Local News
Leo Lowy’s story of survival centrepiece of annual remembrance program
By MYRON LOVE
Since the International Holocaust Remembrance Alliance (IHRA) in 2005 designated January 27 – the anniversary of the liberation of Auschwitz – as the date for the annual commemoration of the Holocaust, communities around the world have been planning events on or around that date to continue to raise awareness of the greatest evil of the 20th century and remember the victims.
The centerpiece of this year’s commemoration – in Winnipeg – of the 75th anniversary of the liberation of Auschwitz – was the story of Holocaust survivor Leo Lowy. Roughly 500 people gathered at the Canadian Museum for Human Rights on the afternoon of Sunday, January 26, to hear his story.
As with many, if not most, Holocaust survivors, Lowy’s story – as related by his son, Richard, in Leo’s own words (he passed away in Vancouver in 2002) and a documentary – “Leo’s Journey” – begins with a happy childhood surrounded by a large extended Jewish family and friends – in his case in the town of Berehova, which was then located in Carpathia and is now part of Ukraine – an idyll that was shattered by the arrival of the Nazis (although in Hungary, which captured Berehova at the beginning of the war, the Hungarian fascist Arrow Cross would be almost as brutal).
Lowy and his sister, Miriam, were saved from the ovens – the fate of the rest of their family – at Auschwitz in the summer of 1944 for the reason that they were twins – a particular interest of Dr. Josef Mengele – AKA “The Angel of Death” – who determined which of the Jews and others coming out of the boxcars would live and which would be sent right to the gas chambers.
In introducing his father’s story, Richard Lowy noted that, as with many Holocaust survivors, Leo was reluctant to talk about his experiences as a subject of the notorious Mengele. It was only in the late 1990s that Leo began talking about what happened to him and his sister.
In 2000, the Vancouver businessman was persuaded by his three sons, Richard and older brothers Gary and Stephen, to return to Europe and revisit Auschwitz, as well as his hometown. Richard Lowy’s documentary, “Leo’s Journey”, intersperses scenes from the family’s travels with interviews with two other Holocaust survivors – each of whom had a twin sister – and archival historical footage. The documentary was narrated by the distinguished Canadian actor Christopher Plummer.
I was somewhat surprised to learn from the documentary that the Germans actually had a trial run in performing medical experiments on unwilling living people. Pre World War I, Germany had colonies in Africa where thousands of Africans were rounded up, interned in concentration camps and subjected to medical experiments at the behest of German pharmaceutical companies. After the first World War, the German colonies in Africa came under British rule.
Also of note in the documentary was the role that eugenics played in Nazi thinking and the Final Solution. Eugenics was a popular scientific theory which called for forced sterilization of so-called weaker individuals – those with mental or physical handicaps, addictions or criteria based on race – in order to “improve the quality of the human species”.
Prior to the showing of the documentary, Lowy narrated his father’s story based on an interview that Leo gave to the Holocaust Memorial Museum in Washington in 1985. In his father’s words, Richard Lowy described Leo’s early life in Berehova in a family of six children (he was the only boy). When the Hungarian cames in 1939, Leo had recalled, they were mainly interested in robbing the Jews.
He described how, in 1944, the Nazis shut up all the Jews in town in a brick factory for almost ten days, than loaded them into boxcars for the journey to Auschwitz. The then 15-year-old Lowy remembered the chaos and hollering when they arrived at Auschwitz, the presence of Mengele on the platform directing people to the left or right –to the gas chambers and death or to life, miserable as it may have been – and his and Miriam’s being separated from the rest of the family, put into a van with several other sets of Jewish twins, and driven to a hospital barracks.
“I was getting injections all over my body,” he recalled.
Some twins were operated on and, he recalls, one young male was castrated.
One time, he was taken into a room, put on a table and had his blood drained to transfuse a German soldier on the next table. “I was so weak after that I had to practically crawl back to the barracks.”
Lowy recalled teams of doctors, daily blood tests, being examined every day and being injected with various fluids. “It wasn’t painful, but it was scary,” he noted. “I had never even seen a doctor before.”
He recounted one time when he and his sister were personally examined by Mengele. “He was soft-spoken and trying to be pleasant, but I was so scared that I was shaking.”
Every morning, Lowy remembered, he would wake up in his barracks to find several others in the barracks had died overnight. ‘We would have to assemble for roll calls every morning with the corpses.”
On January 17, 1945, Lowy and all the rest of the surviving inmates of Auschwitz were assembled to be sent on a death march in the cold and the snow. “I knew I wouldn’t survive it,” he said.
He managed to hide in a basement with a few others for three days until liberated by the Americans.
He and Miriam came to Canada in 1948 as war orphans.
“My dad had been involved in Holocaust education in his later years,” noted Richard Lowy. “After he passed away, I felt that I had to continue his legacy of Holocaust education.”
The afternoon program also included: two selections from Zane Zalis’s oratorio, “I Believe”, sung by the Winnipeg Youth Chorus; remarks by Clint Curle, senior adviser to the president for stakeholder relations at the museum; and Belle Jarniewski, the executive director of the Jewish Heritage Centre of Western Canada (which partnered with the CMHR). Financial support was also provided by the Azrieli Foundation.
Jarniewski, who is the child of Holocaust survivors, spoke of the “shocking reoccurence of antisemitic hate and violence” in the last few years – especially in western countries which Jews looked to after the war as safe havens.
On the positive side, more than 50 world leaders came to Auschwitz to mark the 75th anniversary of the liberation and, a few days earlier, a group of Jewish and Muslim leaders, led by Muslim World League Secretary-General Mohammed bin Abdulkarim al-Issa, also paid a visit to Auschwitz.
“With the passage of time,” Jarniewski observed, “survivor memoirs and testimony will play an increasingly central role in the safeguarding of the historical record. It is our duty to ensure that their words are implemented into education on the Holocaust, human rights, and genocide awareness. “
As to the Angel of Death himself, Jarniewski noted that regrettably, he was never brought to justice. As with many other Nazis, he escaped to South America where he died in a drowning accident in Paraguay in 1979.
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.”