THE HOLIDAY ISSUE
BONNIE STERN Cooking Diva! PAgE 24
Entertaining for the holidays GUIDE PAgE 10
Tony aspler’s high holiday wine guide Page 30
virtual shul Page 18
Issue 157 Sept 2008
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Bereshit*
*Beh-ra-sheet= In the beginning G-d created heaven and earth.
Dear Readers, Welcome to our September Rosh Hashanah - Holiday Issue! And who better to grace our cover? None other than cooking connoisseur Bonnie Stern, of course. With her 13th book prepping for release in October, Bonnie offers a plethora of recipes for Friday Night Dinners – that also happens to be the name of the book! So no more excuses, Bonnie’s made your life a whole lot easier! As always, we have fun putting together each and every issue for you! This month features a hapless newlywed who can’t cook if her life depended on it to Tony Aspler’s tips for wining (along Bonnie’s dining). We did our best to make your entertaining for the holidays a breeze. For additional tips on entertaining, go to page 10. For advice on how to deck out your home for the holidays, who better to learn from than our very own Dvira Ovadia with her Fall Trends on page 20. And to get into holiday mode, Frum Fatale shares what a typical day in the Schwartz’s home is like during the holidays, while Jenna Kalinsky goes to Shul in the privacy of her own home. To top it off, along with JUMP and the Koffler Arts Center, we are hosting Cool Jew author Lisa Alcaulay Klug’s visit to Toronto, November 2 and 3. See page 39 for details. Hope to see you there! So, from our family to yours, Chag Sameach! As always, TJM is your magazine. Keep sending in your comments. We love hearing from you! The Editorial Staff – The Jewish Magazine editor@TheJewishMagazine.com
Letters From our Readers: Dear Editor: That a Jew can go to a Chinese restaurant and have shrimp and pork and find it tasty, does not make eating the food a Jewish act. Jews who tattoo themselves should just acknowledge that what they are doing is not a behaviour that is part of the religion. I consider tattooing as putting graffiti on a cathedral (you know what I mean). What is most troubling from a philosophical view is the permanence of the act and also a lack of perspective for our tradition and history. To think of the millions who were tattooed during World War II against their will, I find it an insult to their memory whenever I see a tattoo on a Jew. H. David Burstein, Toronto
Founder & Publisher: Simon Sher Editor In Chief: Helen Hatzis Editor: Sam Title Creative Director: Ori Sher Jr. Copy Editor: Miriam Cross Advertising: Elie Malka, Jordana Smiley Editorial: Ilan Mester Contributors: Cara Edell, Erica Ehm, Jeremy Freed, Michael Gaspar, Rena Godfrey, Helen Hatzis, Jenna Kalinsky, Lisa Klug, Elayne Laken, Ilan Mester, Dvira Ovadia, Sarah Pearson, Marc Saltzman, Shira Schwartz, Tracey Erin Smith, Lauren Soul, Bonnie Stern, Laura Stern-Goldsilver
Features:
18 Shul in your own home? 20 Fall Trends by Dvira Ovadia 30 Wine Tips from Tony Aspler 40 The Hapless Jewish Newlywed
Cover :
24 Cooking Diva: BONNIE STERN Cover photo by Glenn Lowson
Columns / Articles: 8 Editor’s Pick 10 Gift Guide 14 J’Walkin’ 16 Frum Fatale 26 Montreal Mensch 28 Sheygetz in the City 29 Burning Bush 33 City Guide 34 Events in the City 36 TJM’s Bar Mitzvah 39 Meet this Cool Jew! 42 Tech & Toys 44 Travel 47 Yummy Mummy 53 Horascope 54 Jew or No Jew How To Subscribe:
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Photo courtesy of Much & House PR
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Nickie Shapira
In our line of work, we have the pleasure of meeting some of the most interesting people in the community - some more unique than others, but definitely interesting. They’re the type of personality that you feel compelled to share with friends and family during dinner or drinks. Over the past year, I have had the opportunity to make the acquaintance of such individuals that I will introduce to you on a monthly basis. In their own way, they have made a unique mark on society, making life more interesting. Enjoy! Helen Hatzis.
I
See you next month for another interesting edition to Editor’s Pick. Feel free to send ideas to editor@thejewishmagazine.com.
’d like to introduce Nickie Shapira.
A native Hawaiian, who attended the same high school as Barack Obama, Nickie Shapira has established herself as a successful entrepreneur and passionate philanthropist to a number of organizations worldwide. Nickie is not only the president of 8th Wonder Entertainment, a production company that focuses on urban-themed television and film programs, but she heads Cinemusic Café, a music licensing company she founded – now one of the leading providers of original music for urban-themed television shows. Her success in entertainment is matched by her investment and holdings in real estate in the US, Asia, Middle East and Africa through JNS Capital, an endeavour that permits her to travel to Central Africa one week out of every month. Furthermore, her dedication to politics and civic duties covers a variety of American and Israeli causes. To name a few, she is a Regent of the Republican Party and serves as the Southern California Chair for the National Women’s Committee (NWC) of the Republican Jewish Coalition. She is also the Republican Chair and a member of the Board of Directors for the pro-Israel PAC, Women’s Alliance. She advocates for maintaining a strong relationship between the United States and Israel and is a Minyan member of AIPAC (American-Israel Public Affairs Committee). She is also on the board of the Maccabi World Union for the 2009 Maccabi World Games. However, at the age of 33, Nickie shared that she is ready to start a family. She has been married to J-Date founder Joe Shapira for four years – “And no, we did not meet on J-Date,” jokes Nickie. They reside in Beverly Hills, California and have a home in Tel Aviv, Israel close to family. Nickie converted to Judaism early in their relationship. “I converted because we knew that we wanted to have children – we had this discussion early on.” Joe, an Ashkenzi (1/4 Sephardic) marvels at Nickie’s dedication to Jewish culture and causes. “At that time, I was not very involved in the pro-Israel community,” says Nickie. “However, it organically grew over time to the point where I have become so passionate…given what is happening in the world today, I think that more than just Jewish communities need to be concerned with what is happening in the Middle East.” Her commitment has brought new life into their home. Joe has adult children from a previous marriage, and Nickie brought a lot of tradition back home with Shabbat dinners.
“His children never had the opportunity to celebrate Hanukkah or any other celebration in their own home, it was always celebrated in other peoples’ homes. So, I was so pleased to bring this back into the home.” Nickie enjoys cooking Moroccan-style cuisine – her husband’s favourite – and together they travel to Israel approximately five times a year. Taking up the cause of tikkun olam, Nickie also commits herself to improving the welfare of children in the US and abroad. She has sponsored schools both in Los Angeles and in Israel. Most recently, she has committed to funding scholarships for a number of students at the University of Kinshasa in the Democratic Republic of Congo. She is the Honorary Chair Emeritus for Children Uniting Nations Asia – a new initiative that will create the first of its kind, “Children’s Village,” modeled after the kibbutz in Israel, for over 1000 orphans from countries throughout Asia. Nickie’s charitable disposition occupies approximately 35-45% of her work day. These accomplishments prove an incredible feat considering she displayed learning disabilities at an early age. And during our telephone conversation, I not only learned that she possesses a warm and friendly disposition, but her mantra is you can really do what you want to! She attended Princeton University, where she refused to let language barriers set her back. “I grew up in Hawaii, and we speak pidgin English. And while at Princeton, I didn’t know I had a problem with my English and everyone was always correcting me.” But this did not deter Nickie, as she ended up graduating with High Honours in Politics and Economics with a minor in East Asian Studies. It was also at Princeton where she made her first foray into the world of business with Tiger Records. Although this passionate venture was not a financial success, it positioned her to create and maintain worthy contacts that has contributed to her success today. In retrospect, Nickie recognizes her achievements but doesn’t focus on them. Reminiscing about her school years, she explains, “They thought I had learning disabilities when I was in kindergarten and grade one and recommended that I attend a special school for children who take longer to learn. And at that time, my parents didn’t tell me, so it never affected my confidence. In fact, I thought I was this brilliant student. You are what you imagine in your head, and I knew that during the summers that I was the only one taking extra classes with tutors because I thought I was gifted! I laugh about it with them now. I think about where I was and where I have come since those days in Hawaii and it inspires me to pursue my goals. My parents and family have always been supportive”, shares Nickie. “Once you start doing things, your life starts to shape itself because you find out whatever you enjoy doing. You can really do what you want to!”
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ENTERTAINING FOR THE HOLIDAYS
Life Saver
OXO Good Grips Apple Corer and OXO Good Grips Apple Wedger; $8 each at Kitchen Stuff Plus. Why we love it – Regardless of the size of your family, you’ll be cutting a great deal of apples during the High Holidays.
Perfect Match
Joie Beehive Honey Jar with Dipper; $5 at Kitchen Stuff Plus. Why we love it – Could you ask for something more perfect for Rosh Hashanah? This is a fun way to dip apples into honey, and it looks great on the table.
By Ilan Mester
ENTERTAINING FOR THE HOLIDAYS! From hearing the Shofar to spending quality time with Bubbie, there’s barely any time to plan meals for the High Holidays. Don’t panic, we have you covered! You’ll host the best Rosh Hashanah dinners with these beautiful products and practical solutions.
Bragging Rights
Magnique Boards and Picture Frames; from $85 (boards), $28-48 (picture frames). To order: www.magnique.com. Why we love it – High Holidays are a time to reunite with the family and of course, brag about what your children and/or grandchildren are up to. Magnique Boards are framed leather and suede boards that are custom manufactured in solid wood with more than 50 styles to choose from.
Unique Touch
Pagola Wide Vase; $5,900 at Swarovski boutiques. Why we love it – Bring in the New Year with flowers and a beautiful vase to hold them. Limited to 100 pieces worldwide, your holiday dinners are bound to feel unique with this vase.
Practical Gift
Panasonic Cordless Iron; $90 at Future Shop. Why we love it – Between going to Bubbie’s house, hosting holiday dinners, and shul, this is a time when everyone wants to look nice. The cordless iron will rid you of those pesky clothing wrinkles.
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Luv Music
iLuv 4CD iPod Shelf System; $229 at Future Shop. Why we love it – This is one of the coolest home-stereo systems I have ever seen. It comes with powerful two-way speakers, the ability to load four CD’s, an iPod dock, a high-quality radio system, etc. Feel free to stand it on a desk or shelf, or mount it on your wall. Bottom line is that your music will be covered for the High Holidays.
Divine Beans
DeLonghi Front Load Coffee Maker; $70 at Future Shop. Why we love it – Coffee is a must-have after dinner. DeLonghi Drip Coffee ensures the taste and even the aroma of your coffee.
Get Closer To 613
Brita Pink Pitcher; $34.99 at mass market retailers. Why we love it – Water is a given during any dinner. Why not give back and fulfill a mitzvah while you drink filtered water? When you purchase the Pink Pitcher, you support Breast Cancer Research.
A Treat For The kukher
Programmable Crock-Pot Slow Cooker with Little Dipper; approximately $99.99 at The Bay, Sears and Canadian Tire. Why we love it – Treat yourself to one of these during the High Holidays. Here are some of the features: a programmable touchpad that selects the cooking time and temperature, auto-shift to warm once cooking is complete, etc.
Tasty Italian Treats
Panago Cusina Extra Virgin Olive Oil, Balsamic Vinegar, Italiano Calabrese Olives, Shakers and more; $1.50-$5 each, available at Panago stores and through delivery. www.panago.com for store locations. Why we love it – Whether you’re hoping to bring back the Mediterranean taste or just want to add that touch of Italy to spice things up, Panago will do the trick.
Instant Beauty
Vazu Expandable Flower Vases; $4.99 (Tear off Top), $9.99 (Gift Sleeve). To order: www.vazuusa.com. Why we love it – If the beautiful Swarovski vase is way out of your budget, this is a great alternative. The vase starts off as flat as a piece of paper and expands into a full sized vase with the touch of water. How cool is that? Not to mention, this is an Israeli product and the vase will give your flowers that funky edge!
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Fit The Entire Mishpacha
Stanley Furniture Toluca Lake Clybourn Double Pedestal Table; $2495 at Brooklyn Furniture (3742 Bathurst St). Why we love it – This table sits up to 14 people. Everything from the details in the legs to the beaded moldings ensures an elegant gathering. Plus, the entire family can enjoy a meal together!
A Special Toast
Crystalline Toasting Fluits; $500 (set of 2) at Swarovski boutiques. Why we love it – The new year, a reunited family, Bubbie’s yummy food... there’s plenty to toast to during the High Holidays.
Dapper Apple
Pro Health
The Juiceman Pro; approximately $149.99 at selected retailers. Why we love it - Juicing is one of the easiest ways to get the recommended dose of fruits and vegetables. The Juiceman Pro extracts pulp-free juice in minutes so that your guests can enjoy healthy drinks.
Sweet Every Year
Amber Cream Honey; $6.95-$130 (ranging from 150-gr sampler to 7000-gr pail) at www.philoxia.com. Why we love it – This all-Canadian natural creamed honey (harvested in the North Western prairies) is pesticide-free and needs no refrigeration. Since it never goes bad, you can enjoy the unique creamy taste year after year!
Natural Light
Shabbat Candles; $24 (20 candles per package) at www.philoxia.com. Why we love it – Pheylonian Beeswax Candles are made with pesticide-free, 100% pure cappings beeswax, and they emit negative ion emissions, resulting in cleaner, purer air.
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3” Hanging Fruit; $1.29 at Canadian Tire. Why we love it – These shiny apple ornaments may come from the Christmas collection, but they’re the perfect festive touch to any Jewish household décor this month.
Customized Bread
Black & Decker Stainless Steel Breadmaker; approximately $149 at Canadian Tire. Why we love it – The Breadmaker allows you to choose from over 80 program options to make home-made bread. It can prepare loaves in under an hour on the Rapid Cycle, so there will be plenty of bread for everyone!
Savour The Taste Of Fine Wine
Award-winning wine jelly is hand-made in small batches to ensure the taste of the base wine; 110ml $5.75, 190ml $7.00 at www.barclayswinejelly.com. Why we love it - With 6 flavours to choose from - Gamay/Merlot, Vanilla Pinot Grigio Chardonnay, Lavender Pinot Grigio Chardonnay, Cranberry Pinot Grigio, Caribbean Sorrel and Riesling - let your guests indulge with fine cheese, as a meat condiment, or a dessert topping. They are to die for!
)BQQZ /FX :FBS
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J-Walkin’ By Jeremy Freed
J-Walkin’s Rosh Hashananigans You know he’ll have something interesting up his sleeve! New Year’s Eve, in my experience, usually sucks pretty bad. I make a point to do whatever I can to avoid any sort of champagne-andconfetti-related festivities at all costs.
To Nosh
Probably the best New Year’s Eve I ever had was spent camping in the desert outside of San Diego with some friends. Midnight came and went at some point, but we were too busy telling stories and staring at the stars to notice. Last year, I have no idea what I did. I think I watched a movie and was in bed before 11. I suppose my biggest problem with New Year’s Eve is that it’s just such a big buildup to nothing. The clock strikes 12 and everybody goes “Wooooo!” and it’s just like any other night at the bars except drinks are twice as expensive and there are lineups every place and good luck finding a taxi. I mention all this not to try and brag about how boring I am, but because it is my firm belief that the Gregorian New Year, with all of its hype and Hummer limos and overpriced bubbly toasts, is nowhere near as much fun as Rosh Hashanah.
Gran’s Famous Chopped Herring
The “head of the year” year, as it’s called, is the time when we Jews get together and celebrate the passing of another year of our lives. We eat sweet things, reflect on what we’ve accomplished and think of things we might like to do in the year ahead. In typical Jewish fashion there’s lots of feasting and family and roast chicken. It’s generally good times for everyone. The Yom Kippur fast, too, while not what you’d call ‘fun,’ is in my opinion one of the most meaningful and important customs that we Jews observe. All in all, we have it pretty good this time of year, and here are a couple of food and drink tips to make it even better. So what if there are no fireworks? There’s always Canada Day.
As with all Jewish holidays, food is important at Rosh Hashanah, and different families have different traditions around this holiday depending on where they’re from. Some swear by noodle kugel. Others can’t get enough fish heads this time of year. (Get it? The ‘head’ of the year? It’s funny, but not funny enough to get me to eat a fish head.) In my family, the highlight of the holiday meal was always my Gran’s famous chopped herring. It’s sweet and tangy and not at all as fishy as you might expect. Slather it on a piece of challah and you’ve got yourself the tastiest treat of the season. Here’s how:
1 jar pickled herring chunks with onion 1 apple, peeled and diced 3 eggs, hardboiled 5 digestive biscuits or something similar A sprinkle of black pepper, to taste Combine herring chunks, onion, apple, biscuits and pepper in a food processor and pulse until the mixture is spreadable, but still a little chunky. Peel the eggs and separate the white from the yolks, then grate the whites and yolks through a fine grater. Pour the chopped herring onto a large serving platter and smooth the surface with a rubber spatula. Then, using the grated egg, create any kind of pattern you desire. The star of David always goes over well, but more complex designs such as SpongeBob, an iPhone, or the Wu-Tang symbol could also work.
To Drink We Jews are known for our wine but not always necessarily because of how delicious it is. Fact is, we’re more than overdue for our own seasonal cocktails to spice up the new year’s celebrations. Here’s one that’ll get your party started in a hurry:
The Rosh Hashantini 2 ounces vodka 1 ounce apple schnapps 1 ounce pomegranate juice Shake the vodka, apple schnapps, and pomegranate juice with ice, then strain into a chilled cocktail glass. Garnish with an apple slice and a few drops of honey.
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FRUMFATALE By Shira Schwartz
Which Jew Are You? The root word of “Yom HaKipurim” translates to “the day like Purim.” What can Purim possibly teach us about Yom Kippur? Frum Fatale explains.
I
n my circles, “Rosh-hashanah-yom-kippur” is spoken as one word, because to us it’s all one big, fat, scary chunk of time. Not only is it the holiest time of year, it also requires the most maintenance – organizing tickets for synagogue, including, in my family, the traditional calling of old friends and longlost relatives begging them to make use of the extra thirteen tickets we bought “just in case” (which we invariably end up buying again the next year for good measure); enormous catered family dinners which require two or three tables in length, hired help, place cards, and in my family, for no good reason, stuffed squab; and then, of course, the annual ‘breaking of the fast’ which baffles me every year – it starts at ten o’clock at night, which means clean-up isn’t until midnight, all your guests are cranky from fasting, and you have to spend half your day preparing and handling food! Aside from all the entertaining though, there is a certain understanding amongst Jews of all denominations that these holidays are the most “important” on the Jewish calendar. The general consensus is that, if there’s one Jewish thing you’re going to do all year, let it be this: show up to shul for Rosh-hashanahyom-kippur.
It seems that this ten-day period is an important time for all Jews, irrespective of religious affiliation. Strangely, though, if you look at the full Hebrew name of the holiday Yom Kippur – Yom HaKipurim – and then examine the root word “K’purim,” you will find that the translation is literally “The day like Purim.” Which begs the question, how many High Holiday Jews do you know who take off work to celebrate Purim? More puzzling is that this holiday, arguably the most spiritually significant day of the year, ostensibly lives in the shadow of Purim, or so the Hebrew grammar would have us believe. What is this supposed to mean?
“Am I a
I heard a rabbi give a class once during which he urged his listeners to ask themselves, “Am I a Purim-Jew or a Yom KippurJew?” What I think he meant was this: It’s not hard to be a good Jew on Yom Kippur – it’s even kind of fun. Yom Kippur is a day of spirituality, atonement, and reflection, during which all of the world’s materialism is set aside. You’re enclosed in a synagogue all day, surrounded by people doing the exact same thing you are. You even get to dress all in white and pretend you’re an angel if you want to. While everyone is busy kvetching about fasting and praying, I honestly think that deep down they’re enjoying it. Everyone likes being self-righteous for a day. I certainly do.
Purim-Jew or a Yom Kippur-Jew?”
This cultural phenomenon has become the norm within North American Jewish communities today: “High Holiday Jews,” a.k.a. otherwise completely unobservant Jews who wind up dragging their families to synagogue during this set of holidays. And it’s not spontaneous either. (“Oh look at that, honey, next weekend is Rosh Hashanah. Instead of going to the cottage why don’t we spend the afternoon in temple?”) No, it’s very deliberate. Every year like clockwork: same shul, same seats, same parking spot three blocks away.
Purim, though, is the total opposite. The custom is to dress up in costume and, while hidden under a mask, to eat, drink and be merry. When my rabbi asked me the said question, what he was really asking me was, when given the outlet
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and the materials to be irresponsible, how am I going to respond? It’s easy to be a good person when you’re davening in shul, but when you’re prancing around drunk and disguised? Less so. The real test is, when the world is turned upside down, how then do you choose to behave? There’s a famous quote by one of Orthodoxy’s greatest thinkers which states that all synagogues should be burned to the ground. Obviously, this rabbi did not truly wish this upon us (G-d forbid). His point was that shul is not the centre of Judaism – this is a Christian concept that Jews have inappropriately adopted. While the Torah certainly emphasizes the importance of communal prayer, it also asserts that a person’s Jewish-ness should be at the fore of all daily activities: eating an apple, taking out the trash, going to the bank, even going to the bathroom. Every single thing that you do should be done Jewish. To be clear, it is absolutely essential that Jews attend shul on Rosh-hashanah-yom-kippur, from both a personal and halachic perspective; however, if you are a ‘High Holiday Jew,’ I urge you to ask yourself this holiday: Do I want to be a Purim-Jew or a Yom Kippur-Jew?
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Shul
If a Jew Celebrates the High Holidays Alone, Does It Make a Sound?
By Jenna Kalinsky
Are you celebrating the holidays far from friends and family? Jenna has a solution to keep you connected.
L
ast Yom Kippur evening, when most Jews would have been preparing for the holiday, I came home from a long day of sitting in front of my laptop and, in my darkening living room, sat in front of my laptop again.
My boyfriend worked nights, and my family was 3513 kilometres away. I typed in the URL for a Kol Nidre service webcast by Wilshire Boulevard Temple in Los Angeles. I’d never heard of such a thing, but in mere moments, an entire High Holiday service appeared on my small screen. All the familiar elements were present: the hush, the organ music, the dress robes and the chanting of prayers. I was never completely transported – the connection was spotty and the sound fizzled – but the ritual was a comfort, and ironically, though I was physically alone, I felt a sense of community.
It’s natural to draw comparisons, but doing so has been a hindrance. In the temple where I spent two decades of my life, the women smelled like perfume, everyone paid attention and took part, and in the music and sermon, we collectively celebrated the beauty of our heritage. My first high holiday away from home was in Manhattan, where at the Jewish Theological Seminary, scruffy students twisted from side to side as they mumbled over their prayer books. They looked epileptic and it unnerved me. Another year in New Jersey, people chattered as if the conservative service were a party, paying no mind to the Bema. “It’s always like this,” my friend said. More than it being rude, I wondered why they bothered. Her family was much more hardcore than mine; her mother even wore a yarmulke, which I’d rarely seen before.
“I was honoured to be an observer, but that’s all I was.”
Before I left home, I partook in ritual that was publically part of a community. On my own I engage, but each year less; alone I simply don’t have the same thrust. The noise and fuss of family and friends is what being Jewish is for me, the ritual rather than the religion. Without the ritual, I’ve been feeling as though I were watering down my inner spiritual system, losing something important to me. Perhaps I am indulging Jewish guilt, but having been raised Reform and relaxed meant that when we physically took part in traditions, we knew something truly important was happening. I have tried to engage with the various communities I’ve lived in, but each time, my attempt to hold on to the Jewish parts of me in effect all came down to me searching for home. Home was the flawed but familiar crystal I knew and loved, but I’d left it. This left me two choices: move in and make things familiar or pout and stay lonely.
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In Germany, I went to the synagogue in my town; the men in their t’fillin and prayer shawls yammered above the Rabbi, who admonished them like children, and the women upstairs chittered amongst themselves in Russian. Those who did pay attention were elderly and weeping. The prayers were the same, but the voices sang something I’d never heard – this was a whole different set of rules and wants. I was honoured to be an observer, but that’s all I was: my blood membership and my last name, perhaps my dark hair, had gotten me in the door, but try though I did, I remained on the fringe. Now that I live in Canada, I’ve again had to readjust my ideas of home, of cultural belonging and of my relationship to Judaism. I have gone to Yom Kippur services a few times; they were nice, and the people were friendly, but the experience seemed more perfunctory than spiritual. Something was missing. So last year, I sat before my computer. I was alone yet distinctly not. For that hour, I felt the stirrings of love return. And I believed that even if only by me, my small act of saving myself from feeling watered down may have actually been heard.
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TRENDS FOR FALL 2008
By Dvira Ovadia
As we still hold on to the few warm days of summer, we know that the fall season is just around the corner. But let’s not despair, we can still try to stretch our summer breeze as much as we can! Meanwhile, we should blissfully prep for the New Year ahead and begin to think about entertaining and ways to cozy ourselves up with refreshed ideas and warm tones for the colder months to come.
THIS SEASON’S SHADES The hot colours this season are very warm, earthy and inviting. Think caramels, light browns, terracotta, walnut and burnt orange, merging with purples, plum and eggplant tones, as well as deep hues of grey and taupe. For a crisp look, use any combination of these with any variety of white tones. This will have a lingering effect from those fresh summer months. www.burkdecor.com / www.westelm.com
PAINT SOLUTIONS If you plan to paint before the holidays, check out the new environmentally-friendly Aura paint from Benjamin Moore – this is by far the latest in technology when it comes to paint! It boasts some of the lowest numbers in VOC’s, which means it releases less pollution in the air and it’s a nearly odourless paint. When it comes to style, not only do the new Aura paints have the hottest colour of the season, but combine any two, three or four colours in their palate and they will all work together like it was just meant to be! This is one of those products that is a truly “do-it yourself” type of deal – it’s a paint and a primer all in one! It dries faster, covers better, and it also makes touch-ups so clean, easy and approachable. Sure, at an average of $60 bucks a gallon you might have yourself thinking twice, but consider all the benefits and the time you will save! www.myaurapaint.com
GREET & MEET If you’re planning to entertain for the holidays, how about making your friends and family feel like you’ve really got it all together this year! Send out special invitation cards wishing them all a Happy and Healthy New Year and remind them that they are invited to your home for a festive celebration! Find unique cards at your local paper and stationary stores, or scope out some of the trendier ones online. www.inkandwit.com
RINGS OF CHARM To add a touch of excitement to your table, let pretty napkins and distinctive napkin rings pop up everywhere! For a clean and classy look, find fresh white napkins and slip them through a glam ring. For a colourful punch, find your favourite patterns and textures and create your own napkin and ring combo. This is a sure way to individualize your table, spice up that tiresome china and bring in something fresh for the New Year! www.villacollection.net 20 www.TheJewishMagazine.com September 2008 - 5769 in real years...
PLATES TO DECORATE For another way to make a statement, check out the latest way to spice up your bare walls! Go out and find your favourite accent plates or use ones that you may have at home, even vintage ones that were handed down to you from your mom or grandma. Once you’ve hand-selected your favourites, use plate hangers (found at your local craft store) to mount the plates on the wall; if you have an odd number, it would be best to mount them in a random pattern, but if you favour the cleaner look, use 9 or 12 plates and line them up in straight rows of 3 or 4. www.burkdecor.com / www.westelm.com
DINNER PARTY TIPS To make entertaining a little different and easier for you this year, how about breaking up that mundane sit-down dinner by setting up one or two courses as a beautiful buffet! You can pre-prep all of this and it allows you to spend a little more time with your guests instead of running back and forth to the kitchen with plates and platters of food. Show off your finest serving dishes and silverware, and use your savvy décor sense to present a splendid conversation piece as people stretch their legs to walk around your food station! www.burkdecor.com
MOROCCAN IT UP To add a touch of sparkle, why not pick a focal point in your home, be it the entrance or the dining area, and make that move to change up your boring light fixtures for a series of exotic lanterns. They create an unbelievable mood and just like a disco ball, they too will make your entire room glimmer. The Moroccan theme is by far one of my favourites and is now trendier than ever before. Don’t be intimidated by these foreign beauties – they can be combined with any décor and they will be a sure feature to be adored and remembered. www.villacollection.net.
Dvira Ovadia is a Chief Designer and an expert in everything to do with residential and commercial design and décor. Dvira has a sharp eye which explains her forte for colour and material composition. Her educational background began with a degree in architecture from the University of Toronto and a Masters in interior design from Pratt Institute in New York. She has trotted the globe on a mission to discover the world in the context of design and architecture. Dvira has worked on an extensive line of design projects and has been a part of some of the most renowned design firms. Most notably, Dvira was a winner of a reality show called From The Ground Up, where she beat out 9,000 applicants and 14 finalists who competed to become Debbie Travis’s chief designer. Dvira now manages and runs her own established Design Practice. For all your design needs, visit www.dvira.com
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2008 - 5769 in real years... August 2008 24 www.TheJewishMagazine.com September
By Cara Edell
Friday Night Dinners
FF
or many Jewish families, Friday night dinner signifies the transition from weekly routines to a more spiritual time. The Jewish day of rest, Shabbat, is welcomed by what should be a cozy, casual meal, typically characterized by candles, wine and challah. Simmer some soup, toss in some matzo balls, roast some potatoes and the mood is set.
For Bonnie Stern, one of Canada’s most popular food personalities, Friday night feasts are far from repetitive. As the author of twelve bestseller cookbooks, Stern knows a thing or two about pleasing the palate, and with a thirteenth in the works, she’s sure to spruce up a spread. Making its debut in October, Friday Night Dinners is Stern’s newest collection of recipes that will bring style and warmth to the occasion. Developed from a diary that Stern has kept for the past twenty-six years, Friday Night Dinners offers over 170 dishes for every holiday, season and theme. Whether Asian or Italian inspired, vegetarian or fast-food, calorie conscious or nostalgic, Stern’s creations cater towards any crowd. Her recipes for pomegranate salad, hummus and pita, halva soufflé and lemon meringue pie will tantalize taste buds, tempting readers to make Shabbat every day of the week. Stern says she’s recently switched all of her entertaining to Friday nights – a less intimidating production than Saturday soirees. Whether celebrating the evening with relatives or friends, her guests are treated as family. Named after a personal desire to share her Shabbat recipes with others, Stern’s cookbook invites readers into her home by showcasing the menus she serves her own loved ones. “Friday night dinners were always a family tradition, passed down from generation to generation,” she says. “Friday night is about having a time to be with your kids no matter what. I don’t make my kids come and my parents never forced me to come, but at different points in life, kids will always come back to the Friday night dinner table.” Stern’s books are a product of her tasty talent as well as her flair for writing. She originally studied English literature at the University of Toronto
in hopes of becoming a librarian, but after graduating, she put her career goal on hold. Stern says she was always artistic, although never able to express her creativity in a practical way. It wasn’t until she enrolled herself at George Brown College that she discovered her professional cooking capability. “I fell in love with nurturing people. I fell in love with making people happy through food. It’s very rewarding. I was always a very shy person, but cooking was something that made me relate to people easily,” she says. In true Jewish mother fashion, Stern didn’t let me leave our interview without a baggie of her delectable chocolate chip cookies (just one of the goodies she bakes in her Toronto school). Stern founded The Bonnie Stern School of Cooking in 1973 to help fellow food fanatics have fun in the kitchen. In those days, international ingredients could only be found in ethnic markets and restaurants were not as diverse. Pre-Food Network, cooking wasn’t as trendy, and people weren’t as educated on what went into their mouths. Decades later, Stern continues to teach private group courses and public sessions, demonstrating that nutritious and delicious can go hand-in-hand (her three HeartSmart cookbooks have raised money for The Heart and Stroke Foundation of Canada). Aside from opening her doors to students, Stern has hosted such world-class chefs as Michael Bonacini, Marcella Hazan, Susur Lee and Mark McEwan at her Yonge and Eglinton school. She is a member of several culinary organizations, including the International Association of Cooking Professionals and the James Beard Foundation and Cuisine Canada. Stern has also received awards from the Toronto Culinary Guild, the Ontario Hostelry Institute, the International Association of Culinary Professionals and Cuisine Canada. In addition to writing a collection of cookbooks, Stern regularly contributes to the Saturday National Post and has published articles in Canadian Living, Elm Street and The Chicago Sun Times. She’s hosted two television shows, Bonnie Stern Cooks and Bonnie Stern Entertains, and has led culinary adventure tours to New York, California, Italy and Israel. Converting kitchen virgins into wannabe chefs will forever bring her nachas, and as long as she is able, Stern will continue promoting her passion.
“I think cooking is like any other art form,” she says. “You always have more in you that you want to share. I’m always collecting new recipes and I want people to be able to benefit from them. I’ll keep writing, hoping people will want to keep cooking.” Stern says Friday Night Dinners is her most personal cookbook yet. Many of the recipes have been inspired by her travels to South Africa, Australia, India, and beyond, and use local ingredients as much as possible. The full-colour photographs that showcase Stern’s dishes have all been snapped by her son, Mark Rupert, on site at her intimate Shabbat gatherings. Perhaps the biggest difference between Friday Night Dinners and Stern’s previous twelve cookbooks is the breakdown of chapters in menu form. Instead of dividing the sections into appetizers and subsequent courses, Stern’s index lists almost 30 categories of pre-determined meals. The menus are flexible enough to accommodate change in ingredients (to better suit dietary restrictions) and are all done kosherstyle (milk and meat are not mixed and pork and shellfish are absent). Since many of Stern’s favourite recipes tend to be Jewish comfort foods, she hasn’t neglected the classics. “One of my most favourite recipes is rugelach, and I always thought that when I do them in classes I’d be converting people that weren’t Jewish,” she says. “Jewish cooking is really delicious! A lot of it has permeated into society – bagels, chicken soup, matzo balls. They’re sort of clichés, but at the same time, they’re just irresistible! That’s what I hope Friday Night Dinners will be – a wonderful tradition that will become irresistible to everyone.”
“
Jewish cooking is really delicious! A lot of it has permeated into society – bagels, chicken soup, matzo balls. they’re sort of clichés, but at the same time, they’re just irresistible!
”
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Montreal Mensch
To contact Montreal Mensch with anything on your mind, email her at MontrealMensch@TheJewishMagazine.com
By Sarah Pearson
The Market “Rosh”: Prepping for the holidays Montreal-style
C
Montreal Mensch gives us a taste of Montreal’s finest fare fit for the holidays.
ome September, Montrealers flock to our two main markets to indulge in locally-grown tomatoes, corn, peppers, squash, pumpkins, apples and cucumbers. The Atwater Market and the Marché Jean-Talon are the city’s two historic hubs for Quebec farmers to sell their produce, and for foodies to peruse fruit-stands and gelato stands alike. On a cool sunny morning, a trip to the market is as nourishing to the senses as a stroll through the Musée des Beaux Arts. The colours, the tastes, the smells of raw veggies and on-site bakeries, the bicycle-baskets full to the brim with vine tomatoes, the splendid crowds of happy shoppers - it’s a cornucopic experience. And in my opinion, there is no better time, nor a more symbolic and nourishing a time, to wander the stalls of the market than when shopping for Rosh Hashanah dinner. I will always associate September in Montreal with Rosh Hashanah. With every crisp sunny afternoon that begs for wool sweaters, with every schoolbus load of children with their back-to-school Disney lunchboxes, with every new bushel of Macintosh apples appearing suddenly in the corner store, I am reminded of the Jewish New Year. Rosh Hashanah has always been a comfort-holiday for me more than any of the other Jewish feasts. As a child, adjusting to new routines, teachers and classmates, it would be a relief to know that somewhere in those hectic first few weeks of school, there would be a family holiday. There would be a potential day off from school - two if I was lucky. There would be the smell of brisket simmering in a pot of onions and prunes. There would be the same guests, and many of the same jokes at the table. And because Rosh Hashanah often lands near by birthday - sometimes on it - it has always felt like my holiday. So this month you will find me maneuvering the crowded rangées of stalls, wheeling my bike alongside of me, taking in deep inhales of my patented Rosh Hashanah Fragrance. And here’s why:
Marché Jean-Talon
Located in Montreal Island’s geographic centre, Marché Jean-Talon is considered the less cushy of the city’s two markets. It is perhaps for this very reason (read: ‘poor’ is the new ‘rich’ - just look at Toronto’s West Queen West) that the market has mysteriously grown more gentrified in the past decade. The marché is located smack-dab in the middle of the Petit-Patrie, an Italian-dominated immigrant neighbourhood, and many of the same ridiculously cheap gourmet coffee joints, momand-pop pastry shops and family trattorias are still going strong. But alongside the market’s Little Italy staples - not to mention the rows and rows of the cheapest produce in the city - are newly opened franchised patisseries, gelateries, and yuppie-targeted health-food stores. The lovely juxtaposition of Old- and New-World cultures make it a wonderful place to while away a sunny Sunday.
Atwater Market
As far as shopping goes, this slightly-more-upscale market has, in my opinion, nothing to offer that Jean-Talon doesn’t already have - unless higher produce prices count. When you’re deep in the maze of vegetable stands and bushel rows, you might as well be in any Quebec urban market. However, it is the actual location of the market that gives it its flair. It is situated right alongside the Lachine Canal in the St Henri neighbourhood, a historic man-made body of water that, in the past few years, has been given a friendly green face-lift by city developers, making it one of the most popularly pastoral new areas in town to move to. Beautifully kept lawns stretch out for miles along the waterside, and several bike paths intersect around the market and along the canal. There’s no shortage of picturesque grass to picnic on with your newly-purchased brie and cucumber. The feeling in this market is a delightful mix of rushed and relaxed. Montrealers flock to it by the hundreds for frenzied grocery shopping; they stay for the scenic pleasure of the canal. So now you know where to find me on Erev Rosh Hashanah. Shana tova à tous. 26 www.TheJewishMagazine.com September 2008 - 5769 in real years...
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Editor’s note: We were sitting around trying to figure out why we were getting flack for using the word shiksa. To be honest, we had a hard time comprehending the negative connotation of the word. Words and phrases evolve. So just to be clear, we want readers to know that we have proclaimed use of this word to simply mean non-Jewish. If you would like to share your story, please write to Editor@TheJewishMagazine.com.
By Michael Gaspar
Forgive Me, But I Was Only a Teen!
M ignorance of Judaism can only be blamed on one thing: poor timing. Now, I’m not here to excuse myself - I’m simply offering a qualified apology for my lack of understanding in spite of the generous learning opportunities afforded to me.
Here’s the rub: as a teenaged Gentile, I had the pleasure of attending many Bar and Bat Mitzvahs. By my own admission, I followed the same nondescript routine, always erring on the side of caution. I went. I ate. I even pretended to dance if it meant biking home with a free t-shirt. Like you can’t teach old dogs new tricks, you couldn’t teach a pig-headed teen squat about Shabbat - especially since I already fancied myself a Jewish Ambassador while in the presence of non-Jews. I’d regale my fellow goyim with stories after each celebration, wrongfully referring to the Bar Mitzvah as an elaborate “birthday party.”
y Not only was I failing to recognize the value of the celebration – I was making my audience tremendously insecure about their own, comparatively pathetic, parties. In all honesty, the most I could offer you was advice on where to stand on the dance floor in order to capture the most free stuff. But even that had less to do with swag-savvy opportunism than sheer nervousness. It was far easier to avoid asking a girl to dance when my arms were filled with plunder. My prerogative: appear comfortable and steer clear of anyone that was likely to issue a pop quiz on Judaism. I was especially wary of the Rabbi. Like Santa Claus, I assumed he had the innate ability to tell if I had been naughty or nice, and I recall those years being particularly regretful. I tried to fake it. I proudly wore my borrowed Kippah, hoping to demonstrate my reverence for the Jewish faith by its careful positioning on my head. “Are you sure I’m allowed to wear this?” I remember asking my Jewish friend. “Of course,” he told me. “They change colours on Gentiles anyway.” “Well, what do I do with it once I’m done?” “Throw it in the bin along with your 3-D glasses, you idiot.” On the other hand, certain customs completely eluded me, betraying my ignorance of the religion on behalf of which I purported to speak. Try wrapping your head around the suspicious coincidence that all of your peers gave the same, obscure $36 cash gift. I was terribly self-centred - the only logical explanation for this phenomenon was that I’d become the butt-end of some malicious joke; no doubt orchestrated by the Rabbi who was obviously in cahoots with Kris Kringle (still smarting after the third consecutive cookie-less Christmas Eve snub). I had no desire to stick out, be the guy who either refused to follow well-established rituals, or chose to shine brighter than his peers by marginalizing their puny monetary contributions. My $40 trumped everyone else’s $36 - a garish move by a boy who was neither rebellious nor gaudy. Goodbye street cred! So, to those who reached out and offered me something special, I give you my sincere apology - I was too busy thinking about myself to care. At the same time, I hope you understand why you probably received a blank card on your Bar or Bat Mitvah: I was young, I was stubborn, and I had no idea if it was Kosher for me to write “Mazel Tov” as a greeting. That was my final excuse, I swear.
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The Burning Bush By Tracey Erin Smith
HIGH for the HOLIDAYS Drinking wine, dipping fruit into golden honey, visiting friends and family — Rosh Hashanah is our New Year’s. Everything is new and full of hope.
I
think the Jews have it right when we say the New Year begins in the fall. Others know this to be true as well; the school year begins in September, the NHL season begins, as do episodes of our favourite TV shows. It’s a new beginning. What are you going to do, be, and create this year? This is a lot to contemplate, because sometimes, understandably, we get mired in the small things that obscure what really matters. This is why we need to get ‘high’ for the holidays. Until recently, as the High Holidays were approaching, my best friend and I would moan to each other because we knew we were in for a tension-filled evening with our tribe, tiptoeing through familial minefields across a linen tablecloth. We wondered out loud to each other, “How can we rise above the little dramas that get in the way of enjoying our family and friends?” Sometimes it’s a matter of tricking our minds, playing a little game to give us a wider and longer-term perspective on the present. In more concrete terms, think of movies like It’s a Wonderful Life, Peggy Sue got Married, Scrooged and Groundhog Day. What do they all have in common? One thing is they’re good movies, whether you’re ‘high’ or not! And more importantly, in these films the main character either gets to visit the past and see it through the eyes of the future – or, as in
Groundhog Day, one man re-lives the same day until he begins to re-examine his life and priorities and goes from being a hedonistic dude to an über mensch. Who says this only gets to happen in the movies? Not I, so as an experiment, my friend and I are going to try arriving at our families’ Rosh Hashanah dinners imagining we’ve come back from beyond, get to see our family again, and treat them the way we wished we had treated them the first time around. Sound too ethereal? Let’s look at how this might work in practical terms: We’re going make more eye contact with the people we aren’t getting along with, bring something really thoughtful for the host and give people the warm greeting we would want to receive. Sounds doable, right? The Jewish High Holidays are traditionally seen as a time of rebirth and renewal. In Rabbi Irving Greenberg’s book, The Jewish Way: Living the Holidays, he says, “Human beings cannot fully mature until they encompass a sense of their own mortality. To recognize the brevity of human existence gives urgency and significance to the totality of life.” Recently I watched all five seasons of the award-winning TV series Six Feet Under, about a family-run funeral home. Have you seen it? No? Well, my dear friend, after you finish this article, get thee to the nearest video store and rent it. This show is simply amazing. During the final season, the catchphrase that crosses
the screen before each episode is ‘Everything. Everyone. Everywhere. Ends.’ If this is something you haven’t spent time thinking about, the first time you really glimpse this reality it may knock you sideways, as it did me. When it did hit me, my next thought was, “What am I going to do with the rest of my finite time here on earth?” In Six Feet Under, one of the characters is asked by his minister, “How deeply can you go into the life that you have? Not the life you think you should have, but the one you do have?” I love this question because it asks us to examine how much more deeply we could connect with the people in our lives: our family, friends, partners and co-workers. Can we show up and become fully present in the life that we do actually have? This month we go to our Rosh Hashanah dinners knowing that these people sitting across the table from us will not be around forever and neither will we, so…. I invite you to get as high, spiritually high, as you can, so that you have a birds’ eye view of those you love and the petty squabbles fade into specks and blow away. All that remains is love. May your apples be sweet, your fast easy and your ‘high’ as good as it gets! Happy New Year everyone!
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High Holiday Wine Guide With Tony Aspler By Ilan Mester
Tony Aspler has been writing about wine for the past 30 years and for 21 of those, he was the official wine columnist for the Toronto Star.
Tony is also the author of 14 books, all of which relate to wine and food. He’s an accomplished wine educator and lecturer, a recipient of the Order of Canada, creator of the Ontario Wine Awards, a writer for countless international wine magazines, a wine murder mystery novelist, and on top of that, he manages to run a charitable foundation called Grapes For Humanity, an organization he co-founded to raise money through the wine community for victims of landmines and children with disabilities. As you can see after that extremely long sentence, if there’s a go-to person for wine in Canada, that person is Tony Aspler. Myself, being anything but a wine buff (in fact, I’m only legal in Quebec), asked Tony to help me pick the perfect wine selection for the High Holidays. Here are his picks:
For Rosh Hashanah Personal Favourite According to Tony, when dealing with apples and honey, “You’ll need a wine with a lot of sweetness,” such as a late Harvest Riesling or an Ice Wine. Tony explained that you don’t need to go very far for these; “Ontario does a lot of really good late Harvest Rieslings and Ice wines.” If you’re looking for a taste from abroad, he suggests the Bacalhoa Moscatel de Setubal, a Portuguese dessert wine priced at only $11.95. However, regardless of the brand, when matching wine with dessert, the best thing to do is make sure to use ingredients with some acidity, such as fruit. Tony warns, “If the dessert is sweeter then the wine, it makes the wine taste sour.”
Exotic Touch
If you’re ready to try something different, Tony suggests an Argentinean Malbec Wine. “Cavas Y Almlas Del Amanacay Malbec 2003 is a very good one,” he says. Another option is the Cabernet Sauvignon 2004, a Xanadu wine from the Australian Margaret River.
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If you wish to add an expert’s personal selection to your High Holiday dinner, the Vineland Estates Dry Riesling 2007 is Tony’s favourite at the moment, and retails at $13.95 a bottle.
Breaking the Fast
As expected, Tony suggests staying away from high alcohol wines during Yom Kippur. “New world wines tend to be higher in alcohol then wines from European Vineyards,” says Tony. White Burgundy, Red Bordeaux, and Red Burgundy are often lower in alcohol. For more wine tips, cocktail recipes, and reviews visit www.TonyAspler.com For more on Grapes For Humanity visit: www.GrapesForHumanity.com
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Until September 6 Evil Dead: The Musical
The comedic musical based on the low-budget, cult-classic ‘80s film struck a chord with theatre-goers all over the city this summer. In fact, the musical was the surprise winner of the Dora Audience Choice Award by write-in vote. Starring Broadway and film star Ryan Ward, this camp classic is about five college students who go to a cabin in the woods and accidentally release an evil force...but watch out if you’re sitting in the first few rows, a.k.a. the Splatter Zone. If you haven’t seen it, hurry for one last chance! Price: $29.50 - $75 at the Diesel Playhouse. 416-971-5656 www.evildeadthemusical.com
September 6 & 7 Virgin Festival
The industry’s hottest acts are all set to play at the second annual Virgin Festival (which originated in the UK) on Toronto Island. This year’s acts for Saturday are the Foo Fighters, Bloc Party, Spiritualized, Wintersleep and the Constantines. Acts for Sunday include: Oasis, Paul Weller, Stereophonics, The Weakerthans and the Pigeon Detectives. $87 for one-day passes, $159 for two-day passes. 416-870-8000 www.virginfestival.ca
September 4-13 Toronto International Film Festival
The glitterati and cineastes from Hollywood and around the globe descend on Toronto to fête and enjoy the latest uber-celluloid offerings from the world’s best auteurs. It is a week and a half of parties, galas and intriguing films, documentaries and shorts. The TIFF is widely recognized as the most important film festival after Cannes and the most successful public film festival in the world. www.tiff08.ca
September 13-16
September 17
Toronto In-Water Boat Show
Body Brains Beauty
The 10th annual Toronto In-Water Boat Show is Ontario’s largest in-water boat show. Visitors can get a first glance at new boat models for 2008, purchase current models at reduced prices, check out marine accessories, gifts, nautical clothing and footwear, and enjoy a free boat ride at the Discover Boating Centre at Ontario Place. www.torontoboatshow.com
September 14
2nd annual Picnic at the Brick Works
The 2nd Annual Picnic at the Brick Works is an eco-gastronomic celebration that brings farmers and chefs together to explore the ecological, economic and social issues involved in getting food from field to table. It’s a fundraising event to support Slow Food Toronto and Evergreen. The Picnic will accentuate the range of fresh produce available in Ontario in September, along with grain, dairy and meat products. $110 per person at Evergreen Brick Works, 550 Bayview Avenue.
Body Brains Beauty is a health and wellness forum for women presented by The Women’s Auxiliary of the Baycrest foundation and takes place at Adath Israel Synagogue. Guest Speakers include Sue Johanson, Canada’s foremost sex educator, counsellor, recipient of the distinguished Order of Canada and an international talk show favourite, as well as Patricia LovettReid, one of Canada’s leading and respected authorities on personal finance, and Dr. Joey Shulman, a nutritionist and best-selling author. Light breakfast, lunch, boutiques, and door prizes are included. Price: $150 - $360. 416-385-3910 www.baycrest.org
September 30
Word On The Street
Canada’s largest annual outdoor book and magazine festival – The Word on the Street Toronto – is your ticket to family fun this fall. With author readings, discounts off books and magazines, giveaways and much more! Located at Queen’s Park. www.thewordonthestreet.ca
Until October 5
September 14
The Circus Comes To Town
Taste of Limmud
Come join us for a taste of Limmud, Festival of Jewish Learning and Culture. Design your evening with six presenters and a variety of session styles to choose from. Learn, eat and shmooze – fresh kosher snacks will be served. Like all Limmud events, Jews of all ages and backgrounds are welcome. To volunteer or rsvp, please visit the website. 647- 838-7004 www.limmud.ca
September 15
Mount Sinai Auxiliary Drive For A Cure
In 2007, 5300 women died of breast cancer out of 22,300 women who were diagnosed with the disease. The odds of making a hole-in-one is 1 in 12,750. Help in the fight against breast cancer and play for the odds. The event takes place at the Eagles Nest Golf Club. Register or donate to the Marvelle Koffler Breast Centre in support of a golfer by visiting the website. 416-586-8290 mountsinai.on.ca/auxiliary/drive-fore-a-cure
The Toronto Public Library brings the circus to town with artwork, photographs, books, ephemera, circus props, books, posters and much more. The displays guide you through circus life during the 19th and 20th centuries. Performers include acrobats, jugglers, aerialists, equestrians, clowns, wild animals and sideshows, and there is no stranger amalgamation of people joining together to put on a show. 416-393-7131 www.torontopubliclibrary.ca
October 26
Israel Film Festival Charity Fundraiser
Women in Motion is proud to present the award-winning Israeli film, NOODLE, on October 26th at 3:30pm at the Sheppard Grande. All proceeds go to One Family Fund, an organization that supports victims of terror in Israel. $25 General Admission. For tickets: wim.boxoffice@gmail.com or 416-650-9696
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TJM’S events in the city By Lauren Soul, student at Westmount Collegiate Institute
Were you here?
Daniel Warner, Pitch For Israel Event Organizer.
(L) Jonathan Gerwitz top male fundrasier (3rd overall) (R) Daniel Warner
A Great Day For Softball
Daniel Warner hosted the first annual Pitch For Israel, raising funds for charities both in Toronto and in Israel. The clouds parted over the two softball diamonds at Camp Robin Hood for a wonderful day of softball, happiness, and charity. On Sunday August 17, 2008, Daniel Warner hosted the first annual Pitch for Israel at Camp Robin Hood. Eight male teams played against each other, while four female teams competed. The winning men’s team was awarded a luxury suite at a Blue Jays vs. Red Sox game. The money donated by these charitable teams was divided, with half to help send children to summer camp here in Toronto and in Israel. This can be done with the help of The Jewish Family and Child Services of Toronto and the UJA Federation of Greater Toronto. Of course The Jewish Magazine was there giving out free yearly subscriptions and to catch the action of this event.
A Blue Jays representative was there giving free tickets to the participants. The Birthright Alumni Community was there giving away free shirts to the public. “With over 300 people in attendance, 12 softball teams, free kosher BBQ, snacks and Steelback Beer and Red Bull in attendance, Sole Power entertainment throughout the day, sunny with no clouds in the sky for the most part and over $43,000 raised before expenses - I can definitely say that it beat my expectations for year one,” Daniel said. Well done Daniel!
“I have been very active in the Jewish youth community over the last 6-7 years and I’ve wanted to create a program or event that would be my annual signature contribution, to be able to give back to the community by bringing Jewish people together while raising money for those less fortunate,” said Daniel on how the event came to be. He combined both his love for softball (he already plays on three teams during the summer) and his love for helping others, and thus created a wonderful event. Although the smell of hot dogs and buttered popcorn was not in the vicinity, athletes and spectators were encouraged to use the camp’s facilities. The pool, tennis, volleyball, and basketball courts were open to the public. Music was playing all throughout the camp thanks to Sole Power Entertainment, adding extra excitement to the already exhilarating games.
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Front (L to R) David Steinberg, Jeff Hristovski, Daniel Seidler, David Becker Back (L to R) Ari Finewax, Jordan Stroll, Daniel Seidler, Daniel Warner, Adam Koskie, David Lipkus, Matt Maldoff, Adam Taksa, Marc Klerer, Aaron Binstock
Wishing You a Happy & Healthy Holiday from the Staff at Dufferin & 407 store hours :Monday to Friday 8:30AM to 9:00PM Saturday 8:00am to 6:00pm Sunday 9:00am to 6:00pm Services hours: Monday to Friday 7:30AM To 9:00PM Saturday 8:00am to 6:00PM Sunday 9:00AM to 5:00PM
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Has it been 13 years? It is with great pleasure we invite you to join us as we celebrate the Bar Mitzvah of our...
Magazine!
The Jewish Magazine
המגזין היהודי
on Thursday, October 23 at 7 o’clock in the evening @ Alleycatz 2409 Yonge Street, Toronto RSVP BarMitzvah@TheJewishMagazine.com or 416 987 3201 P.S. Dress to impress because the theme is Hollywood, and you never know who you may bump into on the red carpet… Brought to you by 5th Element Events.
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Happy New Year
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Sunday, November 2, 7pm, free Cool Jew at Indigo, Yorkdale Mall Lisa talks / Q&A / Book signing: 6 pm – 8pm
98
Cool Jew
In the company of your fellow Cool Jews, join author Lisa Alcalay Klug for an evening of Jewish humour, chutzpah and enlightenment. Cool Jew does for matzah balls and gefilte fish what The Official Preppy Handbook did for plaid and polo, only with much more chutzpah! See you there! And, as Lisa would say, “A l’chaim in your punim!” Indigo Bookstore @ Yorkdale Mall Presented in partnership with The Jewish Magazine and JUMP.
Make-a-Shofar 1.
Boil in a mixture of water and baking soda for two to five hours to remove all the cartilage. (Barf.) Keeping with the theme of the High Holidays, throw away the bad and keep the good! Place on a counter or in the sun to dry. 2. Use pliable wire from a coat hanger or a plastic Flexi-straw to measure the inside of the horn, from the hollow end to the smaller, closed-off tip. Mark it with a pen. 3. To open the horn, saw off the small end perpendicularly at a point 1½” away (in the direction of the smaller end) from the hollow point you’ve just marked. Then using a 3/16” drill bit, drill from the small tip into the empty cavity. With a knife, carefully carve a trumpetlike depression as a mouthpiece. Smooth the edges with a mechanical sander. Consult the local Chabad or an experienced trumpet, tuba, bugle or shofar blower for help. 4. To keep the shofar kosher, thou shall not drill holes in the length of the shofar. Thou shall not paint it. Thou shalt ensure it is longer than the palm of your hand. Thou mayest carve decorative verses about shofarot, such as Numbers 29:1 or Psalm 98:6. Thou mayest also carve a crownlike border along the large opening. If you’re vegan or just plain grossed out by the idea of gutting an animal horn, shop for a shofar in Israel, on the Lower East Side, or in any Judaica store. Word to the wise: don’t choose a shofar online. Before you buy, it’s best to know how thy horn doth blow. Pucker up!
Monday, November 3, Cool Jew Cabaret Reception 6 pm – 8 pm, $10 Leah Posluns Theatre, 4588 Bathurst Street Cool Jew: The Ultimate Guide for Every Member of the Tribe by award-winning journalist Lisa Alcalay Klug is a field manual for the 21st century Jew and the people who love them, covering everything from identity, rituals, clothing and cuisine, to holidays, spirituality, diversity, and language. Join Lisa for a first-person decoding of the modern-day hipster Heebster in all its forms of cultural and creative expression as she hosts the Cool Jew Cabaret showcasing local GTA Cool Jews doing cool and creative things. Begins at 6 pm with a reception at the Koffler Gallery together with the 7th annual Bookmark Project, where artist-designed bookmarks selected from an open call will be on display and inserted clandestinely into books at the Fair. A program of the 32nd annual Jewish Book Fair of the Koffler Centre of the Arts, Leah Posluns Theatre, 4588 Bathurst Street Presented in partnership with Hillel of Greater Toronto, The Jewish Magazine, and Pages Books and Magazines. Excerpted from: Lisa Alcalay Klug, Cool Jew: The Ultimate Guide for Every Member of the Tribe (Kansas City: Andrews McMeel Publishing, LLC, 2008), pp. 98
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Being Mrs. Babes The life and times of a young Jewish wife By Laura Stern-Goldsilver
I’ve
been a Jewish wife for over a year. Whether or not I am a good Jewish wife, well, that’s still under debate.
In our family, the “goodness” of a Jewish wife is measured (IN PART) by her ability to provide food for her husband. Living in modern times, this does not mean brisket and potatoes every night. The Jewish wife is simply to provide food each evening. How it gets on the table is of no significance. It seems easy enough. But when said Jewish wife places a cheese pizza in front of said Jewish husband who is (and always has been) lactose intolerant...well, you get it. Sometimes, I fail to hit the mark. However, this year I have vowed to be different, and I’m going to begin by cooking Rosh Hashanah dinner for our families. I casually mention my big plan to the husband. He shakes his head. “Babes, you can’t cook.” Well, obviously I would learn. We are both quiet for a moment. “Babes, we are not having this catered.” Damn. He can’t change a light bulb but he can read minds? There goes my backup plan. Permission sort of granted, I better check supplies. (I threw a Father’s Day brunch for my in-laws in the spring. I spent $150 on food and $400 on the necessary supplies to serve the food.) A quick glance in my cupboards reveals that we have been robbed – my wedding china is gone. I dial the husband at work. With exasperated patience I am reminded that when the china arrived many, many months ago I had taken one look at all the boxes and decided it was simply too much work to unpack them. They were sitting in the basement. Crisis averted. I begin a food list and divide it into two parts: “Things I will make myself” and “Things I will buy in a store and pretend I made myself.” I bury the second list deep into my hard drive so the husband can’t find it. Next, I should probably figure out what to serve. I consult my Jewish mother. Her list reads as follows: apples and honey, round challah, matzo ball soup, gefilte fish, turkey, stuffing, grilled vegetables, mashed potatoes, and a broccoli and cheese casserole. My heart skips a beat. I’m starting to perspire. I’m a bit dizzy. I need a time out. I go for a manicure. As my nails are buffed I run through the list of “Things I will buy in a store and pretend I made myself.” I place the apples, honey, round challah and chicken broth (I don’t “do” raw chicken) to this category. This leaves me with the turkey, stuffing, grilled vegetables, mashed potatoes and broccoli and cheese casserole. This is so not good news. Luckily they can also fit me in for a pedicure. I think it’s time for a little reflection. I am the Jewish wife who tortured herself (and her husband) with a food delivery diet in the summer. Every morning three fresh meals were delivered to my door, and my only task was to heat each meal in the microwave. I managed to fry at least half my meals. I can’t re-heat. I certainly can’t cook. How am I supposed to provide a traditional Jewish meal for 17 loved ones? The answer is simple: I’m not. I am a terrible cook. I will probably never produce traditional Jewish meals for my family. I predict my sister-inlaw (a terrific cook) will most likely bear this burden. (I even bet she will not term it a burden.) And hopefully when my sisters are older one of them will be blessed with some culinary skills. If not, I’ve always got Chapman’s on speed dial….
NOT Mrs. Babes. 40 www.TheJewishMagazine.com September 2008 - 5769 in real years...
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Tech&Toys By Marc Saltzman
Watch (and record) HDTV on your PC Perhaps it’s because we’re spending more time in front of our computers or simply because an Internet-connected PC has become the hub for storing media, but a growing trend among television fans is to watch, record and manage TV programs on your “other” smaller screen. Here we look at how to do it. Good news for TV junkies: you can also use your PC to watch and record HD content. In fact, there are a few advantages of channel surfing on your computer: It can be more affordable if your PC can access free over-the-air HDTV channels with a snap-in antenna, and you can record shows to your hard drive like a personal video recorder does, without spending hundreds of dollars on a PVR for your TV. In cases where space is an issue, the PC and the TV need to fuse into one solution. If you’re interested in accessing and recording high-definition television programming on your PC, here are a few ways to do it.
Windows Media Centre
TV tuner cards and sticks
With some versions of the Windows Vista operating system -- namely, Home Premium ($249.99) and Ultimate ($299.99) -- the Windows Media Centre program is included. This lets you intuitively navigate through your media, including music, videos, photos, and if you have a TV tuner built into your desktop or laptop computer, television content, too. Many of these PCs are shipped with a TV-like remote or the device can be purchased separately. Viewers first download an electronic program guide (EPG) by typing in your postal code. Now you can change channels, use the powerful search function to find something to watch (by typing in an actor’s name, for example), use the PVR function to record an event or automatically record new episodes of a TV series. Plus, you can burn DVDs of your recorded shows and watch them on a TV’s DVD player or on a laptop while travelling. Unless you’re trying to receive free over-theair HD broadcasts with an ATSC tuner, you’ll still need to pay for your cable or satellite service. Run the coaxial cable from the back of your receiver box into the PC’s TV tuner. If your computer doesn’t have a TV tuner, an optional analog or digital tuner is required to play and record TV in Windows Media Centre (see options below). (Keep in mind, high-def shows are downgraded to DVD quality when burned to a disc). Windows Media Centre can also sync with Zune media players that were introduced this spring starting at $149 for the 4GB model - letting you bring prerecorded video content with you.
If your computer doesn’t come with a builtin TV tuner, there are a handful of aftermarket solutions for both laptops and desktops that would enable you to watch and record standarddefinition or high-definition television on your computer. The Hauppauge WinTV HVR 950 TV Stick ($99 at www.hauppauge.com), for example, is a hybrid television tuner receiver for both NTSC cable analog or over-the-air ATSC highdefinition digital TV. This portable device accepts a standard coaxial TV cable in one end (or has a built-in antenna for over-the-air broadcasts) while the other end plugs into the computer’s USB port. It includes a wireless remote and is bundled with Elgato EyeTV lite software for Macs and Hauppauge WinTV (Version 6) for Windows PCs. AMD’s (www.amd.com) ATI TV Wonder tuners (starting at $60 for basic model) come as either a PCI or PCI Express shape for desktop PCs or as a USB stick for Windows or Mac laptops.
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Slingbox While these devices cannot record television content, Slingbox products from Sling Media (www.slingmedia.com) allows you to stream your local TV programming to any Internet-connected laptop or desktop computer. It also works with supported phones and BlackBerrys. The Slingbox Pro ($259.99) can “sling” HD content from TV sources like over-the-air HD digital signals, HDTV cable or satellite receivers, and high-def PVRs.
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Travel Tips - Need a change of scenery?
After the horrendous summer we’ve had…we don’t blame you for wanting to head south.
S
itting at your computer all day, or in a business meeting, you stare out of your office window and dream of your escape, counting the days till your long awaited allotment of free time. Make no mistake though, holidays are generally not that simple to orchestrate. No worries; after reading my travel tips, your vacation is bound to be smooth sailing…or driving…or flying. Coming up with a vacation destination is the most enjoyable part of the travel planning process. How much time you have off will often determine the kind of vacation you’re looking for – you don’t want to go all the way to Singapore for five nights when half of your trip will be spent flying. More importantly, what kind of adventure, if any, are you looking for? Plunking yourself down on a beach for a week may just do the trick, while others like myself, who can’t sit still, prefer a more exploratory kind of break. The internet is a great source to check out your travel options, but also consider using a travel agent – they will save you time and steer you in the right direction. Simply asking your friends (or your friend’s friends) about your chosen destination is also a great way to learn about the hidden gems of the place, from eateries and shopping to the best cycling paths. You’ll never know the perfect spot for sunsets, or mojitos, if you don’t ask. Cover your bases and buy some travel mags or books like Lonely Planet; this way you can never be blamed for not trying. Another cool thing to do is to connect with the Jewish community where you’re visiting. There’s nothing like feeling that pang of brotherhood in a foreign country. My most memorable vacation highlights include attending Kabbalat Shabbat services at a Sephardic synagogue in Curacao, with its floor made of sand, and singing Adon Olam in unison with the Cuban Jewish community. When you’re getting ready to go, be it to Banff for skiing, the Galapagos for scuba diving, or off to Paris to sightsee, there’s no avoiding it, you have to pack! Few things in life give me such
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By Rena Godfrey
anxiety, but packing is right up there. Why can’t I take my 10 pairs of shoes to Vegas? You never know when you’re going to break a heel. Of course I need 50 of my favourite thongs to accompany me. Who knows? Maybe my flight home will be cancelled or better yet, my holiday extended for a few more weeks. In such cases, logic must overtake intuition. Be ahead of the game and obey my two rules of thumb: take with only the clothes that you love to wear, and leave the flowery wraparound skirt or Hawaiian shirt that’s been hanging in your closet for years behind. Jeans are a must – they’re great for traveling and you can wear them for weeks without ever noticing the stains. Bring a bar of laundry detergent, and you’ll be able to feel fresh for your entire stay. I haven’t even talked about flying yet. Nowadays, luggage restrictions mean you can’t fill up that oversized bag or two. Check the rules, or you’ll find yourself buying another suitcase and repacking it in line. And for G-d’s sake, please don’t wear any bullet-studded belts going through security, or you may be a tad delayed. If flying executive class and paying more than double is not in your budget, don’t fret – with a little prep, your tightly squeezed economy ride will get you there in the same record time and with relative ease. Although I’m not an advocate of sleeping pills, for those long flights, take something and the time will just fly by. If you’re not into that, pack some snacks and sandwiches or you may find yourself waking up starving in the wee hours of the night. For those shorter flights too, definitely bring some munchies, or you’ll end up having to buy a cardboard-looking turkey sandwich with butter slathered on the bun.
Whew! Too much to think about. Hopefully, once you finally arrive, you’ll get into the groove and roll with the punches. Who cares if your luggage is delayed or if your room is not ready? You’re on holidays, and now the real fun begins.
)BWF B )BQQZ BOE )FBMUIZ /FX :FBS
Cravings would like to wish you a Happy New Year! 3393 Yonge Street, Toronto - (416) 322-2200 www.cravingstoronto.ca www.TheJewishMagazine.com September 2008 - 5769 in real years... 45
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By Erica Ehm
The Trip That Changed My World As we approach the High Holidays, a time for personal reflection and evaluation, Erica shares a life-changing experience. I’m dreading the holidays more this year than in the past. It’s all because of a trip. I was invited to go to Africa with World Vision. A couple of days later, a flurry of faxes come through – a list of vaccinations, more shots, a police check. But the one that catches me off guard is the form releasing World Vision from any post-traumatic stress I might incur during my travels. I sign with a shaking hand. That’s when the reality starts sinking in to this mother’s brain. 1. I am going to leave my kids for over a week. 2. I am visiting a country plagued by diseases my body is not used to. 3. How will I react to meeting some of the three quarters of a million AIDS orphans? The first obstacle is to explain to my kids the gravity of the situation over there and why I was choosing to go. I thank them for letting these unlucky orphans share their mom for a week. They puff up their chests with pride. This they understand. It allows them their chance to give up something that means a lot.
I am gone for nine days. Four is spent traveling. Five days I am shuttled to tiny villages sprinkled along dusty paths with little car access. In fact, there is little of anything. I meet several families, all in need, through no fault of their own. Their homes, no bigger than our family bathroom, are built out of clay brick. The floors are red dirt. Most have no possessions, save for battered old pots, plates, spoons and cups. Few have blankets to sleep on or under. Clothes are tattered and shredded, clearly hand-me-downs. I remember one little girl had one shoe and kept on switching the shoe back and forth. Toys are non-existent. Rocks are baby dolls. Balls are vines tightly wound. I meet Ndazonia, a fifteen-year-old orphan left to raise her younger brother and sister after her parents succumbed to AIDS. She had to drop out of school to spend every waking hour scrounging for pennies to feed her family. Every morning at 5 a.m. she climbs a barren mountain, barefoot, to find wood. Eight hours later she lashes her stash and carries it down the steep path on her head. It’s a two mile trudge. I can’t even lift the pile. She sells this at the market for 10 cents. I’m told the translation for Ndazonia is “I have seen many things.” Yes, she has – too much for a young girl with too much responsibility. Later that day, I’m asked on camera how I’m feeling. I lose it. I’m bawling. All I’m thinking about is what my children would do if they were left to fend for themselves. How must these kids’ parents have felt knowing they were going to die and leave their kids alone?
On a positive note, I visited several World Vision villages celebrating their newly dug wells with fresh water, their abundant crops, and happy children attending school. I see firsthand how donations are wisely put to work to improve people’s lives. My heart swells. Tears again, but this time, it’s tears of profound joy and pride to be a part of the World Vision team. Five days in Malawi disappear and I’m back in Toronto. I squeeze my beautiful, innocent kids and bury my nose in their baby soap smell. But I can’t get those kids on the other side of the world out of my mind. It’s suppertime. We order Greek. “I’m not hungry,” whines my older one. I feel my temperature rising. “Didn’t I just explain how the children I met in Africa have nothing to eat!” “Sorry Mom.” He gobbles up his food in honour of the hungry kids. That night I tuck my four-year-old daughter into her queen-size bed, silky sheets, down-filled duvet, surrounded by all manner of stuffed animals. She’s a little princess. And it hits me between the eyes. We have too much stuff. There’s room for four kids in this bed. I have enough blankets in my cupboard to keep half a village warm. There’s something very wrong with this picture. Next thing you know, it’s holiday time – the season of buying useless gifts for everyone who has everything they need. The thought of it makes me crazy. This year we’re not going to buy the latest electronic gadgets for our kids. Instead, we are sponsoring a child. Her name is Grace. I hope my kids understand what a gift this is.
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Friday Night Brisket My mother made brisket for Friday night dinner more often than any other meat. My father loved it. She would sprinkle the brisket with a packet of onion soup mix, which was a very common thing to do at that time. It was great. Since then, everyone has come to love brisket. Southern-style barbecue has become really popular, and today chefs are serving brisket shredded over poutine, stuffed into baby roasted potatoes, on pasta and in ravioli (great ways to use leftovers that my mother never dreamed of but would have loved!). Brisket takes a long time to cook, but it is the easiest thing to make. It’s also the perfect make-ahead dish, because it’s easier to cut into nice slices when it’s cold. If you make it a day or two ahead, refrigerate the meat and juices separately. Before serving, slice the brisket and reassemble it in a large shallow baking dish. Remove the solidified fat from the top of the juices and then spoon the juices over the meat (don’t worry if the juices are jellied). Cover tightly, place on a baking sheet to catch any drips and reheat in a 350°F (180°C) oven for 40 to 50 minutes, or until hot and bubbling. (You can also freeze it.) I like to buy a double brisket because it is juicier, but if you prefer leaner meat, buy a single brisket, or ask the butcher for a brisket that has a section of each – that way everyone will be happy. I like to buy a double brisket because it is juicier, but if you prefer leaner meat, buy a single brisket, or ask the butcher for a brisket that has a section of each – that way everyone will be happy. • 1 6-lb (3 kg) double brisket • 1 tbsp (15 mL) Dijon mustart • 1 tbsp (15 mL) kosher salt • 1 tbsp (15 mL) pepper • 1 tbsp (15 mL) paprika • 1 head garlic, separated into cloves and peeled • 3 large onions, sliced • 1 cup (250 mL) Port • 2 cups (500 mL) dry red wine • 1 cup (250 mL) beef stock, chicken stock or water, approx. 1. Spread brisket with mustard and sprinkle with salt, pepper and paprika. 2. Place garlic and most of onions in bottom of a Dutch oven. Place brisket on top. Top with remaining onions. Add Port, wine and stock (liquid should come to at least halfway up sides of brisket). Bring to a boil. Place parchment paper directly on top of brisket. Cover tightly with a lid or foil. 3. Roast in a preheated 350°F (180°C) oven for at least 3 to 4 hours, or until meat is forktender (don’t worry if it takes longer). Check every hour or so to make sure there is at least an inch of liquid in pan (add water if necessary). 4. Remove lid and paper and continue to cook meat until browned, about 30 minutes. 5. Remove brisket to a carving board. Strain liquid if you wish. Remove as much fat as you can. Carve brisket and serve with juices and onions. MAKES 8 TO 10 SERVINGS. Page 88 of Bonnie Stern’s 13th book, Friday Night Dinners out in stores October 2008. Friday Night Dinners (Canada: Random House Canada, 2008) Copyright 2008 Bonnie Stern Cooking Schools Ltd.
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$ZO˥Jä 'ŖOEMBɒ "OUJRVFT Thank you to all the devoted clientele as we celebrate thirty years in business! Happy New Year to the Jewish Community Thank you for the opportunity to serve you. www.cynthiafindlay.com Tuesday - Sunday 10am - 6pm
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May each day be filled with light! L’Shanah Tovah Artistic Rosh Hashanah creations with apples, honey, rugola and personalized flower detail
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Happy New Year!
ALL STEEL ROOFING SYSTEMS is a long lasting, enduring and environmentally friendly roofing solution for your residential or commercial structure. Learn why ALL STEEL ROOFING SYSTEMS will be your lifetime partner by: * Protecting your real estate investment * Adding value to your structure * Reducing maintenance and energy costs * Being an environmentally friendly solution Let Our Roof Be Your Lifetime Umbrella The Environmentally Friendly Roof of the Future in Today’s Market Place Conserve Energy in Hot and Cold Climates Toll Free: 1.866.766.9990 www.AllSteelRoofing.ca Sales@allsteelroofing.ca 50 www.TheJewishMagazine.com September 2008 - 5769 in real years...
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International Cheese
Manufacturing Fine, Handcrafted Cheese Since 1963
It began more than 40 years ago with nothing more than a dream, some family recipes, and the will to create the finest handcrafted cheese. Nothing has really changed. International Cheese and its signature Santa Lucia line is a family owned and operated company that prides itself in producing over 32 different cheese products using the freshest ingredients available in the marketplace. But don’t take our word for it — try some today! Santa Lucia Cheese products are available at your local supermarket incluiding your specialty Vaughan stores: Fortinos, Longos, Highland Farms, Concord Food Center and Italia International
Visit our retail store on-site. Open daily. International Cheese Co. Ltd., 67 Mulock Avenue (near St. Clair & Keele) Toronto Tel: 416-769-3547
www.internationalcheese.ca 52 www.TheJewishMagazine.com September 2008 - 5769 in real years...
For personal astrological consultations with ELI7, email eli7@writeme.com
ARIES (March 21 - April 19) If you’re going to argue, make sure you fight from a fair place and don’t just engage in bickering to fulfill personal ego gratifications. It will make you seem petty if your complaints are not grounded with just cause for argumentation.
LIBRA (September 23 - October 22) Luck make me a Libra this September. All the planets are in your favour so it’s bound to be a productive month full of social gatherings and an excess of pleasure. Enjoy while it lasts and don’t think twice about second guessing your instincts for having fun.
TAURUS (April 20 - May 20) This is a time when you can look around at your possessions and really admire the things you own. You have good taste. Why did you think you didn’t have the best of the best before? Well, as long as you see it now, that’s what matters.
SCORPIO (October 23 - November 21) Last month, you apologized or admitted your errors to someone or some people who may not have accepted your humility right away. Well, now they do and all is forgiven. Just don’t make the same mistakes with them twice because next time, they won’t be as merciful.
GEMINI (May 21 - June 21) Nobody gets their way all of the time. This usually irks you but now, you realize that since things are going in your favour, you should capitalize on having everyone agree with you. It’s only temporary but when you’re right, you’re right.
SAGITTARIUS (November 22 - December 21) It’s all about taking small steps toward larger goals. You usually loathe mini obstacles but find happiness conquering them now, one at a time. When working from a checklist, make sure you only checkmark the steps that you’ve already completed along the way and not the ones you plan to accomplish next week.
CANCER (June 22 - July 22) You’re still pummeling away at your grand plans and it’s not getting any easier to achieve your goals. In fact, your ideas are getting larger than before. Try not to let it get out of hand....or at least recognize what is possible and what is not.
CAPRICORN (December 22 - January 19) Little details continue to bog you down this month. Why can’t people see the larger picture? Because they’re not quite as visionary as you, that’s why. So instead of getting worked up about it, just give them the step-by-step breakdown and play-by-play explanation they want.
AQUARIUS (January 20 - February 18) You’re happy for no particular reason at all and it feels good. When friends come to you with success stories, you’re genuinely excited for them even though you have no new news to talk about. For once, at least they’re not coming to you with bad news, and that’s what’s making you smile.
LEO (July 23 - August 22) Everything is changing around you so quickly it’s tough to keep up. While you’re chasing your dreams, they’re running in wild directions. Though this may be frustrating, think about this: isn’t the best part of chasing one’s dreams the chase in itself? Victory will be much sweeter when you come to terms with the process of getting there.
PISCES ( February 19 - March 20) You’re extra studious and absorbing new information like a sponge. At the same time, with each new piece of knowledge acquired, you’re tempted to overhaul your entire existence and side with your newfound sources of inspiration. Use it as a guide, not as a mantra.
VIRGO (August 23 - September 22) Focus on yourself for once. After all, it’s your birthday. Consider this “me time.” While you spend most of the year devoted to other causes, you let your own personal needs sit on the back burner. You’re about to burn yourself out if you don’t treat yourself to some rest and repair.
ELI7 has been following the movement of stars and planets ever since she can remember. She has studied Western astrology, the Chinese zodiac and the Mayan calendar for over ten years and has a firm grasp on the movement of the cosmos. Having consulted people one on one for many years, she finally has found a home with The Jewish Magazine, ready to counsel you with your planetary alignments.
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Information compiled By TJM Staff
GeraldoRivera
ConanO’Brien
Born July 4, 1943, Geraldo Rivera is an American attorney, reporter, and former talk show host. He is known to have an affinity for dramatic, high-profile stories. Rivera hosts the newsmagazine program Geraldo at Large, and appears regularly on Fox News Channel.
Born April 18, 1963, Conan O’Brian is an Emmy Award-winning American television host and comedian, best known as host of NBC’s Late Night with Conan O’Brien.
He was born in Brooklyn, New York, to Lillian née Friedman, a waitress, and Cruz “Allen” Rivera, a restaurant worker. Rivera’s father was Puerto Rican and his mother was Jewish, but he was raised “mostly Jewish” and had a Bar Mitzvah. After a career in law enforcement, he became a lawyer for a New York Puerto Rican activist group, and attracted the attention of news producer Al Primo. Primo offered Rivera a job as a reporter but was unhappy with the first name “Gerald,” so they changed it to Geraldo. Rivera was hired by WABC-TV as a reporter for Eyewitness News. In 1972, he garnered national attention and won an Emmy Award, and began to appear on ABC national programs. After John Lennon watched Rivera’s report on the patients at Willowbrook, he and Rivera formed a benefit concert. Around this time, Rivera also began hosting ABC’s Goodnight America. After Elvis Presley died in 1977, various media mistakenly reported his death cause. Rivera then investigated Presley’s prescription drug records and concluded that he had died from multiple drug intake. In 1987, Rivera began producing and hosting the daytime talk show Geraldo. The show featured controversial guests and theatricality. Seven years later, he began hosting news on CNBC while continuing to host Geraldo. Later, he would take his talk show in a different direction, moving it from “Trash TV” to a more subdued, serious show. By this time, however, the show had run its course. In 1997, Rivera contracted with NBC to work as a reporter for six years for $30 million. Brooklyn, a Bar Mitzvah and a Jewish mother add up to Geraldo being a…
Jew
O’Brien was born in Brookline, Massachusetts. He’s the son of Ruth (née Reardon), an attorney, and Thomas Francis O’Brien, a professor of medicine and physician, both of Irish Catholic descent. After graduating from the Brookline High School in 1981 as valedictorian, O’Brien entered Harvard University. Throughout college he was a writer for the Harvard Lampoon humor magazine and graduated Harvard with a B.A. in History and Literature.O’Brien moved to L.A. after graduation to join HBO’s Not Necessarily the News. In January 1988, Saturday Night Live’s executive producer Lorne Michaels hired O’Brien as a writer. On April 25, 1993, Lorne Michaels suggested O’Brien try out to be David Letterman’s successor as host of Late Night with David Letterman. Premiering on September 13 of that same year, Late Night with Conan O’Brien received unfavourable reviews for the first two years. O’Brien himself appeared to be very nervous. The show remained while NBC decided its fate. By 1996-97, O’Brien’s writing and comedic style was thought to have improved, as well as the respect of critics and his peers. Since then, O’Brien and the Late Night writing team have consistently been nominated for an Emmy Award for Best Writing in a Comedy or Variety Series, and finally won in 2007. As of October 2005, Late Night with Conan O’Brien had for eleven years consistently attracted an audience averaging 2.5 million viewers. And recently, O’Brien has been announced as replacing Jay Leno as host of The Tonight Show in 2009. O’Brien is every Jewish mother’s dream: He enrolled in Harvard and became a successful writer/TV personality. That and the fact that he grew up in Brookline and is the son of an attorney and a physician make him…
Jewish
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