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Rena’s February Recipe: It’s Hot and Sweet

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side-gochujang-sesame-butternut-squash-940x560Gochujang-and-Sesame-Roasted Butternut Squash

by Rena Basch

When the latest, miraculously delicious, trendy ingredients are promoted by for-profit cooking magazines, I ususally try to ignore them. Or just smirk smugly, as in “I’m not getting sucked into searching for the impossible-to-find, often expensive, use-it-once-and-never again latest-n-greatest ingredient.” But, there are exceptions. Gochujang. I love this stuff. Gochujang is a Korean hot pepper paste; a savory, spicy, sweet, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt. It’s got this sweet & spicy thing going on. If you’ve had bi bim bap at a Korean restaurant, the flavor will be familiar, as it is an ingredient in the sauce typically served with bi bim bap. It’s not that difficult to find in the Asian sections of local grocery stores or any of the Asian grocery stores around town, such as the Galleria Market on Packard in Ann Arbor, or Hua Xing Asia Market on Washtenaw in Ypsilanti. Look for it in square-shaped red tubs.Gochujang container

On to the recipe. Gochujang & sesame roasted butternut squash from bon appetit magazine. According to bon appetit, “This would work with any other winter squash—acorn and delicata don’t even have to be peeled.” However I love it with the butternut, which roasts well, and is easy to find at this time of the year, unlike delicata which does not keep as well as the hard winter squashes. These days, I’ll say this is my favorite preparation of butternut squash.  Hope you enjoy it!

Ingredients:
2 tablespoons sesame seeds
2 tablespoons vegetable oil
1 tablespoon gochujang (Korean hot pepper paste)
2 teaspoons soy sauce
1 medium butternut squash, peeled, seeded, sliced ¼” thick
Scallions, thinly sliced
Flaky sea salt

Place racks in upper and lower thirds of oven; preheat to 425°. Whisk sesame seeds, oil, gochujang, and soy sauce in a large bowl. Add squash and toss to coat. Divide squash between 2 rimmed baking sheets, arranging in a single layer. Roast, rotating sheets once, until tender and browned on some edges, 25–30 minutes. Serve topped with scallions and salt.

Here’s the link to the recipe in bon appetit

Tu B’Shevat Shabbaton

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TreeOur Tu B’Shevat Shabbaton was a great success.  Read all about the text study here, and the seder here.

 

 

 

We’re excited to announce a Tu B’Shevat Shabbaton, the weekend of Jan. 22, with three events, all led by visiting Rabbi Michael Strassfeld, Rabbi Emeritus of the Society for the Advancement of Judaism. The Shabbaton will be environmentally-themed throughout.

 

  1. Our regular Fourth Friday Kabbalat Shabbat service and potluck, at the JCC.  This will start with a Tot Shabbat gathering for preschoolers and their families, at 5:45 pm.  Childcare (and pizza for the kids) are available starting 6:15.  (RSVP to Clare Kinberg for either or both.) The service starts at 6:30.  Bring something for the vegetarian potluck dinner that follows.
  2. Saturday text study and discussion: 4 pm
  3. Saturday Tu B’Shevat Seder: 5:30 pm.  With vegetarian supper.  Free, but reservations are required.  RSVP at http://shabbaton-FoodLandJustice.eventbrite.com.  Note: there will be a separate kid-friendly event at the same time, done in time for its participants to join the full group for supper.

Rabbi Strassfeld explains: “The classic Jewish texts about the environment [Deuteronomy 20:19-20; Rambam, Mishneh Torah, Laws of Kings and Wars 6:8, 10] prohibit the wanton destruction of nature. The stress on wanton destruction implies that the destruction of natural resources is permissible if it benefits human beings. For the text study on Shabbat, we will study other Jewish texts to see how Judaism can help us to create a contemporary environmental ethic rooted in the value of all things.”

The Tu B’Shevat seder that will follow is structured around eating of four different kinds of fruit, coupled with readings, songs and kavanot/reflections. The  Kabbalists of Safed created a Tu B’Shevat seder in the 17th century, loosely modeled on the Passover seder. Over the past several decades, Jews across the world have used Tu B’Shevat as a time to focus on the environment. Rabbi Strassfeld notes, “Our Tu B’Shevat seder will combine the focus on personal growth of the Jewish mystics with contemporary ecological concerns.”  Detroit’s Congregation T’Chiyah and its Rabbi, Alana Alpert, will be joining the Ann Arbor community for the seder, as will several Hazon Detroit fellows.

The events are co-sponsored by AARC and the Jewish Alliance for Food, Land, & Justice.  They are a continuation from last year’s year-long exploration of the teachings of Shmita, and are funded by an impact grant from the Jewish Federation of Greater Ann Arbor.  AARC and the Alliance welcome all community members to join any or all these Shabbaton activities; the events are free, but online registration is required.

Our flyer is below.  Please feel free to download, print and share it!

2015-12-Shabbaton-ad

MJ_Strassfeld_photo-B&WRabbi Michael Strassfeld is the author, editor, or co-editor of numerous books and articles, including three versions of the Jewish Catalog, A Shabbat Haggadah: Ritual and Study Texts for the Home; and Jewish Holidays, a guide to the holidays used in many Jewish households.  Since the 1973 appearance of the first Jewish Catalog, subtitled “a do it yourself kit,” Rabbi Strassfeld’s books have been the go-to publications for progressive American Jews seeking explanations, contemporary readings, and resources relating to traditions and holidays.

 

 

Four Worlds of the Tu B’Shevat Seder

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by Idelle Hammond-Sass

TreesClappingWatercolorOn Saturday evening January 23, AARC visiting rabbi Michael Strassfeld led about 60 people on a ritual journey through the mystical four worlds of the Kabbalists, exploring the different qualities of each world and our relationship to them. The Tu B’Shevat seder, modeled loosely after the Passover seder, was created by the mystics of S’fad in the 16th century, but the original holiday itself grew out of ancient tithing, and later was associated with planting trees in Israel and caring for the land.

Seder-01-23-2016

In an earlier study session, Rabbi Michael led an exploration of Jewish teachings about the environment.  The Tu B’Shevat seder is more mystical, a product of rabbinic imagination. Each mystical “world” is associated with a category of fruit, its season, an aspect of self, and an intention–and accompanied by a glass of wine. The Haggadah for the Tu B’Shevat seder, put together by Rabbi Michael and AARC co-chair Margo Schlanger, was rich with readings and illustrations that deepened our understanding. And, yes, like Passover, it is structured on fours: four worlds, four glasses of wine, four seasons.

This ancient New Year of the Trees or “Rosh Hashanah L’ilanot” was also associated with the mystical feminine aspect of God, or Shechinah. We added Miriam’s cup to our seder, and said a blessing for Miriam’s well, for without fresh water, the trees and plants cannot flourish. The cup was dedicated to the people of Flint, whose water has been polluted.

Our room was set with a U shaped arrangement of tables beautifully set with platters of fruits and seeds (carefully following the no nuts rule of the JCC) that illustrate the four worlds. The platters were piled high with figs, bananas, grapes, apple, pomegranate, pears as well as olives, dates, apricots, raspberries: Fruits with pits, hard shells and soft, dried and fresh.

Tu B'Shevat Seder Plate
Tu B’Shevat Seder Plate

The beauty of the ritual pairs a mystical sphere or world with a fruit that symbolizes it, as well as mirrors our own spiritual state. For instance in the physical realm of Assiyah (winter, white wine) we ate fruit with protective outer shells, such as banana, pomegranate, or oranges. When we peel away our protection, and can be vulnerable, we can share the sweetness inside. If you are unfamiliar with the Kabbalah, this is a sweet way to become familiar with the four worlds of Assiyah (Physical), Yetzirah (Formation), B’riyah (thought), and Atzilut (Spirit).

A delicious and plentiful dinner was organized by Rena Basch and catered by El Harissa Café. (Khallid explained our menu, featuring a Tunisian egg Tangine, Lablabi, Mama Houria, a carrot dip, with a lovely salad with figs and pomegranate seeds, and poached pears with Michigan fruit sauce.)

This event was co-sponsored by Jewish Alliance for Food Land and Justice with an impact grant through the Jewish Federation of Greater Ann Arbor. The seder helped us reach our goals of bringing together people from the wider community and celebrating the deep roots we share in the Tree of Life.  AARC was joined by Rabbi Alana Alpert and members of Congregation T’chiyah of Oak Park, fellows from Hazon Detroit, and many others from the Ann Arbor community.  Like all ARRC events, we could not have done this without volunteers, and a big thank you to all who planned and worked so hard–Margo Schlanger, Clare Kinberg, Carole Caplan and Rena Basch.

For more information on Tu B’Shevat there are many good resources on the web at Hazon.org, and Ritual Well, to name a couple.  The Jewish Alliance for Food, Land and Justice Facebook page is active–come visit!

Harvesting Jewish learning to nurture an environmental ethic

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Rabbi Michael Strassfeld leads Tu B'Shevat Text Study
Rabbi Michael Strassfeld leads Tu B’Shevat Text Study

Yesterday, AARC and the Jewish Alliance for Food, Land, and Justice hosted 50 people for two lovely events, led by our visiting Rabbi, Michael Strassfeld.  Tu B’Shevat–the “birthday of the trees”–provided us a great occasion to focus for the weekend on Judaism and the environment.

Another post will talk about the Tu B’Shevat seder.  In this one, I want to share with people who couldn’t make it to the afternoon text study some of the passages and insights offered by Rabbi Michael.

We started with two verses from Deuteronomy (20:19-20):

When you besiege a city for a long time, making war against it in order to take it, you shall not destroy its trees by wielding an axe against them. You may eat from them, but you shall not cut them down. Are the trees in the field human, that they should be besieged by you? Only the trees which you know are not fruit trees may you destroy and cut down, that you may construct siegeworks against the city that is making war with you until it falls.

It’s an interesting passage, with several ideas in it.  For starters, the text suggests that even in war, ethical constraints remain–and not just the most urgent ethical constraints, dealing directly with human lives.  Fruit trees take many years to grow, and of course they are important sources of food.  So this rule against their destruction may be founded on the obligations the current generation has to the future.

It’s a limited point, though; the explicit permission to use other, non-fruit-bearing, trees as battering rams and so on makes that clear.  This is not a modern environmentalism; it’s expressing something narrower. Still, we learned, Maimonides extended the concept somewhat:

It is forbidden to cut down fruit-bearing trees outside a (besieged) city, nor may a water channel be deflected from them so that they wither. . . . [This applies] not only to cutting it down during a siege, but whenever a fruit-yielding tree is cut down with destructive intent.  . . . It may be cut down, however, if it causes damage to other trees or to a field belonging to another man or if its value for other purposes is greater (than that of the fruit it produces).  The Law forbids only wanton destruction.  . . . Not only one who cuts down (fruit-producing) trees, but also one who smashes household good, tears cloths, demolishes a building, stops up a spring, or destroys aricles of food with destructive intent, transgresses the command Thou shalt not destroy (bal tashit). 

So according to Maimonides, the passage in Deuteronomy amounts to a comprehensive ethical ban on “wanton destruction,” whether in time of war or not, whether of a fruit tree or something else.  This is broader, for sure–but still very limited.  It reaches only wanton destruction: destruction that is for no appropriate purpose.  And the focus remains on present-day human purposes.  It seems to me the passage from Maimonides doesn’t quite capture the cross-generational insight from the original Torah passage.  But that’s what we moved to next. [Read more…] about Harvesting Jewish learning to nurture an environmental ethic

MLK Day and the Ten Commandments

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by Margo Schlanger

In honor of Martin Luther King Day, Monday January 18, 2016 , I got together with the Beit Sefer kids the day before, to talk about the Torah and civil rights.

We started with this picture:

Martin Luther King, Jr, with Rabbis Maurice Eisendrath and Abraham Joshua Heschel
Martin Luther King, Jr., R. Maurice Eisendrath and R. Abraham Joshua Heschel, on the March from Selma to Montgomery Alabama, March 1965.

I asked the students what the Civil Rights movement was about.  They talked about African Americans’ claims on equality–voting, jobs, buses, restaurants, and more.

So why did Rabbi Eisendrath think it was important not just to carry the Torah during the Selma march in 1965, but for the Torah’s mantle to show the Ten Commandments?  We looked together at the commandments, focusing on the “Don’t” commandments, illustrated on the Torah mantle with the Hebrew word “לא” (lo — “no” or “don’t”).

Our conversation was mostly about three of the commandments: Don’t murder, don’t steal, don’t lie about important things (“bear false witness against your neighbor”).

What do these commandments have in common? Some people think we can develop from them (and the others in the ten) a full statement of the requirements of a moral life.  But so many things are left out.  If we can deduce a principle behind these commandments, maybe that principle can help.

The students first developed a “results-oriented” justification.  Who would want to live in a world where other people were allowed to murder and steal? they asked.  Then they moved to the justification that ties the Ten Commandments to civil rights–equality.  You don’t kill people, or steal from them, or lie to them, they said, because those other people are equal to you.  Their lives matter, their stuff matters, their feelings matter.

In other words, the students ended up in the same place as Rabbi Hillel.  We each stood on one foot while I repeated the Talmudic story:

Once there was a non-Jew who told Rabbi Hillel that he was thinking about converting to Judaism, but first, he wanted to know everything he needed to know, while he stood on one foot.  And so Hillel said, “What is hateful to you, do not do to your neighbor. That is the whole Torah; the rest is explanation.”

Experience POLIN

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Cover to the POLIN catalog
Cover to the POLIN museum catalog. Polin, Hebrew for Poland, also means “Dwell here.”

“Museums can be agents of transformation that can move a whole society forward,” Barbara Kirshenblatt-Gimblett said in her opening to her January 13, 2016 lecture  at the U-M Museum of Art’s Stern Auditorium. That may sound like an audacious and grandiose statement, but after listening to Kirshenblatt-Gimblett, the chief curator of the core exhibition at the POLIN Museum of the History of Polish Jews–which literally stands on the rubble of the Warsaw Ghetto–few in the audience were doubters. Born in Toronto in 1942 to Polish immigrant parents, Kirshenblatt-Gimblett articulates a vision of recovery of 1000 years of Polish Jewish life that transports museum visitors into the world Ibrahim Ibn Yakub found on his journey in the 10th century, and through multimedia exhibits, brings them into the experience of Jewish life in Poland into the 20th century.

What makes Kirshenblatt-Gimblett and her collaborators special is their articulation of principles for the museum and their creative adherence to those principles in every aspect of the museum. When the museum opened in 2014, Kirshenblatt-Gimblett published an essay “A theater of history: 12 principles,” which begins, 

The Museum of the History of Polish Jews was created from the inside out. Before there was a museum, before there was a building, before there was a collection, there was a plan for the exhibition. The story – the thousand-year history of Polish Jews – came first. All else followed. The museum and the story it tells in the core exhibition will be an agent of transformation. Polish visitors will encounter a history of Poland, but in a way they have not experienced before. Jewish visitors will discover a history of what was once the largest Jewish community in the world and a center of the Jewish world – an estimated 70 percent of Jews today, more than 9 million people, are thought to descend from this territory. All visitors will encounter a Poland about which little is known and much misunderstood, a country that was one of the most diverse and tolerant in early modern Europe, a place where a Jewish minority was able to create a distinctive civilization while being part of the larger society.

Her essay–which in a move both simple and radical, she posted on Facebook–outlines in easily understandable language, extraordinary ideas about the presentation of  history and culture. Her lecture at U-M was this essay with slides, and information from over a year of experience with ongoing programming and over a million visitors to the museum. Leaving the lecture, many in the audience could be overheard making plans to visit POLIN.

A New Monthly Recipe Column by Rena Basch

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kale salad

Massaged Kale Salad with Dried Cranberries and Feta

Want to get more kale into your (or some family members’) diet?  Here’s a technique to win over the doubters, kale-o-phobes and greens-resisters.  Sprinkle the kale with a little salt and then give it a massage.  Seriously.  Hang with me here.

I learned about “massaged kale” salad from Living Zen Organics, the café and organic food nonprofit associated with The Detroit Zen Center.  For a while Living Zen was coming to the Ann Arbor Farmers Market selling raw foods such as dried kale chips and delicious, tender kale salads.  I could not understand how the kale was so tender without being blanched or cooked first, so I asked, and learned you just need to gently massage the kale.

You found it!

The other secret to crowd-friendly kale salads is really no secret: pair the bitter green with sweet things, fresh or dried fruit and/or a sweet salad dressing.  This recipe below is one of my 3 favorite massaged kale salads (it’s so hard to choose just one), but I’m sharing this one because it’s easy, can be made with local ingredients, and I’ve seen kids actually enjoy eating it.

1 big bunch kale, Lacinato is nice, or a big box of baby kale leaves works too

1/2 teaspoon coarse kosher salt or sea salt

1/4 cup finely diced red onion

1/2 cup dried cranberries or cherries

3/4 cup small-diced apple

1/3 cup toasted sunflower seeds

1/4 cup olive oil

2 tablespoons red wine vinegar

1/2 teaspoon sugar

1/3 cup crumbled Feta cheese

If using Lacinato/dinosaur kale: wash leaves and pat it dry. Slice off the stiff stems below the leaves and continue slicing the stem away from the leaf until you have cut a thin v-shape into the kale leaf and removed the tough stem all the way up. Stack the kale leaves two or three at a time, roll them up, and slice the leaves into thin ribbons. If using curly kale, remove the stems and slice it into bite sized pieces.

Place the sliced kale in a large mixing bowl.  (If using baby kale leaves, just toss them into the bowl without de-stemming or slicing.)  Sprinkle the kale with ~ ½ t salt and massage it into the kale with your hands for two minutes.  Set a timer!  Grab big handfuls of kale, squeeze, release, toss, grab big handfuls, squeeze, release, toss, etc, you get the picture.  You’ll notice the kale start to turn a darker green and the texture of the kale will begin to soften a bit. If using baby kale, you’ll need only about 45 seconds. Sometimes if using baby kale leaves, I don’t even bother to massage it at all.

Toss in the red onions, dried fruit, apples, and sunflower seeds.  Combine everything.

In a small bowl, whisk together the oil, vinegar and sugar. Pour over the salad and toss. Sprinkle feta cheese over the top and serve.  A few grinds of black pepper over the top are nice too.

Adapted from recipe found on melskitchencafe.com blog.

Planting Parsley in a Leap Year!

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parselyThe days are just beginning to lengthen, and though the cold is just settling in, the extra light signals the tree sap that spring will come. And so begins the Jewish cycle of springtime, full moon holidays: Tu b’Shevat, Purim, and Passover.

In addition to the Tu b’shevat Shabbaton on Friday and Saturday January 22/23, Rabbi Strassfeld will help our Beit Sefer students on Sunday January 24 to do some Tu b’shevat planting. Though the holiday is the “New Year of the Trees,” in our cold climate it is a custom to do some indoor planting of parsley in anticipation of Passover. I’ve done this many times and noticed that sometimes the parsley is ready to harvest by Passover, and sometimes not. I consulted with Erica Kempter of Nature and Nuture Seeds about how to better ensure our parsley seeds will grow by Passover (keep them in a warm and lighted place). But the Jewish calendar gives a very strong reason for why some years are better than others for growing indoor parsley for Passover. In each 19 year cycle there are seven leap years during which an extra month is added between the holidays of Tu b’shevat and Passover. Some years there are ~60 days between the holidays, and some years (like this year!) there are ~90 days! A good year for planting parsley on Tu b’shevat to be harvested for the Passover seder plate!

This year, the Beit Sefer students will be planting not only parsley, but arugula and lettuce, too. Here are some instructions if you want to try this at home. This is the year!

Shemot and Cousins

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10523228_671018036325133_4585314863627632038_nThe book of Exodus, which we begin to read this week, is titled in Hebrew “Shemot” which means “names” in Hebrew. “These are the names of the children of Israel who went down to Egypt with Jacob…” are the parasha’s opening words. I’m down in Louisiana with my wife’s cousins, Creole and Catholic, and I’m thinking about these words and the blog post I need to write for this week. So many topics are swirling in my head. Should I write about the overflowing and moving open house at the Ann Arbor Islamic Center on December 20th? Or the upcoming AARC Tu B’Shevat seder on January 23rd? Or the non-indictment of the police murderer of Tamir Rice? I ask Cousin Betty what she thinks I should write about and, without hesitation, she says  “cousins.” Betty has long taught about the spiritual power of naming, and embracing, extended family divided by our country’s history of racism and segregation. So, I took a chance and Googled the words “shemot” and “cousins.” After all, weren’t the children of Jacob’s children cousins?

And there it was, a thoughtful and on point dvar Torah by Academy for Jewish Religion‘s teacher of philosphy Rabbi Len Levin titled “Who is a Jew?” Early on in Rabbi Levin’s Dvar on Shemot he makes the reference to cousins, “The neighboring nations [of the Israelites] of Edom, Ammon, Moab, Ishmael, Midian, and Amalek are all given places as siblings or cousins in the Abrahamic family tree. Israel is identified with the descendants of Jacob through his twelve sons. So Israel is a biological family group?” He then goes on to reflect on  Jews “by fate” of kinship and common history, and Jews “by destiny” who make the “willing decision based on faith to accept the positive teachings and values Judaism has to offer.” Shemot, he writes, tells the story of the movement from the covenant of kinship to the covenant of choice, from the “decendents of Jacob” to the “voice of Sinai.” I read his words as a teaching on inclusive and pluralistic Judaism, important lessons for today. But also commentary on our relations to all of our cousins.

 

Jews and Social Justice: Neither synonymous nor in conflict, but up to you

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poverty wages are not kosherAARC visiting rabbi, Alana Alpert, is spearheading a fundraising campaign to launch Detroit Jews for Justice and is asking all of us to help. “Detroit is an incredible place full of courageous and resilient people who I feel so privileged to learn from and to struggle with,” she says in a crowdfunding video. “What happens in Detroit matters not just to the people here.  We are not just a symbol, but a microcosm. What we win or lose here has impacts across the country.”

Rabbi Alana is a gifted young rabbi, and a skilled community organizer. But, she says, “There was a time when I thought I had to choose between my Jewish identity and being a social justice activist. And then I realized that not only were they not in conflict, but they could make each other stronger.” Detroit Jews for Justice is carrying on the Jewish traditions of activism in the women’s, labor, and civil rights movements, and bringing them into this moment in history. Since 2014 DJJ has organized and participated in a long list of activities including support for #blacklivesmatter, protesting the Detroit water shutoffs, and supporting fast food workers and Wal-Mart employees in their struggle for fair wages and decent working conditions. Take a look here at what DJJ has already accomplished.

In a counterpoint to Rabbi Alana’s pre-rabbinical school feeling that she had to choose between her Jewish identify and social justice activism, one commenter on the crowdfunding video wrote, “There was a time when I thought Jews and social justice were synonymous.” There’s some food for good discussion. But, right now, Detroit Jews for Justice has picked up the baton to strengthen the tradition of Jewish involvement in social justice activism. With ten days left, the crowdfunding has raised two thirds of its goal of $18,000. You can become a Founding Supporter here.