July 2023

Food Wine & Health Issue

Move from “Can I retire?” to “How can I make the most of my retirement?”

While most people understand the importance of saving for retirement, the concept of retirement income planning may be less familiar. Retirement income planning is a holistic process to help address key retirement decisions, e ectively manage risks, and e ciently provide ongoing income to meet both the clients’ current and long-term retirement needs. We can support you by providing the guidance needed to make better, more informed choices to help provide a retirement as exible as you are. As experienced advisors, we take the time to understand your unique goals to help create a plan tailored for you – one that will modify and change over time.

ThejoythatFriendship Circleaddstomylife isimmeasurable,our friendsarefunny, talentedandloving.”

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PUBLISHERS

Mark Edelstein and Dr. Mark Moss

EDITOR-IN-CHIEF

Jacqueline Bull

ASSISTANT EDITOR

Makayla Hoppe

ARTS & ENTERTAINMENT EDITOR

Eileen Sondak

CREATIVE DIRECTOR

Donna D’Angelo

SENIOR CONSULTANT

Ronnie Weisberg

CONTRIBUTING WRITERS

Emily Bartell, Linda Bennett, Leorah Gavidor, Emily Gould, Judith Fein (Senior Travel Correspondent), Paul Ross (Senior Travel Photographer), Patricia Goldblatt, Pat Launer, Sharon Rosen Leib, Andrea Simantov, Marnie Macauley, Rabbi Jacob Rupp, Saul Levine, Rachael Eden, Sybil Kaplan.

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My Mother Always Told Me

My mother always told me to never show up to a party empty-handed. Sometimes this meant flowers or a bottle of wine and sometimes it meant food.

I don’t follow all of her habits for social etiquette and presentation — she rarely leaves the house without lipstick and her French tip manicure; however, that rule I’ve taken to heart.

I remember the dinner parties that we hosted. In the summer, chilled Pinot Grigio, roasted potatoes, corn, heaping bowls of Caesar salad and meat on the grill. In the winter, baked brie, slow cooker beef stew, Yorkshire puddings and apple pie. Brunch would be spinach quiche and mimosas with strawberries.

Recently, one of my friends had a birthday party at the beach. It was billed as a picnic. I saw her the week prior and did what I would always do: ask what I should bring. She hesitated and then eventually told me she actually needed help cooking and setting up (I also brought drinks and a cake — couldn’t help it). So I arrived at her place early and I became her sous chef for the next couple hours. I cut pineapple, watermelon, strawberries and apples for a fruit platter. I peeled potatoes, chopped boiled eggs and onions for potato salad. And I diced tomatoes for a caprese pasta salad. Our folding tables staked into the sand under the weight of the bounty. The guests sang the praises of the food and we joked about starting our own catering company.

I’m part of a club that does a baking contest every year. It is the most competitive event of the year and a poor or controversial showing could be a point of gossip for many months. Leading up to the event, I started asking family and friends what their favorite baked good of mine was and what I should bring. I was delighted when everyone gave me a di erent answer. It made me smile because that showed the depth of my roster and that I had made so many di erent people happy with di erent things. I’m uncomfortable accepting praise for most things, but will happily soak up compliments about my food.

Sure sometimes it is the pragmatic thing to bring store-bought guacamole and chips, but any o ering that shows thought, time and e ort is a display of love (for me at least). I think that I still remember the foods served at the dinner parties of my childhood is significant. I’ve never regretted taking the extra time to make something with love.

DINA FAINMAN, MD

Dr. Fainman specializes in general obstetrics and gynecology, birth control options, pregnancy care and childbirth, minimally invasive gynecologic surgery, and hormone replacement therapy and menopause. She speaks English, Spanish and Hebrew.

David Schanzlin, M.D. Michael Gordon, M.D. Julio Echegoyen, MD.

David Ge en, O.D. Garrett Pennell, O.D. Wendy Gross, O.D.

Alison

M. D.

India’s Bnei Menashe community in crisis as ethnic violence burns synagogues and displaces hundreds

by Jordyn Haime, JTA News

For the past several years, life was good for Lalam Hangshing as president of the Bnei Menashe Council, the governing body for Jewish communities in the Indian states of Manipur and Mizoram.

While living at his parents’ house, he and his wife enjoyed the clean air and

beautiful scenery of Manipur, a state in northeast India home to close to 3 million people. Miles away, Hangshing rented out a newly-built four-story home to a film production company.

Everything changed on May 3, when rioting broke out between the ethnic majority Meiteis and the tribal

Germany agrees to record $1.4 billion in annual Holocaust reparations as survivors age

by Asaf Elia-Shalev, JTA News

The compensation package negotiator Stuart Eizenstat helped secure for the Claims Conference — more than $1.4 billion — is the largest monetary figure agreed to for a single year since German reparations began more than seven decades ago. The figure reflects a recognition that, even as the number of Holocaust survivors dwindles with each passing year, the needs of the remaining survivors are increasing as they age.

Some of the $1.4 billion that Germany agreed to spend will be paid directly to survivors; the bulk will fund social welfare services such as home care and food packages, administered through about 300 agencies across 83 countries.

Germany also agreed to boost funding for Holocaust education programs.

minority Kukis, a violent conflagration that had been building up for years. Local groups say Meiteis began targeting Kuki institutions and razing homes to the ground and Hangshing — also the general secretary of a Kukiled political party — feared his house was next.

Conservative movement OKs vegetarian and vegan restaurants without kosher supervision

by Jackie Hajdenberg, JTA News

For years, a subset of Jews who eat only at koshercertified restaurants have bent the rules by taking advantage of a growing trend: fully vegan eateries.

Now, a ruling issued by the Conservative movement has given that practice its o cial imprimatur, declaring that Jews may eat at vegetarian or vegan restaurants that don’t have kosher supervision.

The ruling does represent a change in how the Conservative movement approaches one of the core elements of traditional Jewish life. It comes as an increasing number of Americans are going meatless and amid a broader reckoning over what counts as kosher.

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Making critically important family decisions in the aftermath of emotional life changes can be extremely difficult. Our dedicated family law attorneys can help you navigate the complex divorce process with clarity.

Divorce, high conflict child custody, alternative dispute resolution, and more.

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Founder Myra Chack Fleischer

Founder Myra Chack Fleischer

Founder Myra Chack Fleischer

Our Town

by Linda Bennett and Emily Bartell

Such a spectacular evening! The Lawrence Family Jewish Community Center’s Patron Party “Rock & Dine” on June 4 at Humphreys By the Bay was an exquisite gathering in honor of their Patrons Pillars supporters, community partners and friends! Event Chairs Amy & Adam Jacobs and Sheava & Bryan Wax, along with their committee, created a truly rockin’ evening! Some of those rockin’ the evening with us were Julie & Ben Gusman, Jon Hinkin, Vincent Andruser, Stacie Bresler-Reinstein, Larry Katz, Danielle Katz, Sheryl & Bill Rowling, Joan & Irwin Jacobs, Lindy Mamer, Maria Chan, Gina Lew & Je Platt, Liz Nederlander-Coden & Dan Coden, Scott McGrath, Cecile Kosoy, Bob Lapidus, Judi Gottchalk, Phil Johnson and Margo Engelstein

Mazel Tov to Karen Rund on the birth of her first greatgrandchild, Ella Katz, born in April in Los Angeles. Happy parents are Sammy & Ryan Katz and grandparent Jodi Meltzer Galen

Mazel Tov to Randy Savarese on the birth of her fifth grandchild Joseph Rumi Savarese born on May 12. Happy parents are Maya & David Savarese of Vista.

Mazel Tov to Natalie & Stan Sha er on the marriage of their daughter Darlene to Jason Markowitz at the Coronado Marriott on May 21. O ciating was Cantor Lori Frank

Mazel Tov to Alyssa Jacobs on becoming a bat mitzvah on May 6 at Congregation Beth Am. Alyssa’s parents Karol & Eric Jacobs, along with grandparents Roberta & Arthur Jacobs and Lena & Sam Schecter plus sibling Justin (15) were so excited to take part in such a joyous

family life cycle event. A lovely celebration continued into the evening at San Diego Mission Bay Resort.

Mazel Tov to Zachary Haubenstock on becoming a Bar Mitzvah at Temple Beth Israel on May 13. Zachary’s parents Lori Shearer and Brian Haubenstock were beaming with pride. Zachary is the grandchild of Sandy & Bob Shearer and Barbara & Alan Haubenstock (z”l).

Mazel Tov to Andrea & Peter Huot on their daughter

Gabrielle Mia Huot becoming a bat mitzvah at Temple EmanuEl on May 13. Siblings Bailey and Michael looked on with pride. Gabrielle’s late grandparents were Myla & Mike Musiciant (z”l)

Yom Huledets Sameach to...

Char Sultan celebrating her 96th birthday.

Renee Feinswog celebrating her 95th birthday.

Dick Silberman celebrating his 94th birthday.

Bob Silverman celebrating his 82nd birthday.

Naomi Title celebrating her 93rd birthday.

Richard Borevitz celebrating his 82nd birthday.

CELEBRATING Wedding Anniversaries

with infinite love & happiness, Mazel Tov to…

Evelyn & Ernest Rady, 64 years.

Madeline & Stephen Flaster, 57 years.

Lois & Martin Ehrlich, 56 years

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PERSONAL DEVELOPMENT AND JUDAISM

THIS WAY TO EDEN

by Rachel Eden | rachel.s.eden@gmail.com

Disrupt the Loops

One of my favorite speeches of all time begins with a simple analogy. A couple of young fish are swimming around when they come across an older fish and he amicably asks them: “How’s the water treating you today, boys?” A minute after the old fish passes, one of the little ones says to his companion: “What’s water?”

The parable speaks to how the most important beliefs and attitudes that we hinge much of our perspective on hide in plain sight. We all have default thinking; our minds loop around the same paths over and over and over again. Perhaps some of these loops bolster our happiness and success, but it’s equally possible that they hold back our progress. The only hope we have to live consciously is to identify and challenge these beliefs lest we want to swim in waters we never know are there.

David Foster Wallace delivered the fish analogy as an introduction to his speech and he proposed that our human challenge isn’t simply thinking, we all do that fairly naturally, it’s thinking thoughtfully. How many of us are selfaware enough to notice our thought patterns? How many of us think about how and what we think? For instance, let’s say you’re a parent and it’s summertime and the kids are around...a lot. Our thoughts may circle around how exhausting they are, how demanding, how little time we have for ourselves and soon we resent the very little rugrats we brought into this world. Add these

thoughts to additional thoughts of the oppressive heat, the irritating bugs and the never-ending laundry. One of the best pieces of parenting advice I ever heard was to remember being a child. I remember how important it was for me to show my mother a handstand in the pool or a new ice skating move. She would smile and wave enthusiastically and I felt seen — though with her sunglasses on, I still can’t be sure if she saw me or was still reading. Regardless, wouldn’t it be great to o er that acknowledgement to my children? I’m not suggesting anyone abandon the self-love ship. We all need time and space to work, exercise and even think. I’m suggesting we disrupt the mind loops that play out around “these kids!”

Here’s another example. You know your job isn’t what you want anymore. You go into work and try to make the best out of each day. Be grateful for the paycheck and the areas that actually are interesting or meaningful. But the mind loops around how little freedom your job o ers, how you’ve hit a ceiling in pay or creativity, how Colleen in HR is a real pain in the neck. I’m not suggesting you just roll up your sleeves and be positive, goodness no! I’m suggesting that you look at how your mind keeps looping around the drudgery and frustration and take a di erent approach. Ask critical questions that you have never asked yourself. What would an ideal work day look like for me? Another one, if I knew I couldn’t fail, what would I actually be doing career-wise?

You might begin to see a picture of what’s possible and even opportunities opening up to bridge the gap between where you are and where you’d like to be. You may also find reasons to enjoy the job you have right now. I’m not advocating for a specific outcome other than choosing thoughts that serve you.

One more example of insidious thinking that will ruin your life. Your spouse, aka The Problem. Maybe you find your mind repeating a vicious cycle of: She doesn’t respect me; She never puts me first; She doesn’t take enough responsibility; She waits for me to take care of the hard things. What if your spouse isn’t the source of your pain but your thinking about her is? What if your thinking needs to be renamed: The Problem? Our minds tend to position ourselves as the victims and the ones with the weight of the world on our shoulders. I suggest you not take the counterfeit approach and simply reframe your current reality. Silver linings are great as an aesthetic but not for conscious living. I’m suggesting that any mess you find yourself in has everything to do with your thinking and nothing to do with your perceived mess.

We loop. We loop and we loop until we choose to catch ourselves and dare to disrupt the loops in favor of conscious living. A

YOUR S E LF

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LIVING ON THE FRONT PAGE

by Andrea Simantov | andreasimantov@gmail.com

Democratic Discussion

The Art of Cherishing Friendship Over Dissension

Israelis of every stripe have taken to the streets to protest judicial reform. Some protest all judicial reform; some object to parts and others protest because they can.

Chagit has been my client for the past three years. Much of our bonding has evolved from a shared passion for protecting the environment, eschewing plastic and obsessing over tiny homes. We exchange design videos and sigh the same sigh, both of us dreaming of purchasing a piece of land in Israel’s north and constructing a few rustic, cleverly designed units for our respective families. Both Chagit and I are religiously observant, married and educated–albeit she has earned a doctorate and is a widely-published academic historian.

While I have never hid that my political and social views hover comfortably on the right side of the aisle, Chagit leans solidly to the left of center, standing out from many like-minded citizens because she is Sephardic/North African. She is descended from a prestigious family of Moroccan educators. I have observed over the past 28 years of living here that the Israeli ‘right’ is where most North African (Mizrachi) Jews place

their votes. The ‘left’ appears to be the natural home for those with European ancestry (Ashkenazim). Although I am undoubtedly Ashkenazi, I’ve always voted with the Sephardim.

Chagit and I concur that the protests are suspect due to glaring participation of special interest groups that have nothing in common with the issue at hand. These groups dilute the e orts of well-informed individuals like my friend, who are attempting to sway the direction of the government. I have

never attended one of the protests because frankly, I am curious to see where the government initiative will lead. I am not frightened. When I’ve asked acquaintances who are hell-bent on upending the plan to explain what is being pushed and what do they propose in its stead, I discover that too many haven’t done their homework, haven’t actually read the proposals and are protesting an agenda that remains, to them, an enigma. I suspect that it is simpler to access a 40-second sound bite and determine one’s stand. I’ve also been guilty of this type of intellectual sloth. Still, too often, I’ve heard young people plan the upcoming Saturday night with, “Are you going to the protest? It’s a great way to meet girls/guys.”

Chagit attended a recent demonstration and came away shocked and saddened. Instead of hearing inspiring chants that trumpet the cause of nearly six months of taking to the street, she was besieged with deafening shouts of “Rak Lo Bibi”! (“Anyone but Bibi!”) Not only did she see this as a shortsighted, anemic strategy, she feels that the Rak Lo Bibi camp deepens the divide between the Sephardim and Ashkenazim. Chagit

continues on page 23 >>

by Rabbi Jacob Rupp | rabbirupp@gmail.com

It’s All on the Inside: Wine, Coaching and Torah

In a world inundated with self-help books, workshops and seminars focusing on personal transformation, it is wonderful to examine that many of the brilliant ideas being discussed today are sourced (often without the speaker knowing) in our ancient texts and can be symbolized by wine as framed by our mystic texts.

Thrilled at this month’s themes of food, wine and health, I sought to connect it with some of my core wellsprings of content: the Torah and coaching. I would be remiss to suggest that I didn’t harken back to the literal ten thousand hours discussing these topics with family and friends, including local San Diego wine legend (and my best friend for 20 years) Andrew Breskin.

Having been featured in this publication numerous times, Andrew has, over the scope of his career, consistently showed me and thousands of other loyal fans of Liquid Kosher how this ancient traditional beverage (kosher wine) can transcend time and space and actually be as wonderful and contemporary as any other wine in the world.

The Torah, the cornerstone of Jewish life, provides guidance on various aspects of human existence. One theme that reverberates throughout its teachings is the concept of self-reflection and selfimprovement. The Torah encourages individuals to embark on a journey of introspection, questioning and

discovery — a path often illuminated by the enigmatic nature of wine.

Wine, a symbol of celebration and joy in Jewish tradition, has a long history intertwined with spirituality and personal transformation. The process of wine-making mirrors the stages of self-development. Grapes, when crushed, release their essence, which then undergoes fermentation and aging, transforming into a refined and matured beverage. Similarly, individuals often encounter challenges, struggles and hardships that, when embraced and processed, can lead to personal growth and wisdom.

Just as a vintner carefully nurtures and guides the grapes, coaches and selfdevelopment practitioners play a vital role in guiding individuals along their transformative journey. Coaching (an increasingly popular method of personal development) creates a supportive space for individuals to explore their goals, aspirations and challenges–ultimately helping them realize their full potential. The synergy between coaching and Torah teachings unveils a remarkable connection that enriches the process of self-development.

One of the central teachings of the Torah is the concept of personal responsibility and being created in the Divine Image. This notion emphasizes the responsibility of each individual to contribute positively to their own

growth while expanding to reach an infinite and transformative state.

Coaches often help their clients align their personal growth with the greater good, encouraging them to cultivate their unique strengths and talents in service of others. By integrating Torah principles into coaching practices, individuals can develop a profound sense of purpose and fulfillment, creating a ripple e ect of positive change in their communities.

Furthermore, the Torah encourages self-reflection through the practice of mindfulness. The rituals and traditions associated with wine consumption provide a powerful framework for cultivating mindfulness. Before partaking in wine, Jews recite blessings and engage in rituals that heighten their awareness of the present moment. This practice fosters a deeper connection with oneself, others and the divine, facilitating personal growth and self-awareness.

The journey of self-development, influenced by Torah teachings, wine and coaching, is a holistic and transformative experience. It encompasses the exploration of one’s values, purpose and potential, while incorporating the wisdom of ancient traditions. The Torah’s teachings on self-reflection, compassion and interconnectedness find resonance in the practices of coaching and the continues on page 23 >>

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Food for Thought: Building a Sustainable Future

As the world’s climate patterns shift and the global population continues to grow, the urgency surrounding food sustainability is now at the forefront of public concern. Responding to the challenges of providing more food, grown sustainably, will require a constantly evolving set of tools, embracing policy and legal reforms, as well as innovative technologies to ensure sustained human health and environmental stewardship. Central to this e ort will be the research and implementation of more e cient methods of food creation and production from decreasing agricultural spaces while also maximizing improvements of the food chain on both the local and global levels.

As with most major challenges facing humanity, success will hinge upon close collaboration between the private and public sectors, with academia driving much of the innovative process forward by combining multiple disciplines and fields of interest.

At the Hebrew University of Jerusalem (HU), the Center for Sustainable Food Systems and the Center for Sustainability were developed to harness the potential of the university’s many research arms with a stated goal of developing the know-how and practical tools needed to promote new food systems.

Much of that focus begins in lab-based research studies aimed at introducing technological methods to enhance food production yield, particularly in regions where climate change is making agricultural production less sustainable.

“For thousands of years, and in particular for the past several hundred years, human activities have been conducted without taking into account the need to preserve Earth’s environmental and ecological systems,” said Prof. Yael Mishael, Director of the Hebrew University Center for Sustainability. “The challenge therefore is to develop new tools alongside protection and rehabilitation.”

Faced with the need to grow crops in a harsh climate, food technology researchers in Israel know that innovation is necessary to accommodate local conditions. That necessity has led to developments like cherry tomatoes bred for longer shelf-life, increased use of solar energy in agriculture and drip-irrigation technology which has transformed farming all over the world.

Today, that visionary approach is not only a ecting how we produce food but is also changing the very nature of the

Israeli companies are serving as global leaders in the alternative protein market.

food we eat. Specifically, Israeli companies are serving as global leaders in the alternative protein market. With the aim of shifting away from the longstanding reliance on meat-based proteins, which have a significant ecological impact, to embracing plant-based proteins without compromising on taste, Bloomberg Intelligence estimates that the global industry may be valued at $162 billion by 2030. The United States and Israel are the global investment leaders in this fast-developing marketplace, with Hebrew University academics accounting for approximately 80% of Israel’s relevant commercialized spino companies.

Beyond the lab, the Center for Sustainability works on the educational and public policy tools needed to change the conversation about food sustainability. This involves ongoing training of the next generation of professionals working in the food industry as well as those in economics, law, health policy and ethics.

While the scope of the changing climate’s impact on our ecology needs to be better understood, humanity has faced, and overcome, many distinct challenges in the past. Hebrew University researchers Dr. Lee Mordechai from the Department of History and Dr. Amit Tubi from the Department of Geography believe that current discussions surrounding sustainability have yet to systematically address fundamental questions about the ways past societies responded to environmental stress.

Introducing their “Learning from the Past” project, Doctors Mordechai and Tubi stress that examining the ways previous societies confronted their challenges, “can o er useful lessons to guide the policies in response to contemporary environmental changes.”

In the face of what he refers to as “humanity’s greatest challenge,” President of the Hebrew University Prof. Asher Cohen emphasized the critical need for the academic community, “to take a leading role in confronting this threat.”

To learn more, please contact Justin Pressman, AFHU Western Region Executive Director at western@afhu.org or 310.843.3100.

Israeli Lifestyle continued

intuits that those who blindly call for the dissolution of the administration are, either unwittingly or deliberately, fundamentally racist. “I’m an outsider at a big party where everyone else is loosely related.”

A national crisis center reports that there is an approximately 25% uptick in the calls they typically receive since the beginning of the protest campaign. According to the director, the people attend these protests for disparate —not unified — reasons. The populace is unnerved and anxious to find a common enemy: something or anyone who can level the playing field and help them speak the same language. But alas, like the Tower of Babel, the unity that these protesters seek is fragile and elusive.

When the cause is no longer the issue, we’ve lost the ability to celebrate our di erences or be kind to the stranger that sits next to us on the bus. That is the day when everyone loses. A

Editor’s note: To add further context, the protests began in response to the proposed judicial reform in Israel —especially in changing the established system for appointing judges. The proposed reform would remove the opposition party from the nine-member committee. The protests began in January and hundreds of thousands of Israelis have participated.

Religion continued

symbolism of wine, guiding individuals toward a life of fulfillment and meaning.

Back at UCSD, usually over a bottle of Scotch or then unkosher wine, Andrew and I would discuss the future. Both of us found our way back to the traditional practices of our Jewish ancestors. At the same time, Andrew built and cultivated a loyal following of kosher wine lovers, where he would delight them with vintages from around the world that were equal or superior to their non-kosher counterparts (Andrew would know).

At the same time, I first professionally developed as a rabbi and coach and sought to gain the most profound wisdom from around the world only to recognize that at its core, all of the wisdom could be traced back to the Torah.

What can be said for twenty years of development in wine, business, Judaism and coaching? Only that the longer it ages, the more complex it becomes and the greater the value for the discerning palate.

So this month, enjoy the theme of the issue and partake in the wisdom of the Torah and how it influences us to become better, more whole and more complex!

L’chaim!

Chef of the Fest

by Makayla Hoppe

The San Diego Bay Wine & Food Festival brings more to the table than just wine and food; it is a celebration of the city’s culture, neighborhoods and history. However, last year’s Grand Tasting competition winner, Sam Zien (a.k.a. Sam the Cooking Guy), will tell you that the food is the only thing that matters. His winning dish was a braised oxtail Italian dipped sandwich and he and his restaurant Graze took the grand prize in 2022, their first year participating.

“I want to make something that somebody is going to fall in love with on the first bite. I don’t want somebody taking a bite and going, ‘Oh, it’s interesting!’ And then, you know, you just keep having a few bites and it gets better... I want it to be great. I want you to either love it or hate it right away: no middle ground,” Sam said.

The braised oxtail sandwich was not a menu item at Graze when selected for the Grand Tasting. Sam and Gavin Mills, director of culinary, worked together to develop the item specifically for the festival.

“We had a great loaf of ciabatta that we split, put our house garlic aioli on it, then our house giardiniera — mixed Italian chopped vegetables, a little spicy — and then the slow, braised oxtail, it was really delicious,” Sam said. “[We had] cheese in it...and then I would take the slices of it and dunk them in this delicious au jus that we’d made — it was

messy. We had a ridiculously long line. I could be boastful and say that I think we had the longest consistent line of the day, but I can’t make that claim because I only saw my own little world.”

Sam and the team from Graze served over 1,500 people that day, and they worked so hard to keep up with the demand that they never left their booth, even to see who had won the competition.

“So they made the announcement, [we had] no clue until somebody from the Wine and Food Festival came back and they went, ‘I don’t know if you just heard, you guys just won Chef [of the Fest].’ Oh, s--t! It was great,” Sam said.

The oxtail sandwich did not include any presentation, at least according to Sam.

“There was little performance or art to it. Some tables you would walk up to, and they had a beautiful little palm leaf bowl, delicate little thing! And there were 50 of them on the table and you just take one. Well, we were never that far ahead and it wouldn’t have been our style to have done anything like that or been

that organized. We were building [the sandwiches] as we went,” said Sam.

Sam the Cooking Guy has become well-known and beloved for his everyman style in the kitchen.

“I’ve used this line forever: big in taste and small in e ort. That’s the way I like my food to be when I’m cooking, if possible. That’s the way I like the food to be on YouTube or in my books, so it’s duplicatable. The idea was that people would look, watch and go, ‘S--t, that looks great, I think I can make that,’” he said.

Sam and his team will be participating in the festival again in 2023 and he looks forward to another year of straightforward, honest and delicious food.

“If you’re going to go to a competition where you want to compete, you want as many people to like your stu as possible,” he said. “I know if I went in with a super high-end French thing, a little wafer cracker, a little bit of Parmesan cheese made into a fancy little crisp and a dollop of caviar, sprinkle

“Big in taste and small in e ort. to be when I’m cooking.” That’s the way I like my food

of tru e — that kind of thing — people might really like it. But will the majority of people be able to like it? I don’t think so.”

Why G-d Wants Me To Eat Bacon

Sam has often described himself as a Jewish kid from Canada. He came from a conservative Orthodox family, went to synagogue and celebrated the High Holidays. However, Sam and his family did not keep a kosher home.

“I like to think that there were kids watching me cook on TV and they would go, ‘Okay, so he’s Jewish, but he’s eating bacon, he’s eating shrimp, he’s having a chicken sandwich with mayo on it, but he’s still proud to be Jewish.’”

Years ago, Sam gave a talk at the JCC where he discussed what faith meant to him:

“Bernie Mado : an Orthodox Jew. He gave to a synagogue, he probably kept kosher, whatever.”

“Let’s say the day comes; Bernie Mado and I both end up in heaven in front of G-d at the same time. G-d has a clipboard, turns to me and says, ‘Mr. Zien,’— ‘Call me Sam.’— ‘You’re a good guy: you treat people well, are great toward older people, give to charity, etc. On the other side: shrimp, bacon, lobster, meat with milk. Well, okay, sorry about that. Mr. Mado : synagogue, Orthodox, kosher, charity. On the other side: you stole from pretty much everybody you know and didn’t care about it until you got caught.’”

“Do we both get into heaven? I want to believe that my G-d values that part of my heart more than what’s rolling around in my stomach.”

After his talk, Sam asked the audience to vote on what they felt mattered more: what was in their heart or what was in their stomach. To 72% of the audience, what they felt in their heart defined their faith. Sam informally titled his talk “Why G-d Wants Me To Eat Bacon.”

Although he has opened discussions about not keeping kosher, Sam still respects Jewish cuisine, albeit with a twist. He will participate in a benefit dinner at Gold Finch Deli for (a belated) Jewish Heritage Month. His dish is a unique matzo ball soup that he described as “a Jewish grandmother and a Chinese grandmother run into each other.” The matzo balls will be inside wonton wrappers and served alongside chopped liver egg rolls. All money from the dinner goes toward the Anti-Defamation League. A

by Micah Siva noshwithmicah.com

Bagels and Lox Pasta Salad

Summer is the uno cial season of pasta salad, perfect for picnics, backyard get-togethers and easy beach-worthy lunches. With hundreds of pasta salads circulating the internet, I veered away from the classics and was inspired by my favorite brunch: bagels and lox! Hot smoked salmon, fresh vegetables, herby dill, briny capers and a dusting of everything bagel spice, this pasta salad will have you thinking about it for all three meals a day.

SERVES 6

INGREDIENTS:

•3 tbsp. olive oil, divided

•8 oz pasta, cooked al dente according to package directions

•1 cup chopped english cucumber

•1 cup halved cherry tomatoes

•150-200g filet hot smoked salmon, flaked

•¼ red onion, finely chopped

•⅓ cup fresh dill, chopped

•1 tbsp. capers

•2 tbsp. mayonnaise

•1 tsp. dijon mustard

•½ tsp. lemon zest

•3 tbsp. lemon juice

•⅓ cup feta cheese, crumbled

•2 tbsp. Everything Bagel Spice mix

PREPARATION:

1.Place the cooked pasta into a large bowl, toss with 1 tablespoon of olive oil.

2. Add the cucumber, tomatoes, flaked salmon, red onion, dill and capers to the pasta, tossing to combine.

3. In a small bowl, whisk together the remaining 2 tablespoons olive oil, mayonnaise, mustard, lemon zest, and lemon juice. Pour over the salad and toss to evenly distribute.

4. Top with feta cheese and Everything Bagel Spice mix.

5. Serve.

Note: This salad can be eaten right away, or left to marinate before enjoying

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Support groups can help build community and alleviate the emotional distress associated with living with CF.

Genetically Predisposed: Living With Cystic Fibrosis

by Cookie Arnett

As a respiratory therapist, I have seen the struggles those who su er from Cystic Fibrosis (CF) go through. Individuals who are born with this respiratory illness face constant challenges throughout their lives that are tragically cut short. Cystic Fibrosis is a disease most commonly diagnosed in people of European descent with the greatest occurrence showing up in the Ashkenazi Jewish population.

What is Cystic Fibrosis?

Cystic Fibrosis is a disease of the lungs where large amounts of thick secretions, that can seem nearly impossible to eliminate, build up in the airways. A regular schedule of specific medications and treatments are needed to help someone with CF to keep the airways clear. This disease can be very distressing because it greatly a ects the ability to breathe.

Because mutations can occur in the disease, constant adjustments are necessary in order to create a decent quality of life for CF patients. While CF is not contagious, those who have the illness must take precautions because their weakened immune system makes them more susceptible to infection. While CF has its challenges, a fairly normal life is possible with the disease.

Cystic Fibrosis is a Multisystemic Disease

Cystic Fibrosis can a ect a number of the systems in the body including the digestive system. Thickened digestive

fluids can block the intestines, where the majority of food breakdown and absorption occurs. This can lead to malnutrition and constipation, so growth should be monitored in children and infants.

Additionally, the liver can become blocked by thick mucus. This can result in hindered bile drainage and inflammation of the liver. This presents a very uncomfortable situation for a person with CF and requires prompt treatment to resolve the issue.

Thickened secretions caused by CF can also a ect the function of the pancreas. The ducts often become blocked and digestion could be reduced. This will also most likely cause issues with insulin production, which will reduce the body’s ability to break down and remove sugar. Chronic issues with this can cause inflammation and scarring within the pancreas, which reduces the quality of life and life expectancy.

The kidneys can be a ected by CF too. Since the digestive system may not properly break down minerals, they can build up in the kidneys and create kidney stones. This causes painful situations and blood in the urine for patients with CF. Also, necessary frequent antibiotic treatment can cause di culty with urination and irreversible kidney damage.

Since food may not be broken down, nutrients aren’t as readily absorbed and bone density can be a ected. Patients with CF may not have the strength and endurance of those without it. They also

are more likely to su er fractures and breaks in bones because of this issue.

Thickened secretions can also reduce the ability of CF patients to have children. Blockages can hinder the travel of semen in both men and women. This does not mean it is impossible for those with CF to have children though. Many who have the disease are able to have children and raise happy families.

Mental and Emotional Factors Related to Cystic Fibrosis

Physical ailments are not the only negative aspects associated with CF. Many people experience psychological and emotional factors as a result of living with CF. Those with CF and their family and friends often su er from depression, anxiety and PTSD. It is important for these factors to be properly addressed as well as the physical ones.

In addition to acquiring medical treatment from healthcare professionals, it is crucial that those dealing with CF seek out counseling and support groups. There are several ways to get necessary psychological and emotional support. Individual counseling is one option and support groups online or in person can help build community and alleviate anxiety.

Life with CF is a challenging one, but with proper care and support it can also be happy and rewarding. Hopefully better treatments and a cure will be on the horizon.

Strawberry Shortcake Babka

by Marissa Wojcik

WINE PAIRING: Pewsey Vale “Single Vineyard Estate” Dry Riesling from Eden Valley, South Australia

INGREDIENTS:

DOUGH

•½ cup milk, warmed

•2 ½ tsp. instant yeast

•1 egg

•1 egg yolk

•¼ cup sugar

•½ tsp. kosher salt

•2 cups flour

•1 tsp. vanilla extract

•7 tbsp. butter at room temperature

FILLING

•1/2 cup strawberry jam

•1 egg white

•1 tsp. vanilla extract

•1 tsp. lemon juice

•3/4 cup all purpose flour

•1/2 tsp. kosher salt

TOPPING

•1/2 cup all purpose flour

•1/4 cup granulated sugar

•1/2 cup salted butter, cubed and cold

•1 tbsp. cold water

PREPARATION:

1.Whisk egg, egg yolk, sugar, vanilla and salt in a large bowl until smooth and slightly pale in color. Whisk in warmed milk and yeast until combined.

2. Transfer to the bowl of a stand mixer fitted with a dough hook. Mix in the flour and lemon zest until almost fully mixed. Add butter about 1 tablespoon at a time (make sure it’s at room temperature!) and mix until incorporated. The dough should be smooth and slightly sticky.

3. Turn out the dough and knead for just a few minutes until very smooth. Transfer to a greased bowl and let rise for 1 ½ - 2 hours until dough is doubled in size.

4. Prepare the strawberry filling by combining all of the ingredients in a bowl. Mix until combined.

5. Once the dough is done proofing, place on a floured surface and roll into a large rectangle. The dough should be as thin as you can get it. This ensures the most swirls inside the bread.

6. Preheat the oven to 350 degrees Fahrenheit.

7. Using an o set spatula, spread the filling over the dough in a thin layer. Starting on the edge closest to you, begin to tightly roll the dough away from you until you run out of dough and are left with a log of dough. Pinch the ends together to ensure no filling leaks out while baking. Fold in half and twist together to form a log.

8. Place the twisted babka in a loaf pan lined with parchment paper. Allow to rise for another half an hour while you make the topping.

9. Make the topping by combining all ingredients (except the water) into a food processor. Pulse about 8-10 times until the mixture looks like fine sand. Pour in water and pulse until a crumbly dough comes together. Sprinkle the dough over the babka.

10. Bake for 35-45 minutes. Let cool completely before slicing.

With Her ‘Totally Kosher’ Cookbook, Chanie Apfelbaum Aims for a Wider Audience

Chanie Apfelbaum’s newest cookbook, “Totally Kosher,” is filled with many inventive, flavorpacked recipes, like “Miso Matzo Ball Soup,” “Berbere Brisket” and “Pad Chai,” a shrimp-free version of the Thai staple.

by Rachel Ringler, JTA News

But while the book is designed for kosher-keeping observant Jews like herself, Apfelbaum — who boasts 101K followers on Instagram and runs the popular Jewish lifestyle blog “Busy in Brooklyn”— had a larger audience in mind. Her first book, “Millennial Kosher,” published in 2018, is now in its sixth printing and is available in just about every Judaica store across the country. With her second e ort, however, “I wanted to reach a larger demographic,” Apfelbaum, said. “I wanted to reach people that don’t necessarily know what kosher is.”

That’s how Apfelbaum ended up publishing “Totally Kosher” with Clarkson Potter, an imprint of the Crown Publishing Group and publisher of cookbooks by culinary megastars like Ina Garten and Alison Roman. When Raquel Pelzel, the editorial director of cookbooks at Clarkson

Potter approached Apfelbaum in 2019 about writing a cookbook — pitched as a “celebration of kosher,” as Apfelbaum recalls it — she immediately said yes.

“I was so excited,” Apfelbaum said.

“We hadn’t published a kosher cookbook in a really long time and, with Instagram and social media, there is obviously a massive kosher community,” Pelzel said. “To not publish a kosher cookbook seemed like a huge omission and a hole on our list.”

“When I scout for authors, I look for someone whose recipes look delicious, original and creative and who has a really strong voice and is clear who their audience is,” Pelzel added. “Chanie certainly has all that.”

Apfelbaum’s decision to go with a mainstream publisher meant the book would appear in “regular” bookstores — and not just Judaica stores — but the change meant some new challenges. One hurdle was the publisher’s decision to feature a large, color photo of Apfelbaum on the book’s rear cover — a decision that could be considered controversial in the haredi Orthodox world where many publishers refrain from showing

photos of women in the interest of sexual “modesty.” (Apfelbaum’s photo does not appear anywhere in “Millennial Kosher,” published by Artscroll/Shaar Press, which serves the haredi market. A spokesperson for ArtScroll said that, to date, they have not featured any photographs of women in their cookbooks, but “we are not against putting pictures of women in our books.”)

“If my photo is on the back of the book, maybe the Judaica stores really won’t take it,” Apfelbaum recalled thinking when she was sent a mockup of the cover. “I called friends in the publishing industry. I called Judaica shops and asked if my photo is on the back cover, are you going to carry the book?” The answers, Apfelbaum said, were mixed.

And yet, she didn’t back down or ask for a change in the cover. “I was like — you know what? I’m doing this for my daughters, I’m doing this for the women out there,” she said. “There is nothing wrong with having a photo of a Jewish woman on the back of the book. I’m just doing it and I stand behind it.”

“I wanted to reach a larger demographic. I wanted to reach people that don’t necessarily know what kosher is.”

Fortunately, validation came quickly. “When I walk down the street in my neighborhood [of Crown Heights], I pass Hamafitz Judaica and they have two books in the window — one of the front cover of my book, depicting my corned beef ramen and one of the back.”

Apfelbaum feels that her decision to include photos of herself, her boys in

their tzitzit (ritual prayer fringes) and her children around a table, is “a huge step in the Orthodox world.”

“I’m doing this because I think this is something that has to change,” she said. “Jewish women should be celebrated just like men.” A

Local O erings

BY EILEEN SONDAK

BROADWAY SAN DIEGO

broadwaysd.com

THRU JULY 9: Six Broadway-San Diego will light up the Civic Theater with “Six,” a multiaward-winning musical. The title of this highly original musical refers to the six wives of Henry VIII.

CORONADO PLAYHOUSE

coronadoplayhouse.or

Coronado Playhouse will give audiences an immersive theater experience July 7-23. “Underground, an Immersive Musical Mashup” is obviously a di erent kind of theatrical o ering–and it should be fun.

NORTH COAST REP

northcoastrep.org

JULY 19-AUG. 13: Pippin NCR will take on “Pippin,” a musical that snared five Tonys in its day. The show is an exploration of reality and fantasy — with great music and an abundance of fun.

LA JOLLA PLAYHOUSE

lajollaplayhouse.org

JULY 11-AUG. 6: Is It Thursday Yet?

The highly-personal work is co-created, choreographed and performed by Jenn Freeman.

THE MUSEUM OF PHOTOGRAPHIC ARTS

mopa.org

The Museum of Photographic Arts continues two shows through Sept. 19. “Meadow Citadel: The Many Landscapes of Afghanistan” and “Bruce Davidson: Subway” will share the spotlight at the Museum.

LAMB’S PLAYERS THEATRE

lambsplayers.org

The Lamb’s Players Theatre is featuring “Cotton Patch Gospel” — a foot-stomping, rafter-raising musical. The show will be around through July 30.

“Cotton Patch Gospel” at Lambs Players Theater.

Jenn Freeman in “Is It Thursday Yet.”

THE OLD GLOBE THEATRE

theoldglobe.org

THRU JULY 9: Twelfth Night

The Globe’s summer season on the Festival Stage kicks o with a play that is considered one of the Bard’s most perfect. The mix of romance, music, poetry and comedy focuses on a topsy-turvy love triangle — with laughs and surprises galore.

JULY 1–30: Passengers

This innovative show blends acrobatics, theater, music and dance in a heady mix about strangers on a train.

JULY 15–AUG. 13: Crime and

Punishment, A Comedy

This Globe-commissioned world premiere reimagines Dostoyesky’s masterpiece in an uproarious comic romp. Gordon Greenberg co-wrote and directed this unique morality play.

JULY 30–SEPT. 3: The Merry Wives of Windsor

The production is being described as “I Love Lucy’ meets Shakespeare.”

everyone has their own reasons for moving. But one thing is true for all of us: movement energizes us, makes us stronger, and nurtures our souls.

Biko Eisen-Martin as Orisno and Naian González Norvind as Viola in “Twelfth Night.” PHOTO BY JIM COX.

Temple Etz Rimon Shifts Emphasis to Serve Older Adults

Temple Etz Rimon, a Reform Jewish temple in Carlsbad, announced it will focus on the Reform Jewish experience and a ordability for older adults.

“We are committed to addressing the specific needs and challenges of the aging Jewish population in the area. Mature people who are vitally and actively involved in their communities may still face many issues such as isolation, loneliness, health problems and lack of access to resources and services,” Mary Weiss, the President of Temple Etz Rimon, said.

“We want to provide these seniors with a welcoming and supportive community where they can pray, learn, socialize and celebrate their faith and culture while keeping the membership cost low and very reasonable. By focusing upon the older adult, the leaders of the Temple have been able to reduce dues and fees including by not having a building fund, school expenses and assessments” she added.

JCC Maccabi Games Begin in Israel

July 6

The JCC Maccabi Games, the world’s largest Jewish youth sporting event, is back in Israel for the first time in a decade. More than a thousand teens will participate. After the games conclude, the participants go on a twoweek immersive educational journey across Israel.

This year, 74 delegations will represent 10 countries. Among the athletes are teens from Ukraine and other European countries and, for the first time, Morocco.

The games opening ceremony will be live streamed on July 9, 7:30 p.m. local time at jccmaccabi.org.

The City of San Diego Launches Website for Public Input on Neighborhood Projects

The city is asking citizens to weigh in on the priority of projects in their neighborhoods like parks, libraries, streets and sidewalks. On the site, residents can fill out a survey and stay up to date on in-person workshops and forums.

The site is sandiego.gov/planning/programs/work-programs/infrastructure-prioritization-engagement

The 60th wedding anniversary of Mr. and Mrs. Kroopkin was celebrated in the temple in May.

Free Transportation Around San Diego For Low-Income Seniors

The San Diego County Senior Transportation Program has expanded its services to include wheelchair-accessible transportation for low-income seniors in urban and rural areas throughout San Diego.

Jewish Family Service of San Diego oversees the operations with their On the Go program. It is the county’s largest senior transportation service and works with a network of trained and certified providers equipped with accessible vehicles.

“Transportation is a fundamental aspect of independence and quality of life and we firmly believe that physical abilities should not limit mobility. By introducing wheelchair-accessible rides and increasing enrollment, we aim to bridge the transportation gap and empower San Diego seniors with mobility challenges to navigate their communities independently,” said Maureen Glaser, senior program manager.

UC San Diego Park & Market Launches Concert Series

UC San Diego Park & Market is a multi-use space that brings a piece of UCSD to the East Village downtown and launched the Intersections Concert Series. They have Gustavo Romero on July 8 and Lakshmi Basile on July 27.

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Rose Parker – Carlsbad

Alan Goldfarb – San Diego

Roland Naftule – Fallbrook

Fran Foley – Rancho Santa Fe

Iris Klowden – San Diego

Emilia Chait – San Diego

Ralph Hochstein – San Diego

Martin Soblick – Del Mar

Doris Eagle – Carlsbad

John Weil – Del Mar

Leif Furmansky – La Mesa

Shirley Cirlin – San Diego

Judith Silberg – Encinitas

Miguel Paronik – Coronado

Miriam Hyman – La Mesa

John Flax – Solana Beach

Sylvia Kane – San Diego

Reva Sweet – Encinitas

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HONORINGTHEIRLEGACY

SanDiegoCountyonceagainhasaHolocaust exhibit.CreatedandcuratedbySandra Scheller,daughterofHolocaustsurvivors, thisdisplayisbeingfundedbya NeighborhoodReinvestmentGrantoftheSan DiegoCountyBoardofSupervisors.

Thisexhibit,whichisdividedintotwoparts,is aboutthesurvivorsinSanDiegoCountythat arestillwithustodayaswellasthehistory andstoriesofHolocaustsurvivorsthatfirst cametoSanDiegoafterthewar.

JewishFederationofS anDiego workedwithSandratohelpsecure the$25,000grantreceivedfromSan DiegoCountythatmakesthisexhibit possible.Inadditiontoitsfiscal sponsorship,theFederationis activatingitsvastnetworkindirecting avarietyofindividualsandgroupsto visitandexperiencethispowerful exhibitfirsthand.

TheexhibitisopenduringLibrary hoursat11555ViaRanchoSanDiego, ElCajon,92019.Personaltourscanbe arrangedbycontactingSan dra directlyat619-422-3429oremailing rememberustheholocaust@gmail.com

by Marnie Macauley, M.S. | marniemacauley@gmail.com

Water: The War Between Tapped vs Bottled

Faucet Findings:

Is the bottled stu safer than tapping away your thirst? You can be pretty confident in the water coming out of your tap. Tap water, also called municipal water, comes from large wells, lakes, rivers or reservoirs. This water typically passes through a water treatment plant before being piped into homes and businesses. According to the Centers for Disease Control and Prevention (CDC), the United States has one of the world’s safest drinking water as the Environmental Protection Agency (EPA) has set legal limits on over 90 contaminants, including heavy metals like lead and microbes like E. coli. Nonetheless, drinking water contamination can still occur. For example, certain regions may have greater exposure to toxins, such as industrial pollutants or bacteria from agricultural runo .

Additionally, old plumbing may introduce contaminants like lead, and natural disasters like floods can temporarily pollute public water systems.

The EPA requires water utilities to provide annual quality reports. The Environmental Working Group’s (EWG’s) Tap Water Database allows individuals to view contamination reports for their local water supply.

What’s in What?

Unlike tap water, which is regulated by the EPA, bottled water is overseen by the FDA. The FDA’s safety and quality requirements for manufacturers are similar to those of the EPA. Most bottled water is safe from contaminants, such as bacteria and chemicals, with one potential problem. Some products may harbor very small pieces of plastic called microplastics. While tap water contains the chemical, the levels are significantly lower than in bottled water.

Research suggests that microplastics act as endocrine-disrupting chemicals, promote inflammation, result in negative health e ects and accumulate over time in organs like the liver, kidneys and intestines. According to Healthline, a 2018 study tested 11 widely available bottled water products from

nine countries, concluding that 93% of the 259 bottles sampled contained microplastics.

How serious a threat is this? We don’t really know, except the topic is currently getting increasing attention, along with the toxicity of plastic bottles, but more about that is coming up.

Taste Trials:

Water connoisseurs are convinced that bottled water tastes better than tap water. Most bottled water comes from artesian well water, mineral water, spring water or well water and perhaps an expert can tell the di erence especially if one of those supplies happens to be...tap water! Healthline reports that in blind taste tests, most people can’t tell the di erence between tap and bottled water. It should also be noted that the taste of bottled water varies greatly depending on the water source and packaging. Tap water taste may be a ected by mineral content and the type and age of your pipes. (However, unless your bottled water contains gold nuggets, paying big money for a plain bottle strikes me as a bit meshuga even if you have Bill Gates’s gelt.)

Bottles, Bottles, All Around:

For those of us interested in protecting the environment, bottled water is not a winner.

Healthline reports that in blind taste tests, most people can’t tell the di erence between tap and bottled water.

From treating and bottling to transportation and refrigeration, bottled water requires large amounts of energy. Healthline reports the production of those bottles in the U.S. used one billion pounds of plastic (in 2016 alone). The energy input required to produce that amount is equal to 64 million barrels of oil!

Furthermore, it’s estimated that only 20% of plastic water bottles in the United States get recycled. Most end up in landfills or bodies of water, where they have been shown to release toxins as they degrade.

Which is Better?

If you’re a water wiz, who gags at the thought of faucets and fountains, by all means enjoy your bottles, or make your own water. I knew a guy who did that...it was less work to build a space shuttle.

On the other hand, if you want value, without all that plastic fall-out in you and the environment, tap it out. If you want to spark up the taste and increase safety, get a water filter or for flavor add fresh fruit or natural flavoring to your H2O.

L’Chaim! A

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