury the documents for safekeeping. In January and April of 1943, more archives were buried. Some documents, especially those dealing with deportation and extermination were handed off to the Polish underground, who managed to smuggle them out of the country. The buried archives were preserved in three milk cans.

“It was the product of a startling statistic,” founder Leonard Fein wrote. “In the aggregate, American Jews spend many hundreds of millions of dollars each year on catered celebrations. The original estimate, in the $500 million range, was based on weddings and b’nai mitzvah alone. For years. Rabbis have railed against excessive consumption; for years, at virtually every level of income, people have been seized by a ‘can you top this?’ fever. What would be the response if celebrants were encouraged to voluntarily add a three percent surcharge for the cost of such functions, thereby creating a fund with which to make war against hunger?”

Israel, they work with global Jewish communities in dire need, espcially during the COVID-19 crisis. “From funds to buy hygiene products, food and basic supplies to helping promote efforts for remote learning systems and emotional support, we are operating in conjunction with local organizations to offer aid to struggling Jewish families. Further, The Jewish Agency has launched a $10 million, four-year, interest-free loan fund for Jewish communities on the verge of financial collapse—including those in Italy, France, Brazil, South Africa, and Argentina.“InEthiopia we’re helping people who are awaiting their Aliyah approval by getting them more than $250K-worth of supplies and food they couldn’t access otherwise; we were even able to get them matzah for the 2022 Passover holiday. And in Italy, with the support of world Jewry, we quickly sent 75K Euros See Food insecurity page C7

Dana Wayne Gonzales 402-850-9007 | dana.gonzales@bhhsamb.com

Wishing you a happy, healthy, safe and prosperous New Year

Laughlin stocks food bank with largest donation yet

SNOWBIRDS

Continued from page C6 ($82K) to the Jewish community there, where it is being disbursed to the Jews who need it most.” (Jewishagency.org) These are your Campaign dollars at“Inwork.early April of 2022,” the Sun Sentinel reported earlier this year, “A Jewish couple in Pittsburgh did something they never thought they’d ever have to do: they contacted their local food pantry to ask for help. Both had recently lost their jobs as a result of the pandemic and were struggling to pay their bills.

The Jewish Press | September 23, 2022 | C7

There are a few things important here: 1. When there is need, there is always help. 2. We love giving it, but we hate asking for it. “Sometimes,” as Adam Hertzman of the Jewish Federation of Greater Pittsburgh said, “There’s a perception that Jewish communities don’t have food insecurity problems. That’s absolutely, positively false.”

find ourselves on the receiving end instead, we feel shame. We are supposed to repair the world, not be the ones who need repair. And it’s been happening everywhere: from South-

ern New Jersey to New York, from Philadelphia to, yes, Omaha. When JFS in Salt Lake City opened its pantry in 2008, it began serving 85 households a month. That figure has since grown to 3,000. In Seattle, the JFS Polack Food Bank distributes bags filled with groceries to some 800 households and makes additional deliveries to 400 other households each month.Very few recipients are homeless; the vast majority are housed and working.

Paid for by Pete Ricketts

Food insecurity

RoshHappyHashanah

They were uncomfortable asking for food assistance and asked that their names not be used for privacy reasons. Staff at the Jewish Family and Community Services’ Squirrel Hill Kosher Food Pantry reassured the couple, provided them with food and referred them to the agency’s career center.”

In 2021, Hadassah Magazine ran a feature story about a man named Steve who drove a metropolitan bus for 20 years, until a work-related injury caused his life to crumble. On disability, he couldn’t make rent or buy groceries. His fiancée left, he moved to Florida, but continued to struggle financially. It was only See Food insecurity page C9

Part of the problem is that we often internalize the misperception, so when we are no longer in the position to give assistance, but

L’Shana Tova

FROM GOVERNOR PETE RICKETTS

Just as gefilte fish became a classic dish for the Ashkenazic Jews, baked sheep’s head became a symbol for many

In my research, a Greek cookbook writer from Ioannina [Yahnina] wrote that the people of her area made koliva, a thick porridge of wheat berries flavored with cloves, cinnamon, walnuts and honey for eating on the eve of Rosh Hashanah. According to Gil Marks (z”l) in The World of Jewish Desserts, wheat berries are unprocessed whole wheat with the outer husk removed, leaving a nutty flavor and chewy texture, served on Rosh Hashanah. Jews of Ioannina [Yahnina] also ate kaltsoounakia, a half-moon-shaped cake stuffed with ground walnuts, honey, cinnamon and cloves.

Whereas Ashkenazim dip apples in honey, some Sephardim traditionally serve mansanada, a Sephardic apple compote, as an appetizer and dessert, according to Gil Marks (z”l) in The World of Jewish Desserts

The actual meal consisted of soup, fish, salad, chicken and fruit. Italian Jews also often serve Rosh Hashanah desserts made with honey and nuts, stick or diamond-shaped cookies, or strufali, cookies made of fried dough balls in honey, or ceciarchiata, cookies which resemble chick peas and are made from bits of dough like the Ashkenazic teiglach.

In The Classic Cuisine of the Italian Jews, Edda Servi Machlin, who grew up in Pitigliano, Tuscany, explains that her father held a seder for Rosh Hashanah around the theme of growth, prosperity and sweetness.

Other Jews of Greece have particular customs, which vary according to the community. Nicholas Stavroulakis, author of Cookbook of the Jews of Greece, writes that some people soak apples in honey or eat quince or rose petals cooked in syrup as the New Year sweet.

fish with head, probably for the same reason, for fruitfulness and prosperity and new wishes for the New Year for knowledge or Black-eyedleadership.peas, chick peas, rice, couscous, dishes with greens; round-shaped foods and sweet things completed the Sephardic Rosh Hashanah menu. The symbolism for these foods is all obvious--grains or peas so that our deeds will be multiplied; the greens for harvest or prosperity; the round shape for a full new year; and the sweet things for a sweet New Year.

The foods were then blessed--may we grow and multiply like fish in the ocean, like the seeds of a pomegranate, like the leavening, grain and fennel of the bread. May the year be sweet like beets and figs.

For the main course, Rosh Hashanah dishes in the Greek town from Yahnina were influenced by the Turkish occupation and included stuffed tomatoes, stuffed squash and vine leaves stuffed with lamb, rice and parsley, as well as okra stewed with chicken.

On a seder plate were a round challah; a dish with boiled rooster’s head; fish such as anchovies; boiled, peeled, sliced beets; figs and pomegranates. In the center was a dried, round, sour-dough cake with an impression of her father’s right hand palm and fingers, and fennel weed growing on each side.

SYBIL KAPLAN

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Food customs differ among Jews whose ancestors came from Spain and Portugal, the Mediterranean area and those who came from primarily Moslem Arab countries.

A universal bread, such as a round challah, does not seem to be a practice among these groups of Jews, however, among some Moroccan Jews, a bread called kbhoz is baked for Rosh Hashanah. It uses honey to start the yeast, although it does not contain eggs and oil. Sesame seeds are sprinkled on top. Another round, sweet bread, similar to challah called pain petri, is made with sesame seeds and anise seeds and is served for this holiday also by some Moroccan Jews.

Credit: Photos by Armando Rafael Photography and Food Styling by Victoria Granof

Sephardic Jews for Rosh Hashanah, dating back to the Middle Ages. Some groups merely serve sheep brains or tongue or a

Many communities ban sharp, bitter or black foods for Rosh Hashanah such as black olives, eggplant, chocolate or coffee.

Fish is often the main course of the Greek Rosh Hashanah meal. In place of honey cake for desserts, Jews of Greece concentrate on the use of almonds or pumpkin made into See Sepharic food customs page C9 customs

Among Jews of Syria, sugar or honey is substituted for salt at the table, and many families do not serve any dishes that are sour. For the second night Shehechiyanu, the fruit used may be quince, prickly pear, star fruit or figs. Instead of, or in addition to, dipping apples in honey, Jews of Syria often dip dates in honey. Many Jews from Muslim countries also eat autumn foods cooked with sugar and cinnamon. The food names contain a symbolic allusion to prayers in Aramaic, and through alliteration are recited over the vegetables and fruits. The

Food insecurity

See Sephardic food customs page C12

According to Gil Marks in The World of Jewish Desserts, a Turkish Rosh Hashanah dish, ayva tatlisi combined quince and pomegranate juice, two traditional foods for this time.

Continued from page C8 turnovers as a symbol of abundance. Other desserts include: semolina cake in syrup; pastry triangles filled with nuts or dried fruit; or baklava, the phyllo dough sweetened with honey and fillings. (Phyllo, by the way, is a Greek word meaning leaves.) The word baklava comes from Farsi, the language of modern Persia, and means many layers.

Continued from page C7 because of the Soref JCC’s WECARE Food pantry that he was able to feed himself.

Chabad has a food pantry, which works to end hunger by organizing food, information and support for community survival and dignity. Working to end food poverty and increase access to affordable, nutritious food for low-income See Food insecurity page C12

Susan Baigelman, WECARE’s director, said she’s seen all sorts of people walk through the pantry’s doors: senior citizens on fixed incomes, survivors of natural disasters, single mothers, working families and people like Steve. “Sometimes,” she said in the article, people tell her: “We used to be donors. We never thought we’d be needing this.”

Sailors volunteer at the Hawaii Food Bank

The Jewish Press | September 23, 2022 | C9

Sephardic food customs

credit myjewishlearning.com

Although there are no precise numbers on how many Jewish-run organizations help the food insecure, or how many Jews rely on either government assistance or forms of charity, Jewish initiatives are everywhere. Oftentimes, they are small, extremely localized and grass-roots. In Omaha, you can help by visiting the Jewish Family Service website at www.jfsomaha.com. Contact them before you drop anything off; needs are specific and you want to check so you know your donation is actually what’s needed at that moment. There will be an opportunity to make donations inkind at the Nov. 13 (m)Eat the Press event, for which the Press is collaborating with JFS.

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NEWMAN Have a peaceful prosperousandNewYear!

Emily Hammerman and Joshua Finnicum, McKynze Works and Matan Gill, Elizabeth Chase and Scott Goldberg, Jeannette Gabriel and Ben Justman, Claire Pioch and Cole Nardini, Madeline Dolgin and Mathew Sherman, Lindsay Rachel Belmont and Michael Abel Small, Elisabeth “Lissy” Jordan Kane and Justin Zachary Spooner, Samantha Jo Buettner and Noah Weiss. AND MURRAY

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B’NAIZacharia.MITZVAHS

The Hebrew word for cabbage is kruv, which is similar to the Aramaic word ruviyah which means to increase, so over cabbage is said,” May our merits increase,”

Thus beets, leek, cabbage, pumpkin and dates are all foods which grow rapidly, are symbols of fertility, abundance and prosperity and are frequently served on Sephardic tables for Rosh Hashanah.

help; if you want to shop for groceries and help on pantry day, call Mary Beth Link at 402.391.0350 ext. 212.

Credit: christinacucina.com

The Hebrew word for gourd is kara which also means, to read, so over pumpkin is said, “May our merits be read before G-d.”

According to Rabbi Robert Sternberg in The Sephardic Kitchen, Sephardic Jews have a special ceremony called the Yechi Ratsones (Hebrew for “May it be thy will”) where each food is blessed with a blessing beginning Yahi Ratson coming from a passage in the Talmud, listing seven foods to eat as a good sign to G-d that we recognize his sovereignty and hope he will hear our pleas for a good and prosperous year. Apples are eaten, baked and dipped in honey or in a compote with a special syrup; dates were among the seven species found in Israel; pomegranates have many seeds or black-eyed peas are used as a substitute; ro-

course is then stuffed vegetables, “stuffed” symbolizing a full year of blessings and prosperity.

C12 | The Jewish Press | September 23, 2022 Paid for by Harding for Council, 2122 South 109th Street, Omaha, NE 68144 Happy New Year Happy New Year To All Our Friends & Customers For Award Winning Burgers 17th & Vinton | 402-449-9112 www.burgerlustomaha.com Bagel Bin Baked fresh • 17 Varieties of Bagels • Coffee Shop • Homemade Cream • Cheese Spreads Bagels & Pastries Baked Fresh Daily Large Selection of Bread... Rye • Rolls • Challah Wholesale • AvailableHolidayRetailBreads Call and place your order Have a Happy and Healthy New Yearfrom Bagel Bin, Inc. 1215 S. 119th & Pacific • 402-334-2744 www.bagelbin.com Est. 1978 402-331-5466 8410 K St., Omaha, NE 68127 Curtiss & Lisa Driver AUTOMOTIVE UPHOLSTERY Family owned since 1983 service@lionsauto.comwww.lionsauto.com NewHappyYear! 402-734-4800 | www.vannrealtyco.com VANN-TASTIC APARTMENTS, OFFICES, AND SELF-STORAGE UNITS!

“The issue of hunger in America,” Abby Leibman, current president and CEO of MAZON, said, “is a matter of political will. We have the capacity to feed people. Ending hunger in America isn’t a supply issue and ending hunger doesn’t mean no one goes hungry. What it means is more people moving off government assistance.”

Continued from page C9

Continued from page C9 and disabled Omahans, the food pantry’s initiatives focus on direct services, food sourcing and distribution, nutrition and health education, financial empowerment, disaster relief and policy and research. Read more at www.ochabad.com Tri-Faith’s food pantry is called the Community Cupboard. Since October 2010, Countryside’s Community Cupboard has provided groceries to 250-300 local families each month. It is located at Countryside Community Church and you can find more information at https://countrysideucc.org Community Cupboard receives a portion of our food from the USDA through the Emergency Food Assistance Program, also known as TEFAP. No ID or additional information is required to receive TEFAP food(s) as long as you are under the monthly gross income limits. There are many ways to

Talmud mentions the foods to be eaten on Rosh Hashanah as cabbage, peas, leeks, beets, dates and gourds although various Jewish communities interpret these differently.

The Hebrew word for date is tamar which sounds like the Aramaic word, tamri, which means to consume, so over a date is said, “May our foes be consumed.”

danchas are a pastry filled with pumpkin whose spiral shape symbolizes the unending cycle of life; leeks are made into keftedes de prasa, leek fritters; beets are baked and peeled; the fish head symbolizes being at the head not the tail. The main

Beth El Synagogue hosts a Little Free Pantry. Thanks to Linda & Kevin Saltzman’s generous donation and a grant received from the Milton S. & Corinne N. Livingston Foundation Fund, Beth El’s Little Free Pantry was built in September 2021. Find out more at www.bethel-Omaha.org. For kosher food needs, contact Beth Israel’s office at 402.556.6288 or visit www.kosheromaha.org

Sephardic food customs

Food insecurity

In general, the rationale and prayers are recited like this:The Hebrew word for beet is selek, which is similar to the Aramaic word silki which means to eliminate, so over the beet is said, “May our enemies be eliminated or may theyThedisappear.”Hebrewword for leek is kroousha, which is similar to the Aramaic word karti, which means to cut down, so over the leek is said, “May our enemies be cut down.”

Rabbi Katzman Family

Center for Israel and Jewish Studies at the University of Nebraska-Omaha wishes all our friends and supporters a Happy New Year JEWISH WAR VETERANS of AMERICA Epstein

Contact:

and

Best wishes for a happy, healthy invite all Jewish veterans to join us Jay Benton, Commander 402-250-6133

In-person meetings

The Jewish Press | September 23, 2022 | C13

The Schwalb Morgan Post

260

Henry Monsky Lodge B’nai B’rith Best Wishes for a Happy New Year 402-334-6443 League Offering Volunteers for the ElderlyTheRose Blumkin Jewish Home Auxiliary L’ShanaTovah Remember your loved ones with a L.O.V.E. Card! Contact Sabine Strong 402-334-6519 sstrong@rbjh.com From the Staff and Governance Council of the Institute for Holocaust Education Wishing our community a sweet new year! Happy & Healthy New Year Sustainer $500 | Contributor $250 | Supporter $100 | Individual $54 Join us and give a gift for future generations. With Your Help We’ll Have A Great Past Ahead Of Us 618 Mynster Street, Council Bluffs 51503 Best wishes for a Happy, Healthy New Year! LIVING HISTORY SYNAGOGUE A Century of Tradition B’nai Israel Synagogue You’re always welcome at B’nai Israel! Best wishes to our wonderful community for a sweet, healthy, happy year. May this year bring the fulfillment of our most fervent wishes and dreams.

Mendel and Shani

Natan and Hannah

Chabad Board Members and Volunteers NEBRASKA Have sweetaNewYear!

and peaceful Rosh Hashanah. We

Due to COVID-19 concerns have been postponed for the time being.

Golden Hill Cemetery, 5025 N. 42nd St., 11 a.m. Oak Hills/Bikhor Cholim, Council Bluffs, 11 a.m.

In addition to bagels, Goldie’s serves traditional Ashkenazi desserts such as babka and rugelach. Its Instagram account showcases fluffy round challahs; egg sandwiches made with zhug, a spicy condiment that originated with Yemenite Jews; and “tzitzel bagels,” a rolled-in-semolina confection

Office Closed for Rosh Hashanah; Shacharit, 9 a.m.; Torah Reading, 10 a.m.; Kids Davening, 10:45 a.m.; Shofar/Musaf, 11 a.m.; Kiddush, noon; Second Shofar 12:45 p.m.; Tashlich 1:30 p.m. at Temple Israel Creek; Third Shofar, 6:45 p.m.; Mincha/Ma’ariv 7 p.m.; Candlelighting 7:57 p.m.

BETH ISRAEL

BETH SYNAGOGUEISRAEL

FRIDAY: Selichot, 6:40 a.m.; Nach Yomi, 6:45 a.m.; Shacharit, 7 a.m.; Mincha/Kabbalat Shabbat/Candlelighting, 7:02 SATURDAY:p.m.Shabbat Kollel, 8:30 a.m.; Shacharit 9 a.m.; Tot Shabbat, 10:45 a.m.; Tehillim for Kids, 5:30 p.m.; Kids Parsha Class, 6:30 p.m.; Mincha/Shalosh Suedos 6:50 p.m.; Laws of Shabbos/Kids Activity 7:20 p.m.; Ma’ariv/Havdalah, 8 p.m.

TEMPLE ISRAEL

3219 Sheridan Boulevard Lincoln, NE tiferethisraellincoln.org402.423.856968502-5236

SUNDAY: No LJCS Classes; Men's Jewish Bike Group of Lincoln meets Sundays at 10 a.m., rain or shine, to ride to one of The Mill locations from Hanson Ct. (except we drive if it’s too wet, cold, cloudy, windy, hot or humid) followed by coffee and spirited discussions. If interested, please email Al Weiss at albertw 801@gmail.com to find out where to meet each week; Joint Rosh Hashanah Service, 7 p.m. at SST; Candlelighting for Yom Tov, 7 p.m.; Pickleball at Tifereth Israel is on hiatus until after Yom Kippur 5783. In the meantime, everyone is welcome to play at Peterson Park until after Yom Kippur; just wear comfortable clothes and tennis or gym shoes. For more information, contact Miriam Wallick by email at Miriam57@aol.comMONDAY:Synagogue Offices Closed; Rosh Hashanah Family Service 9:15 a.m. at SST; Rosh

FRIDAY: Virtual Shabbat Service, 7:30 p.m. every first and third of the month at Capehart Chapel. Contact TSgt Jason Rife at OAFBJSLL@icloud.com for more

C14 | The Jewish Press | September 23, 2022

Member of United Synagogues of Conservative Judaism 14506 California Street Omaha, NE bethel-omaha.org402.492.855068154-1980

SUNDAY: No Youth Learning; Erev Rosh Hashanah Service: Hayom Harat Olam - Today is the Birthday of the World, 7:30 p.m. on Zoom & In-Person.

SATURDAY-Oct.p.m.

ROSE BLUMKIN JEWISH HOME

Member of United Synagogue of Conservative Judaism

Theinformation.RoseBlumkin

Temple Israel Cemetery, 6412 N. 42nd St., 1 p.m.

SUNDAY: Selichot/Shacharit 9 a.m.; Tot Rosh Hashanah 10:45 a.m.; Mincha/Ma’ariv/Candlelighting 6:59MONDAY:p.m.

SATURDAY: Shacharit 10 a.m. followed by Kiddush and Cholent; Shabbat Ends, 7:58 p.m.

MONDAY: Rosh Hashanah Family Service 9 a.m.; Rosh Hashanah Morning Service, 9:30 a.m.; Tashlich, 4:30 p.m.; Mincha/Ma’ariv 5:30 p.m. at Beth El & Zoom.

Rosh Hashanah Evening Service, Sunday, Sept. 25, 7:30 p.m. with guest speaker, Karen Gustafson.

THURSDAY: Shacharit, 8 a.m.; Advanced Hebrew Class, 11 a.m. with Prof. David Cohen; Talmud Study (Sanhedrin 18 — No advance experience necessary), noon with Rabbi Katzman; Jewish Law Class, 7 p.m. FRIDAY-Sept. 30: Shacharit 8 a.m.; Inspirational Lechayim, 5:45 p.m. with Rabbi and friends: ochab ad.com/Lechayim; Candlelighting, 6:49 p.m.

SUNDAY: Walk for the Animals, 11 a.m.; Erev Rosh Hashanah Service, 6 p.m. at Beth El & Live Stream.

JTA

BETH SYNAGOGUEEL

SATURDAY-Oct. 1: Shacharit 10 a.m. followed by Kiddush and Cholent; Shabbat Ends, 7:46 p.m.

“My whole thing in opening Goldie’s is we’re going to be so outwardly proud to be Jewish,” founder Amanda Rainey told the Jewish Telegraphic

All services are in-person. All classes are being offered in-person/Zoom hybrid (Ochabad.com/classroom). For more information or to request help, please visit www.ochabad.com or call the office at 402.330.1800.

TUESDAY: Rosh Hashanah Morning Service, 9:30 a.m.; Lunch by Reservation 12:30 p.m.

323 South 132 Street Omaha, NE 68154 rbjh.com

FRIDAY: Shacharit 8 a.m.; Inspirational Lechayim, 5:45 p.m. with Rabbi and friends: ochabad.com/Le chayim; Candlelighting, 7:01 p.m.

Launched as a popup in 2020, Goldie’s aims to imbue Jewish values into its daily operations.

1: Shabbat Morning Service, 9:30 a.m. with Rabbi Alex at TI; Torah Study, noon on Parashat Vayeilech; Havdalah, 7:49 p.m.

Beth El Cemetery, 84th and L Sts., 11 a.m.

Questions? Call Carole Lainof at 402.659.8566 or Sissy Silber at 402.292.8062.

FORCE BASE

email:www.cblhs.orb712.322.4705CBsynagogue@hotmail.com

MEMORIAL SERVICES

TEMPLE ISRAEL

Services facilitated by Rabbi Alex Felch.

FRIDAY: Kabbalat Shabbat Service with Rabbi Alex and music by Nathaniel and Steve Kaup, 6:30 p.m. at SST; Oneg host TBD; Candlelighting, 7:04 p.m.

TUESDAY: Rosh Hashanah Full Service, 9:30 a.m.; One-Hour Service, 11 a.m.; Kiddush Lunch, noon.

OFFUTT AIR FORCE BASE

The promise is core to the shop’s mission:

An Affiliate of Chabad-Lubavitch 1866 South 120 Street Omaha, NE email:OChabad.com402.330.180068144-1646chabad@aol.com

For information on COVID-related closures and about our historic synagogue, please contact Howard Kutler at hkutler@hotmail.com or any of our other board members: Scott Friedman, Rick Katelman, Janie Kulakofsky, Howard Kutler, Carole and Wayne Lainof, Mary-Beth Muskin, Debbie Salomon and Sissy Silber. Handicap Accessible.

The seder inspired the sign. The principle of feeding the needy is so ingrained in Jewish tradition that the Talmud quote posted at the counter is traditionally recited in Aramaic at the seder, when the Israelites’ exodus from Egypt is recounted.

FRIDAY: Drop-In Mah Jongg, 9-11 a.m.; Classic Shabbat B’yachad Service, 6 p.m. on Zoom & In-Person.

FRIDAY: Nebraska AIDS Project Lunch, 11:30 a.m.; Kabbalat Shabbat 6 p.m. at Beth El & Live Stream.

LINCOLN JEWISH COMMUNITY: B’NAI JESHURUN & TIFERETH ISRAEL

LINCOLN

VIRTUAL AND IN-PERSON MINYAN SCHEDULE: Mornings on Sundays, 9:30 a.m.; Mondays and Thursdays 7 a.m.; Evenings on Sunday-Thursday 5:30 p.m.

SUNDAY: Sunday Morning Wraps: Video Presentation 9-9:30 a.m. and Breakfast, 9:45 a.m.

618 Mynster Street Council Bluffs, IA 51503-0766

LINCOLN

Services conducted by Rabbi Steven Abraham and Hazzan Michael Krausman.

FRIDAY-Sept. 30: Kabbalat Shabbat 6 p.m. at Beth El & Live Stream.

OFFUTT AIR

ROSE JEWISHBLUMKINHOME

South Street Temple Union for Reform Judaism 2061 South 20th Street Lincoln, NE www.southstreettemple.org402.435.800468502-2797

SATURDAY-Oct. 1: Shabbat Kollel, 8:30 a.m.; Shacharit, 9 a.m.; Tot Shabbat, 10:45 a.m.; Tehillim for Kids, 5:30 p.m.; Kids Parsha Class 6:30 p.m.; Mincha/Shalosh Suedos, 6:40 p.m.; Laws of Shabbos/ Kids Activity 7:10 p.m.; Ma’ariv/Havdalah, 7:48 p.m. Please visit orthodoxomaha.org for additional information and Zoom service links.

SATURDAY: Shabbat Morning Service 9:30 a.m. with Rabbi Alex at TI; Torah Study, noon on Parashat Nitzavim; Havdalah, 8:01 p.m.

Capehart Chapel 2500 Capehart Road Offutt AFB, NE 68123 email:402.294.6244oafbjsll@icloud.com

Hashanah Morning Service 9:30 a.m. lay-led at TI; Rosh Hashanah Morning Service, 10 a.m. led by Rabbi Alex at SST; Taslich Gathering, 3 p.m. at Antelope Park; Candlelighting for Yom Tov, 7:58 p.m.

B’NAICOMMUNITY:JEWISHJESHURUN

WEDNESDAY: Fast of Gedaliah begins, 5:59 a.m.; LJCS Classes (Grades 3-8) 4:30-6 p.m.; Fast Ends, 7:47

That’s the quote from the Talmud — the book of Jewish law — that welcomes customers to Goldie’s Bagels in Columbia, Missouri, telling them that people who cannot afford to pay can get a coffee and a bagel, with cream cheese, free of charge.

Rosh Hashanah Morning Service Monday, Sept. 26, 10:30 a.m. with guest speaker, Lacey Studnicka.

SATURDAY-Oct. 1: Torah Study, 9:15 a.m. on Zoom & In-Person.Pleasevisit templeisraelomaha.com for additional information and Zoom service links. ISRAEL

TUESDAY: Office Closed for Rosh Hashanah; Shacharit, 9 a.m.; Torah Reading, 10 a.m.; Kids Davening, 10:45 a.m.; Shofar/Musaf 11 a.m.; Kiddush noon; Second Shofar, 12:45 p.m.; Third Shofar, 6:45 p.m.; Mincha/Ma’ariv, 7 p.m.; Havdalah, 7:55 p.m.

Sunday, Oct. 2

SATURDAY-Oct. 1: Shabbat Morning Services, 10 a.m. at Beth El & Live Stream; Havdalah, 7:40 p.m. Zoom

CHABAD HOUSE

Fisher Farms, 8900 S. 42nd St., 1 p.m.

TIFERETHCOMMUNITY:JEWISHISRAEL

WEDNESDAY: Fast Begins, 5:56 a.m.; Selichot, 6:40 a.m.; Nach Yomi, 6:45 a.m.; Shacharit, 7 a.m.; Daf Yomi, 6:20 p.m.; Mincha/Ma’ariv, 7 p.m.; Fast Ends, 7:45 THURSDAY:p.m.Selichot, 6:40 a.m.; Nach Yomi, 6:45 a.m.; Shacharit, 7 a.m.; Character Development, 9:30 a.m.; Daf Yomi 6:20 p.m.; Mincha/Ma’ariv 7 p.m.

WEDNESDAY: BESTT (Grades 3-7), 4:15 p.m.; Hebrew High (Grades 8-12), 6 p.m.

JACKIE HAJDENBERG

Note: Some of our services, but not all, are now being offered in person.

Jewish Home‘s service is currently closed to visitors.

All services will be in-person only and led by Jeff Taxman and congregants. Masks are optional.

WEDNESDAY: Shacharit 8 a.m.

A Talmud-inspired effort page C15 A Talmud-inspired

BETH EL

TUESDAY: TI Office Closed; Rosh Hashanah II Morning Service 9:30 a.m. led by Rabbi Alex at TI; Tea & Coffee with Pals, 1:30 p.m. via Zoom; Havdalah, 7:56 p.m.

that’s uniwue to St. Louis. (It’s not kosher: There’s a sandwich with both meat and cream cheese on the menu.) The wifi password is “MAZEL TOV.” And this spring, the shop hosted a Passover seder for its staff.

Rainey, who previously worked as a Jewish educator at the Hillel at the University of Missouri, first opened Goldie’s inside Pizza Tree, a restaurant owned by her husband. It moved to its own location last winter, bringing along a sourdough starter that’s used in its bagels.

SATURDAY: Shabbat Morning Services, 10 a.m. at Beth El & Live Stream; Havdalah, 7:50 p.m. Zoom only.

Pleaseonly.visit bethel-omaha.org for additional information and service links.

HHD Choir Rehearsal, 7 p.m.

THURSDAY: Thursday Morning Class, 10 a.m. with Rabbi Azriel Zoom & In-Person.

In-person and virtual services conducted by Rabbi Batsheva Appel, Rabbi Deana Sussmam Berezin, and Cantor Joanna Alexander

B’NAI

Beth Israel/Crown Point 78th and Crown Point, noon

“Whoever needs, come and eat.”

Monthly Speaker Series Service, Friday, Oct. 14, 7 p.m. with our guest speaker, Oliver Pollak. Everyone is always welcome at B’nai Israel!

WEDNESDAY: Yarn It, 9 a.m.; Grades 3-6, 4-6 p.m. In-Person; T’filah, 4:45 p.m. In-Person; Grades 9-12, 6 p.m. In-Person at Temple Israel; Grades 7-8 6:30 p.m. In-Person.

B’NAI SYNAGOGUEISRAEL

Union for Reform Judaism (URJ) 13111 Sterling Ridge Drive Omaha, NE templeisraelomaha.com402.556.653668144-1206

Synagogues

Goldie’s had already been handing out free bagels to unhoused people in downtown Columbia, just as Pizza Tree had been doing with slices. And it had See effort to feed the needy

THURSDAY:p.m.

MONDAY: Rosh Hashanah Full Service, 9:30 a.m.; One-Hour Service, 11 a.m.; Kiddush Lunch, noon.

FRIDAY-Sept. 30: Drop-In Mah Jongg, 9-11 a.m.; Shabbat Shuva and Tashlich, 5 p.m. at Gene Leahy Mall In-Person.

SATURDAY: Torah Study, 9:15 a.m. on Zoom & InPerson.

FRIDAY-Sept. 29: Kabbalat Shabbat Service with Rabbi Alex and music by Nathaniel and Steve Kaup, 6:30 p.m. at SST; Oneg host TBD; Candlelighting, 6:52

Member of Union of Orthodox Jewish Congregations of America 12604 Pacific Street Omaha, NE. BethIsrael@OrthodoxOmaha.org402.556.628868154

MONDAY: Temple Israel Office Closed; Rosh Hashanah Tot Service 9:30-10 a.m. on Zoom & InPerson; Youth Programming for Grades K-5 10 a.m.noon on Zoom & In-Person; Rosh Hashanah Morning Service: Hayom Harat Olam - Today is the Birthday of the World, 10 a.m.-noon on Zoom & In-Person.

CHABAD HOUSE

FRIDAY-Sept. 30: Selichot, 6:40 a.m.; Nach Yomi, 6:45 a.m.; Shacharit, 7 a.m.; Mincha/Kabbalat Shabbat/Candlelighting, 6:50 p.m.

TUESDAY: Temple Israel Office Closed

Agency, after a sign about the “Neighbors Account” initiative went viral on social media.

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A Talmud-inspired effort

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Rainey says the shop gets maybe two $5 donations a day, which help pay down the balance of the account, and the store doesn’t take donations unless there’s an outstanding balance. She hopes the initiative will encourage other restaurants in the area to take on something similar. During the pandemic, other businesses began offering free meals to families with children, and mutual aid groups serve people who are unhoused.Butthe

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“We have so many generous people in our community,” Rainey said. “Those people should give money to somebody where they live; their own neighbors.”

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“It’s a bagel and a coffee but when you’ve slept on the street at 7 a.m., a bagel and a coffee is really helpful,” Rainey said. “And also we learn people’s names, we check in on them. We treat them like people. And then other people in the community see that and hopefully are inspired to act better.”

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already been subsidizing that effort with donations that other customers made informally. “Sometimes people would slip us some cash awkwardly,” Rainey recalled.

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B9 McGowan, Mike for MUD Board .................... A14 McGrath North ........................................................ A10 Mid-City Jewelry & Loan ..................................... A5 Nature Conservancy Nebraska ....................... A4 Nebraska Furniture Mart ..................................... B7 Nebraska Jewish Historical Society ............ C13 Nebraska Press Statewide Classifieds ....... C15 Newman family ........................................................ C11 Noddle Companies ................................................ B2 Oak Hill/Bikhor Cholim Cemetery ................. C4 Omaha Community Playhouse ...................... B9 Omaha Compound Company ........................ A9 Omaha Steaks ......................................................... B15 Omaha Temple Israel Youth Group ............. C13 Omaha TransVideo ................................................ C7 One Pacific Place-Broadmoor ......................... 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C3 Pantos, Dave for Douglas County Zio’sWiesmanVillageVargas,VannUniversityTritzTri-FaithThomasTempleSwartzbaughStothert,StaenbergSonnySol’sSluskyShucksSeldinSchwalbSt.Rotella’sRoseRogic-Greufe,RingRicksRicketts,RefreshPulverente.....................................................................................AttorneyB10MonumentCo..................................C6CleaningServices-JudyBunkers......................................................................................A4GovernorPete.......................................C7family...............................................................B12family.................................................................B15Dr.NancyforElkhornSchoolBoard......................................................................C11BlumkinJewishHome..............................C1ItalianBakery........................................B12JosephVilla.........................................................A8Realty........................................................C11Company.....................................................B14FishHouse&OysterBar...................B13Construction..............................................B11Jewelry&Loan.............................................C11GerberAutoSales..................................B15FamilyFoundation.......................A16MayorJean.............................................B7Farber.............................................A8Israel.............................................................C13PetSitting-JanetThomas.............A6Initiatve.....................................................A11Plumbing..........................................................C6ofNebraskaOmahaNatan&HannahSchwalbCenterforIsrael&JewishStudies....................................................C13Realty...............................................................C12TonyforUSCongress.........................B11PointePediatrics.....................................A7Development.....................................B12Pizza..................................................................A13

Goldie’s Bagels in Columbia, MO is giving away free bagels and coffee to those who cannot afford to pay. Credit: Amanda Rainey/Design by Jackie Hajdenberg

HELP WANTED

point of the Neighbors Account is to welcome people into the store — and give them more than just a meal.

But after the seder, a staff member suggested explaining the initiative and citing the quote from Talmud on a sign in the store. The sign explains that customers who cannot pay can ask the staff to charge their meal to the “Neighbors Account.” After the sign went viral, people from around the country offered to donate, Rainey said. But she said Goldie’s is committed to keeping everything local.

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C16 | The Jewish Press | September 23, 2022 HAPPYHASHANAHROSH