By MYRON LOVE Dr. Lev Bubis, the Health Sciences Centre’s new hepato-pancreato-biliary (HPB) surgeon, says that he and his family –wife, Amy, and four-year-old daughter, Ada, – are settling in quite nicely in their new home.
“We are really enjoying being here,” notes Bubis who arrived here in early October. “We have a house in south River Heights and we enjoyed being with the family for the High Holidays and Chanukah.”
Bubis is the grandson of the late Morris and Mae Bubis. And, although the young Bubis grew up in Ottawa – family members here include his aunts, Carol Arenson, Adrienne Katz and Harriet Rodin, and their families.
Bubis’s father, Mordy Bubis, left Winnipeg for Ottawa after university and the nation’s capital is where the young Bubis grew up.
He notes that he was interested in pursuing a career in medicine from an early age – although he first earned a B.A. in Philosophy at Kings College in Halifax. He did his medical training at Columbia University.
“I decided to specialize in liver and pancreatic medicine in third year when I got the opportunity to work with Dr. John Chabot, one of America’s leading pancreatic cancer specialist,” Bubis says.
After Columbia, Bubis relocated (in 2014) to Toronto, where he honed his surgical skills in liver and pancreatic surgery at the University of Toronto and St. Joseph’s Hospital. He did a six-year residency at the university, followed by two years of research and two more years training in surgical oncology.
Bubis (and family) arrived in our community in early October to begin his position at HSC. In an interview on the Health Sciences Centre Foundation website “Tell Your Story” section, which was published on December 21, Bubis noted that there were several factors that led him to come to HSC – in particular, the hospital’s commitment to minimally invasive surgery.
“I was attracted by the exceptional team that’s in place at HSC and by the fact that the hospital is really pushing things forward with minimally invasive surgery,” said Bubis in the HSCF interview. “This is where the HPB field is going and it is a real interest of mine. It’s exciting to me that the HSC Foundation is supporting this direction in surgery with capital investments.”
He explained that minimally invasive surgery is “an approach to surgery that typically relies on smaller incisions and instruments. Very small cameras allow surgeons to see their work on video monitors in high definition. Minimally invasive surgery means less pain for a patient, a quicker recovery, and a shorter hospital stay. Among other benefits, shorter hospital stays free up beds more quickly, which reduces the amount of time patients need to wait in the Emergency Department.”
Bubis has also had extensive training in treating neuroendocrine tumors, which can occur throughout the gastrointestinal tract, as well as elsewhere in the body. One of his specialties is the Whipple procedure, an operation to remove tumors and treat other conditions in the pancreas, small intestine and bile ducts. The complex procedure involves removing the head of the pancreas, the first part of the small intestine, the gall bladder and bile duct.
Bubis points out that, at HSC, he is a member of a team that treats patients from throughout Manitoba and Northwestern Ontario. He reports that he sees patients at the clinic two days a week, does surgeries one or two days a week and does some endoscopes and teaching.
He is looking forward to a lengthy stay here.
‘Put a Yid on It!’ Festival of New Yiddish Culture!
By SHIRA NEWMAN – Festival Director I am thrilled to announce the inaugural year of ‘Put a Yid on It’ Festival of New Yiddish Culture, running from February 7 to 11th. I have had the great good fortune of being the producer of this event with the guidance and support of the committee which previously brought us the wonderful festival Mamaloshen.
Like a lot of Gen X-ers, I grew up hearing a smattering of Yiddish as a child, mostly in the words of my Baba. I could not speak a word of it, but when I made my first film 10 years ago, I was for some reason drawn to include Yiddish in it and I started to dive into the history of Yiddish Cinema.
A linguist I know, hearing me wondering where this desire came from, explained to me that an ancestral language will remain ‘written in our bones’ (or unconscious memory, or genes, however we may wish to see it). This resonated with me and started me down a voyage of discovery of this 1000-year-old language and culture.
It is hard to imagine that only 80 years ago eleven million people spoke, wrote, sang, and dreamt in Yiddish. It spanned throughout all of Eastern Europe and spread wherever our people travelled. Never the majority language of a nation state but the language of a pan national community of Ashkenazi Jews ‘scattered among the nations’ enriched by and enriching so many other languages and cultures while still carrying its uniqueness with it.
Since the Second World War, Yiddish has become less common but as any Yiddishist will tell you, the idea that it is dying is wrong (if not complete heresy!). And they are very right. It is spoken by many (largely in the Hassidic community) and is continually being reclaimed by more – as can be seen by talented artists of every generation who make beautiful work inspired by the Yiddish language.
Today there is a lively re-emergence of the warm, funny, poetic language – some call it a new Yiddish Renaissance in the arts, cinema, and music. There are popular films, TV shows, successful web-series, and festivals springing up everywhere. In the world of music, you can find an amazing array of bands putting their own modern spin on classical Klezmer, and others using Yiddish in everything from Punk to Metal, to Psychedelic Rock, to Hip-Hop! Put a Yid on It! Is a celebration of this trend!
On February 7th, at 7:30 pm we will be opening with a free book launch, talk, and reception at The Handsome Daughter (61 Sherbrook Street) for a brand-new book called “Yiddish Cinema: The Drama of Troubled Communication,” featuring authors Jonah Corne and Monika Vrečar. This book offers a bold new reading of Yiddish cinema by exploring the early diasporic cinema’s fascination with media and communication. Jonah and Monika will discuss their book and the history of Yiddish cinema. (Snacks and drinks will be provided).
We have some amazing bands coming! On February 8th, Canadian Folk Music Award Winners, Beyond the Pale will be here from Toronto and will be playing at the Berney Theatre. They are a tremendous fun and lively Klezmer and Balkan Band who are known for their genius musicianship, experimentation, and playfulness. This is not your traditional Klezmer Band – they bring in a world of musical styles including reggae, jazz, bluegrass. Watching them play is truly a tour of world music. They will be bringing Yiddish classics and so much more!
On February 10th, we are partnering with the West End Cultural Centre to bring the brilliant and one-of-a-kind Yiddish (and English), Montreal Hip-Hop artist Josh ‘Socalled’ Dolgin. He will be performing with his band, which includes the mesmerizing vocalist Katie Moore, Balkan trumpet ‘God’ Nizo Alimov, and Michale Felber on bass. This is going to be an incredibly special show. His music is as evocative and moving as it is fun (and danceable).
Socalled is the star of an award-winning feature length documentary (NFB) called ‘The Socalled Movie.’ The video for his song ‘You Are Never Alone’ has been viewed more than three million times. He is truly a cultural phenomenon (and his parents are from Winnipeg!).
From February 7th to 11th, we will be presenting a series of some of the greatest Yiddish films of all time – all restored to beautiful quality. I am extremely excited to see these on a big screen for the first time! This series includes films from the 1930s, which is considered The Golden Age of Yiddish Cinema such as “Yiddle with His Fiddle” (a joyful romp of a musical comedy) on February 7th, “The Light Ahead” (a poignant social commentary) on February 8th, and “The Dybbuk” (a gorgeous Yiddish ghost story) on February 10th. It will also include “Hester Street,” from 1974, (with a Yiddish speaking Carol Kane) on February 11th. All these screenings take place at 2:00 p.m. in the Berney Theatre.
On Sunday, February 11th, we will have some fun closing events! At 10 am come and join us at the Rady JCC for a bagel breakfast and a ‘Bisl’ Yiddish with Professor Itay Zutra. We will be learning some of the MOST expressive Yiddish sayings. At 3:30 pm there will be a reunion for I.L. Peretz Folk School alumni. There will be snacks and time to reminisce!
For more information and to purchase tickets, visit www.radyjcc.com or feel free to give me a call at 204.477.7534.
There is a quiet humor in Yiddish and a gratitude for every day of life, every crumb of success, each encounter of love… In a figurative way, Yiddish is the wise and humble language of us all, the idiom of a frightened and hopeful humanity.
- Issac Bashevis Singer
Schmoozer’s now under management of Shaarey Zedek Catering
By BERNIE BELLAN Schmoozer’s restaurant at the Asper Campus is now under the management of the Shaarey Zedek catering department.
Apparently, according to Curtis Martin, Executive Director of the Asper Jewish Community Campus, the Shaarey Zedek has actually been operating Schmoozer’s since December 1, except for the time it was closed over the winter break.
The Shaarey Zedek officially took over Schmoozer’s as of Monday, January 8. Shaarey Zedek Catering has actually been located in the Schmoozer’s kitchen for some time now – since the Shaarey Zedek closed for renovations in the summer of 2022.
While Shaarey Zedek Executive Chef Joel Lafond is continuing to work at the Asper Campus location, the day to day management of Schmoozer’s is in the hands of Sous Chef Jennifer Middleton. Once the Shaarey Zedek’s renovations are complete, Lafond will move back there, while Middleton will remain at the campus. In addition to managing Schmoozer’s, Curtis Martin says that Middleton will also to continue to provide catering services for “on-site Campus agencies and events.”
One of the main differences now that Shaarey Zedek is operating Schmoozer’s is the expanded hours. Rather than opening at 10 am, which was when Schmoozer’s opened under its previous management, Schmoozer’s will now be open at 8 am, Monday – Friday. It will also be open until 6 pm Monday- Thursday, and until 3 pm on Fridays.
According to Joel Lafond, plans are to have Schmoozer’s open on Sundays as well, beginning in February.
As for the menu, it now features a number of breakfast items, such as bagels and breakfast platters, in addition to the usual lunch items, such as tuna salad, egg salad, grilled cheese, quinoa bowl, pizza, a variety of salads, soup, fries, pasta, and “Beyond Burgers.”
Lafond said that plans are also in the works to expand the menu. He mentioned falafel as an example of something new that will be available at Schmoozer’s in the not too distant future.
While it’s nice to see Schmoozer’s the fact that there have been so many different managers of that particular facility speaks to the difficulty inherent in trying to offer kosher food without running into huge financial problems.
I’m not privy to the financial exigencies that Schmoozer’s has faced over the years – ever since it first opened under the operation of Omnitsky’s – then run by Eppy Rappaport, in 1997. At first, just like everything else associated with the Campus in its early years, Schmoozer’s was teeming with customers. Eventually though, Eppy Rappaport moved to Vancouver. I don’t recall every single manager of Schmoozer’s since, but I know that Barb and Lisa Reiss managed it for quite some time, as did Maxine Shuster – for a very long time, until it was placed under the management of Beth Jacob in 2021.
I certainly wish Joel Lafond and Jennifer Middleton of Shaarey Zedek Catering well, but I’m sure they’re aware how difficult a challenge operating Schmoozer’s in the black presents.
At the same time we haven’t had a really good kosher restaurant in Winnipeg for years, not since the closing of Desserts Plus, maybe Bermax Caffé as well.
You can still eat kosher food at the Gwen Secter Centre, also the Garden Café in the Simkin Centre, but neither of them is the kind of place where you can simply drop in and enjoy a kosher meal (although the Garden Café is open for lunch Monday to Friday).
Is the high cost of kosher food affecting the quality of food served at the Simkin Centre?
By BERNIE BELLAN From time to time I lead a discussion group at the Simkin Centre with residents there. It was when I was doing that recently that I was told something by one of the residents that quite shocked me. We were talking about the food at the Simkin Centre and I asked the residents how they liked it?
I asked residents how often they get served chicken and I was told “We get chicken, but only dark meat.” According to that resident all that the Simkin Centre serves residents are thighs and drumsticks.
I asked Simkin Centre CEO Laurie Cerqueti about that and she said she’d have to get back to me after checking with the food services manager. I also asked Laurie what the daily allowance is on a per capita basis for all meals? (By way of comparison, when I did a story about kosher food in 2018 I reported that daily allowance for Simkin Centre residents – for 3 meals, snacks, and special dietary needs, was only $8.75 per day per resident.)
Here’s what Laurie wrote back to me, in response to my question: : “The last official number I have for food is from the 21/22 fiscal year and it was $9.64 per day. I know for this year as of the end of October we are over budget on food by $150,000. We must continue to fund any costs on food from our existing annual budget or through fundraised dollars. We have not had any increases from government for any operational expenses in 15 years.”
Insofar as the issue of residents being served only dark meat from chickens was concerned, in a subsequent email I received from Laurie she wrote that white chicken meat is used in chicken schnitzel served to residents.
I know I’m beating my head against the wall when I suggest that the Simkin Centre ought to allow nonkosher food to be served. When I last checked with Laurie Cerqueti, 60% of the residents at Simkin weren’t even Jewish. As for the Jewish residents, for those who would want kosher food, it could be brought in from the Gwen Secter Centre. (By the way, that idea isn’t mine. It comes from a former CEO of the Simkin Centre who also thought it was ridiculous enforcing kashrut rules at Simkin when it mattered to only a tiny fraction of its total residents.)
For that matter, residents are already allowed to bring nonkosher food into the facility, but it has to be eaten either in their rooms or in the family visiting room, so the precedent is there – it’s only a matter of taking it to the next logical level.
But I know: Kashrut is a sacrosanct element of the Simkin Centre, isn’t it? So, even if the Simkin Centre is running a huge budget deficit on food –and that money must be taken out of other operations, it’s absolutely fundamental to the Simkin Centre that it continue to serve only kosher food – even if that means residents only get white chicken meat when it’s served in schnitzel.