The English Update by avi kliger

NO. 35

MARCH 17 2011

‫ י"א אדר ב' תשע"א‬,‫פרשת צו‬

UPDATE 16 PARSHAS

‫פורשמח!ים‬

ZACHOR 5771

26 14

L’CHAIM WITH LIPA

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All in one place Located at Har Chotzvim, with a beautiful view of the Jerusalem hills, Entrecote offers its guests a varied menu of Kosher LeMehadrin meats from the grill or stone oven. Customers are served by a courteous, professional staff. 1 Hamarpeh, Har Chotzvim, Jerusalem Tel: 02 571-7002 050-874-4484 / 7

to: Meir Alfasi Pho Publisher: THE ENGLISH UPDATE Managing Editor: Varda Branfman Contributing Writers: Ruchel Epstein, Nechama Friedman, Rose Jacobson, Vardah Littmann. Editorial Assistant: N. Lewis Graphics: R. Eytan Distribution: Ephraim Lachs 054-221-1833 © THE ENGLISH UPDATE, 2010. THE ENGLISH UPDATE is not responsible for the content or reliability of the articles, advertisements, book reviews, or other material, nor the kashrus of products or services.

Deadline for ads is Tuesday evening 6 pm. Deadline for Mazal Tovs and Classifieds is Monday afternoon 12 pm. 02-537-7920

To advertise in THE ENGLISH UPDATE call: Bruchi 052 953-3766 052 765-2266 ‫אברימי‬ 050 414-1219 ‫רפי‬

the299@gmail.com Fax. 153-50-8490-290 p.o.b.16291 Jerusalem 91162

t’s been a difficult week, reminiscent of the weeks before Purim three years ago after the terrorist attack at the Mercaz HaRav Yeshiva. The streets of Jerusalem show the telltale signs that Purim is coming with cellophane baskets of mishloach manos, masks, and Purim music, but there’s also a heavy sadness in the air ever since Motzei Shabbos when the news reached us about the brutal terrorist attack in Itamar. The oldest survivor of the Fogel Family, 12 year old Tamar, is the one to brace us up when she says, “I will be strong and succeed in overcoming this. I understand the task that stands before me, and I will be a mother to my siblings”. The bereaved grandfather does not call for revenge for the killing of his precious children and grandchildren. Instead he says that his only regret is that he didn’t tell them enough how much he loved them, and how he wishes he could tell them now, every minute of the day. These are stark reminders of how great are the Jewish People. We hope that this issue of the UPDATE will enhance your Purim simcha as you read our interview with talented entertainer Lipa Schmelzer, our Adar fish recipe from popular cookbook author Tamar Ansh, and our imaginary journey into the future when all the nations will finally appreciate our exalted status. It’s our fervent prayer that the terrible tragedy in Itamar be the last of Jewish suffering before the Geula Shlaymah when our tears of mourning will turn into tears of overwhelming joy. May the stunning and unanticipated redemption in the Shushan of the Purim story become our story, in our days and soon.

Purim Sameach!

Varda Branfman and the Staff 4.9419

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THE ENGLISH UPDATE the 298@gmail.com

7:07 7:07 7:03 7:24 8:06 8:14 8:19 8:47

TURN UP YOUR

MHUEK! LU VYO L IN SHEFA S

Lipa Schmeltzer’s New CD

His Greatest Hits in an Amazing Performance

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NIS

With your purchase of NIS 100 and over from the store's products, limit of 1 gift per customer. With your purchase of NIS 200, limit of 2 gifts per customer. Maximum of 2 gifts per customer. from 26th Adar Alef to 27th Adar Bet March 2, 2011 to April 2, 2011..‫ח‬.‫ל‬.‫ט‬

Beitar Ilit: 24 HaBaba Sali St.  20 HaRan St. Bnei Brak: 35 HaShlosha St., corner HaShomer St. Elad: 32 Ben Zakai St.  8 Rabbi Shimon Ben Shetach St. Rimon Center Modiin Ilit: 2 Yechezkel Blvd, in the shoppIng center Petach Tikva: 96 Derech Menachem Begin Raanana: 198 Achuza St., Golan Center Jerusalem:16 Shamgar St., Rav Shefa Mall Beit Shemesh:18 Nachal Sorek Herziliya: City Center, 2 Ben Gurion St.

INBOX I attended the English evening about the Holocaust at Michlala after reading about it in your publication. It was so well organized and meaningful. I hope you will continue to keep us informed about such special programs. S.S., Minchas Yitzchak We are enjoying the UPDATE every week. Our favorite article so far is “Meeting the Land.” We’d like to see more fine literary pieces like that one. M.D.G., Jerusalem

THE ENGLISH UPDATE

In reference to your article on wedding expenses, I want to point out that there is no reason to spend 7,000 shekels on an engagement party. When my daughter got engaged her friends each made her a different delectable dairy dish - cakes, puddings, kugels, and salads, etc. We also served hot soup and hot drinks. We paid only for the use of the hall and the drinks, paper goods, and ingredients, e.g. vegetables. The cost for everything was NIS 1,300. That price included gold mesh netting which we placed on beige tablecloths borrowed from a gemach. The girls also set up a delightful buffet, also with dishes borrowed from a simcha gemach. People who came to our affair said it was most elegant and done very tastefully. I can't imagine where the author of the article bought the chassan’s watch. We bought an excellent Swiss-watch for NIS 600. Also the Shas cost about NIS 1,000. R.L., Ra mot

I want you to know how much we appreciate your “Out and About” column. It brings to our attention places to visit that we had no idea existed. My husband works at an American yeshiva, and the column is a great source of ideas for field trips with the boys. T.E., Ra mot Shlomo

To the Lieberman Fa mily (Sanhedria Murchevet) on the birth of their twins

To the Sulzbacher Fa mily (Sorotzkin) on the birth of their daughter, Esty

To the Rosenthaler Fa mily (Ra mat Shlomo) on the marriage of their daughter

To the Fried Fa mily (Tcheiles Mordechai) on the birth of their daughter

To the Ebstein Fa mily (Ra mat Eshkol) on the birth of their daughters

To the Salfer Fa mily (Ra mat Beit Shemesh) on the birth of their daughter

To the Hollander Fa mily (Unsdorff) on the bar mitzva of their son

the Krinsky Fa mily (Neve Yaakov) on the engagement of their son To the Eisenstein Fa mily (Maalot Dafna) on the engagement of their son

Mazal Tov

LS A E D K U H S ! A K F U E H H S THE S

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Purim Seudah for NIS 10

Mishloach Manos for NIS 10

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“Shefa Shuk” Gefilte Fish 8 Pieces

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“Tzipor HaSharon” Flaky Pastry 1 kg

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Moria Wine, Nevel David, Ginoshar, Purim Sameach, Canarza, Halel, Tlallim Grape Juice 187 ml. Arza Winery

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From 2nd to the 18th of Adar Bet (March 8-25, 2011) with purchases of NIS 50 and more from the store’s items. Up to 6 kg. ‫ח‬.‫ל‬.‫ט‬

From 30th Adar Alef to 15th Adar Bet March 6-21, 2011 with purchases of over NIS 50 Limit to 4 of each special per customer. With fish, up to 2 kg per product, not including special sale items. No double deals. Subject to availability. Images for illustration purposes only.‫ח‬.‫ל‬.‫ט‬

THE ENGLISH UPDATE

ositive communication, like compliments and praise, has the power to make a bond between people. It’s a simple fact of life; we enjoy being around people who make us feel good. What exactly is a compliment? The dictionary defines it as an expression of esteem, respect, affection, or admiration. A sincere compliment boosts one’s morale. It is sincere, as opposed to flattery when we feel that the other person has an agenda or is not genuine. Praise motivates. Receiving praise makes you feel good about yourself, and the one praising you. People want to be recognized as important. That’s why praise has such a strong impact. Effective people use this principle to build successful relationships. In addition, praise reinforces a person’s selfconfidence. A story is told about a young girl who dropped out of school when she was 16. Her father demanded that she find a job to augment the family income. One day, she saw a sign that said “Help Wanted - Secretarial.” She made her way up the stairs and timidly knocked on the manager’s door. After lying about her age and qualifications, the girl was told to type a business letter. On her first try, she typed four words with five mistakes. Ripping out the paper from the typewriter, she tried again. This time she got through ten words, with only seven mistakes. She decided to bolt from the room when the rest of the workers left for their lunch break. At that moment, the manager returned. She read her work and placed her hand on the girl’s frail shoulder. Then she said, “You’re doing good work!” The girl was astounded. With those few

words of encouragement, she decided to stick it out. If the manager thinks I can do good work, maybe I really can. I’ll stay. The girl stayed…for 51 years. And all because one perceptive woman understood the power of praise. Make your comment 100% praise, with no comparisons to others or past performances. “Look how much neater your room looks today” is not as powerful as “You did a great job cleaning your room today. You must be proud of yourself.” Keeping a journal of praises for your family can be a wonderful way of raising the positive communication level of your home. Reviewing the entries reinforces the positive effect. Share your journal with your children to make them feel valued and loved. It’s important to also acknowledge yourself. Give yourself permission to mentally pat yourself on the back. Even better, include yourself in your journal of praises. It’s a great pick-me-up when you are feeling less than joyful. What if compliments don’t come easily to you? Here are three helpful ideas: 1) Use a formula. What action do I see and why it makes me happy. For example, “I see you washed all the lunch dishes. I’m happy to see you sharing in the household chores.” 2) Set aside daily praise time. Keep your eyes open for opportunities during the time you have designated. 3) Even if you don’t feel like it, just do it anyway! Remember receiving praise from someone you respected? Perhaps it was your parent, a teacher, or boss? Pull up that memory. Savor the pleasure of that moment. You might have felt creative, thoughtful, intelligent, brave, or loved. Pass along that gift to someone else.

Mrs. Sheila Segal is a life coach, specializing in relationships. She teaches at Afikei Torah and Darchei Bina seminaries, in addition to lecturing for Ohr La'gola and Ner l'Elef kiruv training programs. She offers a popular shalom bayis workshop series for married women. Contact her at: sheilacoaching@gmail.com or 054 840 6233.

How long have you been living in Eretz Yisrael? We moved to Har Nof from Chicago a year and a half ago. The original plan was to learn full-time for a year and see how the family adjusted. My wife and I are happy and the children have adjusted well in their schools. We stayed on because we love it here.

How did you get started in your business? I was standing outside of my building in Har Nof, and Nissim Levy, an Israeli neighbor from the building, was also standing there. He was wearing a Brooks Brother shirt like mine and I made the comment: “Nice shirt.” “Yeah, they’re the best.” Unfortunately, the shirts in Israel don’t compare to the Brooks Brothers brand. I replied, "It sounds like a great business opportunity." He told me that he was in the clothing business in Mexico for a number of years, and he’d been looking for such a shirt to bring to Israel since they don’t sell Brooks Brothers here. We got to talking and thought how great it would be if we could find a way to manufacture these shirts. That was the beginning of our partnership.

THE ENGLISH UPDATE

What’s so special about these shirts?

They’re really 100% cotton, and they never, absolutely never, have to be ironed. They come straight out of the dryer like they just got back from the dry cleaner. There are only four factories in the world that have the capability (based on nano-technology) to manufacture them. Anybody can obtain the chemical that’s needed from Dow chemical, but there’s a whole trade secret about the steps that go into making the shirt what it is. The material is sprayed during a special process and then baked in an oven. The baking causes the nano tech balls to fuse to the cotton fiber, right into the kishkes of the cotton fiber. When heated,

they turn into this resin that makes the fabric remember its shape forever. It looks like just another nice shirt, but what is behind it is really rocket-science.

So how did you manage to find out the secret? I have a friend who owns one of the largest clothing companies in the US. I asked him to use his contacts in the industry to find out where we could make such a shirt. He found one of the few factories that manufactures them, and he walked us in. We developed a very close working relationship with the factory and proceeded to carve out an agreement that grants us exclusivity in Israel. We’ve just received our shipment for the Pesach season, and already close to 20% of the shirts have been sold.

How are you going to market the shirts? We plan to launch an extensive advertising campaign to let everyone know about the benefits of owning a Furor shirt. These shirts are very expensive to make, but they are by far the best shirts you can buy. They pay for themselves in the savings you enjoy by not sending shirts to the dry cleaner. Also you save more than money. You save time in the hours it takes homemakers to iron their husbands’ shirts every week.

If our readers are interested in buying your shirts, where can they find them? They’re being sold in Lorenzo, Xoos, Adon, Merkaz HaChalifot, Gilad, and in our warehouse in Har Nof at 50 Katsenelenbogan Street. For more information, call 02 567-7831.

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THE CUTTING EDGE By Meira Cantor.

K Kitchen Gadgets TThat Make You Smile...

Hot Heads Tea-Boy Penguin

r e m i T a Te

THE ENGLISH UPDATE

This tuxedoed bird dunks a tea bag or ball with its beak into a cup when set for a specific amount of time. When the tea is ready, the timer goes off, a bell rings, and the bird lifts its beak. Produced by the Kuchenprofi Company, the teaboy costs $30.

Hot Heads are silicone potholders which can double as puppets. They have an extremely high temperature tolerance. Available in cute animal head shapes, the potholders come attractively packaged in a see-thru box that makes them a fun gift for any cook with a sense of humor. They are priced at $9.99 each.

Chili Pepper Cookie J

Here’s a cookie jar that look’s like a giant red chili pepper. It’s 12 1/2 inches long, 7 inches wide, and 8 inches deep. Ceramic with a shiny glaze finish, the cookie jar is dishwasher safe and priced at $24.95 from Bizrate.

ASK THE DOCTOR by Dr. Alexander King

THE ENGLISH UPDATE

n Purim it’s a custom to drink more alcohol than usual. Sadly some people drink to excess, not only at the expense of the many other mitzvahs of Purim, but also at the expense of their health. One standard "unit" of alcohol is equal to a glass of wine, half a liter of beer or a shot of spirits. The recommended drinking limits are 21 units per week for healthy adult men (no more than 4 units in any one day) and 14 units per week for healthy adult women (no more than 3 units in any one day). There is no recommended safe limit for alcohol consumption in pregnant women as alcohol is known to harm the fetus. "Binge drinking", i.e. drinking many alcoholic beverages in a short period of time, is not safe even when you stay within the limit for a given week. Such sudden excessive drinking can lead to alcohol poisoning, liver disease, brain damage, unintentional injuries (e.g. falls), and violent behavior (fights, etc). Psychologically, binge drinking can lead to repeated abuse of alcohol and to the development of addictive behavior. For people who will drink a moderate amount on Purim, the main worry is how to prevent a hangover. What is a hangover? A hangover is a collection of unpleasant symptoms that develop once the intoxicating effects of alcohol wear off. It is caused by the substances produced when alcohol is broken down in the bloodstream, as well as by the other components in alcoholic beverages. Symptoms of a hangover include headache, thirst, nausea, vomiting, abdominal pain, confusion, fatigue,

diarrhea, and sensitivity to light and noise. Some of these things are going on in the brain and some of these things are going on elsewhere in the body (mainly in the gut). Before you join the celebrations, it's best to have a plan for your drinking. Drink slowly and in moderation. Drink with or after food; the Purim seudah provides the perfect opportunity. Alcohol causes dehydration, so it’s best to drink equal quantities of water to match the quantities of alcoholic beverages. There are various opinions as to whether Vitamin B (such as B6 and B12) can help prevent a hangover, but taking a Vitamin B pill (such as "triple-B" or "tribemin") is not going to cause any harm. After drinking and before you go to sleep, drink some more water or an electrolyte-rich beverage (such as sports drinks). If you are still suffering the morning after, try to drink lots of water and then sleep it off. Coffee might wake you up a bit. but it isn't going to reverse the effects of the hangover and it may even further dehydrate you. Continuing to drink in order to stave off the hangover is extremely unwise since you will have an even bigger hangover when it’s all over. If you don’t have a chance to sleep, then fresh air and exercise are recommended. You can take an anti-inflammatory such as ibuprofen (advil, artofen) to alleviate some of the effects of the hangover (mainly the headache) and this should be taken on a full stomach. Paracetamol (acamol, tylenol) is not recommended since it can put stress on the liver.

Dr Alexander King is a Family Doctor on Rechov Strauss in Jerusalem www.jerusalemdoctor.co.il Appointments call *3555 (Maccabi) If you have a question for the doctor, email the299@gmail.com

Sholom Rubashkin. Yoel Zev Goldstein. Jonathan Pollard. Gilad Shalit. Yaakov Yosef Greenwald. Eliyahu Hecht.

6 Jewish prisoners around the world.

What can frum women do to save them? Kinus Hisorirus For Women Strongly Endorsed by HaRav Yisroel Ganz, Shlita and HaRav Yitzchak Berkowitz, Shlita

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THE ENGLISH UPDATE

his week, while the remainder of the Fogel family will get up from shiva, Jews throughout the world are obligated to hear Parshas Zachor. As rachmanim bnei rachmanim, just thinking of what happened makes us sick and gives us no respite. It would be easier to just not think, to pretend, to go on. But we must remember. The Torah commands us, “Zachor!” We must remember what Amalek has done, and continues to do, to us. There are times when Amalek lays low and we forget his evil presence. This week, the obligation to obliterate Amalek could not be clearer. According to our Sages, Amalek’s history did not start with his unprovoked attack against Israel in the desert. Amalek has always been like his

grandfather Esav who was a tzayid befiv, a suave speaking gentleman who belies the murderer underneath. Amalek speaks of equality, democracy, the right to life, and world peace. But, Amalek is the absence of truth. He can take on any seemingly innocent cause, but like Esav, the “righteousness” of Amalek only furthers his own agenda. Shaul did not realize how innocent Amalek can seem and failed to wipe out Amalek entirely. We must see Amalek in all his ugliness and fight his lies with truth. When a defenseless family is killed while sleeping, Amalek is there. He manipulates the media so the first words of news stories about the attack focus on “West Bank Settlers” and the absurd description of a “suspected terror attack.”

March 17 2011

| ‫י"א אדר ב' תשע"א‬

By Nechama Friedman

THE ENGLISH UPDATE

"We can’t be fooled by Amalek’s lies. We must retain a copyright on our own history and the key to our own identity."

We must ask the question: “When a Palestinian woman or child is killed by accident (because Israelis do not slit the throats of three month old babies), what does the press say? Do they call it a ‘suspected’ attack, or are they already clamoring to the United Nations, demanding a condemnation?” We must ask how supposedly democratic governments can get away with condemning “all violence in the Middle East” when a three month old, a four year old, an eleven year old, and their parents, are slaughtered in their own home. Amalek’s liberalism masks his hatred against Israel. It doesn’t have to be a rational hatred, just as his attack against Israel in the desert was not rational. Amalek hates Israel so much that he rewrites history to make the victims the perpetrators and the perpetrators, the victims. He denies the Holocaust and invents massacres in Jenin. He uses keywords like “West Bank Settler” and “Occupation” to fuzz the reality of what is going on. Amalek is a liar. He does not fear G-d so he hates the absolute Truth of Israel, who does. He denies the unique quality of our past. But he is just a conniving liar. We cannot rely on his version of events. We can’t be fooled by his lies. We must retain a copyright on our own history and the the key to our own identity. Amalek wants to fudge our past. He wants us, and everyone in the world, to forget. His goal in rewriting our history is to invalidate our present right to exist. Our antidote against Amalek, the Torah tells us, is not to forget. Zachor. Remember.

The Fogel Hesped by Rabbi Yisrael Meir Lau, shlita: Who Would Have Thought of Such Korbanos? I want to address the children who survived. You, Tamar, in one cruel hour, you have become a little mother. You are now the mother of Ro’i and Yishai. You are only 12, but I have seen such things. I have seen that a 12 year old girl can take responsibility, recover from the horrors, and under the wing of her grandmothers, she will be a mother to these two children. Ro’i and Yishai, Abba and Ima need you. You are their Kaddish. You will say Kaddish all your lives in the memory of their pure, holy souls who ascended on High. Abba and Ima are saying to you: We need you. From today on, Ro’i and Yishai, when you grow up, you will stand and say Yisgadel veyisikadash Shmei Rabbah…Oseh shalom bimromav, Hu yaaseh shalom aleinu ve’al kol Yisrael ve’imru Amen. May your souls be bound in the bond of everlasting life…

| ‫י"א אדר ב' תשע"א‬

e are helpless today. I stood here several years ago, and then, too, I saw five mittos wrapped in flags. They were the five members of the Schijveschuurder family, Tzila, Motty, and their five children. In the years after that, the Shabo and Dickstein families were laid to rest here, as well as many other dear people. Tell me, what should we comfort you with? What can we say when you see a three month old baby stabbed to death? What can I say? We know these people, the friends of Reb Ehud and Ruti. We know the parents, the Fogels, and Ruti’s parents. We have to speak to them? They speak! They scream! A shout of emunah bursts forth from their throats. They say, “We will never break, we will never submit, we will not give in. We returned to the land of our fathers—it is our home, and the children have returned to their borders. Nothing will prevent us from believing in the rightness of our path, because we believe the words of Yechezkel, ‘badmayich chayi—by your blood you shall live.’” The Fogel Family was so beloved, so pleasant. In their lifetimes and in their deaths, they did not part. On Shabbos we read Parashas Vayikra, about the korbanos. Who even thought about such korbanos? About innocent sacrifices such as these? Udi, Udi…Do you remember the menorah on the roof of the shul in Netzarim? He came from Netzarim. He came from there. Udi and Ruti came here, to Itamar, from Gush Katif, in order to reestablish Netzarim. He was called upon as an educator, a ben Torah and he turned into a rav in the yeshivah gedolah in Itamar. There they settled, and were so warmly welcomed by the residents of Itamar and by all the Shomron residents. All at once they were torn from us, forcefully, by monsters, animals, who are capable of slitting the throat of a child or baby. We once believed that this was over, but apparently, the light is not yet visible at the end of the dark tunnel. Only such figures illuminate the darkness.

March 17 2011

Conotn t s e t e C st

Photograph the most original Mishloach Manos that you made or received and send it to us at P.O. Box 16291, Jerusalem or the298@gmail.com

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The New World That’s Coming

THE ENGLISH UPDATE

stood by the sink and rubbed the identifying stickers off the bottom of my cups before giving them to my husband to take to the mikveh. One sticker would have been bad enough, but there were two adhering to the bottom of each new coffee cup and they seemed to be superglued on. As I rubbed and rubbed with a scrubbie and hot water, I began to fantasize about the time when everyone and every manufacturer in the world would be careful not to inconvenience the Holy Jewish People in their holy task of keeping the Torah. A time is coming, and it will be soon, with Hashem’s help, that the nations will stop laughing at our “strange” customs. The wicked ones among them will be ashamed and reviled for once having hated and oppressed us for being different from them. As it happened in the Purim story, the true heroes and heroines will be revealed, turning everything 180 degrees around, and the world will suddenly open its eyes to the greatness and chosen status of the Jewish People. In fact the people of the nations, including those who warred against us, will now be fighting to be first in line to dedicate their lives to helping us. It won’t be long before the airlines will rush to cater to our needs with separate seating except for family groups, glatt kosher kitchens, kosher entertainment, and scheduled times for minyanim on every flight. The clothing companies will be competing to create and manufacture the most beautiful and modest clothing for Jewish women since they will finally appreciate our noble calling. Instead of lining the pockets of executives in giant oil companies, movies stars, and football quarterbacks, the highest salaries in the world will go the kollel men, the rebbes in cheders and yeshivas, the teachers in girls’

schools, etc. Finally, the world will understand that the spiritual energy generated by the Jewish People far exceeds the importance of Hollywood and all the oil wells put together. Every single Jew, whether a homemaker, secretary, delivery man, or plumber, will be singled out with a special stipend in appreciation of all the mitzvahs that only he or she can do and which keep the world running smoothly. Billboards in every city will be filled with the faces of our tzaddikim, past and present, as well as verses from Tehillim and Tanach as inspiration. Instead of being plastered with new cars, perfumes, and blue jeans, these billboards will proclaim the message of G-d consciousness in every language. Instead of rushing to condemn us in the United Nations, the nations will vie for the privilege of speaking our praises from the podium. There will be universal recognition that Eretz Yisrael and Jerusalem are the heart and soul of the world, as well as the designated homeland of the Jewish People. And the nations will be cheering on the sidelines as we build shuls, schools, and living quarters wherever we choose on every inch of our land. Yes, it will be a bright, new world especially when Erev Pesach rolls around and only those most deserving among the nations will have the privilege to assist us (free of charge) in our Pesach cleaning.

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THE ENGLISH UPDATE

An Interview with Lipa Schmeltzer at Castel Wineries

March 17 2011

he popular singer Lipa Schmeltzer is a man who is excited about life and interested in everything going on around him. We spoke with him about his life and music while on a tour of the Castel Wineries located in the Judean Hills outside Jerusalem.

| ‫י"א אדר ב' תשע"א‬

By David Kliger photos: Devorah Kravets, Shprintzi

riting lyrics in English, Hebrew, and Yiddish, Lipa combines traditional Chassidic music with contemporary music styles. A natural performer and headliner in the chareidi and Chassidic communities, he has produced ten albums in the last 12 years. His tunes and videos range from jazzy, pseudo-rap numbers to solemn prayers, from klezmer dance music to humorous skits accompanied by a band and actors. “Wine gladdens the heart of man” says the passuk in Tehillim (104:15). This is a perfect setting for an interview with Lipa whose music has brought much simcha to audiences throughout the Jewish world. As we walk among the French wood casks that preserve the wine in the cellars of one of the well known and respected wineries in Israel, Lipa shows a keen interest in the wine-making process. But he’s not the type to stay serious for very long. Soon, we can’t stop laughing form the quips he’s making. It occurs to me how appropriate it is that we’re interviewing Lipa Schmeltzer, popular singer and badchan, in a winery for THE ENGLISH UPDATE Purim issue.

THE ENGLISH UPDATE

As a busy singer and badchan, when do you have time to be with your children and family?

First of all I’m a father of four sweet children, and my oldest will be bar mitzvah next year. I’m at home whenever I have free time, and whenever I’m not home, I call every day to speak with them. The children also know that they can call me anytime - even a minute before a performance. I try very

hard to be home for Shabbos and give them my full attention. I bring guests home very rarely and only under special circumstances. I try to bring the family with me on the Shabbosim that I have to be away, if I’m traveling somewhere in the States.

How does Eretz Yisrael fit into your life? Are you here often? In my thoughts, I’m in Eretz Yisrael most of the time. Physically, it depends on the demand for performances. Sometimes, I’m here just for one night, and then there are times when I’m here for longer trips, depending on their purpose.

What makes Eretz Yisrael special for you? The weather here is much better than in New York. Not only the physical weather, but the spiritual weather is much more comfortable. It’s much easier to believe and to live with Hashem all the time when you’re so completely surrounded by sweet Yidden. I don’t know if Jews born in Eretz Yisrael who live among G-d fearing Jews know what it’s like to live in non-Jewish surroundings. It’s a different world. In Eretz Yisrael, people are always smiling and serving Hashem with joy. There’s also the promise in the Torah regarding Eretz Yisrael-that it’s “a land where the eyes of Hashem are always upon it.”

If so,why don’t you make aliyah? I have every intention of purchasing an apartment in Eretz Yisrael, and as soon as I get a good offer, that’s what I will do.

‫י"א אדר ב' תשע"א |‬

‫‪March 17 2011‬‬

‫‪29‬‬

And I hope, eventually, to even come live in it. There’s nothing like Yerushalayim. I love the city dearly. But usually when I get there I’m so tired that the first thing I meet is my pillow. When it’s a bit less pressured, I love to walk around and inhale the holy air, and when I have even more time, I enjoy taking a trip to Teveria.

You appear all over the world, and just recently, we saw photos of you at the wedding of an older chassan in China. What was happening there?

THE ENGLISH UPDATE

It was a tremendous Kiddush Hashem. I think it was the first time Shanghai had ever seen so many shtreimlach. The wedding was very interesting. The chassan, Ari Lauber, is a Skverer Chassid, who came to work there ten years ago. Shanghai does not have strictly observant Jews, except for Chabad shluchim, and Ari became a full time resident who maintained a fully Chassidic lifestyle. Five years ago, his kallah came to Shanghai, also for work. Five years passed before someone suggested the shidduch. And a few months ago, it happened. A few wealthy people from the United States who work with the chassan in Shanghai invited me in appreciation of the fact that they know that Ari Lauber is their address in Shanghai if they ever need anything. They asked me to come and liven up the wedding. We were surrounded by Skverer, Bobover, and Satmar chassidim in the middle of Shanghai, and we brought joy to a couple who had to travel half way around the world to Shanghai to get married. The simcha was overwhelming.

Where else have you traveled? I like traveling all over, and learning the different things that each place has to offer. Who is wise? He who learns from every person. I really like Switzerland, although my love for

the country could be because my father was saved there. He was on the train with the Satmar Rebbe and others who were saved from the holocaust. My grandfather was a simple farmer; he was killed during the war in Hungary. My father was orphaned at age 13, and there, in Switzerland, he learned under Rav Dovid Heller who took him under his wing. And like my father says, there in Switzerland, the wellsprings of Torah and emunah in Hakadosh Baruch Hu opened up for him. It’s possible that I think I like the place for its beauty, but in reality, I like it because that’s where the Schmeltzer family was resurrected. One place I would like to visit is Africa where I haven’t been yet. I’ve been in almost all of the European countries and almost every state in America, Mexico, Toronto and Montréal in Canada, Brazil, Switzerland, France, and I’ve taken the most trips to Eretz Yisrael.

What kinds of messages do you give over in your music? To answer that question, let me tell you a story that begins on Rosh Hashanah. A young bachur suddenly came into my shul. First he came alone, and then on Yom Kippur he came with his brothers, and on Simchas Torah he came with friends and other family members. Someone asked me if I know why this bachur came here and I told him that I didn’t have a clue. I told him that my shul is open to everyone. I felt that this person had something he wanted to tell me and I told him I was very curious to know what it was. Finally he opened up and told me that he had lost his mother as a young child, and when his father had remarried, it was very hard for him. He bought my disc, Meimka Delipa, and he really connected to it and took it with him to cheder. The disc went with him wherever he went. One day, just like everyone who has their nisyonos, the melamed also had a nisayon that he could not withstand, and he took the cover of the disc and tore it up.

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THE ENGLISH UPDATE

The poor child felt that he had just lost something very important to him, something like having his bike taken away. He traveled half an hour to my house. He didn’t have money to buy another disc and decided to see if he would be able to get a new cover. I wasn’t home at the time, and my wife, despite her being busy with the children, listened to his story and gave him a new disc, including stickers and everything else, just to make him feel good. After the boy returned home with what he considered his treasures, he said that he wanted to start the New Year in a place where he felt welcome, and that’s in Lipa’s shul. No one asked him any questions at Lipa’s house and they gave him what he asked for. “And that’s where I’ll daven on Rosh Hashanah,” he said. I thought that the man was telling me a tall tale, but after asking my wife, she confirmed that the story was true. I told my wife, “Look what a small good deed can do for a Jew”. To this day, this boy keeps in touch and tells me where’s he learning and what’s going on in his life. And that’s nothing compared to my second story.

I was in Belgium on the first night of Slichos, where I had a wedding in an upscale area near the coast called Knokke. I arrived before Shabbos and told the mechutan on the phone that we’d see each other at “Lechu neranenah” because I had arrived late and had to buy a few necessities. I had no idea who I was speaking to, and when he told me that there wouldn’t be a minyan on Friday night, I didn’t really understand him. Anyway, I get there and see that there’s barely a minyan with two Chabad shlichim, and a couple of more people from the band. I ask the Chabad chassidim where everyone is and they tell me that they’re eating elsewhere since the place isn’t kosher. The next day, a bus arrives full of the chassan’s friends. It turns out that it isn’t a frum family at all. I read the Torah for them, and we dance and sing. They really get excited, infused with Yiddishkeit. On Sunday I enter the wedding hall and see singers of all types, including famous non-Jewish ones. I’m wondering what I’m doing there in the first place, especially since I know that my entire performance is all of twenty minutes.

I get a bit nervous, and any performer who doesn’t, shows that he has no feelings. I do

Lipa, you’ve already been on the music scene for twelve years. Where did it all begin? My musical background comes from my mother’s side—but more than that, from the heart, and from my life’s experiences. My family has some musicians, such as my brother Zishe, and my sister who brings joy to children in hospitals. I began as a simple singer who just wanted to earn a living and make Jews happy. And from that, everything evolved. My first disc was released right after my wedding when I was twenty, and we called it “Nor B’simcha.”

How do you think your music will look in another decade? You have to have ruach hakodesh to know that, but I’m sure everything will change. Music from a decade ago is now considered old and too simple. In ten years time, the young generation will not want to hear the old, only the new.

| ‫י"א אדר ב' תשע"א‬

Do you feel nervous before each concert?

perform often and plan to continue to do so, im yirtzeh Hashem, until Mashiach comes.

March 17 2011

As I stand there gaping, the kallah’s brother comes over to me and asks me if I know what I’m doing there. “I have no idea,” I answer him. Then he tells me that although the family isn’t religious, at his bar mitzvah, 13 years earlier, his father brought Mordechai Ben David to play because he had wanted someone Jewish. “Since then we’ve had no connection to Judaism, but ever since I once heard you a few years ago, I only listen to your music and no one else. I look for all of your discs and I told my father to do me a favor. A wedding is a holy time and he should bring Lipa.” My father said,”No problem, I’ll bring Lipa for 20 or 25 minutes.” And then this young man tells me: “Lipa, you should know that you’re my only connection to Judaism.” I don’t mind putting out a disc that doesn’t make money if I know that a Jew in Knokke has some type of connection to Judaism because of that disc. Then it’s more than worth it.

I begansiansgear simple wanted who just a living to earn ke Jews and mappy. ha

What do you think about your new disc 24/6 that was released recently? In this disc my voice is older, more stylistic, and more refined. These are well known songs, and the additions and kneitches that I put in are omitted because of how much they are copied. This last disc has a unique electronic element, and working with Amiran Dvir was a new experience.

How do you deal with all the copying? One, it’s really very difficult, and two, I have lots of ideas and emotions and I don’t always think about profit when I put out a disc. I use it also as a tool to attain satisfaction and to bring out what’s inside of me. I enjoy it.

In conclusion, give us a few words about yourself.

THE ENGLISH UPDATE

Lipa Schmeltzer works on himself. I’m not a machine, I’m a regular person like everyone else. Some days I’m happier, some days less, and sometimes I’m even sad. But I try the best I can to be happy. Baruch Hashem, I also learn a bit in the kollel of Rav Moshe Feinstein’s son, and I’m a chavrusa with his son-in-law which I enjoy very much. In all honesty, we hardly thought the wine production process and the stages from the vine to the bottle would interest Lipa, but we were wrong. Lipa asked where he could get equipment for making wine; he wanted to know what causes wine to ferment, and even inquired why certain barrels were no longer in use.

We asked if he foresees a Lipa Winery at some point in the future? His answer: “I have a great desire to produce wine, but meanwhile, the only wine and alcohol I produce are those generated by vapors of joy.”

AC Look at Castel Wineries

The winery’s flagship wine is produced from different species of high quality grapes, primarily cabernet sauvignon. The other grapes include merlot, petit verdot, cabernet franc, and malbec. The

‫לורדים‬

C Blanc Du Castel

This white wine is made of 100% chardonnay grapes that grow in a vineyard planted in the shallow earth at the peak of the mountain. The vineyard yields grapes with unique aromas and special minerals. The wine is fermented in barrels and is occasionally stirred. It’s aged for 12 months in French oak casks, one third of them new.

Petit Castel The Petit Castel is a blend of grapes, primarily cabernet sauvignon and merlot, as well as petit verdot, cabernet franc, and malbec. The wine is aged for 16 months in French oak casks. Another wine that was produced in a limited quantity was the Rosa Wine from Castel, which has a unique flavor. There is no more available on the market, and we will have to wait for next year and hope the winery continues to produce this excellent wine. This wine has won prizes and medals from leading wine critics around the world. The Castel wines are exported to the UK, Holland, Switzerland, Belgium, France, Italy, Luxembourg, Japan, Mexico and the United States.

‫תיק‬

| ‫י"א אדר ב' תשע"א‬

Castel Grand Vin

proportion between the different varieties is not duplicated each year, but rather depends on each harvest. It is also based on the quality and taste of the grapes each year. The wine is aged in new French oak casks for between 20 and 24 months.

March 17 2011

astel Wineries is located at the summit of one of the hills that surround Jerusalem. On clear days, you can stand there and see all the way to the Mediterranean. The founders of the winery, the Ben Zaken Family, hosted us warmly. We were given a tour of one of the most beautiful and unique wine cellars in the country with its heady aroma of wine in the air. We walked on paths between the large oak casks as Ariel Ben Zaken provided us with explanations about the winemaking process. All the work here is done entirely by hand with workers who are Torah observant and yirei Shamayim. During the tour, we tasted a range of their premium wines, along with high quality cheeses. We learned that Eli Ben Zaken established the winery in 1995 in the courtyard of his home. After increasing demand by customers in 2002, the winery received mehadrin kashrus certification and that year, sales recorded an unprecedented growth as kosher consumers began to enjoy the high quality wine. Over the years, the family winery has grown considerably, and today it produces over 100,000 bottles a year in three different varieties:

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Kliger

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2 American beds w/box springs, used 02 651-0062

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New boys' & men's shirts, also boys' pants from U.S., top brands, Shabbos/wkday 02 537-4033

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American office-Jerusalem seeking full time workers English speaking & writing, basic computer/internet skills. usamarketing@gmail.com 052 605-5466

Urban Mountain double buggy, good condition 02 500-2739

March 17 2011

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Professional female videographer, chasunas & all occasions, editing & custom production 052 712-5404

WHAT'S COOKING? By Meira eiira r Cantor o

Mazal Adar Dagim

THE ENGLISH UPDATE

n keeping with the Adar theme of our mazal mirroring that of a fish, here's a superb fish recipe for you to try, and perhaps even use as an entrée to your Purim seudah this year. Before I begin, a note about fish: In order to cut down on the fishy taste that a lot of the less expensive varieties of fish have, it’s important to purchase fish that is fresh or fresh-frozen. When fish sits for too long, it gets old and that’s what you are tasting when fish tastes “fishy.” Check the dates on the packages of fish, or call a real fish store and spend the few extra dollars to buy it fresh and then freeze what you don’t need right away yourself. When washing up after preparing raw fish, it’s important to wash your hands thoroughly with hot water and soap. To get rid of the fish smell on your hands, open up a lemon and rub your fingers over it for a minute, then rinse right away. If you have any cuts on your fingers, the lemon juice may sting, so be careful. To get rid of the fish smell in your kitchen, clean up everything you used right away, and wash out the sink with soap. Many children do not appreciate being forced to eat fish because of its strong odor and taste. Don’t panic. This recipe is often a hit not only with the adults, but also with the kids since it’s more like a “pate'' " than just a piece of fish on the table, and can be eaten together with crackers as a dip or with pickles or vegetable slices. It’s a great idea for a melaveh malkah or any time you need to feed a crowd and want something besides tuna. Besides serving it as a festive entrée to the Purim seuda, you can serve it as the first course at a bris or for Shalosh Seudos. It can, and actually should, be made in advance as it tastes best after it has been refrigerated for 24 hours, which is another plus. It looks and tastes just like salmon spread; your company will do a double take at your “extravagance” in serving what looks like salmon to so many people.

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2.5 lbs. / 1 kilo any kind of inexpensive white fish such as Nile Perch (nilus), Flounder, or Sole Rinse off the fish and chunk it into large pieces. Place it in a big pot and cover it with water. After it has reached the boiling point, let it cook until it is done, about 20 -25 minutes. Test some of the fish to ensure that it is cooked through. Once you've ascertained this, pour the fish off into a colander and rinse it to stop the cooking process. Overcooking fish makes it hard, dry, and, well, rather distasteful. Let it cool down somewhat and then start putting the pieces into your food processor that has been fitted with the sharp “S” blade. Flake the pieces through with your fingers somewhat so that you can remove any bones that may be in it.

THE ENGLISH UPDATE

Into the fish in the food processor add the following ingredients:

3/4 cup mayonnaise 3/4 cup tomato sauce (in Israel, use the tomato paste, it will just be a bit thicker and that’s fine) 2 teaspoons salt 1/2 teaspoon pepper 1 Tablespoon sugar 3 Tablespoons vinegar 2 Tablespoons lemon juice

PREPARATION

Mock Salmon Spread Blend all of this together until the fish is smooth and starting to turn pink in color. If it’s too light, add a bit more tomato sauce. If it’s too thick or dry looking, add a bit more mayo. Remove the blended fish from the processor with a spatula to a large plastic container. Add one small sliced or diced onion and mix it in by hand. Don’t puree the onion into the fish mix, it will ruin it. Cover the container and allow it to refrigerate overnight. Serve in scoops over a bed of lettuce, together with some olives, cherry tomatoes, and maybe a ring of colorful peppers. It can also be molded into the shape of, you guessed it, a FISH, on a large platter with shredded lettuce, pickles and other colorful vegetables on the sides of the platter. Or you can be really American about it and serve it over bagels!

Enjoy and may you have a joyful Mazal Adar Dagim, All the best, Tamar Ansh Tamar Ansh is an author, recipe creator and food columnist. Her work has appeared in Jewish publications worldwide. She has written: A Taste of Challah, a photographic guide to baking and shaping beautiful challahs; Let's Say Amen!, an illustrated children's book about the holiness of Amen, Splitting the Sea, inspirational stories on finding one’s soul-mate; & Pesach – Anything's Possible! a cookbook which offers over 350 luscious, gluten free no-fail recipes designed for Pesach and all year 'round. Come visit her website, www.aTasteofChallah.com for more challah tips and recipes. Mrs. Ansh also speaks and gives demos about challah baking, shaping, and the meaning behind the mitzvah of Challah. She can be reached at info@aTasteofChallah.com for bookings and questions.

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