Monthly Archives: September 2015

Post 213: Landwer Cafe now open on Shabat in Gan ha AtzMa Ot under a different name and my concerns that UJA Federation is in support-Pass on to fellow UJA Fedeation supporters

September 29th 2015, First Day Chol Ha Moed.

My concern is about businesses open on Shabat, and in particular one supported by UJA Federation NYC.

The Jerusalem Café, which is located in the middle of Independence Park, was built by a municipally-owned company but the land was sold to a private developer. The fact that the land is privately owned means that ultra-Orthodox elected officials have no authority to lobby for the café to be closed on Shabbat.

The Independence Park café and other cafés in the center of the city join the First Station, an entertainment complex near the city’s German Colony neighborhood, -are all open on Shabbat. The opening of new businesses on Shabbat are opposed by members of the ultra-Orthodox community and also members of the secular community, their protests are to no avail. Yes, this is also opposed by our secular neighbors and our representative in the City Council, Offir Lang. Now it appears that  the city is targeting certain area businesses for fining when they open on Shabat and other targeted areas businesses will be allowed to be open on Shabat.

The fines were to begin on September 2nd. We don’t know how this new fining effects our particular area : on  Schatz Streets two restaurants and the restaurant in Gan Ha Atxmaot? The one in Gan Ha Atzma Ot is supported by UJA Federation NYC. (please see attached photo) or

If my readers are familiar with  distinguished members of the Board of Directors of UJA-Federation, I am requesting your help in 4 areas:

1.Clarification of UJA Federation Policy in regards to funding public programs that attempt to welcome unaffiliated Jews but in effect desecrate Shabat in Jerusalem.
2. That UJA Federation withdraw support from such organizations, namely “A New Wind”.
3. If Birthright, a UJA Federation supported program,  the largest organization bringing young people to Israel, prohibit activities on Shabat, then why does a restaurant need to be open on Shabat with the  support by UJA Federation?

Can you imagine the shock and disbelief that I felt when I saw UJA Federation NYC in an advertisement supporting “a homy Jerusalem with music to grove on Shabat”. This ad (please see attachment, was published on the back of the weekly “City Mouse” 11/9/15-24/9/15. Feeling welcome! it says. (see photo)

Tens of thousands of visitors are fed magnanimously at the tables of observant Jews in Jerusalem every Shabat. Jews from Dallas Texas, Bershevah, Elat, and from across the globe who want to experience Shabat are welcomed.

I doubt that the regular Jewish restaurant workers are given the day off. It’s incomprehensible, that the American Consulate across the street on Agron is closed on Shabat and their workers given a day of rest, but our Jewish workers don’t have that right. Please explain why UJA supports financially opening of a restaurant on Jerusalem city park land? Sold or not it’s still part of the park.  When I lived in New York City, every community agency, whether the Educational Alliance, or the “Y’s were closed on Shabat. Has that changed too?

The Mayor, yes is up to his neck with disturbances of a violent nature throughout the city. Mayor Birkat has a vision of a city that runs 24/7. He is intractable on this regard. Our community in the City Center is opposed to the restaurant openings. Our group consists of secular and observant Israelis, who don’t want to change the status quo. We hold Friday night services in front of a restaurant that is open on Shabat on Rechove Shaatz. Passersby are invited to join families to hear Kiddush and stay for dinner.
A woman from Dallas remarked that she had never seen Jews publicly hold a service outside. She felt very proud.

This year, Israelis and visitors alike will have the opportunity to take part in history by joining the fourth Hakhel gathering at the Western Wall. Even though details are not yet finalized, the ceremony is expected to take place on the second day of Chol Hamoed Sukkot (Wednesday, September 30) around 5 p.m., and President Reuven Rivlin is expected to officiate at the Hakhel. Will the city also allow the restaurant in Gan Ha Atz Ma Ot (not kosher) to open on that following Yom Tov?.

This coming up October  24th, Shabat families from all over the world, will be celebrating Shabat for the first time through the Shabas Project. I am embarrassed to say that our city will allow the park restaurant and others like it to be open. 

4. If you have any powers of persuasion, please raise the aforementioned issues with your fellow UJA Federation Board. members and with Mayor Birkat and the Jerusalem City Council. Please, members of UJA Federation NYC desist from supporting activities that desecrate the Shabat in Jerusalem.

You are encouraged to print this article or parts to parties in America.

Preview attachment IMG_20150912_233739.jpg

 I am updating: Saturday October 3rd holiday Shabat Chol Ha Moed Sukkot




Post 212 City of Jerusalem Preparing for Historic Hakhel Gathering on Sukkot Holiday and a second Hakhel gathering Tishrei 5776 will be on first day chol hamoed Tuesday Sept 29 at 2:00pm in the Appell succah Take the lightrail to Haturim station, walk in the direction of Machne Yehuda. The first corner is Gesher Hachaim, cross gesher hachaim, in the courtyard that says Ahavas Mordecha 052-5351712 for directions The succah is located off the corner of Yafo and Gesher Hachaim St

City of Jerusalem Preparing for Historic Hakhel Gathering on Sukkot Holiday

Jerusalem—The annual celebration of Sukkot is always a magical experience in Israel’s capital. Between haggling for the arba minim (four species) in the shuk, joining Chasidic simchat bet hasho’eva celebrations in Me’ah She’arim, attending the annual birkat hakohanim (priestly blessing) along with thousands of Jews at the Western Wall, and dancing at huge communal hakafot on Simchat Torah, the fall holiday code-named Zeman Simchateinu (The Time of our Happiness) simply comes alive, and the happiness and joy are felt from every corner of the city. However, this year, Sukkot in Jerusalem will be even more unique as it will feature an international event which takes place once every seven years: the Hakhel ceremony.

Hakhel, which comes from the Hebrew root of “gathering in,” is a biblical command dating back to Mt. Sinai. On the first day of Chol Ham’oed Sukkot following the end of the shemitah (ritual sabbatical) year, the King of Israel is commanded to get up in front of the Jews who made the triannual pilgrimage to Jerusalem, ceremonially receive the Torah scroll from several high profile Jewish leaders including the Kohen Gadol (High Priest) and read several passages from the Torah. These readings, which included the two paragraphs of Shema, the command to bring ma’asrot (tithes) on produce, and regulations on Jewish rulers, were followed by seven special blessings which were only said at Hakhel. Even in the time of the Temples, when korbanot (offerings) were consumed by divine fires on a daily basis, the ceremony of Hakhel was considered unique and exciting, and the crowds who attended were so large that the Torah simply writes that it is as if “the entire nation” was there.

After the destruction of the Second Temple over 2,000 years ago, Hakhel itself was discontinued, as there was very little to do without the correct personnel and setting to conduct the ceremony. Rabbi Menachem Schneerson, the last Lubavitcher Rebbe, very famously called upon Jews to conduct their own “mini-Hakhel” gatherings in public places around the world, in order to build unity and encourage the virtues that the Jewish kings read about during the ceremonies.

However, with the founding of the State of Israel and the return of Jewish rulership to the Land of Israel, one of the first issues to return was that of Hakhel. As Jews had been keeping track of shemitah years throughout the exile, it was no secret when to do Hakhel. When the city of Jerusalem was reunited in 1967, and the Jewish people regained free access to the Western Wall, the “where” of Hakhel became a possibility, too. However, it wasn’t until 1994 that the Chief Rabbinate of Israel instituted an official Hakhel gathering at the Wall, with the chief rabbis, the president of Israel and others in attendance. The following Hakhel, in 2001, even found President Moshe Katzav, in his role as de-facto Jewish king, reading those portions. To date, there have been three official Hakhel ceremonies, each featuring thousands of Jews gathering at the Western Wall to hear the president of Israel read portions of the Torah before his people.

This year, Israelis and visitors alike will have the opportunity to take part in history by joining the fourth Hakhel gathering at the Western Wall. Even though details are not yet finalized, the ceremony is expected to take place on the second day of Chol Hamoed Sukkot (Wednesday, September 30) around 5 p.m., and President Reuven Rivlin is expected to officiate at the Hakhel.

Whether one is into religious events, large gatherings of people or being part of Jewish history, Hakhel will be the place to be on the second day of Chol Hamoed for anyone who will be in the Jerusalem area. Stay tuned to the Western Wall Heritage Foundation’s website ( closer to the holiday, in order to get more updated and final details on this historic ceremony.

By Tzvi Silver, JLNJ Israel

2nd Hakhel Gathering:

Malchus is happy to announce the beginning of our“Project Hakhel”

After the shmita year the entire Jewish people would gather in the beis hamikdash and listen to the king read the book of Devorim. This mega experience once in seven years would strengthen the Jewish people’s dedication to Hashem and His Torah. The Rebbe taught that the entire year is an opportunity to gather Jews wherever they may be.

With Hashem’s help we are hoping to celebrate this special hakhel year in Malchus with one special event every month.

Our first event for Tishrei 5776 will be on first day chol hamoed Tuesday Sept 29 at 2:00pm in the Appell succah

The succah is located off the corner of Yafo and Gesher Hachaim St.

Take the lightrail to Haturim station, walk in the direction of Machne Yehuda. The first corner is Gesher Hachaim, cross gesher hachaim, in the courtyard that says Ahavas Mordechai. 052-5351712 for directions

We hope to see everyone……

Shabat Shalom! Friday October 12, 2015, Erev Shabat Chol ha Moed! Gut yom tov!!

Post 211: How does the metal detector at the Kotel work? The Zomet Institutes inventions for security and medical needs Charting the Course of Shmitta 5776

This post is about science and how it serves us. How does the metal detector at the Kotel work? How do doctors write their notes on Shabbat?

This notice was posted in the new elevator in 2 Ha NaAlot. It had it’s maiden voyage this past Shabat. The first elevator circa 1930 broke down and the building owners got together and decided to install one that would work on Shabat as prescribed by the Zomet Institute.

How does a Shabbat elevator work? How does a Shabbat wheelchair work?

Come and find out how rabbis and engineers solve techno-halachic problems.

At the Zomet Visitors Center you can ask questions, learn, understand and enjoy. Best of all the exhibits are interactive!

Visitors Center Tour:

  • Presentation: “Principles of the use of electricity on Shabbat and The Zomet Institutes inventions for security and medical needs” 45 min.  (English or Hebrew)

  • -Walk through the interactive exhibit hall & watch instructional movies (English or Hebrew)

  • Self guided tour option includes the interactive exhibit hall (1-1.5 hrs)

Who Is This Tour For?

The Zomet Experience is suited to: Families of all Jewish denominations, Bat/Bar Mitzvah Tours, Synagogue Missions, Youth Movements, Birthright, Christian Tours and Senior Citizens. Just tell Zomet about your group in advance so that the program can be tailored to your interests.

About Zomet:Zomet Logo

Zomet began to focus on the crossroads of Jewish Law and Modern Life in 1976. Today the Institute is well known for its’ success in merging Torah and Modern Life. The visitors center opened to the (English) public in 2015.

Special Events on Sukkot 2015

There will guided tours on the hour (Hebrew), an engineering workshop for kids 6+ to learn to build a battery, jumpy castles for kids under 6. Activities will take place on Tuesday, Wednesday and Thursday of Chol Hamoed. Prefer to have a private tour in English?


9:00am-5:00pm Sunday – Thursday
9:00am-12:00pm Friday


Self Guided Tour- 20 NIS per person (ages 7+)
Children below age 7 – FREE

Guided Tour
Small Group (Up to 14 People)
200 NIS plus 20 NIS per person (ages 7 and up)
Children below age 7 – FREE

Large Group (15-50 people)
500 NIS – for the whole group

Ages 6+


English / Hebrew

Zomet Institute

Address: HaErez 3
Alon Shvut, Israel

Neighborhood: Alon Shvut, Gush Etzion

Tel: 02-9932111


Website: http://www.visitzomet.comParking: Free parking


I have created my own chart based on the prior Shmita


Charting the Course of Shmitta 5776
Rabbi Dovid Stein, Star-K Representative in Israel Star-K Israel Office
Rabbi David Stein
Rechov Miriam Mizrachi 7
Rechovot, ISRAEL

The mitzvah of shmitta poses many challenges for those who live in Eretz Yisrael.  The main challenge, of course, is for the farmers.  However, the consumer has his challenges, as well.  It is always preferable to purchase produce from stores that have reliable kosher certification to ensure that there are no halachicproblems.  If there is no such store available, one must be certain not to transgress the laws of shmitta in the purchase, consumption, or interaction with shmitta produce.  These are the different categories of halachos that one has to take into consideration:

1. Sfichin
2. Kedushas shevi’is
3. Schora (doing business) with shevi’is produce
4. Dmei shevi’is (shevi’is money)

The laws of sfichin refer to a rabbinic prohibition of eating produce that started to grow during the shmittayear,1i.e., the plant started to grow from Rosh Hashanah תשס״ח until תשס״ט .  This is the opinion of theChazon Ish, the most widely accepted custom among Ashkenazim in Eretz Yisrael.  Regarding grains and legumes, there is a different critical date after which sfichin are not permitted to be eaten.  Obviously, if one wants to buy vegetables he/she must be certain that the vegetables did not start to grow during the shmitta year.  How can one know when the produce began to grow if it is bought in a store that is not under reliable rabbinic supervision?

In order to overcome this problem, charts were developed with the information needed to ascertain whether the produce started to grow during shmitta.   For example, it takes between 58 and 78 days after a tomato seed is planted until it produces its first ripe tomato.  It takes a few more weeks until the new tomato crop constitutes a majority of the tomatoes in the market.  Until that time, we may be able to say “kol deparish meruba parish,and assume that the fruit in question comes from the prevailing majority in the marketplace, which in this case is a non-shevi’is product.  The date on the chart is usually when the majority of the vegetable production is shevi’is (although there are charts that give the date of the first produce on the market).  One should be mindful of the cut-off date for a particular type of produce before buying any fruits or vegetables that might possibly be prohibited for consumption due to sfichin.
Kedushas shevi’is applies to all vegetables picked during the shmitta year.  Picking, lekita, invests the vegetable with kedushas shevi’is when it is picked during the shmitta year.2  Since many vegetables (such as carrots and potatoes) can be stored for relatively long periods of time, most of the produce in the market does not have to be picked during the shmitta year until well after Rosh Hashanah.  The date on the chart for a given vegetable for kedushas shevi’is indicateswhen a particular type of produce was picked during theshmitta year.
Besides the issur of sfichin, there are other issues regarding produce grown during the shmitta year without rabbinic supervision.  The following are a few examples:

Shamur v’neevad:  Some authorities prohibit using produce that was “guarded” (shevi’is produce is supposed to be “hefker,” ownerless, and permitted to be taken by anyone) or upon which non-permissible work was performed during shmitta.  Produce without rabbinic supervision can fall under this category.  TheChazon Ish permitted the use of shamur veneevad b’shaas hadchak (in difficult circumstances).

Schora:  Doing business with shevi’is produce.  One is not permitted to buy in the usual way produce that has kedushas shevi’is (weighing, buying in a regular store, etc.).
Mesiras dmei shevi’is l’am haaretz:  When one buys shevi’is produce for immediate use, the money that is used to pay for the item is imbued with kedushas shevi’is and may be used only to purchase food.  Therefore, it is not permitted to give this money to a storekeeper who will not observe the laws of shevi’is.

There are ways to circumvent the above noted problems.  If one uses a credit card, there is no issue ofdmei shevi’is.  If one buys behavlaa (two things together, but paying only for the item that does not havekedushas shevi’is), there may not be a problem of schora.
If one buys produce in stores that have reliable rabbinic supervision, one does not need to refer to the charts.  Produce that has kedushas shevi’is should be marked (sometimes there are codes).  If you do need to use the chart, there is a column indicating when sfichin and kedushas shevi’is end.  Produce that was picked during the shmitta year will always have the application of kedushas shevi’is/sfichin.  Produce picked in the eighth year (תשס״ט ) has kedushas shevi’is/sfichin, either until the new crop starts or until Chanukah(whichever comes first.)

BiurProduce that has kedushas shevi’is can be kept at home only while there is some of the same produce still in the fields.  The column for biur indicates when one must dispose of all the produce (take it outside and make it hefker), after which time it can be taken back inside the house.  If the z’man biurelapsed, and biur was not performed, the produce is forbidden to be eaten.  The times for biur are very inexact, and it is not a good idea to store a lot of produce towards the end of shmitta (less than three meals for the whole family are exempt from the laws of biur).

BIUR Explained: This applies to vegetables that were used in dishes. One example: Olives that I received as a present have to be finished.

  • In Vayikra, perek 25, pasuk 7, it is written:

“ולבהמתך ולחיה אשר בארצך תהיה כל תבואתה לאכול”

“And for the cattle and for the beasts that are in thy land, shall all the increase therof be for food.” And the Chachamim [Sages] explain this verse as teaching us that- ‘all the while that the animal eats this type [of crop] from the field – you eat what is found in your house, if all the feed in the fields is finished – a man is obligated to do BIUR to that type of crop and remove it from his home.’ The obligation of BIUR is for every type of crop according to its typical way of growing and the way the animals eat it in the field. At the designated time for BIUR – every person must take all remaining Shevi’it fruits of that type that remain in his possession –and remove them from his house, and leave them outside as hefker, free of ownership- so that poor people or any person who wishes to, can take them. The obligation of BIUR applies to whatever has Kedushat Shevi’it and any products made from fruits of Shevi’it.


The following are ending dates of Kedushas Shevi’is, Sefichin and the dates of Biur.


1 Elul 5776
No Sefichin
26 Teves 5776
18 Iyar 5776
No Sefichin
17 Teves 5776
10 Iyar 5776
No Sefichin
19 Tamuz 5776
25 Kislev 5776
No Sefichin3
1 Tamuz 5776
25 Kislev 5776
No Sefichin
No Biur4
1 Tamuz 5776
No Sefichin3
1 Av 5776
25 Kislev 5776
No Sefichin3
No Biur4
1 Iyar 5776
1 Iyar 5776
1 Kislev 5776
3 Tishrei 5776
No Sefichin3
No Biur4
No Kedushah2
No Sefichin2
No Biur2
20 Kislev 5776
20 Kislev 5769
No Biur4
No Kedushah2
No Sefichin
No Biur2
25 Kislev 5776
25 Kislev 5776
15 Iyar 5776
Butternut Squash
15 Sivan 5769
15 Sivan 5776
15 Tishrei 5776
25 Kislev 5776
25 Kislev 5776
No Biur4
Cabbage (Red)
25 Kislev 5776
25 Kislev 5776
No Biur4
28 Tishrei 5777
No Sefichin
15 Teves 5776
25 Kislev 5776
25 Kislev 5776
No Biur4
No Kedushah2
No Sefichin2
No Biur2
25 Kislev 5776
25 Kislev 5776
No Biur4
25 Kislev 5776
25 Kislev 5776
No Biur4
10 Sivan 5776
No Sefichin
1 Av 5776
1 Sivan 5776
1 Sivan 5769
11 Kislev 5776
No Kedushah2
No Sefichin
No Biur2
25 Kislev 5776
25 Kislev 5776
No Biur4
Corn (Fresh)
25 Kislev 5776
25 Kislev 5776
No Biur4
No Kedushah2
No Sefichin
No Biur2
1 Kislev 5776
1 Kislev 5776
No Biur4
No Kedushah2
No Sefichin2
No Biur2
20 Av 5776
No Sefichin
14 Adar 5776
20 Cheshvan 5776
20 Cheshvan 5776
No Biur4
25 Kislev 5776
25 Kislev 5776
No Biur4
18 Iyar 5776
No Sefichin
18 Iyar 5776
25 Kislev 5776
25 Kislev 5776
1 Shevat 5776
20 Iyar 5776
No Sefichin
25 Kislev 5776
6 Adar 5776
6 Adar 5776
1 Tamuz 5776
No Kedushah2
No Kedushah2
No Biur2
15 Cheshvan 5777
No Sefichin
20 Sivan 5776
15 Nisan 5776
No Sefichin
15 Nisan 5776
Grapes for Wine
15 Tamuz 5776
No Sefichin
15 Nisan 5776
13 Elul 5776
No Sefichin
16 Kislev 5776
25 Kislev 5769
25 Kislev 5769
No Biur4
No Kedushah2
No Sefichin2
No Biur2
Kidney Beans
No Kedushah2
No Sefichin2
No Biur2
Kimmel (caraway seeds)
No Kedushah2
No Sefichin2
No Biur2
15 Elul 5776
No Sefichin
15 Elul 5776
25 Kislev 5776
25 Kislev 5776
No Biur4
1 Iyar 5776
No Sefichin
1 Tamuz 5776
No Kedushah2
No Sefichin2
No Biur2
15 Cheshvan 5776
15 Cheshvan 5776
No Biur4
Litchi 2
10 Sivan
5776 No Sefichin
6 Av 5769
10 Sivan 5776
No Sefichin
15 Teves 5776
Medlar (Shesek)
7 Adar 5776
No Sefichin
1 Sivan 5776
25 Kislev 5776
25 Kislev 5776
No Biur4
3 Tishrei 5776
No Sefichin3
No Biur4
Laws of Shmittah are not applicable
10 Sivan 5776
10 Sivan 5776
1 Av 5776
1 Adar 5776
No Sefichin
1 Kislev 5776
No Kedushah2
No Sefichin2
No Biur2
13 Elul 5776
No Sefichin
6 Sivan 5776
Olive Oil
15 Cheshvan 5776
No Sefichin
6 Sivan 5776
1 Shevat 5776
1 Shevat 5776
No Biur4
15 Cheshvan 5777
No Sefichin
4 Sivan 5776
3 Elul 5776
3 Elul 5776
1 Kislev 5776
15 Kislev 5769
15 Kislev 5769
No Biur4
1 Adar 5776
No Sefichin
1 Kislev 5776
15 Elul 5777
15 Elul 5776
20 Cheshvan 5776
24 Sivan 5776
No Sefichin
1 Cheshvan 5776
Peas (Dried)
No Kedushah2
No Sefichin
No Biur2
Peas in Pod
25 Kislev 5776
25 Cheshvan 5776
1 Sivan 5776
15 Cheshvan 5777
No Sefichin
10 Iyar 5776
Pepper (Powder B&W)
No Kedushah2
No Sefichin
No Biur2
Pepper (Jalapeno)
25 Kislev 5776
25 Kislev 5776
No Biur4
25 Kislev 5776
25 Kislev 5776
No Biur4
15 Elul 5776
No Sefichin
1 Teves 5776
25 Kislev 5776
No Sefichin
No Biur4
No Kedushah2
No Sefichin
No Biur2
Plums (Euro. Longated)
1 Elul 5776
No Sefichin
20 Cheshvan 5776
Plums (Japanese Round)
22 Iyar 5776
No Sefichin
15 Kislev 5776
15 Av 5776
No Sefichin
20 Shevat 5776
15 Cheshvan 5770
No Sefichin
20 Sivan 5776
1 Tamuz 5776
1 Tamuz 5776
1 Kislev 5776
Poppy Seeds
No Kedushah2
No Sefichin2
No Biur2
25 Kislev 5776
25 Kislev 5776
No Biur4
10 Sivan 5776
10 Sivan 5776
1 Kislev 5776
Pumpkin Seeds
No Kedushah2
No Sefichin2
No Biur2
27 Cheshvan 5776
27 Cheshvan 5776
No Biur4
8 Cheshvan 5776
8 Cheshvan 5776
No Biur4
No Kedushah2
No Sefichin2
No Biur2
1 Tamuz 5776
No Sefichin
1 Cheshvan 5776
1 Kislev 5776
1 Kislev 5776
No Biur4
No Kedushah1
No Sefichin1
No Biur1
No Kedushah2
No Sefichin2
No Biur2
No Kedushah2
No Sefichin2
No Biur2
23 Cheshvan 5776
23 Cheshvan 5776
No Biur4
25 Kislev 5776
25 Kislev 5776
10 Tamuz 5776
No Kedushah2
No Sefichin2
No Biur2
Sunflower Seeds
14 Av 5776
15 Av 5776
11 Kislev 5776
Sweet Potatoes
25 Kislev 5776
25 Kislev 5776
14 Adar II 5776
No Kedushah2
No Sefichin3
No Biur5
25 Kislev 5776
25 Kislev 5776
No Biur4
25 Kislev 5776
25 Kislev 5776
No Biur4
No Kedushah2
No Sefichin2
No Biur2
25 Kislev 5776
25 Kislev 5776
No Biur4
Wheat Products6
No Kedushah2
No Sefichin2
No Biur2
Zucchini (Squash)
1 Cheshvan 5776
1 Cheshvan 5776
No Biur4

Information on this list is based on the Shmittah 5768 Guide published by the Council of
Young Israel Rabbis in Israel and the National Council of Young Israel which I have adjusted.


1. Gidulei Nochri – in Israel
2. Imported
3. Multi Year plant
4. Available all year
5. Intended for Flavor Only
6. Most wheat products used in Israel are of imported wheat and not subject to shmittah
laws. This must be ascertained from the baker or from the packaging label.
7. Most esrogim for Succos 5769 (2008) will be available from the crop harvested
through Otzar Beis Din and, therefore, the rules of kedushas shvi’is apply.
8. Most eggplant between Cheshvan and Adar Aleph are from the Southern Aravah and
9. In the winter, most melons are from Southern Aravah.
10. From Kislev until Adar Aleph, grown in areas that may not have been inhabited
during Shivas Tzion.
11. 90% is from Import.



Post 210 MOFO Challenge: Day 30 September 30th Second Day Chol Ha Moed Sukkot: Autumn equinox – Be sure to view the Gahl Eden Sasson video- eats : Incorporating our Israei’s Fall Vegetables, fruits and flowers of the fields-A Shanah Tovah with Quinoa and Lentils – Tomato-braised okra with Israeli couscous and za’atar and Split Pea Roti

September 30th: I began the thirty day MOFO challenge with a gluten free recipe and am ending with 3: This has been an amazing journey. As a math teacher I can proclaim that Judaism and Veganism coincide. There are no conflicts.

Autumn Equinox: The Day of Peace and Relationships of looking back and looking forward

Posted: 09/23/2014 7:02 pm EDT

Today is the Equinox! The Sun transits from Virgo into Libra, initiating Autumn (in the Northern hemisphere). You might not even know it, but most likely you felt it somewhere in your body, mind, and/or soul. Today is an auspicious day celebrated by many different cultures and traditions in the past as well as the present. Right now, in this very moment of the Earth’s orbit around the Sun, the day and night’s duration is equal.

Balanced in perfect harmony on the scales of Maat are the night and day, feminine and masculine, Yin and Yang, material and spiritual, compassion and judgment. Equality, receptivity and reciprocity reign today. A solemn reminder that even the most opposing contradicting forces can sign a peace treaty. If Darkness and Light can live in harmony, well, so could we.

How incredibly intuitive and wise were those early men and women star-gazers of Babylon, that they assigned to Libra, the sign of balance and equality, the rulership over marriage and relationships. I am not sure if they were truly egalitarian, or just stumbled upon a powerful truth. Relationships can only function in balance and equality. These early astrologers assigned the Autumn Equinox to be the first day of Libra, the sign Justice. Libra is not only the sign of partnerships but also enemies. Our enemies as well as our partners hold a clear mirror in front of us and that is why we love and hate them so much.

Equinox from Latin, “aequus (equal) and nox (night),” is the perfect time to celebrate our partnership and sign a peace treaty. This is the true Valentine’s according to the Zodiac wheel.

Libra in Kabbalah

According to the Talmud and Kabbalah, Rosh Ha’Shana, the Jewish New Year, celebrated on the New Moon in Libra, (September 24/25 this year ) was also the day God created Adam and Eve. This suggests that mythologically speaking, humanity is indeed a double Libra. We as humans have to master relationships in order to graduate this earth school by attaining enlightenment, or in other words, move on. A few years ago, I made two videos explaining how humanity’s birthday falls on the New Moon in Libra: PART 1, PART 2. The Shofar (Ram’s horn) is blown on Rosh Ha’Shana to open the skies for the deluge of prayer. Astrologically, the Ram’s horn is the symbol of Aries, Libra’s opposite and complimentary sign. When we are experiencing a Moon and Sun in Libra, we need the Aries as a support beam. Here is a video of me blowing my Shofar:

The gospel of Libra goes something like this: “It is not the strong who survive but the one who formed the strongest partnerships. Born as two but function as one, that is the superpowers bestowed by the magic of relationships.” The Equinox, as the initiator of Libra, is the time in the year we celebrate taking care of another and finding common grounds. The moment in the zodiac wheel when it is easier to see God in everyone we meet. Indeed, Libra is the sign of mirrors and it uses relationships to best reflect our true colors.

According to the oldest Kabbalistic text, Sefer Yetzirah, every zodiac sign is associated with a Hebrew letter. Kabbalists believe God created the universe using the 22 archetypes depicted by the Hebrew letters (associated later with the 22 Major Arcana in the Tarot). Libra was assigned the letter Lamed, the tallest letter, which stands right in the middle of the alphabet, just as Libra occupies the center of the zodiac wheel.

Lamed holds the scales in balance, distributing equal energy between the masculine part of the year (Spring and Summer) and the feminine (Autumn and Winter). Lamed means two things in Hebrew, and true to its Libra nature, are equal but opposite: learning and teaching. In Hebrew the same root is given to the process of bestowing and absorbing wisdom and understanding. A true teacher learns when she emanates knowledge and a studious student teaches his mentors. I picked up Brazilian Jujitsu lately and therefore a humble white belt, but when I roll well with my brown or black belt teachers, they comment how it so amazing that they can still learn from sparring with absolute beginners.

According to the marriage of Astrology and Kabbalah, in order for relationships to be successful, the partners need to give as much as they receive, teach as much as they learn and help in the same measure they are helped. Otherwise, the bedroom becomes a therapy room or worse.

Depictions and traditional celebrations of Autumn Equinox

As we mentioned earlier, today is the day when daytime and night are equal in duration, however, this balance changes tomorrow as the nigh (goddess) grows in comparison to the day (god). This symbolizes the goddess conception. As the nights grow until the Winter Solstice, the Great Mother grows bigger (in the Northern Hemisphere) as in her womb she carries the savior god of light who will be born, if all goes well, on the Winter Solstice (Apollo, Artemis, Horus, Marduk, Attis, and among Christians.

In ancient Greek mythology, today is the day, that true to the added stipulation of her prenuptial agreement, Persephone must return to the Underworld, and join her husband Hades. Her mother, goddess of the earth, Demeter, must let her daughter die so she could return to be queen to the realm of dead. mourns for her beloved daughter and the trees, being her extension, shed their leaves to match her tears. Demeter goes into a sever winter-blues and with her all living creatures, frozen in snow by her depression. But no worries, she will reunite with her daughter in spring when she will reincarnate enabling nature to bud again.

In the Chinese tradition, the 15th day of the 8th moon, often coinciding with the Autumn Equinox, was celebrated with mooncakes as the festivities of harvest. In Wicca tradition, the equinox is celebrated as Moban, one of the eight pagan holidays.

In Japan it is called Higan-e, a week long celebration when people are encouraged to give offering to the image of the Buddha as well as the ancestors.

And in Middle Earth, at the Shire, on the Equinox, both Bilbo and Frodo were born. That is what lead the American Tolkien Society to declare back in 1978, that Hobbit Day be celebrated on September 22nd. The Equinox.

How should we celebrate?

Even if you opened this email not on the day it fell into your binary-devices, no problem, in the ancient world, many cultures celebrated this auspicious day for an entire week. You can look at the Equinox as your “Relationships’ Day.” We have Father’s Day and Mother’s Day, Birthdays, Valentine’s Day, Anniversary Day, but we have no Relationships’ Day that felicitates the people, past and present, that shared our lives one way or the other. Autumn Equinox is the perfect time to meditate on your partners, from your first love to today. Maybe find three reasons why you were together and three reasons why it did not work. These relationship could include your training buddy, your business partner, your hiking pal etc.

The Equinox helps us reassess our relationships to relationship. It invites us to experience light and dark equally, good and bad, the positive as well as negative in every relationship we have or had – the seen and unseen, the conscious and subconscious. In other words, today is a great day for healing our significant relationship and reboot them with the new equinox 2014.0 upgrade…

Happy Autumn for those above the equator and happy spring to those below.

As above so below..



Gahl SassonGahl Eden Sasson is a professor of Astrology, Kabbalah, Mythology and comparative religion. He weaves the threads of all faiths into one rope helping his students and clients climb to their higher selves achieving what they often imagined impossible. Sasson consults many politicians, entrepreneurs and celebrities such as: Academy Award Winner Forest Whittaker, Uma Thurman,Patricia Arquette and John Cusack. His first book A Wish Can Change Your Life is endorsed by HH the 14th Dalai Lama and was selected by Madonna for her 2007 book club. His second book “Cosmic Navigator – Design Your Destiny with Astrology and Kabbalah” was just released and translated to various languages.  Gahl was elected best Astrologer in LA by W Magazine and appeared on ABC News, CNN and Self Magazine just to name a few.



Post 30: Autumn equinox eats.

1/2 cup quinoa
1 1/4 cups water/vegetable stock, plus 2 cups
1/2 cup lentils
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic powder
1 lime, zested
Kosher salt and freshly ground black pepper
2 green onions, chopped
1 tablespoon chopped fresh cilantro leaves
Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little “pop” upon biting.

Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.

In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper to taste.

To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions and chopped cilantro. Top the salad with the dressing; toss to coat and serve. (from gluten free living)

Cooking time: 39 minutes.

Nutritional Analysis:
Calories: 290, Carbohydrates: 29 g, Protein: 9 g, Fat: 15 g, Cholesterol: 0 mg, Sodium: 35 mg, Fiber: 9 g

Post 209 MOFO Challenge Day 29 Night Sky to Offer Rare Show With Supermoon Eclipse Early Monday morning September 28th What would you bring on a vegan road trip? Patience because Rudeness can actually kill you -fennel and kohlrabi salad

Night Sky to Offer Rare Show With Supermoon Eclipse Early Monday morning September 28th

Get ready for a rare double feature, starring our very own moon.A total lunar eclipse will share the stage with a so-called supermoon Sunday night or early Monday, depending where you are. That combination hasn’t been seen since 1982 and won’t happen again until 2033.When a full or new moon makes its closest approach to Earth, that’s a supermoon. Although still about 220,000 miles away, this full moon will look bigger and brighter than usual. In fact, it will be the closest full moon of the year, about 30,000 miles closer than the average distance. (The moon’s orbit is far from a perfect circle.) The full eclipse of the moon will last more than an hour and be visible, weather permitting, from North and South America, Europe, Africa and western Asia. Showtime on the U.S. East Coast is 10:11 p.m. EDT (0211 GMT); that’s when the moon, Earth and sun will be lined up, with Earth’s shadow totally obscuring the moon. In Israel, the eclipse will start at 5:11 A.M., reaching its peak about half an hour later. 

Zev Stub

Saturday, 26 September 2015 8:54 PM

Post 229:  day 29 September 29th 2015 What would you bring on a vegan road trip? Patience because it’s Chol Ha Moed Sukkot and every Israeli is on the road


Rudeness can actually kill you

Researchers find insolence damages medical care, accuracy and performance.

SEPTEMBER 16, 2015, 6:30 AM

Rudeness is rampant in many medical contexts. Image via

Rudeness is rampant in many medical contexts. Image via Rudeness has already been proven to have a toxic effect on job performance. But now, a new study shows that rudeness in the medical field can have grave consequences on patient care and doctors’ accuracy.

A joint Tel Aviv University-University of Florida study shows that even the most benign forms of impoliteness may hinder care.

“Relatively benign forms of incivility among medical staff members — simple rudeness — have robust implications on medical team collaboration processes and thus on their performance as a team,” says lead researcher Prof. Peter Bamberger of TAU’s School of Management. “This is important because rudeness is rampant in many medical contexts. Patients and their families may be rude to caregivers, and caregivers may be rude to one another.”

For the purpose of the research, 24 Neonatal Intensive Care Units (NICU) teams from hospitals around Israel participated in a simulation exercise involving a premature infant suffering from the common but severe medical complication necrotizing enterocolitis (in which bowel tissue disintegrates).

The teams were told that an expert on team reflexivity from the United States would be observing them by live video throughout the stimulation. Half of the teams performed in the presence of a “rude” expert who made disparaging comments about the medical personnel, whereas the other half completed their tasks under the gaze of a “neutral” commentator.

The researchers found that teams exposed to ill-mannered behavior demonstrated poorer diagnostic and procedural performance than those not exposed to rudeness.

Other researchers in the study included Dr. Arieh Riskin, also of TAU’s School of Management and the Bnai Zion Medical Center in Haifa, and Dr. Amir Erez and Trevor Foulk of the University of Florida Warrington College of Business Administration.

“We hope our findings will shift the focus of research on medical error toward interpersonal interactions and cognition,” says Bamberger. “From a practical perspective, we hope it will call attention to the need to shift behavioral norms in medical contexts.”

The study was recently published in the Pediatrics journal.

Post 208: MOFO Challenge Day 28 September 28th Jerusalem March October 1st Sukkot in Jerusalem 2015 – 4 routes Events Tacos VS Burritos. Where do you stand on this important issue? First Day Sukot

We plan to be in our sukkah, something like the one in the photo. Our’s is about twice the size. We set it up in the parking lot. However, it is not yet ready as the storeroom key is changed. We have less than 24 hours to get it ready for Sunday night. It is close to midnight and my grand-sons are out and about buying Lulav and Esrog. Tomorrow is another day.IMG_20150925_070114September 28th 2015; 2 Sukkot prepared last week.


Sukkot ready for visitors to the city: Jerusalem March October 1stIMG_20150924_112337

I met this group of visitors who are here for the Pentacostal Holiday. They hail from Papua New Guinea which is an Oceanian country that occupies the eastern half of the island of New Guinea and its offshore islands in Melanesia, a region of the southwestern Pacific Ocean north of Australia. Its capital, located along its southeastern coast, is Port Moresby. The western half of New Guinea forms the Indonesian provinces of Papua and West Papua. I studied Papuan tribes in my Anthropology courses in College.

Papua New Guinea is one of the most culturally diverse countries in the world; 848 languages are listed for the country, of which 12 have no known living speakers. Most of the population of over 7 million people live in small communities. Look at this: A country with about as many people as Israel. Not a rich country. These folks saved to be in Israel for Sukot. May Hashem Bless them.

During the week of Sukkot, when the Temple stood in Jerusalem, 70 oxen were sacrificed. The rabbis taught that these 70 oxen represent the original 70 nations of the world. The priests offered sin offerings for the nations, invoking a desire for universal atonement, peace and harmony. Sukkot, therefore, is actually a truly universal holiday. The holiday, however, does not end abruptly since G-d commanded that an eighth day be added which will also be Yom Tov, a festival day, specifically for the Jewish people. This holiday, known as Sh’mini Atzeret, the Gathering of the Eighth, is seen as the holiday which demonstrates G-d’s especial love for the Jewish people – comparable to a host asking his/her best friend to stay after everyone else has left, in order to share a private moment.

  • images
  • images
  • images
  • images
  • images
  • images
  • images

Tens of thousands of Israelis and Christian believers from around the world participate in the annual Jerusalem March, a festive parade that takes place in the middle of the week-long Sukkot holiday (the Feast of Tabernacles). There are three routes to choose from – 15 km, 9 km and 5 km long – two of which begin just outside of Jerusalem, so that participants can join the walk that fits their fitness level.

The most popular route is the festive march which is perfect for families. As opposed to the more lengthy walks, it begins in the afternoon and participants include representative groups from different countries and organizations, dance ensembles, street artists, marching bands, IDF soldiers and others.

The Jerusalem March has evolved since its founding in 1955 when it was a four day march around the time of Passover that was attended by a small number of IDF soldiers and a few dozen local civilians.

Following the founding of the Christian Embassy in Jerusalem in 1980, Christian believers began joining the march and over time it has become tradition for thousands of Christians from around the world to participate while holding banners showing their love for the Jewish people and the State of Israel, wishing locals a happy holiday and giving bystanders little trinkets, such as flags from their home countries, and candies.

Today the march continues to grow and many go out to the streets as spectators – the sounds, colors and interactions promise a heart-warming and fun experience.

Four routes

These were the routes in 2014 – they are subject to change for 2015.

Route 1
Begins: 7:00-9:00 am
Level of difficulty: high
Length: 15 km
Route: Sataf – Mount Eitan – Shorek River – Beit Zayit – Ein Karem – Mount Herzl – Beit Hakerem – Sacher Park

Route 2
Begins: 7:30-9:30 am
Level of difficulty: medium
Length: 9 km
Route: Moza – Jerusalem Park – Beit Zayit – Ein Karem – Mount Herzl – Beit Hakerem – Sacher Park

Route 3
Begins: 8:00-10:00 am
Level of difficulty: easy, for families
Length: 5 km
Route: Armon Hanatziv – Tayelet Armon Hanatziv – Hashalom Forest – Abu Tor – Bak’a – First Station – Yemin Moshe – Talbiyeh – Rechavia – Sacher Park

Festive March
Taking positions at 2:30 pm, beginning at 3:30 pm
Level of difficulty: easy
Route: Hillel Street, King David Street, ending at the First Station

A festive happening at Sacher Park

Join the festivities that take place at Sacher Park (Gan Saker) throughout the day. This happening is intended for families, march participants and Jerusalem residents.

This is a free event and it includes shows, artists, a fair children’s activities and more.


When: October 1, 2015
Where: Three routes around and inside Jerusalem, one route through the city center, Sacher Park
Participation price: 30 ILS per person to participate in the march (subject to change); ( The city should make a few bucks as thousands participate); the happening at Sacher Park is free
More information: +972-2-531-4600, local call: 106

Groups must sign up in advance. Individuals sign up and pay at the start line.

– See more at:

Date: October 1, 2015 to October 1, 2015

Time: 07:00 to 18:30

Post 28 Tacos VS Burritos. Where do you stand on this important issue?

Burritos and tacos are both elements in Mexican cuisine which involve fillings rolled up in a flatbread wrapper, but there are a few key differences which distinguish these dishes from each other. The most fundamental difference is that burritos are typically much larger than tacos, with a single burrito comprising a whole meal, while several tacos might be necessary for a diner to feel full.

Tacos are an ancient food. The history of Mesoamerican cuisine has included some form of the taco for centuries. Traditional tacos are made with warmed corn tortillas around the size of a hand, folded or wrapped around a simple filling, and sometimes garnished with salsa, sour cream, or other sauces. Most tacos have a single element in their filling, such as carne asada orpulled pork. Some cooks also made tacos in hard shells, which were historically made with stale tortillas.

The burrito, on the other hand, is a relatively recent invention. The development of the burrito is usually credited to an enterprising 20th century merchant who wanted to sell plates of rice and beans without having to provide plates. He stumbled upon the idea of wrapping ingredients in an oversized wrapper made from a wheat tortilla, with the wrapper standing in as the plate and insulating the ingredients. Reflecting these origins, burritos are usually tightly wrapped to form a parcel, rather than simply folded or rolled, as with tacos.

Burrito : Newer invention 20th Century :holds rice
Taco-Tortillas origin Mexico much older

Burrito Wrapper: made from flour or corn holds Salsa, sour cream sauce, onions, cilantro the Purpose is a Full meal

Tortillas : made from Flour or Corn holds refried beans, meat or vegetables. Cheese is often added, especially in the U.S. Light snack

  • The wrap: A taco is smaller and trimmer in size, and will have a soft corn tortilla for the wrap. The burrito on the other hand is much thicker and larger; therefore a corn tortilla will not serve the purpose. Corn tortillas are soft and tender and are liable to crack due to chunky double fillings. Thick flour made tortillas are used for burrito wraps instead. They are also often flavoured, like tomato, spinach etc. The tortillas in a burrito are often so large that they almost substitute for a plate.
  • The Filling: The filling of both the taco and the burrito are essentially different. Firstly the quantity of stuff that is wrapped differs. The taco is essentially a single filling item making it a truly light snack to munch on. The Burrito is a whole meal supplement and provides huge double fillings massy enough to completely fill up the large wheat tortilla. The ingredients of the filling are also essentially different. The taco generally has some kind of a meat filling, wrapped up in a warm corn tortilla. There could be pulled pork, or chicken or anything else, but it’s essentially only one kind of meat. The burrito on the other hand offers a healthy mix; there can be rice, beans, meat, vegetables, cheese, all wrapped up in a huge flour tortilla.
  • The Garnishing: The taco is often garnished with onions, cilantro, salsa, sour cream and other sauces. The burrito has no such apparent garnishing.

Though, both the taco and the burrito are similar in the way they are assembled (fillings wrapped in tortillas), the differences are too many for any confusion to arise. You can never mistake one for the other.

I don’t use either; I use

1.Lavash Armenian flat bread: Soft, thin, dough is rolled out flat, flexible when fresh, easier to use for wrap sandwiches, dries fast and grows brittle and hard, for long storage.

2.Yuvka, Turkish flatbread: Thin, round, unleavened, similar to lavash, about 18 inches (40–50 cm) wide, usually made of wheat flour, water, table salt, has low moisture content, depending on how low this is, a long shelf life.

Lavash Cracker Bread-Great bread for the Sukot holiday: It is great at room temperature as challah and other breads taste better warmed up. Love to serve them with spreads fish and dips that can be prepared in advance.

“This is identical to the cracker bread sold at delis in large grocery stores that costs six dollars for three big rounds. You can make it for pennies! I fell it love with it as an appetizer with Harvarti cheese melted on it but with the price of the cheese and lavash we didn’t have it much. Make sure you roll the dough VERY thin, almost see-through.”



  1. In a large bowl, stir together the water, whole wheat flour, and yeast until moistened. Mix in the salt and 1 cup of all-purpose flour. Gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon.
  2. When the dough comes together, knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed to keep dough from getting sticky or too stiff. Pour a little bit of oil in the bowl and turn the dough to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
  3. Punch down the dough and divide into 30 pieces about the size of small walnuts. Rolling the dough into a long log helps to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
  4. Preheat the oven to 500 degrees F (260 degrees C). Place a baking sheet on the center rack of the oven so it can preheat at the same time. Do not grease.
  5. Roll each ball into a circle about 8 inches across. The dough should be paper thin, almost translucent. If they are too thick, they will bubble up like pita breads.
  6. Pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. Close the oven and bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles. You may have to adjust your thickness for the next batch.

Post 207 MOFO Challenge Day 27 Sunday September 27th 2015 Erev Sukot: Celebrating Sukkot at the Hagardi Ruins – Modiin Archeological excavation event in Ben Shemen Forest – At The Israel Musuem: Hafifoniadh 30th birthday in heaven -Kite flying festival: Favorite herb or spice? Hot Oily Paprika

Two events to celebrate Sukkot Chol Ha Moed

1. Celebrating Sukkot at the Hagardi Ruins

When: On 29.9.2015 till 30.9.2015, Tuesday

Site name: Hagardi ruins

Pay: Free

Location: Modiin Archeological excavation event in Ben Shemen Forest

Chol HaMoed Sukkot, Tuesday and Wednesday, 29 – 30 September, 16 – 17 Tishrei, 10:00

On Sukkot, we will be having a special event for families at the Hagardi antiquities site in northern Ben Shemen Forest. We will find out how this site is being excavated, reconstruct an ancient Hebrew coin and construct a mosaic. We will also be doing art and crafts for children in the forest and learn about the preservation of the forest and its treasures.

This event is free of charge

Advance registration is required at the KKL-JNF Forest Hotline: 1-800-350-550

2. Hafifoniadh 30th birthday in heaven …
| 29.9 | 10:30 to 19:00
workshops to build kites | 40-30 NIS 16.00 | depending on weather conditions at no additional charge: flying giant kites skies Garden art featured Afifonaim Kite fliers live in the Art Garden-You probably will see these kites from many vantage points in the city. 

Sukkot Children at Israel Museum

Post 27  Favorite herb or spice? Hot Oily Paprika. This recipe is for an oil infused with paprika. The first is clumpy. It is used in yogurt soup. I just used it yesterday in an avocado dip.

This flavored oil is easy to make and adds an individual touch. Use this to baste vegetables and meatwhen grilling or broiling.

Check Out Our Top Condiments, Etc. Recipe


  1. Spoon 2 tbls. paprika into a clean jar or bottle. Pour in 2 cups olive oil and seal the bottle. Leave in a cool, dark place, shaking the bottle occasionally, for 1 week.
  2. Line a funnel with a double layer of cheesecloth and then strain the oil into another bottle. Use the oil to baste vegetables and meats when cooking. Enjoy!

Post 206: MOFO Challenge Day 26 Saturday September 26, 2015 Plan Ahead: Culture Department of the Jerusalem Municipality invites WOMEN AND GIRLS to Simchat Beit Hashoeva in three places: Tuesday, Wednesday and Thursday. Also Simchat Beit Hashoeva at Oz veGaon: Tuesday, September 29th 11am-1pmt’s cold and rainy and there’s a snow drift outside your door! What are you going to make using the ingredients you have?

Culture Department of the Jerusalem Municipality invites WOMEN AND GIRLS

on Chol Hamoed Succos




Come Dance! Dance! Dance!


 Time:  8:30 in the evening

MinhalKehilati, Katzenellbogen 43, ​​Har Nof Jerusalem


Time:  8:30in the evening

KehillotYaakov 10, ​​Ramat Shlomo Jerusalem


Time:  8:30 in the eveningMercazKehillati, Sderot Yaakov 42, ​​Neve Yaakov Jerusalem


Simchat Beit Hashoeva at Oz veGaon: Tuesday, September 29th 11am-1pm

Thu Sep 24, 2015 12:27 pm (PDT) . Posted by:

“yosele yosele” yosele

Simchat Beit Hashoeva

@ Oz veGaon

*Tuesday the 1st day of Chol Hamoed,*
*September 29, from 11:00 am to 1:00 pm*

*Minister Zeev Elkin*, Minister of Immigration, Absorption & Jerusalem
*Davidi Perl*, Head of Gush Etzion Council
*Iris & Uri Yifrach*, the Parents of Eyal HY”D
*Rav Shuki Reiss*, Deputy Head of the Herzog Academic Institute

*Dancing to the Music of the “Hanigun SheBalev” Band*
with Eliezer Rosenfeld & David Weinreb

*For Children: * *Aylushka Theater * Animals * Balloons with Elazar *
* Playground Equipment *

*Booths * Food * Sukkot*

*Transportation is available by pre-registration by noon Sunday Sept. 27th:*

*From Jerusalem:* email: or call Renee 052-329-4194
There may be stops in Ramot, Ramat Eshkol, the Inbal,
and Derech Chevron if people request it.

*From Kiryat Arba Hevron:* Rivka 054-803-4853
*From Beit Shemesh*: Debbie 052-890-9524

Yehudit Katsover 050-716-1818 Nadia Matar 050-550-0834

For all your new woolen garments: During the intermediate days of Sukkot, September 29th to October 1st 2015 Live Festival in Timna Park. This is the second year the festival will combine the rhythm and movement workshops, itineraries and tours and concerts. Among the performances of the year there will be correction, A-WA,Maor Cohen and Boom Pam, strong black coffee and a band Farfinh Africa.»Sukkot 2015 – Full Guide» who comes, when and where? All upcoming gigs abroad represent the Southern Trust. A-WA (Photo: Tomer Yosef) Apart from performances, the general public can enjoy activities for the whole family such as various master class sessions, workshops, children’s activity shows, theater asphalt will cost the show “Exodus “Rami Schuler with complex rhythms show” prevent action “- complex offering activities Action experience with desert survival missions, campaigns and unique exhibits. Surf genuine Mediterranean rock. Boom Pam and Maor Cohen with” Go Boom “:
Post 26: It’s cold and rainy and there’s a snow drift outside your door! What are you going to make using the ingredients you have?

RECIPE: Sahlab, Creamy Hot Drink From the Middle East

sahlab recipe
Once considered an aphrodisiac drink, true sahlab is now becoming rarer.

Sahlab, based on an increasingly rare orchid, is a popular winter drink all over the Levant, like hot almond milk. The tubers of Orchis macula are boiled, dried, then ground to a gray powder that, cooked in milk/ almond milk, makes a creamy drink something like a thin, hot malabi pudding.

Sahlab has been known since ancient times as a nutritious food for invalids and as medicine for gastric irritation. As the tubers are said to resemble fox testicles, it was considered an aphrodisiac. Easily made at home with powdered root sold in packages at open-air markets, we yet have to consider that Orchis macula is in danger of extinction. Is it ethical to buy real sahlab – even when you can get it? We think not. Although the nutritious – and who knows, maybe aphrodisiac – properties of the root  won’t be present, you can make a drink that tastes just like the real thing out of cornstarch and flavorings. The secret’s in the rosewater.

“Sahlab” Winter Drink

serves 4


2 tablespoons cornstarch/pure Willeger Gelatin

4 cups almond milk/ milk

3 tablespoons sugar/ substitute

2 teaspoons rose water

2 tablespoons pistachio nuts, chopped fine

Cinnamon to sprinkle

Mix the cornstarch/gelatin with 1/2 cup of the milk.

Bring the remaining almond milk and sugar substitute to a boil, then lower to a simmer. Add the cornstarch/ gelatin mixture (stir to loosen up any starch that settled on the bottom).

Cook for 10 minutes over low heat, stirring constantly to keep lumps from forming.

Add the rose water, stir again, and serve in individual cups.

Scatter chopped pistachios over the surface of each cup; sprinkle with cinnamon.

Sip and enjoy!

– See more at:

Post 205: MOFO Challenge Day 25 September 25th 2015 Erev Shabat – Tel Hazor National Park: Qadmoniot, Journal for the Antiquities of Eretz-Israel and Bible Lands (1968–) [current volume: 45 (2012)] No. 143 (Hebrew).- the entire publication devoted to Hazor, (that much Hebrew I could decipher). Share your favorite cuisine. Pomegranate Molasses – Use it in Muhammara (Red Pepper and Walnut Spread)

September 25, 2015. My sources for events, the throwaway newspapers distributed on the Jerusalem street corners, have closed up shop for the holidays.

Tel Hazor National Park

Hazor, now a UNESCO World Heritage Site, was one of the most important cities in the ancient Near East due to its location on one of the region’s main trade routes. Its biblical history is rich: it was first conquered by Joshua and later became a main city of King Solomon. Archaeological excavations have produced fascinating finds, including a restored Canaanite palace bearing signs of a huge fire attributed to Joshua’s conquest, a gate and walls from King Solomon’s time and the Israelite water system that was one of the engineering marvels of its day.Will update with more information as I translate from: Qadmoniot, Journal for the Antiquities of Eretz-Israel and Bible Lands (1968–) [current volume: 45 (2012)] No. 143 (Hebrew).- the entire publication devoted to Hazor, (that much Hebrew I could decipher).

It is also amazing that today Tel Hazor is in the Headlines:

‘Hammurabi-like’ Cuneiform Discovered at Tel Hazor
Archaeologists excavating Tel Hazor have uncovered a clay tablet dating from the 18th or 17th centuries BCE, describing laws in the style of the ancient 18th century BCE Babylonian lawgiver Hammurabi.

Asaf Shtull-Trauring Jul 27, 2010 3:29 AM

Archaeologists excavating Tel Hazor have uncovered a clay tablet dating from the 18th or 17th centuries BCE, describing laws in the style of the ancient 18th century BCE Babylonian lawgiver Hammurabi.
It is the first time a document resembling Hammurabi’s laws has been uncovered in Israel. The Code of Hammurabi constituted the most ancient and extensive legal codex in the ancient Near East. Some of the laws are similar to biblical laws, which are believed to have been inspired by the Code of Hammurabi.
“The document we have uncovered includes laws pertaining to body parts and damages. These laws are similar to laws in the Hammurabi Codex, as well as to laws along the lines of ‘an eye for an eye,’ mentioned in Exodus,” said Prof. Amnon Ben-Tor of the Hebrew University’s Institute of Archaeology. Ben-Tor and Dr. Sharon Zuckerman are heading the team of archaeologists at Tel Hazor who made the find.
The document is written in Akkadian cuneiform, which was the diplomatic language of the period. The clay tablet discovered at Tel Hazor, which dates back to the 18th century BCE. Yoav Bachar Prof. Wayne Horowitz, an Assyriologist from the Institute of Archaeology, has so far deciphered only a few words of the 20-word document, including “lord,” “slave” and “tooth.” Horowitz told Haaretz the first word he deciphered was the Akkadian word meaning “if and when,” which attests to a traditional legalistic structure that led to the understanding that the latest find has to do with law.
Bronze Age Hazor was linked to the great ancient kingdoms of the region such as Mari and Babylonia. “The document found confirms what we know about Hazor from Mesopotamia and Syria. We know that there were scribes in Hazor that came out of the scribal tradition of their period, which was accepted in Babylonia and Syria,” Horowitz said. “We are just at the beginning of deciphering the document, and it will take time until we reach an optimal decipherment.”
Since excavations at Hazor, in northern Israel, began in the 1950s by the late Yigael Yadin, 19 cuneiform documents have been found – the largest collection of such documents unearthed in Israel in one site.
Among the documents so far discovered are a bilingual text, a multiplication table, and legal and economic documents.
Ben-Tor says that the wide variety of texts indicates that Hazor was an important learning and administrative center at the time, where high-quality scribes worked.

Asaf Shtull-Trauring
Haaretz Contributor
read more:

My teenage grandson joked when he saw a photo “What a big parking lot!”


Post 25: Share your favorite cuisine: Israeli – Middle East

  • Tory Avry

    Today it’s all about pomegranate molasses, one of my favorite condiments! I hesitate to even call this a recipe, because it’s so simple… all you need are three ingredients and 60-80 minutes to make this gorgeous and flavorful sauce. Once you’ve whipped up a batch of pomegranate molasses, the possibilities are endless!

    Pomegranate molasses (also known as pomegranate syrup) is made throughout the Middle East in countries like Iran, Syria, and Lebanon. Traditionally the molasses is made by simply reducing pomegranate juice into a thickened syrup, relying on natural fruit sugars to thicken the sauce. In some areas, sugar is added as a preservative and to counteract the natural tartness of the pomegranate fruit; sugar also helps the syrup to reduce and thicken more quickly. Lemon juice is often added as an acidic preservative to increase shelf life. The amount of sugar varies by region; for example, Iranian (Persian) pomegranate syrup tends to be sweeter than the Lebanese variety.

    I add both sugar and lemon to my pomegranate molasses. This is because it is a concentrated, powerful syrup that I only use sparingly, so when I do make it I count on having a bottle in the refrigerator for at least 3-4 weeks. Adding the sugar and lemon juice keeps the molasses fresh longer and gives it a nice sweet/tart balance. I like my molasses on the sweeter side.

    For a tarter pomegranate molasses with a shorter shelf life, you can simply reduce pomegranate juice on its own with no added ingredients. It will take longer to reduce, and you’ll need to watch it carefully to make sure it doesn’t start to burn. There’s a thin line between thickened and burned… and if you thicken it too much, you’ll end up with a solid piece of syrup when it cools. Which is not cool. Know what I mean?

    You can use pomegranate molasses in a variety of ways. I like to use it as a topping for desserts like ice cream, as a meat marinade, in sauces, and in salad dressings. You can get creative with it, the flavor is really rich and unique. Bonus– it’s vegan, gluten free, dairy free and pareve!

    Later this month I’ll be sharing a Rosh Hashanah recipe with pomegranate molasses. Stay tuned!


    Pomegranate Molasses


    • 4 cups pure 100% pomegranate juice (bottled or fresh)
    • 2/3 cup sugar
    • 1/3 cup freshly squeezed lemon juice
    Prep Time: 5 Minutes
    Cook Time: 60 Minutes

    Servings: About 1 cup of pomegranate molasses

    Kosher Key: Pareve
    • Pour pomegranate juice, sugar, and lemon juice into a small saucepan.
    • Heat up over medium until the sauce begins to simmer lightly. Stir to dissolve sugar. Allow the liquid to simmer very lightly for 60-80 minutes, stirring every 10 minutes, till the liquid reduces by 75% to about 1 cup of molasses.
    • The liquid is ready when it has a light syrupy consistency and coats the back of a spoon. Don’t let it thicken too much, or it will harden when it cools.
    • Remove from heat. The syrup will continue to thicken as it cools. If you’re unsure about the consistency, measure the reduce liquid– it should be between 1 and 1 1/4 cups of syrup. If it’s a lot more liquid than that, continue reducing.
    • After the syrup cools completely, store it in an airtight jar or container in the refrigerator for up to 4 weeks.

    Muhammara (Red Pepper and Walnut Spread)

    • YieldAbout 1 1/2 cups

    Erik Jacobs for The New York Times


    • 1 large fresh red bell pepper, roasted (see note), or 1 chopped frozen red bell pepper, thawed
    • ½ cup chopped scallions (3 to 4 scallions)
    • 1 teaspoon freshly squeezed lemon juice
    • 1 teaspoon ground cumin
    • 1 teaspoon kosher salt, more to taste
    • 3 teaspoons pomegranate molasses
    • 1 teaspoon red pepper flakes(preferably Marash or Aleppo), more to taste
    • 5 tablespoons olive oil
    • ¾ cup walnuts, lightly toasted
    • 4 to 6 tablespoons fresh bread crumbs


    1. Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
    2. Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
    3. Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.


    • If using a fresh red pepper, char on all sides directly on the burner of a gas stove, or roast at 400 degrees until blistered all over. Transfer to a bowl until cool enough to handle, then peel off the skin and remove seeds and stem. Roughly chop pepper. Continue with the recipe as directed.

Post 204 MOFO challenge Day 24 Houses from Within 2015 – Jerusalem —Schedule 16th Modi’im Country Fair -What President Barack and Michelle Obama would eat if they were vegan-onion skin broth

Day after Yom Kippur: Thursday September 24, 2015. Jerusalem Biennal Opening (Post 203), is described on prior post. This post moves between several locals in Israel and the White House:

1. Modi’im Country Fair: Music Extraordinair

The Sukkot Moshav Country Fair provides a whole afternoon and evening of live music by a variety of performers, as well women’s workshops and lots of activities for children of all ages.

There’s also an arts and crafts fair and delicious organic fare to be had in the gardens.

Located just a 30-minute drive from Jerusalem, in an idyllic country setting, Moshav Mevo Modi’im was founded by Rabbi Shlomo Carlebach. There is a goat farm on the moshav, where during the year people can come milk a goat, learn how to make cheese, press olive oil, or spin sheep’s wool into yarn.

It’s also a lovely area for hiking and there are ancient ruins nearby to explore.

A fun afternoon for the whole family!

Admission: 50 shekel suggested donation

Where: Moshav Mevo Modi’im
From Jerusalem, take Route 1 to the Modiin exit. Pass through Modiin to Route 443. Take Route 443; shortly after Tsomet Shilat you’ll see the Moshav Modiin exit

– See more at:

 The 16th MOSHAV COUNTRY FAIR..BH” Chol HaMo’ed Sukkot

When: Wednesday September 30th,2015
From: 11:00 till 22:00
Where: Moshav Me’Or (Mevo) Modi’im Google Maps

13.00 B’ALMA
15.00 TOBI the Moshav Country Fair JUGGLER part 1.
18.00 TOBI The Moshav Country Fair JUGGLER part 2.
All through the fair: Bubble-station, Arts & Crafts Projects, Lego Contest, More Juggling Workshops!
12.30 Gentle ZUMBA for grandmothers & granddaughters with ANNAT
14.00 DELIA: acoustic concert
17.00 ZUMBA for adorable teenagers with VERED
14.30 Dr. Kim Hershorn: Come Alive Workshop – Tools for Fuller Living with Sound Therapy
16.00 Chaya Lester: Becoming Miriam – A spiral of women.
17.00 Channa Mason: Building Emuna with the work of Byron Katie
18.00 Dr. Kim Hershorn: Come Alive Workshop – Tools for Fuller Living with Sound Therapy
Holistic, Earth, Art and Love (HEAL)@Tea house and Eco corner:
*Yanir& Nigun Collective : Side Stage comes alive in-between MainStage set changes. On the hour all day.
*21.00 Tribute in honor of ‘Michael Golomb Z.L.’ – Acoustic Concert with ‘JAH LEVI’ Tambourine-circle, Jam, Rap & memories
*BLESSING GATE all through the fair for ‘Michael Golomb Z.L’

*11:00-17:00 Crafts With Shoshana Rose: Make art out of diverse recycled materials! Come early to decorate community Sukkah.
*Every 1/2 hour@12:00-15.00 Permaculture/Planting Workshop: Kids will leave with something for the winter garden.
14 :50-16:00 Water Warrior Relay Race: all ages welcome, family game! sign up at water table.
*16:50-17:10 From Dew to Rain – Orah Moshe: Exploring the Spiritual stream of water that flows through the Chaggim

Tea House@HEAL
*14:00 Shaina Leiba Judelman: Healing teas with herbs from your garden
*15:00 Reb Shaul Judelman: Hakhel! Walking out of Shmita – Learning about recommitting and sharing what we learned this Shmita year.

Building our Future@HEAL
*Community Project- We will make a gentle commitment of our vision for the coming six years on wall of the Sukka.
*Working Bee – Participate in construction of sofa/bench from salvaged wood- (behind Tea House) Come by to help in the morning preparing the materials, cutting and sanding ,and join inafternoon for hammering and completion.
To be used in dedication of the future Moshav Tea House To be Named “Or Yaakov”

Served All day and Night!
Healthy Kosher le’ Sukkot food offered at the Moshav-Garden.
Over 60 Vendors: Selling, Unique, Hand-Made, Creations & Designs!
Tickets – Adult 50 – Child 25 – Family 150
(A family includes parents and 3+ children under 18)

*For more info: email or text Leah Rivka 0523-240789

(From the newspapers) ,,761,208,31996,.aspx

2. Houses from Within 2015 to register, but not until October 16 for some of the venues. You can change the last digit to 1-5 to share the list with a friend. It is 6 pages.

It will be held in Jerusalem – this time in more than one hundred ninety places, from Thursday October 22 to Saturday October 24 around Jerusalem. The festival provides a glimpse into the private homes, public buildings and around Jerusalem – including Mosaic architectural, historical, cultural and religious. This mosaic showing the many faces of the city holy to three religions, and its cultural heritage.

An example of the Tours and houses to be opened as part of the Houses From Within 2015 – Jerusalem: Registration begins on October 16th.

1. A visit to the house in Mishkenot overlooking the Old City, that was expanded in the 70s as it became the home of the artist Swedish Birgitta Ioari- Ilan. The visit will include a brief tour of the house is full of furniture and objects of traditional Swedish and paintings of Birgitta. No registration required. 
When: Friday, October 23, from 10: 00-13: 00; Saturday, October 24, from 17: 00-20: 00
Where: Tura 30, Yemin Moshe.
2. Wadi Yemenis story of the settlement of immigrants from Yemen in 1948 in Wadi tour of Ein Kerem Yemenis open. Come and explore the neighborhood, built on the slopes of Mount Herzl. The tour ends in the community garden established by residents in Wadi and the story of coping with construction plans that threaten the character. No registration required.
When: Friday, October 23 10:30 am
Where: The parking lot Castel old square, Ein Kerem
3. Behind the scenes of the Shaare Zedek Medical Center chance to explore hidden parts of the hospital and find out the operating systems used by the complexity Medical Center Center admiringjorge heat-cold air conditioning systems and water at the hospital sterile supply center and more. The two tours open to the first 50 below. No registration required.
When: Friday, October 23, 11:00, 13:00
Where: St. Samuel Bate 12, 4th floor lobby near the main entrance

4. Behind the Scenes of the Jerusalem Theater
hour tour in the halls and vestibules of the Jerusalem Theater, the scenes and behind them:  Sherover, Concert Hall, Rebecca Crown Auditorium. The tour is limited to 40 participants. How does one sign up for this tour?
When: Friday, October 23, 8:30
Where: Jerusalem Theater, Marcus 20, Talbiyeh
5. Toy warehouse museum in Israel two special tours where you can see the toy collection of the Youth Wing for Art Education by” Ruth S. Israel Museum, which includes about 15 thousand items including dolls, games and childhood artifacts from different periods. Tours are guided by Orly R., Senior Instructor Training Department took care of the collection. Both tours are limited to 20 participants. 
When: Friday, October 23, 10:00, 11:30
Where: Israel Museum, 17 Ruppin Avenue, the Museum Complex
6. Deer Valley Introducing Deer Valley, the largest urban nature site in the country opened in the spring in southwest Jerusalem. patrols will be recounted the story of the valley, residents struggle and led planning process made public. Two open tours. Duration of the tour about an hour. 
When: Friday, October 23, 10:00 (The tour is also suitable for English speakers) Saturday, October 24, 10:00
Where: at the entrance to the fire station in Givat Mordechai
7. Railway tunnel in Jerusalem chance to visit Director of the mining site of Jerusalem rail line (Line Tel Aviv-Jerusalem), and to hear from the project managers for technological challenge mining tunnels tens of kilometers inside the mountain. Participation trips long pants and closed shoes only. Will not be allowed entry to the site without wearing it. The entrance to the tunnel in groups of 30 people. Must arrive 15 minutes prior to the start of the tour to keep up with the safety instructions. Nine tours is limited to 60 participants every half hour.
When: Friday, October 23, 10:30, 11:00, 11:30, 12:00, 12:30, 13:00, 13:30, 14 : 00, 14:30
Where: Memorial twins, Chapter Cedars
8. Nature museum community garden community gardens leading Israel is the center for activities on sustainability, urban agriculture and community gardening in Jerusalem. Garden center you will find facilities for agriculture demonstration home using recycled materials and water-saving techniques, a neighborhood recycling center, an ancient and more. No registration required. 
When: Saturday, October 24, between 10: 00-14: 00
Where: The entrance to the parking lot gate Maggid Street, German Colony
 9. Shadow city tour with the Israel gallon, an official at the Ministry of Agriculture forests leaders, will address the subject “Shadow” and will focus on the city’s Rehavia neighborhood. The tour will examine the shade of the trees and the quality, condition and their contribution to people or the environment. The tour lasts about three hours.
When: Saturday, October 24, 09:00
Where: Garden Eliyahu Sasson Ben Maimon Boulevard 30, Rehavia


Post 24: What President Barak and Michelle Obama would eat if they were vegan: I did some research and discovered that the White House has opened its “Mess” to the public.



About this Program

“President Obama is committed to opening the doors of the White House and truly making it the People’s House.”

Wasn’t that the name given by Andrew Jackson?

“Normally reserved for senior level White House Staff, Cabinet Members, and selected guests, the White House Mess is now open to the general public one weekend per month. Advance reservations are required.”

The White House Mess

White House Mess

The White House Mess consists of three small dining rooms located in the basement of the White House next door to the Situation Room. This exclusive dining facility is run by the US Navy. The Mess is decorated with handsome wood paneling, nautical trim, and ship paintings.

The largest of the three dining rooms seats about 50 people at a dozen tables adorned with elegant table linens, fresh flowers, and official White House china.

During the work week, the White House Mess is widely used by senior staff. Breakfast and lunch are served in the Mess dining room; dinner is available for take-out orders only. Happy Hours are on Fridays.


The White House Mess


Dine at the White House Program

West basement entrance to White House Mess

On the first weekend of each month, the White House Mess will be open to the public for breakfast and lunch. Guests with advance reservations will enter the White House grounds via the Southwest Gate.

After going through security, walk up West Executive Avenue and turn right into the West Basement entrance. Take the first right and go down the stairs. The White House Mess will be on the left.

Be sure to admire the detailed model of the USS Constitution and look for the 1790 mess gong from the ship hanging on the wall above the wood podium with the gold presidential seal. The maitre ‘d will be there to escort you to your assigned table.


Breakfast will be served at 9:00 AM. The menu includes fresh fruits, cereal, a selection of pastries, and grilled-to-order breakfast items. Beverages include coffee, tea, milk, and juice. Below is the standard White House Mess breakfast menu.


White House Mess menu - breakfast
Do you see a vegan offering?



Lunch will be served at 11:45 AM. The four-page menu varies and includes a selection of salads, sandwiches, and entree items. The lunch menu also includes a Soup of the Day which can be a traditional favorite such as Navy Bean or the recently-introduced Chilled Cucumber. In addition, Chicken Noodle soup is served daily. Beverages include soft drinks, milk, iced tea, and juice. Below is a sample four-page White House Mess lunch menu.


White House Mess menu - lunch
To the president’s credit there is a Lite Menu with several Veggie options

White House Mess menu

White House Mess souvenir menu napkins candy cup


What’s included in White House Dining Package

  • Breakfast or lunch at the White House Mess
  • Commemorative photo taken by Official White House Photographer
  • Souvenir White House Mess menu and assorted items including official napkin, coffee cup, sugar packets, and candy



Dining reservations can be made up to one year in advance. Breakfast costs $50 per person. Lunch is $65 per person. Tipping is not allowed. Prices include commemorative photo and souvenirs. In order to maximize the number of guests served, singles and couples may be combined to form complete tables.

Reservations are accepted on a first come first served basis by clicking here. Additional information regarding parking and check-in procedures will be sent out upon confirmation. Please plan to arrive at the White House 30 minutes prior to your assigned reservation time.


White House Mess

In response to  the Obama Administration’s commitment to creating an unprecedented level of openness, a recommendation is to include Boiled Onion Skins on the menu for a price of $0.00.  The charge at the White House Mess is $65.00 a head for lunch. That seems a bit high for the average brown bagger.

What President Barak and Michelle Obama would eat if they were vegan:

If I were counseling Michelle Obama, she should suggest he eat plenty of antioxidant-rich foods like onion skins to counteract the tobacco use.

After Barak and Michelle feel bloated after too many White House dinners, boiled Onion Skins are recommended. The dry brown skins are readily available, generally in a carton, in the aisle of their local green grocer. Here’s the recipe for onion skin detox soup.


The brown skin and external layers of the onions are rich in fibre and flavonoids.
Credit: SINC

 Preparing Onion Skin Detox Soup:

Get over to your greengrocer early in the morning when he is stripping the outer skins off the onions. I commented that I was using the skins for marak and the Russian worker, who  was familiar perhaps with skins from his time in the gulag, agreed that I was more than welcome to them as no-one in Rehavia would touch them.

Boil up several liters of water. Throw in the skins. Cook until the water turns reddish brown. Done. Cool, drain and save the skins for compost. The result will be several bottles worth of broth.

Drink this diluted 1:2 with hot water and sip. Below  is a detox vegetable soup that can be prepared by Michelle’s staff to alternate with the stronger onion skin broth.

After a few days,  they’ll feel great!

Detox Soup Ingredients

Detox Soup to Make You Feel Awesome Recipe Healing Foods for Health Jennifer Thompson


  • 5 organic carrots, chopped
  • 1 head organic cabbage, grated
  • 2 white onions, chopped
  • 2 celery stalks, chopped
  • 2 Tbsp. celery greens, chopped
  • 1 leek, chopped
  • 2 lemons, squeezed
  • 4 Tbsp. extra virgin olive oil
  • 6-8 small garlic cloves
  • 2-3 inches of fresh ginger, juiced
  • 1 Tbsp. organic turmeric powder
  • Cayenne and/or organic black pepper to taste
  • Himalayan salt to taste (optional)
  • 2-3 liters of water

Prepare your soup ingredients in advance



1. Put olive oil in a large soup pot at high heat. Add garlic, onion, leek, salt and turmeric powder and let cook until the onions are soft. Note: If you are on a “no salt” detox, then omit the salt.

2. Add chopped carrots and celery; stirring occasionally. Add lemon juice and ginger juice. Note: If you don’t have a juicer, then grate the fresh ginger and squeeze the juice out by hand. Only add the juice; discard the pulp. (Ginger juice adds a mild flavor while adding the whole ginger can be over-powering in taste.)

3. Add grated cabbage. Fill the remainder of the pot with water; bring to a boil and let simmer for a minimum of 1 hour (up to 2 hours).

4. Pour serving into the blender and PULSE 3 TIMES at low speed, for 5 seconds each time. This keeps some of the texture in the soup but makes it soft and easy to digest.

5. Pour into serving bowl and add cayenne pepper or black pepper to taste.


First add onion, leek, garlic and turmeric.


Leek, onion and garlic are very anti-parasitic.
Turmeric is a natural anti-inflammatory and liver cleanser.


Cooked onion. leek, garlic and turmeric.


1. Put olive oil in a large soup pot at high heat. Add garlic, onion, leek, salt and turmeric powder and let cook until the onions are soft. Note: If you are on a “no salt” detox, then omit the salt.

Once the onion, leek, garlic and turmeric are cooked until soft, you can add the other ingredients plus water.


Adding fresh ginger juice and lemon juice


2. Add chopped carrots and celery; stirring occasionally. Add lemon juice and ginger juice. Note: If you don’t have a juicer, then grate the fresh ginger and squeeze the juice out by hand. Only add the juice; discard the pulp.

You can add either grated ginger or ginger juice, but in my experience, the ginger juice makes for a much more pleasant taste and is not as strong.


Finally, add the grated cabbage and water


3. Add grated cabbage. Fill the remainder of the pot with water; bring to a boil and let simmer for a minimum of 1 hour (up to 2 hours).

Cabbage is naturally high in sulfur, making it a powerful detox food. It also adds a beautiful texture to any soup and is mild in taste.


Pulse the soup in an blender for an easy-to-digest consistency


4. Pour serving into the blender and PULSE 3 TIMES at low speed, for 5 seconds each time. This keeps some of the texture in the soup but makes it soft and easy to digest.

Note: Turmeric powder can turn the color of the blender container to yellow; but it will usually wash out after a few rinses.


Finally, you're ready to serve!


5. Pour into serving bowl and add cayenne pepper or black pepper to taste.

Cayenne pepper is very cleansing for the liver and is excellent for blood and circulation. Black pepper is not a major detox food, but it’s a matter of taste…you can add either or and still enjoy a fantastic detox soup!

This recipe is gluten-free, vegan, non-GMO and contains NO food additives. It’s full of fiber, contains natural medicinal foods and is good recipe for an alkaline diet. And, it tastes delicious. Try it for yourself and see!

More than 500,000 tons of onion waste are thrown away in the European Union each year. However, scientists say this could have a use as food ingredients. The brown skin and external layers are rich in fibre and flavonoids, while the discarded bulbs contain sulphurous compounds and fructans. All of these substances are beneficial to health.

Production of onion waste has risen over recent years in line with the growing demand for these bulbs. More than 500,000 tons of waste are generated in the European Union each year, above all in Spain, Holland and the United Kingdom, where it has become an environmental problem. The waste includes the dry brown skin, the outer layers, roots and stalks, as well as onions that are not big enough to be of commercial use, or onions that are damaged.

“One solution could be to use onion waste as a natural source of ingredients with high functional value, because this vegetable is rich in compounds that provide benefits for human health,” says Vanesa Benítez, a researcher at the Department of Agricultural Chemistry at the Autonomous University of Madrid (Spain).

Benítez’s research group worked with scientists from Cranfield University (United Kingdom) to carry out laboratory experiments to identify the substances and possible uses of each part of the onion. The results have been published in the journal Plant Foods for Human Nutrition.

According to the study, the brown skin could be used as a functional ingredient high in dietary fibre (principally the non-soluble type) and phenolic compounds, such as quercetin and other flavonoids (plant metabolites with medicinal properties). The two outer fleshy layers of the onion also contain fibre and flavonoids.

“Eating fibre reduces the risk of suffering from cardiovascular disease, gastrointestinal complaints, colon cancer, type-2 diabetes and obesity,” the researcher points out.

Phenolic compounds, meanwhile, help to prevent coronary disease and have anti-carcinogenic properties. The high levels of these compounds in the dry skin and the outer layers of the bulbs also give them high antioxidant capacity.

Meanwhile, the researchers suggest using the internal parts and whole onions that are thrown away as a source of fructans and sulphurous compounds. Fructans are prebiotics, in other words they have beneficial health effects as they selectively stimulate the growth and activity of bacteria in the colon.

Sulphurous compounds reduce the accumulation of platelets, improving blood flow and cardiovascular health in general. They also have a positive effect on antioxidant and anti-inflammatory systems in mammals.

“The results show that it would be useful to separate the different parts of onions produced during the industrial process,” explains Benítez. “This would enable them to be used as a source of functional compounds to be added to other foodstuffs.”

Story Source:

The above post is reprinted from materials provided byPlataforma SINC. Note: Materials may be edited for content and length.

Journal Reference:

  1. Vanesa Benítez, Esperanza Mollá, María A. Martín-Cabrejas, Yolanda Aguilera, Francisco J. López-Andréu, Katherine Cools, Leon A. Terry, Rosa M. Esteban. Characterization of Industrial Onion Wastes (Allium cepa L.): Dietary Fibre and Bioactive Compounds. Plant Foods for Human Nutrition, 2011; 66 (1): 48 DOI: 10.1007/s11130-011-0212-x