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Mah Tir, Mah Bahman & Asfandarmad 1 Mah Asfandarmad 1369
Mah Tir, Mah Bahman & Asfandarmad 1 Mah Asfandarmad 1369, Fravardin & l FEZAN A IN S I D E T HJ S I S S U E Federation of Zoroastrian • Summer 2000, Tabestal1 1369 YZ • Associations of North America http://www.fezana.org PRESIDENT: Framroze K. Patel 3 Editorial - Pallan R. Ichaporia 9 South Circle, Woodbridge, NJ 07095 (732) 634-8585, (732) 636-5957 (F) 4 From the President - Framroze K. Patel president@ fezana. org 5 FEZANA Update 6 On the North American Scene FEZ ANA 10 Coming Events (World Congress 2000) Jr ([]) UJIR<J~ AIL '14 Interfaith PUBLICATION OF THE FEDERATION OF ZOROASTRIAN ASSOCIATIONS OF '15 Around the World NORTH AMERICA 20 A Millennium Gift - Four New Agiaries in Mumbai CHAIRPERSON: Khorshed Jungalwala Rohinton M. Rivetna 53 Firecut Lane, Sudbury, MA 01776 Cover Story: (978) 443-6858, (978) 440-8370 (F) 22 kayj@ ziplink.net Honoring our Past: History of Iran, from Legendary Times EDITOR-IN-CHIEF: Roshan Rivetna 5750 S. Jackson St. Hinsdale, IL 60521 through the Sasanian Empire (630) 325-5383, (630) 734-1579 (F) Guest Editor Pallan R. Ichaporia ri vetna@ lucent. com 23 A Place in World History MILESTONES/ ANNOUNCEMENTS Roshan Rivetna with Pallan R. Ichaporia Mahrukh Motafram 33 Legendary History of the Peshdadians - Pallan R. Ichaporia 2390 Chanticleer, Brookfield, WI 53045 (414) 821-5296, [email protected] 35 Jamshid, History or Myth? - Pen1in J. Mist1y EDITORS 37 The Kayanian Dynasty - Pallan R. Ichaporia Adel Engineer, Dolly Malva, Jamshed Udvadia 40 The Persian Empire of the Achaemenians Pallan R. Ichaporia YOUTHFULLY SPEAKING: Nenshad Bardoliwalla 47 The Parthian Empire - Rashna P. -
Leket-Israel-Passove
Leave No Crumb Behind: Leket Israel’s Cookbook for Passover & More Passover Recipes from Leket Israel Serving as the country’s National Food Bank and largest food rescue network, Leket Israel works to alleviate the problem of nutritional insecurity among Israel’s poor. With the help of over 47,000 annual volunteers, Leket Israel rescues and delivers more than 2.2 million hot meals and 30.8 million pounds of fresh produce and perishable goods to underprivileged children, families and the elderly. This nutritious and healthy food, that would have otherwise gone to waste, is redistributed to Leket’s 200 nonprofit partner organizations caring for the needy, reaching 175,000+ people each week. In order to raise awareness about food waste in Israel and Leket Israel’s solution of food rescue, we have compiled this cookbook with the help of leading food experts and chefs from Israel, the UK , North America and Australia. This book is our gift to you in appreciation for your support throughout the year. It is thanks to your generosity that Leket Israel is able to continue to rescue surplus fresh nutritious food to distribute to Israelis who need it most. Would you like to learn more about the problem of food waste? Follow us on Facebook, Instagram and Twitter or visit our website (www.leket.org/en). Together, we will raise awareness, continue to rescue nutritious food, and make this Passover a better one for thousands of Israeli families. Happy Holiday and as we say in Israel – Beteavon! Table of Contents Starters 4 Apple Beet Charoset 5 Mina -
5778 Haroset Customs and Ingredients: No Matter How You Spell It Haroset Haroset Charoset Charoseth Kharoset Haroseth
© 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 5778 Haroset Customs and Ingredients: No Matter How You Spell It haroset haroset charoset charoseth kharoset haroseth haroses charoses A Hands-On Workshop Experience In the Tastes, Sights, Smells of the Passover Holiday Led By Rabbi Barry Dov Lerner © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 1 © 2018 Foundation For Family Education, Inc. / TKS Rabbi Barry Dov Lerner, President 5778 Haroset Customs and Ingredients: No Matter How You Spell It haroset haroset charoset charoseth kharoset haroseth . Family Participation Is The Essential Ingredient In All Passover Recipes There was always a sense of warmth and support when we sat in the kitchen, whether we were watching Mom (in those days it was generally a Mom thing) prepare some new or familiar dish, or when we were invited to actually participate in the cooking or baking. Not only did we have a chance to be drawn in to the actual task, but we had an extended and supportive opportunity to talk about whatever was on either her mind or on ours. Somehow it was the most encouraging environment for what today we call “communication.” The informality linked with the tastes and smells and the sight of the cooking and baking seemed just right. Today, one of the phenomena of the modern modern American family is that fathers are cooking and baking more than ever before; some claim that it is quickly becoming the number one avocation of men between the ages of 25 and 45. -
Considerations About Semitic Etyma in De Vaan's Latin Etymological Dictionary
applyparastyle “fig//caption/p[1]” parastyle “FigCapt” Philology, vol. 4/2018/2019, pp. 35–156 © 2019 Ephraim Nissan - DOI https://doi.org/10.3726/PHIL042019.2 2019 Considerations about Semitic Etyma in de Vaan’s Latin Etymological Dictionary: Terms for Plants, 4 Domestic Animals, Tools or Vessels Ephraim Nissan 00 35 Abstract In this long study, our point of departure is particular entries in Michiel de Vaan’s Latin Etymological Dictionary (2008). We are interested in possibly Semitic etyma. Among 156 the other things, we consider controversies not just concerning individual etymologies, but also concerning approaches. We provide a detailed discussion of names for plants, but we also consider names for domestic animals. 2018/2019 Keywords Latin etymologies, Historical linguistics, Semitic loanwords in antiquity, Botany, Zoonyms, Controversies. Contents Considerations about Semitic Etyma in de Vaan’s 1. Introduction Latin Etymological Dictionary: Terms for Plants, Domestic Animals, Tools or Vessels 35 In his article “Il problema dei semitismi antichi nel latino”, Paolo Martino Ephraim Nissan 35 (1993) at the very beginning lamented the neglect of Semitic etymolo- gies for Archaic and Classical Latin; as opposed to survivals from a sub- strate and to terms of Etruscan, Italic, Greek, Celtic origin, when it comes to loanwords of certain direct Semitic origin in Latin, Martino remarked, such loanwords have been only admitted in a surprisingly exiguous num- ber of cases, when they were not met with outright rejection, as though they merely were fanciful constructs:1 In seguito alle recenti acquisizioni archeologiche ed epigrafiche che hanno documen- tato una densità finora insospettata di contatti tra Semiti (soprattutto Fenici, Aramei e 1 If one thinks what one could come across in the 1890s (see below), fanciful constructs were not a rarity. -
Complete Passover Dinners
complete passover dinners dinner for 6 | $269 Gefilte Fish(6 pcs.) with Red Horseradish (1 Lb.) Chicken Soup (3 Qts.) with Matzoh Balls (8) pass Brisket Pot Roast (4 Lbs.) with Gravy (1 Qt.) pass Homemade Potato Latkes (2 Lbs.) with Homemade Apple Sauce (1 Lb.) One Vegetable Soufflé Israeli Matzoh (1 Box) over Macaroons (1 Container) and Honey Cake (1) dinner for 12 | $479 Gefilte Fish(12 pcs.) with Red Horseradish (2 Lbs.) 2019 Chicken Soup (6 Qts.) with Matzoh Balls (16) Brisket Pot Roast (7 Lbs.) with Gravy (2 Qts.) Homemade Potato Latkes (3 Lbs.) with Homemade Apple Sauce (2 Lbs.) Two Vegetable Soufflé Israeli Matzoh (2 Boxes) Macaroons (2 Containers) and Honey Cake (2) seder plates Complete Seder Plate $29.99 with Haroset, Parsley, Egg, Shank Bone and Horseradish ZABARS.COM Seder Plate $19.99 Passover Ingredients Kit $9.99 great beginnings Chopped Chicken Liver 8 oz. | $4.99 Homemade Gefilte Fish* 4 pcs. | $6.50 12 pcs. | $19.50 24 pcs. | $39 in course *Two pieces per serving. ma s European Sweet Gefilte Fish 1 Lb. | $11.99 2 Lb. | $23.90 3 Lb. | $35.85 Brisket Pot Roast Homestyle Red Horseradish 8 oz. | $2.99 16 oz. | $5.99 Whole First Cut – Min. Wt. 6 lb. | $155.00 • 1 lb. Sliced | $27.49 Gold’s White Horseradish (Kosher for Passover) 8 oz. | $2.99 Gravy – Qt. | $10.49 Zabar’s Original Haroset $9.49/Lb. Brisket Tzimmes Zabar’s Nova (Pre-packaged and sliced) 1 Lb. | $29.98 ½ Lb. | $17.98 1 Lb | $19.49 Zabar’s Handsliced Nova or Scotch Cured Salmon 1 Lb. -
Marion: I Travelled from My Home in Toronto, Canada, to Brooklyn, New York, Because of Gefilte Fish
Marion: I travelled from my home in Toronto, Canada, to Brooklyn, New York, because of gefilte fish. Many Jewish foods are adored and celebrated but gefilte fish isn't one of them. Can two young authors and entrepreneurs restore its reputation? I'm Marion Kane, Food Sleuth®, and welcome to "Sittin' in the Kitchen®". Liz Alpern and Jeffrey Yoskowitz are co-authors of The Gefilte Manifesto and co-owners of The Gefilteria. Their goal is to champion Jewish foods like gefilte fish, give them a tasty makeover and earn them the respect they deserve. I first met Liz when she appeared on a panel at the Toronto Ashkenaz Festival. I knew immediately that I had to have her on my podcast. We talked at her apartment in Crown Heights, Brooklyn. Marion: Let's sit down and talk Ashkenazi food - and gefilte fish in particular. I'm going to ask you to introduce yourselves. Liz: My name's Liz Alpern. I am the co-owner of The Gefilteria and co-author of The Gefilte Manifesto. Jeffrey: My name is Jeffrey Yoskowitz. I am the co-owner and chief pickler of The Gefilteria, and I am a co-author of The Gefilte Manifesto cookbook. Marion: You're both Jewish and Ashkenazi. Liz: Yes, we're both of Eastern European Jewish descent. Marion: Gefilte fish - we have to address this matter. I want to read a description of gefilte fish of the worst kind. Quote, "Bland, intractably beige, and (most unforgivably of all) suspended in jelly, the bottled version seemed to have been fashioned, golem-like, from a combination of packing material and crushed hope." Liz & Jeffrey: (laugh) Marion: That's a very unfavorable review of gefilte fish. -
Jews, Irish Share Corned Beef Tradition
March 2018 Volume XXIX, Issue 4 Jews, Irish Share Corned Beef Tradition As we inaugurate Temple Beth Or’s First Corned Beef Festival, let’s ponder the age-old question: is corned beef Irish or Jewish? To be sure, corned beef and cabbage are considered the traditional fare of St. Paddy’s Day. But this was not always the case! Pork had previously been the preferred menu item for the day. In Ireland, cattle were used for dairy production and were only slaughtered for food if necessary. Corned beef might not be the Jews’ only renowned col- Pigs were bred for meat. laboration with the Irish. In the early 20th century, Irish and But when the Irish immigrated in great numbers (in the Jewish immigrants collaborated on music for Tin Pan Alley, mid 19th century) to America, they faced discrimination and touching on themes dear to the hearts of immigrants in the poverty. They moved into the slums and tenements along- crowded tenements of New York City. There, Irish compos- side other immigrants such as the Jews and Italians. It was er William Jerome (originally Flannery) and Jean Schwartz at the Jewish delis and lunch carts that the Irish experienced wrote “If it wasn’t for the Irish and the Jews” about their Jewish corned beef and noted its similarity to the far more shared experiences. They wrote: expensive Irish bacon they loved. Jewish immigrants had perfected the brisket cut of meat “… I often sit and think what would this country be as their trademark. Brisket was an economical cut of meat If we hadn’t men like Rosenstein and Hughes. -
NIGERIA - Adamawa State General Overview
f NIGERIA - Adamawa State General Overview ! ! ! ! ! ! ! ! ! ! ! Lafiawo Gantsa Mow Sandaouadjiri ! ! Nogagueyguey Suko Bauro ! Joure-Bose Yamtage Loka Fadagwe !Attagara Lumputi !Ngalda ! Dalame ! ! Basle Garin Baruo! Pridang Yard ! ! ! Colare !Dawaluwa ! Tadangara !Agum Charif-Moussari Sabon ! !Bindi Kau Bul ! Halawa Agapalawa Clan ! ! !Munfi Gwano ! Potiskum ! !Two Buruo Sabon Nafada !Nafada ! !Layi Colare Bornu Fadagwe Guduf !Guduku ! ! Tarmoua ! Gari !Gubi ! !Zinkur Gwoza Hyawa ! Djebrili Takomari! Kacalla Fulani ! Bubaya ! ! !Gudoko ! Balaigaje ! ! ! ! Njenam! a ! Ngurunbile ! Lomara Tala Malabrahim ! !Gabai ! !Gawa Tasha ! Gwoza Vredeke ! !Yarbulas NIGER ! !Yelwa Bularaba Dufa Gouedjele ! \! FIKA CHAD ! Kidjimatari Garin GUJBA ! ! ! Wu! rd! bege !Kukwari !Manawaji !Jege Gangawa !Maza !Kotufa Arbokko Clan Gadari !Bukarti ! ! !Nguzowa !Skatikume Je!ngi ! !Korode ! Gabari Jouro-Jallo! !Gumsuri Salakatchi Gargar Gumsuri ! !Guelapar ! ! Jauro Guetam! a !Glovda ! Gashinge !Gole Wakato Daushi Ajir ! ! \! !Ngeltowa ! ! Kunde Talkomari Ganiana ! !Mainya Kaviri-Damboa ! Blamanya !Baba ! Shole Shind! o ! ! Kundulu ! Sherfuri N'Djamena Allagarno Wulade ! ! !Hong Vadagum Hambadga ! Moundongwa ! ! Wakato ! ! Geldavi Karama Koy!aya Abuduski Kunadur Kaviri ! Danga Danga ! Kudu Mondu ! Jouro-Ahmadu ! ! ! ! Manori !Ecole Fulani ! !Clan Tagoshe ! !Goueledje Geldavi ! !Ngurum Gwoza ! ! Vreke! ! ! ! Horogoua ! !Kirshigi Yabal !Gombi ! Kughum Kouyape Yayaro ! ! ! !Mbuga ! ! ! Ka! dubu Garjam Santow Horessa Malougoudje Gadum ! ! GWOZA ! Loghpere Bolari -
Steam Oven Cookbook
United Kingdom Miele Company Ltd. Steam oven cookbook Fairacres, Marcham Road, Abingdon, Oxon, OX14 1TW | cooking with steam for healthy living 6GN|| 6GNGHCZ| Internet: www.miele.co.uk E-Mail: [email protected] | | | Miele Australia Pty. Ltd. 1 Gilbert Park Drive -01:(+'.&8KEVQTKC AUSTRALIA | 6GN 6GNGHCZ | | | | | | Steam oven cookbook Edition 1 /0T)$||//5A /0T|Z|ZZZZZZ| ZZ 2 Foreword Dear Connoisseur Please note that the cooking times given in | the recipes assume the use of the solid and Acquiring a Miele steam oven marks the perforated stainless steel containers supplied beginning of a wonderful friendship promising with your steam oven. Other cooking containers, pleasure, good health and endless delicious as well as the type and quality of the food, culinary adventures. can cause slight variations in cooking times. As | with all new appliances, practice makes perfect, Mealtimes are when families are most often and you will soon know from experience the together, and food is nearly always the focus optimum cooking durations for your favourite when friends gather, be it for a casual evening dishes. or a more formal celebration. In the Miele Test | Kitchen, we are in the privileged position of We wish you "bon appetit" and hope you have being able to practise professionally the hobby as much fun trying out these recipes as we have we share with many thousands of people had developing them! across the world - cookery. We get the chance | to experiment with both traditional and more If you have any questions or comments we exotic ingredients every day. Even after many YGNEQOG[QWTHGGFDCEM|5GGVJGDCEMEQXGTQH years of experience, we never cease to be this book for our contact details. -
Gefilte Fish CARTE
5 SENSES A LA CARTE IDENTITIES Gefilte Fish For many people gelte sh is the epitome of traditional Jewish cooking. It was served on Shabbat and other high holidays in the For about 26 patties: shtetl, the small towns in Eastern Europe shaped by Jewish 7–7 ½ pounds whole carp, whitesh, and culture. Housewives procured a living sh, usually a carp, which pike, lleted and ground* was then killed at home. They cut open the sh’s belly in such a 4 quarts (liter) cold water or to just cover way that they could remove the bones and meat without tearing 3 teaspoons salt or to taste the skin. After mixing the meat of the sh with matzo meal or 3 onions, peeled white bread, they lled the sh skin with the farce. This way, one 4 medium carrots, peeled sh was enough to satisfy the whole hungry family. Since 2 tablespoons sugar cooking is not permitted on Shabbat, the dish was prepared 1 small parsnip, chopped before it began and eaten cold. 3–4 large eggs Even though gelte sh can be found in all varieties of Ashkenazi freshly ground pepper to taste cuisine, there were two distinct ways to prepare it in Eastern ½ cold water Europe, separated by a clear geographical line. In southwest ⅓ cup matza meal Poland, Galicia, and German-speaking regions, people preferred * Have your shmonger grind the sh and ask him to eat their gelte sh sweet. By contrast, the so-called Litvaks, to save and give you the tails, ns, heads, and Jews from Lithuania and other regions under Russian inuence, bones. -
Adaptation, Immigration, and Identity: the Tensions of American Jewish Food Culture by Mariauna Moss Honors Thesis History Depa
Adaptation, Immigration, and Identity: The Tensions of American Jewish Food Culture By Mariauna Moss Honors Thesis History Department University of North Carolina at Chapel Hill 03/01/2016 Approved: _______________________ Karen Auerbach: Advisor _______________________ Chad Bryant: Advisor Table of Contents Acknowledgements Introduction 4 Chapter 1 12 Preparation: The Making of American Jewish Food Culture Chapter 2 31 Consumption: The Impact of Migration on Holocaust Survivor Food Culture Chapter 3 48 Interpretation: The Impact of the Holocaust on American-Jewish Food Culture Conclusion 66 2 Acknowledgements I would first like to thank my correspondents, Jay Ipson, Esther Lederman, and Kaja Finkler. Without each of your willingness to invite me into your homes and share your stories, this thesis would not have been possible. Kaja, I thank you especially for your continued support and guidance. Next, I want to give a shout-out to my family and friends, especially my fellow thesis writers, who listened to me talk about my thesis constantly and without a doubt saw the bulk of my negative stress reactions. Thank you all for being such a great support system. It is my hope that at least one of you will read this- here’s looking at you, Mom. Third, I would like to thank Professor Waterhouse for sticking with me throughout this entire process. I could not have done this without your constant kind words and encouragement (though I could have done without your negative commentary about Billy Joel). Thank you for making this possible. Finally, I extend the largest thank you to my wonderful thesis advisors, Professor Karen Auerbach and Professor Chad Bryant. -
A Collection of Passover Recipes Passed Down from Generation to Generation
Temple Beth El of South Orange County’s BE Sisters and Adult Education Present A Collection of Passover Recipes passed down from generation to generation pesach 2021 enjoy these Passover recipes that have been passed down and shared from members of our community. Wishing you a joyous Passover from BE Sisters and Adult Education! "These recipes do include kitniyot. While it is permissible to use on Passover, it is not everyone’s custom." Charoset & Appetizers, 11 Classic Charoset Charosis Crunchy, Chopped (more, please!) Charoset Sephardic Passover Charoset Hot & Spicy Mexican Gefilte Fish Gefilte Fish Beet Horseradish Mold Soups & Salads, 21 Matzah Balls From my mom Shari’s Matzo Balls Passover Soup Muffins Cucumber Salad Main Course, 26 Holiday Brisket Instant Pot Jewish Brisket One-Dish Chicken & Stuffing Savory Baked Chicken Side Dishes, 35 Baked Apricot Tzimmes Apple Matzah Kugel Matzo Kugel Matzah Kugel Springtime Kugel Passover Apple-Cinnamon Farfel Kugel Mina Asparagus Nicoise Desserts, 47 Passover Mousse Chocolate-Macaroon Tart Coconut Macaroons Lemon Squares Rocky Road Cookies & Snacks, 54 Chewy Meringue Cookies Farfel-Almond Cookies Peanut Butter Cookies Pignoli Cookies Mini-Morsel Meringue Cookies Cinnamon Snack Bars Matzo Toffee Passover GranolA Apple Pie Passover Brittle Lemon Puffs Breakfast & Miscellaneous, 69 Spinach Frittata Kugel Muffins Passover Vegetable Muffins Matzot, Egg & Cottage Cheese Custard Green Chile Matzah Quiche Chocolate Dipped Potato Chips Charoset & Appetizers 11 Classic Charoset By Mona Davis Ingredients: 3 medium apples, such as Fuji or Honeycrisp, peeled and finely diced 1c. toasted walnuts, roughly chopped 1/4 c. golden raisins 1/4 c. sweet red wine, such as Manischewitz 1/2 tbsp.