Local News
Lifesaving Israeli training coming to Winnipeg
By REBECA KUROPATWA
In 2016, when Magen David Adom (MDA) introduced the Life Guardian Program, thousands of Israelis with no medical training jumped at the opportunity to participate.
The Life Guardian Program added another layer of responders to emergencies to potentially save more lives with faster response time, by certifying or recertifying everyday Israeli citizens. Many participants had learned CPR as part of their army service or teacher certification, and others took first-aid basics for the first time.
When an emergency call is taken at the MDA dispatch centre, the computer system locates and contacts the closest Life Guardians and asks them to help save the life of a person in their close proximity, while also dispatching the closest medic or paramedic.
With an eye on the rise in anti-Semitic attacks in North America, Canadian Magen David Adom (CMDA) has come out with a training program that aims to give everyday people the know-how to help if they are in proximity to the site of a mass casualty incident.
The training is designed for anyone, no matter how much or how little medical training they possess, to give people the most basic tools to help save lives. It is called “The First 7 Minutes” and will soon be making its debut in Winnipeg.
The first training session is scheduled to take place on Feb 5th at 7 pm in the Rady JCC’s MPR (multipurpose room) and is being presented by CMDA and the Rady JCC. The special guest speaker will be MDA paramedic Don Sharpe, from Calgary who will train attendees and award certificates of training completion.
Sharpe has been a paramedic in Calgary for nearly 40 years. Four years ago, he had the fortune of training with MDA in Israel along with a group of other Canadian doctors.
“I’ve seen first-hand how an ambulance service should be run, and I think there are a lot of lessons there for us here in Canada – not just the actual frontline ambulance portion, but also for integration with hospital service, air service, and the Life Guardian Program,” said Sharpe.
“I tried several times to get that off the ground here, unsuccessfully, because, I think the community and cultural cohesion that seems to exist in Israel – we don’t have here.”
Sharpe grew up in the Jewish community of south west Calgary, though he is a Mormon by faith.
“As I grew older and started to watch what was happening with the rise of anti-Semitism and the violence against Jewish people and the State of Israel, I came to believe that Jews were precious,” said Sharpe.
“I wanted to work with a group that supported, not just the Jewish people, but also the State of Israel. So, when the opportunity came up…when I saw a presentation of a couple of doctors who had gone to Israel and worked with MDA, and they said they’d learned how to treat people on a moving ambulance…I was like, ‘Well, I can do that!’ They learned how to help people out in the field…and, I said, ‘I can do that!’”
Sharpe was especially impressed with MDA’s dispatch centre, which not only takes calls, but also provides lifesaving guidance over the phone until help arrives.
“We have so many people here now that, when an emergency occurs, they don’t know what to do,” said Sharpe. “The time I spent in MDA’s dispatch was really eye opening.
“When I first started in Canada, people would call 911 and we’d basically just take the call, start the ambulance, and hang up the phone.
“But, MDA’s idea that we can help people before the ambulance arrives is just brilliant. It makes such a huge difference.
“And now, to be able to teach groups of people, through “the First 7 Minutes” training, is perfect…groups of lay people on how to help a large number of people, casualties…in situations where everyone’s panicking. With just a little bit of training and some right thinking…there is now the idea that you aren’t powerless, that you can do something, you can cope. That little bit of training makes so much difference.”
Through “the First 7 Minutes” training, the first thing you will learn about is how to wrap your head around the possibility that you might be in a situation where 10 or 15 people are suddenly hurt and in need of help. The training will begin with a brief talk in order to best focus as much time as possible on practicing simulated mass casualty events.
“We start with something like a wall collapse, something without a bad guy, something that’s an accident rather than patients or blood,” said Sharpe. “This patient has a broken arm, this person’s unconscious, this person is bleeding from an abdominal wound…we go through determining who is in charge, how we know that person is in charge, where that person should stand and what s/he should do…what everyone else should do…and we also want to be alert for those people who are so freaked out by this that they don’t want to help at all.
“For those people, who might say they don’t like blood, I say, ‘Listen, there’s an important job for you. We need you to keep the people who aren’t hurt calm and look after them.’ I go, ‘Can you do that?’ And they say, ‘Oh yeah, I can do that.’”
The second simulated scenario might include an assailant. The third simulation will depend on the attendees and Sharpe’s observations on what should be further practiced.
“By the end of the training, you will walk away with some very basic understanding of how to work together as a team,” said Sharpe. “No matter who’s there, everybody can help a little bit. And, you know, if a situation ever truly arises where we have a large number of people hurt, you will remember the basics.
“You may not be good at it. Nobody ever gets good at it unless you spend the time I do treating patients, but you’ll be comfortable enough to say, ‘We can handle this and help people. We can take care of ourselves.’”
At the end, participants will receive a certificate. “I love the idea that people have to pay $10 for the training, because sometimes, when people just wander in and out and it’s free, they aren’t really paying attention,” said Sharpe. “Now that they paid, they’ll want to get their money’s worth, so they’ll have a real commitment to being there and learning this.
“I think communities need to learn to work together and to depend on themselves. And, it’s not only a good way to save lives in an emergency. It’s also a way to simply teach people to work together, so that, when they look at each other, they know they can depend on each other in an emergency. They’re well trained.”
CMDA and Sharpe are bringing the training to schools, synagogues, churches, and more.
While the topic is serious, you can expect Sharpe to include some humour along the way. “It can be a good time,” he said. “We have fun. People will walk away thinking, ‘I thought this was going to be pretty hard, but it was kind of fun.’”
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.”