Features
Proliferation of Middle Eastern restaurants in Winnipeg satisfies desire for Israeli foods

By BERNIE BELLAN
In recent weeks I’ve had occasion to meet the owners of some Arab restaurants in this city. Sure, it was to talk to them about advertising – but it was also a chance to discuss their feelings about relations between Jews and Muslims.
If you’ve been following news from Toronto of late you’d be aware that there’s palpable tension in the air there over what have been overt displays of anti-Israel behaviour. In our last issue we reported on the disturbing situation regarding a particular food establishment known as Foodbenders and how the owner of that establishment seemed to be going out of her way to foment hatred toward anyone who was pro-Israel.
I’m glad to see that many other food establishments that had been buying food from Foodbenders have now canceled their orders and that many public figures in Toronto came our four square against the stance that Foodbenders had taken.
Then, a couple of weekends ago, there was yet another display of crude anti-Semitic behaviour in Toronto – this time at a rally organized by pro-Palestinians where the slogan “Palestine is our country and the Jews are our dogs!” was chanted by some of the attendees. (See the report from B’nai Brith about that rally on page 15.)
Now, while it’s not unusual for there to be displays of hostility toward Israel on university campuses throughout North America, with everything else that’s going on in the world it seems a little confounding for outbursts of anti-Israel behaviour to be occurring in Toronto right now.
There is a certain element of spill-over from the Black Lives Matter movement that can’t be denied as having something to do with these displays of overt hatred for Israel but, by and large, while there are undeniably certain individuals who are prone to displaying abject ignorance about Jews within the Black Lives Matter movement, these two recent examples of extreme hostility toward Israel in Toronto would seem to be exceptions to the relative indifference most Canadians have toward Israel (except, of course, for those of us watching the apparent re-emergence of COVID in Israel on a massive scale).
On top of all that, it looks like Netanyhau’s putative move to annex parts of the West Bank (and I use that term deliberately – not the term “Judea and Samaria”, which has a different connotation) has been put on hold for the time being. Apparently word has come out even from the Trump camp that annexation would not be viewed positively within Trumpland. That’s a little bit hard to understand since Trump has made it a policy to defy traditional thinking whenever he can.
Still, there doesn’t seem to be anything going on within Israel or the West Bank that might be considered all that provocative right now, preoccupied as most people there are with fending off COVID – so why there should be outbursts of anti-Israel sentiment at this time is a little hard to understand.
So it was that I met with the owners of two popular Arab restaurants in Winnipeg – and while we didn’t talk politics much, I was interested to hear that both Ramallah Cafe on Pembina and Arabesque on Corydon have many Jewish patrons, especially Israelis.
I wrote about some other Arab restaurants two summers ago, including Yaffa Cafe on Portage Avenue and Les Saj on St. James Street in an article titled “In search of Israeli cuisine – in Winnipeg”.
(I also wrote about Joy Coffee Bar on Roblin Blvd., which is owned by Israeli Alex Meron-Gamili and serves some Israeli foods although Alex takes pains to explain that his specialty is coffee, not food; and, of course, Falafel Place, which serves some Israeli foods. At the time that I wrote the article Bermax Caffe was also still around and I wrote about that place as well. Don’t bother asking me if I know what’s happened to the owners of that establishment. I don’t.)
That article prompted some readers to suggest other places that serve great food that would be familiar to anyone who’s been to Israel: Baraka Bakery on Main Street and the aforesaid Ramallah Cafe. (I’ve also been to Blady Middle Eastern on Portage Avenue and had something delicious there, but for the life of me I don’t know what it was. I just said to the person behind the counter: “Give me something delicious” – and he did.)
There are also loads of shawarma restaurants now in Winnipeg – something that anyone who has been to Israel would find quite familiar.
So – if you’re looking to try some of the foods that you might have eaten when you were in Israel, well – there is certainly a wide choice of establishments available here from which to choose. Unlike a city such as Toronto, however, which has a huge expatriate Israeli community, Winnipeg doesn’t have a uniquely Israeli restaurant.
I’m sort of surprised at that. I know there have been attempts in the past to have an authentically “Israeli” restaurant in Winnipeg, and what with the fairly large influx of Israelis we’ve had move here over the years, you would think that someone would have tried to create an Israeli restaurant catering to that specific community.
But, just as in Israel, where Jews and Arabs eat so many of the same foods – over and over again whenever I’ve asked the owners of Arab restaurants here whether they have many Jewish customers, they all answer in the affirmative, noting in particular that many Israelis come to their restaurants.
But, let’s be honest: There are readers of this paper who wouldn’t dare set foot in a restaurant called “Ramallah Cafe” (and I’ve been to Ramallah – it’s not my favourite place to visit, I’ll admit, but it did have some great food).
When I met with the owners of Ramallah Cafe and they told me they’d like to advertise in this paper, I wanted to ask them whether they’d consider changing the name of their restaurant to “Tel Aviv Cafe” – just for a short while, so that some readers of this paper who would never consider entering an establishment called “Ramallah Cafe” would give them a try – but I didn’t end up suggesting that after all.
They’re really nice guys though – and, just like every other restaurant in this city, the pandemic and resulting lockdown has really hurt them, but they seem confident they’ll weather the storm.
By the way, it was Ami Hassan of Falafel Place who told me about the latest Arab food establishment to open here, called “Tarboosh”. It’s also on Pembina Highway – in Fort Garry, and it’s owned by the same two people who own Arabesque on Corydon.
I stopped in there one day when I was cycling down Pembina Highway and noticed the sign. It’s still under construction as they haven’t opened the restaurant portion yet, but wow – is it ever big – and what an assortment of foods and spices it has!
I was talking to a charming young woman by the name of Heba Abdel-Hamid while I was there. Heba is co-owner of both Arabesque and Tarboosh. She told me she’s from Montreal originally and grew up in a largely Jewish neighbourhood where she had many Jewish friends.
She agreed with my observation that people generally get along in Winnipeg – in contrast with Montreal and Toronto, which both have quite a bit more ethnic tensions among residents, I think it’s fair to say.
Maybe I’m just naive but I know that individuals such as Belle Jarniewski have done much to bring disparate groups here together over the years – and I don’t recall a single instance of hearing about an imam in a mosque here ever delivering the kind of hateful sermon against Jews that we read about from time to time as having happened in Toronto, Ottawa, or Montreal – and not too long ago, in Calgary as well.
So, when Heba Abdel-Hamid told me that she’s also a part of the Arab-Jewish Dialogue, it served as a reminder how lines of communication are more open in Winnipeg than many other cities. Since we don’t have Folklorama this year, if you’re interested in replicating to some extent the experience of enjoying various ethnic foods, then some of the restaurants I’ve just mentioned here might be worth a try. They all have take-out by the way.
Features
Building Credit in College for Future Real Estate Deals
Most college students aren’t thinking about mortgages. But the students who buy their first investment property at 25 or 27 started building credit at 19 or 20. The two are directly connected.
Real estate is a game of capital access. Lenders don’t care how motivated you are – they care what your FICO score says. A 760+ score gets you prime mortgage rates. A 620 gets you higher interest and fewer options. The difference in monthly payments over a 30-year mortgage can be tens of thousands of dollars.
The window you have in college to build credit without major financial pressure is one of the most underused advantages Jewish students have.
Credit Foundations: Where To Start
Your credit score is built from five factors. Payment history makes up 35% – the largest single component. Credit utilization (how much of your available credit you’re using) accounts for 30%. Length of credit history, credit mix, and new inquiries cover the rest.
For most students, the first practical step is a secured credit card or a student credit card. Secured cards require a deposit that becomes your credit limit – typically $200-$500. They report to all three major bureaus and build history the same way unsecured cards do.
The rules are simple but require consistency. Pay the full balance every month. Keep utilization below 30% of your limit. Don’t apply for multiple cards in a short period. These habits compound over years – a student who starts at 18 has 7 years of credit history by the time they’re ready for a first mortgage.
One underused option: ask a parent or family member to add you as an authorized user on an older card with a clean payment history. You don’t need to use the card. The account’s age and payment history get added to your credit file immediately.
Researching Investment Options During Studies
Business, economics, and finance students regularly analyze real estate markets as part of their dissertation. That work isn’t just academic – it’s actual market research that doubles as preparation for real investing decisions.
However, balancing dataheavy analysis, market research, and exams often leads to extreme burnout. To survive the final semester, many students look for external support. Some of them use EduBirdie – best dissertation writing services for timely delivery and consistent quality on deliverables when the research load is heavy. Outsourcing the formatting and drafting frees up time to dig deeper into the actual market data that matters for real investment decisions. The analysis you build during college becomes your knowledge base before you ever make an offer.
Smart students treat every finance and real estate assignment as a portfolio of personal research. That perspective shifts the work from obligation to investment preparation.
How Student Loans Affect Your Future Mortgage
This is where many graduates get surprised. Student loan debt directly affects your debt-to-income ratio (DTI) – a key metric lenders use in mortgage approval. Most conventional lenders want your total monthly debt payments to stay below 43% of gross monthly income.
If you graduate with $40,000 in student loans at a standard repayment, your monthly payment is roughly $400. That $400 counts against your DTI before you add a car payment or rent. Managing your loan balance and making consistent payments not only builds credit – it keeps your DTI workable when you’re ready to buy.
Income-driven repayment plans can lower monthly payments but extend the loan period. For mortgage purposes, lenders typically use the actual monthly payment shown on your credit report when calculating DTI.
Practical Steps For Building Credit In College
Keep Utilization Low
Staying under 30% of your credit limit matters more than most students realize. If your card limit is $500, that means keeping your balance below $150 before the billing date. Paying in full each month handles this automatically.
Monitor Your Score Regularly
Free monitoring is available through Credit Karma, Experian, and most major banks. Checking your score doesn’t hurt it. Set up alerts for new inquiries, changes in balance, or any accounts you don’t recognize. Catching errors early prevents damage that takes months to fix.
Build Your Credit Mix Over Time
Lenders like to see that you can handle different types of credit. A student card, a small personal loan, and eventually a car loan create a credit mix in college that strengthens your profile. Don’t open accounts you don’t need, but don’t avoid credit out of fear either.
Here’s a practical credit-building checklist for college students:
- Open one student or secured credit card and use it monthly
- Pay the full balance before the due date every month
- Keep utilization below 30% at all times
- Become an authorized user on a parent’s old card if possible
- Check your credit report annually at AnnualCreditReport.com
- Make all student loan payments on time once they enter repayment
- Don’t close old accounts – account age matters
Understand What Mortgage Pre-Approval Requires
When you eventually apply for a mortgage, lenders will look at your FICO score, DTI, employment history, down payment, and reserves. The credit score threshold for a conventional loan is 620, but most competitive rates start at 740 and above. FHA loans allow scores down to 580 with a 3.5% down payment.
Starting to build credit at 18 or 19 means arriving at your first mortgage application with 6-8 years of credit history. That length alone adds 15% of your score. Combined with responsible utilization and clean payment history, you can realistically hit 740+ before you graduate.
The Long Game
Real estate investing after college isn’t a fantasy – it’s a planning problem. The students who pulled it off didn’t get lucky. They started building credit years before they needed it, kept their DTI manageable, and used their time in school to understand the markets they wanted to invest in.
The credit habits you build now are the credentials lenders will evaluate later. Start with one card, pay it in full, and let the history accumulate. Five years from now, that consistency becomes a mortgage approval and the keys to your first property.
Features
How Pioneer Families Kept Hebrew Alive on the Early Canadian Prairies
Canadian Prairies of the West and Jewish Pioneer Families
Early Western Canada boasted prairies and Jewish immigrant families’ settlements. Here is how they kept the Hebrew language alive and built makeshift schools.
Western Canada in the late 1800s was nothing more than plains. Wild grass and strong prairie winds covered the terrain. But that open land and freedom became a lifeline for thousands of Jewish immigrants. They were running from dangerous attacks in Europe to the safety of farm life in Canada. These families settled where there was nothing and the closest towns were miles away. They lived without electricity or running water. But even though every day was a survival for them, they managed to preserve their heritage and language.
Their effort to do so was enormous, but the information about it is mostly available in deep historical archives. If you need to write a detailed history paper on Canadian homesteaders, you’d probably be better off using the WritePaper academic help platform. Their experts have access to extensive knowledge bases, including numerous archives. If you just want to get a glimpse of how these families did it, here are some interesting facts.
Let’s start with the early farming towns these families built from scratch.
Early Farming Towns
Between 1880 and 1910, several Jewish farming towns started on the Canadian plains. These families left dangerous conditions in European countries like Russia, Lithuania, and Romania. They wanted a safe, fresh start on the land. They built farming communities with unique names like Hirsch, Wapella, Lipton, and Edenbridge in Saskatchewan. Other families started settlements like Bender Hamlet in Manitoba. When they first arrived, the land was completely wild and flat.
The weather was incredibly tough for the new farmers. The first winters were so cold that many families lived in sod dugouts. These were temporary homes dug right into the ground with roofs made of thick dirt and grass. Luckily, local Indigenous and Métis neighbors stepped in to help. They taught the newcomers how to build warm log cabins out of wood and clay. They also showed them how to survive freezing winter blizzards. Once the families had food and shelter, they focused on education. They knew that even though Yiddish was their everyday language, their kids still needed to learn Hebrew. Without Hebrew, their religious identity would fade away in the wilderness.
Classrooms out of Logs and Mud
How do you run a school when your neighbors live miles away? Several academic papers on this era show that starting a school required hard work and teamwork. One of the articles by Eric Stelee, who also writes for the best paper writing service WritePaper, points out that studying these early schools requires looking at deep community sacrifices. Farming families had to build everything with their own two hands. They set up Talmud Torahs. These were traditional afternoon Hebrew schools. Kids there were taught religious reading, writing, and daily prayers.
Building these schools, however, wasn’t the only problem pioneers came face to face with:
- Since trained teachers wouldn’t move to remote frontier farms, communities had to find and hire traveling tutors.
- Kids often had to walk or ride horses for many miles through deep snow just to get to a single lesson.
- Before permanent schoolhouses were finished, simple log cabins and small community halls had to double as schoolrooms during the week.
- Spring planting and fall harvest affected attendance significantly. Parents often needed their kids to help them in the fields.
Real Numbers of the Prairie Frontier
Old records show exactly how fast these prairie communities grew out of the wilderness. Between 1884 and 1912, Jewish families started 31 different farming communities across the Canadian prairies. The Canadian government offered 160 acres of wild land to any settler for a fee of just ten dollars. The only catch was that families had to clear the land and farm it successfully.
In 1892, a group of 47 families started the Hirsch community in Saskatchewan. Later, in 1906, another group of 56 pioneers started the Edenbridge community further north. By the year 1911, the official census counted exactly 2,066 Jewish people living in the province of Saskatchewan alone. These families proved that hard work could protect their language and history in a brand-new country.
The Tools of Prairie Learning
Books were very rare and expensive on the early Canadian frontier. Most families could only bring a few holy books packed tightly into their wooden trunks when they left Europe. These family treasures became the main textbooks for pioneer kids.
To keep their traditions alive without modern school supplies, families had to be creative:
- Parents spoke Yiddish at home, but they also repeated Hebrew prayers and holy songs aloud while cooking or feeding farm animals.
- They would gather kids around a single, worn-out family Bible to read the Hebrew letters together by the light of a lamp.
- Small towns shared their money to hire one person who worked as both the community butcher and the school teacher.
- Permanent wood synagogues, like the Beth Israel Synagogue built in 1908, became the centers for kids’ religious education.
Hebrew stayed alive as a sacred language on the flat plains because of these efforts. Kids learned the ancient alphabet and historic prayers while living thousands of miles away from big cultural cities.
Conclusion
Canadian prairie communities proved to the world that language and heritage can be preserved if you put your heart into it. Unfortunately, most of these farms disappeared during the Great Depression and the draw of big cities. But places like Edenbridge still exist today and have become important historic sites. These places keep memories of those mud and log schoolhouses alive.
Pioneer Jewish families that came to Canada in the 1800s had nothing, yet they still managed to pass knowledge down to their children. One candlelit lesson at a time.
Features
Why Modern Torah Scribes Still Mix Ink by Hand
It’s 2026 and Torah Scribes Still Mix Ink by Hand
Did you know that Jewish ritual scribes don’t actually use any of the modern printing tools? They still mix a 2,000-year-old ink recipe by hand and here is how.
Our lives are run by smartphones and computers. Everything can be typed or copied in a matter of minutes or even seconds. Yet, there is still a certain profession that rejects all these modern conveniences. They also reject the obsession with speed we have, exactly because of all these tools. These professionals are Sofrim. They are ritual scribes in Jewish communities. They are responsible for hand-writing Torah scrolls, holy books, and small mezuzah scrolls for doorways.
The contrast between their craft and the constant typing we are used to is striking. Just think of it. If a student or even a professional is pressed for time, they just go online and look for a writing service to help them out. A digital platform like PaperWriter can write and format an entire paper in just a few hours. But this same speed is the enemy of a holy Torah scribe. To write a sacred scroll, they must be deeply concentrated and slow about their process. Rush can’t be part of it. In fact, this special care begins before the pen touches the page. First, they gather the ingredients and mix the writing ink.
The Strict Rules of Sacred Ink
Why can’t a scribe just buy a bottle of high-quality black ink at a local art supply store? It all comes down to traditional Jewish law, which is called Halakha. A Torah scroll is a highly holy object with very strict manufacturing standards. A single scroll contains exactly 304,805 letters and takes a full year of daily manual labor to finish. If even a single letter fades, cracks, or peels off the page over time, the entire scroll becomes invalid. It cannot be used in a synagogue service until it is carefully repaired.
There is also a common myth that the ink itself must be “kosher.” But Jewish law actually focuses on durability and natural purity. While the parchment page absolutely must come from a kosher animal species, the ink simply needs to be permanent, deeply black, and made from scratch.
To make sure the holy words last for hundreds of years, the ink must follow these specific standards:
- Color. It must be a deep, solid jet-black color that is easy to read.
- Durability. The ink must bond with the skin page so it never flakes off.
- Texture. It must remain smooth enough to avoid cracking over the centuries.
Modern writers often focus on how much digital tools have changed our daily habits. As a blog writer for the paper writing service PaperWriter, Jacky M. points out, “modern text has become instant, temporary, and easily erasable.” Ritual scribes, however, take the opposite path. They preserve a slow, physical process that has remained unchanged for thousands of years. They make sure ancient texts endure for future generations.
The 2,000-Year-Old Ink Recipe
To get the perfect black color and long-lasting quality, scribes use a formula that dates back to ancient times. This traditional mixture is a special kind of iron gall ink. It creates a permanent chemical bond directly on the page.
The Raw Ingredients
Before beginning the brewing process, a scribe must gather a small collection of organic materials:
- Oak Galls. Round, woody bumps from oak trees that contain a natural acid.
- Iron Sulfate. A natural mineral salt that turns the liquid dark black.
- Gum Arabic. A sticky tree sap that acts as a natural glue.
- Pure Water. The liquid base for boiling the ingredients together.
The Preparation Steps
The process of turning these raw elements into smooth writing fluid requires a lot of patience and precision:
- The hard oak galls are crushed into a fine powder.
- The powder is boiled in water for several hours until it creates a dark, strong tea.
- Tea is strained to remove solid pieces of wood.
- The iron sulfate is then added to the warm liquid.
- The gum arabic is added last to give the liquid a thick, glossy texture.
The moment the iron touches the oak gall tea, a chemical reaction happens. The pale brown liquid instantly turns into a deep, pitch-black ink. The added gum arabic keeps the ink from dripping too fast off the tip of the scribe’s traditional quill or reed pen.
Why This Ancient Ink Lasts Longer
This handmade chemical compound is perfectly suited for parchment, which is made from processed animal skins. Modern factory inks are full of harsh chemicals and alcohols designed to dry instantly on wood-based paper. If you use factory ink on animal parchment, it will eventually ruin the surface. The letters will turn brittle, dry out, and fall off the page like old house paint.
Handmade iron gall ink works completely differently. It actually bites into the organic fibers of the animal skin. As the years go by, the iron in the ink reacts with the oxygen in the air. This chemical reaction causes the ink to get darker over time instead of fading away.
Conclusion
Some traditions are just too important to be simply replaced by automation. Yes, mixing the ink and writing a sacred text by hand takes time and focus. But the result is outstanding. The tradition is preserved, and these holy texts look and feel the same as they did a thousand years ago. It’s a way for people to touch and be closer to history, so to speak.
