Archive for March, 2011

31
Mar
11

Monavie Kosher


I heard a lot over the years about healthy juice combinations made up of over a dozen super-fruits, I searched for one with a Kosher Certification and finally came across Monavie Açaí. I can not speak for their health claims but the combination of Açaí berry and 18 other fruit juices makes for a delicious, refreshing, reinvigorating drink.

It comes in an elegant bottle that makes it look life a fine wine…



As MonaVie‘s website tells you:

  • Offers potent antioxidant protection against free radicals.
  • Certified by both the Orthodox Union (OU) of North America and the Chief Rabbinate of Israel.
  • Adheres to all kosher dietary laws.
  • Features a wide variety of nutrients for optimal health.
  • Delivers the antioxidant capacity of approximately 13 servings of fruits and vegetables in just four ounces.
  • Provides nutritional benefits for people of all ages.

I drink it cold for breakfast and again in the evening. I’m aware of the Brazilian Açaí berry’s antioxidant properties and while that got me to pick up a bottle in the first place, it’s the that flavor keeps me picking up more.

CS

30
Mar
11

Chicken Odessa


Pessach is fast approaching; cleaning the house seems to be harder than you can remember, time is short but all the while the family has to eat and eat well. What to do? What to do?

We scoured the web to come up with nutritious, delicious, easy to make recipes and we found a great chicken dish sure to make everyone’s mouth water at MyDailyMoment.com. We made one change so as to make it worthy of being made in a kosher kitchen:

Chicken Odessa

(adapted from MyDailyMoment.com)

Ingredients

  • 4 large whole chicken breasts, split, skinned, de-boned
  • 1/2 cup margarine, softened
  • 1 clove garlic, crushed
  • 2 tbsp. chopped parsley
  • 1 tsp. thyme or marjoram
  • Flour
  • 2 eggs, beaten
  • 1 cup of fine breadcrumbs
  • Salt to taste

Directions

  1. Pound breasts thin between plastic bags, keeping the smooth side of breast down.
  2. Mix next 4 ingredients.
  3. Dredge chicken in margarine mixture and dip each chicken piece into flour.
  4. Dip into eggs and finally coat with breadcrumbs.
  5. Fry in hot oil (375 degrees) for 10 to 12 minutes or bake at 350 degrees for 45 minutes.
  6. Drain on paper towels.
  7. Salt after cooking.
  8. Chicken will keep in a 200-degree oven if placed, uncovered, on a metal tray.

For Pessach you can substitute matzoh meal instead of the breadcrumbs (gebroks)

I’ve had Chicken Odessa before, now I know how to prepare it myself.

Enjoy, gentle reader, enjoy!

CS

29
Mar
11

And Tomorrow Night’s Radio Show Guest Will Be…


Last week we had a very interesting and informative show with OSEM USA‘s President Izzet Ozdogan. The guest called in late due to circumstances beyond his control, but we still managed to get 20 minutes of the company’s history and how Israel’s own history impacted on it. We spoke about their exciting new kosher for Passover products and some of the company’s all year round iconic products. If you missed it, you can hear the show right here (scroll down that page to: On Demand Episodes).

This coming Wednesday, The Kosher Scene Show’s guest will be Paula Shoyer. She appeared on our original radio show and you can still hear the archived interview. A 1996 graduate of the Ritz Escoffier Ecole de Gastronomie Française in Paris, Paula Shoyer owns Paula’s Parisian Pastries Cooking School in the Washington, DC. area. She recipe tested and edited Susie Fishbein‘s Kosher By Design Entertains and Kosher By Design Kids In The Kitchen. Paula is also the author of the brand new book The Kosher Baker. Not only is this a beautiful tome, the attention to detail in its execution, the direction given in the recipes, make its publication an unparalleled event among kosher cookbooks.

This time, Chef Paula will talk to us about Pessach baking, we hope you will listen to what promises to be an informative, entertaining and mouthwatering show. Please tune us in, at 8:00pm Eastern Time tomorrow evening, Wednesday, the 30th of March. We’ll be expecting you, gentle reader. Give it a try, you’ll like it!

CS

28
Mar
11

This Week’s Events


Lévana Kirschenbaum’s Dinner and a Show

Monday, March 28th
MOROCCAN STREET FOODS
This is as plebeian as our glorious Moroccan food gets, and even then it’s a complete feast, as always! Gluten-free to boot!

  • Chick pea soup
  • Chakshuka on white beans
  • Schwarma
  • Carrot Swiss chard salad
  • Toasted vermicelli with olive oil, almonds and honey

The Cooking Demo runs from 7:00 to 9:00 followed by dinner, classes cost $45.00 for one session, $120.00 for 3 sessions or $200.00 for 5 sessions and a signed cookbook. Make your reservations at: http://www.levanacooks.com/kosher-cooking-classes/weekly-classes/

Location: Levana’s home – 210 West 101st Street. #9L (Between Amsterdam Avenue and Broadway)

Chef David Kolotkin at De Gustibus

Tuesday, March 29, 2011 | 1 – 3:30 PM
Join The Prime Grill’s David Kolotkin as this charming chef guides us through kosher cooking. The Prime Grill, which serves New American cuisine with accents from Asia, the Mediterranean and beyond, is one of the most sophisticated kosher restaurants in the City. With David’s guidance, you will create an interesting and dynamic feast of contemporary kosher fare.

Chef David Kolotkin at De Gustibus

Location
Venue
: De Gustibus Cooking School
Homepage
:  http://www.degustibusnyc.com
Street
: 151 West 34th Street, 8th Floor
ZIP: 10001
City: New York

The cooking school is located on the 8th floor of Macy’s Herald Square on the 7th Avenue side of the building. You can enter the store at 151 West 34th Street and take the passenger elevators to the 8th floor, De Gustibus is located between the coat/bathing suit department and Human Resources in the employee section of the store.

Call 212-239-1652 or e-mail them at info@degustibusnyc.com for more information.

Both are great culinary experiences. We hope to see you at both events, gentle reader.

CS

24
Mar
11

Enlightened Cooking


There is hardly anyone out there who has never indulged in some unhealthy eating. Why? Sure we know that it is probably not healthy, but “it is delicious,” we rationalize, “besides, how bad could it be if I only do it once in a long while?” Chances are we indulge in it more than once in a “long while,” chances are we probably pick up a few other such bad habits. For a long time, at least in most people’s mind, the choice was to deny oneself a lot of gastronomic pleasures or take chances.

Enlightened cooking, elegantly published by: Feldheim Publishers

In 2006 Nechama Cohen, the CEO of The Jewish Diabetes Association, published EnLITEned Kosher Cooking with over 250 recipes running the full gamut from the simple to the elegant. She writes in the Preface:

[...] in Deuteronomy (Devarim 4:15) it is written, “You shall be very careful of yourselves – V’nishmartem me’od l’nafshoseichem,” meaning we are obliged to take good care of our health and well-being. It is now becoming more and more clear that it is not only those with actual health problems who have to change their coking and eating habits. Everyone should see if they can make improvements! This is the first step in assuring a healthy future without complications from diabetes and all other terrible diseases that can, God forbid, be caused by obesity and an unhealthy lifestyle.

There is much to recommend this book, but we’ll just single out a few things. Not only is it well organized, not only does each recipe have its nutritional facts listed, but under the name of each recipe it tells you whether it a Low Fat, or Fat Free,  Reduced Carb, or Low Carb. Among its 15 Appendixes are: How to Calculate Carbs, another on Calcium-Rich Choices, Nutrition Facts for Fruits and Vegetables (based on a USDA National Nutrition Database), Eyeballing Food for Portion Size, Food Equivalents to name just a few.

The cookbook claims it does not sacrifice on flavor, while providing for healthy eating. We decided to test the truth of such a statement so we made this easy recipe:

Delicious!

Lemon Chicken

Low Carb, Low Fat / Yield: 4 servings

This chicken dish is easy, tangy and delicious.

Directions

  • 11/2 pound boneless, skinless chicken breasts, partially frozen
  • 1 tablespoon canola oil
  • non-stick cooking spray
  • 2 cups dry white wine
  • Sugar substitute equal to 1/4 cup sugar
  • juice of 1 lemon
  • salt and pepper to taste
  • 2 tablespoons soy or whole-wheat flour
  • 1 bunch watercress, stems discarded
  • 1 large head radicchio leaves, separated

Garnish

  • lemon slices

Directions

  1. Using a sharp knife, slice each chicken breast diagonally into 1/2-inch thick pieces. Pound the pieces in a plastic bag until they are 1/4-inch thick.
  2. Heat oil and spray in a large non-stick skillet. Add half the chicken. Cook over medium heat until barely done, about 1 minute per side; they will not be white in all places. Transfer the chicken pieces to a plate and repeat with the rest of the chicken, adding spray if necessary.
  3. Using the same skillet and lowering the heat, carefully add wine, sugar substitute and lemon juice to the skillet, season with salt and pepper. Raise the heat and bring to a boil.
  4. Dissolve flour with 1/2 cup of the prepared liquid after it has cooled, and add to the skillet.
  5. Return chicken to skillet and cook, stirring constantly, until the slices are completely white, about 5 minutes.
  6. Line a platter with the watercress and radicchio, and arrange the chicken slices on top. Garnish with the sauce and lemon slices and serve immediately.

Nutrition Facts

Serving size (slice) 1

  • (oz) 5
  • (g) 150
  • Calories 203
  • Protein (g) 32.5
  • Carbs (g) 1.8
  • Fat (g) 3.7
  • Sat. Fat (g) 0.5
  • Cholesterol (mg) 77
  • Sodium (mg) 160
  • Calcium (mg) 34
  • Fiber (g) 0.4

Exchanges

  • Lean meat protein 41/2

We liked the taste, it compared quite favorably with the traditional recipe for Lemon Chicken. We used edible flowers for garnishing, they tasted nice and greatly enhanced the looks. By the way, you may use potato starch instead of flour and you will have a Pessach recipe!

This cookbook definitely proves you do not need to sacrifice taste to eat truly healthy. Enjoy, gentle reader, enjoy!

CS

23
Mar
11

And Tonight’s Guest Will be…


Last week was our inaugural radio show on our new venue. We had some sound problems, which is unfortunate because it was an interesting, informative show. Our guest was the very charming Kim Amzallag, Director of Sales and Marketing at Kosher Inspired Magazine. If you missed the show you can hear it here.

Yesterday afternoon, I picked up my own radio studio equipment which – hopefully – I will have mastered by this evening and thus avoid last week’s pitfalls. Our guest tonight will be Izzet Ozdogan, President of OSEM USA. OSEM is one of the major food producers in the world, while it is the biggest producer and exporter of kosher food, it is majority owned by Nestlé S.A. of Switzerland.

Izzet Ozdogan joined OSEM more than 25 years ago in Israel as its export manager when Osem exports were in its infancy. In the mid-1990s Izzet established Osem USA – in Englewood, NJ – became its president and moved to New Jersey

The company’s history, starting in 1942, often parallels the history of the State of Israel. We will discuss the objectives of the company’s founders, their vision, how that evolved and became a conglomerate offering hundreds of kosher products available globally.

We will also talk about their Kosher for Passover  items – some of them new – as well as some of the company’s iconic products which have gone on to represent Israeli food throughout the world. We will talk about the Israeli willpower and dedication that allows enterprises to flourish – against all odds – even while surrounded by bloodthirsty enemies.

Please tune in to what promises to be an informative and entertaining show here, at 8:00pm Eastern Time tonight, Wednesday, the 23rd of March.

We hope you’ll give us a listen!

CS

RELATED POST

Zeh Tov, Zeh Tov, Zeh OSEM!!!

18
Mar
11

Purim’s Significance Today…


Almost 2500 years ago the Israelites, who’d been exiled to Persia, saw themselves threatened with mass murder through the instigation of Artaxerxes II’s (Ahasuerus) vizier, Haman. The odds were against them, bribes couldn’t accomplish much. Running away to safer places was not a viable option, especially since the Persian Empire extended through 127 lands! There seemed to be little that could be done… One man, one of the king’s advisors, a Jew, not only did not take this laying down but he seemingly exacerbated matters by refusing to bow down before the vizier. Rather than hide as soon as he saw Haman, he made it a point to stay where he was and while everybody bowed and prostrated themselves he stood defiantly upright. At first, this behavior seems incomprehensible. Every one was supposed to bow down or risk getting killed, yet this man seemed oblivious of the punishment. He continually and openly defied and enraged the vizier. Common sense would have dictated bowing down. What was the point of attracting undo attention to oneself? And why would Mordechai, the Jew, be so brazen about it?

Haman was a descendant of King Agag, who was defeated by Shaul Hamelech. King Agag was a descendant of Amalek, a desert chieftain in the Sinai Peninsula who attacked the Jews fresh out of Egypt and was very badly defeated. The enmity between the two people was strong; Haman, as a descendant of Agag, craved vengeance from the nation he hated most. Now, the head of that nation, Mordechai seemed to egg him on, to go out of his way to provoke him with his insulting attitude. Why did this Jew, Mordecai, refuse to bow and prostrate himself? Haman was considered a deity, he wore a necklace with his likeness in the form of an idol. Had Mordechai bowed to Haman, he would be bowing to a living idol. No Jew could do that! By being so brazen, he hoped that Haman would take out his wrath on him and him alone. But Haman was too smart for that. He knew Mordechai had saved Ahasuerus’ life by revealing a plot he’d overheard when two courtiers were planning to assassinate the king. For Haman to go and demand Mordechai’s head from the king was not likely to succeed. Instead, he told the king that one nation stands apart and refuses to blend in therefore it should be destroyed, including every man woman or child. By destroying all Jews he certainly would kill Mordechai! Esther, the queen, foiled the whole scheme when she invited the king and his vain vizier to dinner. At dinner she revealed to Ahasuerus, the plot against her people. Soon Haman and his 10 sons were hanged instead. That in short is the story of Purim as related in Megillas Esther… What is it’s relevance to our world of today? What if anything can it teach us? Patience, gentle reader, you will soon see…

In the days of the British Mandate in Palestine, the Jews – in the interest of peace with their Arab neighbors – were asked to give up any and all claims to the area of the Kotel Hama’aravi – the Western Wall, which is a remnant of the old Temple and thus the holiest existing site in the Jewish religion. In exchange for relinquishing all claims against it, the Arabs would permit the Jews to pray at the Wall without resorting to violence. Considering the number of Jews that had been killed or hurt on their way to prayers at the Wall, the Jewish Agency and the Jewish National Committee were ready to sign such a deal. They could not however do so, their signatures would lack legitimacy unless Rabbi Abraham Isaac Kook – the Chief Rabbi – could be convinced of the merits of the idea and would publicly endorse it.

Chief Rabbi Abraham Isaac Kook

Various groups and organizations went to see the Chief Rabbi and carefully explained the situation, stressing the fact that by simply relinquishing Jewish rights the bloodshed of Jews would stop. The Rabbi however listened painfully  but did not answer. His beadle, sensing the Chief Rabbi’s pain, went into the next room where the Rabbi’s oldest son was engaged in studies with others. He explained the situation and the son then entered his father’s room and explained to the important members of the delegation that his father could never agree. They eventually left disappointed… they had presented their case to the Chief Rabbi, they had explained to him that lives could be saved, but he did not badge, as if he did not fully grasp reality!

Another delegation of notables came to see Rabbi Kook, these were even more important people, nobody ever denied them their request. For while couched as requests, their words were meant as orders. They too accomplished nothing, especially after Chief Rabbi Kook told them. “Mordechai never bowed, nor would he prostrate himself! (Book of Esther 3:2)” Defeated in spite of their entreaties, in spite of their threats, the notables left empty handed. Rabbi Kook knew full well that compromising at this time would mean that at a later time the Jews would be told that they should stop praying at the Western Wall altogether, after all, their Chief Rabbi and all the Jewish notables had given up any claim and therefore it was no longer theirs. They – the Jews – would now be encroaching on the Muslims by insisting on praying at the Western Wall, to which they had given up all claims!

Fast forward a few years to WWII, this story is about the Grand Rabbi of Skulen, Elazar Zushe Portugal ZaTZa”L. Nothing stood in the way of the Rebbe when it came to save Jews. During the war he was in the city of Chernowitz, then under Soviet control, so as to be able to assist those who had tried to smuggle themselves to Romania. Any Jew that was caught was immediately found guilty and as punishment was either sent to Siberia for life or he got a bullet in his head… The Rebbe, no matter the odds, always pleaded for those that had been caught and usually succeeded in getting them free.

The colonel in charge of the border patrols, also lived in Chernowitz, he was a ruthless man, but there was something about the Rabbi’s manner and his words that always managed to win him over, but even he had had enough of this Jew! He finally told the Rabbi, ” This will be the last time you will bother me. If you come again on behalf of your Jews I will kill you!”

Shortly thereafter the Rebbe was notified that a family of nine had been caught in the process of smuggling out. The Rebbe felt it was his duty to save them. Big bribes did not work, the Russians were absolutely determined to make an example of these people and thereby stop or at least slow down the escapes. The Rabbi felt he could still go to the Colonel and plead. His family and acquaintances begged him not to go, “why risk your life?” they argued. His answer was that while it was not a given that he would be killed as the colonel threatened, the lot of the unfortunate family was sealed unless he could do something about it!

Rabbi Portugal approached the colonel’s home with trepidation, climbed the steps and knocked on the door. The colonel opened and was immediately overcome with anger. He grabbed the Rebbe and threw him down the stairs. Badly hurt, and with extreme difficulty he managed to get up. With whatever strength he had left he barely climbed up the stairs again and knocked on the door.

The colonel opened the door and could not believe what he saw. There stood the Grand Rabbi of Skulen, dirty, bloodied, clothes torn, in obvious pain but… with a look of defiance in his eyes. “I must speak to you colonel!” the Rebbe said, tears streaming down his face. The colonel listened, the Rebbe begged, cried, as he told of the family’s plight. The colonel’s hardened heart was softened by the Rebbe’s selflessness and heartfelt devotion. He was impressed and the family was freed! The Grand Rabbi of Skulen, regardless of personal danger did not accept the family’s fate. He never wavered in his resolve to save them at all costs even at great personal risk. “Mordechai never bowed, nor would he prostrate himself! (Book of Esther 3:2)”

A 1930 Purim play, based on the Book of Esther

Still wondering what these stories of dead old Jews have to do with the 21st century world we live in now? Let me explain, gentle reader, 2500 years ago some Jews stood up to the Persian vizier. In Iran, would be new satrap, the putrid little maggot Ahmedinejad, is threatening the free world with impunity. Today, in Europe, in America, we are threatened by IslamoFascists who demand every right for themselves in exchange for nothing! Leaders in the UK, in the US, throughout Europe and Latin America are giving in without a fight, Frankly, these leaders have nothing to fight for, no spirituality, no lasting values worth defending. In the UK Imams preach hatred for the West, while comfortably living off the British taxpayer’s money. Their freedom of speech and incitement to violence is protected, While Geert  Wilders, who exposes their kind without inciting or preaching violence is denied entry to the UK and his freedom of speech is curtailed. Western politicians have long given up their values in exchange for power, money, lust. None of those lasts long, thus they have no reason to fight for. We the people are of no import to these so called “leaders,” all they want is to perpetuate themselves in power! They know full well that as long as they are useful to IslamoFascism, as long as they bow and prostrate themselves they will be reelected by that malevolent minority who would tear away the rights from the rest of us. There are still some people in the West who cling to their spiritual values, there are still people in the west who pride themselves of their lifestyle and Western heritage… UMordechai lo yichra velo ishtachaveh – Mordechai never bowed, nor would he prostrate himself. Will we?!?!?

CS

18
Mar
11

Zeh Tov, Zeh Tov, Zeh OSEM!!!


Every time I think of Israel’s premiere food manufacturer, their old radio jingle immediately comes to mind: Zeh tov, zeh tov, zeh Osem! (It’s good, it’s good, it’s OSEM!). The company says the name OSEM was chosen because it was part of the Kohen Godol‘s prayer on Yom Kippur: “May this be a year of osem.” The prayer asks for a year of plenty, a year of abundance, of prosperity and wealth. Today OSEM is the leading food producing company in Israel and it is majority owned (51%) by Nestlé S.A. of Switzerland.

I strongly suspect that since “osem sounds a lot like the average Israeli’s pronunciation of the English word awesome it may just have something to do with the name choice, unless… unless… it’s an OSEM coincidence… of course.

The company was founded in 1942, 6 years before the establishment of the State in 1948. OSEM whose products have long been available in the US, has now introduced some new Passover items. They make Shmurah, Regular, Whole Wheat, Egg, Egg & Onion, Rye and Light Matzah, Matzhah Ball Mix, Matzah Farfel (regular and whole wheat), Matzah Meal (regular and whole wheat), Matzah Cake Mix and three different flavors of Chocolate Covered Matzah (Raspberry, Orange and Plain). Other kosher for Passover products include two of Israel’s most cherished children’s food products: Bamba (for those who eat kitnyiot only!), and all of Bisli‘s 6 flavors. They also make non-gebroks Soup Croutons, Pickles in Vinegar and Chik Chak Twisted Marshmallows.

This week I got 5 of their products…

Passover Soup Manel Rings, Orange Flavored Chocolate Coated Matzah, Bamba Peanut Snack, Marble Cake and Barbecue Flavored Xtra Long Bissli

Two of my grandkids were visiting and they wasted no time disposing of both the Bamba and the Bissli (just as I expected), they were disappointed there was only one bag of each. Their verdict was quite obvious when these bona fide kids’ snacks connoisseurs screamed out in unison: “More, zeyde, more!”

I found the Marble Cake very moist and flavorful, it also didn’t last long; the Orange Flavored Chocolate Coated Matzah was interesting.  Over Shabbat I’ll savor the croutons. Meanwhile, I can’t wait to taste their Shmurah Matzah on Pessach

I liked these products, they just might become Pessach staples.

CS

16
Mar
11

Some New Cheeses from Natural & Kosher


N&K's newest selections

I may be a carnivore to the core, but I’m also a cheese lover. Thus, over the last seven days I’ve been trying some of Natural and Kosher‘s latest selections. These included: Horseradish Cheddar, Olive Cheddar, Part Skim Mozzarella, Goat Kashkaval, Sharp Goat Cheddar, Goat Mozzarella with Red Peppers, Goat Mozzarella with Fine Herbs, Cranberry Pecan Chèvre Goat Cheese, Fine Herbs Chèvre, 2 types of American Slices, Cheddar Cubes, Mexican Blend (Shredded blend of Monterrey Jack, Cheddar and Asadero) and a superb Fitucci Grated Parmesan Cheese. I found them all to be delicious choices. Feeling adventurous I decided to do a white omelette. SYR had been telling me about an omelette without yolks, made with only the egg whites. What’s the point you ask? A drastic reduction in calories and the elimination of almost all the cholesterol with no sacrifice of taste!

SYR‘s Hearty White Omelette

Delicious and filling!

Yield: 2 servings

Directions

  • olive oil
  • 1/2 medium sized onion, chopped
  • 1/3 green pepper, chopped
  • 1/3 red pepper, chopped
  • 1/3 yellow pepper, chopped
  • 3 Baby Portobello mushrooms, chopped
  • 6 egg whites
  • salt and pepper to taste
  • 1 slice N&K Horseradish Cheddar
  • 1 slice N&K Olive Cheddar
  • Fitucci Grated Parmesan
  • 1 medium tomato
  • Parsley flakes

Directions

  1. Saute onion and peppers in a sprayed or lightly greased coated pan till light brown.
  2. Add in chopped mushrooms. and saute for another few minutes till onions are golden brown. Remove from pan and set aside.
  3. Toss egg whites into pan on low-medium flame till lightly golden add salt and pepper to taste- flip
  4. Add in suated onions, pepper ch0pped parsley mushrooms and cheese.
  5. When cheese melts, fold in half and slide onto plate.
  6. Garnish with tomato slices and sprinkle the whole with parsley flakes and grated Parmesan cheese.

What did we do with the yolks?!? With Purim coming up in a few days they were used for baking, of course.

Enjoy, gentle reader, enjoy!

CS

15
Mar
11

The First Guest on Our New Radio Venue Is…


Starting this coming Wednesday, March 16th, we’ll be moving to a new internet radio home: at BlogTalkRadio.

This week’s guest will be Kim Amzallag, Director of Sales and Marketing for the new and exciting Kosher Inspired food magazine. She is an advertising sales and media professional and has been in the business since 1982. During her 29 year career she’s been been involved in sales development and led many wildly successful sales teams, most recently as launch publisher for Jewish Living Magazine. Her prior magazine experience includes successful stints as Director of Luxury Goods for Western Interiors and Design Magazine, Travel & Leisure, Golf, Brides, Saveur, Garden Design and GQ Magazine.

She has taught Sephardic cooking classes at the Spanish and Portuguese Synagogue, regularly cooks and entertains in her home and has been widely influenced by her Italian mother and her Moroccan husband’s family, customs and cuisine.

She’s a ba’alas tshuva, a dynamic and inspirational public speaker for various Jewish organizations, including the Manhattan Sephardic Congregation of which she and her husband are founding members. For the last 10 years She has been teaching the Crash Free Hebrew Reading Program, enabling many Jews to read Hebrew, overcome their fears and participate fully as full fledged members of the synagogue. Her weekly class spills over into parshah and basic Judaism.

She has continued her own Torah studies with Rabbi Yosef Kalatsky, Rebbetzin Leah Kohn, Dr. Shera Aronoff-Tuchman for the last 20 years; she mentored University students for 15 years with The Jewish Heritage Program, a college based Jewish Outreach program. Currently, she’s hard at work on a book about converts to Judaism and lives with her husband and 3 children in Manhattan.

Please tune in to this informative and entertaining interview, here, at 8:00pm Eastern time on Wednesday, the 16th of March.

CS




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