Tag Archives: Global Judaism

7 Charoset Recipes to Give Passover an International Flair

Cuban Charoset balls2Charoset is the star of the seder plate. Amidst the parsley leafs and lamb shanks, this sweet sticky treat teases and tantalizes as we make our way through the story telling. Charoset recalls the mortar used by the Israelites when they were slaves. Jews, spread over the four corner of the earth, and brought the story of the Exodus and the celebration of Passover to every land.

With time, the recipes for Charoset reflected local ingredients and tastes. Whether you make one, two or all of the seven classic and modern recipes we have collected, we doubt that you will be able to wait until the seder to taste these outstanding Charoset!

Uganda: Tziporah Sizomu’s Charoset Recipe

Tziporah Sizomu is a leader in the Abayudaya community in Uganda. Passover is an especially meaningful holiday for the Abayudaya. Her husband Gershom is the community rabbi and Tziporah is responsible for the Shabbat and holiday meals that are eaten together by the Abayudaya as a community. Apples are expensive, as they must be imported from South Africa, while peanuts, known as groundnuts, are local to Uganda. This Charoset makes a fabulous spread for Matzah all week long! (Note: peanuts are legumes and there are some Jews who do not eat them during Passover. They can be replaced them with cashews.)

Ingredients
4 cups roasted peanuts
3 apples, chopped fine
2 bananas, chopped into small pieces
1/2 cup honey
1/2 cup sweet wine

Directions
Grind the peanuts in a blender and place them in a medium-sized bowl. Rural Ugandans use a mortar and pestle. They don’t have blenders as very few have electricity.
Mix with the chopped apples and bananas.
Add the wine and stir.
Add the honey and mix everything together. (If it isn’t thick enough, add more peanuts) 

Syria: Meil Family Recipe, Charoset Halebieh

Originally from Philadelphia, Heather and Jason Meil have been living in the Bay Area for the past 10 years and are active members at Oakland’s Temple Sinai. This recipe was passed down from Jason’s great-grandmother, Jammila Dweck Marcus who was born in Allepo, Syria to his grandmother, Leah (born in the Sudan) to his mother, Joan. It has been in the family for generations and makes an appearance yearly at the Meil seder.

Ingredients
3 pounds pitted dates
1 cup sweet red wine
1 t ground cinnamon (optional)
1 cup chopped walnuts (optional)

Directions
Put the dates in a medium saucepan with enough water to cover.
Bring to a boil, lower the heat and simmer.
Stir frequently, until the dates are soft.
Pass the date mixture through a strainer or a rotary grader. A food processor may also be used.
Before serving, add the wine, cinnamon and walnuts and mix thoroughly.

Greece: Traditional Greek Recipe

Sarah Aroeste’s familial roots in Greece trace all the way back to the expulsion of Jews from Spain. A vocal artist, she has dedicated her career to modernizing Ladino classics and creating new music that captures the vibrancy of the Sephardic experience. For Passover, she draws on traditional Greek customs and makes this fruity recipe that gets its punch from a variety of spices.

Ingredients
1 cup black currants, finely chopped
1 cup raisins, finely chopped
1 cup dates, finely chopped and then mashed (if they are very dry soak them in boiling water for 10 minutes)
Pinch of grated orange rind
Cinnamon, allspice, cloves, nutmeg to taste
Sweet red wine

Directions
Chop all the ingredients as fine as possible.
Mash them into a paste in a mortar and pestle. Or briefly process in food processor.
Moisten as necessary with the red wine.
Makes 3 cups

Guatemala, Two Ways: Modern Twist

The members of Adat Shalom, Guatemala’s only Reform community have created a unique take on Charoset. It was a big hit at last year’s seder in Guatemala City and it will be at yours too.

Ingredients:
4 apples, peeled, cored, and finely chopped
1/2 cup sweet red wine (such as Manischewitz)
1 1/2 teaspoons ground cinnamon
3 tablespoon maple syrup
5 oz of refried red beans
4 oz of chopped almonds

Directions
Chop the apples by hand as finely as possible and press them with a fork.
Add the rest of the ingredients. mixing everything well.
Beans should be added at the end, depending on how juicy the apple is so that the charoset thicken.
After plating, add a little of the almonds as decoration.

Rabbi Ruth's Charoset

Rabbi Ruth’s Charoset

Brenda Rosenbaum’s Charoset

Brenda Rosenbaum, is the founder of Mayan Hands. She grew up in Guatemala and left as a young adult due to the civil war. Her family is half Ashkenazi and half Sephardic. Her mother lives in Guatemala City and this is her recipe. This recipe came via Ilana Schatz of Fair Trade Judaica.

Ingredients:
1 pound dates
2 granny smith apples
Cinnamon
Sweet wine
1 cup chopped nuts (macadamia nuts are native to Guatemala)

Directions
Soak dates in hot water for a few hours.
Drain the dates but put them in the food processor but don’t process them completely, leave some chunks in it.
Peal and cut apples into one inch chunks.
Put apple pieces in pan, and bring to boil with a bit of water. Simmer until they become puree.
Mix dates and apples.
Add cinnamon to taste, sweet wine.
Just prior to serving add chopped nuts.

Cuba: Mango and Pineapple Charoset Balls

For Jennifer “The Cuban Reuben” Stempel blogging about food allows her to explore her twin Jewish and Cuban heritages. This Cuban Charoset is her own invention inspired by the island flavors that influence so much of her cooking. While most Charoset is served as a paste, Stempel drew on the Sephardic tradition of making Charoset into small balls for this unique take on a classic dish.

Ingredients:
5oz dried unsweetened mango, coarsely chopped
8oz dried unsweetened pineapple, coarsely chopped
½ cup almond slivers, toasted
2 cups shredded coconut, toasted and separated

Directions:
In a small bowl, soak the mango in hot water for ½ hour.
Drain well, and add to a food processor. Add pineapple, almonds, and 1 cup of the coconut to the mango in the food processor, and pulse only until the mixture starts to form a ball. There should still be some visible chunks.
Form the mixture into bite-sized balls, and set atop a pan lined with wax paper.
In a small bowl, add the last cup of shredded coconut. Roll the balls in the coconut until they are lightly coated, and return them to the wax paper.
Refrigerate the balls for 1 hour or until set.

United States: Rabbi Ruth’s Charoset Recipe

One of the joys of Jewish life in America is the diversity not only of the community but also of the ingredients from around the world that are at our fingertips. This recipe draws on traditional as well as exotic flavors. Sweet with a touch of the sour with a red tinge which reminds us of the mixed emotions with which we greet our freedom, always recalling the hard work and suffering that preceded the Exodus.

Ingredients:
1 cup dried figs
1 cup dried apricots
1 cup roasted hazelnuts
1 large or 2 small whole blood oranges
2 tablespoons pomegranate molasses (available at Middle Eastern markets)
Additional orange juice as needed

Directions
Cut blood oranges into quarters or chunks depending on size.
Place all the ingredients except the orange juice in food processor
Pulse until mixture resembles a paste.
If mixture is too dry add a tablespoon of additional orange juice and pulse again.
Repeat until the mixture is moist.

Posted on April 1, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Preparing for Passover in Guatemala

GuatamalaWow!! Again, the time is almost here and there are plenty of things to do. One of our favorite holidays is near and we have to prepare everything. PESACH IS COMING!

For Adat Israel in Guatemala City, Passover is a special celebration. We are a community with 30 members, with Rabbi Elyse Goldstein who is our rabbi. We all feel like going out from Egypt being released and we are not slaves any more. The first step is to gather the money. We have to buy our matzah in Guatemala there is only one store where we can buy it, so we wait until they have the price. We also have matzah ball mix and Passover cake from Canada. Delicious!!

The menu is important. This year we want salmon and we will try to extend our budget to get it, but if we cannot afford it, we will have tilapia, which is also a good fish. The ladies from the community share the work in the kitchen. One cooks the main dish, another with the side dishes, another the soup, another the dessert and another the elements for the keara, the seder plate. Someone is in charge of the haroset. Last year we made a special Guatemalan version with apple, wine, honey, almonds and red beans! It was a big hit.

All the cleaning tasks are also distributed among the members. Two of us have to clean the windows, another two the floor, the stairs, the bathrooms, the rugs, the kitchen. Too much work to do, but together as a big family, we get done quickly and efficiently.

We know that in the blink of an eye, the holiday will be with us, Nisan 14. The first night we celebrate Pesach in our own houses, with our families and some friend that want to share with us the ceremony. The second night, Nisan 15, we celebrate it with the whole community and many friends. Some of them live in Guatemala and work for the embassies, others are visitors. We don’t close our doors. Everybody that wants to share with us that special occasion is invited and welcome.

For the seder we follow an adaptation for Latin America Una noche de Libertad de Mishael Zion y Noam Zion, a beautiful book full of color and music.

The great night finally comes. We wait for our members, our visitors and we set the tables as beautiful as we can.

Last year we added one new element, Miriam’s cup, suggested by a dearly friend of our community. After a special blessing all the women take a sip of water from that cup.

For Adat Israel this celebration has a very special meaning. We are Jews by choice. In our past there was too much slavery, full of deceit, lies and false hopes. Now that we are Jews we feel really liberated. We are still walking with the help of God and our beloved Rabbi Elyse. If you are in the neighborhood, we hope you will come and join us!

For more about Passover around the world visit bechollashon.org

 

Posted on March 27, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

A Modern Passover Miracle

(Seated left to right). Rabbi Yonadav Keki ( Rabbi Sizomu’s father), Rabbi Samson Mugombe(Rabbi Sizomu's Grandfather),Rabbi Zakayo Mumbya, Rabbi Yaakov Were. (Standing left to right, Gabbaim) Solomon Ndu, Yechu Wetege, Eliyahu Musamba, Yaakov Kasakya, Peter Mubbale, Yechoas Kaweke

(Seated left to right). Rabbi Yonadav Keki ( Rabbi Sizomu’s father), Rabbi
Samson Mugombe(Rabbi Sizomu’s Grandfather),Rabbi Zakayo Mumbya, Rabbi
Yaakov Were.
(Standing left to right, Gabbaim) Solomon Ndu, Yechu Wetege, Eliyahu
Musamba, Yaakov Kasakya, Peter Mubbale, Yechoas Kaweke

This modern Passover Miracle story is perfect for sharing with friends and family at your Seder.

At Passover, every person is supposed to feel as though he himself left Egypt. For me and the Jewish community of Uganda, we do not need to imagine. In our lifetime, we were rescued from ‘slavery’ and saved by divine intervention in order to celebrate.

When Field Marshal Iddi Amin Dada took power in Uganda by way of the gun in 1971, he outlawed Judaism and confiscated our synagogues and most of the Hebrew books. Practice of Judaism was punishable by death. He was a modern day Pharaoh. He gave the community two alternatives, either to convert to Islam or Christianity, or remain unaffiliated. He murdered anyone suspected of opposing his rule and judicial executions were the order of the time. Many Abayudaya feared for their lives and converted to the two majority religions, Islam and Christianity. However, things did not go well for the Christians either. The Archbishop of the Church of Uganda was run over by army trucks in a stage-managed accident; and the chief Justice, who was also Christian, was shot dead on Amin’s orders.

Growing up during this era was a hard pill to swallow. Adults and children would shout insults at Jews and no one did anything to stop them. We were not permitted to wear any Jewish symbols including kippot. Nor were we allowed to appear anywhere near the synagogue premises. We dared only to pray and learn under the cover of the night in our bedrooms. My father, Rabbi Yondav Keki, was caught studying Torah in the Sukkah that he had built in the back yard of our house and only survived after the arresting officer demanded a bribe. Three leaders of the community, including Yaakov Were and Yaakov Kasakya, were arrested and tortured for collecting iron sheets that had been blown off the roof of the Moses Synagogue in Nabugoya.

In that same year when a hijacked plane full of Jews was held at Entebbe by Palestinian terrorists with the permission of Amin, a fast was secretly declared and silent prayers were conducted, each family praying in their bedrooms. The daring rescue of the hostages gave hope to community members that soon or later Amin would go.

This came to pass on Wednesday 11, April 1979, corresponding to 14 Nisan, 5739, Erev Pesach when the new Government, comprised of Ugandan rebels and Tanzanian troupes, declared freedom of worship. This was considered a miracle from above and was celebrated in a special style. More than four cups of 80% proof Uganda banana wine were served making everyone excessively happy by the end of the Seder. No more than 300 of the nearly 3,000 earlier members remained steadfast and loyal to Judaism, which makes me think that had Amin’s regime continued for another five years, the community would not have survived.

Passover remains a special moment for all us. I will always remember my first Seder ever. It is amazing that the reign of terror ended and that freedom of worship was reinstated at the season of freedom. Each year as the community grows, Passover is the moment that we celebrate both our ancient and modern freedom. With the help of Jews from around the world the synagogue that was destroyed is being rebuilt to be better and stronger than ever and the numbers of our community have nearly returned to their earlier size. That Uganda would have been a Jewish state had Herzl’s proposal been successful, that the hijackers chose Entebbe airport as their final resting place, and that Amin like Pharoah was humiliated on the Eve of Pesach could not have simply been a mere coincidence. It was our Passover miracle.

Posted on March 25, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Jewish Joy At Carnival

carnavalCarnival, Mardi Gras, Carnaval.  These words convey exhuberance, dancing, masks, and overflowing joy (and often excess). From Rio to New Orleans, from Venice to Antigua, the week before the beginning of Lent has always been punctuated with explosions of color, music and parades. And although our own Jewish carnival (Purim) is usually just around the corner and this custom is strongly attached to the Catholic calendar, it is very hard for any local  citizen or visitor, Jew or Gentile, to strange himself from the celebrations. The cities that follow this ancient custom usually close down completely during the revelry and just by stepping out of the house one is usually swallowed up in the celebrations.

A few weeks ago, I was celebrating Shabbat with an emergent community of Jews in the port city of Barranquilla in Colombia. I had been invited to perform some weddings and oversee some conversions over a weekend that happened to be coincide with the one of the most splendidly colorful carnavals in the world: the Carnaval de Barranquilla (declared one of the Masterpieces of Oral and Intangible Heritage of Humanity). Given that hosting our Shabbaton in Barranquilla during carnaval would make it a logistical nightmare, we decided to take a break and move it to a quiet resort in the nearby city of Santa Marta. The Shabbaton was a moving and peaceful event full of song, words of Torah, and white linen. But as the sun set  and we celebrated the weddings for the new couples, the distant carnaval caught up with us.  We had not finished sweeping the broken glass from the chuppah when out of nowhere jumped a reveller in the multicolored persona of the Monocuco (a masked and veiled harlequin with a scepter that teases the crowd). The little girls changed their Shabbat best for red polka dotted dresses and crazy hairdoes, portraying “la Loca” (the crazy woman). And, here and there, through the crowd one could distinguish the undisputed traditional symbol of the the carnaval, the Marimonda (a cheeky anthropomorphic character with the trunk and ears of an elephant, a necktie and big round eyes). The joy of the newlywed Jewish couples mingled with the traditions of their beloved city to create a perfect celebration that lasted well into the dawn of the next day.  oung and old, costumed and more collected, danced the night away covered in corn starch and foam to the rhythms of traditional horas punctuated with salsas, merengues, porros, and chirimías.

Carnival Challah

Carnival Challah

Throughout history, Jews have collected the traditions and flavors of the places we have been blessed to call home. With time, these traditions (like the pagan eastern european braided challah) become part and parcel and even representative traditions of Judaism. When I was in Barranquilla I asked the community baker to bake some challot for the Shabbaton in a shape that was unique to their city. He was hesitant, given that these Jews in the warm shores of the Caribbean have adopted the Ashkenazi braided loaf as their Shabbat standard. I insisted. Just before Shabbat I was presented with the most wonderful challah one could want in the Shabbat of Carnaval, a challah that was at once uniquely Barranquilla and deliciously kosher: a Challah in the shape of a Marimonda. I hope that in centuries to come this will be a tradition treasured by these new Barranquillean Jews, proving once again, that the great power of the Jewish people is to absorb the best of the beautiful world around us and by integrating it into our millenary system of holiness, elevate and preserve snapshots of the beautiful diversity that has always surrounded us.

 

Posted on March 14, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Beyond Hamantaschen: Purim Celebrates Diversity

Looking beyond the surface to the complexities of identity

Looking beyond the surface to the complexities of identity

Despite its air of frivolity, or perhaps because of it, the upcoming Jewish holiday of Purim offers the opportunity to explore the challenges we face when it comes to identity inclusion and race. Both the story of Purim and the rituals of the holiday speak directly to a contemporary sensibility and provide us with some important lessons for living in a diverse multicultural world.

The king of the story of Purim, Achashverosh lived in the city of Shusan in ancient Persia. But his kingdom was vast, stretching over 70 nations from India to Africa.  People of many backgrounds and religions came under his rule, including Jews and he was glad to host all at his palace. According to the legends of the Indian and Ethiopian Jewish communities, Jews had lived in those lands even before the Purim story era. The king had a Jewish advisor, named Mordechai (Esther’s uncle and guardian) but that did not mean he was aware of the value of the Jews as part of his multicultural empire. The king allowed Haman to threaten to destroy the Jews.

Ultimately redemption of the Jews serves not only as an omen of Jewish good fortune but also as a reminder of the folly of any society that does not value all its people. Among the many nations, the Jews as a group were singled out because of one element of their identity. By contrast, we need to be able to see people for who they are and not judge them negatively for being different; otherwise we will be no better than Haman.

Esther, the heroine for whom the biblical story is named, is a complex character. Born to a prominent Jewish family, she hides her Jewish identity to become queen. There is no record of what she looked like but her look must not have stood out as distinctly Jewish to others, allowing her to ‘pass’ undetected as a Jew. All of us have elements of our identities that are immediately visible to others and elements of our identities that are hidden. Esther’s ability to conceal her Judaism allowed her to navigate the politics of the palace community.

Every one of us, to greater and lesser degrees, learns to navigate different social and cultural settings, putting forward or concealing elements of who we are. At the same time, we often are seen as who we are on the surface, which can be misleading or not tell the full story. Haman, might have been more strategic about his approach to the Jews had he understood that one of the king’s favorite wives was a Jew. Living in a diverse society demands both the capacity to navigate elements of our own identity as well as be aware of our biases and assumptions about others.

And as everyone knows, the customary costumes provide a real life opportunity kids and adults alike to try on different identities. But even the foods, hamantaschen cookies filled with sweets, the raviolis that Italian Jews eat, or the kreplach of Eastern European Purim tradition, all have a hidden element, challenging us to look beyond the surface.

Purim is a festive holiday with much fun and good food. But concealed in the story and in the rituals of the day are a series of complex and meaningful issues that demand our attention in an increasingly global world.

Posted on March 4, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

A Jewban Family Tradition: Ropa Vieja

Jennifer "CubenRueben" Stempel

Jennifer “CubenReuben” Stempel

I am often asked whether I feel more Cuban-American than Jewish, or vice versa, and it has always struck me as an odd question. That’s like asking whether I like my right eye better than my left. Sure, if you close one eye, you can still see, but the world looks so much better with both eyes open. That is sort of how I feel about my two cultures. On the surface, it may seem like my Cuban culture is in direct conflict with my Jewish one, particularly when it comes to the pork-friendly nature of Cuban cuisine and the dietary laws of the Jewish faith, but just like seeing the world with both eyes open, I feel most comfortable when my cultures work in conjunction with each other.

Fortunately, there is plenty of common ground between the two. Given the fact that both place a high priority on family and tradition, and get-togethers almost always revolve around food, my family has been blurring the cultural dividing lines for decades. This melting pot approach jumps into high gear around the holidays and other family gatherings. My “Jewban” family has been known to serve a creamy flan during Shavuot, a citrus and garlic-infused Cuban-style chicken for Shabbat, and minty Mojito-scented quinoa during Passover. These incredible dishes aside, nothing holds a candle to my family’s recipe for Ropa Vieja, Cuban comfort food at its very best.

Ropa Vieja, which literally translates to “old clothes,” or as my paternal grandmother would call them, “shmatas,” is the Cuban answer to a traditional Jewish brisket. Both use inexpensive cuts of meat that are slow-roasted until tender and falling apart, but Ropa Vieja takes it a step further, and actually calls for the chunks of meat to be shredded to resemble rags. This may seem like it would diminish the allure of the dish, but as Jewish brisket is usually reserved for the holiday table, a good Ropa Vieja is truly cause for celebration. Additionally, as it is important in the Jewish culture to pass our traditions from generation to generation, most Cuban families have had a recipe for Ropa Vieja for ages.

The recipe I feature originated with my Abuela (maternal grandmother), but was passed to me by my Tia Pipa (Aunt Felipa), both seriously tough culinary acts to follow. And while I have the added benefit of modern kitchen electrics like the slow-cooker, the spirit of the recipe remains the same. The perfume of a traditionally Cuban sofrito, made from garlic, onions, and sweet bell peppers, marries beautifully with the warm smokiness from the cumin. And while the brine-y capers that adorn the meat and add a splash of color may seem like a distinctly Mediterranean choice, they act as a nod to the migration of Spaniards that made their way to Cuba and the other Caribbean islands in days of old.

One bite may make you want to close your eyes and savor the moment, but I challenge you to resist the urge. See the world with both eyes open, and celebrate the diversity that makes Cuban-Jewish families unique.

Ropa Vieja, by Jennifer Stempel of TheCubanReuben.com
Serves: 6-8

RopaVieja (2)Ingredients
• 5-7 lbs. Brisket, trimmed of most visible fat
• 2 onions, divided
• 6 cloves of garlic, divided
• 2 large red bell peppers, divided
• 2 bay leaves, divided
• 4 cups beef stock
• 3 tsp. Olive oil
• 1 Tbs dried oregano
• 1 Tbs ground cumin
• 1 14 oz can diced tomatoes
• 1 8 oz can tomato sauce
• 10 stuffed green olives, sliced in thin rounds
• 2 Tbs capers, plus 1 Tbs. of the brine.
• Salt and Pepper to taste

Instructions
1. Cut your brisket into 2-inch wide strips.
2. The night before you want to serve, add the brisket, 1 onion, roughly chopped, 2 whole cloves of garlic, ½ a bell pepper, 1 bay leaf, and beef stock to a slow-cooker, and set to cook on low for 6-7 hours.
3. Remove the beef and set aside. Once the beef is cool enough to be handled, use 2 forks to shred the beef.
4. Strain the cooking liquid, and reserve for later use in a medium bowl. Cover the bowl with plastic wrap, and refrigerate long enough for the fat to solidify on top (about 20-30 minutes). Skim the fat from the liquid.
5. Discard the rest of the contents from the slow cooker.
6. Meanwhile, finely dice the remainder of the onions and half of the remaining bell pepper. The rest of the bell pepper should be sliced in short, thin slices.
7. Mince the remaining garlic.
8. Heat a large pot (dutch oven style) over medium-high heat. Add olive oil.
9. Add the diced onions and both diced and sliced bell peppers, and cook for 5-10 minutes, or until onions become translucent. Add the garlic, and cook for 2 more minutes.
10. Add the shredded beef to the pot, as well as ½ of the now-skimmed stock, the oregano, the cumin, the diced tomatoes, and the tomato sauce. Stir to combine.
11. Lower the heat, cover the pot, and simmer for 30 minutes, or until liquid reduces and thickens a bit.
12. Add the olives, brine, and capers, and cook for 15 more minutes. Add salt and pepper to taste.
13. Leave simmering on low on the stove until ready to serve.
14. Serve with white rice.

To read more about Jennifer’s culinary adventures, check out her blog.

Posted on February 25, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

My People, My Birthright

Street SignThis summer Lindsey Newman and Josh Rothstein are going to be leading the first free Taglit Birthright Israel trip with a focus on diversity. We asked Lindsey what draws her to Israel.

Israel is a place where I learned about diversity– before I could articulate what diversity meant, I was able to see it and live it.   As a Jew of color growing up in a mostly white community in New York City, it was sometimes hard to find diversity and diverse role models to look up to. But when I first arrived in Israel at age 7, my sense of what Jewish looked like expanded immediately.

My family returned to Israel the next summer, when I was 8, this time staying for two months and living in Jerusalem.  I was among an international contingent of American, Israeli and Israeli Arab children all enjoying the best that summer camp has to offer.  Most of what I knew of Israel at that time was watermelon ice pops, flying kites on the Jerusalem promenade, and Bisli. For a Jew of color, from a mixed race background and multiracial family, it was one of the first times in my life that I felt I fully belong among the rich tapestry of Jewish life.

Group photoLater I returned as a teen, for a summer program that brought together participants from all across the US and Israel, I became friends with Jews whose parents and/or grandparents were born in Yemen, Ethiopia, Iran, Russia, France, Greece and elsewhere.  While I still have a soft spot for brisket, the traditional meal I had at my friend’s Iraqi-Algerian home is still the best Rosh Hashanah meal I’ve ever had.  (Although I must admit, I passed when the fish head was offered to me even though it’s good luck.)

Through art, travel, study and just getting to know each other, we wrestled with what it means to be Jewish, what it means to us personally to be a Jew, and what it means to live with other Jews.  We tested each other, and we learned from each other. We were reminded that Judaism is not a singular experience– we are a diverse global people with different customs, complexions and experiences.

Israel was one of my first positive experiences with Jewish diversity in all its iterations.  Of course, with diversity comes complexity, and exploring Israel meant coming face to face with its triumphs and its challenges.  But facing this complexity can be incredibly valuable, for out of struggle can come strength.

These Israel experiences inspired me to create a Birthright trip with a focus on diversity. Diversity is a universal issue but it is also a Jewish issue and in my experience there is no better place to experience it than Israel. I’m looking forward to sharing the many flavors, sounds, and customs of Israel’s many multicultural communities and individuals. I’m looking forward to discussing and debating the challenges of diversity and identity –in a setting that deals with these issues all the time. I’m looking forward to getting to know a bus filled with Jews from all over the United States who represent the many ethnic, racial and cultural heritages that are the contemporary community. And of course I’m looking forward to Bisli and just hanging out by the pool.

Posted on February 19, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Jewish & Filipino

Wedner_080409_6507My husband, Grant and I have worked together to rear our children in the Jewish faith. We made a conscious effort to place our family in diverse cities: New York, Los Angeles and now the Bay Area – to expose them to a variety of cultures and ethnicities.

What challenges have I really faced? What have I done to remind our children that they aren’t just Jewish but Filipino. What have I done to help them embrace the culture that I grew up in?

Filipino culture is rooted – for the most part – in three major areas: religion, family and food.

I grew up Catholic. Went to Catholic school from high school through college and even after graduating and living in San Francisco I would still attend mass every Sunday. Partly because I knew my Mom would ask if I went and I couldn’t be dishonest with her.

I remember big dinners on Sundays or celebrations where everyone came together and there was always a table filled with almost every traditional Filipino dish you could imagine. Every get together had its share of both family drama and laughter.

So when I think about what I have done to make an effort to infuse my Filipino background with our family – I don’t see challenges – if anything I see similarities.

We stress the importance of our Judaism, especially in a world where we try to explain to our children why we don’t celebrate Christmas when one set of grandparents do, that the Easter bunny will never come hopping by our home, and that matzoh for a whole week can be rather tasty – you just have to know how to bring out the flavor.

We are doing our very best to give our children the strongest foundation we can. With that foundation we stress the importance of being true to who you are – embracing the beauty and traditions of our religion and the legacy of all the Jewish people before us.

We light the candles every Friday and have family Shabbat dinner. We spend time with family and friends over the Jewish holidays – surrounded by food and laughter – creating memories.

A perfect example of how we have effortlessly combined Filipino and Jewish tradition happened on the night of Yom Kippur. I asked the family what they would like for Shabbat dinner and the unanimous vote was chicken adobo – a traditional Filipino dish – with green beans and garlic, rice and of course, a challah.

One would immediately think, “What an interesting pairing…” but it showcases our family off perfectly.

This is who we are.

We are Jewish and Filipino. The integration of both cultures has been a seamless one because we have adopted the same value system from each one. We value our religion. We value our family. And. We love food.

We celebrate our diversity and feel so blessed that our children will grow up being proud of not only being Jewish but being Filipino.

This piece was first shared from the bimah at Congregation Beth Am in Los Altos, California.

 

Posted on February 4, 2014

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Kung Hei Fat Choy from Our Jewish Home to Yours

Ericalyons1Shabbat Dinner Menu for 15: Egg drop soup with crunchy noodles, Stir Fried Vegetables, Dan Dan Noodles, Roasted Chicken with Duck Sauce, Garlic Broccoli, Five-Spice Glazed Salmon, Mandarin Oranges and Almond Cookies.

This is not merely a Chinese-themed Shabbat for us. This is our Chinese-themed life.

It’s a bit hectic here now. Tonight can best be described as essentially erev Chinese New Year. It’s a half-day for work and school. Even the supermarkets will close early. And because it’s the Lunar New Year, it of course is also Rosh Chodesh (and it’s my turn to host). The rhythms of the two traditions seem to naturally fit together.

For Rosh Hashanah we make amends. For the Gregorian calendar New Year, we sometimes feel compelled to make resolutions. By Chinese New Year, we merely make plans and merriment.

In Hong Kong, as in other parts of China, Chinese New Year (referred to as the Lunar New Year) is the focal point of the season rather than Christmas and that is certainly a welcome change for us. This is a festival that we as Jews can fully participate in.

Children go to school in traditional Chinese dress before the festival, a custom that the Jewish Day School here fully embraces too and there is nothing cuter than a room full of toddlers in brightly colored silk Chinese costumes with kippot on too.

My children make colorful cards and decorations complete with Chinese calligraphy in class. We add the new ones to the growing pile of decorations which we take out annually to decorate our home. I even managed to buy a banner this year that carries wishes for honey and sweetness, one that I will now use on Rosh Hashanah as well.

We join the millions of locals who rush to the holiday fairs and outdoor markets, where delicate orchids, curly bamboo and peach blossoms are all sold to bring fortune and luck in the New Year. We too again buy a new orchid, complete with hanging miniature red lanterns, for our home. (With my limited horticulture skills, though, luck for our orchid will be just surviving the taxi ride home.)

Businesses all close and families gather together. A schedule-free four day weekend is much welcome in our hectic city lives. For the children it’s a full week off though. I make plans to bake traditional egg tarts (kosher, of course) one afternoon with a friend as an activity for our younger children. We will all run from one lion dance performance to another.

The Chinese festivals have many similarities to our own Jewish traditions. They too follow the moon and are deeply rooted in ancient tradition. Chinese New Year traditions such as sweeping and thereby casting away the bad, wearing new outfits in purposefully chosen symbolic colors, giving gifts of money in denominations that are lucky and abstaining from haircuts are all things we can certainly relate to.

While as Jews New Years is filled with apples and honey and pomegranates, for Chinese and now for us too it is also mandarins, candied dried fruit and lotus and melon seeds. Families gather and enjoy foods rich with symbolism and platters piled with tradition. This is something that just comes naturally.

Posted on January 30, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Drake & YOUR Multicultural Bar or Bat Mitzvah

Microsoft Word - Pearl Program.docxDrake’s recent SNL skit (see below), perhaps unwittingly but then again perhaps not, highlighted how a bar or bat mitzvah can deeply impact how a young person views his or her Jewish identity in the context of other identities. A bar or bat Mitzvah can be a defining moment in the development of one’s Jewish identity, but it can also feel like prioritizing one identity over others. Especially for the growing population of Jews from mixed racial, ethnic, religious and other backgrounds, the bar or bat mitzvah may be the first setting where the varied familial and sometimes non-familial influences of a young Jew come together under Jewish auspices. It can be a valuable opportunity to celebrate and honor the multiple elements of a child’s identity. One need not leave heritage at the door when stepping forward as a Jew. On the contrary, it is perhaps the best time to reassure young Jews that participation in Jewish life does not diminish any other aspects of one’s self.

Below is a list of some general suggestions on how a family or community might create multicultural b’nai mitzvah celebrations. These are general in nature and we would love to hear from families, clergy and communities that have found their own ways to engage multiple heritages.

Jewish Music from Ugandan Jews

Jewish Music from Ugandan Jews

Music: Jewish services rely on music and even the Torah is chanted. Most American synagogues rely on music that is either American, or European in origin. However, there are multitude of rich Jewish musical traditions representing the myriad of places there have been or are currently Jewish communities. Ask about learning to chant Torah in a different nusach or tune, or bring in piyyutim or prayers that represent a different Jewish cultural heritage. There is a long tradition of adapting secular tunes to sacred words. This can similarly be done to connect the songs of one culture with the prayers of Judaism.

Sasha Lifsitz celebrates becoming a bar mitzvah wearing a Korean hanbok and a Jewish tallit.

Sasha Lifsitz celebrates becoming a bar mitzvah wearing a Korean hanbok and a Jewish tallit.

Torah Study: Bar and Bat Mitzvah students usually share some insights into the weekly Torah portion. If your family traces origins to Spain, for example, ask your rabbi if there are any sources he or she can recommend that are Spanish or descended from Spanish Jews. Indian? Then draw on the wisdom of Indian Jewish tradition. Throughout the generations, rabbis have learned from the wisdom that lies beyond the Jewish community. Not specifically Jewish sources of wisdom can also be consulted in helping to shape or answer questions that will be addressed by the child in question.

Dress: Nowhere is it written that one must wear a suit or a dress and heels on the bimah. Kimonos, saris, or kilts are all perfectly acceptable for the child and the family members. Kippot can be made from any kind of material and look great in tartan, African cloth or Thai Batik. Similarly, tallitot, prayer shawls, can be made from any cloth as long as there are four corners with proper tzitzit knotted on each.

Language: English is not a sacred Jewish language. American Jews use English because it helps us understand the Hebrew -which is a sacred language, which most of us don’t know. So if your family speaks Korean, Amharic, or Flemish, send out multilingual invites or consider sharing some of the blessings in that language. Worried your guests won’t understand? Don’t be. Many don’t get the Hebrew either but we know from experience that they can find that meaningful.

Syrian Pastries

Syrian Pastries

Food: There is nothing holy about lox and cream cheese. Kimchi or Jerk chicken are just as appropriate for a Kiddush or for your party. If your caterer is unfamiliar with a dish that you hold dear, consider sharing some family recipes. Just check in with the synagogue that to be sure that what you are serving accords with the dietary policies.

Artwork: Art from another culture can be incorporated into the celebration in a variety of ways, on the invitation, the insert in the prayer books, as decorations in the synagogue or celebration hall. I attended a celebration at an Orthodox synagogue recently to find Japanese origami garlands festooned in the sanctuary to honor the mother’s culture. Let the creativity extend to flower or table arrangements as well.

Mitzvah Project: Many communities have made doing good works, Tikkun Olam, a part of the process of preparing for becoming bar or bat mitzvah. From collecting money for a project in a distant land to volunteering to help new immigrants from a familial country of origin, there are countless ways the bar or bat mitzvah can use their Mitzvah project to bridge the components of their identities.

Posted on January 28, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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