Local News
From Argentina to Winnipeg – creating opportunities in the IT sector for marginalized groups
By BERNIE BELLAN The following article about Pablo Listingart borrows heavily from articles written by Rebeca Kuropatwa in 2019 and 2021 for The Jewish Post & News. It is also based on a recent phone interview I conducted with Pablo, as well as material we received from a publicist.
Back in 2012, husband and wife, Pablo Listingart and Solange Flomin began seriously thinking about leaving Argentina.
This, explained Listingart, was “because of the political situation and other aspects [that] were degrading. We also wanted to have the experience of living in another country.”
So, the couple began traveling to explore other countries. They went to the U.S., but did not feel it was a good fit. Then, they went to several countries in Europe, but with a similar result.
Next up was Canada. “My wife had a cousin living in Vancouver and she spoke really highly about Canada,” said Listingart. “We started doing our research and sent emails to several Jewish communities. A couple answered, but communication with Winnipeg was more responsive.”
In October 2013 Listingart visited Winnipeg (while Flomin was pregnant with their first child). “After only two days, I fell in love with the city, the brown of the trees, how quiet it was,” said Listingart. “So, I called Sol and told her that this was the place.”
When Listingart returned to Argentina, he and Flomin started working on their application. The process took 10 months, as their son was born in the middle of the process.
The family made their move to Winnipeg in early March 2015.
Flomin and Listingart feel at home in Winnipeg. “We feel more Canadian than Argentinean, with cultures, values, and everything,” said Listingart. “That is the reason we are here, actually. We did not come for economic reasons. We didn’t feel that comfortable in terms of values and principles back there. Once I came here, I fell in love with the Canadian culture and values.”
Listingart had started up a charity in Argentina in 2011 that taught participants how to do software development. In Winnipeg, Flomin urged him to create the same kind of start up.
Today, Listingart’s charities, called Comunidad IT & ComIT, have operations in Latin America and Canada.
As an immigrant himself, Pablo explains that he started ComIT after immigrating from Argentina to Manitoba and seeing a gap in Canada’s education system. He noticed many individuals working survival jobs to help support their families, unable to get the training they wanted to better their positions.
In response, he developed a market-driven curriculum that he initially delivered to students by covering expenses himself. In 2016, Pablo Listingart became the founder and executive director of ComIT, a Canadian non-profit organization that offers free technology and professional skills training to unemployed and underemployed Canadians, with a focus on Indigenous, immigrants, visible minorities, and underserved communities. The charity aims to develop a community that links people struggling to overcome employment barriers with companies looking for skilled workers.
Women take up the majority of his enrolment. Many of them feel they can’t enter into a traditional program to enhance their educational skills due to barriers like limited access to funding, training locations, professional requirements, also family obligations, and lack of childcare. ComIT’s curriculum is designed to appeal to people who fall into that category by being free of charge, available online, and taught for only parts of the day.
Listingart and Flomin began running the charity together around raising their two kids.
“I had worked for several companies, like Microsoft, IBM, and others,” said Listingart. “Back in 2011, I thought about giving back to the community and society, and so I decided to start this charity. Those years back in Argentina were kind of busy and, with all the political issues over there, we decided to migrate here to Winnipeg.”
With the perpetually expanding operation of their growing charity, Listingart, as the charity’s executive director, was kept busy, and for the first few years of operating ComIT he even found time to build mobile applications and websites, but these days Listingart says that running ComIT takes up his full time.
ComIT in Canada began by running pilot programs in Winnipeg and in Kitchener-Waterloo. In Winnipeg, Listingart ran the classes with the support of ICTAM (now TechMB), and, in Kitchener-Waterloo, two of the main Canadian sponsors were Communitech and Google.
“That went really well, in terms of people getting jobs, so I kept doing it,” said Listingart. ComIT jumped from offering two courses to 22 courses per year – covering all the Canadian territory.
By 2023 Comunidad IT and ComIT had helped 4500 people find jobs (1200 in Canada). “Unfortunately,” Listingart explained, “people drop out for different reasons through the process, so we are not able to help everyone who joins the courses.” During our phone interview Listingart said that his charities have now trained over 6,500 students altogether.
“About 70 percent get jobs within six months of the training,” said Listingart. “We follow up with them, help them with their resumés…We have a free platform companies can access and see the resumés.”
Training is conducted in classrooms and online. “The impact is always bigger in person”, said Listingart. “We started developing content to be delivered online prior to the pandemic, mostly for Latin America, as a way to reach people we couldn’t physically reach, not having the funds to go to 15 countries, and then during the pandemic we developed even more content to continue running our training.”
While Listingart would love to be able to operate everywhere around the world, financially, that is not yet viable, but he was able to expand what he offers to all of Latin America and across Canada.
Listingart is no longer teaching in the program, due to a lack of time, though he does visit the classes when he is able. While only two years ago, ComIT was training 300 people a year in its courses in Canada, it has now grown to the point where 600 people a year are taking courses from ComIT.
As Listingart told me, “We actually doubled the number of students we had when I talked to Rebecca (in 2021). What happened, he explained, was “we were in the middle of the pandemic and we moved all the training online due to COVID. We are still running courses online, and that has allowed us to reach out to more people.”
“So nowadays we have students from Prince Edward Island to the Yukon,” Listingart added.
I asked Listingart where the funding for ComIT comes from?
He answered that most of it comes from the private sector, but a portion comes from a federal government agency known as PrairiesCan.
So, how exactly does ComIT conduct classes? I wondered.
Training is conducted by instructors in classrooms or online, where they reach their students via Zoom.
At ComIT, all training is provided free of charge. Trainees can hold a full-time job, while training in the evenings or mornings for only a couple of hours a day for three months.
While right now ComIT is conducting eight different classes, Listingart explained,\ – “with eight different instructors,” because “we run different topics along the year, it’s usually between 12 to 15 people that get involved in teaching courses.”
And what do students learn in those courses?
The program consists of three months of intensive instruction in various fields related to software programming.
“Most of the people that we train go on to be programmers,” Listingart said, adding that the majority of our graduates become software developers or website designers,” adding that “some are working in cybersecurity or other hardware related fields.”
The minimum age to register for a ComIT program is only 18 and there is no prerequisite level of education required.
While a good many of ComIT students are immigrants who may lack the kind of English language skills necessary to be hired by many employers, ComIT also has many Indigenous students as well as non-indigenous Canadians who are struggling.
Still, as Listingart says, students in the program have to be able to communicate. They “don’t need perfect English,” he adds, “they don’t even need a mid-level English,” but they do need “some basic communication skills.”
But it’s not simply a matter of someone applying to take ComIT courses and being automatically accepted, Listingart explained.
“We ask them (prospective students) a lot of questions,” he said. “We ask them what their goals are, like, if they are pursuing a career in IT or if they are interested in that… many things to gauge their interest. Those conversations help us understand whether these people can communicate with others.”
When it comes to finding jobs for graduates of the ComIT program, Listingart says that he and other members of his team meet with local employers who are looking for IT talent and discuss their exact needs within the industry.”
“We train them in what companies need right now,” said Listingart. “So, let’s say I go to Saskatoon and I talk to 10 or 15 companies over there…about 70 percent get jobs within six months of the training,” he noted. “We follow up with them, help them with their resumés…We have a free platform companies can access and see the resumés.”
Skip the Dishes, for instance, was on the fence for a very short time. They hired five out of seven ComIT trainees almost on the spot after they were interviewed – and soon after, the company became one of the charity’s local sponsors. To date, Skip the Dishes has hired 55 ComIT-trained students.
“My goal, so to speak…is to give opportunity to people who can’t afford other types of training and give them a first chance,” said Listingart. “We mention this at the beginning of every course. They only have one chance with us. We don’t give second chances. If they drop out for any reason, regret it, and want to come back, they can’t. I have hundreds of people on the waiting list to take courses. For me, this is a way to teach the value of work and, while doing it, you have the chance to work a job that pays well, that you can grow and learn…And, it’s not just for nerds, it’s creative work.
“My goal also has been to make the biggest impact that I can and …I’m happy with the results.”
If you are an employer interested in finding out more about ComIT or you know someone who might benefit by taking the program, visit
Local News
2026 Winnipeg Limmud to offer a smorgasbord of diverse speakers
By MYRON LOVE There are many facets to the study of Judaism and the Jewish people. The focus may be religious or cultural, historical or Israel-oriented – and Winnipeg’s annual Limmud Festival for Jewish Learning has always striven to cover as many angles as possible.
This year’s Limmud program (now in its 16th year) – scheduled for Sunday, March 15 – is following in that path with a diverse group of presenters.
Limmud’s current co-ordinator, Raya Margulets, reports that all of our community’s rabbis – including Rabbi Yossi Benarroch (who lives most of the year in Israel) – will be among the presenters. Topics to be covered by local experts encompass midrash, Jewish identity, antisemitism, conversion, biblical archaeology, textiles, parenting, art, and more.
But it wouldn’t be Limmud without interesting input from out of town personalities.
Perhaps the most prominent of the guest speakers who are confirmed is Yaron Deckel, an Israeli journalist and broadcaster who is currently the Jewish Agency’s Regional Director for Canada. According to a biography provided by Margulets, Deckel is a highly respected Israeli journalist widely known for his insight into Israeli politics, media, and society. Between 2002 and 2007, Yaron served as Washington Bureau Chief for Israeli Public Television. In that role, he covered U.S.–Israel relations and American politics, also interviewed three U.S. presidents: George W. Bush, Bill Clinton, and Jimmy Carter. As well, Deckel produced two acclaimed documentaries: “The Israelis” (about the lives of Israelis in North America), and “Jewish Identity in North America.”
From 2012 to 2017, he served as Editor-in-Chief and CEO of Galei Tzahal (IDF Radio), Israel’s leading national public radio station. He also hosted a prime-time weekly political show.
As a senior political correspondent and commentator for Israeli TV and radio, Yaron has covered the past 14 Israeli election campaigns and maintained close relationships with top political and military leaders in Israel. He conducted the last interview with Prime Minister Yitzhak Rabin—just 10 minutes before his assassination.
Decker is slated to do two presentations. In the morning, he will be speaking about the crossroads that Israel finds in the Middle East currently and what the challenges and possibilities may be.
In the afternoon, his subject will be “Israel after October 7 and the Iran War “ and what may lie ahead.
Also coming in from Toronto are Atarah Derrick, Achiya Klein, and Yahav Barnea.
Barnea is an Israeli-Canadian educator and community builder based in Toronto, with over a decade of experience working in Jewish and Israeli education, engagement, and community development.
Originally from Kibbutz Shomrat in Israel’s Western Galilee, Barnea’s outlook on life has been shaped by kibbutz values and her involvement in the Hashomer Hatza’ir youth movement.
She currently serves as the North America Regional Program Manager for the World Zionist Organization’s Department of Irgoon and Israelis Abroad, where she leads initiatives that strengthen connection, leadership, and communal life among Israelis living outside of Israel..
Barnea holds a Master of Education in Adult Education and Community Development, with a focus on intentional communities, as well as a Bachelor of Education specializing in Democratic Education, meaningful, values-based communities.
Her presentation will be titeld “A Kibbutz in the City – Intentional Communities and Immigration.”
Atarah Derrick is the executive director of the Israel Guide Dog Center for the Blind, an organization that is dedicated to improving the quality of life of visually impaired Israelis. The charity, the only internationally accredited guide dog program in Israel, was founded in 1991, and today serves Israel’s 24,000 blind and visually impaired citizens.
Achiya Klein is one of the guide dog centre’s beneficiaries. The Israeli veteran was an officer in the IDF combat engineering corps’ elite ‘Yahalom’ unit. In 2013, while on a sensitive mission to disable a tunnel in Gaza, an improvised explosive device was detonated, severely injuring Achiya and robbing him of his vision.
He has been a guide dog client since 2015.
Klein has not allowed his disability to limit his abilities. He competed for the Israeli national team at the Paralympic rowing championship in the Tokyo 2021 Olympics.
He also earned a Masters Degree in the Lauder School of Government, Diplomacy and Strategy in Counter Terrorism and Homeland Security,at IDC Herzliya.
Klein is married and a father to two boys.
Coming back for a second successive year is Dan Ronis from Saskatoon. A plant breeder and geneticist, Ronis has taken a quite different approach to studying Torah. He has sought out the help of a medium to discern the back stories of Biblical figures.
For readers who may be unsure of who or what a medium is, think Theresa Caputo of television fame. Mediums claim to be able to converse with those who have passed on through a spirit guide. While many may be skeptical, there are also many believers.
Last year Ronis focused on women who played a prominent role in the Torah. This year, he will be discussing the “untold story” of Adam and Eve.
Readers who may be interested in attending Limmud 2026 can go online at limmudwinnipeg.org to register.
Local News
Second annual “Taste of Limmud” a rousing success
By MYRON LOVE “A Taste of Limmud” returned for a second go-round on Thursday, February 19, and I have to commend both Raya Margulets, Winnipeg Limmud’s co-ordinator, as well as the Shaarey Zedek Synagogue’s catering department, for an outstanding culinary experience delivered with flawless efficiency.
“Tonight’s Taste of Limmud showcases our diversity as a community and our unity as we come together to break bread,” observed Rena Secter Elbaze, Shaarey Zedek’s executive director, just prior to leading the guests in hamotzi.
The evening featured a sampling of Jewish staple dishes representing Jewish life in six different regions where Jews had settled over the centuries. The choice of dishes also reflected how diversified our Jewish community has become over the past 25 years.
In her opening remarks, Margulets welcomed her 130 guests. “After last year’s success,” she said many of you asked us to bring it back, and we’re delighted to do so, so welcome again. Today’s celebration is all about sharing stories, connections, and flavours, and it is brought to you in partnership with Congregation Shaarey Zedek and with the support of the Jewish Foundation of Manitoba.
“We would like to take a moment and express our heartfelt gratitude to Congregation Shaarey Zedek for their amazing partnership, to Joel, the Head Chef at Shaarey Zedek, and his fantastic staff for their contributions, and to all the volunteers who made tonight possible,” Margulets said.
“Thank you all for joining us tonight. Savour the flavours, the stories, and the connections as we celebrate the richness of Jewish cuisine and community together.
“Whether you’re returning or attending for the first time,” she continued, “we’re excited to stir up a wonderful evening with old and new friends. Some of you may have realized it already, but the name Taste of Limmud has a double meaning. While, yes, this event is all about taste and sampling Jewish flavours from around the world, it is also a tiny glimpse, in other words, a taste, into our established annual Limmud Festival.”
Limmud, she explained – the Hebrew word for “learning”, is a volunteer-run organization that celebrates Jewish learning, thought, and culture. It’s a conference where participants have a choice of dozens of sessions led by rabbis, scholars, artists, authors, and community members. At Limmud, everyone can be a teacher and a student, in other words, more fitting with tonight’s theme, everyone has something to add to the recipe.
Margulets then introduced the “talented cooks from our very own community who prepared the dishes”: Mazi Frank, who presented a “delicious” Mussakah, a Turkish classic; Adriana Vegh-Levy and Karina Izbizky who brought a “tasty” Pletzalej, a type of bread that the forebears of today’s Argenitnian Jewish community brought with them from Poland; Karen Ackerman, with a special Hard Honey Cake; Naama Samphir, who presented a tasty Yemenite Hawaij soup (and that’s right – Hawaij – not Hawaii; Hawaij is Iraqi); Kseniya Revzin ,sharing a rich Kubbete, a savory pie from the Crimean Karaites; and Ruth Harari, (who wasn’t able to join her sister cooks) who had prepared Mujadara, a flavourful lentil-and-rice dish from Aleppo, Syria.
“We would like to take a moment and express our heartfelt gratitude to Congregation Shaarey Zedek for their amazing partnership, to Joel, the Head Chef at Shaarey Zedek, and his fantastic staff for their contributions, and to all the volunteers who made tonight possible,” Raya Margulets concluded.
“Thank you all for joining us tonight. Savour the flavours, the stories, and the connections as we celebrate the richness of Jewish cuisine and community together.”
The six samplings were dished out – one at a time – in either small paper plates or cups with the paper removed after each tasting.
The first recipe to be presented was pletzalej onion bread. As was the pattern for each tasting, the first food presented was preceded by a brief overview of the history of Argentina’s Jewish community and its connection with its local contributor, followed by a plezelaj bun with a piece of meat inside .
Next up was a taste of Hawaij soup, a Shabbat and Yom Tov staple of Yemen’s former centuries-old Jewish community, most of whom are now in Israel. The soup included piecesof chicken, potatoes, onions, carrots, tomato and several spices. Hawaij is a spice mixture consisting of cumin, black pepper, turmeric and cardamom.
Mussakah comes from Turkey – also a homeland for Jews for hundreds of years. It is a mixture of layered eggplant, beef, savoury tomato sauce and spices and is typically served with rice or a piece of bread.
Mujadara is a product of the ancient Syrian city of Aleppo, one of the world’s oldest cities and formerly home for thousands of years to a once thriving Jewish community. The recipe calls for lentils, basmati rice, onions and spices.
Kubbete is a puff pastry originally from Crimea, where the local Jewish community picked it up from the surrounding Tatar population. The pastry is filled with beef (as was the case that evening) or lamb, onions, potatoes and peppercorn, with paprika added for taste.
The last item on the menu was hard honey cake. “This was my baba’s recipem which she brought with her from Ukraine in the 1920s,” noted Karen Ackerman. “Jews like my baba (Chava Portnoy) have lived in Ukraine for over 1,000 years and they used the local buckwheat honey in their honey cake.
“I am honoured to be able to share this recipe with you,” she said.
All the presenters spoke of how the recipes that had been passed down through the generations connected them with home and family and memories of their babas.
I once had a cousin who, after enjoying a hearty meal, would say: “Good Sample. When do we eat? Well, after the sampling, it really was time for a late supper – the main course – and it was a perfect way to end the evening feasting on pita filled with veggies, falafel balls and humus and French fries with a choice of coffee cake or chocolate cake for dessert.
I ‘m really looking forward to next year’s “Taste of Limmud”.
Local News
New kosher caterer providing traditional Israeli foods for Winnipeg palates
By MYRON LOVE The Israeli community in Winnipeg continues to grow and enrich our community. Among the most recent arrivals are Maxim and Olga Markov – along with their children, who settled here less than two years ago. What the Markovs are contributing to our community is a new kosher catering operation – Bravo Good Food – that specializes in traditional Israeli fare.
The senior Markovs are both originally from Ukraine. They came with their families in the early 1990s when they were young teenagers. For the last several years before moving to Winnipeg, they lived in Afula in north central Israel.
After their arrival in Winnipeg, Olga worked for a time in the Chabad kitchen; Yural still works in the Chabad daycare – while Maxim took a job with an HVAC company.
Maxim’s passion however, and his life’s work has been in food preparation. He points out that he worked in the business for 17 years in Israel. In the early part of his career, he was head chef in a dairy restaurant. He was also a cook in wedding halls preparing food for as many as 1,000 guests.
In more recent years, he worked in a private hospital kitchen where, he notes, he gained experience with dietary menus and healthy food options.
“What we do at Bravo,” he says, “is provide our clientele with the authentic taste of the Middle East. We cook traditional dishes, using only fresh ingredients, with our own original recipes.”
Operating out of the Adas Yeshurun-Herzlia kitchen, Bravo’s menu (which readers can view on its website – bravogoodfood.com) features such well known Israeli items as falafel balls and humus, mini shislek (with chicken) on skewers, beef kebabs on cinnamon sticks, and friend eggplant with tahini.
But there is much more to choose from.
Start with salads.
You can choose from coleslaw, purple cabbage salad, beet salad with pears, celery and parsley, mushroom salad, and green herb salad.
Main course options include beef meatballs and tomato sauce with a trio of fish dishes – salmon, Moroccan fish, and custom fried fish. Also available are a broccoli casserole, pasta, and spaghetti.
Bravo also offers a corporate menu featuring a choice of continental or executive breakfast, full breakfast buffet or a buffet of mini sandwiches – and an events menu.
Maxim adds that Bravo offers vegetarian, vegan and gluten free options.
Olga notes that individual dishes or baking can be ready for the next day. “If it’s a small event like a family dinner, we need at least three days in advance, provided the date is available,” she says. “If it’s a large event – then we need at least a week in advance notice.”
“We are not just providing food,” Maxim says. “We are creating an atmosphere. Our catering makes your event unforgettable through taste, freshness and hospitality.”