Local News
Gray Academy pivots once again to “Gray Away” during provincially mandated week of remote learning
By BERNIE BELLAN With the decision by the provincial government to require online learning in all classrooms for students from K-12 from January 10-14, Gray Academy was well positioned to implement what it began to refer to as “Gray Away” when it was first introduced in May 2020. As well, the school has also taken steps to provide all parents of students in JK-6 with test kits that the parents are being asked to administer every three days beginning January 16.
‘“Gray Away” was reintroduced this past week, from kindergarten to Grade 12,” Lori Binder, Head of School at Gray Academy, said during a phone interview.
“Our junior kindergarten students have been able to remain on site,” Lori added, “since JK falls under early learning child care.”
As well, similar to all other schools in the province, Lori noted that “we are supporting children of critical service workers or those students who need supports. We’ve had about 80 kids in the building even during Gray Away. Most of those kids have been K-6, along with junior kindergarten – and just a sprinkling in the high school.”
“All teachers have been on site, so remote learning was taught from the school…Even though we were made aware [remote learning] was a possibility, before vacation was over, staff got together in a Zoom meeting to be prepared for the transition.”
As well, Lori added, “prior to break we sent stuff home with kids because Omicron was spreading – so at least we were able to prepare most of our students to have their belongings they needed for learning.”
Something else that the school will be able to give students is rapid test kits for all students (including those in JK) up to Grade 6. Lori noted that the province had supplied the school with sufficient quantities (five tests per student) of rapid test kits for all students in K-6 to be tested every three days. With school set to resume in person on January 17, parents are to pick up the test kits on Sunday, January 16.
As well, Lori noted, “We were given a supply of tests from BB Camp” that had been left over following the summer session of that camp. Those tests were given to parents and have been used for students in Junior Kindergarten, so that they, could also be tested every three days. The test kits were also made available for Critical Care Workers whose children were in school the week of January 10-14 for in person learning.
Parents of all students in JK-6 are being asked to administer tests to their children prior to the resumption of in person learning as an additional layer to mitigate the risk of the spread of COVID upon their return. With five rapid tests for each student to take every three days, this will help for the first two weeks back after the long break from in person learning.
As far as test kits for kids in 7-12 are concerned, Lori said the province did not provide schools with kits to send home as high school-aged students are eligible to be vaccinated. At Gray Academy, students aged 12 and up are all fully vaccinated. (Still, in light of the Omicron variant infecting fully vaccinated individuals, I wonder whether the province might now be giving consideration to giving students who may have received two vaccines test kits as welll? Anyone under 18 is not eligible for a booster shot in Canada, although they could be in the U.S.)
I asked Lori when was the last time Gray Academy had been forced to implement remote learning?
“It was May and June of 2021,” she answered.
When Gray Academy first introduced “Gray Away” in March 2020, however, it was for all students, including Junior Kindergarten. Since then, there’s been the clear realization that “learning remotely is not effective for three and four-year-olds,” Lori explained.
As it was when remote learning was first introduced almost two years ago, classes are structured similar to how they would be in person, with breaks structured into schedules. “In elementary it’s tweaked just a little bit so that there’s more time to move around between classes,” Lori added.
I wondered, when school began in the fall, whether Gray Academy was still maintaining the strict protocols that had been in force all last school year, i.e., social distancing, students remaining in cohorts, no movement of students between classrooms (with teachers moving instead from class to class)?
Lori said that Gray Academy had been adhering to stricter rules than were nominally dictated by the province. When school began in the fall, she explained, “schools were in ‘Yellow’; we were operating a little closer to ‘Orange. For example, our staff were in medical grade masks since September. Our students in elementary have been cohorted and had two metres between their desks.
“In high school this year, because all students were fully vaccinated (which, we noted back in September, made Gray Academy one of only two high schools which required that all students be vaccinated, the other being the University of Winnipeg Collegiate) – in late November it was the first time students began to move around the school again. That was an amazing, refreshing thing for our high school students – being able to move from class to class. For instance, they were actually able to take biology in the biology lab, rather than the biology teacher coming to them.”
It was around the same time that “the library reopened for the first time, singing started again – with masks on. That was before Omicron landed in Manitoba.”
I wondered whether there had been any cases of COVID in Gray Academy since the pandemic took hold here back in March 2020?
“From March 2020 to December 22, 2021, we had one case,” Lori answered.
“Then the school closed on December 22 for winter break; that’s when Omicron was sort of bubbling, and Friday, December 24 we started to receive reports of cases among individuals who had been at school. Even though we were on break we wanted to follow the protocols and communicate with our families. We reported to the (appropriate) grade and to the school that there was a positive case. Between December 22 and 10 days following, we reported on 15 cases after school closed which, in light of Omicron, is not surprising.”
“There was no indication of spread among those cases. They were sprinkled here and there, mostly in elementary, which again is not surprising, since our high school students and all staff are fully vaccinated.”
“Our goal was to keep our school community healthy by informing families of any potential exposure.”
I wanted to once again remind readers what the overall consequence was of requiring that all students aged 12 and up be vaccinated prior to the start of the school year in September, so I asked Lori whether there had been any further developments insofar as parents pulling their children from the school because they didn’t want to have them vaccinated.
Lori responded that the figures she reported to me back in September had remained the same: A total of only 11 families with 20 children who had been enrolled in Gray Academy last school year had withdrawn their children from the school as a result of the vaccination requirement.
Further, Lori reported that there had been complete compliance among staff with regard to getting vaccinated.
Given the uncertainty about students returning to in school education, I suggested to Lori that the most she and her staff can do is plan five days at a time.
“That’s right,” she said. “Five days at a time.”
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.”