Ben Ari - Jewish Scene Magazine

Transcription

®
March/April 2013
www.jewishscenemagazine.com
Miri
Ben Ari
“A Beautiful Sound ”
Preparing
for Passover
Cookbooks, Recipes, Pairings
Israel
Defense
Forces
Soldiers Share Their
Stories Across the u.s.
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Thanks to Baptist, Billy Lewis’ forecast is a lot sunnier.
Billy Lewis had never heard of a cardiac screening test before he saw his favorite weatherman talking about how it saved his life. Billy had always been active, but lately had been short of breath on
his morning walks. He set up the test at the Stern Cardiovascular Foundation, where Dr. Gubin
discovered Billy’s arteries were so clogged, he was at risk for a major cardiac event. After bypass
surgery, Billy is doing cardiac rehab with Baptist and is back at work.
“My experience with both Baptist Hospital and Stern could not have been better,” said Billy.
“They’ve taken me from testing all the way to recovery. Best money and best time I ever spent.”
Contents
4 ARTS & ENTERTAINMENT
Miri Ben Ari: From Ra’anana To The White House
6TRAVEL
Oasis of the Seas WOWs Cruisers
8
ON THE SIDELINES
Tennis: An Alabaster Family Affair
10
YOUNG PROFESSIONALS
Sophie Samuels Joins MJCC
FROM THE KITCHEN
Paradox Pairings By Chef Jimmy Gentry
16
FROM THE KITCHEN
Passover Recipes
17
ARTS & ENTERTAINMENT
Must Reads
18
DOLLARS AND SENSE
IRA Deadlines Are Approaching
Susan C. Nieman
Art Director
David Miller
24
25
TEEN SCENE
A Golden Ticket
26
MEMPHIS SCENE
Baron Hirsch, BSSS, Memphis Jewish Home & Rehab
Plough Towers,Temple Israel,Young Israel
27
NASHVILLE SCENE
Akiva School
27
AGENCY HIGHLIGHT
Hot Springs Hall of History
28
SUBSCRIPTION FORM
12FEATURE
Table 613: A Memphis Mitzvah
14
Publisher/Editor
22FEATURE
IDF Soldiers Share Their Stories
Art Assistant
FLORIDA SCENE
Jewish Federation of Palm Beach County
Jewish Federation of South Palm Beach County
Laura Ehrhardt
Rebecca Miller
Social Media Director
Rebecca Miller
Photography Contributors
Bill Aron
Noam Galai
Norman Gilbert Photography, LLC
Editorial Contributors
Gary Burhop
Victoria Dwek
Christine Arpe Gang
Chef Jimmy Gentry
Gabriel Goldstein
Phillip Gordon
Todd Gray
Ellen Kassoff Gray
Mark Hayden
Christy Heckler
Philippa Newfield
Anna Olswanger
Debbie Rosenthal
Leah Schapira
Linda Schlesinger
Anna Shabtay
Account Executives
On The Cover: Miri Ben Ari
Photo by Noam Galai
Bob Drake
Larry Nieman
Chief Financial Officer
Don Heitner
Jewish Scene Thanks Our Mailing
Sponsors For Their Support
19L’CHAYIM
Wine Myth #3
20
Israeli Artist Victor Shrem Bridges Two Worlds
21
Greenhorn: Finding A Family
Shornick Family
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2 March/April 2013 I www.jewishscenemagazine.com
Editorial Assistants
Bettye Berlin
Emily Bernhardt
Alice Drake
Rae Jean Lichterman
Bette Shornick
Volume 7 Number 4
Nissan/Iyar 5773
March/April 2013
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FROM THE EDITOR
From the
Publisher/Editor
Dear JSM Readers,
This week I came to the
realization that although
we have lived in Lauderdale By The Sea for almost
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Since our beginnings in 2006, Jewish Scene has
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and more – such as Miri Ben Ari, who graces our
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Jewish Scene
I
March/April 2013
3
From Ra’anana
to the White House
Violinist Miri Ben Ari Talks About Her Music,
Her Influences and Her Rise to Popularity in the U.S.
By Linda Schlesinger
You play an interesting mix of classical, jazz,
R&B and hip-hop on the violin. How did you
develop your unique blend of music genres?
I grew up in Israel and played classical violin on
a very high level. When I was a teenager I won
a competition in Israeli classical music and the
first prize was to come to the [United] States.
When I came here I fell in love with America
and American culture, and I also fell in love with
jazz. As soon as I finished my military service I
moved to the States to study jazz. Jazz gave me
the tools to improvise and compose my own
music, and this is where I started developing my
own regional style. I started going to a lot of
open mikes in New York City, and this is how
I got familiar with other types of music. After a
while of going out on the New York scene and
playing with different bands, people were talking
about me and thought that I was really good.
The producer of the Apollo [Theater] heard me
one night and invited me to [perform at] the
Apollo. An industry person who worked with
Wyclef Jean heard me and invited me to the
studio to meet Wyclef, and that was the very
beginning. After the Apollo [performance] got
televised, it was like a storm. I started getting
phone calls and TV shows and Jay-Z reached
out and Kanye West reached out. Everything
happened very, very fast.
You have been hailed as “The Hip-Hop Violinist,”
which is also the title of your latest album. How
did you get this nickname and does it resonate
with you?
People get really confused with labels. I play my
original music. Hip-hop Violinist is an AKA that
I got from Wyclef Jean, Jay-Z and Kanye West;
they introduced me this way. I see myself as Miri
Ben Ari, and if I have to define my style, it’s an
original style and it’s a fusion of everything that
I know from classical to hip-hop to R & B to
every influence I grew up with in Israel.
Who has had the most influence on you as
a musician, and who were your role models?
I never understand this question. How can
you be influenced by one person? It’s exactly
the opposite of who I am. I believe that in
order to become a full musician you need to
be familiar with so much; not with one person;
one favorite; one idol. I have so many idols
and so many favorites. How can you compare
Michael Jackson to Stevie Wonder to Charlie
Parker? When I was in Israel and I heard the
music of Charlie Parker for the first time, it
blew my mind. I heard an instrument playing
music in a way that I’ve never heard it before.
That triggered me to study jazz and to want
to learn more.
Did your teacher, Isaac Stern, have a big
influence on you?
Of course. First of all he helped me get a
violin and because of him I was playing a nice
instrument because my parents were not
able to get me a good violin at that time. As
far as classical music, absolutely. Isaac Stern,
may he rest in peace, was very charismatic
and an incredible ar tist and person. Did he
influence me to think outside the box? No.
That came from me.
You have worked with a lot of famous
musicians (Kanye West, Jay Z, Wyclef Jean,
Alicia Keys,Wynton Marsalis, Britney Spears,
Maroon 5, Patti Labelle, Brandy, Donna
Summer, Janet Jackson and John Legend).
Who have you enjoyed working with the
most and why?
The people that I worked with are very different,
and I enjoyed working with all of them because
each one of them was so unique and talented
and they influenced me in a different way. I
like working with people who are very talented
and also genuinely nice people. I believe that
artists carry a responsibility to be role models;
not only in an artistic way but also in the way
they carry themselves as people. In my eyes,
the more you are successful the more humble
you need to be. When I see this in other artists
it makes me happy.
Did you ever imagine that you would become
a popular cultural icon as a violinist?
I don’t think that I planned that. It’s not that
I was a teenager and said to myself, all right,
here’s my plan. In 10 years I’m going to be a
pop icon. Not at all. I’m a pure musician. I just
wanted to be a great musician. I wanted to
practice and be the best that I can. Everything
that happened was an organic process that
was a result of me practicing and working
really, really hard.
On stage, you are as much of an actress and
model as a master violinist.Your performance
style is dramatic and evocative, you have
natural beauty and poise and your costumes
are stunning. Did you ever want to be a model
or an actress?
When I perform I let things come out of me
naturally. I don’t fake the way that I move. As
a matter of fact, if I limit the way that I move,
then I limit my self-expression. I try to move
with the violin in a way that will also contribute
to my playing. I like to move naturally with the
instrument as opposed to thinking strictly like a
classical musician.
I love fashion. During the course of my career I got
to connect with fashion a lot. One of my first big
shows was Macy’s Passport. I had an endorsement
deal with Reebok. I played with many Fashion
Weeks. I did many events with Donna Karan.
I did a Zac Posen fashion show. I performed at
Miss Universe. And you can see me in People
Magazine in the ad campaign for Harmon Kardon,
“A Beautiful Sound,” which is also the title of my
tour. When people see this picture, they go, ‘Oh
my G-d, you look like a model.’ Because I’m in pop
culture and [fashion] is part of pop culture, I try
to combine beautiful sound with beautiful design,
which is also the campaign of Harmon Kardon.
They chose me because they thought I represent
the fusion of beautiful sound with beautiful design,
like their products.
try to be involved with as many great causes
as I can. It’s very hard because my schedule
is insane, but because I’m an artist and I can
contribute through music and through my
presence, in influencing other people, especially
young people, it’s a great opportunity.
You were recently honored by First Lady
Michelle Obama as one of the “25 most
remarkable women in America.” How was
that experience?
It was a little surreal to be honest with you.
Usually I don’t have thoughts when I play, but
I had a moment while I was performing at the
White House. I looked at the famous hallway
with the red carpet and I thought to myself for
a second, wow, so many powerful people are
listening to me right now, including the First
Lady and this is incredible. I grew up in a small
town in Israel, in Ra’anana, and I was like wow,
how did I wind up here?
How would you describe your Jewish
background and identity?
Culturally oriented. My family’s not religious
but we’re Jewish. We appreciate the culture,
the holidays and the Jewish tradition. Because
I grew up in Israel and Hebrew is my first
language, I’m very connected to Judaism. I’m
a proud Jew. I founded Gedenk, a not-forprofit organization to promote awareness
and education about the Jewish Holocaust.
My grandparents escaped the Holocaust from
Poland, and I was the only one that they shared
their story with. When I was 12 they broke
their silence for one day and it was with me.
They escaped right before [the Nazis] came in
town. [The story] is unbelievable.
As I mentioned before,
it’s more important to
me to be a good person
before anything else.
You do a lot of charitable work and have
received honors from numerous organizations.
What motivates you to give so much to
the community?
As I mentioned before, it’s more important
to me to be a good person before anything
else. I believe it’s part of my Jewish tradition,
Tikkun Olam, to make the world a better place.
I know that there is nothing in the world that
compares to the joy that you experience when
you give. When you transform people’s lives,
there is no cash value to that; it’s priceless. I
What do you enjoy doing when you’re not
rehearsing, performing or interviewing?
Watching movies. I want to see the new Star
Wars movie when it comes out. I enjoy working
out and doing meditation or yoga to calm
down and gather my thoughts by not thinking
at all. I enjoy the company of great friends. Since
my family is not in the United States, my friends
are like my family here, and they make me very
happy. I enjoy the little things in life.
Do you go back to Israel often?
Yes I do. I do very special events in Israel. I’m
going there in July to perform for the Maccabiah.
Linda Ostrow Schlesinger is a freelance writer, editor
and owner of Publicity a La Carte,
promotional writing services. She also
edits resumés, college application
essays and other personal documents
and correspondence. You can email
her at linda@myschles.com
Jewish Scene
I
March/April 2013
5
TRAVEL
Oashise
ofSteas
Wows Cruisers
By Debbie Rosenth al
I was so completely WOWED with my recent
sailing on Oasis of the Seas, one of Royal Caribbean
International’s largest and most revolutionary ships in
the world, that I had to share my amazing experience.
And since I have only one page to dedicate to 16
incredible decks, I’ll have to list my top favorites! Seven
days are barely enough to experience everything
Oasis of the Seas has to offer for kids and adults alike,
especially if you are like me and want to relax but also
make sure you don’t miss the fantastic culinary options
and fabulous entertainment.
Speaking of entertainment, I had the chance to
see the cast of Hairspray perform a show-stopping
number as part of the Tony Awards program. This
was a full-length, one-and-a-half-hour musical just like
seeing it on Broadway, but a portion of that night’s
show was actually broadcast live on the Tony Awards,
right from the middle of the ocean. Also, don’t miss
the award-winning ice production where skaters
perform various Hans Christian Andersen fairy tales
(I LOVE the costumes!), plus Come Fly With Me, a
heart-stopping aerial acrobatics show with breathtaking music and choreography.
Oasis is an architectural marvel at sea, spanning
16 decks, carrying 5,400 guests at double occupancy
and featuring 2,700 staterooms in 37 different
categories. She sails weekly from her homeport of
Fort Lauderdale to the Caribbean. And although she is
a very large ship, there were so many times during the
week – from the rapid embarkation process on the
very first day, to dining alfresco in Central Park in the
evenings under the stars – that my travel partner and I
asked each other, “Where is everyone?”
Oasis of the Seas has introduced a range of
unique industry “firsts” and engineering marvels
including a neighborhood concept – seven themed
areas providing guests with the opportunity to seek
out relevant experiences based on their personal
style, preference or mood. Within these seven
neighborhoods – Central Park, Boardwalk, the Royal
Promenade, Pool and Sports Zone,Vitality at Sea Spa
and Fitness Center, Entertainment Place and Youth
Zone – are extraordinary elements such as the first
park at sea (which is longer than a football field and
boasts more than 12,000 trees and plants), a thrilling
zip line that races diagonally nine-decks above an
open-air atrium, an original handcrafted carousel, 28
multilevel urban-style loft suites boasting floor-toceiling windows, and so much more. Like one of my
favorite highlights of my week onboard – an
aquatic amphitheater called the AquaTheater, which
serves as a pool by day and a dazzling oceanfront theater by night coming alive with heartpounding theatrical performances featuring dramatic
acrobatics, synchronized swimming, water ballet and
professional high-diving.
The large array of epicurean innovations allows for
new culinary experiences each day of a guest’s cruise
vacation. Royal Caribbean makes it so easy to schedule
dining and entertainment options by offering online
reservations so that once you’re onboard you can relax
and enjoy the ship. And since I’m a foodie, I had to try
the various cuisines at the specialty restaurants – each
one better than the last. I even bought a restaurant
package giving me one restaurant for free! There was
fresh sushi in Izumi; pumpkin puree soup and a Bison
filet in Solarium Bistro where every dish is below 500
calories. But I promise you will NOT leave hungry!
We feasted on gnocchi and papardelle at Giovanni’s
family-style Italian restaurant while being serenaded by
a guitarist in Central Park. At Chops Grille, a classic
American steakhouse, we enjoyed a delicious filet
accompanied by a delightful glass of Spanish wine.
After dinner we moved to the Rising Tide Bar, which
slowly moves up and down between three decks – the
perfect way to end the perfect evening.
Central Park was my absolute favorite spot, both
day and night. I loved being outside amid the beautifully
landscaped gardens. The Park’s horticulturalist lectures
on the gardens, general gardening techniques and
provides lessons on the distinctive and unusual ecology
of Caribbean plants.
My other “oasis” was the adult-only retreat of the
open-air Solarium, which offers a tranquil swimming
pool, two serene whirlpools and four cantilevered
whirlpools suspended 136 feet above the ocean. The
new Solarium Bistro offers a breakfast and lunch buffet
during the day, and in the evenings, transforms into a
romantic and intimate setting for specialty dinner with
table service. On one night during the cruise, guests
can dance under the stars when it’s transformed into
6 May/June
July/August2012
2012I www.jewishscenemagazine.com
I www.jewishscenemagazine.com
the uniquely chic late-night club experience – Club 20.
The Sports Deck in the Pool and Sports Zone
boasts the first zip line at sea and two of the popular
FlowRider surf simulators flanking either side of the
elevated back deck. Although I could not muster the
courage to indulge in either, I had a blast watching
these brave souls.
Royal Caribbean favorites such as the nine-hole
miniature golf course, Oasis Dunes, (which is much
more my speed!) and the Sports Court, allow for
friendly games of putt-putt, basketball, volleyball and
table tennis.
I am proud of myself, as I actually made it to the
Fitness Center, another favorite spot, every day. This
fitness center rivals those on land, with plentiful and
varied selections of the latest cardio and resistance
equipment for working out alone or for joining classes
including spinning, kickboxing, Pilates and yoga – on
the helipad! I rewarded my workout with stops at the
Vitality Café for healthy snacks, light meals, refreshing
juices and protein shakes.
To say the least, my week aboard the Oasis of the
Seas was “spectacular!” I loved every minute of it
and I can’t wait to sail on her again. If you want the
experience of the Oasis class ships, but prefer a smaller
vessel, Royal Caribbean is undergoing a fleet-wide
revitalization program to bring the latest innovations
and the highest guest-rated programs from Oasis of
the Seas to the cruise line’s ships across the fleet. If you
are interested in getting more information about Royal
Caribbean’s Oasis of the Seas, or any other ship, please
call Debbie Rosenthal with CruiseOne at 901.682.5600
or visit www.cruiseone.com/drosenthal. If you book
the Oasis or the Allure by May 1, you are eligible for
$100 onboard credit. Please visit my Facebook page
at www.facebook.com/debbierosenthalcruiseone to
view more photos of the Oasis and exciting vacation
offers, tips and news.
Debbie Rosenthal, Independent CruiseOne Specialist, is your “one-stop
shop” in Memphis for the best leisure, corporate and incentive cruises
and specialized land vacations.
1.800.278.3005 • 901.682.5600 • www.CruiseOne.com/drosenthal
Blog: rosenthalcrewcruising@blogspot.com
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Jewish Scene
I
March/April 2013
7
ON THE SIDELINES
ON THE SIDELINES : by Mark Hayden
Jason’s first tennis
lesson at age 3
Jason with
cousin Kayla
Jason Alabaster
with grandmother
Daisy Spiro
Tennis: An Alabaster
Family Affair
By Mark Hayden
Tennis has always served a vital role in the
life of the Alabaster family. It helped carry
grandfather Jake through the harrowing
nights of the Battle of the Bulge; decades later
the sport has bestowed its top selection honor
to grandson Jason.
The grandson-grandfather duo aren’t the
only members of the family who keep an
eye focused on the nets. Most everyone in
the extended family plays the game; some at
different speeds, but it’s a sport that has proven
to be a nice bonding experience. It’s a love for
a game that started almost 70 years ago with
Jake at Humes High School, continued by his
grandsons, Scott and Andrew Felsenthal, at
area universities and now carried on by Jason.
Jake played for the Memphis city
championship at Humes High School in the
early 1940s – a month after graduation he was
drafted into WWII. His love for the game helped
carry him and his friends through the nights in
the war’s worst battles. “We’d sit in trenches and
talk about tennis,” he said. “As a shell would go
over our heads we’d discuss certain shots. Tennis
became our diversion.”
Since then the sport has served as a bridge
to the next generation. “My grandfather has
always watched me play tennis – he probably
came to every match I played as a kid,” said
Jason. “He’s always been there to support me.”
“I can remember taking him out to the
driveway when he was about five,” Jake said.
“He was so excited when he hit the ball hard
and it got past me.”
Jason has always had the full encouragement
and notice of his family – from grade school
to high school and without doubt during the
last couple years at college. “My father and
grandfather flew down and saw me play last
year,” said Jason. “My coach was quite impressed
with our family’s long tennis background.”
His cousin, Andrew, a championship player
in his own right at the University of
Alabama and now tennis director at a
Florida tennis center, coached him one
summer and helped guide him through
the long college recruiting process. His other
cousin, Scott, starred at the University of
Memphis and at the University of Washington.
You might say that Jason didn’t have
much of an alternative in his sport of choice.
However, he’s always wanted to keep the
family tradition alive.
“I’ve seen pictures of me with a tennis
racket when I was three years old. I probably
started playing when I was five. I guess I grew
up watching them play,” he said of his cousins.
“They inspired me to follow in their footsteps.
As a kid I played a lot of sports, but it was
kind of expected of me that I would follow
the tradition of college tennis. All the other
grandsons played, and since then, I’ve really
worked hard to get to this point.”
Jason says that MUS/Hutchison coach Phil
Chamberlain deserves much of the credit for
his recent successes. “Outside of high school I
think he’s been the most influential coach I’ve
worked with,” he said. “He worked with me on
my game before and after school. He turned
me into a serve-and-volley player and helped
my doubles play, which is what I’ve excelled in
at college.”
Now a junior at Rollins College in Winter
Park, Florida, Jason earned All-America
honors last year as a member of one of the
ON THE SIDELINES
MJCC Summer Camp 2013
Your “This
was the most
awesome
summer ever”
photo here!
nation’s top doubles teams in Div. 2. He
helped lead Rollins to a 16-5 overall record in
the Sunshine State Conference.
“If you place within the top 10 in the nation
in doubles or in the top 20 in the nation in
singles, you earn the title All-American,” he
said. “It’s a rather prestigious title.”
His four-year career at Lausanne Collegiate
School also landed him some top honors.
He won the singles and doubles title as a
sophomore in state-match play and finished
as runner-up in singles two years later.
His achievements numbered more than
winning those three titles, though, as his
style of play changed and matured while with
the Lynx. “The team atmosphere there was
great – it helped me compete, not only as an
individual but as a part of the team,” he said.
Jason had a choice between Memphis,
Louisville, Michigan State and a host of smaller
schools once he graduated, but opted for
Rollins, named by U.S. News & World Report
as the top regional university of the South.
“I liked my visit there,” he said. “I thought
it was a good fit. I liked the coaches, the
players, and I knew I could excel there as a
freshman and get more playing time there
than at a larger university. You can’t beat the
weather down here, either. It’s a cool place to
be, and Rollins is a good academic school.”
As for Grandfather Jake he’s just glad his
children and grandchildren enjoy the game
he grew up with. “I just enjoy watching them
all play,” he said.
After all it’s simpler now to say who doesn’t play
the sport in the family rather than who does.
“It’s nice to see everyone so involved with
tennis,” chimed in Grandmother Miriam.
“We try not to be too obnoxious about it,”
she laughed.
Read our web-exclusive conversation with Israeli
star Shahar Peer who competed at the 2013 U.S.
National Indoor Tennis Championships.
Mark Hayden has been a frustrated
athlete almost all his life. If you know
of any untold stories out there, let me
know. Any comments or suggestions
are welcome at marktn58@aol.com.
From arts camps to sports camps, circus camp to cooking
camp, the MJCC has the best summer planned for your
3-14 year old. Amazing staff, great friends, and an awesome
outdoor water park make MJCC summer camp the
place to be for summer 2013!
Four 2 Week Sessions
June 3-14
June 17-28
July 1-12
July 15-26
Memphis Jewish Communty Center • Sophie Samuels, Camp, Youth and Family Services Director
6560 Poplar Avenue • Memphis, TN 38138
901-761-0810 • ssamuels@jccmemphis.org • jccmemphis.org/2013summercamp
Open Enrollment
2013-2014
Ages 12 months (and walking) through six
The MJCC Early Childhood Center provides the best start in the
educational journeys of children ages 12 months (and walking)
through six years. In a nurturing and loving environment rich with
the resources of a community center setting, our excellent early
childhood educators immerse your children in learning that is
developmentally appropriate, fun, and stimulating.
Call Today to Arrange a Personal Tour
Memphis Jewish Community Center
6560 Poplar Avenue • Memphis, TN 38138
901-761-0810 • mgross@jccmemphis.org • jccmemphis.org
Jewish Scene
I
March/April 2013
9
YOUNG PROFESSIONALS
Sophie Samuels
Joins the Memphis
JCC Team
By Anna Shabtay
Sophie Samuels is certainly no stranger to the
Memphis Jewish Community Center (MJCC). She
grew up in Memphis and at the MJCC. “The MJCC
has been like a second home to me,” said Sophie. “I
cannot think of a better place to share my passion
for summer camp and working with kids.”
“After an exhaustive national search, the MJCC
found the perfect person to take over as director
of Camping, Youth and Family Services,” said Larry
Skolnick, MJCC executive director.
Sophie never went to sleep away camp. “I
attended day camp at the MJCC my entire life,”
she said. She eventually became a counselor and
even served as the assistant camp director in 2009.
Sophie most recently has been the program
assistant at the Exceptional Foundation of West
Tennessee where she worked with kids with
special needs, led daily field trips and planned
and executed art activities. Prior to that, Sophie
was the director of Educational Outreach at
Temple Israel in Memphis for two years where
she oversaw the administration of the religious
school and youth groups as well as planned and
executed all family programming.
As part of her work at Temple Israel, Sophie
spent the last two summers as a unit head at Henry
S. Jacobs Camp, the Union of Reform Judaism
overnight camp in Utica, Miss.
Sophie received her Bachelors of Science degree
in child studies from Vanderbilt University where
she minored in studio art and Judaic studies. Living
in Nashville she wasn’t far from home and she never
ruled out coming back to Memphis to be near her
family. “When I was offered a job at Temple Israel,
it was something I could not turn down,” explained
Sophie, who said that she was the first of her friends
to be offered a job right out of college. “I knew how
difficult it was out there to find a job so soon.”
Sophie lived on campus her full four years
taking advantage of the college’s on-campus
programs. There she enjoyed mingling with
friends at the Vanderbilt Hillel Ben Schulman
Center for Jewish Life and around Nashville’s
growing young population.
“Sophie’s rare mix of creative talent, exceptional
organizational skills and nurturing personality has
already endeared her to so many members of our
Jewish community,” said Larry. “As a parent myself,
I am thrilled to have Sophie step into such a pivotal
role where she will serve as a positive mentor and
role model for the youth in our community.”
Summer 2013 at the MJCC is fast approaching
and Sophie has jumped in head first to ensure that
this is its best summer yet.
“I am so excited about this opportunity to serve
my home community,” said Sophie. “This summer
is sure to be filled with excitement, lots of fun and
happy campers.”
She is working vigorously to hire the most
qualified staff that will make MJCC Summer Camp
the place to be.
“I am confident that Sophie and her staff will
ensure that the children at the MJCC summer
camp will achieve amazing things,” said Larry.
The MJCC’s extensive Summer Camp 2013
Brochure is available online at jccmemphis.
org/2013camp or by calling 901.761.0810. Sophie
can also be reached with questions or comments at
ssamuels@jccmemphis.org.
Anna Shabtay is the membership and marketing director at
the Memphis Jewish Community Center. A native Memphian,
Anna, her husband and their two year old, recently returned to
Memphis. With master’s degrees in public administration and
Jewish nonprofit management, Anna spent
three years working for the Jewish Federation
in Long Beach California prior to moving back
to Memphis. She is passionate about the Jewish
community, marketing its assets and making the
MJCC a warm and welcoming place.
Sophie Samuels with campers at Henry S. Jacobs Camp where she
served as a camp unit head. There she was immersed in every aspect
of the Judaic camp experience.
Trained in creating specialized Kosher menus,
Chef Jimmy Gentry offers a unique culinary
experience tailored to your needs.
paradoxcuisine.com • 901.619.1196
Jewish Scene
I
March/April 2013
11
FEATURE
Table
613
a Memphis
Mitzvah
by Christine
Arpe Gang
The Onion Bloom
To say that Shoshana and Dovid Cenker have been busy the last four months is like
saying Memphis is a little warm in the summer.
Less than two months after welcoming their daughter, Lyla, into their lives in early
November, they opened Table 613, a new kosher restaurant in East Memphis.
But first they had to pack up their household, including their two-year-old twins,
Aiden and Akiva, and move from Atlanta to Memphis right after Thanksgiving.
Shoshana and Dovid, who had worked in kosher restaurants and catering companies
in Atlanta, feel the market there is saturated. “We saw a void in Memphis, so we
jumped at the opportunity to come here,” said Shoshana, who has put aside a
career in television journalism, corporate copywriting and marketing to launch the
restaurant and raise her family.
Little Lyla is almost always nearby and the twins, who are often tended by family
members, make frequent appearances as well. “We couldn’t have done this without
the support of our families in Atlanta and here,” Shoshana said.
Until they find their own home, the five Cenkers and their two dogs, Dreidel and
Memphis, are temporarily living with Dr. Sherwin “Butch” and Pat Yaffe, Shoshana’s
father and stepmother. Her mother and stepfather, Dina and Steve Romeo, help in
caring for the twins and running errands. Shoshana’s stepsister, Guyla Wanderman,
also helps with childcare.
For Jews, the name of the establishment will be instantly recognized as the number
of mitzvot in the Torah. “For everyone else, it just seems like the name of a
contemporary restaurant,” Shoshana said.
The menu features soups, sandwiches and salads. Matzoh ball soup is served
everyday along with other choices like beef lentil and butternut squash. Sandwiches
include smoked turkey panini, the popular “Butch” burger, a schnitzel sandwich and
falafel. Salmon or grilled steak-topped salads as well as the classic Caesar and Israeli
Dovid and Shoshana with children, Aiden, Akiva and Lyla
“
We saw a void in Memphis,
so we jumped at the
opportunity to come
“
Table 613, in Sanderlin Centre near Muddy’s Bake Shop, is certified kosher by
the Memphis Vaad, but the menu was designed to appeal to non-Jewish as well as
Jewish customers by offering items similar to those you would find in many modern
casual cafés.
FEATURE
Schnitzel
Sandwich
Benefitting the Herb Kosten Pancreatic Cancer Research Foundation
salad with chopped cucumber and tomatoes are available. “Our focus is on
fresh, homemade food,” Shoshana said.
Nadine King ate dinner there recently with her husband, Paul, and two
other friends. “All of the soups were really good,” said King, a registered
dietitian and member of Temple Israel. “I tasted the matzoh ball, lentil and
beef stew soups. The homemade French fries are great. There is something
for everyone on the menu.”
Sunday March 24th, 2013 , 2pm
Shelby Farms Park
Register online at www.kickit5k.racesonline.com
Presented by
Dovid, the executive chef, designs the menu and creates the recipes. He
started working as a busboy and dishwasher when he was 12 and found a
passion for the restaurant business. He attended the Culinary Art College
of Johnson & Wales University’s North Miami Campus and was the coowner of a kosher pizza restaurant and a shawarma and falafel café in
Atlanta. He is assisted by sous chef, Katee Hopper, a graduate of Ecole
Culinaire in Memphis.
For further information regarding sponsorships or donations
please contact Alan Kosten 901-606-5330 or Jeffrey Goldberg 901-606-7542
Though not a deli, Table 613 is adding a corned beef sandwich to the menu
after several customers requested it.
You’ll find several soups and chicken wings – Buffalo style, barbecued and
“regular” – on the menu every day and also available in bulk orders for
parties and special events. Chili, Chicken Curry and Beef Lentil are among
the rotating soup options.
Screened, Bonded & Insured
Light Housekeeping & Laundry
Transportation/Errands
On Fridays, customers can order Shabbat in Box. “It’s got everything you
need for a Friday night dinner,” Dovid said. Candles, grape juice, entrées
with side dishes, dessert and challah rolls from Ricki’s Cookie Corner are
included in the meal, which is priced per person so you can order enough
for two or 20.
Respite & 24-Hour Care
Homemaker Services
Meal Preparation
Personal Care
State Licensed
Recent Shabbat boxes featured apricot chicken with potato kugel and green
beans almondine and meatloaf with roasted potatoes and broccoli kugel.
The couple plans to launch a series of one-night specialty dinners featuring
steaks or authentic ethnic cuisines such as Mexican, Chinese and Thai.
“We’ll invite guest chefs who are specially trained in specific ethnic cuisines
to help us cook those dinners in our kitchen,” Dovid said.
The Cenkers hope to build their customer base by offering a wide variety of
foods and services. They also want to fulfill the promise of the restaurant’s
motto: “Until we eat again.”
Chris Arpe Gang was a feature writer at The Commercial Appeal for 33
years. Retired from full-time work, she is now a freelance writer. Her weekly
gardening column, Green Thumb, appears Fridays in The Commercial
Appeal. She and her husband, Gregory, daughter, Madelyn, dog and cat
live in Germantown.
Cary &
Wendy
Rotter
EACH OFFICE INDEPENDENTLY
OWNED & OPERATED
FREE IN-HOME CONSULTATION!
901-752-1515 • 662-393-1110
Jewish Scene
I
March/April 2013
13
FROM THE KITCHEN of Chef Jimmy Gentry
Selecting the appropriate drink to pair with your meal may be challenging. Try this combination of fish with gin
just in time for Passover. Then check out Jimmy’s Beef Tacos and Chimichurri with Chipotle Bloody Mary in the
next issue of Jewish Scene. Or if you can’t wait, check it out at www.jewishscenemagazine.com
Tuna, Shiitake and Potato Sauce
Ingredients
Tuna, Shiitake and Potato Sauce
2 pc. 5 oz.
Tuna loin logs
1 cup
Sesame seeds
6 tbsp. Olive oil
Salt and pepper
Potato Sauce
1 ea.
Large Yukon potato, peeled and large chopped
4 tbsp.
Butter
2 cups Water
2 oz.
Cheese (gruyere, parmesan, or manchego)
Salt and pepper
Green Olive Puree
12 oz.
Olives, pitted
3 ea.
Garlic cloves
1 cup
Extra virgin olive oil
Veggies
3 ea.
Medium Yukon potatoes, boiled, peeled and sliced ¼" thick
4 ea.
Large Shiitake mushrooms, halved
2 tbsp.
Butter
1 ea.
Whole large onion, sliced ½" thick
1 cup
Green beans, blanched and quartered length wise
½ ea.
Lemon, juiced
¼ cup
Capers, drained
6 tbsp.
Extra virgin olive oil
Salt and pepper
Directions
Preheat oven 400 degrees
For the green olive puree (tapenade) place olives and garlic into a
food processor. Puree and add the oil during the process. No need
to season because of the saltiness of the olives.
For the potato sauce:
Add potato, water, butter and a pinch of salt to a small sauce pot
and bring to a boil. Simmer for 10 minutes or until the potatoes are
done. Pour ingredients into a blender and blend until smooth. The
potatoes thicken the sauce. If the sauce seems too thick add a little
water. While the blender is still going, add cheese and pepper. Add
salt if needed. Set aside.
For the veggies:
For the onion, slice ½" thick and try to loosen each individual layer
of the onion. In a roasting pan, drizzle onions with 2 tbsp. of olive
oil and season with salt and pepper and roast for 15-18 minutes,
shaking the pan every 5 minutes so the onions don’t stick.
For green beans:
Blanch them in salted water and drain. Cut the green beans in thin
strips by cutting in half and then cutting in half again lengthwise. Add
2 tbsp. of olive oil and ½ lemon juice to the green beans and season
with salt and pepper.
For the Yukon potatoes:
Boil until they are just done. Peel and slice ¼" thick. Season with
salt and pepper.
For the mushrooms:
Half them lengthwise and place in a sauté pan on medium high heat
with 2 tbsp. of oil and 1 tbsp. of butter. Sauté for 3 minutes then place
in the oven for 10 minutes.When you pull the mushrooms out of the
oven, add the last tbsp. of butter and season with salt and pepper.
For the tuna:
Add half of the olive oil on top of the tuna and season with salt and
pepper. Place the sesame seeds in a bowl and lightly coat the tuna
with sesame seeds by using one hand to roll the tuna in the seeds.
Place the remaining oil in a hot sauté pan and add the tuna. Sear
the tuna on all four sides for roughly a minute each. Be careful in
searing the tuna. Once all four sides have been seared, take the tuna
out and let it rest on a cutting board. Slice into even slices using a
sharp knife.
To serve:
Add 2 spoonfuls of the potato sauce on a plate. Place a line of the
green olive puree next to it. Place 3 slices of the potatoes on the
truffle sauce. Place one large onion ring on top of the potato. Place
a few green bean slices on top. Place a big shiitake slice on each
potato and onion ring. Sprinkle the plate with capers and top with
the tuna slices.
FROM THE KITCHEN of Chef Jimmy Gentry
Matzo Ball Soup
Ingredients
12 ea.
Sprigs fresh dill
4 ea.
Cloves garlic, thinly sliced
2 ea.Small yellow onions, thinly sliced
1 bunch
Celery, cut into ½" pieces
½ bunch
Flat-leaf parsley springs
3 ea. Large carrots, peeled and cut into ½" pieces
1 ea.Turnip, peeled and cut into ½" pieces
1 ea.
Parsley root, cut into ½" pieces
1 ea.
3.5-lb. chicken
1 lb. Chicken necks
2 tbsp.
Seltzer water
1
⁄8 tsp.
Fresh dill
2 ea.
Eggs, at room temperature
½ cup +1 tbsp.
Matzo meal
Salt, to taste
Directions
- Gather up dill, garlic, onions, celery and parsley sprigs in a piece of cheesecloth to form a purse; secure with twine. Make a second purse
with the carrots, turnips and parsley root.
- Put dill purse, chicken, chicken necks, salt and 1½ gallons water into a large pot; bring to a simmer. Reduce heat to medium-low and simmer,
uncovered, for 1½ hours. Add carrot purse and simmer, covered, until carrots are tender (about 30 minutes).
-R
emove and discard dill purse and neck. Remove chicken and carrot purse; let cool. Pull enough breast meat into fine shreds to make ¾ cup.
Reserve 1 cup vegetables from the carrot purse. Cover and chill shredded chicken and vegetables. (Reserve remaining chicken and vegetables
for another use.) Strain broth through a fine sieve; chill overnight. Skim off and discard all but 2 tbsp. chicken fat from broth; set fat aside.
-Whisk together reserved chicken fat, seltzer, dried dill and eggs in a bowl. Pour in matzo meal while whisking. Cover and chill the matzo
mixture for 15 minutes. Bring 2½ quarts salted water to a boil. With wet hands, form matzo mixture into 1-inch balls. Reduce heat
to medium; drop in balls. Cook, covered. Stir balls gently and simmer, covered, until fluffy (about 10–12 minutes). Meanwhile, transfer
reserved shredded chicken, mixed vegetables and broth to a large pot; heat over medium heat. Transfer balls to the broth. Serve soup
garnished with remaining dill frond.
Fresh Ginger “tini”
Ingredients
2 shots Dry gin
½ tsp. Ginger juice
¼ shot Dry vermouth
¼ shotPure cane sugar syrup (2:1 sugar/water)
½ shot Chilled water
Directions
Shake all ingredients with ice and fine strain into
chilled glass. Garnish with a twist of orange zest.
Jewish Scene
I
March/April 2013
15
PASSOVER RECIPES
Recipes from
Passover Made Easy
Recipes from The
New Jewish Table
By Leah Schapira and Victoria Dwek
February 2013
By Todd Gray and Ellen Kassoff Gray
Photos by Renee Comet
www.artscroll.com/PassoverMadeEasy
Eggplant-Wrapped Chicken
Baked Gefilte F ish
4-6 servings
Makes 18 fish patties (6 servings)
Wine Pairing: Domaine Netofa Red
Tidbit: Sephardic Jews re-enact the Exodus from Egypt
following the Seder step of Yachatz. They take turns
slinging the afikomon bag over their shoulder and
responding to questions.
Q: “Where are you coming from?” A: “From Egypt.”
Q: “Where are you going?” A: “To Yerushalayim.”
Q: “What are you carrying?” A: “Matzah and marror.”
Todd: To me, gefilte fish out of a jar is an abomination, but my version, basically an
interpretation of the French quenelles de brochet, is cheftastic. Choosing between
the two is a no-brainer, in my opinion. I prefer to use rockfish, otherwise known
as sea bass, for gefilte fish because it is indigenous to the Chesapeake region. I
blend it with pike and flounder, but you could use any combination of the three.
Any white, non-oily fish will do for that matter. I’ve even made them with salmon;
the light pink color makes a nice change of pace. It’s best to poach the fish balls a
day ahead of time so they can rest in their cooking liquid for several hours. They
can be eaten cold, but Ellen and I like to serve them warm—they make a great,
non-meat brunch entrée.
Ingredients
2 tablespoons chopped fresh parsley
1 teaspoon freshly grated lemon zest
2 ½ teaspoons salt
1
⁄8 teaspoon freshly ground black pepper
Boiled Carrots with Prepared
Horseradish for serving
3 tbsp. oil
½ lb. ground meat
1 ½ pounds rockfish fillet
½ pound pike fillet
½ pound flounder fillet
8 cups fish stock, preferably homemade
¾ cup matzo meal
4 large eggs, lightly beaten
2 tablespoons sugar
1 tablespoon chopped fresh thyme leaves
1 onion, diced
½ tsp. salt
Note:Vegetable stock or water can be used instead of fish stock.
2 garlic cloves, minced
½ tsp. garlic powder
Ingredients Eggplant
1 tall eggplant
¼ tsp. salt
½ cup oil
Pinch coarse black pepper
Meat Mixture
Chicken
6 boneless skinless chicken thighs
Pinch course black pepper
¼ tsp. salt
Directions
• Preheat oven to broil. Grease a baking sheet. Cut eggplant lengthwise, ¼-inch
thick, to get 6 or 7 slices. Reserve remaining eggplant scraps. Place eggplant slices
on prepared baking sheet. Brush slices with oil and season with salt and pepper.
Broil 5 minutes per side, until second side is beginning to brown.The slices should
appear as if they were fried. Remove and set aside.
• Preheat oven to 350°F.
•P
eel and finely dice remaining eggplant to obtain ½ cup diced eggplant. Heat oil
in a sauté pan over medium heat. Add onion, garlic, and diced eggplant and sauté
until soft, about 5-7 minutes.
• In a small bowl, combine onion mixture with ground meat. Season with salt and
garlic powder.
• S eason chicken thighs with salt and pepper. Place a tablespoon of the meat
mixture into each thigh and roll up to close. Roll an eggplant slice around each
stuffed chicken thigh. Place, seam side down and close together, in a baking pan.
Cover and bake for 2 ½ hours.
Directions
• Prep the fish. Working in batches if necessary, place the rockfish, pike, and
flounder fillets in the container of a food processor fitted with a metal blade
and process until pureed. Transfer the fish to a large bowl. Bring the fish stock to
simmering in a large saucepan over medium-high heat.
• Mix the fish. Add the matzo meal, eggs, sugar, thyme, parsley, lemon zest, salt, and
pepper to the bowl with the fish. Mix together with a wooden spoon until well
combined. Shape the fish mixture into oval patties about 2 by 4 inches. Carefully
lower the patties into the simmering fish stock, return to simmering, lower the
heat to medium-low and simmer gently for 20 minutes. Using a slotted spoon,
transfer the patties to a paper towel-lined tray. Strain the stock through a fine
mesh strainer into the dish with the patties. Let the stock cool (it will gel) and
then refrigerate overnight or at least 8 hours.
• Bake the fish. Preheat the oven to 350°F. Using a slotted spoon, remove the
fish patties from the gelatin and transfer to a lightly oiled baking sheet. Bake
the patties until lightly caramelized on edges— about 20 minutes. Serve topped
with a dollop of the gelatinous stock and some Boiled Carrots with Prepared
Horseradish on the side.
• Boiled Carrots with Prepared Horseradish This is especially pretty made with
a mix of orange and purple carrots, and even nicer if you flute the carrots
lengthwise with a channel knife before slicing them—this results in slices with
pretty scalloped edges. A channel knife is handy for cutting decorative strips of
citrus zest, too; you can pick one up in nearly any gourmet shop.
• Cut 3 medium carrots into ¼-inch thick rounds. Place in a small saucepan. Add
water to cover, ½ teaspoon salt, and a grind or two of black pepper. Bring to
boiling over high heat; boil until the carrots are tender—about 10 minutes. Drain
in a colander and serve warm, with prepared horseradish on the side.
JEWISH SCENE
M ust R ea ds
Crossing The Borders of Time
A True Story of War, Exile, and Love Reclaimed
By Leslie Maitland
Part memoir, part in-depth reportage, the book
recounts the story of Leslie Maitland’s mother,
Janine, and her escape from the Nazis in 1942
when her family fled to Cuba, then to the U.S.
Janine was parted from Roland, the Catholic
Frenchman whom she had pledged to marry
after the war, and assumed him lost forever. Years
later, Maitland, who grew up hearing stories of her
mother’s star-crossed love, set out to find him. The
result is not only a dramatic love story, but a cleareyed portrait of a family torn by war, and a social
history of the highest order.
Leslie Maitland is a former investigative reporter
for the New York Times, and her journalistic gifts
are on full display here. Maitland’s account of the
European Jews who escaped to Cuba is a story
that has been largely undocumented, until now.
Other Press; April 17, 2012; $27.95
BOY 30529: A Memoir
By Felix Weinberg
Felix Weinberg had an accomplished life: though
his formal education ended at 12, he became a
renowned rocket scientist and the first Professor
of Combustion Physics at Imperial College. But
unbeknownst to his colleagues, friends, and even
his children, he was also a Holocaust survivor who
kept the horrors of his past secret from those
he knew for over 60 years. Having disclosed his
experiences to no one but his wife, he would
mockingly claim that the tattoo on his wrist was a
telephone number he could never remember. He
died in December 2012.
Publication: April 15, 2013 / 978-1-84467-078-0 /
$22.95 / 192 pages / Hardback
Jewish Scene
I
March/April 2013
17
DOLLARS AND SENSE
Ira Deadlines Are Approaching
Important dates for your IRA are coming in April.
Presented by Christy Heckler – First South Investment Services || A Division of First South Financial
Many of us associate April with taxes. We should also associate it with IRAs, for April is the month with the
deadlines for IRA contributions and mandatory IRA withdrawals.
The deadline for your 2012 IRA contribution is April 15, 2013.
For tax year 2012, you can contribute up to $5,000 to your Roth or
traditional IRA. One exception: If you turned 50 in 2012, your Roth
or traditional IRA contribution limit for 2012 is $6,000. You get 15½
months to make your IRA contribution for a given tax year. You can
make your 2013 IRA contribution at any time until Monday, April
15, 2014.1
Representatives are registered, securities are sold, and investment advisory
services offered through CUNA Brokerage Services, Inc. (CBSI), member
FINRA/SIPC, a registered broker/dealer and investment advisor, 2000 Heritage
Way, Waverly, Iowa 50677, toll-free 800-369-2862. Nondeposit investment and
insurance products are not federally insured, involve investment risk, may lose
value and are not obligations of or guaranteed by the financial institution. CBSI
is under contract with the financial institution, through the financial services
program, to make securities available to members.
Have you already made your IRA contributions? Hopefully, you
contribute the maximum annually and make your contribution soon;
the earlier that money is invested, the longer it can work for you.
Citations.
1 - us.etrade.com/e/t/plan/retirement/static?gxml=ira_amt_deadlines.
html&skinname=none [1/2/13]
Be sure to indicate the year of the IRA contribution on the check.
This seems pretty basic, yet is too often overlooked. Write “2012 IRA
contribution” or “2013 IRA contribution” or something equally simple
and clear on your check (and include your account number on the
check to help your IRA custodian). If you’re making your contribution
electronically, be sure this gets communicated. If you don’t tell your IRA
custodian what year the contribution is for, it will be accepted as an IRA
contribution for the current year per IRS guidelines.2
Avoid racing against the clock. If you wait until the last minute,
you may feel safe mailing your 2012 IRA contribution check to your
IRA custodian with an April 15, 2013 postmark. That feeling might
be unwarranted. Postmark deadlines for prior-year contributions vary
among IRA custodians, and sometimes checks that arrive after the
deadline count as current-year contributions regardless of postmark.
Why not save yourself the risk and mail your 2012 contribution in with
plenty of time to spare? 2
The recharacterization deadline for 2012 Roth IRA conversions
is October 15. If you converted a traditional IRA to a Roth IRA last
year and need to undo it for tax purposes, October 15 is the absolute
deadline to “recharacterize” the Roth account. If you need to do this,
please request a recharacterization with your IRA custodian well before
October 15.3
The RMD deadline is April 1. If you turned 70½ in 2012, you
have until April 1, of this year to take your first Required Minimum
Distribution from your traditional IRA; that is, your first mandatory
income withdrawal. Your IRA custodian should have notified you of
this deadline at the end of January, and many IRA custodians will
typically calculate your annual RMD for you and offer to send you a
check for the amount. (If not, many of them have online calculators
or similar tools that will help you figure out your RMD amount.)
If you have a Roth IRA, you are never required to take an RMD
(during your lifetime) and you can still keep contributing to it after
age 70½. Keep the deadlines in mind; April will be
here before you know it.4
If you would like to discuss your IRA or other investment
options, please feel free to contact me at 901.380.7280.
2 - boston.com/business/personalfinance/managingyourmoney/archives/2011/03/
its_crunch_seas.html [3/10/11]
3 - turbotax.intuit.com/tax-tools/tax-tips/Investments-and-Taxes/Reversing-aRoth-IRA-Conversion/INF12129.html [1/2/13]
4 - www.irs.gov/Retirement-Plans/Retirement-Plans-FAQs-regarding-RequiredMinimum-Distributions [1/2/13]
L’CHAYIM
PhotoMississippi
by Sylvia Feldbaum
North
/ Memphis
901.969.0121
Wine Myth #3:
Brontë General Manager
Dan Souder with
Jackson
First Class Linen Route Salesman George McClanton
601.899.9206
and Sales Manager James Teat
Chenin Blanc and Gewurztraminer are
‘sweet’ and Merlot is “soft”
By Gary Burhop
Generalizations about the style of any specific grape are pretty much useless. Terroir
and vinification play such a huge role in the way a wine tastes and feels that assuming
a Chenin Blanc or Gewürztraminer is sweet or a Merlot is soft is just not a safe bet.
All of us tend to rely on assumptions and generalizations but it is more important for
you to taste, read and ask us about wines as much as possible. One reason we promote
our monthly wine club, The CorksCrew, and conduct themed tasting nearly every
Saturday afternoon, is to open up a new world of tastes, wine varieties and flavors you
might not try on you own because of assumptions.
Chenin Blanc is grown in nearly every grape-growing region. It is the signature
grape of Vouvray in the loire Valley of France, and is produced in styles ranging from
bone dry to off-dry to sweet. Sparkling Vouvrays are found with all degrees of sweetness
as well. In South Africa, Chenin Blanc could be considered their signature white.
Much is grown there, and much is used for brandy production.
Gewürztraminer’s charm has made it a popular varietal around the world. The
prefix – Gewürz – is spice, and its suffix –Traminer – refers to the Traminer grape,
which was widely grown around the northern Italian town of Tramin.
Excellent examples of Gewürztraminer have emerged from British Columbia,
Oregon, Washington State, New Zealand, and from cooler microclimates in California
and Australia. But it is Europe where we find distinct and interesting Gewürztraminers
and Gewurztraminer-based wines. Austria, Germany and northern Italy all have
meritorious offerings. But it is on the slopes of the Vosgnes Mountains in France’s
Alsace region that the greatest Gewurztraminers are produced. As single varietals or
in blends, Alsacian wines can be floral with notes of rose petal and lychee, spicy and
dry, off-dry or decidedly sweet. The unctious, late-harvested ‘Vendages Tardive’ wines
are Gewurztraminer’s pinnacle.
A close cousin to Cabenet Sauvignon, the Merlot grape originates from France’s
Bordeaux region and is a primary grape in Bordeaux wine. Two thirds of the world’s
total planted Merlot grapes are grown in France. Merlot surged to popularity in the
United States in the 1990s, only to lose its appeal when mass-produced, industrial
wines flooded the market.
As a varietial, Merlot grows in loose bunches of berries. It is generally early ripening. The
most desirable Merlot wines tend to be soft, fruity and smooth in texture, with integrated
tannins. This softness, along with its medium body, is the very element it adds to traditional
Bordeaux wines. Yet, there are many merlots that capture the rugged terrior in which they
are grown, such as those of Washington State. Here wines comparable to
the finest Cabernet Sauvignons are made.
Gary Burhop owns Great Wines & Spirits located at 6150 Poplar Avenue in
Regalia, Memphis, Tenn., 38119 and invites your questions and patronage.
Contact him at 901.682.1333 or garyburhop@greatwinesmemphis.com.
901.969.0121www.firstclasslinen.com
w 601.899.9206 w 888.619.9482
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One for you, one for the kids.
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When you stay with Embassy Suites, you get more. Like a
spacious two-room suite, complimentary drinks at our
evening Manager’s Reception* and free cooked-to-order
breakfast. It all adds up to more reasons to stay.
MORE REASONS TO STAY®
For reservations, call 901.684.1777 or visit memphis.embassysuites.com.
Offer subject to availability; date restrictions and length-of-stay requirements may apply. *Service of alcoholic beverages subject
to state and local laws. Must be of legal drinking age. ™ indicates a trademark of Hilton Worldwide. ©2011 Hilton Worldwide.
Jewish Scene
I
March/April 2013
19
Israeli Artist Victor Shrem
Bridges Two Worlds
By Philippa Newfield and Phillip Gordon
Victor Shrem
Cardio Gallery in Jerusalem
Located immediately above the Cardo in the Jewish Quarter of the Old
City of Jerusalem, Victor Shrem’s Cardo Gallery at 66 Habad Street
exhibits works of fine art by Israeli artists, himself included. Shrem has
dedicated his career to providing a showcase for Israeli artists, both in
Israel and at major art fairs abroad including ArtExpo in New York City.
His own works have been exhibited in Israel, Belgium, Colombia, and at
Jewish Centers throughout the United States. The Israeli artists featured
by Shrem in the Cardo Gallery include Anatoly Baratynsky, Miri Berman,
G Cohen, Daniel Kafri and Natalia Kusnetsova.
Shrem was born in Jerusalem in 1944. He is descended from a Sephardic
family who fled from Spain to Italy during the Inquisition and then
established themselves in Hebron, Israel, 10 generations ago. The family
was removed to Jerusalem by the British in 1929 as a result of the Arab
riots in Hebron. They have continued to make their home in Jerusalem
since that time. Shrem attended school in Jerusalem and worked on a
kibbutz in the Jordan Valley after high school graduation. He served in
the naval branch of the Israel Defense Force and, upon completion of his
military service, went to the Academy of Ceramics in Germany for artistic
training. He worked as a ceramicist for several years and was featured in
group shows in Berlin, Paris and Israel.
In 1984, Shrem opened the Cardo Gallery as a combined studio and
gallery. By this time, Shrem had redirected his artistic energies to focus
on painting and printmaking. He studied the techniques of watercolor, oil
and acrylic, and mixed media, often rendering images in oil and then as
serigraphs and then as giclees. For his work, Shrem has been inspired by
the traditional architecture of Jerusalem and its environs, the gentle hills
and forests and villages of the Israeli countryside, the milestones of Jewish
history and the symbolism of Judaic themes. He recently completed a large
series on the mystical implications and associations of the Hebrew alphabet
in which each letter received its own large-format lithographic treatment.
Shrem’s predilection for the sunlight-infused colors of the Israeli
landscape is readily apparent in the warm and golden tones that characterize
his works. While the scenes he depicts are not exact renditions of exact
locations in Israel, they do reflect real experiences in real places as filtered
through the creative process of his imagination. In his painting of a lone tree
surrounded by a bed of bright red anemones, for example, Shrem recalled
the tree beside the bus stop at which he used to wait after a furlough for
the bus to return to his ship when he served in the military. In his newest
work, Shrem has attempted to give expression to the juxtaposition of the
earthly and physical with the heavenly and metaphysical. His serigraph
“Yinon” was inspired by the word “Yichon,” which appears only once in all
of Biblical literature – in Psalm 72:17 – and its interpretation as a synonym
for the Messiah. It is written that, as this vertical dyptich illustrates, when
the Messiah comes, he will enter through the gates of the metaphysical
Jerusalem from the East before the sunrise.
To see Shrem’s work and that of the artists he represents, please visit
www.cardogallery.com. The artwork, including paintings, lithographs,
serigraphs, giclees and sculpture may be purchased online and shipped
directly to the buyer with insurance and protective packaging. The gallery
may be reached by e-mail at info@cardogallery.com. The Cardo Gallery
is located at 66 Habad Street in the Jewish Quarter of the Old City of
Jerusalem 97500, Israel. The phone number is 9722-6282906. The Fax number is 972-2-6285339.
Philippa Newfield and Phillip Gordon have traveled extensively
from their home in San Francisco.
Finding a Family
By Anna Olswanger
This essay originally appeared online in Cynthia Leitich Smith’s Cynsations,
reprinted with permission.
I heard the real story of Greenhorn 30 years ago in Israel. Rabbi Rafael
Grossman, who was then Senior Rabbi of Baron Hirsch Congregation in
Memphis, Tennessee, stood in the front of our tour bus as we approached
Jerusalem and told us about a little boy who had lost his parents in the
Holocaust, who wouldn’t speak when he came to live at the Brooklyn
yeshiva where the rabbi was in the sixth grade, and who wouldn’t let a tin
box out of his sight.
I knew as soon as the rabbi began talking that the story was important
and that I wanted to write it, but what I didn’t know was how I could make
the story mine. I was childless, born in America after the Holocaust, and my
grandparents and great-grandparents had left Eastern Europe in the 1890s,
years before the Holocaust. What did I know about what this little boy had
gone through?
But the rabbi, a witness to the story, was preoccupied with leading his
large congregation and couldn’t write the story. I had no idea where the
little boy was 40 years after the Holocaust, so I couldn’t ask him to write
the story.
I knew if I didn’t write the story, it would be lost. I had to write it.
This was what I heard that day on the bus: When the school principal
came into the rabbi’s class to announce that the yeshiva would take in
50 boys, he introduced “Daniel,” a young boy who had no possessions,
except for a small, tin box that he never let out of his sight. The class later
discovered that inside the box was a piece of soap. Daniel believed that
the soap, manufactured by the Nazis, was made from the body fat of Jews
murdered in the death camps. And he believed that maybe, just maybe, that
piece of soap contained his parents’ remains. He said he didn’t have anything
else from his parents, not even a photograph.
It was, and sometimes still is, difficult for me to articulate why I thought
the story was important, but as I began to write Greenhorn, through all the
succeeding drafts of what became a middle grade novel based on the real
story, I discovered more clearly what I was writing about.The little boy, who
wouldn’t speak when he came to America, who wouldn’t let the tin box out
of his sight, made a friend in my rabbi. Later, the little boy agreed to live with
his friend’s family. And in the actual scene that I described in the Afterword,
the little boy, who had grown up to marry and have his own family, was
finally able to bury the soap in the backyard of his house in Jerusalem.
I discovered through all those successive drafts that I was writing about family.
My grandparents’ cousins and their children who never left Eastern
Europe died in the Holocaust. I am still childless. I have no children to discuss
my cousins with, or even the Holocaust that wiped out not just them, but
two thirds of Europe’s Jews.
I wrote my first children’s book Shlemiel Crooks because I wanted to
recapture the family stories my father told me before he died. Through the
publication of Shlemiel Crooks, I discovered that I could share my father’s
stories with other children, even though I had none of my own.
Now, it’s the same with Greenhorn. Through the book, I can take part in
discussions between children, parents and teachers about the Holocaust.
The publisher has even made free guides available for parents and teachers
to facilitate discussions. So, although I don’t have my own children, I can
share something I consider important with any child who reads Greenhorn.
Like the little boy who finally found his family, I have also found mine.
Anna Olswanger is the author of Shlemiel Crooks and Greenhorn,
published by NewSouth Books. A native of Memphis, she now
lives in the metro New York area where she is a literary agent
with Liza Dawson Associates. For a free Greenhorn Discussion
Guide for families or Classroom Guide for teachers, visit www.
newsouthbooks.com/greenhorn.
About Greenhorn
Daniel, a young Holocaust survivor, arrives at a New York
yeshiva in 1946 to study and live. He is carrying a small
box, his only possession. Daniel rarely talks, but the story’s
narrator, a stutterer taunted by the other boys, comes to
consider Daniel his friend. What’s in the box is a mystery.
Daniel never lets it out of his sight, but he won’t talk about it,
either. The boys at the yeshiva are impatient with his secret.
Only Aaron, the stutterer, reaches out to Daniel, and through
their friendship, Daniel is able to let go of his box. Together,
each boy finds his “voice.”
Based on a true story, Greenhorn gives human dimension
to the Holocaust. It poignantly underscores our flawed
humanity and speaks to the healing value of friendship.
Jewish Scene
I
March/April 2013
21
FEATURE
75 Gold Coast BBYO members listened
while Sharon Aviram and Yishai Dvash
talked about their army experiences.
IDF Soldiers Create
Awareness Through
Personal Stories
By Susan C. Nieman
As thousands of Jewish high school students
across the United States prepare for their
college entrance exams, they are also learning
about some of the social challenges they
will face on their college campuses. The
international nonprofit StandWithUs is
helping to arm them with that knowledge.
“StandWithUs is dedicated to informing the
public about Israel to combat the extremism
and anti-Semitism that often distorts the
issues,” explained Tahli Hanuka. Tahli, a
regional director, is traveling throughout the
East Coast with Sharon Aviram and Yishai
Dvash, two of 12 Israeli Defense Force (IDF)
soldiers, as part of the organization’s 5th annual
Israel Soldier’s Stories (ISS). “Hearing from
the soldiers gives them positive information
about Israel to use in conversation.”
The diverse group of Israeli college students
is sharing their personal stories at Hillels,
BBYOs, universities, community centers,
religious schools and churches, at 150 speaking
engagements, in a 12-day period.
As part of the largest education effort
StandWithUs has undertaken to-date, Tahli is
thrilled to travel around the country so that
young students have the opportunity to meet
in person and speak directly to soldiers who
have seen combat during the second Intifada
in Gaza or Lebanon.
“We are not ashamed of anything Israel is
doing,” said 25-year-old Sharon to 75 BBYO
students in Boca Raton. Sharon, who served
as an Interception Officer in the Arrow
Missile Unit, was in charge of sounding the
alarms meant to get civilians to safety before
a missile attack. “I will never forget when my
father called me during an attack – at a time
when I was not allowed to answer my phone,”
she explained. “I knew that something must be
wrong. When I was able to talk to him, I found
out that his building had not been hit and no
one had been hurt. But the sirens helped save
those who fled the building next door and ran
to my father’s building for safety. Whenever I
think about that moment I still get the same
feeling [of dread]. But I am proud that I was
able to help save innocent people.” Sharon
is an alumna of the StandWithUs Israel
Fellowship of 2012 at the Hebrew University
of Jerusalem and is now a second-year law
student specializing in International Law.
Sharon, as most of her peers, is still on
reserve duty and considers her army service
to be the most meaningful period of her life.
She hopes to help others see the IDF as she
witnessed it.
“It is important to keep your responses to
negative comments about Israel and IDF
soldiers calm and quiet,” answered Yishai to
one of many interesting questions posed by the
young students ranging in age from 15 to 18.
“You always answer with facts. You just need
to tell the truth.”
The 25-year-old served in an anti-terror
Special Forces unit in the IDF as a combat
soldier. He participated in Operation Cast
Lead among many other special operations.
“As a sniper, it is very difficult to know
when it is okay to take the shot at a terrorist,”
explained Yishai. While staking out a house
where they knew a bomber was scheduled
to be, he knew he had the shot. “I am a
pretty good shot,” he said to a room full of
chuckles. “But the commander has to make
the call. When the car pulled up, first came
out children and then the terrorist and then
a women standing very close to him. “I didn’t
take the shot because we could not take a
chance that we would hurt the children.”
That terrorist is still at large.
Yishai became the Lead Officer for the
fast roping and special altitude combat squad
in the Counter-Terrorism Academy of the
IDF. After his service, he helped establish
an organization that aids under-privileged
Ethiopian youth in preparation for their army
service. He is also a law student at the Hebrew
University of Jerusalem.
Being a soldier is mentally and physically
demanding, explained the two. “Men
and women are given the same kinds of
opportunities and privileges,” answered
Sharon about double standards. “The army
prepares you for getting great jobs because
the employers know what type of person you
become – responsible, dependable.”
“We all want the same thing for Israel,” said
Yishai, “to be safe and quiet.”
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Vida Velasco, a regional director
with StandWithUs, is traveling
throughout the South to educate
students about Israel.
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A Golden
Ticket
By Gabriel
Goldstein
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When the truth was revealed that this was a simulation, that Vida
works for StandWithUs and the anger died down, I found myself in awe.
I sat there with nothing but curiosity. Why would this Christian woman
choose a life of advocacy for a State that mostly Jews strive to defend?
Why would she pursue a career with one of the largest Israel education
organizations in America, StandWithUs? My anger turned to pride. It
turned to respect. This woman was an inspiration to me, who thought
I lived and breathed Israel advocacy. Vida then so graciously presented
me and eight other Memphis peers with an opportunity. She encouraged
us to stay in touch with her, to get into the action of Israel advocacy.
Before this, my advocacy opportunities were limited. I go to a 40-boy
Orthodox Jewish High School in Memphis, Tennessee. I don’t have a
wide variety of people to reach out to. But, the BBYO weekend teamed
me with 250 students from schools with larger populations to reach out
to, opening the door for endless opportunities.
My peers and I have taken the responsibility of getting the ball rolling
in Memphis. We plan to use the few resources at our disposal to their
fullest extent. Guided by Vida, we hope to begin bi-monthly Israel
Advocacy classes for the community’s youth. We will plan informative
events that will help clear Israel’s reputation. We will invite an interfaith audience to focus on the need for a mutual desire for peace. We are
going to get the facts to the public and clear up whatever misconceptions
there may be about the Israeli-Arab conflict in the Middle East.
StandWithUs’ Vida Velasco has granted us an opportunity to do what
we’ve always wanted: to make a difference in how the world perceives
Israel. We plan to speak up for the country that belongs to all of us.
S
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Anger. Confusion. Hostility. These emotions characterized the way I
felt on a recent Saturday afternoon as I listened to a stranger spout
lie after lie about Israel.
Apartheid. Bloodshed. Oppression. These are words that Vida
Velasco used in her provocative question and answer about Israel
that sparked these emotions. I could not wrap my head around
why a Jewish youth organization such as BBYO would invite such a
misguided and biased speaker to essentially bash Israel. Her audience
was a room full of Zionist, Jewish teenagers from the South. Her
questions were phrased in such a way that you could not answer in
a fair way. I asked my adviser if I could leave the room; I feared an
imminent outburst that would belittle Vida until I felt better about
myself. When my request was denied, I became suspicious about the
whole situation. Originally blinded by anger, I now began to realize
that her goal was to provoke anger to elicit a response.
Five of my seven siblings reside in Israel. My brother is in Special
Forces training in his second year in the Israeli army. During Operation
Pillar of Defense, I spent countless hours fearing for my brother’s life.
My love for Israel is innate. My father, grandfather, and older siblings
all served in the Israeli military. My closest brother, in both age and
relationship, is headed there next year.
As an American with such a strong connection to Israel, as well as a
Goldstein who is choosing to pursue a life in America rather than in the
Israeli military, the need to know how to advocate for Israel is at an all-time
high. If my brother is physically defending the borders of the country that I
one day hope to reside in, then the least I can do is defend the ideological
framework that helps support my country and my brother. Just because
I’m in America doesn’t mean my connection to Israel should be taken
for granted; it doesn’t mean I cannot still effectively impact the world’s
perception of the only democracy in the Middle East. Vida opened my
eyes. She showed me that I can use my strong tie to Israel to confront the
lies and misconceptions. She showed me that I have the ammunition to
defend Israel, but I need to learn how to fire that ammunition effectively.
Cotton States BBYO Winter Convention
Gabriel Goldstein attended the Cotton States BBYO Winter
Convention in December.
He is a junior at Cooper Yeshiva High School in Memphis.
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SCENES: FLORIDA
AGENCY HIGHLIGHT
The roar of 450 caring, committed
women was loud and proud from
Boca West Country Club in
January. The annual Lion of Judah
Luncheon featured Lara Logan, CBS News and 60 Minutes correspondent
and honored Jewish community pioneer Margie Baer. E
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BBYO-Gold Coast Region provides
meaningful Jewish experiences to over
1,500 teens annually throughout Broward
and Palm Beach Counties.
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For more information on events
taking place in your area,
please contact the regional
office at 954.252.1912 or email
us at gcr@bbyo.org.
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Gabbi Baker, BBYO Alumna
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As always, BBYO provides a place for Jewish
teens to build a movement capable of
creating positive change in the world, and
all while developing Jewish identities and
long lasting friendships.
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Marilyn Barry, Melissa Barry
“Because of my involvement in BBYO,
I am more confident to enter university
as an advocate for change, a supporter
of Israel, a voice for what I believe in,
and a young Jewish adult. It is true
when they say that BBYO has the
power to change lives.”
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Since 1924 BBYO has offered fun,
meaningful and affordable experiences
toJewish teens, shaping the lives of over
250,000 alumni. Rooted in the traditions
of AZA and BBG, more than 600 chapters
operate worldwide with a focus on leadership
and community service.
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Cathy Baer Haubenstock, David
Baer, Eavlyn Baer, Margie Baer, Ron
Baer, Danielle Baer, Robert Baer
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More Jewish teens, more
meaningful Jewish experiences
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Lara Logan, Matthew C. Levin,
Marleen Forkas
Denise Zimmerman, Marilyn Barry
Gold Coast
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Nearly 200 teens, lay leaders, youth
professionals and clergy celebrated
the 10th anniversary of the Jewish
Teen Initiative (JTI), a program of the
Jewish Federation of Palm Beach County with Matisyahu on Sun., Feb. 24, at
the Kravis Center for the Performing Arts in West Palm Beach. The event,
sponsored by The Ewa & Dan Abraham Project, featured a meet and greet
with musician Matisyahu, dinner and orchestra seats for the acoustical show.
Jewish Scene
I
March/April 2013
25
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A “Mentos & Diet Coke” volcano
shows science in action
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Cub Scout Pack 25 enjoys the Pinewood Derby
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Memphis,
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An exhibitor interacts with children at Temple’s
Eco Expo
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Suzanne
Beaman, Pam
Patrick and
Mary Francis
Johnson
celebrate New
Year’s Eve.
Baron Hir
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HIRSCH
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Memphis Jewish Home & Rehab
New Year’s Celebration
Peter and Yelena Tarashchansky at the New Year’s
Eve Party.
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Marjorie Acree and Joyce
Binder volunteer for
Temple Israel’s annual
Blanket the City.
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3rd Grade Havdalah Program
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Food and Fun at Trivia Night
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Games and coffee
for the discerning
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“Off the Wall”
Coffee Night
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SCENES: MEMPHIS
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Although small in size, many Jewish congregations throughout the United
States make large meaningful contributions to the continuity of Jewish life
no matter where their physical location. When members come up with
ideas, all it takes is the money to make it happen. Matching the right
project to the right person or family sets the wheels in motion.
That is what happened when Sue and Hal Koppel’s grown children
wanted to give their parents a 50th wedding anniversary present that
would bring joy to the family and to their Hot Springs, Arkansas,
Jewish community.
Congregation volunteers Mary Klompus and Sharon Wexler had just
the project in mind – and so became the Hall of History at Congregation
House of Israel.
“I had wanted to develop a small museum with the all of photos that
the congregation had collected over the years,” said Mary. “Sharon and I
had seen a similar exhibit at a Little Rock museum. So we organized the
photos and wrote a short history of the congregation that was enlarged to
serve as an entry piece.”
Dedication of the Hall of History coincided with the Koppel’s 50th
wedding anniversary at a Shabbat Service in the sanctuary on Jan. 4,
2013. The gallery consists of the framed history, framed photos and a
video display of more than 500 photos. It will also feature a Tree of Life
containing the names of the rabbis who have served the congregation since
it was organized in 1875.
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Jewish SceneJewish
Scene I March/April
2013 27 2013
I March/April
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3rd and 5th graders team up for a legislative unit
View the congregation history and more photos
at www.jewishscenemagazine.com
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Dr. Hal Koppel, Rabbi Richard Chapin,
Sue Koppel
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Koppel Family, Jo Keats, Sue Koppel,
Wendy Kohn, Hal Koppel, Mark Koppel
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Hall of History Committee: Carol Nanez,
Betty Kleinman, Millie Baron, Mary Klompus
Adam Baron, Sharon Waxler
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Susan C. Nieman :: Photos by Bill Aron
Congregation History written by Adam Baron.
Kindergarten is so much fun
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Hot Springs Hall of History
Inspired by the Past and
Committed to the Future
At Akiva, friends are for a lifetime
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SCENES: NASHVILLE
27
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You want your loved one safe,
nurtured, and comfortable. If you
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capable of providing the best care
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YOU ARE HERE – living, eating, shopping,
socializing and sleeping. Whether wintering here
or a year-round resident, you’ve chosen this to be
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Ben Ari - Jewish Scene Magazine

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