Local News
The debate over whether Jewish seniors’ homes need to be fully kosher
In recent issues of The Jewish Post & News we’ve been debating whether the Simkin Centre needs to remain a fully kosher facility. Following are a number of different letters that were published in the Feb. 16 issue of the print edition, followed by an article that ran in Tablet magazine in 2019 which examined the increasing number of Jewish seniors’ homes in the US that have gone non-kosher:
On Fri, Feb 4, 2022 I sent the following email to Rabbi Yosef Benarroch, who is both the spiritual leader of Adas Yeshurun – Herzlia congregation, also the head of the Vaad Hakashrut of Winnipeg:
Hi Rabbi,
I assume you’re still in Israel as I write this. I hope you’re staying warmer there than we are here.
As usual, I’ve asked a question that might get some people wondering about a subject that doesn’t get raised often, this time it’s kashrut at the Simkin Centre.
I’ve been trying to find out just how many of the residents there aren’t Jewish, but so far Laurie Cerqueti (the CEO of Simkin Centre) hasn’t answered that question.
The reason I ask is that some of the Jewish residents are wondering what’s happening to the home, what with all the non-Jewish residents who have come in in recent years.
At the same time, I’ve been wondering whether it would be possible to have non kosher food in the centre.
The CEO of the Louis Brier Home in Vancouver wrote to me that, while that facility still serves only kosher food, residents are allowed to bring non kosher food in, so long as they eat it only in their rooms.
Would such a policy be acceptable at the Simkin Centre?
Stay safe – and good Shabbes.
-Bernie
(I should note that in my Short takes column of Feb. 2 I suggested that the Simkin Centre ought to consider going nonkosher, as have so many Jewish seniors’ homes in the US. Further, since I sent this email I have been advised that residents are indeed allowed to eat non-kosher food, so long as it is eaten only in their rooms.)
On Feb. 6 Rabbi Yosef Benarroch responded
Bernie
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. I find it puzzling and shocking that the “Jewish” newspaper of the city would be advocating to turn the Jewish seniors home in Winnipeg not kosher.
My best
Rabbi Yosef Benarroch
******
I am writing on behalf of the Board of Directors of the Saul and Claribel Simkin Centre regarding your column in the February 2nd edition of the Jewish Post and News. This relates to your questions about the Centre providing our residents with a Kosher diet, and the ratio of Jewish to non-Jewish residents.
Regarding our use of Kosher food, we are not attempting to “maintain a pretense of keeping Kosher,” as you stated in your column, but to adhere to the principles and values of the Centre going back to its days as the Sharon Home. This topic comes up at Board meetings from time to time, and the Board consistently supports the continuation of this tradition. We pride ourselves on the quality of the freshly made Kosher food we provide our residents, and plan to continue doing so.
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 noted when you contacted her, the numbers vary over time. While we welcome people of all faiths at the Centre, we try to maintain open rooms for Jewish people in the community who need the support we provide in a timely fashion. I was surprised when you stated that Laurie “is worried that the figures [regarding the number of Jewish residents] might come as shock to Jewish Winnipeggers.” Under Laurie’s leadership the Simkin Centre, during the current pandemic, has been one of the most open and transparent organizations in the city. The ratio of Jewish to non-Jewish residents is not a secret to be kept from the Community, but a fact based on the number of Jewish community members needing and wanting to reside with us.
Sincerely,
Gerry Kaplan, MSW
Chair,
Saul and Claribel Simkin Centre Board of Directors
******
In your most recent Short Takes column you commented on the apparent declining percentage of Jewish residents at The Simkin Centre Personal Care Home. You attributed the decline in the Jewish census at the Centre to the fact that the actual number of Jewish people in the community had declined and that there were alternatives to personal care home care, such as assisted living, which together meant that demand for personal care home beds had declined within the Jewish community.
While I think your reasoning on why there are fewer Jewish people in The Centre is correct, it is important to recognize the significant difference in the eligibility criteria for personal care home admission currently in Manitoba as opposed to 30 years ago when the Sharon Home on Magnus would have had a 100% Jewish population. In the old days places like the Sharon Home were more like retirement residences and people could move into them experiencing far less disability than is currently required for PCH admission. People who moved in were much younger and lived in the Home much longer. With a significantly larger Jewish population in Winnipeg in those days it was a given that very few non Jewish people would be admitted, if at all. Currently, people who are admitted into personal care homes are much more debilitated both physically and cognitively and the turnover in residents is much quicker. Combined with the decline in the Winnipeg Jewish population from its peak of 25,000 to what is now probably less then 15,000 it is a given that when a bed becomes available at the Centre it is more likely to be occupied by a non Jewish person – this in spite of the fact that Jewish people continue to be a priority for admission. Within 5 years the Jewish population at the Centre could fall to 25% or less.
Your comments about the continued provision of solely kosher food at the Centre are good ones. According to surveys in the United States only 15% to 20% of Jewish people are kosher. Fully 65% of non orthodox Jewish people in the US eat pork products and only 10% of American Jews identify themselves as orthodox. I suspect that the Canadian Jewish population is not much different. Being kosher is not a characteristic that defines Jewish identity for a great majority of Jewish people. In my time at The Centre it was clear that many Jewish people entering the facility had not been leading kosher lives before they entered. When you combine that reality with the fact that a majority of the Centre’s residents are not Jewish it might be time to rethink the current kosher policy. As you have pointed out this is already happening in Jewish care facilities and seniors’ residences in the United States.
Irwin Corobow
Ed. note: Irwin Corobow is a former CEO of the Simkin Centre.
The figures Irwin gives for the Jewish population of Winnipeg are not quite correct. The highest number ever reported in the census occurrred in 1961, when the Jewish popuation was just short of 20,000. The 2011 National Household Survey (which replaced the census that year) indicates that there were, at most, 12,500 Jews in Winnipeg that year. The 2016 census reported only 7,640 Jews in Winnipeg, but that figure has been largely discredited. We’re anxiously awaiting results of the 2021 census.
*****
Jewish senior residences shift away from kosher food
Whether it’s done to save money, or to respect residents’ personal choices, the menus are changing
The following article appeared in the online magazine, “Tablet”, on April 28, 2019.
By JUNE D. BELL
Before the Sinai Residences in Boca Raton, Florida, opened in 2016, several hundred Jewish seniors who’d put down deposits received a survey about meals. Specifically, how important was kosher food?
Not important at all, it turned out. If Sinai were exclusively kosher, the vast majority said, they’d rescind their deposits. “They said having a kosher option was great, but being completely kosher would deter them from moving in,” said Chris Newport, Sinai’s executive director.
The Jewish Federation of South Palm Beach County, which developed the not-for-profit senior community, scrapped plans for a kosher kitchen. Pork and shellfish aren’t on the menu, but residents can dine on cheeseburgers and chicken Parmesan. All 234 independent-living apartments are occupied, and more than 60 people are on the waiting list.
Sinai is far from the only senior residence touting nonkosher fare in a Jewish communal setting. From Philadelphia to Silicon Valley, communities for aging Jews have been succumbing to a host of pressures to expand their menus beyond the limits of kashrut.
Some of that pressure is financial. Facilities pay a premium for kosher supervision of two kitchens with at least two sets of dishes and cutlery, and hekhshered meats, cheeses, and other products cost more than their nonkosher counterparts. But residents themselves exert an outsize influence on the menus of the communities where they plan to spend their last years. Many find kosher fare at best uninspiring and at worst, irrelevant. Their perspective reflects the paradoxical, quixotic relationship that most American Jews have with kosher food: It may be a good thing, but it’s not necessarily my thing.
*
About 1 in 5 Jewish Americans—22%—keep kosher at home, according to a 2013 Pew Research Center . The more observant you are, the more likely you are to have a kosher home: 92% of Orthodox Jews said they have kosher kitchens, as did 31% of Conservative Jews and 7% of Reform Jews. The survey didn’t ask about food choices in restaurants or elsewhere.
Beverly Gareleck, who has kept a kosher home for more than five decades, lives in one of the 182 apartments at MorseLife’s Levin Palace in West Palm Beach, Florida. She regularly eats in the kosher dining room, which is supervised by the Orthodox Rabbinical Board of Broward and Palm Beach Counties. “I’m very happy to have the kosher restaurant. It means a lot to me,” said Gareleck, a Buffalo, New York, native. “It’s silly, but I feel it’s healthier, and it’s been looked at and taken care of in a better way.”
But if shrimp is on the menu in the nonkosher dining room, Gareleck will forgo kosher chicken pilaf, brisket, or prime rib. And when a group of friends plans a nonkosher meal, she’ll join them. About half of the 220 Palace residents opt for a kosher dinner each night, but only about 45 eat solely kosher food, said Keith A. Myers, president and CEO of MorseLife Health System.
The kosher versus nonkosher debate at Jewish senior residences was absent from this month’s conference agenda of the Association of Jewish Aging Services—not because it’s a topic members are afraid to discuss, but because they’ve already discussed it so much. “People are tired of talking about it,” said Stuart Almer, the conference’s co-chair and president and CEO of the Gurwin Jewish Nursing & Rehabilitation Center on Long Island. “It’s a sensitive issue to remain kosher or not.” About 20 of Gurwin’s 460 residents eat nothing but kosher food. At Long Island’s Parker Jewish Institute, where Almer previously worked, 20 of about 525 residents consistently ate food prepared in the kosher kitchen.
*
Relocating to a senior independent living community can be a fraught decision. Seniors must leave a familiar neighborhood and acknowledge the potential need for services such as assisted living and skilled nursing that “continuum of care” facilities offer.
Communal meals in a new residence help ease that transition and combat the loneliness and isolation many seniors experience. “It is really important; I can’t emphasize it enough,” said Joan Denison, executive director of Covenant Place in St. Louis, where as many as 100 seniors—most of them Jewish— eat a subsidized kosher meal five nights a week.
Matzo ball soup and challah are a comforting sight on a Friday night table, invoking a shared culture and history. “The food is a very easy item to say what makes a facility Jewish,” Almer said. “Food is a big part of it. It’s an obvious and tangible thing.”
When seniors choose a community, the meals—their quality, variety, taste, and presentation—carry disproportionate weight. “If you’re in your 80s or 90s, what’s the only thing you can control?” said Newport, of Sinai Residences. “You maybe can’t drive any more, your family has passed away or your kids are grown up and your spouse may have died. You can control only one thing: your food.”
Administrators are paying close attention, particularly as 10,000 baby boomers turn 65 every day, a that will continue through the next decade. “The preferences of our senior-living residents are what’s really going to drive our business model,” Newport said. “As long as the residents are able to have the things they want in their lives, that’s what’s going to really trigger them to move into senior living.”
Enticing Jewish elders means accommodating their preferences, said Martin Goetz, CEO of River Garden Senior Services in Jacksonville, Florida. “If there is a trend, it’s away from kosher or ‘kosher is optimal.’ That’s for survival.” That shift is occurring across the country, either in one fell swoop or by degrees.
In Philadelphia, ownership changes and residents’ preferences led two predominately Jewish senior residences—Martins Run Senior Residential Community and the Golden Slipper Health and Rehab Center—to eliminate their kosher kitchens. Golden Slipper, now the Glendale Uptown Home, transitioned to kosher-style meals in 2013 for its 200 residents, most of whom were Jewish.
Martins Run in Media, Pennsylvania, added a nonkosher kitchen after requests from prospective and current residents. The community was eventually acquired by Wesley Enhanced Living, which has roots in the Evangelical Association of Churches. Wesley’s still touts its “kosher food of the highest standards under strict rabbinical supervision.” The four remaining residents who keep kosher eat their prepared dinners together at a single table. “Am I disappointed? Yes,” said Ethel Hamburger, 91, who chose Martins Run 12 years ago for its kosher food and Jewish population. “It’s not the place it was.” A Wesley spokeswoman declined comment.
*
New cafes opening this spring on Jewish community center campuses that include senior residences in St. Louis and West Palm Beach will be serving nonkosher food to Jewish seniors, their families, and the community.
The kosher kitchens on the 50-acre MorseLife campus in West Palm Beach feed residents of the assisted living center, adult day care programs, a kosher Meals on Wheels program, students at four Jewish schools, and seniors who eat in the kosher dining rooms in the Palace, where Gareleck lives. But the bistro that opens on campus in June—where Palace residents will be able to eat at no charge, since their meals are included—will serve food from the nonkosher kitchen in the independent-living building.
Covenant Place in St. Louis is part of the Millstone Campus, which includes the St. Louis JCC, the federation, and the va’ad. In June, a new building is set to open that will include
medical services, physical therapy, and geriatric care facilities, as well as a new café. Seniors who live in Covenant Place’s 355 apartments—which each have kitchens—can eat at the new bistro on campus if they wish; it’s also open to everyone else, including health-care staff who serve the seniors and families who use the JCC.
“We had a big debate: Should we be kosher or nonkosher,” said Denison. The compromise was a dairy kitchen under rabbinic supervision and a meat one that is not. As many as 100 seniors who pay $3.50 for subsidized communal dinners catered by Kohn’s Kosher Meat and Deli Restaurant will have to opt for a dairy dinner if they want a kosher meal; meat meals will be made in-house, in the nonkosher kitchen.
Denison views the two cafes as a win-win: Kosher-observant families can enjoy a meal out together, and those who want more choices and affordable options can have that, too. “The key is to just be respectful,” she said, “and try to serve the whole gamut of those choices.”
Despite pressures to abandon kosher fare, some proponents are holding their ground, at least for now. When Alexander Ben-Israel became executive director of the 193-unit Moldaw Residences on the Taube Koret Center for Jewish Life in Palo Alto, California, three years ago, prepackaged kosher entrees were “miserable” and mushy. Ben-Israel brought the kosher program in-house, adding a mashgiach, multiple sets of dishes, and meat and dairy dishwashers. Participation doubled to about 25 residents.
“We had a philosophical commitment to the residents to offer kosher dining,” Ben-Israel said. “It’s just the right thing to do, that people who lived a kosher life all their lives would be able to continue to do it. … We call ourselves a Jewish facility, and it would feel kind of funny not offering it.”
But a nonkosher meal costs $15 to make, and a kosher one costs $27, adding an extra $70,000 a year to Moldow’s expenses. The facility is covering the difference for now, though it may eventually be passed on to residents.
In Jacksonville, kosher food costs River Garden an additional $300,000 a year even with staff—not rabbinic—supervision, “but that’s the cost of being who we are,” Goetz said. “We hold ourselves out to serve the entire community. … If Jews no longer connect with their synagogues, at least they are in a place that feels Jewish, does Jewish, and sounds Jewish, even if they’re not observant.” River Garden is Northeast Florida’s sole Jewish senior residence and nursing home.
Goetz, who has been CEO for 40 years, knows better than to ask the seniors what they want to eat. “We don’t put kosher on the agenda to be voted on by residents, because it would fail,” he said. “The residents here love bacon, ham, shrimp, and lobster.”
One day, some might get it. “I see the trend continuing away from kosher. I think it’s inexorable,” Goetz said. “I’m not willing to go out of business because I’m a kosher facility. If no one’ll come here because I’m kosher and it’s too expensive to serve it, I’d need to revisit our mission and our philosophy.”
***
This story originally appeared in Tablet magazine, at tabletmag.com, and is reprinted with permission.
Local News
Multi-talented Kelly Robinson continues to shine both on stage and behind the scenes
By MYRON LOVE For regular readers of my articles in The Jewish Post & News over the years, Kelly Robinson’s name is most likely associated with the growing number of students she has taught who who have stood out from year to year at the annual Winnipeg Music Festival in March.
“I teach voice lessons,” says Robinson. “I’m grateful to have such a full studio — over 50 students each week — and it’s delightful to see each student progress and grow their confidence and ability. Many of my former (and some current) students perform professionally themselves. It’s lovely to see.”
The teacher, moreoverr, is also a performer on local stages and behind the scenes. In recent years, she has appeared on stage in performances with the Manitoba Opera Chorus and the Manitoba Underground Opera, Rainbow Stage, Little Opera Company, Dry Cold Productions, and the Winnipeg Fringe Festival. In August, she notes, she sang the role of “Mother” in the opera “Hansel and Gretel” with Manitoba Underground Opera at the Winnipeg Art Gallery. Most recently, she was Music Director for the Manitoba Theatre for Young Peoples “A Year With Frog and Toad” in December.
Currently, she reports, in a real tour de force, she in playing a role on the production team in the Royal Manitoba Theatre Centre’s new production of the musical version of the movie “Waitress” (which starts January 7 and runs until February 1) behind the scenes and she will also be appearing on stage. “I am the Assistant Music Director,” she says. “I worked on the music with the singers in rehearsal to help everyone to sound their best. I played the piano for rehearsals. I am playing keyboard in the orchestra for all of the performances.”
In addition, the “Waitress” band is on stage, interacting with the cast. “That should be a lot of fun,” she comments.
For the daughter of Terry and Freda, a musical career was not on her radar growing up largely in River Heights. The graduate of the Hebrew bilingual program at Sir William Osler School (which lately was transferred to Brock Corydon School) told Winnipeg Fee Press opera reviewer Holly Harris in an interview that appeared The Jewish Post & News in 2017 that her original career goal was to become a dentist.
She was introduced to musical theatre by her drama teacher at Grant Park High School, who encouraged her to audition for that year’s production of “All About Cats”. To her surprise, she was cast in a lead role.
Despite this early introduction to the world of musical theatre, Robinson was still largely fixated on a career in the sciences.
In university, she pursued a four-year degree in microbiology at the University of Manitoba – and excelled. Toward the end of her science program, she recounted to Holly Harris and, despite being awarded full academic scholarships and the prospect of her own prestigious research lab, Robinson realized that her true love was music. She changed course and auditioned for the University of Manitoba’s Faculty of Music.
She did earn her B.Sc. – but she also completed a music degree with a major in Classical Voice Performance and a minor in Composition.
“It was really neat,” she told Harris – about composing music for a string quartet. “Hearing it performed was inspiring. I realized that, in music, there were endless possibilities.”
She furthered her musical education with studies in contemporary vocal styles through Boston’s Berklee College of Music. (Coincidentally, her husband, Josh Eskin, whom she met while both were teaching at a St. Boniface music school, studied guitar at that same institution.)
As a singer, Kelly Robinson has demonstrated a remarkable versatility. In addition to opera and musical theatre, she has done Gilbert and Sullivan – winning the Winnipeg Music Festival’s Gilbert and Sullivan Society Trophy in 2002, a tribute to her Zaida, Harold King. She has fond memories of him singing songs from Gilbert & Sullivan’s “Pirates of Penzance” to her when she was young.
Outside of music, Robinson enjoys crocheting, making jewelry, reading and spending time with Josh and their children – 15-year-old Juliet – also a Winnipeg Music Festival winner – and 11-year-old Dylan.
She is also the High Holy Day Choir Director at Congregation Etz Chayim.
After “Waitress”, Robinson reports, her next project will be serving as Music Director for Dry Cold’s production of “Dogfight,” scheduled for April. The musical – based on the 1991 film of the same name – revolves around another waitress and her encounter with three GIs about to be shipped out to Vietnam in the early days of the war – and the day before the assassination of President Kennedy.
According to the blurb from the theatre company, “ ‘Dogfight’ deals frankly with serious and important subjects that are still relevant in our fractious times of political instability, cyber bullying & intolerance of others”.
It sounds like another winner from the local musical theatre company that focuses on premiering the latest new musicals.
Local News
Beloved Chazan Sol Fink celebrates 100th birthday
By MYRON LOVE On December 24, Sol Fink, who both as shoichet and chazan served our community for many years, celebrated his 100thbirthday. In keeping with his low key approach to life, Fink commemorated the occasion only with those closest to him – his wife, Rachel, his children, grandchildren, and great-grandchildren, as well as his last remaining sibling, Ruth Zimmer.
Sol Fink is a man who is infused with a sense of gratitude for his long life, his family and Canada – his adopted home which welcomed him, his three sisters and his parents after their experiences in the Holocaust.
Perhaps the most remarkable thing about Fink and his sisters is that he is now the third of the siblings to have turned 100. His older sisters, Sally Singer and Ann Novak, had previously passed the 100-year milestone – and Ruth is not far behind.
The four Fink siblings were the world’s oldest siblings to have survived the Holocaust.
The Fink family was among the lucky ones – although they wouldn’t have considered themselves “lucky” that day in 1940 when they, along with other Polish Jews who had moved to the Russian-controlled eastern half of Poland (as compared to those who were already living in the area) were forced by the Russians into rail cars and shipped off to Siberia.
The Fink siblings. the children of Shaindel and Zecharia Fink, grew up in the town of Sanok in southeastern Poland, where Zecharia Fink worked as a kosher butcher. In the early days of the Nazi invasion the family relocated across the San River to Shaindel’s parents’ home.
Sol and his sisters did have a younger brother, Eli. Sadly, when the rest of the family wasa about to board the train, the little boy ran back to stay with his grandparents. He perished in the Holocaust, along with 80 other members of the family.
Three years ago, Sol’s niece, Carol Sevitt, published a story in the Canadian Jewish News chronicling the siblings’ life’s journey. A year later, Anne’s son, filmmaker Allan Novak, created a documentary which was shown at the Berney Theatre – among other venues in North America and Poland.
The family spent a year in a prison camp in Siberia. After the Nazis attacked Russia the Fink family was freed, but had to remain in Siberia for the duration of the war. After the war the family ended up in Germany. `
“We had an aunt and uncle, Clara and Jack Linhart, who were living in Winnipeg and they brought us here,” Sol Fink says.
That was in 1948.
Fink’s first job in Winnipeg was working for a construction company putting down hardwood flooring – an occupation suited to his ability to fix anything. In Siberia, he had been a blacksmith.
What he remembers about this first job was sitting on the roof of the housing he happened to be working on, savouring a big bun stuffed with perogies, which he would wash down with a quart of chocolate milk. He spent every second of that precious half hour enjoying the luscious foods he had been denied for six years in Siberia.
“We were always hungry in Siberia,” he recalls. “To this day, I still love the taste of bread.”
After a short stint in construction, Fink took his handyman skills to work for Adelman Furniture (which later became Penthouse Furniture). “I was doing repairs and servicing,” Fink remembers. “I was given a company truck to drive and went all over the city.”
In the mid-1950s, Fink went into business with his brother-in-law, Morris Singer. They purchased a corner grocery called Lloyd’s on Sargent and Langside. Later, they operated a store on Inkster and McPhilips.
It was while operating Lloyd’s Grocery that Sol Fink was introduced to the love of his life. “George Rubenfeld had come to work for us,” Fink recalls. “One day, he tells me that his sister is arriving from France. He said that she was beautiful and brilliant and wanted me to meet her. He invited me to Shabbat supper with the family.”
Fink was smitten with Rachel Rubenfeld. After a short courtship, he proposed to her one evening at St. John’s Park. She said that she couldn’t marry him because she had to look after her parents. His response – “we will look after them together.”
He was true to his word. After his father-in-law passed away in 1971, his mother-in-law came to live with Sol and Rachel and spent the last 22 years of her life with them.
He was equally solicitous of his own parents.
It was only after retiring in 1985 that Sol Fink began his second career as a chazan, Torah reader and shoichet. In an earlier interview with The Post, five years ago, Fink said that he became a chazan “out of necessity”.
“The chazan at the Bnay Abraham Synagogue had just quit,” he recounted. Rabbi Weizman and the president asked me if I could come to shul on Shabbats to help out.”
When, shortly after, they asked him to lead Yom Tov services, he remembers being unsure whether he could do it. “I went to ask my uncle, Moshe Langsan, his opinion. He knew the niggunim. He listened to my davening and encouraged me to take up the challenge.”
Rabbi Weizman also encouraged his new chazan to become the Torah reader for the Shul.
Around the same time, the community’s shoichet quit and moved to Toronto. “My brother-in-law, Morris, suggested to the rabbi that I might be a suitable replacement,” Fink recalled. “In the grocery store, we sold a lot of meat.”
Fink remembered being really disturbed by the scene at the slaughterhouse the first time that he went with Rabbi Weizman. He wasn’t sure that he wanted to go back.
“Rabbi Weizman encouraged me to come back with him and help out,” he says. “After three or four days, I was used to it.”
Fink and his partner, the late Shlomo Benarroch, worked as the community’s shoichetim for 20 years – usually going out one day a week to the slaughterhouse in Carman– until the community stopped schechitah about 20 years ago.
After the Bnay Abraham merged with two other Conservative congregations (the Beth Israel and the Rosh Pina) in north Winnipeg in 2002, Fink moved to the Chavurat Tefila. For a number of years, he led Yom Tov and Shabbat services and was one of the regular Torah readers on Shabbat at the small congregation. About fourteen years ago, he and Rachel sold their north Winnipeg home and moved into a condo in south Winnipeg. Despite living south, he continued to lead Yom Tov services at the Chavurat Tefila. (Over Yom Tov, he and Rachel used to stay with his sisters (whom he always called “the maidlach”) who lived nearby.
The last Yom Tov service that he led at the north end shul was just six years ago when – at the age of 93 – he had the pleasure of leading the services with his grandson, Avi Fink-Posen.
When leading services, Sol Fink always tried to daven with kavanah. “I was always aware that I was praying to Hashem for the congregation and the Jewish People as a whole,” he says.
As a father and grandfather, if you ask Sol’s children or grandchildren their opinion of him, they will tell you that he is the most loving, positive, caring, honest and hard-working person they know. What you see is what you get.
At the age of 100, Sol Fink is still hale and hearty and he and Rachel still look much younger than they are. Up until a couple of years ago, Fink was still swimming every day at the Rady JCC. Fink looks at least 20 years younger than he is. He and Rachel still keep fit exercising daily at home and Rachel makes sure they eat healthily. And he still puts on tefillin and davens every morning.
As the saying goes – may they both live to 120!
Local News
Celebrated University of Manitoba professors reap new accolades
By MYRON LOVE This past November, a pair of internationally renowned University of Manitoba professors received further recognition for their storied careers.
In early November, Dr. Michael Eskin, chazan, singer/songwriter and Distinguished Professor in the University of Manitoba’s Department of Food and Nutritional Sciences, was inducted into the Canadian Agricultural Hall of Fame.
In June of 2023, he was inducted into the Manitoba Agricultural Hall of Fame. He is also a member of the Order of Canada, the Order of Manitoba and Fellow of the Royal Society of Canada.
Toward the end of the month, Dr. Haskel Greenfield, Distinguished Professor in the Department of Anthropology and Archaeology at the University of Manitoba, co-director (with his wife, Professor Tina Greenfield) of the university’s Near Eastern and Biblical Archaeology Lab, and head of the University’s Judaic Studies program, became just the third Canadian to be invited to become a member of the prestigious Academia Europea, the Pan-European Academy of Humanities, Letters and Sciences, which was founded in 1988 with the goal of “advancing and propagating excellence in scholarship in the humanities, law, the economic, social, and political sciences, mathematics, medicine, and all branches of natural and technological sciences anywhere in the world for the public benefit and for the advancement of the education of the public of all ages in the aforesaid subjects in Europe”.
Greenfield was welcomed into Academia Europea at the organization’s annual yearly conference which, this year, was held from November 26-28 at Wroclaw in Poland. He was one of close to 100 new inductees – among well over 1,000 Academia Europea members in attendance.
“There were numerous presentations for members, both old and new, talking about their research,” he reports, “ a lot of it cutting edge material.”
He is looking forward to next year’s conference – which is scheduled for Barcelona.
Greenfield joined the teaching staff at the University of Manitoba in 1989. As noted in an earlier article in the Jewish Post & News, his introduction to archeology came in 1973 when he was involved as a student at an excavation at Tel Gezer in Israel. Following this, he conducted archaeological work in the Balkans, Romania and Greece – work that was cut short when conflict broke out in the region in 1992. Subsequently, his research took him to South Africa, Egypt, Turkey, Egypt and Israel,
Rather than focusing on a specific region in his studies, Greenfield noted in that previous interview, he has always pursued “the big picture” – how we have come to be who we are today from our earliest origins to growing our own food, domesticating animals, developing towns and cities and adapting new technology.
One of his special interests, he said, has been researching the beginnings of metallurgy and its effects on daily life. His other major interest is in the evolution of domestic animals and how they have changed the way in which we live and feed ourselves.
In recent years, his work has been mainly focused on archaeological sites In Turkey and Israel. From 2008 to 2017, he co-directed excavation work at and analyzed findings from Tel es Safi – in ancient times known as Gath (the Philistine city that was the home of Goliath who fought David nearby)– between Ashdod and Beth Shemesh. He has also analyzed material from other sites in Israel (such as Tel Beth Shemesh and Tel Shiloh) as well as in Turkey, where he worked on a site in west central Turkey called Catalhoyuk, a site that was first settled about 9,500 years ago.
Now that he has reached 71, he says that his days of leading excavations into the past are behind him. He is not entirely abandoning field work though. Rather, while still finishing reports from his past research, he notes that he will be providing his analytical expertise to other professionals’ excavations.
“There is still a demand for my areas of expertise,” he says.
Currently, he reports, he is analyzing material from a Hebrew University archaeological team at the famous archaeological site of Tel Beit Mirsim, which was excavated 100 years ago by the father of Biblical Archaeology, William Foxwell Albright. He is also providing assistance to a Hebrew University archaeological team helping to analyze findings from a site of the Biblical town of Shiloh, where the Ark was temporarily housed after Joshua led the people of Israel into the Promised Land.
Michael Eskin’s induction into the Canadian Agricultural Hall of fame came via Zoom in early November. As a recipient, his portrait hangs in a special gallery which can be accessed online, together with a 4-minute video.
In a congratulatory letter from Senator Robert Black, Chair of the Senate committee on Agriculture and Forestry, the senator commented on Eskin’s pioneering research on canola oil and its impact on Canada’s agricultural industry and the health of consumers. Black noted, “Your work has not only improved the quality and stability of canola oil, but also expanded its market on an international scale.
“Your efforts in establishing canola oil as a heart-healthy addition to the Canadian diet have had far reaching benefits for producers, the economy and consumers.”
Black furthered praised Eskin for his role in mentoring the next generation of researchers and industry leaders.
During the course of his career, Eskin has published 19 books, over 250 research articles, book chapters, monographs and abstracts.
In an earlier interview, Eskin – who also served our Jewish community as a chazan for many years, quoted his late mother-in-law as saying that “you should never retire.” She was right, Eskin observed. “If I had retired at 65, I am not sure if I would have accomplished all that I have.”
You must be logged in to post a comment Login