Local News
Construction of new home of Chesed Shel Emes complete – on time and on budget!
By BERNIE BELLAN It was just over a little over two years ago that the Chesed Shel Emes (the Winnipeg Jewish community’s burial society) launched a capital campaign, with the intent to build “a new facility to meet the needs of the Jewish community for many years to come,” an announcement in the May 10, 2019 issue of this paper said.
That announcement went on to say that the “Chesed Shel Emes’s south building is 114-years-old. It was built in 1905 as a private residence, and was purchased by the newly established Chesed Shel Emes in 1930. The building has met the needs of thousands of families over the years, and is showing its age. The attached chapel, built in 1947, is in good repair and will be a beautiful complement to the new building.
“The new building will provide a better and more comfortable experience for mourners and other visitors,” said Rena Boroditsky, Executive Director of the Chesed Shel Emes. “And for our volunteers, we are designing this new space with safety top of mind.”
“Having an effective and dignified infrastructure to prepare the deceased for burial and to support mourners is something a strong community does for itself.
“The funds raised will be used to: demolish the existing south building; build the new structure; protect the north building during demolition and construction; and furnish the new building with new equipment. The vision is of a building that is handsome, durable, and comforting and that includes state-of-the-art equipment for the care of the deceased. “The new 4,000-square-foot building will include the following features:
“A new, larger tahara room with stainless steel counters and more room for volunteers to perform their work safely (“tahara” is the ritual washing and dressing of a Jewish person in preparation for burial);
“new, state-of-the-art refrigeration units;
“new mechanical lifts for transferring bodies more safely;
“enhanced safety features to improve the experience of volunteers and ensure the dignity of the deceased;
“expanded storage space for caskets, shrouds, and supplies;
“an elevator for guests and volunteers with mobility issues;
“wheelchair access to the building;
“private meeting spaces for mourners, extended family, and friends to gather (currently, mourners use the boardroom);
“more comfortable accommodations for shomrim (“shomrim” are guards who watch over the deceased, so that they are never alone); (When I met with Rena on April 8 this year she added that now that there is quite a comfortable room for “shomrim” to guard over the deceased, she is hoping that family members themselves will partake of the mitzvah of serving as “shomrimr” for the deceased.)
“a safer, more accessible back staircase and entrance way;
“enhanced washroom facilities;
“refurbished office space;
“refurbished basement crawl space for additional storage (the current basement is undeveloped);
“state-of-the-art heating and cooling systems; and other features to create better conditions for mourners, staff, and volunteers, and to ensure the dignity of the deceased.”
Now, in less than one year, the new building is finished – on time and on budget.
According to Rena Boroditsky, the capital campaign, which was under the direction of the Jewish Federation’s former CEO, Bob Freedman, ended up raising $3.25 million.
In our May 13, 2020 issue we noted that, as of that date, there had been 400 individual donors who had contributed a total of $2.8 million. Bob Freedman said at the time: “The capital campaign has raised $2.8 million – that’s pretty darn good. Remember, in a capital campaign we give donors several years to pay off their pledges. In some cases we give three-five years – if it’s a larger pledge. Cash wise we’re doing pretty well. One of the reasons we’re starting (work on the demolition of the old house and eventually construction) is we have money to pay the contractor going forward – so it’s not just pledges. Close to half the pledges have already been redeemed.”
Fast forward to April 8, 2021 and, in a conversation with Rena Boroditsky, she told me that in the end there were 800 donors to the capital campaign. As well, the City of Winnipeg contributed $25,000 toward the construction of an elevator in the new building.
As Rena said, “For us to make a plan, raise the money and build it on time is quite an accomplishment.” (What is even more remarkable is that the City of Winnipeg has actually already given the Chesed an occupancy permit! For anyone who has dealt with the city on occupancy permits, that in itself is a minor miracle!)
Rena paid special tribute to Akman Construction for the speed and efficiency with which both the demolition of the old house that had served as the prior home of the Chesed was demolished and the construction of the new building was accomplished.
“We still have to buy some furniture,“ Rena noted, but the move back into the new home of the Chesed from what had been a temporary relocation to Chapel Lawn Funeral Home is proceeding rapidly. (Rena showed me her desk, which is situated for the time being in the middle of the floor in the Chesed chape, saying that she can hardly wait to move into her new office.)
As I toured the new building with Rena, she proudly showed me all the enhancements that will make the new Chesed something about which the entire community can be proud. Most notable perhaps is the additions of three – count ‘em, three washrooms! (No more waiting around to use a washroom before driving out to one of the cemeteries.)
Then, in one room that we entered, Rena said: “Here’s a surprise” – and she opened a special compartment housing the old safe that is a relic going back almost 100 years.
When I spoke with Bob Freedman last May, he explained what the safe is all about:
Bob: “Bernie, have you seen the safe? It must weigh 500 pounds.”
“So, what’s in the safe?” I asked.
“Not cash, unfortunately. When I first opened the doors, I opened a bunch of little books. People who passed away were recorded – by pencil or pen, by name – their Hebrew name, the date they died. So I looked up my mum, I looked up my dad. It’s really a history of the Jewish community. There was a big picture of the machers from the 1930s – all men, of course. There was a big picture of the ladies’ auxiliary – all looking very stern.
Bob added this observation: “By the way, if those men knew that the place was being run by a woman, they’d all be spinning in their graves.
“When you ask someone how do you define a Jewish community, as opposed to a community with Jews living in it, there are three things: A shul, a school, and a chevra kadisha – a burial society.
“Burial is one of the first things people thought about when they came from the old country. They looked for a place to bury people.”
Once the Chesed is fully functioning, Rena told me on April 8, it can be expected to handle between 115-140 deceased in a year. Last year was an especially bad one for deaths in our community, with 140 deaths recorded to the end of November – which is the end of the Chesed’s fiscal year, Rena noted. December – February was an even more brutal period for the number of Jewish deaths, she observed, with 68 deaths in those three months alone. (That number seems to have finally tapered off, thank God.)
And, while the Chesed serves as the home for Winnipeg’s Jewish community’s burial society (except for Temple Shalom’s own “chevra kadisha”, known as “Mikdash Shalom”, which is located at Chapel Lawn Funeral Home), very few funeral services actually take place in the Chesed chapel itself.
“Typically, we’ve only had about 30 funeral services a year held in the chapel here,” Rena noted. “But now that we have the new building, with a handicap ramp for the first time and three washrooms, once pallbearers are allowed to come back and funerals can once again allow guests to attend, we expect that there will be more funerals held at the Chesed itself,” Rena said.
She added that, as more and more members of the community remain unaffiliated with a synagogue, Rena anticipates an even greater use of the Chesed Shel Emes.
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.”