Local News
Simkin Cenre hosts animated focus group on personal care homes hosted by MARCHE
By BERNIE BELLAN There are approximately 130 personal care homes in Manitoba with approximately 10,000 residents in those homes.
Of the 130 pch’s, 27 are in the not-for-profit category, most of which are faith-based.
One of those pch’s is the Simkin Centre.
The association of not-for-profit homes in Manitoba is known as “MARCHE” (Manitoba Association of Residential & Community Care Homes for the Elderly).
Recently MARCHE held a focus group at the Simkin Centre attended by staff, residents, relatives of residents, and others who were interested in hearing about the current situation insofar as most pch’s are concerned.
The discussion was facilitated by Julie Turenne-Maynard, executive director of MARCHE. Ms. Turenne-Maynard distributed points for discussion among the six tables at which participants sat. One person at each table was asked to take notes of the discussions that ensued. After approximately one hour of discussions at each table, the note takers were asked to give summaries of what had been said at each table.
According to Ms. Turenne-Maynard, the Simkin Centre focus group was the third and final one in a series of focus groups that MARCHE has conducted in Winnipeg.
Prior to our entering into the discussion groups Ms. Turenne-Maynard gave some introductory remarks pointing out the difficult situation faced by all pch’s in Manitoba, not just the not-for-profit ones.
She noted that there has been no increase in operational funding for pch’s for the past 15 years, even as inflation has made it increasingly difficult to deal with ever rising expenses.
“The majority of personal care homes in Manitoba were built in the 1950s and 60s,” Ms. Turenne-Maynard observed, yet “governments haven’t increased budgets for renovations to personal care homes in the past 25 years.”
The average age of residents in pch’s has risen dramatically. “In the 1960s and 70s many residents in personal care homes had parking spots,” Ms. Turenne-Maynard observed. Now a great many residents in pch’s are “level 3s and 4s,” she said – the highest level of care that can be provided.
“Baby boomers are coming up and we don’t have the room,” she added.
But, rather than turning the focus group into a litany of complaints, Ms. Turenne-Maynard said that the purpose was to be able to provide the provincial government with useful information that could be incorporated into policy decisions.
At that point the discussions at each table began.
Not having anyone myself who is a resident at a pch, I was interested to hear from others what their impressions of pch’s were and because everyone at my table was either a staff member at the Simkin Centre or a resident or spouse of a resident there, I was eager to hear their experiences. What was of particular interest to me was that even though there were two individuals at my table who work at the Simkin Centre sitting at my table, they were quite candid in discussing some of the frustrations they themselves have in working within the system.
The first point expressed by someone at our table was their frustration over the “panelling” process – the process whereby someone is admitted into a pch. It came as a surprise to me to learn that, under the current panelling system, if someone would like to be admitted as a resident into a pch, once a bed is available you do not have a choice where you can go. (No one at the table was quite sure when the system changed, but previously someone would be given a choice of three different pch’s.)
Not only is there now no choice as to which pch you can enter, if you are hospitalized and deemed fit for discharge into a pch, and you do not want to go the first pch that is available, you will be charged $200/day to remain in the hospital.
The situation, I was told though, is somewhat different for an individual still living at home. Efforts will be made to provide home care rather than have someone admitted into a pch, but the limitations of home care have been well publicized, with clients allowed to receive only a maximum of 2 1/2 hours of home care per day.
The discussion turned to personal experiences of home care residents. What did they think was lacking in their care, if anything?
The individual at our table who is a resident at Simkin Centre said they had “no complaints.”
A staff member at the table asked that resident if they thought there was enough “programming” at the Simkin Centre?
The resident answered that there was.
I asked the resident whether the food was good? The resident responded that they were quite happy with the food.
(I mentioned that I have heard from some residents at the Simkin Centre that they weren’t happy with the food. I also referred to a forum that had been held at the Asper Campus years ago during which many complaints were voiced about the food at the Simkin Centre. To be fair, it’s hard to make an overall assessment of food quality based on anecdotal reports, but I will continue to ask why the Simkin Centre has to serve kosher food to all residents when the majority of residents there are no longer Jewish? I realize this is a sacred cow among some members of our community, but the fact is that an increasing number of Jewish personal care homes in the US have gotten away from serving only kosher food.)
Another person at our table who actually has a close relative living at the Simkin Centre mentioned that person’s most commonly repeated complaint is that “people aren’t as johnny on the spot as she’d like” when it comes to responding to requests for assistance.
As well, apparently there is a problem at the Simkin Centre with “clothing sent to the laundry going missing.”
We were then asked to respond to this question: “What services would be most important to you?”
The spouse of the resident at our table said, “Not being stuck in the rooms.”
Someone else suggested that medical consultants coming to residents’ rooms rather than requiring residents to be taken to see a doctor would be very helpful. That same individual listed a variety of specialists who are urgently needed at the Simkin Centre, including gynecologists, dermatologists, dental hygienists, and psychiatrists,” as well as “estheticians.”
The need for better x-ray services was also mentioned.
Someone else noted that the Garden Café is only open from 11-1.
The next question which respondents were asked to consider was: “What style of personal care home would you like to live in?”
Someone brought up the idea of “small house” personal care homes, in which groups of 20 individuals live in a separate residence, where each resident has their own kitchen and their own shower.
But, as much as that style of living might seem to be especially appealing when one incorporates their own life experiences into thinking about where they’d want to live, one of the individuals at our table suggested that “many people often blossom when they come here” precisely because they’re living with a large number of other residents.
Still, the consensus among everyone at the table (with the exception of this writer, since I offered no opinion on the subject) was that, if they could ask for certain things in particular – which are not all available under current rules, they would be: 1) a private room (which is the case at the Simkin Centre); 2) their own fridge (not available); 3) their own shower (not available); and 4) their own coffeemaker. (I admit I was surprised to learn that coffeemakers are not allowed until it was explained that it was a safety issue).
The final question which respondents were asked to consider was: “What would you ask from the new NDP government?”
Answers included: “An increase in the hours per day allowed to each resident”; “more programming”’; “ask them to cover the increases in fixed costs”; “hours/worker have stayed the same while the needs of residents have increased.”
Ms. Turenne-Maynard asked the notetakers from each table to give summaries of what had been discussed. Some of the points that were expressed were:
- there is a need for more staff
- staff need to interact more with residents
- while it’s nice that the previous government has budgeted millions of dollars to build more pch’s, “don’t build in a vacuum”
- “regulate the off-label use of pharmaceuticals”
- units in pch’s should be smaller; instead of having 40 living in a unit, ideally it should be 12-15
- “people need a purpose”
- “a personal care home is a place to come and live, not a place to die”
Ms. Turenne-Maynard offered the following assessment of what to expect from the new government: “Because of the NDP sweep there’s going to be a lot of reconnecting” – with new ministers and some new deputy ministers, but many deputy ministers and policy analysts will be staying on,” which should give some continuity when it comes to planning.
At the same though, someone else observed that, as a result of so many failings in the private-for-profit personal care home sector, and the possibility that even more private pch’s may close, there might be even more pressure placed on the not-for-profit pch’s to fill the vacuum left by private pch’s closing.
It was also suggested that the government “avoid building pch’s using an outmoded funding model” that has long proved inadequate.
As one of the senior staff members at the Simkin Centre who was in attendance observed of government decision making: “Every pch operator submits their own 10-year plan – full of proposals – and you’re lucky if you get one thing done.”
Ms. Turenne-Maynard did say that MARCHE will take all the proposals that emerged from the three focus groups it has held and come up with a coherent set of ideas which it will take to the new government.
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.”