Issue 302

Cinnabun Cheesecake

בוט

לזמ ךיז טשטנואוו יסנאמ וויירטס

עלאניסעפארפ ןופ טלעוו יד ןעיירדוצרעביא ןזיוואב טאה זא געוו םעד ןטארטעגסיוא

עטמיראב ןוא םינברה ילודג

ןסאלשאב זיא םיחמומ

םעד ןרעפטנע וצ ןראוועג

ןוא עגארפ ''ערגנ המל'' עלעיצעפס א ןעדנירג ד''סב

סאוו ''וויירטס'' ןעמאנ ןשירפ ן'טימ יסנאמ ןיא עיזיוועד שינעצכעל ןוא גנובערטש סאד טראוו ןייא ןיא

ערעייז ןיז ףליה ןפערט וצ ךרוד ןעייג רעדניק עשידיא סאוו .ןטנעמאמ

“Listening is now a family experience”

Tune into the Naki experience for content to match every occasion, and inspire, elevate and educate during Yom Tov season and all year round. May this new year fill your home with sounds of joy and inspiration.

We play a whole different game

Exciting News

THOUGH IT'S NOT MARKED ON THE BOTTLE

Bake it Better

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Kosher Skinny Shots changed my life. BEFORE

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INBOX

DO YOU KNOW WHERE YOUR CHILDREN ARE?

(Re: Tragic Destination, Inbox, Issue 300)

Someone wrote that she saw a non-Jewish nurse or babysitter taking a Yiddishe child to pray with her, which is very heartbreaking. I recently saw a child licking an ice cream from the non-kosher ice cream truck that stopped by the park. I assume the child was a Yid because I saw a shopping bag from a frum store in the basket under the stroller. I’m just spreading awareness that it’s important to know where your child’s nurse is going and what they’re doing every minute, so that we can raise ehrliche generations, b’ezras Hashem Name Withheld

SHOPPING LOCAL

(Re: Lab vs. Mined, Inbox, Issue 300)

In the conversation about lab grown diamonds versus mined diamonds, an Inbox writer recently informed readers that the local stores are charging $400 to $500 for lab grown diamonds while they can be purchased from wholesalers in the diamond district for about $150.

While every consumer has the right to pursue better prices elsewhere, I feel that the letter writer undermined our trusted, local proprietors and made it seem like they’re raking it in while the customer blindly overpays, while disregarding the real and important benefits these stores offer us.

I am the privileged shopper of local jewelry stores, which for years have provided me and fellow shoppers with outstanding service.

On Erev Pesach, I realized my son’s engagement was imminent and might very well happen on Chol Hamoed. Where would I get a bracelet during Yom Tov? I timidly asked Mr. Feldman from Feldman’s Jewelry what he thinks I should do. Before I finished my request, he instructed his sales help to wrap up three bracelets for me to take home “just in case.” When I asked how much to pay, he said, “Well, you don’t know which one you’ll take, so how can you pay? We’ll talk after Yom Tov.” All this transpired quietly, quickly and discreetly while the store was jam-packed with Erev Yom Tov shoppers, because all the employees understood the need for secrecy.

The very same people who buy their diamonds from wholesalers often instruct the kallah to check her ring size at a local jewelry store. While the proprietors know good and well that many of these rings will not be purchased in this store, they give each kallah their full attention, playing around with

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various ring sizes until they find the right one. This often takes place when the store is full of eager shoppers.

Shabbos

Candle Lighting Starts Here

8:086:42

I’m sure there are many readers who can add their own anecdotes to this list of selfless giving and years of dedication and loyalty.

Thank you so much for allowing me to express my long overdue appreciation to these stores who so deserve it.

A Proud Local Shopper

DIAMONDS ARE FOR NOW

(Re: Lab vs. Mined, Inbox, Issue 300)

I really enjoyed the debate on lab versus mined diamonds. Recently, I gave in my jewelry to assess its value, as I got very expensive jewelry as a kallah (with lots of diamonds). I was very disappointed that it was only assessed at the value of the gold. Unfortunately, the small diamonds, though real, are worth nothing. For anyone out there who buys jewelry with consideration of its future value, it’s a pity to spend money on real diamonds smaller than 1.20 carat. For now, I’d buy jewelry I like, not as an investment. The price of gold keeps going up, and I think this makes the most sense.

N.M.

LICE FREE

(Re: Saved by the Comb, Issue 300)

I really enjoyed your feature on lice checking. Unfortunately, I have very personal experience with it myself, as well as with my children. I can still remember standing still for hours and hours as my mother removed louse after louse from my hair. I was obviously very prone to it. Eventually, she came up with a solution: I’d blow dry my hair close to my scalp on the highest number tolerable. That instantly killed all of them, and instead of a two-hour-long process, it became a fifteen-minute process.

My own young children take after me in this respect. My two daughters already had lice countless times. I don’t want to take anyone’s business away, but there is an alternative to picking out each one. There’s a product found in health food stores or pharmacies called Lice Freee (three E’s). It’s homeopathic, without chemicals, and works wonders. You simply

wet the child’s entire head — all the hair all the way to the scalp — with this spray. Then you put on a bathing cap and let the child sleep with it overnight. In the morning, all you have to do is wash the child’s head really well until the smell goes away. It kills everything — all the lice and nits. I have used it at least ten times in the past seven years. Some of the nits may stay in the hair, dead, but they will never hatch and will eventually fall out.

Before you spend a lot of money or time cleaning your child’s head, this product is definitely worth a try. Many a mother has thanked me for this advice.

Esty I.

SPECTACULAR SERIAL

(Re: Give or Take, Issue 299)

I would like to thank Chanie Spira for her fantastic serial Give or Take. The story was so well done, it was the first thing I read every week. I am looking forward to more amazing content by this gifted writer.

I would also like to add that I needed a big yeshuah, so I did the segulah of Reb Masya ben Charash and promised to publicize it when I received a yeshuah. I am writing this letter to keep my promise; baruch Hashem, I saw tremendous siyata d’Shmaya

Thank you!

SEATBELTS ARE NONNEGOTIABLE

(Re: POV, Issue 299)

Name Withheld

There is no “point of view” when it comes to wearing seatbelts.

Be the adult in the room, and make sure your kids know that seatbelts are nonnegotiable. Your kids’ safety is your responsibility. This means that just like you don’t give them knives or matches to play with, and you don’t let them ride their bikes down the middle of a main street, you should not let them ride in the car without wearing seatbelts.

Seatbelts aren’t about convenience; they are a matter of life and death.

Don’t believe me? Ask your nearest Hatzolah guy what he thinks.

Perfection

Extended Yom Tov hours: Wed Sept 17 & Sun Sept 28 open until 8:00 Fri Sept 19, 26 & Oct 3 open until 3:00

3 How often do you write or reply to an Inbox letter?

4 Which serial did you connect with most?

Give or Take by Chanie Spira No Place to Hide by Yaakov Astor

House of Cards by Chanie Spira

Power Tools by Esty Heller

5 Which diary serial theme do you enjoy most?

6 How often do you try new recipes from The Boro Park View ?

7 Which style feature article do you

8 How frequently do you or your kids join contests?

9 Which section of the fun pages does your family enjoy most? Comic serials

Coloring pages Talent show pages

10 What day of the week do you generally pick up your copy of The Boro Park View ?

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שבדב םיחופת Apples in Honey

םירמת Dates

Leek

ארק Gourd

From cooked fish heads to a selection of no-vinegar dips to elegant simanim platters, Yedid is the flavor of the month.

אקליס Beets

ELEVATING SPACES

IF

YOU’RE A MOTHER OF BOCHURIM, DO YOU GET UP TO MAKE THEIR EARLY BUSES? DO YOU WAIT WITH YOUR KIDS FOR THEIR BUS?

I don’t always wake up for the early buses. However, I teach my kids to take responsibility for waking up early and being ready for their buses. As for the younger kids, I do wait for the bus with them. Some of my kids don’t want me to wait with them, so I stay at the window to give them that feeling of independence.

My husband wakes up early for my bochurim, and waits for their bus with them.

I would really love to wake up early for my big boys, but I usually don’t. They wake me up to tell me that they’re leaving so I can wish them

“a gitten tug” and “hatzlacha.”

My kids are still young, and I wait for their buses with them. The bus tracking system makes for a calmer morning and a shorter wait.

I wake up early with my twelve-year-old son. It wasn’t easy in the beginning, but I came to appreciate the few minutes I have alone with him — we drink coffee and talk. Once he leaves, I have a couple of minutes for myself before all the other kids wake up. I sometimes accomplish more in that half hour in the morning than all afternoon.

Baruch Hashem, my bochur wakes up on his own with an alarm clock. Every few days, I leave him a small note and hide it either in his bag or among his clothes while he sleeps.

I don’t get up early for my bochurim, although I think it’s an admirable thing to do.

The year my boys start going to Shacharis, we wait together at the corner for the bus. My bochurim (of whom some are already yungeleit) still remember the hot coffees we enjoyed on those frigid mornings when the wind would be whipping our faces. Those were the best times.

GRAND OPENING

Most of my boys didn’t use bus transportation as they were growing up. However, from when they started attending Shacharis, I prepared some hot cocoa powder in a cup and taught them how much hot water and milk to add so they would have a warm drink before heading out.

I try to be up and around when my children leave the house, but sometimes it ends with good intentions only. As for waiting for the bus, I do this for as long as my kids want me to, but at a certain point, it’s no longer necessary (and sometimes even embarrassing!).

Unfortunately, I do not wake up for my bochurim; it’s too hard for me at this stage, when I wake a few times a night to care for the little ones. I hope to do it when my babies grow up.

I get up early to help my son get ready for his bus, but I don’t wait outside for his bus with him.

or text pov@thebpview.com Fax: 718-408-8771

Voicemail: 718-408-8771 ext. 809

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PARSHAS NITZAVIM

Part of a Whole

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The parsha begins: “Atem nitzavim hayom kulchem” — You are all standing today before Hashem, the leaders of your shevatim, your elders, your officials and every Jewish man ( Devarim 29:9).

Rashi explains that Moshe Rabbeinu gathered Klal Yisroel just before his petirah in order to have them enter a bris with Hashem.

The next pasuk continues to delineate categories of people – your children, women and geirim — and concludes: “From your woodcutter to your water carrier.”

This, Rashi says, teaches us that there were Canaanim who came to be megayer in those days and that Moshe Rabbeinu accepted them, but he appointed them to manual labor, such as woodcutting and water-drawing.

If the pasuk says “every Jewish man,” why does it need to go on to list all sorts of people? Why does the Torah specifically mention the woodcutters and water carriers? If these geirim are considered Yidden, they are already included in the original list.

RECENTLY, Reb Nachum Rappaport of Bnei Brak was invited to serve as kohen at a pidyon haben in Tel Aviv. He was told the event would begin at 9 o’clock in the evening at a century-old shul in a corner of town. Knowing that such occasions usually start late, he planned to leave Bnei Brak in time to get there by 9:30 p.m.

The plan was a good one, but Reb Nachum hit traffic on the way. There were major protests taking place on the streets, and traffic was at a standstill. Ten minutes turned into twenty, and he felt bad causing everyone at the simcha to wait for him. He called the father of the baby periodically to update him and apologize.

It was 10:30 p.m. by the time he finally arrived at the shul.

He expected to follow the sounds of a crowd leading him into the hall, but when he walked in, he was surprised to find just four people: the baby’s father and mother, his grandfather, and the baby himself.

The baal simcha welcomed Reb Nachum and asked, “Is it necessary according to halacha to have a minyan at the pidyon?”

Reb Nachum explained that while it is not required, there is certainly a matter of “b’rov am,” of celebrating publicly, especially since this is a rare, special mitzvah.

The father’s face fell. He explained that he had grown up in Tel Aviv, in a barely affiliated home, but lives today in Kiryat Sefer. “If I would have made the pidyon haben in Kiryat Sefer, I would have had a few minyanim, but my father asked me to bring the simcha to his shul, where he davens here in Tel Aviv.” He sighed. “What a shame I’m not doing it in Kiryat Sefer! Who knows if I’ll be able to find a minyan here!”

“Don’t think this way,” Reb Nachum replied. “Performing the pidyon haben with a minyan is hiddur mitzvah, but kibbud av is a d’Oraisa! There’s no doubt that it is preferable for you to combine the mitzvah of kibbud av with this simcha.”

The man still didn’t look happy. He wanted to do the mitzvah with the most hiddur possible. “Would you mind waiting while I try to get a minyan?” he asked.

Reb Nachum agreed.

The baal simcha took out his phone and went through his contacts. He called anyone he knew who lived in the area, including some old childhood friends he hadn’t been in touch with for a while. For close to a half-hour, he stood there making calls. After fifteen minutes, one Yid arrived, and fifteen minutes later, another.

Reb Nachum went outside to scan the streets. Perhaps he’d be able to schlep some men inside.

Reb Nachum advised the father to start. “Nine is better than four,” he rationalized

“You don’t have much to look out for,” the father warned. “This is a very secular neighborhood, and the people here don’t like chareidim much, to put it mildly.”

It was already 11:15 p.m., and there were eight men in the shul.

The baal simcha turned to his father and asked if he had any friends to call. He reluctantly picked up the phone and called the elderly gabbai of the shul, knowing that he had probably retired for the night at this point. But the gabbai agreed to come, and so they were nine.

The men were growing impatient. If the event didn’t begin soon, they would leave.

Reb Nachum advised the father to start. “Nine is better than four,” he rationalized. “If we wait, we won’t even have these nine.”

The baby was brought over, and in a tearful voice, the father began to say the pesukim that are recited before a pidyon haben. Just as he was about to begin the bracha — his eyes brimming with tears of pain at not being zoche to a minyan at this special moment — the door opened.

In walked a guy with a shock of hair that fell until his shoulders and brawny arms full of tattoos. He held his phone up, taking a clip of the people inside the shul. Someone ran over and asked, “Are you Jewish?”

The fellow reacted as if he were highly offended. “What? Do you think only you are Jews?! I’m a Jew too. My grandfather was a rabbi!”

The baby’s father immediately recited the two brachos and handed the coins to the kohen. Immediately, the newcomer left.

Reb Nachum was very curious. I must check this out, he thought as he rushed out the door to catch the fellow.

When he finally caught up with him, he said, “You walked into shul at just the right moment, in time for this pidyon haben. Why don’t you join us for the seudas mitzvah?”

“Me?!” the fellow replied. “I’ve lived in this neighborhood for thirty years, and I pass this shul every single day, but I never stepped foot inside before today!”

As Reb Nachum wondered why this night was different, the man explained, “The truth is, I have no idea why I came in before. There was some inner voice inside me that told me to enter. I pushed the voice away and continued down the street, but that voice kept coming back. I don’t know why I listened, but I turned around and came inside. I don’t even know what was taking place in that shul. I just took a clip so I could show my friends where I was!”

What hashgachah pratis! A man who hasn’t seen the interior of a shul for at least three decades, at a time when protests and demonstrations against the chareidim were a daily occurrence, heard an inner voice telling him to go to shul where it turned out he was needed.

* * * * *

Moshe Rabbeinu gathered Klal Yisroel to bring everyone into a bond, promising to keep the Torah and mitzvos. Every single Yid was included — even the simplest ones, such as the water carriers and woodchoppers — so we can clearly see that even those who are in a difficult place spiritually remain a part of Klal Yisroel and a child of Hakadosh Baruch Hu. Regardless where one is at, it isn’t possible to disconnect.

As the Torah says, “Banim atem l’Hashem Elokeichem” (Devarim 14:1). Just as a child can never stop being a child of his parents, even if he doesn’t behave as he should, it’s impossible for a Yid to be cut off from Hashem and from Klal Yisroel. Inside, the neshamah remains connected.

In that shul in Tel Aviv, one more Yid was needed in order to create a minyan. Despite the fact that he was in a terrible spiritual state, he was able to complete the minyan. Even nine great tzaddikim sitting together cannot recite devarim she’b’kedusha that require a minyan, such as Barchu and Kaddish, while a group of ten simple Yidden can.

This was Moshe Rabbeinu’s message to us: Every Yiddishe neshamah retains its kedusha regardless of the grime that may cover its shine.

RIKI GOLDSTEIN

There are some things that are universally acknowledged as true:

THE WEATHER IS ALWAYS GREAT ON THE SHABBOS AFTER EVERYONE RETURNS TO THE CITY.

PARKING SPACES ARE IMPOSSIBLE TO FIND IN BORO PARK. FISH SMELLS FISHY.

SHOPPERS HAVE MOVED AWAY FROM THE BUTCHER-BAKER-FISH STORE ON THE MAIN STREET TO A ONE-STOP SUPERMARKET MODEL.

All true, right? No question.

But Shea Langsam set out to challenge those socalled truths. Well, not all of them. But the last two. His store on Sixteenth Avenue sells fish that has not one whiff of fishiness. And it’s a destination of its own, drawing a discerning clientele who are happy to make an extra special stop for their fish.

It’s rare to meet a man with the courage to challenge a universally acknowledged truth. We had to find out why.

The Boro Park View caught up with Mr. Langsam on a busy Thursday afternoon at Fish n’ Dish. The fourstory building on Sixteenth Avenue is fast becoming an icon in Boro Park. The store is teeming as some customers choose from a giant variety of beautifullypacked fresh fish, while others head straight to a full line of grab-and-go wraps and select Shabbos food, from Moroccan salmon to side dishes, herrings and dips, and elegant hostess platters.

Can you tell us, in a word, what you offer that draws people to shop here, rather than pick up their fish at a supermarket?

Freshness. We aim to sell the freshest fish in Brooklyn. And when it comes to fish, that’s not just a small upgrade. That creates an entirely different product.

The freshest fish in Brooklyn? That’s a tall order! How are you able to do that?

First, I buy directly from the fish farms. Most retailers buy their fish from the fish market, who get it from the distributor, who in turn buys it from the fish farms. I don’t work that way. My fish is flown or trucked in directly from the fish farms in our own refrigerated trucks.

My day begins before dawn, at JFK airport. The freight planes arrive between 1:30 and 5:30 a.m., bringing the freshest fish from New Zealand, Scotland, Norway, Canada and Chile, caught and packed by our partners all over the world. We then use our fleet of refrigerated vehicles to drive the fish into Brooklyn, and it is all cleaned, filleted, and prepared in our uniquelydesigned, refrigerated production room.

This quick trip means that the fish is never exposed to temperatures above 40° or deboned in any compromised commercial plant. It reaches your kitchen as fresh as when it was caught — and there is no smell. Because the real truth is that fresh fish doesn’t smell. Old fish smells.

What is so unique about your production room?

When the inspector from the Health Department came here, he looked around the room and turned to me immediately, saying “I can tell you right away that you passed, because I never saw such a clean production room in my life.” That was his first impression, and it was only reinforced as he went through the inspection. The Agriculture Department has rules and regulations, but our production far surpasses their grading system. For example, the entire category of how long the fish is outside (exposed to room temperature or outdoor temperature) during production is irrelevant, because our whole production room is refrigerated, and the temperature is checked three times a day. The fish is never outside the recommended temperatures. Our cooked food is processed and refrigerated completely separately from our raw fish. The entire facility is under two top-tier hechsherim, the Hisachdus Harabbanim and

Rav Usher Eckstein shlit”a of Belz. I employ a Yid on each floor of the fish plant, not just for kashrus reasons, but so that I can be completely confident that all hygiene and quality-check procedures are followed.

Doesn’t the place automatically smell fishy?

We have a crew who cleans and sanitizes the production room with a special solution for two and a half to three hours daily. Yes, that’s every single day. When the mashgiach kashrus asked me to schedule a block of time to clean the facility for Pesach, I said, “I do that daily,” and I showed him our process. It involves a special cleaning solution that gets rid of any trace of scales, bones, and skin. The place is as clean as your dining room at home.

What happens in the store on Monday and Tuesday? Isn’t it too early to pick up the fish for Shabbos?

On Monday and Tuesday we’re selling fish for Monday and Tuesday. Our showcases hold turbot, branzino, rainbow trout, sea bass, snapper and many more options for supper. Fish consumption has exploded in popularity over the past decade, as the world of nutrition rhapsodises over its health benefits, and the frum world is catching on to that. People consume fish for its high-quality protein, essential fatty acids,

and other micronutrients. Omega 3 from oily fish helps maintain cardiovascular health, is important for pre- and post-natal neurological development, may alleviate symptoms of rheumatoid arthritis, reduces depression and halts mental decline in older people.

People know to come to Fish n’ Dish when they need a nice supper to impress company, or just a fam ily dinner that’s both exciting and healthy. We’ve expanded our line of ready-to-serve dishes so you can serve that fresh supper in no time.

Branzino and rainbow trout? Sea bass? Wow, but I’d have no clue what to do with those.

Right. It’s true that a lot of people here have narrowed their fish repertoire down to just salmon and sushi. But while salmon, and especially our salmon—we offer baby salmon, regular salmon, Scottish salmon, and wild salmon—has a special place in heimishe cuisine, there is an entire world of fish out there. Because not all customers know how to cook succulent tuna steaks or make sea bass into a child-friendly meal, Fish n’ Dish has worked with a celebrity chef to develop classy and delicious reci pes for every variety of fish we sell. Come by and pick up recipes for Chilean Sea Bass with Soy-Lemon Glaze and Roasted Branzino with Olives, Lemon, and Chimichurri, or, if you’re short on time, treat yourself to our takeout fish dishes. Once you discover the world of fish, you could serve four weeks of suppers, delectable and different every night. We know our fish, and make sure we stock only the best. We’re happy to guide you in bringing it to your table.

What about the Shabbos and Yomtov classics?

Last summer, on a chefs chat, someone suggested

campaigning to save the forlorn and forgotten gefilte fish, which has gotten a little left behind as people follow trending salmon and sushi recipes. One person replied, “I don’t need to save the gefilte. I buy it at Fish n’ Dish, and everyone loves it. I never have enough.” Someone forwarded it to me and I had the satisfaction of seeing our mission accomplished. Without giving away our secret gefilte fish recipe entirely, I can tell you what the difference is: Our gefilte uses only white fish (pike), with none of the cheaper, lesser quality mullet. And that’s why balabustes know that their Fish n’ Dish gefilte will produce a perfect jelly.

Rosh Hashanah, when fish is traditionally prominent on our list of simanim, is a busy time for the fish trade. Mr. Langsam and the friendly and professional team at Fish n’ Dish are ready for your yom tov order. You can call, text, or email your order, but why not step into Fish n’ Dish to feel the difference yourself?

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At Long Last, Hochul Endorses Mamdani

After months of distancing herself from mayoral hopeful Zohran Mamdani, Governor Kathy Hochul has thrown her weight behind the Democratic frontrunner, offering up a surprise endorsement that appeared in a September 14 New York Times op-ed.

In her endorsement, Hochul said that she has spent significant amounts of time considering New York City’s mayoral options, concluding that Mamdani was the best choice, despite their previous disagreements.

“In our conversations, I heard a leader who shares my commitment to a New York where children can grow up safe in their neighborhoods, and where opportunity is within reach for every family,” said Hochul in her op-ed. “I heard a leader who is focused on making New York City affordable — a goal I enthusiastically support.”

Hochul also noted that she had discussed other hot button issues with Mamdani, including affordability, having strong leadership within the NYPD, and tackling the ongoing rise of antisemitism.

With Hochul finally announcing her pick, the pressure is on for high-ranking Democrats who have yet to announce their endorsements. As of September 14, Senate Minority Leader Chuck Schumer, House Minority Leader Hakeem Jeffries, and Assembly Speaker Carl Heasitie had yet to share their choices in the upcoming mayoral race.

Facing an election challenge of her own in 2026, Hochul has made it clear that she disagrees with Mamdani regarding his plans to raise taxes on New York’s most affluent residents, explaining that the Empire State fosters innovation and values individual success. But according to the New York Post, aligning herself with Mamdani may be a strategic move for Hochul, who is unpopular upstate and in the suburbs.

“She needs to get the city vote out to survive,” said a Democratic party source. “It’s toxic for Hochul in the suburbs.”

There may also be another motive behind Hochul’s Mamdani endorsement: keeping Andrew Cuomo, her former boss, out of City Hall as she prepares to embark on the campaign trail.

“Him being mayor during her re-election is not anything she wants to see happen,” said another Democratic source.

Republican candidate Curtis Sliwa wasted no time on sharing his thoughts on the governor’s endorsement.

“The worst governor in America just endorsed the worst candidate for mayor,” said Sliwa spokesperson Daniel Kurzyna. “They deserve each other. New Yorkers see through the backroom politics and know Curtis Sliwa is fighting for them, not the insiders.”

Representative Elyse Stefanik, also a Republican,

pulled no punches in her assessment of the governor’s endorsement in a post that categorized Mamdani as a “raging communist who will destroy New York, making it less affordable and more dangerous” by “putting criminals and communists first and New Yorkers LAST.”

Shifting her focus to Hochul, Stefanik said that it was clear that the governor’s endorsement was prompted by her “abysmal” polling numbers, and that her efforts to garner votes from Democratic leftists would “destroy New York for hardworking families across our state.”

“Make no mistake,” wrote Stefanik. “New Yorkers will fire Kathy Hochul once and for all next November.”

Adams’ D.C. Job Prospects Fading Fast, Say Sources

Efforts by the Trump administration to turn New York City’s mayoral election into a one-on-one contest appear to have fizzled, just one week after rumors swirled that Eric Adams could have his pick of positions in Washington in exchange for bowing out of the race.

As previously reported in The Boro Park View, there had been talk of a potential ambassadorship or other prestigious positions for Mayor Eric Adams, with a goal of positioning former governor Andrew Cuomo as the only alternative to Assemblyman Zohran Mamdani in the November 4 general elections. But according to the New York Post, President Donald Trump would only consider bringing Adams to Washington if Republican mayoral candidate Curtis Sliwa also agreed to step aside, a move that the Guardian Angels founder has repeatedly said is completely off the table.

Even as Adams has publicly insisted that he is firmly committed to his re-election campaign, sources have said that members of his campaign have been secretly polling voters to decide if he should consider dropping out of the race in October. But with election ballots due to be printed this week, removing his name would be difficult, and would also require Adams to resign and move out of the city.

“It’s a mess,” said one source. “You have so many powerful people who only care about New York City politics for four months, every four years.”

Delivery Charges to Rise, as City Council Overrides Mayor’s Veto

Members of the City Council have overturned a mayoral veto on a pair of grocery bills, a move that will have some shoppers paying more for their supermarket deliveries.

The New York Post reported that the council passed a bill that will have third-party grocery delivery services paying their workers as much as $21 per hour, as well as another that ensured that drivers have access to fire safety equipment, insulated delivery bags, and restrooms.

City Councilwoman Sandy Nurse accused Adams of abandoning working-class New Yorkers, noting that groceries ordered off an app don’t just magically appear at your door.

“Behind every delivery is a driver trying to earn a living and put food on the table,” said Nurse.

Adams argued that he, too, was standing up for average New Yorkers, many of whom are struggling financially, particularly seniors, people with disabilities and those receiving public food assistance.

“Even as we continue to ensure every New Yorker is paid a fair wage, this decision is about affordability for New Yorkers who can’t afford to pay even more for their groceries,” said Adams.

BPJCC Launches Financial Literacy Program

With the cost of living leaving many struggling financially, the Boro Park Jewish Community Council has stepped up to the plate with a new program that is providing one-on-one coaching to help families achieve financial wellness.

The program is geared to every family in Boro Park, even those earning salaries in the six- and seven-figure range, explained BPJCC CEO Rabbi Avi Greenstein. Shlomo Weiss, a certified financial advisor and life coach who was formerly with Mesila, will be working with couples to help them stay afloat and create a plan for long-term stability.

Couples will be required to give a $400 deposit to participate in the financial literacy initiative, an amount that will be fully refunded if all six segments of the program are completed over a sixmonth period. The need for the program is clearly there, explained Rabbi Greenstein, who said that

30 people reached out for more information within hours of its September 2nd launch.

“We want people to realize that when you have harchavas hada’as, when you have peace of mind, you can focus, and you can have a better quality of life, which is really important,” Rabbi Greenstein told The Boro Park View. “Everyone in the community can benefit from better financial planning.”

The pilot program is being conducted in conjunction with the Orthodox Union’s Living Smarter Jewish financial initiative, and will likely be expanded to meet the expected demand.

Biden Airline Compensation Plan for Disrupted Flights Grounded

A proposal made by former president Joe Biden that could have required airlines to provide passengers with significant cash compensation for lengthy delays has been scrapped, much to the delight of the aviation industry.

Reuters reported that the U.S. Department of Transportation officially dropped the plan in early September, calling it inconsistent “with department and administration priorities.” Under the proposal, initially introduced in May 2023 and opened for public comment last December, airlines would be required to compensate passengers $200 to $300 for delays of at least three hours on domestic flights, and as much as $775 for longer delays.

While the European Union, Canada, Brazil and Britain all have airline delay compensation rules in effect, the United States does not, although major carriers are committed to paying the cost of meals, hotel stays and other expenses when passengers are subject to lengthy delays.

Airlines for America, which represents several major United States carriers, was grateful for the reprieve, saying that the compensation plan would have ultimately resulted in higher ticket prices. That logic fell short for Bharat Ramamurti, an economic adviser for the Biden administration, who said that the threat of having to provide significant compensation to passengers would have resulted in “far fewer delayed and canceled flights in the first place.”

Hochul

Touts

Congestion

Pricing’s Success, as Report Shows MTA Losing Staggering Amounts to Scofflaws

Governor Kathy Hochul took advantage of yet another opportunity last week to portray congestion pricing as a major victory for New Yorkers, but an independent report released a day later argued that the Metropolitan Transportation Agency is bleeding cash to the tune of $1 billion.

In her September 10 announcement, Hochul ticked off the successes of congestion pricing, including reduced traffic, improved travel times, record transit ridership numbers and $15 billion in revenue generated. Those funds, explained the governor, will be used to pay for much-needed improvements to the public transit system, which includes new train cars, accessibility upgrades, and continued forward movement on the Second Avenue subway project.

But according to the New York Post, the MTA might want to tighten its own belt before turning drivers into its own personal ATM. A report released on September 11 by the Citizen’s Budget Commission found that the MTA lost approximately $1 billion to fare and toll evaders in 2024, and will likely lose $900 million in 2025. Efforts by the MTA to use spikes, tall fare gates, locking emergency gates and private security guards to prevent riders from jumping subway turnstiles have failed, with a $1 million study on the psychology of fare evasion proving fruitless as well.

The report also noted that 330 subway fares and 710 bus fares were evaded during every minute of 2024. Those numbers are triple the losses sustained to fare beaters prior to the pandemic.

“Fare evasion is not victimless,” said CBC president Andrew Rein. “When people evade fares, it really puts more of the burden on everybody else, everyone else who is paying the fare, the toll.”

In addition to rolling out new and better-designed fare gates, the CBC recommends that the MTA institutes proof of payment measures on its buses, and assesses the pros and cons of deploying more manpower to ensure that riders pay their fares.

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We the People

BY BROCHY GANELES

Rebecca receives an unwanted visit from her sister-in-law, Judith. Jacob considers joining the Continental Army.

Judith

The women arrive at four o’clock. The prayer gathering was called for half past three, and they are late. They do not think of her meat pies that must be put into the oven. They are late, and they talk and chatter as if they have done nothing wrong.

“Come, Judith.” Sara Gomez smiles at her. “Lucille received a letter from her cousin in Savannah. You must hear her read it; the news is dreadful!”

Judith burns. She does not wish to hear Lucille read her letter, does not wish for Sara Gomez and her straight white teeth to purr and laugh in her parlor as if this were any other social gathering. Judith has called the women together to pray, but the women laugh like mockingbirds, and Judith cannot understand it.

Lucille holds the letter aloft proudly. “It’s been five months since the British took Savannah, and my poor cousin is wearing thin. I daresay she may be joining us in Charlestown soon, if the Patri-

ots don’t rescue her first!” She opens the letter and prepares to read.

“I—” Judith clears her throat, licks her lips. “I think we should begin our Tehillim now. It is not the time for chatter.”

There is a stillness to the room, a beating of fans and a stifle of laughter, and the women stare at Judith. She has said something wrong.

“But of course!” Sara smiles at her again. “How right you are, Judith! Come, ladies, we must do our duty and send our soldiers off for battle with a prayer. Judith —” she puts a daintily gloved hand on her shoulder “— will you please lead us in prayer?”

The women stare at Judith. She has said something wrong

Judith nods and opens her Tehillim. But her shoulder burns, and the letters blur together before her. She forces the words out, a flat and rushed sound that scrapes the back of her throat, and the women repeat after her in solemn whispers.

At last, she is done. She closes the Tehillim and dares to look up at the women. They do not look back at her. They

look at each other, at the paintings on her walls, examine the embroidery of her sofa, and so the awful stillness returns to the room.

“Well.” Lucille stands first. “I must be off.” She meets Judith’s eyes for a moment, an angry flash of black night, then smiles at the rest of the women. “It has been so enjoyable seeing you all. May we meet again for simchos.”

Sara Gomez stands next. “Thank you, Judith.” Her smile is so white. “Please make our appreciation known to Mr. Levy. He has put aside his personal sentiments of war for the sake of our Jewish brethren, and we are all heartened by his devotion.” She looks at Judith, expecting a response, but Judith does not know what to say, so she merely nods.

The rest of the women leave quickly, only a few whispers among them. And Judith is left alone, watching from the window, and knowing that once again, she has done wrong.

Jacob

Precisely at the moment when Jacob Solomon realizes what his purpose in this life is, the baby wails. Rebecca hurries to the cradle, shushing and patting the bundle in her arms, but her eyes remain locked with Jacob’s.

“Where am I to go?” There is wobble in Rebecca’s voice, and Jacob looks away.

He runs his fingers over the wooden grain of the table. It is a soft wood, the veneer faded in spots, and he can still feel the ridges, the veins of life that once upheld a forest. He really ought to sand and polish it before he sets out.

soning, tell her that they are standing on the precipice of ruin and that he must do something, anything, to save them. But he must. “The Army offers a salary, more than Gideon could ever offer.”

“Gideon will not mind your leaving the shop? Surely he needs his most skilled apprentice.” Rebecca’s face is blank, innocent. It dawns on him, then, that she has not heard. She does not know that Gideon has left for Philadelphia, does not know that her husband has been without employment. And Jacob has not told her.

“There has been much talk of Independence and liberties, of how our nation ought to be governed, but if we do not fight for these freedoms, they will never come to be. The Continental soldiers from our kehillah have returned from the war, and they are better for it. And… there is also the matter of Gideon.” Jacob coughs, looks away. “Gideon has closed the shop and left for Philadelphia. He bade me farewell this Sunday evening. I have not had success in finding another occupation.” The smallness of his admission, of a man who cannot provide for his wife, crawls at his skin and so he raises his chin with a tight smile.

Rebecca swallows, looks away

She does not know that Gideon has left for Philadelphia, does not know that her husband has been without employment

“Jacob.” Rebecca looks at him still. “Where am I to go?” Now her voice is firm, thrust out of her throat with a bravado of courage.

“I’m sure Raphael will look after you.” He does not mean for his words to sound abrupt, and he sighs. “War is not easy, Rebecca.” He does not want to tell her the truth of his rea-

from Jacob to the baby in her arms. “Then you must go. I don’t know how I shall be able to bear it. But Gabriel and I will be brave.” Her smile is watery, her eyes are watery, and Jacob is suddenly very unsure of his convictions.

It had been so clear to him, after speaking with David and Moses at the beit knesses. He needed to find employment. And their uniforms had called to him, taunted him, telling

JEWELRY THAT SPEAKS

him of glory and honor that he had never known.

It is as if his whole life he has done the right thing, lived a small life in a small house, and then these men showed him that he could be more. That if he chose it, there was a world of courage and bravery for the taking. But now his wife and child are before him, and he does not know how he thought that Jacob Solomon could ever be more than a man struggling to put bread on the table.

“Rebecca, if you wish me to stay, I shall.” He looks at the baby in her arms. “Perhaps I can ask the chazan or the parnas for employment, just for the time being.” They will not offer employment, but they will give him charity. And he burns at the thought of it.

“No,” she says. “We will be alright, Jacob. I’m sure Raphael will agree to host us.” She sets Gabriel down in the cradle softly, drapes a cloth over him. “You should go.”

Jacob exhales. She has agreed. He will have to act quickly. Captain Lushington’s company sets out again in a fortnight, and there is so much he must do. He must speak with David and Moses, inquire as to what sort of supplies and provisions he ought to prepare. The vision of a soldier in navy cloth smiles at him, tips his hat. Jacob Solomon, indeed. With her back still turned to him, Rebecca says softly, “What of your parents? They are not young.”

Perhaps this will be his moment. He will look his parents in the eye and tell them with pride that their son will be a soldier

Jacob scoffs. “I daresay they will not worry much for me. In their eyes, my leaving may be the first good thing I have ever done in my life.”

Rebecca clucks her tongue, but doesn’t respond, and he knows he is right. The Solomon sons have each carved a role for themselves. Gideon the leader, Ezra the rich one and Benjamin the wise one. Jacob is the small one. It has never been spoken, but it is a truth that Jacob has known since the cradle. His brothers took their first steps before their first birthday, had memorized the Krias Shema before their second, and could recite their letters before their third. Jacob did not walk until he had completed his second year of life, his first grievous sin in the Solomon home. He has never been able to earn his parents’ good grace since then.

“I will invite my parents for a Shabbos meal this week. It has been a while since we had them last.” Jacob pulls his lips into a thin line, swallows hard on the quiver in his throat. Perhaps this will be his moment. He will look his parents in the eye and tell them with pride that their son will be a soldier in the Continental Army.

He can see it now. They will be Gideon the leader, Ezra the rich, Benjamin the wise, and Jacob the brave.

TO BE CONTINUED...

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There’s a charged and refreshing energy in the air. This Yom Tov season, all the shopping and cooking prep is accompanied by whispered tefillos for a sweet new year.

Enjoy our rich and varied Yom Tov dishes as we unveil our Tishrei menu. As always, we strive to combine elegance with ease, tradition with fresh twists. Happy cooking, and may all of our tefillos be answered L’tovah.

SESAME DIP THIS WEEK!

All Things Apples

DECONSTRUCTED APPLE CRANBERRY CRUMBLE

APPLE PIE

APPLE CUSTARD MUFFINS

Marvelous Meats

COFFEE CLUB ROAST

RASPBERRY GLAZED BEEF

CARAMEL BALSAMIC FLANKEN ROAST ISSUE

Honoring the Ushpizin

CRANBERRY MOUSSE CUPS

COFFEE CHOCOLATE FUDGE PIE

SWISS MERINGUE WREATHS WITH PLUM COMPOTE

OLIVE TAPENADE

ONION ‘N HERB DIP

ASIAN BROCCOLI SLAW

LIBBY GOLDBERGER

Tishrei is fast approaching, and with it the cooling vibes of fall. This comes along with the desire to warm our kitchens with the cozy aromas of baking apples.

APPLE Pie

A slice of warm apple pie is the perfect finish to any meal.

DOUGH

2 cups Wondermills flour

1½ sticks margarine

¼ cup sugar

⅓ cup ice-cold water

FILLING

7–8 golden delicious apples, sliced thinly

½ cup sugar

6 T. apricot jam

½ tsp. cinnamon

1 T. Wondermills flour

1 T. cornstarch

2 T. water

DIRECTIONS

1. Preheat oven to 350°.

2. Mix dough ingredients together using the dough hook. Add another 1 or 2 tablespoons of flour if needed. Place the dough in the fridge for a few hours or overnight.

3. To prepare the filling, combine the sugar, apricot jam, cinnamon and flour in a bowl until combined.

4. In a small cup, combine the cornstarch and water until there are no lumps, and add to the apricot mixture.

5. Add the apples, and toss until all the apples are coated.

6. Reserve a bit of dough for the lattice on top. Roll out the remaining dough into a 9” circle between 2 parchment papers. Place the dough into a 9” pie dish. Spoon the apple mixture on top of the dough.

7. Roll out the remaining dough into a square. Cut out long strips of dough, measuring approximately ¾-inch in the width, and create a criss-cross lattice on top.

8. Brush the top with egg wash, and sprinkle with sugar.

9. Bake at 350° for an hour, until the dough turns golden.

APPLE CUSTARD Muffins

A luscious and comforting dessert that’s just perfect for Yom Tov. Yields approximately 16 muffins.

INGREDIENTS

2 sticks margarine

1 egg

1 tsp. baking powder

1 vanilla sugar

1 cup sugar

3 cups Wondermills flour

3 Cortland apples, peeled and cubed

Dash of cinnamon

12 oz. custard

Confectioners’ sugar, optional

STREUSEL CRUMB TOPPING

⅔ cup flour

⅓ cup brown sugar

½ stick margarine, melted

DIRECTIONS

1. Knead the first six ingredients into a fine dough, using the dough hook.

2. Oil-spray three 6-cup muffin pans.

3. Press the dough onto the bottoms and sides of the muffin pans.

4. Mix the cubed apples with cinnamon. Spoon the apple filling evenly into each muffin cavity.

5. Top each muffin with 1 tablespoon of custard. Add 1 spoonful of dough, and spread it over the muffin.

6. Combine the streusel crumbs ingredients. Sprinkle on top of the muffin.

7. Bake at 350° for 25 to 30 minutes, until light brown.

8. Dust with confectioners’ sugar, if desired.

Deconstructed

APPLE CRANBERRY Crumble

All the warm and cozy fall vibes are in this simple yet flavorful dessert.

APPLE LAYER

6 Cortland apples

1 cup fresh or frozen cranberries

1 T. Wondermills flour

¼ cup sugar

1 tsp. lemon juice

CRUMBLE

1 stick margarine, cut into chunks

¾ cup flour

½ cup brown sugar

¼ cup granola or oats Caramel syrup, for garnish

DIRECTIONS

1. Preheat the oven to 350°.

2. Peel the apples, and cut them into small cubes. Place in a 9x13” baking pan along with the cranberries.

3. Mix in the rest of the apple layer ingredients.

4. Cover and bake for 1½ hours, tossing every ½ hour, until the apples are soft.

5. Combine all crumble ingredients, and place on a lined cookie sheet.

6. Bake uncovered for 10 minutes, then stir the mixture and continue baking for 15 to 20 minutes, checking intermittently for burning. Mix while hot to break the mixture into a crumble.

7. To assemble, place 2 tablespoons of warm apple mixture onto a plate, sprinkle with crumble, and drizzle with caramel syrup. Alternatively, place a little of the crumble into a glass cup, add the apple mixture, drizzle with caramel syrup, and add more crumbs on top.

Note: If you plan to prepare this dish in advance, freeze the components separately, and rewarm the apples before assembling.

Apple Crumb Cake

DIRECTIONS:

1. Grease or line an 8" round springform pan with Lieber’s parchment paper. Set aside.

2. Preheat oven to 375º F.

CAKE INGREDIENTS:

¾ cup flour

¼ cup sugar

1 tsp baking powder

¾ tsp Lieber’s cinnamon

⅛ tsp baking soda

⅛ tsp salt

¼ cup + 2 Tbs of non-dairy milk

¾ tsp Lieber’s vanilla extract

¼ cup + 2 tsp oil

1 large egg

1 can Lieber’s apple pie filling

CRUMB INGREDIENTS:

1/3 cup light brown sugar

1/3 cup sugar

1 tsp Lieber’s cinnamon

½ tsp salt

½ cup coconut oil melted & cooled

1 ½ cups flour

Caramel sauce for serving (Optional)

3. For the topping: In a medium bowl, whisk together both sugars, cinnamon, salt and flour. Add melted coconut oil and mix with a fork until it forms crumbs. Set aside.

4. In a medium mixing bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda and salt. In a large measuring cup, mix together milk, vanilla, oil and egg. Whisk until smooth.

5. Add the wet ingredients to the dry ingredients and stir with a wooden spoon. Do not over mix.

6. Pour the cake batter into the prepared pan.

7. Pour the apple pie filling over the cake batter. Sprinkle crumb topping over the apples covering completely.

8. Bake the cake for 30 - 35 minutes or until the topping is golden brown.

9. Let cool completely in the pan.

Everything

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RECIPE BY SARA GOLDSTEIN

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I remember when setting up for a vort involved the strategic placement of shoe boxes under tablecloths so you could display your neighbor’s peanut chew platter with “height.” Alongside the peanut chews were an assortment of homemade cookies — usually “doggie bones,” crinkle cookies and almond crescents — sent with love from friends and family. Mazel tov!

Those homegrown affairs have gone the way of corded phones and station wagons. Today’s simchos are on a completely different scale. Homemade cookies have morphed into handmade miniatures, venues have moved from home to hall, and the bevy of kallah’s friends who used to set up the event has been replaced by a party planner, whose job it is to pull together all those elegant details.

Mirel Weber, simcha planner extraordinaire, graciously gave me some of her time in a rare, quiet moment between events, along with a backstage glimpse into the work that goes on behind the scenes of a perfectly planned simcha

Small Beginnings

“I never planned to go into the party planning business at all,” says Mirel. “I actually ran a business selling sheitel hats for about 20 years, but it became complicated to run a business out of my home while raising my children. I thought party planning would be perfect for me instead, and at first I accepted mostly Shabbos simchos.”

She didn’t dream that her little side hustle would turn her into a go-to planner for beautifully orchestrated simchos, from simple sheva brachos parties to lavish hachnasas Sefer Torah celebrations.

came at the request of a friend. Since she didn’t yet have any systems in place, Mirel did all the work herself.

“I just did something I was always good at, without really knowing why I was good at it,” Mirel says. “I always had a flair for making things look beautiful.”

From there, the business grew organically, one step at a time.

“I actually set up my own vort when I was a kallah,” Mirel recalls. “We thought it was the most stunning thing ever! We used a black tablecloth, a white runner and red roses, and for special effect, drums to showcase the miniatures.”

Her first “professional” job

“There was no such thing then as getting fruit platters from this place, cake platters from that place. I did everything myself. I cut up all the fruit and arranged it all on my own. I thought the hostess would be disappointed, but they thought it was gorgeous! After that, things just picked up on their own.”

“I just did something I was always good at, without really knowing why I was good at it,” Mirel says. “I always had a flair for making things look beautiful”

What’s In, What’s Out

I ask Mirel what’s changed over the years.

“Everything,” she replies candidly. Today’s standards have risen exponentially, and what only a wealthy family would have had for their simcha in years past is now standard even for a family on a tight budget. Simchos have become bigger, louder and way more extravagant, and even some outlandish additions have started creeping in.

Mirel recalls some of her more unusual events. “A few years ago, a doctor from the Five Towns called me to plan her son’s bar mitzvah. She davka wanted to make it in Ohr Samayach in Monsey rather than in a fancy hotel, so that her son’s bar mitzvah would be in a ‘makom kadosh.’ Since her son loved soccer, the bar mitzvah’s theme was everything soccer! Guests each got a little duffle bag containing a blanket with the bar mitzvah boy’s name on it, as well as a Shabbos lamp shaped like a soccer ball and yarmulkas with soccer balls on them. There were soccer ball–shaped cookies and a hammock filled with soccer balls to round out the decor.”

Another more interesting simcha she planned was centered around the bar mitzvah boy’s love of fish.

“Throughout the hall there were enormous fish tanks placed in strategic spots, and the centerpieces on the tables featured huge vases filled with goldfish swimming around. Each guest was served a whole mini trout, and for dessert,

guests were served a plate that had a tiny fish tank with a live fish on it, alongside a tasty ice pop.”

Elements of Style

At this point in Mirel’s career, her operation is a smooth and well oiled machine, with multiple simchos seamlessly coordinated at the same time. She makes sure to enlist plenty of help so she never finds herself shorthanded. Her services are in constant demand, as her reputation as the go-to planner for every budget precedes her. So what does she think are the most important elements of a beautiful Yiddishe simcha?

“It isn’t necessary to shell out tons of money,” she says. “With a little thought and effort, you can pull off a beautiful simcha on any budget. I would say to start with your flowers, and take key elements and colors from there. If it’s a vort, it’s important to make sure the kallah’s dress coordinates well with the flowers. I prefer working with soft colors rather than strong, garish colors, as it makes the venue look more refined.

“It’s also important to formulate a budget where you focus on what’s most important to you. For example, many of my chasiddish clients will spend a lot of money on extra food, but will skimp on the flowers. Decide what’s most important to you to make your simcha extra special.”

Guests were served a plate that had a tiny fish tank with a live fish on it, alongside a tasty ice pop

Trends move fast, especially in today’s media-driven world. What seems to be de rigueur one month is completely passé by the next, and keeping up can sometimes seem like a full-time job. How does Mirel stay on top of current trends?

“I don’t,” is her blunt reply. “I don’t have WhatsApp, I don’t use social media and I don’t use technology to drive my business. I generally have a good feel for what’s looking good at the moment, and I don’t let myself be dictated to by whatever is trending right now.”

People often come to Mirel with pictures of gorgeous tablescapes and ask her to recreate them — within budget, of course.

“But photos are very often inaccurate,” she says. “What you’re seeing could be a multimillion-dollar affair, or it could be a Photoshopped image that looks way more glamorous than it really was. This creates false

standards, and it fools people into believing that everyone can pull off a simcha just like the Cohens did. It creates unnecessary jealousy and artificially drives up standards.”

Is there any area where presentation does matter?

“There’s a certain hall that has a reputation for having the best food,” Mirel says in way of an answer. “I asked the caterer what his secret was, and he told me it was the plating. When food looks good, it also tastes good. It’s important to present food nicely. Even a plate of gefilte fish can be made to look attractive with a few simple garnishes. On the other hand, people can sometimes spend a fortune on expensive meats, but when it isn’t presented elegantly, then you could have done just as well serving a cheaper alternative.”

When Things Go Wrong

Catch Mirel on any day of the week, and she’ll likely be running from site to site as she plans a few simchos at once. This past Shabbos alone she coordinated simchos in four different locations. Doing so many things at the

“But photos are very often inaccurate,” Mirel says. “What you’re seeing could be a multimillion-dollar affair, or it could be a Photoshopped image that looks way more glamorous than it really was”

same time requires an extra level of organization, as well as the ability to handle situations when things go off script, which they inevitably do.

“One particular Shabbos simcha had so many disasters that, looking back, you just have to laugh,” Mirel says. “I had hired a waitress I thought I could trust, and after setting up the site before Shabbos, I left it in waitress Lisa’s hands. On Shabbos morning, I was greeted by the baal simcha, who was very irate. ‘What’s wrong?’ I asked. ‘What’s wrong?’ she said. ‘More like what went right! Do you know we had the police here Friday night?’

“I soon found out that Lisa, who was the only one of the waitstaff who knew how a Shabbos meal was supposed to be served, left right after I did on Friday afternoon. The waiters had zero experience serving a Shabbos meal, and the meal was an unceasing string of errors. On Friday night, for the dips course, they neatly arranged a sectional dish containing chopped liver, tuna salad, and tomato dip. When the baalei simcha came into the kitchen to see what was going on, Lisa showed up. Afraid of what might happen when the hosts would realize she had neglected her job, she called the police and claimed that the baalei simcha were harassing and abusing her. Thankfully, after much explanation, the police didn’t take her seriously, but it was quite an unpleasant turn of events. On Shabbos morning, I quickly ran to another hall close by and begged the caterer to lend me some of his waiters, which he kindly did.”

To cap matters off, Lisa showed up at Mirel’s door after Shabbos, crying that she’d

been abused and harassed over Shabbos, and demanded payment. Mirel calmly showed her footage of the event, where it clearly showed that she had not been present for most of the seudah, and that was that. Obviously, that was the last time Mirel hired Lisa to run an event.

Another near disaster was a date mixup of a bar mitzvah that took place at the beginning of Mirel’s party planning career. She was enjoying a lazy family Sunday, thinking that all she had to do that day was fire up the grill, when she got a phone call.

“It was a client asking when the tablecloths were coming. I had no idea what they were talking about! Then I realized that there had somehow been a misunderstanding about the date, and that I was supposed to set up for a bar mitzvah that very night. And it was July Fourth weekend as well, which meant that many of my vendors were away.”

With the aplomb that she has become famous for, Mirel slipped into high gear.

“I tried every gemach I knew of until I found tablecloths, because the tablecloth vendor I use was in Vermont. My husband ran to get fruit at the supermarket, and I enlisted all of my friends to help me cut them up. I couldn’t get hold of my regular florist and found a local yokel who sent the most awful flowers you have ever seen.

On Shabbos morning, I quickly ran to another hall close by and begged the caterer to lend me some of his waiters

Then, when I reached out to my regular baker, she told me she was in New Hampshire. However, in an incredible act of chesed, she gave me the combination to her door and told me to take whatever I needed from her freezer, and that we would make the cheshbon later. With some syrup and store-bought juices we created three different colored drinks, and voila! We had a beautiful bar mitzvah!”

The Importance of Unimportant Things

After so many years of experiencing Yiddishe simchos, what is the most important thing a baal simcha should know?

Mirel answers unhesitatingly. “To relax and enjoy every moment of their simcha. A simcha passes so quickly; it’s just one night. You won’t remember if every tiny detail matched your vision. You’ll only remember the joy of the simcha and the nachas you had. Don’t get agitated over the small stuff.

“At one very upscale simcha, the hostess was very spe-

cific about the mechitzos, which she wanted black and trimmed in silver. However, when they arrived, they were silver and trimmed in black. I had to do something about it, because people, especially women, don’t like standing near a mechitzah that is in effect a mirror. Because of time constraints, I was only able to exchange it for an all-black mechitzah, a far cry from the hostess’s original vision, but I told her that this was the best I could do, and that it wasn’t worth getting agitated over. At the end of the simcha she thanked me and told me that not getting worked up over small details was just what she needed to hear in order to enjoy her simcha.”

Mirel sometimes wishes for a return to the older, simpler ways of making simchos. “Many simchos today have become very impersonal. In the past, friends and family would send something to every simcha so that they could personally share in your joy. Today, everything gets done with a phone call to the caterer or party planner, and very often, the effort of the person who sent something is not really apparent — nor appreciated enough.”

One positive change Mirel has noticed is that people have become more realistic about their budgets. “People today have a clearer idea of what they want, and how much they can realistically do with the budget that they have. I used to get more calls asking, ‘Can you do a vachnacht for xyz dollars,’ quoting a ridiculously low amount that wouldn’t even cover the food they wanted. Today, people know that if they want to have an upscale simcha, then they need to have realistic expectations about how much it’s going to cost.”

A simcha passes so quickly; it’s just one night. You won’t remember if every tiny detail matched your vision. You’ll only remember the joy of the simcha and the nachas you had

Ultimately, a Yiddishe simcha is not only about the flowers, the tablecloths or even the food. A simcha celebrates another family forging another link in the chain of Klal Yisroel. For that, the budget is irrelevant; the centerpiece is the joy and nachas for the family and Hashem.

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Years ago, I was shopping around for a nice set of Shabbos cutlery.

On a visit to Brooklyn, I popped into a houseware store and asked the owner if they carried a set with fish knives and fish forks. She looked up at me and said, “You’re British, aren’t you? Here in America, we don’t use these things.”

Eventually, I bought a full set from an English brand, and now each setting at my Shabbos table includes two knives, two forks and two spoons. Guests rarely know what to make of the fish knife — but thankfully, my children do.

It’s not just the fish knife that earns puzzled looks. The soup spoon, too, often needs a little explanation as it’s more rounded than the American spoon. You’re supposed to sip delicately from its side instead of shoving the front into your mouth.

SIVI SEKULA

Refined table etiquette is often thought of as a European practice, rooted in centuries of aristocracy. Yet the wealthy families of America’s Gilded Age held themselves to equally high standards. And even in today’s casual world, where fast food dominates, the traditions of proper dining still whisper reminders of a more elegant past.

SETTING THE SCENE

Imagine stepping into the dining hall of a royal palace or a great estate. Before a word is spoken, the table itself sets the tone. Silver polished until it gleams, crystal goblets catching the light, porcelain plates trimmed in gold — more than a meal, every detail announces that this is a house of order and refinement.

In Britain, monarchs commissioned entire sets of china for state occasions, each adorned with national emblems. In America, the White House maintains its own official state china service, with each president inaugurating a new design. To sit at such a table is to dine on history itself.

When forks and spoons first arrived in British noble households, they were more than tools; they were statements. Where once people ate with knives and hands, now came utensils designed for grace. By the 18th and 19th centuries, the table was crowded with specialized cutlery: fish forks, cake forks, fruit knives, dessert spoons. Setting the cutlery properly had a simple but elegant rule: Work your way from the outside in, as each course arrives. For example, fish forks are placed outside the dinner forks, as the fish course is served first.

Dining in such a setting was never just about filling one’s stomach. It was about participating in a world of ritual and grace, where even the smallest gesture mattered.

Across the Atlantic, America’s Gilded Age elite — the

Vanderbilts, Astors and Carnegies — cultivated similar standards of grandeur. Their mansions, modeled after European palaces, boasted dining rooms that seated dozens and grand ballrooms that hosted magnificent banquets. For these families, table etiquette was as much about social position as it was about food.

MEAL RITUALS

As much as modern-day society dinners may look like those of the past, the lives of the aristocrats of previous centuries revolved around meal time.

Attire was a key part of the ritual. In grand households,

family members and guests were expected to change their clothing multiple times a day. Morning attire was suitable for casual business, afternoon dress was required for visits, and dinner demanded full evening wear. For men, this meant a formal dress coat, while the women wore gowns and their finest jewelry. At state occasions or society banquets, the tiaras would be on full display. The formality of dress reinforced the idea that meals were not only about food but about honoring the occasion.

Breakfast was usually served buffet-style in the breakfast room, with family members coming in for the morning meal whenever they were ready for the day (though they were expected to be up at a decent hour).

Luncheon was served after midday. This meal was a

light affair that included cold meats, salads and pastries. There’s a reason the term “luncheon” is associated with ladies rather than with gentlemen. At this time of day, the men were generally out on business and ate the afternoon meal at the local pub or gentlemen’s club. Luncheon became a time for the women to socialize with their friends at home.

TEA TIME

Then came tea time. The iconic British tea time ritual was introduced in the 17th century, when tea was still an expensive luxury, available only to the wealthy. It was served in fine porcelain cups, often imported from China, and became associated with sophistication.

By the early 19th century, the Duchess of Bedford (a lady-in-waiting to Queen Victoria) popularized afternoon tea, which was served at around four o’clock. She found the gap between luncheon and late dinner too long and began taking tea with small cakes and sandwiches in her private rooms. This habit spread rapidly among the aristocracy.

Afternoon tea is still served today, but mostly in luxury hotels like The Ritz in London where curious commoners can pay to experience this small slice of aristocratic life. Afternoon tea consists of light finger foods, like perfectly-cut cucumber sandwiches, scones with clotted cream and jam, and array of tiny cakes and pastries, all presented on a three-tiered platter alongside a tea tray.

Afternoon tea should not be confused with high tea, which is completely different. Despite the name, high tea was traditionally a working-class evening meal with

heartier dishes (meats, bread and potatoes), eaten at a high table. Aristocrats never used the term “high tea”; they considered it common.

Tea time, of course, came with its own set of etiquette and rules. The hostess poured tea for her guests, reinforcing the ritual of hospitality. Warm milk was poured first, then the tea from the tea pot, and then sugar. (The British way of making tea with just the right amount of milk being poured first, is championed as highly superior to any other way, and displays one’s tea-making skills.) Cups were held delicately by the handle — never with fingers looped through it — and spoons rested neatly on the saucer after stirring; they were never left in the cup. Food was eaten in small bites: sandwiches first, then scones, then cakes.

THE MANY RULES OF DINNER

Dinner was the main meal of the day. While the working class ate supper in the earlier hours of the evening, the noble households ate later, at around 8 p.m.

Children, no matter how noble their birth, were rarely allowed to join the adults at formal meals. The dining room was reserved for those who had mastered proper conduct. Until then, children ate separately with their governesses or in nursery rooms. Only when they could handle themselves with poise — sitting upright, using utensils correctly, and participating in conversation with grace and respect — were they welcomed at the family table.

Dinner was announced by the dinner gong. Family members, all dressed in their

fine evening wear, would gather in a parlor for some pre-dinner drinks and casual conversation. Then the butler would announce, “Dinner is served,” and they would make their way to the formal dining room.

The procession into the dining room (or ballroom, if it was a more celebratory affair) was arranged according to rank or age. When the family dined alone, everyone entered according to their age. When guests were present, everyone entered in pairs according to their rank, or title. In Britain, dukes and marquesses are superior to earls and barons, and so they would lead the procession. Over in America, where aristocratic titles didn’t exist, rank meant social precedence, which was calculated according to one’s net worth.

Conversation itself was carefully regulated. Guests were seated according to rank and arranged so that conversation would flow evenly around the table. Speaking across the table was discouraged, as was dominating the conversation. The head of the household would begin conversing with the person seated to his right, and the rest of the guests would follow suit by conversing with one of their neighbors at the table. At a certain point, everyone would switch and talk to the person on their other side. The art of table talk was about balance: listening as well as speaking, and wit tempered with restraint.

Posture mattered. Elbows were kept off the table, chewing was discreet, and slowness was preferred to haste. Eating was not to be rushed; it was to be conducted with calm dignity, reflecting self-control and consideration for others.

SILENT SIGNALS

For centuries, the royal courts of Europe set the standard for dining etiquette. In earlier times, meals were served in the style known as service à la Française, in which dozens of dishes were placed on the table at once, and diners helped themselves. While grand in appearance, this

JACKIE KENNEDY’S TRANSFORMATION OF THE WHITE HOUSE

When Jacqueline Kennedy arrived at the White House in 1961, she quickly realized that the state dining tradition had grown tired and lacked historical depth. Determined to restore both beauty and dignity, she placed great emphasis on the State Dining Room and on the role of the table itself in conveying status.

One of her first steps was to restore the room’s furnishings to their original character. She oversaw the re-gilding of fixtures, the return of historic centerpieces, and the careful arrangement of chairs and tables that reflected the home’s early style. She paid particular attention to the china and place settings. Each piece was chosen to harmonize with the season and the formality of the event.

Mrs. Kennedy also modernized the way state dinners were experienced. Instead of the stiff U-shaped tables of the past, she introduced round tables, which encouraged personal conversation and gave guests a more welcoming experience. The settings were sophisticated but never ostentatious, with no detail left unattended — from the arrangement of cutlery to the precise folding of napkins.

During previous administrations, White House dinners were very long and overly formal, with six or more courses served. Mrs. Kennedy had the menus simplified into a graceful four-course structure, striking a balance between elegance and restraint. Each dish was chosen with thought for the season and the guests, ensuring that hospitality was expressed not through extravagance, but through elegance.

To safeguard this tradition, Mrs. Kennedy established the White House Historical Association, ensuring that the home’s treasures, including its china collections, would be preserved and studied. Thanks to her vision, the White House regained its reputation as a place where state dining was not only about serving food, but about expressing the dignity of the nation through order, beauty and hospitality.

system was chaotic and wasteful. By the 19th century, a more elegant method, service à la Russe, took its place. Here, each course was brought in separately in a carefully timed procession, allowing for a calmer, more dignified meal.

This change required the expansion of cutlery and glassware, since each course demanded its own tools. It also allowed for greater artistry in presentation. The royal table became a display of precision and order, with every plate, goblet and utensil placed in exact alignment.

The waitstaff were trained to move with precision and discretion, and were not permitted to speak unless spoken to. Plates were served from the left, wine poured from the

right. No servant would dare interrupt a guest’s conversation. A plate that was finished was removed as though by invisible hands, so that the rhythm of the meal could continue seamlessly. The skill of the household staff was a point of pride for aristocratic families and reflected their ability to maintain a home where order and dignity reigned. Even communication at the table was refined into a code. The way a diner placed his cutlery signaled whether he had finished his course or merely paused. A napkin left on the chair indicated that one intended to return; a napkin folded neatly on the plate signaled that the meal was concluded. Words were unnecessary; manners spoke more eloquently than voices.

In every era, from royal courts to Gilded Age mansions to the White House, the table has been more than a place for eating. It has served as a stage for culture and tradition where silver and china, cutlery and conversation, all come together to reflect the values of the household. While fashions in dining may evolve, the act of dining itself reflects our character just as much as the menu.

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Dining Dainty

HUNGARIAN BLOOD FLOWS THROUGH ME.

As she was nearing the age of 90, my beloved grandmother didn’t remember much. She didn’t recognize me and would politely ask whom she had the honor of meeting when I would visit, even though I secretly believed I was her favorite (probably just like every one of her other granddaughters believed). But she didn’t forget what was important to her, not even in her last months, when she vehemently corrected anyone who would say that Sighet, from where she hailed, had been under Romanian proper. “It was in Hungary,” she would say with conviction, and you dared not challenge her.*

SHEVY HOLLANDER

That’s the kind of Hungarian blood that flows through me. Loyal, blue and inclined to proper etiquette.

I’ll never forget an important lesson I learned from my grandmother. I was eleven years old when we had the delight of hosting her for Shabbos. I was proudly setting the table, waiting for the approval I was sure to get for my perfectly aligned cutlery, prettily folded napkins and willingness to help.

But instead, I got a barely concealed exclamation of dismay. “No!” she gasped as she looked at the table. “The forks need to be on the left. Never on the right.”

It was a lesson I never forgot, and it’s one I’m here to share.

Setting the Table

Tablecloth Length

A formal meal should have a drop of at least ten inches, while a casual table should have a drop of six to eight inches. If you choose to go floor length, you would need to measure your table height.

Tempted to skip the tablecloth? Don’t. A table upon which you eat should be “nicely covered” and clean, according to the Kitzur Shulchan Aruch

Elbow room

The recommended space one should allow for each person at the table is 24 inches, though in tighter spaces, 21 inches can work. Ideally, allow six inches between chairs, or a minimum of two inches if space is tight.

Using either a placemat or charger to define each place setting is always a good idea.

Individual Settings

Table-setting formality ranges from an informal setting for a one-course meal to a multi-course formal dinner with a variety of specialized cutlery: soup spoon, entree spoon, tea spoon, dessert spoon; salad fork, fish fork, entree fork; butter knife, fish knife and entree knife (and then some!).

Here we’ll stick with the table setting that we generally see at family Shabbos meals and formal Jewish events and simchos

Guests at the Meal

Place the napkin on your lap for the duration of the meal. If you need to step away from the table, you can place it loosely on your chair. After the meal, place the napkin to the left of your plate.

During mealtime, keep elbows off the table and your hands visible. Your phone should not be placed on the table or held in your hand. It should be silenced and tucked away.

When eating an entrée or appetizer that requires a fork and knife, hold the fork in your non-dominant hand and the knife in your dominant hand. The American way is to cut food with the knife, then switch the fork to your dominant hand to eat, but many prefer the continental method, where you keep the fork in your non-dominant hand to eat after cutting. You can use either method, as long as you stay consistent (because surely, someone is tracking you!).

Utensils are placed in order of use from outside in for formal table settings, although the knife does get used before the dessert spoon.

PLATES

Centrally placed.

FORKS

To the left of the plate. Dinner fork near the plate, salad/appetizer fork to the far left.

KNIVES

To the right of the plate, blade facing the plate.

SPOONS

To the right of the knife.

GLASSES

Use either a water glass, or a water glass plus a wine glass for a meal that includes wine, placed above the knife and spoon.

NAPKIN

Placed either on the plate, to the left of the forks, or under the forks.

Unsure of how to set your table? Just use the word FORKS to guide you.

Start at the left, as if spelling the word. Place the Forks, followed by the O — which looks just like a plate. At the Right, place the Knife and then the Spoons.

Say It With Cutlery

Tired of having your plate confiscated before you could finish? Utensils can be used to communicate your status with those clearing the table.

I’M JUST PAUSING; DON’T TAKE IT.

I’M READY FOR THE NEXT DISH.

I’M DONE!

HMM, THE FOOD WAS EXCELLENT.

Mind These Halachos

Proper dining etiquette and hilchos derech eretz intersect in so many areas. The Kitzur Shulchan Aruch (42) details halachos pertinent to mealtime.

DON’T OVERFILL YOUR PLATE OR EAT IN A RAVENOUS WAY.

Don’t eat or drink while standing.

DON’T HOLD THE FOOD IN YOUR HAND AND BREAK OFF PIECES WITH YOUR OTHER HAND.

When drinking, don’t consume an entire cupful in one gulp; it is proper to finish in two swallows unless it’s a bigger cup, in which case more sips are okay. (It is permitted to finish an entire cup in the case of a mitzvah, such as at Kiddush (Pischei Teshuvah on Shulchan Aruch).

Once you have taken a bite of bread, don’t place the remainder on the table, a serving dish or offer it to someone else. The same goes for other foods, as well as used drinking glasses. Don’t drink from someone else’s cup or offer someone a cup from which you drank.

Bread can be used as a substitute spoon, but you must be careful to eat some of the bread with each mouthful, and also eat what is left from the bread and not leave it on the table.

DON’T STARE AT SOMEONE WHO IS EATING OR DRINKING, OR AT THEIR PORTION.

IT IS FORBIDDEN TO THROW BREAD.

Don’t drink water in front of others; instead, turn your face away. (This does not have to be done for other beverages.)

The Ben Ish Chai writes that one should be careful to eat slowly. One should be mindful to chew thoroughly and swallow before putting more food into one’s mouth.

IT’S IMPROPER

TO

LICK ONE’S FINGERS DURING A MEAL (KETZOS HASHULCHAN

).

Buffet Protocol

Here are some tips for handling buffet traffic with finesse.

Make sure to use the designated utensils and avoid cross-contamination between dishes.

Leave the last serving for another person when the food item is running low. Hopefully, there will be a refill so you can have your taste too.

Be mindful of spills or dropped food. Clean them up, or summon someone to help you with it.

The food may look tempting, but don’t be a line muncher. Wait until you’re seated to enjoy your selections.

Your child is surely super capable, mature and clean, but don’t let them serve themselves at a buffet.

Carry drinks separately from the food, especially if they are placed in different areas.

Hold the utensils and napkins under your plate so one hand is free for serving.

No returns! Once something is on your plate, it’s there to stay.

Want seconds? Thirds? Wonderful, but bring a clean plate to the buffet each time.

Not at This Table!

Not at This Table!

Stacking or scraping dirty plates is a no-no. They should be taken away from the table and dealt with in the serving area.

Stacking or scraping dirty plates is a no-no. They should be taken away from the table and dealt with in the serving area.

*During the 19th and early 20th centuries, Sighet was the capital of the Maramaros region in Hungary. Following World War I, northern Transylvania was returned to Romania, and with it, Sighet. During World War II, the town was again part of Hungary between 1940 and 1944. Today, it is in Romania proper.

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Find words on the board containing four letters or more. Letters of a word must be connected in a chain (each letter should be adjacent to the next either vertically, horizontally or diagonally), and each letter can only be used once in a given word. The following are not allowed in Boggle: Adding “s” to a word • Proper nouns • Abbreviations • Contractions • Acronyms

POINTS

4-letter words: 2 points | 5-letter words: 3 points | 6-letter words: 5 points | 7-letter words: 7 points | 8-letter words: 9 points | 9+ letters: 12 points

HINT

Each Boggle board hides a word of nine letters or more!

A S S E N F O C A E E G B D V P L O I T R H U E A

Full mailing address:

Full name of winner: _________________________________________________________

Amount of points:

Full names of competing players:

List some words only the winner found:

set

Nuchem Klar, 9, Viznitz

Yehuda Meir Cherns,

9, RJJ

Libby

Weiss, 4, Satmar

Rikki

Haberfeld, 7, Vien

1705 49th Street

Boys and Girls Accepted

Door to Door Transportation Available

Morah Z. Weinberger

Outdoor

Individualized

Age-Appropriate

Snack

718.687

2467

Classifieds

FOR SALE

NEOCATE/BABY FORMULA

Neocate $46.99 per can. Kendamil Similac L’Mehadrin in stock!! We buy off any formula for a good price and trade as well. Call for other types of formulas. New! Option of shipping case of 6 Kendamil directly to you from England. Formula Trade 347.369.4886

DOONA STROLLER

Doona Stroller, multiple colors available! cll/txt 1-201614-4045

BEBE ORGANIC SET

Looking to sell a natural color bebe organic set, size 3 mths, with matching bonnet and blanket, beautiful for vachnacht. Please call 347 382 0905

CANON CAMERAS 2ND HAND

Snap Source 87 Penn St suite 111 Sunday 1:30-2:30, Tue 8:30-9:30. 347-871-2330

Shipping $10. Beautiful G16 in stock

REAL ESTATE

MIAMI BEACH

Newly renovated beautiful ocean view 1 bedroom apt. for rent. 347.760.0570

NORTH MIAMI FL RENTAL

Beautiful 3 bedroom 3 bath villa with private heated pool and spa available in North Miami, Price per night $289. (We help book flights) Pictures available. Call/Text 845-327-7153

LAKEHOUSE VILLA

Luxurious 3 bedroom lake house villa in Case Grande Arizona. Private pool fully stocked kosher kitchen. 520.251.4459

WEST PALM BEACH APT. FOR SALE

Century Village-Golf Edge, 1 ½ bedroom apt. 2 baths, Brand new appliances, Ready to move in now. Price $200K or best offer. Call: 845.325.0500

FURNISHED APT FOR RENT

19 53 brand new spacious 1 BR bsmt, light, high ceilings G/E included. $1700 Chosson / Kallah. call/text 7189542978

FOR SALE MONSEY

Large 5 bedroom, 3 bath bi-level on 1/2 acre. Updates: roof, skylights, attic fan (2021). Driveway repaved (2023), New furnace, HVAC and deck. Sauna (lower level). Priced to sell at $1,280,000!! Deera Homes, Sarah Schwab, Broker 914-261-6432. Won’t Last!!

LINDEN LUXE

New Pristine Cathedral Ceiling House. 6 bedrooms. 3 bathrooms, jacuzzi. Sleeps 20+. Stocked Playroom. Swing Set. Trampoline, gameroom. All Amenities. 5 min to shul. pool rental avail nearby. 3 blocks to grocery/ pizza store. Avail for Shabbos/ Weekday. call/text 718989-1406.

HOUSE FOR SALE

Two-family house for sale at 312 Foster Ave, offering a great opportunity for anyone looking for a home in a convenient location. please call 347-570-5484.

WEST PALM BEACH FLORIDA

For the best Real Estate deals call Mrs. Debby Schwartz 203.667.2785

MIAMI BEACH FLORIDA

Carriage Club North, beautiful 2 bedroom, 2 bath, ground floor, for rent. Call: 347.499.0031

BEAUTIFUL SUKKOT

RENTAL NEAR KIRYAS JOEL

Celebrate Sukkot in a spacious, fully furnished 4-bedroom home. *Linens and towels provided. *Private, expansive grounds. *Convenient walking distance to shul. *Perfect for families celebrating the Yom Tov. * Big Sukkah included. Call or Text: 845-600-4054

NORTH MIAMI

VACATION RENTAL

Beautiful, modern 4 Bdrm 3 Bthrm house for rent. Private Heated pool with spa. Pergola and covered dining area in backyard. Quiet, private neighborhood. For more info, please call or text 646-9261260

YOMIM TOVIM

RENTAL LINDEN

Brand new 3 bedroom basement. Living area and kitchen. Private backyard with inground heated pool. Sukkah provided. Call/text 929-592-0368 Also available for weekends

YOMTOV RENTAL

Beautiful apartment for rent from Oct 1-16. 2 bedrooms, small porch for sukkah 646770-2647

VACATION PROPERTIES

Luxurious vacation properties for short-term rentals in the Monsey area. Some with POOLS. can accommodate 18 to 150 guests, ideal for large families, Shabbatons, and more. AVAILABLE FOR YOM TOV. Great Minds 845-5203250.

SUCCOS RENTAL

YK/SUCCOS RENTAL SPRING VALLEY 5000+ SF

NEW CONSTRUCTION!* 7

Bedrooms(sleeps many) 6 Bathrooms, Many indoor/ outdoor play areas, 2 min walk to shul, Large Sukkah. *Text/WhatsApp for pictures/ price 845-507-2752*

MIAMI VILLA

Beautiful brand new 3 bedroom 2 bathroom kosher villa available for sukkot/ yr round in north Miami, inground heated pool and jacuzzi included. for more info pls call/text 347-8525154.

WEST PALM BEACH FOR SALE

Wellington M, 2 Bedroom apt. Ground Floor FOR SALE. Call: 347.760.0639

MONSEY VACATION/ SIMCHA RENTAL

Beautiful fully furnished Shabbos equipped 6 bedroom 4 bath house Highview/ College. Call/ whatsapp 718541-0292

SUKKOS RENTAL

Gorgeous 3/5 bedroom, 2/3 bath Villa with heated outdoor hot tub available in Mountaindale. Near shuls. $350 per night (pictures available). 845-327-7153

BEAUTIFUL VILLA RENTAL

Beautiful villa in serene area outside Monroe. 9 couple rooms, teen room 8 beds and many kids mattresses. Huge private pool with stunning grounds. New!!! Jacuzzi Hot tub. Pictures at hotelfifteen.com 845 837 5662

YAMIM TOVIM RENTAL – SURFSIDE FLORIDA SHORT-TERM APT

Newly renovated, fully furnished 1-Bed / 2-Bath apartment, 91st & Collins – prime Surfside location Directly across from the beach Walking distance to Shul. Available for Succos, Holidays, daily or weekly rental (845) 600-4054

FURNISHED APT FOR RENT

Brand new 1 bedroom furnished apt in the heart of Boro Park available for rent for Sukkos, month or year. Call 404-6006

Classifieds

WEST PALM BEACH

No. 1 Real Estate Broker. Aaron Rose 561.308.5766

SHABBOS/YOM TOV RENTAL

Large 5 bedroom/4 bathroom home in Pomona, 5 minute walk to shul, available for rent weekends & yomim tovim, and from Sept 18-October 19. Contact 845828-2570

SUKKOS RENTAL HAVERSTRAW

Beautiful 4 Bedroom apt in Haverstraw with spacious living room/ Dining room, 3 bathrooms. Big deck, front & back lawn. 5 min walk to Heimishe shul. Call 718.404.6006

HELP WANTED

CDL DRIVER

Looking for FT bus or truck job in Brooklyn. P and S endorsements. Call 917-7735147

WRITING TEACHER

Looking for a once a week experienced writing teacher for upper elementary class. Email - teacherbp2004@ gmail.com

JOB SEEKERS: THIS IS FOR YOU!

I Love My Job Career Coaching. We’ll guide you step-by-step. Discover your strengths. Prepare for interviews. Connect with employers. 718-314-7158. Email- ilovemyjobcareers@ gmail.com

HIRING HIGH SCHOOL GRADUATES

Work with a child from your community with additional needs, after school/on weekends $25- $30 an hour based on experience. Paid via ABA Insurance. Please call or message 347.946.4506 Email: smarkovic@yeled.org

KESHER/YELED

V`YALDA BORO PARK

Hiring girls to work with children with additional needs in a busy, warm environment. Mon–Thurs. 3:00 pm-4:30 pm (option to continue till later) Paid via ABA Insurance. High School Diploma required. Please Call or Message: 347-9464506

SUB ASSISTANT

Flatbush preschool seeking a sub assistant to cover maternity leave. Flatbush elementary school seeking an experienced first grade teacher - effective immediately! Beginning at the end of September. Please call: 718-808-0369 Email: office@peerhatorah.com

BABYSITTER/TEACHER

Looking to hire a teacher/ babysitter for a home based toddler group. Warm & heimishe environment. 2 or 3 times a week, starting after Sukkos. Area of 18th/19th Ave. 347-768-2825

DAYCARE SEEKING

Teacher’s Assistants for the 2025- 2026 schoool year. PT/ FT Positions available. Yiddish a +. Please email: Teamforkidz10@gmail.com

SUBSTITUTE TEACHERS

Bais Yaakov of Boro Park is seeking substitute teachers for pre-school and grades 1-8 A.M. & P.M. Please call Mrs. Weinman (917)331-3714.

JOBS AVAILABLE

Part-time & Full-time jobs available. Email TopPartTimeJobs@ gmail.com

F/T SECRETARY

Seeking F/T secretary until 6:00 PM including Sundays. Candidate should be detail oriented, able to multi-task & have organizational skills. Email jobinbp679@gmail. com.

SECRETARY

Secretary position for fast paced sp-ed school office. F/T, heimish environment, experience and graphics knowledge preferred. Send your resume to Teamforkidz10@gmail.com.

SECRETARY

BP Real Estate Office secretary. Capable, Computer savvy. Pleasant Environment, Great Potential Fridafrankel@gmail.com 3475783955

EXPERIENCED SALESPERSON

For Electrical & lighting supplies co. No car necessary, commission only. Top $$ paid, male or female, work from home, partnership opportunities available. Call: 212.662.1300

WORK FROM HOME

Great opportunity to manage your own business from home. No experience needed, no computer necessary. Huge potential to grow big. Call: 438.529.1216

THE JOB YOU’RE LOOKING FOR!

Want to have money flow into your pocket? Call/text 845324-5182

ABA OPENING

Excellent ABA opening in heart of Boro Park. From 12:30 PM-4:30 PM or at some point till 7:00 PM. Excellent pay, great environment. Please call for more info. : 917.968.2292

RN POSITION IN STATEN ISLAND!

Looking for a part-time RN for a Childcare Facility. Must be a Registered Nurse, and Must have good computer skills. Ability to work with young children and parents. Excellent communication and interpersonal skills. Please email resume to: mrosin@yeled.org

ABA

Incredible 2:30 PM - 4:30 PM ABA opening for woman Boro Park 38th &13th Ave. Excellent training, competitive pay. Call: 917.968.2292

ABA OPENING FOR WOMEN

Women’s ABA Jobs in Boro Park Full-Time & Afternoon Shifts 2:30–5:30 PM. Quick hiring process. Call 917.968.2292 or email: HRrecruitmentNY@gmail. com

NOW HIRING

Case Manager – Fulltime, $50–$60K! Support families, coordinate care. Great benefits, in-office. Email resume to tblokh@ bkbehavior.com

HELP WANTED

Looking for an 18-year-old girl and above to assist a 5-year-old girl with down syndrome. Will need Friday until close to the zman, and Shabbos Morning. We will need you to play with her and take her out to the park etc.. Get signed up with an agency, so you can get paid for the hours you work!! Located between 46th street and 16th avenue. Please contact Rachel at 347-830-1008.

PROPERTY MANAGEMENT COMPANY LOOKING TO HIRE

We are looking to hire a full-time female secretary to join our team, with great potential for growth into a larger role within the company. Requirements: •Basic computer skills (Word, Excel, documents, emails, etc.) •Good communication and organizational skills. •Office experience is a plus •Must be open to travel. This is an excellent opportunity to grow with a dynamic company in the real estate field. To apply, please send your resume to : Joboffice515@gmail.com

ar-old girl needs a playmate

Williamsburg

A 13-year-old boy needs a musical person to teach him music.

A 4-year-old girl needs a warm companion weekdays and weekends.

A 39-year-old needs help with household/organizing tasks.

Manhattan

A 13-year-old boy needs a homework helper.

A 15-year-old boy needs a caring ‘big brother’.

A 5-year-old with medical challenges needs a companion in the afternoons.

Boro Park

An adult needs a warm friend to spend time with her.

A young child needs someone to spend fun time together.

A client needs a companion to take her to therapy on weekdays

A 9-year old needs a playmate

A 12-year old boy needs an energetic exercise partner.

Flatbush

An 8-year old boy needs a helper in the mornings.

A 20-year-old young lady needs a friend on shabbos afternoons.

An 11-year-old boy needs a big brother to entertain him and to be his friend.

Choose a location. Choose a time. Choose to make an impact.

Classifieds

DAYCARE SEEKING

Teachers NYS certified. Yiddish a +. Summer and Sept. please email: Teamforkidz10@gmail.com

EARLY PROGRAM COUNSELOR

Fit with Friends is looking for a dedicated and responsible early program counselor to work with a small group of high-functioning special needs girls. Your role will involve assisting with homework, engaging in enjoyable activities, and fostering a positive atmosphere! Tuesdays or Thursdays 3:30-5:00. Call 718.302.3333 ext. 5218 (leave message) or email hlang@ hamaspikkings.org

SPECIAL NEEDS COUNSELORS

Haktanim is seeking fun-loving, responsible candidates to be counselors for a group of adorable young children with special needs. Mon to Thurs 3:30-5 or Sun 11:30-3:30. Great pay and heimishe environment. Email Lzaidman@ hamaspikkings.org or call 718-302-3333 ext. 5450 (leave a message)

AFTER SCHOOL RESPITE PROGRAM

Fit with Friends after-school respite program seeks capable, responsible group leader. Perfect for high school graduates. Experience with special needs a must! 7:008:30. Enjoy great pay and a positive atmosphere. Call 718.302.3333 ext. 5218 (leave a message) or email hlang@ hamaspikkings.org

FRONT DESK MANAGER

We’re hiring a front desk manager to supervise front desk receptionists and oversee many aspects of the department. Great environment and benefits! 70-80k. Email blimie@ hiresolutionsny.com or call 845-422-8098 ext 112

ZUMBA INSTRUCTOR

Join our Fit with Friends Program as a Zumba instructor! We are on the lookout for an enthusiastic girl to help us choreograph our dance and exercise classes! This opportunity is ideal for recent high school graduates or seminary students. Call 718.302.3333 ext. 5218 (leave message) or email hlang@ hamaspikkings.org

GREAT EVENING OPPORTUNITY

for graduates or seminary student! Seeking efficient secretary for an extracurricular program for young women with special needs. Must be able to manage the office and pay attention to detail. Proficient in Canva a plus! If you have a creative side we’d love to hear from you! Mondays & Wednesdays, 4:30-7:30 OR Tuesday & Thursday 6:308:30. Pick the shift that works for you. Enjoy great pay and a positive atmosphere. Call 718.302.3333 ext. 5218 (leave a message) or email hlang@ hamaspikkings.org

SEEKING THERAPISTS - PT

Chayeinu Academy is seeking full/part time PT to join our growing therapy team! Please submit resume to info@ chayeinuacademy.org or call 718-303-9170.

1:1 PARA

Seeking to hire a 1:1 para from 2:00-5:30 or from 3:005:30. Great pay and benefits! Please email resume to hr@ ichudboys.org.

POSITIONS AVAILABLE

Ahuvim Cheder is seeking positions for their Elective program: *Seeking a secretary Monday - Thursday 4:00-6:00. *Seeking a music teacher once a week 4:30-5:30. Great chassidishe environment and benefits! Please reach out to Mrs. Vogel 917-627-8341

HELP WANTED

Looking for experienced devoted workers after hours to work with high functioning girls in a center. Very warm and fun environment. For more information contact Lasios-1718-304-2913

MEDICAL OFFICE

CSR FITTER

Are you looking to reenter the workforce for a fulfilling career? If you enjoy working with people, this opportunity might be a great fit for you: We are currently seeking a mature, dedicated, and experienced individual for a Medical Office CSR Fitter position. Reach out to esti@ theprimestaffing.com or 845213-8389

JOB OPPOTUNITY

Preschool in BP seeking an 11/12th grader as Friday teacher’s ass. Great opportunity for experience! Warm environment! Please email your resume/ basic information to: preschooljobs@gmail.com

PART-TIME - $100K+

Hiring experienced recruiters! With a clear path to earn $100k+ while working part-time. in-office only. Email resume to TopCareerNY@gmail.com

GREAT OPPORTUNITY

Have HR/recruiting experience? Earn $65K+ part-time! Email ProRecruiterNY@gmail.com to apply.

CASE MANAGER POSITION

Are you a people person with a passion for making a positive difference in families’ lives? We are currently seeking a professional and driven candidate for a Case Manager position. This is a full time position. BA not required. reach out to esti@ theprimestaffing.com

QUALITY ASSURANCE MANAGER

HCS is looking to hire a Quality Assurance (QA) Manager to join our team. The QA Manager will be responsible for ensuring departmental compliance with Department of Health (DOH) regulations and internal policies by implementing structured quality assurance systems and maintaining documentation standards. The candidate will be responsible for addressing and resolving any questions, document submissions and accuracy clearly and promptly. Great work Environment! Full benefits include health insurance, paid time off and retirement plans. For more information or to apply please send in your resume to Jobs@hcsny.org.

CLINICAL SUPERVISOR – CHILDREN’S WAIVER PROGRAM

Join our dynamic team as a Clinical Supervisor in the Children’s Waiver Program! In this role, you’ll provide clinical oversight and develop individualized, goal-driven service plans that are both effective and easy for Direct Support Professionals (DSPs) to implement. Ideal candidates will have a strong understanding of the Children’s Waiver, excellent communication skills, and a passion for supporting children with behavioral challenges. Candidates must have an LSCW or an LMSW. Great work Environment! Full benefits include health insurance, paid time off and retirement plans. For more information or to apply please send in your resume to Jobs@hcsny.org or call 718854-2747 ext. 1175

P3 PROVIDERS

Looking for dedicated and professional P3 Providers: Male and Female, During school and after hour cases email resume: position@ tachlises.com

Classifieds

SUNDAY PROGRAM

Fit with Friends respite program seeks responsible, energetic counselors to join the Sunday program, filled with fun trips, engaging workshops, and delicious lunches. Boro Park, great pay! Receive a bonus when you sign up with a friend! Contact 347-786-2666 (leave a message if no answer) or email Ebdresdner@ hamaspikkings.org

NURSERY ASSISTANT

Nursery assistant position available in Chasidisha Cheider in B.P. for immediate hire. No degree required. Great environment. Office@ tyviznitz.org

F/T SALES LADY

Retail store in Flatbush is seeking for a F/T sales lady. Excellent pay and great environment. please call & leave message or text 347725-0898

JOB OPPORTUNITY

Do you have your BA? Would you like a job that is fulfilling and flexible? Please email jobforba@gmail.com or call 347-452-4816

PROVIDER POSITION

Looking for a provider to work with 16 yr old girl after school hours math subjects 43/daily area ms@meirimny. org

NON VOUCHERS

TODDLER GROUP

13months and up. 15/41. 718854-1092

HEIMISHE BABYSITTING

Heimishe babysitting 16th/52nd St. Monday-Friday. 8:30-4:30. 917-960-0126

PREMIUM DAYCARE (VOUCHERS)

Exp staff, Beautiful space, Warm env. Ages 0-15 mo. Hrs 8:45–2:30. 17th & 45th area. Text 347-500-7872.

BABYSITTER IN KENSINGTON

Warm loving babysitter with over 20 years experience. Kensington. No vouchers 917-753-5159

VOUCHERS BABYSITTING

Small group, individualized attention, located at 12 Ave & 55 St. Newborn -15 Months. 347-546-5546

NON -VOUCHERS BABYSITTER

Reliable, caring, and experienced babysitter has few slots left for Sept. Location 12&44. Call/text: 845-445-5453

BABYSITTER

Warm experienced babysitter Available at your home. Reference Available Call :347546-7803

BABYSITTING

Sunday & Friday babysitting, 15th & 41st, 718-854-1092

SHARE A BABYSITTER

Looking to share my babysitter in my house 13th/14th ave & 48th street. Hours 12 p.m-4 p.m Preferably 0-6 months. Please call 646-992-0303, if no answer leave voicemail/txt

BABYSITTER

1 slot available with a fabulous babysitter in my house -center of BP. Only 3 kids- great price. 9:00-3:00 Mon-Thurs. Call/text 1-347401-3061

PLAYGROUP 12/46

Voucher daycare still has a few slots 15 months + also seeking pt teacher (slot for baby if applicable) located on 11 and 46 call or text 929 283 0626

VOUCHERS BABYSITTING

Vouchers babysitting on 15th/57th still has a slot available Monday-Thursday 9:30-2:45. 347-786-3657

SERVICES

DOULA

Lifsha Kleinman, Experienced Doula 718-7447135. Doula on Demand - Call even in labor. Most insurances accepted. LaborSweetDoulas@gmail. com

IS YOUR CHILD STRUGGLING?

VOUCHERS BABYSITTING

Full time care including Sunday & Friday. 12th and 45. References available, 929585-2257.

VOUCHER PLAYGROUP

Warm Heimshe playgroup on 14/44th still has some slots for children being 20+months in September. 1 Slot available for 18month+ starting November. Call/text Rivky Sekula 347645-7944

PLAYGROUP

Kinder shpiel playgroup on 12/51 few slots left experienced teachers. Flexible hours call 3479326524

PLAYGROUP

An amazing cozy playgroup with experienced Moras has few slots left, 15/16 mid 50’s. Vouchers Only. 929-617-4021 lv msg

Socially, with fears and anxieties, or other issues, and you think you tried everything? With Hashem’s help Energy Therapy can be the Yeshuah for your child. 15 minute free consultation. Call 845445-8252, or email chany@ rapidrecoverycoaching.com

GUITAR LESSONS

Now offering guitar lessons for women & girls. Learn all the basic skills. Located in BP. Call/text 917-618-1174

LIGHT ALTERATIONS

Please Call: 718.450.4700

PERINATAL YOGA

Ease aches, calm anxiety, prepare for labor, learn more! Text PRENATAL YOGA to 5039615609 to inquire

ART CLASSES BY CHAYA HINDY

Accepting OPWDD/Self Direction. Mixed Media & Acrylic. $150/hour per person. chayahindy.com 718.864.3638

MAKEUP ARTIST

Certified makeup artist for all your special occasions. Call: Yides Neuwirth 917.309.6000 or 718.858.0815

MR. WERTZBERGER’S RENTALS

We rent out wireless wi-fi, tablets, laptops, clarinets, violins. Prices are between $13-$25 per week. Clarinet and violin comes with free MP3 lessons in Yiddish or English. We also offer private keyboard lessons on the phone. Call hotline 718-4351923

GARTLECH

We fix knitted & crochet Gartlech & make beautiful professional fringes. We also teach how to knit & crochet. call: 917-414-3281

HANDYMAN & ELECTRICIAN

Electrician, plumber, sewer service, Carpentry, sheetrock, locks, etc. 718.9510090

CONSTRUCTION

Bathrooms, kitchens, closets, decks, extensions, additions, Basements, all electrical, plumbing, Carpentry. Lowest prices, fastest service. 718.951-0090

FREE WEEKLY DRAWING

Win free music lessons for one year! Call hotline 718435-1923

ELECTRICIAN

All Electrical work, outlets, switches, fixtures, new lines for washer/dryer or a/c, shabbos clocks, circut breakers. 718.951-0090

HANDYMAN & PAINTING

Experienced & Reliable handyman. Small jobs our specialty! Plumbing, Electric, construction, Locksmith, painting, plastering. Shabbos clocks, outlets/switches, call: 347.275.5408

PHOTO EDITING

Professional photo editing, many years of experience. Special rate for photographers. Also specializing in Custom photo albums, Chosson, wedding, etc. Photo Dreams 347.563.5153

AYIN HORAH

The renowned Rebetzin Aidel Miller from Yerushalayim Is now available to remove “Ayin Horah” over the phone. Call: 718.689.1902 or 516.300.1490

BEAUTIFUL HANDMADE GARTLECH

Hand crochet, Hand knit, Silks & more with beautiful Gartel bag. Text or call: 718.283.4589 Wholesale orders available.

HANDYMAN/PROF CARPENTER

Repair all cabinets, Table & chairs, doors, locks, hinges, tracks, drawers, blinds, shelves, bookcases & furniture assembling and cutting, hang pic frames & more, free est, warranty on service, 917-704-3514 YEHUDA

NEW WEBSITE?

Get your new beautiful website done hassle free! Affordable pricing! Satisfaction guaranteed! Email: sales@ stratadigitalgroup.com

FURNITURE REPAIRS

Furniture, Cabinet & General Repairs, specializing in Chosson-Kallah Apartments. Call: 718.633.6231

WHOLESALE FISH

Buy by the case & save. Baby & Regular Salmon. Hashgucha Volove Rav. Free delivery to your home. Call Eli: 516-270-6755

RESUME WRITER

Need a great work resume? Resumes are what we do! All levels including new-grad and experienced. Call/text 845-554-5778 or email info@ resumakerpro.com

MAKEUP

Get your face done for your simcha at a great price! Call: 929-292-0896

PHOTO ALBUMS

Specializing in Custom Photo Albums, Chosson, Wedding, etc. Also professional Photo Editing, many years of experience. Special rate for photographers. Photo Dreams 347.563.5153

CUSTOM PHOTO ALBUMS

We specialize in custom Photo Albums, Chosson, Wedding, etc. Also professional Photo Editing, many years of experience. Special rate for photographers. Call: 347.563.5153

VAN FOR RENT

Refrigerated van for rent daily or weekly with or without a driver. Call or Text: Eli 516.270.6755

GARTEL FRINGES

We make professional gartel fringes and mend gartelach. Same day service. In the heart of BP. (347) 693-4920 or (718)435-7644

HAIR BY RUCHELE

Great Price! 1247 40th St. Call 646-509-8496

Classifieds

ROWENTA REPAIRS

Expert repairs on Rowenta steam stations. Reasonable prices. Fast service. Located in boro park. Call 646-261-3809

HAIR BY SHPRINTZIE

Pro-addiction, wash & set, styling. Located in BP/Flatbush Call: Shprintzie Gelb 845.798.4525

PROFESSIONAL COACH

Heal your life. Heal your body. Heal your past. Experienced. Successful. Personable. Expertise in anxiety, panic and trauma. Mrs. Esty Frank 7188518636

PERSONAL LIFE COACH

Enhance relationships, eliminate barriers in your interactions with others, achieve clarity and confidence when making decisions, and so much more. 16+ years of experience in guiding clients to emotional success. Bruchy Greenfeld 845-659-1848.

STORE MANAGER AVAILABLE

Manager/Mashgiach is avail for an OPENING shift in a grocery store or supermarket. Knows computer and register with reliable transportation. (732) 996-9213

VAN SERVICE

Yossi`s Van Service 15 Passenger van Local & long distance Airports & delivery. Call: 718.962.4664

JOURNALING CLASS

Dini Ettinger is continuing her Journaling group sessions - covered by insurance! Join creative, supportive phone/Zoom sessions that foster growth and healing. Call/ Text Miriam: 845-290-9586 Email: info@ dejournaling.com

PHOTOGRAPHY

For all your photography needs! (Portrait, Family, Upsherin, Baby, etc.) Many props avail! Great rates! Photos by Devorah 929327-4621

PHOTOGRAPHY

For all your photography needs! (Portrait, Family, Upsherin, Baby, etc.) Many props avail! Great rates! Photos by Devorah 929327-4621

ATTENTION BAL SIMCHA

Making a Simcha? Need Peklach for your Oifrif/ Vach Nach / Upsherin etc. Order from us and Support the Special Needs at Wholesale Price. Please text 7185411538

DRIVER AVAILABLE

Driver with many years exp. available to do long distance trips with brand new minivan. Reasonable rates. 917.405.8469

OPWDD JOB TRAINING

Let your Son Gain knowledge, understanding and experience at our Full Day Job Training Center in a real work / office environment, conveniently located in BP, ages 17+. Please call 718-541-1538 To see if your son in eligible.

ROOM DIVIDER

We make WALL to split existing room and make second bedroom. It includes regular or sliding door. We also install plastic ACCORDION partitions that fully fold to one or both sides. LIGHTfixture+switch+outlet in new room .Call/Text:929-430-7551/646-288-0185. E-mail:roomdividers11219@gmail.com

WOOD REPAIR

Professional transformation to ur kitchen cabinets thru design & color chg. Also revamp, repair estate furn, drm chairs, bdrms, libraries, & ext wood doors. Best price, svc & decorators consult txt or call 212991-8548.

הלח עשימייה

Challah for all occasions: *weekly batches *yur tzeit seudas *any simcha. ORDER YOUR ROUND CHALLAHS NOW. Mrs. M B 917684-9184

CFO SERVICES

Keep Track of Your Finances the Professional Way. 1.Personal Finances Tracking. 2.Business Accounting & Analysis. 3.Track Investments. 4.Forensic Accounting. Personalized Service –Strictly Confidential -718-757-6153 –CFOSERVICESUSA@gmail.com

AYIN BEAYIN

Save Ayin BeAyin in your phonebook. You don’t know...who’s giving that look! Call 718-400-AYIN (2946) Today www.ayinbeayin.com

SAW A YESHUAH

I did the segula of

and saw a yeshua.

KALLAH SHOPPING LIST

Make your kallah shopping a calm experience call 3475346184

SPRINTER & MINI VAN SERVICE

Heimishe driver available to do deliveries. Local & long distance, we shlep with a smile! Call: 718.951.0090

WIG & HAIR

Wig wash & sets. Hair styling. Wig & hair cuts. Reasonably priced. Located at 10/46. Call/ text 917-618-1174

SELL YOUR BUSINESS

Sell your business for top dollar - $0 upfront fees. Call/ Text/WA 732-800-7633 Office@ SwiftScquisitionsGroup.com

PROFESSIONAL RESUMES

That Get You Hired. Job Placement Assistance

Included. Email: Info@ SwiftStaffingGroup.com

ODDS & ENDS

WE BUY

Looking to buy your extra Diabetic Test Strips / insulin supplies - Strictly Confidential 347.871.7574

GOWNS

WHITE GOWN

Looking to sell a size 2-4 white gown for sister of the bride, Please call 347 628 9586

FOUND

gold earring on 48th st and 14th ave sep 4, 3476400288

SD card 59th St. Btwn 15th &16th Ave. 3472486352

Drone in BP lower Ave streets 347-262-4667

Blue pacifier on clip 347 489 6742

LATE ADS

VOUCHER BABYSITTING

One slot left, 15 and 50th, warm teacher. Call 347-597-2652

HELP WANTED

Yiddish speaking playgroup seeking an experienced teacher for the month of November - December. Call or text 718-344-6067.

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