January 24, 2014

Sponsored by the Benjamin and Anna E. Wiesman Family Endowment Fund AN AGENCY OF THE JEWISH FEDERATION OF OMAHA

Happy Birthday, Rabbi!

January 24, 2014 23 Shevat 5774 Vol. 94 | No. 19

This Week

by JILL BELMONT and LISA LIEB Beth El Publicity As Rabbi Myer S. Kripke marks the milestone of his 100th birthday, salutations and reminiscences have come pouring in from current and former congregants and colleagues. Following are just some of those greetings: From Rabbi Jules Harlow, liturgist and Founding Editor of the Rabbinical Assembly: “Whenever I go to my office at The Jewish Theological Seminary, I pass the entrance to The Kripke Tower. And that is not the only time that I think of him. I grew up in Sioux City, where we always looked to Rabbi Kripke in Omaha as the leading rabbi in our part of the world.

Rabbi Kripke’s printed comments on the weekly sidrah were always interesting and, more important, provocative, leading to ideas you may not have thought of or encountered before.

As a teacher of the importance of hiddur mitzvah, enhancing ritual with fine art, he was responsible for commissioning unique silver ritual objects for Beth El’s pulpit and sanctuary. This was the work of the craftsman Ludwig Wolpert, whose work at that time (the nineteen fifties) was considered to be much too radical by many people.

Avoska, gefilte fish and Proust Page 6

A great PJ Library® evening at Pump It Up Page 7

Is food writer Mark Bittman going kosher?

Page 12

Inside Point of view Synagogues In memoriam

Next Week The Women’s Guide See Front Page stories and more at: www.jewishomaha.org, click on Jewish Press

9 10 11

Rabbi Myer S. Kripke In a booklet published by The Rabbinical Assembly honoring colleagues who, at that time had been

serving as rabbis for fifty years or more, Rabbi Kripke’s contribution consists of just a few lines. They re-

flect the life of the person who wrote them: ‘The rabbinate is a profession where opportunities for service and mitzvot are endless.’

Rabbi Kripke continues to be our teacher in this and in other dimensions of our lives.

We are truly blessed with the presence of Rabbi Kripke in our lives.

Thank you, Rabbi Kripke. B’virchat shalom, Rabbi Jules Harlow” From Charlotte Zipursky, congregant: “Rabbi Kripke married us 63 years ago. We still hold him responsible. He has, through those years, been our friend. He saw to the B’nai Mitzvah of our three children. He helped us grieve the loss of our parents. He helped us understand the emotional roller coaster of emotions that a rabbi experiences in his position with the congregation.

He was my teacher when a group of young wives and mothers studied with him in the 60’s and 70’s. We were supposed to be studying the Mishnah and the Gemorrah, but truth be told, we learned more about life. Judaism, yes. Jewish life. We all loved those sessions and we loved him.

He was, and remains to this day, the picture of what a rabbi should be.

Continued on page 2

Food... It’s definitely Kosher nutrition a Jewish thing

by MARY SUE GROSSMAN Program Coordinator, The Center for Jewish Life It is often said if it’s a Jewish event, there is food involved. There is also the classic description of virtually any Jewish holiday: “They tried to kill us, we won, let’s eat.” Then there are the “culinary Jews” who can report on the best lox, bagel and delis across the country. Tales of Bubbie’s brisket, Aunt Harriet’s latkes and the eternal quest for the best chicken soup are legendary in the Jewish world. And don’t forget the world of kashruth. Meat, milk, pareve, glatt, chametz, hechsers. All of these and so much more combine for an ultimate focus of Jewish life – food.

As the “people of the book”, there have been a remarkable number of publications related to the world of Jewish food. Whether it’s historical, educational or hands-on, the Kripke Jewish Federation Library has well over 100 selections from which to choose. Simply using a keyword of “cookbook” in a catalog search will

yield 85 titles!

So read along for a sampling of the books you can enjoy and plan to visit the library soon to explore the many volumes available for your reading and cooking pleasure. Library hours are 9 a.m.-6 p.m., Monday through Thursday and 9 a.m.-4 p.m., Friday.

The on-line catalog is available 24/7 on the Kripke Jewish Federation Library page at www.jewishomaha.org.

Jewish American Food Culture

by Jonathan Deutsch and Rachel Saks Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth Continued on page 4

Teriyaki Mushrooms

by GABBY BLAIR Starters & Sides Made Easy: Favorite Triple Tested Recipes by Leah Schapira & Victoria Dwek (Artscroll-Shaare Press) lives up to its title, containing delicious recipes that are both fast and easy.

A bargain at $15.99, this pretty little cookbook has the appeal of a magazine, full of slick, glossy pages and delightful photographs of each mouthwatering dish. Particularly appealing is that this is a kosher Continued on page 8

2 | The Jewish Press | January 24, 2014

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Happy Birthday, Rabbi!

Continued from page 1 If the meaning of his sermons floated over our heads it was our fault – not his. He never talked down to us. Erudite, yes.

Compassionate, yes. Human, oh yes.

There are many personal moments to share. What I’d like the world to know is that we have great respect and admiration for Myer Kripke, and he has earned it. Knowing him, getting a kiss from him, has been an honor we hope we deserve.”

From Caryl Greenberg, congregant: “Rabbi officiated at our wedding and was with us to celebrate Bucky’s second Bar Mitzvah. My favorite time with Rabbi Kripke was with our ‘Coffee with the Rabbi’ group. We met every other week and we always had a particular topic, article or book to discuss.

The discussions would often veer off in many other directions – always serious, always meaningful, always interesting, and always pertinent. We felt that Rabbi enjoyed these sessions as much as we did.”

From Dr. Ron Wolfson, former Beth El congregant: “Let’s talk about Rabbi Kripke! A brilliant scholar, a wonderful teacher, an author of insightful words illuminating the Bible, a good friend, a wise counselor, a terrific raconteur and joke teller, and a lover of all things chocolate, baseball (he played shortstop) and Big Red football. How lucky we are that he chose Omaha for his extraordinary rabbinate!

If we are the ‘people of the book,’ the Kripkes are the ‘family of the book!’ Let’s Talk About God, the most wonderful book about God for children (of all ages!) ever written, was my introduction to the talented Kripke clan. Dorothy Kripke, may her memory always be a blessing, was the author, and she became quite well-known throughout the Jewish world as more and more people discovered the book.

The volume was the first in a series of Let’s Talk About books that gave Jewish parents the wise words about Judaism to share with their children.

Rabbi Kripke’s devotion to Dorothy is a great love story; he was so proud of Dorothy’s accomplishments. He established a National Jewish Book Award in her name to honor the best Jewish children’s book of the year. I was honored to accompany him to the annual ceremony in New York where he was joined by Madeline, Saul and Netta, may she rest in peace, along with Yossi, when the first Kripke National Jewish Book Award was celebrated. The luminaries of American Jewish literature were in attendance, and so many of them told Rabbi that they grew up reading Dorothy’s books. No wonder both Madeline and Saul are world-famous authors and scholars!

When the wonderful PJ Library was established to mail Jewish children’s books to families, Rabbi Kripke stepped forward to support the initiative in Omaha. The Kripke Library is the largest and finest collection of books in a JCC anywhere, and the Kripke Tower at the Jewish Theological Seminary of America restored the setting for what many consider the greatest Judaica library in the world. What a legacy!

Rabbi, you have been one of the most influential teachers in my life. Mazal tov! Bis a hundred and tzvantzig!”

From Rabbi Steven Abraham, Beth El Synagogue: “It was a privilege getting to meet Rabbi Kripke when I moved to Omaha. He wished me the best of luck in my career in the rabbinate; it meant the world to me. It is an honor serving the congregation he loved and worked tirelessly to build.”

From Lloyd Roitstein, President, Beth El Board of Trustees: “Those Beth El members who grew up attending Beth El on 49th & Farnam have fond memories of Rabbi Kripke. We respected, admired and appreciated all the wisdom he imparted upon our families. On a personal level, I have fond memories of my Bar Mitzvah in 1959 and my wedding in 1970. Rabbi Kripke made both occasions very special and quite memorable! I also remember how his sermons made me realize how much more I needed to learn in life.

Beth El -- as well as our Jewish community -- continues to be strong, successful and vibrant as a result of his commitment, devotion, leadership and wisdom. Happy 100th birthday, Rabbi Kripke.”

From Bob Wolfson, former Beth El congregant: “Rabbi Kripke is well-known far and wide and deserves all the accolades he has garnered over the decades. Jewish Omaha would not be what it is today without his amazing leadership, scholarship and philanthropy.

Rabbi Kripke and his family are entwined with my family’s roots. My late mother and father, were married by Rabbi shortly after he took the pulpit at Beth El. Dorothy (Rabbi Kripke’s bride, love of his life and accomplished author) and Rabbi were a close part of our growing up. All three of us were born and named (Ira Robert “Bobby,” Ronald Gershon “Ronnie,” and Douglas Perry “Dougie”) by Rabbi. We were all ‘shul kids,’ spending much of our lives in the synagogue.

My older brother Ronnie and his wife Susie were married in a joint ceremony at Beth Israel, co-officiated by Rabbi Kripke. My wife Sibby and I were married in Des Moines, Iowa, in a ceremony co-officiated by Rabbi. My younger brother, Doug, and his wife Sara were married in New Jersey

and Rabbi Kripke co-officiated.

The years of our family tree are stamped heavily with Rabbi as our spiritual leader, our religious guide, mentor and close family friend. The meaning of each of my family’s lifecycle events, the ups and downs, the births and deaths, the successes and the failures, has been deepened by Rabbi and his teaching. His words, his model and his intellect communicate with every word a wiser, deeper approach to living and an ever present quest for knowledge of the gifts of our wonderful tradition.

Rabbi Kripke has been what his title declares, our teacher.

My family and the Omaha community have been immeasurably enriched by this kind and gentle man.”

From Jan Goldstein, congregant: “Throughout the years, Rabbi Kripke has been the patriarch of the Omaha Jewish community, one who has truly inspired Jewish consciousness, community and continuity. And on a personal level, Rabbi Kripke has been my guide and my dear friend for decades. I cherish the time I’ve spent with him.”

Blanche Wise, congregant: “Rabbi Kripke conducted my wedding in 1951 when I was just 19 years old. Throughout the years, I was always very fond of Rabbi Kripke, never dreaming I would be working in the office with him one day.

I really enjoyed it. We got along very well and he was such a pleasure to work with.”

From Bucky Greenberg, congregant: “The most vivid of the many wonderful services Rabbi Kripke offered to our family was the eulogy he delivered at my father’s funeral 62 years ago, in which he compared Dad’s love for Beth El to a portion from Pirkei Avot about a river, ever free-flowing in the good times and bad, full of sweet, clear water to help nourish the people alongside. Rabbi Kripke, no matter your chronological age, I will always enjoy greeting you as ‘young man.’”

Helga Patterson, congregant: “Rabbi Kripke’s Wednesday morning class was the singular most meaningful experience of my week. Lo these many years later, those of us who are around today still refer to that class as a remarkable experience, due to Rabbi Myer Kripke.”

From Doug Wolfson, congregant: “Sitting in a pew at Beth El in the early 1960s, watching the service conducted by Rabbi Kripke, is one of my earliest memories. His presence as MY rabbi is a powerful impression that has meaning to me today. When I think of the wise, comforting, scholarly image of a rabbi, I think of Rabbi Kripke. Now many years later, I think of Rabbi and the whole Kripke family as part of my family. Rabbi’s concern and loving-kindness to my children is a blessing that I am eternally grateful for.

The most important thing I cherish about Rabbi Kripke is the deep friendship he had with my parents, Bernice and Alan, may their memory be a blessing. My mother and father loved Rabbi and Dorothy. They admired them, honored them, and at the end of the day, loved them. Rabbi, happy birthday and may you go from strength to strength!”

From Jean Duitch, congregant: “Rabbi Kripke conducted my wedding, as well as that of my sister, Doris, to Marty Haykin. He even presided over the marriage of my mother, Ethel Levenson to Cantor Aaron Edgar when they were both 75 years old. Since his dear friend Bernice Wolfson passed away, I have been planning his birthday parties. I enjoy visiting with him and wish him a very happy 100th birthday.”

From Ilse and Marcel Kahn, congregants: “Thanks for all you’ve done for us and your many years of guidance. Enjoy the day.”

From Judy Tully, congregant: “Rabbi Kripke was my teacher, mentor and friend from the time he came to Omaha. I was privileged to be one of a small group of women who met and studied with Rabbi Kripke every other Wednesday morning for 20 years. Beginning with Genesis and then Exodus, to the study of Reconstructionist Judaism to Commentary magazine and more, he helped each of us find a way to live a Jewish life and helped us with the unanswerable questions that life poses. Those lessons are still with me today. Happy birthday, Rabbi Kripke!”

Shane Kotok, congregant: “Rabbi Kripke taught me so much about dignity, respect and acceptance. I was extremely honored when he chose my office space for the “Kripke Bed & Breakfast,” during the renovation of the Rose Blumkin Jewish Home. To be in that space, not just because of what we do every day, but because of the name on my office, it felt like a sacred place. Often, people would stop by, see the name, and reminisce about Rabbi Kripke. He has such a special place in people’s hearts, and his name helped make my office a welcoming and comforting place.”

On behalf of Beth El Synagogue, we thank Rabbi Kripke for his leadership, friendship and generosity to the entire Omaha Jewish community. Perhaps Bob Wolfson captured it best when he said, “The reaching of this amazing milestone is an opportunity to once again raise our awareness of the blessings in plain sight. Rabbi Kripke has been and will continue to be a light and a blessing.” Happy 100th birthday, Rabbi Kripke!

January 24, 2014 | The Jewish Press | 3

Rabbi Jonathan Gross named one of Ten Outstanding Young Omahans

by JEANNIE NICKELS exemplary commitment to improving the Beth Israel Synagogue community through selfless acts of kindness In December, the Omaha Jaycees while excelling in their professional careers. announced the recipients of The 81st Annual Ten the 2013 Ten Outstanding Outstanding Young Young Omahans (“TOYO”).

Omahans Awards Banquet will be presented on For the first time in the 81 Wednesday, Jan. 29 at the year history of the TOYO CenturyLink Center. The awards, a rabbi has been evening will include drinks, named as a recipient. Rabbi dinner and networking startJonathan Gross of Beth Israel Synagogue will accept ing at 6 p.m. The awards cerhis award at a banquet on emony and dinner starts at 7 Wednesday, Jan. 29. p.m.

WOWT anchor The Omaha Jaycees is the Malorie Maddox is the oldest young professional evening’s emcee. organization in Omaha, Rabbi Jonathan Gross has Rabbi Jonathan Gross building strong community been the rabbi at Beth Israel leaders since 1921. For 81 years, the Omaha Synagogue since 2004. Rabbi Gross has Jaycees have been honoring individuals served as the synagogue’s spiritual leader between the ages of 21 and 40 who show during a period of transition into the Pacific

Street building and led a period of renewal with many young families joining the synagogue.

The Omaha Jaycees recognize the amazing impact Rabbi Gross has not only on his own congregation and the Jewish community, but they recognize that a strong Jewish community is important to the strength of Omaha.

Beth Israel congregants and the Omaha Jewish community benefit greatly from Rabbi Gross’s varied activities. Since his arrival in Omaha, he has sat on the boards of the Jewish Federation of Omaha, The JCC, Friedel Jewish Academy, the Rose Blumkin Jewish Home, and the Center for Jewish Education (now the Center for Jewish Life).

He actively works with the Food Bank for the Heartland, the American Friends of Yeshivot Bnei Akiva, and the Orthodox Union, and has served on the executive committee of the Rabbinic Council of America.

Rabbi Gross has served as a visiting professor of Jewish studies at the University of Nebraska where he was recognized for his contribution to students by the Parents Association and Teaching Council. In addition, he founded the Spence Chess Club, the only venue in Omaha providing weekly USCF rated chess events. Rabbi Gross holds a BA in Math from Yeshiva College and Rabbinic Ordination from Rabbi Isaac Elchanan Theological Seminary at YU. The 81st Annual TOYO Banquet honoring Rabbi Gross, along with the nine other recipients for this year, is open to the community. Tickets are $50 each and are available on Event Brite.

Reservations for kosher meals and seating with friends of Rabbi Gross may be made through the Beth Israel office at 402.556.6288 or jnickels@orthodoxomaha. org.

Religious School classes while their parents enjoy wine and cheese in an informal discussion group with the clergy.

“I did think that it was nice when the parents were able to meet in an informal atmosphere with the clergy in the courtyard and discuss a religious issue,” Larry Gittelman said about the November Experience Shabbat session.

Students participated in Hanukkah-themed art projects, includAt 4:45 p.m. the stuing creating sand art menorahs, during November’s Hanukkah- dents and parents will themed Experience Shabbat. come together for

Shabbat-themed activities in the social hall, and the evening will culminate with a Havdalah service at 6 p.m.

“Being able to celebrate Havdalah in a large group at the end of the program was also a nice experience that neither the kids nor the parents get to routinely participate in,” Gittelman said.

“I thought it was wonderful,” Jennifer Koom said about the November session.

“We really enjoyed it. Everyone was willing to offer a lot of information about the holiday traditions in their own homes, and it was fun making the sand art with my daughter.”

This is a regular Religious School day in place of Sunday, Jan. 26. The building will be closed on Sunday.

Experience Shabbat at Temple Israel

by DAVID GOLBITZ Temple Israel Staff Writer In November, Temple Israel students in grades K-6 and their parents came together for a special session of Religious School to Experience Shabbat. The next opportunity is coming up on Jan. 25.

“Experience Shabbat is designed to bring our community together to celebrate Shabbat,” said Debbie Massarano, Director of Lifelong Learning. “It provides an opportunity to learn, play and pray together as a community in a different setting. Parents and grandparents and aunts and uncles and special friends are all invited to come Experience Shabbat with us!”

For the first 45 minutes of Experience Shabbat the children will have their normal

Non-Profit Organizations Coming in February

To

Rabbi Myer S. Kripke Our rabbi, our teacher, our spiritual leader...

We wish you a joy-filled

1OOth

Publishing Date | 02.28.14 Space Reservation | 02.19.14 Camera Ready Deadline | 02.21.14 Promote your non-profit organization in this special issue with an ad and short article. Contact our advertising representative to advertise in this very special edition.

Jessie Wees | 402.334.6559 | jwees@jewishomaha.org

Birthday With great appreciation and affection, Your Beth El Family

4 | The Jewish Press | January 24, 2014

Food... It’s definitely a Jewish thing

Continued from page 1 look at both well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group of Americans.

Russ & Daughters: Reflections and Recipes from the House That Herring Built by Mark Russ Federman When Joel Russ started peddling herring from a barrel shortly after his arrival in America from Poland, he could not have imagined that he was giving birth to a gastronomic legend. Mark Russ Federman’s reminiscences combine a heartwarming and triumphant immigrant saga with a panoramic history of twentieth-century New York, a meditation on the creation and selling of gourmet food, and an enchanting behind-the-scenes look at four generations of people who are just a little bit crazy on the subject of fish.

Kosher Living: It’s More Than Just the Food

by Rabbi Ronald Isaacs Rabbi Ron Isaacs offers a warm, humorous, and eminently useful book that shows what is really kosher, proper, and appropriate in all aspects of our lives. Kosher Living includes comprehensive entries organized into practical categories of daily life practices in business, hospitality, relationships, care of the body, and more and it gives advice from all aspects of Jewish religion, custom, ritual, and tradition.

Kosher: Private Regulation in the Age of Industrial Food

by Timothy Lytton Generating over $12 billion in annual sales, kosher food is big business. It is also an unheralded story of successful private-sector regulation in an era of growing public concern over the government’s ability to ensure food safety. Kosher uncovers how independent certification agencies rescued American kosher supervision from fraud and corruption and turned it into a model of nongovernmental administration. Lytton views the popularity of kosher food as a response to a more general cultural anxiety about industrialization of the food supply. Like organic and locavore enthusiasts, a growing number of consumers see in rabbinic supervision a way to personalize today’s vastly complex, globalized system of food production.

Appetite for America: Fred Harvey and the Business of Civilizing the Wild West – One Meal at a Time

by Stephen Fried The incredible real-life story of Fred Harvey is told in depth, as well as the story of this country’s expansion into the

Wild West of Bat Masterson and Billy the Kid, of the great days of the railroad and of a time when a deal could still be made with a handshake. As a young immigrant, Fred Harvey worked his way up from dishwasher to household name: He

was Ray Kroc before McDonald’s, J. Willard Marriott before Marriott Hotels, Howard Schultz before Starbucks. His eating houses and hotels along the Atchison, Topeka, and Santa Fe were patronized by princes, presidents, and countless ordinary travelers looking for the best cup of coffee in the country. Harvey’s staff of carefully screened single young women -- the celebrated Harvey Girls -- were the country’s first female workforce and became genuine Americana, even inspiring an MGM musical starring Judy Garland.

Jewish Fairy Tale Feasts: A Literary Cookbook with Tales Retold by Jane Yolen, recipes by Heidi E.Y. Stemple and illustrations by Sima Elizabeth Shefrin Master storyteller Jane Yolen and her daughter Heidi Stemple have teamed up to bring the magic of their acclaimed Fairy Tale Feasts to the time-honored and delicious traditions of Jewish storytelling and cuisine. Here you’ll find Yolen’s dynamic, enchanting retellings of Jewish tales from around the world paired with Stemple’s recipes for everything from challah to matzo brei to pomegranate couscous, tzimmes chicken, and rugelach. Throughout the book, Yolen and Stemple share fun facts and anecdotes about the creation of the stories and the history of the dishes, designed to encourage future cooks and storytellers to make up their

Passover A $52 Greetings This year you can send your greetings through these very special ads that will run in our annual Passover issue. Each ad can be personalized with your name, the names of your children or your grandchildren. Just fill out the form below and send or bring it to the Jewish Press office. But hurry; these ads will only be accepted through March 7, 2014.

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own versions. Readers of all ages will learn about Jewish folktales, culture, and cooking, all the while captivated by the humor and wisdom of these enduring stories.

Lunch in Paris: A Love Story, with Recipes

by Elizabeth Bard In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman--and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak’s pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs--one with her new beau, Gwendal, the other with French cuisine. Packing her bags for a new life in the world’s most romantic city, Elizabeth is plunged into a world of bustling open-air markets, hipster bistros, and size 2 femmes fatales. Peppered with mouthwatering recipes for summer ratatouille, swordfish tartare and molten chocolate cakes, Lunch in Paris is a story of falling in love, redefining success and discovering what it truly means to be at home.

Ruby, The Rabbi’s Wife Mystery Series by Sharon Kahn For a light-hearted look at food, enjoy this series featuring titles such as Fax Me a Bagel, Ruby, Never Nosh a Matzah Ball, Don’t Cry for Me, Hot Pastrami, Hold the Cream Cheese, Kill the Lox and more. A winner of the Agatha award, the acclaimed series features Ruby, the widow of the rabbi in Eternal, Texas, a natural born yenta and self-styled amateur sleuth, solving a series of mysterious happenings.

And finally, just a few of the selections from the cookbook section include: Save the Deli by David Sax; The Kosher Baker by Paula Shoyer; Quiches, Kugels and Couscous: My Search for Jewish Cooking in France by Joan Nathan; Matzoh Ball Gumbo – Culinary Tales of the Jewish South by Marcie Cohen Ferris; Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking by Stanley Ginsberg; My Most Favorite Dessert Company Cookbook: Delicious Pareve Baking Recipes by Doris Schecter; and seven selections from the Kosher by Design series by Susie Fishbein.

The Kripke Jewish Federation Library is a program of the Center for Jewish Life as a part of the agency’s mission to maximize involvement of Omaha’s Jewish community in imaginative, compelling and meaningful Jewish experiences. For additional information, please call 402.334.6462.

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___________________________________________________________________________________________ Please send a check for the amount listed along side the different sized ads with this form at the Jewish Press office in the JCC or mail to: The Jewish Press, 333 South 132 Street, Omaha, NE 68154

January 24, 2014 | The Jewish Press | 5

Beth El Sunday Scholars Series

by JILL BELMONT Beth El Publicity Spiritual parenting, ultra-religious Jews and the Israeli army, and Yiddish in the comic strips will be among the eclectic topics discussed during Beth El’s upcoming Sunday Scholars Series, planned for Jan. 26 through April 6. The series, open to everyone in the Jewish community, will take place from 11 a.m. to noon, at the synagogue.

Purimshpiel; March 23, Oliver Pollak, attorney and Emeritus Professor of History at UNO, will take participants on a journey through Adventures in Nebraska Jewish History; March 30, Leonard Greenspoon, Philip M. and Ethel Klutznick Professor in Jewish Civilization and Professor of Classical and Near Eastern Studies and of Theology at Creighton University, will take an in-depth look at Yiddish in Comic Strips. The series’

Rabbi Steven Abraham

Eliad ben Shushan

Moshe Gersovich

Leonard Greenspoon

Joanie Latchaw

Rabbi Joel Levy

Rabbi Naomi Levy

Oliver Pollak

Marty Shukert

Eadie Tsabari, Beth El’s Director of Congregational Learning and organizer of the series, expressed excitement about the lineup of speakers.

“We have so many people in town who are willing to share their expertise that we wanted to utilize all of their talents -- then we decided to go even further and take the opportunity to study with people who have come here from around the world,” she said.

The series will kick off on Jan. 26 with Beth El’s Rabbi, Steven Abraham, who will address Issues of Contemporary Jewish Law. During February, speakers and topics will include: Feb. 2, Rabbi Naomi Levy, founder and spiritual leader of Nashuva, a Jewish outreach organization based in Los Angeles, will discuss Spiritual Parenting: Moses Never Drove Carpool...How Do We Maintain Balance and Presence in a Hectic Life?; Feb. 9, Moshe Gershovich, director of the Schwalb Center for Israel and Jewish Studies at the University of Nebraska-Omaha, will share personal thoughts regarding Five Defining Moments: Shaping My World View of Israel in the 70s and 80s; Feb. 16 and 23, Marty Shukert, principal at RDG Planning & Design, will explore Leader, Scoundrel, Hero, Poet, Father: Contemporary Views of King David in Texts, Novels and Music.

Presentations in March will include: March 2, Omaha shaliach and Partnership representative Eliad Eliyahu ben Shushan, who will discuss Tzahal (The Israeli Army): Inscription of the Ultra-Religious into the Army; March 16, Joan Latchaw, an associate professor in UNO’s English department, will examine The History and Mystery of

final presentation on April 6 will feature Rabbi Joel Levy, Dean of the Conservative Yeshiva in Jerusalem. Levy, who will be serving as Beth El’s scholar-in-residence, will speak about The Mysteries of Passover: Hidden Debates in the Pesach Seder.

All of the presentations are geared “to everyone who wants to learn,” said Tsabari, adding, “Everyone is always looking to improve themselves, whether at the gym with weights, volunteering at the Food Bank or continuing to grow in their Jewish education. This series will be great because our presenters are outstanding, their topics will be diverse and thought-provoking, and because everyone interested in learning is invited to join in the conversation.”

There is no charge to attend the series; for more information, visit Beth El’s website, www.bethel-omaha.org.

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Passover Coming in April

To submit announcements: Announcements may be e-mailed to the Press at jpress@jewishomaha.org; faxed to 402.334.5422, or mailed to 333 So. 132 St., Omaha, NE 68154.

Readers can also submit announcements -- births, b’nai mitzvahs, engagements, marriages, commitment ceremonies or obituaries -- online at the Jewish Federation of Omaha website: www.jew ishomaha.org. Click on “Jewish Press” and go to Submit Announcements.

Deadlines are normally eight days prior to publication, on Thursdays, 9 a.m. Please check the Jewish Press, for notices of early deadlines.

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Avoska, gefilte fish and Proust

Supported by the Special Donor Advised Fund and the Ruth Frisch and Oscar S. Belzer Endowment Fund, of the Jewish Federation of Omaha Foundation

future to the Listen

Omaha Area Youth Orchestra Upcoming Concerts and Events February 2014 2/2 Youth Symphony Concert 2:00 PM UNO Strauss Performing Arts Center 2/15 Play-A-Thon 4:00-6:00 PM Westroads Mall 2/17 Chamber Music Concert 7:00 PM Presbyterian Church of the Cross For more information on concerts or auditions: visit www.oayo.org or call 402.238.2044

Book review OLIVER B. POLLAK

Mastering the Art of Soviet Cuisine: A Memoir of Food And Longing by Anya Von Bremzen (New York: Crown Publishers, 2013), 339 pages, $26.

I heard the author interviewed on National Public Radio and within a few days read two newspaper reviews. I had to read this book and did so on an October flight to Florence.

It made me laugh and chortle as it reminded me of the Cold War and Russian emigration to the United States. I told people the title, and, judging by their facial expressions and verbal responses, they were in disbelief, disinterest or incredulous. Even Russian emigrants were skeptical.

The title is modeled on the groundbreaking Mastering the Art of French Cooking by Julia Child, published in 1961, before Bremzen was born in Moscow in 1963. Anya emigrated with her divorced antiSoviet mother, Larisa Frumkin, to America in 1974. Her father, Sergei Bremzen, wandered away from the home nest.

Anya’s mother demonstrates the heroism of everyday life.

She performs miracles, overcoming shortages, finding substitutes and preparing poor grade meat, stretching resources and making do, into tasty and nutritious meals.

Anya was not a hardwired preadolescent LeninKhrushchevian automaton. Mother, father and grandparents, honored war hero party members, fed her ambiguous affection for Mother Russia.

The text is woven with strands of autobiography, biography, politics, purges, recipes and taste buds. Three themes pepper her dialogue: Proust, avoska and gefilte fish.

The several references to Marcel Proust are a genuflection to his massive and increasingly popular Remembrance of Times Past. More recently, it was retranslated as In Search of Lost Time. Published between 1913 and 1927, the 1.3 million words have been an inspiration to readers and writers -- how aroma and taste trigger adult memories of childhood.

References to Marcels “a love like Odette,” and madeleines ripple through contemporary literature. Proust’s name evokes the psychic connection between memory, taste and longing.

Avoska is the transparent mesh string bag, translated as “just in case,” “with any luck,” “perhaps,” “maybe” and “hopefully.” It bore the burden of hope and fulfillment, the full shopping bag, and the fear of bare store shelves, an empty bag, and hunger.

While the bag is associated with shopping, it is not quite materialism. It is for life’s necessities. A four-hour line resulted in an 11 cent bag of bananas. Sometimes the bag carried Moroccan oranges and “sharply fragrant thin-skinned clementines for Abkhazia.”

Americans carry bags in their cars, usually fabric, or

refrigerator insulators, so as to feel green. When asked by the cashier, “plastic or paper?” they respond, “I have my own.”

Reusing trumps recycling.

Anya stated after emigrating: “I miss our avoska bag more than anything else.” Childhood shopping with one’s mother is a strong memory. Nostalgia and deprivation may create a food obsession.

The author is an accomplished food writer (and pianist) with five books under her belt. Bremzen started her culinary odyssey in Russia in 1990, worked her way around the world, and arrived back in Russia in 2013. Her first book, published in 1990, Please to the Table: The Russian Cookbook won the prestigious James Beard Food and Beverage Book Award. This was followed by Terrific Pacific Cookbook (1995), Fiesta - A Celebration of Latin Hospitality (1997), Greatest (The) Dishes: Around the World in 80 Recipes (2004), and The New Spanish Table (2005).

Her international repertoire puts her in competition, albeit unconsciously, with Copeland Marks who wrote at least eight books on different national cuisines.

She refers repeatedly to the classic Soviet cookbook - The Book of Delicious [or tasty] and Healthy Food, inspired by Anastas Mikoyan, published in 1939, and approved by the Institute of Nutrition and Medical Sciences. The 1952 edition, according to Wikipedia, sold 2.5 million copies.

Watching the preparation of gefilte fish in Odessa temporarily turned Bremzen off Judaism. The process, texture and being stuffed back into the skin was too much for her childhood sensibilities. Mother and daughter attended their first Seder in Philadelphia at the home of their sponsor. They were surprised how sweet the American version was compared to the Russian version. Bremzen apparently lost her childhood fright of gefilte fish and discusses the merits/ choices of carp, white fish and pike, one of several classic Russian recipes at the end of the book.

This is a delightful book. With limited means and kitchen space in Moscow and America, Larisa and Anya, mother and daughter, prepared delightful meals for their guests, drawn from a repertoire of 100 years of Russian cuisine.

Cookbooks often indicate politics and ideology by what they do not say. According to Alex Shtromberg, the father of my daughter-in-law Marianna, his 1964 Russian cookbook has gefilte fish without any reference to Jewish food, and a 1974 book has two pages of Jewish food, but no references to Passover.

The narrative gives Americans hints of difficulties of life in Russia. It’s not quite the American science fiction films Soylent Green (1973) and the Hunger Games. The best food went to the privileged, the well-connected Communist party members, the elite. Being Jewish could be a liability, closing the upper rungs.

Reunions in Russia evoke bittersweet relationships.

Leaving the mother country insulted the State. Visiting Moscow in 1987, Anya brought gifts for the relatives and friends. The “just in case” bag was filled with instant coffee, eight batons of salami, ballpoint pens, wrist watches, garish flashing cigarette lighters, heart medicine, calculators, shampoo and “anything with any American logo for the kids.”

From kitchen to market

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In 2000, a new company was formed in Omaha called The Single Source, Ltd. No, it was not a dating service! It is an organization dedicated to helping others in bringing products from their private and cherished family recipes into the marketplace. A would-be entrepreneur has a single source that will provide all the guidance required to accomplish the necessary steps involved.

Lawrence (Larry) Albert created The Single Source, Ltd. after having spent over 50 years in the family business manufacturing the Albert’s brand of salad dressings, sauces and various condiments. In addition to its own label, Louis Albert & Son Foods Co. also packed various private brands, many regional and some marketed nationally. In addition, a significant export business was established with shipments made to Japan and several European countries.

A typical family recipe often requires adjustments in order to

make it suitable for commercial processing. In addition, appropriate packaging must be selected and attractively labeled including a layout that meets all legal requirements. After initial samples have been produced, lab tests must be performed to assure shelf stability and consistency.

When all the costs have been calculated, selling prices are determined based on considerations for attractive retail price points, promotional allocations, acceptable profit margins for retailers, distributors and of course, a reasonable return for the entrepreneur.

Taking a product literally from kitchen to market is an exacting project that requires a close working relationship between all those involved. As Larry says, “After all the steps have been accomplished, it’s truly a thrill for everyone seeing the finished product appear on the grocer’s shelves.”

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January 24, 2014 | The Jewish Press | 7

A great PJ Library® evening at Pump It Up

by MARY SUE GROSSMAN Program Coordinator, Center for Jewish Life Nearly 60 kids bounced, climbed, slid, played, laughed and had a great time at the PJ Library event held at “Pump It Up” on Saturday evening, Jan. 11. Parents watched, chatted with friends and loved the fact their offspring would be heading home good and tired. All the fun also reaped a benefit for those less fortunate with over 30 pairs of children’s pajamas donated by the attendees. Pajamas will be given to

Omaha Foundation and the Esther K. Newman/Carolyn Kully Newman Memorial Funds. “We are so fortunate to have donors contributing to provide constituency programming for this age group,” explains Beth Cohen, CJL Executive Director. “There is so much research in the Jewish world about the importance of creating community when children and families are young. Our Pump It Up event was great fun, and we are looking forward to more programs geared specifically for this age group.”

Hadassah Omaha Chapter to close

by ESTHER WAX The Omaha Chapter of Hadassah has been a very successful and prominent organization in the Omaha community for many years.

Programming and fundraising efforts helped to contribute to the Hadassah Hospital, the Jewish National Fund, Youth Aliyah and Young Judea, among others.

Due to changing lifestyles, on March 1, 2014, the Chapter is reluctantly being dissolved. Any Blue Box money should be sent to Hadassah, c/o Esther Wax, 1103 No. 93 St., # 350, Omaha, NE 68114 before Feb. 15 so it can be sent to the national office before March 1. Any future contributions should be made through the national office in New York City.

We are very grateful to all those who have helped support the Omaha Chapter in all its endeavors

Organizations B’NAI B’RITH BREADBREAKERS Sports reporter and author Sean Callahan will address the past Huskers season, his new book and more on Wednesday, Jan. 29, noon, at the Rose Blumkin Jewish Home. An optional buffet lunch costs $11; beverage service only is $3.

For more information or to be placed on the email list call 402.334.6443 or bnaibrith@jewishomaha.org.

Clockwise from bottom left: Shmuel Aaron Shyken, kids having a great time at the PJ Library event, Naama Abraham, Gila Feldstern, and pajamas donations.

Jewish Family Service and the Stephen Center.

PJ Library provides free, high quality Jewish children’s books and music each month for children six months to eight years and is a program of the Harold Grinspoon Foundation. Local funding is provided by the Dorothy and Myer S. Kripke Institute for Jewish Family Literacy. Omaha’s PJ Library program is coordinated by the Center for Jewish Life. Funding this event was provided by the Special Donor Advised Fund of the Jewish Federation of

LOMIR REDN YIDDISH The Lomir Redn Yiddush group will be on hiatus from Dec. 20 through April 2. For information, please call Anne Skolkin at 402.343.1638.

Birth The PJ Library Program is coordinated through the Center for Jewish Life, whose mission it is to maximize involvement of Omaha’s Jewish community in imaginative, compelling and meaningful Jewish experiences. For additional information, please call 402.334.6463.

Amy and David Hersch of Bowling Green, KY, announce the Dec. 31 birth of their son, Aaron Wallace.

He has a sister, Chloe Lillian.

Grandparents are Donna and Alan Hersch of Lincoln.

Simchas Coming in January

+Celebrations

Publishing Date | 02.07.14 Space Reservation | 01.29.14 Camera Ready Deadline | 01.31.14 Contact your advertising representative to advertise in this very special edition.

Jessie Wees | 402.334.6559 | jwees@jewishomaha.org

8 | The Jewish Press | January 24, 2014

Anat Hoffman comes to Temple Israel

by DAVID GOLBITZ Temple Israel Staff Writer In early February, Temple Israel will welcome Anat Hoffman, Executive Director of the Israel Religious Action Center and Chair of Women of the Wall, as a Scholar-in-Residence.

On Feb. 5, Hoffman will participate in a roundtable discussion with Rabbis Aryeh Azriel and Josh Brown, and Cantor Wendy Shermet about the role of American Jews in Israeli life. Following that, Hoffman will speak about civil rights in Israel, specifically the rights of women in a Anat Hoffman society where they are traditionally consigned to a subordinate role.

Hoffman led the fight for the right for women to pray at the Western Wall in Jerusalem without the restrictions placed on them by the ultra-orthodox rabbis. “It is time to demand that the State of Israel act like a Jewish and democratic state,� Hoffman wrote in a piece for the Huffington Post. “Ultra-orthodox rabbis may be offended by the Women of the Wall practices. That is their legitimate right, but it becomes dangerous and frightening when the secular Knesset, the secular courts and the secular police bow down to the ultra-orthodox fears and demands, while imposing them in the public sphere.�

The next day, February 6, Hoffman will lead the morning Adult Study class in a discussion about religious pluralism, which can be be defined as “respecting the otherness of others,� and its role in Israel’s future. “Pluralism in Hebrew is ‘pluralism,’� Hoffman wrote in 2006. “Like ‘integrity’ and ‘accountability,’ pluralism is a whole new concept in modern Israel. What has been done recently to plant pluralism into Israeli hearts? What are the obstacles on the way to a pluralistic, equal, egalitarian and just society in Israel?�

Hoffman has been Executive Director of the IRAC since April 2002. She guides the organization in its work to promote Jewish pluralism, tolerance and equality and to combat racism, corruption and religious coercion.

Previously, Hoffman served as a Jerusalem City Councilwoman for 14 years, carving out a niche for herself as an untiring warrior for justice and equality. She has dedicated her adult life to the Jewish principle of tikkun olam. It is this commitment to social action and justice that has formed her career.

As Chair of Women of the Wall, Hoffman also led in the battle for women’s equal pay for equal work. She has fought long and hard to see that the powerful Orthodox bloc in the City Council does not dictate lifestyle choices for the secular population of Jerusalem.

The roundtable discussion on Wednesday, Feb. 5 begins at 5 p.m. and is for Temple Israel’s Religious School students. The Israeli civil rights discussion begins at 7 p.m. and is open to the public, as is the Thursday morning study session, which begins at 10:30 a.m.

The next Temple Israel Scholar-in-Residence will be Rabbi Douglas Kohn, who will be in town at the end of February.

Both Anat Hoffman and Rabbi Kohn’s visits are sponsored by the Hermene Zweiback Center for Lifelong Jewish Learning.

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Send a check for $40, made out to the Jewish Press, to 333 So. 132 St., Omaha, NE 68154.

For more information on how to connect your out-oftown relatives and friends, call 402.334.6448.

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Kosher nutrition Continued from page 1 cookbook, making it a useful resource for simple Shabbat side dishes or anytime appetizers. Beyond the visual beauty of the cookbook it’s fun and easy-to-read tidbits on the historical significance of ingredients and recipes, Judaic cultural customs, humorous anecdotes and appropriate brachot.

The authors have included useful tips for food preparation, plating presentation, and ideas from online contributors from their www.cook k o s h e r. c o m recipe website.

Also worth noting is that every dish in Starters & Sides Made Easy is made from simple and fairly common ingredients with makeahead-of-time instructions detailing refrigeration, freezing, and reheating tips.

The use of many fresh ingredients and herbs, along with the portion sizes and serving suggestions, make most of the recipes in Starters & Sides Made Easy suitable for the health conscious cook. To assess the overall nutritional quality of a sampling of recipes, we took a few that were particularly appealing to JCC Registered Dietitian Silvia Herszkopf for her professional opinion. Whether trying to reduce cholesterol or blood pressure, manage diabetes, weight, or food allergies, decode an ingredient list, modify favorite recipes, or simply trying to eat healthier, Silvia can help develop meal plans that fit your specific dietary needs. Consultations start at just $49 by appointment at 402.334.6403 or by emailing dietician@jccomaha.org.

The first recipe chosen to review was “Za’atar and Rosemary Baked Olives�. Za’atar, a spice native to Israel that can be found at local middle eastern markets in Omaha, flavors this easy to prepare dish giving it the illusion of being far more sophisticated and complex than it really is. The authors note that this dish can be prepared up to a week ahead of time and stored in the refrigerator, but should be served at room temperature.

ZA’ATAR AND ROSEMARY BAKED OLIVES Ingredients: 2 (6 oz.) cans whole black olives, drained 2 tsp za’atar 4 cloves garlic, minced 12 oz. Whole green olives, drained 1 tsp. dried rosemary 4 cloves garlic, minced 2 tbsp. olive oil Instructions: 1. Preheat oven to 375° F. 2. In one baking dish, combine black olives, za’atar, garlic, and olive oil. Bake uncovered, for 40 minutes.

3. In a second baking dish, combine green olives, rosemary, garlic, and olive oil. Bake uncovered for 40 minutes.

Makes about 4 cups.

Overall, the dietitian found more pros than cons, especially when considering this dish is meant to be a light appetizer consumed in small quantities. Silvia noted while olives tend to be high in fats, the majority are from monounsaturated or “healthy� fats that help lower both LDL or “bad� cholesterol, and reduce the risk of heart disease. Olives are also rich in polyphenols and flavonoids, which gives them an anti-inflammatory property.

For those looking for that savory Chinese take-out inspired dish, the next recipe for teriyaki mushrooms could not be resisted. The mouth watering picture of this delectable cup of tasty morsels reminds one of Brooklyn’s kosher Chinese joints whose delicious odors waft through neighborhoods, drawing in crowds. While likely one of the lesser health conscious recipes in the cook book, the recipe was worth reviewing and trying out at home!

TERIYAKI MUSHROOMS Ingredients:

1 tbsp. oil

1 small onion, thinly sliced

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1 (10 oz.) package baby bella mushrooms, large ones halved Teriyaki Sauce: 1/2 cup sugar 1/4 cup rice vinegar 3 tbsp. soy sauce 2 garlic cloves crushed 2 tsp. cornstarch dissolved in 1 tbsp. water 2 tbsp. cashews 1 scallion, chopped Instructions: 1. Heat oil in pan over high heat. Add onion and sautĂŠ 3-4 minutes, stirring occasionally. Add mushrooms and sautĂŠ for additional 5 minutes. Remove from pan.

2. Prepare the sauce: Add sugar, rice vinegar, soy sauce, and garlic to the same pan. Stir to combine and bring to a boil. Stir in cornstarch mixture and cook until sauce has thickened, about 6-8 minutes.

3. Return mushrooms and onions to pan, and toss to combine. Toss with cashews and scallions before serving.

Serves 4.

While this recipe is geared more towards a vegetarian appetizer, the sauce, which can be made ahead of time, would pair nicely with meat or other vegetables and can easily be expanded in volume to accommodate a main dish.

Silvia pointed out that the advantage of a homemade sauce over a pre-made one is that the amount of sugar and sodium can be more easily controlled by substituting a low sodium soy sauce whenever possible. The dietitian also noted that mushrooms are surprisingly good sources of Vitamins B and D2, potassium and essential but hard to find minerals such as selenium and copper. The addition of cashews, which contain healthy unsaturated fats, vitamin K, zinc, iron magnesium and protein, make this a tasty and fairly healthy recipe.

The last recipe chosen for our dietician to review was an asparagus and kohlrabi soup.This low calorie, low fat soup rich in antioxidants (vitamins A,C,E, glutathione), folate, vitamin K, magnesium, fiber, potassium, vitamin B6, and thiamine. The only concern, as with most soups, is the sodium, and she recommends reducing the salt by substituting low sodium or homemade low or no salt stock with additional herbs for flavoring. According to the authors, a family secret has been to use kohlrabi, a sweet and crisp member of the turnip family usually eaten raw in salads, as a potato substitute in thickening and adding a velvety texture to many types of soups.

ASPARAGUS AND KOHLRABI SIPPERS Ingredients: 1 tbsp. oil 1 onion, chopped 1 lb. asparagus, trimmed (alternatively, green or white frozen or jarred asparagus can be used).

1 large kohlrabi, chopped (1-1 1/4 cups) 2 cups chicken stock (to keep it vegetarian, substitute vegetable stock) 1 1/2 tsp. salt, or to taste 3 tbsp. chopped fresh dill Pinch coarse black pepper Instructions: 1. Heat oil in a large sauce pan over medium heat. Add onion and sautĂŠ until soft, about 7 minutes.

2. Add asparagus, kohlrabi, and chicken stock to the pot.

Bring to a boil. Cover, lower heat to medium-low and simmer for 25-30 minutes. The kohlrabi should be very tender.

3. Puree soup using an immersion blender, or transfer to blender. Season with salt and pepper. Top with dill before serving.

Makes 4-6 servings.

The authors add that if your tastes are more suited to chunkier soup, simply reserve some finely diced asparagus and add to pot after pureeing, bring soup back to simmering for 5 minutes before serving.

This cookbook would be an ideal resource for both the beginning cook and for those who are more advanced but looking for a few new flavors and ideas to add to their repertoire; so if you are looking for some healthy and fresh ideas for your next kitchen adventure, Starters & Sides Made Easy would be a great guide. Bon appetite and happy cooking!

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January 24, 2014 | The Jewish Press | 9

Point of view

American Jewish Press Association Award Winner

Nebraska Press National Newspaper Association Association Award winner 2008

A note of appreciation

by ANNETTE VAN DE KAMP-WRIGHT Editor of the Jewish Press On Jan. 21, Rabbi Myer S. Kripke celebrated his 100th birthday. It’s a milestone, to be sure, and one that deserves attention.

“Kripke Takes Beth El Congregation Pulpit” read the headline in the Jewish Press of Sept. 20, 1946. Do the math, and you’ll realize Rabbi Kripke was only 32 years old. He succeeded Rabbi David Goldstein; Beth El President Joe Rice made the announcement.

Mary Arbitman was the news editor of the Jewish Press back then, and while she was the first to put Rabbi Kripke’s name in print here in Omaha, she wouldn’t be the last.

Dorothy wasn’t even mentioned; the article simply stated that Rabbi Kripke would be joined in Omaha by “his wife and two children.” The announcement shared the front page with eleven (!) other headlines, which makes me think people had much better eyesight in 1946.

Much has happened since then, most of it recorded on these pages. The state of Israel was founded, books were published (by both Kripkes), and a tower was rebuilt at the Jewish Theological Seminary in New York. Congregants’ children went to Hebrew school, grew up, married, and had children of their own, who in turn celebrated their lifecycle events with rabbi Kripke officiating. How many weddings, how many baby namings, how many Shiva’s was he there for? It’s anybody’s guess.

In 1975, he retired, after a long and distinguished career.

Of course, retirement didn’t mean sitting still; Rabbi Kripke

continued to be busy, and he never stopped giving to our Omaha community. It’s why we have the Kripke library, and the Kripke Bed and Breakfast, and why he was named the

Jewish Federation of Omaha’s Humanitarian of the Year not once, but twice.

But none of this is why I wanted to dedicate this editorial to him.

Like other editors before me, I have a job that comes with

a unique perk. And when I started this adventure, I very quickly figured out that time spent with Rabbi Kripke is very valuable. In an office that is busy, often frantic, where deadlines are forever looming and the phone never stops ringing, it is a great blessing to leave for a while and walk over to Rabbi’s room at the Rose Blumkin Jewish Home. You say hello, close the door behind you, sit down, and just breathe.

After a little small talk, he begins. “I’ll give you a title later,” he says, and dives in. He talks about the weekly Parsha, and he does it from memory. No notes, nothing; the amount of knowledge that he holds in his head is staggering.

Yes, it’s my job, and I do it for the sake of the paper and the community because that Parsha needs to land inside the back page. But at the same time, it’s a private Torah lesson for me. For four years, I have enjoyed this time, learning something new every single week. There were occasions when what he told me made no sense to me. I would go back to my office, type up my notes, read the whole thing back several times, and suddenly I would understand. Those were my Karate Kid moments: wax on, wax off.

Rabbi Kripke, thank you for all those times. Thank you for always being courteous, for spelling out the words when I needed you to, for allowing me, for once, to turn off my inner control freak and sit back. Thank you for the wonderful smile you always greet me with. Calling my weekly Parsha time with you a perk doesn’t really do it justice. It’s a blessing and a privilege.

The Board and staff of the Jewish Press wish you a very Happy Birthday, and we thank you for all you’ve done for us.

How Ariel Sharon joined the Israeli mainstream

Focus on issues DAN SCHUEFTAN (JTA) -- Ariel Sharon turned into a statesman late in his political career. Two developments made this possible: First, Sharon learned the hard way what he needed to do to become an effective leader of the Jewish state and, second, Israeli political circumstances became favorable to the kind of leadership he could uniquely offer.

Following the 1982 Lebanon War, many Israelis viewed Sharon as an irresponsible radical who could not be trusted with the country’s fate. Meanwhile, in Washington, he was notorious for advocating provocative measures and preventing other Israeli leaders from pursuing more conciliatory policies. His inflammatory opposition to the Oslo process in the 1990s only reinforced these perceptions.

Toward the turn of the millennium, Sharon realized that he could no longer afford these liabilities if he wanted to lead Israel. He had learned from his traumatic political failure in the Lebanon War. This experience demonstrated the importance of making sure that his policies and conduct reflect the preferences of the Israeli mainstream. It also showed the strategic imperative of establishing unshakable trust with the American administration and people.

But it was not only Sharon who changed. Sharon could not have moved from the far end of the right wing to the center of the mainstream consensus had Israelis not undergone their own dramatic political transformation on the eve of his premiership.

After the Palestinian rejection of proposals for statehood on almost all the West Bank, Gaza and Arab East Jerusalem, and after the savage war of terror launched by Yasser Arafat against Israeli civilians in the second intifada, mainstream Israeli opinion realized that this Palestinian leadership could not be a partner for a historic compromise with the Jewish state. Most Israelis wanted a leader who would crush Palestinian terrorism but who would also not incorporate the West Bank and Gaza into Israel, would not abandon the quest for regional

(Founded in 1920) Andrew Ruback President Annette van de Kamp-Wright Editor Richard Busse Creative Director Jessie Wees Advertising Executive Lori Kooper-Schwarz Assistant Editor Barbara Kirkpatrick Bookkeeper

Jewish Press Board Eric Dunning, Caryn Scheer, Bobbi Leibowitz, Past President; Scott Farkas; Sandy Friedman; Noah Priluck; Paul Rabinowitz; Mark Senal; Nancy Wolf; David Kotok, Sarah Grossman-Lopez.

The mission of the Jewish Federation of Omaha is to build and sustain a strong and vibrant Omaha Jewish Community and to support Jews in Israel and around the world.

Agencies of the Federation are: Community Relations Committee, Jewish Community Center, Center for Jewish LIfe, Jewish Social Services, and the Jewish Press.

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alliances and accommodations, and would certainly not endanger the all-important partnership with the United States.

The Israeli political system shifted from the polarized pattern of the 1980s and 1990s to one with a robust political center. Most of the Oslo-supporting moderate left moved to the middle, and Sharon moved from the right to a position where he could speak for this mainstream.

I had the opportunity to see him change firsthand. When I met with Sharon in 1999, I predicted that if he assumed the supreme responsibility of leading Israel, he would end up building a defensive barrier, accepting a potential Palestinian state and dismantling some of the settlements he had fathered. At the time, he dismissed my predictions. But within four years, he began his dramatic transformation.

When Sharon was running for prime minister, his feet were still firmly planted on the right. But his head soon turned toward different and broader horizons. Sharon explained that what one sees from the perspective of prime minister, one cannot see from any other vantage point.

After crushing Palestinian terrorism (2002-2004) and establishing a relationship of intimate trust with President Bush, Sharon carried out the 2005 unilateral disengagement from Gaza. When Sharon realized that he no longer had the support of the Likud, the party he founded in the 1970s and led to victory in 2001, he formed Kadima to reflect the new mainstream that he both represented and partially molded.

In disengaging from Gaza, Sharon showed that Palestinian irresponsibility and unwillingness to recognize a Jewish state would not stop him from doing what was necessary from a Zionist perspective. Although the withdrawal was followed by more rockets and terrorism, Israel ultimately has benefited from his decision. Israeli society is much stronger without Gaza than with Gaza. And a strong Israeli society is crucial to maintaining our security.

Sharon steered Israel away from simple-minded solutions and toward frustrating compromises, at the expense of the pursuit of a perfect “peace.” Speculation about what he might have done if not for his stroke is likely to only reflect

what the speculator seeks to project onto a respected leader.

But we can evaluate what Israel lost when Sharon went into a coma: a charismatic statesman who came to the premiership long after he had committed his worst mistakes, who learned the appropriate lessons and who came up with a balanced response to his country’s complex challenges.

Dan Schueftan is director of the National Security Studies Center at the University of Haifa and a Goldman visiting professor at Georgetown University.

ha.org; click on ‘Jewish Press.’

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Letter TO THE EDITOR Dear Editor, LB77-Nebraska Iran Divestment Act At the beginning of last year’s session in the Nebraska Legislature, I partnered with Senator Bill Avery of Lincoln to introduce LB 77, the Nebraska Iran Divestment Act. This bill will protect Nebraska’s public funds from being invested in companies with links to Iran’s government and its oil, mineral extraction, or power (including nuclear) sectors, or the Iranian military. The bill will be considered in the session which opened Jan. 8th. The time has come to pass this critical legislation.

Last year, I wrote in the Jewish Press of the significant reasons why Iran divestment is important at the state level. Those reasons remain relevant as ever. The Iranian regime has supported insurgents who have killed many of our American servicemen and women and continues to threaten the lives of millions of Israelis. Economic pressure is a key component of the ultimate goal of much-needed regime change.

I call upon the Legislature to pass LB 77 with full Iran divestment provisions. I urge members of the community who care about America’s national security and that of our ally Israel to contact their state senator and do the same. The time to act is now.

Jon Bruning, Attorney General of Nebraska professional staff supervised. For information, contact Annette van de KampWright, Jewish Press Editor, 402.334.6450.

Postal The Jewish Press (USPS 275620) is published weekly (except for the first week of January and July) on Friday for $40 per calendar year U.S.; $80 foreign, by the Jewish Federation of Omaha. Phone: 402.334.6448; FAX: 402.334.5422.

Periodical postage paid at Omaha, NE. POSTMASTER: Send address changes to: The Jewish Press, 333 So. 132 St., Omaha, NE 68154-2198 or email to: jpress@jewishomaha.org.

10 | The Jewish Press | January 24, 2014

Synagogues B’NAI ISRAEL SYNAGOGUE 618 Mynster Street | Council Bluffs, IA 51503-0766 | 402.322.4705 email: CBsynagogue@hotmail.com For information on our historic synagogue – dates and times for Friday night services, please call 712.323.8885.

FRIDAY, Feb. 14: Services, 7:30 p.m. followed by an oneg with guest speaker, Richard Fellman, Retired Lawyer and Adjunct Professor at UNO on Jews in Cuba. The community is invited.

Miles Remer will officiate at all of the Speaker Series Services.

BETH EL SYNAGOGUE Member of United Synagogues of Conservative Judaism 14506 California | Omaha, NE 68154-1980 | 402.492.8550 www.bethel-omaha.org Services conducted by Rabbi Steven Abraham and Hazzan Michael Krausman.

FRIDAY: Kabbalat Shabbat Service, 6 p.m.; Our Shabbat Tables, at participating congregants’ homes. For more information about OST, contact Caryn Scheer, at carynscheer@ yahoo.com.

SATURDAY: Have a cup of coffee wth God, 9:30 a.m. Join Hazzan Krausman and Rabbi Abraham for this engaging, interactive service, as they discuss various elements of the Shabbat morning service as it happens; Junior Congregation, 10 a.m.; Mini-Minyannaires, 10:45 a.m.; Mincha-Ma’ariv, 5:15 p.m. we will celebratee the Bat Mitzvah of Hannah Leff, daughter of Cait and Joe Leff; USY Havdallah and Dinner, 6 p.m. at the home of Alyssa Cohen. RSVP to Betsy Goodman at betsy4589@gmail.com, or 402.321.1806.

WEEKDAY SERVICES: Sundays, 9 a.m. & 5:30 p.m.; weekdays, 7 a.m. & 5:30 p.m.

SUNDAY: BESTT Classes, 9:45 a.m.; Torah Study Group, 10 a.m.; Torah Tots, 10:45 a.m.–12:15 p.m.; Adult B’nai Mitzvah Class, 11 a.m. with Hazzan Krausman; Sunday Scholar Series, 11 a.m., Ten-week lecture series beginning with Rabbi Abraham and he will speak about Issues of Contemporary Jewish Law. For full list of speakers, visit www.bethel-omaha.org.

MONDAY: Tai Chi, Better Balance for everyone, six-week class at the synagogue with five sessions remaining, 6–6:45 p.m., led by certified Tai Chi instructor, Beth Staenberg.

Cost, $30. Register online at www.bethel-omaha.org.

TUESDAY: Wrestling with the Rabbis of the Talmud, 10 a.m. weekly adult-education class led by Rabbi Abraham.

No charge to attend; everyone is welcome.

WEDNESDAY: BESTT Classes (grades 2-7), 4:15 p.m.

BESTT Hebrew High Classes, 6:45 p.m.

THURSDAY: Challah Baking 101, 7 p.m. Learn with the expert, Laura Bair, the art of perfect challah making. Cost, $5, Beth El members, $8, non-members. RSVP to chairman, Sonia Tipp, stipp0811@yahoo.com; Choir Rehearsal, 7:30 p.m.

Spirituality To-Go!, Friday, Jan. 31 - Sunday, Feb. 2. Beth El welcomes scholar-in-residence Rabbi Naomi Levy, founder and spiritual leader of Nashuva. On Friday, she will speak at a congregational Shabbat dinner; during Saturday morning services, she will deliver the D’var Torah; then, at 6:15 p.m., she will be the special guest during A Women’s Havdalah Salon, at the home of Nancy Rips. RSVP to nrips@cox.net. On Sunday, 11 a.m., Levy will be the guest speaker during the synagogue’s Sunday Scholars Series. For more information or to make reservations for Shabbat dinner, visit www.bethel-omaha.org.

Worldwide Wrap, Sunday, Feb. 2, 10 a.m. participate in the ritual of wrapping tefillin, for veterans and first-timers alike. Men’s Club members will be on hand to assist, and Rabbi Abraham and Hazzan Krausman will explain the symbolism behind why we wrap. Men’s Club will provide breakfast wraps for all who participate.

The Secrets of the Jews, Sunday, Feb. 9, 10 a.m. Monthly adult-education class led by Andy Greenberg. Register

Bat Mitzvah Hannah Leff, daughter of Cait and Joe Leff, will become a Bat Mitzvah on Saturday evening, Jan 25, at Beth El. Hannah is an eighth-grade student at Beveridge Magnet School. She is a member of National Junior Honor Society, plays alto saxophone in concert band and jazz band and writes for the school newspaper.

Her interests include computer gaming, dog rescue, veterinary medicine and music.

Grandparents are Frank Booth, Linda Hollyman, and the late Norma Jean and Bernie Leff.

online at www.bethel-omaha.org.

All classes and programs are open to everyone in the Jewish community.

BETH ISRAEL SYNAGOGUE Member of Union of Orthodox Jewish Congregations of America 12604 Pacific Street | Omaha, NE. 68154 | 402.556.6288 www.BethIsrael@OrthodoxOmaha.org Office hours: Monday-Friday, 9 a.m.-4:30 p.m. Services conducted by Rabbi Jonathan Gross.

FRIDAY: Shacharit, 7 a.m.; Mincha-Ma’ariv, 5:13 p.m.

SATURDAY: Shacharit (Barchu), 9 a.m.; Mincha, 4:55 p.m.; Havdalah, 6:15 p.m.

SUNDAY: Shacharit, 9 a.m.

WEEKDAYS: Shacharit, 7 a.m.

MONDAY: Daf Yomi: Week in Review with Rabbi Gross, 7:45 a.m.

THURSDAY: Sacred Grounds, 9:30 a.m.

CHABAD HOUSE An Affiliate of Chabad-Lubavitch 1866 South 120 Street | Omaha, NE 68144-1646 | 402.330.1800 www.OChabad.com | email: chabad@aol.com Services conducted by Rabbi Mendel Katzman. Office hours: Monday-Friday, 7 a.m.-4:30 p.m.

FRIDAY: Minyan and Meditation, 7 a.m.

SATURDAY: Minyan and Meditation, 9:30 a.m. followed

by Kiddush lunch.

SUNDAY: Minyan, 8:30 a.m.; Breakfast Bonanza, 9:30 a.m.

WEEKDAYS: Minyan and Meditation, 7 a.m.

TUESDAY: Dynamic Discovery with Shani Katzman, 10:15 a.m. A class for women based on traditional texts with practical insights and application. RSVP by calling the office.

WEDNESDAY: Personal Parsha class, 10 a.m. with Rochi Katzman. RSVP by calling the office; The Development of the Oral Tradition, 7 p.m. with Rabbi Katzman. RSVP by calling the office. In memory of Forrest Krutter -- Efrayim Menachem Ben Avraham Yitzchak.

THURSDAY: Women’s Study at UNMC with Shani Katzman, noon. RSVP by emailing Marlene Cohen at mzcohen@unmc.edu.

All programs are open to the entire community.

CONGREGATION B’NAI JESHURUN South Street Temple | Union for Reform Judaism 2061 South 20th Street | Lincoln, NE 68502-2797 | 402.435.8004 www.southstreettemple.org Services conducted by Rabbi Craig Lewis.

FRIDAY: Shabbat Evening Service, 7:45 p.m. with oneg following hosted by Elaine Monnier.

SATURDAY: Shabbat Morning Service, 9:30 a.m.; Torah Study, 10:30 a.m. on Parashat Mishpatim.

SUNDAY: LJCS Gan through Grade 7, 9:30 a.m.-noon at Tifereth Israel; Hallah High Lite, 9:45 a.m.-noon at South Street Temple; Hallah High, 9:45 a.m.-noon at Tifereth Israel; LJCS Family Education Program for grades 5-6 families, 10-11 a.m.; LJCS Teachers, 12:15-1:30 p.m. at Tifereth Israel; Purim Spiel Rehearsal, 1 p.m.; Richard Evnen will talk about his AJWS work in Cambodia, 3 p.m. at Tifereth Israel.

TUESDAY: Alexander Technique class, 7-9 p.m. led by Robert Rickover. To reserve a spot please email Jean in the Temple office at office@southstreettemple.org or by calling the office at 402.435.8004. You can learn about the Alexander Technique at www.alexandertechnique.com.

WEDNESDAY: Hebrew classes (grades 3-7), 4-6 p.m. at Tifereth Israel.

Candlelighting Friday, January 24, 5:13 p.m.

Cantor Shermet.

SATURDAY: Torah Study, 9:15 a.m.; Shabbat Morning Service, 10:30 a.m.; Haftarah Reader: Miles Remer; Experience Shabbat, 4 - 6 p.m. for grades K-6. There will be wine and cheese, schmoozing and learning for adults at 4 p.m. Our program will also include activities and crafts. Our afternoon closes with Havdalah together. This is a Religious School day – instead of Sunday, Jan. 26.

JYG Hunger Games, 6:30-8:30 p.m. Welcome to the first annual JYG Hunger Games! You will divide into tribes and try to participate in various activities based off of the popular book series. There will be food, art and activities for you to compete against your fellow JYGers. May the odds be ever in your favor!

SUNDAY: No Religious School.

TUESDAY: Adult B’nai Mitzvah Class, 6:30 p.m. with with Cantor Shermet.

WEDNESDAY: Grades 3-6, 4 p.m.; School Dinner, 6 p.m.; Family School, 6 p.m.; Grades 7-12, 6 p.m.; Judaism and Religious Literacy, 6:30 p.m. Fr. Damian Zuerlein.

THURSDAY: The Way to the Heart of Judaism is through the stomach, 10 a.m. with Debbie Massarano..

Adult Hebrew, Sunday, Feb. 2 - May 4, 11 a.m. Learn the basics of the Hebrew language. This course will include learning all the letters and vowels, and beginning to work on reading fluency. Everyone is welcome. $36 fee for nonmembers.

Super Bown XLVIII Party, Sunday, Feb. 2, 4:30 p.m. at Temple Israel. Activities for kids and sitter service are provided. We will also provide all you can eat appetizers and non-alcoholic drinks. BYOB. Suggested donation $5/person or $10/family. Please RSVP by Thursday, Jan. 30.

Sponsored by the Men of Reform Judaism.

TIFERETH ISRAEL Member of United Synagogue of Conservative Judaism 3219 Sheridan Boulevard | Lincoln, NE 68502-5236 | 402.423.8569 www.tiferethisraellincoln.org Services conducted by lay leader Nancy Coren. Office hours: Monday-Friday, 9 a.m.-1 p.m.

FRIDAY: Shabbat Service and Potluck Dinner, 6 p.m. at Swartz-Scherba Home, 2540 Lafayette Ave. SATURDAY: Morning service, 10 a.m. followed by a special Kidduch lunch prepared and sponsored by Miriam Wallick in memory of her father Emanuel Rosen.

SUNDAY: LJCS Gan through Grade 7, 9:30 a.m.-noon at Tifereth Israel; Hallah High Lite, 9:45 a.m.-noon at South Street Temple; Hallah High, 9:45 a.m.-noon at Tifereth Israel; LJCS Family Education Program for grades 5-6 families, 10-11 a.m.; LJCS Teachers, 12:15-1:30 p.m. at Tifereth Israel; Purim Spiel Rehearsal, 1 p.m.; Richard Evnen will talk about his AJWS work in Cambodia, 3 p.m. at Tifereth Israel.

WEDNESDAY: Hebrew classes (grades 3-7), 4-6 p.m. at Tifereth Israel.

Climate Change Series: The latest finding and what we must do, 7 p.m. with Chuck Kutscher, principal engineer of the National Renewable Energy Laboratory in Golden, CO, at UNL Hardin Hall (3310 Holdrege St.). The program is endowed in part by Humanities Nebraska, the Nebraska Cultural Endowment, the Unitarian Church of Lincoln, and cooperating units of UNL. Tot Shabbat with Ms. Jennifer, Friday, Jan. 31 at 6 p.m. at Tifereth Israel.

Lincoln Shabbat Shira

OFFUTT AIR FORCE BASE Capehart Chapel 2500 Capehart Road | Offutt AFB, NE 68123 | 402.294.6244 FRIDAY: Services, 7:30 p.m. every first and third of the month.

ROSE BLUMKIN JEWISH HOME 323 South 132 Street | Omaha, NE 68154 FRIDAY: Shabbat Comes to the Blumkin Home, 1:30 p.m. led by Beth Israel.

SATURDAY: Shabbat Services, 9 a.m. led by Jim Polack and Mark Kazor.

Services will be held in the Chapel. Members of the community are invited to attend.

TEMPLE ISRAEL Union for Reform Judaism (URJ) 13111 Sterling Ridge Drive | Omaha, NE 68144-1206 | 402.556.6536 http://templeisraelomaha.com FRIDAY: Shabbat Service, 6 p.m. led by Rabbi Azriel and

The Sunday afternoon Shabbat Shira Concert sponsored

by Congregations Tifereth Israel and B’nai Jeshurun was a sensory delight! Kurt Knecht and Justin Lepard entertained the audience with a varied program that even highlighted two of Kurt’s original compositions.

Pulverent e

January 24, 2014 | The Jewish Press | 11

Four writers, one Torah

In memoriam MARSHA BESSINGER

Sparks from the word RABBI MYER S. KRIPKE Parsha Mishpatim Our Sidrah leads us to the question of the relationship of various Torah sections to each other. And here we have a major difference of opinion between tradition and the results of modern Biblical scholarship.

Tradition is clear: Torah is the work of Moses. A Midrashic comment on our Sidrah has it that Moses devoted his life to Torah, and it therefore carries his name. The last verse but one of the prophetic literature begins: “Remember the Torah of Moses My Servant...”

So much for tradition. Modern Biblical scholarship sees our Torah as the work of at least four different writers, from different periods, with different interests, different emphases and even different “theologies.” And the four strands were marvelously woven together by a final editor or redactor, who gave us our Torah.

The effect has been to produce a wonderful work, where the total is much more than the sum of the parts.

We have a remarkable combination of viewpoints about the nature of God. Even the casual reader notes that within the first chapters alone God is both the transcendent Creator and the God who speaks to Adam and Eve personally and directly. A similar difference exists in the image of God as a strict Judge on the one hand, and a God of Mercy, love and compassion on the other. The tension between the two has had a lasting effect on Jewish jurisprudence and Jewish ethics.

The theory of the origin of our Torah has helped us understand the extraordinary beauty and power of it. It has come to us as one work, our heritage forever. In the one Torah, we are told that the universal God of heaven and earth, Master of the universe, is nonetheless interested especially in His people Israel, and that each of us, each simple individual, shares in His concern and His compassion.

Marsha Bessinger passed away on Jan. 11 at age 66.

Private Services were held Jan. 13.

She was preceded in death by her parents Gussie and Sam Zweiback.

She is survived by her sons, Andrew of Garland, NE and Matthew; sister and brother-in-law, Maxine and Joe Kirshenbaum; nieces and nephews: Sharon and Jeff Kirshenbaum, Susie and Jeff Raizner of Houston, and Debbie and Ken Shonfeld of Winnetka, IL. Memorials may be made to Beth El Synagogue or the organization of your choice.

ESTHER MEICHES Esther Meiches passed away on Jan. 8 at age 92. Services were held on Jan. 10 at Mount Sinai Cemetery followed by a memorial service at Temple Israel Synagogue.

She was preceded in death by husband Herbert W. Meiches.

She is survived by daughter and son-in-law, Jan and Steve Fischer and son and daughter-in-law, Michael and Dorte Meiches, Los Angeles; grandchildren: Melinda and John Graham and Jon and Laura Fischer, Sioux Falls, SD; greatgrandchildren: Delaney Graham and Allie, Harrison, Ben and Caroline Fischer; brothers-in-law, Morrie Meiches and Nate Meiches; nieces and nephews: Lisa and Denny Lewis, David Shapiro, Beth Meiches and Tom Reed, Jim and Debbie Simpson, Danny and Marybeth Meiches, and Mark and Diana Meiches, and many other out of town nieces and nephews.

Esther was the administrative manager for Pacesetter Corporation for more than 30 years. She was a life-long, active volunteer in numerous organizations including the National Council of Jewish Women-Omaha Section (Past President), Beth Israel synagogue, B’nai B’rith Women, Radio Talking Book, and KETV 7 Can Help.

Memorials may be made to Radio Talking Book, NCJWOmaha Section, or the organization of your choice.

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and was rushed from there to the hospital, where he is currently recovering, according to Rabbi Moshe Asman, a chief rabbi of Ukraine. Asman told the Israeli daily Maariv that the Glickman suffered a massive loss of blood. Police are searching for the attackers, who ran away after the stabbing.

Last week, four men were involved in an assault on an Israel-born Hebrew teacher from Kiev, whom they followed from his synagogue to his home. Three of them attacked the teacher in the vestibule until neighbors responded to his cries. One of the men is in custody.

Beth El sponsors multi-congregational Food Bank Day

by CHERYL LERNER for Beth El Synagogue Over 60 people from Beth El Synagogue, Beth Israel, Temple

Frank L. Ciciulla Jr.

STUDENTS WITH BETTER GRADES

Second attack in Kiev

by JTA NEWS STAFF (JTA) -- A Jewish man from Kiev sustained serious injuries in a knife attack by three men, the second assault on a Jew in the city in one week. The victim of the stabbing was identified by Ukrainian media as Dov Ber Glickman, a 28year-old student of a local kolel, a school of Talmudic studies for married men.

He was attacked by three men after exiting the Podolski synagogue.

After the stabbing, Glickman returned to the synagogue

MONUMENT CO.

Israel, and the Chabad Center participated in a multi-congregational volunteer day at the Food Bank for the Heartland on January 12, sponsored by Beth El. Volunteers sorted and boxed several thousand pounds of donated food in preparation for distribution to Food Bank agency pantries.

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FOR SALE: Kimball Laundry & Dry Cleaning, Kimball, NE. Est. 1953, and Monograms & More (monogramming, silk screening and heat transfer). For more information, call Jim O’Brien, 308-235-5792.

LOOKING FOR the classic car, truck or motorcycle of your dreams? It’s your Midwest connection to classic vehicles for sale. Need to sell a classic vehicle? For only $25, your ad with photos will run until sold! Call this newspaper today for more information or call 800-369-2850.

QUONSET FOR sale. 70’x160’ with 51 arched wood trusses. Floor to ceiling is at least 30’ in the center. One 16’ overhead door. Tin is fair. Must be removed from existing location prior to April 2014. In Nebraska City. Reasonable offers considered. dkelly@stez.org, 402-873-8901.

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Susie Norton, left, and Janie Murow chat by the soup bin.

Justin Cooper, left, Lauren Cooper, Judy Brookstein, Dan Gilbert and Micah Gilbert, box beans.

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Andie Gordman, left, Dani Shrago and Darlene Golbitz work in the sorting room.

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HELP WANTED: Reporter/Editor - Full-time position opening at progressive weekly newspaper in ag-based Nebraska community. Job involves writing, editing, photography and page design. Contact Kurt Johnson, co-publisher, Aurora News-Register, PO Box 70, Aurora, NE 68818, or call 402-694-2131. E-mail: kjohnson @hamilton.net.

FACILITY MAINTENANCE Specialist, Tecumseh State Correctional Institution, #046TSCFMS, $14.45/hr. + benefits! Apply at: www.corrections.nebraska.gov or call 402-335-5998. ADA Accommodations, 402-432-5182. Must complete online application by 2/5/14. EOE/Vet HAVE A disability and want to work? Prepare for, find, and keep a job at Nebraska VR. Learn more at vr.nebraska.gov or call 877-637-3422.

TCW CONSTRUCTION is seeking self-driven individuals for operators, concrete finisher, labor, form setter and supervision for family-owned company. More information at www.tcwconstruction.com, 402-475-5030 or jdelgado@tcwconstruction. com.

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12 | The Jewish Press | January 24, 2014

Is food writer Mark Bittman going kosher?

by URIEL HEILMAN try, fish, dairy or eggs -- until evening, though he readily food and unprocessed food is just as important as minimizNEW YORK (JTA) -- Mark Bittman is not a religious man acknowledges often breaking his own rule. Bittman calls ing carnivorous eating. by any stretch of the imagination, least of all his own. himself a “flexitarian.”

“I don’t want to be just vilifying animal products left and A longtime food writer for right,” he said. “I want to make it clear that what we’re talkThe New York Times who ing about is not just eating more fruits and vegetables; we’re three years ago shifted from talking about eating more real food.” cooking to food policy It’s been a mostly lonely crusade. While elements of what columnist, Bittman has made Bittman advocates are shared by the environmental, labor a living eating the kinds of rights and animal rights movements, a real food movement things frowned upon by hasn’t quite coalesced.

Jewish tradition.

“Here’s are three questions about the food movement we As he told me recently, should be asking ourselves: What are we asking for? How are “Pork cooked in milk is an we united? Who’s representing our movement?” Bittman amazing dish.” said. “The answers to those three questions right now are: a) Though he was born and we don’t know; b) we’re not; and c) no one.” raised a Jew -- going to synaBittman rejects any notion that Jewish values motivate gogue, religious school and him, though he credits his “Peter, Paul and Mary-ish” Jewish Reform youth groups at upbringing with inspiring his progressive values.

Manhattan’s East End Temple “I grew up right after the Holocaust, and no one through the -- Bittman says he pretty ‘50s stopped talking about that -- with good reason,” Bittman much has had nothing to do said. “My reaction to that was to develop a sense of justice and with Judaism since he gradufairness, but it went way beyond what was right for Jews.” ated from high school in 1967.

As we wrapped up our chat at the Times office in New York, But read his columns on I asked Bittman if he had any favorite culinary guilty pleasfood sustainability and the ures. Hot dogs, good corned beef and pizza topped the list.

Food writer Mark Bittman wants you to eat more plants. book he published last April, Then I asked if there were anything he pointedly did not VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your In the months since his book came out, Bittman told JTA, eat. Bittman thought for a moment.

Health... for Good, and you might see some religious echoes in he has done some rethinking and, if he were rewriting VB6 “Not really,” he said, then motioned toward the Times cafeBittman’s food philosophy. today, he’d make clear that the divide between processed teria. “I try not to eat there.”

Bittman enjoins consumers to steer clear of food produced by companies that mistreat animals, exploit their workers or degrade the earth -- values also reflected in Jewish law. He rails against food waste large and small, from the inefficiency of using corn for ethanol fuel to the failure to repurpose

by KELLY KIRK offers to those in need. The Mission is requesting we bring dinner leftovers as the next day’s lunch, tendencies that If you’re looking to make a difference in the Omaha personal care items to donate such as deodorant, shamarguably also run afoul of the Jewish prohibition of “bal community as well as get involved with the women of poo/conditioner, razors, shaving cream, etc. as they are in tashchis” -- Do not waste.

NCJW, there’s a perfect opportunity coming up . On Feb. 2 short supply. Travel sizes are perfect.

Then there’s Bittman’s VB6 diet -- basically, eating more from 11 a.m.-1 p.m., NCJW will be hosting its first comSpace in the Open Door Mission Kitchen is limited; to plants and fewer animals with the goal of improving permunity service event of 2014 at the Open Door Mission reserve your volunteer spot, or if you have questions, consonal health and making food consumption more environGarland Thomason Men’s Center (2705 N 20th Street). tact Kelly Kirk at kkirk@cox.net or 402.680.4153 or Sonia mentally sustainable. Like Lent and the nine-day Jewish Those in attendance will be serving a meal in the Tipp at stipp0811@yahoo.com or 402.408.5657. mourning period preceding Tisha b’Av, it eschews eating Mission as well as hearing about the programs the Mission meat at certain times.

“VB6 is like being kosher till 6, basically,” Bittman said last month in a panel discussion at the biennial conference of the Union for Reform Judaism.

But talk to Bittman one on one and it’s clear he finds the notion of a diet governed by religion as outlandish as a Hasidic butcher might find Bittman’s predilection for bacon.

“How can Jews observe these kashrut laws which, with all due respect, I don’t think make any sense from a health perspective or any other perspective?” Bittman said in an interview. “They’re just some cool -- or not cool, whatever -- tradition. I get that; but why would you do that when there’s evidence that says there’s a smarter way to eat?”

Bittman, 63, has carved out a unique niche for himself.

Though he has no formal culinary training, he hit the big time in 1998 with the publication of his cookbook How to Cook Everything and the launch of his Minimalist dining column in the Times.

Now with a cooking column in the Times Magazine, an OpEd column and his blog, MarkBittman.com, he has turned himself into the only brand-name food writer in America taking on both cooking and food policy simultaneously.

“For decades, Americans believed that we had the world’s Phil and Ruth Sokolof Karen Sokolof Javitch Phil and Ruth Sokolof healthiest and safest diet,” he wrote in his inaugural food MERIT SCHOLARSHIP MUSIC SCHOLARSHIP MERIT SCHOLARSHIP policy column in February 2011. “We worried little about For two Jewish students this diet’s effect on the environment or on the lives of the Merit scholarship for Jewish For two Jewish students animals (or even the workers) it relies upon. Nor did we …working toward a degree students currently in college …who are college-bound worry about its ability to endure -- that is, its sustainability. in health care, such as or graduate school majoring high school seniors “That didn’t mean all was well. And we’ve come to recogmedicine, nursing, nize that our diet is unhealthful and unsafe. Many food proin or pursing a degree in duction workers labor in difficult, even deplorable, condidentistry, occupational/ music performance, tions, and animals are produced as if they were widgets. It physical therapy, composition or music would be hard to devise a more wasteful, damaging, unsusor pharmacy. tainable system.” education. Cantorial In subsequent columns and in his new book, Bittman has students are eligible. not minced words. He predicted that Pepsi may ultimately come to be regarded as a killer as lethal as cigarettes and faulted singer Beyonce for endorsing the soda. He has written about the hazards of chemicals in cosmetics and how humans are treated as guinea pigs by the industry. He has called for an entire rethinking of the U.S. model of food production.

45 Omaha Jewish Students have Applicants must be from the Omaha metropolitan area.

The central tenet of VB6 is eating fewer animal products APPLICATION DEADLINE: MARCH 3, 2014 because, as Bittman writes, “the industrial production of received $450,000 since 2006 animal products and hyper-processed foods creates devastating byproducts, from greenhouse gas emissions to land Applications online at degradation to polluted water supplies.”

Or contact Janet Henthorn, Jewish Federation Foundation But Bittman doesn’t advocate strict vegetarianism, a goal 402-334-6551; jhenthorn@jewishomaha.org he knows is unrealistic for most Americans, including himSelect Scholarships Tab self. Rather, he advocates veganism -- foregoing meat, poul-

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