TEDxJerusalem took place on Tuesday April 14th, 2015 at the Hebrew University of Jerusalem Mount Scopus Campus, Mexico Hall. There were many sessions of enthusiastic speakers. The activity depicted in the above photo was done by member of the audience. They were asked to share their thought on what they are thankful for.
There were seats for 800 odd English speakers. People from all ages filled the auditoium, all trying to find their “nitch” in Israel. I understand that several thousand wanted to participate. Our fees ranged from 175sh-250sh. That’s $60.00-$75.00, a low price affording many students the opportunity to attend the day long event.
The crowd enthusiastically applauded on demand. I was not present for the first few presentations. Nevertheless, by the last presentation, felt that I had earned free entrance to a performance by the Israeli superstar David Broza, whose 30 albums speak of Peace and Love.
The were three Tech Talks, one The future Of Health Care, describe personalized on demand stem-cell therapy. It was delivered by Yael Poat, PHD in Immunology of BioGenCEll. This bionic industry will be a great boon to Israel. Regional centers will host foreigners willing to spend large sums for treatment. These therapies will be out of reach of most Israelis for quite a while.
The talk by Matan Berkowitz was entitled, How Can Music Change Lives, was worth the price of admission. He received a standing ovation. His eclectic knowledge of engineering and music is called music technology.
If Beethoven were alive today, he might stimulate his brain with electrodes so he could “hear” music.Berkowitz demonstrated how deaf, blind, speechless, and handicapped people benefit from the tools that he developed to create and perform music. He develped an electric hand for a performer to use in lieu of a hand that she had lost in an accident.
Professor Oded Shoseyov’s talk on a plant molecule resilin was thrilling.
There were a total of 16 presenters:
Juicing at Chabas on Jaffo
- 3 Tbsp unsalted butter/olive oil
- 2 cups leeks, white or yellow onion, chopped
- 1 cup white wine, chicken stock, or vegetable stock (wine or veg stock for vegetarian version)
- 1 pound potatoes, peeled and cut into chunks
- 6 cups water
- 6 cups fresh watercress, about 1/2 pound, chopped, stems included
- 1/2 teaspoon black pepper omitted
- About 6 Tbsp sour cream, stirred in, or for garnish-I left it out
1 In a large pressure cooker pot, heat the oil until steamy, then cook the onions over medium heat until soft and translucent, about 5 minutes. Salt the onions as they cook. Add the wine or stock, potatoes and water and bring to a boil. Turn the heat down to low, cover the pressure cooker pot and simmer until the potatoes are soft, about 30 minutes. Let pressure drop.
2 Add the watercress to the pot. Stir well and cook for 2 minutes. Turn off the heat and purée the soup with an immersion blender.
3 Soup is ready! Adapted from: http://www.simplyrecipes.com/recipes/watercress_soup/#ixzz3Y24uG3xg