xt7vx05x9x4j https://exploreuk.uky.edu/dips/xt7vx05x9x4j/data/mets.xml Jewish Federation of the Bluegrass Kentucky Jewish Federation of the Bluegrass 2016-10 Newspaper of the Jewish Federation of the Bluegrass, previously named the Central Kentucky Jewish Association and Central Kentucky Jewish Federation. Published ten times annually. The Federation seeks to bring Jewish community members together through holiday parties, lectures, Yiddish courses, meals, and other celebrations of Jewish heritage and culture. They also host fundraisers and provide financial assistance for Jews in need, both locally and around the world. This collection is part of the Jewish Federation of the Bluegrass records, 2016ms010. newsletters 2016ms010 English Jewish Federation of the Bluegrass Inc.  Contact the Special Collections Research Center for information regarding rights and use of this collection. Jewish Federation of the Bluegrass records Jews -- Kentucky -- Lexington Jews -- History Shalom, October 2016 text image Shalom, October 2016 2016 2016-10 2025 true xt7vx05x9x4j section xt7vx05x9x4j Volume XV
Issue 7

Elul 5776/
Tishrei 5777
October 2016

0L IN!» BLUEGPASS

 

Camp Shalom

By Tamara Ohayon

The summer of 2016 brought us another two—week opportunity for fun and Jewish experi-
‘ ences at our community day camp, Camp Shalom. With returning and new staff, a won-
derful influx of new campers, new programming, and yet another year on the beautiful
Camp Shawano Girl Scout site, we had all the right ingredients to make our 48th season

_ a success.

This year we were very excited to see a big surge of four year olds, which in combination
with returning campers bumped up the number of little ones to two thirds of our camp
enrollment! This shift in ages meant that some of our groups at camp changed. We added
the Soussim (horses) for five and six year olds and combined our Chalutzim, Gesher, and
Leaders-In-Training groups into one Gesher unit.

songs. On Monday of the second week we also started with a brief havdallah service led
by Rabbi Cohen. Tuesday of week 1 was filled with Israel-focused activities led by the
visiting Tzofim (Israel Scouts) Friendship Caravan and even included a special performance of their touring music and
dance show just for us. On Wednesday of the second week we broke up into teams to compete, cheer, and show our ruach
(spirit) in our annual Maccabiah. And on Fridays, after a day of Shabbat-focused activities including our own tradition of
challah braiding, our last gathering together before dismissal was a meaningful welcoming of Shabbat with Rabbi Cohen.

_. t K / Each morning we gathered together to sing Modeh Ani and a selection of lively camp

Both weeks we were blessed with special guests who read stories, led discussions, played games, coordinated cooking or
art activities, led special educational activities, or came in to just be an extra hand taking pictures and supporting the staff.
Amongst these menschen were Rabbis Shlomo Litvin, Moshe Smolkin, and David Wirtschafter (who also helped lead
us in song one morning), Jill Rappoport, Talia Smolkin, Efron Danzig, Marshall Roorda, Katy Brennan, Mimi Kaufman
(who spearheaded the bulk of challah making), Malka Hartman (who taught Israeli dancing and helped with challah bak-
ing), Amy Faust Mayer (who helped with drama and taking photos), Kathie Kroot, Daniel Baker, and Debbie Masters.
Kathy Feinberg even pre-made some challah dough for the kids during week 1. And a special thanks to Victor Orlov who
was again kind enough to take group photos and help with our staff CPR and First-Aid certification.

In addition to these highlights, each day was filled with the classic arts and crafts (omanut), nature (teva), cooking (bishul)
with staff or guests, water play, and sports (ha-sport). Once again, sports was lead by camper favorite Chaz Foster, who
helped the campers learn sportsmanship and physical fitness skills through team and individual games and even some
creative new games he invented just for rainy days.

On staff we welcomed Ilyssa Salomon (Ofarim Group Leader), Todd Ryser-Oatman (Omanut/Art Specialist), Hinzee
Smith (Counselor), and Rabbi Sharon Cohen (Jewish Program Director) to our team. We were also thrilled to have retum—
ing senior staff Danielle Rosenkrantz (Assistant Director), Hanna Martin (Soussim Group Leader), Hannah Gould (Tso-
fim Group Leader), William Boume (Gesher Group Leader), Josh Kline (Program Coordinator), Jorge Masson (Nurse),
and Charles Foster (Tsofim Co-Group Leader and Sports Specialist). We also had returning counselors Riley Bresnahan
(also Teva/Nature Specialist), Maya Creamer (also Drama Specialist), Maya Danzig (Drama Specialist), Andres Gedaly,
Max Kaufman, Holly Mattox, and Emily Rubinson.

Camp Shalom is not possible without the watchful eye of our dedicated committee—-Kristen Hoffman, Leah Murphy,
Linda Ravvin, Shayna Sheinfeld, Jill Rappoport and Elissa Weinstein, Chairperson—as well as the Federation board and
staff for their support and time helping at camp.

And of course, Camp Shalom would not be possible if it were not for the support of our local organizations and Jewish
community: our site hosts, the Girl Scouts of Kentucky Wilderness Road Council and their staff; the Jewish Heritage
Fund for Excellence for their financial support to our staff and transportation funds; our local congregations, Ohavay Zion
Synagogue for use of their parking lot and facility space on rainy afternoons; and generally both 028 and Temple Adath
Israel for their input, rabbinical time, and promotion of camp; our local donors, without whom Camp would cease to run;
and most importantly, our Camp parents who have entrusted our staff (continued on p. 2)

l

 

 (Camp Shalom, continuedfrom [1.1) with the care of their Children. Thank you!

Looking ahead to the next two years, Camp Shalom will be working to create an official alumni list with which
we hope to prepare for our big 50th Anniversary celebrations in 2018. If you or someone you know would be in-

terested in assisting us with our anniversary events or alumni list, please contact the Federation office right away
to get involved!

 

Introducing Your New Federation Staff
By Daniel Baker and Tamara Ohayon

Jewish Federation of the Bluegrass (JFB) is proud to announce the hiring of two new staff members, Rabbi Sha-
ron Cohen and Daniel Baker. Rabbi Cohen will serve as Director of Adult and Youth Education; Daniel will serve
as Director of Marketing, Outreach and Engagement. Tamara Ohayon, previously Assistant Director, has stepped
into the Federation leadership role as Executive Director.

Tamara Ohayon grew up in Los Angeles, CA and earned her Bachelor of Arts from University of Kentucky in
2005. Shortly after graduating, she was hired as a Staff Associate for JFB and has since transformed her role
multiple times. Having served as Communications Director, Director of Marketing, Outreach, and Engagement,
Assistant Director, and Camp Director, Tamara has extensive knowledge of JFB to support her as Executive Di-
rector. Tamara and her daughter Rebecca also participate in PJ Library and the many wonderful family programs
our community has to offer.

Rabbi Sharon Cohen, originally from Miami, FL, has an extensive background in Jewish studies, having earned
a Masters of Hebrew Letters from the University of Judaism (now American Jewish University) in Los Angeles,
and a Masters of Rabbinic Literature with a concentration in Jewish Education, and Rabbinic Ordination at the
Jewish Theological Seminary in New York. She joined the Lexington community as Rabbi at Ohavay Zion Syna-
gogue (OZS), where she served for 9 years. She currently serves as a Pool Chaplain at St. Joseph Hospital and
St. Joseph East. Rabbi Cohen’s proudest accomplishments are as a wife to Jeffrey and mom to 3-year—old Jonah
and 1—year-old Joshua.

Daniel Baker, originally from Paterson, NJ, and a 201 1 University of Kentucky graduate, joins JFB after having
assisted with a variety of Federation initiatives, including Yom Ha’Atzmaut festivities and coordinating Young
Bluegrass Jews (YBJ) programming. His local involvement came shortly after a Taglit-Birthright Israel trip in
2012. “I fell in love with the Jewish community during my trip to Israel,” he said. “I am so excited to give back to
the Lexington community through my role at Federation!” He has also been active at Temple Adath Israel (TAI)
through Generation TAI, the Temple’s chavurah for adults ages 20-40. His role with JFB includes working on
Shalom, managing JFB’s website and social media accounts, and assisting with YBJ outreach and programming.

Though the staff is small, they are always eager to produce quality programming and services for Lexington’s
Jewish community. Additional staff members include Talia Smolkin, Director of P] Library and Outreach; Mimi
Kaufman, Director of Jewish Family Services; Barbara Goldman, Shalom Editor-in—Chief; Kathie Kroot, Book-
keeper; and Kasey Hall, Marketing Assistant.

JFB encourages all community members to reach out to the staff to promote events, request information or ser-
vices, and provide feedback on community programming. For more information about Jewish Federation of the
Bluegrass, or to visit our Community Calendar, visit \\ \x \\ Jen islilcxingunmrg.

Wine News for the New Year
By Malka Hartman

Trader Joe’s, 2320 Nicholasville Road, has a nice selection of kosher wines: Baron Herzog from California,
Terrenal from Spain, Chile and Argentina, and Sara Bee Moscato from Italy. Most are kosher-mevushal (flash
pasteurized), except those from Spain, which are non-mevushal.

 

This month’s spotlight is on Baron Herzog.

The Herzog family has been making kosher wines since 1848, and were royal winemakers to the Austro—Hungar-
ian court. Emperor Franz Josef appreciated the wines so much, he granted Philip Herzog the title of Baron.

During World War II, the Herzog winery was seized by the Nazis. Philip’s grandson, Eugene, saved his family
from the Holocaust by hiding them in the Slovakian countryside.

In 1948, after the Communist takeover of Czechoslovakia, Eugene emigrated (continued on p. 3)

2

 

 (Wine News, continued from p. 2) to America with his wife Sidonia, "
their six children and two war orphans. They arrived in New York with
nothing but the clothes on their backs.

Eugene found a job at a small kosher wine company on Manhattan’s '

Lower East Side, where he was winemaker, salesman and truck driver. (‘AN N191 RECANATI
His employer often paid him with shares instead of cash. By 1958, RE
Eugene was majority shareholder, and he and his sons purchased the "'1
company and renamed it Royal Wine Corporation.

LNm‘I \\1uu

Royal Wine Corporation now has more than one million cases of wine
and grape juice in annual sales, and is a leading player in the current
kosher wine revolution.

In 1985, the Herzogs expanded to California, where in 2005, they built

a state-of—the-art winery and visitor center in Oxnard, near Santa Bar- W

bara. Their wines have earned high ratings from wine publications and , . “'7 ‘t"mvnn§‘.‘~‘.lfif.‘l‘,imm-
hundreds of gold and silver medals in competitions.

For pairing with meat and poultry try Baron Herzog Cabernet Sauvi-

gnon, Paso Robles, 2014 (the 2012 was “Editors’ Choice” in Wine Enthusiast) or Baron Herzog Merlot, Clarks-
burg, 201 1 - both $14.99 at Trader Joe’s.

Baron Herzog Jeunesse Black Muscat, California, 2013 is a sweet, deep red wine perfect for spicy dishes, barbe-
cue, or dessert. $13.99.

Baron Herzog Chardonnay, Clarksburg, 2014 is crisp, refreshing, and goes well with poultry and fish. Serve
chilled. $13.99.

Other wines that may be available at Trader Joe’s are Baron Herzog Old Vine Zinfandel and Baron Herzog Sau-
vignon Blanc.

Israeli Wines at Corner Wine, 855 Euclid Ave.: Recanati Yasmin Red, Galilee, 2014 is sold out, but owner Gary
Doernberg will try to order it in time for the High Holidays. 80% Cabernet Sauvignon 20% Merlot, it’s a Wine
Enthusiast “Best Buy” with 90 points! Kosher-mevushal. $12.95.

Recanati Yasmin White, Galilee, 2015. There are a few bottles left of this 60% Chardonnay 40% Sauvignon
Blanc. Kosher-mevushal. $12.95.

With their beautiful labels, a pair of the red and white makes a nice gift - and supports Israel! Shana tova
and....l’chaim!

2014

MERLOT '

(71 ARKSBUQG = CHARDUNNM’
’ (IAKP‘lHk‘t;

BA ON
HEKI’. G

.= $415.3“me '. r: sme- ‘rm *E‘J .3

The October 15 Wine Spectator Magazine cover is “Wines of Israel” and features stories on wine and travel in
Israel! Take a look: htt ://www.wines tator.com/issue/show/date/2016-10-15

 

 Director’s Message
By Tamara Ohayon

, Wishes for the New Year

The month of Tishrei is upon us. This period of reflection and renewal at the
head of the year gives us an opportunity to make positive change in every as-
pect of our lives. As your new Federation Director, it is also a perfect time for
me to reflect on the Jewish Federation’s year so that I may do the best possible
job to unite our community in moving forward. This will be done in part by our
JFB staff and lay leaders who will carry out and expand on all the programs of
Federation.

2016 has brought much change for the Jewish Federation. We are slowly adjust—
ing to the absence of Judy Wortman, who retired this past July. Her seven years
of leadership and loving care were invaluable to the organization and moved us
in numerous positive directions both fiscally and in broadening our program-
mmg.

7‘»; wr- mmaww—wag,

In July and August we also enthusiastically welcomed two new staff members to our team. Rabbi Sharon Cohen
has joined us as our new Adult and Youth Education Director. Rabbi Cohen will be working on many of our
regular programs and hopes to add an increased Jewish depth and breadth to everything we do. Daniel Baker is
our new Director of Marketing, Outreach, and Engagement and will be working on improving the quality of our
print, web and social media channels, coordinating our Young Bluegrass Jews group, and also assisting the staff
in all outreach efforts within our Jewish and wider Central Kentucky communities.

5776 was a great program year. Our youth programs, PJ Library and Camp Shalom, welcomed new families and
engaged local children in positive Jewish experiences. Our adult learning and community holiday programming
continued in their past successes, and our sponsorship and coordination of community-wide events like Yom
HaShoah and Yom Ha’atzmaut were again well attended. Our fundraising campaign remains stable and continues
to allow us to send financial support to families and communities in need around the world, in Israel, and in areas
of crisis. Additionally, Federation has continued participation on the Presidents Council and is working with the
other member organizations to evaluate the results of the Ukeles Associates Jewish community study and report.

Overall, like many nonprofits and Jewish Federations across the U.S., we still operate on a scarcity model. We are
constantly asking ourselves how we can do more for the community with fewer resources. In looking ahead, it is
my hope that together we can find ways to do more with more.

Take advantage of what JFB is able to provide. The Federation staff and board members are truly committed to
our many causes and passionate about our overall mission to support and care for our entire Jewish community—
here at home, in Israel and in over 70 countries around the world. As a JFB team, and as part of our Jewish com—
munity team, we strive to fulfill this mission; and through our work we hope to continue strengthening Jewish life
in the Bluegrass and supporting efforts in ,, ; +W . ,. r, -

North America and abroad. "’ "4

At the head of this new year, please re-
flect on how you can do more for our
Jewish community through Federation"
Participate. Volunteer. Share feedback.
Give generously—both in dollars and
time—and may 5777 be a year when we
all come together and celebrate the sweet—
ness of living Jewishly in true community
and growth.

Right — Campers learn about Havadallah
at Camp Shalom 2016!

 

 Campaign News
By Tamara Ohayon

While the start of our Jewish new year is upon us, our fiscal year is not yet complete. The Annual Community
Campaign isjust slightly ahead in terms of funds raised compared with last year but also slightly behind this time
last year in terms of the number of gifts or pledges received.

The JFB Community Campaign supports the majority of our operating, allocations, social services and program-
ming budgets and is vital to the success and growth of our organization. As such, the quality and reach of every—
thing Federation does is dependent on each dollar received.

If you have not yet pledged or sent in your donation, please do so today or let us know if you plan to par-
ticipate in one of the ways still to come this year. To those who have already pledged or sent in donations,
thank you for your commitment to the work of Jewish Federation.

There are numerous ways to give to Federation: by check, through your bank’s Bill Pay service — in either one-
time payments or monthly installments, or even by credit card on our jeysyishlekingtogorg website, and by calling
the office to set up a one-time or recurring monthly payment.

Another opportunity to give launches on November 29, as Federation will again participate in the GoodGiving

Guide Challenge! This is a really fun and rewarding way to give above and beyond your regular Annual Cam-
paign pledge. More about this special event will be featured in the November Shalom.

Additionally, there are many alternate ways to give beyond the Annual Campaign in the form of Tribute and
Memorial gifts in honor of friends or loved ones. You may also make donations to our many small funds which
support specific programs or services. These funds will be highlighted in a future article.

And of course there is always the opportunity to consider how the work of Federation fits into your Legacy giving
plans either with a one-time gift or a fund which could support our work in perpetuity.

The 2016 Annual Campaign will close on December 31. When you give, please give generously.

 

L’ShanahTovah U’Metukah

from the Jewish Federation of the Bluegrass] "

May this new year be filled

with the sweetness of joy, _ 7. _
good health, happiness, and
peace for our COmmunity, ‘ '
for Israel, and all the world.

 

 

w OF THE BLUEGRASS

 

 

 Ask A Rabbi
By Rabbi Moshe Smolkin

Question: I’ve been struggling with a repentance issue. I have a great deal of
anger towards the person who is now my boss. This person has embarrassed me
and has done things that hurt my position within the company. Every time we
interact, I feel angry. I keep saying to myself that I need to get past this, now so
close to the High Holidays, but it’s just so hard to do. What’s the standard rab-
binical advice here?

Answer:
I’m so sorry you are having to deal with this.

Here’s some advice from our tradition: In the Torah we are told that it is a mitz—
vah to rebuke our fellow (Leviticus 19:17).

As with other teachings from the Torah, our tradition helps us to better under-
stand how to observe this mitzvah.

The first and most important determination we need to make is whether or not our fellow can receive the rebuke:
Will they be able to hear the message? Will they be able to change? If we feel fairly certain that our rebuke will
have no effect or will make things worse, then we are not supposed to give it. In that case, it can be helpful to do
Tashlich, and to the best of our ability, try to let it go. This is certainly not easy, but sometimes there’s nothing
else productive to do.

If we do think that the person may be able to hear our message, then it is incumbent upon us to deliver the message
in a way that they can hear. We should speak with them in private, and we can begin by asking if this is a good
time for them to talk, and if they are open to discussing the situation.

(Once when I asked someone if they were open to constructive feedback, they said they were not open to it at the
moment, but to check back with them in a week. After a week, I was in touch with them, we had a good conversa-
tion, and the issue was resolved.)

If they are open to speaking about the issue, we should try to present the situation to them in a tone that is non-
confrontational. For example, we might try to calmly say, “I don’t know if you were aware of this, but you stepped
on my foot.”

Rebuking our fellow, or perhaps better, giving them constructive feedback can be a challenging mitzvah to per-
form. It is not easy to give constructive feedback in a way that can be heard, just as it can be hard to receive,
especially if the other person is not gentle in their approach. Yet, despite the challenges, this mitzvah is one of
the most important in Judaism.

The Torah states, “You shall not hate your kinsfolk in your heart. Reprove your kinsman but incur no guilt be-
cause of him. You shall not take vengeance or bear a grudge against your countrymen. Love your fellow as your—
self: I am the Lord. (Leviticus 19:17—18, JPS translation)

This mitzvah is central to this holy period of time for it deals with the important task of striving to move away
from anger and towards love. It’s often difficult, and sometimes it’s not possible to truly make amends, but it is a
central aspiration of our tradition.

Again, I am so sorry you are having to deal with this difficult situation. If your boss might be open, then consider
giving them constructive feedback in a way they might be able to hear. If they are not open, then perhaps working
on letting go or evading confrontation will help. I hope that some of this advice will be beneficial, and I wish you
a good and sweet new year — a year where there will be goodness for you and a year in which even the bitterness
may be sweetened.

 

Have a Question? Ask a Rabbi.

The Rabbis write columns in response to questions submitted by the readers. We encourage you to submit your queries
on theology, morality, ethics, religious Observances, etc. for response by one of our Rabbis. If you have an issue you
would like to see addressed, please email it to shalom @jewishlexington.org and put “Ask a Rabbi” in the subject line of
your email. (It may take quite a while until your question is answered or it may never be answered, if no Rabbi selects it.)
You will not be identified as the writer of the question to either Rabbis or readers, nor will you be asked to specify which
Rabbi should answer.

 

 

 

 

 ASK JFS: Bullying Awareness
By Mimi Kaufman

October has become Bullying Awareness month nationally. When we think of bully-
ing we tend to think of school children, but bullying encompasses all ages. What is the
definition of bullying? According to Google, it is use of “superior strength or influence
to intimidate (someone), typically to force him or her to do what one wants.” Bullying is
“any behavior that hurts, harms, or humiliates either physically or emotionally.” These
definitions can apply to school as well as the workplace. No one thinks of themselves as
a bully, but since October is an awareness month, self reflection is called for. In the case
of school-age children, let us not forget to take a look at ourselves internally. Are we set—
ting a good example? Let’s make sure that we are not inadvertently encouraging bullying
behavior. For example, are we laughing at jokes that make fun of people in front of our
children? Youngsters learn what they live and children are extremely perceptive.

Now, think about older kids and adults for that matter. There is a real game changer as if
bullying is not already a complex enough subject. The game changer is cyber bullying. Cyber bullying is getting a
lot of attention, and anyone can be a victim of public shaming. The debate is happening everywhere: radio shows,
movies, books, TV shows, blogs and especially social media.

Unfortunately sometimes people have not properly learned empathy. To be empathetic is to remember what it
would feel like to be in the other person’s shoes. If you have experienced pain yourself, you learn to be empathet-
ic. We also learn empathy from the time we are very young, reading facial cues of the person we may have hurt.
Behind a computer or screen you cannot see or hear the person that you are writing, so how would you know or
learn what you did or said was hurtful. Now add in the anger that people may feel when they feel that something
is unfair or unjust. It becomes easy to see how a mob could unleash on-line. People don’t join these on-line public
shaming mobs with the intention of being mean. We can easily forget that there is a person on the other side of that
keyboard and screen. In summary, one of the best things that we can do as adults to help curb bullying behavior
is to teach children to be empathetic, think twice about what they post on social media outlets, and to not misuse
their power and influence as they get older and are in leadership roles.

School children today are well educated about what to do if they are being cyber—bullied, but for more informa-
tion about Kentucky Anti—Bullying Laws and Policies, go to StopBullying.gov. There is detailed information on
what to do and what your rights are if you or your school-age child are having a problem as well as information

about prevention.

JFS: At Your Service is a monthly column covering a wide range of issues. If you have a problem or a concern that you
would like addressed in this Shalom column, please send them either by mail to Jewish Family Services at 1050 Chinoe
Road Suite 112. or by email toils (illicitishlgxiigttmnzg. You can also always call with your confidential questions at
(859) 269-8244.

 

Show Your Support

Help us keep Shalom solvent.

You may contribute online or mail a check to JFB,
1050 Chinoe Rd Ste 112, Lexington, KY 40502.
Please make checks payable to JFB and write
"Shalom" on the memo line.

GIVINQ LEVELS
Chai - $18; Double Chai - $36; Three Times Chai -

$54; Haboneh (Builder) - $72; Gibor (Hero) - $90

Thank you to these generous donors!
Odette Kaplan
Roberta and Lou Shain

 

 

 

 

 Israel 21c: 10 fabulous food tours in Israel
By Abigail Klein Leichman
(Originally published online September 7. 2016)

. 3", Culinary tours are the main travel megatrend this year. Eat (and drink)
' your way through Israel with these mouthwatering trips led by experts.

" f’ In the 19505, a very young Israel experienced severe food shortages.
But in an amazingly short time, Israel’s desert was blooming with fresh
produce prized in Western markets.

Israel’s dairy cows give a record amount of milk, the ancient wine indus-

\.
5% . 1: try was resurrected to international praise and Israeli gourmet chocolate
‘7 " ‘ gets global kudos.

World-class chefs are winning awards for a new class of healthful Israeli cuisine melding homegrown ingredients
with classic Mideast fare and dishes that immigrants brought with them from every comer of the diaspora.

f'1..-

Today’s tourists want more of those delectable delights beyond the famous Israeli breakfast. And as culinary tour-
ism was identified as the top travel megatrend for 2016, Israeli tour guides are constantly adding to the menu of
gustatory options. Here are 10 to whet your appetite.

1. In Search of Israeli Cuisine

This tour idea came from viewers of Roger Sherman’s documentary of thesame name. “It’s quite amazing: Wher-
ever I’ve presented the film I’m asked if we’re organizing tours. It’s usually among the first questions,” Sherman
tells ISRAEL2lc.

The first one took place last May, and additional groups are booked for October 2016 and January and May 2017.

Created by Via Sabra tour company founder Avihai Tsabari, the film’s culinary guide, the itinerary includes
many of the restaurants, street-food vendors, markets, wineries, cheese makers, farms and ancient ruins where the
movie was filmed.

“The response has been wonderful. Guests get to meet the chefs, eat the food and learn firsthand why Israel has
the most dynamic food scene in the world,” says Sherman. “We’re also offering custom Israeli Cuisine tours for
families or groups. We’re even planning one for a group of ultra—marathoners who will do a week of runs before
running a marathon in Israel next year.”

2. Flavors of Florentin

Taste the Mediterranean-Sephardic influence in this hip South Tel Aviv neighborhood established by Jewish im-
migrants from Salonika, Greece, while getting an up-close look at Florentin’s world—famous street art and archi-
tecture, with Aaron Gertz Tours.

Gertz takes visitors to gustatory icons such as Bourekas Mis; a Turkish family deli in Levinsky Market (cheese—
stuffed hibiscus flowers, anyone?); masters of marzipan Conditoria Albert; and Benny’s Soda, a.k.a. Gazoz or
Levinsky 41 (fizzy drinks from homemade syrups and greens). Details: algertz@gmail.com, +972-(0)52-640-
8998

3. Shuk and cook (Tel Aviv)

Many different culinary tours guide visitors through the open-air market (“Shuk”) in Tel Aviv and Jerusalem.
Participants sample and shop at produce, spice, meat and fish stalls with the guidance of a chef and then cook an
ethnic meal in the chef’s home or restaurant using their purchases.

Among those in Tel Aviv are Inbal Baum’s Delicious Israel and Orly Ziv’sCook in Israel.

Baum takes groups to Carmel Market and back to her kitchen studio nearby to learn about and prepare kosher-
style Israeli dishes such as herbed shakshuka, sabich sliders, flame—grilled eggplant, seasonal market salads — for
example, kohlrabi, pomelo and fennel salad — and malabi custard and cardamom-laced coffee for dessert.

Baum also offers a tasting tour, Eat Tel Aviv, encompassing back—street shops and eateries in the Jaffa Flea Mar—
ket, Neve Tzedek, Yemenite Quarter and Carmel Market. Details: info@deliciousisrael.com

Ziv, a clinical nutritionist of Greek heritage, starts her tour in Carmel Market with breakfast at hole-in—the—wall
bakeries and eateries, followed by shopping and a cooking class in (Continued on p. 9)

8

 

 

 (Israel 21 6, continued from p. 8) her Ramat Hasharon home. Participants share the abundant kosher-style Sep-
hardi meal with Ziv’s family. On Thursdays and Fridays, the experience includes challah-baking.

“The first time I had people from Asia, they loved every bite,” Ziv tells ISRAEL2lc. “One of them came with her
chopsticks and ate Moroccan fish with them.” Details: info@cookinisrael.com.

A less hands-on luxury option: Israel Unlimited Boutique Tours takes visitors to Levinsky Market for tastings
prior to a chef—prepared lunch at a winery, boulevard-hopping in downtown Tel Aviv, bistro visits, and a tour of
Jaffa ending with dinner and a show by blind and deaf actors at the Nalaga’at Theater and its Blackout restaurant.
Details: office@israelunlimitedcom

4. Shuk and cook (Jerusalem)

The original Machane Yehuda market tour was launched by chef Tali Friedman in 2009. “Come hungry because
we eat all day long,” says Friedman. She takes participants to an array of vendors to purchase seasonal ingredi-
ents, and demonstrates how to turn them a simple multi—course Mediterranean meal in her atelier above the heart
of the shuk. Details: +972-(0)53-809-4872, tali@haatelie.com

For North African delicacies such as mufleta, matbucha and Moroccan fish, book a personal lunchtime or din—
nertime slot (Sunday to Thursday) with Jerusalem Cooking Classes. You’ll go on a guided tasting and shopping
trek, then prepare meals with Chef Kobi Peretz (who speaks English, Spanish, French and Italian) of Shem Tov,
a small eatery inside the market. Details: +972-(O)2—566-l441 , fun@zu-zu.co.il.

The Chef Guided Food Tour of Machane Yehuda pairs participants with a professional chef to learn about the cu-
linary secrets and stories behind the shopkeepers and restaurateurs. Stops include a bread bakery, specialty spice
shop, fresh fruit and vegetable stalls, butcher, fromagerie and more. Details: contact@yallabasta.co.il, +972-
(0)55—664—6684

5. Biblical Food Tour

This option from My Israel Wine Tours takes visitors to vineyards, farms, olive-oil producers and bread bakeries
in search of the flavors from biblical times and how they are produced using ancient and modern methods.

Adjusting the route according to region, season

and participants’ religion, guide Amir Katz relates 0

historical and fun facts about the seven indigenous [3‘93 @QW@W@@@
foodstuffs listed in the Bible: wheat, barley, grape

wine, figs, pomegranates, olive oil and date hon-
ey. (For example, did you know that date honey [fie]? figmmflgg fi© ggfi’
financed the Crusades?) A Mediterranean-style

picnic lunch caps off the tour. Details: amir@my- TIMI) @r

is