Local News
In midst of war, Technion reaches significant milestone
By MYRON LOVE This year, the Technion – Israel Institute of Technology – is marking the occasion of its 100th anniversary – although, as Technion Professor Wayne Kaplan pointed out in speaking to a Winnipeg group on November 14, “celebrating” may not be quite the right word here considering the current war still raging. ‘Marking the occasion’ may be a more appropriate terminology.”
The Technion’s Vice-President for External Relations and Resource Development, Kaplan was in Winnipeg to address a gathering of about 100 Technion Canada supporters at the new-look Shaarey Zedek Synagogue.
The American-born and raised Technion professor opened his remarks with an account of how the Haifa-based university has continued to function over the past year.
“It has not been a simple matter,” observed Kaplan, who has been associated with the Technion for almost 40 years – first as a student and – since 1995 – as a member of the faculty.
“We began to plan our course of action even before we learned of the full extent of the atrocities committed on October 7,” he reported. “One of our biggest challenges initially was how to alleviate the effects on our many students who were drafted for military reserve duty.
He explained that the Technion has more students in residence – about one-third of the student body of 15,000 – than any other Israeli university. (About 1,000 students are foreign students coming from 30 different countries.)
While the government does subsidize university tuition to a degree, these subsidies do not cover the cost of living and, unfortunately, neither do they cover the extra costs associated with supporting students living on campus in a time of war.
“It was a huge undertaking providing for our students’ additional needs in this time of war,” Kaplan said. “We couldn’t have done it without the help of our Technion supporters worldwide.”
Then there were the number of students who were called up – about 3,000. “We were worried,” Kaplan recalled. “We weren’t sure when we could start the new academic year. Students could have lost an academic year. There were also financial implications for our students.”
As it turned out, the academic year was able to begin in mid-January (instead of late October) – and the current academic year was only delayed by a week.
Kaplan further noted that the Technion’s programs are intense and that the war increased the stress level on students. “We added to our team of psychologists to help students with the additional stress,” he reported.
Another potential problem was potential friction between the Technion’s Jewish and Arab students. The latter make up about 25% of the student body – similar to the percentage of Israelis who are Christian or Muslim Arabs. Fortunately, he noted, that didn’t become a problem.
One problem at the outset of the conflict was that the Technion didn’t have enough bomb shelters to accommodate all faculty, staff and 15,000 students. Kaplan noted that the solution was to erect temporary shelters all around the campus.
“Unfortunately, some of our students and alumni were killed in the fighting in Gaza and Lebanon,” Kaplan reported. “We hope that this war will be over as soon as possible. I remain confident that we are going to win.”
Turning to the Technion’s history, Kaplan noted that the cornerstone for the university was first laid in 1912. “Back in the day, when a Jewish state was still only a dream,” he pointed out, “our visionaries recognized the need to begin building the infrastructure for the hoped-for future state.”
When the Technion opened its doors in 1924, it was the future State of Israel’s first university. From the beginning, the Haifa-based institution has been a pioneer in research and science education – with a focus on architecture, engineering and science. The Technion also houses Israel’s only faculty of aerospace engineering.
“Our focus,” Kaplan explained, “is on fundamental science and its potential applications to new technology.”
He pointed out that one of the fruits of the Technion’s research is Israel’s leading edge Iron Dome missile defense system.
He further added that the university has 60 research and development centres – led by Technion faculty– which have attracted numerous high tech leaders – such as Microsoft, Google, Amazon and IBM – to open high tech development centres – which employ many of its graduates.
The university has 18 academic departments, 17 of which give degrees. The Department of Humanities and the Arts exists to provide humanities courses to the students.
As is the case with many other Israeli universities, the Technion has spun off numerous start-up companies – 15 of them in the past year alone. The difference between the Technion’s and other universities’ approach to spinning off start-up companies is that the Israeli institution takes back just 50% of the profit as compared to the normal cut of 60% taken by most other universities.
In the question and answer session that followed, the moderator and executive director of the host Shaarey Zedek, Rena Elbaze asked about a substitute beef hamburger – developed by Technion researchers – based on bovine cells grown in vats. The benefits of the lab-grown meat substitute are the need for a lot less land, and less stress on the environment.
And it’s kosher, Kaplan added. You can have a kosher cheeseburger.
“We are also working on developing lab-created honey, milk, fish and other sources of protein,” he added.
Kaplan was asked about the Technion’s partnerships with other universities around the world. Of particular interest is the Guangdong (China) Technion-Israel Institute of Technology (GTIIT) which was inaugurated in 2017, also a joint venture with Cornell University in New York City.
The latter agreement came about as a result of former New York mayor Michael Bloomberg’s pledge of a $100 million donation toward the creation of a high-tech campus in New York City. The Technion won the competition to partner with Cornell University to create Cornell Tech . The new campus welcomed its first group of students in 2013.
The Guangdong Technion – Israel Institute of Technology is a joint cooperative higher education institution – affiliated with Shantou University – and brokered by Li Ka Shing, China’s wealthiest individual. It was officially established on April 9, 2015 – and grants Technion engineering degrees.
The language of instruction at GTIIT, Kaplan noted, is English.
In introducing Kaplan, Elysa Greisman, Technion Canada’s executive director, noted that the organization has been active in Canada for the past 80 years – with a presence in Toronto and Montreal, Vancouver and Winnipeg.
Kaplan expressed his appreciation, on behalf of the Technion, to the members of his Winnipeg audience, as well as to Technion supporters all over the world. “In these difficult times,’” he commented, “with your help, not only have we been able to cope, but also to continue to be able to support our communities under siege in northern Israel.”
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.”