Monthly Archives: June 2015

Post 129: Art in stamps: Wedding stamps in honor of my granddaughter Feigei Golshevsky and Natan David Reichman’s marriage in Beit Shemesh yesterday

Jewelry from Jewish Communities -<br /><br /><br /><br /><br /><br /><br /><br /><br />
Bridal Head Ornament - Bukhara, late 19th century -<br /><br /><br /><br /><br /><br /><br /><br /><br />
Israeli Educational Postage Stamp<br /><br /><br /><br /><br /><br /><br /><br /><br />
June 2015</p><br /><br /><br /><br /><br /><br /><br /><br />
<p>English and Hebrew info flyers about the stamp at<br /><br /><br /><br /><br /><br /><br /><br /><br />
WWW.JR.CO.IL in the stamps section.</p><br /><br /><br /><br /><br /><br /><br /><br />
<p>#israelistamps #stamps #postagestamps #stamp #israel #israeli #philatelic #stampcollecting #jewish #jewelry<br /><br /><br /><br /><br /><br /><br /><br /><br />
#בולים #ישראל #יהדות #תכשיטים

Jewelry from Jewish Communities -<br /><br /><br /><br /><br /><br /><br /><br /><br />
Wedding Ring - Italy, 17th century -<br /><br /><br /><br /><br /><br /><br /><br /><br />
Israeli Educational Postage Stamp<br /><br /><br /><br /><br /><br /><br /><br /><br />
June 2015</p><br /><br /><br /><br /><br /><br /><br /><br />
<p>English and Hebrew info flyers about the stamp at<br /><br /><br /><br /><br /><br /><br /><br /><br />
WWW.JR.CO.IL in the stamps section.</p><br /><br /><br /><br /><br /><br /><br /><br />
<p>#israelistamps #stamps #postagestamps #stamp #israel #israeli #philatelic #stampcollecting #jewish #jewelry<br /><br /><br /><br /><br /><br /><br /><br /><br />
#בולים #ישראל #יהדות #תכשיטים

Jewelry from Jewish Communities -<br /><br /><br /><br /><br /><br /><br /><br /><br />
Bridal Jewelry - Yemen, 1930s -<br /><br /><br /><br /><br /><br /><br /><br /><br />
Israeli Educational Postage Stamp<br /><br /><br /><br /><br /><br /><br /><br /><br />
June 2015</p><br /><br /><br /><br /><br /><br /><br /><br />
<p>English and Hebrew info flyers about the stamp at<br /><br /><br /><br /><br /><br /><br /><br /><br />
WWW.JR.CO.IL in the stamps section.</p><br /><br /><br /><br /><br /><br /><br /><br />
<p>#israelistamps #stamps #postagestamps #stamp #israel #israeli #philatelic #stampcollecting #jewish #jewelry<br /><br /><br /><br /><br /><br /><br /><br /><br />
#בולים #ישראל #יהדות #תכשיטים

The ornaments created mostly by Jewish silversmiths, are also imbued with economic and amuletic value, and they attest to the wearer’s social and personal status as well as indicating the community to which she belongs.

Bridal Head Ornament – Bukhara, late 19th c

Unlike the local women’s jewelry, which is usually made of silver, the jewelry of the Jewish bride from Bukhara is made of hammered gold and inlaid with green and pink tourmalines.

The bridal set includes head and forehead ornaments, temple pendants, earrings, necklaces and bracelets – all characterized by precise and delicate goldsmithing (including the back of the items).

The Jews of Bukhara were known for their goldsmithing work throughout the 19th century, after which many turned to trade and became wealthy merchants.

Wedding Ring – Italy, 17th c

The wedding ring plays a central role in the ceremony in which bride and groom are declared husband and wife.

These extremely lavish rings – inscribed with the words mazal tov and featuring a tiny house that probably symbolized the Temple or the establishment of a new home – appeared in Ashkenazi communities in Germany and Italy as far back as the 13th century.

Their large size indicates that they were only used for the ceremony, after which they were either kept by the family or given to the community.

Bridal Jewellery – Yemen, 1930s

Bridal jeweley from Sana’a, Yemen. Covering her from head to toe, the jewelry of the Jewish bride from Sana’a is characterized by its abundance and the fixed order in which it is worn.

The most significant items of the bride’s apparel are the headdress and the numerous necklaces and chains worn on her chest, including large silver and gilt-silver beads and amuletic pendants, all made of exquisite hammering, granulation, and filigree work – a rare testament to the renowned skills of the Jewish silversmiths of Yemen.

The tiny patterns on the beads and amulets symbolize wealth and fertility.

The connection to stamps about Jewish weddings and Israeli fast food? Weddings in Israel are informal for the most part, cost less, and everyone is invited!

 The following is an add for soda. Please focus on the comedy and not the soda. It is a reminder of the Soup Nazi Seinfeld and the Soup Nazi, is featured. “The Soup Nazi” was Spike Feresten‘s first credited Seinfeld episode as a writer. The idea for the episode arose when Feresten told Jerry Seinfeld and Larry David about New York soup vendor Al Yeganeh, who was nicknamed “The Soup Nazi.” Seinfeld and David laughed and said, “That’s a show. Do that as your first show.” Feresten’s inspiration for the armoire subplot was a New York apartment building in which he had lived, which forbade moving furniture on certain days. The armoire thieves were written as homosexual because Larry David decided that “only gay guys would steal an armoire. (Wikipedia). I heard that Al Yeganeh, was visiting Israel and someone dreamed up this brilliant add.


Pepsi Max Presents: This Falafel Is Making Me Thirsty!


Post 128: Life’s a beach in Israel: fudgy adzuki bean brownies from

Life’s a beach in Israel. This small country is blessed by three seas — the Mediterranean, the Dead and the Red (the Sea of Galilee is really a lake, though it does have beaches too). With the help of recommendations from veteran tour guide Joe Yudin of Touring Israel and Hassan Madah of the Tourism Ministry, ISRAEL21c offers you the top 10 beaches in Israel, just in time for summer.

1. Beit Yannai Beach (Mediterranean)

Children wash themselves after a day at Beit Yanai beach. Photo by Michal Fattal/Flash90.
Children wash themselves after a day at Beit Yanai beach. Photo by Michal Fattal/Flash90.

Named after the ancient Judean king Alexander Yannai, the Alexander River north of Netanya was in a sorry state until a 1994 restoration project transformed the area into a lovely, wheelchair-accessible nature reserve. The beach is at the spot where the river runs into the sea.

Considered by many to be Israel’s most beautiful beach and kite-surfing locale, Yannai is pristine and quiet. The Israel Parks and Nature Authority has posted signs with information on the natural features of the beach and its wildlife.

You can camp overnight here, and there are picnic tables, restaurants and showers. Don’t miss the nearby eucalyptus grove and ancient ruins.

Entrance fee. Information: 09-866-6230.

2. Coral Reef Beach (Red Sea)

Tourists enjoy a view of the Red Sea from the aquapark bridge at Coral Beach. Photo by Anna Kaplan/Flash90.
Tourists enjoy a view of the Red Sea from the aquapark bridge at Coral Beach. Photo by Anna Kaplan/Flash90.

The best place to snorkel in Eilat, Coral Beach is a popular diving reef and a family-friendly beach. Its setting on the world’s northernmost coral reef affords visitors an amazing place to see the multicolored coral garden and the Red Sea aquatic creatures that inhabit it.

Rent a snorkel, mask, flippers and life jacket, walk along a short pier and step down into shallow warm water teeming with tropical delights. Sunshades and loungers, hot showers and a snack kiosk are available.

Entrance fee. Information: 08-637-6829.

3. Banana Beach (Mediterranean)

On the beach in Tel Aviv.
On the beach in Tel Aviv.

The entire west flank of Tel Aviv is one long shoreline lined with beaches. Banana Beach, located on the southernmost edge near Jaffa, has become a sort of hippie bohemian sanctuary on Friday evenings. It’s a great place to end a walking tour of Tel Aviv, as young people begin gathering here at sunset for drum circles, singing and dancing on the cliffs.

The rest of the week, it’s a fairly tranquil spot where you’ll find people sunbathing or playing Matkot, Israeli beach paddleball. The Banana Beach café right on the sand screens films and sports events in the evenings for free. You can rent surfboards and wind surfers, or sign up for surfing lessons, at the Galim surf shop.

No entrance fee; sand chairs available for hire.

4. Mineral Beach (Dead Sea)

Sunset at the Dead Sea. Photo by Yaakov Naumi/Flash90.
Sunset at the Dead Sea. Photo by Yaakov Naumi/Flash90.

You want mud? You got it. Whereas at many Dead Sea beaches you can buy packets of its famous mineral-rich mud to slather on your skin, at Mineral Beach there’s a huge mud pit to climb into. Prefer a natural Jacuzzi? There’s one here, too, fashioned out of hot sulfur pools.

When you get tired of floating on the Dead Sea, try the freshwater pool. At this clean and accessible beach, you can rent a towel or locker, get a health treatment or lie on a tanning bed.

The site also has an amphitheater, a cafeteria and showers to wash off the mud and sand. Mineral Beach is on the northern end of the Dead Sea, so it’s a fast destination from Jerusalem and the surface is less pebbly than at the more southern beaches. (If you’re into sunbathing in the buff, nearby Neve Midbar Beach has a secluded section for nudists.)

Entrance fee. Information: 02-994-4888.

5. Dado Zamir Beach (Mediterranean)

Surfers in Haifa.
Surfers in Haifa.

This central Haifa beach has pretty gardens along its long boardwalk promenade, beachside restaurants, pubs and coffee shops, free parking, benches and sitting areas, a dance arena (with weekly public dances and Israeli folk dancing on Saturdays), an amphitheatre for summer events, sports and playgrounds and a pool for toddlers. It’s even got Wi-Fi.

The picturesque boardwalk runs from its southern tip to the northern part of Carmel Beach next door. For the disabled, Dado offers reserved parking, adapted showers and bathrooms, and ramps for easy access to and from the beach.

Information: 1-800-305-090; 04-853-5606/5.

6. Sironit Beach (Mediterranean)

The Beach Elevator in Netanya.
The Beach Elevator in Netanya.

Netanya has one of the longest coastlines in Israel, and offers eight beaches. What’s particularly cool about Sironit, one of the city’s southernmost beaches, is the glass-walled Beach Elevator that descends into it from the Rishonim Promenade along the cliff-top. This lets you get from the city center to the seashore in 20 seconds, for just one shekel.

Two breakwaters opposite the beach create tranquil bays for safe swimming almost all year. Sironit has a restaurant, stage and fitness facilities among its other features.

Parking fee. Information: 1-700-709292; 09-882-7286.

7. Metzitzim Beach (Mediterranean)

This northern Tel Aviv spot overlooking the S’de Dov airfield used to be called Sheraton Beach for the hotel that once stood next to it, but was later renamed for the Israeli cult classic film of the same name (“metzitzim” means “peepers”).

It attracts a mix of hipsters and families, with calm, warm water due to a man-made lagoon. There’s a café-restaurant and playground here, and just south of the main area is a separate section for the religious public, where women are admitted Sundays, Tuesdays and Thursdays; men on Mondays, Wednesdays and Fridays.

Also in the area you can find beaches catering to gay sunbathers and another where dog-owners are allowed to let their canines romp.

8. Dor Habonim Beach (Mediterranean)

Dor Habonim beach is popular with families. Photo by Nati Shohat/ Flash90.
Dor Habonim beach is popular with families. Photo by Nati Shohat/ Flash90.

South of Haifa off Route 4, Dor Habonim (“Generation of Builders”) is part of a coastal nature reserve, a relatively remote cove favored by nearby kibbutzniks and families.

Natural rock jetties in the sea are perfect for kids to climb and sit on, and along with natural lagoons, they also keep the waves from getting too rough. The reserve has walking routes that pass through the bays, from which you can see sights including caves and wildflowers.

There are no facilities here to speak of, and it’s not accessible by public transportation. But these same qualities are what make it one of the most beloved beaches for Israelis in the know.

Beyond the swimming area is the home of Paradive, where you can go skydiving with a tandem instructor.

No entrance fee.

9. Dolphin Reef (Red Sea)

Eilat’s Dolphin Reef. Photo courtesy of
Eilat’s Dolphin Reef. Photo courtesy of

Eilat’s public beaches tend to get quite crowded, but if you’re willing to pay admission to the Dolphin Reef, you get the added benefit of a quiet beach where you can relax under an umbrella and watch the dolphins, or even join them in the water if you’re age 10 or over.

“You’ll feel like you’re in Jamaica,” promises tour guide Joe Yudin. There is a snorkeling and diving center here, as well as an underwater photography center and beachside café/bar. Adults can take advantage of the site’s music-infused relaxation pools as well.

Entrance fee. Information: 08-630-0100.

10. Aqueduct Beach (Mediterranean)

Aqueduct Beach, Caesarea.

Aqueduct Beach, Caesarea. Photo courtesy of
Aqueduct Beach, Caesarea. Photo courtesy of

You can’t beat this Caesarea beach for its setting among ancient Roman ruins. While sitting on the clean white sand, you’ll marvel at the raised aqueduct built by order of King Herod in the first century BCE and expanded upon 300 years later to bring running water to the old city of Caesarea from the springs of Shummi six miles away at the foot of Mount Carmel.

There are no restaurants here (just a kiosk), but neither are there loud music or crowds. Lifeguards are on duty on only parts of the long strip of seashore, which is sometimes also called Arches Beach.

No entrance fee.

fudgy adzuki bean brownies

prep time
10 mins
cook time
30 mins
total time
40 mins
Little brown adzuki beans are slightly on the sweet side, making them a great choice for this recipe. If you can’t find them or don’t have them on hand, you can substitute the same amount of black beans, another popular choice for grain-free brownies. I bring the entire thing together in my trusty food processor, which makes this recipe one bowl and easy as can be. A small amount of chopped dark chocolate scattered over the top isn’t necessary, but is totally delicious.
Author: The Muffin Myth
Serves: 6
  • 1¼ cup cooked adzuki beans
  • 100g pitted Medjool dates/rice syrup
  • 1 tsp vanilla extract
  • ⅓ cup unsweetened cocoa powder
  • 4Tbsp coconut oil or extra virgin olive oil
  • 2 eggs
  • 40g (4 squares) 85% chocolate, roughly chopped
  1. Preheat your oven to 180°C / 350°F. Line a 8×8 or 8×9 baking pan with parchment paper, or grease well.
  2. In the bowl of a food processor combine the pitted dates/rice syrup and adzuki beans. Pulse until they’re broken up and well combined. Add the vanilla, cocoa, oil, and eggs, and run the food processor until the batter is very smooth. Don’t be surprised by how liquidy it is.
  3. Scrape the batter into the prepared baking pan, and then scatter the chopped chocolate over the top. Bake for 25-30 minutes, until the edges are set but the middle is still just very slightly jiggly. You can bake them a bit less for fudgier brownies if you like. Remove from the oven and cool for about 10 minutes before you cut into them.

Post 127: Start your day with Sugar free Granola adapted for diabetics a la Vered our dietician: International Festival of Puppet Theater and Film Holon, July 26-31- highlight events in Israel through October 2015

 My location shows Misgav Ladach Street, which is in the Old City and not the present location of the clinic. However, it originated there. The granola is first today as a good starter.

Homemade Healthy Granola

Recipe: Snack

Author: Victoria – Green Plate Rule

adjusted  with Vered, our dietician’s suggestions.

Serves: weigh out your portion


  • Kilo oats
  • 1 cup dried fruit (the girls picked raisins and cherries)/ dried coconut
  • 1/4 cup chia seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1 cup chopped walnuts/almonds/pecans
  • 1/2 tsp cinnamon
  • 1/3 cup pure maple syrup
  • 1/2 cup coconut oil=I used 14/cup canola oil
  • 1/4 cup coconut crystals in 2/3 cup water microwaved 1 minute. The crystal will melt completely after the liquid  cools.
  • 1 tsp vanilla extract
  1. Preheat the oven to 325/180C
  2. In a large bowl add all the dry ingredients and mix.
  3. In a small pot over medium heat, warm the coconut oil, and maple syrup/ or the coconut crystals in water in a microwave.  Once it’s warmed pour over the dry ingredients. If you don’t want the additional sugar, just omit and pour them out over the dry ingredients
  4. Add the vanilla extract to the bowl and mix well. I mixed all the dry ingredients in a plastic bag.IMG_20150624_080346
  5. Add to a cookie sheet with raised sides, or a 9×13 cake pan.
  6. Bake for 15 minutes, mix and toast slightly longer, then remove and mix
  7. Add it back to oven for another 15 minutes
  8. Let it cool completely before packaging. Then can add additional dried or fresh fruit fruit

The following are up-coming attractions in Israel through October. The Open House Jerusalem, October 22-24 is a must attend. As I learn about others, I’ll add them to the list.

I plan to attend most of them, except the LGBT ones or find a “correspondent” to provide playback.

1.International Festival of Puppet Theater and Film, Holon, July 26-31

“The Princess Not Laughing” at the 2010 puppet festival in Holon. Photo by Ornan Breyer

Featuring puppet makers and artists from Israel and around the world, this festival has been held annually since 1995 at the Puppet Theater Center in Holon. On the schedule are plays, shows and story-telling from Israel and abroad; evening screenings of feature films with puppets, documentaries about puppeteers, TV shows and commercials featuring puppets; exhibitions about theater puppets and puppet artists; In workshops and master classes for adults and children. In the plaza outside there will be free street performances.

2. Karmiel Dance Festival, July 28-30

About 5,000 dancers from Israel and abroad annually take part in more than 100 events and performances at this huge annual festival in Karmiel, a central Galilee town between Acre (Akko) and Safed (Tzfat). For folk-dance teachers and enthusiasts from abroad, there’ll be an Israeli folk dance course given in English from July 20-31, including sightseeing and admission to the festival.

3. Jaffa Nights, four Saturday nights in August

The streets of Old Jaffa are closed to traffic and become the scene of Israel’s largest street festival for this four-week extravaganza. Stages and performance areas take over the squares and lanes, and some of Israel’s leading performers put on free street theater, concerts and arts-and-crafts exhibitions. The party often lasts until dawn.

4. 40th annual Jerusalem International Arts & Crafts Fair (Hutzot Hayotzer), August 10-22

This photo from last year’s Hutzot Hayotzer was taken by Yonatan Sindel/FLASH90

Look and buy: The handiworks of artists from Israel and 30 countries around the world will be displayed in the artists’ colony near Sultan’s Pool just outside the Old City walls. Every night is capped by a live concert by one of Israel’s most celebrated performers. It runs every evening from 6-11pm except Friday (and after sundown Saturday). Entrance fee; special children’s activities.

5. 28th annual Klezmer Festival, Safed, Aug. 18-20

Held in the mystical Galilee city of Safed, this musical event showcases dozens of artists performing “Jewish soul music” on eight stages and in the ancient cobbled alleyways of the city. Also: an outdoor arts-and-crafts sale, tours and children’s events.

6. Jerusalem Sacred Music Festival, Sept. 1-4

This annual event brings together international and Israeli artists in performances under the stars, opposite Jerusalem’s ancient walls and in houses of prayer. Audiences may take part in “A Night Stroll” at the Tower of David, comprising performances, ceremonies and a series of “Testimony Encounters” — guided tours that trace the sacred sounds that play year-round in Jerusalem.

7. Speedo Sea of Galilee Swim, Sept. 19

About 12,000 swimmers of all ages and nationalities are expected at this largest Israeli amateur sports event, now in its 62nd year. Choose between routes of 1.5 and 3.5 kilometers.

8. Haifa International Film Festival, late September

Founded in 1983, this is Israel’s oldest annual international film festival. Held on Mount Carmel overlooking the Mediterranean Sea, the festival offers close to 300 screenings, many of which are world premieres. Outdoor events, workshops and film competitions are part of the festivities.

Other 2015 film festival Spirit Film Festival at the Tel Aviv Cinemateque, Oct. 22-24.

9. Tel Aviv Furniture Exhibition, October 11-17

If you love interior design, you need to be at the annual Furniture Exhibition at the Tel Aviv Exhibition Center to see the latest collections of more than 120 Israeli and international companies including Beitili, Hollandia, Ziv Kitchens, Natuzzi, Nicoletti, Dr. Gav, Aeroflex, Ultima, Simmons, Night Sleep, Etzmaleh, House Inn and Zaga. For the first time, the show will provide a stage for companies specializing in home styling, accessories and styling various spaces in the home. Free admission.

10. Tel Aviv Water Games, Oct. 15-19

This inaugural international LGBT sporting event and cultural festival will welcome teams from around the world competing in swimming, diving, rowing, beach volleyball and other water and waterside sports. Also planned are sunset yoga and acrobatics, bicycle tours of the city and late-night celebrations.

11. Open House Jerusalem, Oct. 22-24

Cool architecture comes alive at Open House Jerusalem. This is the Monastery of St. Charles Borromeo. Photo by Vardit Zimmerman

Post 126: Temech Conference for Women: Connect, Collaborate, Learn, Grow at the 6th Temech Conference for Women in Business

Connect, Collaborate, Learn, Grow
at the
6th Temech Conference for Women in Business

Ramada Hotel, Jerusalem | Monday June 15th, 2015 | 28th Sivan

The schedule for the day is below:8:30 – Registration and Networking
9:00 – Program begins

  • The Success Impact of Speech, Rabbi Dovid Kaplan
  • The Expiration of Inspiration, Rabbi Nachman Seltzer, Master Storyteller, Writer, Producer
  • The Redhead Technique: How to Tell your Business Story so People will Ask for More, Idit Neuderfer, Storytelling coach for Microsoft, Google, and other Fortune 500 companies

11:30 – Chinese Networking Auction
12:30 – Lavish Dairy Lunch
2:00 – Breakout Sessions

  • Rabbi Issamar Ginzberg
  • Debra Kodish
  • Hilary Faverman
  • Laura Ben-David

4:00Epilogue or Prologue? Shoshi Broide’s inspirational story of business success and tough decisions to remain true to values

Discounted registration closes June 10
All Registration Closes June 11
No Registration on the Day
To register by phone, call 02-5423838


– Shaindy Babad and the Temech team


Copyright © 2015 Temech, All rights reserved.
You are receiving this email because you expressed interest in the Temech ConferenceOur mailing address is:


213 Jaffa Road



Post 125: Volunteers sought to bake for soldiers by Rivkah Lambert Adler רבקה למברט אדל

The Pina Chama (Cozy Corner) in Gush Etzion
was founded in 2001. It’s open each day (except Shabbat)
from 7 AM – 9 PM to serve snacks and love to the
soldiers and security officers serving in the area.

To see the work of the Pina Chama volunteers:

We’d like to send 1000 cookies (and other baked goods)
from Ma’ale Adumim to help the Pina Chama feed the soldiers.
Cookie donations can be dropped off at Mitzpe Nevo 44/5
until Sunday, June 14.

Please sign up at
and let’s see how fast we can get to 1000 cookies!
If you have trouble accessing the spreadsheet, please

For more info on the Pina Chama –

Rivkah Lambert Adler

This Kale Basil Pistachio Garlic Scape Pesto is a great way to enjoy in-season Machane Yehuda market produce. Great with crackers or pasta

Kale Garlic Scape Basil Pesto © Jeanette's Healthy Living


Although traditional pesto is made with basil, I’ve found almost any leafy green vegetable works well in combination with basil – whether it’s kale, Swiss chard or beet greens. Garlic  Paste or roasted garlic makes a great alternative to garlic, and pistachios are a nice change from pine nuts.

Pasta with Kale Garlic Scape Basil Pesto © Jeanette's Healthy Living

Stir a few spoonfuls of this summer pesto into a bowl of hot pasta or cold pasta salad (I add fresh tomatoes, fresh mozzarella cheese and sometimes leftover grilled chicken), thin out with olive oil and drizzle over a fresh tomato mozzarella cheese platter, use it as a sandwich spread, stir a little into some hummus, or serve with grilled chicken or fish.

Kale Basil Garlic Scape Pistachio Pesto © Jeanette's Healthy Living

Kale Basil Pistachio Garlic Scape Pesto
  • 1 bunch kale, thick stems removed, torn into pieces
  • 1 bunch basil, stems removed
  • 3 tablespoons Garlic Scape Paste/ roasted garlic
  • ⅓ cup toasted pistachios/pgnolis/brazil,almonds
  • ½ cup extra virgin olive oil
  • salt and fresh ground black pepper, to taste
  1. Blanch kale in boiling water for one minute; rinse with cold water, drain and squeeze dry. Place kale, basil, Garlic Scape Paste /roasted garlic and pistachios in food processor bowl; turn processor on and add olive oil until thick paste forms. Season to taste with salt and pepper.

Post 124:The Meeting Point: Under the Bridge

The Meeting Point: Under the Bridge: I saw a Hebrew sign for these events.

 June 4June 13

| Free

Click to see the program

The Meeting Point is a unique opportunity to celebrate the diversity and cultural richness in of Jerusalem with ten days of performances, art, sweet watermelons, and personal meetings.

The event was created with the inspiration of the watermelon shacks that popped every summer in the Jerusalem Seam Line in the 1970s, temporarily transforming the no man’s land into a space of flickering lights where everybody, regardless of religion, race or sex was invited and welcome. Those watermelon shacks are no longer with us, but their memory is cherished by many.

This will be the third appearance for The Meeting Point, for the first time as part of the Israel Festival, this time on the Railroad Park under the bridge between the neighborhoods of Katamonim, Pat, and Beit Safafa. The structure that will be built especially for the event will be central to the project and will serve as a performance stage, watermelon shack, and a piece of architecture . Its construction will be undertaken by students from the Technical University of Berlin under the supervision of Christopher Barlieb, Arch. The building of the structure isn’t just a process, but also a public art performance in which everybody can take part – you’re welcome to come and help!

The Meeting Point project is led by the Muslala group together with the Israel Festival, in cooperation with the community councils of Katamonim and Pat, the Hand in Hand school, and numerous groups and people who wholeheartedly believe that at the end of the day the similarities amongst us are greater than the differences, that simple pleasures are the most exquisite, and that all of us every hot Jerusalem summer share a common desire for a chilled watermelon while an Oud player plucks a chord nearby.


Monday, June 8, 2015
5pm Katamona – a publishing house in the heart of Katamonim
6pm Bands from Volume Music – local, original compositions
7:30pm Crowdfunding – a panel
9pm Enlisted poetry – poetry reading

Tuesday, June 9, 2015
5pm Arts and crafts workshops with the Hand in Hand community
6:30pm The Arab-Jewish Orchestra, conducted by Prof. Taiseer Elias
7:30pm A performance of the magician Kevin Spencer
8:30pm Safi Sweid and the Sajan Band play with friends

Wednesday, June 10, 2015
5pm Daydreaming – the “Shakespeare for a Shekel” version of a Midsummer Night’s Dream
7pm Years of Exile – Theater performance by Yassir Abdalla (Sudan)
8:30pm Language in Colors: the white in the book – performance by Shlomo Vazana

Thursday, June 11, 2015
5pm Chalk painging on the railroad park
6pm Youth in Gonenim – a festive performance of the children’s choir
8:30pm Hafla Basta – the Secular Yeshiva in a neo-geo evening with A-WA – the traditional party of the secular yeshiva brings together music, reading excerpts and conversation

Friday, June 12, 2015
12 noon Art, protest theater and colored stones – tour of Katamonim with Shlomo Vazana (Hebrew, must register in advance at, costs 40NIS)
3pm Movement and improvisation workshop
4pm Jam session before the weekend

Saturday, June 13 2015
5pm The story of Beit Safafa – tour with Tawfiq Othman (Hebrew, must register in advance at, costs 40NIS, begins at Rami Levi supermarket by the Train Track Park)
9pm Traditional closing party with Nino Bitton and the Maghreb Orchestra

The Hybrid Meeting Point

This is a special WiFi network open only to those in the area of the meeting point under the bridge. On this network you can create content and interact with others in the vicinity.

WiFi network name: “HybridMeetingPoint”


The program

Sunday-Thursday 5-11pm
Friday 12-7pm
Saturday 8:30pm-midnight

How to get there

map of meeting point under the bridge june 2015

By bus

Bus #22. From 18:41 until 20:21 buses run every 20 minutes, from 20:46 until 23:46, buses run every 30 minutes;

Disembark at Berl Locker street and from there proceed to the parking lot of the “Yad B’Yad” (bilingual) school on Arieh Beham Street, then cut through the parking lot until its end. From there go down the path to the “Park Hamesilah”, (old train tracks park), where the watermelon stalls are (a 2 minute walk, handicap accessible).

By foot

You should follow the “Park Hamesilah” (old train tracks park) path toward Beit Zafafa (also recommended, ride by bicycle and lock it up as you approach the watermelon stalls) until the bridge near the bilingual school.

By motorized vehicle

Search for Arieh Beham street on a GPS or a map and from there follow the path from the bilingual school to “Park Hamesila (old train tracks park) as above.

*You can also reach the site by going through the painted boulders by the Ort Spanian School and from there descend to the dirt path leading to “Park Hamesilah” (old train tracks park), and take a left toward the watermelon stalls!

Photos from under the bridge

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June 4
June 13
Event Categories:
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פארק המסילה
Jerusalem, Israel


מוסללה Muslala


Post 123: Erusin Tile-Feigy’s Tenaim Plate, Be inspired by Israeli Women; low sugar ricotta cheesecake

You may be asking: what does a marriage tile have to do with outstanding Women? Photo of Erusin Tile before adding ceramic glue. I cut the tile using a clipper and a hammer . The teapot and pieces were from the broken plate. The owner of the hardware store on Aggripas Street recommended the tile cutter tool, as “the Best”. I brought some tiles along hoping to catch on quickly to cutting tiles. The technique of using a hammer with the tile cutter was demonstrated by another man in the shop.

I just could not master tile-cutting technique until I was offered help. As there may be a long list of talented women, I don’t see a list of the men who helped them or their female mentors for that matter. Where is the HaKorat Ha Tov?

Tenaim, which translates as “conditions,” is an Ashkenazic tradition of engagement, a pre-Ketubah contract setting out the terms of the marriage, including the date and time of the wedding ceremony (chuppah). After the witnessed signing and reading of the Tenaim, a plate is smashed, traditionally by the future mothers-in-law, symbolizing the impending breaks in their relationships with their children, who will soon take responsibility for feeding each other.

You see the pieces of my grand-daughter Feigy’s Tenaim plate incorporated into a tile arrangement. The mid-section pieces, which formed a coffee pot, just came out and I discovered them in the pile of porcelan pieces. I have discovered that woman have great talent for picking up pieces and moving on to great things. Or picking up pieces and creating from them. 
So, that’s the moshul of my  Tenaim piece.


In recent years, many Orthodox rabbis have encouraged the Tenaim to be scheduled very close in time before the wedding, if at all, out of concerns that it has a binding effect under Jewish law and requires a get (writ of divorce) if the engagement is called off. Some Conservative rabbis have also been less than encouraging about a couple’s desire to have a Tenaim ceremony based on similar concerns. But these concerns and scheduling the Tenaim the same weekend of the wedding means missing out on one of the best things about a Tenaim ceremony – the party that traditionally follows. If you’re planning an engagement party before the wedding, using the occasion to perform a Tenaim ceremony is a beautiful way to add meaningful Jewish content to the celebration as well as to focus attention on the spiritual component of entering into marriage.

Photo of Erusin Tile before adding ceramic glue. I cut the tile using a clipper and a hammer . The teapot and pieces were from the broken plate. The owner, David, of David Kastel Building Matrials (the hardware store on Aggripas Street corner Rechove Shomron),sold the tile cutter tool, but the technique of using a hammer with the tile cutter was demonstrated for me by another customer in the shop.
Tile after application of ceramic tile adhesive. It will be a gift to My grand-daughter’s mother in law.

Post 122: Jewish History: Celebrating The “Miracle Of Shanghai”, I am so sorry that I missed this. The Ministerial Committee for Legislation approved the “NGO Law” Sunday :Using Sour Dough Starter-the starter is a gift from Rebetzen Ruth Abramson

Jewish History: Celebrating The “Miracle Of Shanghai” I am so sorry to have missed this show.

Jewish History: Celebrating the “Miracle of Shanghai”

Between 1933 and 1941, as Nazi Germany occupied most of the Continental Europe and pushed eastwards into the Soviet Union, estimated 25,000 Jewish refugees fleeing the Holocaust found refuge in the Chinese city of Shanghai – in the “Designated Area for Stateless Refugees” in Tilanqiao district of Shanghai.

The Chinese port city was one of the few safe havens during the World War II that accepted Jewish refugees from across the world without requiring hard-to-get immigration visas. By the time the war ended, most of the Jewish inhabitants of the city had survived.




An art exhibition in Jerusalem celebrated this little know “Miracle of Shanghai”. The exhibition was titled “Jewish Refugees in Shanghai – Love Without Boundries”. The opening ceremony took place on Sunday, May 10, 2015 and the exhibition was open to public from May 10-25, 2015 at International Convention Center, Jerusalem (Binyanei Hauma). There is  a site to get information about upcoming events at Binyanei Hauma.

The exhibition was co-organised by Chinese Jewish Cultural Foundation, Shanghai Jewish Museum and ICC-Jerusalem. One of the organisers noted that period of Jewish exile in Shanghai has “left lots of touching stories which are unknown to most of people”. The curators have chosen art as medium to narrate this lesser-know period of Jewish history “in form of oil paintings and Chinese paintings”.

According to the organizers, creator of the paintings, Mr. Zhangping and the director of Yafo Capital, the sponsor of the event, Mr. Benjamin Peng, the two week-long event advocates “peace and love for people and the world”. Senior Israeli and Chinese government officials and business leaders took part in opening ceremony.








On the one hand, it appears that Israel’s ties to China are evident more and more each day, culturally and economically. However, we are on a slippery slope with America and Europe concerning the NGO’s that they support. Two attempts have been made by the Knesset to reign in NGO’s. The average person does not come in contact with the “civil rights” activists. Ask any soldier they will have loads to tell about them. A whole unit in the army has been developed to walk them around.

Ministers Approve Tax on Anti-Israel NGOs; Livni to Appeal. She didn’t have to because the measure failed in utero.

It was proposed that Anti-Israel NGOs to pay 45% tax on foreign donations.

By Tova Dvorin

First Publish: 12/15/2013, 3:30 PM


The bill, once enforced, would have imposed a 45% tax on foreign donations to seditious NGOs.

Groups affected by the tax would have to meet one of the following criteria: calling for boycott, divestment, or sanctions (BDS) against Israel or Israeli citizens; calling for the prosecution of Israeli soldiers in international courts; denying that Israel is a Jewish democratic state; incitement to racism; or supporting an armed struggle by an enemy nation or terror organization against Israel. And if you doubt the Israeli Tax Authority’s ability to do this, just talk to anyone who lives in the USA and earned fees for work in the USA. His bank account in Israel will feel the full brunt of the tax collectors efforts.

Supreme Court president Meir Shamgar, who expressed his displeasure regarding the financing of NGOs by foreign countries. Shamgar stated in 2012, “I think that support of political bodies by foreign governments is something that should intimidate any person who believes in true democracy,” and called foreign funding for organizations that are meant to influence the government “abnormal.”

Shaked, who initiated the bill, stated that “it would be too easy to take the bait and listen to statements which claim that this law violates democracy in Israel.”

“In fact, any person with healthy reasoning and a clear understanding knows that the opposite is true. In a civilized, democratic country there are choices which reflect the will of the people and portray, through voters’ decisions, the state’s outlook,” she continued. “It is inconceivable that a minority of extremists who don’t wish to give a ‘mandate’ to Israel, and participate in criminal acts of subversion against the state by financial means from foreign benefactors, will also receive tax breaks.”

“Undermining the sovereignty of the government is tantamount to failure to respect the will and decision of the people,” Shaked declared. “High taxes on foreign money to organizations that incite against IDF soldiers and incite to racism are the minimum that the state can and should do for itself.”

MK Ilatov, acting chairman of the Coalition, added that “Israeli NGOs may not receive benefits from the State of Israel when they are funded by entities whose sole desire is to meddle in Israeli democracy and to undermine national interests and security of Israel. These associations have anti-Zionist and anti-Jewish motivations, and should receive no tax benefits from the state.”

MK Avi Wortzman (Jewish Home), Deputy Education Minister, stated, “The law is a clear statement against all those organizations that operate under the guise of protection of human rights and in doing so crudely trample democracy in Israel.” Wortzman noted that “MKs from across the political spectrum support the law” and that most parties support the IDF, which is ridiculed by the extreme Left for “protecting Israel and its citizens.”

Nationalist MKs Ayelet Shaked (Jewish Home) and Robert Ilatov (Likud-Beytenu) are about to present a new bill that is based on the US’s Foreign Agent Registration Law, in an effort to make it more difficult for hostile NGOs to operate inside Israel.

According to Maariv-NRG, the bill would mandate greater transparency on the part of NGOs that are funded by foreign governments, and cancel the tax-free status they enjoy.

Two previous bills meant to make it harder for hostile leftist NGOs to operate in Israel were blocked by the same NGOs and their supporters.

The bill would create a mechanism that defines as a foreign agent a body that receives funding from a foreign state, following a commitment to advance that state’s interests, or the interests of people who are not Israeli citizens.

Such a body would have to report the identity of the state to which it gave its commitments, the details of the assistance it received, a full description of its commitments to the foreign entity and a full description of the activity it intends to carry out.

The body would have to note in all of its documents, and on its internetwebsite, that it is defined as foreign agent.

In addition, the tax-free status of foreign contributions to the body would be canceled. The foreign funds it receives would be taxed, thus removing an important incentive to such groups’ activities.

“These organizations, which operate with a lack of transparency as regards the goals of their activity, and under a guise of organizations that operate for the Israeli interest, are eligible for tax-free status nowadays, although the Israeli public does not benefit from their activities and the goal of the groups is to benefit foreign interests,” the bill’s explanatory notes say.

One of the two earlier bills that sought to limit the operations of radical leftist NGOs would have taxed donations they received from foreign state entities, while the other sought to block registration of the NGOs if they negated the Jewish character of the state of Israel. Both failed to pass.

The new version of the bill may be more in line with the recommendations made by NGO Monitor in the wake of the previous bills.

Instead of taxing foreign contributions, Israel should focus on exposing them, NGO Monitor suggested. The group called for “full enforcement” of a 2011 law requiring NGOs to reveal funding they received from foreign governments. The 2011 law was passed because “Both the secrecy of funding procedures and the external manipulation of civil society were understood to violate the accepted norms and practices among sovereign democratic nations,” the group stated. This seems to be similar to registration of foreign groups in the USA.

NGO Monitor has previously argued that groups which receive most of their funding from foreign governments do not actually qualify as NGOs (Non-Governmental Organizations).

A 2010 report by NGO Monitor revealed that many of the best-known left-wing NGOs in Israel receive more than half of their total donations from foreign governments. Among the NGOs in question were the Association for Civil Rights in Israel (ACRI), the Alternative Information Center (AIC), Breaking the Silence, B’Tselem, Ir Amim and Yesh Din.

Several of the groups that were found to have received more than half of their funding from foreign governments in 2009-2010 were involved in providing anti-Israel testimony to the Goldstone Committee, which went on to condemn Israel based in large part on the groups’ claims.

Karin Elharar (Yesh Atid) reacted to news of the newest bill by saying that it was an attempt by the extreme right to harm public discourse in Israel. “Civil society is the watchdog of the public sector,” she declared, “and any harm done to organizations that operate for civil rights and citizens’ rights, harms the values that the state was based upon.”

“Civil society” is a phrase often used by leftists groups to denote the part of the public that supports them.

“Any country that seeks to contribute to these organizations must know that it undermines the character and stability of Israel,” Wortzman concluded, “and that [now], half of the donations will go to the State of Israel and strengthen the IDF.”


NGO’s operate with full legal sanction in the United States. One does not have to be a citizen to start an NGO there. Approximately 1.5 million NGOs operate in the United States. These NGOs undertake a wide array of activities, including political advocacy on issues such as foreign policy, elections, the environment, healthcare, women’s rights, economic development, and many other issues. Many NGOs in the United States also operate in fields that are not related to politics. These include volunteer organizations rooted in shared religious faith, labor unions, groups that help vulnerable people such as the poor or mentally ill, and groups that seek to empower youth or marginalized populations. Indeed, NGOs exist to represent virtually every cause imaginable. Their sources of finance include donations from private individuals (American or foreign), private sector for-profit companies, philanthropic foundations, or grants from federal, state, or local government. Sources of finance may also include foreign governments. There is no prohibition in U.S. law on foreign funding of NGOs, whether that foreign funding comes from governments or non-government sources.

Legal Framework for NGOs in the United States from the United States State Department

Starting an NGO

In general, any group of individuals may come together to form an informal organization in order to jointly discuss ideas or common interests, and they can do so without any government involvement or approval. If a group seeks particular legal benefits, such as exemption from federal and state taxation, it may choose to formally incorporate and register as an NGO under the laws of any of the 50 U.S. states. Individuals do not need to be U.S. citizens to create a new NGO.

Registration requirements, and forms of organization, vary from state to state, but are generally very simple, so that anyone can incorporate an NGO in just a few days at the state level. The process typically involves providing a short description of the organization, its mission, name, the address of an agent within the state, and paying a modest fee. Most states have a general incorporation statute that makes this process a routine matter, not subject to approval by the legislature or any other government official. This approach removes the risk that a government official might abuse his or her power in determining which organizations should be allowed to exist or not. In several states, certain NGOs formed for religious, educational and other charitable purposes must also register with a state charity official charged with protecting charitable assets and regulating the charitable solicitation of funds from the public.

Tax-exempt Status

Many NGOs in the United States are qualified as exempt from state and federal taxes. This legal status makes it easier for NGOs to operate as nonprofit organizations because they do not have to pay tax on the income (funding) they receive. If an NGO wants to receive exemption from income taxation from the U.S. Federal Government, the NGO applies to the Internal Revenue Service. There are many types of NGOs listed in the Internal Revenue Code that are eligible for tax-exempt status, and the type of benefits available depends on the type of NGO and the type of activities conducted. In general, NGOs organized exclusively for educational, religious, charitable, scientific, testing for public safety, literary purposes, and certain sports, that are non-profit and do not play a partisan political role (e.g., by supporting candidates for election or attempting to influence legislation), can apply to receive exemption from federal income taxation on all income related to these purposes.

NGOs organized for political purposes receive limited tax exemption only for income received from contributions solicited from the general public, membership dues, or fundraising events. State governments often use the same standards for applying state income tax laws. Organizations seeking exemption from state taxes generally must file applications for exemption with the state tax authorities. Another feature of tax-exempt status is that contributions to some of these organizations may be tax deductible for the donor. This provides an important incentive for citizens and corporations to donate funds to these groups. It is important to note that the federal and state governments do not judge the value of an organization’s specific activity or mission in determining that these organizations are eligible for tax-exempt status. The U.S. government generally does not seek to influence an organization’s mission, determine how an NGO is structured, approve who runs it or serves on its board, or direct its financial management. Instead, U.S. law generally regulates organizations by requiring regular public disclosure – through filing of information returns with the government – of an organization’s funding, activities, and leadership. The regulations do not allow government officials to revoke permission to operate or tax-exempt status based on judgments about the merits of an organization’s mission, activities, budget, or leadership.

Freedom of Expression and Association in the United States

There is generally very little restriction on the freedoms of expression and association of NGOs under U.S. law. Although NGOs engaged in political activities may not qualify for the most preferential tax-exempt status, the U.S. government thus does not prevent NGOs from undertaking advocacy for political issues or criticizing the government. The U.S. constitution provides for robust protections for freedom of expression, and leaves open space for debate that is necessary in democratic societies, including protecting ideas that offend, shock, or disturb.

The United States has many laws and regulations on issues including immigration and visas, campaign finance and lobbying, terrorism financing, and money-laundering that may affect NGOs. However, these laws are applicable to everyone and to all organizations, not exclusively NGOs.

Foreign NGOs in the United States

The United States hosts many foreign NGOs that do important and valuable work in our country. Foreign NGOs can register in the U.S. by filing a simple form as a non-profit entity. Some operate as non-partisan foundations, while others are affiliated with foreign political parties and operate as think tanks and liaisons to U.S. organizations concerned with foreign policy. These foundations organize programs for their respective politicians when they come to the United States, and organize conferences, youth exchanges, and fellowships/scholarships. They also provide funding to and conduct joint projects with American NGOs. Funded entirely by foreign governments, these foreign party institutes do not have special restrictions on their activities in the United States, can conduct meetings and publish materials freely, and are not required to provide reports to other U.S. federal government agencies, provided they register and file tax returns according to the requirements described below.

As Secretary Clinton said in Krakow in July 2010, “We welcome [foreign] organizations in the belief that they make our nation stronger and deepen relationships between America and the rest of the world. And it is in that same spirit that the United States provides funding to foreign civil society organizations that are engaged in important work in their own countries. And we will continue this practice, and we would like to do more of it in partnership with other democracies.”

Regulation of Foreign Funding of NGOs and Foreign NGOs

Foreign Funding of U.S. NGOs As Secretary Clinton has said, “in the United States, as in many other democracies, it is legal and acceptable for private organizations to raise money abroad and receive grants from foreign governments, so long as the activities do not involve specifically banned sources, such as terrorist groups.” As a general matter, U.S. law imposes no limits or restrictions on the receipt of foreign funding by NGOs operating in the United States. Of course, laws that are generally applicable to all Americans may apply to NGOs, such as restrictions on receiving contributions from a terrorist organization. There are also restrictions on direct financial support of political candidates by foreign individuals.

Foreign NGOs Operating in the United States

Before foreign organizations are able to conduct activities in any particular U.S. state, they must apply for a license to conduct business in that state. This process is similar to the incorporation process for U.S. NGOs described above. Like domestic NGOs, foreign organizations can apply to the Internal Revenue Service for recognition as charitable or social welfare organizations under the Internal Revenue Code. Although such organizations are exempt from paying taxes on their income, contributions to foreign organizations are not tax-deductible (in the absence of a special treaty providing otherwise with the country of the NGO’s origin).

The Foreign Agents Registration Act (FARA)

This act requires any person or organization (U.S. or foreign) that is an “agent of a foreign principal” to register with the Justice Department and to disclose the foreign principal for which the agent works. Foreign principals can include governments, political parties, a person or organization outside the United States (except U.S. citizens), and any entity organized under the laws of a foreign country or having its principal place of business in a foreign country. FARA requires people acting as agents of foreign principals under certain circumstances to make periodic public disclosure of their relationship with the foreign principal, as well as activities, receipts, and disbursements in support of those activities.

Some governments have misinterpreted FARA as restricting the ability of civil society to register and operate. On the contrary, FARA does not impose a tax, nor does it set a cap on foreign funding that an organization can receive. FARA covers all “persons,” including individuals, corporations, and associations. FARA also includes a number of exceptions, including for persons whose activities are in “furtherance of bona fide religious, scholastic, academic, or scientific pursuits or of the fine arts.” FARA also exempts from registration other NGO activities, such as certain solicitations of funds for medical aid, or for “food and clothing to relieve human suffering.”

NGO Relations on the Local and International Levels

Once an NGO has registered according to the requirements summarized earlier, the U.S. government does not interfere with how the NGO accomplishes its purposes. NGOs are free to recruit participants for their organizations as they wish, and need not provide notification to any government agency about its membership, activities, or outreach. Like other U.S. organizations and companies, U.S. NGOs must refrain from working with governments or individuals under U.S. sanctions, as well as with groups designated as foreign terrorist organizations, but otherwise, they are free to collaborate with foreign NGOs or foreign governments to achieve their purposes. There are no regulations that restrict U.S. NGOs from attending conferences abroad, finding donors overseas, or performing work internationally.

June 11, 2015

Yisrael Beiteinu renews bid to brand foreign-funded NGOs as ‘foreign agents’

Under bill targeting human right groups and NGOs identified with left wing, foreign-funded NGOs would be subjected to closer inspection.

By Jonathan Lis, HAARETZ

LibermanYisrael Beiteinu has launched another bid to restrict human rights groups and NGOs identified the left wing. Under a bill, which the party is pushing anew, groups and individuals who receive funds from abroad will have to declare themselves “foreign agents” and come under closer supervision.

Sponsored by Yisrael Beiteinu faction chairman Robert Ilatov, the bill, entitled “foreign agents,” calls to tighten the supervision on NGOs or individuals who receive funds from other states and tax the donations. It requires the NGOs, which it calls “foreign agents,” to submit regular reports to the state. The bill is also signed by former ministers Avigdor Lieberman and Sofa Landver.

Each NGO will be required to declare next to its logo on its official documents that it serves as a “foreign agent.”

“Numerous organizations in Israel are financed by other governments and groups. They portray their activity as for the good of the Israeli public, while in fact they are advancing ideologies and agendas against Israel with foreign funding,” Ilatov told Haaretz.

“It’s important for the public to know who stands behind these organizations and whom they represent, and what states advance agendas in Israel and for what,” he said.

According to the bill, NGOs and human rights organizations will have to report foreign contributions “so the public knows their activity isn’t objective as they say it is and sees that foreign entities’ interests are behind them,” he said.

The bill is the test version of a proposal Ilatov submitted in the last Knesset, with former MKs Ayelet Shaked and Yariv Levin.

Ministers Shaked and Levin are now the heads of the Ministerial Committee for Legislation, so the bill is likely to be advanced. Ministers of Hatnua and Yesh Atid, who blocked such bills in the Ministerial Committee for Legislation in the previous Knesset, are no longer members of the coalition.

“Dozens of organizations in Israel receive money from states and state entities in exchange for their commitment to advance those foreign entities’ interests, or the interests of foreign citizens,” the explanatory notes attached to the bill say.

A member of Yisrael Beiteinu faction said “these organizations’ goals are not clear. Under the guise of working for Israeli interests these groups are entitled to tax exemptions. But the Israeli public does not benefit from their activity and their aim is advancing foreign interests.”

There’s a connection, once the seeds of the irish soda bread are sown, then they spawn more and more microbes..

The first step in this bread is to measure out a cup of your starter and mix it up with three cups of flour and cup and a half of water in a large mixing bowl.  It’s basically like feeding your starter twice as much as usual and therefore tripling the amount instead of doubling it.  This mixture is called the sponge.  (Make sure to feed your original sourdough starter after removing one cup – you can stick it in the fridge after feeding if you want.)

The Sourdough Sponge

You need to let this sponge sit out at room temperature for at least a couple hours, but it can be as long as 8 hours if you want.  You can even decide to refrigerate it after a couple of hours and continue the rest of the process the following morning.  The longer you let the sponge ferment, the more sour your bread will be.  The temperature of the room is also going to have an effect.  The warmer it is, the faster the sponge will ferment and vice versa.  I like to let the sponge tell me when it’s ready.

Sourdough Sponge Collapsing

After you mix up the sponge, it will start rising.  At a certain point, it will have risen as much as it can and it will slowly start collapsing.  You see how the surface of the sponge has wrinkles in the middle?  This is what I look for as a sign that my sponge is ready to be mixed into a bread dough.

Mixing in the flour

Now it’s time to stir in the salt and extra flour to make the dough.  I start by whisking the salt into a cup of flour and stirring that into the sponge.

Mixing the Dough

I then keep adding more flour, a little at a time, until it’s too hard to mix the dough with my wooden spoon.

Bread Dough on Floured Board

Next, I sprinkle flour over my kitchen counter or bread board (in this case, I used the board) and then scrape out the dough.  I then dust my hands with flour and start kneading.  The dough will be sticky, so you’ll want to have flour nearby to dip your hands into and you’ll need to sprinkle a bit on the board under the dough as the dough starts sticking.  Use only as much as you need to keep the dough from sticking – you want to keep the dough fairly soft.  For instructions on kneading, go here.

Kneading the Bread Dough

Although I said that you don’t need any special equipment to make this bread, a bench scraper is really very helpful.  Sourdough is stickier than other bread dough and the scraper helps to lift up the dough to sprinkle more flour underneath when it starts to stick to the board or counter.  It’s also very helpful when cleaning up flour.

You want to knead the dough for about three minutes and then let it rest.  I just cover it with a towel and leave it for about ten minutes.  While the dough is resting you’ll need to clean and dry the mixing bowl then spray or rub it with oil.

Bread Dough Ready to Proof

After the dough rests, you’ll continue kneading for another few minutes, until the dough is smooth and elastic.  Next, place the ball of dough into your greased bowl and turn it so that the top is lightly coated in oil.  Now cover the bowl and put it in a fairly warm spot.  If your kitchen is cold, put it on top of the refrigerator or in the oven (turned off) with the light turned on.  Let the dough rise until doubled in size, about 1 1/2 to 2 hours.

Dough is Doubled

One way to test if the dough has doubled is to push a couple fingers down into the dough.  If the holes don’t fill back in, the dough is ready to be shaped.

Dividing the Dough

Carefully dump the dough out onto a lightly floured surface and divide it in half.  Again, abench scraper works well here, but you can cut it with a knife.  You want the pieces to be as equal in size as possible.

Shaping the dough

Next, shape the loaves.  You can form them into whatever shapes you wish, but I find round loaves (also known as boules) are the easiest.  For instructions on shaping, go here. Place the loaves onto a lightly greased baking sheet that has been sprinkled with cornmeal.

Covered Loaves

You’ll want to cover the loaves while they rise.  You can used plastic wrap that has been coated in spray oil or get creative like I did.  I just used a big plastic container that fit over both loaves.  I did spray the inside of the container with oil just in case the loaves spread out while rising.  Again, let the loaves rise in a warm space until about doubled in size.  The dough will most likely spread out rather than up, and that’s fine. It should take close to two hours.

Loaves ready to be baked

If the loaves grow into each other, it’s not the end of the world.  Don’t try to move them, you may end up deflating your loaves.  They’ll be easy to separate after baking.

Ready for Slashing

At this point, your oven should be preheated to 450 degrees F.  The last step before baking is to slash the tops of the loaves.  You can use any sharp knife for this or a razor blade.  I decided to try this cutting tool.

Slashed Loaves

You can create whatever pattern you want.  It doesn’t really matter if you mess up – I’m notoriously bad at this.  The dough will be sticky so your best best is to be confident and just do it quickly.  Even if your slashes look horrible now, the bread will probably come out of the oven looking pretty good.

Baked Loaves

And even if they’re not the most gorgeous things you’ve ever seen – it will smell wonderful and taste even better.

Sourdough Bread Ready to Cut

If you can, wait for the bread to cool completely before cutting into it.  The flavor and texture continue to develop as the bread cools.  I’ll admit that I’m not very good at waiting for my bread to cool before cutting the first slice, so I won’t say anything if you can’t wait.

Weekly Maintenance Feeding for Refrigerated Sourdough Starter
  1. Remove at least ¼ cup starter from refrigerator. …
  2. Feed starter with flour and water: …
  3. Cover; let starter sit for 1-2 hours, until light and bubbly.
  4. Put a tight lid on jar and return to refrigerator.

Basic Sourdough Bread
adapted from King Arthur Flour

1 cup “fed” sourdough starter
1 1/2 cups warm filtered water
5 to 6 cups unbleached all-purpose or bread flour
2 1/2 teaspoons salt

The sponge: Pour the cup of starter into a large mixing bowl.  Add the warm water and 3 cups of flour.  Beat vigorously with a wooden spoon.  Cover this sponge with plastic wrap and put it aside to work.  This period can be very flexible, but allow at least 2 hours and up to 8 hours.  A longer period (at a lower temperature) will result in a more sour flavor.

The dough: After the sponge has bubbled and expanded, remove the plastic wrap.  Blend the salt and one cup of flour.  Stir the flour and salt into the sponge then add more flour, a little at a time until the dough comes together.  Turn it out onto a floured board and knead it for 3 to 4 minutes.  Give the dough a rest while you clean out and grease your bowl.  Continue kneading for another 3 or 4 minutes, adding extra flour as needed, until the dough is smooth and elastic.  Add only enough extra flour to keep the dough from sticking.  Place the dough in the bowl, turn it once to grease the top, cover, and let it rise until doubled (1 to 2 hours).

Shaping and Baking: Turn the dough out, then divide in half.  Shape each half into a loaf, and place on a lightly greased, cornmeal-sprinkled baking sheet.  Cover, and let rise until doubled (this can take up to 2 hours).  Remove the cover, slash the tops, and bake in a preheated 450 degree oven for approximately 20 minutes, until golden brown.  Turn the oven off, crack the door, and leave the loaves in for another 5 minutes.  Remove loaves to a cooling rack and let cool completely before slicing.

How to Create a Sourdough Starter

If you don’t yet have your own sourdough starter, you’ll need to get one from a friend,buy one, or make your own before you can make this bread.  Of course I think you should make your own!

You can follow my adventure making a sourdough starter and find instructions f

Sour dough Ingredients blueberry muffins

1 egg 1 tsp vanilla
1/4 tsp salt 1/4 cup oil
1 cup sourdoughstarter 1 cup whole wheat flour
1 tsp baking soda 1/4 cup sugar or fructose
1/2 cup blueberries


Preheat oven to 425F.

Combine dry ingredients in small bowl. Stir in blueberries. Combine wet ingredients in medium bowl. Add dry ingredients to wet ones.

Prepare your muffing cups by oiling them and dusting them with flour. Alternately, you may spray your muffin cups with Baker’s Joy or another oil that has flour in it, Mix the wet and dry ingredients quickly and spoon into your muffin cups. Depending on the size of your muffin cups, and how full you fill them, this should be between 6 and 8 muffin cups.

Bake at 425 for about 20 minutes.

Nutrition Information, Estimated
Per muffin (1/8 of batch),
made with light olive oil

Total Calories 189
Calories from fat 71
Total Fat 7.9 grams
Saturated Fat 1.1 grams
Polyunsaturated Fat .8 grams
Monosaurated fat 5 grams
Total carbohydrates 26.6 grams
Dietary fiber 1.2 grams
Sugars 6.9 grams
Protein 3.5 grams

Walnut Sourdough Bread
(Pain au Levain with Walnuts)

This is a delightful, earthy, bread. We’ve used it for making toast,Walnut Sourdough Breadgrilled cheese sandwiches, we’ve enjoyed it with preserves, with cheese, and even by itself. I’ve made this recipe as a boule or as baguettes, and enjoyed it greatly both ways.

This recipe is from “Bread Alone” by Daniel Leader.

This recipe is for two loaves, either boule or baguette.

2 cups walnut pieces
2 cups active sourdough starter
2 1/4 cups spring water
5 1/2 – 6 1/2 cups 20% bran flour (see flour note, below}
2 tsp salt


Preheat your oven to 350F. Arrange the walnuts on a baking sheet in a single layer. Bake them, stirring from time to time, until the walnuts are fragrant and lightly toasted. This takes about 10 – 12 minutes in my oven. WARNING – if you burn the walnuts, even a little, don’t use them in this recipe! Burned walnuts are nasty!

Put 3/4 cup of the toasted walnuts into a food processor with 2 TBSP of flour. Pulse the nuts and flour in the processor until they are finely ground. Coarsely crush the remaining walnuts. Set aside, and let the walnut flour and the crushed nuts cool.

Mix the starter and water. add 1 cup of flour and mix. Add the salt, ground walnuts, and just enough of the remaining flour to make a thick mass that is difficult to stir.

Turn out the dough onto a lightly floured surface and knead for around 10 minutes, until the dough is firm and smooth. Add flour sparingly, but as needed.

Add the broken up walnuts a bit at a time and knead in until the dough is again smooth, another 5 to 7 minutes.

Shape the dough into a ball, place in a lightly oil ed mixing bowl, turn the dough, and cover with a Saran Wrap Quick Cover. Allow to rise in a warm place until doubled in size.

Gently deflate the dough, transfer to a floured work surface and knead briefly. Divide into two equal pieces, form the pieces into balls, cover and let rest for 1/2 hour.

Shape the loaves as you prefer, and let them rise again, probably around two hours.

Preheat the oven to 450F, which should take 45 minutes to an hour with stones in the oven.

When the oven is ready, slash the loaves and slide them into the oven. Put a cup or so of hot water into the bottom of the oven. Then let the loaves bake about 25 to 30 minutes.


A note about 20% bran flour. Daniel Leader feels that plain white flour is just too tasteless for many breads. I can’t argue the point. He feels that our American flours are lacking in oomph. And, again, I can’t argue the point. So, his answer is to not use bleached white flour and instead to use a flour with about 20% bran in it. He knows of a few suppliers that produce flours with about 20% bran in them. Sadly, the are largely not available to those of us in the hinterlands. For us, he suggests mixing 3 pounds unbleached white flour with 1 pound of whole wheat flour. This has become a favorite flour for me in the past few weeks.

In more recent months, I’ve come to the conclusion that pre-mixing this flour means you just have one more thing lying around your kitchen, one more thing you need to premix. It’s easier to just use white and whole wheat flours. Some of Daniel Leader’s recipes have you use 20% bran flour and then add more whole wheat flour. Sorry, life is too short to play those silly games. I’ll redo the recipe before long to just use white and whole wheat flour.

If you feel more info is necessary more  knowledge about sourdough baking can be obtained  from this book written by a Jewish woman:
(Picture from, where you can look inside the few first pages).

We buy the organic rye flour from Teva Hab’shor in the Negev.
They deliver organic produce and baking supplies to Yerushalyim.
1800-25-90-90, 08-647-1600
Success in your baking!


[Photographa: Donna Currie]

Ever since I posted the Sourdough Starter-Along series here on Slice, I’ve been getting a lot of questions. I’ve gotten them at Serious Eats, on my Facebook page, at my blog Cookistry, and in person. Based on some unscientific polling software (ahem, my memory) these were the six most commonly asked questions about sourdough starters, along with my answers.

My starter doesn’t look like yours. Have I done something wrong?

No, nothing’s wrong unless you’ve got mold growing on the starter, or unless you’ve got no activity at all after about five days. Starters are all different because the flour, water and environment are different at every location. That’s part of the beauty of a sourdough starter. It’s unique to you and it can be a little bit different every time you use it.

Also, the photos I posted were just one moment in time. After feeding and stirring or later in the day, the bubbles probably looked a bit different. In general, the bubble activity should be increasing every day, but sometimes things stall. And if the starter is very active overnight, it can wear itself out and look quiet in the morning. Shortly after feeding and stirring, it should become more active again.

What if my starter is bubbling but not rising up?

When the starter is active enough to rise up in the jar, then it’s ready to use. That might happen in as little as a week, or it could take longer before it gets to that point.

If your starter is still plugging along, bubbling but not getting increasingly active, I’d suggest dumping half to three-quarters of the accumulated starter, and then continue feeding and stirring the remainder. The removed starter can be added to a regular bread recipe to flavor it. I have recipes here and here for using not-quite-ready starter.

It also might be the case that your starter is rising, but you’re not there to see it. If you feed at night, it might be rising up while you’re asleep, and by morning it has fallen again, so it looks the same. It might be a good idea to feed at a time when you can check the starter in an hour and see what it looks like at that point.

20110101-sourdough hootch.JPG

What is the liquid at the top of my starter?

There are two causes. One possibility is that the starter is too wet, so you can add a bit more flour to it. It should be a little thicker than cake batter, almost like muffin batter.

The other possibility is that that liquid might be what’s referred to as “hooch”, which accumulates when a starter has been sitting around a while and the critters have gone dormant. As long as there isn’t furry mold, you can keep going—the yeast may have munched through all the available food. You can dump out half of the starter as I suggested above, and you can also increase the amount you feed. Feed a little more at each feeding, feed more often, or both.

Does the temperature of my kitchen affect the starter activity?

Yes, very much. The starter will be most active at warm room temperatures, so if you keep your house cooler in the winter, it might be less active simply because of the temperature. You can move the starter to a slightly warmer location. The top of the refrigerator is good, or if you’ve got some other appliance that’s a little bit warm, you can move it there.

You don’t want to get it too warm, so the top of the furnace or water heater might be overkill. Having it develop slowly isn’t a bad thing if you’re not in a hurry.

Why is my bread taking forever to rise?

You might have harvested your starter before it was fully active. After you’ve had a starter going for a while, you’ll have a better idea what it looks like when it’s fully enthusiastic. But a slow rise isn’t a failure. Just let it rise at its own speed.

If it’s a matter of bad timing and you don’t want to stay up all night waiting to put it in the oven, you can put the loaf in the refrigerator for a really slow rise, and bake the next day. Some sourdoughs rise slowly and don’t seem to want to double in size, but then they get tremendous oven spring. Yours might be like that.


My bread isn’t as sour as I expected. Can I fix that?

Sourdough starters develop more flavor as they age

Sourdoughs are all different, but the sour flavor that people associate with sourdough comes from the bacteria that produce different acids at different points in the process. You can create a much more sour starter by stopping the feeding and letting the starter go hungry for a while. You can do this for a day or so at room temperature, or put the starter in the refrigerator for a little longer. Sourdough starters develop more flavor as they age, so what you get from that first loaf isn’t what you’ll get after the starter matures for a while.

Also, you’ll get more flavor if the dough has a long, slow, cold rise. Rather than letting is rise on the counter, put the dough in the refrigerator and leave it there for a day or two before you form the loaf and let it rise for baking.

One thing to keep in mind is that all starters are different. The schedule you feed at, the flour and water you use, and the environment all change the way the starter behaves. Some are naturally more sour, they rise at different rates, have more or less oven spring, and produce different crumbs and crusts. That’s part of the fun of having a local starter.

And of course, the flour you feed your starter makes a difference. If you’re ready for it, you can start a new starter with whole wheat or rye flour, and see what new magic you can create.

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. She launched the blog Cookistry and has now joined the Serious Eats team with a weekly column about baking.



Post 121: Night out at the Lone Soldier Center, Yoga and Improv,Telmach Conference for Women Program drying pears

This post may seem disjointed: an evening with soldiers and improv, and a women’s business owner’s conference. Israelis are very spontaneous. The youth I observed at the center are very engaging, thoughtful, and determined.

I’ll offer the connection to be preservation, whether, friendships, re-inventions, or preserving fruits.

I enjoyed an evening of Yoga in a small class with yoga instructor Shalom Isaac. Afterwards, I schmoozed with a few soldiers and then enjoyed the group “Playback” entertain the Chayalim. Started to make plans for an international Pot Luck at the center with D’vorah, an x chayal from Philadelphia.

Improv group

Just Registered for Telmach Conference for Orthodox Women June, 15th 2015

Program-Try to join the 100 odd women who will be strutting their stuff.

Drying Fruits Colorado State University

by P. Kendall and J. Sofos* (6/12)

Quick Facts…

  • Successful drying depends on heat, air dryness and good air circulation.
  • Select fresh, fully-ripened fruits.
  • Pretreat fruit pieces by dipping in an ascorbic acid, citric acid, lemon juice or sodium meta bisulfite solution.
  • When dry, allow fruit to condition for 4 to 10 days before packaging for storage.
  • Package dried fruits in tightly sealed containers and store in a cool, dry place.

Dried Fruit

Drying is a creative way to preserve foods and use home-grown fruit, extra produce (e.g., ripe bananas) and farmers’ market specials. Like all methods of preservation, drying causes some nutrient loss. Nutritional changes that occur during drying include:

  • Calorie content: does not change, but is concentrated into a smaller mass as moisture is removed.
  • Fiber: no change.
  • Vitamin A: fairly well retained under controlled heat methods.
  • Vitamin C: pretreatment with ascorbic acid or lemon juices enhances levels of vitamin C, though loss will occur during drying.
  • Thiamin, riboflavin, niacin: fairly good retention.
  • Minerals: fairly good retention.
  • For best retention of nutrients in dried foods, store in a cool, dark, dry place and use within a year.

Selecting and Pretreating Fruits

Select fresh and fully ripened fruits. Immature produce lacks flavor and color. Overmature produce can be tough and fibrous or soft and mushy. Drying does not improve food quality. See Table 1 for approximate yields of dried fruits.

Thoroughly wash and clean fruits to remove dirt. Sort and discard any fruit that shows decay, bruises, or mold. Such defects can affect all foods being dried.

Pretreating fruits prior to drying is highly recommended. Pretreating helps keep light-colored fruits from darkening during drying and storage and it speeds the drying of fruits with tough skins, such as grapes and cherries. Research studies have shown that pretreating with an acidic solution or sodium metabisulfite dip also enhances the destruction of potentially harmful bacteria during drying, including Escherichia coli O157:H7, Salmonella species and Listeria monocytogenes. Several methods can be used.

Ascorbic Acid Pretreatment

Ascorbic acid (vitamin C) is an antioxidant that keeps fruit from darkening and enhances destruction of bacteria during drying. Pure crystals usually are available at supermarkets and drug stores. Stir 2 1/2 tablespoons (34 grams) of pure ascorbic acid crystals into one quart (1000 milliliters) of cold water. For smaller batches prepare a solution using 3 3/4 teaspoons (17 grams) of pure ascorbic acid crystals per 2 cups of cold water. Vitamin C tablets can be crushed and used (six 500 milligram tablets equal 1 teaspoon ascorbic acid). One quart of solution treats about 10 quarts of cut fruit. Cut peeled fruit directly in ascorbic acid solution. Soak for 10 minutes, remove with a slotted spoon, drain well and dehydrate. Commercial antioxidant mixtures are not as effective as ascorbic acid but are more readily available in grocery stores. Follow directions on the container for fresh cut fruit.

Citric Acid or Lemon Juice Pretreatment

Citric acid or lemon juice may also be used as antidarkening and antimicrobial pretreatments. Prepare the citric acid solution by stirring 1 teaspoon (5 grams) of citric acid into one quart (1000 milliliters) of cold water. For the lemon juice solution, mix equal parts of lemon juice and cold water (i.e., 1 cup lemon juice and 1 cup water). Cut the peeled fruit directly into the citric acid or lemon juice solution. Allow to soak 10 minutes, then remove with a slotted spoon, drain well and dehydrate. Citric acid is often available in the canning section of the supermarket.

Sodium Metabisulfite Pretreatment

Sulfur and sulfite compounds have been used for centuries to prevent discoloration and reduce spoilage during the preparation, dehydration, storage, and distribution of many foods. However, sulfites may initiate asthmatic reactions in some people, especially those with asthma. As a result, the Food and Drug Administration (FDA) has banned the use of sulfites on fresh fruits and vegetables for sale or served raw to consumers. They are still used as an antimicrobial agent and to help preserve the color of some dried fruit products.

If you choose to use a sulfiting agent, use U.S.P. (food grade) or Reagent Grade sodium metabisulfite, not Practical Grade. Sodium metabisulfite is often available at pharmacies or where wine-making supplies are sold. Stir 1 tablespoon (21 grams) sodium metabisulfite into one quart (1000 milliliters) of cold water. Cut the peeled fruit directly into the sodium metabisulfite solution. Allow to soak 10 minutes, then remove with a slotted spoon, drain well and dehydrate. Due to health and safety concerns, do not use burning sulfur to pretreat fruits for drying.

Caution: Pretreating with sodium metabisulfite is not recommended if you or others who will be consuming the dried fruit have known sulfite sensitivity.

Cracking Skins

Fruits such as grapes, prunes, small dark plums, cherries, figs, and firm berries have tough skins with a wax-like coating. To allow inside moisture to evaporate, crack or “check” skins before drying whole fruits. To crack skins, dip fruit in briskly boiling water for 30 to 60 seconds, then dip in very cold water. Drain on absorbent towels before placing on drying trays.

Table 1. Yield of dried fruits
Amount purchased or picked Amount dried product
Produce Pounds Pounds Pints
Apples 12 1 1/4 3
Grapes 12 2 3
Peaches 12 1 to 1 1/2 2 to 3
Pears 14 1 1/2 3
Tomatoes 14 1/2 2 1/2 to 3

Drying Trays

Drying trays can be simple or complex, purchased or built. Good air circulation without reaction between food and trays is most important. For small amounts of food and trial runs, cheesecloth or synthetic curtain netting stretched over oven racks, cake racks, broiler racks or cookie sheets work well. Attach with clothes pins. For large quantities of food, use shallow wooden or plastic trays with slatted, perforated or woven bottoms.

If preparing your own trays, do not use galvanized screening for tray bottoms. It has been treated with zinc and cadmium, which can cause a harmful reaction when in contact with acid foods. Other metals such as aluminum also are not advisable because they may discolor and corrode with use. If used, line with cheesecloth or synthetic curtain netting to keep food from touching the metal. A liner also helps keep foods from sticking to trays and prevents pieces of food from falling through.

Wash trays in hot, sudsy water with a stiff brush. Rinse in clear water and air dry thoroughly before and after each use. A light coat of fresh vegetable oil or nonstick substance helps protect wood slats and makes cleaning easier.

If trays are used in an oven, they should be 1 1/2 inches smaller in length and width than the oven dimensions to allow for good air circulation. When stacking trays, place blocks of wood 2 inches or higher between trays.

Drying Methods

Arrange pretreated fruits on drying trays in single layers, pit cavity up. Dry at 140 degrees F (60°C) in an oven or dehydrator. The length of time needed to dry fruits will depend on the size of the pieces being dried, humidity and the amount of air circulation in the dehydrator or oven. Thinner slices and smaller pieces will dry more quickly than larger, thicker pieces or whole fruits. Also, products will generally dry more quickly in convection ovens or electric dehydrators than in conventional ovens. At a drying temperature of 140 degrees F, plan on about 6 hours for thin apple slices to 36 hours for peach halves. If possible, stir food and turn large pieces over every 3 to 4 hours during the drying period. Fruits scorch easily toward the end of drying. Therefore, it’s best to turn the power off when drying is almost complete and open the door wide for an additional hour before removing pieces.

Testing for Dryness

Dry fruits enough to prevent microbial growth and subsequent spoilage. Dried fruits should be leathery and pliable. See Table 2 for dryness test on individual fruits. To test foods for dryness, remove a few pieces and let cool to room temperature. When warm or hot, fruits seem more soft, moist and pliable than they actually are. Squeeze a handful of the fruit. If no moisture is left on the hand and pieces spring apart when released, they are dry.

Post-Drying Treatment

Conditioning. When drying is complete, some pieces will be moister than others due to their size and placement during drying. Conditioning is a process used to evenly distribute the minimal residual moisture throughout all pieces. This reduces the chance of spoilage, especially from mold. To condition, place cooled, dried fruit loosely in large plastic or glass containers, about two-thirds full. Lightly cover and store in a warm, dry, well-ventilated place for four to 10 days. Stir or shake containers daily to separate pieces. If beads of moisture form inside, return food to drying trays for further drying, then repeat the conditioning step.

Packaging and Storage

After conditioning, pack cooled, dried foods in small amounts in dry, scalded glass jars (preferably dark) or in moisture- and vaporproof freezer containers, boxes or bags. Label packages with name of product, date and method of pretreatment and drying. Tightly seal containers to prevent reabsorption of moisture or entry of insects. Store in a cool, dry, dark place or in the refrigerator or freezer. Properly stored, dried fruits keep well for six to 12 months. Discard foods that have off odors or show signs of mold.

Using Dried Fruits

Dried fruits are a great snack, being convenient and easy to pack no matter the season or activity. Dried fruits can also be added to granola or hot cereals, salads, pilafs, meat dishes and much more.

To cook dried fruit, cover with boiling water and simmer covered until tender (about 15 minutes). If needed, sweeten to taste near the end of cooking or after removing from heat. Most dried fruits need no extra sweetening. If desired, add a few grains of salt to help bring out the fruit’s natural sweetness, or add a little lemon, orange or grapefruit juice just before serving. This helps give fruits a fresh flavor and adds vitamin C.

To reconstitute fruit for use in a cooked dish, such as a pie, place it in a bowl and cover with boiling water. Let soak until tender and liquid is absorbed (one hour or longer). Thinly sliced fruits may not require soaking before using in cooked dishes.

Reconstituted or dried fruits are excellent in cobblers, breads, pies, puddings, gelatin salads, milk shakes and cooked cereals. Any liquid that remains after soaking can be used as part of the water needed in the recipe.

Table 2 Steps for drying fruit
Fruit Drying Procedure
Apples Select mature, firm apples. Wash well. Pare and core. Cut in rings or slices 1/8 to 1/4 inch thick or cut in quarters or eighths. Dip in ascorbic acid or other antidarkening/antimicrobial solution for 10 minutes. Remove from solution and drain well. Arrange in single layer on trays, pit side up. Dry until soft, pliable, and leathery; no moist area in center when cut (6-24 hours).
Apricots Select firm, fully ripe fruit. Wash well. Cut in half and remove pit. Do not peel. Dip in ascorbic acid or other antidarkening/antimicrobial solution for 10 minutes. Remove from solution and drain well. Arrange in single layer on trays, pit side up with cavity popped up to expose more flesh to the air. Dry until soft, pliable, and leathery; no moist area in center when cut (24-36 hours).
Bananas Select firm, ripe fruit. Peel. Cut in 1/8 inch slices. Dip in citric acid or other antidarkening/antimicrobial solution for 10 minutes. Remove and drain well. Arrange in single layer on trays. Dry until tough and leathery (6-10 hours).
Berries Select firm ripe fruit. Wash well. Leave whole or cut in half. For berries with firm skins, dip in boiling water 30 seconds to crack skins. For berries with soft skins (strawberries), dip in ascorbic acid or other antimicrobial solution for 10 minutes. Remove and drain well. Place on drying trays not more than two berries deep. Dry until hard and berries rattle when shaken on trays (24-36 hours).
Cherries Select fully ripe fruit. Wash well. Remove stems and pits. Dip whole cherries in boiling water 30 seconds to crack skins. May also dip in ascorbic acid or other antimicrobial solution for 10 minutes. Remove and drain well. Arrange in single layer on trays. Dry until tough, leathery, and slightly sticky (24-36 hours).
Citrus peel Select thick-skinned oranges without mold or decay and no color added to skin. Scrub oranges well with brush under cool running water. Thinly peel outer 1/16 to 1/8 inch of the peel; avoid white bitter part. Dip in ascorbic acid or other antimicrobial solution for 10 minutes. Remove from solution and drain well. Arrange in single layers on trays. Dry until crisp (8-12 hours).
Figs Select fully ripe fruit. Wash or clean well with damp towel. Peel if desired. Leave whole if small or partly dried on tree; cut large figs in halves or slices. If drying whole figs, crack skins by dipping in boiling water for 30 seconds. For cut figs, dip in ascorbic acid or other antimicrobial solution for 10 minutes. Remove and drain. Arrange in single layers on trays. Dry until leathery and pliable (12-24 hours).
Grapes and Black Currants Select seedless varieties. Wash, sort, remove stems. Cut in half or leave whole. If drying whole, crack skins by dipping in boiling water for 30 seconds. If halved, dip in ascorbic acid or other antimicrobial solution for 10 minutes. Drain. Dry until pliable and leathery with no moist center (12-24 hours).
Melons Select mature, firm fruits that are heavy for their size; cantaloupe dries better than watermelon. Scrub outer surface well with brush under cool running water. Remove outer skin, any fibrous tissue and seeds. Cut into 1/4- to 1/2-inch thick slices. Dip in ascorbic acid or other antimicrobial solution for 10 minutes. Remove and drain. Arrange in single layer on trays. Dry until leathery and pliable with no pockets of moisture (6-10 hours).
Nectarines and Peaches Select ripe, firm fruit. Wash and peel. Cut in half and remove pit. Cut in quarters or slices if desired. Dip in citric acid or other antidarkening/antimicrobial solution for 10 minutes. Remove and drain well. Arrange in single layer on trays pit side up. Turn halves over when visible juice disappears. Dry until leathery and somewhat pliable (6-36 hours).
Pears Select ripe, firm fruit. Bartlett variety is recommended. Wash fruit well. Pare, if desired. Cut in half lengthwise and core. Cut in quarters, eighths, or slices 1/8- to 1/4-inch thick. Dip in citric acid or other antidarkening/ antimicrobial solution for 10 minutes. Remove and drain. Arrange in single layer on trays pit side up. Dry until springy and suede-like with no pockets of moisture (6-10 hours for slices; 24-36 hours for halves).
Plums and prunes Wash well. Leave whole if small; cut large fruit into halves (pit removed) or slices. If left whole, crack skins in boiling water 1 to 2 minutes. If cut in half, dip in ascorbic acid or other antimicrobial solution for 10 minutes. Remove and drain. Arrange in single layer on trays pit side up, cavity popped out. Dry until pliable and leathery (6-10 hours for slices; 24-36 hours for halves).

Post 120: Videos of the Jerusalem Festival of Light by Jacob Richman, performance by the group “Marsh Dondurma”, Tomato Soup

Wed Jun 3, 2015 11:55 am (PDT) . Posted by:

“selavan” s_selavan

Although the municipality told us that Jaffa Gate would not be closed until

8:00 the police have notified us that they are closing it off at 7:30.

The 38 bus will be leaving from the upper Zion Gate parking lot from 7:00
(actually not clear to me if the 7:00 pm bus will be the last to leave from

parking lot. If you plan on taking this bus, please check beforehand).

The phone number for ordering the “golf cart” is 02-628-3777. Please call
them 20 minutes before you think you will be arriving at Zion Gate in order
for it to be there waiting for you.

We are still trying to get the municipality to allow Rova residents to park

However, the major breakthrough is that in urgent cases (health reasons)
Rova residents with parking stickers will be allowed to enter through Dung
Gate against traffic to get to the parking lot. We recommend this option if
you have health issues and cannot walk from Zion Gate or if you will not be
leaving the house before 10:00 a.m. and parking on Har Tzion will be
problematic. The police are only willing to do this for a minimum amount of
cars and if everyone chooses this option, they will not allow it. so please
think twice before choosing Dung Gate.


POLICE WILL CONTACT YOU. Please save them the trouble and move your car to
the parking lot beforehand.

All of the security guards and סדרנים (ushers) have been told that Rova
residents are allowed to get to their homes (an exception may be the small
section of Galed which is one way due to the masses of people. The three
families living there should cut through Rechov Shvut or go the other way to
get home if coming from the Rothschild Square). If they do not let you
through PLEASE CALL ME AT 0506377906. I will do my best to straighten out
the situation. Please do not call me unless it is an emergency as I will
need the phone free to deal with the municipality and police for what is
truly urgent.

If you have any complaints regarding the festival, please send details to my
email address.

At this time I would like to remind you of the reason behind this festival,
which I heard personally from Reuven Pinsky who developed this event.
Jerusalem is on the negotiating table. It will be divided unless we do
something to connect the people to it. Reuven realized that a large segment
of Israeli society is not connected to the Old City or the Kotel and thought
of a way to bring them here. The idea behind this festival is that hundreds
of thousands of people will come and enjoy themselves here and when
Jerusalem is back on the negotiating table they will be up in arms and fight
it because they came here and saw what a special place it is.

So yes, this is going to be a difficult week for us and there is no reason
that we have to suffer as much as we do. The Minhal is doing our best
working with the municipality to ease the balagan. But please understand the
importance of these people coming to our neighborhood. Many of them will by
the way visit the Kotel for the first time because they are here anyway.


Shosh Selavan


INFO: Photos and Videos of the Jerusalem Festival of Light

Jacob Richman
June 4, 2015, 6:49 am

Hi Everyone! From Jacob Richman

Last night, June 3, I went to the opening night of the
Jerusalem Festival of Light in the Old City of Jerusalem, Israel.

It was really nice!
I was there for 2 hours and I did not cover all the routes.
It is open every night (except Friday) for the next 8 days.
Admission is free.

I took photos of the festival and posted them online at:

I also created two videos. The first video (about 11 minutes)
highlights various performances and exhibits.

This one is highly recommended. I loved the section where the Christian Center was covered with skulls!

The second video (8.5 minutes) is a performance by the group
“Marsh Dondurma”.
This is the first time I heard the group and they were very good!!

Posted both videos at:


Please share. Thank you!

It is 6:45am, Thursday morning and I am going to try and
get some sleep.

Have a good day and an early
Shabbat Shalom,

Tomato Soup-For your surplus-this is tomato season

  • 4 cups chopped fresh tomatoes that have been immersed in boiling water, then into cool and peeled. Score the tomato first,
  • 1 slice onion
  • 4 whole cloves
  • 2 cups chicken broth/ vegetable broth
  • 2 tablespoons butter/olive oil
  • 2 tablespoons all-purpose flour/ agar agar to your taste
  • 1 teaspoon salt/omit
  • 2 teaspoons white sugar, coconut sugar to your taste


  1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill. You can also use a pressure cooker for about 10 minutes.
  2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season salt or omit.