Grazing & Sharing

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SPRING - S U M M E R 19 GRAZING & SHARING Boards & Platters Sharing & DIY Sharing & DIY Seasonal Fruit Platter 6.8 Pide Pizza* 4.4 Beef Brisket Steamed Bao 5.9 – Red pepper, jalapeno & feta (V) w Pickled chilli & cucumber, coriander, Local Brie, Blue & Cheddar 12.9 – Goats curd, silverbeet & asparagus (V) spring onion, kewpie mayo & hoisin w Sourdough fig loaf, lavosh, candied walnuts, – Chorizo, cherry tomato & baby caper muscatels & quince paste – Salami, fennel & buffalo mozzarella Baja Style fish Tacos 6.9 w slaw, sriracha mayonnaise, lime & coriander MINIMUM 5 PER SERVE Spring Greens & Feta Gozleme* 4.4 w Lemon & greek yoghurt (V) Felafel Wraps 7.7 Indian Chaat 13.9 w Pickled slaw, hommus, zucchini tzatziki – Aloo tikki, chilli paneer, spice roasted chickpeas, Quinoa, Feta, Silverbeet & Red Onion Jam Tart 5.5 & laffa bread (V) kachumber, beetroot raita, coriander chutney, w Poppy seed cheese pastry (V) pappadums & naan (V) Beer & Miso Lamb Ribs (3) 9.9 Middle Eastern Lamb Meatballs 6.5 w Radish cucumber salad & chilli sesame kewpie (GF) Middle Eastern Dips & Mezze 13.9 w Green tahini yoghurt, pickles, leaves & rye – Hummus, baba ganoush, roasted carrot yoghurt, Vietnamese Spring Rolls (2) 9.9 harissa lamb, grilled haloumi, felafel, quinoa tabouleh pita pocket & toasted laffa w Iceberg lettuce, asian herbs & nuoc cham (V) Kung Pao Chicken 6.5 Charcuterie 14.9 w Betel leaves, crushed peanuts & sticky rice Turmeric & Coconut Prawns (2) 9.9 – Prosciutto, bresaola, salami, jamon, w Cucumber salad, asian herbs & roasted sesame (GF) onion jam, dijon, caperberries, cornichons Chicken San Choy Bau 6.5 & zucchini pickle w sourdough w Cos, roasted sesame, tamari almonds pickled bean shoots, chilli jam & sticky soy Sushi & Roll – Futomaki & California rolls 2.9 – Nigiri & maki 3.9 – Vietnamese rice paper rolls 3.9 – Peking duck 4.7 w soy, pickled ginger, wasabi, peanut lime hoisin tamari (GF) MINIMUM 8 PER SERVE MINIMUM 10 PER SERVE MINIMUM 8 PER SERVE *PIZZA AND GOZLEME TO BE ORDERED IN MULTIPLES OF 8 48 HOURS NOTICE REQUIRED ON GRAZING/SHARING MENU 48 HOURS NOTICE REQUIRED ON GRAZING/SHARING MENU 48 HOURS NOTICE REQUIRED ON GRAZING/SHARING MENU .

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Traveling with Jewish Taste Baking — and Breaking Bread with Wheat by Carol Goodman Kaufman
Page 12 Berkshire Jewish Voice • jewishberkshires.org June 15 to July 26, 2020 BERKSHIRE JEWISH VOICES Traveling with Jewish Taste Baking — and Breaking Bread With Wheat By Carol Goodman Kaufman “Listen to this dream I had: We were binding pandemic quarantine has us Zooming and Skyping and FaceTiming our meals sheaves of grain out in the field when suddenly with family and friends. my sheaf rose and stood upright, while your In Jewish tradition, the word “kemach,” flour, is used to denote food. Pirkei sheaves gathered around mine and bowed Avot, the Sayings of the Fathers, goes so far as to state, “Im ayn kemach ayn down to it.” (Genesis 37:6-7) Torah; im ayn Torah ayn kemach,” translated as, “If there is no food, then there is While wheat may seem to be a rather no Torah; and if there is no Torah, no food.” The rabbis meant that if there is no boring food to write about — it’s not sweet and sustenance to support our physical being, then it is impossible for us to absorb luscious like the date, or the words of Torah. Conversely, if we have “in” like the pomegranate no spirituality from Torah in our lives, then — it is such an important our souls are starved. Research about chil- part of our ancestors’ dren’s learning correlated with having a good diet that it’s mentioned breakfast seems to support the adage. at least 39 times in the What makes wheat flour unique is that Tanach. And our guy it contains gluten, the protein that enables Joseph certainly spent a lot of time thinking about it, both a dough to rise by forming carbon dioxide in interpreting his own dreams and those of the Pharaoh for during fermentation, thus producing light whom he worked.
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Journal of the American Historical Society of Germans from Russia
Journal of the American Historical Society of Germans from Russia Vol. 5, No. 3 Fall 1982 TABLE OF CONTENTS REDACTIONS: THE EDITOR'S PAGE .........….....………........................ i ICH BIN AUCH EIN DEUTSCHER AUS RUSSLAND Norbert R. Dreiling ...............……........................…………................... 1 PIONEERING IN DAKOTA TERRITORY Reuben Goertz ........................……….............…………...................... .5 THE FATE OF A WEALTHY WARENBURG FAMILY Emma Schwabenland Haynes ............................…………................. 13 MY RETURN TO RUSSIA Jacob Hieb, Sr. .....................……….................………......................16 THE VOLGA GERMAN REFUGEES OF 1921-1922 Adam Giesinger............................………........…………........................21 ESCAPE FROM STARVING RUSSIA Edward John Amend.............................................………….……..........27 AUS HEIMAT UND LEBEN: ABOUT MY LIFE AND HOMELAND David Weigum Translated by Leona Pfeifer .......………….....................31 VILLAGES IN WHICH OUR FOREFATHERS LIVED Adam Giesinger..............................................…………….………...........35 THE STYLE OF LOW GERMAN FOLKLORE Katie Funk Wiebe ................................…….……………..........................45 VOLGA GERMAN CHILDREN'S FOLKLORE Lawrence A. Weigel. ..................................………………....................... .53 ANNA BARKMAN: A CHILD PILGRIM Wesley J. Prieb ....................................………………….........................58 THE HISTORY OF AHSGR: THE EVENTFUL YEAR 1971 Adam Giesinger..........................................…………………................
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The Food Issue
THE SCRIBE The Journal of the Jewish Museum and Archives of British Columbia Volume XXXVII – 2018 The Food Issue Editor: Cynthia Ramsay Publications Committee: Gary Averbach, Debby Freiman, David Goldman, archivist Alysa Routtenberg, Perry Seidelman, Fred Swartz, Ronnie Tessler, with appreciation to Josie Tonio McCarthy, Marcy Babins and Michael Schwartz Layout: Western Sky Communications Ltd. Cover Photo: Dave Shafran working at Max’s Deli, Vancouver, 1960. (JMABC L.09267) Statements of fact or opinion appearing in The Scribe are made on the responsibility of the authors/interviewees alone and do not imply the endorsements of the editor or the Jewish Museum and Archives of British Columbia. Please address all submissions and communications on editorial and circulation matters to: THE SCRIBE Jewish Museum and Archives of British Columbia 6184 Ash Street, Vancouver, B.C., V5Z 3G9 604-257-5199 • [email protected] • http://www.jewishmuseum.ca Membership Rates: Households – $54; Institutions/Organizations – $75 Includes one copy of each issue of The Scribe and The Chronicle Back issues and extra copies – $20 plus postage ISSN 0824 6048 © The Jewish Historical Society of British Columbia/Jewish Museum and Archives of British Columbia is a nonprofit organization. No part of this publication may be reproduced, stored or transmitted without the written permission of the publisher, with the following exception: JMABC grants permission to individuals to download or print single copies of articles for personal use. A person may reproduce excerpts from articles in the journal for any purpose that respects the moral rights of the authors, on the condition that the source is fully acknowledged.
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The Lamp Post
The Lamp Post COMMUNITY NEWSLETTER 26933 Cornell St., Hemet, CA 92544 / phone: 951.658.1068 lic: 331800223 A Message from the Desk of our Executive Director Teresa Mapilis Summer is here!!! With warm weather, longer days, and changes to our routines - it is important than ever to take July 2021 yorkshire-village.com care of ourselves Resident Birthdays Holiday Celebrations while we balance Joseph 7/07 7/1 International Joke Day everything that is going on in our busy Shirley 7/09 7/4 Independence Day lives. Dehydration is a common and Olmeda 7/11 7/7 StrawberrySundae Day serious cause of hospitalization for all of David 7/12 7/11 Free Slurpee Day us, especially individuals that are over the age of 65. Being properly hydrated is also Mary Ellis 7/18 7/13 Cow Appreciation Day needed for certain medications to work. Jacki 7/20 7/17 National Lottery Day We must remember that there are many Donna 7/26 7/23 Gorgeous Grandma Day sources of fluids. Flavored beverages, fruits Gloria 7/29 7/24 Day of the Cowboy and vegetables all contain water. We also need to remember to always keep water close by. Sometimes, making it easy for residents to serve themselves could encourage them to drink more water. We can fill-up their favorite cup with fluids and leave it on their night stand or on the Open House table near their favorite seat to make it at Yorkshire quick and convenient for them to take a drink. One of my personal favorite practices of staying hydrated during summer time is to have a stash of homemade popsicles!! I usually juice fresh fruits and mix it with water, and they taste soooo good and are very refreshing.
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Cocktails Wine List Bottled Beers Draft Beer
COCKTAILS WINE LIST Cleo Martini SPARKLING Absolut Elyx Vodka, New Amsterdam Gin Montsarra Cava NV (Spain) 48 Olive Juice, Blue Cheese Stuffed Olive 18 Scarpetta Prosecco Brut NV (Italy) 12 / 52 Vinebury Chandon California Rose NV 15 / 60 Absolut Vodka, St. Germain Elderflower Liqueur, Crushed Faire La Fête, Cremant de Limoux (France) NV 58 Basil, Cucumber, Serrano, Fresh Lemon 15 Moët & Chandon Brut Impérial (France) 19 / 110 Mediterranean Margarita Perrier Jouët Grand Brut (France) 24 / 110 Casamigos Blanco Tequila, House-Made Fig-Almond Syrup, Veuve Clicquot Yellow Label NV (Champagne, France) 119 Fresh Lime 15 DRY SHERRY & MADEIRA Clementina Bodegas Osborne Fino 7 (4oz) Grey Goose L’Orange Vodka, Crushed Basil and Serrano Broadbent 10 Year Old Reserve Malmsey 8 (4oz) Chili, Orange Juice, Fresh Lemon 15 Lotus Flower LIGHT CRISP DRY WHITES Grey Goose Vodka, Crushed Blackberries, Domaine Sigalas Assyrtiko/Athiri 2015 (Santorini, Greece) 10 / 46 St. Germain Elderflower Liqueur, Fresh Lemon 15 Maso Canali Pinot Grigio 2015 (Tre Venezie, Italy) 13 / 54 Jasmine Margarita Tyrrell’s Semillon 2016 (Hunter Valley, Australia) 55 Avion Silver Tequila, Fresh Lime, Pomegranate 15 LIGHT ~ MEDIUM-BODIED OFF-DRY WHITES Janapolitan Spy Valley Sauvignon Blanc 2016 (Marlborough, New Zealand) 11 / 50 Belvedere Vodka, Crushed Strawberry and Basil Leaves, Hexamer Reisling Quarzit 2013 (Nahe, Germany) 63 Fresh Lime 15 L Guntrum “Sacktrager” Riesling 2013 (Rheinhessen, Germany) 55 Honey Citrus Sidecar Knob Creek Rye Whiskey, Cointreau, Crushed Mint, RICH WHITES
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Main Entrées Starters Salads
Israeli Salad ........................................................... $9.50 Red Eggplant ............................... SMALL $5.90 / LARGE $7.90 Distinctive Israeli salad with cucumbers, tomatoes, white onions and Grilled eggplant in our red house sauce. parsley, topped with a dressing made from olive oil, fresh lemon juice, salt and pepper. Hummus Salad ............................ SMALL $5.90 / LARGE $7.90 Our signature hummus salad is a must for every meal. Chickpeas mixed Chicken Salad ....................................................... $13.50 with tahini, lemon, olive oil, garlic and salt. Delicious mixed green salad made with tomatoes, red onions, cucumbers, topped with a slice of tender chicken breast. Three Combo Salad ................................................ $12.50 Three fresh salads of your choice (we know it’s hard to decide). Hummus with Shawarma NY Steak Salad ...................................................... $18.50 A mouthwatering salad and a juicy NY steak. Premium quality beef steak, perfectly spiced up and served with a mixed green salad made MAIN ENTRÉES with tomatoes, red onions and sweet red peppers. All of our main courses are served with a fresh homemade laffa baked in STARTERS our oven. It also includes a house salad & your choice of rice Mujaddara (cooked with lentils) or French fries or steamed vegetables. Hummus with Tahina & Chickpeas ............................. $10.90 Tasty Masabaha containing hummus, tahina, olive oil and hot Chicken Shawarma ................................................ $17.99 chickpeas. Delicious chicken thigh marinated in our special spices and tenderly cooked to perfection. Hummus with Ful & Eggs ......................................... $12.90 Avocado Tuna Salad Contains hummus, cooked fava beans, olive oil, parsley, boiled eggs, Chicken Shish Kebab (Dark Meat) .................................. $17.99 topped with a lemon twist. Two skewers of chicken thigh marinated in a mix of special spices, tenderly cooked to perfection.
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HUMMUS Tahini, Za'atar, Chickpeas, Pita 9 Add Crispy Lamb Or Grilled
HUMMUS OLIVES MEDITERRANEAN BRANZINO EACH 14 tahini, za’atar, chickpeas, pita 9 citrus marinated 5 “A LA PLANCHA” add crispy lamb or grilled chicken +5 spicy zhoug, SANGRIA add crispy mushrooms +3 HAMACHI CRUDO* lemon herbed labneh 38 wine, rum, citrus, chile, radish 12 seasonal fruit SMOKED EGGPLANT MESO’S BRICK CHICKEN pomegranate, za’atar, Mary’s Free Range chicken, KUFTA MEATBALLS POMEGRANATE MULE Aleppo, pita 9 lamb and beef, baby spinach, house spice blend, red yogurt vodka, pomegranate, pomegranate, pine nuts, tahini 17 half 24 | whole 44 RED BEET LABNEH lime, ginger beer bull’s blood beet greens, SAUTÉ ED PRAWNS BAHARAT NEW YORK STEAK hazelnut, pita 9 smoked paprika, 10 oz, tomato, onion, and herb salad 42 OLD FASHIONED garlic, sour grapes 23 whiskey, tea gum, bitters, LAMB SHANK ”TAGINE” citrus vanilla tincture HARISSA SEARED OCTOPUS ratatouille couscous, dried pear, confit potatoes, crispy Tuscan kale, golden raisins, dried cranberries FATTOUSH FIRE + SMOKE PALOMA herbed labneh 21 single 29 | double 55 cherry tomatoes, cucumbers, feta, house infused spicy tequila, pita croutons, sumac vinaigrette 15 mezcal, grapefruit, lime, CHARRED HALLOUMI TAGLIATELLE merguez sausage, piquillo peppers, Aleppo salt rim GOLDEN BEET SALAD honey, sesame seeds, tomato, kasseri cheese blend 24 arugula, goat cheese, mint, Maldon 16 candied hazelnuts, pear vinaigrette 14 MANHATTAN CAULIFLOWER STEAK whiskey, hibiscus infused vermouth, “A LA PLANCHA” tart cherry, bitters herb tarator, orange suprêmes, crispy quinoa, mint 12 PICKLED VEGETABLES GARDEN
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Tulsa Vegan Guide
Tulsa Vegan Guide Photo courtesy of Oliver and Friends Farm Rescue and Sanctuary in Luther, Oklahoma. Check out their facebook to donate/volunteer. The Tulsa Guide for eating out/shopping compassionately and environmentally-friendly. (Check out the Tulsa Vegan Guide Facebook Group or email [email protected] for updates) 1 TVG The Tulsa Vegan Guide A Guide in Progress Here you will find a few detailed lists of some different restaurants in the Tulsa area that provide vegan-friendly dishes as well as product alternatives found in our city. I am also subject to human error, if you find anything incorrect in this guide, please contact me via the Facebook Group or [email protected] CAUTION: These are not allergen menus. Make sure to communicate with the various restaurants on any cross- contamination issues. For more support: -Tulsa Vegan Guide’s Facebook Group for updates. -Tulsa Vegan Network (Facebook Group) -New Vegan Support (Facebook Group) -Vegan Amino (Phone App) It’s like a vegan Facebook! -www.Challenge22.com (22 Day Vegan Challenge Website for a free nutritionist) “Our unwillingness to see personhood in nonhuman animals does not diminish their personhood; it diminishes our humanity.”- The Abolitionist Vegan Society 2 Table of Contents Highlights……………………………………………………………………………….….….4 Drive Thrus…………………………………………………………………….……….……..6 Sandwiches/Subs………………..…………………………………………..…………...12 Mexican Food…………………………………………………………………………..……20 Asian Food………………………………………………………………………………….….27 Pizza/Italian Food…………………………………………………….……………….……41
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**Catering Menu Covid
CATERING MENU FALAFEL OR SHAWARMA BAR Family Style @ $12 per person (Can be made VE, GF) 5 person minimum (which actually feeds 6) Your choice of falafel or shawarma along with Greek pita, a selection of sauces & the following bits & pieces Chopped salad Hummus Cabbage slaw Sumac onions Pickled fennel beets Pickles SALADS ENTREES Lemony-Mint Side Salad 30/55 Keftadakia Meatballs 80 Romaine, spring greens, cucumbers, chickpea croutons & lemony-mint dressing Thirty beef & lamb meatballs in lots of sexy tomato-tamarind sauce. GF V Doro Chicken. 80 Lemony-Mint Fattoush Salad 40/75 Twelve large juicy, boneless thighs sliced & served in a spicy roasted red Romaine, spring, iceberg, cucumbers, radish, cherry tomatoes, peppers, pickled pepper sauce. red onions, green cabbage, feta, almonds & za’atar Laffa bread croutons. V (Can be made GF) Moroccan Chicken GF 80 Twelve large lemony, boneless thighs sliced & served on spring greens Brady Salad 40/75 with harissa labneh & lemon wedges. Spring greens, cucumbers, cherry tomatoes, asparagus, roasted marinated cauliﬂower, goats cheese, dukkah & pomegranate molasses vinaigrette. Ya Ya Chili 50 GF V (Can be made VE) With labneh & feta. Cup/pint/quart/gallon GF Fez Chicken or The Egg "Caesar" Salad 35/65 Khadu. 70 Romaine, crunchy cabbage, cherry tomatoes, feta, pine nuts, za’atar Laffa bread Rich butternut squash & Brussels sprouts Afghani curry. V/VE GF croutons & Greek yoghurt caesar dressing. (Can be made V & GF.) Esau Soup/Dhal 50 Mizrahi Noodle Salad 48/- Great with rice like a lentil stew. VE GF Glass noodles, cucumbers, snap peas, asparagus, red peppers, cherry tomatoes, green cabbage, honey roasted peanuts, sesame seeds, cilantro Laffa Shakshuka 50 & cashew-tehini dressing VE With ten poached eggs, feta & avocado.
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Laffa Bar Order Form
LAFFA BAR ORDER FORM NAME: _________________________________________________________ PHONE NO. _____________________________________________________ EMAIL ADDRESS: _______________________________________________ PICK UP/ DELIVERY DATE AND TIME ________ - ________________ 338 Hawthorn Rd, Caulfield. PH: 03-9532 7888 ABN 52 594 591 753 DELIVERY ADDRESS: _____________________________________________________________ FREE DELIVERY FOR _____________________________________________________________ _____________________________________________________________ ORDERS OVER $150.00 SPECIAL COMMENTS AND ALLERGY NOTES: ORDERS UNDER $150 WILL INCUR A $10 _____________________________________________________________ DELIVERY FEE _____________________________________________________________ QTY SIDES QTY PRICE/Kg S L AROMATIC RICE $22.00 SALADS Small - $6 / Large - $10 (280ML) (500ML) RED RICE WITH RAISINS $25.00 CUCUMBER, ONION & DILL RICE WITH RAISINS & ALMONDS $25.00 FENNEL MAGADRA $25.00 ZUCCHINI & LEMON ZEST KICHRI $25.00 EGGPLANT PICANTI ROASTED POTATOES $19.00 EGGPLANT MEDITERRANEAN ROASTED ROOT VEGETABLES $22.00 GREEN BEANS IN TOMATO SAUCE $25.00 RUSSIAN POTATO SALAD COUSOUS $22.00 SALSA PTITIM $22.00 ISRAELI FALAFEL BALLS (per piece) $0.50 PICKLES ROASTED WHOLE CAULIFLOWER $18.00 SPICY MOROCCAN TOTAL: RED CABBAGE PRICE/ WHITE CABBAGE KIDS QTY PIECE TABOULI FRIED FISH BARAMONDI $12.00 ONIONS IN SUMAC SCHNITZEL FINGER $12.00 CHERRY TOMATO & MINT SPAGHETTI BOLONAISE $15.00 QUINOA SALAD TOTAL: MUSHROOM, CORN & DILL PRICE/ TUNA SALAD SHABBAT SPECIALS
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**Website Menu Feb Dinner Copy
DINING LAFFA STYLE We realize that our menu is pretty large with many unfamiliar dishes. Don’t be afraid! If you’re with good friends we recommend sharing an appetizer or two & then choosing a selection of entrees to share. Dining this way allows you & each member of your dining party to get to taste lots of fun dishes instead of committing to just one - which is perfect if this food is a little out of your comfort zone. ~~~ Dining with others this way makes your meal less about individual consumption & more about an exciting shared experience with friends. Dining alone this way invites you to a culinary party! We hope you have a super evening & enjoy your culinary adventure. ~~~ Please feel free to ask for our advice! Your server will be happy to help you if you’re not sure what to order. They all have their favorite combinations & love to share their experience. LIGHT'ISH SHARABLE PLATES (Appetizers) Za'atar Hydari 10 This stuff is addictive! It's a creamy olive & feta dip with za'atar (wild thyme, sesame seeds & sumac). Wipe it all up with warm Greek pita. V (Can be made GF if served with baby carrots.) Hummus Im Basar 11 Hummus & meat is a great combination. Ours is really exceptional because we're using our award-winning lamb & beef chili topped with feta, pine nuts & parsley. Served with warm Greek pita. (Can be made GF if served with baby carrots) Armenian Roasted Mushrooms 10 Our delicious hummus with matbucha & hot garlic mushrooms served with warm Greek pita.
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B'nai Mitzvah Find Ways To
HEADLINES | 5 SPECIAL SECTION | 12 MISSING PROM PASSOVER Local teens Savory brunch talk pandemic recipes MARCH 26, 2021 | NISAN 13, 5781 | VOLUME 73, NUMBER 15 $1.50 JCF and Federation B’nai mitzvah find ways to ‘squeeze set to join forces meaning’ out of Zoom celebrations NICOLE RAZ | STAFF WRITER as a single iza Golden knows how to throw a party. She threw La bash for about 130 people for her daughter’s bat organization mitzvah in 2014 and again for her son’s bar mitzvah SHANNON LEVITT | MANAGING EDITOR in 2017. But there would be no party for her youngest wo key Jewish organizations in Greater Phoenix are son, Nadav, after his bar mitzvah last August. Tset to join forces in order to increase their impact to The COVID-19 pandemic’s social distancing the benefit of the community. requirements wouldn’t allow it. “We decided to have On March 18, the boards of the Jewish Community a Zoom bar mitzvah,” she said. “What happened was Foundation of Greater Phoenix and the Jewish Federation a much better — beyond-our-dreams — experience.” of Greater Phoenix announced a unanimous vote to The pandemic has changed the look and feel of become “a single operating entity.” b’nai mitzvah, and several area rabbis say the rite of While that new entity is yet to be named, it will retain passage has become even more meaningful to families the missions of both existing organizations: community and kids because of the changes. philanthropy and support. Up until now, certain aspects of a bar or bat mitzvah The Foundation assists donors to plan and establish have been pretty standard, said Rabbi Mendy Deitsch funds for legacy giving.
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