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April 6, 2011

Jews Saving Jews

Andrew Stevens in collaboration with Meir Doron, Rebel with a Cause: The Amazing True Story of Urban Partisans in World War II.

As I was finishing Andrew E, Stevens’ memoir Rebel with a Cause, I received an email from a former colleague of mine reminding me of a promise I had made to write about Jews saving Jews during the Holocaust. She had long been contending that one of the major untold stories of the Holocaust and some of its most important unsung heroes were those Jews who put their lives at even more acute risk to rescue other Jews.

Yad Vashem had set the standard, a high standard indeed, of Holocaust heroism. The government of Israel recognizes and honors those non-Jews who risked their lives to save Jews. The requirements are stringent. A committee, chaired by a former Supreme Court Justice examines the evidence; the nominee must be a non-Jew must have saved a Jew at the risk of his life without receiving any form of compensation, any expectation of compensation. Diplomats are routinely not eligible since they enjoyed Diplomatic Immunity their lives were seldom at risk. Raoul Wallenberg was one of the few exceptions,

Because the designation by Yad Vashem is so significant and the tile so exalted “Righteous Among the Nations,” many people, scholars and layman alike, overlook the important role that Jews played in saving their own.

Zionist histories exalted other Jews, those who resorted to arms – as if that was the only honorable option. It praises those who despite impossible odds fought for Jewish honor in the ghettos of Warsaw and Bialystok even in the death camps of Auschwitz, Treblinka and Sobibor. They never expected their battle to result in victory, but their efforts were a moral triumph even if they resulted in the mass murder of other Jews. Yom Hashoah is formally designated in Israel as “Yom Hashoah V’hagevurah,” Holocaust and Heroism – Resistance – Day as if the two are comparable.

Historians of other nations recognize self defense and people assisting one another as a form of resistance. Werner Rings the Swiss historian said that in every nation under German occupation there were four stages to Resistance.  Symbolic and personal resistance: maintaining dignity, identity and continuity; Polemical resistance: disseminating information regarding the German crimes; Defensive resistance, protecting and aiding one’s own, and only later, much later armed resistance.

For Jews acting out of the long experience of Jewish history there were ways to deal with oppression and oppressors. Jews were more practiced in the art of symbolic and spiritual resistance. They initially attempted to thwart Nazi intentions by non-violent means, stopping short of direct confrontation in which Jews would inevitably be overpowered.

Jews were masters at polemical resistance, newspapers and diaries, pamphlets and even major historical enterprises of documentation were present in almost all of the ghettos. Artists documented the crimes through the tools of their profession. historians by writing history, poets by their poetry, artists through their artistry, rabbis through teaching Torah and writing responza of Jewish law.

But not only professionals were committed to documentation. Children kept diaries. People with no professional training photographed what was happening and kept meticulous records. Leaders did their part. In Kovno, Lithuania, Abraham Tory kept a detailed diary of the daily events of the Jewish Council. Adam Czerniakow, the leader of the Warsaw Judenrat, kept a detailed diary and wrote in that diary until his final hour. Hirsch Kidushin took photographs in Kovno using a clandestine camera as did other Jewish photographers in the ghettos.

Jews were well schooled in the ways to assist one another. Ghettos had house committee, welfare drives, soup kitchens, innovative efforts to help one another even under the most desperate of conditions against the most determined of enemies.

Andrew Stevens and Meir Doron have collaborated on an important book that retells the final months of World War II German occupied Budapest Hungary through the eyes of a young Jew who worked as a forger producing the documents so essential to saving Jewish lives and then distributed these documents despite the dangers that were his daily lot.

Anyone familiar with the Holocaust knows the basic outlines of Raoul Wallenberg’s story; still, permit me a brief reiteration. Hungary was an ally of Germany during World War II. Anti-Jewish legislation was promulgated and antisemitism rose dramatically yet while the Jews of Poland and of other German-occupied territory were being annihilated, the Jews of Hungary were persecuted but not killed.

All that changed on March 19, 1944 when Germany invaded Hungary. In April the Hungarian Jews were ghettoized. Beginning May 15, 437.402 Jews were sent to Nazi concentration camps, primarily to Auschwitz, 147 trains, 54 days. Four out of five were killed on arrival. The deportations were halted on July 8th, the very day that Raoul Wallenberg arrived in Budapest, the last remaining Jewish community in the blood soaked continent of German-occupied Europe.

And for the next six months there was a daily struggle to preserve these Jews. Wallenberg arrived with a mandate to save Jews. It does not diminish his exalted stature to recall that he arrived in Budapest seemingly as a Swedish Diplomat, but actually as a representative of the War Refugee Board, the American governmental body established when the United States finally got serious about rescuing Jews. Sweden consented to his participation because it wanted to cleanse its wartime record of close trade relationships with Nazi Germany. Wallenberg volunteered for this mission. He did not initiate the process of using official looking documents to save Jew or even the idea of using safe houses flying the flags of neutral countries. But he did devote his entire being to saving Jews, putting his life at risk – Adolf Eichmann threatened him, “even diplomats can meet with accidents.”

Still he did not operate alone. Official documents were printed, but many more were unofficially forged. Official documents were given to those who made it to the Swedish embassy. Many more were distributed by the Zionist underground, which exploited the chaos of the Hungarian capital under siege to enlarge the scope of Wallenberg’s activities.

Posing as a non-Jew of pre-draft age Endre Solyom, Stevens was a forger of ever increasing skill. He was also a courier of ever increasing daring delivering these documents. Each document offered a chance for life. Without them, death was imminent.

Stevens was born in Budapest 1923 as Endre Steinberger. His father a tailor, his mother a housewife, they were secular Jews belonging to the Neolog movement, the Hungarian equivalent of Conservative Judaism. Survivor accounts are usually divided into three major chapters Before, During and After and Stevens’ memoir is not exception. Yet his memoir pays scant attention to his life after. The charm of his depiction of the world before, the recollections of his grandparents’ villages and his large extended family is triggered in flashbacks when after four score and seven years he returns to the scenes of his pre-war life, sees what is present and experiences what is absent.

His post-war experience is mentioned but briefly, escape from Hungary to the West, his movement to the United States and to Los Angeles, marriage, divorce, remarriage, success in business and the opportunity to contribute to the efforts led by Tony Curtis – ne Bernard Schwartz – the restore elements of Hungarian Jewish life.

The heart and soul of the book however in is his Holocaust experience. At first he retains the perspective of a rebellious youth. Stevens is still angry at failure of Hungarian Jewry to grasp the dangers that awaited them and their passivity in the face of increasing peril. This serves as a marked contrast with his activities late in the war after he escaped from a slave labor battalion and returned to Budapest. Like many survivors’ memoirs, Stevens narrates the history of the time in which he lived, not quite distinguishing between what he knew at the time and what he learned afterwards. He judgments are certain where the historical record is not quite clear.

For example, he writes: “The leaders of Hungarian Jewry knew all about the Final Solution Still they cooperated with the Germans and their Hungarian helpers justifying their actions as if they were good for the community.” I teach my students to distinguish between knowledge and information and also to note when the rumors of impending death were confirmed and internalized and formed the basis on which to act. Yet Stevens’ passion is clear and the history he presents essential to understand his deeds in context.

Escaping from a slave labor camp in the fall of 1944, he was recruited by an old acquaintance who was also posing as a non-Jew and introduced into the world of the Zionist underground. At first he witnesses its primitive yet essential operations of copying and forging documents and delivering them to ever more desperate Jews. Endre Solyom gradually acquired the skills to forge his own documents, to scavenge for the ink and paper and then to distribute these documents. In the process, he encountered Wallenberg directly and gives ample testimony of his personal courage, charisma and effectiveness. Solyom witnessed the drowning of Hungarian Jews in the Danube River in the center of Budapest. To save ammunition, Jews were chained together and only one was shot – or only every other one – and they were dragged into the frozen river by the weight of the dead Jew.

Raoul Wallenberg died alone in the Soviet Gulag, but he did not work alone. His effectiveness depended on an underground army of men and women who prepared the forged official looking documents and the distributed them to needy Jews at a time when the difference between life and death was a stamp on a document. Stevens were certainly not the least of these young people. His story is their story and enables us to understand that Jews rescuing Jews is an essential and still undertold part of Holocaust history.

Jews Saving Jews Read More »

Danny Dayan: ‘Some West Bank settlers would be willing to evacuate for right price’

Danny Dayan, the chairman of the Yesha Council of West Bank settlements, told U.S. officials that some settlers would be willing to move to Israel proper in exchange for financial compensation, according to confidential State Department cables obtained by WikiLeaks.

Dayan also said he was opposed to some of the tactics employed by Israeli settlers and that he was in favor of removing roadblocks and checkpoints to ease conditions for the Palestinians.

His statements, which were made in closed-door meetings with U.S. diplomats in Israel in recent years, came in response to questions about a potential evacuation-compensation bill in the Knesset. When asked about the issue, Dayan replied: “I’m an economist, and I know that some people will take it if the price is right.”

Read more at Haaretz.com.

Danny Dayan: ‘Some West Bank settlers would be willing to evacuate for right price’ Read More »

My Single Peeps: Meredith Salenger

I met Meredith through my friend, Matt. I was riding my bike in the hood when he pulled up next to me in his car, with Meredith sitting in the passenger seat. He introduced us, and she said, “You’re cute.” I said, “Thanks. I’m married.” With barely a blink, she asked, “Do you have any friends?” Very forward. No shame. She knows what she wants. Yet I remember thinking, “I’m on a little BMX bike — a man-child doing pop wheelies in the street. What’s wrong with this girl?”

Later, she added me as a friend on Facebook, and I realized who she was. Natty Gann! Of course she loves boys on trick bikes —she’s just a tomboyish girl, trying to make her way across the country to find her dad. And along the way, she’ll find love. Of course in the movie, “The Journey of Natty Gann,” her love interest was John Cusack — but as a kid I hoped it would be me. And because L.A. is that kind of a place, now Natty Gann was hitting on me. But she’s too late. My wife and kid are in the way. So I’m hooking you guys up.  

The most surprising thing about Meredith is how grounded she is.  There’s an expectation of craziness that goes along with being a child actor. But instead of rehab at 18, Meredith went to Harvard and got a degree in psychology. She came back to Los Angeles and continued working as an actor. It’s the only job she’s ever had.  Yet you could sit with her for an hour, and the subject would never come up. You’d be more likely to hear about how much she loves kids. What she wants is a family.

“I want to come home from being at the beach with my baby and have to hold her butt under the shower to get the sand off … and I want my husband helping me,” she said. To which I said, “When you’re at the beach with your kid, and you forget the sunblock, and the kid’s burning, and you’re trying to find shade but the umbrella keeps falling over because of the wind, and the car’s parked far away because your husband was too cheap to use the pay lot, then these moments can feel pretty stressful. You’re idealizing them.”

She said, “I don’t idealize planning my wedding and picking out the dress. I want to go grocery shopping together, make dinner, spill salad dressing on the floor and argue about having to mop it up. I want real life.”

Recently, Meredith went back to school — Pepperdine Law — where she got a degree in mediation. She’s decided that she wants another career, in addition to her acting, and she enjoys resolving disputes. After a year and a half of on-the-job training, she got hired by a firm, full time. Mediating conflicts between bitter band members, angry employees and jaded spouses has shown her the uglier side of relationships. And it doesn’t scare her. It’s what she wants. Love — warts and all.

If you’re interested in anyone you see on My Single Peeps, send an e-mail and a picture, including the person’s name in the subject line, to {encode=”mysinglepeeps@jewishjournal.com” title=”mysinglepeeps@jewishjournal.com”}, and we’ll forward it to your favorite peep.


Seth Menachem is an actor and writer living in Los Angeles with his wife and daughter. You can see more of his work on his Web site, sethmenachem.com, and meet even more single peeps at mysinglepeeps.com.

My Single Peeps: Meredith Salenger Read More »

Taking a modern approach to Passover desserts

At Passover, because tradition rules, I’m willing to bet that, at most seder tables, undistinguished sponge and honey cake, coconut macaroons and probably some dried fruits cooked into a compote are trotted out at meal’s end, met with no discernable oohs and aahs of rapture from those at the table.

Why not bend tradition a bit in the name of making the last course as delectable as the dishes that precede it? Adhering to the albeit fluid rules that proscribe chemical leavening, and flour- and corn-based products, there’s still a whole world of modern and delicious desserts that can grace the Passover table.

Arid though the desert was that our ancestors had to endure during their captivity, dry cakes were not part of the deprivations and don’t need to be today. Pastry chef that I am, I am not content to end the meal on a blah note.

Three factors are key: First, whip the eggs and sugar for the cake bases until they are light in color and fall in wide ribbons from the whisk attachment of the mixer. Second, fold the dry ingredients into the base with a light hand (and I do mean hand — splay the fingers of your hand, and lightly comb through the beaten base as you add the dry ingredients, folding only until the dries disappear into the mix). Third, keep an eye on the cakes as they bake to avoid drying them out by over-baking. Ethereal and moist cakes are the goal.

Here’s a recipe for a pistachio cake with a creamy citrus curd that will leave your Passover guests asking for more.

PISTACHIO CAKE FILLED WITH CITRUS CURD GARNISHED WITH CITRUS FILETS AND SALTED PISTACHIO CRUNCH

This is a moist pistachio-flecked sponge cake (made with matzah cake flour), which is drenched in a syrup flavored with the juice and zest of seasonal citrus (tangerine, low-acid Oro Blanco grapefruit, pink-fleshed pomelo and lime) and filled with a creamy starch-free citrus curd. Filets of the citrus fruits adorn the top of the cake, which is then crowned by a shard of pistachio crunch flecked with bits of sea salt. Complex in taste, simple to execute, this cake is a fitting ending to any seder but is truly a dessert for all seasons. Just choose fruits in season to create the syrup and the garnishes.


FOR CAKE:

1/3 cup pistachios, finely ground (if possible, use commercially made pistachio flour, which is more finely ground and uniform in texture)
Scant 1/2 cup matzah cake flour
Scant 1 cup granulated sugar
4 large eggs, separated
Zest of 1 medium lime
Grease an 8-inch round cake pan with cooking spray or flavorless oil. Line the bottom of the pan with a round of parchment paper. Spray the paper lightly and set the pan aside.
Preheat the oven to 350 F.
Sift together the ground pistachio flour and matzah cake meal; discard any larger pieces that remain in the sieve.

In the bowl of an electric mixer outfitted with the whisk attachment, beat the egg yolks and half of the sugar until the mixture is light and lemon-colored and falls from the whisk in a thick ribbon. Fold in lime zest.

In a clean, dry bowl with a clean whisk, beat the egg whites until frothy. With the mixer running, add the remaining sugar and beat until stiff but shiny peaks form. Lightly but thoroughly, fold the pistachio flour-

matzah cake meal mixture gently but thoroughly into the beaten egg yolk base. Then fold the beaten egg whites into the yolk mixture. Immediately scrape the mixture into the prepared pan.

Bake the cake for approximately 25 minutes, or until the cake feels firm to the touch and is slightly browned. Do not overbake. Remove the cake from the oven and set on a cooling rack.

When cool, remove the cake from the pan and place it on a cake cardboard set on a turntable. Using a long serrated knife, cut the cake into two even layers and set aside.


FOR CITRUS FILETS:

1 medium pink grapefruit
1 medium white grapefruit
1 medium blood orange or navel orange
1 large tangerine

Using a small serrated knife, cut a thin slice from the top and bottom of each citrus fruit. Then, following the contours of the fruit, remove the white pith surrounding the fruit. Over a bowl to collect the juices, which will be used in the citrus syrup, release each filet from the fruits by working the knife just adjacent to the connective membranes, making the first cut toward the center of the fruit and then next cut away from the center. The filets should then neatly release from the connective membranes of the fruit. Remove and discard any seeds. Continue until all filets have been removed, keeping each variety separate. Store, covered, in the refrigerator until ready to assemble the dessert.


FOR CITRUS CURD:

1/2 cup fresh squeezed citrus juice (a combination of tangerine, grapefruit and lime works well here)
4 large eggs
Generous 1/2 cup granulated sugar
1 stick (4 ounces) unsalted butter, cut into 1-ounce pieces, softened

Place the juice, eggs and sugar into a stainless steel bowl set over a saucepan half-filled with simmering water. The bottom of the bowl should not touch the water. Cook the mixture over medium heat, whisking constantly, until it becomes as thick as a thin mayonnaise. Remove from the heat. Press through a fine-meshed sieve into a clean heatproof bowl. Whisk in the butter, piece by piece, keeping the mixture emulsified. When cool, place the curd, covered, into the refrigerator until ready to assemble the cake. (Note: You will have leftover curd to use for another dessert if you use it as a single layer between the two layers of cake, rather than spreading it on the top layer of the cake as well, as noted below.)


FOR CITRUS SYRUP:

1 cup mixed citrus juice, sieved (made from the juice that has collected when preparing the citrus filet garnish)
Simple syrup (1/3 cup each of granulated sugar and water, boiled until the sugar dissolves completely), as needed, to lightly sweeten the citrus juices

Combine the mixed citrus juice and enough simple syrup to lightly sweeten. Brush the layers of cake liberally with the citrus syrup and set aside at room temperature, covered, to prevent drying out. Reserve the remaining syrup in the refrigerator for use when plating and serving the dessert.

Note: Depending on the size of the fruits and how juicy they are, it may be necessary to supplement the juice by extracting the juice from additional fruits.


FOR PISTACHIO CRUNCH:

Generous 1/2 cup granulated sugar
1 tablespoon water
Scant 1/2 cup pistachios, toasted in a preheated 350 F oven for approximately 10 minutes, or until lightly brown and fragrant, and kept warm until combined with the syrup below
Fleur de sel or other sea salt, to taste

Preheat the oven to 350 F. Ten minutes before you begin making the pistachio crunch, place a Silpat-lined baking pan into the oven to heat.

In a heavy saucepan, cook the sugar and water, without stirring, until the syrup reaches 320 F on a cooking thermometer. Combine the syrup with the warm nuts and quickly pour the mixture onto the heated baking pan. Return the pan to the oven and bake until lightly golden. Remove from the oven, immediately sprinkle the salt lightly and evenly over the crunch and store in a cool, dry place. Break the crunch into irregular-shaped shards just before plating the desserts.


TO ASSEMBLE THE DESSERT:

Assemble the cake by spreading half of the citrus curd on one cake layer. Top with the other cake layer and press lightly to compact. If desired, spread remaining citrus curd on top of the top layer of cake. Otherwise, reserve leftover curd to serve over berries or lightened with whipped cream for a nice secondary dessert. Chill the cake until just before serving.

To serve, cut the cake into 8 equal portions. Top each portion with a filet of each type of citrus fruit and garnish with a shard of pistachio crunch. Place the portions onto serving plates and pour an equal amount of citrus syrup onto each plate. Serve immediately.

Makes 1 cake, 8 servings.


Illuminated Reflections: On view through May 8, 2011, at the Skirball Cultural Center, 2701 N. Sepulveda Blvd.,  Los Angeles, CA 90049; (310) 440-4500.

Robert Wemischner is the author of four books, including his latest, “The Dessert Architect” (Cengage Learning Inc., 2010). He teaches professional baking at Los Angeles Trade-Technical College. To learn more, visit his Web site, RobertWemischner.com.

For more Passover recipes visit jewishjournal.com/passover_food.

Taking a modern approach to Passover desserts Read More »

Obituaries: April 8-14, 2011

Grace Ackerman died Feb. 28 at 95. Survived by son Lawrence. Malinow and Silverman

Marilyn August died Dec. 30 at 76. Survived by daughters Elizabeth (Marc) Silverman, Susan (Jeff) Stein; 4 grandchildren. Hillside

Galina Benderski died Jan. 1 at 75. Survived by daughter Jackie (Trevor) Rahn; 2 grandchildren; friend Alex Vais. Mount Sinai

Stephen Berg died Dec. 23 at 72. Survived by wife Niki Horwitch; sons Brian, Jeremy; stepdaughter Lauren (Charlie) Fonville; stepson David Horwitch; 2 grandchildren. Hillside

Shirley Bloom died Feb. 27 at 88. Survived by sons Mark, Steven (Sue); 5 grandchildren; 3 great-grandchildren.  Malinow and Silverman

Dora Chernock died Dec. 26 at 94. Survived by daughters Debra Savate, Rochelle; sister Esther Dvorkin. Hillside

Carlos Cohen died Feb. 27 at 76. Survived by wife Lorraine; daughters Lisa, Andrea Cullipher; sons Jason, Joseph; 9 grandchildren. Malinow and Silverman

Shirley Dolores Rotstein Danziger died Dec. 29 at 89. Survived by daughter Ronna Terelson; son Robert; 3 grandchildren; 2 great-grandchildren; brother Jerry Rotstein. Hillside

Mildred Ehrnstein died Dec. 16 at 87. Survived by daughters Gina (John) Swenson, Linda Sachs, Claudia (Lawrence) Bautzer; 10 grandchildren; 12 great-grandchildren. Hillside

Sol Feldman died Dec. 17 at 88. Survived by daughter Marilyn Moss; son Howard; 2 grandchildren. Hillside

Jeanne Fields died Feb. 25 at 81. Survived by daughters Lori Weiss, Randi (Richard) Rosenblatt; stepdaughter Nancy (Joseph) Molloy; 5 grandchildren; 3 great-grandchildren. 

Marshall Finch died Dec. 17 at 87. Survived by wife Helen; daughters Jodie, Heather; son Mark; 5 grandchildren. Hillside

Arthur Fisher died Dec. 15 at 90. Survived by wife Alice; daughters Linda, Amy; son Mark; 3 grandchildren; sister Berda Morley. Hillside

Ethel Freedman died Feb. 27 at 95. Survived by daughter Shirley (Edward) Hobin; son Robert (Mary) Herman; 2 grandchildren; 2 great-grandchildren. Malinow and Silverman

Helen Freedman died Jan. 26 at 86. Survived by husband Martin; niece Kathleen Delarose; nephew Bill Delarose. Hillside

Edward Frenkel died Dec. 27 at 81. Survived by daughters Caron (Donovan) Moritz, Barbara, Aviva; sister Helga Webber. Hillside

Sidney Gitt died Dec. 12 at 81. Survived by wife Betty; son Michael Alan. Eden Memorial

Helen Gottfurcht died Dec. 23 at 96. Survived by daughter Renda Hertz; sons Elliott, James, John; 6 grandchildren; 8 great-grandchildren. Hillside

Ian Grossman died Feb.21 at 66. Malinow and Silverman

George M. Haber died Feb. 20 at 90. Survived by wife Leah; daughters Theda, Debs; sons Jon, Joshua; 8 grandchildren; brother Eugene.

Cecile Hanken died Dec. 16 at 102. Survived by daughters Beverly (Bernard) Shearer, Romaine (Norman) Jacobs; 4 grandchildren; 6 great-grandchildren. Hillside

Martin Kane died Dec. 16 at 59. Survived by sister Barbara (Dennis) Lee. Hillside

Thelma Karoly died Feb. 4 at 81. Survived by daughter Doreen. Sholom Chapels

Marcia Katz died Dec. 20 at 82. Survived by husband Norman, son Brian (Elissa). Hillside

Meyer Kessman died Feb. 18 at 83. Survived by daughter Eileen. Sholom Chapels

David Klein died Dec. 13 at 92. Survived by sons Thomas (Kathy), Henry (Suzanne); 2 grandchildren. Hillside

Pearl Kristan died Feb. 28 at 99. Survived by daughter Manna (Larry) Brooks-Beck; 8 grandchildren; 12 great-grandchildren. Malinow and Silverman

Henrietta Leavitt died Dec. 28 at 92. Survived by daughter Rene Remeny; son Richard; 4 grandchildren; 3 great-grandchildren. Hillside

Annabelle Levine died Dec. 16 at 93. Survived by son Gerald. Hillside

Shirley Levine died Dec. 23 at 87. Survived by husband Phil; daughter Susie (Benjamin) Frenkel; son Alan (Judy), 4 grandchildren; 2 great-grandchildren. Hillside

Louis Leviton died Dec. 29 at 91. Survived by 2 grandchildren. Hillside

Victoria Levy died Dec. 29 at 95. Survived by daughter Marilee (Ellis) Gellman; son Ronald; 4 grandchildren; 7 great-grandchildren. Hillside

Bernice Lifton died Feb. 12 at 88. Survived by husband David; daughter Sarah; sons Nathaniel (Maureen), Paul; 2 grandchildren; brother Jerome (Bette) Lorber. Malinow and Silverman 

Sylvia Mathon died March 15 at 90. Survived by daughters Lauren (Marvin) Maslin, Shelley M. (Loren) Saxe, Jodie (Steven) Israel; 5 grandchildren. Mount Sinai

Mel Oshins died Jan. 19 at 82. Survived by wife Joyce; daughters Sheri (Larry Kizzar), Deena (James) Newell; son Barry (Candy); 3 grandchildren; brothers David Edward, H. Daniel.

Evelyn Owen died Jan. 26 at 92. Survived by son Martin. Hillside

Phyllis Samuels died Dec. 18 at 74. Survived by sons Gary (Ariel), Joseph Rosenfeld; daughter Jill Rosenfeld; 6 grandchildren; brother Roger Duchowny. Hillside

Dorothy Saulten died Feb. 17 at 104. Survived by sons Elliot (Helene), Stephen (Pamela); 5 grandchildren; 11 great-grandchildren. Malinow and Silverman

Sara Schoenbrun died Dec. 23 at 80. Survived by daughters Eileen, Susan (Dan) Cowper-Thwaite; sons Barry (Lori), David; 6 grandchildren; 7 great-grandchildren; brother Al Gordon. Hillside

Celia Segal died Dec. 16 at 89. Survived by sons Ronald, Robert; 5 grandchildren. Hillside

Carol Seidel died Feb. 13 at 72. Survived by daughter Barbara (David) Fox; son Joel (Rachel); 5 grandchildren. Sholom Chapels.

Eva Selbst died Dec. 17 at 97. Survived by daughters Judy (Robert) Rifkin, Lorene (Bill) Christian. Hillside

Frances Shaffer died Dec. 23 at 87. Survived by daughter Jacqueline (Ron); son Barry (Barbara); 5 grandchildren; 3 great-grandchildren. Hillside

Lorraine Silverstein died Dec. 14 at 82. Survived by daughter Ellen Walter; sons Andy, Michael; 1 grandchild. Hillside

Dorothea Smith died Dec. 18 at 79. Survived by sons Randall, Ronald (Dawn), Richard Guritzky, 10 grandchildren; 3 great-grandchildren; brother Jack (Diane) Freedman. Hillside

Abraham Solovay died Feb. 14 at 93. Survived by daughter Joan Baron; son Frederick; 4 grandchildren; 5 great-grandchildren. Malinow and Silverman 

Anna Stempel died Feb. 10 at 88. Survived by daughter Eugenia Arluk. Sholom Chapels.

Richard Stuart died Dec. 13 at 86. Survived by wife Sandy; daughters Carson (Steve), Wendy (Bob) Davis; son James. Hillside

Yonine Van Yorke died Dec. 31 at 64. Survived by aunt Jacqueline Chodar; cousin Denise Novik; friend Marcia Suffer. Hillside

Ruth Walker died Dec. 23 at 94. Survived by daughter Arlene Lager. Hillside

Gilbert Wiener died Dec. 17 at 81. Survived by wife Marilyn; daughter Deborah Stone; sons Barry (Margie), Ronald, Richard; 9 grandchildren; 20 great-grandchildren; sister Natalie Adelstein. Hillside

Carl Wold died Jan. 23 at 79. Survived by wife Barbara; daughter Jennifer (Spencer) Wasem; son Michael (Suzanne); 4 grandchildren. Hillside

Obituaries: April 8-14, 2011 Read More »

More cluck for your passover buck

I have always enjoyed researching and developing new dishes to serve during Passover, but have you ever heard of Mock Gefilte Fish? Because everyone loves chicken, I am constantly looking for new and different chicken dishes to prepare, and I find that each recipe has a story all its own.

Mock Gefilte Fish, made with ground chicken, really tastes like gefilte fish. An ancient and popular dish substituting ground chicken or turkey for the fish, it was served during Passover among the Vishnitz Chasidic Jews, and called falsher or “false fish.” The Chasidim, who were very strict, fearing that fish may have contained some undigested bread, abstained from eating it during Passover.

We like the idea of surprising our guests by serving this just-like-the-real-thing “gefilte chicken” — chilled on a bed of lettuce, with horseradish, at the seder. And it solves the problem for those who cannot or prefer not to eat fish.

 

I can’t imagine a Passover dinner without chicken soup with matzah balls, but the question I am often asked is “How can I make my chicken soup taste like chicken?” My answer is always the same: “The more chicken you put in your soup, the more flavor it will have.” I always make my mother’s matzah ball recipe, which produces the lightest, best matzah balls I have ever tasted.

The secret for flavorful soup is to use whole chickens that have been tied (or trussed) with kitchen string to keep them intact. Add water, lots of vegetables, salt and pepper, bring to a boil, and simmer for 1 hour or until the chicken flavor is intense. When cool, carefully remove the chickens from the soup to be used for other dishes on the seder menu.

The leftover chicken soup that you served for Passover seders can be pureed with the vegetables in it and served during the remaining days of Passover. In addition, you can serve it with a Parsley Pesto Sauce, either drizzled on or mixed in.

We often cut the soup chicken into quarters or pieces and bake them in a rich tomato-mushroom sauce until the chickens have absorbed the flavor of the sauce. Then, just before serving, we transfer them to a large platter to serve as part of our seder dinner. Or, for another meal, spoon the tomato-mushroom sauce onto individual heated serving plates, place the chicken on the plates and top with mushrooms and vegetables.

Another use for leftover chicken is Chicken-Fennel Salad, served on a bed of lettuce for lunch, or as a main course. Bake popular “sliders” using my recipe for Passover Rolls. They can be filled with sliced chicken or chicken salad, and are great for the children to take for lunch.


MOCK GEFILTE FISH

Mock Gefilte Fish. Photos by Dan Kacvinski

2 1/2 quarts chicken broth
2 onions, sliced
5 stalks celery, sliced
5 carrots, peeled and thinly sliced
Salt and freshly ground black pepper
2 pounds ground chicken or turkey
2 eggs
1/2 cup matzah meal or potato starch
Lettuce leaves
Red horseradish

In a large pot, combine the chicken broth, 1 onion, 3 stalks celery and 3 carrots. Bring to a boil over high heat, lower the heat, and simmer for 10 minutes. Season to taste with salt and pepper.

In a food grinder or wooden bowl, combine the chicken with the remaining onion, celery and carrots. Grind or chop the mixture until well blended. Transfer to a glass bowl. Add the eggs, matzah meal and 1/2 cup chicken broth from the pot. Season to taste with salt and pepper. Blend well. The mixture should be soft and light to the touch.

Wet your hands with cold water and shape the mixture into 2-inch ovals. Place the balls in the chicken broth in the pot. Bring to a boil, cover partially, and simmer for 30 minutes or until done. Transfer to a large glass bowl with the broth. Cool, cover with plastic wrap and refrigerate. Serve on a bed of lettuce with horseradish.

Makes 16 to 18 portions.


JUDY’S PASSOVER CHICKEN SOUP WITH THE FLUFFIEST MATZAH BALLS

2 (3-pound) chickens, trussed
2 pounds chicken necks and gizzards, tied in cheesecloth
4 large onions, diced
1 medium leek, sliced into 1-inch pieces
2 to 3 cups thinly sliced carrots (16 small carrots, cut into 1-inch pieces)
2 to 3 cups thinly sliced celery with tops (5 stalks celery with tops, cut into 1-inch pieces)
3 medium parsnips, thinly sliced
Water
12 sprigs fresh parsley
Salt and freshly ground black pepper, to taste

In a large, heavy Dutch oven or pot, place trussed chicken, necks and gizzards, onions, leek, carrots, celery, parsnips and enough water to cover. Over high heat, bring to a boil. Using a large spoon, skim off and discard the scum that rises to the top. Cover, leave the lid ajar, reduce heat to low, and simmer for 1 hour. Season with salt and pepper to taste. Uncover and simmer 30 minutes longer, until chickens are tender.

Using two large slotted spoons, carefully remove the chickens from the soup and transfer to a large platter. Let soup cool to room temperature, then chill. Skim off fat that hardens on the surface and discard.

Makes 12 servings.


THE FLUFFIEST MATZAH BALLS

3 eggs, separated
About 1/2 cup water or chicken stock
1 to 1 1/2 cups matzah meal
1/8 teaspoon salt
Pinch freshly ground black pepper

Place egg yolks in a measuring cup and add enough water or chicken stock to make 1 cup. Beat with a fork until well blended. Set aside.

In a large bowl, using an electric mixer, beat egg whites until they form stiff peaks; do not overbeat. In a small bowl, combine matzah meal with salt and pepper. With a rubber spatula, gently fold the yolk mixture alternately with the matzah mixture into beaten egg whites. Use only enough matzah meal to make a light, soft dough. Season with salt and pepper. Cover and let firm up for 5 minutes. Form into balls.

Bring soup to a slow boil. Using a large spoon, gently drop in matzah balls. Cover, reduce heat to low, and simmer for about 10 minutes (do not uncover during this cooking time).

Makes 8 to 10 matzah balls.


PARSLEY PESTO SAUCE

1 cup finely packed fresh parsley leaves, without stems
1/2 cup tightly packed fresh basil leaves
2 tablespoons pine nuts or walnut pieces
2 garlic cloves, peeled
1/2 cup olive oil
Pinch sugar
Salt and freshly ground black pepper, to taste

Put the parsley, basil, pine nuts and garlic in a processor or blender. Pulse until finely chopped. With the machine running, slowly pour in the olive oil in a thin stream. Add sugar, salt and pepper.  Pour into a glass bowl, cover and refrigerate.

Makes about 2 cups.


ROASTED CHICKEN IN TOMATO-MUSHROOM SAUCE

1/2 cup olive oil
2 onions, thinly sliced
4 garlic cloves, minced
2 carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
1 can (15 ounces) whole peeled tomatoes, with juice
12 medium mushrooms, quartered
1 cup dry white wine
1/4 cup finely chopped fresh parsley
1 tablespoon fresh rosemary
Salt and freshly ground black pepper, to taste
Chickens from soup, cut into pieces
Preheat oven to 375 F.

In a large roasting pot, heat olive oil and add the onions, minced garlic, carrots and celery; sauté until soft. Add tomatoes and mushrooms, mix well, bring to a boil over medium heat, and cook for about 5 minutes. Add the wine and simmer for 5 to 10 minutes, adding additional wine or liquid if needed.

Transfer the chicken to the roasting pot and baste with the onion-tomato mixture to coat the chicken. Add the parsley, rosemary and salt and pepper. Bake, covered, 30 to 40 minutes, basting occasionally, until the chickens are heated through.

Makes 10 to 12 servings.


CHICKEN-FENNEL SALAD

Chicken-Fennel Salad

4 cups diced poached chicken
1 cup diced fennel
4 green onions, trimmed and thinly sliced
2 tablespoons finely chopped parsley
1 to 2 cups mayonnaise
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground black pepper, to taste
Romaine or iceberg lettuce, for garnish

In a large mixing bowl, toss together the chicken, fennel, green onions and parsley. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, salt and pepper. Add to the chicken mixture and mix gently until combined. Refrigerate until ready to serve. Serve on a bed of lettuce or tucked into a Passover Roll, resembling a slider.

Makes 6 to 8 servings.


PASSOVER ROLLS FOR SLIDERS

Chicken sliders with Passover Rolls

1 cup water
2 cups safflower or vegetable oil
2 cups matzah meal
1 teaspoon salt
4 eggs
Preheat oven to 375 F.

In a heavy saucepan, bring the water and oil to a rolling boil.

In large bowl of an electric mixer, combine the matzah meal and salt. Pour the boiling water mixture into the matzah mixture and blend well. Add the eggs, one at a time, beating well after each addition, until completely blended. Let mixture rest for 10 minutes, covered.

With well-oiled hands, tear off pieces of dough and shape into rolls. Place 2 inches apart on a well-oiled foil- or Silpat-lined baking sheet. Bake for 40 to 50 minutes or until golden brown. Transfer to cooling racks.

Makes about 12 large or 24 small rolls.


 

Judy Zeidler is the author of “The Gourmet Jewish Cook” (Morrow, 1988) and “The International Deli Cookbook” (Chronicle, 1994). She teaches cooking classes through American Jewish University’s Whizin Center for Continuing Education. Her soon-to-be-published cookbook, “Italy Cooks,” is based on 35 years of travel to Italy. Her Web site is judyzeidler.com.

For more Passover recipes visit jewishjournal.com/passover_food.

More cluck for your passover buck Read More »

Michal Ansky celebrates spring’s bounty on Passover

Here’s the first thing you notice about Michal Ansky: She’s beautiful. Tall, with long black hair and a strong, lean Israeli build. In the lobby of the Ritz-Carlton Marina del Rey, where we meet, people do double takes. She’s not quite famous here yet, though Fox TV selected Ansky from among all the cooking experts in the world to be one of three judges on its hit program, “MasterChef.” Padma Lakshmi, watch your back.

In Israel, however, Ansky is a major food celebrity. She was a judge on the Israeli version of “MasterChef,” one of the country’s most popular shows. She hosts a popular show on Channel 10, “Fresh Cooking.” And most significantly, she, along with Shir Halpern and partner/husband Roee Hemed, founded Israel’s first true farmers markets, giving Israelis direct access to farmers’ fruits, vegetables and products of the land.

I came to talk to Ansky about Israeli food, not the TV show, and about Passover. She is not religious, but she does revel in the tradition of the holiday — it’s part of the land, and it’s part of her roots.

“We live in a cynical age,” she said. “There are no surprises. One day is like the next. But I think it’s very important to have tradition that makes certain times special, and I don’t take it for granted.”

For Ansky, Passover also means the first strawberries, the first greens and herbs, the early peas.

“I love it all,” she said. “But mostly, I love my grandmother’s soup noodles. She’s from the Carpathian Mountains in Czechoslovakia. She makes them with matzah meal flour and eggs; she makes crepes and rolls them and slices them like fettuccine. I can eat them all year, not just Passover. But I also love her charoset and her matzah balls. My grandmother is a great cook.”

The Shuk HaNamal in Tel Aviv. Photo courtesy of Michal Ansky.

Ansky’s family has deep roots in Israel. Her grandfather, Rabbi Haim Gevaryahu, taught Bible to Israel’s first prime minister, David Ben-Gurion, as well as to Prime Minister Menachem Begin. Gevaryahu created the Bible Quiz, a beloved Israeli institution that for generations has encouraged Israelis to learn Torah. Ansky’s father, Alex, is the country’s leading radio personality, and her mother, Sherry Ansky, has written a food column for Ma’ariv newspaper for 30 years and published 11 cookbooks. 

Michal Ansky’s fondest first memories are of picking wild pine mushrooms, oraniot, in the forests surrounding her Jerusalem home, of shopping in the Old City, where Palestinian women spread out their blankets and pile them high with wild greens and cactus fruit for sale.

“I guess everything I’ve done in my life I see through the lens of food,” she said.

After graduating with a degree in literature from Hebrew University, Ansky followed her passion: She enrolled in the masters program in gastronomic sciences at the Slow Food University of Gastronomic Sciences in Pollenzo, Italy.

 “It was very intense,” she said. “The first few months was theory and books. Cured meat, cheeses, wine, olive oil, vegetables, production, history, anthropology. The next year we spent traveling Italy and the rest of the world. We studied wine in Burgundy. We went to Crete to learn about goat cheese and honey. We learned about cured ham, so we went to Parma, then to Spain to learn about Catalonia jamon.” 

Ansky didn’t become a chef — she said she only likes to feed the people she loves. She became an expert on food, a gastronome. Along the way, she had a realization.

“I became incredibly proud of Israel’s food,” she said. “We ate in three-star Michelin restaurants, three or more meals a day, meeting the biggest chefs and the best food producers in the world. And I kept comparing it to the food we have in restaurants in Tel Aviv and Jerusalem, and I was like, ‘Oh my God, we really can be proud of what we have, of what we’ve established.’ ”

So the granddaughter of the man who inculcated a love of Torah throughout Israeli society set about teaching Israelis to love not just the book about the land, but the fruit of the land itself.

Three years ago, she and her partners opened the country’s first farmers market in the refurbished port area of Tel Aviv. Local growers bring their produce to sell, along with producers of artisan breads, cheeses and honey. Eventually they created six such markets in Tel Aviv, Beer Sheva, Herzliya and other Israeli cities. 

Ansky also co-founded the Shuk HaNamal, a permanent farmers market with 32 booths. Among them is her mother’s now-famous herring stand. Sherry Ansky guts, fillets and cures her own matjes and shmaltz herring, offering it to shoppers on a sliced homemade baguette with a shmeer of chicken shmaltz and some thin-sliced pepper.

“People go there and eat it and break into tears,” Michal told me, getting more and more excited as she described the herring scene. “I’ve seen 10 people cry in front of her. It brings them back to what they had at their grandparents’ house.  Food takes you places immediately. ”

The farmers markets, officially linked to the International Slow Food movement, attract some 20,000 Israelis in a weekend.

You’d think that in a country as small as Israel, every vegetable is “local,” especially compared to American markets, whose produce travels thousands of miles to land on the shelves. But Israel’s famous outdoor shuks, like Mahane Yehuda in Jerusalem and Shuk HaCarmel in Tel Aviv, sell the products of more industrialized farms in massive quantities. Israelis, Ansky said, are willing to pay slightly higher prices for more variety and quality, direct from the producers.

And the farmers markets have a value beyond just great quality. They allow Israelis to taste some of the country’s finest produce, which otherwise often goes to higher-priced export markets. People can buy locally, and learn more about the food their land produces from the people who grow and make it.

“I walk around the market and I feel it’s a cultural meeting point. It’s not just a shopping experience. That’s the real point,” Ansky said.

Ansky is a TV personality now — a little hesitant to get into controversy. But she is happy — relieved even — when I raise the inevitable questions about how she navigates Israel’s particular intense food politics. 

Israeli settlers from Tekoa sell delicious mushrooms in the Tel Aviv markets, but many shoppers boycott their products. On the other hand, Palestinians from the territories have difficulty selling their products inside the Green Line.

“The best tahini in the world — in the world — is made in Nablus,” Ansky said.

Ansky once made a short film in which she played an anarchist who sneaked Nablus’ al-Jamal tahini onto an Israeli supermarket shelf and into a Tel Aviv McDonald’s. In the last scene, she sits naked in a bubble bath, rubbing the sesame paste on her face. 

“Food is also political mirror,” she said. Then she stops herself: No controversy.

I ask her if what she means is that food can be a way for two cultures sharing this small bit of land to appreciate their common gift, respect it and, through food, learn to respect each other.

“I agree,” Ansky said, smiling. “Write it down. It’s partly what I’m trying to achieve.”

Ansky wants to see a farmers market in every Israeli town. She especially wants to start them in poorer areas, to prove that healthful, delicious food is not just the birthright of residents of North Tel Aviv. She wants to see great Palestinian products on Israeli shelves, and she wants to see all the people who share the land treating it, and one another, better.

It’s a kind of Zionist dream, perhaps the natural heir to the one her grandparents realized — no less idealistic, no less possible, no less rooted in the land.

As it happens, two weeks after meeting Ansky in Marina del Rey, I have a trip scheduled to Tel Aviv. The farmers market closes at 3 p.m. on Friday, my 14-hour El Al Flight 6 nonstop lands — exactly on time — at 2 p.m. I race through customs, leap into a cab and tell the driver, “The farmers market, please, but fast.” I make it to the port as the vendors begin loading their unsold bounty onto trucks.

The market smells of Passover — peas, artichokes, bundles of fresh herbs, mountains of spring carrots, flats of ripe strawberries.

I make for the herring stand marked “Sherry Herring.” Ansky’s brother Hillel extracts a filet and — as carefully as a sushi chef — slices it. He blends it with fresh local olive oil, lemon, thin-sliced peppers and onion. It is buttery, soft, tasting of the sea, the deli and Israel. It is the best herring I’ve ever had.

The market itself is still quite lively. I sample flawless goat cheeses from Adi Ellis, who with her husband, Tal, runs Tzon-El in Zippori. There are home-cured olives, fresh-roasted nuts, wildflower honeys, fresh fish and meat. This is the land of Israel at its best. I also spot some jars of al-Jamal tahini.  It is of politics but beyond politics, a true birthright to those who live off the land, growing, harvesting and eating its fruits. I can think of no better place to begin the Passover season, to get into the spirit of the holiday.

The food and the setting remind me of something Ansky told me earlier, when I asked her about her Passover celebration: how holiness — how we eat, how we treat the land, how we treat one another — is not a God-given right but an act of will.

“I don’t really feel like Eliyahu Hanavi, Elijah the Prophet, will come and enter our table at Passover,” she said.

“But I do feel I can choose to see this feast as a holy one. If I take a shower, and choose carefully what to wear, and sit between my grandmother and my little girl, and continue this beautiful tradition of eating together and remembering something that happened 4,000 years ago — it is holy if I choose it to be.”

For more on Michal Ansky, including a photo slideshow of the farmers market and her Israeli restaurant recommendations, visit this story at jewishjournal.com/foodaism.


FISH FILETS FRIED IN MATZOH MEAL

1 pound thick-sliced strips of fresh grouper, carp or other fish
Salt
1 teaspoon sweet paprika
1 teaspoon fresh crushed garlic
1/2 teaspoon fresh lemon juice
2 eggs
1 1/2 cups matzah meal
Cooking oil

Rinse strips of fish and coat with 1/2 teaspoon salt, 1/2 teaspoon paprika and crushed garlic.

Sprinkle lemon juice over fish strips. Refrigerate until ready to fry.

In a separate bowl, beat eggs, add additional paprika and matzah meal; mix well.

Heat about 1/2 inch oil in frying pan while coating the fish with mixture from bowl.

Fry fish strips until golden.

Serve with mashed tomatoes or hot pepper and vegetable salad.


SMOKED MACKEREL SPREAD

1 smoked mackerel
Zest and juice of 1 lemon
1 (4-ounce) package cream cheese 
2 teaspoons scraped or mashed fresh white horseradish
4 to 6 green onions, finely chopped
Salt and freshly ground black pepper

Peel and clean fish of all its bones. Sprinkle lemon zest over it, reserving lemon juice.

Place fish into the bowl of a food

processor and pulse until no large pieces remain.

In a separate bowl, mix cream cheese with horseradish.

Add fish and green onions to bowl; mix together.

Season to taste with salt, pepper and reserved lemon juice as desired.

Serve on top of matzahs, and garnish with sprouts or small radish.

For more Passover recipes visit jewishjournal.com/passover_food.

Michal Ansky celebrates spring’s bounty on Passover Read More »

State budget woes slow Ventura charter school

The chances of a new elementary charter school offering Hebrew language classes opening in Ventura County next fall diminished last week.

In a decision disappointing the school’s supporters, the Ventura County Board of Education rejected an appeal to open a new local branch of the Albert Einstein Academy for Letters, Arts and Sciences (AEA). The appeal fell in a 3-2 vote taken by the board at its March 28 meeting.

The Ventura Unified School District rejected the initial AEA Ventura petition in November 2010. The recent decision came as a surprise to the school’s backers.

“I think the district put a lot of pressure on the county to not approve us,” said Joel Simon, a local Realtor and father of three who is the lead petitioner on behalf of AEA Ventura.

The first AEA charter school, a middle and high school in Santa Clarita that offers both Hebrew and Spanish language classes, opened in August 2010. Since then, Rabbi Mark Blazer, the spiritual leader of Temple Beth Ami in Santa Clarita and AEA’s executive director, has been working with parents like Simon to open additional branches around the Los Angeles area, without success so far. In the past seven months, four separate school districts have rejected AEA petitions to open elementary schools, including Los Angeles Unified and two Santa Clarita school districts.

While rejections by other districts have been based in part on concerns about the Hebrew language portions of an AEA school’s curriculum and the ability of AEA schools to attract diverse student bodies, these were not the primary concerns underlying the Ventura board’s decision.

“From my perspective, I think the board members who voted against cited issues associated with the [school’s] budget and the aggressive enrollment projections,” said Roger Rice, associate superintendent in charge of student services at the Ventura County Office of Education.

The AEA Ventura petition proposed starting the school with three grades (K-2) and a student body of 225, and projected growth of one grade per year, to 525 students by its fourth year.

So far, Simon said, 100 parents have expressed interest in the school.

At least one board member brought up the uncertainty of the California state budget as a reason for voting against AEA Ventura.

Gov. Jerry Brown’s initial budget plan, which did not include any cuts to K-12 public education, depended upon voters approving a five-year extension of certain temporary tax hikes. Budget talks broke down last week because there was not sufficient bipartisan support in the state legislature to put that measure onto the ballot in June.

That opens up the possibility that California will have to balance its budget exclusively by making cuts to services, including cuts to public education.

Even in that “worst-case scenario,” Blazer believes a new charter school could succeed and points to AEA Santa Clarita school as proof. “We were able to open and thrive in the midst of a crisis,” Blazer said.

Blazer remained confident about the prospects for AEA Ventura. “We’re going to open a school in Ventura; the question is the timetable,” he said.

State budget woes slow Ventura charter school Read More »

LAUSD schools accountable to new law

Los Angeles public schools could be poised for revolution due to a controversial state law gaining momentum locally.

The landmark “Parent Trigger” law, passed by the California government in January 2010, grants parents at failing schools the power to force their district to make sweeping changes in a bid to improve school performance. Petitions are now under way at several Southland schools, but the law remains little known among many Los Angeles Unified School District (LAUSD) families who could benefit from it most, according to Los Angeles education reform advocate Larry Sand.

To that end, a panel of education experts held a public discussion at the Skirball Cultural Center on March 21 to parse the merits of the law, which the Wall Street Journal recently dubbed “the radical school reform you’ve never heard of.” Moderated by Sand, president of the California Teachers Empowerment Network, the talk provoked spirited conversation between parents, teachers and school reformers — all of whom agreed the current system is broken beyond repair.

“Our public schools are failing because they weren’t designed to succeed,” said Ben Austin, executive director of Parent Revolution, the L.A. advocacy group that lobbied for the law’s passage. “They were designed to serve the interests of adults, not kids. The goal of Parent Trigger is to make the conversation about kids.”

Under the law, families can “trigger” one of four overhaul models at failing schools if 51 percent of parents sign a petition. They can choose to hand over the school to a charter company, force the district to replace the principal, fire half the staff and restructure the administration, or even close the school.

Essentially, Parent Trigger gives parents the option to unionize and bargain collectively for the fate of their school.

Qualifying schools are those identified as third-year “program improvement” schools, meaning they have been failing by state standards for five consecutive years. Currently, about 1,500 of California’s 9,000 public schools are eligible.

Compton’s McKinley Elementary School was the first to make headlines in December, when 62 percent of parents signed a petition to convert the school to a charter school. McKinley parents took the Compton Unified School District to L.A. Superior Court in February when the school board rejected the petition, claiming it didn’t meet state requirements. A judge ruled March 21 that Compton Unified violated parents’ First Amendment rights by imposing excessive demands on the parents to verify their signatures.

The California Board of Education is slated to meet April 21 to hammer out clearer rules for districts to implement Parent Trigger petitions.

Opponents of the law, including teachers unions, have said Parent Trigger is unnecessary because elected school board members should be able to handle parents’ education concerns. Union officials have also said charter school companies stand to benefit unfairly from the law.

But parents at Lydia Grant’s Mount Gleason Middle School in Sunland-Tujunga didn’t want a charter school — they just wanted LAUSD to make good on neglected promises to shore up the school’s safety and discipline policy. Now Grant, a mother of three, is organizing fed-up parents to petition for a transformation at the failing school.

“We don’t want the sun, the moon and the stars — we just want a safe school for our children,” Grant said.

LAUSD schools accountable to new law Read More »