March 2020
Our Community . Our People . Our Magazine
Volume 96. No 6
March 2020
Our Community . Our People . Our Magazine
Volume 96. No 5
March 2014
█
HASHALOM 1
March 2014
█
HASHALOM 1
2
MARCH 2020
Our Community, Our People, Our Magazine
Editorial EDITORIAL Through Your Eyes Youth Camps In Conversation Back To Basics Above Board Bubkes
03
04
05I
07 To 08 11
12
Community News
13
14
Eden School
DPJC
15
Wotsup Wizo
16
Young Israel Centre
17
Durban Holocaust and Genocide Centre
18
KZNC
19
Divote
20
21
Beth Shalom
UJW
22
Masada
23
Akiva College
24
Limmud
26
Cooking with Judy and Linda
27
Diary of Events
28
The views expressed in the pages of Hashalom are not necessarily those of the Editorial Board or any other organisation or religious body unless otherwise Hashalom merely reflects views of particular organisation or individual.
Editor: Hayley Lieberthal Sub Editors: Colin Plen, Cookie Isaacs, Maureen Caminsky Editorial Board: Hayley Lieberthal, Michelle Campbell Lauren Shapiro, Mikki Norton Production Manager: Jacqui Herbst Notice to Organisations/Contributors: All material to be submitted by email to hashalom@djc.co.za DEADLINE FOR THE APRIL EDTION: 6 March Get in touch with the editor: editor@djc.co.za
Advertisements Contact: Jacqui Herbst P.O. Box 10797 Marine Parade 4056 Tel: (031) 335 4451Email: hashalom@djc.co.za Hashalom is issued under the auspices of the SAJBD KZN Council, KwaZulu-Natal Zionist Council and the Durban Jewish Club. Typesetting Supplied. Designed by RBG Studios, email: rowan@rbgstudios.co.za Printed by RBG Studios Visit our website: www.hashalom.co.za
Our Community, Our People, Our Magazine
EDITORIAL
HAYLEY LIEBERTHAL Every community organisation relies on support, be it from volunteers to financial support. Hashalom is no different and there is no other way to say this - Hashalom is desperate for your help! As a community magazine, we rely solely on subscriptions and donations to keep the presses running. We have all felt the pinch over the years as the cost of living risen, so too has our production cost. For as little as R30 per month you can help your community magazine stay afloat. Hashalom will be celebrating its 97th birthday in September and at the current rate of subscriptions being paid - the oldest Jewish publication in South Africa might not see its 100th milestone. Established in 1923, Hashalom has brought together community members near and far. It is the bridge that connects the youth and aged. It is the spotlight that shines on the amazing organisations and the people they help on a daily basis. Hashalom is also a reunion between old and new friends, a reminder of who we are and of our traditions and heritage. It’s safe to say that Hashalom is a legacy! Without your support we lose more than a few pieces of printed paper stapled together. I urge you to please help Hashalom. Support your community and keep the flame burning for every Durbanite near and far. We all know that chai is life and we need a lifeline now. Subscription is R360 a year or less than R1 a day. Please support Hashalom by paying your subscription. If you have and would like to contribute for a member of the community who is unable to pay, please contact me privately and I can allocate a donation to them. Coretta Scott King said that “The greatness of a community is most accurately measured by the compassionate actions of its members.” We all know that Durban Jewry punches way above its weight class - we may be small but we are stronger, tighter and louder than any other.
MARCH 2020
3
THROUGH YOUR EYES
Black to the future
Departing Dep Ambassador Ayellet Black’s reflections on Durban
BY LAUREN SHAPIRO
Mrs Black in one of her favourite places in KZN, overlooking the Valley of a Thousand Hills
Deputy Ambassador for Israel Ayellet Black speaks to learners at Akiva College on her last official visit to Durban
D
urban is a major city in such an interesting region,” says Ayellet Black as we settle down for coffee at the Circle Café. Durban’s comparatively small Jewish community “increases the importance of reaching out, to support and play a part in the great things that the community is doing here.”
As a former teacher, Ayellet’s personal interest is in education and the projects that the embassy runs at various schools around the country. One of the foci of her final visit was to meet with organisations to set up infrastructure to bring these projects to KwaZulu-Natal before her term concluded.
In July 2016, Ayellet was appointed Deputy Head of Mission for the Israeli Embassy to South Africa, Lesotho, Mauritius, Eswatini (Swaziland) and Madagascar. At 26 years old, she was the youngest diplomat in South Africa. As her term comes to a close, she made sure to squeeze in one more visit to the east coast.
“Education is so crucial,” she explains. “Well-educated youth means better companies, better businesses, a better economy. It leads to social responsibility. And these students may think of studying in or doing business with Israel. It starts with the little things; it starts with the little ones.”
While in Durban, Ayellet spent much of her time meeting with leadership to fulfil one of the key roles of the embassy: to build bridges between countries by finding common ground and goals. “We do this by lots of people-to-people contact, creating conversations with Jewish, Christian and tribal leaders, schools, and the media.” Ayellet also attended an event hosted by South African Friends of Israel (SAFI), an initiative of the South African Zionist Federation (SAZF). The evening was “so informative,” said Duncan Good, a congregant of His Church, which co-hosted the occasion. “All the speakers were amazing, and she [Ayellet] was excellent. She’s an asset to Israel.” The Embassy works closely with SAFI. “They’ve done amazing work in bringing communities together,” praises Ayellet.
4
MARCH 2020
Appositely, she visited the little ones at Akiva College. “Akiva has left such a deep impression on me,” Ayellet declares. “You rarely see a school where such effort is put into each child.” She spoke to the children about Israel and about the role of diplomacy. “Diplomacy isn’t so different from school,” she revealed. “Like people, countries need to learn to speak to one another in the world ‘classroom’.” Ayellet, her husband Elliot, and their two children return to Israel in July where she will take up a post at the Ministry of Foreign Affairs until she is assigned her next diplomatic mission. “It has been an absolute pleasure working with Ayellet,” affirms SAZF national chairman Rowan Polovin. “Her diplomacy, professionalism, work ethic and dedication towards Israel-South Africa relations have been exceptional. She will leave a lasting legacy in South Africa and in KZN.”
Our Community, Our People, Our Magazine
YOUTH CAMPS
MACHANEH MAGIC
Durban youth speak about the real power machaneh holds. enriching and emotional experience. The camp took place on the “Back 2 Basics” Campsite in Grabouw, away from city lights and close to a beautifully refreshing lake. It was ten days long, with not a moment wasted. The programme was full to the brim with activities. Some were aimed at education, some for personal growth, some with bonding in mind, and some for simple enjoyment. But all had a commonality, in that they each had something to take away and store in a special place in your heart afterwards.
Bnei Akiva
Bnei Akiva Six years ago I embarked on a journey that would change my life. At the tender age of 11 and being the only girl from Durban to attend Bnei Akiva camp at the time, I arrived at the Cape Town International airport to a sea of hundreds of Jewish Children. Coming from our small Durban community and never seeing so many Jewish people in one place before, it was easy to understand why I was blown away. It was at that moment that I knew that this is where I belonged. Over the years that followed, I attended five more machanot. Each one just as fulfilling, exciting, enriching and fun as the last - until this year - my last camp as a channie, which I admit was on another level! How would I prepare myself for my last year of camp, especially when it has had such a huge impact on the person I am today? Still unsure if I will be returning as a maddie, I ensured that I made the most of my last two and a half weeks as a channie. This year of camp was certainly an emotional one, with all the camp firsts becoming my camp lasts…my last shabbas; last havdallah; last mifkad; last ruach; last tochnit and lots of goodbyes to my maddies who had been with me since Gurim; to friends who became my camp family and to the Bnei Akiva campsite, my home away from home. I cannot even begin to imagine how different my life would be had I not been that brave little 11-year-old with no expectations and no idea of how much my life was about to change.
There was not a dull second on the campsite – or off for that matter. Bus rides to and from the campsite for beach trips were filled with singing, laughter and the pleasant hum of old friends catching up. Not forgetting forging new friendships along the way. Even in a brief lull at home-base between sessions, I cannot fully explain the complete thrill of being in the company of such a wonderful, diverse group of people, and in an atmosphere designed to cultivate understanding and openness. I learned so much at this year’s Machaneh, about myself, what it means to be a leader, Judaism, Israel, and so many other current issues. All this while being surrounded by my Netzer family, and having an amazing time. The weather was good, the company better, the activities unbeatable, and the experience immensely impactful. I could not have asked for a better way to spend the summer. Eden Shapira Netzer Channie
Netzer Machane rocks!
Jaime Altshuler Bnei Akiva channie
Netzer Netzer summer Machaneh Hasollelim, was my eighth summer Machaneh in a row. When telling this fact to others, I would often get an impressed, or even bewildered reaction – especially from those who have never even heard of such a camp. However, to me, it does not seem impressive or even surprising that after my first year at camp, I would keep coming back for more. It just seems so natural, and so simple, that one would want to come back, considering how easy it is to fall in love with this youth movement. Netzer Machaneh Hasollelim, themed “The Pavers”, was an
Our Community, Our People, Our Magazine
Netzer Kabbalat Shabbat with Rabbi Greg
MARCH 2020
5
YOUTH CAMPS
Netzer Everyone loves the lake
Netzer Growing Jewish identity in a most beautiful setting
Habonim Dror December 2019 marked my final year as a channie (camper) at Habonim Dror. Looking back over the years I cannot help but feel nostalgic. In six years the movement has given me cherished friendships, countless memories which will last a lifetime and a different perspective on Judaism and the world. Habonim machaneh is an environment like no other. Machaneh holds a playful and accepting spirit that is felt by all who attend. It is an escape from the pressures of the year to a place where you can express yourself freely and be whoever you want to be. It’s also a time when I feel most connected to my Judaism. Coming from Durban - a micro Jewish centre – Habonim Dror has given me an exciting and empowering opportunity to connect with more Jewish youth of whom I can relate. Every single day is filled with world relevant lessons, fun activities and let’s not forget about
Netzer Like family
the sun, sand and sea. Machaneh 2019 L’Dor V’Dor has been my favourite year running. The truth is that even though camp is awesome when you are young, the experience amplifies as you get older. Three weeks of living with your closest friends on the beach doesn’t sound too shabby (and the food isn’t terrible either!) Although it may seem daunting being one of the few endangered Durban Jewish kids entering a new environment, I have always felt immediately welcomed. I encourage all Durban Jewish youth to consider going on machaneh in order to make a special connection and to broaden your perspectives. Zak Baitz Habonim Dror Channie
Habonim machaneh 2019
Habonim machaneh 2019
6
MARCH 2020
Habonim machaneh 2019
Habonim machaneh 2019
Habonim machaneh 2019
Our Community, Our People, Our Magazine
IN CONVERSATION
NEW KIDS ON THE BLOCK Introducing… the Greenblums!
BY LAUREN SHAPIRO
Rabbi Itamar Greenblum with his wife Tagel and their daughters Achinoam and Raaya
R
abbi Itamar Greenblum (26) and his wife Tagel (25) are shlichim – emissaries from Israel who spend periods of their lives supporting Jewish communities in the diaspora. They arrived in Durban late last year and are already implementing new plans and ideas. Hashalom sat down to get to know them better.
“We’d heard so many good things about the South Africa Jewish community,” answers Tagel. “Olim from SA told us how warm and welcoming it is. And they were right, thank G-d,” she beams. “It’s really been wonderful,” Rabbi Itamar enthuses. “From the minute we were fetched from the airport we’ve been taken care of.”
WHERE FROM?
“We’ve even been ‘adopted’ by several families,” Tagel adds. “It warms our hearts, because we don’t have our own families here.”
Both grew up in Hashmonaim, a Yishuv in central Israel, not far from Modiin. The community is made up of a huge proportion of expats from around the world, including South Africa. “This made us aware of the difficulties Jews are facing in other countries, and how important it is to try to help them strengthen their connection to their heritage,” Rabbi Itamar observes. But it would be a while before they found themselves putting these feelings into action. In the meantime, he completed a five-year Yeshiva/Army programme at a Hesder Yeshiva in Kiryat Arba. He remained for another four years studying towards his smicha (rabbinical ordination). Tagel did two years of national service (one guiding tours of the Old City at the Temple Institute and one as a counsellor for young women with special needs). She then studied a four-year nursing degree at the Tal Institute (a religious and academic nursing division of the Jerusalem College of Technology), followed by a year of working at Shaarei Tzedek Hospital. DURBAN-BOUND The pair married in Jerusalem in 2015 and have two adorable daughters, Achinoam (now 3½) and Raaya (now 2). When they decided to become shlichim, they completed a thorough training programme and were given opportunities for posts in the UK, the US, Canada, Australia and even Greece – but they chose Durban, South Africa. Why?
Our Community, Our People, Our Magazine
IT ISN’T KANSAS The Greenblums have settled in well to their new environment. “It’s immediately obvious that it’s not Israel,” notes Tagel. “Even the trees and flowers are different. And the monkeys!” She animatedly describes her first encounter with a troop of Durban’s cheekiest in her home. “It was really scary!” she says, but with a chuckle. “We’re also getting used to speaking English all the time,” she smiles. “At the beginning we struggled with the accents. We knew all the words but couldn’t understand what people were saying.” Jawell-no-fine! AND NOW? Rabbi Itamar is Assistant Rabbi at the Durban United Hebrew Congregation’s shul in Silverton Road. The couple both teach Hebrew and Jewish Studies at Akiva College, and Tagel assists in the Umhlanga Jewish Centre shul’s office. She also runs a weekly Hebrew Ulpan programme, while Rabbi delivers several shiurim across the city. “We would really like to meet new people and get to know the community even better,” Rabbi Itamar appeals. They’d love for you to get in touch via phone or WhatsApp: Rabbi Itamar: 084 626 4168 Tagel: 084 867 1352
MARCH 2020
7
BACK TO BASICS
N
BY JACQUI HERBST eatly packaged convenience food offers an attractive solution to the time constraints of modern-day living, but too frequently at the peril of our health and that of the planet.
Those of us who enjoy the ocean would have noticed the massive amounts of single-use plastics that have invaded our once-pristine Durban waters. With only a reported nine percent of plastics produced ever being recycled it is no wonder there are plastic islands forming in our oceans. If you aren’t convinced, take a moment to think about how fruits, vegetables and dry ingredients such as rice, pasta, and pap are packaged, not forgetting condiments plastic bottles – our only long-term solution to the plastic waste crisis is for companies to produce less and consumers to use less.
Start small The key is to start with one small step every day to become more self-reliant. Support local farmers markets, grow your own or buy in bulk and preserve through techniques like dehydration, fermenting, pickling and home canning. Buying in bulk from farmers markets or small growers who deliver on a regular basis not only cuts back on packaging, but is also cheaper and these products can be preserved to last a long time using methods like root cellaring. A root cellar is a cool, dark structure, usually underground or partially underground where root vegetables like beets, potatoes and carrots and hard fruit like apples and pears as well as nuts and other foods are stored. Take note that fruit releases ethylene gas which in turn speeds up ripening and spoiling, therefore its best to keep fruit and vegetables in separate containers. Freezing is another easy method, however due to load shedding
Canning at home
8
MARCH 2020
schedules this might work against the desired outcome. Dehydrated food like dried fruit are lighter in weight, take less space and have an intensified flavour which makes it ideal for any lunch box, or perhaps an on the go snack and outdoor excursion like hiking. In humid places like Durban, dehydrating in the oven is recommended. However, more adventurous Durbanites can try dehydrating their favourite fruits and vegetables in the car. Heat accumulating inside a car on a hot day can quickly dry out food. Simply cover a baking tray with a kitchen towel and place sliced fruit and vegetables on it. Leave the trays inside the vehicle in the sun with windows and doors closed and check every couple of hours until sufficiently dehydrated. You and your loved ones will love the preservative-free homemade chewy bananas in their lunchboxes and your wallet will thank you for the effort.
A little bit of flavor goes a long way When it comes to flavour, drying home-grown herbs is a sure-fire way to score points for taste, saving you money and saving the environment by reducing glass bottles or refill packaging going to the bin. Breaking bread with friends and family is so much more meaningful when it is with freshly home baked challah infused with home dried herbs from the backyard. Also, hanging bundles of herbs from rafters to air-dry also looks pretty! For delicious treats like homemade grape jelly, green tomato relish, salsa or soup broth, canning at home is your best bet for a shelf-stable outcome. The process of home canning is a little more time consuming as it involves the removal of oxygen and enzymes usually present in fresh food to prevent the growth of yeast, bacteria and mold.
Drying herbs at home
Our Community, Our People, Our Magazine
BACK TO BASICS
Preserving is vital
It’s not tough – it’s roughage
Pickled foods are preserved in vinegar brine that increases the acidity of the food so that microorganisms can’t grow and spoil food, therefore substantially increasing shelf life. Peaches, pears, watermelon rind and pineapple along with vegetables like onions, carrots, cauliflower and green beans as well as eggs and meat are excellent candidates for pickling, adding a wonderful zest to pantry flavours.
Grains and legumes are excellent, inexpensive staple ingredients that are a good source of dietary fibre, protein and potassium and are low in fat. Making your own flour from grains like rye, barley and oats adds flavour to your baking that commercially milled flour can only dream of.
A lot of store-bought fruit juices claim to be “fresh” or “natural” but in order to achieve a viable shelf life, manufacturers have to add preservatives. Freshly-squeezed juice without any added preservatives only lasts about a week, so for a truly 100% pure fruit juice (that will also save you money and cut back on single use packaging), extracting your own fruit juice at home is essential. A mechanical juicer quickly and effortlessly grinds fruits and vegetables and separates juice and solids (solids can be composted). Alternatively, manual and steam extraction are options. People have been fermenting food to preserve it for thousands of years. Not only does this age-old metabolic process that requires the absence of oxygen produce organic acids, gasses and alcohol, it delivers probiotics that improve gut flora and digestion. When stored in a cool, dry pantry, fermented foods can last up to a year. Some of the most revered Jewish food is preserved in these ways. Making the most out of poor ingredients gave us kraut made from cheap and abundant cabbage, pickles from cucumbers, borscht and kvass from cheap beats, bagels and challah from a multitude of grains as well as corned beef made from less-flavoursome meat cuts from the chest and breast. Ashkenazi food is all about preserving food for the year. If after all this you still have fruit left to play with, why not create your own infused cocktail flavours or liqueurs? Not only do these spruce up cocktail hour but they also make great gifts, decanted into pretty bottles.
Homemade dehydrated fruit
Our Community, Our People, Our Magazine
While refined flour goes off after a year or so (even sooner in Durban with its humidity), whole grains and legumes can be stored for years and is always handy for frugal meals like hearty stews or as an emergency food stash. In the not-so-distant past, before ready-made meals, fast-food eateries and affordable restaurants, we stocked up on pantry staples like rice, sugar, baking mix and seasoning. Identifying a few packaged foods you buy often and learning how to make them yourself will save you money, eliminate unnecessary single-use plastics and also allow you to customize your pantry staples like salad dressing, all-purpose baking mix, mayonnaise and seasoning mixes to suit your taste buds. You can either use store-bought ingredients or really challenge yourself and use homegrown and dried herbs, fermented apple cider vinegar etc. Another staple in most kitchens is vinegar or oil for cooking. Infuse these with dried herbs, spices, flowers or fruit to give you a highend product without the hefty price tag. Experiment with lemon and thyme, lemongrass and mint, rosemary and garlic, or ginger and garlic. Note that neutral oils like safflower, sunflower and macadamia nut oils work better than olive oil because the latter has a shorter shelf life when infused. Retracing our steps to revive the lost art of self-reliant living is not a destination but a journey that begins with small, actionable steps and made easier within a coherent community like our Durban Jewish community.
Homemade challah
MARCH 2020
9
COMMUNITY NEWS
Israel boasts an eight percent annual increase in tourism for January
EXTRACTS FROM JPOST.COM BY ZACHARY KEYSER
A
round 308,500 tourists visited Israel during January, an 8% increase from last January and a 20% increase from 2018, according to the Tourism Ministry. Israel welcomed a record 4.5 million tourists into the country in 2019. “Tourism records continue to shatter, and we end January 2020 with an 8% increase in incoming tourism on January 2019 and 20% more than in January 2018,” Tourism Minister Yariv Levin said. “The numbers speak for themselves. The revolution in marketing policy that we are leading at the ministry is making its mark, and we hope that we can maintain this positive momentum throughout 2020 despite the expected budget cuts,” he said.
10
MARCH 2020
In 2019, Israel enjoyed another unprecedented year of incoming tourism, according to the Tourism Ministry, with approximately 4.55 million tourists visiting the Jewish state. “We are pleased that the year 2020 has also opened with an increase in the numbers of tourists visiting Israel. This is thanks to, among other things, the scope and professionalism of the ministry’s marketing activities,” Levin said. “The ministry continues to operate within the limits of the existing budget and the additional challenges that have arrived at our door, and will market Israel as an attractive tourism destination with several tourism brands to a varied target audience, in order to maintain the spectacular achievements of recent years,” said Tourism Ministry director-general Amir Halevi.
Our Community, Our People, Our Magazine
ABOVE BOARD
Above Board
Mary Kluk, National Chairman
A column of the SA Jewish Board of Deputies On 27 January, together with SAJBD Gauteng Council Chairman and fellow World Jewish Congress (WJC) executive member Marc Pozniak, I attended the International Holocaust Remembrance Day events held at the Auschwitz Memorial in Poland. This was the formal commemoration ceremony marking the 75th anniversary of the liberation of the camp. Afterwards, I went with the WJC to Berlin, where I attended a memorial ceremony addressed by Israeli President Reuven Rivlin and German President FrankWalter Steinmeier. With the dwindling number of survivors alive today, the poignancy of over 100 Auschwitz survivors and their families under the same roof will remain with me always. The courage of these extraordinary men and women, all with a number tattooed into their arm, is a source of constant inspiration. But the reality of life beyond them, a time when the witnesses will be no more, was brought home sharply by what survivor Marian Turski said at the start of his address: “I will not live to see another jubilee here, so apologies for my emotions”. The responsibility to uphold the memory and the enduring lessons of the Shoah rests with the generations to come. No matter how many times I have visited various concentration camps, I am somehow changed by the time I leave – the enormity of the experience cannot be overstated and of course each visit is influenced by the circumstances at the time in one’s own life. Since my last visit to Auschwitz we have been blessed with two gorgeous grandsons, Leo and Jàçob, who were at the forefront of my imagination as we walked once more through this factory of death. In his keynote address, Ambassador Ronald Lauder referred emotionally to the tragic testimony of a survivor at the Eichmann trial, who described how the fading sight of the “little girl in the red coat worn by his daughter” was the last image he had of his wife and young child as they were selected for immediate death. As I walked on the slippery stone paths into barracks which now house stomach-churning exhibits of spectacles, suitcases, shoes and huge mounds of human hair, the sight of a little girl’s plait made me nauseous as all I could visualise was our gorgeous Jàçob recently having his first hair cut (opshering) at the Kotel. Over a million Jews were murdered at Auschwitz. Words like gas chambers, mass graves, pits, corpses, crematoria roll off the tongue of our guide. Along with elderly people, children had the lowest rate of survival. People over fifty years of age, pregnant women and young children were immediately sent to the gas chambers. Of the almost one million Jewish children in 1939 Poland, only about 5000 survived. Most of them survived only by being in hiding. During an intimate memorial service held in the afternoon at crematorium 4, my colleague and friend, Menachem Rosensaft read out a heart wrenching poem he had written about his murdered brother. On returning to the bus and switching on my phone, the first message I opened was from my son, a beautiful photograph of the ‘36 week scan’ of PG our next precious grandchild. In my joy, my thoughts drifted to the incomprehensible fact that 1.5 million children’s lives were brutally cut short by hatred.
Contact us
May the memory of the victims live eternally.
Our Community, Our People, Our Magazine
MARCH 2020
11
BUBKES
A bissel Yiddish Lauren Shapiro If I tried to sell it to you as oat curd soup, I’d have you running. But I have to tell you, it works! How do I know this? Because I am adventurous in the kitchen. (I’ll exclude descriptions of my less successful experiments like the onion and marshmallow jam and the mayo-smothered popcorn. While Tarantino assures us that the French put mayonnaise on their French fries, I can assure you that no-one should try it on popcorn.) I’ve always been imaginative with flavours. As a child, my lunchbox menu of choice was a cheese and honey sandwich (on white bread… aaah, remember white bread sandwiches? With the crusts cut off? With so many preservatives that they were still soft and fluffy when you found them at the bottom of your school bag a week later? Man, sometimes it stings being a healthconscious grownup). Admittedly, cheese and honey may not be such an extraordinary combination – people have paired sweet and savoury for eons. But I’ll bet what comes next would be a surprise to most chefs de cuisine. I would buy a packet of Ghost Pops (for 20 cents from the teacher with the box under the tree – this was the sum total of our tuck shop), then I would find a comfy patch of grass on which to settle and dismantle my sandwich, stuff it with the crisps, reconstruct it and let my young taste buds dance to their own happy tune. It seems culinary creativity runs in my family. My eleven-year-old eats his Bran Flakes not with milk, but with ice cream peas (i.e. still frozen) and chunks of cheese on top. He also likes toast with peanut butter, jam and Marmite. On the same slice. I know. My six-year-old loves sarmies with yoghurt, sweet chilli sauce, sliced tomato, and sprouts. My husband is the King of Leftovers. So seriously does he take this status, that when he’s ruling over his kingdom, a temporary autonomous zone is declared between the dining room table and his monarchy in the kitchen. We stay in our land; he in his. But, boy, is it worth staying put. He can create wonders from a few mangy carrots and a sachet of tomato paste. Myself, I’m less ingenious than empathetic. I feel sorry for those bits and pieces languishing at the back of the fridge. If I see some spinach leaves wilting behind the pickle jar I will stir them into a pasta sauce, along with that open can of chakalaka and those half-used packs of herbs that I know had better be used before they start going yellow, or worse. Result: richer flavour, plus extra nutrients. Culinary odds and ends get stirred into curries. I once found a handful of corn kernels in the freezer and a small butternut lurking at the back of the veggie drawer and invented a new family favourite. The kids’ leftover carrot sticks will be chopped into my next salad, together with any veggies that weren’t eaten at last night’s supper.
12
MARCH 2020
You know what else gets tossed into salads? Fruit. Those apples the kids take one bite of and then abandon on the kitchen counter? The pawpaw you couldn’t finish at breakfast? The last few berries that you’re saving but you’re not sure what for? Salad. Truly, this information will change your life. You can thank me later. But back to the oat curds. For health reasons, my husband has recently started making his own oat milk (seriously. Google it). Once he’s strained the “milk” into the jar in the fridge, we’re left with the thick, wet, gloopy grounds of the oats sitting in the sieve. Usually I bung it into smoothies, but last week I was out of fruit (and sick of smoothies), so I pondered what else I could do with it. In the end I decided to stir it into a soup I was making. Verdict? Oh, yeah! It made the soup thick and creamy and delicious. Who’d have thought oat curds could do that to soup? It cordon bleu my mind! It got me wondering: if stirring in a little extra something can transform a dish so delightfully, how could I take this wisdom to the next level in life? Like you, I have plenty of great qualities that I probably don’t use enough. I have plenty of kindness, surplus smiles, generosity to spare and some unused mindfulness hanging about somewhere. Where could I stir them in? I realized I had compassion I wasn’t making the best use of, so I began stirring it into my daily rounds. At the supermarket, I bought some dog food to put in the SPCA collection box at the exit. Or instead of handing the car guard a coin, I treated him or her to a fresh bun from the bakery. I listened for longer to people’s concerns, and judged them less. I read my kids bedtime stories religiously. Sometimes I even stir religion into the stories in the form of Torah tales and Midrash messages. I use caring words to combat the bitter flavour of lashon hara (evil speech); life is always sweetened by stirring in some Kiddush Hashem (sanctification of G-d’s name) and showing respect for everyone. And to stick with the food motif with which I began this column, when I’m cooking dinner anyway, I sometimes make a little extra and take it to a friend who’s unwell or is struggling. Who knows? Oat curd soup may replace chicken soup as the ultimate cure for the soul. Maybe. No blessing from Hashem should ever be wasted. That goes for food as much as for middot (virtues of character). They are all gifts to be appreciated. I hope I’ve inspired you to stir in a little something extra to make your life (and your dinner) richer, until next time.
Our Community, Our People, Our Magazine
COMMUNITY NEWS
Israeli burger chain plans vegan 3D-printed burgers
Burgus Burger Bar partners with SavorEat on a system that ‘prints’ plant-based burgers on demand, to be piloted at some of the chain’s branches. WWW.ISRAEL21C.ORG BY ABIGAIL KLEIN LEICHMAN Last year, ISRAEL21c reported on a 3D printer for plant-based burgers being developed by startup SavorEat.
SavorEat’s 3D printing platform can bake, grill or fry a personalized plant-based burger using ingredient cartridges. The key ingredient is shelf-stable submicron crystalline cellulose, a zero-calorie derivative of plant fiber, as a self-assembling binder in place of starch, egg whites, gluten or gelatin.
Now, Israeli hamburger restaurant group Burgus Burger Bar has partnered with SavorEat to finish developing the “digital chef” system ahead of a beta pilot at some of the group’s 100 BBB, Mozes and Burgerim restaurants within two years.
“Today we print one burger at a time,” Vizman tells ISRAEL21c. “We wish to print up to eight at a time within about six minutes.” The partnership with BBB will help SavorEat understand the daily operations of a chain restaurant, to make sure the system can easily be integrated into that environment. Chain restaurants will be the initial target market.
“Their specialty is burgers so they know how a burger should feel and taste,” says Racheli Vizman, cofounder and CEO of SavorEat. “They will help us with every aspect of the formulation of the product.”
SavorEat is based on the research of Hebrew University professors Oded Shoseyov and Ido Braslavsky. The Rehovotbased startup raised a seed round and is now seeking additional funding and collaborations with multinational companies.
Our Community, Our People, Our Magazine
MARCH 2020
13
COMMUNITY NEWS
Norma Bloch
Eden Shalom On the first day back at school,the excitement in the air was palpable as teachers and pupils exchanged news, hugs and giggles after the December vacation. It didn’t take long for the pupils to settle in to their academic studies and for the holidays to become just a memory. We were delighted to welcome numerous new pupils and their parents to our Judaica family. It is wonderful to see how our department continues to grow. The theme at Eden is “If you can dream it ,you can achieve it”. So let us dream big in 2020 realize our goals and enjoy our achievements. Lehitraot
COMMUNITY NEWS
Lesley Wilson with her granddaughter Blythe and Louise Sinclair lighting the Chanukkah candles before the service on Friday 27 December
Chanukkah lights burning bright
THE DPJC HOSTS VISITING RABBI
The DPJC hosted Rabbi Moshe Yehudai and his wife Atara who were visiting from Israel in January. Pictured is Rabbi Yehudai and Atara with DPJC congregants at the dinner on Friday 17 January.
Our Community, Our People, Our Magazine
MARCH 2020
15
WOTSUP
WIZO
#WIZO100
WORLD WIZO CELEBRATES
CELEBRATING 100 YEARS OF WORLD WIZO
100
WWW.WIZO.ORG
years by Laurienne Baitz
WIZO’s story began 100 years ago at the height of the Third Aliya to Israel. This year World WIZO proudly celebrates a century of supporting and improving Israeli society. To quote our newly elected World WIZO Chairperson Anita Friedman “WIZO is a framework that connects a network of Jewish-Zionist activity and leadership to specific needs in Israel. WIZO was a social network long before anyone had heard of Facebook or Twitter. A network thar connected the Jews of Melbourne and Berlin, of Buenos Aires and New York. Connecting our supporters to the homeless boy in Haifa, to the abused wife in Ramat Gan who needs shelter, to the young parents in Sderot looking for day care. It’s a unique model that attracts women who are ready to get involved and give, and expect to see the fruits of their investment. When you take the tens of thousands of personal stories, of lives that have been changed under WIZO’s roof, you realize what an enormous impact WIZO has had on Israeli society as a whole.” WIZO was established in the 1920’s by four passionate British women, Rebecca Sieff, Vera Weizmann, Edith Eder and Romana Goodman. Their aim was to help and to train new immigrants to the Land of Israel. Within a few short years, WIZO’s original goal was extended to include welfare, education, health, employment, absorption, and early childhood care. WIZO soon established youth villages and schools, a preschool network, Mother & Child centres, soup kitchens, immigrant counselling, ulpans to teach Hebrew, and more. In the years that followed, as a new generation of talented and passionate WIZO leaders took the helm, the organization focused on education, welfare, and the struggle for the rights of women.
Wizo South Africa Delegation
Laurienne Baitz (Co-Chair WIZO SA), Esther Mor (President World WIZO), Anita Friedman (Chairman World WIZO), Lee Joffe (Co-Chair WIZO SA), Tamar Lazarus (Co-Chair WIZO SA)
Today WIZO runs hundreds of institutions and programs in partnership with the Israeli government, from day care centres to youth villages, from abused women’s shelters to secondhand clothing shops, from foster homes to women’s leadership programs, and much more. Many of these programs are run by thousands of WIZO volunteers serving their communities in local WIZO branches throughout the country and the world. WIZO’s activities are not limited to education and social welfare. Throughout the years, WIZO has involved itself in global Jewish issues, such as working for the release of the “prisoners of Zion”, advocacy for Israel, and since 1958, activity in the United Nations as an advisory NGO. At the same time, WIZO Israel shapes legislation and public awareness on the rights and status of women.
Wizo South Africa Delegation at the Kotel Jerusalem
World WIZO President Esther Mor says “WIZO’s federations and their members are the backbone of WIZO. It is vital to involve them in the challenges of WIZO and contemporary Israeli society, while at the same time supporting them in the great challenges they face in the Diaspora.” From 19-23 January 2020, Laurienne Baitz, Tamar Lazarus and Lee Joffe (Co-Chairs WIZO SA), with 20 members of WIZO South Africa joined more than 1000 WIZO delegates from 40 countries around the world in Israel for the EGM (Enlarged General Meeting) in Tel Aviv. World leaders connected, bonded, shared, inspired and were inspired. It was a real privilege to attend this prestigious and momentous event on behalf of WIZO SA and WIZO Durban.
16
MARCH 2020
Wizo Sa Delegation visiting Ironi Carera vocational school
Our Community, Our People, Our Magazine
COMMUNITY NEWS
The Young Israel Centre was delighted to start off the year by hosting a CSO appreciation braai for grafters and their families. This delicious afternoon was attended by 70 people. A huge thank you to all of the grafters and their families for all the hard work and hours that they put into looking after our community. The Young Israel Centre has already started planning exciting events for the year ahead. Please see the “Save the Date” flyer and look out for future messages with more information about the upcoming functions. If you would like to be added to our message groups, don’t hesitate to email me on jess. johnstone@gmail.com.
Jason Stout, CSO’s executive chairman and braaimaster
Our Community, Our People, Our Magazine
MARCH 2020
17
The Girl in the Diary #37 | March 2020
Searching for Rywka from the Łódź Ghetto In 1945, a Soviet doctor found a school notebook in the liberated AuschwitzBirkenau Camp. For many years the author of the notebook was unknown, but was finally identified as Rywka Lipszyc, an orthodox Jewish girl who kept a diary while she was incarcerated in the Łódź Ghetto between October 1943 and April 1944. More than 70 years after the notebook's discovery, the Galicia Jewish Museum in partnership with others, created an exhibition which reveals the nature of life in the Ghetto from a young woman's perspective.
Rywka describes the struggles of everyday life of the women in the ghetto, explaining their fears, longings and incredible courage. She writes of all these experiences with unfiltered honesty. Rywka leaves behind a beautiful manuscript despite her formal education having been interrupted by Nazi occupation when she was only 11 years old. The Durban Holocaust and Genocide Centre is excited to be hosting this exhibition for the month of March. Don't miss this opportunity!
UPCOMING EVENT
MEMORY AND FAMILY HISTORY IN POST-WAR GERMANY by Björn Krondorfer, 17 March 2020
Björn Krondorfer will be discussing the effects of the Holocaust and WW2 on German society, family and German post-war generations. This lecture will offer personal stories as well as addressing more general themes. Krondorfer is the Director of the Martin-Springer Institute at Northern Arizona University and Endowed Professor of Religious Studies in the Department of Comparative Cultural Studies.
Special request The DHGC is looking for a camera! We need a camera that takes high resolution images that we can use for school visits, workshops and events. If you have recently upgraded your camera and are Rabbi Ithamar and Rebbitzin Tegel Greenblum Guy Airey, Bernard Rosen, Mervyn Daitz and Doreen Abelman, Charlotte and Susan Abro wanting to donate your old one, please think of us. prepare “fill-your-own” doughnuts Ron Spector Call or WhatsApp Claudia on 031 368 6833 or admin@dbnholocaust.co.za 18 MARCH 2020 Our Community, Our People, Our Magazine
COMMUNITY NEWS
Extraordinary Endeavours at the Victor Daitz Eco-Education Centre The Victor Daitz Eco Education Centre relies on donations and sponsorship to enable the wonderful work that it does. Donations are largely used to pay for transport for groups of school children from impoverished schools to visit the centre. In addition, the Centre is in desperate need of a new brush cutter for everyday maintenance of the gardens. Should you be willing to sponsor the new brush cutter or make a donation toward this wonderful centre, kindly contact the KNZC office by email: knzc@djc.co.za or call 031 335 4454. The Victor Daitz Foundation Jewish National Fund Ecological Education Centre in Hammarsdale, is one of those projects which, quietly and without fanfare, contributes enormously to the wider South African community. Initiated by the late Suzanne Edmunds z”l, the centre was established on a property belonging to the Dept. of Education and is managed by Durban Solid Waste. The funds to develop the centre were generously provided by the Victor Daitz Foundation.
mentorship to previous trainees, ensuring the sustainability of these food gardens. New developments A small nursery has been developed, with indigenous trees, perennial plants and vegetable seedlings being grown. A bee hive is in the early stages of development, but training for the ecoCentre team on bee keeping is in the pipeline. It is hoped that these two new areas of interest will form the basis for developing two new programs for school children, in line with the school curriculum, namely bees as social insects and seed germination.
Enriching Education Hundreds of school learners have gone through the centre over the past 7 years, as well as scouts, adult community members and parents. The learning content of the programmes has been developed in collaboration with the Department of Education, around the school curriculum, and serves to supplement and enrich the learning experience of the local children. Primary school pupils learn about the importance of proper waste disposal and recycling, as well as the water cycle. High school learners further their knowledge on landfills and waste management, and learn about alien plants and food security in the context of the high school Life Sciences syllabus. Teachers and adult leader training workshops are held to improve the teaching of environmental sciences, and inspire enhanced teaching methods and greater care for the environment.
Beautiful organic produce from the Centre’s garden
Learning about the environment through games
Community upliftment workshops Members of the surrounding communities are trained in permaculture, contributing to general social upliftment, as well as job creation, with the aim of assisting impoverished families to become financially self-sufficient. Workshops for both children and adults in permaculture cover matters such as the importance of growing your own food, preparation of the soil, composting, and garden maintenance using the principles of regenerative “whole system” agriculture. Recycling, waste management and general environmental issues are also covered. As a result of these activities, vegetable gardens have been established at clinics in Peacevale and Mpumalanga, at the Hammarsdale Catholic church, as well as a number of child headed households. The Eco Centre continues to provide
Our Community, Our People, Our Magazine
Local Scouts and Rotarians celebrate Arbour Day together at the Eco Centre
Teacher permacuture workshop in action
MARCH 2020
19
COMMUNITY NEWS
DIVOTE was approach by a very enthusiastic student from Kind David Linksfield school in Johannesburg. Josh was eager to run a project for the injured Israeli soldiers during the schools Israel week. The appeal was an overwhelming success! The response from the students was incredible. Along with writing letters of support they brought wonderful and appropriate gifts for them. The gift bags will be distributed to the injured soldiers in the hospitals and rehab centres around Israel. I look forward to explaining to the recipients about the love and support from the high school students at King David Linksfield. I know that they will appreciate their kind words of support and the gifts that they need. Kol hakavod to this Zionist Jewish young man Josh, for taking the initiative to run the project, and motivate his fellow students to do this act of chesed and practical Zionism.
20
MARCH 2020
Our Community, Our People, Our Magazine
COMMUNITY NEWS
Project 10 Group visiting the Home
W
e were very privileged that the Project 10 group came to visit Beth Shalom on the 12th January 2020. They interacted with the residents and there followed a fun filled afternoon playing a new form of BINGO, which they devised. The winner was Sylvia Kaplan with help from Ki, the only male in the group. A thoroughly enjoyable sing song followed. The residents had a wonderful day of entertainment with all the youngsters. We hope that the Project 10 group enjoy their stay in Durban which is planned for three months. Les Sol has been hard at work ensuring that the residents have activities to do in the afternoon which are fun and encourage interaction. They did a Trivia Quiz with two teams competing against each other which was a splendid afternoon of fun and laughter.
Our Community, Our People, Our Magazine
Les next had an activity that was, “Where Were You When?” This brought about memories of historic moments we all could relate to and snippets of interest around the question were discussed. This was thoroughly enjoyed by the residents who attended. Well done Les for making us remember these moments and giving us all had a chance to say “Where We Were When”! Many milestones have been celebrated by residents at the Home. We would like to wish Audrey Levy Mazaltov who celebrated her 90th birthday in style with residents and family members from near and far. Audrey is a lover of music and this wonderful milestone was made extra special by Stephen Abrahams and Stan Lipschitz doing the entertainment. We would like to honour Beth Shalom’s Poet laureate, Mrs Joan Truscott for winning prizes for her poems. Mazeltov.
MARCH 2020
21
COMMUNITY NEWS
Women of Actiom
MITZVAH DAY 2019 The Union’s association with Mitzvah Day International began almost 10 years ago. Over the years various entertainment has been arranged with treats for meals or tea at children’s homes, school hostels and homes for the aged. Mitzvah day 2019 was hosted at Beth Shalom with entertainment provided by Paula Green and Tammy Klevansky accompanied by Barbara Wachs. Thank you ladies for the fabulous fun morning, to the Beth Shalom chefs for the scrumptious tea they provided, and of course to our amazing Union ladies for their ever-willing assistance, and participation, at the function.
22
MARCH 2020
Our Community, Our People, Our Magazine
COMMUNITY NEWS
Work with dignity
Philip Raisun who celebrated his 70th Birthday 24th January 2020
Eitan with the book “ Our Friedman Families” which has a chapter on his father Karl Friedman’s life in Germany and his journey to Africa
Spending Time at Masada
Rabbi Itamar Greenblum
Rav Shlomo
Visiting Progressive Rabbi Moshe and Rebbetzin Atara Yehudai and Loise Sinclaire
SHOW YOUR COMMITMENT TO THE MOST VULNERABLE IN THE COMMUNITY... DONATE NOW. MASADA DONATIONS WE DO NOT RECEIVE ANY FUNDING FROM THE UCF Should you wish to make a TAX DEDUCTABLE donation, please do so by EFT or depositing into our Bank Account: DUHC – MASADA TRUST – STANDARD BANK – ACCOUNT 050768581 BRANCH CODE: 051001 TAX DEDUCTABLE DONATIONS CAN BE MADE AT: 99, Bellevue Rd, Musgrave, Durban. Tel: 031-202-3419.
Our Community, Our People, Our Magazine
MARCH 2020
23
26
MARCH 2020
Our Community, Our People, Our Magazine
COMMUNITY NEWS
Cooking with Judy and Linda
STUNNING RECIPES FOR PESACH TUNA FISHCAKES 2 tins tuna 4 eggs ½ teaspoon cinnamon
2 onions, finely chopped Salt and white pepper 2 dessertspoons matzah meal to bind
Mix together and form oval patties - fry in very hot oil until golden brown. Place on some kitchen towel to absorb excess oil, then sprinkle with salt.
MATZO CHEESE KUGEL 2 tablespoons melted butter 6 sheets matzo 4 eggs ¾ cup sugar 2 cups milk
½ teaspoon salt 1 teaspoon vanilla 500g smooth cottage cheese ½ cup raisins ½ cup smooth apricot jam, melted
Preheat oven to 180degC. Grease a medium baking dish. Pour some boiling water over the matzos then immediately drain and place matzos on paper towels to absorb excess water. Beat eggs and sugar, then add milk, salt and vanilla and beat until combined. Mix cottage cheese and raisins. Place 2 matzos in the prepared dish, spread with half the cheese mixture, repeat with 2 matzos and remaining cheese. Top with the last 2 matzos. Pour the egg mixture over the kugel and bake for 45 minutes, until set Spread with the melted jam and serve either warm or at room temperature.
CITRUS SPONGE CAKE WITH STRAWBERRIES Cake: ½ cup cake meal 8 eggs ¼ cup orange juice 1 teaspoon finely grated orange rind pinch salt
¾ cup potato starch 1 cup sugar Juice of 1 large lemon 1 teaspoon finely grated lemon rind
Preheat oven to 180degC. Sift the matzah meal and potato starch into a bowl and set aside. Beat the egg whites with the salt until glossy peaks form. In another bowl, beat egg yolks and sugar until thick. Add the orange and lemon juice and rind. Using a whisk, gradually add the matzo meal and potato starch to the egg yolk mixture. Gently fold in the egg whites. Pour batter into an ungreased chiffon tin or a greased 26cm spring form tin and bake for 50 minutes or until cake tester comes out clean. Cool the cake in the tin, then remove. Strawberries: 4 cups thinly sliced strawberries 1 tablespoon sugar
½ cup orange juice
Toss the strawberries with the orange juice and sugar, 30 minutes before serving Serve with the cake
Our Community, Our People, Our Magazine
MARCH 2020
27
BIRTHS
MARCH 2020
Mazeltov to: Judge Alan Magid on the birth of a great grandson in the USA. Rev Gilad and Tracey Friedman on the birth of a baby girl. Elisha and Rachel Puterman on the recent birth of a granddaughter Ziv born to Tehila and Bentzi in Israel. Robbie and Gill Sevel on the birth of a grandson born to David and Elana.
Date
Event
Venue
11 Mar
DHGC event
DHGC
17 Mar
DHGC event
DHGC
18 Mar
Sisterhood Bingo
BETH SHALOM
Clem and Danielle de Gaye on the birth of a grandson, born to David and Dikla in Israel. Micha and Tracy Essers on the birth of a son in Australia.
BIRTHDAYS Mazeltov to: Solly Goldman on his 80th birthday. Julian Lurie on his 85th birthday. Rhoda Isack on her 70th birthday.
BAT/BARMITZVAHS Mazeltov to: Alex and Vivienne Zingol on the Barmitzvah of their grandson Daniel in London, son of Ruth and Adam. Frank Schneider on the Barmitzvah of his grandson Elishai in Israel, son of Neville and Efrat. Steve and Rose Deubler, Terry and Betty Levene on the forthcoming barmitzvah of their grandson Mitchel, son of Craig and Sheryl in Sydney. Morris and Bernice Vinik on the forthcoming Barmitzvah of their grandson Ben, son of Debra and Jack.
WEDDINGS Mazeltov to: Eric and Alice Rosen and Stella Aronoff on the wedding of their son/ grandson Allan to Cindy Gottschalk.
DEATHS Condolences to: Melvin, Elaine, Roselee and Suzanne on the passing of their mother, Pauline Goldberg. The family of Harold Shapiro. Paul Penelope and Janet on the passing of their mother Rosemary Levinson, sister of Clive Wolpert. Hashalom is Hashalom not responsible is not for responsible errors and foromissions. errors andPlease omissions. submit Please your submit information your in information writing to in writing to Nathan, Micha andThe OrliEditor, on thePO passing of their fatherParade Mij Marine Essers. TheBox Editor, 10797, PO Marine Box 10797, 4056Parade or fax to 4056 (031) or 3379600 fax to (031) or email 3379600 hashalom@djc.co.za. or email hashalom@djc.co.za. Michael & Lisa on the passing of their mother, Gillian Salakoff. Edgar Belman’s step-children Allan, Eric and Gary. Hayley Katzer on the passing of her mother Barbara Fine. Tanya and Lance on the passing of their mother Schkolne. Jack and Marcia Puterman and family on the passing of their son Alan’s wife Cheryl.
Hashalom is not responsible for errors and omissions. Please submit your information in writing to The Editor, PO Box 10797, Marine Parade 4056 or fax to (031) 3379600 or email hashalom@djc.co.za.
