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July 4, 2024

A Moment in Time: 4th of July: Patriotism is about our Values (not our Politics)

Dear all,

As our family was preparing for the 4th of July, I thought deeply about wearing patriotic colors. Might someone think we are making a political statement? Might someone think we are sending a politically charged message, simply because we take pride in our country?

And then I remembered what my Grandpa Phil always shared each 4th of July (when he would read the Declaration of Independence to the entire family): “Don’t ever take for granted the freedoms you have in this country. Don’t ever forget that my parents came here to create a better life.”

I know…. There are many in our country whose freedoms are not so tangible. There are many who haven’t experienced the same opportunities.

But we live in a land of dreams, not regrets.

We live in a country of ideas, not barricades.

We live in a place of possibilities, not dead ends.

We live in a society where visionaries can cultivate ideas, and where hard work can plant seeds of tomorrow.

I love our country. I recognize our faults. I value that we can rise from the faults and rebuild.

And so – we take a moment in time to harness the goal of liberty and justice for all.

With love and shalom,

Rabbi Zach Shapiro

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A Bisl Torah -Summer Nights

Summer nights seem to last forever. The air thick with heat, ice cream stores packed with customers and a desire to be present with others a little bit longer.

There may be a tendency to look towards September. The anticipation of what’s to come, a natural inclination to make plans, unpack goals, and shape the year ahead. And while there should be a little of that, summer nights give permission to revel in the moment.

Hasidic rabbi, Levi Isaac Horowitz shares the following story:

A king that owned a diamond mine told his employees that within a three hour time period, they could collect as many diamonds as they’d like. But only for three hours. But some workers were too excited. They picked up just one stone and polished it and couldn’t stop wondering what they would do with the diamond once the time period ended. Those that chose to polish later collected an abundance of diamonds. They achieved more. Interpreting the story, the rebbe explained, “Why? Because they used the time for what was meant to be.”

Make plans. Create agendas. Shape the year. But leave some time for what summer is meant to be. A time to recharge and rejuvenate. A time to appreciate and enjoy life’s big and little pleasures. A time to enjoy…the here and now.

Happy summer and Shabbat Shalom


Rabbi Nicole Guzik is senior rabbi at Sinai Temple. She can be reached at her Facebook page at Rabbi Nicole Guzik or on Instagram @rabbiguzik. For more writings, visit Rabbi Guzik’s blog section from Sinai Temple’s website.

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Beit Halochem Brings Wounded IDF Soldiers to Los Angeles

It was a service like no other at the House of Light Church in Northridge. Pastor Netz Gómez stood on a stage before over 200 people and professed his love for Israel. “We are on the side of Israel. God has chosen Israel. We are with you. God will save and protect Israel. Israel is a demonstration that God exists.”

In the first two rows sat guests from Israel — wounded soldiers and police officers who had come to the U.S. to share their stories of survival. Micha Koubi, Eden Ram, Orr Sheizaf, Or Yosef Ran and Shalev Best were warmly welcomed by the Hispanic congregation, who clapped and responded with “Amen” as their pastor blessed Israel. Then, they all stood to sing the Israeli national anthem, “Hatikvah,” following the lyrics on the screen.

Revital Danker, senior vice president for External Affairs and Community Relations of Beit Halochem California, who arranged the soldiers’ visit including the church, synagogues and other venues, said the veterans were deeply touched by the display of love and support they received.

Since Oct. 7, over 8,000 soldiers have been recognized as disabled veterans, bringing to 58,000 the total number of soldiers who have received treatment at Beit Halochem, the only institution authorized to facilitate the rehabilitation of Israeli veterans. An estimated 16,000 soldiers also suffer from PTSD. The centers in Tel Aviv, Jerusalem, Haifa and Beer Sheva assist veterans with rehabilitation, physical therapy, hydrotherapy, creative healing and sports activities. Some members even participate in sports competitions, including the Paralympics.

Since the deadly terror attack on Israel, families of hostages and those who lost their lives have arrived in Los Angeles to raise awareness. Not much has been said about the thousands of Israeli soldiers and civilians who now need to adjust to a new way of life, dealing with severe burns, loss of limbs, blindness and PTSD.

Shalev Best from Beer Sheva was a squad leader in the police special forces who came to secure the music festival area. Best, 30, arrived there along with 20 police officers and was shot twice in the back. After dispersing the crowd, he rushed to Ofakim after receiving a message that the terrorists arrived in town. He and three fellow officers drove the 20 minutes to get there, and found themselves exchanging fire with Hamas terrorists.

“I lost a lot of blood,” he said. “I felt like I was going to die. I called my parents and my wife to say goodbye. I lay down on the ground, bleeding profusely. My mouth was dry, so I drank some of my blood. I pressed the stress button, but nobody answered.”

Along with another injured officer, he crawled into a neighbor’s house that opened the door for them. The neighbor rushed them to the hospital.

“He didn’t even have a driver’s license, but it didn’t matter,” said Best.

The doctors who operated on him said the bullets missed his spinal cord by millimeters. Standing on stage on his crutches, Best said he lost many friends that day. He feels his survival is a miracle.

“I’m here thanks to the Hatzalah paramedic who was the first to give me immediate help and thanks to God,” he said. 

First Lieutenant Eden Ram, 20, woke up at Urim base to a missile attack. It was 6:30 a.m. She grabbed her gun and ran to the bomb shelter. In the shelter, there were other soldiers, each one contacting their family, maybe for the last time.

“One of the moms said that terrorists had entered Urim base,” said Ram. “We couldn’t believe it. That’s where we were.”

Ram knew she couldn’t stay at the open bomb shelter where she could get trapped, so she ran to another secured room in the base. On the way there, she was shot in her leg by Hamas. She entered the room and found it full with other soldiers. “The terrorists went door to door. We heard them speaking Arabic and understood that in a few seconds we were all going to die.”

At that point, as Nukhba fighters (Hamas unit) were just behind her door, she started recording messages to her family. 

“I told them I love them and to please pray for me,” she said.

During the last message she recorded, you can hear bullets and a grenade being thrown in. “Once the Nukhba entered the room, I closed my eyes. They started shooting us nonstop. I felt a sharp pain and wondered when the last bullet is going to come and kill me.”

Sometime after Hamas left, believing they had killed everyone in the room, three IDF soldiers arrived for rescue. They saw a pile of bodies and complete chaos. They were sure everyone was dead until they heard a faint “help” and found Eden and another soldier who had miraculously survived. Later that day in the hospital, doctors counted 12 bullets that had entered her body, missing major organs.

Ram spent three months in the hospital and received daily visits from Beit Halochem. “After I was released, I spent two months in a wheelchair, and Beit Halochem was there for me every step of them way,” she said. “They became my second family. I go there for Pilates, physical therapy and the gym, and I don’t feel ashamed of the many scars I have. I feel confident. I appreciate so much what they had done for me.”

Orr Sheizaf, 35, a former combat soldier now an IDF reservist, served as a squad commander and platoon sergeant. He was in the middle of training for a marathon when the war started. 

“That morning when I woke up, I watched the news and I said to myself, ‘I’ll do some rounds, come back and catch up. There is time and everything is fine.’”

He didn’t imagine the magnitude of the event taking place. When he returned to his room after 26 kilometers of strenuous running in the desert, he discovered that he had been called up to the reserves. He put on his uniform and joined his reserve battalion. 

“On Oct. 12, we encountered a terrorist waiting for us in one of the houses in Kibbutz Kissufim. He threw two grenades at us and then charged at us with a knife. My teammates and I shot and killed him, but unfortunately, three of our guys were wounded.”

In early December, after serving for two months, it was his turn. He was in Khan Yunis when a booby trap hidden in a tunnel shaft detonated. He was diagnosed with fractures and soft tissue damage to both legs and his right arm. Five of his fellow soldiers were killed.

“I told the person who treated me to take care of my leg first,” he said. “This guy knew me, knew I’m a runner. He looked at my elbow and said, ‘Shut up, I’m putting a tourniquet on you, be strong.’ In retrospect, he did the right thing.”

Sheizaf underwent a four-hour operation at Soroka Hospital in Beer Sheva. The rehabilitation at Beit Halochem in Beer Sheva has helped him stand back on his feet and he is hopeful he’ll be able to resume running. For now, the doctors allow him to jump. 

Pinhas Rahav, the president Beit Halochem chapter in California, said that one of the most significant and vital projects today is completing the new center in Ashdod, which will also serve as a national hub for PTSD. He was injured in the Lebanon war and suffered from PTSD. “I wasn’t aware of that, but up to a few years ago I used to wake up in the middle of the night crying,” he said. “Many soldiers don’t recognize they suffer from it only later when they go back home and to their daily lives.”

“Many soldiers don’t recognize they suffer from it, only later when they go back home and to their daily lives.” 
– Pinhas Rahav 

The center is expected to serve around 7,000 wounded veterans living in the southern coastal area and over 15,000 of their families.

Actor Mike Burstyn assisted by translating the speakers’ words into Hebrew and English, while Pastor Gómez, with the help of another church member, did the Spanish translation.

On June 23, the veterans also participated in an event at the home of Shirley and Isaac Hakim in Beverly Hills. In their backyard, Sheizaf was once again telling his story when the sound of fireworks filled the air. The sudden noise clearly rattled him and the other soldiers. It sounded just like the gunshots fired at them not long ago, a surreal reminder of their recent trauma.

Sheizaf paused, took a sip of water, steadied himself and continued telling his story. The strength and resilience he displayed in that moment epitomized the unwavering spirit of all the veterans present, a testament to their courage and determination to heal and move forward.

To learn more about Beit Halochem, visit https://www.israeliwoundedveterans.org/israel-is-at-war

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No Gifts, Please – a poem for Parsha Korach

The Lord said to Aaron, You shall not inherit in their land, and you shall have no portion among them. I am your inheritance and portion among the children of Israel. ~ Numbers 18:20

When I was a boy I loved presents.
The bigger the boxes the better.
Free things for me to open and treasure!
As long as it wasn’t socks, we were in good shape!

Books we’re also a little suspect.
They weren’t pliable like action figures
and not as obviously usable like spaceships.
The phenomenon of the non-gift gift

came along every now and then –
a donation made in my honor. (whoopee!)
A coupon where I could pick out
any book I wanted. (okay)

As time went on, and my vast collection
of objects began to take up all of the
available space I began to wonder
where I was going to put the things

people would sometimes give me.
I still loved getting them but I was running out of room.
This was exacerbated when I teamed up with
another person for a lifetime of sharing everything.

(hi, honey, if you’re reading this)
Now there were two people’s worth of things
to find room for! Ikea, despite their
best and Swedish efforts, wasn’t helping.

I began to send out party invitations with
no gifts, please – your presence is my present
embossed in the text. People felt compelled to
ignore that and I started to envy the sons of Aaron

who were not given a portion of the promised land.
Instead, God was their inheritance. That sounded
great to me! You could put God anywhere –
no shelves required!

These days physical gifts, as is the tradition
of adulthood, are limited. But if you feel so compelled
I could always use more God. Either that or
my son’s college fund is wide open.

I’ll send you the number.


Rick Lupert, a poet, songleader and graphic designer, is the author of 28 books including “God Wrestler: A Poem for Every Torah Portion.” Find him online at www.JewishPoetry.net

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Print Issue: The Forgotten Five | July 5, 2024

CLICK HERE FOR FULLSCREEN VERSION

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Harvard’s Divinity and Rabbi Nahman’s Bridge

The Harvard Divinity School that’s been called,

Rabbi Wolpe informs us, the Woodstock of Cambridge,

arouses what should make all folk appalled,

the fear of crossing what I call a blame bridge,

 

the bridge that Rabbi Nahman said no life should be,

a highway to foul fears sans reasons and sans rhymes,

whose goal is blame that Jews are told quite shamefully

to wear, a weighty Magen David for the crimes

 

that never were committed by them or their tribe,

as if God is no longer their proud Magen David,

thereby preventing Jews to ask him to inscribe

their names inside His Book of their renewing seed,

 

this Book of Life into which Jews who’re faithful pray,

while fasting on Yom Kippur, to be saved and written,

permitted to survive if we God’s laws obey,

by no disasters wiped out or by haters smitten.

 

Schools of Divinity like Harvard’s don’t support

this goal, not programmed, as was not pre-Hitler Weimar’s,

by humane morals which to all folk should be taught,

protecting Jews from hateful anti-social climbers.

 


In “My Year at Harvard: Rabbi David Wolpe took a one-year position at the Harvard Divinity School. What he found was an institution rife with antisemitism and anti-Zionism. Now he tells his story,” Rabbi David Wolpe writes in The Jewish Journal, June 26, 2024:

The Divinity School has a very strong Protestant tradition, but is nonsectarian. Today you will find self-identified pagans, Buddhists, Sikhs, syncretic faiths, as well as Judaism, Islam Christianity, and many others. The notice boards are a pastiche of workshops in psychedelics, gender studies, ancient languages and slam poetry.

I was aware that the Divinity School had a reputation for being politically left even among the leftist bent of higher education.  The usual explanation was that graduates, unlike those in other departments of the university, did not have to enter corporations or businesses that moderate any ideological excesses. Additionally, the Divinity School was both geographically and ideologically the most distant from the business school. These were the avatars of Harvard idealism. Or, as one professor wryly put it, “The Woodstock of Cambridge.”

Rabbi Nahman of Bratslav said: “The world is a very narrow bridge. The main thing is not to be afraid.”


Gershon Hepner is a poet who has written over 25,000 poems on subjects ranging from music to literature, politics to Torah. He grew up in England and moved to Los Angeles in 1976. Using his varied interests and experiences, he has authored dozens of papers in medical and academic journals, and authored “Legal Friction: Law, Narrative, and Identity Politics in Biblical Israel.” He can be reached at gershonhepner@gmail.com.

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Rabbis of LA | Rabbi Stein Energized by His New Position at B’nai David

You can call David Stein B’nai David-Judea’s new assistant rabbi, but the only thing new is his title. The Chicago native has been a familiar face at the Modern Orthodox synagogue in the heart of Pico-Robertson, davening and teaching there for a dozen years.

That familiarity made the decision to take the position easy. “Earlier in my career,” he told The Journal “I worked in shuls, and it was hard for me because I didn’t know the people I was working with. What’s really special to me about B’nai David is that instead of being in a community where I don’t have relationships with people, this has been much more organic, much more natural.”

Since 2012, when Stein and his psychologist wife, Dr. Talya Stein, moved to L.A. from New York, Rabbi Stein has been building relationships and teaching at B’nai-David. And his new role does dovetail nicely with being the Dean of Academic Affairs at Shalhevet High School. What makes the two jobs particularly stimulating are the ways they complement each other.  

“At B’nai David,” he explained, “there is no one particular topic or class I have, I have been able to do a whole range of roles and topics on issues that have come up. At Shalhevet, though, I play a more focused role, specific classes, specific administrative roles.” His unique value to senior Rabbi Yosef Kanefsky and the synagogue is that “I have been able to step into whatever the shul has needed.”

He places a great value on professional relationships. “When I came here to Shalhevet in 2012, I was working in a school where I got to watch kids grow up. I got to work with their parents. I got to help with the development and with the families, which is very meaningful.”

In 2015, Rabbi Kanefsky hired Rabbanit Alissa Thomas-Newborn as the first woman rabbi at an Orthodox synagogue in Los Angeles. After she moved east, the presumption was a woman would succeed her. Rabbi Stein said that “it was really just a conversation with Rabbi Kanefsky” that led to his hiring. “I knew the shul was looking for someone to help Reb Yosef. This is a big shul.”

Regarding the pursuit of a successor to Rabbanit Alissa, Rabbi Stein clarified that “my role is in addition to that, not instead.” He said that B’nai David’s ongoing search is for “a female clergyperson who can serve the needs of this community more broadly, and represent the leadership.” He left no doubt the synagogue is committed to finding a woman for that role. It’s not just desirable, but crucial.

“Certainly the shul and the community view the importance of female leadership, female scholarship,” he said, calling it “essential to our community.” The frum world is changing, he suggested. “We are living in a time where the Orthodox world is able to engage and have more of that.”

Turning back to his duties, Rabbi Stein left the window open wide. “My purview is to serve the needs in any way I can,” he said. “As the assistant rabbi, my primary role is to help Reb Yosef.”

This means he will be overseeing youth and teen programming, “especially because of my roles at the school. So many of our Shalhevet students and their families daven at B’nai David.” As Rabbi Stein noted, “there is a beautiful synergy here. I work and teach the students here at Shalhevet during the week, and on Shabbat I work with them in shul.”

“There is a beautiful synergy here. I work and teach the students here at Shalhevet during the week, and on Shabbat I work with them in shul.”

Asked about the recent protests in front of neighboring Adas Torah, Rabbi Stein chose his words carefully when discussing B’nai David’s position. “B’nai David does not just share a block with Adas Torah,” he said. “We share values with Adas Torah. We are one community with Adas Torah in the sense that our commitment is to Torah, to our heritage, to our tradition. On the one hand,” he said, “we share so much with shuls throughout the community — whether they are Reform Jews or kind of on the spectrum of Orthodoxy. It is important now that we share that.”

Was there an aha moment the rabbi experienced in recent weeks, realizing this was the time to embrace a new position? He smiled and exhaled. “There was an ahh moment,” said the rabbi, “in the sense that my connection to B’nai David and my relationships with the community have felt natural. I thought, ‘Ah, this is the right fit for me.’”

Then there are the dozen years of relationships “with the community and Rav Yosef. The Rav, Stein said, “has modeled for me what communal leadership looks like, the shul’s values I share as my own, the commitment to Torah learning, Israel and Zionism, mitzvot, halacha and also to engage in being open to a wider range of congregants.”

Joining the rabbinate was not initially Stein’s ambition; he wanted to be a mechanical engineer. What changed his mind? “I have grappled with that for years,” Stein said. “The two interests were kind of simultaneous. In high school I developed an interest in building and designing.”

As a college student in New York, Stein dealt with his both mechanical engineering desires and his religious life. “I spent a lot of time going back and forth from Columbia to Y.U. [Yeshiva University],” he said. 

After he graduated, in his brief but worthwhile engineering career, he helped design what was then the greenest skyscraper in America. He found mechanical engineering was “not where my heart was … Much as I was able to do wonderful things in engineering, I learned I wanted my meaningful experience to be elsewhere.”

Taking it from a different angle, he said, “engineering is about having a vision, executing it. This is what I brought to my rabbinate, to Shalhevet and B’nai David.”

Fast Takes with Rabbi Stein

Jewish Journal: What do you do in your spare time?

Rabbi Stein: I am blessed with three young children (12, 10, 7). My wife, Talya, is a psychologist. She matched out here for her internship, and if it weren’t for her, none of this would have been possible. We moved here from New York in 2012 when our first son was six weeks old. The move has brought us a lot of blessing.

JJ: Your favorite Jewish food?

RS: I like to make cholent. I really enjoy cooking although I am not as good at it as my wife is.

JJ: Your favorite place to travel?

RS: To be in Israel, anywhere in the country. Meanwhile, this summer, we are planning to take our kids on a road trip across America.

Rabbis of LA | Rabbi Stein Energized by His New Position at B’nai David Read More »

Campus Watch July 4, 2024

Anti-Israel Activist to Develop Israel Curriculum for Massachusetts Teacher Union

Massachusetts Teachers Association (MTA) Director of Training and Professional Learning Ricardo Rosa — who the Daily Wire describes as being an “anti-Israel activist”— will be developing curriculum about the Israeli-Palestinian conflict for union members and their students.

According to the Daily Wire, Rosa has issued social media posts that “glorified Leila Khaled, a terrorist who hijacked a plane, supported a professor who labeled Zionists ‘swine,’ encouraged protests in Jewish neighborhoods and advocated for a “Free Palestine” in the immediate days after the Oct. 7 massacre by Hamas on civilians in southern Israel.” Additionally, Rosa’s department held a webinar in March that promulgated the viewpoint that anti-Zionism is not antisemitism and “featured a presenter who praised Hamas terrorists for their ‘courage’ in attacking Israel ‘whatever the cost’ just two weeks after the attack,” reported the Daily Wire. The conservative news outlet obtained an email from Rosa defending the webinar, contending that the webinar was critiquing Israel “as an occupying force and a settler colony” and that the United States is also a “settler colony.” As such, Rosa argued that no one was saying that Israel and the United States should not exist and that the webinar was not in any way antisemitic; he also stated that “antisemitism has very deep roots” and it needs to be dismantled.

Harvard Antisemitism Task Force Releases Preliminary Report

Harvard University’s antisemitism task force released a preliminary report on June 26 finding that Israeli students are facing a “dire” situation on campus.

The Times of Israel (TOI) reported that the report stated in part: “The situation of Israeli students at Harvard has been dire. They have frequently been subject to derision and social exclusion. Discrimination, bullying, or harassment based on an individual’s Israeli nationality is a gross violation of University policy and, beginning immediately, must be both publicly condemned and subject to substantive disciplinary action.” Additionally, the report claimed that there have been instances of faculty members harassing Israeli and pro-Israel students and that Jewish students are afraid that they are going to be subjected to “litmus tests” over their views on Israel, per TOI. The report’s recommendations include better featuring antisemitism in its diversity, equity and inclusion (DEI) training and better accommodating religious Jewish students on campus.

Three UCLA Jewish Students Request Court Order to Ensure Their Safety

Three Jewish students  suing UCLA over the university’s handling of an anti-Israel encampment on campus have requested a federal court order to ensure their safety when they return to campus in the fall.

According to a press release from The Becket Fund for Religious Liberty, which filed the lawsuit on behalf of the students on June 5, the plaintiffs requested that the court mandate the university “to obey the Constitution and federal civil rights laws by August 15.” The lawsuit alleged that the university refused to intervene against the encampment’s establishment of a “Jew Exclusion Zone”

“No student should have to fear for their safety or pass a religious test to walk freely at a public university,” Becket President Mark Rienzi said in a statement. “UCLA’s behavior on this issue has been shameful, and the students need a court order to allow them to return to campus safely this fall.” He added: “It’s appalling that an elite American university would actively support and encourage masked mobs of antisemites. UCLA’s Jewish community needs to know that they’ll be safe on campus before the start of the fall semester.” 

Texas County Attorney Dismisses Trespassing Charges Against Anti-Israel Protesters at UT Austin

Travis County Attorney Delia Garza announced on June 26 that her office will not be bringing forward trespassing charges against 79 anti-Israel protesters who were arrested at the University of Texas-Austin on April 29.

Garza said that her office concluded that they could not “meet our legal burden” to bring the cases forward and contended that the “state leadership and even university leadership” should have explored options other than arrests, Campus Reform reported. 

Garza also said there were “legitimate concerns of violations of free speech,” per KUT News. According to KVUE, Garza’s office continues to investigate other cases related to the protesters and that there are “other protesters with heightened charges who could still face prosecution.”

University spokesperson Mike Rosen said in a statement, “We respect the law and are deeply disappointed by the County Attorney’s actions. The University will continue to use the law enforcement and administrative tools at our disposal to maintain safety and operational continuity for our 53,000 students who come to campus to learn, regardless of whether the criminal justice system shares this commitment.”

Campus Watch July 4, 2024 Read More »

Rabbi Dr. Jo David’s Vegan Brisket

Rabbi Dr. Jo David was five when she started cooking with her mother and grandmother in their kitchen in Brooklyn. “Mastering the art of making kreplach (dumplings) stuffed with liver, gefilte fish, matzah balls, brisket of beef and chicken soup were important milestones in my becoming a worthy inheritor of our matriarchal family traditions,” David, who has been a rabbi in New York since 1992, told The Journal. “I took great pride and delight in being able to start my own family and produce these time-honored classics.” Although they did not keep kosher, all of their family holiday recipes were kosher in that they did not include any meat or fish that was treyf and also did not mix meat with milk. 

“Every holiday was imbued with the sights, sounds and smells of these dishes,” she said. “Many hours were spent in our kitchen lovingly cooking and sharing family stories.” 

Rabbi Dr. Jo David

And then, at the age of 70, Rabbi Dr David became a vegan. David’s doctor told her that she had to do something proactive to improve her health; she had always struggled with her weight and had Type II Diabetes. She lost more than 30 pounds, her A1C numbers went down drastically and she felt good for the first time in her life. 

“I found that I didn’t have food cravings and my weight remained stable; I became committed to eating a vegan diet,” she said. “I felt that I had, in some very real and visceral way, lost my connection to all our family meals and the memories that they evoked; I couldn’t eat the holiday meals that had been so much a part of my life.”

It was a real and extremely difficult loss. David researched vegan brisket recipes for a few years, but had yet to find one that satisfied her sense of unease at the holidays. Recently a friend (also a rabbi who has a son and daughter-in-law who are vegans) offered a solution to her vegan brisket dilemma: jackfruit. 

While David was skeptical — she had bought packaged, pre-flavored jackfruit several times, only to throw it out — a recent experience with jackfruit curry at a local Indian restaurant encouraged her to give it a try.

“I am incapable of following a recipe exactly as written; I always add a pinch of something extra here and almost always change some preparation technique,” she said. “The change I made to my friend’s recipe was to treat the brisket “gravy” as a pasta sauce.” 

She put all the wet ingredients in a pot, added pre-cooked vegetables, poured it all over the jackfruit and let it bake.

“It was terrific,” she said. “Jackfruit, when properly pulled apart, has a very meaty consistency very much like the kind of brisket my family was famous for. 

“Over noodles or mashed potatoes, my recipe had a feeling of home.”

Rabbi Jo’s Vegan Brisket

1 14-oz can of jackfruit – I suggest
organic, if you can find it (not sweet)

2 diced yellow onions

3 carrots, diced and parboiled

2 stalks of celery, cut in half

1 can of diced tomatoes

1 tsp smoked paprika (or more to taste)

2-3 large cloves of garlic, minced.

2 bay leaves

Tomato paste to taste (I like the paste in the tube)

1 cup medium dry red wine

2 Tbsp Better than Bouillon – no beef beef flavor – dissolved in 2 cups hot water

1 cup of water

Salt and pepper to taste

Olive oil, canola oil or oil of your choice

1-2 bunches of broad leaf parsley, washed and minced. You can mince the stems for a little crunchy texture, which is very nice. Reserve about half for garnishing the “brisket.”

Optional (set aside and add when ready to put the pan into the oven): 

6 additional carrots – cut into coins and parboiled until slightly undercooked.

1-2 pounds of sliced white mushrooms, dry sautéed. (You can cook mushrooms in a hot, non-stick pan without any oil. Keep stirring. Use a little water if they start to stick.)

A note about vegan cooking: Some vegans do not use any type of fat in cooking. This is very doable, even with sautéing, but it’s a learned skill (lots of videos on YouTube). If you don’t know how to dry sauté, use a little bit of olive oil or canola oil to sauté the onions and garlic.

In a saucepan, sauté the onions until they wilt. Add garlic and continue to sauté until the onions are translucent. Add the chopped tomatoes and stir until blended.

Transfer the onion mixture to a good-sized pot and add the carrots, paprika, celery, bay leaves, bouillon, ½ cup of red wine and the bouillon.

Bring to a simmer and taste. If you want a deeper tomato taste, some tomato paste, about a tablespoon at a time. At this point, add more bouillon, red wine and water until you are happy with the taste.

Add pepper to taste. (Not salt.)

Simmer for a couple of minutes to permit the flavors to blend.

Preheat the oven to 350°F.

Turn off the heat. Remove the celery and set aside for snacking. Discard the bay leaves.

While the contents in the pot are cooling slightly, prepare the jackfruit:

Drain jackfruit in a strainer and rinse under cold water. When well drained, put the jackfruit onto several layers of paper towel or a clean dish cloth and dry as well as possible.

Transfer to a cutting board. With a large fork, smash the lumps of jackfruit until all of it is broken down into “shreds.”

Using an immersion blender or a table top blender, blend the contents of the pot until the carrots, tomatoes and onions are well incorporated into the liquid.

Transfer the jackfruit to a roasting pan and cover with the blended liquid.

Optional: If adding additional carrots and/or mushrooms, add them to the braising pan at this point. Spoon some of the braising liquid over the vegetables.

Cover with foil and bake until the cooking liquid is bubbling, 30 – 60 minutes. Test the cooking liquid for taste and adjust as necessary. Add water, bouillon or red wine during cooking if more gravy is desired. If necessary, add salt to taste when the brisket is cooked.

Put the chopped parsley on the table as a garnish for this dish.

This can be served straight from the oven, but it’s better if it rests in the fridge overnight, just like the beef brisket.

Serve on top of egg noodles or mashed potatoes. Garnish with finely chopped parsley.

Rabbi Dr. Jo David’s Vegan Brisket Read More »

Summer Blush— Sweet Fruit Galettes

After struggling and complaining about May gray and June gloom, glorious summertime has finally arrived in Los Angeles. And I’m so happy about all the wonderful fresh seasonal fruits available. 

Nowadays, we have become used to having fruits available all year long — very often from cold storage. And sometimes that means bland fruit. 

In the past, watermelons made their first appearance in June. Now, watermelon is practically available the whole year. That doesn’t mean I buy it, because more often than not, it doesn’t have that sweet, juicy flavor that makes watermelon so iconic. 

Here in California, berries are available eight months of the year. But that doesn’t mean that they are at the peak of their sweetness. 

I’m very much in the mindset that fruits have their season. Now is the time to enjoy the bounty of peaches, apricots, plums, cherries and summer melons.  

I’m very much in the mindset that fruits have their season. Now is the time to enjoy the bounty of peaches, apricots, plums, cherries and summer melons.

This is the season to add fruits to cottage cheese for breakfast, to toss them into salads for lunch, to grill them alongside steak and chicken and, especially, to bake them into desserts. 

In America, we are so blessed to have such bounty, selection and affordable prices for our fresh fruit and vegetables.

This week, I had a houseguest, my cousin Alia’s daughter Bianca, who stayed with us on her stopover to Paris. A lawyer, Bianca has worked for the French government of New Caledonia for several years. 

Sadly, since May of this year, New Caledonia has been experiencing civil unrest. The indigenous Koumac people, armed and trained by the government of Kazakhstan, want the French to leave. Recently, France voted to approve reforms that allow thousands of French residents, who have lived in the territory for 10 years or more, to vote in local elections. This led to an uprising and civil strife. Life is no longer paradise on this tropical Pacific island. My cousin and her husband will try to sell their beautiful home and leave, as soon as they possibly can. Bianca, like many in the French government offices, has had to leave her job. 

Luckily for her, she has a passion for fitness to pursue. Like many young women, from the age of 13 to 23, she suffered from an eating disorder. She overcame the disease through understanding that food was her ally. Now, she enjoys a healthy relationship with food. She is a full-time fitness coach with an App that allows her to help French clients from all over the world. She created her company Level Up to help girls feel better about themselves. She is passionate about the idea that we have the ability to transform ourselves physically and, most especially mentally.   

Before her arrival, I stocked the refrigerator with fruits and vegetables and her favorite — cottage cheese. 

During her first breakfast with us, she was so excited to see all the fruits on the table. She told me that she never eats cherries or berries back home because they are so expensive. An imported (small) bag of cherries can cost $30. 

It made me appreciate just how lucky we are to have such bounty at our markets.

—Rachel 

Apricot season is short. 

When my son Ariel was only 18 months old, he learned just how short and fickle apricot season is. In the late spring, our friends and neighbors had an impressive crop of apricots on the beautiful tree in their front yard. 

For two months, every morning and every afternoon, he would toddle off to pluck a ripe, pale orange and blush pink treat off the tree. One day, he arrived to find the tree totally bare of fruit. I will never forget his disappointment. 

Apricots were cultivated in China and Central Asia around 2000 BCE. They emigrated with traders along the Great Silk Road to Persia, who called it zardaloo, meaning “yellow plum.” This member of the rose family, like its agricultural relatives, peaches, plums, cherries and almonds, spread throughout Eurasia and the Middle East. In the 1700s, Spanish missionaries brought apricots to California. The name apricot derives from al-barqouq in Arabic and is similar to the French abricot. In Hebrew, apricots are called mishmish.

Apricots, with their sweet, floral taste and hint of tanginess, are wonderful in desserts and alongside meats. Because of their short season, apricots are mostly consumed dried, canned or as jam. But Rachel and I recommend you grab some and bake them in a gorgeous galette. Serve with fresh raspberries and vanilla ice cream for a scrumptious summer treat. 

—Sharon 

One of our favorite desserts to bake in the summer is an easy fresh fruit galette. For the crust, I love to use a parve savory Israeli pastry that is available at the kosher market. Normally used for quiche, this crust contains no sugar. It is wonderfully flaky but not greasy. (If you are having a dairy meal, by all means, use a butter crust.) I love to spread what I call “lazy girls” frangipane on the bottom of the crust. Then I layer whatever delicious fresh fruits I have on hand. The frangipane tastes like the filling of an almond croissant. I make it with vegan butter, but is also very delicious with real butter. 

Of course, baking apricots, peaches, plums and berries brings out their sweet, tart flavors and intensifies their rich color. 

The beauty of making a galette is how easy it to put together.

Not to mention that it’s a great way of using up fruit that has gone a little soft. The galette can be baked ahead and served at room temperature or gently reheated. 

A lovely rustic galette is the perfect way to celebrate that special summer feel. 

—Rachel

Apricot galette (Photo by Sephardic Spice Girls)

Easy Frangipane Fruit Galette

One sheet frozen pie dough

¾ cup almond flour

¾ cup confectioners sugar

½ cup butter

2 eggs

1/2 tsp vanilla essence

Splash of rum or ½ teaspoon almond extract, optional

2 cups sliced fruit (apricots, peaches, or plums) and whole berries

1 egg, beaten for egg wash 

3-4 Tbsp turbinado or white sugar

Defrost store-bought dough in the refrigerator, overnight.

Preheat the oven to 400°F.

Line a baking sheet with parchment paper.

In a blender or a small bowl, mix the almond flour and sugar, and vanilla. Add the butter and almond extract, and mix until smooth. 

Blend in the eggs.

Roll out the dough onto the parchment lined baking sheet.

Spread the frangipane paste lightly onto the tart dough, leaving a 1-inch rim around the edges of the dough. 

Place the cut up fruits or berries on top of the frangipane. 

Fold the edges of the dough over the fruit to form a crust. 

Brush the rim of the crust with a generous amount of egg wash.

Sprinkle the edges of the galette with about 2 tablespoons of sugar. 

Sprinkle another tablespoon of sugar over the fruit.

Bake the galette until the crust is golden brown and the fruit is cooked through, about 30 minutes. 

Remove from the oven and let the galette cool for about 10 minutes before serving.


Sharon Gomperts and Rachel Emquies Sheff have been friends since high school. The Sephardic Spice Girls project has grown from their collaboration on events for the Sephardic Educational Center in Jerusalem. Follow them
on Instagram @sephardicspicegirls and on Facebook at Sephardic Spice SEC Food. Website sephardicspicegirls.com/full-recipes.

Summer Blush— Sweet Fruit Galettes Read More »