Center Spirit Chanukah Issue 2021 by Weekly Link

‫תשפ"ב‬‎ ‫ כסלו‬- NOV 2021

VARIOUS OILS AND THEIR HEALTH BENEFITS BY SURI SPREI

A TRAVEL THEMED CHANUKA PARTY BY RAIZY FRIED

BEHIND THE SCENES AT BORO PARK CENTER KEEPING ACTIVE

CAPTAIN PAUL OLSEN OF THE FDNY

SAD OR SAD? UNDERSTANDING DEPRESSION BY PENINA PULTMAN PA-C

A TRIP BACK TO THE CHASHMONAIM ERA

THIS MONTH IN HISTORY

ELLIS ISLAND SHUTS ITS DOORS Ellis Island, the gateway to America, shuts its doors after processing more than 12 million immigrants since opening in 1892.

HAIR AND MAKEUP TIPS AND TRICKS BY HAIR + BLUSH

HELLO, ALL! I love Chanukah. More than the latkes and donuts we indulge in, the gifts and the gelt we exchange, it’s the time spent with family and friends that makes this joyous yom tov so significant.

RAIZY PAVLOV DIRECTOR OF RECREATION

EDITOR'S DESK

It’s hard to put that “feeling in the air” on paper, but if you know, you know.

OUR MISSION:

Since planning this magazine takes time, I had an entire extra month to think, breathe, and plan Chanukah, and I didn’t mind it one bit! While all of you were wishing each other, “A gezunta vinter” (in 79 degrees!), I was researching topics of interest, talking to writers, booking entertainers, and making sure that this magazine and the Chanukah happenings at Boro Park Center are nothing less than what one would expect from “a Home with Heart”. So! What DOES Chanukah at BPC look like? Our rav, Rabbi Waijsfeld, leads a beautiful “licht tzinden” ceremony each day accompanied by live music and dancing, various entertainers perform throughout the week, and the residents engage in phenomenally creative activities such as frying latkes, baking donuts, and painting ceramic menorahs. Speaking of activities, it is an honor to have the recreation department featured in the “Behind the Scenes” section of the magazine. In previous issues, we covered the pastoral/religious department, as well as the dietary (FOOD!) department, and now it’s recreation’s turn! People always inquire about what my responsibilities as a recreation di-

rector entail, and here you have it! Read the article, and you’ll most definitely gain insight into what I consider an honor and a privilege to direct. I always say it’s like being a Head Counselor, only better! Thank you to our writer Meir Segal for bringing the recreation department alive on paper. Fire safety year-round and especially during this time of year is so important, and I know that hearing tips first-hand from a long-time firefighter will be fascinating. Captain Paul Olsen's story is quite an interesting one, too! I’ve always wondered about the variety of oils out there. What are they best for? Are some more nutritious than others? Suri Sprei breaks it down for us, and her extensive knowledge is so insightful. While on the topic of oils, you are going to love the article on olive oil. Olive oil has been used since the beginning of creation, and there are so many different types in this day and age. Pomace olive oil, extra virgin olive oil…. what do they all mean? Well, now you know! Chanukah party inspo by Raizy Fried of Raizy's Cookin, tips on how to survive the winter blues by Penina Pultman PA-C, fascinating stories, and tantalizing recipes are some more of what grace this month's issue of the Center Spirit. I hope you and your family enjoy this magazine and merit to have a lechtigen yom tov surrounded by your precious loved ones. Chanukah is a time for miracles, and I hope you experience yours this year. A Freilichen Chanukah!

Raizy Pavlov

PUTTING YOU FRONT AND CENTER

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

Project by: gcnymarketing●com

Your comments and feedback are important to us so that we can continue to serve you as best as possible. Please email your comments to rpavlov@boroparkcenter.net

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

TABLE OF CONTENTS Story Center Trust Fund...................................................................................................................................4 What I Learned From My Daughter's Seminary Year.....................................................8

Feature Center FDNY Captain Olsen by David Rosenfeld........................................................................14

Behind the Scenes at Boro Park Center Keeping Active.........................................................................................................................20

History Center

BTS at Boro Park Center 20 Keeping Active

Ellis Island Closes.....................................................................................................................26

Home and Health Center Tips on How to Avoid Fad Diets by Esti Asher................................................................30 Various Oils and Their Health Benefits by Suri Sprei.....................................................32 Sad or SAD? Understanding Depression by Penina Pultman PA-C........................36 27 Laundry Room Ideas.........................................................................................................42 How to Remove Candle Wax from Just About Anything............................................51 Hair and Makeup: Tips and Tricks by Hair and Blush....................................................52

Chanukah Center

A Trip Back to the Chashmonaim Era

A Travel Themed Chanuka Party by Raizy Fried

A Trip Back to the Chashmonaim Era by Pierre Mekdoshim......................................56 8 Interesting Facts About Doughnuts...............................................................................62 A Travel Themed Chanuka Party by Raizy Fried.............................................................66 The Holocaust Menorah........................................................................................................70 Candle Safety Tips..................................................................................................................73 The Significance of Olive Oil in Judaism by Aharon Pultman....................................74 Ultimate Guide to Olive Oil..................................................................................................77

Food Center Recipes.......................................................................................................................................86

Trust Fund

kay, so who’s ready to live with emunah?” I asked rhetorically. Settling the baby comfortably on my lap, I began reading the daily lesson from Living Emunah for all the members of my family teleconference.

STORY CENTER

Several years before, we’d decided to organize a nightly Tehillim/learning teleconference as a zechus for our family. We’d covered a few inspirational books over time, benefiting greatly from the group discussions and shared insights. Living Emunah, in particular, had an enduring impact on all of us as we pondered over its meshalim and marveled at its breathtaking stories.

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The main goal, we learned, is to internalize that since Hashem is all-powerful, we should turn to Him with all our requests—from the mundane to the dire—because He is the only One Who could truly help us in

any circumstance. And if we really believed it, we would be blessed with true tranquility. No doubt an elusive commodity in today’s pressure-cooker society… Back in high school, I thought it was so basic. Of course I would marry a ben Torah and support his learning as long as I could (hopefully forever). No, it wouldn’t be easy to accept

hand-me-downs or forgo store-bought pizza, but I was all committed. It would be my unique privilege and honor to uphold this lifestyle. And for the first few years after my marriage, we were able to pursue that dream—even with my modest salary as a secretary in a small yeshivah. My hands were quite full with raising my children, running my household, and dealing with all my responsibilities at work. Although I’d collapse into bed at night completely drained, the satisfaction of having a share in my husband’s learning filled me with sweet contentment. My husband, in turn, sought to lighten my load in any way possible and together we strove to infuse our home with ahavas haTorah and simchas hachaim.

princely sum for our little prince. True, his chinuch was worth all the gold and silver in the world, and we were filled with hakaras hatov toward his wonderful rebbeim for all their effort and devotion…but we honestly did not have a dollar to spare.

“Hashem,” I would whisper in the morning, “please help the children cooperate so I could send them off to school calmly and pleasantly.”

And then came the litmus test. Predictably, as our family grew, baruch Hashem, so did our expenses. In addition to all the usual utility and credit card statements, we now faced looming tuition bills as our son was about to enter cheder. Forget buying new clothes and pizza; this was an entirely new realm of stress. No matter how many pennies I pinched until they cried in pain, I hadn’t the foggiest notion of how we would pull together this

Much as I knew we weren’t the only ones in this all-encompassing dilemma, I’d often feel overwhelmed just thinking about how we would ever pay the school its rightful due. I didn’t even allow myself to think about next year, or the fact that we’d soon have to pay tuition for all the little ones as well… My husband and I discussed various options, but none were feasible: I physically could not work longer hours and it was irresponsible to take out a long-term loan if we had no idea how we could repay it.

Each time a letter bearing the school’s logo would land in my mailbox, I’d wince, wondering when the office would dispense with the formalities and summon me to an urgent meeting in which I’d have to cough up the outstanding amount on the spot. If only I had the money, I’d have presented it yesterday on a golden platter. You certainly deserve it! But my pocketbook remained bare, save for my WIC folder and some crumpled receipts... As my family progressed in our study of emunah, I found that these daily doses of chizuk were gradually seeping into my subconscious and transforming my perspective.

Taken with permission from "Life Unwrapped" by Rochel Braverman (As told to the author by Sarah Taub) 5

“Hashem,” I would whisper in the morning, “please help the children cooperate so I could send them off to school calmly and pleasantly.” Or, “Please, Hashem, help me reconcile this discrepancy so I can leave work already.” Whether or not my predicament would be resolved, I’d feel a sense of relief with the knowledge that I’d handed over the burden to Someone with unlimited capabilities—no longer was it all resting on my small, and rather tired, shoulders. So one morning, while driving past the school, I davened from the depths of my heart like never before, “Please, Hashem, help us find a way to pay up our tuition! We are turning to You because You can do anything, and we have no one else to rely upon… Help us, because we just can’t anymore!”

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Now if this were a work of fiction, I’d relate how several days or weeks later I found an envelope with cash under my welcome mat. But the truth is, my answer came that very afternoon—and with quite a bang! I had an appointment scheduled right after work, and I was in a tremendous rush because I also had to stop off at my house to get some paperwork. In my haste, I parked in front of my house like a real student driver—about as far from

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the curb as you could get. But I didn’t bother to straighten out, because I knew I would be back in the car in less than a minute. Well, in that brief moment, the poor vehicle got the shock of its life. A car came barreling down the street and suddenly swerved into my car’s path to avoid a squirrel…making matzah meal out of the entire left side of my car. I emerged from my house to find a shaken driver staring at the twisted metal and shattered glass. To think that my kids could’ve been sitting there! In short order, the police came down with lights, cameras, and action. My appointment was all but forgotten as I spoke to the men in blue and insurance appraisers. The rest of

the day was spent watching the tow truck haul away the wrecked car, obtaining a rental car, and researching auto body shops. We decided to use Avi’s Autoworks, whose owner had a reputation for ehrlichkeit and quality workmanship. Just a few days later, we received our insurance check in the mail. The appraiser had assessed the damage at $7,500. “You can do whatever you want with this money,” the insurance representative explained. “You don’t even have to fix your car… you can treat yourself to a vacation, remodel your kitchen—whatever you please.”

tal was $4,500! There was no doubt in our minds where the remaining $3,000 would go. As I made out the check for my son’s school, I was overcome with a sense of awe and gratitude to Hashem for providing us with the means of paying for our child’s s’char limud…in a most extraordinary, unexpected way.

“You can do whatever you want with this money,” the insurance representative explained. “You don’t even have to fix your car… you can treat yourself to a vacation, remodel your kitchen— whatever you please.”

Truthfully, I felt uncomfortable accepting this check when I was at fault for parking so haphazardly. So my husband asked a rav if we were entitled to this money, and the rav replied that if the other driver had sufficient space to maneuver around my car, I was not considered responsible for the collision. Indeed, the street was wide enough to generously accommodate both cars, even with mine jutting out somewhat.

When I went to pick up my newly revamped car from the shop, the owner gave me the invoice for the extensive repair work. To my amazement, the to-

And a few weeks later, a side job literally fell into my lap. I certainly hadn’t been actively seeking any additional work, but someone recommended me as it was tailor-made for my skills and experience. It entailed just a few hours a week from home, all by phone. Not that it was big bucks, but it was something I enjoyed and it did bring in a few extra hundred dollars a month—money that felt like envelopes from Heaven. Do I know what will be with next year? Do I know how we will afford tuition for the rest of the family? I haven’t the slightest inkling. But I’ve come to the realization that it doesn’t matter right now. Hashem only expects that we do our part. He has infinite ways to enable us to fulfill His will.

All we have to do is ask—and believe, with heart and soul. Hashleich el Hashem yehavcha, v’Hu yichalkelecha—“Throw your burden upon Hashem and He will sustain you” (Tehillim 55:23).

STORY CENTER

What I Learned From My Daughter's Seminary Year A Father's Cautionary tale

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As told to

Meir Segal

As a fifth-grade rebbi, life was always about trying to make ends meet. My salary wasn't bad, from a rebbi's perspective, but it was not nearly sufficient to support a family with seven children. I worked two side jobs, and my wife taught, as well. Baruch Hashem, our life was hectic. Every morning, I would get up at five-thirty to learn with a chavrusah, daven at seven, and try to be home by eight in order to help Chani* out with the kids. After they were all fed and packed up for school, yeshiva, local seminary, and what have you, I would rush to my yeshiva to make it in time for class. My wife worked in the afternoons so I had to make sure to be home when the younger ones came home from school, and as soon as she got home, I left for my late afternoon teaching job. My kids were usually fed and had already done their homework by the time I got home, thanks to my great wife. Our home was small but cozy, and when Yamim Tovim came around, we made sure to sign up for all the discounted food sales, and I refrained from overspending on Matzos and daled minim. Our children wore hand-me-downs until they got older, and generally, we tried to save where we could. Seminary in Eretz Yisrael was never an option for any of my three eldest daughters. They all attended local seminaries and got married to fine Bnei Torah. We made simple weddings and did our

best to support our daughters while their husbands still learned. Then came Dinah, our fourth daughter, and fifth child. When she was in the third grade, she was struggling in school, and we ended up having to send her to a school where there are few Kollel people in the parent body. When she entered twelfth grade, she causally mentioned about applying to seminaries in Eretz Yisrael. While we realized that going to Israel was her preference, we were not inclined to send her there and ignored her comment. Our logic was that we did not believe that she thought that we’d give in and, therefore, tried to avoid getting into an unnecessary argument. But that first remark was only the beginning. A few weeks later, Dinah mentioned that her friends were

"We did not send your older sisters to Eretz Yisrael, and our finances are not in any better shape than before we married off three daughters. There will be no discussion." all attending one of two seminaries. She wanted us to apply to both to ensure that she would get accepted to at least one of them. It suddenly dawned on me that this was going to be an issue. "We did not send your older sisters to Eretz Yisrael, and our finances are not in any better shape than before we married off three daughters. There will be no discussion." Dinah turned all red and stormed away from the Shabbos table. After giving us the cold shoulder for a few days, she explained to my wife how desperate she was to go and how lonely she would be in a local seminary without any of her friends staying stateside. My wife commiserated with her and tried to explain our reasoning a little more gently than I had. But it was to no avail. Dinah was being stubborn and refused to take no for an answer. Aside from being moody when she was home, she also invited friends who told my wife about the seminary they would be going to and how much it would mean to them if Dinah was there.

While we were not really moved by her arguments, moods, and sulking, it still created a toxic environment in our house. After a while, we felt that our youngest two were suffering from this situation and agreed to apply to both the seminaries, but we told Dinah that even if she got accepted we might not allow her to go, which she was okay with. She figured that if she got in, we would not stop her from going. After spending a hefty fee to apply to those seminaries, Dinah nervously prepared for her meeting with the seminaries' menahelim. We had mixed feelings when both seminaries immediately accepted her. Of course, we were thrilled

After one year in Eretz Yisrael, Dinah returned from seminary, unaware of what had transpired. She wanted to go to college to earn a degree and asked us for help, at which point, I broke down and told her where things were holding. She listened in shock and disbelief.

STORY CENTER

that she made a good impression in those meetings, but I knew that now I would have to agree for her to go. Though I had heard many horror stories about the costs of seminaries, these two seemed to be on the higher side. They each asked for thirty thousand dollars a year. And that was just the base price. There were other expenses such as the flights, trips, spending money and other things. As I looked over the bill, I started feeling faint and asked my wife what to do. She was wary of not allowing Dinah to go, but on the other hand, she saw our balance sheets and realized that it was impossible. I called the seminary tuition office and asked if there was any flexibility with the tuition, but I was laughed off the phone. I broached the subject with Dinah and she shrieked in horror at the mere suggestion that she not go after all that she had "been through." My wife wanted us to stick to our principles, but I

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caved and convinced myself that I could take on another job or extended hours at one of my jobs and pull through for one year. Dinah was thrilled and grateful that she had gotten her way, and I was queasy, yet relieved, when we saw her off at the airport. I took on a night seder job at a local mesivta and hoped to cover the rest from other sources of income that presented themselves over the summer. But taking on such a significant financial commitment was a huge mistake. Soon after Dinah went to Eretz Yisrael, our van broke down and needed a repair job that cost several thousand dollars. After Sukkos, we had hurricane-level winds and rain, and our roof suffered tremendous damage. The water leaking into our house did not help matters. Then I had to come up with a large sum of money which was earmarked for the seminary. It seemed as if Hashem was punishing me for my choice to take on a tuition that I could barely afford. Right after Chanukah, my youngest began to have trouble at school. The yeshiva realized that he was being bullied and dealt with the problem, but his

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psyche was badly affected, and he needed therapy. Each session was over a hundred dollars, and our son would need more than just a few. Whereas a few months ago I thought that I had our finances figured out, I was now flailing with no good options left. With all these bills coming due, I resorted to taking out a small loan with not insignificant interest, since there was nowhere else to turn. However, bills kept piling up, and I couldn't afford to make my payments, and my debt ballooned. After one year in Eretz Yisrael, Dinah returned from seminary, unaware of what had transpired. She wanted to go to college to earn a degree and asked us for help, at which point, I broke down and told her where things were holding. She listened in shock and disbelief. Dinah felt terribly guilty and blamed herself, but we tried to assuage her and told her that, as parents, this was our responsibility. Dinah, however, took it very hard and struggled to deal with her guilt. She refused to start shidduchim in order to prevent us from getting into more debt and did not buy herself any new clothing, although she desperately needed to. Her older brother got engaged a few months later, and, as expected, we could not come up with our part of the wedding expenses. This of course led to some tense conversations with our new mechutanim, with whom we were honest during the dating process. While we told them that we were in a difficult situation, they thought we could come up with some money for the wedding. "I don't know how I'm paying for our Shabbos food this week," I told a stunned mechutan. In the end, they agreed to take on all of the expenses of the wedding itself, and should we ever be in a position to repay them our portion, we agreed to do so. Their generosity saved the shidduch. But we still had to somehow come up with money for a hairstylist, makeup artist and other wedding costs. My wife, who comes from a Modern Orthodox background, decided that our troubles were weightier than her pride and shame and went to her

brother to ask for a long-term, interest-free loan. After she told him how we had gotten ourselves into this mess, she begged him for help. He had never approved of our lifestyle and, at every opportunity, told me to get a real job. But in this instance, he was more than gracious and, without speaking, opened his checkbook and said, "Don't you dare try to pay me back." She didn't look at the amount until she came home. When she got home, she took the check out of her pocketbook and dropped it in shock. He had made out the check for two-hundred thousand dollars. It was a ticket out of our troubles. She tried calling him, but he ignored all of her calls. Finally, she called me in yeshiva and told me the news. At last the weight of the debt and creditors was lifted from my shoulders, and I suddenly realized the extent of the burden I had been carrying over the last few years. I had always tried to stay positive and suppressed my feelings which now finally bubbled to the top. The pressure combined with the feeling of relief simply broke me. I slumped into a chair in the teachers’ lounge and broke down crying. I couldn't finish teaching and went home, where my wife and I immediately told Dinah, who also started crying. We promptly paid back all of our debts and were able to resume living a normal, debt-free life. Not entirely debt free, as we are entirely indebted to my brother-in-law, who refuses to talk about the money. Had it not been for him, I don't know how we could have kept going. While a large part of the blame for falling into this debt lies with us, the truth is that society's pressures were a large part of why we allowed Dinah to go to seminary in Eretz Yisrael. Though our older daughters married fine boys, we had heard from a number of shadchanim that suggestions for them were turned down because they did not go to seminary in Eretz Yisrael. This was a factor in us choosing to pay the exorbitant tuition and send Dinah. I have since heard from numerous other families who also took out loans to be able to send their daughters to seminary. Rabbanim should start coming out against seminary just like they rail against luxuries such as people going to a Pesach hotel or spending yom tov in Orlando, Florida. If not, many more people will get mired in debt, and not everyone will have the option of asking wealthy family members for help. (*Names changed to protect privacy)

FDNY Captain Paul Olsen By David Rosenfeld

FEATURE CENTER

The heroism of the New York City Fire Department is known far beyond the confines of the Five Boroughs. As the first line of defense against life threatening emergencies in one of the world’s biggest cities, members of the FDNY carry an awesome responsibility of safety and community service. Since October 2001, FDNY Captain Paul Olsen has been a honored member of what he calls a “brotherhood”, serving in different neighborhoods throughout his home borough of Brooklyn. He spoke to Center Spirit to share his story and some important tips for fire safety.

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Captain Olsen is Brooklyn born and bred. After studying at colleges in Pennsylvania and upstate NY, he began working as an accountant in Manhattan. The white-collar work didn’t satisfy Captain Olsen, and after a few years, he sought out work fighting fires for the city. “It was a leap of faith,” says Captain Olsen. “I didn’t know anyone in the field, and I knew nothing about the fire department. I just decided to go for it, and it was one of the best decisions I ever made. At the time, my parents weren’t too happy about it. Captain Olsen with his son.

They had sent me to school to be an accountant, not to run into burning buildings. But over time, as they have seen how great a job it is working for the FDNY, they have grown to love it, just like I have.” Going from crunching numbers to fires was a long process. “I first applied in 1997,” says Captain Olsen. “I took my first tests then but didn’t get called to the job until October of 2001. There’s a written test, which is the standard civil service test, and a physical. I made one mistake on the written part of the exam the first time I took it, and that meant I had to wait another three years until I could get into the next academy class. That’s how competitive it is. Usually, the academy training is 18 weeks, but after 9/11, they accelerated our time through the academy to eight weeks because the need for new firemen was so great.” On that tragic day, the FDNY lost 343 members. Recalling that time, Captain Olsen can remember the state of shock that everyone was in, but in rebuilding from the department’s worst tragedy, he began to experience the unique bond shared by FDNY members. “Being on this job means joining a brotherhood,” says Captain Olsen. “In our line of work, when those doors open up, you don’t know what type of situation you’re walking into. You need to trust and rely on the people you work with in a very profound way. The bond that’s created through firefighting means that the people you work with become an extension of your family. I started out in

the fire department together with a young group of guys. Since then, we’ve all grown together and gone through different big life events: getting engaged, married, starting families. Through it all, we’re always there for each other. We’re brothers. That’s one of the most unique things about our job.” To an outside observer, the initial moments of a firetruck response to a fire can seems chaotic with firefighters rushing off the truck and grabbing equipment. As Captain Olsen explains, what we are seeing

Everyone has a set job, and we have a clear plan for our approach to the situation," is actually an exquisitely choreographed ballet of targeted emergency response. “Everyone has a set job, and we have a clear plan for our approach to the situation,” says Captain Olsen. “Knowing what to do and how to act in those moments is what cadets learn at the academy. We cover everything we need to know so that we can fight fires on day one of the job. We learn about all the equipment, what its function is and when to use it. We have to master procedures such as organizing the hose line, manning the ladder, and breaking down doors. We also learn some of the science behind fires as it pertains to emergency situations. For example, if we break a window or a door, we understand that we are releasing oxygen in to feed the fire. We are being trained to do our utmost

FEATURE CENTER

to achieve suppression of the fire so that we can rescue people and property.”

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close of a call’.”

In his early days as a firefighter working in Sunset Park, Brooklyn, Captain Olsen was eager to learn. Unlike accounting, where the biHis passion and dedication proggest risk of the job is forgetting pelled his journey up the ranks of your calculator at home, fighting the FDNY. “I was very nervous when fires means facing potentially fatal I first started,” recalls Captain Olsituations. As Captain Olsen desen. “I wanted to learn everything scribes it, firefighters have to deal as quickly as I could, so I tried to with a harrowing disorientation get hands on experience with every when they enter a burning building. element of the job. I worked very “You always want to find the fire hard and asked a lot of questions. before it finds you. You’re walking I made sure to pick the brains of the senior guys Somebody can who had been there and rest if they need done that so that I could to, but in general learned from their expewe are staying rience. I worked at Sunalert for whatever set Park for about nine might come our years, at which point, I way. During quiet started studying for the times of a shift, I’ll lieutenant’s exam. I got run drills with the promoted to lieutenant junior firefighters and was soon transfeon all the main rred to a firehouse in techniques: Crown Heights on Roclimbing ladders, gers Avenue. After a few forcing doors, years, I was fortunate stretching hose." enough to be promoted to Captain. Currently I’m stationed at the firehouse on Dean into a strange space that you are Street in downtown Brooklyn, near unfamiliar with, that’s filled with the Barclays Center. I am on the smoke and fire. Very soon, you are chief’s list and will hopefully becodeprived of most of your senses, me a chief sometime this year.” and you have to navigate with touch and hearing alone. At that point, it Despite his seniority, Captain Olbecomes very easy to get confused, sen says he’s goes out on calls just and if you can’t figure out where as often as he used to. The schedule you are, you’re in trouble. I’ve been of a firefighter is very demanding. in situations where I lost my way “Everyone is responsible for shifts,” and started to feel the heat around says Captain Olsen. “The shifts exme. Thankfully, someone made a tend from 9 am to 6pm, and then noise, and I was able to navigate my 6pm to 9am. Sometimes people pull way out. But it’s very frightening. back-to-back shifts, meaning they You walk out and say, ‘that was too are on duty for 24 hours straight.”

During a 24-hour shift, the firefighters don’t take naps or doze off. “There are no beds in the firehouse,” says Captain Olsen. “Somebody can rest if they need to, but in general we are staying alert for whatever might come our way. During quiet times of a shift, I’ll run drills with the junior firefighters on all the main techniques: climbing ladders, forcing doors, stretching hose. We also have to prep meals for ourselves. Another task we’ll do during shifts is building inspection, where we will go out and make sure buildings have their permits and are up to code. Our job is ensuring safety, making sure there are no locked exits or anything else that could lead to tragedy during a fire.” Captain Olsen has a wife and two children, and despite the demanding schedule, he says that job is conducive for family life. “My wife has worked as a nurse for just as long as I’ve been a firefighter, and we’ve been able to work out the schedule over the years. Often, I’d be coming back from a shift just as she was heading out so she would hand the kids off to me. My mom also helped a lot, and the FDNY was always very accommodating and understanding. Even if I’m gone for a 12-hour night shift, most of that is while the family is asleep. It’s nice that I can see them in the mornings and help them get ready for school. A lot of people who work 9-5 don’t get that opportunity.” Because of the demands of the job, firefighters have to maintain their physical fitness at a high level. “We usually leave the academy in pretty good shape,” says Captain Olsen. “If you show up and you’re not physi-

cally up to par, you’ll be told to hit the gym or spend time running. We also do annual physicals with the FDNY, and they keep track of it to make sure you’re staying fit. I personally run four to five times a week.”

FEATURE CENTER

What I try to focus on in this job is the fact that I am able to be there for someone in what very well might be their darkest moment."

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In a certain sense, fire department is a misnomer; FDNY members have to deal with far more than just fires. Situations as diverse as suspicious smells and medical emergencies fall under the jurisdiction of firefighters. “EMS runs, cardiac events, car accidents, gas leaks, water leaks, downed trees, downed wires, hazmat emergencies, people in the water, sparking outlets, extreme weather events: we get brought in for everything,” says Captain Olsen. “Naturally, this means I’ve faced some very horrific situations and some very prosaic ones. What I try to focus on in this job is the fact that I am able to be there for someone in what very well might be their darkest moment. This is my job, and I’ve seen a lot. For me, it could be the littlest thing, just another day at the office, but for the person I’m helping, this could be the most nerve-wracking event of their life. To be able to help people through that moment is a very meaningful experience.” Captain Olsen participating in a September 11 memorial march across the Brooklyn Bridge.

Safety tips In terms of safety tips, Captain Olsen had a few main points. “Never have kids near the stove while you’re cooking, and never let them play with matches,” warns Captain Olsen. “It’s crucial to remember that if you can put out a fire successfully, that’s fine. But if it’s beyond you, shut the door, which will prevent the fire from spreading, get out, and call 911. If you stay inside, you can quickly be overcome by the smoke. Never let someone back into a burning home. Sometimes people want to rush back in for pets or possessions, which can be a fatal mistake. Just tell the firefighters when they come where the animal is, and we’ll go get it if we can.” Incidences of fire spike when the weather is extreme. “At the times of the year when people are overusing their boilers or electricity, that’s when fire is most likely,” says Captain Olsen. “Those are the most common cause of fire. Be aware of that when you are heating or cooling in your home.”

The frum community has special concerns when it comes to fire safety. Two main areas are candles, whether for Shabbos Chanuka or a yahrtzeit, and leaving hot plates out over Shabbos and Yom Tov. “Any open flame should be monitored extensively,” recommends Captain Olsen. “Make sure they are out of reach of children, and that any curtains, drapes or anything hanging near or around the fire are moved away. It’s important that a candelabra or menorah be placed on a surface where even if. for whatever reason. the fire come out of its receptacle, the surface should be one that isn’t flammable. A hot plate should likewise be on a surface where it can heat safely and where it will be out of the reach of children. A stovetop might be a good idea, as it is designed to have heat on it.”

Behind thescenes How the innovative recreational team at the Boro Park Center keeps its residents engaged and active.

e v i t c A g n i p Kee

By Meir Segal

BTS BORO PARK CENTER

lease pass the eggs, Martha," says a spry eighty-seven-year-old Sarah. I am a little surprised to see a nursing home dining room being this loud and active. It's Thursday, and the residents are in the process of making challah for Shabbos. "Are you working your residents to save money on staff?" I ask Raizy Pavlov, the head of the recreation team. Raizy laughingly points to the vibrant activity and smiling seniors and asks, "Aren't they having fun?" There is flour all over the place and some cracked eggs on the floor, which she attempts to cover up, like an embarrassed mother cleaning the living room as unexpected guests arrive. I feel as if I’ve walked into a summer camp activity. The residents are genuinely joyous, unlike anything I have ever witnessed in a nursing home, and the scene is even somewhat chaotic, in a fun kind of way. "This is how it looks during all of our

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projects. Our residents love chal-lah baking maybe slightly more because it gives them a feeling of normalcy - a sense of being at home preparing for Shabbos. Some of our residents are longterm, while others are here for recovery. We have stroke victims and other people who come here to get rehabilitated. So doing things that people would do in their everyday life helps with our residents' state of mind." I'm having difficulty keeping up with Raizy's fast-paced talk, and I’m

trying not to lose the thread. She is high energy, and it is infectious. I feel as if the residents are taking a cue from Raizy's vigor and enthusiasm.

uring my conversations with the residents, I confirm how much they love the recreational programs at the Boro Park Center. "Especially when compared to how I was treated at two different facilities," Myron Wolf*, one of the older people at the Center, tells me. "It wasn't that I was mistreated at the other places. I was simply Motzeei Shabbos con cert with Lipa bored. They would seat me in the general reception area, "My parents had hoping some volunteers would strike up a converan open house, and it was always swarming with sation with me. Usually, I would simply stare into guests. Seagate had a very diverse population haimy lap until I fell asleep. Ever since I transferred ling from many cultural backgrounds. We were here, I feel like I’m not a burden to the people here; taught to be understanding and non-judgmental, rather, I'm like a long-lost uncle. Raizy makes sure and the stories I could tell from our Shabbos meals that we are not only entertained but are treated could fill a book." She concedes that such an uplike family." bringing prepared her for this type of work. "One As the director of the department, Raizy’s involveof the regulars at my parents' home is a resident ment lies mainly in planning activities, though at here," Raizy says, as she hurries to help someone times she also participates. "Our supremely talenwith operating the stand mixer. After the doughs ted team leaders are the are ready, one person makes the bracha for all of ones who do all the hard them, and someone takes challah. work and really get the oro Park Center residents engaged. Widoes not limit thout their creativity and the activities passion, we would not be to just one per day. They able to get through to the try and fill up the resresidents the way we do." idents' days in order Raizy’s counterpart Polito make everyone feel na Kravchenko organizes fulfilled. "I was getting most of the activities for depressed at the other the non-Jewish residents homes I had been at on the floors. because I was literaRaizy's rapport with lly just living out my her charges stems from last days. Here I look her youth growing up forward to waking in the welcoming Lisup and seeing what sauer home in Seagate. they have planned

Animal Show for Chol Hamoed

Flower ar ranging fo r Shabbos

essential part of the job is taking attendance. "We have to ensure that each resident participates. If we would not keep track, then someone could get lost in the shuffle and lose out, not only on the entertainment but also on the physical and cognitive benefits that they derive from these projects."

fo r me," Myron continues. "We have a music activity every single day. Different entertainers come, and they don't leave right after they are done. A lot of times, they stick around and listen to our stories."

en en school childr Before Covid- wh med for a visit lco we ays alw were

BTS BORO PARK CENTER

aily life in a nursing home can be depressing. "There is a barrage of tests that some of the residents must go through every single day. From Covid testing to diabetes pricking, blood tests, blood pressure, and the constant reminders to take the appropriate medications, it is not a pleasant life. This is especially true for those of our residents who are mourning the loss of a spouse or are ill and need to go for treatments. We try and bring relief and distraction," Raizy explains. But activities are not the only responsibilities of the rec team. "Every new resident gets a clinical assessment which we enter into an online log. We ask what type of activities they like and enjoy so that we can try and cater to each resident." Another

h Table Tennis wit

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atters! Ballons and fly sw

Since there are different types of residents at the facility, activities have to be tailored to different individuals. "We have our long-term patients who live here and the shortterm ones like those who are recovering from injury. There are various cognitive levels that we must cater to." Shabbos activities are scheduled for Thursday and Friday, and aside from baking challah, fresh flowers are delivered from the florist on Thursdays, and the residents make their own bouquets for their rooms. On Fridays, Rabbi Wajsfeld says a dvar Torah, there is Friday afternoon Shabbos music, a zemiros performance, and an Oneg. Residents also make kugel from scratch. "Do you charge Fall Craft Proje the elderly for ct their hard work?" I tease once more. In response, Raizy introduces me to Leib Greenberg, the longtime chef at Tomer De-

the ice cream," he laughs.

Summer Craft

v o rah school. Mr. Greenberg recently lost his wife, and the cooking takes him back to a different time. Raizy asks him for recipes, and he relishes helping out in the kitchen. "It really gives him a lift when we rely on his expertise. He has these original names for some foods, like his 'famous' Moishe Rabbaini soup." A guest lecturer speaks to the woman every Shabbos afternoon. Others there also tell me that cooking is their favorite activity. "Not only does it transport me back like I'm home when I peel the potatoes, it also makes me feel useful. It can be challenging to cope when you even need help to get dressed. So doing something for others is a great sense of relief for my mind," Malky Weinstein tells me. "But I also enjoy the crocheting, and they are very thoughtful by bringing us the thicker spools of yarn which I can easier handle with my arthritis."

During Covid, running group activities was challenging because resident were confined to their rooms. "We brought music from door to door and prepared kits that we gave to each resident. One such kit was icing and fondant decorated cookies; a team member directed the activity, and it was a lot of fun. Entertainers went around to each person and made sure nobody was left out. Instead of bringing our residents to tashlich, we brought tashlich to the Boro Park Center. Our team is creative and created an aquarium on wheels which served as our tashlich pond." There are various other services that the recreational team helps out with such as bringing residents down to their visitors and making sure that their preferred outfits are laundered so that they feel good about the way they look. They also bring in barbers and hairdressers to make sure the people at the Center get their hair cut, styled, or dyed to help them look and feel like their best selves. "We even bought a special dress for one patient's birthday, and she felt like a million dollars. Everyone gets a cake on his or her

he different crafts that the recreational team arranges for the residents are varied, and include painting and ceramics, as well as other cooking and baking activities. "The ice cream bar is the best," Shmiel Katz grins. "It reminds me of my childhood staring through the storefront window, but now I do get to eat

Chol Hamoed Concert

birthday, and we take pictures to send to tthe resident's family." Purim was a big blow for the residents because no visitors were allowed in. "The staff came up with a great idea. We reached out to family members and asked them to send pictures of all their children and grandchildren. Those were then printed onto cook-ies, and every single resident got a beautiful mig Recreation Team at Residents daughters weddin shloach manos." These Recently, successful collaborations make the staff Raizy brought another team member on board to and the residents' families feel like family. "We brings the daily newspapers to each resident and were even all invited to a resident's daughter's weto develop a relationship with them. "She somedding. But it was much more than that. We helped times assists with feeding, schmoozes with the her get ready and did her makeup. At the wedding, residents, and helps them with other tasks and we brought life to the party and made sure that it errands." This relationship-building paid off when was lebedig." From talking to both residents and a resident confided in her that she was afraid that staff, I get a sense of the true kinship and closeher irreligious family would cremate her. "Brany, ness, even more so than Raizy describes it. the team member, immediately got on the phone

T BTS BORO PARK CENTER

he recreational team also puts on shows and other night activities. But especially noteworthy is the camaraderie that these activities foster, and the residents sometimes get together at night on their own for games and discussions.

Cookie desig n workshop 24 / The Center Spirit / November 2021

with a lawyer and he drafted a will clearly stating that the resident insists on a Jewish burial. She proceeded to get in touch with a Chabad rabbi who assisted them with buying a burial plot for the resident."

Not only do the recreation department’s many programs develop friendships, provide entertainment, and help with the resident morale, sometimes they can even fortify a patient's will to live and help them recuperate. "We had a young woman come to us after her body had begun to shut down, and she needed therapy to get better. But she wasn't responding to anything, and the prognosis was bleak. We made sure to have one of our team members visit her every single day, and we brought her kosher DVDs to keep her entertained. We even brought in a beautician to give her man-

with Don Stern Tashlich music

Fluid Art Activity

icures and pedicures. I also had lecturers and other entertaining young women visit her. After a short while, we saw her spirits improve, and she worked hard on her rehab. She recognized what our team members did for her, and this past Rosh Hashana, she brought gifts and thanked us for helping her out of her depression. She specified that the entertainment made her feel alive and that she mattered."

do wonders for people's morale and give them a will to live." While the recreational team at the Boro Park Center doesn't really do Bingo, the residents win health, happiness, and gain a new family. And that’s no small prize!

The recreational team at the Boro Park Center clearly goes beyond what is legally required and mandated by the insurance companies. Raizy truly cares about the residents and believes in her work. "Studies have proven that if minds are stimulated, it helps prevent or slow mental decline. Our activities

party Gorgeous spread for the Tu-B'Shvat

This Month in History

Ellis Island Closes November 12, 1954

Ellis Island, the gateway to America, shuts its doors after processing more than 12 million immigrants since opening in 1892.

Immigrants to the United States on the deck of the S.S. Patricia on December 10, 1906.

Today, tens of millions of Americans can trace their roots through Ellis Island, located in New York Harbor off the New Jersey coast and named for merchant Samuel Ellis, who owned the land in the 1770s.

HISTORY CENTER

llis Island is a historical site that opefore that time, the processing of immigrants ned in 1892 as an immigration station, had been handled by individual states. a purpose it served Not all immigrants who sailed for more than 60 years uninto New York had to go throutil it closed in 1954. Located 40 percent of gh Ellis Island. First- and seat the mouth of Hudson all current U.S. cond-class passengers subRiver between New York citizens can mitted to a brief shipboard and New Jersey, Ellis Istrace at least inspection and then disembarland saw millions of newly one of their ked at the piers in New York or arrived immigrants pass ancestors to New Jersey, where they passed through its doors. In fact, Ellis Island. through customs. People in it has been estimated that third class, though, were transclose to 40 percent of all ported to current U.S. citizens can trace at least one of Ellis Island, where they their ancestors to Ellis Island. underwent medical and

n January 2, 1892, 15-year-old Annie Moore, from Ireland, became the first person to pass through the newly opened Ellis Island, which President Benjamin Harrison designated as America’s first federal immigration center in 1890. Be-

26 / The Center Spirit / November 2021

legal inspections to ensure they didn’t have a contagious disease or some condition that would make them a burden to the government. Only two percent of all Ellis Island seen from New York Harbor, 1903.

Ne the

other purposes, such as a detention and deportation center, a hospital for wounded soldiers during World War II and a Coast Guard training center. In November 1954, the last detainee, a Norwegian merchant seaman, was released and Ellis Island officially closed. Beginning in 1984, Ellis Island underwent a $160 million renovation, the largest historic restoration project in U.S. history. In September 1990, the Ellis Island Immigration Museum opened to the public and today is visited by almost 2 million people each year. immigrants were denied entrance into the U.S.

mmigration to Ellis Island peaked between 1892 and 1924, during which time the 3.3-acre island was enlarged with landfill (by the 1930s it reached its current 27.5-acre size) and additional buildings were constructed to handle the massive influx of immigrants. During the busiest year of operation, 1907, over 1 million people were processed at Ellis Island. With America’s entrance into World War I, immigration declined, and Ellis Island was used as a detention center for suspected enemies. Following the New arrivals line up to have their papers examined. war, Congress passed quota laws and the Immigration Act of 1924, which sharply reduced the number of newcomers allowed into the country and also enabled immigrants to be processed at U.S. consulates abroad. After 1924, Ellis Island switched from a processing center to serving

hen Ellis Island opened, a great change was taking place in U.S. immigration. Fewer arrivals were coming from northern and western Europe—Germany, Ireland, Britain and the Scandinavian countries—as more and more immigrants poured in from southern and eastern Europe. Among this new generation were Jews escaping from political and economic oppression in czarist Russia and eastern Europe and Italians escaping poverty in their country. There were also Poles, Hungarians, Czechs, Serbs, Slovaks and Greeks, along with non-Europeans from Syria, Turkey and Armenia. The reasons they left their homes in the Old World included war, drought, famine and religious persecution, and all had hopes for greater opportunity in the New World. After an arduous sea voyage, immigrants arriving at Ellis Island were tagged with information from their ship’s registry; they then waited on long lines for medical and legal inspections to determine if they were fit for entry into the United States.

Children display their gifts at Ellis Island.

From 1900 to 1914—the peak years of Ellis Island’s operation—an average of 1,900 people passed through the immigration station every day. Most successfully passed through in a matter of hours, but others could be detained for days or weeks. Many immigrants remained in New York, while others traveled by barge to railroad stations in Hoboken or Jersey City, New Jersey, on their way to destinations across the country.

HISTORY CENTER

The dinning room for detained immigrants at Ellis Island.

assage of the Immigrant Quota Act of 1921 and the National Origins Act of 1924, which limited the number and nationality of immigrants allowed into the United States, effectively ended the era of mass immigration into New York. At this point, the smaller number of immigrants began to be processed on their arriving ships, with Ellis Island serving primarily as a temporary detainment center. From 1925 to the closing of Ellis Island in 1954, only 2.3 million immigrants passed through the New York City port–which was still more than half of all those entering the United States. Ellis Island opened to the public in 1976. Today, visitors can tour the Ellis Island Museum of Immigration in the restored Main Arrivals Hall and trace their ancestors through millions of immigrant arrival records made available to the public in 2001.

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In this way, Ellis Island remains a central destination for millions of Americans seeking a glimpse into the history of their country, and in many cases, into their own family’s story.

Immigrant children being examined by a city health officer upon arrival in 1911.

The First Arrival was on January 1, 1892, teenager Annie Moore from County Cork, Ireland, became the first person admitted to the new immigration station on Ellis Island. On that opening day, she received a greeting from officials and a $10.00 gold piece. Annie traveled to New York with her two younger brothers on steerage aboard the S.S. Nevada, which left Queenstown (now Cobh), Ireland, on December 20, 1891 and arrived in New York on the evening of December 31. After being processed, the children were reunited with their parents, who were already living in New York. Doctors checked those passing through Ellis Island for more than 60 diseases and disabilities that might disqualify them from entry into the United States. Those suspected of being afflicted with a having a disease or disability were marked with chalk and de-

A large group of immigrants with baggage lined up at tellers' windows for money exchange in 1907.

Members of the Health Department carefully examine an immigrant mother and child.

tained for closer examination. All immigrants were checked closely for trachoma, a contagious eye condition that caused more detainments and deportations than any other ailment. To check for trachoma, the examiner used a buttonhook to turn each immigrant’s eyelids inside out, a procedure remembered by many Ellis Island arrivals as particularly painful and terrifying.

stardom as Claudette Colbert. Some were already famous when they arrived, such as Carl Jung or Sigmund Freud (both 1909), while some, like Charles Chaplin (1912) would make their name in the New World.

iorello La Guardia, the future mayor of New York City, worked as an interpreter for the Immigration Service at Ellis Island from 1907 to 1910, while he was completing law school at New York University. Born in New York in 1882 to immigrants of Italian and Jewish ancestry, La Guardia lived for a time in Hungary and ood was plentiful at Ellis Isworked at the American conHe knew land, despite various opin- sulates in Budapest and other where he was ions as to its quality. A typicities. From his experience at coming to. He cal meal served in the dining hall Ellis Island, La Guardia came to was coming might include beef stew, potatoes, believe that many of the deporto the streets bread and herring (a very cheap fish); tations for so-called mental illof New York.” or baked beans and stewed prunes. ness were unjustified, often due Immigrants were introduced to new to communication problems or foods, such as bananas, sandwiches and ice cream, to the ignorance of doctors doing the inspections. as well as unfamiliar preparations. To meet the special dietary requirements fter the Supreme Court ruled in 1998 of Jewish immigrants, a that the state of New Jersey, not New kosher kitchen was built in York, had authority over the majority of 1911. In addition to the free the 27.5 acres that make up Ellis Island, one of the meals served, independent most vocal New York boosters, then-Mayor Ruconcessions sold packaged dolph Giuliani, famously remarked of the court’s food that immigrants ofdecision: “They’re still not going to convince me ten bought to eat while they that my grandfather, when he was sitting in Italy, waited or to take with them thinking of coming to the United States, and on the when they left the island. shores getting ready to get on that ship in Genoa, Many famous figures passed was saying to himself, ‘I’m coming to New Jersey.’ A woman and her three children undergoing through Ellis Island, some He knew where he was coming to. He was coming examinations by Edwin Levick at Ellis Island in 1907. leaving their original names to the streets of New York.” behind on their entry into the U.S. Israel Beilin–better known as composer Irving Berlin– arrived in 1893; Angelo Siciliano, who arrived in 1903, later achieved fame as the bodybuilder Charles Atlas. Lily Chaucoin arrived from France to New York in 1911 and found Hollywood

An immigrant family on the dock at Ellis Island after having just passed the rigid examination for entry into the country, looking hopefully at New York's skyline while awaiting the government ferry on August 13, 1925.

Tips on How to Avoid Fad Diets By Esti Asher, MS, RDN, LD

HOME AND HEALTH CENTER

One of my favorite topics to present on is addressing red flags for fad diets. I feel it is my privilege and part of my professional responsibility to help empower people to eat in a way that helps them feel good while also helping their body function optimally. Also, unlike fad diets, my approach is positive, practical, and sustainable. After the yomim tovim, many people find themselves in search of a diet, program, guidelines, and/or strategies to achieve weight loss. As consumers, we are bombarded with information that is often contradictory, intimidating, and confusing. Individual foods and food groups are of-

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ten labeled (wrongfully) as “good” or “bad” – as if living a healthy lifestyle were black and white. Many individuals – whether they have the proper credentials or not – feel they are qualified to share their nutritional guidance. In this article, I provide guidelines and tips on what to include within a healthy and well-balanced diet and what diet/nutrition advice to run away from. These guidelines will help you feel more empowered and confident so you can avoid the non-evidence-based fad diets, which will save you time, money, frustration, and sometimes avoid dangers to your health, among other benefits.

Esti Asher, MS, RDN, LD is a Registered, Dietitian, nutritionist and self-care enthusiast on a mission to help women reach their ultimate health and wellbeing potential inside and out. She shares credible, clear and inspiring nutrition information with women via her virtual private practice. To contact Esti with feedback or inquiries regarding her nutritional services, please e-mail her at: esti@ estiashernutrition.com or visit estiashernutrition.com. Disclaimer: The information in this article is for informational purposes only. This article is not meant to be used as medical nutrition therapy and thus is not intended to diagnose, treat, cure, or prevent any health conditions. Please consult with your physician if you have specific questions regarding your health.

So, what does a healthy and well-balanced diet look like? Generally speaking (with the exception of medically prescribed diets for a few medical conditions), it includes all of the criteria below. Therefore, if you hear about a diet or weight loss program that contradicts any of these criteria, you will know that it is most likely not a healthy and sustainable approach to follow.

3 4

All food groups are included. One of the most basic concepts of nutrition is the fact that food is our fuel. Additionally, the different food groups -- fruits, vegetables, protein, grains, and dairy, all contribute towards different functions within our body. While there is overlap between different food groups, in general, if a food group is missing then an important part of what our body needs is missing, as well. Therefore, if a diet or weight loss program does not include all food groups, consider that to be a red flag.

Adequate amounts are provided. As we mentioned earlier, food is the fuel for our body. It is essential that we provide our body with adequate amounts of that fuel – vitamins, minerals, hydration, calories and nutrients. In order for our body to function optimally, we need to nourish our body with what it requires, not deprive and restrict it.

All foods fit. This is a simple concept that seems to contradict a high percentage of diet and weight loss programs that are promoted. If there is a list of foods that are considered forbidden or restricted, that is another red flag. While the phrase “everything in moderation” sounds cliché, it is definitely true. All foods can find their way into a healthy and well-balanced way of eating. Often, people who are in-tune with their body cues and focused on their health goals, choose to limit certain foods; however, they should be doing this because it is their choice, not because they are under the impression that a particular food is forbidden. Even when weight loss is the goal, you can still enjoy challah, desserts, and other foods – in moderation – because all foods fit! This helps with sustainability and with having a more positive and healthier mindset as well.

Products are not necessary. We can live a healthy lifestyle and even lose weight (if this is the goal) by eating regular food and drinking regular drinks that can be found in a basic grocery store. Under no circumstances should someone be convinced that they need to buy products in order to be successful with meeting their health and weight loss goals. Products such as pre-packaged foods, bars and shakes may be helpful at times, but are definitely not necessary and can be very expensive. Also, it is not practical to rely on products in the long term, which is another reason to limit one’s dependence on them.

Flexibility. We are busy people with a lot to balance. Even if we have structure and a routine, there is often something that comes up which can interfere with a consistent and predictable schedule. It is important to follow a way of eating that is flexible, as opposed to rigid, especially when there is a deviation in routine. Instead of being limited to a few specific foods and portion sizes, allow yourself the opportunity to choose from a buffet at an event or simcha, a menu from a restaurant, or a frozen option from your freezer.

Now that you are equipped with these tips, you are well on your way to achieving and maintaining your health (and/or weight loss) goal(s)! Questions? Comments? I would love to hear from you!

VA R I O U S OILS and their

HE A LTH BENEFITS

HOME AND HEALTH CENTER

By Suri Sprei, HHP, NC

32 / The Center Spirit / November 2021

Nothing brings more delight to the Chanukah party than a tray of hot, greasy, and aromatic latkes fresh from the kitchen. Chanukah is the holiday where traditionally lots of fried and oil-soaked delicacies are eaten to commemorate the historic miracle which happened when one small jug of oil burned for eight consecutive days. In the miracle of Chanukah, the oil was specifically shemen zayis, pure olive oil, but for the purpose of this article, we will discuss a couple of different oils and their properties. There are many oils available on the shelf of every grocery store, but the following are the ones are considered healthy and good for you.

OLIVE OIL Olive oil is actually a superior oil to consume especially when compared to its other counterparts. Olive oil is derived from olives, the fruit of the olive tree. Olives are primarily found in the Middle East. Olive oil is considered a monounsaturated fat which is a healthy type of fat and should replace saturated and trans fats in one’s diet. Olives and the entire olive tree, including the leaves, are exception-

ally medicinal and can be used for their strong anti-bacterial and anti-viral properties. This is mainly due to the oleuropein content which is incredibly toxic to harmful microbes in the body. Studies have found it can inhibit the growth of listeria and help control foodborne bacterial microbes. This makes olive oil a great option to use in cooking. Olive oil is great for pestos, hummus, dressings and dips.

COCONUT OIL From eczema to stomach ulcers and everything in between, the benefits of coconut oil are widely praised. The truth is coconut oil is pretty incredible and deserves its reputation. Coconut oil contains lauric acid which is also found in mother’s milk. It’s a potent antiviral which keeps the baby’s immune system strong while nursing. Consuming coconut oil will give the rest of society those benefits as well. Lauric acid is helpful is keeping hormones well balanced, and studies show that if taken during menopause, coconut oil can help

with estrogen levels. Monolaurin is also a component of coconuts and is a strong anti-viral; many seek this nutritional compound in supplement form to kill herpetic viruses like shingles and fever blisters. Using coconut as a mouth rinse to swish for a couple of minutes can reduce and effectively kill off bacteria responsible for periodontal disease. Coconut oil can be used as an anti-inflammatory, and many use it to deal with arthritis aches and pains. Coconut oil is a wonderful addition to sweet recipes like cookies, cakes, muffins and energy balls.

AVO C A D O OI L Avocado is another fatty fruit which has blessed us with its wonderful oils. Avocado oil is the oil pressed from the pulp of the avocado. Avocado oil is mostly a monounsaturated, omega-9 fatty acid and consists of oleic acid which is extremely heart healthy. This is the same fatty acid found in olive oil, so it ranks similar in the health arena. Avocado is also high in antioxidants that promote wound healing and overall skin health. Applying a cream containing avocado oil can signif-

icantly improve psoriasis symptoms. Avocado oil is rich in disease-fighting free radicals such as carotenoids and tocopherols; therefore, consuming avocado oil can help reduce your symptoms of chronic disease. Avocado oil has a mild flavor and has a high smoke point which makes it a good option for cooking. Avocado oil is delicious, very versatile, easy to use and is great in home-made mayonnaise, marinades, baking, roasting and grilling.

HOME AND HEALTH CENTER

SESAME OIL

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Sesame oil provides a tremendous boost in flavor to whatever dish it’s added to. Be mindful that just a little bit goes a long way. Sesame oil has a distinct nutty flavor that blends well with various different spices and herbs. Sesame oil is high in unsaturated fats which is favorable to your health. Choose this oil for stir fries, but since it does not have a high smoking point, add it at the very end to keep the benefits intact. Sesame seeds are a tiny seeds with a long list of amazing health benefits that come through in the oil. Sesame oil contains an amino acid known as tyrosine, which is responsible for serotonin activity. Serotonin is a neurotransmitter that balances

our mood, and when it’s unbalanced, it can quickly lead to depression and anxiety. Consuming sesame seed oil can help in the production of serotonin and is therefore a great option for those who struggle with mental health. When sesame oil is applied to the skin, it can act as a natural SPF which is great for those sensitive to conventional sun screen. Sesame oil is extremely high in vitamin E which is especially nourishing for the skin, hair and nails. Sesame seeds are also high in minerals such as calcium, iron, zinc, magnesium, and selenium. Just as a side note, did you know that just a ¼ cup of sesame seeds has more calcium than a cup of milk. Pretty incredible!

FLAX SEED OIL Flax seed oil, which is derived from ground flax seeds that are pressed for their oils, is an oil you want to use only when no heat is present. It’s extremely sensitive to light and, therefore, is typically stored in a dark, opaque bottle; it will go rancid if not stored in the fridge properly. Flax seed oil contains ALA (Alpha-linolenic acids) which greatly reduces the risk of cancer by slowly down the growth of cancer cells. In fact, there is an alternative cancer

therapy called the Budwig Diet that focuses heavily on consuming flax seed oil numerous times a day. Flax seed oil can greatly help reduce constipation and acts as a gentle laxative. Flax seed oil has the ability to lower inflammation in the body due it its high omega fatty acid content. Flax seed oil is a great addition to yogurt, smoothie bowls, and dressings for your salad. It does have an interesting flavor, so make sure to taste test it before you use it.

So, this Chanukah, as you’re standing over your stove top frying up yet another batch of golden latkes, know that the oils you’re using will enhance the wellbeing of your loved ones. But frying isn’t the only way to use oils on Chanukah. You can spray latkes with olive oil and roast them in the oven for a lighter option and use the oils mentioned here for your salads, dips, dressings, marinades, and your skin and mouth care too! The options are endless. A freilichen Chanukah!

Suri Sprei is the founder of Wellness Redefined and is a graduate of the Global College of Natural Medicine. She is a Certified Holistic Health Practitioner and Nutritional Consultant and has 15 years of experience in her field helping clients navigate chronic health challenges through food, herbs and supplements. Her Instagram is @Wellness_Redefined1

r o Sad ? D SA

Your Guide to Understanding Depression

HOME AND HEALTH CENTER

By Penina Pultman PA-C The 10-year-old who has lost a beloved grandparent. The teenager who is being bullied. The breadwinner who was downsized and has yet to find a new job three months later. The new mother who is feeling moody, overwhelmed, and is having trouble sleeping.

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As humans, our feelings can vacillate between any number of emotions, but the one that might elicit the widest range would be sadness. Feeling sad because you lost someone in your life, lost your job, or are going through a stressful period is a normal reaction to events like these. If you’re feeling extremely sad, you might even say you feel “depressed.” But are you really? How do you know when extreme sadness crosses over into clinical depression?

DEPRESSION VS. SADNESS

Depression differs from sadness in both its persistence and pervasiveness. While sadness may feel all-encompassing at times, there should also be times you are able to laugh or be comforted. And, like all emotions, the sadness will eventually fade and you will bounce back. Depression, however, colors all aspects of your life a dull shade of grey. It may be hard or even impossible to find enjoyment in anything, including activities and people you used to enjoy. Episodes of depression can last at least 2 weeks at a time. They can be triggered by a sad event or they can seemingly come of out of nowhere. In short, depression is a mental illness, not an emotion. Mental health professionals use the American Psychiatric Association Diagnostic and Statistical Manual of Mental Disorders (DSM-5) to help determine if someone is sad or depressed. The DSM-5 criteria include nine potential symptoms of depression. The severity of each symptom is assessed and additionally, the symptoms must not be a result of substance abuse or another medical condition. An individual may receive a diagnosis of clinical depression or major depressive disorder (MDD) if he/she experience five or more of the following symptoms during the same 2-week period, with at least one of the symptoms being a depressed mood or loss of interest or pleasure. The nine symptoms are: Feeling depressed throughout each day on most or all days Lack of interest and enjoyment in activities that were once found to be pleasurable Trouble sleeping, or sleeping too much Trouble eating, or eating too much, coupled with weight gain or weight loss Irritability, restlessness, or agitation Extreme fatigue Unwarranted or exaggerated feelings of guilt or worthlessness Inability to concentrate or make decisions Thinking a lot about death and dying and/ or suicidal thoughts or actions

TYPES OF DEPRESSION

When people use the term clinical depression, they are generally referring to major depressive disorder (MDD), as described above. However, there are many different types of depression that can make daily life difficult. Each type often has different causes, but they typically involve a loss of interest in activities that the person once loved and an overall feeling of melancholy.

Persistent Depressive Disorder

Persistent Depressive Disorder (PDD, also called dysthymia) is a mild to moderate depressed mood that lasts for at least two years. Many people with this type of depression describe having been depressed as long as they can remember. A person diagnosed with PDD may have episodes of major depression along with periods of less severe symptoms, but symptoms must last for two years in adults and at least one year in children and teens to be considered PDD.

Peripartum (Postpartum) Depression Disorder

Formerly referred to as postpartum depression, peripartum depression disorder (PPD) is full-blown major depression that women experience during pregnancy or after delivery. (The name change reflects the new recognition that depression and anxiety can also manifest during the pregnancy itself). While nearly 70% of all new mothers experience the “baby blues” after giving birth due to rapidly fluctuating hormone levels, the feeling generally subsides in about two weeks; however, for some women, the symptoms of depression can become more severe and last much longer. Left untreated, peripartum depression can affect not only the well-being of the mother but also that of the child. It can cause premature birth and low birth weight, and the feelings of extreme sadness, anxiety, and exhaustion after birth can cause mother-child bonding

issues and can contribute to sleeping and feeding problems for the baby. In the long term, children of mothers with peripartum depression are at greater risk for cognitive and emotional development issues, as well as verbal deficits and impaired social skills.

Seasonal Affective Disorder

Seasonal affective disorder (SAD) is characterized by the onset of depression during the winter months, when there is less natural sunlight. Those who reside in areas where there is little sunlight, will usually have a higher incidence of SAD. In SAD, winter depression predictably returns every year at around the same time, typically accompanied by social withdrawal, increased sleep, and weight gain. The depression generally lifts during spring and summer; however, some people can experience SAD in the spring or early summer.

Psychotic Depression

Psychotic Depression occurs when a person has severe depression plus some form of psychosis, such as hallucinations (seeing or hearing things that aren't there), delusions (false beliefs), and paranoia (wrongly believing that others are trying to harm you).

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Bipolar Disorder

Bipolar disorder is different from depression, but is included in this list since individuals with bipolar disorder experiences episodes of extremely low moods that meet the criteria for major depression (called “bipolar depression”). However, a person with bipolar disorder also experiences extreme high – euphoric or irritable – moods called “mania”.

CAUSES OF DEPRESSION

Depression is a complex illness that can have many triggers. There are even times when people

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are depressed for no clear reason. Some people and personalities are more prone to experience depression. For example, individuals who have low self-esteem, who are perfectionists, and who are sensitive to criticism are naturally more likely to be depressed. Although a gene has yet to be discovered that is directly linked to depression, individuals with a family history of depression are more likely to also experience depression. Whether this trend is due to biology or learned behavior is still open to debate. Sometimes, depression happens because of a major illness or chronic

health issue that drastically changes the person’s lifestyle. Ironically, the depression often aggravates the condition, as it can intensify pain, as well as fatigue and sluggishness. The combination of chronic illness and depression can cause people to isolate themselves, which is likely to exacerbate the depression and a downward spiral ensues. Depression rates are high among patients who have a heart attack, cancer, diabetes, chronic pain syndrome, impaired thyroid function, and other conditions. Depression can also be an unfortunate side effect of some medications. Additionally, nearly 30% of people with substance misuse problems also have major or clinical depression. Even if drugs or a lcohol temporarily make the individual feel better, they ultimately will aggravate depression. N e g a tive life events such as losing a job, being in a dysfunctional relat ionship, stress at work, divorce, and bereavement can increase a person’s chances of being depressed; however, it’s often the way a person deals with these difficult situations that determines whether or not depression develops and not the event itself. Depression can have a biological base. Researchers have noted differences in the brains of people who have clinical depression compared

with those who do not. Since the brain plays a major role in the control and balance of emotions, research in brain chemistry is the key to understanding how and why depression develops in the first place. Neurotransmitters are chemical messengers which carry signals between nerve cells in the brain. Researchers now believe that when the body produces low levels of the neurotransmitters norepinephrine, serotonin, and dopamine, among others, nerve cell communication in the brain decreases. Researchers aren’t entirely sure what lowers the levels of these neurotransmitters— biology or the stress hormone cortisol are some possibilities—but what is known is that when this happens, the brain may not receive the signals it needs to know when to fight, flight, experience pleasure, sleep, eat, reduce pain, or ease anxiety. This disconnect can cause a person to experience symptoms of depression like insomnia, decreased appetite, or irritability.

TREATMENT OF DEPRESSION

Often, the biggest hurdle to diagnosing and treating depression is recognizing that someone has it. Unfortunately, about half of the people who have depression never get diagnosed or treated. Once diagnosed, depression is very treatable and most people see improvements in their symptoms with lifestyle changes, psychotherapy, medication, or a combination of the three. If depression is suspected, a visit to a primary care doctor is recommended. The doctor will do a physical examination, review all medications that are being taken, discuss any family history of depression or other mental illness and possibly run some lab tests to rule out other conditions that may cause depression such as a virus, hormonal or vitamin deficiency, or illnesses. The doctor

can also refer the person to a mental health expert like a psychiatrist, psychologist or a therapist for treatment. Many people with mild to moderate depression can recover with talk therapy and self-care strategies such as getting enough sleep and exercise, eating healthy, sunlight or light therapy (especially useful for SAD), and support from friends, family or a support group.

even cancer, and just like other conditions sometimes require medication for their treatment, depression may also require medication to fully resolve. If left untreated, depression can more severe over time as the brain becomes accustomed to the depressed state. The highest success rate in terms of resolving depression is when

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Of the many types of talk therapy, cognitive behavioral therapy (CBT) is one of the most effective treatments for depression as it teaches the depressed individual how to change any negative thought or behavior patterns that may be contributing to or worsening their depression. If symptoms don’t improve or the depression is considered moderate to severe, medication might be necessary. Sometimes the family doctor may offer to prescribe an antidepressant, but a psychiatric provider is best-qualified to treat depression. Psychiatric providers are more experienced in the nuances of prescribing psychotropic medications and are better equipped to diagnose specific mental health conditions. For example, bipolar disorder is a disorder that may be initially misdiagnosed as depression but requires a very different course of treatment. The psychiatric provider can also provide psychotherapy

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Taking medication for depression should not be viewed as a failure. Depression is just as serious as diabetes or

therapy and medication are combined. The psychiatric provider will prescribe antidepressant medication to treat the depressive symptoms. These medications can help change the brain chemistry that causes depression. Selective serotonin reuptake inhibitors (SSRIs) such as Prozac (fluoxetine) and Zoloft (sertraline) among others, are the most-prescribed medications for depression today. SSRIs have been found helpful for both severe and non-severe depression, and they also tend to have fewer side effects compared to other antidepressant types.

Antidepressant medications take time to work— usually 4 to 8 weeks—and symptoms such as problems with sleep, appetite, or concentration often improve before mood lifts. Some antidepressants have side effects, which often improve with time. It is important to give medication a chance before

dose, augment, or change medications, People with difficult-to-treat depression who don't get better with a first medication are likely to improve by trying a new medication or ada second medi-

cation.

ding

Sometimes depression does not respond to medication and other forms of treatment are necessary. Electroconvulsive Therapy, Vagus Nerve Stimulation, and Transcranial Magnetic Stimulation are three such options and are beyond the scope of this article. In 2019, the FDA approved Spravato, a revolutionary new medication for treatment-resistant depression, that involves using eskatamine via a nasal spray. Spravato is self-administered under the supervision of a healthcare provider at a certified medical facility. After receiving Spravato, patients need to remain under observation for two hours to monitor for any potential side effects. Spravato starts working very quickly. In clinical studies, many people who took Spravato felt improved depression symptoms within four hours of taking the drug. deciding whetheror not it

works.

Psychiatry is an art as well as a science. If the first medication isn’t helping or side effects are severe, the psychiatric provider will try to maximize the

Recovering from depression isn't easy, and each person's journey is different. But treatment works. It may take time, but with the right combination of medication, support, and lifestyle habits, people suffering from depression can emerge from the darkness into the light.

Penina Pultman is a psychiatric physician associate with a private practice in Brooklyn, NY. Her practice is REMS certified to administer Spravato. She is affiliated with Weill Cornell psychiatry professor Rabbi Richard Louis Price, M.D. To schedule a consultation, call 917 275 7878 or email info@healthsjourney.com.

27 HOME AND HEALTH CENTER

Laundry Room Ideas to Make Your Small Space as Functional as Possible

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Love it or hate it, doing laundry is unavoidable. While there are a few tricks to make the weekly chore less tedious (sorting your dirty clothes at the end of each day, for example), the steps you follow to properly wash and dry your clothes, linens and bedding is fairly set in stone. So, if you're looking for ways to make laundry day run more smoothly, your best bet is to take a look at the room itself. These laundry room ideas are full of practical storage solutions and organizing tips, which help you maximize your space, no matter how small. Decor

is equally important, especially since you spend so much time in this room: Browse through these beautiful laundry rooms to see different ways that people have incorporated farmhouse, modern or classic style into their space without compromising its functionality. Here, you'll find smart ways to tackle different room layouts and appliance types (stackable versus top-loading washing machines), everything from DIY organizers to corral laundry room accessories to built-in cabinets that are large enough to hold laundry detergents, steam irons, and laundry hampers.

1 Give Your Laundry Supplies a Home Find a place for all of your laundry day essentials — detergent, dryer sheets and stain removers — in drawers, baskets, and canisters.

Mount Dryer Racks to the Wall Instead of taking up precious floor space, mount a few drying racks straight to the wall. When they're not in use, you can fold them up, so they don't get in the way of washing, drying, and folding.

DIY Clothes Hanger

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Suspend an old ladder from the ceiling and hang clothes on the rungs to keep them wrinkle-free.

Designate a Spot to Divide Dirty Laundry Use drawers to sort delicates, colors, and whites (or however else you like to divide up your laundry). Wire mesh baskets, as shown here, are the ideal option since they air out dirty clothes before washing.

Stack Hampers on Top of One Another DIY a wooden shelving system with slots big enough to store two or three laundry baskets on top of one another.

Go With a Space Saving Storage Solution A mix of drawers and pull-out shelves let you designate specific spaces to store laundry products, keep laundry hampers out of the way, and properly fold clean clothes.

Attach a Hanging Rod Ample counter space is a must in any laundry room, but this design also incorporates a hanging rod, which will come in handy when it comes time to use your garment steamer.

Use Your Machine's Exterior Affix a bin to the side of your stackable machines to ensure that you have exactly what you need within arm's reach. Go with something that can easily be removed and cleaned, like a flat-backed wire basket.

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Add a Free-Standing Shelving System A free-standing shelving system can hold all of your supplies without getting in your way of doing laundry: Store detergents on the shelves at waist level, handheld appliances down below, and spare hangers and cleaning products up above.

Warm up the Room Like it or not, you spend a lot of time in your laundry room. Make it a warm and inviting space by incorporating modern farmhouse elements, like a faux brick wall and black wire baskets.

Build a Countertop Fashion a countertop from plywood, giving you ample space to fold your clothes right out of the dryer.

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Keep Products Within Reach While you might be tempted to tuck your detergents, dryer sheets, and stain removers in drawers, it's way easier to leave them out in the open. Decant them into glass jars, bottles and canisters before adding custom labels, allowing you to see what's what.

13 Roll a Cart Between Machines We all know the struggle that comes with side-by-side machines, often becoming cluttered with lost socks, dryer sheets and dust bunnies. If you have a bigger gap between the washer and dryer, fill that space with a shelved cart that you can roll in and out.

Double up the Hanging Bars Fill unused wall space with tension rods to hold clean items before they go into the closet. Plus, baskets on wheels make it easier to move clothes to and from the washer and dryer and around the house.

Turn a Closet into a Laundry Room No laundry room? No problem. Convert a closet by adding extra shelves and rods, then use the backs of the doors to hang supplies on.

Hang a Pegboard Wall The laundry room can easily become an unorganized drop spot. Attach a pegboard to a blank wall to corral all of your cleaning supplies and miscellaneous items.

Invest in Matching Storage Identical wire baskets add a uniform look to open shelves. Store your favorites down low and the supplies you don't use as often up top.

Hide Stepladders and Ironing Boards Stow your most-used items where you can easily get to them, including in between your washer and dryer.

DIY Your Own Lint Bin

HOME AND HEALTH CENTER

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Use a plastic file box as a disposal system for lint. Hang it on your wall next to your dryer for easy clean-up.

Label Bins and Baskets Nothing looks neater than perfectly labeled baskets and bins. Go with chalkboard labels, so you can easily rewrite when needed.

21 Create a Dryer Sheet Dispenser With this quick and easy DIY, an old tissue box cover becomes the perfect dispenser for dryer sheets. It looks super chic, making it a great addition to any shelf.

Pick a Decorative Hamper A pretty hamper can double as organization and decor, if done right. Make sure it's in a visible spot, so the entire family knows where to leave their dirty laundry.

Install a WallMounted Drying Rack To save major space in small rooms, consider a wall-mounted drying rack for an easy spot to leave those delicates to dry.

Keep Baskets Handy Whether you're carrying a load of laundry upstairs or need a drop spot for towels, a basket keeps everything looking neat and tidy. Give yourself some options: Keep a handled one nearby for dirty laundry sweeps and an oversized one on top of your appliances to catch miscellaneous items.

Increase Hanging Space Use the empty space above your washer and dryer to hang clothes. Mount a pull-out drying rack to the wall, giving you the option to keep it closed when you don't have anything to dry.

Bring in a Bookshelf Bookshelves are a great solution for spaces low on built-in storage, including your laundry room. Fill the shelves with odds and ends, like stain-specific removers and extra linens.

Make Laundry Supplies Look Luxe

HOME AND HEALTH CENTER

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A glass container and scoop turn detergent, laundry pods or other cleaners into a decor moment. Just be sure to keep the jars safely out of the kids' reach.

HOW TO REMOVE CANDLE WAX FROM JUST ABOUT ANYTHING. From Painted Walls:

From Carpet:

From Hair:

Place several sheets of paper towels over the wax you want to lift off the wall. Warm your iron to the lowest setting and, working in short intervals, run the iron over the paper towels. The wax should transfer to the paper towels. You can also use a hair dryer, wiping off the excess wax as it melts.

Place a paper bag over the wax. Put your iron on a low heat setting and run it over the bag on the waxy spot. The wax will be absorbed by the paper.

If the wax is on the tips of hair, place them in hot water to melt the wax. If closer to the root, or on short hair, massage olive oil into the hair to help loosen the wax.

From Wood:

From Fabric:

From Sink/Bathtub:

Use a blow dryer to soften the wax and then wipe it away with a soft cloth. Resist the temptation to chip away at the wax. This can damage the wood or finish.

Take a 2-step approach. First, put the fabric in the freezer for about thirty minutes. Then, remove the fabric and scrape off the cold wax. Lastly, use the warm iron and paper bag method to remove the wax stain from the fabric. Finish it off by applying a little straight laundry detergent directly to the stain and washing as directed. If the wax leaves a particularly noticeable stain, you can also treat it with stain-remover if the fabric is washable.

Use a credit card or other plastic scraper to remove the wax. Use boiling water to loosen the wax, if necessary.

From Small items: The easiest way to remove candle wax from small items, like candle holders, is to place them in the freezer. Once the item is cold, remove it from the freezer and tap off the cold wax.

Hair Makeup Tips and Tricks by

IE M CA

use foundations that are he cold lightweight with a dewy weather is finish such as the Dior coming Airflash Foundation (2). and that Then we set the skin means using a translucent it’s time to change powder that is not up the way we prep heavy. Laura Mercier is our skin and apply our a great option. makeup! The trick to S S flawless makeup in the E Every season has trending S, ST winter is to make sure your MA TI colors. The colors on trend R KEUP A skin is well hydrated before the for fall this year are natural color makeup goes on! shades like gold, taupe, and bronze. Deep It’s very important to prep the skin well using a very hydrating moisturizer. I like the Weleda Skin Food Moisturizer (1).

HAIR & MAKEUP CENTER

Once you’ve made sure to moisturize, it’s time to apply foundation. I like to

corals and nudes are great lip colors. Have a beautiful winter!

Xoxo, Cami

Good s Trick

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In order to get a flawless makeup application it is vital to prepare the skin well. Starting with a clean face is key! Before I apply any products on the skin, I use a cleanser or a cleaning wipe to cleanse the skin. Neutrogena wipes (3) are my favorite for cleaning the skin. I use the wipes to clean around the eyes,nose, and lips to take off any leftover makeup or products. Make sure to wash your face thoroughly before going to bed. After you wash your face, moisturize your face and around your eyes.

inter time calls for oversized sweaters, sweatshirts, turtlenecks,

coats and scarves.

before leaving your house, and this should minimize the static. You can also invest in a travel size bottle of Static Guard to keep with you, so that when you get to your destination you can maintain your hair and wigs on the go.

TYLIST

These garments can get Your wig may become in the way of wearing extremely knotty after your hair or wig down. wearing it for a while, Therefore I highly so I suggest brushing recommend investing it out and making sure in some scrunchies. all of the knots are gone Scrunchies (1) will S S before placing it back on minimize the extreme O R YO CHEVED G your wig head. You may also knotting that can happen. add a little bit of cream or oil to it. Right before you go out put your Bed Head by Tigi (3) is a great cream, and hair or wig into the scrunchy to hold all of you can find it in any drug store (it’s a pink your hair together. bottle). When you take out the scrunchy, there’s I hope you find these tips helpful! a big chance that your hair/wig will be staticky so I highly recommend purchasing Stay warm, good old fashioned Static Guard. Static Guard (2) can safely be used on both hair and wigs. Spray over your hair/wig softly

Xoxo Yocheved

Good s Trick

When it comes to frizzy hair, there are many different ways to get it under control. 1- Use a good mousse, such as Tresemme Extra Hold (4) or L’Oréal Curl Boost (5). Those products can help keep frizzy hair tame. 2- Here’s a cool and brilliant trick that my cousin used to do growing up. After taking a shower in the evening, tie a bandana tightly around your head and go to sleep with it on. This will ensure your hair dries super flat and smooth. When you wake up in the morning and take off the bandana, most of the frizz will be gone. 3- Another good idea to control frizzy hair is to use a strong hair spray around your hairline, and then comb it back into a pony. This will give you a smooth, clean & polished pony tail. You can use Tresemme Extra Hold (6) or Got2be hairspray (7).

CHA NU KAH CHANUKAH CENTER

SECT

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A H

TION 55

ATrip Back tothe Chashmonaim Era CHANUKAH CENTER

By Pierre Mekdoshim

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e’re all very familiar with certain basic details and elements of the Chanuka story: the jug of oil, Greeks on elephants, the brave Maccabees and all the other highlights of holiday. However, what many of us forget is that the events of the Chanuka story didn’t occur in a vacuum. They were the culmination of political, military, and religious trends that were active both within the land of Israel and without. Civil war, the fortunes of empires, schismatic religious disputes: some of the most powerful forces of history played very important roles in the era of the Chanuka story. Nor does the story end with the miraculous lighting of the Menorah in the Beis Hamikdash. That was only the beginning of the reign of the house of the Chashmoanim, an era that lasted for 103 years, during which many epochal events occurred. Just who were the Chashmonaim, and what was the nature of their reign? As we explore their story, we will learn about the saga of this tragic dynasty and examine modern-day archeological discoveries that shed light on what life was like during this era.

THE HOLY REBELS At the time of the year 167 BCE, Israel was under the dominion of the Seleucid Greeks. Politically and spiritually the Jews were utterly dominated, and Hellenistic influence was actively spread throughout the land. The holy rebellion of Matisyahu and his sons, which we all know so well, occurred during this era. However, the Greeks did not give up the fight after the miraculous victory and the rededication of the Beis Hamikdash. All told, the Jewish war against the Greeks lasted for over twenty-five years, during which several of the members of Matisyahu’s family perished. After signing a peace treaty in the year 142 BCE, a sovereign Jewish state was established in the land of Israel. The first leader of the house of the Chashmonaim, Shimon Ben Matisyahu, did not call himself a king. He knew that only descendants of the Davidic line could be kings of Israel. Instead, he called himself a “Nasi”, a more generic term for leader, but in essence he assumed the mantle

of a kingship. As the Ramban points out in his commentary to the words in Bereishis 49:10 “Lo Yasur Shevet Me’yehuda: the scepter [of rulership] shall not depart from Yehuda” although the original Chashmonaim were Tzadikim of the first order, they made a grave mistake in taking the monarchy for themselves. Monarchy is meant to be placed in the hands of Yehuda’s descendants, and the ultimate deterioration of the Chashmonaim, and all the tragedies that befell them, have their roots in this fundamental error. Unlike their father, Shimon’s descendants quickly forgot the subtle distinction between Nasi and Melech. Like many others throughout history, the new ruling dynasty became very ambitious in its expansion of its dominion over people and territory. Their original decision to maintain power instead of relinquishing it to its rightful owners became their undoing. In one of many missteps, Yochanan Ben Shimon forcibly converted the Idumeans, a non-Jewish tribe, when he captured their land. It was from these forcible converts that King Herod descended, one of the most complicated and catastrophic rulers the land of Israel has ever seen. The next king to reign was Alexander Yanai, Yochanan ben Shimon’s son. Although he was only two generations removed from the great Maccabees, Alexander was almost completely Hellenized, and sided largely with the Tzedukim and against Jews who believed in Torah She'Baal Peh. A particular low point of his reign was when he massacred 800 Jewish families, and hosted a Greek style feast as the murders occurred. After his death, the mantle of rulership was assumed by his righteous widow, Shlomtzion, sister of Rabbi Shimon ben Shetach. Her reign was one of the few bright spots of the Chashmonaim dynasty, during which there was peace and cooperation between the monarchy and the sages. That brief period would end with the reign of her sons Hyrcanus and Aristablos, during which the land of Israel descended into civil war, eventually leading the Romans to take control of the land. Over the course of the 103 years, the dynasty begun by such righteous heroes became a decrepit

shell of its former self. By the end, the Chashmonaim were virtually indistinguishable from the Misyavnim against whom their ancestors had fought so hard to save the land of Israel. This tragic decline is best encapsulated by the Gemara in Bava Basra 3b, which says that anyone who says they are from the house of the Chashmonaim is actually a slave. This sums up the complete deterioration of the Chashmonaim from their roots as holy rebels to their ultimate end as desiccated and decadent pretenders to the throne.

where the best wheat was found, which would be used for the meal offerings in the Beis Hamikdash. Researchers used this as an indication that Kohanim lived in Muchmas. This could corroborate the account found in the book of Maccabees, where we are told that Yonatan, brother of Yehuda HaMacabee, made Muchmas his headquarters after his brother’s death. That means that this menorah might have been engraved by an actual Macabee, or someone who knew one of them.

All told, the Chanuka story and the events that followed form a bittersweet and familiar chapter of our history: miraculous triumph unraveled into something more tragic and human. However, this era leaves us not only with valuable lessons for future generations of Jews, but fascinating physical remnants, which have been uncovered in the modern era through the tremendous efforts of archaeologists and researchers. These discoveries shed light on the connections between Chanuka and the later era of the Chashmonaim dyansty, as well as the history of the era itself.

THE HASMONEAN HOUSE

CHANUKAH CENTER

THE MUKHMAS MENORAH Last Chanuka, a paper was published by Dr. Dr. Dvir Raviv of Bar-Ilan University that described a fascinating archeological discovery. During a survey of Yehuda and Shomron in the 1980s, archaeologists uncovered an image of a seven branched menorah engraved at the entrance of tomb. While Menorahs were a common decorative motif on tombs, this is one of the rare examples that dates back to the era of the Chashmonaim. The fact that the menorah depicted is more ornate led the researchers to believe that this Menorah was not meant as a general Judaic symbol, but rather as an evocation of the actual Menorah from the Beis Hamikdash, which had played the central role in the Chanuka story. The connections to Chanuka didn’t end there. The tomb was located slightly northeast of Jerusalem, near the Arab village of Mukhmas. The first Mishna in the eighth perek of Masechtes Chulin tells us that Muchmas was the location

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Another major discovery connected to the story of Chanukah was the 2013 discovery of the first ever structure in Jerusalem dating back to the Chashmonaim era. Up until then, there had been many pieces of pottery discovered, as well as remnants of fortifications. But the conspicuous absence of any extant domicile was a glaring gap in the historical record. Then, in 2013, during excavations in the Givati parking lot near the city of David in Jerusalem’s old city, archeologists discovered the building. They were able to place it as dating back to the Chashmonaim era because of the style of building as well as pottery and coins they found inside. This could have been the home of people who may have had a front row seat to watch as the brave Maccabees wrested control of the Beis Hamikdash back from the Greeks.

STRANGLEHOLD IN THE DESERT In ancient times, incense trading was big business. The Nabateans, an ancient Arabic race, were the big players in the incense industry, transporting expensive substances such as frankincense and myrhh from locations within modern day Jordan to ports on the Mediterranean, where it could be shipped overseas to places like Greece and Egypt. This trade route was known as the incense road, and in a fascinating example of ancient geopolitics, archeologists have discovered how the Chashmonaim kings’ hunger for power and control affected the trade of the era. Archeological discoveries in 2009 found remnants of a massive fortress on the high ground

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MENORAH ?

near Sdei Boker, overlooking Nachal Besor. Researchers dated the building back to the reign of Alexander Yannai, grandson of Shimon, and it revealed a crucial piece of the puzzle that had been previously unknown: how much territory did the Jews control? At least during Alexander Yannai’s reign, the Jews’ power extended into the Negev, including a crucial section of the incense road. Since the Nabateans were the Jews’ enemies, they throttled their business and allowed no spice to be traded for several decades. Another interesting discovery at the fortress were many imported vessels and evidence of foreign wine. This led the researchers to conclude that the military force at this fortress responsible for thwarting the Nabateans was predominantly made up of foreign mercenaries, not Jewish soldiers. That a Jewish king would have difficulty recruiting Jewish soldiers, or that he wouldn’t trust them, fits with what we know about that era, with its sharp political and religious divisions among different factions of Jews.

THE WINTER PALACE Like every other monarchy, the Chashmonaim built massive palaces to serve as seats of power for themselves. The most highly researched of these are the winter palaces, originally discovered by Sir Charles Warren in the 1800’s as he searched for the location of biblical Yericho. Excavations continued through the 1970’s, during which the true nature of the site was slowly uncovered. The site showed evidence of the luxury that the Chashmonaim enjoyed, but also, surprisingly, that there was a strong loyalty to halacha. The palace is thought to have been built by Yohanan Ben Shimon, sometime in the years 134-104 BCE and fortified by his son Alexander Yannai. In the year 31 BCE, an earthquake destroyed the palace, although later King Herod used the same site for a palace of his own, building a royal domicile on the previous dynasty’s ruins, a dynasty that he had overthrown (see Bava Basra 3b) The palaces were built in Wadi Qelt, the valley beneath the cliffs of Judean desert. Along the entrance to the valley were two fortresses, that could protect the ruler from any attacks. The

palaces were built at a low altitude, very close to sea level, so that the residents could enjoy warm winds and more comfortable temperatures during the wintertime. It was roughly a day’s horse ride to Jerusalem; this meant that the ruler could still send and receive messengers, staying on top of the situation even while away from the capital. The palace featured beautiful frescoes, and open-roofed courtyard and gardens. There were two major swimming pools, and a network of lead-lined pipes which delivered water from aqueducts to all the palace features. Aside from the main palace, archaeologists also discovered what they called the “twin palaces". They hypothesis behind these two very similar buildings is that they were built by Queen Shlmotzion to placate her two sons Hyrcanus and Aristobulus, who were perpetually locked in a bitter rivalry, the idea being that equal-sized palaces would give them one less thing to fight about. A fascinating contrast to all the luxury of the winter palaces were the mikvas discovered in the winter palace. While the rest of the palace was built with the finest in keeping with the latest technology and Greek aesthetics, the mikvas were built in accordance with every strict dictate of halacha. The explanation seems to be that since the chasmonaim were kohanim, they needed to be tahor in order to eat teruma and other items.

THE OLDEST MENORAH? Last year, another fascinating discovery was made. An actual lamp was found near the city of David, complete and unbroken. Nearly 2000 years old, the lamp was found along the pilgrimage road, along which Jews would make their way each year as they were oleh regel. Although shards of pottery lamps are a very common item to discover in an archaeological dig, a complete lamp is an exciting event. Although it is somewhat speculative, it is possible that these lamps were used to light Chanuka lights in the immediate aftermath of the Chanuka story itself. Perhaps people who could remember the nes of the oil, or those who heard about it from their families, lit this lamp, and remembered the miraculous victories of the Maccabees.

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Eight Interesting Facts About Doughnuts by Dr. Yvette Alt Miller

Doughnuts, or sufganiyot in Hebrew, are a quintessential part of Chanukah in Israel and much of the Jewish world. Fried in oil, they recall the miracle of oil that burned for eight days. Here are eight interesting facts about doughnuts: Ancient Origins

Fried dough - the precursors to today’s doughnuts was enjoyed in ancient times throughout Greece and Rome. Strips of dough were fried, often in olive oil, and then sprinkled or spread with ingredients to add flavor. One popular coating was honey. The classic Greek dish loukoumades - fried dough coated with honey and sometimes sprinkled with cinnamon, sesame, or other ingredients - recalls this ancient dish. Another popular coating for these early doughnuts was

garum, a type of fermented fish sauce that was incredibly popular in ancient Greece, Rome and Byzantium. Food historian Sally Grainger likens garum to ketchup in the ancient world, and it seems that ancient Israel was no stranger to this savory doughnut topping: 2,000-year-old jugs of garum were found in King Herod’s palace atop the ancient fortress of Masada. Modern scientists analyzing the contents of the garum jugs found that they were likely imported all the way from Spain.

Bringing Doughnuts to Europe Fried dough was popular throughout the Middle East during the Medieval period. These doughnuts differed from ancient pastries in that they were made with yeast, much like modern doughnuts are today. Because too much sugar kills yeast, these doughnuts weren’t terribly sweet, and it was popular to drench them in sugar syrup once they were cooked. These Middle Eastern delicacies gradually spread into Europe, aided in part by Jewish merchants and cooks. To this day, many Sephardi Jews prepare “Bimuelos” for Chanukah: delicious yeast doughnuts which are first fried and then drenched in a sugar syrup, often flavored with lemon, rose water or orange-blossom water. Some Egyptian Jewish communities call these sticky types of sweets “zalabia”; in Iraqi Jewish communities, they are sometimes called “zengoula”. The first recipe for a jam-filled doughnut was published in Germany in 1485. At the time, many doughnuts were filled with savory fillings such as fish or mushrooms, but it seems that sweet doughnuts were becoming popular, too. “Gefullte Krapfen” is a recipe for a dollop of jam placed between two rounds of yeast bread and deep fried in lard.

Making Doughnuts Kosher

Doughnuts soon became popular across Europe, especially after it became more common to keep chickens and eggs were more plentiful; the addition of eggs to the yeast dough of doughnuts rendered a denser dough that absorbed less oil. Germanic cooks soon were cooking Berliners, as they called their fried yeast-based doughnuts. In Austria, doughnuts were called krapfen, and in Poland, they were known as paczki.

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Jewish cooks in Europe made one key change to each of these delicacies: instead of frying doughnuts in lard, they substituted other fats, including schmaltz and goose fat. In Poland, Jews called their variation ponchiks, and soon adopted them as a Chanukah specialty.

Coffee and a Doughnut

In the 1700s and 1800s, Europeans began eating doughnuts as an accompaniment to a new drink that was sweeping Europe: coffee. Jews were highly instrumental in spreading the taste for coffee throughout Europe. The first coffee houses in Europe, opened in 1632, in Livorno, Italy, were opened by Jews. England’s first coffee house was opened in Oxford, in 1650, by a Jewish immigrant from Lebanon called “Jacob the Jew”.

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Jews owned many coffee houses in France, Germany, the Netherlands, and elsewhere, and in many cases, they offered pastries - including doughnuts - to go with the new beverage. As coffee gained in popularity, so did doughnuts, the perfect accompaniment to a hot cup of coffee in the morning or for an afternoon snack.

Doughnuts for Everyone

Doughnuts were introduced to the New World by Dutch settlers and were a popular home-made treat. During World War I, both the Red Cross and Salvation Army gave American servicemen doughnuts as a tasty treat; after the war, thousands of servicemen returned home with greater taste for doughnuts than ever before. Across America, local bakeries ramped up their doughnut production. Doughnuts were still a local delicacy though, of varying quality, until a Jewish immigrant invented the first means of mass-producing doughnuts. Adolph Levitt was a Jewish refugee from Russian pogroms who moved to New York and opened a store in Harlem in which he made doughnuts. In 1920, he devised an automated doughnut making machine, allowing cooks to produce hundreds of high-quality doughnuts a day. In 1925, Mr. Levitt produced a doughnut mix that bakers could use with his machines, guaranteeing consistent quality. The demand for doughnuts exploded. Mass produced doughnuts, made using Mr. Levitt’s machines, were called “the food hit of the Century of Progress” at the 1934 Chicago World’s Fair. Doughnut production was also affected by strict American fire safety laws, which made it difficult for ordinary bakers to conduct large-scale frying operations. More and more, specialist doughnut making companies produced America’s doughnuts and sold the cakes to restaurants, bakeries and cafeterias. By the 1950s, Adolf Levitt’s company, the Doughnut Corporation of America, was selling over $25 million worth of doughnut making equipment each year, and doughnuts were America’s favorite pastry.

Franchising Doughnuts

In the mid-20th Century, William Rosenberg, a Jewish son of immigrants who was living in Dorchester, Massachusetts, operated a corporate catering business. He noticed that coffee and doughnuts alone accounted for nearly half of his business, and he quit to focus on doughnuts and coffee full time. He opened a doughnut shop in 1948 and introduced an innovative new gimmick: offering 52 varieties of doughnuts, enough for customers to sample a new doughnut type each week of the year.

Within a few years, Rosenberg began franchising other doughnut shops, and he soon changed the name of his chain from the original name, “Open Kettle” to something catchier: “Dunkin’ Donuts”. By the time Rosenberg died in 2002, Dunkin’ Donuts had over 5,000 outlets, including 40 under kosher supervision, in 40 countries around the world. Dunkin’ Donuts’ success had also spawned a number of imitators, ensuring that the craze for doughnuts continued to grow.

Millions of Doughnuts

Always popular, doughnuts have become even more sought after in recent years. In the United States, it’s estimated that consumers spend over half a billion dollars on the round confections annually. In the US, convenience stores alone sold 391 million doughnuts in 2014. Canadians might consume the most doughnuts in the world: they have more doughnut shops per capita than any other country. Britain is in the midst of a doughnuts moment: the Daily Telegraph called doughnuts Britain’s new favorite treat in 2017.

Israeli Doughnuts: Sufganiyot

In Israel, plump, jam or custard-filled sufganiyot, as doughnuts are known in Hebrew, are enjoyed each year at Chanukah. One recent survey found that 80% of Israelis eat at least one doughnut during the eight-day festival. Sufganiyot derive their name from a spongy dough that’s mentioned in the Talmud: sofgani. These Israeli confections aren’t doughnut shaped at all: instead of having a hole in the middle (which helps create a more evenly cooked doughnut), sufganiyot are baked round, then injected with a filling after cooking. About 70% of sufganiyot are stuffed with jam, but Israeli bakers experiment with other fillings such as caramel, espresso cream, chocolate, halva - even fillings flavored like the popular Israeli peanut snack Bamba. Each year, Israelis consume about 24 million sufganiyot. The Israeli Defense Force alone buys about half a million sufganiyot for the troops. In recent years, sufganiyot have become popular outside of Israel, as a tasty addition to the Chanukah table.

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By Raizy Fried @raizyscookin

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Comes Chanukah season and everyone is trying to come up with a creative party theme idea because themes make even fun parties more engaging and exciting! If you feel stuck when it comes to party themes, remember that, while elaborate detailed themes are adorable, if you just stick to a color palette, your table will look very sharp, as well. If you want an “easy theme,” I always say choose two colors that go well together such as black and white, blue and white, pink and green or blue

and orange etc. Then all you need to do is look for those colors when you’re shopping for party goods. No matter how easy it sounds, your tablescape will automatically look attractive and planned when the colors are coordinating. Then there are the massive themes, the interactive ones with the details. There are so many ideas out there. We’ve got everything from parties styled according to an object, a certain time period in history, a favorite character, or a certain aesthetic. We’ve seen “Chinese parties”

where the guests were served a fun Chinese menu enjoyed with chopsticks. That’s fun! But you know what’s even cooler and “funner” (if that’s even a word)?!? A World Themed party! Here's a pretty Travel Theme birthday party we arranged a while ago for someone special! We had a big oaktag sign reading "_______, You mean the “world” to us!", but you can also use the same theme and write "World's” best Father/Sister/etc." for a birthday party. Although this was a birthday party, this theme works so well for a Chanukah party, too.

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A World/Travel Theme party can be created in a variety of styles; you can go rustic, playful, shabby-chic, modern or elegant. But if you know me and my love for elegance, you won’t be surprised that I couldn’t help myself and worked around gold. Oh, me and my favorite gold! I

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created a warm ambiance using an earth-toned color palette with plenty of candles and votives around the center of the table. A pretty globe served as the centerpiece. Each place setting was decorated with a world map placemat and a little suitcase, filled with candy, as a party favor. It was a beautiful elegant event, though it doesn’t necessarily have to be. Now let’s get to the menu, because that is where you can really run with this “worldly” concept. We served dishes from different cuisines at each course, and each dish was served with its coordinating little flag. I simply printed the flags out on white address labels and stuck them onto wooden toothpicks. (I folded them in half so one side adhered to the other with the toothpick in between.)

PLATE IT: Here's the menu we served, but the possibilities are endless- you can have so much fun with this. Think your favorite Asian, Chinese or Italian food etc. OUR MENU: Appetizer: Israeli Salad with Mini Falafel Balls & Tahini Dressing Soup: Thai Vegetable Chicken Noodle Bowl Main: Mexican Pulled Brisket Tacos with Tomato Mango Salsa Dessert: French Napoleon with Fresh Fruit Salad If you don’t want to be busy serving, you can still use this concept without individual portions. BOARD IT: Create big boards in the center of the table. You can use regular wooden cutting boards for this. Each board represents a different country. You can have an Israeli pita falafel charcuterie style board, displaying falafel balls, pita breads, tahina and Israeli salad. A Japanese board can feature sushi, and an Italian board can boast different types of pasta. Put a coordinating bigger flag in the center of each board. CREATE STANDS: If you are hosting a nice number of guests and want to go all out, here’s another idea. Create separate stands for each kind of cuisine. Think an Israeli pita falafel stand, and Italian pizza stand or an American burger stand.

You can have a selection of the proper condiments and components displayed at each stand, and the guest build their own burger, taco, or design their own pizza with their favorite toppings. I’m on a roll, and there’s a party happening in my mind right now as I’m envisioning all these stands with colored flag signs perched on top of them! Japanese sushi, Mexican tacos, Italian Pizza, pasta and focaccia- you’ll be surprised at the mix of international cultures that are familiar to us and are already incorporated into our menus and lifestyle. The recipes are accessible; we make or buy the dishes anyway, and they are flavors we’ve come to know and love. If you’re going with Chinese dumplings, Israeli shawarma or Italian meatballs and spaghetti- you can whip up your favorites, or use this opportunity to explore unfamiliar territory and try something new! To plan your menu, first decide if you’re serving dairy or meat. Once that’s decided, you can make a list of the different food you want to serve. Then match your prefered appetizer-type food for the appetizer, and your favorite sweet dessert idea for dessert. Warning, this might be hard. At least, it would be challenging for me, as I always struggle with too many ideas and wanting to do it all! I mean take dessert for one. Will it be Italian gelato, French crème brulee, Australian pavlova, German black forest cake or Italian tiramisu? Or do we just stick with good old American apple pie?

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Menorah in the window

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The Holocaust Menorah by Dr. Yvette Alt Miller

Rachel Posner’s life changed in 1932. A mother of three young girls, she lived in the northern Germany city of Kiel where her husband Akiva served as rabbi for the city’s 600 Jews. Anti-Semitism was rising. Parks and buildings now sported signs reading, “Entrance to Jews Forbidden,” and the Nazis had just opened up a headquarters right across the street from her apartment. An ugly swastika now obscured the view from her window.

Rabbi Dr. Akiva Posner, his wife Rachel and their three children: from right to left: Avraham Chaim, Tova and Shulamit, at the train station in Kiel upon leaving Germany, 1933

When Chanukah came and Rachel placed her family’s menorah in their window, she was greeted once again by the sight of that swastika flag. With the Chanukah menorah in place, she snapped a photo - and when the pictures came back from the developers, she defiantly inscribed the back. “Juda verrecke” Die Fahne spricht “Juda lebt ewit” Erwidert das Licht “Death to Judea” So the flag says “Judea will live forever” So the light answers.

The back of the photograph of the Posner family’s Chanukah menorah taken in Kiel Germany.

In 2016, Yad Vashem asked the family if they could display it as part of an exhibit on Chanukah menorahs and the Holocaust - not realizing that it was still in use. “When people from the museum approached me and asked if they could use the menorah in the exposition, I told them, it’s not an artifact - it’s being used, we light it every year!” explained Akiva Mansbach.

That was the Posner family’s last Chanukah in Kiel. Rabbi Posner wrote an angry letter to the local newspaper complaining about Jews being banned from public spaces, and the local Nazi leader demanded to debate him in public - or else. Sensing just how dangerous it was becoming to live as Jews, Rachel and Akiva encouraged the city’s Jews to flee. In 1933, they left themselves, moving to the land of Israel, along with many of Kiel’s Jews.

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They settled in Haifa. Although Rabbi Posner was offered a job as a rabbi by Rabbi Abraham Isaac Kook, the Chief Rabbi of Israel, he refused, explaining that he couldn’t lead a community in Israel while his long-time community was still back in Germany. Instead, he became a librarian. Rachel and he lit their same family menorah each year, as their three daughters grew up and later, as they watched their nine grandchildren grow. Both the menorah and the picture of it that Rachel snapped in 1932 “were part of the family’s history, but nobody ever made a big deal about it” explained Yehuda Mansbach, Rachel and Akiva’s grandson. Today, the menorah sits in Yehuda’s window, but instead of facing a Nazi headquarters, it looks out over his yard in Beit Shemesh, Israel. Each year, he lights it with his wife and eight children. The menorah left their house briefly in 2009, when Rachel and Akiva’s great grandson Akiva Mansbach was a soldier in the Israeli Defense Forces and brought the menorah to his base for his fellow soldiers to use.

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The Posner family’s Chanukah menorah

The museum and the family worked out a compromise: Yad Vashem could display the menorah, but would return it to its family to be used over Chanukah. Each Chanukah as the descendants of Rachel and Akiva Posner kindle the Chanukah lights in their homes in Israel, they recall their great grandmother’s powerful words, which seemed so unlikely back in 1932, but which have sustained their family and the Jewish people through the ages: no matter what befalls us, “Judea will live forever.”

Candle Safety Tips! Candles have been used as a method of home lighting for centuries. Although the past hundred years has seen electric light bulbs overtake candles as the main lighting source in our homes, millions of candles are sold every year, especially for Chanukah.

Agency (FEMA) estimates that there are more than 15,000 home candle fires every year, many resulting in injury or even death. More than half of these fires start because the candles are too close to combustible materials, which is something that can be easily preventable.

Unfortunately, lit candle use is also the cause of many preventable home fires. The Federal Emergency Management

Here are a few candle safety tips to review before you light your next candle:

1. 3.

Burning candles should never be left unattended.

If your candle is in a candle holder, it should be sturdy enough to avoid being easily knocked over.

5. 6.

2. 4.

Keep candles away from anything flammable.

Candles should be placed where children can’t reach them.

The National Candle Association recommends that candlewicks be trimmed to ¼ inch each time before burning. Long wicks can cause uneven burning and dripping.

Keep the pool of wax in the candle clear of debris such as wick trimmings.

Read and follow the manufacturer’s instructions for candle use. Most candles should be burned for only a couple of hours at a time.

Extinguish candles with a candle snuffer rather than blowing them out, as hot wax can splatter.

Finally, any talk of candle safety is incomplete without a reminder to check all smoke alarms in your home. Working smoke alarms greatly increase your chances of surviving a home fire, so

check them every month to ensure they are working properly. Wishing you and your family a lechtigen, yet SAFE Chanukah!

the Significance of Olive Oil in Judaism Shemen zayis, olive oil, is the most important oil in Judaism. As the default oil of the Torah, it has special significance and is essential in the performance of many different mitzvos.

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Menorah Olive oil was used in the daily kindling of the Menorah in the Mishkan and in the Bais Hamikdash. This oil was required to be of the utmost purity. The Torah specifies that the oil be” shemen zayis zach kasis l’maor,” pure olive oil beaten for the light. The Talmud (Minachos 86) explains this to mean that the olives were to be placed in a mortar and beaten with a pestle, not ground in a mill. This would ensure that the oil be of the finest quality and free of sediments. After the first drop was extracted, the olives could no longer be used to provide oil for the Menorah.

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Oil used for the Menorah had to be produced and stored in the strictest conditions in order to prevent its contamination with tumah (ritual impurity). In the well-known miracle of Chanukah, when the Maccabees overthrew the Seleucid Greeks and rededicated the Bais Hamikdash, only one container of oil was found with the seal of the Kohein Gadol still intact. Despite it only being sufficient to light the Menorah for one day, a miracle occurred and the oil burned for eight days which was enough time for new oil to be prepared.

By Aharon Pultman

Shemen Hamishchah Olive oil formed the base of the Shemen Hamishcha or Anointing Oil. As described in the Torah, (Shemos:30:23) this olive oil was infused with a mixture of special spices comprising pure myrrh (mar deror), cinnamon (kinnemon besem), fragrant cane (qaneh-bosem) and cassia (kiddah). The Shemen Hamishcha was used to sanctify the Mishkan and its vessels, as well as Aharon Hakohen and his sons and future kohanim gedolim. Additionally, there is a mitzvah to anoint the ko-

hein moshiach melchama, the priest anointed for war, who would speak with the people before battle. The Shemen Hamishcha was also used to consecrate the vessels of the Bais Hamikdosh and to anoint Jewish kings as mentioned regarding King Shaul (Samuel:10:1). Using the Shemen Hamishcha for a zar (outsider) or replicating it is a grave sin punishable by kares (cutting off).

Minachos

Ner Shabbos

Olive oil combined with flour was also an ingredient for various minachot (meal offerings), including the Korban Mincha.

The Mishna (Shabbos 2:2) cites the opinion of Rabbi Tarfon that one may only light the Shabbos candles with olive oil.

The Korban Mincha was the daily afternoon korban of fine flour with olive oil and frankincense that was offered in the Bais Hamikdash.

The Shulchan Aruch concludes that while there are many permissible oils with which one may light the Shabbos candles, olive oil is considered preferable.

Ner Chanukah The Gemara (Shabbos 23a) records that Rabbi Yehoshua ben Levi said, " All oils are suitable for the lamp, but olive oil is the most select of oils. Abaye said: At first, my Master, (Rabba), would seek sesame oil, as he said: The light of sesame oil lasts longer and does not burn as quickly as olive oil. Once he heard that statement of Rabbi Yehoshua

ben Levi, he sought olive oil because he said: Its light is clearer.” The Rema (OC 673:1 ) writes that olive oil is the preferred choice to light the menorah. Others add (Kitzur Shulchan Aruch, ibid) that it is also preferable to use olive oil since the miracle of Chanukah occurred with olive oil.

Cultural and Culinary Uses Olive oil has a long and storied history of cultivation and use by Jews in the land of Israel. During the first Roman Jewish war, the Jews used oil as a weapon. In the battle of Yodfat, boiling oil was poured down from the city walls on the besieging Romans. In the times of the Mishna and Gemara, oil was the main export of Jewish farmers in Galilee. Olive oil was an essential part of the everyday

diet in ancient Israel mixed with flour for cakes, for frying meat, and eaten with bread and stews. It was also commonly used as a source of fuel for lamps. Oil was used in medicine to heal wounds and bruises and in cosmetics to soothe and lubricate the body. It is worthwhile to note that during the era of the Inquisition in Spain, Inquisitors paid special attention to those who fried meat in olive oil rather than non-kosher lard, as was the common practice in Spain at the time.

Midrashei Chazal One who sees olive oil in a dream, should expect to merit the light of Torah (Brachos, 27:1).

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The sages say that one who is accustomed to eat olives is liable to forget his learning. Curiously, olive oil has the opposite effect. As Rabbi Yochanan says, “Just as the olive causes one to forget learning of 70 years, so too olive oil causes one to remember learning of 70 years.” As we have seen, olive oil is given pride of place and is an integral part of the observance of many mitzvos. But on what merit was olive oil chosen over other oils? This can be explained with the following quote from the Midrash Rabbah (Vayikrah Rabbah 31): "Rabbi Chiya taught, "'Olive oil, and not sesame oil, nut oil, radish oil or almond oil. But rather olive oil, from your olive tree." The question is why did the olive tree gain such distinction? The Midrash goes on to explain: "Rabbi Avin said, "[There is a relevant] parable

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about a king whose legions had revolted against him, but one of his legions had not revolted against him. The king said, 'I will make dukes, governors and generals from that legion that did not rebel against me.' So [too] did the Holy One, blessed be He, say, 'This olive tree brought light to the world in the days of Noach.' This is [the understanding of] that which is written (Bereishis 8:11), ‘The dove came back to him toward evening, and there in its bill was a plucked-off olive leaf.’” Yefeh To'ar explains the meaning of the parable. The legion which revolted refers to the people, animals, and even the earth which were corrupted before the flood in the times of Noach. The legion that did not revolt refers to the olive tree, which remained uncorrupted, thus explaining its merit. May we merit to see the return of the usage of olive oil in the avodah of the Bais Hamikdosh, speedily in our days, Amen.

Ultimate Guide To Olive Oil Everything You Ever Wanted to Know About Shemen Zayis, the Oil We've Used for Generations A visit to the local store for olive oil may make your head spin. With dozens of choices, which one is best? Which has the most healing properties? Which is best right out of the bottle, and which is best for cooking? Fear not, because your olive oil IQ is about to increase. In this article, you'll learn how olive oil is made, how to choose the olive oil that is right for you and your recipes, and how to store it to preserve its healthful qualities.

How Olive Oil is Made

The craft of turning olives into oil has been honed in the Mediterranean region over thousands of years, and techniques have been passed down from generation to generation. The process is truly a regional art. The method used in Greece is different from the one used in Spain, and each individual grower might have a unique way of tending the trees and producing the tasty liquid gold. Mediterranean olive trees must mature for several years before they produce olives. Careful pruning optimizes the number of olives a single tree will bear. A meticulous hand is necessary because it takes at least ten pounds of olives to produce one liter (about four cups) of olive oil. Hundreds of olive varieties exist, but only several dozen are grown commercially around the world. Some varieties are bursting with health-promoting polyphenols, while others contain few. The time at which olives are harvested also plays a major role in flavor and polyphenol content. The peak time is a short period right as the olives ripen. Olives are at their prime for only about two or three weeks. Healthy compounds then rapidly diminish over the next two to five weeks.

Picking Particulars

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It takes quite a bit of work to coax oil out of olives. Traditionally, trees were shaken or beaten with sticks to make the olives drop to the ground. Such tough treatment is not good for olives, however. Tumbling out of a tree and plopping onto the ground causes bruising. Olives are soft fruits that should be treated delicately because once they bruise, the beneficial oils within start to degrade.

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Some olive oil labels declare that their bottles' contents are made from handpicked olives. This typically denotes a better-quality oil. Some growers separate their olives into "ground" olives (those collected from the ground) and "tree" olives (those picked from the tree) and use them for different grades of oil. Many large-scale growers use a tree-shaking device and set up nets beneath the trees that catch the olives before they hit the ground. Growers must be careful when transporting olives from the trees to the processing plant. Olives are best carried in shallow containers so they don't pile up too deeply and crush one another. Any damage to the olives can trigger oxidation and fermentation, which create an "off" flavor. Olives should be processed soon after harvest because storing them also diminishes their quality.

Press Time After olives are picked, any leaves, twigs, and stems are removed, and the olives are washed. Then it's time for pressing. Back in the old days, processors used stone or granite wheels to crush the olives. Today, stainless steel rollers crush the olives and pits and grind them into paste. The paste then undergoes malaxation, a process in which water is slowly stirred into the paste. Malaxation allows the tiny oil molecules to clump together and concentrate. The mixture is stirred for 20 to 40 minutes. Longer mixing times increase oil production and give the oil a chance to pick up additional flavors from the olive paste. However, the mixing also exposes the oil to air, producing free radicals that poorly affect its quality. Modern systems use closed mixing chambers filled with a harmless gas to prevent oxidation. This method increases yield and flavor and preserves quality. The mixture may be heated to about 82 degrees Fahrenheit, which further increases yield but does allow some oxidation. This temperature is low enough to be considered "cold pressed." Next, the paste is put on mats and further pressed or sent through a centrifuge (a compartment that is rotated on a central axis at extreme speed to separate materials). When the centrifuge spins, the olive paste remnants are pushed to the sides of the compartment cylinder while water and oil are extracted from the center of the centrifuge. The oil and water are later separated. The solid material that remains after the extraction of the oil is called pomace, and it contains residual oil. Some manufacturers will use steam, hexane, or other solvents to squeeze more oil out of the pomace. This low-quality oil must be labeled as pomace oil. Oil may then be refined, bleached, and/or deodorized. Refining reduces acidity and any bitter taste. Bleaching removes chlorophyll and carotenoids (naturally occurring pigments that give plants their colors) and possibly pesticides, resulting in a light-colored oil with fewer nutrients. Deodorizing removes the fragrant aroma of the olive oil. In the manufacturing plant, oil is stored in stainless steel containers at about 65 degrees Fahrenheit to prevent breakdown before it is bottled and shipped.

Types of Olive Oil Olive oil comes in several different grades. Distinctions are based on the acid content, but higher grades tend to have more flavor. Lots of different types of olive oil come out of the presses. Rich, beautiful, and fragrant, olive oil is much like wine -- taste is a matter of personal preference. The many variables that go into the production of olive oil yield dramatic differences in color, aroma, and flavor. And several names are used to differentiate all of these versions.

The following factors impact the taste of olive oil: Variety of olive used Location and soil conditions where the olives were grown Environmental factors and weather during the growing season Olive ripeness Timing of the harvest

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Harvesting method Length of time between the harvest and pressing Pressing technique Packaging and storage methods

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Olive oils are graded by production method, acidity content, and flavor. The International Olive Oil Council (IOOC) sets quality standards that most olive-oil-producing countries use, but the United States does not legally recognize these benchmarks. Instead, the U.S. Department of Agriculture uses a different system that was set up before the IOOC existed. However, American olive growers and oil importers are encouraging the USDA to adopt standards similar to those of the IOOC.

Making the Grades Where in the World? When buying olive oil, you'll see varieties from all over the globe. Most of the world's supply is produced from olives grown in Spain, Italy, and Greece, but other areas, including France and California, are in on the fun, too. Here's what you need to know about olive oil and geography:

Spanish olive oil is typically golden yellow with a fruity, nutty flavor. Spain produces about 45 percent of the world's olive supply. Italian olive oil is often dark green and has an herbal aroma and a grassy flavor. Italy grows about 20 percent of the world's olives. Greek olive oil packs a strong flavor and aroma and tends to be green. Greece produces about 13 percent of the world's olive supply. French olive oil is typically pale in color and has a milder flavor than other varieties. Californian olive oil is light in color and flavor, with a bit of a fruity taste.

Olives from different countries are often blended together to produce an oil variety, or olives from diverse areas of one country may be combined. These bulk-blended oils are the most economical but are still high quality. On the other hand, some producers only use olives that are grown in a specific area of a country. These regional oils are usually known for their unique flavors. Estate olive oils are the cream of the crop. Estate oils are produced using olives from a single olive farm. These olives are usually handpicked, then pressed and bottled right at the estate. Expect to get the best flavor out of these varieties, but also expect to pay more.

There are three basic grades of edible olive oil, and several types within each grade. Extra virgin includes "premium extra virgin" and "extra virgin"; virgin comprises "fine virgin," "virgin," and "semi-fine virgin"; and olive oil includes what used to be called "pure olive oil" and "refined oil." All types of extra-virgin and virgin oils are made from the first pressing of the olives, which removes about 90 percent of the olives' juice. Chemicals and high heat are not allowed in the production of extra-virgin or virgin oils -- no further processing or refining occurs after the pressing process. Neither extra-virgin nor virgin oils are allowed to contain any refined olive oil.

Virgin Olive Oils At the head of the olive oil class sit the extra-virgins, followed closely by the virgins. The difference between two oils and where they rank in the following hierarchy may be just half a percentage point of acidity. However, that is all it takes to distinguish between a very good oil and a great oil. "Premium extra-virgin olive oil" is nature's finest, thanks to its extremely low acidity (possibly as low as 0.225 percent). It is best suited for using uncooked in dishes where you can appreciate its exquisite aroma and flavor. Try it in salads, as a dip for bread, or as a condiment. "Extra-virgin olive oil" has a fruity taste and may be pale yellow to bright green in color. In general, the deeper the color, the more flavor it yields. IOOC regulations say extra-virgin olive oil must have a superior flavor and contain no more than 0.8 percent acidity, but other regulators set the acidity cut-off point at 1 percent. As with the premium version, it is best to use extra-virgin olive oil uncooked in order to appreciate its flavor. "Fine virgin olive oil" must have a "good" taste (as judged by IOOC standards) and an acidity level of no more than 1.5 percent. Fine virgin olive oil is less expensive than extra-virgin oil but is close in quality and is good uncooked. "Virgin olive oil" must have a "good" taste, and its acidity must be 2 percent or less. Like other virgin oils, it cannot contain any refined oil. Virgin olive oil is good for cooking, but it also has enough flavor to be enjoyed uncooked. "Semi fine virgin olive oil" must have an acidity no higher than 3.3 percent. It is good for cooking but doesn't have enough flavor to be enjoyed uncooked.

Lower-Quality Oils Some olive oil is further refined after the first pressing. These three types of oils can no longer bear the title "virgin." When virgin oils are not fit for human consumption (because of poor flavor, an acidity level greater than 3.3 percent, or an unpleasant aroma), they are sent to a processing plant where they become "refined olive oils." There they undergo processing with agents that might include heat, chemicals, and/or filtration. These refined olive oils become clear, odorless, and flavorless and have an acidity level of 0.3 percent or less, which gives them a long shelf life (refined olive oils' only real advantage). They are typically blended with virgin oils, used in cooking, or used for foods that are labeled "packed in olive oil." The current "olive oil" category used to be called "pure olive oil." Today, oils in this classification are a blend of refined olive oil and a virgin olive oil. The virgin oil lends a little aroma and flavor to the final product, which can have an acidity level of no more than 1.5 percent. In most cases, oils in this category contain about 85 percent refined oil and 15 percent virgin or extra-virgin oil. Oils of the "olive oil" grade withstand heat well. "Olive pomace oil" is made from the olive paste that is left in the centrifuge after the olives are pressed and the oil-water mixture is extracted. Olive pomace oil can be treated with heat and chemicals to extract additional oil (about 10 percent of the original amount of oil in the olives). Its acidity cannot exceed 1.5 percent.

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Virgin oil may be added to pomace oil for color and flavor. Olive pomace oil is edible, but it may not carry the name "olive oil." This oil is most often used commercially and is rarely seen on the grocer's shelf.

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Other Oils Sometimes, cooks don't need the full flavor of olive oil, or they need a little extra taste added. Oil producers have responded to these needs by creating lite olive oil and flavored oils. "Lite olive oil" is also called "light" or "mild" oil. These oils have undergone an extremely fine filtration process (without the use of heat or chemicals) to remove most of the natural color, aroma, and flavor. This makes them suitable for cooking or baking in recipes in which a fruity olive flavor isn't needed. The terms "lite," "light," and "mild" can be used along with "extra virgin olive oil," "virgin olive oil," and "olive oil." In this case, "lite" or "light" do not refer to fat content. These oils contain the same amount of fat and calories as any other olive oil (about 13 grams of fat and 120 calories per tablespoon). The classifications instead refer to the oil's lighter color and flavor. Do you want oil with more flavor rather than less? Some manufacturers make high-quality flavored olive oils by adding sweet or savory ingredients, such as spices, herbs, vegetables, or citrus peel, to extra-virgin oils during the pressing process. Lower-quality flavored oils have these ingredients added after pressing. Commercially prepared flavored oils are usually safe to keep and use for a long period of time, but homemade ones are not. If you create your own homemade flavored oils, make only small amounts that you can use within several days, and always store them in the refrigerator to prevent the growth of potentially harmful bacteria. The oil itself does not support bacterial growth, but the moisture and nutrients in fresh herbs, garlic, dried tomatoes, or citrus peels do.

Color Considerations

Organic Olive Oil

Green olive oils come from unripe olives and impart a slightly bitter, pungent flavor. Emerald-tinged oils have fruity, grassy, and peppery flavors that dominate the foods in which you use them. These oils are great with neutral-flavored foods that allow their bold flavors to shine. You can pair green olive oils with strongly flavored foods as long as they complement the oils' pungent tastes.

All plants have natural enemies, and olive trees are no different. Olives are susceptible to a pest known as the olive fly, which lives inside the olive and makes a feast of the fruit. Fungus is another adversary of olives, although olive flies are a bigger threat.

Olive oils that glimmer with a golden color are made from ripe olives. Olives turn from green to bluish-purple to black as they ripen. Oils made from ripe olives have a milder, smoother, somewhat buttery taste without bitterness. These oils are perfect for foods with subtle flavors because the gentle taste of a ripe olive oil won't overshadow mildly flavored foods.

In the United States there are strict guidelines governing the use of the term "organic" on labels. If the label says "USDA Certified Organic," the producer has proven to the U.S. Department of Agriculture that the oil is made with olives that were grown without chemicals, among other requirements. The regulations apply whether the olives are grown and bottled in the United States or imported from other countries.

Growers use pesticides, fungicides, and herbicides to protect their crops when necessary. If you'd like to avoid these chemicals, buy organic olive oil.

How to Store Olive Oil Because of olive oil's high monounsaturated fat content, it can be stored longer than most other oils -- as long as it's stored properly. Oils are fragile and need to be treated gently to preserve their healthful properties and to keep them from becoming a health hazard full of free radicals. When choosing your storage location, remember that heat, air, and light are the enemies of oil. These elements help create free radicals, which eventually lead to excessive oxidation and rancidity in the oil that will leave a bad taste in your mouth. Even worse, oxidation and free radicals contribute to heart disease and cancer. Rancidity can set in long before you can taste it or smell it. Rotten oils harm cells and use up precious antioxidants. Even though rancid oil doesn't pose a food-safety type of health risk, the less you consume, the better. The best storage containers for olive oil are made of either tinted glass (to keep out light) or a nonreactive metal, such as stainless steel. Avoid metal containers made of iron or copper because the chemical reactions between the olive

oil and those metals create toxic compounds. Avoid most plastic, too; oil can absorb noxious substances such as polyvinyl chlorides (PVCs) out of the plastic. Containers also need a tight cap or lid to keep out unwanted air.

Keep It Cool Temperature is also important in preventing degradation of olive oil. Experts recommend storing the oil at 57 degrees Fahrenheit, the temperature of a wine cellar. Aren't lucky enough to have a wine cellar? A room temperature of about 70 degrees Fahrenheit will be fine. If your kitchen is routinely warmer than that, you can refrigerate the oil. In fact, refrigeration is best for long-term storage of all olive oils except premium extra-virgin ones. Consider keeping small amounts of olive oil in a sealed container at room temperature -- perhaps in a small, capped porcelain jug that keeps out air and light. This way, your olive oil is instantly ready to use. Keep the rest in the refrigerator, but remember that refrigerated olive oil will solidify and turn cloudy, making it difficult to use. Returning it to room temperature restores its fluidity and color.

Journal of Agriculture and Food Chemistry, Spanish researchers tested virgin olive oil that had been stored for 12 months under perfect conditions. What they found was quite surprising: After 12 months, many of the oil's prime healing substances had practically vanished. All the vitamin E was gone, as much as 30 percent of the chlorophyll had deteriorated, and 40 percent of the beta-carotene had disintegrated. Phenol levels had dropped dramatically, too.

Another option is to store olive oil in a wide-mouth glass jar in the refrigerator. Even though it solidifies, you can easily spoon out any amount you need. A clear jar is fine because it's dark inside the refrigerator most of the time. If you don't want to refrigerate your olive oil, keep it in a dark, cool cupboard away from the stove or other heat-producing appliances. Olive oil connoisseurs recommend storing premium extra-virgin olive oils at room temperature. If refrigerated, condensation could develop and adversely affect their flavor. Refrigeration does not affect the quality or flavor of other olive oils. Olive oil will keep well if stored in a sealed container in a cool, dark cupboard for about one year. If unopened, the oil may keep for as long as two years.

Older Isn't Better

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Unlike wine, oil does not improve with age. As olive oil gets older, it gradually breaks down, more free oleic acid is formed, the acidity level rises, and flavor weakens. Extra-virgin oils keep better because they have a low acidity level to start with, but you should use lower-quality oils within months because they start out with higher acidity levels. As oil sits on your shelf, its acidity level rises daily, and soon it is not palatable. You'll get the best quality and flavor from your olive oil if you use it within a year of pressing. Olive oil remains at its peak for about two or three months after pressing, but unfortunately, few labels carry bottling dates or "use by" dates, let alone pressing dates. More is at issue than flavor, however. Research shows the nutrients in olive oil degrade over time. In a study that appeared in the May 2004 issue of the

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How to Cook with Olive Oil Olive oil helps carry the flavor of foods and spices, provides a pleasing feel in the mouth, and satisfies the appetite. Liberal use of it will enhance both savory and sweet dishes without guilt because of its wonderful health-boosting properties (although if you're trying to lose weight, you may not want to overdo it, because like all fats, it provides nine calories per gram).

Virgin and extra-virgin oils are best used uncooked or cooked at low to medium temperatures. Refined and olive oil grade oils are the choices for high-heat uses, such as frying. An oil's smoke point is the temperature at which it smokes when heated. Any oil is ruined at its smoke point and is no longer good for you. If you heat an oil to its smoke point, carefully discard it and start over. Olive oil has a higher smoke point than most other oils (about 400 degrees Fahrenheit). Refined olive oils have a slightly higher smoke point (about 410 degrees Fahrenheit).

Tips for Cooking with Olive Oil Although extra-virgin and virgin olive oils stand up to heat remarkably well, they do lose flavor as they're heated, so they are best for uncooked dishes. Use them to harmonize the spices in a dish, to enhance and build flavors, and to add body and depth. Olive oil also balances the acidity in high-acid foods, such as tomatoes, vinegar, wine, and lemon juice. In general, treat your olive oils as you do your wines, carefully pairing their tastes with the flavors of the other ingredients in the dishes you are creating.

Here are some ways to use olive oil: Drizzle it over salad or mix it into salad dressing. Use in marinades or sauces for meat, fish, poultry, and vegetables. Oil penetrates nicely into the first few layers of the food being marinated. Add at the end of cooking for a burst of flavor. Drizzle over cooked pasta or vegetables. Use instead of butter or margarine as a healthy dip for bread. Pour a little olive oil into a small side dish and add a few splashes of balsamic vinegar, which will pool in the middle and look very attractive. For an easy appetizer, toast baguette slices under the broiler, rub them lightly with a cut clove of garlic, and add a little drizzle of olive oil. Replace butter with olive oil in mashed potatoes or on baked potatoes. For the ultimate mashed potatoes, whip together cooked potatoes, roasted garlic, and olive oil; season to taste. Make a tasty, heart-healthy dip by mixing cooked white beans, garlic, and olive oil in a food processor; season to taste with your favorite herbs. Use olive oil in your sauces -- whisking will help emulsify, or blend, the watery ingredients with the oil in the sauce.

The Most Versatile Version You can use multipurpose fine virgin olive oil in almost any recipe. It is moderately priced despite being close in flavor to more expensive extra-virgin olive oils. Plus, you can use it in high-heat applications, so feel free to grab fine virgin olive oil when you need to saute, pan-fry, or stir-fry. Fine virgin olive oil is also the right choice when you want quality flavor but not that strong olive taste. Try these tips for fine virgin olive oil in your kitchen: • Brush it on meats before grilling or broiling to seal in the meat flavor and juices and create a crispy exterior. • Add to eggs and drizzle over toast. • Sprinkle on brown rice. • Before refrigerating homemade pesto, add a thin layer of fine virgin olive oil on top of the sauce after putting it in a jar so the pesto will keep its green color.

Baking with Olive Oil Most people don't think of using olive oil when baking, but it's actually a great way to get more monounsaturated fat and polyphenolic compounds in your diet. Choose the lite, light, or mild type of olive oil for baking, especially savory breads and sweets such as cakes, cookies, and other desserts. Because of the filtration these types of oils have undergone, they withstand high-heat cooking methods. Substituting olive oil for butter dramatically reduces the amount of fat -- especially saturated fat -- in your baked goods. And of course, olive oil does not contain any of butter's cholesterol. You'll also use less fat -- you can substitute three tablespoons of olive oil for a quarter-cup of butter. (Check your cookbook for substituting advice.) The product still turns out as expected, but with 25 percent less fat, fewer calories, and more heart-healthy nutrients. Olive oil can enhance the flavor of almost anything you eat. Now that you know how it gets to your table, you'll know how to get the most out of it.

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B O R O PA R K C E N T E R WELCOMES OUR RESIDENTS TO

A CHANUKAH SPECTACULAR!

Wednesday, December 1st A Freilichen Chanukah! Yiddy Bialostozky | Ventriloquist Jonathan Geffner Tantzers | Latkes, Donuts, Dreidels and More! For Boro Park Center Residents and Accompanying Family Members Only.

Center Spirit Chanukah Issue 2021

Articles inside

Ultimate Guide to Olive Oil

The Significance of Olive Oil in Judaism by Aharon Pultman

Candle Safety Tips

The Holocaust Menorah

A Travel Themed Chanuka Party by Raizy Fried

8 Interesting Facts About Doughnuts

A Trip Back to the Chashmonaim Era by Pierre Mekdoshim

Hair and Makeup: Tips and Tricks by Hair and Blush

How to Remove Candle Wax from Just About Anything

Sad or SAD? Understanding Depression by Penina Pultman PA-C

Tips on How to Avoid Fad Diets by Esti Asher

FDNY Captain Olsen by David Rosenfeld

Ellis Island Closes

Keeping Active

What I Learned From My Daughter's Seminary Year