Local News
Some major changes in allocations to beneficiary agencies of the Jewish Federation as of Sept. 1 – Gray Academy to receive $26,000 less than last year
By BERNIE BELLAN The Jewish Federation will be allocating exactly the same total amount of money to its beneficiary agencies in the 2022/23 fiscal year (beginning September 1) as it did in 2021/22: $3,003,000. But – the distribution of those funds will be markedly different this coming year than it was in the fiscal year that will end August 31.
That is the major takeaway from this year’s report of the Federation’s Budget & Allocations Committee.
Of its 12 beneficiary agencies, moreover, two will not be operating at all this coming year and are, therefore, not being funded: The Irma Penn School of Jewish Learning (“which lost their newly recruited teacher just before the school year began and was not able to find a replacement mid-year”) and the Jewish Learning Institute (which “is finishing the current season with remote programming but will have to resolve staffing before establishing what the program will look like going forward.”)
Of the remaining ten agencies, the most notable changes will be occurring in: funding for the Gray Academy, which will see a drop of $26,000 in its allocation; a $10,000 drop in allocation for the Simkin Centre; a $5,000 increase for the Gwen Secter Centre (along with the transfer of the “senior concierge” position to Gwen Secter from Jewish Child & Family Service); and a $20,000 increase in allocation for JCFS.
The continued effects of the Covid pandemic have made planning much more difficult for many of the agencies.
In a section of the report titled “Beneficiary Agencies Highlights and Needs,” the Allocations Committee enumerated the many challenges facing the agencies in general:
“Pandemic Recoveries and Overall Trends: The Winnipeg Jewish community benefits from strong Beneficiaries that found creative ways to serve their constituencies in the face of restrictions on service, safety and health concerns. They are all budgeting and planning for more ‘normal’ years of service in the next year. However, each agency has a Plan A and a Plan B and a variety of scenarios that are on their radar, having learned to expect uncertainty. Every agency expressed cautious optimism about the year to come as well as concerns:
• Concern about inflation and rising supply costs, specifically food, gas, and biodegradable packaging;
• Each agency is coming into the next year in a good financial position, some with significant surpluses because of government subsidies and foundation grants during the pandemic, fortunate but not likely to repeat;
• There continue to be some additional costs associated with fewer people allowed in the same spaces, hybrid/online service costs, heightened attention to cleaning, etc.;
• Several agencies mentioned wanting to use surpluses to build their reserves as they look forward to leaner years with expected reductions in membership and fee revenues, while they re-build programming and fundraising revenues;
• There is concern around the pace of resumption of in-person participation and attendance, and willingness to pay at pre-pandemic levels as in-person programming resumes, all affecting overall revenue;
• There is a general concern about bringing back families, students, campers, members that have not been vaccinated and who may feel alienated. And a similar concern about those who feel vulnerable and may choose to stay away from in-person activities once mask and vaccine mandates are lifted in community venues;
• They are opening back up for in-person programs and field trips etc. but with lots of alternative plans;
• Teen mental health is a (sic.) emergent concern everywhere;
• Providing competitive wages to recruit and retain staff is a concern in most agencies; and
• Those awaiting government funding from MB starting April 1, 2022 have not received confirmation from relevant government departments.”
We sent an inquiry to Faye Rosenberg Cohen, Chief Planning and Allocations Officer for the Jewish Federation of Winnipeg, asking her about the relatively large cut in the allocations to Gray Academy and the Simkin Centre. It should be made clear though, that the allocation to the Simkin Centre is for two specific purposes that are separate and apart from the day to day operation of a personal care home: “The allocation funds High Holiday services and kashrut supervision to support the Jewish character of the home.”
Rather than refer specifically to the cuts to Gray Academy and the Simkin Centre though, Faye Rosenberg Cohen responded that “The changes from last year are based on expressed needs, financial health of the beneficiary organizations and the need to balance. The decreases only reflect the need to rebalance for current needs. We try to approach each year with fresh eyes, not with a focus on last year. We are grateful to have strong agencies with good balance sheets and blessed with a strong campaign to support those agencies.”
We should note, however, that this is the first time in seven years that Gray Academy’s allocation from the Federation has been less than what it had received in the previous year.
I asked Gray Academy Head of School Lori Binder how the reduced allocation might affect Gray Academy this coming school year.
Lori responded: “We will certainly feel the impact from the reduction, especially given inflation and cost increases today. That said, we will mitigate any substantial impact by seeking cost savings across several expense lines. There will be no cuts to faculty or programming. We are grateful for the allocation we receive annually as it goes directly to supporting the school’s bursary assistance program and ensuring that a Jewish day school education remains accessible.”
Interestingly, the two agencies that received the largest increases in funding, JCFS and the Gwen Secter Centre, were both cited for the tremendous work they both have been doing in serving the needs of less fortunate members of our community, which have been even more acute as a result of the pandemic.
Here is what the report had to say about JCFS: “They currently serve about 5000 people each year. Federation funds work not supported by other sources include the rapidly growing caseload of seniors, addiction recovery supports, mental health services and a new and growing crisis in teen mental health. Having this robust agency that MB mandated for child welfare, and Federally supported for immigrant resettlement allows them to adapt to current needs.”
As for the Gwen Secter Centre, isn’t it ironic to consider that just a few years ago the very existence of the Gwen Secter Centre was seriously in question, as it appeared quite certain that it was about to be evicted from its home on Main Street and was desperately searching for a new location – until an “angel” came along and provided the funding for Gwen Secter to buy its building outright?
Here is what the Allocations Committee Report had to say about the Gwen Secter Centre: “The Winnipeg Jewish community has a large and growing proportion of seniors of ‘Baby Boomers’ age, individuals who may experience increasing isolation after they retire and as their families and friends diminish in number and scatter around the world. The agency addresses isolation of seniors with programming that include the key components of kosher food and Jewish culture that create connection with Jewish community. They now use online platforms as well as in-person offerings and run transportation programs to bring seniors to programs as a new medical transportation program in partnership with JCFS. The success of this program fills a pent up need predating the pandemic.
“Kosher Meals on Wheels: Now in house for the first time, KMOW reaches seniors in their homes with healthy, kosher food at an attainable price, social contact with the volunteers who deliver, and information that comes with the tray. By bringing it in house they are able to serve more people at lower cost and better match food choices to tastes.
“GSCLC pivoted to deliver 35,000 meals in one year during the pandemic. With a proven capacity for 600 meals per week they are now over 560 KMOW in December and growing.
“Senior Concierge: This pilot program moves to GSCLC to provide community wide outreach and referrals to reduce isolation of this growing number of seniors as well as coordinating transportation programs e.g. the Taxi Voucher Program for winter rides (previously housed at the Rady JCC) with Medical transportation rides.”
With so much uncertainty about how individuals will respond to the continually variating pressures exerted by a pandemic that, much as many would like to completely dislodge from their minds, it is clear from the Budget & Allocations Committee report that those concerns are still dominating the planning of many of our agencies.
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.”