A Passover Guide for 2019
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September 2010 Elul 5770–Tishrei 5771
adaS Israel CongregaTion Chronicle VOl. 73, No. 2 sePtember 2010 elul 5770–tishrei 5771 adas reads: Yom Kippur afternoon to Feature laurie Strongin and John donvan TeMfA RaBlD Please join us on Yom Kippur afternoon for a special event Dover Emet featuring Adas Israel member Laurie Strongin, interviewed Speaking the Truth by John Donvan of ABC News. Laurie will discuss her re- Rabbi Gil Steinlauf cently released book, Saving Henry, A Mother’s Journey. Saving Henry is the eye-opening and inspiring story When I was a kid, I always associ- of how far a family will go to save the life of their child. ated the end of summer with the Laurie Strongin’s son Henry was born with a heart condi- feeling of butterflies in my stom- tion that was operable, but that proved to be a precursor Laurie Strongin ach. Whenever I heard those Au- for a rare, almost always fatal illness: Fanconi anemia. gust cicadas singing in the trees, Deciding to pursue every avenue that might provide a whenever the “back-to-school” cure, Laurie and her husband, Allen Goldberg, signed on for clothing sales started coming on a brand-new procedure that combined in vitro fertilization with genetic test- the television, it was time to get ing to produce a baby without the disease, who could be a stem cell donor nervous: a new school year was for Henry. Laurie became a fervent advocate for stem cell research, working starting. The ecstatic freedom of with policymakers and the scientific community to bring attention to Henry’s summer vacation was coming case and to the groundbreaking research that could save many lives. -
Pasta Pizza Alla Pala
FRITTO bruschette pizza alla pala Lightly-fried authentic Italian street food Lightly toasted housemade bread served Traditional Roman-style pizza with a crispy, yet with deliciously simple accompaniments. pillowy crust. Great for sharing! PATATE Crispy potatoes, maionese, smoked paprika, MARGHERITA chives ∙ 8 FICHI E GORGONZOLA Mutti tomato, housemade mozzarella, basil, Whipped Gorgonzola Piccante DOP, ITALIAN SUMMER VIBES & HILLED INES extra virgin olive oil ∙ 15 SUPPLÌ housemade fig mostarda, walnuts ∙ 8 Roman-style fried rice balls, TRICOLORE STRACCIATELLA Parmigiano Reggiano® DOP, Pecorino ∙ 11 Housemade stracciatella cheese, cherry Hand-pulled mozzarella, sea salt, tomatoes, Prosciutto di Parma DOP, arugula, extra virgin olive oil ∙ 10 ARANCINI mozzarella extra virgin olive oil ∙ 18 Handmade mozzarella dressed with sea salt and Sicilian-style fried rice saffron rice balls, peas, POMODORO bolognese, Pecorino ∙ 12 Roi “Mosto” extra virgin olive oil Heirloom tomatoes, garlic, fresh basil, CALABRESE extra virgin olive oil ∙ 9 Salame Calabrese, Calabrian chili, Pecorino CALAMARI FRITTI MOZZARELLA CLASSICA Calabrese, green onion ∙ 15 Lightly fried calamari, seasonal vegetables, Hand-pulled ball of mozzarella ∙ 10 pickled chili, lemon, parsley ∙ 14 In Italy, this coastal street food is traditionally enjoyed BURRATA in a newspaper cone with a fresh squeeze of lemon Soft, cream-filled ball of mozzarella ∙ 14 SALUMeria Dress up your mozzarella! Pasta antipasti Artisanal cured meats and cheeses from Italy and the US PESTO Housemade fresh pasta, -
The Cheeses Dolomites
THE CHEESES UNIONE EUROPEA REGIONE DEL VENETO OF THE BELLUNO DOLOMITES Project co-financed by the European Union, through the European Regional Development fund. Community Initiative INTERREG III A Italy-Austria. Project “The Belluno Cheese Route – Sights and Tastes to Delight the Visitor.” Code VEN 222065. HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED HOW THEY ARE CREATED BELLUNO DOLOMITES OF THE CHEESES THE FREE COPY THE CHEESES OF THE BELLUNO DOLOMITES HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED his booklet has been published as part of the regionally-managed project “THE BELLUNO CHEESE ROUTE: SIGHTS AND TASTES TO TDELIGHT THE VISITOR”, carried out by the Province of Belluno and the Chamber of Commerce of Belluno (with the collaboration of the Veneto Region Milk Producers’ Association) and financed under the EU project Interreg IIIA Italy-Austria. As is the case for all cross-border projects, the activities have been agreed upon and developed in partnership with the Austrian associations “Tourismusverband Lienzer Dolomiten” (Lienz- Osttirol region), “Tourismusverband Hochpustertal” (Sillian) and “Verein zur Förderung des Stadtmarktes Lienz”, and with the Bolzano partner “Centro Culturale Grand Hotel Dobbiaco”. The project is an excellent opportunity to promote typical mountain produce, in particular cheeses, in order to create a close link with the promotion of the local area, culture and tourism. There is a clear connection between, one the one hand, the tourist, hotel and catering trades and on the other, the safeguarding and promotion of typical quality produce which, in particular in mountain areas, is one of the main channels of communication with the visitor, insofar as it is representative of the identity of the people who live and work in the mountains. -
The Family Shul Wishes You a Redemptive and Blessed Shabbat Selichot!
September 15, 2017 – Elul 24, 5777 Flamingo E Weekly 762 Erev Shabbat Selichot “Mevarchim” Tishrei, Parshat Nitzavim-Vayelech | Avot Chapter 5-6 Candle Lighting: 7:09 pm| Shabbat ends: 8:08 pm The Family Shul Wishes You a Redemptive and Blessed Shabbat Selichot! Chabad Flamingo Week-at-a-Glance: Prayer Services, Classes & Events Erev Shabbat (Friday), Sept 15 Final Shabbat-of-the-Year! “Selichot” (Saturday), September 16 Sunday, September 17 6:30 am Ma’amer Moment 7:00 am Recite Mevarchim Tehillim 8:00 am Early Minyan 6:40 am Early Minyan 9:15 am Main Shacharit Prayer Services 9:15 am Regular Minyan 7:00 am Regular Minyan 9:30 am Parents ’n Kids Youth Minyan 10:30 am Shabbat Youth Programs 7:00 pm Mincha and Sefer 11:00 am The Teen Scene! 7:19 pm Mincha, Sefer HaMitzvot and HaMitzvot 12:30 pm Congregational Kiddush and Friendly Schmooze “Timely Torah;” then, joyous Kabbalat 7:30 pm Ma’ariv 1:30 pm Shabbat Mevarchim Farbrengen Shabbat and Ma’ariv! 6:30 pm Mincha, then Communal Seudah Shlisheet Reminder! From this week on, 8:00 pm Ma’ariv, followed by screening of Living Torah Diamond Davening Winners: Shabbat Services begin 10 Youth Minyan: Jacob Stark Kid’s Program: Hudson Kobric minutes after candle lighting. 12:00am Pre- Selicho t Farbrengen 1:15 am Solemn Selichot Services Kiddush Honours: Mevarchim Farbrengen: Seudah Shlisheet The Glina Family Available Anonymous Women’s Mikvah: by appt. only Women’s Mikvah: 8:45 - 10:45pm Women’s Mikvah: 8:00 – 10:00 pm Wednesday, September 20 Monday, September 18 Tuesday, September 19 Erev Rosh -
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 -
The Laws of Shabbat
Shabbat: The Jewish Day of Rest, Rules & Cholent Meaningful Jewish Living January 9, 2020 Rabbi Elie Weinstock I) The beauty of Shabbat & its essential function 1. Ramban (Nachmanides) – Shemot 20:8 It is a mitzvah to constantly remember Shabbat each and every day so that we do not forget it nor mix it up with any other day. Through its remembrance we shall always be conscious of the act of Creation, at all times, and acknowledge that the world has a Creator . This is a central foundation in belief in God. 2. The Shabbat, Rabbi Aryeh Kaplan, NCSY, NY, 1974, p. 12 a – (אומן) It comes from the same root as uman .(אמונה) The Hebrew word for faith is emunah craftsman. Faith cannot be separated from action. But, by what act in particular do we demonstrate our belief in God as Creator? The one ritual act that does this is the observance of the Shabbat. II) Zachor v’shamor – Remember and Safeguard – Two sides of the same coin שמות כ:ח - זָכֹוראֶ ת יֹום הַשַבָתלְקַדְ ׁשֹו... Exodus 20:8 Remember the day of Shabbat to make it holy. Deuteronomy 5:12 דברים ה:יב - ׁשָמֹוראֶ ת יֹום הַשַבָתלְקַדְ ׁשֹו... Safeguard the day of Shabbat to make it holy. III) The Soul of the Day 1. Talmud Beitzah 16a Rabbi Shimon ben Lakish said, “The Holy One, Blessed be He, gave man an additional soul on the eve of Shabbat, and at the end of Shabbat He takes it back.” 2 Rashi “An additional soul” – a greater ability for rest and joy, and the added capacity to eat and drink more. -
Chanukah Cooking with Chef Michael Solomonov of the World
Non-Profit Org. U.S. POSTAGE PAID Pittsfield, MA Berkshire Permit No. 19 JEWISHA publication of the Jewish Federation of the Berkshires, serving V the Berkshires and surrounding ICE NY, CT and VT Vol. 28, No. 9 Kislev/Tevet 5781 November 23 to December 31, 2020 jewishberkshires.org Chanukah Cooking with Chef The Gifts of Chanukah Michael Solomonov of the May being more in each other’s presence be among World-Famous Restaurant Zahav our holiday presents On Wednesday, December 2 at 8 p.m., join Michael Solomonov, execu- tive chef and co-owner of Zahav – 2019 James Beard Foundation award winner for Outstanding Restaurant – to learn to make Apple Shrub, Abe Fisher’s Potato Latkes, Roman Artichokes with Arugula and Olive Oil, Poached Salmon, and Sfenj with Cinnamon and Sugar. Register for this live virtual event at www.tinyurl.com/FedCooks. The event link, password, recipes, and ingredient list will be sent before the event. Chef Michael Solomonov was born in G’nai Yehuda, Israel, and raised in Pittsburgh. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. Chef Solomonov is a beloved cham- pion of Israel’s extraordinarily diverse and vibrant culinary landscape. Chef Michael Solomonov Along with Zahav in Philadelphia, Solomonov’s village of restaurants include Federal Donuts, Dizengoff, Abe Inside Fisher, and Goldie. In July of 2019, Solomonov brought BJV Voluntary Subscriptions at an another significant slice of Israeli food All-Time High! .............................................2 culture to Philadelphia with K’Far, an Distanced Holidays? Been There, Israeli bakery and café. -
Gazeta Winter 2016
Chaim Goldberg, Purim Parade, 1993, oil painting on canvas Volume 23, No. 1 Gazeta Winter 2016 A quarterly publication of the American Association for Polish-Jewish Studies and Taube Foundation for Jewish Life & Culture Editorial & Design: Fay Bussgang, Julian Bussgang, Shana Penn, Vera Hannush, Alice Lawrence, Maayan Stanton, LaserCom Design. Front Cover Photo: Chaim Goldberg; Back Cover Photo: Esther Nisenthal Krinitz J.D. Kirszenbaum, Self-portrait, c. 1925, oil on canvas TABLE OF CONTENTS Message from Irene Pipes ............................................................................................... 1 Message from Tad Taube and Shana Penn ................................................................... 2 RESEARCH PROJECT The Holocaust in the Eyes of Polish Youth By Dr. Jolanta Ambrosewicz-Jacobs .................................................................................. 3 ART AS FAMILY LEGACY A Daughter Returns with Memories in Art By Bernice Steinhardt .......................................................................................................... 7 Resurrection of a Painter: “From Staszów to Paris, via Weimar, Berlin and Rio de Janeiro” By Nathan Diament ........................................................................................................... 12 Creating a New Museum in Kazimierz By Shalom Goldberg ......................................................................................................... 16 CONFERENCES, SPRING/SUMMER PROGRAMS, AND FESTIVALS Conference on Launch of Volume -
Jews: Politics, Race, Nently Because, As Corwin Berman Explains, It Last Month, Was Cancelled Due to Inclement Many Are Trying to Revitalize It
Washtenaw Jewish News Presort Standard In this issue… c/o Jewish Federation of Greater Ann Arbor U.S. Postage PAID 2939 Birch Hollow Drive Ann Arbor, MI Ann Arbor, MI 48108 Permit No. 85 Modern Multi-faith For this year's Day aid for hamentashen, Queen Syrian hold the jam Esthers refugees page 7 page 18 page 28 March 2015 Adar/Nisan 5775 Volume XXXIX: Number 6 FREE “We Refuse to Be Enemies”—motto of Hand in Hand Schools in Israel Edible Landscape program Helena Robinovitz, special to the WJN rescheduled for March 15 he weekend of March 20–22, Lee Gor- cultures. Together the Jewish and Arab pupils study, to play, to live with Palestinian partners.” Carole Caplan, special to the WJN don, co-founder and executive director learn and speak each other’s language, study (Boston Globe, “Refusing to be Enemies in Jeru- The Jewish Alliance for Food, Land and Justice, T of five bilingual and bicultural schools each other’s history and culture, and share in salem,” December 7, 2014.) in partnership with the Ann Arbor Recon- in Israel, will be in Ann Arbor to educate the The structure structionist Congregation and Pardes Hannah, community about this innovative model of of the HIH Schools will present “Ed- education. On Saturday, March 21, 8–10 p.m., provides an oppor- ible Home Land- there will be an interfaith event at St. Clare’s tunity for interac- scapes—From Episcopal/Temple Beth Emeth. The topic will tion that naturally Saving Seeds to be “Building a Shared Society Together: Multi- evolves between stu- Harvesting Your cultural Education and Peacemaking in Israel.” dents and families in Trees” on March On Sunday, March 22, 4–6 p.m., the Jewish Fed- an integrated school 15, from 2–4 eration of Greater Ann Arbor will host Gordon system. -
Menu Médina Modifs Prix Septembre 2020
2, avenue de la Couronne - Ixelles Tél. : 02-640.43.28 - Fax. : 02-644.24.78 www.allocouscous.be www.lamedina.be Ouvert - Open 7/7 Informations sur les allergènes disponibles sur demande Banquets - Fêtes - Réceptions Banketten - Feesten - Recepties Apéritifs Martini 7.00 Gancia 7.00 Saint-Raphaël 7.00 Porto 7.00 Kir 7.00 Campari 7.50 Campari orange ou soda 8.00 Whisky-coca 9.00 Apéritif Maison 7.00 Kir Royal 8.50 Ricard 7.50 Anisette 7.50 Délice du Soleil 8.50 Gin - Martini 8.50 Gin Tonic 9.00 Whisky 8.00 Picon vin blanc 8.50 Spritz Apérol 8.50 Boissons (sans alcool) Eau minérale/Pétillante 1/4 3.00 Eau minérale/Pétillante 1/2 4.50 Eau 1/2 minérale/Pétillante 1/1 6.50 Coca-Cola - Coca-Cola Zéro 3.00 Bière 3.00 Ice Tea - Fuze Tea Pêche 3.00 Schweppes 3.00 Jus Orange, ananas, tomate 3.00 Entrées Salade marocaine 7.50 Salade d'oignons & tomates 7.00 Salade de tomates & poivrons 8.00 Salade verte à l'orange 7.00 Salade au thon 8.00 Salade merguez 8.50 Carottes à l’orange 7.00 Coeurs de palmier 8.50 Marinade de sardines 9.50 Harrira 7.00 Feuilleté de crevettes 9.00 Doigt de Fatima 8.50 Brick à l'oeuf 7.50 Brick au thon 9.00 Pastilla 12.50 Pastilla aux fruits de mer 13.00 Brochette de scampis 13.00 Scampis méditerranéens 13.00 Scampis à l’aïl 13.00 Metze du Harem (2 couverts) 25.00 Du lundi au vendredi : Plat du jour tous les midis 12.00 Desserts Loukoum 6.00 Orange à la cannelle 7.00 Briouats au miel et amandes 7.00 Cornes de gazelle 7.00 Assortiment de gâteaux 7.50 Dame Blanche 8.50 Brésilienne 8.50 Assortiment de sorbets 8.50 Irish Coffee 9.00 Thé à la menthe /pers. -
On Seeing Red Nothing to Sneeze
ww ww VOLUME c h / NO. 9 SIVAN-TAMMUZ 5764 / JUNE-JULY 2004 SUMMER EDITION s xc THEDaf HaKashrus A MONTHLY NEWSLETTER FOR THEU RABBINIC FIELD REPRESENTATIVE NOTHING TO SNEEZE AT: DAF NOTES: The following lively “Shakla Vetarya” ORTHODOX UNION CERTIFIES – an email give and take between Moshe Kaufman – TRIAMINIC PEDIATRIC MAILBOX a Daf HaKashrus reader and the OU’s Rabbinic Coordinator Rabbi Chaim Goldberg concerned an COLD/COUGH/ALLERGY article written by Rabbi Goldberg in The Daf. We LIQUID MEDICATIONS AS KOSHER have entitled this exchange “On Seeing Red”. The Daf encourages its readers to initiate similar BY STEPHEN STEINER exchanges. Director of Public Relations In an important breakthrough for kosher consumers, the Orthodox Union and Novartis Consumer Health, Inc., a NJ-based ON SEEING RED Novartis company, jointly announced today that the company’s Re: Daf Hakashrus Vol. 11, No. 8 – Salmon colored with Triaminic® brand pediatric cold/cough/allergy liquid medica- Astaxanthin – by Rabbi Chaim Goldberg tions have been certified as kosher by the OU. Novartis Consumer First I want to thank the OU for the Daf HaKashrus series – Health, Inc. is the first major over-the-counter company to attain besides being entertaining they are most informative – I enjoy OU certification for pediatric cold/cough/allergy medications. them immensely and wanted to acknowledge my appreciation of OU has certified eight varieties of Triaminic liquid. The products them. will be available in packages bearing the famed U Kosher The subject issue discussed the OU’s heter for not requiring symbol this summer. They have been certified as OU pareve, simonim when shipping/selling fish fillets with a reddish-pinkish meaning they contain neither meat nor dairy ingredients. -
0045 in 8193 05 Hilchot Shvitat Yom Tov R031 Draft 01
Food on Yom Tov Ref: Sefer Zemanim, Hilchot Shvitat Yom Tov, Chapter 1–6 On the Yamim Tovim (Holidays) there is an obligation to rest as on Shabbat, but the laws are more lenient. This leniency mainly allows for work related to the preparation of food to be permissible. In addition, 2 other labours which are indirectly linked to food preparation are also allowed i.e. carrying and kindling a fire. s The Rabanim have been further lenient with the latter two labours by allowing activities even if they are not related to food preparation for example carrying books, keys, children etc. on Yom Tov. • Further, even other labours connected with food may be allowed e.g. slaughtering, kneading, baking etc. However, if it was equally possible to do these labours before Yom Tov, then it is forbidden to do these on Yom Tov (because the labours are arduous and will detract from the joy of Yom Tov) In contrast carrying items which could have been prepared before Yom Tov is allowed because the work is not arduous and it adds to the joy of Yom Tov. Similarly, it is forbidden to bake or cook on Yom Tov for eating after Yom Tov. • Bathing and anointing are labours which have also been given leniency for Yom Tov but one may not wash one’s entire body, and one can use hot water. • “Muktzeh” (something set aside for another purpose) and “nolad” (something newly created) is forbidden on Yom Tov. An example of “muktzeh” is an apple that one plans on selling.