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August 28, 2013

Labor activist remembered

Elinor Glenn, a prolific union organizer, was not afraid of making bold changes, whether it was in her pursuit of women’s equality in the workplace or Passover dinners. 

“We used to be at a Passover seder, and someone would read, ‘And then God did this, and then He did this and that.’ And Ellie would read, “And then God did this, and then She did this and that,” said Richmond Shepard speaking at a memorial service for his late aunt on Aug. 18 in a large auditorium at Professional Musicians Local 47 in Hollywood.

Glenn died peacefully in her sleep on April 24 at the age of 98, according to her family. She helped found the Coalition of Labor Union Women (CLUW) in 1974, and served as its West Coast vice president from 1974 to 1975. In a video interview shown at her memorial, which was attended by about 150 people, Glenn said that her family lived by the values of tzedakah, or righteousness. 

“I was surrounded by a morality which said … that you join organizations and you help other people.” 

Glenn was born in 1915 in Brooklyn. Her parents were progressives who supported the union movement, according to an obituary and tribute from CLUW. She moved to Hollywood in 1944, pursuing acting by night while working a day job in the Office of Price Administration, which controlled money and rent after World War II. She would be fired from the office three times for her organizing activities.

Glenn decided to change the focus of her life when she witnessed a stage actor portraying a scab, or strikebreaker, thrown out of the hall by steel workers in the audience, despite protests from the acting troupe. 

“We don’t care who he is, he’s a goddamn scab and he ain’t sitting in here!” Glenn, speaking in the memorial video, remembered the workers responding. “My real passion … was on the other side, where the steel workers were sitting. And at that moment I wanted to become a union organizer and intended to become a union organizer.”

She initially volunteered with the National Federation of Federal Employees Local. Finding paid positions and promotions within the labor movement was difficult because of her gender; many people did not believe she had the power to stand up to industry bosses or inspire workers to follow her. After probationary periods to prove her capabilities, she attained a number of titles — steward, chief steward and ultimately president, when a merger changed her union to the United Public Workers, Local 246.

Glenn spent much of her career working with Service Employees International Union (SEIU), which represents health care workers; property services workers, such as janitors; and public employees, such as local and state government workers. Eventually she became the first female general manager of an SEIU local. 

With SEIU Local 434 in Los Angeles, Glenn led the first strike of county workers to protect wages and seniority rights, according to the SEIU. And the video played at her memorial indicated that she succeeded in achieving three wage increases and a collective bargaining law for hospital workers. Glenn increased Local 434’s membership tenfold to 7,000 members. Local 434 now represents 180,000 long-term care workers as SEIU United Long Term Care Workers.

Family, friends and colleagues of Elinor Glenn gather in the lobby of the Professional Musicians Local 47 to celebrate the life of the late union leader. Photo by Lisa Weingarten

Glenn also worked extensively with the Jewish Labor Committee (JLC). In 1998, she received an advocacy award from the organization, and it established an award in her honor in 2011, the Elinor Glenn Leadership Award.

Los Angeles City Councilman Gilbert Cedillo said at the memorial that Glenn and those she worked with deserve plenty of credit.

“[Elinor] … and this generation of people fighting to create the same rights to organize as a private sector … they were the first contracts … no precedent, nothing to look back at, nobody to ask,” he said.  

Glenn profoundly touched a number of people, both personally and professionally, according to those who spoke. 

Mary Kay Henry, the current international president of SEIU — and its first female leader — said in a video tribute to Glenn that the latter called her shortly after she first started working for SEIU to say, “You don’t know me, but you have to promise me that you will never quit this job unless you call me. I have fought too hard to get women in these positions, and so you’re going to stick it out no matter what. And I [will] help you succeed.”

Elizabeth Stanley got to know Glenn while setting up job training programs for SEIU. Shortly after her hiring, Glenn took Stanley aside and told her that she had great ideas, but that she was letting men restate and take credit for them. 

“You end your sentences with a question,” Stanley remembered Glenn telling her. “End them with a period, so it sounds like you are sure about what you’re saying.” 

Glenn encouraged Stanley to think of herself as her own lawyer, or her own union representative.

“You’re so good at representing other people, but you’re not so good at representing yourself,” Stanley said Glenn told her. 

And when Stanley was an expectant mother, Glenn helped Stanley not feel intimidated by union bosses with whom she had to deal. 

“Back in 1982, being unwed and pregnant isn’t great. It wasn’t horrible, but it isn’t great,” Stanley said. “Elinor was just really incredibly helpful in both helping me fulfill my potential and … helping me navigate what was a very challenging and difficult situation.” 

Brianna Shepard, Glenn’s great-niece, considered Glenn a grandmother. She described Glenn as a rare woman who could be very feminine, then walk into a boardroom and “curse like a sailor and get stuff done.” 

According to Brianna Shepard, Glenn lived her values in her personal as well as her public life. She and her husband, Hack Glenn — married five weeks after their first date — maintained a deep love and respect for one another, sharing in the cooking duties and in raising their son, Brianna Shepard said. 

In the memorial video, Glenn’s son, the late Norman Gleichman, said Hack Glenn would nominate his wife for the “Women of the Year” feature in the Los Angeles Times every year. And Brianna Shepard said Elinor Glenn told her that, at 80, her heart still went “pitter patter” when she heard the keys in the lock, signaling her husband’s return home. 

As the showing at her memorial makes clear, Glenn’s legacy will live on through the scores of people she mentored and influenced. As Brianna Shepard said, “She gave you the confidence to do what you felt was right, and to fight for yourself.”

Labor activist remembered Read More »

Satin’s big league dream

When New York Mets infielder Josh Satin hit his second Major League home run on Aug. 21, it was hard to know what was more noteworthy: the fact that the Jewish player from Hidden Hills was a relatively old 28 or that there was a fan with a “Hail Satin” sign in the stands. 

For Satin and his family, this answer is clear. This summer’s extended call up to the big leagues has been the exclamation point on a baseball career filled with twists and turns in the minors. 

“You’ve got to keep your dream until you fail, and he hasn’t failed,” said David Satin, Josh’s father. 

Satin’s promising career began at Harvard-Westlake School in Studio City. There he was a three-time all-league selection and played alongside future Major League outfielder Brennan Boesch. 

Growing up, Satin said he looked for inspiration to the likes of eight-time All-Star Chipper Jones of the Atlanta Braves and Shawn Green, a fellow Jew who played part of his career for the Los Angeles Dodgers and the Mets. 

“I’d look up to them and try to emulate them,” Satin said during a phone interview.

Things got slightly sidetracked at the University of California, Berkeley, when he was forced to take an injury redshirt season. Still, he returned to play second base for the Golden Bears, batting .348 in a season that saw him named a 2005 PAC 10 Conference All-Star. In 2008, he did even better, batting .379 his senior year. He was named a conference All-Star again and NCAA first-team college All-American.

Then, at the ripe old age of 23, Satin was drafted by the New York Mets in the sixth round. (This same year, Ike Davis, who also is Jewish, was signed by the Mets in the first round.) 

Having his son drafted by a pro club was a proud moment for Satin’s father.

“How I felt about it is euphoric,” he said. “We’ve been hoping for this for a long time.”

Making it to the majors would take a little longer. Since signing his first contract, he’s spent time playing for the Kingsport Mets (Tennessee), Brooklyn Cyclones (New York), Savannah Sand Gnats (Georgia), St. Lucie Mets (Florida), Binghamton Mets (New York), Buffalo Bisons (New York) and Las Vegas 51s (Nevada).

It was in 2011 that Satin got his first taste of the big leagues, playing in 15 games. Last year, he was back — but only for one game. In fact, it was only for one at bat, and he struck out.

He also played for team Israel in a 2012 World Baseball Classic qualifying tournament.

This past June, Satin was called back again to play for the Mets, replacing Davis. And he’s made the most of it, hitting close to .300. Earlier this month, Satin tied a Mets rookie record by reaching base in 29 consecutive games that he started. 

No matter what happens next with regard to how he and Davis are used in the future, Satin said he just cares about the success of the team.

“We’re both here to help the team, and we’re going to do what we can to help,” he said. “He’s one of my best friends on the team.”

Being a Jewish player in the major leagues is a small brotherhood — one that got a little smaller this season with the suspension of the “Hebrew Hammer” Ryan Braun of the Milwaukee Brewers for using performance-enhancing drugs. 

“It’s a shame, obviously, but I have a lot of respect for him and what he’s done for the game, but they’ve got to clean it up” Satin said. 

The media in New York is already speculating about Satin’s future and how big a role he’ll play with the Mets going forward. No matter what happens, Satin insists it hasn’t changed him.

 “Everything I do is pretty regular,” he said. “I woke up this morning, went to the Laundromat, did my laundry and went to Starbucks for a cup of coffee.” n

Satin’s big league dream Read More »

Let them dat (honey) cake

Rosh Hashanah, the Jewish New Year, is considered a High Holy Day, but it’s also a happy holiday, full of hope and optimism.

I am always impressed by the fact that food plays such an important part during one of the most sacred of Jewish holidays. The traditional foods — apples, pomegranates, honey, grapes — all have a special meaning, and they symbolize a New Year that will be sweet and prosperous for everyone. 

Our family loves the food traditions that are emphasized during Rosh Hashanah, and through the years I have collected an assortment of recipes for many delicious dishes. 

The pomegranate in ancient lore is known as “a first fruit” to be enjoyed during the holiday. Serve a refreshing Pomegranate Ice that can be prepared in advance and stored in the freezer. If you don’t have an electric or hand-cranked ice cream maker, just use your refrigerator ice cube tray. The texture may be a little different, but the flavor is no less delicious. For a special treat, garnish with frosted grapes. 

Lekakh, or “honey cake,” is the traditional European cake served on the first night of Rosh Hashanah. Perfumed with honey and citrus, this dense spiced cake is one of the significant foods often served at the meal’s end.

I love making a variety of honey cakes during the holiday. On the list this year is an Apple-Walnut Honey Cake and a Honey-Coffee Sponge Cake with a light, appealing texture that comes from the beaten egg whites. Be sure to use strong fresh coffee and a generous measure of spices. I am also sharing a wonderful new recipe, a Honey-Applesauce Cake made without eggs, for those on special diets. 

Finally, I have a recipe for a Macaroon Apple Cake that tastes like an exotic Scandinavian pastry, made with apples and strawberry preserves and topped with a crunchy crust made with crushed macaroons and almonds. It has a subtle almond flavor that resembles almond paste. It can be made the day before and stored in the refrigerator. 

What better way to start the New Year?

POMEGRANATE ICE WITH FROSTED GRAPES

1 3/4 cups Sugar Syrup (recipe follows)

Frosted Grapes (recipe follows)

2 cups unsweetened pomegranate juice

1/4 cup lemon juice

1 tablespoon fruit liqueur of choice, optional

Prepare the Sugar Syrup; set aside or refrigerate if made in advance.

Prepare the Frosted Grapes; refrigerate until ready to serve.

Combine pomegranate juice, lemon juice, Sugar Syrup and fruit liqueur in a large bowl; blend well. Freeze in an ice cream machine or maker according to directions or, to make without one, pour mixture into ice cube trays or glass bowl. Place in freezer, stirring every hour with fork, scraping sides into center. Continue stirring and freezing until mixture is set. At serving time, scoop Pomegranate Ice into individual bowls; garnish with clusters of Frosted Grapes.

Makes about 1 quart.

SUGAR SYRUP

2 1/4 cups sugar

1 1/2 cups water

Place sugar and water in a large, heavy saucepan over medium heat. Cook over low heat until sugar dissolves. Bring to slow, rolling boil; simmer 5 minutes. Pour into glass bowl, cover with plastic wrap, and chill. May be stored in the refrigerator, covered, up to 1 month.

Makes about 2 cups.

FROSTED GRAPES

1 egg white

1/2 cup sugar

1 pound seedless grapes, cut in small clusters

In a small bowl, beat the egg white until frothy. Place sugar in a shallow dish. Holding a cluster of grapes by the stem, dip into the egg white. Shake off excess egg white and roll grapes in sugar mixture until evenly coated. Refrigerate on a rack until the coating is set, several hours or overnight.

Makes 1 pound.

HONEY-COFFEE SPONGE CAKE

1/4 cup oil

1 pound honey

1 cup sugar

1 cup strong brewed coffee

4 eggs, separated

3 1/2 cups flour

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/4 teaspoon cream of tartar

3/4 cup sliced almonds

Powdered sugar for garnish

Preheat the oven to 350 F.

In the large bowl of an electric mixer, blend oil, honey, sugar and coffee. Add egg yolks; blend thoroughly. Combine flour, baking powder, baking soda, salt, cinnamon, cloves and ground ginger; stir into oil mixture, blending well. Set aside.

Beat egg whites and cream of tartar until soft peaks form. Fold into flour mixture along with sliced almonds. 

Pour the batter into an ungreased 10-inch tube pan. Bake 1 hour, or until a wooden toothpick inserted in center comes out dry. Invert immediately on a wire rack and let stand, upside down, until cool. Loosen sides of cake with a sharp knife and remove to a cake platter. Just before serving, sprinkle with powdered sugar. 

Makes 10 to 12 servings. 

APPLE-WALNUT HONEY CAKE

1/4 cup plus 2 tablespoons oil

1/2 cup ground walnuts

2 cups flour

2 cups sugar

1 teaspoon baking soda

2 teaspoons cinnamon

1/4 teaspoon salt

3 eggs

1/2 cup honey

2 tablespoons vanilla

4 cups peeled, cored and thinly sliced apples

2 cups chopped walnuts

Powdered sugar for garnish

Preheat the oven to 350 F. Grease a 9- or 10-inch Bundt or tube pan with 2 tablespoons oil, then dust pan with ground walnuts. Set aside.

In the large bowl of an electric mixer, combine flour, sugar, baking soda, cinnamon and salt.

In a smaller bowl, blend together eggs, remaining 1/4 cup oil, honey and vanilla. Add egg mixture to the flour mixture, blending for 1 minute. Stir in apples and chopped walnuts.

Pour batter into prepared pan. Bake 1 1/4 hours or until a toothpick inserted in center comes out clean. Loosen cake around the edges. Remove to a wire rack and let stand until cool. Just before serving, sprinkle with powdered sugar. 

Makes 12 servings.

HONEY-APPLESAUCE CAKE

1/2 cup plus 2 tablespoons oil

1/4 cup ground walnuts

1/3 cup honey

1/3 cup dark brown sugar, packed

1 cup applesauce

1 3/4 cup flour

1 1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 cup chopped walnuts, almonds or pecans

 Preheat the oven to 350 F. Grease an 8- or 9-inch square baking pan with 2 tablespoons oil, then dust with ground walnuts. 

Blend remaining 1/2 cup oil, honey, brown sugar and applesauce in a large bowl. Combine flour, baking soda, salt, cinnamon, cloves and nutmeg, then add to the applesauce mixture, blending thoroughly. Fold in chopped walnuts. 

Pour into prepared baking pan. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack until cake reaches room temperature. 

Using a metal spatula, loosen cake from sides and bottom of pan. Invert onto a rack, cover with a cake platter, and invert the cake right-side up. Before serving, cut cake into 2-inch squares. 

Makes 16 servings.

MACAROON-APPLE CAKE

1 pound almond macaroons, toasted and finely ground

1 cup toasted ground almonds

1/2 cup melted, unsalted margarine

8 tart apples, peeled, cored and sliced

3/4 cup sugar

2 tablespoons lemon juice

1/2 cup raisins, plumped in apple juice to cover

2 (12-ounce) jars cherry, raspberry or strawberry preserves

2 tablespoons toasted sliced almonds

Fresh berries (optional)

Preheat the oven to 350 F.

In a large bowl, combine ground macaroons, ground almonds and margarine; mix well. Remove 2 cups of mixture and press onto bottom of generously greased 8-inch springform pan. Set aside.

Place apples in saucepan with sugar and lemon juice; mix well. Cook over low heat until juices appear and apples soften, 15 to 20 minutes. Drain thoroughly; discard liquid. Transfer apples to food processor; process until finely chopped, but do not puree.

Drain raisins, squeeze dry, and add to apple mixture. 

Spoon preserves into a bowl; stir well. 

Spoon layers on top of the macaroon crust in the following order: half of apple mixture, one-third of preserves, remaining apple mixture, another one-third of preserves and remaining macaroon mixture.

Bake 45 to 55 minutes. Cool on rack, remove sides of springform pan, then cover and refrigerate cake at least 6 hours or overnight. Just before serving, place cake on platter, and garnish with sliced almonds and remaining one-third of preserves or fresh berries. 

Makes 8 servings.  

Let them dat (honey) cake Read More »

The Big Lie

By Dean Steinberg

I find myself watching less and less television every day.  TV used to be the great available disconnect for me. Mind numbing escape into the wonderful world of the N.Y. Sex crimes unit, or experiencing who's getting wacked on whatever mob show or movie I'm watching for the umpteenth time: Goodfellas, Sopranos, Casino, you've seen ‘em.  But the risk, while tuning in to my idiot box, of hearing a commercial, lately, has been keeping me away.  Yes the lovely women slinging their dreck at me, (always women right, because the men want to screw them, and the women want their slender hips), broadcast at volume levels far louder than your regular program lest you are not paying full attention, you might miss a chance to better your odds at being perfect, whole, and complete. Somehow, the advertisement, which is in no way limited to television ads, has become a guide to helping society understand their FAR from perfect lives are in someway lacking, and purchasing whatever is being sold—toothpaste, a car, a shoe, even a vacation—will not help those in need of reaching perfection, but one will be that much closer to being perfect than they were prior to obtaining said product. How do we get perfect? Well, simply buy the next product advertised: a couch, a shampoo, maybe a different type of kibble (garbage, road kill) for your dog and low and behold you will be that much closer. Get it.

The problem, however, is that we are all (well, most of us) spiritual beings, and spiritual beings cannot be limited to the shallow solicitation of computers, phones, beer, or soap, as a way to help us evolve. That is done through connection to others. Through empathy, compassion, friendship, and attachment. That is why you can visit a community, (usually outside the U.S.) and see a low-income area where people are happy. Children are playing, adults are laughing, and these guys didn't even know the iPhone 5 was available. But wander down Stone Canyon Dr. in Bel Air, and your bound to hear some wife throwing their brand new Lladro Vase at her husband’s head.

The funny thing is, it seems that most ads are geared towards women. Even the ones for masculine products. Why? Because women have the power, and especially the buying power in the relationship. The inundation of women's handbags on consumers over the last decade has been nothing short of paralyzing. But it is all a mistake, either that or only advertised for Lesbians. Because women, if you’re spending three grand on the latest Louis Vuitton bag thinking it will help you grab a man, I've got the cheat sheet for you; those men you want to grab, it’s not your handbag that they’re looking at when you walk by.

The Big Lie Read More »

Jews and wine: A timeline

3000 B.C.E.

Remains of ancient wine presses dating back 5,000 years may be found today throughout Israel, from the Galilee to the Judean Hills and the Negev Desert. Archeologists have uncovered hundreds of jars for storing and transporting wine.


500 B.C.E.

In the Book of Genesis, Noah plants the first vineyard and catches the world’s first buzz when he drank the wine (Genesis 9:20–21). 


330 B.C.E.

The author of Ecclesiastes says it all: “They make a banquet for revelry; wine makes life merry and money answers every need” (Ecclesiastes 10:19).


73 B.C.E.

Romans in Palestine add spices and scents to improve the existing Jewish wine. They add honey, pepper, chalk, gypsum, lime, resin, herbs and even seawater.


700 C.E.

Muslims conquer the Holy Land, ban drinking alcohol, and put an end to the party — and to a prosperous wine industry.


800

Morocco’s Muslim rulers cede to Jews the craftsmanship and trade of precious metals as well as the making of wine and its sale. To this day, Morocco is the largest wine producer of all Muslim nations.


1040

Almost all of the vineyards of Champagne, France, including one owned by the Biblical commentator Rashi’s family, are under Jewish patronage.


1492

Forced out by the Inquisition, Sephardic winegrowers in Spain and Portugal bring wine making and marketing to North Africa and European cities.


1827

Jewish philanthropist Sir Moses Montefiore visits the land of Israel seven times between 1827 and 1875. He funds two Jewish wineries in Jerusalem, Schorr and Teperberg, and the first Jewish agricultural school, Mikveh Israel, near Jaffa, which features an experimental vineyard planted with European vines.


1848

The Herzog family winery is named royal wine supplier to the emperor of the Austro-Hungarian Empire, Franz Joseph, eventually earning Phillip Herzog (1843-1918) the royal title of baron.


1875

British Prime Minister Benjamin Disraeli is given a bottle of kosher red wine from Palestine. After a few sips, Disraeli, a wine connoisseur, says it tastes “not so much like wine but more like what I expect to receive from my doctor as a remedy for a bad winter cough.”


1882

Baron Edmond de Rothschild of Chateau Lafite contributes 60 million gold francs to develop vineyards and viticulture programs in the Holy Land. He builds two large wineries, one at Rishon le-Zion in 1889, and the other at Zichron Ya’akov in 1892.


1882

A Jewish vintner named Frederick Rosenbaum plants a 16-acre vineyard north of St. Helena. It is now the St. Clement winery.


1888

Rabbi Dov Behr Abramson purchased the passport of a dead man named Manischewitz to gain passage to America. He settles in Cincinnati, Ohio, and begins baking matzah himself in his basement. Then comes wine.


1899

The Schapiro Wine Co. is founded on New York’s Lower East Side with the unlikely name of California Valley Wine Co. The company celebrates its wine’s syrupy sweetness with the famous slogan, “Wine so thick you can almost cut it with a knife.”


1906

Baron Rothschild sets up Societe Cooperative Vigneronne des Grandes Caves-Carmel, better known as Carmel Wine.


1910

Businessman Samuel Flichman is given a Mendoza, Argentina, winery as payment for a debt. In 1947, Finca Flichman creates the first branded Argentine wine: Caballero de la Cepa. 


1917

The Russian Revolution, the enactment of Prohibition in the United States, and Egypt’s ban of imported wines virtually destroy Israel’s fledgling wine industry.


1930

Max Schubert joins Penfolds as a messenger boy. He will go on to become the pioneer of the Australian wine industry and creator of Grange Hermitage. 


1948

Royal Wine Corp. started by the Pluczenik brothers, is sold to Eugene Herzog, who adds the Kedem name and turns it into the largest producer and distributor of kosher wines in the world.


1954

Marvin Sands begins selling Richard’s Wild Irish Rose, a cheap dessert wine. By 2003, sons Richard and Rob turn Constellation Brands into the world’s largest vintner, which now includes the legendary Robert Mondavi winery and Franciscan in Rutherford, Calif., as well as Buena Vista, Clos du Bois, Geyser Peak, Kim Crawford, Ravenswood, Ruffino and Simi.


1960

Al Brounstein of Diamond Creek comes to Napa Valley. He pioneers the Valley’s focus on a single varietal wine, Cabernet Sauvignon.


1967

Israel captures the Golan Heights from Syria in the Six-Day War — territory that within five years becomes the center for the rebirth of the Israeli wine industry.


1979

Marvin Shanken buys Wine Spectator magazine.


1982

Golan Heights Winery hires a California winemaker named Peter Stern, in part because of his Jewish surname. Over the next 20 years Stern will go on to revitalize the Israeli wine industry. But he isn’t, as it turns out, Jewish.


1987

The Yarden Cabernet Sauvignon 1984 wins both the gold medal and the Winiarski Trophy as the best wine in the International Wine and Spirits Competition in London.


2005

Herzog wines opens a 77,000-square-foot, state-of-the-art winery in Oxnard, Calif., dedicated exclusively to the making of kosher wines.


2005

Rabbi Elchonon Tenenbaum and his family move from Crown Heights, Brooklyn, to the Bay Area to establish the first Chabad center in Napa. Tenebaum will work with vintners Leslie Rudd and Jeff Morgan to produce premium kosher wines.


2005

Napa vintners organize the L’Chaim to Life event and the “Al Brounstein Meritorious Service Award” to celebrate their Jewish roots and to join together with non-Jews to raise funds for Napa Valley charities. 


2013

Judd Finklestein launches “Judd’s Napa Valley Show,” a new live talk show on KVON radio about wine and winemakers. Finklestein’s father, Art, an L.A. architect, moved to Napa in 1979 and bought Whitehall Lane Winery. Now the family runs Judd’s Hill.

“To take grapevines, farm them to produce the highest-quality fruit and then turn them into wine,” Art Finklestein once wrote, “well, this process gets me closer to and more appreciative of whatever higher power there may be out there than anything else.”


Compiled and written by Rob Eshman @foodaism

Main Sources:

“The Long Winding Road to World-Class Wine” by Daniel Rogov

(Reform Magazine, Spring 2007)

“5,000 Years of Jewish Wine Making” by John Intardonato (Winebusiness.com, Nov. 27, 2007)

Jews and wine: A timeline Read More »

Daniel Pearl Fellows: Reshaping hate

On the evening of Aug. 22, I had a public conversation with three Muslim journalists, two from Pakistan and one from Bangladesh, at the Los Angeles Press Club. All three were in the United States as Daniel Pearl Journalism Fellows, a program to introduce Muslim journalists to American practices, sponsored by the Daniel Pearl Foundation and Alfred Friendly Press Partners. Here are the three most chilling things they said:

1. The majority of Pakistanis hate America.

2. The vast majority of Pakistanis believe the United States and Israel, not al-Qaeda, were behind the 9/11 attacks. Their “proof”: 3,000 Jews who work in the World Trade Center didn’t show up for work that day.

3. Most Pakistanis agree that the chaos in Syria and Egypt is the result of manipulation by Jews, Israel and/or the United States.

And keep in mind, Pakistan is officially our ally.

Not only have our two countries cooperated to fight al-Qaeda and the Taliban, the United States has given Pakistan more than $21 billion in foreign aid since 2002.

Still, they seem to hate us.  

“We have a saying in our country,” said Khalid Khattak, a staff reporter for the News International in Lahore. “India is the bastard child of Israel, and Israel is the bastard child of the United States.”

Why the hate? A few reasons.

The aid we give is, in fact, part of the problem. 

“There is a lot of corruption,” Khattak said. “It is meant to be spent to help people, but, unfortunately, a lot of it goes into the pockets of those who take it from the United States.” 

“The billions of dollars of aid are being wasted,” said Emran Hossain, a staff reporter at Bangladesh’s first online newspaper, bdnews24.com, in Dhaka. “It is being spent on the military and police, or on education that makes people more religious.”

A good part of the blame for the failure of U.S. aid lies with corrupt and inefficient Pakistani bureaucracy charged with spending it — but we are the ones who write the checks. And that just makes many Pakistanis angrier.

Another reason for the anger: drones.

Since 2006, America has launched a carte blanche drone war against targets in parts of Pakistan. While terrorists have been decimated, many innocents have also been killed in collateral damage, and America answers to no one.

“You start the drone strikes now, but the reaction will continue in the years to come,” Khattak said. “There is a saying in the Pashtun language that if a Pashtun takes revenge after 100 years, it’s not too late.”

Vaqaz Banoori, an editor at the Independent Press Network in Islamabad, put it even more bluntly. “If you continue the drone strikes,” Banoori told us, “you are losing the moderates and the liberals. You are giving Pakistanis the message, ‘You are no one.’ ”

The final reason for the antipathy: ignorance. Pakistan has a de facto illiteracy rate of 30 percent, and only 19 percent of its population has access to the Internet. Journalists are freer than in years past to report on corrupt politicians, but intelligence and defense matters remain off limits, as are affronts to the country’s many religious extremist groups. 

“They blame mainly America, and mainly Jews,” Banoori said of his fellow Pakistanis. There are, of course, no Jews in Pakistan. But whether the issue is Kashmir or Palestine, 9/11 or drones, Jews, America and Israel are the go-to scapegoats — just as they are in Syria and Egypt.

I asked Banoori why literate Pakistanis couldn’t just read Wikipedia to get their facts more or less correct. 

“They would say Wikipedia is just run by Jews,” he said.

This would all be deeply depressing were it not for this additional fact: As much as the Pakistanis despise America, they deeply want to come to America.

“There are so many Pakistanis trying to get visas to the United States every day,” Banoori said. “These people want to have a good life, educational opportunities, economic opportunities.”

The negative ideas about America — from our wasted aid, our drone strikes, extremist claptrap — compete with the images everyone sees in popular movies and on TV shows. “Friends” and “Everybody Loves Raymond” are their favorites. They don’t get “Seinfeld.”

In fact, Pakistanis will pay $10,000 for a $160 visa, just to come to the Great Satan.

As I spoke to the journalists, I noticed a tall, thin gray-haired man in the front row of the audience, looking positively unhappy; turned out it was Cameron Munter, the former U.S. ambassador to Pakistan. 

What the journalists said was painful to hear, but largely true, Munter confirmed. Since leaving the foreign service, he has gone on record calling for replacing official U.S. foreign aid to Pakistan with people-to-people initiatives, from academic and business exchanges to the kind of initiatives that brought the journalists to us last week.

I think he is onto something. 

It stands to reason that we should be doing less of what’s not working and more of what is. Pakistan is ours to lose, but only if we really want to. And the biggest mistake we can make is to outsource the job of winning Pakistani hearts and minds to the government of the United States of America, which has completely bollixed it up.


Rob Eshman is publisher and editor-in-chief of TRIBE Media Corp./Jewish Journal. E-mail him at robe@jewishjournal.com. You can follow him on Twitter @foodaism.

Daniel Pearl Fellows: Reshaping hate Read More »

On the ground in Israel: What do we do if Syria does use chemical weapons against us?

If the march to claim gas masks was “>with reported hours-long wait times, dwindling supplies and a fresh new storm of international media heckling innocents in line. And the escalating panic can, no doubt, be attributed to widespread reports that President Obama could strike Syria as early as Thursday, and the fact both Syria and Iran have promised to set Israel on fire in return.

Still, on the streets of Tel Aviv, despite the gas-mask clamor, Israelis appear confident and outwardly calm: Startup bros can be spotted scheming in coffee shops per usual; fireworks are popping on the Jaffa horizon; the heroin addicts beneath my apartment continue to not care about anything but heroin.

We all know where our nearest bomb shelters are (“>how it feels to get gassed. And my Israeli friends made fun of me for even asking.

“There is no reason to change daily routines,” Prime Minister Netanyahu “>said Minister of Defense Moshe Ya’alon.

But what about the “testing us” part?

After a long day of many questions and few answers, the Times of Israel's “>Secret Tel Aviv, a popular English-language Facebook group with over 16,000 members, foreigners posted frantic questions about where to get a gas mask if you're not an Israeli citizen, what to do if a siren goes off while you're at a nightclub and even where to find gas masks for dogs. The Israelis in the group, meanwhile, had a total field day with the jitters of the ex-pats, posting photos of gas masks with bong chambers and inviting foreign chicks to rooftop parties where they'll get a free shot every time a siren goes off.

You see what we're working with here.

So in the absence of any official government advice, I contacted a couple chemical-weapons experts from the U.K. Here's what they had to say.

Gwyn Winfield, editor of “>sarin or “another home-brew organophosphate agent.” If Syrian officials were to send over a similar type of nerve agent to Israel, he said, “they'd most likely send them as a liquid-filled rocket” that would disperse very quickly, due to the agent's high “volatility.”

In this case, according to Winfield, the gas masks being handed out by the Israeli government would “probably” be enough to keep the majority of residents safe from the gas, especially if they were also closed into a sealed room.

However, a less volatile and more severe nerve agent like VX (which Assad “>this gas-mask guide from the U.S. Embassy in Tel Aviv. Other than that, I guess we all better just grow a thick Israeli skin before Assad gets around to doing the unthinkable.

On the ground in Israel: What do we do if Syria does use chemical weapons against us? Read More »

High Holy Days: Eating Holy

Here in Pico-Robertson, we’re bracing ourselves for the annual onslaught of kosher calories known as the Holy Month.

Some people think that this time of year calls for only a few big meals. Not quite. If you’re a stickler for tradition, the actual number of Thanksgiving-level meals over the next month is closer to — I’m not kidding — about 18. And that’s not even counting the Yom Kippur pre-fast and break-the-fast meals.

Trust me, I did the math.

Right off the bat, we start with six big ones in a row, as this year the first two days of Rosh Hashanah (four meals) lead right into the two big meals of Shabbat. And, just when you think you’ve recovered, a little over a week later comes the holiday of Sukkot, which also runs into Shabbat, with another six Thanksgiving-style specials.

But here’s the real killer. If you follow tradition, there’s what are called “the second holidays.” Food-wise, this basically means that during the last two days of Sukkot (again followed by Shabbat), you’re right back to the brisket-and-sweet-potato marathon, with another six supersize meals in a row.

That’s a grand total of 18 opportunities to malign your intestines as you celebrate godliness and spiritual renewal.

So, to help relieve all this caloric heaviness, I thought I’d muse this week on the lighter side of holiday rituals in my haimish Pico-Robertson neighborhood.

First, I’ve noticed over the years a certain obsession with soup, especially among Ashkenazim. I don’t think I’ve ever eaten in an Ashkenazi home for Shabbat, or any holiday meal, without being served something hot and liquidy. Ashkenazim also love, by the way, those tiny yellow cracker things they throw in the soup — I’m assuming to add a little crunch to the slurp.

It’s not that I don’t like soup. It’s just that soup often reminds me of those depressing black-and-white British movies with kids in boarding schools who slurp without saying a word. 

That’s the other thing — slurping. Not my favorite melody. If and when I hear it, I usually bring up the name Barack Obama, so that the heated discussion that follows will drown out any slurping sound. 

Another quirk of holiday eating is how long it can take to complete the silent ritual of blessing, slicing, salting and distributing the challah. For those of you who aren’t familiar with this, there is a tradition not to speak after you do the ritual washing of the hands and before HaMotzi (blessing over bread.)

That silence can last a century.

Just imagine a whole bunch of grown-ups sitting around a long table studying every move of the host as he carefully and methodically works his magic on the challah. No one is saying a word. All eyes are fixated on a loaf of bread, everyone in some kind of holy trance.

One way to get around that uncomfortable silence is to quickly throw a piece of challah to the table’s best shmoozer. That way, he or she can entertain the table while the rest of us are still in our challah trance.

Speaking of entertaining, you never know when the host will ask if you have any words of Torah you want to share. This can get nerve-wracking. I always try to have something ready in case I’m asked, but if the wine flows too freely, those perfectly crafted words of Torah that took me hours to prepare can easily flow out of my brain.

A question I’ve never been able to answer when I invite someone is, “Can I bring anything?” What should I say? Lamb and couscous for 20? A turnip soufflé? Seriously, the whole point of my family hosting is that we want to take care of everything — food included!

Of course, it’s perfectly polite to bring a little something — such as wine, flowers or even a dessert — but then, why ask? 

I’m sure there’s something I’m missing about this local custom, so if I’m offending anyone, please let me know, and I can suggest exactly what to bring to my house next time you come over for Shabbat. (A bottle of Covenant Cabernet Sauvignon 2010?)

A hot issue at the end of every holiday meal is whether to do the melodious or quiet version of the bentsching (the long blessing after the meal). The melodious version takes a little longer, since you sing it all the way through, but because that melody can get somewhat annoying, most people now just sing the fun short intro (the one we all learned in summer camp) and give the rest the silent mumbling treatment.

Attention, all Jewish musicians — please work on a better bentsching melody.

Frankly, though, I’m not sure that would help. By the time the end of the meal rolls around — especially if we’re nearing the end of the Holy Month of 18 Epic Meals — most of us are thinking less about melodies than about antacids.


David Suissa is president of TRIBE Media Corp./Jewish Journal and can be reached at davids@jewishjournal.com.

High Holy Days: Eating Holy Read More »

High-interest Holy Days

This will be the sixth consecutive year that I lead Rosh Hashanah and Yom Kippur services. I would like to revisit lessons I have learned in retaining attendees’ interest in the service and even in keeping hundreds of them in synagogue all day on Yom Kippur.

My agenda here is to share these ideas for those rabbis and congregations wrestling with how to keep Jews interested in the very long High Holy Days services. Obviously, some of these lessons cannot be applied to Orthodox, or even all Conservative, congregations. And I recognize that some services may need no help from me as they are already quite inspiring.

1. Many Jews Prefer Learning to Davening

I was raised Orthodox and attended yeshivas until the age of 18, but I rarely found davening meaningful. Moreover, my reaction didn’t seem to be atypical. At Orthodox summer camp, for example, all the other Orthodox kids sitting on my bench in shul were playing “siddur baseball” instead of davening.

That is one reason I believe that study can bring many modern Jews closer to God and to Judaism than prayer does. That has been my experience. Therefore, in our services, there is less prayer time and more study time. By study I am referring not to Torah study, but to studying the prayers that we do say (all from the traditional machzor, the High Holy Days prayer book), to the talks I give, and to a two-hour question-and-answer session on Yom Kippur afternoon. 

I regularly explain a prayer that the chazzan is just about to recite:  What does it mean that “God revives the dead?” If “God loves His people Israel,” why have His people suffered so much? Virtually every paragraph in the machzor offers the leader of the services a chance to speak on a great theme.

2. Music Is Vital

Music, too, brings many of us closer to God and religious feeling than prayer alone. Of course, many prayers are sung by cantors and/or the congregation. And I find the distinctive High Holy Days melodies extraordinarily uplifting. This is especially so with musical instruments. As I noted in a previous Jewish Journal column on musical instruments on Shabbat, God obviously knew the power of musical instruments to bring people closer to Him. He ordained their use in the Holy Temple on Shabbat and holidays. It was the rabbis who forbade their use after the Temple was destroyed.

I well recall the first time I attended a Reform Yom Kippur service — at Stephen S. Wise Temple — and heard the Kol Nidre played on a cello. I had tears in my eyes. 

We have a four-person professional choir and four instrumentalists accompanying Cantor Michael Freed (who is a member of Los Angeles Master Chorale, the choral group that sings with the Los Angeles Philharmonic).

3. Shorten Prayer Time

Most people — of any faith — do not find long periods of prayer meaningful. Many Orthodox Jews I know boast about the short amount of time their shul takes to get through Shabbat services. But in order for Orthodox services to take much less time, they have to be recited as if speed-read. The obvious solution — eliminating some of the prayers — is, however, inconceivable to Orthodox, and most Conservative, congregations.

In our services (pragerhighholidays.net), the goal has been to shorten prayer time, but not necessarily the length of the service. Between listening to beautiful liturgical music sung and played, regular commentaries on the liturgy, and a sermon on a religious or ethical Jewish theme, the percentage of time during which the congregation prays is relatively small. In addition to holding people’s interest, this has another benefit: the prayers we do recite take on added meaning. 

Keeping the services interesting and, hopefully, inspiring, has yet another benefit: people come on time. 

4. On Fasting

The screenwriter and novelist Roger Simon attended our services last year and afterward wrote a column on how the services motivated him to fast for the first time since he was a child. 

In order to encourage nonobservant Jews to fast on Yom Kippur, the best thing one can do is figure out how to keep them in shul all day. So this is what we do: 

First, we start Yom Kippur services at 11 a.m. This late beginning is enormously helpful. For one thing sleep gives you strength to fast. For another, we reach the afternoon break after only about four hours. Instead of going home, the attendees are then encouraged to stay for an open discussion with me (and sometimes a guest) on any subject except politics for two hours. By the time that ends, we are within about two hours of the fast ending.

I wish all my readers a meaningful Rosh Hashanah and Yom Kippur and a happy and healthy New Year.


Dennis Prager is a nationally syndicated radio talk-show host (AM 870 in Los Angeles) and founder of PragerUniversity.com. His latest book is the New York Times best seller “Still the Best Hope: Why the World Needs American Values to Triumph” (HarperCollins, 2012).

High-interest Holy Days Read More »

From Fairfax High to Manhattan Project

When Frances Browner, then 21, announced she was joining the Women’s Army Corps (WAC) during World War II, her mother and most of the rest of her family were appalled. They thought that this wasn’t something a Jewish girl should do.

“She said I was trying to kill her,” Browner, now 92, said. “I can still see my mother’s face as we left on the train. She was really upset.”

More than 350,000 young women like Browner served in the armed forces during that war, in the WACs, the Navy’s WAVES, the Coast Guard SPARS, the Marines, the Women Airforce Service Pilots and as nurses. My Aunt Ruth joined the WAVES, much to the shock of her parents and her older sister, my mother.

Each had their reasons for volunteering. My aunt, no doubt, wanted to contribute to a war effort that enveloped the country, as well as to find adventure. Frances Browner’s reasons were much the same. “I wanted to get away from home,” she said. “Also, I was very upset because I’m Jewish, and Hitler was taking over all those countries.”

Of those many women, few had Browner’s wartime experience — working with scientists in secret in Los Alamos, N.M., making the first nuclear bomb.

Hers is a fascinating story of a girl from Fairfax High School with, as yet, no college education, doing mathematical calculations for some of the world’s great scientists. I heard about her from Nancy Volpert, public policy director for Jewish Family Service of Los Angeles, which provides volunteers to visit older people, like Browner. I was drawn in immediately because of my affection for my late aunt. I felt meeting Browner would be a rare opportunity to recall the wartime exploits of a generation fast slipping away. And I thought she would shed some light on the struggles of ambitious, intelligent young Jewish women in an era when they were expected to follow the traditional path of marriage, kids and homemaking.

Browner and I talked in the living room of her home in Mar Vista. She and her husband moved into the house just after it was completed as part of a large subdivision, and she raised two children there. She sat in a comfortable chair, friendly and eager to tell her story. “As a youngster, I had two wishes in my life,” she said. “One was to have a father. My parents divorced when I was 2.” The second was to go to college. But, she said, her mother “wanted me to get a job and support her. I am surprised that I actually resisted.

“I had, I think, the only Jewish mother in the history of civilization who didn’t want her kid to go to college,” Browner said.

 Browner’s mother forced her to pass up a scholarship to Los Angeles City College, but she attended half time and worked part time. UCLA, her real choice, seemed too distant a goal. Then war broke out. “When the Army came along, I told my mother I’m not doing this for me or you. It’s for the world. It may sound corny, but I felt that way.”

During basic training at Fort Des Moines, in Iowa, she scored so high on her intelligence test that she was given a mysterious assignment and sent there — by train, and then by truck. “They put us in closed Army trucks,” she said. “No one knew where we were going.”

In fact, she was headed to the Los Alamos National Laboratory in New Mexico, where scientists, under the direction of J. Robert Oppenheimer, were working on the top-secret Manhattan Project, making the atomic bomb. 

Browner helped with mathematical calculations, adding up long lists of figures. “After I was there a short while, I had an idea that it was some form of explosive, but I had no idea it was an atomic bomb,” she said.

She remembers Oppenheimer at work, seated at his desk smoking a pipe. Once, an uncle, passing through Albuquerque, wrote to ask her to meet him at the railroad station. “I had to go to Oppenheimer and ask for permission,” she said. “He said, ‘No, sorry, we can’t let you.’ ”

With great pleasure, she recalled how “every afternoon they had tea, and I would sit with the … scientists. Here I was a young kid who had never been away from home, and I was always interested in college and learning and having none of that in my environment, and then I get to go to a place where every day I have tea at 3 o’clock with some of the most brilliant scientists in the world.”

At night, she stored her work in a basement vault, where a testing machine was operating. After six months, she developed respiratory troubles, which eventually led to her discharge for disability. Respiratory ailments dogged her for years afterward, and, looking back, she thinks it might have been from radiation. The GI Bill permitted her to attend UCLA after the war. With her poor health, it took her seven years to graduate.

We had talked for almost an hour, and it was time for me to go. Browner had another appointment at 4 p.m.

I thought of how tough those days were for women of Browner’s generation. When she spoke of her mother, she still seemed mad, just as she was still proud when she remembered her acceptance by the scientists.

She insisted on getting up from her chair and, with the assistance of a walker, she escorted me to the front door. I looked at a photograph of her in a WAC uniform on the wall, amid family pictures. She looked pretty, friendly, smart and ready to go to war against the nation’s World War II enemies — and against the limitations that a backward time had placed on women like her.


Bill Boyarsky is a columnist for the Jewish Journal, Truthdig and L.A. Observed, and the author of “Inventing L.A.: The Chandlers and Their Times” (Angel City Press).

From Fairfax High to Manhattan Project Read More »