“Relax, nothing is under control.” – Adi Da Samraj
There are two different types of people in the world: Planners and those who go with the flow. Granted, there is lots of grey between those two poles, but generally we lean one way or the other.
Regardless of which type we are, life is extra stressful right now. For the planners, our lives feel out of control; we can’t predict what will be, we can’t plan further than a few days ahead, and the not knowing makes it all so much worse.
For those of us who roll with the punches, well, the punches keep on coming: They trap us in our homes, force us to plan even the simplest of errands, and maintain the same ‘sameness’ day after day. Nobody is doing great – our stress and anxiety are through the roof, and it’s hard to find comfort.
Amid this leaden chaos arrives the holiday of Sukkot – Z’man Simchateynu – the Time of Our Joy. We are commanded to live in roofless huts, be one with nature, and appreciate the fall harvest. A traditional reading on this holiday is Ecclesiastes, or in Hebrew, Kohelet. The Book of Kohelet is a pessimistic, cynical, and seemingly depressing Megillah that brings us such inspiring quotes as: “All things are full of weariness,” and “What has been, has been done and there is nothing new under the sun.” Sigh. These passages are a serious downer on what is supposed to be a happy holiday.
One of the most famous quotes is, “Vanity, vanity, all is vanity” “Havel Havalim, Amar Kohelet, Havel Havalim Hakol Havel” (Ecc. 1:2). Havel, the Hebrew word used for vanity, can also be defined as futility or meaninglessness but all those definitions are pre-translated into metaphor. The actual definition of Havel is vapour or breath; like a cloud, Havel seems solid but turns to mist in our hands. Havel, looked at literally, does not mean life is futile, it means that life is ephemeral, transient, evanescent.
Kohelet goes on to philosophize about the changeability of life, postulating that no matter our wealth, career success, or fame, or even our wisdom, all of us come to the same end. So, what’s it all about, Alfie?
There is a story about King Solomon who sent his trusted minister, Benaiah, on a quest to bring back, in time for Sukkot, magic words that would make a happy man sad, and a sad man happy.
Benaiah searched everywhere from spring to summer to fall, always failing. He’d resigned himself to returning without completing the quest when he came across a poor old merchant setting up for the day. Benaiah asked the old woman if she’d heard of magic words that make happy people sad and sad people happy. The woman smiled, handed Benaiah a few words on a worn piece of paper and sent him on his way.
Benaiah found King Solomon in the sukkah and gave him the crumpled piece of paper. When King Solomon read it, he knew that Benaiah had succeeded, the words were indeed magic: Gam Zeh Ya’avor – this, too, shall pass.
Like Kohelet, Gam Zeh Ya’avor teaches us that the only constant in our lives is change. If so, perhaps reading that message when we are commanded to live in a temporary dwelling, a sukkah, makes sense. Aren’t we, in our bodies, also temporary, also sukkot? Our physical bodies act as the temporary dwelling for our souls.
Thousands of years after the destruction of one of the most solid buildings in history, the Temple, the Jewish people still construct sukkot every year. Easy to tear down, yes, but also easy to rebuild. Rabbi Jonathan Saks says, “Sukkot is about knowing that life is insecure and celebrating it not in spite of that, but because of it.”
In the end, stability is an illusion and instead, we are left with small moments of joy: “Eat your bread in gladness, drink your wine in joy…wear freshly washed clothes… enjoy happiness with a woman you love all your fleeting days” (Ecc. 9:7-9).
The moments that are hard, the moments that are great, they all eventually pass. In our quest for those moments of joy, for both the planners and the “go-with-the-flow-ers,” Psalm 118 tells us, “This is the day that G-d has made. Celebrate and rejoice in it.”
Ilana Krygier Lapides is a Jewish educator and storyteller in Calgary. She is currently attending the online Rabbinic School, the Jewish Spiritual Leaders Institute (JSLI) in New York, and will be ordained in December 2020.
Shabbat Shalom, Chag Samayach, and Happy Thanksgiving. Welcome to “Kitchen Talk,” the weekly food blog of the CJR. This weekend we celebrate Sukkot, Simchat Torah as well as Thanksgiving.
I always associate apples with Simchat Torah. The holiday evokes childhood memories of me marching in the synagogue social hall waving an Israeli flag topped with an apple.
In memory of those Simchat Torah celebrations, I have chosen a recipe for a healthy apple dessert. Apple-Licious Cake, from the late Norene Gilletz’s last book, The Brain Boosting Diet: Feed Your Memory.
Thanksgiving conjures images of sweet potatoes and pumpkins. I found a delicious sweet potato recipe in Simple, a popular cookbook by Israeli celebrity chef Yotam Ottolenghi. His Sweet Potato Mash with Lime Salsa is very festive, as is Pumpkin Challah. Both dishes would be good choices for Sukkot, Simchat Torah, and Thanksgiving.
The pumpkin challah is adapted from a Maple Kabo-Challah recipe I acquired from Building the Jewish& Cookbook, a monthly virtual cooking program offered through the Miles Nadal JCC.
APPLE-LICIOUS CAKE Norene Gilletz
6 large apples, peeled, cored, and thinly sliced (Cortland, Spartan, or Honeycrisp Sweetener equivalent to ¼ cup (60 ml) brown sugar, lightly packed 2 tsp (10 ml) ground cinnamon.
½ cup (125 ml) whole blanched almonds, or 1½ cup (125 ml) almond meal. 2 large eggs 2/3 cup (160 ml) sugar 1tsp (5 ml) pure vanilla extract ¼ cup (60 ml) canola oil ½ cup (125 ml) unsweetened applesauce 1¼ cups (310 ml) whole wheat flour 2 tsp (10 ml) baking powder ½ tsp (2 ml) ground cinnamon Pinch of salt
Preheat oven to 350°F (175°C). Spray a 7 × 11-inch (18 × 28-cm) glass baking dish with nonstick cooking spray.
Filling: In a large bowl, combine the apples with sweetener and cinnamon; mix well and set aside.
Batter: In a food processor fitted with a steel blade, process almonds until finely ground, about 25–30 seconds. Transfer to a bowl and set aside.
Add the eggs, sugar, vanilla extract, oil, and applesauce to the food processor. Process for 2 minutes, or until smooth and creamy. Don’t insert the pusher into the feed tube while processing.
Add the ground almonds along with flour, baking powder, cinnamon, and salt; process just until combined.
Using a rubber spatula, spread about half the batter in the prepared pan. Spread the apple filling evenly over the batter. Top with the remaining batter and spread evenly. Some of the apples will peek through.
Bake for 50–60 minutes, until golden brown.
Berry good variation: Replace half the apples with your favourite berries, for a total of 4–5 cups (1–1.25 L) fruit.
Nut allergies? Replace the almonds with either ½ cup (125 ml) wheat germ or whole wheat pastry flour.
SWEET POTATO MASH WITH LIME SALSA Yotam Ottolenghi
2 lb 2 oz. (1 K) sweet potatoes, unpeeled and cut in half lengthwise ¼ cup/ (60 ml) olive oil, divided ¼ cup (60 ml) fresh basil leaves, finely chopped ¼ cup (60 ml) fresh basil leaves, finely chopped
Preheat the oven to 425°F (220°C)
Rub the potatoes with 1 tbsp of oil and season with ¼ tsp (2 ml) salt. Place the potatoes on a parchment-lined, baking sheet, cut side down, and roast for 30–35 minutes, until very soft.
Prepare the salsa: While the potatoes are roasting make the salsa. Put the remaining oil in a bowl. Add the basil, cilantro, garlic, lime zest, lime juice and a good pinch of salt. Stir to combine.
Once the potatoes are cool enough to handle, remove the skins or scoop the flesh out with a spoon. Mash the flesh together with 1/8 tsp salt and plenty of black pepper until smooth.
Transfer the mashed potato to a platter. Create divots in the surface and spoon the salsa evenly over it. Serve hot as a side dish.
The Miles Nadal JCC is offering virtual cooking classes. Lauren Schreiber-Sasaki, a Jewish life programmer at MNJCC, runs Jewish&, programs geared to multi-faith, multi-cultural and multi-ethnic members of the Jewish community. “Jewish& celebrates Jewish diversity,” she said.
COVID restricted in-person programming, so Schreiber-Sasaki said she came up with “Building The Jewish& Cookbook,” a monthly online cooking program that brings the Jewish& group together along with other interested participants.
“Building The Jewish& Cookbook” focuses on recipes that blend various traditions and cultures. I signed up for the Maple Kabo-Challah class led by Carmel Tanaka, a community engagement professional based in Vancouver.
This unusual Japanese-style challah incorporates kabocha, a Japanese pumpkin (canned pumpkin purée can be substituted). Her recipe reflects her Jewish and Japanese heritage. Her mother is Israeli and her father is Canadian of Japanese heritage.
Tanaka calls herself Jewpanese and has even started a monthly virtual event with others of similar heritage. She is also the founder of JQT Vancouver, a Jewish-queer-trans nonprofit.
Tanaka said she learned to make challah when she worked at Hillel. She was taught the basic recipe by the late Robbie McConnell of the Montreal Gazette. His recipe is the foundation for her maple kabo-challah.
The next episode of “Building The Jewish& Cookbook” will be held on Nov. 8 and will feature Montrealer Kat Romanow. She is known for her Wandering-Chew food tours of Montreal’s old Jewish neighbourhoods.
1 cup (250 ml) lukewarm water, divided 1 tbsp (15 ml) sugar 1 tbsp (15 ml) instant yeast (2 packages) ¼ cup (60 ml) honey or maple syrup ¼ cup (60 ml) neutral-flavoured oil (i.e. corn, grape seed, etc.) 1 cup (250 ml) kabocha* (prepared in advance) 4 eggs, divided 1 tbsp (15 ml) kosher salt 4–4.5 cups (1 L) unbleached all-purpose flour Additional flour if necessary. 1 egg yolk mixed with water for egg wash. Poppy seeds, black or white sesame seeds, preferably toasted Maldon sea salt flakes (optional) *NB substitute pumpkin purée for kabocha
Prepare the kabocha:
Oil for brushing
Cut the kabocha in half. Scoop out the seeds. Brush the kabocha with oil.
Bake at 350°F (180°C) until the kabocha is soft so you can poke your fork through easily and the edges begin to caramelize. Mash and let cool. This step can be done ahead.
Prepare the Pumpkin Purée:
Place a cheesecloth over a container (an elastic band can secure the cheesecloth). Place a scoop of canned pumpkin purée on the cheese cloth and let the liquid drain into the container. Continue until you have 1 cup of drained pumpkin purée. Discard the liquid. This step can be done ahead.
To Make the Challah:
In a small bowl combine the kabocha or the pumpkin purée with 1 lightly beaten egg and set aside.
In a large bowl of a stand mixer dissolve the sugar in ½ cup (125 ml) warm water. Sprinkle the yeast in the water and let stand 8–10 minutes until foamy.
Once the yeast is activated add the remaining water, oil, honey or maple syrup, salt and mix well.
Roughly beat the eggs in a small bowl and add to the mixing bowl. Incorporate all the ingredients well. Add the kabocha or pumpkin purée and mix well.
Add the flour by cupfuls to the egg and pumpkin mixture and incorporate. Mix until the dough is shaggy and still a little moist, adding small amounts of flour or water if necessary. A dough hook can be used.
Turn the dough onto a lightly floured surface. Knead for 2 minutes by hand until the dough is smooth and elastic. It should not be sticky. Place the dough in a large greased bowl, turn to make sure all the surfaces are greased. Cover with plastic wrap or a clean damp towel and let rise in a warm place. After 1 hour, punch down the dough to remove the air pockets. Let the dough rise for another hour.
Punch the dough in the bowl to remove any additional air pockets. Turn the dough out onto to a floured surface or a sheet of parchment paper. Knead for 2 minutes before shaping.
Traditional braided challah: Divide the dough in half. Divide each half into 3 equal pieces. Roll the pieces into 3 long strands. Braid them loosely tucking the ends under. Repeat with the remaining dough to form a second loaf.
Pumpkin-shaped challah: Divide the dough in 4 equal balls. Using a long thread or butcher twine tie each ball in a way that the ball is divided into 6–8 parts.
Do not tie the balls too tightly as they will continue to rise during the second proofing and baking.
Preheat the oven to 350°F (160°C) Cover the loaves with a damp cloth and leave them to rise for 30 minutes.
Transfer the bread to two parchment-lined baking sheets. When the bread has risen, mix a few drops of water to the reserved egg yolk and brush the wash onto the entire surface of the loaves or balls.
Sprinkle on the poppy or sesame seeds and the Maldon sea salt flakes if using. Then slide the bread into the preheated oven. Bake for 25–40 minutes. Halfway through the baking, rotate the trays to get even baking on all sides.
The festivals of Sukkot, Simchat Torah and Shemini Atzeret are the pinnacle of the High Holidays, celebrating the gathering in of the harvest. But does the more-than-weeklong feasting with family and friends mean that we must resign ourselves to excess weight?
“Not at all,” pronounced Dr. Rani Polak, founding director of both the Institute of Lifestyle Medicine at Harvard University’s Spaulding Rehabilitation Hospital and of the Center of Lifestyle Medicine at Sheba Medical Center in Israel.
From his work teaching the little-known science of culinary medicine in Israel and the United States, Polak and his team have observed that once people learn not only what constitutes a healthy diet and how to acquire sustainable skills and techniques, “they can enjoy all the traditional foods while staying within the rubric of a healthy lifestyle and optimal weight.”
Polak is not your run-of-the-mill doctor. In the middle of his medical training, frustrated by the lack of direct connection with patients, he took a year off and traveled to Australia. There, he was able to pursue his passion for gourmet cooking, and completed a professional chef’s course at the famed Cordon Bleu cooking school.
In a seminal “aha” moment, it occurred to him that he could integrate his love of cooking with his medical knowledge to help promote good health – an understanding that led him back to medical school to complete his training, and subsequently, to a fellowship at Harvard.
Polak described what his Culinary Healthcare Education Fundamentals (CHEF) coaching program offers beyond information provided by a dietitian.
“Until very recently, the medical profession was focused mainly on knowledge – what constitutes healthy foods,” he explained. “A dietitian will tell you what your plate must look like, but not how to apply that knowledge.
“Look,” he continued, “Western civilization has access to the greatest abundance of food in the history of mankind, not to mention information and technology. And yet, obesity and diabetes have reached epidemic proportions, and we’re also seeing a steady rise in cancers and heart disease, conditions which can be prevented with lifestyle modifications, including proper nutrition. Clearly, there is a gap between what we know and what we do.”
Polak’s work addresses that gap through coaching that takes into account individual needs, habits and preferences. Obstacles are identified and skills are taught to reinforce constructive behaviour.
He and his team are currently in the midst of a four-year study researching the effects of home cooking on weight loss — all the more relevant these days given the newly aroused interest in cooking spurred by COVID lockdowns and restaurant closures.
Even more presciently, the team employed telemedicine (“We used Zoom long before anyone heard of the coronavirus,” Polak said) for cooking classes.
“When we started with telemedicine, I was skeptical. I’m not only a physician; I’m also a chef. I like to touch food, to taste it. Initially, we thought of it as a way of reducing costs and improving accessibility for people who lived far away. With time, however, we made an amazing discovery that was born out scientifically: enabling participants to learn and practice the skills in their home environment, using their own utensils and appliances, proved far more effective.
“Of course, it doesn’t have to be ‘either or.’ With our hybrid programs, we bring participants to a state-of-the-art teaching kitchen for the opening session. That way, we get to know one another and have a chance to socialize. Then, we continue with Zoom meetings, where we all cook together.”
Polak noted that the Mediterranean diet has been proven to have the highest adherence rate over time, and it’s the one used in his team’s study.
Still, he’s wary of a one-size-fits-all approach.
“I work together with other departments at Sheba, and sometimes patients are sent to me with doctors’ recommendations for a different diet, such as one low in carbs.
“Overall, though, I’ve found that when it comes to maintaining a healthy lifestyle in the long term, behavioral techniques are what will make it or break it.”
He believes that one of the most important behavioral skills to acquire is time management.
“Home cooking is by definition more time-consuming than buying ready-made or processed food, and of course, time is a rare commodity in our society. One important tip I teach is to cook in bulk, as simple as it sounds. Sometimes, that can mean just one ingredient; for example, instead of cooking a cup of legumes, cook the whole package, and freeze the rest as a shortcut for the next time. Your freezer is an important asset.”
Polak won’t discourage those who insist on their favourite traditional foods, even those that are high in fat and sugar.
“It really depends on the individual and how strict he decides to be. But there is no evidence-based study indicating that eating those foods very occasionally is harmful to health. Even the Mediterranean diet allows for some wiggle room. So, I’d say moderation is key.”
Sharon Gelbach grew up in Toronto, studied journalism at Carleton University, and moved to Israel in 1982. She lives in the Jerusalem area with her family. A writer, editor and translator, among her many projects are writing PR content for the Sheba Medical Center.
Police Visits of Synagogues Were ‘Respectful’, Jewish Schools Report More COVID Cases
Oct. 2, 2020
By JANICE ARNOLD
MONTREAL— There will be no sukkah-hopping in Montreal this year as the city and surrounding region began a 28-day partial lockdown on Oct. 1 in an attempt to stem a rapid increase in new COVID cases.
Having visitors at one’s home, whether indoors or out, is prohibited during this period of the province’s highest alert, colour-coded red, in force until Oct. 28.
This means participation in any Sukkot celebrations is limited to those residing at that address. No guests allowed.
Police have been granted extra powers to enforce the law. While they are not permitted to make random checks, they can call at homes where they have reason to believe a violation is taking place, Premier François Legault said.
If the occupant does not provide access, police can obtain a “remote warrant” quickly to enter the premises.
Simchat Torah festivities will also be curtailed, as synagogues – as with all houses of worship – continuing with permission to admit a maximum of 25 people at a time.
Celebrations cannot be held in outdoor public spaces, like parks, either, as social gatherings there are banned as well. Those residing in the red zone are also dissuaded from moving activities to an “orange” zone, the alert level just below red – the Laurentians, for example.
Montreal was designated “orange” on Sept. 20, just as Rosh Hashanah was concluding, meaning synagogues were suddenly subject to the 25-person limit, slashed from the socially-distanced 250 that had been in place since Aug. 3 for all houses of worship.
Some synagogues cancelled in-person Yom Kippur services entirely, including Montreal’s largest, Congregation Shaar Hashomayim, which provided members with a guide to observance at home, a variety of pre-recorded online offerings, and a livestreamed Neilah ceremony. Most Montreal synagogues are Orthodox and could not use technology during the holy days.
Rabbi Reuben Poupko, co-chair of the Centre for Israel and Jewish Affairs-Quebec and spiritual leader of Congregation Beth Israel Beth Aaron, said the community worked with the police before the holidays to ensure they would comply with the rules.
The 25-person limit, of which he had been critical, is more flexible than initially understood, Rabbi Poupko said. More than one group of up to 25 at one time is possible if synagogues have rooms with a separate and exclusive access to the street, he explained. Curtains, he added, cannot be barriers.
Large tents have also extended capacity. Weddings and funerals, wherever they take place, must also keep to the 25 threshold. (Reception halls are closed during these 28 days.)
This co-operation worked well, Rabbi Poupko told the CJR, and several synagogues in Cote St. Luc, Hampstead and Outremont were visited by police on Yom Kippur, but in a “respectful and dignified” manner.
“From everyone I’ve spoken to, the experience was very positive,” he said.
Rabbi Poupko rejected a claim by Berel Solomon, in a video posted online, that Solomon’s shul, the Beth Chabad Cote St. Luc, was “raided” by police near the end of services, and worshippers were “forced to disband” and chased on the street by police cruisers.
Solomon said all the guidelines were followed, and “no explanation” was given by police for the intervention. He claims at least seven other synagogues were “raided,” and deplored that, since the start of the pandemic, the Jewish community has been subject to “unprecedented harassment by the media and police.”
Rabbi Poupko would not comment publicly on the specifics of this incident, but said Solomon’s characterizations do not align with other evidence.
Meanwhile, four more Jewish day schools have reported at least one case of COVID among students or staff, although none have closed. The latest is Beth Rivkah Academy for girls, which informed parents that two students who are sisters tested positive and, as a result, all students in a grade 3 and a grade 5 class were sent home.
Earlier, Solomon Schechter Academy, an elementary school, reported a case among an unidentified staff member, but judged the risk of transmission “very low” as that person always wore a mask.
Yechiva Yavné told parents a janitor’s positive test also posed little risk to students because he did not have contact with them.
Similarly, Hebrew Academy informed its community that an infected “individual” in its high school “poses a minimal risk to students and faculty.” Parents were asked to monitor any symptoms exhibited by their children.
Additionally, the Yaldei School for children with special needs identified one case.
All schools are acting in co-operation with the Montreal public health department.
Herzliah High School, the first Jewish school affected by the virus, along with its elementary Talmud Torah, is scheduled to reopen Oct. 5 after a two-week closure necessitated by a significant outbreak among students.
As of Oct. 1, covidecolesquebec.org, which crowdsources and verifies information from parents, schools and others, listed 642 schools in the province that have had at least one confirmed case since the start of the academic year.
Shabbat Shalom and chag samayach. Welcome to “Kitchen Talk,” the weekly food blog of the CJR. Tonight is Erev Sukkot; the week-long holiday, also known as the Feast of Tabernacles, commemorates the years the Jewish people spent in the desert after the exodus from Egypt and celebrates God’s protection during that time.
Usually, eating outdoors is a novelty, but Sukkot this year will be a continuation of what many of us have been doing for most of the summer due to the pandemic. Dining al fresco with family and friends has been a safe way to observe the holidays and special occasions during COVID.
Amy Stopnicki, the award winning cookbook author and food blogger (@amyskoshertaste; she has 17,000 followers) said that many of the dishes she serves on Sukkot utilize seasonal produce.
“Sukkot is the beginning of the fall harvest and ‘thanks giving,’” she said. “Traditionally I serve a ‘thanks giving’ dinner. I’m very much into the seasonal foods.”
While her sukkah can accommodate 15-20 people, she’ll be hosting fewer people this year. “The guests will be limited, but I’ll be maintaining the tradition.”
With COVID, Stopnicki, said she does not serve food on big platters, family style, when she invites people outside her immediate family.
“I’m plating the food and bringing it out on individual plates. I want everyone to be comfortable. I also think individually plated meals are more festive.”
She said she usually includes a side of green vegetables, like green beans or Brussels sprouts, to balance the fall colours on the plate (green, she pointed out, is a complementary colour.) Stopnicki created a calendar with 13 recipes and 14 photographs for Savours Fresh Market.
She is generously sharing three of her favourite Sukkot recipes here: Maple Glazed Turkey Breast and Pumpkin Loaf can be found in her award-winning cookbook Kosher Taste: Plan Prepare Plate. The Pomegranate Salad recipe is on her Web site, amystopnicki.com.
MAPLE GLAZED TURKEY BREAST Amy Stopnicki
½ cup (125 ml) maple syrup ½ cup (125 ml) plum sauce ¼ cup (60 ml) canola oil 1 red onion, thinly sliced salt and pepper to taste 1-2 lbs (500–1000 g) turkey breast, bone-in, skin-on
Preheat the oven to 325°F (165°C).
In a mixing bowl, combine the maple syrup, plum sauce, oil, onion, salt and pepper. Pour the mixture over the turkey breast and let it marinate at room temperature for 30–40 minutes.
Transfer the turkey to a baking pan and cover. Bake in the preheated oven for 2½ hours. Remove the cover and continue cooking for another 30–40 minutes, basting every 10 minutes or until the top of the turkey is golden brown. Let cool before slicing. Makes 6 servings.
MULTIGRAIN POMEGRANATE SALAD Amy Stopnicki
2/3 cup (200 ml) cooked quinoa 2/3 cup (200 ml) cooked brown rice 2/3 cup (200 ml) cooked lentils 1/3 cup (100 ml) pomegranate seeds 1 cup (250 ml) roasted sweet potatoes, cut into ½ inch (1½ cm) cubes 4 cloves garlic, chopped 2 tbsp (30 ml) olive oil
Salt and pepper to taste
In a large bowl combine the quinoa, brown rice, lentils, pomegranate seeds and garlic. Add the olive oil and season with salt and pepper. Makes 4–6 servings.