LINK PLUS Vol 9

A Weekly Link Supplement

Vol. 1 Issue 9 / Nov. 13, 2019

Our f our amily, gues ts Giving our own ry bes t

our ve

Open

Heart

Home Open

Seasonal Switch Out with the old, in with the new Nov. 13, 2019

"Heartbeats"

By R. Lowy |1

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Creative Creations 31 2|

Greatness in the alleyways

4

Family Ties

8

recipes

11

“Heartbeats”

16

An Unusual Invite

18

TRAINING GROUND

20

Is there a room in your home?

24

Seasonal Switch

26

our wonderful world

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IGN:

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Just Fruit. Nothing Else.

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A LDM

O KY G YAN

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BloomsKosher.com Nov. 13, 2019

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Greatness in the

alleyways B. Schwartz

Listen in as Reb Chaim G. and his grown son, Reb Shlome G. share their fond recollections about the outstanding hachnasas orchim they experienced while learning in Eretz Yisroel as bachurim. >>>

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Reb Chaim speaks: When I was a bachur, approximately thirty-five years ago, I ate a lot of Shabbos meals at the home of Reb Aharon Yosef Brizel zatzal. A Shabbos meal at his home was an otherworldly experience. On Shabbos, Reb Aharon Yosef was on fire! His kiddush was so loud - people would answer ‘amen’ from far away. It wasn’t only an external fire. His whole inner being was aflame with kedushas Shabbos.

He was a walking, living inspiration.

How many guests did Reb Aharon Yosef have at his meals?

I think anywhere between five and ten. Maybe more, I don’t remember.

Was there enough room for all the guests?

Reb Aharon Yosef lived in a small apartment in Batei Varsha. The room where we ate was the size of a large closet. If there weren’t enough seats at the table, Reb Aharon Yosef’s sons would give up their chairs and eat somewhere else. At times couples would come to eat there as well and the women would eat with the Rebbetzin in the tiny hallway.

Can you describe what the seudos looked like?

Like I mentioned, the seudos were

Nov. 13, 2019

straight out of Gan Eden. The food was delicious and plentiful, but Reb Aharon Yosef offered his guests much more than just food. He sang beautiful zemiros and schmoozed with us, sharing pearls of wisdom.

There was always an abundance of food. I don’t know how he did it.

Reb Aharon Yosef was far from rich, materially, that is. Spiritually though he was a millionaire! I remember soaking in the joyous, uplifting atmosphere in this tiny little house and wondering if any riches or wealth can generate such simcha.

I loved going there, I kept going back all the time.

All that food prep must have taken so much time and effort!

On Erev Shabbos, Reb Aharon Yosef himself would go out and buy fruit l’chvod Shabbos. He also salted all his chickens by himself. If you walked into the small apartment during that time, you saw chickens everywhere and you needed to make sure that you didn’t trip over them!

Do you have any other memories from other machnisei orchim?

I did not really run around too much. (For more adventurous hachnasas orchim stories ask my son Reb Shloime…). But how can I not mention Reb Menachem Monderer

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zatzal? Reb Menachem had lots and lots of guests. Anyone and everyone felt comfortable to drop in there.

When there wasn’t enough room for everyone, Reb Menachem would take some boards that stood against his wall and lay it across one table and connect it to the next table (sort of like a bridge) and voila - he had more room!

There was so much food and such a loving, giving atmosphere.

People dropped in all Shabbos long.

If someone davened vasikin and wanted to make kiddush, where did he go? To Reb Menachem! Reb Menachem was in shul davening, but the house had an open-door policy. There was always someone serving piping hot kugel, delicious cake… to one and all. It was not unusual to find guests sitting and eating at Reb Menachem’s table while he was taking a nap (in the same room). These were small apartments, not big spacious simcha halls.

Wow! What selflessness! But all that food…!

I know. I have no idea how Reb Menachem was able to afford it all.

Reb Menachem was a mashgiach in Satmar Yeshiva. But his ahavas

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Yisroel overflowed all boundaries.

Thank you for your time, Reb Chaim and for your inspiring depictions.

Reb Shloime speaks: Oh, do I have stories! I can write a book about the open hearts of Yidden all over Eretz Yisroel. How they opened their homes so willingly, shared food they didn’t have with people they didn’t know.

There was the time I called Egged to find out when the bus was leaving to a specific town in Northern Eretz Yisroel. I tried talking to the customer service representative in Hebrew. I guess my Hebrew was not that good, when he asked me, “Atah Amerikaner?” (Are you an American?)

I answered, “Yes!” “Kenst reden tzi mir in Yiddish!”

(You can speak to me in Yiddish!), he stated.

We started talking and he told me that he learnt in a Chassidish Yeshiva for a short while. I then asked him how to get to this town up in the North. To make a long story short, he connected me with his friend that lived there and we ended up being the recipients of the Egged rep’s friend’s wholehearted hachnasas orchim.

Only in Eretz Yisroel!

That’s one funny story!

Did I tell you about the time we arrived in Tzfas, two hours before the z’man, and our hosts did not answer the phone? All I had was their phone number. I had no other way of contacting them, no address, nothing.

I was stranded. And if that wasn’t enough, I shlepped along three other bachurim with me.

What followed was an amazing display of warmth and care that only Avraham Avinu’s descendants can pull off. I stopped the first person I met and asked him if he knew where we can eat and sleep for Shabbos.

He flashed a brilliant smile and said, “Come sleep by me!”

We joined him as he led us into his tiny apartment. We were baffled.

Where would four strapping bachurim sleep? Our host was not at all fazed. He squeezed us through a tiny bedroom, and up a flight of stairs to the rooftop. We had a magnificent, sprawling view of the old Bais Hachaim, with the mountains of Meron hovering in the distance. He lugged up two tents (sans blankets, he apologized that he didn’t have any) and that was where we slept.

I still don’t know why our original hosts did not answer the phone.

What about food?

Oh, Yidden don’t leave others hungry.

Our gracious host told us about a Rav that hosts lots of guests, who lived a twenty-five minute walk away. We joined him for the Shabbos seudah amongst plenty other heimishe Yidden and the food was plentiful.

Nov. 13, 2019

I still marvel at our sleeping-host’s unbelievable selflessness (and creativity!) how he overextended himself, with such simcha, to give us what he didn’t have.

I was also a guest by Reb Aharon Yosef Brizel zatzal. While my father remembers a younger, more energetic Reb Aharon Yosef, in my times he was older already. His shmiras einayim was unbelievable, his head was always looking down, and as he aged he became more and more bent over.

But when he made kiddush, he put a nineteen-year-old bachur to shame!

He roared like a lion! When he was done, he seemed totally spent. But, don’t worry, his Hamotzie was so loud and passionate and the zemiros, so lebedig and hartzig. He was like a yungerman at the Shabbos seudos.

Any question we asked him about the parshah, he answered. He could go on for about an hour. He was a tremendous Talmid Chacham.

How many guests did Reb Aharon Yosef have when you ate there?

About thirty bachurim. We were about eight to nine bachurim sitting on one bench, I got a tiny little sliver at the end.

That Shabbos seuda will forever remain etched in my mind. It was an unbelievable ta’anug ruchni!

Thank You Reb Chaim and Reb Shloime for sharing some of your inspiring memories with us! |7

Family Ties Yehudis Schonfeld

What was I, an English-speaking teen from America, doing at the Cohens a proud, illustrious, Sephardic family with roots tracing back to Iraq, Iran and Afghanistan?

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It was my very first trip to Eretz Yisroel and I was traveling together with my father. Rabbi Cohen was Totty’s good friend from Yeshiva, and he invited us to be his guests for our one-week stay. That’s how I found myself self-consciously shifting my carry-on bag from hand to hand as I nervously greeted the members of the Cohen clan, my hosts for the next week.

They were all gathered on their small porch to welcome us. Beautiful dark-skinned children with sweeping eyelashes framing lively ebony eyes smiled at us warmly. They tried making conversation in rapid-fire Hebrew, but I could not follow. One of the teenage girls, (I no longer recall her name), brought out an orange Hebrew-English dictionary and tried to converse with me by looking up the words that we could not understand.

“I learning English in school.” she told me proudly.

I was touched by her caring.

Her sensitivity and warmth far overshadowed her command of the English language.

Nov. 13, 2019

We shlepped the luggage up the steps and into the house. Unfamiliar smells assaulted me, spicy Sephardic aromas filled the air. We entered through the long walk-through kitchen, which then branched off into the dining room and dinette. The dining room boasted a large table and chairs in the center, surrounded by bookcases and bookcases of sefarim.

The couch placed against the wall was going to be my father’s private guest suite for the next week.

The dinette was spacious, mostly empty, with a little table tucked into the corner. It was the family’s only spacious living space with everything happening over there. The walls were white, the floors were the familiar stone tiles that graced most of the Israeli homes back then. There was a narrow flight of stairs off the dinette that took us to the bedrooms on the second floor.

With pride and excitement, the Cohen sisters showed me to my room. I gulped. So, this was to be my sleeping quarters for the next week? I was going to share this lowceilinged, crowded room with four

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(or was it five?) Cohen girls. Well, I chided myself, what was I thinking?

That I would get my very own canopy bed and a Jacuzzi?

The girls pointed to a neatly madeup bed (something resembling a tall mattress) in the room, with several other mattresses (beds?) placed all around. A lone fan circulated warm air as it bobbed up and down, nodding its tired welcome. I placed my suitcase in an empty spot (not so easy to find in the crowded space), took a deep breath and pasted a smile on my face as I thanked my gracious hostesses. I took out my clothes on hangers, smoothed them with my hands and hung them on the doorknobs of the closets.

I felt guilty taking a shower and using all that water, and terribly sorry when I realized that the girls had to double/triple up in each other’s beds so that I can have a bed all to myself.

But the Cohens? They were thrilled.

They doted on me, hovering nearby all the time and staring at me as if I was some exotic bird that landed on their doorstep. Well, maybe I was.

In the morning, Mrs. Cohen prepared a delicious breakfast, Israeli style. She laid out rolls, salad, eggs, yogurt and drinks on a tray and happily handed it over to me. We communicated through sign language and some basic Lashon Kodesh. I thanked her, smiled and smiled some more until my cheeks hurt.

Oh, how I remember the Shabbos fish! The pungent fish, served against the backdrop of Rabbi Cohen’s lilting Sephardic melodies! Mrs. Cohen proudly served me a heaping

10 |

portion of heavily-spiced fish cooked alongside colorful vegetables. It was beautiful and delicious, an explosion of color and flavor and spice, yet my Ashkenazi tongue was used to bland gefilte fish and could not tolerate this overstimulation of the senses.

Politely, I tried to eat the whole portion (I really tried!) but I could not finish it. Mrs. Cohen seemed disappointed. I felt bad.

The week passed quickly. I was out most of the time, touring the country for the first time, yet instead of feeling like a stranger, I felt like I came home to a tight and warm embrace.

As the week drew to a close, I gave lots of thought on what to buy for the Cohens as a thank you gift. I saw how little they had (yet they were all content!) and I wanted to give each child something special. They were very happy with their small gifts, but surprisingly, they got most excited over my miniature-sized water bottles. Their eyes lit up when I offered them the whole pack of ‘bakbukim k’tanim’.

It was time to leave. I parted from the Cohens and thanked them for opening their heart and home to me.

We carried the suitcases out onto the porch, down the steps and into the waiting nesher.

I stepped away from a home where different customs, different forms of communication, (different foods!), and vastly different cultures had sustained me for a full week. A true bonding of Jewish hearts connected at the core.

So, was it all that strange that I spent my week in Eretz Yisroel with family?

Our family, our guests giving our own our very best

Hostingis a thrill many relish. Treating our nearest and dearest as we would treat our guests will create everlasting memories! Try these original, sophisticated recipes and bring regular fare up a notch.

Enjoy!

Nov. 13, 2019

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ASIAN VEGETABLE ROLLS WITH DIPPING SAUCE

These rolls are made from rice paper wrappers rolled around fresh crunchy vegetables, served alongside a creamy Asian dipping sauce. This recipe is extremely versatile, as it can be filled with your favorite proteins, fresh herbs and even noodles.

This makes an elegant appetizer for any meal, meat or parve!

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GRILLED GARLIC HERB TUNA STEAK SKEWERS

This recipe is a great way to turn any ordinary weeknight dinner into something special! It may look fancy but it only takes about 20 minutes to prepare and serve. Use the sauce to marinate your favorite proteins including steak or chicken!

Nov. 13, 2019

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CRISPY GARLIC TRUFFLE BABY POTATOES

Truffle oil has the power to turn a simple potato recipe into something super gourmet tasting! This will be your family's new favorite side dish, the best part is it pairs beautifully with all proteins and vegetables!

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ASIAN VEGETABLE ROLLS WITH DIPPING SAUCE

GRILLED GARLIC HERB TUNA STEAK SKEWERS

CRISPY GARLIC TRUFFLE BABY POTATOES

Ingredients: Rice paper wraps Red bell pepper, thinly sliced Carrot, thinly sliced Scallions, sliced Cucumber, thinly sliced Lettuce, thinly sliced

Ingredients: 1 lb tuna steak, cubed salt and pepper to taste

Ingredients: 1 lb baby golden potatoes 1/4 cup olive oil 2 cloves garlic, minced 2 tbsp fresh parsley, minced 1/2 tsp salt 1/4 tsp black pepper Truffle oil for drizzling

Dipping Sauce: 1/2 cup sesame paste (tahini) 1 tbsp sesame oil 3 tbsp soy sauce 1/3 cup water 1 tbsp rice vinegar 3 tbsp maple syr Sliced scallions 1. Dip the rice paper into cold water for 30 seconds, then place over a plate or cutting board.

2. Fill the center of the rice paper with a variety of vegetables, then tuck in the sides and roll, exactly like you would roll an egg roll.

3. Place on a platter and cover with plastic wrap, leave in room temperature until serving.

Nov. 13, 2019

For the sauce: 1 tbsp dry oregano 1/4 cup fresh parsley leaves 2 garlic cloves 3 tbsp olive oil 1/4 tsp salt 1/4 tsp black pepper 1 tbsp red or white wine vinegar 1/4 tsp red pepper flakes (optional) 1. Add the cubed tuna to skewers, and season with salt and pepper on both sides.

2. Blend all of the sauce ingredients on high speed until smooth. Drizzle the sauce over the tuna skewers then grill the tuna in a grill pan or on a grill for 2-4 minutes on each side, to preferred readiness.

1. Place the potatoes in a pot with cold water, bring to a boil and cook until fork tender.

2. Using the bottom of a plate or pan, smash the potatoes slightly, until they are cracked but still remain whole.

3. Place on a parchment paper lined baking tray and season with salt, pepper and olive oil.

4. Bake on 450° for 15 minutes on each side or until dark golden brown and crispy.

5. While still hot, toss the potatoes with garlic, parsley and truffle oil. | 15

The author can be contacted at: 914-299-5744

“Heartbeats”

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By R. Lowy

What is it about the heart,

Pumping blood – what else is new?

That familiar shape of red and blue.

With no sign of recognition,

That sets it so clearly apart,

It’s all the same the red and blue!

A priceless part of me and you?!

So weak and needy coming in,

That beating mass so well hidden,

Always on the receiving end.

So keenly felt yet never seen.

A beat – a flow of oxygen,

Giving life from deep within,

Healthy again and on the mend.”

A gentle humble selfless queen!

What is it that makes her thrive,

Yet our heart she knows her mission,

To withstand pressure, stress and strife. She’s here to keep us all alive.

She knows she’s keeping us alive,

Every beat a repetition,

Her every beat sustaining life!

The secret why we do survive!

A fresh supply of oxygen,

What a heartwarming sensation,

To needy blood so weak and blue.

To know what sets us all apart.

A constant miracle within

As a chosen holy nation,

Revived red blood in me and you.

The beating of the Jewish heart!

A priceless cycle of red and blue, ‫ ונתנו‬an endless overflow On and on with one drive,

You need me and I need you,

Rotating oxygen around.

It works both ways and helps us grow!

Keeping us all alive,

A balanced joyful way to live,

Warm and well, safe and sound.

It makes us both humble and strong.

Sometimes I take – and sometimes I give,

Would it ever occur,

How blessed I feel that I belong!

To the heart to stop this trend.

To this never ending trend,

And say “I’d rather prefer,

A heartbeat that keeps us all alive.

This endless cycle to end?

A ‫ גלות‬that will quickly end,

What a worthless repetition,

An ‫ עם‬that will surely survive!

Nov. 13, 2019

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An Unusual

Invite Miri Isaacs

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“My shiur on Sefer Noam Elimelech is not possibly as important as kabbalas pnei hashchina” The motley crew elbowed their way into the unassuming beis medrash on Golders Green Road in London.

Not for naught is the shul known simply as “Reb Chune’s”, as its kehilla was lovingly led for decades long by Rav Chune Halpern zt”l with great humility. The group of bachurim who entered that Shabbos afternoon had an odd request to make of the Rav. There was a chosson amongst them, who originated from Australia.

He had stopped over in London for Shabbos on the way to his own wedding in New York, the following week. He had arranged to be oleh to the Torah and have his aufruf in Bais Dovid*, where he had a couple of old time friends. A problem however arose after the aufruf, when the chosson notified the gabbaim that he was a Lubavitcher chossid, and their minhag was that when a chosson is called up to the Torah, he also gives a discourse in chassidus. The gabbai was unable to accommodate his request, as the rav of that shul gave an important shiur on halacha every week that time and the mispallelim would not forgo the weekly shiur simply for a foreigner’s ‘chosson p’shetl’.

In a quandary, the groom and his entourage of friends set out to find a shul that would accommodate his minhag and allow the chosson to talk

Nov. 13, 2019

to its congregation. Upon inquiring in the streets of Golders Green, where they possibly stood a chance, local yidden kindly directed them to Reb Chune’s shul.

They entered the shul just in time for Rav Chune’s shiur on sefer Noam Elimelech; a shiur he held very dear, and one that he gave weekly, without fail. After hearing their request, Rav Chune himself called upon the Lubavitcher chosson to ascend to the dais and give his discourse. The chosson then rattled off his lengthy and incomprehensible speech which the crowd hardly followed along with, and certainly was not too pleased about. Just as soon as the bachurim cleared out of the shul, satisfied that the minhag had been kept, the congregation voiced their dissatisfaction. The grumblings reached the rav’s ears and in his typically unpretentious manner he explained, “Why, just this morning in parshas Vayaira we read that inviting guests is greater than receiving the shechinah itself. My shiur on Sefer Noam Elimelech is not possibly as important as kabbalas pnei hashchina. And hosting a chosson before his wedding is most certainly considered hachnassas orchim. So I merely invited the chosson as per hachnassas orchim!”

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9

TRAINING GROUND

by Chava Leah Beer

Recap: When wailing sirens set off a reaction in Ayala, Shoshana is at her side. Dr. Lowy gives Shoshana the telephone number of a family friend of the Roths and allows her to take a few days’ vacation.

Mrs. Pressman is having difficulty preparing her mother-in-law for a family wedding, and Shoshana decides to help her out.

Chapter Nine Knocking softly at the door of Grandma’s room, Shoshana waited before peeking in, “Hi! I just got in!”

“Hello, Shoshana!” her mother greeted her. Shaking her head back and forth in consternation, she said, “We are supposed to be leaving to the wedding in a few minutes and at this rate, we’ll be wearing the

20 |

emperor’s new clothes!”

They shared a laugh, momentarily defusing the tension. Grandma either didn’t enjoy or didn’t comprehend the witticism.

“Maybe a younger eye will have a better opinion. Shoshana, can you help me?”

Mrs. Pressman gratefully accepted the reprieve, looking towards the doorway desperately.

“Ma, I’ll come along to the wedding if you want. Can you just remove the tags from the cleaners from my navy sweater and skirt to save me time?”

“No problem! Thanks for taking over. Try to make it quick, though.

We don’t want to be late!”

Focus. Empathize. Take yourself

out of the picture. coached herself.

Shoshana

“I remember you wearing this tweed jacket to Chani’s wedding two years ago. You looked so elegant in it.”

“You’re right, Shoshana. How could I forget? And which skirt did I wear to it?”

After five long minutes of in-depth analysis of her wardrobe, Grandma finally came to a decision. Shoshana helped Grandma Pressman change into her tweed suit (which incidentally came with a matching skirt) and helped her into her wedding shoes. A dab of red lipstick and some foundation and blush, a little haggling over which long strand of pearls would make the best impression and presto! They were good to go. That is, Grandma was good to go, and Shoshana was hoping she wouldn’t regret her impulsive decision to attend the wedding.

By then, Devorah Pressman was dressed, and she led her mother-inlaw down to the kitchen where they waited for Shoshana to get ready.

What have I just gotten myself into?

Another occasion where I’ll be the subject of public humiliation and pity? Another opportunity to collect effusive blessings? Who cares what I wear anyway? All they see is the same old me, in stark contrast to the fresh, ebullient, Kallah who could almost be my daughter.

Shoshana stared at her reflection.

Her classic navy sweater suited a second cousin’s wedding perfectly.

Grabbing a brush, she freshened up her hair and then chose a necklace to complement the clothing. She forced a smile onto her face and watched as it slowly transformed her being with an inner beauty that radiated brightly on the outside. *** She was glad they missed the reception; that tended to be the most awkward part of a wedding.

Thanks to the delay, the Pressmans arrived just as the chuppa started.

Shoshana found a seat for herself, her mother and her grandmother in the back. Then she went back to check in their coats.

She forced a smile onto her face and watched as it slowly transformed her being with an inner beauty that radiated brightly on the outside.

Nov. 13, 2019

| 21

Tiptoeing back to her seat, she smiled graciously at the relatives she passed on the way. At least there was no talking to do now.

The glass was smashed and a resounding “Mazel Tov” followed.

Shoshana grabbed Grandma’s arm, hoping they would make it out of the room before the crowds surrounded them. Slowly, they made their way into the main hall and found their table, labeled, “Gottlieb Guests.”

Hmm…Do I really belong here, with the senior citizens or the middleaged club? The next Gottlieb table will be more in my age bracket.

Which table will make me less of an “odd woman out”?

Out of the corner of her eye, she saw Gitty Fine, the kallah’s older sister, a few years younger than Shoshana, a gregarious woman who could keep Shoshana standing at a street corner as the light turned to green, then red, then green again, as she shared the family gossip.

Shoshana helped Grandma wash and settle in again as she pretended not to notice Gitty, but her efforts were futile. Pretty soon Gitty approached their table in a swish of silk.

“Shosha-a-an-a! How are you?

Thanks so-o-o much for coming!”

Shoshana squirmed, avoiding her cousin’s eyes. Even the waiter exiting the kitchen just then turned at the sound of the effusive greeting.

“You look beautiful, Gitty. Mazel Tov.” “Thanks,” Gitty simpered. Rivka Domb sewed this gown for me.

Wasn’t she your classmate? I think

22 |

her maiden name is Green.”

Just then, Great-Aunt Chaya tapped Gitty on the shoulder.

“Oh, Aunt Chaya, you look lovely!”

A loud conversation ensued, and a relieved Shoshana turned back to her mother and grandmother, glad to have narrowly escaped a most embarrassing moment.

“There are no garlic sticks here, Shoshana. Can you get me some?”

Grandma asked petulantly.

“Sure, Grandma.”

Shoshana approached one of the waitresses with the request.

“Are you a nurse’s aide, ma’am?

You’re doing a fine job. I noticed you taking care of that elderly woman.

She ain’t the easiest customer, from what I saw.”

Is my clothing really that drab?

Well, at least my conduct is up to par.

She was tempted to say yes; maybe she’d be better off assuming that role?

“Thanks, but she’s actually my grandmother. We’re relatives of the bride.”

The meal passed in a blur with Shoshana serving, helping her grandmother and nibbling a bit.

When the dancing started, she retreated to the lounge to call Miri.

A few minutes later, though, her mother summoned her.

“Shoshana, Grandma asked for you.

She’d love to dance with you. Can you come?”

Shoshana quickly peered into the mirror and ran her fingers through

I’m not old yet. I have a whole life ahead of me, b’ezras Hashem. Why does everyone consider me an old maid?

her hair, as if that would make an ounce of a difference. She straightened her back and silently prayed for a heaping dose of grace and self-esteem as she walked toward her grandmother.

As she led Grandma to the dance floor, she suddenly became aware of how different their hands looked; what a contrast there was between her grandmother’s wrinkled, translucent skin, with its branches of veins, and her own smooth, young hands.

I’m not old yet. I have a whole life ahead of me, b’ezras Hashem. Why does everyone consider me an old maid?

Some relatives formed a circle around them as they danced, clapping heartily on beat with the lively tunes. There was no missing the looks of pity they exchanged and the tears some shed as Shoshana tried to move as gracefully as she could with her head held high as she led Grandma back and forth, left and right. The less tactful members of the circle called out, “Can’t wait until

Nov. 13, 2019

you’ll be wearing the white gown!” or “If only you were in the center!” and some similar comments. She wanted to sink into the ground or at least slip into a corner, but Grandma was in her element. How could she deprive her of this sublime pleasure? *** “Miri is that you?” Shoshana gawked at the Eskimo-like figure that approached her at the train station.

Wearing a furred hood and wrapped in a scarf that covered her entire face, leaving just enough space for the eyes, Miri was practically unrecognizable. But at 6:00 a.m., who else could it be walking toward her lugging that trademark pink suitcase?

Sheepishly, Miri undid her scarf and smiled. “Finally, I can dress for the weather without being restricted by societal norms…”

“That’s the way to do it, Mir! Now, what time is our train due to arrive?”

“In exactly four minutes. I hope we won’t freeze in the meantime!”

To be continued…

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Is there a room in your home? p eo p l e w i th r oom i n t h e i r h e a rt sha r e Hosting guests for Shabbosim, Yomim Tovim and Simchos is part of what defines our vibrant community. Meet some amazing families who have made their homes available, either as a separate, permanent Hachnassas Orchim rooms, or temporary guest rooms in their own private living quarters. Link Plus brings you a sampling of their memorable hosting experiences.

Chana Friedman 24 |

“Recently, my neighbor was at my house and noticed that one of the switches was covered with a conspicuous piece of tape. Knowing that I’m usually particular about these things, she asked for an explanation. This is the story I told her: Giving away my apartment is a chesed I enjoy doing, but it is always somewhat of a risk. I can never know what will happen, and what I will come home to. One of the more recent guests I had, casually mentioned to me after Yom Tov that they thought my extra storage freezer was broken, as the dessert they had kept in it had melted. I panicked. I had a good few weeks’ worth of frozen soups and suppers in that freezer.

When I came home, I quickly assessed the situation. B”H, most of the food was still cold, but the freezer was definitely off. It was really odd. Why would the freezer so randomly decide to retire? Then it dawned on me to check the main switch box. Seemed like our guests had been trying to figure out the lights, switched the freezer’s outlet off, and unwillingly forgot to switch it back on! Hence the piece of tape…”

“I -Sarah M. received a call one erev Yom Tov. The caller wanted to know if I was by chance vacating my apartment, and if they could use it. I happened to be going away, so I agreed. On Chol Hamoed, this family did a shidduch with someone in my neighborhood! I called them to give Mazel Tov, and the Baalas Simcha sheepishly asked me if

“I have had many she could stay for an extra day, so they could eccentric guests and guest make the tenoyim right after Yom Tov and not stories over the years, but this one have to come back with the entire family. I takes the cake. One of the occupants of promptly agreed, silently wondering what I our Hachnassas Orchim room was a Ba’al would do with my own family. We ended Teshuvah from Europe who came for a few up staying by my mother for the day. months. He ate his meals with my family and It was definitely an interesting always had a good word and magic trick for the experience for all of us.” kids. About two months after he left, he called if -Dini I. he could come stay by us again – this time with his mother, who was not yet frum. I graciously agreed, though a bit nervously. He finally arrived, mother in tow. She was every bit as sweet and courteous as he “I don’t was. Not only that, she would watch me and ask have any dramatic many questions about Yiddishkeit and living stories, but I do remember a life as a religious Jew. I can’t say she became few incidents that happened… and frum after staying with us, but she did they keep happening. Once when I cleaned develop a greater appreciation and up after my guests, I found a baby blanket understanding of Yiddishkeit.” and shirt behind the couch. I called the family, -Gittel Leah F. who did not respond or return my call. Eventually, they responded and asked if I could keep the package until they could find someone who could bring it over to them. A different time, I found a new centerpiece on the table. Apparently, the guests had broken mine and attempted to re-vase the flowers in something of similar appearance and value. Another guest came just after I had done a full exterminating job. They couldn’t trace the stench that they encountered upon entering the room. It turned out to be a dead mouse behind the couch. The exterminator had warned us that he had blocked all the holes so any remaining mice would die of starvation, but we didn’t realize how far it would go.…”

-Baila R. Nov. 13, 2019

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Seasonal Switch The season is changing and so is our wardrobe.

The sweaters, coats, gloves, and hats are making a grand entrance while the short sleeved t-shirts and thin cotton dresses are being placed out of the way. If you don’t want upsetting surprises when you say hello to them next spring, take the time to store your clothing properly. A little effort when you put them away will make a big difference when it is time to unpack for a new season.

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Clean everything thoroughly before packing. This will not only ensure that your clothes are safe during storage, they will also be clean and ready to wear when you need them. Stains and dirt will darken and set into clothing over time. When you take them out of storage to use again, the stain will be way more difficult to remove. Dirt can also attract insects which may damage the fabric.

Wash all items according to the manufacturer’s instructions and any dry cleanable items should be dry cleaned prior to storing. Make sure the clothes are rinsed properly before drying and storing so that all bleaches, chemicals and detergents are washed out and won’t eat away at the fabric.

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Use caution with mothballs. Many children are naturally attracted to them and can be very dangerous if ingested.

It’s important to note that mothballs are not 100% effective, and leave your clothes smelling terrible. A much more appealing, safe and healthier alternative are the natural wooden cedar balls or cedar shavings which can be bought in little packets at houseware stores. They not only smell better, they are even more effective. When using either moth balls or cedar, make sure that they’re not placed directly on the clothes for better protection.

What should you hang? Sweaters and other knit items become misshapen by long term hanging. They can become stretched beyond repair. Instead, carefully fold knit items and place into a storage container. Folded items should be stacked from the lightest items on top to the heaviest items on bottom. Don’t be tempted to squash them tightly to save on storage boxes; Stacking items loosely will allow air to keep circulating, keeping your clothes in better condition. For other items that you hang, make sure to use good quality rust-free hangers. Wrap the clothing in something breathable (i.e. fabric or a sheet) as plastic may cause odors and the fabric to discolor.

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Linen garments should be rolled to avoid creases from setting in. If you must fold them, refold often to avoid fabric from becoming permanently creased. Always cover delicate linen clothes with a white cotton fabric or a sheet.

Beware of the hot attic or moist basements! Store in a clean, cool, dark, dry place. Yes, you must have all four for ideal storage conditions. Choose a place that is not likely to be exposed to heat, natural or otherwise. Direct sunlight will cause clothes to fade and hot temperatures can cause fiber damage. Make sure the storage area is dry and well ventilated because wetness will attract mildew and insects.

Nov. 13, 2019

Reduce dampness in closets and storage areas by tying a few pieces of chalk together and hanging them from a rod or from the ceiling.

Enjoy your fresh wardrobes and your neat, organized closets. Let us know how the tips worked for you, by reaching out to us at linkplus@weeklylink.com | 27

An exploration of natural wonders A weekly exploration of natural wonders and man-made and man-made marvels marvels

This Week:

Salt of the Earth

)‫כו‬:‫" (בראשית יט‬.‫"ותבט אשתו מאחריו ותהי נציב מלח‬

B

efore the city of Sodom was destroyed, the malach warned Lot and his family not to look back. However, Lot’s wife did not heed the warning, “and she became a pillar of salt.”

Today, many people visit Mount Sodom, a hill along the southwestern part of the Dead Sea in Israel. One of the pillars on the hill has been named “Lot’s Wife” and is a popular photo spot with tourists visiting the area.

Eighty percent of Mount Sodom consists of salt, making it essentially a large block of salt. The Malcham salt cave, which runs through the mountain, is The pillar named “Lot’s Wife” on Mount Sodom filled with stalactites and glistening salt crystals, and is believed to be the longest salt cave in the world.

Indeed, salt has been around for centuries, and it plays a vital role in our bodily functions and in the manufacturing of countless products. Let’s take a closer look at the fascinating history and production of salt.

Where is salt naturally found?

Salt makes up about 3.5% of the world’s oceans, and is found in even greater quantities in salt lakes such as Great Salt Lake in Utah (for which Salt Lake City is named) and the Dead Sea 28 |

The Malcham salt cave

in Israel. For this reason, when shallow ponds dry up, large salt crystals often remain where water once flowed. One such example is Salar de Uyuni in Bolivia, which is the world’s largest salt flat and is believed to be the leftover salt of a large lake that dried out centuries The world’s largest salt flat, Salar de Uyuni in Bolivia ago. The area is just over 4,000 square miles, and the extraordinary flatness of the region makes the thick crust of salt a strikingly beautiful sight and a popular tourist destination.

Additionally, salt appears naturally in the rocky layers of the Earth, though it is more concentrated in certain areas. Large deposits of salt can be found deep beneath the ground in salt caves on every continent.

How is salt produced?

There are three main methods for obtaining salt. The first is through the evaporation of water, a method which produces salt that is referred to as sea salt. While salt appears naturally when water evaporates, this process is reproduced by salt makers, to produce a much higher quantity of salt. For example, in a salt extraction site in the Canary Islands of Spain, rows of salt pans are used to Salt pans at the sea salt extraction site in La Palma, Canary Islands, Spain capture over one million pounds of salt from evaporating seawater each year!

The second method for obtaining salt is by extraction from salt mines, much like coal is extracted from coal mines. The largest such underground salt mine is the Sifto Salt Mine in Ontario, Canada, which is located about 1,800 feet beneath Lake Huron. The mine stretches over 1.5 miles in the width and 2 miles in the length and produces 7 million tons of rock salt annually!

Sifto Salt Mine

The third method is somewhat of a combination of the first two and Nov. 13, 2019

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involves obtaining salt from salt brines.

Water is pumped below the earth’s surface to dissolve rock salt deposits. This creates a salt brine, much like that of ocean water.

This brine is then pumped back to the surface, where it is treated and purified.

Next, the water is evaporated, producing clean salt. This is an inexpensive method that yields a large quantity of processed salt.

Salt caves have become increasingly popular in recent years. Designed to simulate the environment of Himalayan salt caves, these chambers are filled with grains of salt on the floor and sea salt bricks line the wall and cave-like ceiling. With dim lighting, soft music, and reclining chairs, clients are invited to relax and enjoy the benefits provided by the salt. The “salt cave� atmosphere is said to naturally draw toxins out of the body, reduce inflammation, and improve respiratory ailments like asthma!

The source and technique used for obtaining salt ultimately impacts its flavor and texture. Production of sea salt, for example, requires more time but also results in a purer salt. Salt obtained from salt mines, on the other hand, contains many minerals and is typically used for industrial purposes, such as for salting roads during winter. In contrast, the production of Salt caves offer relaxation and health benefits to a growing fan base brine allows for careful monitoring and processing prior to evaporation. This makes the production both inexpensive and carefully controlled, and it is therefore most commonly used to produce table salt.

What is salt used for?

Salt is essential for human survival, because the body relies on sodium to regulate its fluid levels. A balance of fluid and sodium is necessary for the health of the heart, liver, and kidneys and for healthy nerve and muscle function.

However, of the 220 million tons of salt that is produced each year, only six percent is used for human consumption! Considering these statistics, perhaps it is not surprising that salt is considered a mineral, rather than a food. Most of the salt produced annually is used to manufacture chlorine and sodium hydroxide (caustic soda), an essential compound used in the production of paper, soap, textiles, petroleum, chemicals, and many other things.

O

ur world is indeed a wonderful place! Even a simple mineral that is as humble and seemingly insignificant as salt can contribute to our survival, to modern manufacturing, and even to a relaxing and rejuvenating salt cave experience!

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