Local News
Simkin Centre receives positive review from WRHA following unannounced inspection
By BERNIE BELLAN As a result of the many problems associated with personal care homes in Winnipeg, the Winnipeg Regional Health Authority has been conducting unannounced inspections of personal care homes throughout the city.
On May 26 a team of five, including three representatives from Manitoba Health and two from the WRHA, visited the Simkin Centre.
Their report was released July 5.
The team assessed the Simkin Centre in 15 different areas. In conducting the review, the team members spoke with 10 different residents of the centre along with 24 staff members. In addition, 17 different family members also responded to questions posed by the team. The report does not make clear the process by which respondents were chosen to respond to questions.
Respondents were asked to answer questions with one of six possible responses:
Always; Usually; Neutral; Rarely; Never; No comment.
When it came to residents’ responses to questions, they were generally quite positive. For instance, when asked “Do you find this home to be clean and comfortable?” five residents responded “Always,” while five said “Usually.”
When asked, “Do you feel safe in this home?” nine answered “Always,” while one answered “Usually.”
There were 10 questions posed to residents altogether. The one question that elicited only one response of “Always” and only two responses of “Usually”, but six “Neutral” responses was this: “Do you like the food here?”
In follow-up comments the review noted that residents were asked, “If you could change three things about this home, what would you change?”
The one area that received the most responses had to do with food. The review noted that “Four of the ten residents interviewed identified food and the menu as something they would change such as: more resident preferences, variety in menu, food familiar to this generation, better food and more diverse menu that reflects the diverse population.” (emphasis mine).
Readers of this paper might recall that a few months back we delved into the question whether having to serve only kosher food at the Simkin Centre was having an effect on the overall quality of the food served to residents. At the time we noted that many privately run Jewish personal care homes in the United States had begun offering both kosher and non-kosher meals to residents.
At the same time we wondered just how many residents of the Simkin Centre were not Jewish. We had written that anecdotally we had been told by some residents that there was a much higher proportion of non-Jewish residents at the centre than had previously been the case.
In response, Gerry Kaplan, Chair of the Simkin Centre Board of Directors, wrote: “Regarding the ratio of Jewish to non-Jewish residents, over the years approximately 60% to 65% of our residents have been Jewish. As Laurie Cerqueti (CEO of the Simkin Centre) noted when you contacted her, the numbers vary over time.”
In response to an email I had sent to Laurie Cerqueti on July 13, asking her how many of the residents at the Simkin Centre currently are not Jewish, Laurie wrote back (on July 18): “We currently have 90 non Jewish Residents living at the Centre” (emphasis mine).
(Ed. note: That figure equates to 45% of the residents at the centre, if the centre is at maximum capacity). Laurie added: “ We continue to be the home of choice for Jews and non-Jews that require personal care home services. As I have mentioned previously, people from the Jewish community are priorized for admission to Simkin and are admitted pretty much immediately.”
With regard to the quality and diversity of food, however, Rabbi Yosef Benarroch, Spiritual Leader of the Adas Yeshurun-Herzlia Congregation, also head of the Vaad Hakashrut of Winnipeg, objected to my contention that the quality of food at the Simkin Centre was not as good as it could be if the Simkin Centre were not required to remain fully kosher. Rabbi Benarroch wrote in a January email: “I was quite surprised to read your piece on the Simkin advocating for the facility to go non kosher and provide packaged meals for those who want kosher. In the seven years that I have been overseeing Kashrut at the Simkin there has not been a single such request. Not from the administration, not from residents and not from families including the non Jewish residents. The quality of the food is excellent and I can say this first hand with my mother being a resident.”
The responses from residents to other questions were unilaterally positive; however, one should bear in mind that the sample size (10 residents out of a total population that could be up to 200 depending on the number of vacancies at any given time) of residents was quite small. Also, one might bear in mind that many of the residents are not in a position to be able to respond in a cogent manner to questions of the sort that the review team posed.
Still, when it came to responses from family members (of whom there were 17 who gave responses), again the responses were generally quite positive, ranging from 15 out of 17 responding “Always” to two questions about whether the staff treats family members respectfully, to does the staff take time to talk to you and answer your questions?
Following are some comments from family members:
“The following statements are from my Mom, when asked what do you feel about her unit. ‘Everything is so clean’, ‘I feel safe’, ‘very well trained’, ‘I enjoy the activities’, ‘the food is good’, ‘caring and kind’, ‘you’re funny’, ‘I love their smiling eyes’, ‘staff are good natured’, ‘patient’, ‘fast response’, ‘loving’ and ‘I feel cared for’. I feel so blessed and comforted that my Mom is at Simkin. The communication is outstanding! The nurses and doctors and entire team treat my Mom like their own. Her above comments tell our story. I am so impressed with the safety protocols, meal delivery, personal protective equipment supplies, housekeeping and medical care. Simkin was our first choice at paneling and it still is our first choice after six months.”
“Some patients need more fluids so they should be encouraged to drink more.”
“I am grateful to all staff. COVID has been awful but staff have been heroic.”
When it comes to staff responses to questions, while the general attitude was quite positive, the one area that jumps out has to do with staffing, where six out of the 24 respondents answered either “Neutral” or “Rarely” in response to the question: “Do you feel there is adequate staffing in your department to complete all work required?”
However, when it came to assessing the Simkin Centre’s response to dealing with infection control and prevention during Covid, the responses were overwhelmingly positive, with 24 respondents saying the centre “Always” or “Usually” responded well.
Many of the staff added comments about working at Simkin. The issue of wanting higher wages surfaced several times. Here are all the comments received from staff:
“It has been 5 years since our contract was renewed. I am considered an essential worker but they can’t give me a cost of living raise.
“Simkin Centre has a strong sense of teamwork. Management builds strength in their team by assigning responsibilities and training for the job they are trained to do. When things are not going well, nursing management has an open door policy to take forward any issues, concerns and frustrations. Problem solving is key at Simkin. We meet as a team and work quickly to problem solve, educate, train or adapt to the situation in front of us. The slogan Simkin strong / Simkin cares. It has built morale with all departments.
“I am quite happy with management. They do try and provide what we need.
“PCH’s need more funding to hire more staff to increase the resident’s quality of life and to decrease staff burn out, both physically and mentally. The pandemic has proved that we need to do better for PCHs, now more than ever.
“An amazing facility! I couldn’t imagine working anywhere else. The care at the home is second to none!
“I have worked her (sic.) at Simkin for over 25 years. And have always enjoyed it for the opportunity of having a full time job and doing something that helps others.
“There are always things that can be improved BUT overall, Simkin is a good facility to work at. Recreation is a priority and has a healthy budget.
“Barely functioning on my department due to lack of staffing. People are stressed out and overworked. Almost always have to expect to work short and extra hours. Long time casuals and part timers don’t like to pick up hours because work environment is not enjoyable or feel it’s worth it.
“We need additional staffing for housekeeping and we need increase for
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.”